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New Menu Launch at The Great Wall, The Leela Mumbai

Chinese food tries to engage the mind, not just the palate. To provoke the intellect. 
- Nicole Mones

Right from the Guangdong ( 粤菜 Yuècài  )  to the Shandong Cuisine ( 鲁菜 Lǔcài ) , The Great Wall has always taken our taste buds on a journey through the regional cuisines of China ( and more ) .  Equipped with a team well versed with creating elusive yet flavoursome dishes, The Great Wall has added a few more delicacies to their menu.
Marble Foo dogs invite you into a cozy lit room decorated with porcelain vases & traditional Chinese artifacts.  The restaurant even offers a separate private 6- and 12-seater dining area for exclusive, private and family-style dining affairs. Our favourite place however are the tables seated next to the floor-to-ceiling windows that let you look out at a beautiful green garden with a little waterfall. Sipping on some hot jasmine tea while watching the pitter patter of the rain on the lush
green garden outside is simply a treat for the eyes !

We met Sous-Chef Milan Newton who took us through the menu and when asked why the change in dishes he said, “ We have so much to offer owing to our experience of training and working with Chefs from various provinces in China. As we cannot add all the dishes in one menu, we try and change them from time to time to ensure our customers experience all the amazing flavours
& cuisines each province has to offer. ”


Appetizers
 
Chicken Cheong Fun Dim Sum 
Dim Sum is the Cantonese term for a type of Chinese dish that involves small individual portions of food, usually served in a small steamer basket or on a small plate. Cheon Fun is a type of Dim Sum made from steamed rolls made of rice flour. The Chicken Cheong Fun here was stuffed with sautéed chicken ( in this case ) and served like an a la minute dim sum. The steamed rice rolls
simply melted in your mouth as soon as you put them in ! 

Sichuan Prawns
Sichuan, Schezwan, Szechuan…  this sauce has a spelling that changes at every restaurant. The base of this dish originates from the Sichuan Province famous for their hot-spicy taste and the numbing flavor of Sichuan peppercorn. The Sichuan Prawns is a spicy affair of Prawns tossed in a wok with ginger, garlic, red chillies and spring onions… one of our favourites on the menu.

Five Spice Chinese BBQ Pork Spare Ribs
Pork Spare Ribs rubbed with a spicy sweet five-spice sauce served on bed of sautéed onion. Our favourite part of the dish was the medley of the soft & spicy-sweet ribs team up with the crunchy, sweet & pungent onions. Five-spice sauce, like the name suggests, is a spice mixture of five or more spices used primarily in Chinese cuisine or Desi Chinese cuisine as well as used
in other Asian and Arabic cookery. 


Mains
Hokkaido Scallops, Asparagus, Ponzu Butter 
We absolutely love Scallops and this dish simply popped out ! It was a very simple affair of sautéed Scallops with asparagus, shiitake mushrooms in coriander leaf sauce with citrusy ponzu butter. Colourful to look but delicate on flavours… Kind of drew parallels with the Cantonese cuisine.
Cantonese Chicken with Shiitake Mushroom
The Cantonese cuisine of the Guangdong Province and Hong Kong is popular all over the world and is known for dishes with very light seasoning. This dish comprised of soft pieces of boneless chicken along Juicy Shiitake Mushrooms in a light soy sauce with a little hint of sweet.
Tenderloin with Black Pepper and Garlic
This dish was a bundle of flavours that made it another favourite of ours from the new menu. Diced tenderloin tossed in a wok with pungent black pepper, soy & garlic with a little sweetness
from the caramelization of the sauce.
Truffle Flavored Treasure Rice with Mushrooms
 If you love mushroom , you HAVE TO try this one out ! There were sweet floral hints of Jasmine in the sticky rice along umami, savoury flavours of shitake, white fungus,
shimeji mushrooms & button mushroom. 


Dessert
Gula Melaka 
A traditional dish, also known as a savoury, made with coconut milk, sago pearl and palm sugar. To make it a bit simpler, it is a sago pearl ( sabudana ) cake deriving its sweetness from the coconut milk & palm sugar moat surrounding it. The sago pearl is very very soft and the milks sweetness
isn’t the least bit over powering.
Chilled cream of mango with sago pearl, pomelo and lime sorbet 
Served in a Margarita glass, this dessert is quite similar to the Gula Melaka. What it basically seemed to us was an Aam Raas with sago pearls and citrusy hints which we quite liked !

Overall the new menu certainly seems quite promising to us and we are definitely dropping by to try out more. Did you have any favourites in their own menu that you would like them to bring back? Then drop us a message and we shall let them know !

Old Wild West gives their menu a little tweak... and here's a quick peek !

As soon as we see a feedback form with our bill, we reluctantly scribble on it in a rush to leave, believing most of them will fall in the trash anyways. Contrary to our belief, some people do pay quite a lot of attention to the details we share on the form or in person … and one such restaurant is Old Wild West ( OWW ) .

Despite having a delicious Tex-Mex fusion menu, a few of OWW's patrons expressed their desire to have a few new options on their menu, and the staff made sure they worked on it. 

Here are a few of their new additions :

When in the mood for Chaha...have te.cha !

“ Ek garam chai ki pyali ho ”
- Anu Malik

“ Koi te.cha pilane wali ho ”
- Team EOAP

We’ve been in quite a singsong mood since morning enjoying the Mumbai monsoons
with a hot cup of te.cha.

We were spoilt for choice when asked by te.cha to select a tea from their website. We were lost trying to select what to get and ended up letting te.cha do the decision making on our behalf. What te.cha sent us is the ‘ Moonshine Germanium ’ white tea.

Magic of Malnad at The Serai, Chikmagalur

“ One cannot think well, love well, sleep well, if one has not dined well. ” 
- Virginia Woolf

If the beauty of Chikmaglur hadn’t had us enthralled enough,
the food and ambience had us floored.

Rajasthani Food Festival at Jamavar, The Leela Mumbai

We woke up to a gloomy day and looked out of our windows to glance at the pouring rain and muddy pothole filled roads. The only thing that made us take a step out of the house that day was the thought of delicious Rajashthani Food waiting for us
at Jamavar, The Leela.
Jamavar lived up to the ethos of Rajasthani hospitality that says " Padharo mahro des ". From the delectable food to the décor, the ambience of the restaurant to the welcome courtesy of the waiting staff, we spent three hours actually believing we were in Rajasthan, imbibing flavours that go beyond food.

Dishkiyaoon bids Adieu to its Old Menu

We sat in a corner of the restaurant looking out at the pitter-patter on the large windowsills and the vivid characters that passed by. It looked like everyone was in a hurry, everyone so animated ! That’s the benefit of capturing a large corner at BKC, there is so much life around you, never a dull moment. 

While the office goes or other passerbys add life & a bundle of stories to the corner, Dishkiyaoon adds some delicious flavours to their day.
Now If we had a good sense of balance we would have sat on one of their lovely swing seating but with our ability to fall on the ground when standing upright made us chose a seating that kept us away from hugging the floor. The ambience of Dishkiyaoon in one word is – FUN. You have lamps hung upside down, funky coasters with Traditional Elvis, Marilyn and much more to grab your attention until the food arrives. 
It broke our heart to hear that they were changing the menu as we had a list of must haves in the older one; but we kept an open palate and an empty tummy as we began exploring their new menu.

Literally Everything On A Plate at Grand Hyatt !

The moment we saw the thali in front of us we looked at Neha Varyani ( Assistant Manager - Marketing Communications ) and said, “ This is literally Everything On A Plate ! ” 

Well, Everything On A Plate really is one way of describing the Indian Thali. The concept of the thali really revolves around the idea of having a meal that treats your tastebuds to varied favours i.e. sweet, salt, bitter, sour, astringent and spicy on one single plate. 
Grand Hyatt is bringing in the legacy of the Indian Thali filled with sumptuous specialities from Gujarat and Rajasthan at its Grand Thali Feast at SOMA. Curated by Chef Vinod Singh Rana & his team of expert culinarians, the Grand Thali Feast brings to you signature specialties of both the regions with over 15 delectable dishes that will certainly wow you !

Zaika-E-Awadh at Baluchi, The Lalit

I have a great love for cuisine, so I'm always interested in local food, and there are
so many interesting dishes, spices and ingredients in India. 
- Romain Grosjean

Lets be honest, our closest association to the authentic Awadhi cuisine is the Galouti Kebab courtesy Nawab Wajid Ali Shah of Lucknow. But the amazing Awadhi cuisine is so much more than that ! Many of its traditional rich gravies and smoked juicy kebabs are tucked away in the kitchens of the locals as restaurants give them their own spin to make the recipes & flavours more commercial.

It is time to savour the most authentic Lucknowi food at the Awadhi Food Festival at Baluchi, The Lalit, Mumbai! Evoking the indolent spirit of the Nawabs of Awadh, the Awadhi Food festival ( 16th till 30th June 2017 ) promises to be a feast for all foodies with as their Lucknowi Chef presents you with culinary delights across vegetarian and non-vegetarian menus, offering delectable starters, main course and mouth watering desserts.

Quick drinks with MarimBula, FSIPL

The issue of using natural ingredients such as fruits in drinks is consistency in terms of taste. Sometimes a watermelon will be as sweet as ever and sometimes it may get plain watery, you can never be sure ! To ensure bartenders & mixologists get the yeild result each time, MarimBula has launched 50 interesting flavours of syrups. These flavours not only ensure uniformity in taste but also makes their lives much easier. 

During our visit to the Food Service India Pvt. Ltd.  ( FSILP ) office in Andheri, we were treated to a bunch of amazing dishes and drinks courtesy Chef Laxman & Mixologist Sachin. Each treat was made using the amazing products FSILP has to offer. 

MarimBula Drinks
Mixologist Sachin introduced us to an array of non-Alcoholic drinks using MarimBula syrups. We were glad they had zero alcohol content or we would have has to out of there. **wink wink**. We are sharing a few recipes of his delicious quick fix beverages
that we absolutely LOVED !

FSIPL - A Restaurateurs Best Friend

" Eating good food is my favourite thing in the whole world. Nothing is more blissful. " 
- Justine Larbalestier

Everytime we blink our eyes we hear about the launch of a new restaurant, each with a promise to bring its patrons something new and exciting. What many fail to see is that eating ( from ) outside is more of an experience than just grabbing a bite. The satisfaction of one’s meal depends on an blend of taste, service, consistency and more. 
With the rise of QSR’s & Pop-ups, fast food is now taking over the world. We want stuff at the snap of our fingers irrelevant of the pressure we give the chefs & staff of the food establishments... but such if life. In this rat race, something or the other is over looked which lands them into an argument with an angry customer. 
When we were kids and had a bad day, we would rush to our mom who with a warm hug would listen to all our problems and come up with the perfect solution. But restaurants can’t keep doing that can they ? And that is where FSIPL comes into play.


Who is FSIPL ?