“Real ingredients, cooked with passion food fit for Gods” with KitchenAid says Chef Sandeep Pande

“Real ingredients, cooked with passion food fit for Gods”, says Chef Sandeep Pande, Executive Chef Renaissance Mumbai Convention Centre Hotel as he shares his Week special recipe using the KitchenAid Cordless Hand Blender.

 

BHATTI DE MURGH LONGOWAL

Chicken Breasts with bone: 10 Nos; Ginger garlic paste (made in the KitchenAid chopper attachment that comes with the blender): 

100 gms; Roasted cumin powder: 100 gms; Hung curd: 250 gms; Beaten Curd: 100 gms; Salt: to taste; Mustard oil: 150 ml; Kashmiri Chili powder; 20 Gms; Brown Onion paste: 100 gms; Lemon juice: as per taste; Mint chutney: 400 gms

SPICES MIX FOR CHICKEN

Coriander seeds : 50 gms; cumin seeds: 30 gms; Black Cardamom: 10 gms; Cinnamon sticks: 10 gms; Cloves C25 ( 5 gms for smoking): 10 gms; Whole dry Red chilli: 30 gms; Mustard oil : 100 ml; Amchoor powder : 20 gms: powdered moong dal wadi : 20 gms

METHOD

Heat the mustard oil and put all the spices in it. Remove it from the stove and keep it for at least an hour.

Then marinate the sliced pieces of Chicken with lemon juice, salt and a bit of ginger-garlic paste and keep it aside for 3 hours.

Make a second marinade using curd, powdered spices, remaining ginger-garlic paste and oil with the KitchenAid cordless hand blender and keep it aside. Then remove the chicken from the first marinade and pat it dry. Then add it to the second marinade. Mix it well and add KitchenAid Cordless hand blender mixed marinade paste to it. Leave it for another 3 hours. 

Now skewer the Chicken pieces and cook them on Bhatti.

Serve hot with mint chutney and kebab garnish.

O SUMMER SUMMER!

In this heat, try to keep your food easy, cool and light. Preparation is to be kept to a minimum, and forbid any heat generating appliances. In my home, this means it’s time for frozen fruity mocktails using the KitchenAid cordless hand blender that crushes ice in a jiffy!

To be honest I was quite lukewarm about chilled mocktails and always associated them with drinks made out of leftovers! But the other day when the husband whipped up the most delicious mocktail in our KitchenAid cordless hand blender… chopped fruits, ice, fresh juice and some herbs…mama mia I was a convert! Over the years I have now realized that all chilled mocktails are fun, conversational, and best of all, a great way to stay cool as the heat wave crests towards June. Pair with a fabulous salad made with some great fare from your local market and you have a great summer meal that doesn’t require your stove top, oven or grill. Sounds good, doesn’t it?

FRUIT SMASH TROPICAL

A refreshing blend of tropical fruits

Fresh banana- ½ no

Fresh pineapple-1/2 slice

Toned milk-1 fl oz

Pineapple juice-3 f l ozs

Ice-5 ozs

Method

Blend all ingredients together until smooth, serve frozen garnished with a lemon or pineapple slice.

PINASPRITE

A refreshing mix of pineapple juice, chopped fruits topped with sprite.

Chopped fruits- few (banana and seasonal)

Pineapple juice- 2 fl ozs

Sprite-1 fl oz

Ice- 5 ozs

Method

Blend all ingredients together until smooth, serve frozen, garnished with a sprig of mint.

CALYPSO

Pineapple & coconut-the classic combo

Coconut cream- 1 fl oz

Pineapple juice- 2 fl ozs

Grenadine-1/4 fl oz

Ice- 5 ozs

Method

Blend all ingredients together until smooth, serve frozen, garnished with red cherry

P.S 1 FLUID OUNCE = 28.34 ML (APPROX 30 ML)

FUN IN POKHARA ( NEPAL)

Checking out the Peace Pagoda to get the much publicised view over Phewa Lake with the Annapurna range in the background, paragliding over Sarangkot, going down the caves and the waterfall are the must do’s when in Pokhara the second largest city in Nepal says RUPALI DEAN

A GREAT START

A Quick flight got us to Pokhara in barely half an hour and in ten minutes we were at our Hotel, which was a great start as one has to be transported to the Fish Tail lodge on its shuttle floats or boats.

The resort itself offered a blend of untouched natural beauty charm and contemporary ambience and made for the perfect base-luxurious, comfortable, with an idyllic location overlooking the Fewa Lake.  The reason I booked this place was also that all profits generated by this resort are donated to the Jayanti Memorial Trust to further its goals. The Trust is a non-profit organisation whose mission is to promote prevention of Cardiac ailments and provide accessible cardiac care to the less fortunate citizens of Nepal. 

After settling in we hired a boat out and paddled around on the lake for an hour, enjoying the peace and tranquillity of the stunning lake, the mountain views and the heat of the sun on our backs. We could see lots of par gliders hovering over the mountain and the Annapurna mountain range poking through the clouds, needless to add we booked one for the next morning straight away.

PARAGLIDING

A bumpy, dusty road up to Sarangkot takes one to the drop off point before one is ready to go. The basic instructions are absolutely simple but can get you a bit nervous, ‘When I tell you to run, run as fast as you can down the slope’, and ‘Sit as soon as we take off’ and one is set.  To be honest there is nothing to get scared about; one is strapped in to a giant baby seat and to the pilot. My daughter Akanksha and I had Polish Pilots.  

When he said run, I got about 5 steps before the tension in the parachute prevented any further forward momentum and straining against the drag, we were immediately in the air and nowhere near where the slope became cliff. Quickly soaring 800 metres over Pokhara and rising.  The alto meter on my shoulder read that we were rising 4 metres per second and soon above the clouds at getting a bird’s eye view of Pokhara. My pilot was in complete control and I absolutely enjoyed circling around looking down the valley before I was steadily dropped down through the clouds.

SIGHTSEEING

There is lots you can do out here and it gets better with stunning views of snow-capped mountain peaks and timeless beauty. A good idea is to book a sightseeing tour of all the major sights, such as the Old Bazaar, Devi’s fall, Barahi Temple, and the Regional Mountain Museum. With superb views of the Himalayas, sail on Phewa Lake, and go to Seti Gandaki Gorge.

I loved exploring the deep-seated mysteries of the intriguing caves of Mahendra Gupha, a small hike to Davis waterfalls and my visit the Tibetan refugee camp.

SHOPPING & FUN

Just a short walk from the Fish tail lodge was a large shopping alley with countless shops selling the famous local Pashmina, Yak, Jacquard and Cashmere shawls. It is more of a backpacker area wall to wall with cafes, restaurants, pubs, travel agents, foreign money exchange booths and budget hotels with tons of camping and mountaineering gear shops including pirated North Face products. A good idea is to end your day with a local meal at one of the restaurants offering Thakali cuisine post which you can hang out at one of the chill out places for a drink. Most of our evenings were spent at Boomerang and Club Amsterdam post dinner.

FACT FILE

BEST WAY TO REACH: Pokhara is a neat 25 minutes by yeti Airlines from Kathmandu and only 4 and a half hour drive away from the capital of Nepal.

BEST PLACE TO STAY: Fish Tail Lodge, P.O. Box 10 Lakeside, Pokhara, Nepal 

Tel: +977 61 465071/460248/460258  E-mail: info@fishtail-lodge.com.np 

ACTIVITIES ON OFFER AROUND: Hiking, Fishing, Pony riding, Bird watching, Boating, Fishing, Paragliding, Ultra-light aircraft and Golfing.

 published in Statesman

NEUROGASTRONOMY WITH CHEF RISHIM SACHDEVA

‘Simply put Neurogastronomy is the play-field in the brain that initiates spatial patterns and stimulates flavour and taste for an individual’ says Chef Rishim Sachdeva, Executive Head Chef at Uzuri, New Delhi. ‘Chocolate soil is one such example he adds’.

Chef Rishim who has also worked at Heston Blumenthal’s Fat Duck in Bray near London has some amazing dishes on his menu at ‘Uzuri’ in GK. He shares two of his recipes in which he uses the KitchenAid stand mixer.

CHOCOLATE FONDANT WITH, HONEYCOMB AND CHOCOLATE SOIL

INGREDIENTS

Egg yolks: 480gms; Butter: 2120gms; Icing sugar: 900gms; Water: 300gms

Flour: 3 kg

METHOD

Mix butter and sugar in a KitchenAid Stand Mixer (don’t cream), Add eggs and water (not all the water, keep checking slowly), Mix gently, slowly, over mixing causes toughness and elasticity. Fold in the flour, Put in the mould, Ready to be used at 175c for 8 mins

HONEYCOMB

Honey: 75gms; Liquid glucose: 140gms; Sugar: 400gms; Water: 75gms;

Bicarbonate soda: pinch

Heat everything in the pan, apart from the soda. Get to golden stage.

Set aside for 30 sec. Add soda, let it bubble and transfer it to a lined gastro. Rest it for few hours

CHOCOLATE SOIL

Cocoa powder: 20gms; Dark Chocolate (70%): 25gms; Butter Unsalted: 30gms; Sugar: 50gms; Flour: 25gms

Mix all the ingredients together by obtaining a muddy texture in a KitchenAid Stand Mixture. Lay it out on a flat tray with Slip pad and bake in the oven for about 7 minutes at 160c. Use a fork and crumble the mixture when warm, store in an air tight container.

PEANUT BUTTER PARFAIT WITH PEANUT BUTTER ICE CREAM

INGREDIENTS

Egg yolks: 150gms; sugar: 150 gms; water: 95 ml; Peanut Butter: 150 gms;

Double cream: 400gms; Chopped Roasted Peanuts: 150 Gms

METHOD

Make syrup up to 127c, Beat the Eggs in a KitchenAid Stand Mixer until a lot of air has been incorporated and it’s nearly 4 times its original volume. Add the Syrup and Peanut Butter in the Egg mixture whisking slowly in a KitchenAid Stand Mixer. Fold in the cream, roll in the cling film and freeze

PEANUT BUTTER ICECREAM

Full fat milk: 1.5ltrs; Peanut butter: 300 gms; Stabilizers: 10 gms; Egg yolk: 15 nos; Sugar: 150 gms

Mix sugar and egg to creamy consistency in a KitchenAid stand mixer. Heat milk, stabilizers and peanut butter to a simmer, Whisk and pour the hot mixture over sabayon. Pour in a wide bottom pan. Bring up to 70c and hold for 10 mins. Mixture is better if held at 70c .Chill over ice. Put in tray and Freeze.

Put in a Paco Jet to Churn and Keep in freezer

  

KOLKATA'S TOP CHEFS GO CORDLESS

CARROT, LENTIL, MINT AND CORIANDER SOUP

By Chef Shaun Kenworthy (Chef, Restaurateur, F& B Consultant)

“Just the above ingredients strung together, gives you an idea that the idea for this soup has to come from the Middle East. It’s just a great combination of simple ingredients, serve with crusty bread and leave out the yogurt”.

RECIPE:

2 tbsp Olive Oil

2 tsp cumin seeds

Pinch chilli flakes

600g carrots, washed, peeled and coarsely grated

140g split red lentils

1ltr hot vegetable stock (from a cube is fine)

125ml milk

Plain Yogurt, toasted cumin seeds, chopped mint and coriander to serve

METHOD:

Heat a large saucepan with the olive oil, throw in the cumin seeds and the chilli flakes, fry for a few seconds or until they start to release their aromas. Add the carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whiz the soup in the KitchenAid cordless hand blender until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of toasted cumin seeds, chopped mint and coriander.

BLOODY MARY SHOTS

By Chef Sharad Dewan, Area Director Food Production, The Park Hotel

‘I have used molecular gastronomy in this shot, its fun, its different, give it a shot!’

RECIPE

Tomato juice: 90 Ml; Worcestershire: 3 ml; Tabasco: 2 ml; Vodka: 30 ml; Celery salt: 3 gms; Crushed Pepper: 3 gms; French Parsley: 3 gms; Grissini Sticks: 4 nos; Butter: 3 gms; Grated Parmesan: 3 gms

For the Parmesan Foam

Distilled Water: 180 ml; Parmesan Scrap: 200 gms; Lecite: 1 gm

MIS EN PLACE:  

Cut the parmesan scrap into smaller chunks.

Put in a sauce pan and pour over the measured quantity of water.

Keep stirring till the parmesan form an elastic mass.

 Take off the heat and leave to infuse for an hour.

Strain through a fine muslin and refrigerate. This is Parmesan whey

PREPARATION:                  

Over crushed ice, make a bloody Mary with vodka, tomato juice, celery salt, Tabasco, Worcestershire, crushed pepper. Best made using the KitchenAid Cordless Hand Blender, to mix properly.

Dunk the grissini sticks in butter and roll in finely chopped parsley and parmesan.

Heat the parmesan whey to 42degrees Celsius and add the lecite and Blend at an angle keeping the KitchenAid cordless hand Blender at a constant speed.

Allow to settle for a minute and slowly lift.

In the meantime, roll the grissini sticks in a mixture of finely grated parmesan cheese and finely chopped French parsley. 

Top the bloody Mary with parmesan foam and arrange the grissini sticks around.

PRESENTATION:

Serve in a 3 glass holder, with the grissini sticks in the center and the 2 glasses with bloody Mary on either side.

CRYSTAL JADE - SINGAPORE’S LEADING RESTAURANT GROUP COMES TO GURGAON

Using the natural taste and flavour of ingredients to advantage, what you get is a reawakening of sensory pleasures 

Few restaurants in Singapore have enjoyed years of steady business with a growing clientele that return loyally. Owing to this, more than 120 outlets (including fine dining restaurants, casual dining, bakeries and more), Crystal Jade covers 22 concepts spread over 21 cities in 10 countries. So when it came to Gurgaon, I had to go and check it out.

Easily accessible, it is spread across two floors with one entire floor dedicated to banquet facilities and comprises of a private dining area. By day it is fresh and washed with subtle sunlight and a spectacular view of the bustling road. At night it is romantic, quaint and dotted with lights and infused with a subtle aroma.  Browsing through the menu I began with a tea and I must say Chinese Teas here are a must try and my vote goes all out for Eight Treasure  which is supposed to be a signature tea of Mainland China, famous for its sweet taste and Florid nose. 

The wide range of Dimsums will surely will win hordes of followers as after trying a basket of ‘Multi flavoured Xiao Long Bao’ and the ‘Pan fried carrot cake with mushroom’, I can swear by its fine quality and exquisite flavours.  I also loved my hot and spicy soup; it worked up an appetite for more sumptuous dishes that followed. A must try here is the Peking Duck, a crisp succulent experience of the highest order served in two courses, first a rolled pancake with duck skin, cucumber and leeks and later the meat is  stir fried with a choice of the sauce you like, I went in for the black bean. The service of the Duck is an attraction of sorts as it involves the steward to carve the duck. Interestingly the history of Peking duck can be traced as far back as the Yuan Dynasty. By the time of the early 15th century it had become one of the favourite dishes of the Imperial Ming family. The piece de resistance for me was also the Braised Pork Belly served with a slightly sweet bun which was a cloud-like bundle of pure pillowy heaven; the fluffiest example I’ve eaten. And vegetarians don’t fret there is a separate menu for you guys; I had the stir-fried greens, crisp and perfect. 

Wonderful desserts like mango and sago and the mango pudding would keep you asking for more. Good wine list and the impeccable service make dining here a total experience; true refinement for the appreciative palate.

FAST FACTS

Crystal Jade is at G 01, Ground Floor, Central Plaza Mall, Golf Course Road, Gurgaon 

Timings: 11 Am to 11 Pm

Reservations: 0124-4001505, + 91- 9811474888.

published in Statesman

CARE FOR THE LUNGI DANCE?

Park Plaza has been featuring variety of food festivals to familiarize its ever growing clientele with cuisine from different regions of the country and across the world too. This time round it is a ' Lungi Dance' Festival at New Town Café, the 24 hour Coffee Shop, for that special gastronomic experience which expands beyond just Kerala to the four Southern States during its ‘Lungi Dance’ food festival. 
Although this is a rather common theme with Southern restaurants, New Town Café’s advantage is its attention to change the menu every day, which makes it exciting even if you were to drop by each day till the festival lasted.

Executive Chef Dinesh Kapri, strongly believes that South Indian cuisine has a lot more to offer than the common fare provided by most South Indian restaurants and shares that the team decided to pick specific areas to base the food on, so the menu doesn’t lose focus owing to the fact that recipes and food habits can change every 10 km or so in our yummilicious diverse country. Therefore Andhra Pradesh is represented by Nellore, Karnataka by Mangalore and Kundapur, Kerala by Alleppy and the Malabar regions and Tamil Nadu by Chettinad food. A strong crowd puller at NTC has always been the buffet which is value for money and a sensible option for a varied sample of any fare. Specialty starters run the gamut from ‘Podi chapa’ (Andhra Fish fry) to Kerela style ‘Chicken coconut fry’, and Vegetarians would love the ‘Sajjige Baje’ (semolina, yogurt, chillies and curry leaves dumplings, deep fried), or the humble ‘Melagai Podi button Idli’ (baby Idli with gun powder).  The selection of main courses will please everybody; from ‘Kori Gassi’ (chicken Mangalore style) 

to ‘Mamidakkai Pappu’ (lentils and raw mangoes cooked with spices). On a more traditional vein, ‘Karimeen pollichathu’ (pearl spot marinated in tamarind, onions, chillies and ginger, wrapped in a banana leaf and grilled), is a lovely dish to accompany steamed rice. 

The ‘Brinjal Gingelly’ alias Spiced baby brinjals cooked in gingelly oil, peanut, copra & poppy seed salan is redolent with a heady aroma.

Excellent for sopping up the delicious gravy are ‘Appams’ or ‘Kal Dosa’.

The Biryani here is first-rate, served with ‘Mirchi Ka salan’ which is basically a peanut and whole green chilly gravy and ‘Dahi’ with chopped onions & green chilies. Share your desserts as all are gratifying, however the ‘Rawa Payassam’ stands out. End your meal with “Degree Kaapi’ (filter coffee).

 

FAST FACTS

New Town Cafe & Lounge, Park Plaza, B Block, Sushant Lok, Phase I,

Gurgaon

Tel: 91 124 415 0000

Timings: Lunch and Dinner

Price: Lunch Buffet @999 plus taxes & Dinner Buffet @ 1099 plus taxes

Festival Dates: 11^th April until 24^th April 2014

A CULINARY ADVENTURE

KitchenAid factory and store “experience” offers a neat excursion

On my recent travels I visited Michigan, home of KitchenAid’s global head office and discovered why all foodies the world over are crazy about this brand.

At Whirlpool's KitchenAid division factory here, visitors get to experience the company motto: ‘KitchenAid, for the way it's made.’ Downtown, guests are welcomed at the consumer product centre, called the KitchenAid Experience.

BEHIND THE SCENES

There was a time when it took four days to build a stand mixer. Today a talented work force produces hundreds of mixers every day. The factory is an astonishing testimony to the craftsmanship and quality of KitchenAid products and the people who build them. I thoroughly enjoyed my guided tour of the factory and walking through the entire manufacturing process and understanding what it takes to bring a legend to life.  I think it was the perfect mix of detail and speed for the average person and it was great to have the tour presented by someone who’s actually working on the factory floor. The best part for me was peeking over the shoulder of an assembler as the stand mixer moved into the final assembly stage. The tour highlights some interesting facts, like the fact that this is the only factory in the world making KitchenAid Stand Mixers, the detail in the assembly process and only lasts about an hour. It sure left me with a new appreciation for the way KitchenAid products are made.

INTERACTIVE SHOPPING

The KitchenAid Experience downtown (read 10,000-square-foot building) is more like a factory outlet shopping, and gave me the feeling of being in an adult playground; where mixing, slicing, chopping, blending equipment were my toys.

This has 10 interactive cooking activities, the entire line of KitchenAid portable appliances and staff that can show you how to use any of the products and attachments. Interestingly most of this staff has worked at the factory at assembling the products and have an answer to almost every query and can actually also help you custom make a stand mixer if you so, desire. And while the adults play the children along can be left to be busy in a play area dedicated to them. The first floor is all current line products while the basement is refurbished and their museum which is more of a display area with old mixers and advertisements from various decades. For those who do not know, refurbished does not mean that they sat on the shelf so long, etc., etc. It means they had a slight defect, possibly cosmetic, within the first year of purchase. It was returned to the factory, fixed, cleaned & sanitized, and sold for fraction of the cost of a new product. What caught my fancy at the museum below was one of those first 1919 Hobart stand mixers, which weighs 68 pounds.

    It was sold door-to-door, and most of the sales force, I was told, was women (strong women I am sure).

All in all, I found the centre to be unusual owing to the fact that it stocks every product in the line in all the colours and what’s more, one can also buy from here refurbished units at 40 to 60 percent discounts and with a six-month warranty.

FAST FACTS

423 S. Broadway, Greenville, Ohio 45331

Toll-Free: 1-888-886-8318

Hours: Monday to Saturday – 9:00 AM - 6:00 PM, Sunday Closed
Parking: Free

Tours at the KitchenAid factory (1701 KitchenAid Way; the address above is for the retail store) are offered at 12:30 Tuesday-Friday for $5 (cash only) 

TOP 6 REASONS TO VISIT THE KITCHENAID RETAIL CENTRE

1.    The retail store offers the most complete collection of first-quality countertop and culinary products available in an expansive assortment of colours and styles.

2.    The demonstration kitchen hosts free cooking sessions, giving you the chance to see the appliances in action while learning tips and tricks of the trade.

3.    The outlet store sells refurbished countertop appliances at a great value.

4.    The factory gives you a behind-the-scenes look at the entire manufacturing process and will leave you with a new appreciation for the way products are made.

5.    The manufacturing facility offers a repair and return service, where trained technicians will make sure your KitchenAid products are performing like they’re brand new.

6.    The museum is home to authentic, vintage KitchenAid artefacts, advertisements, and products that will take you back in time.

Pubished in Food & Wine magazine

CZECH PROMOTION@ WESTVIEW, ITC MAURYA

Nestled in ITC Maurya’s most upscale location on the rooftop overlooking the verdant greens, ‘West View’ is understatedly elegant and beautifully spaced. With clean lines and welcoming seating, the décor is balanced between luxuriously chic and comfortable.

When I heard about the Czech promotion at the West View and that too a culinary feast by celebrity Chef Marek Svoboda, (also the captain of the Czech National culinary team)I simply had to go with my daughter Akanksha in tow (she’s pursuing Hotel Management at the Christ University, Bangalore and is a complete foodie…all in the family I guess). Having had travelled to the Czech Republic a couple of times before, I quite enjoy those flavours and what better if one gets to relive those food memories, right here in the homeland. Sample this, svickova -beef fillet served in a creamy juniper berry sauce, a hot goulash with bread or vepro knedlo zelo- pork, cabbage and dumplings washed down with a beer. This cuisine has been largely overlooked by the rest of the world and from my personal experience I feel some of these Exotic Czech dishes could just rule the world.

We are welcomed by beautiful young girls dressed up in traditional attire (read on a happy note) and settle in comfortably.

We begin with the Goulash. Chef Marek and we sit down to tussle with the question of authenticity. Then, we get distracted by that Goulash. It certainly helps him make his point though. ‘If the taste is good, if the quality is good…then people will enjoy my cooking.’ On his quest for the perfect meal Chef Marek tends to concentrate on everyday food because ‘people are proud of their local food; it’s the purest expression of a culture’, and Akanksha and me nod our heads in unison. ‘I cannot talk of Czech cuisine and not talk about the beer, don’t forget to try some along with your food’, says Chef Marek and leaves us to enjoy our meal.

As for me I feel  Czech beer  goes very well with  pickled ermine, which is a specific type of cheese, soft on the inside and covered in a thin white film….a foodie’s delight!

As we eat our salad and soup, I bump into Ritu Agarwal Rohatgi, she is a friend, the editor of India Today Travel Plus and we have had some fun times on our travels together and her foodie cousin Rajat, so we shift outside and join them for the rest of the meal. Trust me food becomes even more enjoyable if the company is good and even importantly if the conversation is about food, travel and wine.

Coming back to the food, traditionally, the main meal in the Czech Republic is based around beef or pork which is served with a choice of starchy side dishes such as dumplings, French fries, or other types of potatoes.

The main course out here is a selection of a number of meats, seafood and vegetables on display and we could choose whatever we fancied and the chef promised to grill it to our liking. Sure enough the grills (mine was a plate full of the meats, a few vegetables on the side and the Czech dumplings) came to me exactly the way I like it. By the way Czech Dumplings are not your ‘momo’ type ones, they are the most common side dish which is normally made from wheat or potato flour, boiled as a roll and then sliced and served hot.

Most Czech desserts revolve around three things i.e. sugar, fruit and starch, so I went in for the Apple strudel, the filling was nice and yummy, but I would have surely liked the crust a bit more crisp.  All in all it was an evening well spent and if you are looking for some traditional hearty fare this is the place to go.

FAST FACTS

West View @ ITC Maurya, Diplomatic Enclave, Sardar Patel Marg, Chanakyapuri, New Delhi

The promotion is on from the 16th of April until the 26th of April only for dinner

Pricing: INR 2950 per person inclusive of one drink.

Reservations: 011 2611 2233

ME IN CZECH

ALBA @ JW MARRIOTT, BENGALURU

Traditional and authentic Italian cuisine with a strong creative element

LOWDOWN

The decadently opulent Italian marble interior from Carrara has stood the test of time and this stunning Italian restaurant has become a hot spot Bengaluru destination. The buzzy show kitchen designed like an amphitheatre spreads its charm to the restaurant and lounge creating a dramatic effect and elevating the experience to the next level. I was mesmerised by the pearl chandeliers which create a classic ambience for an authentic Italian dining experience. One can choose from alfresco seating, tables around the kitchen or tables that are more private.

WHAT’S ON OFFER?

The culinary essence of Alba is authentic Italian cuisine with a strong creative element. Head Chef Bruno Ferrari has created a menu that also features a simplified range of comforting Italian classics along with his signature dishes using outstanding quality ingredients which changes with the seasons. Antipasti are innovative, such as ‘Burrata cheese (rather than the predictable Bononcini) served with tomatoes and extra virgin olive oil’, and a few other palate teasers. Less punchy but fresh and aromatic is the mushroom cream soup which manages to be thickly textured without over-dosing on cream. I also recommend the ‘Braised tenderloin cheek in Barolo wine, with black truffle and sautéed vegetables’, if you are entertaining. Your guests will be impressed with its just right succulence and flavours. Several ingredients like sauces and the breads are handmade giving the food a home-made, earthy and fresh feel. With certain recipes tracing back from Alba, the cuisine here finds its roots in tradition. The pasta dishes and mains do not disappoint and some such as the ‘Ravioletti Di Alba- Filled Tenderloin Pasta, Veal Jus’ are truly outstanding. Save a little room for the heavenly ‘Tiramisu’ made from home-made mascarpone cheese which enhances the flavour of this delicious dish to the tee. The chef sure does a smart job in sending out delicately wrought, full flavoured offerings. It is obvious that nothing is compromised here, from carefully engineered dishes, to impeccable service, the ambience is extremely Italian, and it definitely is a cut above the rest. Needless to add that being here is reason enough; soaking in the colonial grandeur of an elegant era while enjoying a selection of viands below reproach.  Good selection of beverages completes a memorable meal. All in all I would say Italian Fare that would surely impress even Mama Bruno! Buon Appetito!

CHECK IT OUT

Alba at the JW Marriott, 24/1, Vittal Mallya Road, Bangalore.

For Reservations: +91 80 67188553

Dress Code: Smart Casuals

Meal for two: Approx. 3000 plus taxes.

Timings: 7:00 pm to 11:00 pm (open only for dinner) - Closed on Monday.

ABOUT THE CHEF

Bruno has had a penchant for food since an early age. In his teenage years Bruno had enrolled himself at the renowned Institute of Hospitality Villa Santa Maria (Ch), in Italy. His desire to learn led him to work at the 5 Star Grand Hotel Berti in Silvi Marina for three years, where Bruno ran a team of 17 people for the first time. His first stint as an entrepreneur began at the age of 22, with his own restaurant Maiella, which earned him a review on the infamous Red Michelin Guide in just a short span of nine months of operations.

His dynamic nature and excellent creativity helps to keep himself constantly updated with the newest trends in the world of food. Bruno’s flexible personality with a “Can Do” attitude makes him an excellent trainer and good team player. His outgoing nature helps him communicate well with his guests. Before joining JW Marriott Bengaluru, Chef Bruno served as the Italian Chef at the Grand Hyatt, Dubai and Executive Italian Chef at the Castello di Montaldo Hotel Soul Farm, Italy.

 published in TLF