KODE - Freestyle Bar and Kitchen

Visit Day Date and Time:-Thursday 13-July-2017, 19.00 p.m.

"KODE" a unique creation from the innovator and trendsetter Zorawar Kalra along with his wife Dildeep Kalra aims to revolutionize modern global cuisine by delivering latest food trends in freestyle avatar but maintaining it's authenticity.

Ambience:- This place is huge which is divided into lounge and dinning section with splendid and classy interiors. It is designed by the international architect Masafumi Sanada who has left no stone untouched. But the main attraction of this place is the island bar which is centrally located and  the lights which keeps on getting dim every hour making it quite cosy atmosphere.

Menu:- The food menu includes hand-picked unique dishes and delicacies from around the world. The bar menu is something to look out for as this place offers approx. 150 brands of whiskey along with signature cocktails and mocktails which will not only please your taste buds but your vision as well.

I tried out following from the food set by the chef for tasting:-

Butter Glazed Edamame Beans, Sea Salt:- It is served as quick bite were in edamame is coated with butter and tossed in chilli and sea salt. It was tasty but had to chew it for long time to finish one edamame.

Togarashi and Garlic Olives,Chives Creme Fraiche:- Olives were marinated with mixture of Japanese spice and served with creme fraiche as dip. It's another quick bite option which was made to perfection.

The Old Fashioned:- Whiskey based cocktail were in orange juice in the form of iced sphere is dipped in the glass and on the side served with spinach crisp and cherry. Must try one for whiskey lovers.

Bird Eye:- It's vodka based cocktail which is infused with berries and smoked with cinnamon flavour to feel the aroma while enjoying the drink. It is served in oval shape glass on the bowl of birds nest with cinnamon flavour incense stick. It's bit on sweeter side since it is vodka based.

Salmon Carpaccio, Chilli- Coriander-Sesame:- Thin slice of salmon are topped with sauce and fined chopped chilli, coriander and sesame and served with crispy spinach on the side. Salmon was so soft that it literally melted in mouth.

Charcoal Grilled Prawns, Garlic Breurre Blanc:- Tiger Prawn was charcoal grilled to perfection keeping it juiciness intact and topped with garlic flavoured breurre blanc (white butter). It's like having butter garlic prawns. You can't miss this one if your love prawns.

Corn Curd and Asparagus Tempura:- Though it is vegetarian dish it's my personal favourite from the menu. The combination of corn curd and asparagus is deep fried giving crispy texture outside and keeping it gooey inside which is accompanied by sriracha mayo on the sides. It just explodes in your mouth and fills it with amazing flavour of corn curd and asparagus.

Garlic and Pepper Lamb Chops:- Lamb chops were well cooked and tossed with garlic in teriyaki sauce and served on side with creamy combination of mashed potato and wasabi which balanced the taste of the dish.

Manchego and Truffle Oil, Maldon Salt:- It is Turkish style dish known as Pide which is nothing but flat bread loaded with manchego cheese (cheese made from sheep's milk) and topped with truffle oil and maldon salt. Must try one from the menu.

Duck Tacos:- Crunchy corn tortillas stuffed with well cooked shredded duck meat, sesame and cucumber along hoison sauce.

Forgotten Petal Sour:- It's one of the innovative cocktail which is served as three course meal. Basically it is gin based which is served in a flower vase shape glass garnished with beet root powder and accompanied by rose dipped in nitrogen, candy floss and campari soap with champagne foam.

18 Hours Cooked Lamb Shanks:- The best from the menu were in lamb meat is slowly cooked to perfection for 18 hours keeping juiciness of the meat intact and is served on top of polenta garnished with blue cheese truffle. The meat was so tender that it just falls of the bones.

Miso Marinated Black Cod:- The black cod (fish) is marinated in miso (Japanese seasoning) and served on bed of creamy and cheesy risotto. The black cod was fresh and went well with risotto.

Spinach and Asparagus Risotto:- It's creamy and cheesy risotto with spinach and asparagus. Here in fresh bocconcini cheese is used. Overall it is good option for vegetarians in the main course section.

Black Forest Maraschino Cherries:- It's basically deconstructed black forest where in brick shape mousse is loaded with cherries which is accompanied by dark chocolate sponge, cream and cocoa nibs. The presentation deserves full marks.

Recommendations:- The Old Fashioned, Bird Eye, Salmon Carpaccio, Garlic and Pepper Lamb Chops, Corn Curd and Asparagus Tempura, Charcoal Grilled Prawns Garlic Breurre Blanc, 18 Hours Cooked Lamb Shanks, Miso Marinated Black Cod, Spinach and Asparagus Risotto, Manchego and Truffle Oil.

Service:- Be it any Zorawar Kalra place the level of service is always at top notch. Totally impressed by it. Special thanks to the chef for designing special menu for food tasting.

Experience:- Stunning and life time experience. Overall it's an amazing place to visit with family and friends to try out some unique cocktails along with some creative and delicious food.

Taste:- 5/5

Value for Money:- 5/5

Ambience:- 5/5

Service:- 5/5

Masala Library

Visit Day Date and Time:- Saturday 13th May 2017, 1.00 p.m.

"Masala Library" a masterpiece by Jiggs Karla which tends to take progressive Indian cuisine to next level by using molecular gastronomy as technique to enhance the overall experience. This fine dine restaurant is a perfect blend of good food, innovation and elegant ambiance.

This place was on my bucket-list since longtime and recently was invited for the fine dine experience.

Menu:-
It has special chef's tasting menu for both vegetarians and non-vegetarians which involves sampling small portions of all signature dishes

Our delicious meal started with Amuse Bouche, a palate tickler which is  served complimentary along with soft bun filled with cheddar cheese.

Soups

Steamed Basa Dumpling with Rassam:- It had steamed basa(fish) dumplings mildly spiced with pepper topped up with dosai touis which was served along with traditional southindian rassam flavoured with lemon grass.

Grilled Tofu with Rassam:- It's vegetarian version of the soup which had grilled tofu mildly spiced with pepper topped up with dosai touis which was served along with traditional rassam flavoured with lemon grass.

Salads

Marinated Chicken Salami:- It's chicken salad were in chicken salami are tossed in Indian spices which are further rolled in cone shape and stuffed with papad chakna chaat.

Asparagus Thayir Sadam:- This salad had curry leaf and pepper asparagus served on the bed of thayir sadam (Curd Rice) and served along with banana crisp on the side. Frankly speaking i'm not a salad person but was amazed after tasting this combination.

Starters

Kuttu Roti Pol Sambhol:- In this starter preparation of malabari paratha is tossed with southindian mix vegetables and coconut curry.

Naga Pork Braised Beans and Bamboo Shoots:- Perfectly cooked pork belly tossed in Nagaland spices topped up with braised black beans and bamboo shoots.

Chevre Kebab:- Kebab made from mixture of hung curd (yogurt drained off all its water) and chevere murraba which is garnished with tomato chutney and coriander chutney. Kebab was soft and melted in mouth, simply awesome.

Tawa Kheema, Pickled Bitter Gourd:- Minced mutton cooked to perfection with Indian spices giving it rich texture and taste which was served along with pickled bitter gourd to balance the taste.

Tandoori Guchchi, Truffle Crumb Lotus Stem Crisp:- In this dish the kashmiri morels stuffed with cream and cheese sprinkled with truffle oil and parmesan dust which was garnished with cripsy lotus stem.

Soft Shell Crab 65:- Crab meat coated with semolina and southindian spices and fried to perfection giving it crisp texture outside and maintaining softness of the crab meat inside. This is served with cherry tomato chutney. Definitely must try option for crab meat lovers.

Palate Cleanser:-
Mishti Doi lollipop with strawberry jam on the top was served as palate cleanser which enables the guest to experience true flavour of the food ordered.

Main Course

Pan Seared Rawas Pui Saag Kasundi Curry:- In this dish fillet of rawas (fish name) is pan seared and topped with pui saag (Spinach) and served along with delicious kasundi (mustard) curry on the side. Rawas was pan seared to perfection keeping it's juiciness intact and kasundi curry on the other-hand added richness and enhanced it taste. It's one of my favourite from the menu and definitely a must try one if you are sea food lover.

Spinach and Ricotta Cheese Balls:- Koftas (round balls) made from combination of spinach and ricotta cheese which were coated with panko bread crumbs and mildly fried and served with methi malai curry on the side. The koftas along with curry tasted really yummy.

Desserts (Main highlight from the menu)
Jalebi Cavier:- A heavenly combination of jalebi in the form of caviar served with creamy rabdi and saffron foam on the side which is served in shell shape container. Superb and must try one.

Chai Ice Cream:- An innovative dessert combination were in chai flavoured ice cream was topped with chai masala flavour foam served in the cutting chai glass and accompanied by chena payesh on the bed of almond chikki.

Mouth Freshner:- Candy floss

Recommendation:- Steamed Basa Dumpling with Rassam, Jalebi Cavier, Chai Ice Cream, Soft Shell Crab 65, Pan Seared Rawas Pui Saag Kasundi Curry, Spinach and Ricotta Cheese Balls, Asparagus Thayir Sadam, Chevre Kebab and Tawa Kheema Pickled Bitter Gourd.

Service:-
Service here is just an icing on the cake as the brand really values it's customer and doesn't leave any margin of error.

Plus Point:- Valet parking

Point to note:- Reservation recommended


Experience:- 
Overall mesmerizing experience and must visit place with date, family or friends to experience the good food with innovations along with excellent service.

Taste :-5/5
Value for Money:- 5/5 
Service:- 5/5
Ambience:- 5/5

The Bombay Havelli

Visit Day Date and Time:- Monday 20-March-2017, 8.00 p.m.

"The Bomaby Havelli a.k.a TBH" newly opened vegetarian restaurant offering traditional cuisine ranging from Gujarati, Rajasthani, Parsi to modern day Indian and Continental cuisine. TBH is owned by trio namely Marzy Parakh, Parth Dalal and Sarthak Oza who aim at serving delicious authentic vegetarian food along with social cause (i.e. 30% of the profit is donated to the trust).

Recently was invited to The Bombay Havelli for the food review

Ambience:-

This outlet is divided into two fully air conditioned sections. The overall decor of  TBH is creatively done which includes antique door, colorful wall paints, lamps, vase, vintage piano, tapestries, soft music and comfort seating (regular as well as traditional) giving it a vintage havelli touch.

In addition to that TBH has installed a Stair lift with weight carrying capacity of approx. 120 kg to help the people who are unable to climb stairs either due physical disability or age factor. Really appreciate this efforts of TBH.

Menu:-

It's purely vegetarian outlet and the menu offers varieties of vegetarian delicacies from Gujarati, Parsi, Lebanese and North Indian cuisine. Also separate menu is available for jain food eaters.

Tried out following from the menu for food tasting 

SOUP SHOOP  SECTION
Sanam Teri Rasam:-  Its typically tamarind and tomato base southindian rasam as expected bit tangy and spicy. Simple but tasty.

HO JA SHURU SECTION

Global Platter:- The best starter option which allows you to try out varieties from the starter section. The platter included following

Parmesan Jack Potatoes:- Diced unpeeled baby potatoes tossed in cheese sauce and topped with parmesan cheese and parsley. It was tasty.

Beiruti Hummus with Zatar Pita:- Hummus infused with chopped tomatoes and onions which is served with soft and baked pita topped with za'atar (herbs). Perfect combo.

Patra:- Generally i'm big fan of patra. Its similar to aluwadi (Maharashtrian Food) but sweeter version. Its basically rolls of Colocassia leaves and gram flour which are garnished with sesame seeds, mustard seeds and coriander. Well cooked.

Coconut Pattice:-  Potato balls stuffed with sweet and spicy grated coconut which are deep fried giving it crispy texture. Descent option.

Rajwadi Dhokli:- The cube of dhokli fried and topped with sesame seeds and mustard seeds. Its bit on dry side.

Cheese Tukdi:- Its one of the popular on the starter menu. Crispy roll stuffed with cheese infused with masala. Definitely must try one.

Kand Pattice:- Its basically fasting food in which pattice is stuffed with kand and coconut filling.

THANDA GARAM SECTION

Mr. Batliwala's Parsi Drink:- Tried out Raspberry and Ice-cream soda. Descent drink option to sip along with the meal.

MAIN COURSE SECTION

Methi Thepla, Lasaniya Bateta ane Chhundo:- Thick gravy with garlic flavored baby potato garnished with coriander which is accompanied by traditional thepla and chhundo (kind of raw mango pickle). Perfect combination and definitely deserves a try.

Ringna no Olo ane Bajra no Rotlo:- Its basically baingan (Eggplant/Aubergine) ka bharta. The eggplant was perfectly roasted and cooked in spiced up tomato and onion gravy which was accompanied by bajra (Black Millet) roti and jaggery. It's one of my favourite on the menu. The regular portion has two bajra roti accompanying it.

Sev Tameta nu Shaak ane Phulka Roti:- One of popular dish from Kathiyawadi region of Gujarat. It's simple combination of sweet-tangy tomato curry and crispy fried vermicelli (sev) which is served with soft phulka. The phulka perfectly complimented the sweet-tangy gravy. Simply awesome.

TBH ki Khasiyat:- Dumplings (Hara Bhara Kebab) topped with paneer are dipped in the chef special creamy gravy which is accompanied by thin and bit crispy paratha. The regular portion of this dish contains 5 dumpling in the gravy which is accompanied by two parathas.

Mr. Batliwala's Veg Dhansak:- The traditional parsi brown rice cooked in traditional dhansak dal which was topped with moong dal dumpling and on side sali kachumber. Being non-vegetarian had veg dhansak for the first time and i'm glad to say it didn't disappoint me.

After delicious food it was time to tickle the taste buds with some desserts.

KUCHH MEETHA SECTION

Jalebi Rabdi:- This combination is match made in heaven and one of my favourite dessert combo. Good thing about it was that Rabdi was less sweet which went well with the sweet jalebi. Rabdi is available in three flavours namely Gulkand, Laccha and Dry Fruits.

Motichoor Gulab Jamun Parfait: It's like three in one offer in which gulab jamun is topped with crushed motichoor laddoo and layered with my favourite rabdi.

Recommendation:- Global Platter, Ringna no Olo ane Bajra no Rotlo, Sev Tameta nu Shaak ane Phulka Roti, TBH ki Khasiyat, Mr. Batliwala's Veg Dhansak, Jalebi Rabdi.

Service was outstanding and staff were really helpful and deserve full mark for the same. Special thanks to Mr. Parth Dalal for his hospitality.

Overall amazing experience and definitely must visit place if you want to try out some delicious traditional Gujarati food.

Taste:- 4/5

Value for money:- 4/5

Service:- 5/5

Ambience:- 4/5