New Menu Introductions 2017 - Smoke House Deli

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It's a new year, it's a new menu.. lots of interesting flavors, textures and ingredients. It's not just food but also some interesting cocktails and infusions. Experiencing this menu was joyous yet a task and believe me when I say that for the sheer count of Nee dishes we tried on this lunch table specially curated for media. 

Without much ado, let's get started with as it's aptly called 'Starters' / 'Appetizers'. We had 4 of them on the table with each very distinct from the other. My pick of them all was the prawn fritters tossed in spiced mayo and the Kashmiri Chili and cottage cheese flatbread from the vegetarian menu.

Drinks flowed in with each course. To start was a concoction of whiskey, angostura and orange bitters, Cherry liquor and a dash of lime. 

The roasted corn soup arrived with a dollop of sour cream and drizzle of truffle oil. I missed the flavor of truffle oil, and the sour cream missed marring well with soup which was otherwise good in both taste and consistency. Salad was refreshing with an assortment of lettuce, tomato, boconcini and dressed in a pesto vinaigrette. Like always I've always enjoyed salads at SHD and this time was no different; unfortunately, don't have a picture to share.

Cocktails on the new menu are concocted from house infused liquors like rum and gin. I tried the SHD Collin contained gin infused with kaffir lime leaves, lime wedges and peel; SHD spiced Apple daiquiri was concocted with both rum and Apple juice infused with cloves, star anise and cinnamon and finally SHD Cosmo which was made with gin infused with dill leaves. 

SHD Spiced Apple Daiquiri

Coming back to food, I loved the slow roasted cauliflower and mascarpone risotto in comparison to its counterpart Black pepper crusted chicken risotto. The former opens up in flavors as you chew it and progress with eating this dish. Another one from the menu I really enjoyed was the potato gnocchi stirred in a 3 cheese sauce with roasted vegetables. 

Rissotto

Gnocchi

As if this was not enough, next arrived the mains followed by dessert. For the mains, my top picks were the rosemary roast chicken which leads the way from an erstwhile menu signature I loved - half roast chicken and the perfectly pan grilled bhetki fish fillet, generously portioned with a crispy skin to crack through. One was a hearty portion of chicken, mashed potatoes, sautéed mushrooms with a poached egg drizzled with a jus flavored with rosemary while the other came served with a subtle jalapeño corn sauce creating just the required flavor profile. Between the chicken and the fish, it's just the need of the palate that can define the better one. 

The slow braised Belgian pork spare ribs lost out on 2 counts - the ribs could have been chunkier and fall off the bone and the bacon around the accompanying pork meat parcel should have been crispy. flavor wise, no misses here. 

Desserts were fantastic, be it the white chocolate cake with a lemon molten cake, prune crumble tart with dark chocolate mousse or milk cake dressed with toasted hazelnuts. They were rich, decadent, came with distinct flavor profiles. 

It was an enjoyable afternoon over good food from the kitchen of Chef Saurabh Arora and catching up with friends and I do look forward to getting back to Smoke House Deli for these new introductions and some classics; available at both their outlets in Bangalore - Lavelle road and Indiranagar. I urge you to do so too. An average meal for two will be Rs. 1500++; additional for cocktails.

Cheers!

Address: 
Ground Floor, No. 52 & 53, Lavelle Road, Bangalore 560011
and
No. 1209, Ward No. 72, Hal IInd Stage, 100ft Road, Indiranagar, Bengaluru 560038

Phone Number: +91 80 4051 5151 



Note: This visit to Smoke House Deli was on invitation but the opinions expressed are solely mine and are absolutely unbiased nor influenced by the brand in any way.

Made In Punjab - Extravagant Punjabi Fare

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Coming from the celebrated family of Kalra's the launch of Made In Punjab was much awaited and when it did it was with all pomp and show in true Punjabi ishtyle. Invited to experience the offerings from their menu, a friend and I headed one evening for some hearty Punjabi fare.

We started off with the legacy tandoori champ which were succulent lamb chops in a special house mix of spices. The evening surely did kick start on a really high note. Soon giving us company on our table was 'Bhatti  Ka Murgh' which was perfectly spiced tender chicken leg.

Appetizers continued to flow in with a melt in mouth 'Paneer Barrel Tikka' which as the name goes resembled barrels with an in between filling of spinach and cheese. Not usually a fan of mushrooms, the restaurant staff did insist we try 'Jau Mushroom Chakli' and it sure did have us asking for more. It was deep fried parcel with a filling of barley, minced mushrooms mildly seasoned and came served with a mustard-garlic chutney.

Punjabi evenings are never sober and hence the liver got it its fair share of job to perform. We had some interesting cocktail concoctions which had fancy Punjabi naming conventions. In order of preference I loved the 'Nayaa Zamana' which was MIP's take on the classic 'Old Fashioned' cocktail which concocted with a base of bourbon whiskey, caramel, citrus and apple. This was closely followed by 'Nashili Chai' a concoction of various white liquor and in house tea infusion.

Nayaa Zamaana

Nashili Chai

Heading to our next course 'Main Course' I had to have the much talked and heard about 'Nalli HardKaur'. It was a visually pleasing sight and even more enjoyable to eat; all the way through the last morsel of the intense lamb shank and finally sweep clean the plate to not leave a drop of the silken curry. The meat was cooked to fall of the bone consistency and exuded intense flavors.

I can go on about 'Nalli HardKaur' but let's move on to 'Luxury BC'. Let's cut the thinking, this is the luxury butter chicken; succulent chicken chunks in an ultra rich and delicious gravy. Both the dishes were best enjoyed with the traditional Punjabi breads like butter naan, paratha, tandoori roti and likes.

Finishing with a dessert, we tried the dates Rasmalai. The dates added a nice flavor to this dessert but for me this dessert lost out on the texture for it was too spongy unlike the traditional rasmalai which usually just melt in mouth. As I said, "this did not work for my palate but my dining companion relished this dessert."

An average meal for 2 at MIP will cost around Rs. 2000 ++ inclusive of food and a beverage each. I know I'm going back here often for delicious Punjabi fare and kick-ass cocktails. The menu is vast with some extravagant offerings and apart from repeats I look forward to trying more off their menu.

Address: Made In Punjab, UB City, Bengaluru - 560103

Phone Number: +91 81309 55899

Note: This visit to Made In Punjab was on invitation but the opinions expressed are solely mine and are absolutely unbiased nor influenced by the brand in any way.

'The Moplahs of Malabar' - Unique Tastes at Dakshin - ITC Windsor, Bangalore

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Under the aegis of Kitchens of India, ITC Hotels have been hosting numerous food festival; each showcasing an aura of specialty cuisine that they aptly categorize under the following themes:

- Unique Tastes

- Forgotten Treasures

- Royal Repasts

Like always, this running food festival showcasing the unique tastes of 'The Moplah Cuisine' is no less of a grandeur giving insights into the food and cultural amalgamation of the highly respected community of Kerala Muslims also known as 'Moplahs'. Under the able guidance of Mrs. Ummi Abdullah - a Moplah culinary specialist; chef George at the helm from ITC Windsor's Dakshin along with his team are wonderfully steering a legacy that ITC hotels is known to live by.

A meal here always starts with generous servings of a variety of chutneys, uttappams, papads and fries. I've always looked forward to this especially the banana uttappam which tastes so very distinct when had with a different type of chutney. I expected it to be a long evening with loads of food so I had to balance out my indulgence to be able to last through the rest of the evening.

The experience of the 'Moplah Cuisine' started with the arrival of none other than Mrs. Ummi Abdullah who in all her enthusiasm shared stories ranging from the love for cooking, extracting coconut oil, the 3 generations that follow her, all time favorites, complexities and unique techniques involved with this traditional cuisine and so on. All these conversations were enjoyed in the company of delicious appetizers that followed one after another.

Mrs. Umi Abdullah (3rd from Right)

Taking the lead were fried onion fritters and deep fried pockets of spiced chicken; the former called 'Ulli Ada' and the later being 'Kozhi Ada'. A bite into each of these and you know right away that the food is non-greasy, not spicy / hot but the emphasis is clearly laid on the use of fragrant spices. I can be biased towards non-vegetarian food and you know that very well too. But in this case, I was really impressed with 'Ulli Ada' the fried onion mini samosas if I may call them.

Kozhi Ada

Fried Onion Fritters

The filling of deep fried sweet onion and it's marriage with the fragrant spices hit the right notes on my palate. 'Kozhi Ada' was minced chicken subtly flavored with spices stuffed in a really thin yet perfectly crisp casing. I was amazed to hear that this can be deep fried and then stored for over a month packed in containers for consumption as a tea time snack. How cool is that! Isn't it?

Next up were 'Thenga Unda' and 'Chemeen Unda'; both being steamed rice dumpling with the former containing onion and coconut while the later contained fragrant - spiced minced prawns. subtle and delicate flavors and the simplicity of flavors is what made me happy about 'Unda'. 

Tenga Unda

Chemeen Unda

If you thought this was all we had for starters, the best was yet to arrive and when it did; it seemed like a complete meal by itself. This was the 'Meen Porichandu' - grilled seer fish slices marinated in Malabar spices. A drizzle of lime and accompaniment of onion was all that was required to make this soul satisfying.

With this, we made a foray into the mains which were served in the classic Dakshin thali. Served on the plate left to right in the cups is - 'Meen Mulakithattu' a traditional moplah fish curry made with tamarind; 'Chena Varatharacha Curry' yam simmered in coconut gravy; 'Erachi Nadan Porichathu' an authentic preparation of succulent lamb in a paste of garlic and coriander; 'Thakkali Vattichathu'; 'Kozhi Varattiyathu' chicken drumsticks tossed with traditional malabar spices and to the extreme right is 'Alisa' a porridge of slow cooked broken wheat and lamb topped with fried onion and ghee. This was similar to haleem and traditionally in a Moplah household; Alisha is best enjoyed with a mixing of sugar and hot ghee. I tried it both ways and did love the rich consistency of Alisha. 

Main Course - Dakshin Thali

The mains were accompanied by 'Appam', 'Podi Pathiri' and Ney 'Pathri'. Each one was very different from another and was a blend of distinct texture and unique tastes. The course does not end here. What followed was a delicious 'Thallasseri Mutton Biryani' which was fragrant rice  with succulent mutton and topped with dried fruits.

Mrs. Ummi Abdullah at the start of the meal introduced our table to a dessert that is a result of finesse. This uses egg as a main ingredient and when plated traditionally it takes the form of a garland and hence the name 'Muttamala'. Muttamala made with egg yolk is served resembling string hoppers and comes topped with 'Kinnathappam' steamed and sweetened egg white disks. Saffron, cardamom and the sugar syrup used as ingredients in the making of this dessert wonderfully basks the otherwise prominent flavor that egg can leave behind in a dessert if not done right. This was perfect and was polished off in no time. 

This meal at Dakshin is available for lunch and dinner as a thali or can be called for a la carte from the menu till 12th September. At Rs. 2300 + taxes (ITC does not levy Service Charge), trying the thali is the perfect way to experience the unique tastes of Moplah cuisine which is yet another experience wonderfully curated by the team of ITC Windsor.

Address: ITC Windsor, 25 Windsor Square, Golf Course Road, Near Sankey Road, Bangalore

For Reservations - Phone Number: +91 80 4140 1205

Note: This visit to ITC Hotels Windsor, Bengaluru was on invitation but the opinions expressed are solely mine and are absolutely unbiased nor influenced by the brand in any way.

Taste of Britain Curry Festival @ ITC Windsor

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Did you know! The first curry serving restaurant that opened up in Britain was way back in the year 1804. From then to now; statistics say, “Britain has more curry serving restaurants than the number in Mumbai and Delhi put together”. This stat clearly speaking of the demand for curries and its popularity in Britain. Someone I met recently quoted, “Brits came to India with gun powder and left India with curry powder”.

Some chefs in Britain have gained huge popularity for the curries offered at their restaurants in different parts of Britain. In association with Curry Life magazine from Britain, ITC Windsor hotel has flown down 4 award winning chefs who are contributing to the popularity of good curries in Britain and a Michelin Star chef from Britain to express the ‘Taste of Britain’.

2 hotspots under the roof of the plush and elegant ITC Windsor hotel are showcasing a ‘Taste of Britain’ in 2 different formats:

1. Raj Pavilion offering a buffet spread that comprises of the hotels signature spread offering cuisines from the world over now has one section of this lovely buffet spread dedicated to the curries from Britain; an inspiration from the Indian Sub-continent and it’s neighboring countries. 

2. Dublin the Irish pub housed at ITC Windsor plays host to a limited edition English pub menu specially curated by ‘Mark Paynton’ a Michelin Star chef. This menu has a limited offering but hold signature dishes from Mark’s Menu back in Cambridge, Britain. While Raj Pavilion offers ‘Taste of Britain’ in a buffet format, Mark’s Menu is an a-la carte offering at Dublin.

Here’s a sneak-Peak at what I tried yesterday when I went down to experience the ‘Taste of Britain’ showcase.

1. Some of the curries I tried and loved at Raj Pavilion from the Britain curry festival: 

Mughlai Lamb Shanks

Chichinga (Ridge Gourd) Chingri (Prawn) Curry

Balti Chicken

L: Mango Fish Curry; R: Gosht Anda Biryani

2. Highlight’s from Mark’s Menu offered at Dublin:

Lamb Rump Tarter, Pickled Turnips & Radishes, Crisp Bread, Parmesan & Charcoal Mayonnaise

Blue Cheese, Broccoli, Pickled Red Grape & Almond Praline Salad

Roast Breast of Chicken, Mushroom, Peas, Asparagus & Madeira Sauce

Sea Bass, Cauliflower Textures, Raisins, Champagne Veloute

Strawberries, Vanilla Cream, Lime Meringue & Strawberry Ice Cream

Baked Yoghurt, Vanilla Ice Cream, Poached Blackberries

Note: What's not in pictures is a photograph of the fantastic Asparagus Veloute, Whipped Goat Cheese, Extra Virgin Olive Oil & Garlic brushed tomatoes. This was a fabulous asparagus soup of sorts with a side serving of delicious whipped goat cheese, and garlic brushed tomatoes. This is a must have from Mark's menu. 

The fantastic team of Chefs, Hoteliers and journalists among the few to have wonderfully curated this food festival:

Team - Taste of Britain Curry Festival

Michelin Star Chef - Mark Paynton

The dinner buffet at Raj Pavilion is priced at Rs. 1800++ and the average cost of a-la carte meal by Michelin Star Chef Mark at Dublin will be around Rs. 2000++ per head. What’s to remember is that this showcase is available for experience at ITC Windsor, Bangalore; only till the 24th of July.

Address: ITC Windsor, 25 Windsor Square, Golf Course Road, Near Sankey Road, Bangalore

For Reservations - Phone Number: +91 80 4140 1205

World On A Plate: International Food Festival with 3 Culinary Magicians

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Some days can be really really special and today was just one I hoped for but did not anticipate it coming. Bangalore for weeks now has this buzz and excitement doing rounds about the 3 of their favourite judges (I believe that's unanimous)from Australia who have been scheduled to visit India; not just Bangalore for the first time ever together.

The moment is now! They are here and they came to occupy the 3 empty seats set ready for them and select few of us waiting eagerly to welcome them at @JWMarriottBLR.

This meet & greet conference was set to announce the launch of the international food festival 'World On A Plate' curated and conceptualised by Gold Rush Entertainment who get full credit for bringing the gods of culinary world to Bangalore.

Kiran Soans, CEO of Gold Rush Entertainment started with a welcome note giving way to come face to face with the 3 hosts / judges who are loved world over - George Calombaris, Gary Mehigan and non other than Matt Preston.

At the conference we were served up 3 dishes; one each prepared by George, Matt and Gary themselves in the same order below.

Over the next 2 days, International food festival 'World On A Plate' will feature exclusive masterclass sessions by each of these culinary masters, tete-a-tete where guests can interact and ask culinary questions as a part of the festival on day 01 - June 04, 2016.

An exciting day 01 makes way for another action packed day 02 which features head chefs from across the city compete in a cook-off which will be a blind tasting and for the coveted title of 'Restaurant of the year' judged by none other than 3 magicians of the culinary world; Matt, George & Gary.That's not all, we patrons get to elect a restaurant to win the 'People choice of the year' award too. It does not end here as you can indulge in a Sunday brunch specially prepared for you by these 3 Musketeers from Australia.

What are you waiting for? Go have a great weekend ahead like never before in the company of Matt, Gary & George.

Cheers!