"Elegance is the only beauty that never fades" - TEDDY BOY - an elegant and delectable Gastro Bar

Remembering this young masterchef runner up Doyel Sarangi , on her birthday , it is the right day to write about my experience at her Gastro Bar " Teddy Boy" . Initially when she joined my food group on facebook "The Kitchen Affair" , I asked her about her expertise and I was little dissappointed to hear " Fusion food" . I feel most of the restaurants create fusion and kill the authentic flavour of the dish. In my view  the main flovour should retain and dominate in any fusion dish. Anyway we exchanged our digits and planned several times to meet which we were not getting the oppurtunity or you can say time to meet . After few months Doyel joined Priyank Sukhija and Vivek Bhargava's Teddy Boy and got busy on her work . Generally I dnt write for Bars/Pubs because I feel most of the bars do not emphasis on food but when I got an invitation from my friend Veta Ratra , I confirmed my presence just to meet Doyel and see her fusion cooking . Today I am proud to say that , this bong girl proved me wrong and I was equally amazed with the ambience and service of Teddy Boy. 

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 With  British era decor and  retro english music , a positive vibe was in the atmosphere. In the theme of British subculture of 50's era , interiors are with heavy leathered sofas . Terrace has a beautiful view of Delhi city with Central Park and Janpath on opposite sides . 

Coming back to the menu, it has mixed flavours of Bengal and Mumbai's street food . They have a separate section with continental flavors . From Mumbai's Keema-Pao, Keema tikka , Anda -Pao to Bengal's Kashundi flavoured chicken tikka , Payosh and Malai chingri are paired very well with their concoctions . 

These days , people get attracted to beautiful and quirky presentation. Teddy Boy has interestingly created the fusion dishes , retaining the original flavour and serve in interesting fish bowls , colourful rickshaws and many more . The authentic flavour of  Malai chingri is served with red rice . Although it would have been better if they would have served Kerala red rice instead of beet root coloured basmati. 10/10 marks should go for Kashundi flavoured chicken tikka which they serve in shot glasses . It was a perfect balance of mustard and other spices . I  could not resist myself when I heard TB also serve bengal's famous payosh . The original flavour of thick payosh was dominating even it was served with dark chocolate sauce . This dish won over another dessert "White Cigar Rolls" , which was chocolate cigars , mousse and pink dust . Besides above mentioned Indian flavours I also had Mushroom and Chicken Bruschettas . Veg Bruschetta won over the chicken one . Along with the food , I had a "pouch" of Cosmopolitan . A nice mix of cosmo was served in a plastic bag , which is impressive for young generation . In nutshell , this gastro bar is pocket friendly with 1600/- appx  for two , with delectable food , beautiful ambiance and retro music . 

Pouch of Cosmopolitan 

Chicken Tikka with Kasundi flavour 

Bengal's Payosh served with chocolate sauce 

Kulcha Tacos 

Malai chingri with red rice 

Keema Pao 

To book your table
N 86, First floor
Outer circle
Cannaught Place
New Delhi.

A unique Chef's table at Niche, Lounge and Bistro, Cannaught Place . New Delhi.

If you ever want to go to a place away from chlostrophobic area  , to chill out with some good drinks and food , this is the place .  

That cloudy day I had attended a very niche chef's table at "Niche", Lounge and Bistro . As the name , it is a niche place in the heart of the capital , M block of Cannaught Place . It is a huge lounge dominated by black leather sofas and leathered walls .  They have used the sunlight smartly with their transparent fibre ceiling  in center . Bar is huge  with long list of concoctions and other spirits in their menu .  

Talking about drinks/food

Our menu for the day was curated with three of their best concoctions -Daisy, Honey Mustard sour and Kafir lime fizz.  Kaffir lime was more refreshing than other two drinks . I found other two drinks very eggy . They could reduce the quantity of egg white in the drinks  . Honey Mustard Sour is an interesting concoction of honey comb, syrup , organic red mizuna , citrus and egg white . Presentation of "Daisy" is spell binding  with a mix of chammomile taquilla , organic clammomile , honey, citrus , eggwhite and grape fruit bitters .

Food menu at Niche is very impressive with beautiful platting . These days when all the modern restaurants /Lounges are into molecular gastronomy , Niche call their fusion cooking with foams as an advance cooking technique. I was amazed to see how beautifully they have paired the famous sarson ka saag with their conconctions with advanced cooked method .  "Hari Saag" is served with Polenta crusted fried yoghurt balls , corn bread , Jaggery chips and white butter sand .  Chef has played beautifully with the combination of Jackfruit and Kashundi  and served as "Pulled Kathal Tacos" , paired with sour cream . Their Lamb Shanks is to die for . This is one dish which I will always recommend my friends to try at Niche . Although it is served as Lamb Shank Roganjosh, I found the gravy more like eastern region's meat gravy. I was informed by Chef that , they cook the shanks overnight on slow fire . We all finished this one dish with licking our fingers .
I had never liked duck meat in Delhi until I had this 57 degree Duck Breast . Served with Gooseberry Coulis , which was a reduced amla chutney , grape salad and puffed rice . I feel the concept of this dish is being influenced by eastern region of India .
I am not talking much about Salad as I personally never liked beer root in any form . If you like Beet , then you can try their Beet and Goat Cheese served with micro herbs . Apart from taste , their presentation is commendable with good portion size .

Ended our lunch meet with Chef's special dessert with Rasberry shorbet-icecream and a detailed discussion with the Chef on the dishes and their concepts . I want to congratulate "Mystic Mantra" to organise such Niche Chef's Table and the duo team of Chef Arvind Bharti -Chef Umesh Kapoor to curate such menu with modern technique

To reach
Niche, Lounge /Bistro
M block , Cannaught Place
New Delhi.
Meal for two - 2000/- apprx.
Sharing some of the dishes of Niche .

Out door sitting area

Kaffir Lime Fizz

Daizy .

Honey Mustard Sour

Pulled Kathal Tacos

57 degree Duck Breast

Hari Saag

Lamb Shank

Beetroot Salad

Chef special Dessert with Rasberry shorbet /icecream

There is no filter at #nofilter , SDA Market .

a  look of roof top bar of #nofilter cafe . 

One tall glass of green coloured refreshing cucumber drink , followed by shots of green coloured Taquillas after each dish . Thats how I was welcomed at St.Patrick's day at #Nofilter Cafe . Initially I was not very impressive by the name with a hashtag "#Nofilter" , as it was sounding like any other regular coffee cafe., but I dnt know what made me to drove to this newly opened cafe at SDA Market and I found the place worth to hangout with some peaceful atmosphere . It is a cosy cafe with quirky ambiance along with  an open roof top to chill out  even for a quick stop by for just a pint of beer with some finger food . 



Talking about food and drinks , their bar menu covers all kind of Sprits and concoctions . Food is quite innovative . Although I avoid vegetarian dishes but I liked their Beetroot Seekh Kababs served with mint chutney. Sushi sandwich  are smartly rolled with bread instead of sticky rice . I couldnt understand the concept of deep fried Okra as "Chakhna" which is paired with inhouse sauce and mint chutney. If you love bacon. , then do not miss their bacon-chicken burger.  Butterchicken lovers will love their innovative pasta dish with butterchicken gravy.  



Delhi has very less option for breakfast joints , I am happy that #nofilter is serving breakfast with elaborated menu (continental) . Place is affordable with a price of 1000/- for two (with alcohol) . , as their beer starts from 175/- for a pint . 


Below are some food and drinks photographs to get a better idea of the Cafe . 

Cucumber drink 

Taquilla shots - loved their presentation 

Greek Salad 

Kurkure Bhindi ( fried okra) 

Beet root Seekh Kababs 

Sushi sandwich 

BCC Burger ( Bacon -Chicken -Chilly  Burger) 

To reach 
#nofilter
C-18, Commercial Complex
SDA Market
New Delhi. 

If you have only one smile in you , Give it to people you love .

IF YOU HAVE ANY ONE SMILE IN YOU, GIVE IT TO PEOPLE YOU LOVE .
- "Maya Angelou 

Red is the colour

February is the season of love . This Valentine how about surprising your dear ones with my Cocktail and Dessert recipe ? I believe the day should  not be  constrained to lovers or Husband/Wife . Celebrate this beautiful day with all love ones  in your life with  "Paint me Red" drink and a Dessert with a red sauce "Roselle " .

 I always wanted to use some beautiful ingredients from my state Assam ,  in cocktails and Desserts .  And I feel Tengamora or  Roselle is perfect as the colour of love . , Xenduri Adaa or Aam Adaa as commonly known , and Kaazi Nemu or the Assamese Lemon is very refreshing to add as flavour .

"Paint me Red "
I want to thank my Mixologist friend Balakrishnan who helped me to make this 

"Paint me Red" 
Ingredients
60 ml Vodka
10 ml Roselle Syrup
1 tbsp Aamada Juice ( Grate it and squeeze it to get the juice)
Dash of Kazi Nemu juice  ( You can use ordinary lemon juice )
Ice ,
To make the syrup
Take handful of dry Roselle petals. Soak it in water and make a paste . Make a sugar syrup and Roselle paste  .  Cook till you get the desired colour and consistency .
Mix all the above mentioned ingredients in a shaker . Add lots of Ice and stir and shake . Strain into a Coupette.  Serve chilled .

"Red on the Pan "

"Red on the Pan  "

To make this Dessert , you need
For the sauce
Roselle petals
Sugar - half cup
Desiccated Coconut - 3 tbsp
Heat a wok , add sugar with 1/4 cup of water and add half  cup of Roselle petal's paste ( mentioned above )  . Stir and cook till you get gooey consistency.  When done add the coconut powder and bring it down from the fire .
Other ingredients
Fresh Cream.
Coconut Milk
Refined flour
Sugar powder - half a tsp
Pomegranate seeds for garnishing
Beat Cream with sugar powder and keep aside .
Bake a batter of Flour with coconut milk . Heat Non stick pan and make tiny pancakes .
Take a pancake , spread the sauce and a dash of beaten cream . Garnish with Pomegranate seeds . My people liked this recipe . I am sure your loved ones will also love it .

Happy Valentine Day ---

Me - dam - Me -Phi- , A festival of Tai-Ahoms to worship their ancestors .

Mei Dam Me Phi - An inalienable part of Ahoms worshiping their ancestors . Me- means offerings, Dam- means Ancestors,  -  Phi -means Gods . In Ahom kingdom period, Ahom kings used to perform this worship after the victory in wars and to ward off any imminent danger .

Knowing Tai Ahom-

Tai-Ahom people worshiping their ancestors on the occasion of Me Dam Me Phi  ( Photo courtesy: Internet ) 

Ahoms are descendants of ethnic Tai tribe and Ahom Kings were descendants of the first king , Sukhapa , who came to Assam from Mong-Mao .
Mong - Mao was a small kingdom of Tai Tribe from Yunan province which is Myanmar today. Ahom Kingdom was in power for almost 600 years
 
Tai-Ahom language Me-Dam-Me-Phi literally means offering oblations and taking care of ancestors . According to documented history, its antiquity dates back to some two thousand years back, when Lengdon ( Lord of heaven), first progenitor of Tai-Ahom, sent down his two grandsons Khun lung and Khun Lai to Earth to find a state . He advised them to celebrate this festival annually by making offerings to him to uninterrupted political hold over the masses .


During the days of Ahom Kings , it was celebrated at Charaideo , the religious center of Ahom kings with burial mounds ( Maidams) standing there as a witness. Celebration used to last for several days . At present Mei-Dam-Me-Phi is being celebrated on 31st of Jan every year .

In Delhi , Association of Tai-Ahom of NCR  celebrates this festival at
Community Centre and Recreation Hall, Sector B , Pocket , Vasant Kunj , New Delhi.
You can join the puja and witness the beautiful festival Ahoms of Assam to remember their ancestors . 

My visit to Sandy's Bar and Kitchen ..

Ambiance of Sandy's Bar and Kitchen 



Right behind the Weston Hotel, Sandy's stand tall with two floor area and a cute little herb garden. Walls at the ground floor are adorned with the photograph clicked by Sandeep Verma , depicting his journey across the globe.  Stairs leading to basement which doubles up a bartending school during the day and live Jazz band performance stage on weekends . 

For past few years the trend of food pairing with best concoctions are "in" and I found Sandy's as one of the best place to tickle your palate with some fusion food with teasing Cocktails .

The Bar School which turns into a stage of live perfomance of Jazz and a hanging mike if you like to sing .

About Sandeep Verma , the brain behind Sandy's Bar and Kitchen .. 
Sandeep Verma aka Sandy is running a freelance bartending company since 1996, which today is India's leading institute of Bar Operations and Management . Sandy Verma is the Director and certifying authority has done certified courses in wines from Wine and Spirit Education trust , London and studied wines from Bordeaux , France and Whiskology from various whisky appreciations in Scotland and Ireland.

About Food and Drinks 
Menu is well curated with Pan Asian and European cuisine with a fusion with fresh herbs . Each dish is well paired with Sandy's special concoctions . If I ever go to Sandy's , "Last Tango" will  always be  there in my mind . The taste of  Bell pepper infused Tequila , mixed with slit green chillies , passion fruit , muddled with basil and shaken with Orange and Lime juice  is still tingling in my taste buds . Tango was well balanced with Chicken Caesar salad served with Romaine lettuce .

Chicken Caesar Salad

Who would not like to taste a drink which was invented and named by Ian Flanning in 1953 , James Bond ? "Vesper" , a concoction of dry Martini, Gordon Vodka , Lillet Blanc , was well paired with Bratwurst, ( Grilled Pork sausages served with fig  chutney).

If you are a "Old Fashioned " person , you must try at Sandy's B&K with juicy and flavorful braised Lamb shanks , cooked uncovered in its broth . Also traditional Bloody Mary drink has been fusioned with smoked celery sticks and Sandy serve it as "Bloody Bitch" . A distinct flavour of Hungarian Goulash blends very well with  smoky flavour of celery in Bloody Bitch . Apart from the concoctions mentioned above , Sandy has many more such mix to serve which he personally pair with delectable dishes .  

The best quality of a Bartender or a Mixologist is to involve his or her guests and make the atmosphere  happy .  It was fun to make Expresso Martini with Hazelnut foam with Sandeep , which was served with New Age Tiramisu.  
While talking to Sandy , he said " Our beverages , our training programs , our designs have distinct personalities . They are choosen because they are different . They are created  because we took the time and our passion to offer you some fun remedial potions ". I totally agree with Sandeep Verma and keeping "Last Tango" and James Bond drink "Vesper" in my mind  , planning to go again in some weekend for some Jazz, Sandy's fun chat and the food .

Last Tango

Old Fashioned

To reach
Sandy's Bar and Kitchen
388 SCO, Sector 29
Near IFCO Chowk , Metro Station
Gurgaon , Haryana
Digits- 9811006904
9811551188