Category Archives: Specials

Review: Sunday Brunch at KODE, Kamala Mills

If you’ve read about our previous experience at KODE, you’ll be aware that we are already fans of this wonderful restaurant.

Recently, we stopped by to try their newly introduced Sunday Brunches. With a specially curated menu and as well as a buffet spread, the Sunday Brunch at KODE is priced at Rs.1750 + taxes.

The buffet spread included a range of cold cuts, cheese, sushi, salads, mezze and soups. We started off with the salads, and mezze moving on to the sushi and soup.

There was a menu that had hot food coming to our table straight from the kitchen. From the menu we ordered for the Turkish Flatbread with Meatballs – quite an interesting twist to the regular flatbread, came in the shape of a boat. The Shrimp Crostini, Shrimp tossed in a mustard sauce served on toasted bread, Potato Bravas – this was more like baby potatoes tossed in a tomato based sauce. The Buffalo Wings with a Blue Cheese Dip and the Herb Roast Chicken with Rosemary Potatoes and Jus, both were impressive. Well cooked and flavourful, a delight for non vegetarians. The star dish of the afternoon was the Lamb Shank with Red Wine Au Jus – melted in our mouths and was extremely succulent, a must try.

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For drinks, we ordered theForgotten petal sour – Campari soap, with champagne foam, rose petals dipped in nitrogen, drink garnished with beetroot powder – absolutely loved the presentation. The Bird Eye, a vodka based drink, was served in a fish bowl and placed on a bird’s nest also looked spectacular. The drama that accompanied the drinks made it all worth it!

The dessert spread included Cheesecake, Creme Brule, Tiramisu, Chocolate Mud Pie, Chocolate Eclair, Blue Berry Yogurt and Caramel Ice Cream. While desserts are always great, are favourites were the Tiramisu and the Mud pie with Caramel Ice Cream.

Overall, if you’re planning to spend the weekend indulging in some good food, KODE should definitely be your pick!

Venue: Kode, Kamala Mills

Overall rating

Landmark: Near Smaaash, Kamala Mills, Lower Parel.

Phone: +91 7718882923
              +91 7718882924

Follow:

Kode at @just_kode on Instagram

Mumbai Candid at @chandnitolani @mumbaicandid on Instagram

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter

 

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Post Event: US Apples Inspired Dinner at Theory with FBAI

US Apple Export Council and the Food Bloggers Association of India (FBAI) recently invited us to a four course sit-down US Apples inspired dinner.  We had a great time interacting with the blogger community as we enjoyed a delicious meal at Theory at Lower Parel.

Here’s what we had at the dinner.

1] Drinks: Apple Sangria

2] Soup:  Curried Carrot & Apple Soup

3] Salad: Poached Apple with Goat Cheese

4] Mains: Apple Gnocchi with Butternut Squash and Sage Butter

5] Chicken Roulade with Apple Jus

6] Dessert: Apple Cheese Cake with Burnt Butter Ice Cream

About US Apples:

USApple is a nonprofit, member-based association comprised of and supported by individuals, companies, and state/regional associations within the apple industry. They are the national voice and resource center serving the interests of American apple growers, packer/shippers, processors, marketers, and other interested parties within the apple industry.

 

Post Event: Washington Apples Meet & Greet courtesy FBAI

Last week, we attended the Washington Apples Meet & Greet organized by FBAI (food blogger association of India) at St. Regis Hotel, Mumbai.

The event comprised of a wonderful workshop conducted by Chef Himanshu Taneja, Director of culinary, St. Regis hotel, Mumbai & his team where they demonstrated a few recipes created with the Washington Red Delicious apples & Granny smith apples. Followed by an interactive session with Washington Apple Commission representative Keith Sunderlal & International marketing director of Washington Apple Commission Rebecca lyons and from USDA (United States Department of Agriculture) Adam Branson.

Here are the recipes that Chef Himanshu demonstrated with Washington Apples:

Recipe 1: Puebla Avocado Tartare with Apple Chutney

Ingredients:-

Puebla Avocado- 2no

Onion (chopped)-30gm

Tomato (chopped)-30gm

Green chili (chopped)-8gm

Coriander leaves (chopped)- pinch

Lettuce Lollo Rosso- 4 leaf randomly torn

Fresh lemon juice-15ml

Sliced & toasted French baguette- 4 nos sliced

For Apple chutney:-

Washington red delicious apple-4nos

Sugar-100gm

Water-150ml

Paprika powder-5gm

Zanthan-1gm

Tartare Recipe:

Cut the Avocado into half,  scoop out the fruit & chop it into fine brunoises

Mix all the ingredients, except the lettuce & the baguette, into a thick paste.

Keep it aside.

Apple chutney recipe

In a pan, heat water, sugar, apples & paprika.

Cook till it turns into a jam like consistency.

Keep it aside to cool.

Plating: Get the baguette out and top it up with the lettuce followed by Puebla Avocado Tartare and finally the Apple chutney. Your tartare is ready to serve!

Recipe 2Seb ka chenna payesh

Ingredients:

Reduced milk- 237ml

Washington Red delicious apple (grated)-2no

Angoori Chenna- 10-12 pcs

Almond slivers-15gm

Pistachio slivers-15gm

Recipe:-

In a martini glass, add sweetened reduced milk.

Grate the apple & add the chenna to it. Stir it well and add it in the glass.

Top it up with almond slivers & pistachio slivers. Serve it and watch your guests relish it!


Post the event, was a high tea session, where we were treated with a delicious spread celebrating apples!

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Apple & Raisin Scones, Apple & Mustard Quiche, Apple & Smoked Chicken Quiche, Appy Fizz Paani Puri, Apple Jam Bakewell Tart, Apple Jalebi and many more dishes were on the spread. Well, if apples can be so delicious, they are definitely going to keep the doctors away!

 

 

Review: Oktoberfest at Q-Bar, VITS Hotel

Oktoberfest is much awaited every year as beers from around the world are available at the bars in the city and celebrated with much anticipation.

This year, we were excited to try the special Oktoberfest menu at Q-Bar, VITS Hotel. A limited menu with about 6 dishes and 2 desserts was crafted for the festival alongwith domestic and international beers and beer cocktails.

The decor was nice and vibrant with beer quotes and a complete festive feel to it. The music was a bit too loud for our liking, but then again, it’s a matter of perspective.

Without wasting too much time, we ordered for the Chicken Roll – Flattened Chicken Breast stuffed with chicken mince and spinach. Unfortunately, we were extremely disappointed with the dish as the Chicken was undercooked and inedible. The next, we tried the Chicken Schnitzel which was served with garlic lemon caper sauce and potatoes. The potatoes were delicious and the sauce was flavourful but the Chicken, again, was bland and unimpressive. Disappointed with the food, we thought we should move on to the beers.

A special mention to the bartender who was well informed and attended to us happily. He offered us a spicy beer cocktail which was really good! We loved the flavour and the fruity aftertaste was the cherry on the cake. Next, we tried a British Bourbon Flavoured Craft Beer called Brody’s Beer. This was again our server-bartender’s recommendation. With a hint of honey, this one is a must try for all you craft beer lovers!Overall, Q-Bar, needs to definitely work on the food as it failed to impress us but the drinks were fab and we might just give it another chance for that!

Venue: Q-Bar

Overall Rating
Overall Rating

VITS Hotel, Marol, Andheri East

Landmark: International Airport Zone

Phone: 022 6151 7555

Follow:

VITS at @vitsmumbai on Instagram

Chandni at @chandnitolani and Mumbai Candid at @mumbaicandid on Instagram

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter

Review: Thai Food Festival at Asian Kitchen, Four Points by Sheraton

The Thai Food Festival at Asian Kitchen, Four Points by Sheraton showcased an extensive buffet of Thai delicacies by award-winning Bangkok-based Chef Jarunun. When we arrived at the restaurant, the ambience was decorated in accordance with the theme of the festival. 

We started our meal with a welcome drink, which was a delicious blend of pineapple juice and coconut. For the appetizers, in the vegetarian section, we tried the Kao Phod Thod, a corn cake served with sweet chilli dipping sauce, which tasted more like your normal corn fritters. The second appetizer we had was the Thod Mun Phak, a vegetable cake served with plum sauce. While the plum sauce was really good, the vegetable cake did not do too well. In the non-vegetarian appetizers, we tried the Gai Nga – chicken marinated with sesame and garlic which had a sweet tinge to it alongwith a mild flavour of garlic.

For the main course we tried the Massaman Moo, which was pork with peanut, shallot in massamun curry. The pork pieces were incredibly well cooked and the curry had the perfect amount of spice. We paired the Massaman Moo with the Khao Pad Jea – veg fried rice with cherry tomato and spring onion, and couldn’t ask for a better combination. The seafood based Talay Prik Tai Dum – Seafood with bell peppers in black pepper sauce, was the one dish that tingled our tastebuds the most. 

The buffet had a live station that served Tow Hu Sate – Tofu on skewers with peanut sauce. The chef would prepare the tofu right as you need it, with a dollop of peanut sauce over it.

Moving onto the desserts, we tried the Maphraw Sangkaya, a coconut custard, a tad bit bland for our liking. The Coconut Pudding was the star among the desserts with a smooth and creamy texture and the sweetness being balanced out with the taste of the coconut. 

Overall, the food was delicious prepared with fresh ingredients and a great experience. For every Thai food lover, this one is a must try. 

Venue: Asian Kitchen

Overall Rating
Overall Rating

Four Points By Sheraton, Vashi

Landmark: Near Inorbit Mall

Phone: 022 61587777

Follow:

Four Points by Sheraton at @fourpointsindia on Twitter

Anoushka at @anoushka.nazareth on Instagram

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter

 

Holi Special: Haagen Dazs introduces Falooda Sorbets

Falooda with sorbets, what do you think? Hard to imagine?

Falooda Sorbets

Haagen Dazs has introduced Falooda Sorbets for the Holi week.

The international chain has tried to offer the Indian taste buds, a local flavour, but they have replaced the traditional kulfis with sorbet and rabdi with milkmaid.

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We tried a couple of options but our favourite was the tangy Orange Falooda Sorbet topped with dried nuts. The appearance, just like the setting sun, this one was an absolutely delight and extremely flavourful!

IMG_1501At Haagen Dazs, you can choose your sorbet from their range and the chef will make it for you with their inhouse prepared flavoured falooda.

PS: We did miss our traditional kulfi though! 🙂
(at Haagen Dazs)

Venue: Haagen Dazs (all outlets)

Follow:

Haagen Dazs at @haagendazsindia

Mumbai Candid at @ChandniT @MumbaiCandid

 

Review: #CoastToCoast Festival at O22, Trident

salad counter buffetSea food lovers, this one is for you! Trident, Bandra Kurla is hosting a Coastal Food Festival called Coast To Coast at their restaurant O22. An extensive buffet spread with an array of delicacies from various coastal regions across India.

We started our meal with the welcome drink, a refreshing blend of Ginger, Lemon and Honey served in a mini matka. The buffet had a live counter where you could choose your fish and the chef would prepare it for you right then. We tried an assortment of seared fish wrapped in a leaf and prawns. Perfectly cooked and delicately spiced, we were already impressed with the food!

Next we moved on to the buffet spread, there was a Farsan Counter, a Pickle and salad counter with some great variations like the Nilgiri Jhinga Salad, Chicken Pakora Salad, Chettinad Paneer Salad and more. The Amrood ki Chutney and the South Indian Pickle were also worth a try.

In the mains, we absolutely loved the Malabar Lamb Biryani – succulent lamb pieces in a flavourful biryani and the Crab Xacuti – crab cooked in a spicy gravy. There were plenty of choices for vegetarians as well like the Badi Choora – a staple Oriya meal with dried lentils mixed with garlic and chopped veggies.

Coming to the desserts, there was Payesh, Kala Jamun, Ras Malai, Macarons, Panna Cotta and some cakes. The Ras Malai and Macarons with a Truffle were on top of our list followed by the rest.

The Coast To Coast Festival is priced at 1975+Tax per person and the menu is rotational. The same menu gets repeated every 6 days.

Overall, this one is a must try for all the coastal food fans!

Venue: O22, Trident

Overall Rating
Overall Rating

Bandra Kurla Complex

Landmark: Next to Sofitel Hotel

Phone: 6672 7777

Follow:

Trident at @TridentBKC

Mumbai Candid at @ChandniT @MumbaiCandid