The summer menu of this season 2017 - Fire , The Park , New Delhi.

 Fire of The Park Hotel,  three times winner of "Best Indian Restaurant has launched  their summer menu for this season. Menu is a combination of delectable taste and modern presentation . The menu consists of the dishes with rare ingredients of India and 70 percent ingredients are organic which are partially grown in their own terrace . Interestingly the hotel has used old bath tubs to create an organic garden .
Lets talk about the menu
Chef Abhishek Basu, always research on regional cuisines and prefer to present in modern way without disturbing its original flavour . Entire menu is flavourful with distinct flavours. Chef has covered almost all the Indian States . Salad section is modern where as Desserts are fusion of tradtional and modern flavours .

The Menu 

Refreshers of Kerala Sambaram, Sattu Ka Ghol and Phalsa ka Sharbet 

Papads with Mint chutney, Pineapple chutney and Coconut chutney 

Burrata , Arugula + watermelon
Fther Michael's cheese, Organic rocket leaves , watermelon , kasundi mint dresseing , and candied walnuts . 

Phalse ka Sherbet 

Chingri Macher Aam Kashundi  And Salli Gosht
Tiger Prawns from the coast of Gujrat , Raw mango and Kashundi
Salli Gosht - Classic Parsi mutton and apricot speciality 

Gongura Mamsam
Mutton and Sorrel leaves . 

Manchatti Meen Curry
Kottayam fish curry + Kodampulli ( Tamarind)

Kaapa 

Signature Achari pearl barley risotto
organic pearl barley, ladhakh black peas, edamame beans , desi cow ghee and topped with kurkuri karela

Karnataka's bisebelebath arancini
Diana red rice , toor dal and fresh vegetables .

Chettinadu mushroom fry

Kathal ki subzi
jack fruit , shallots and pickling spices 

Bhindi aur papad ki curry
Fresh okra , papad and mustard tempering 

Five grains tawa paratha 

from left : Gulab kheer, Mango and mint panacotta , meringue crips and aam papad
Jamum and yoghurt parfait . 

The cover charge of entire menu without alcohol is 1500 + + +
and timings are
Lunch- 12.30pm to 3pm
Dinner- 6pm to 10.30 pm

To reach
Fire, The Park Hotel
Parliament Street
New Delhi.

"Baris" - A mini Istanbul in GK2 , New Delhi.

Baris , a new kid in GK2 Market should not be confused as Barish or Rain. Baris is a Turkish word and they serve Meditararean cuisine . As the name which means "Peace" in Turkish, has a  serene ambiance and does look peaceful . The Jallis and natural candle lights on terrace is like any bollywood romantic movie . Got to know that , they are the same people who owns Raasta in Hauz Khas Village .

Food and Drinks

Baris is still awaiting for their liquor license , so were served their turkish mocktails . Had Moroccan Mystery which was a muddled drink with pomegranate and coriander leaves . It was refreshing and taste good .
I was first served a soup which was seafood soup with turkish bread with  glazed onions on top . Soup was good in taste and was with mild flavours. In salad , I had "Fattoush " which was tomatoes , cucimbers , onions and herbs in lemon vinnaigrette feta cheese and toasted croutons. It was well presented and crunchy and with balanced flavours . Caeser Salad was fine but I couldnt find any specific turkish flavour . It was like any other caeser salad .
Goat liver "Avanut Cigeri , was with cooked with tomatoes , herbs and glazed tomatoes . It was well cooked and good in taste . The dish i liked most is "Cigar Borek " which is crispy cigar rolls with cheese and caramalised onions and served with cocik sauce . I loved the taste of caramalised onions .
Prawns and Shrimps in any form of cooking attracks me , and had their grilled prawns with their inhouse sauce . Although prawns were saltless but it was balanced with the sauce and fresh herbs.
Kedin Budu Kofte which is fried chicken rice patty with fresh herbs were slightly hard and dry in texture . Where as their Istanbul Kabab which is lamb seekh was soft and suttle in taste .
Their most  talk of the town dish  "Kuzu Incik"  which is lamb shanks served  over saffron rice and grilled veggies  . I could not find any flavour in the shanks , but on other hand I loved their Izgara Levrek which is seabass grilled with wine leaves and served on buttered potatoes .
More than the main course I loved their desserts . Although I was so full but still couldnt resist their Baklava and Pumpkin Catlana . If i ever have to go , I will go for their dessert Pumpkin Catlana which is caramel based honey pumpkin infused with vanilla and cytrusis and burned sugar with rasberry,  and the Turkish drink. I found their  service was bit slow but  still I  want to go and visit them again and check their other dishes .
This cuisine is very new and need to acquire the taste of this cuisine.

Disclaimer -
I was invited by PR for their tasting menu session.

To reach them
Baris - Building 3 , Local shopping complex , Masjid Moth , Greater Kailash 2 , New Delhi.

Some Food photos of Baris which I had

#TheBigBhaangTheory - My two cents .

The most colourful festival "HOLI" is over. While remembering some funny moments,  high with bhang, some mixed comments by people ,echoed in my mind . "Tum bhang peete ho?" The frownlines on some were as if its a sin to consume Bhang and it took me to reach my elders and E-books to read about this entralling plant . 

Many people use the term "Bhang" indiscrimately with "Ganja" or "Hashish" when in reality it is quite different . Before coming to any conclusion , we must understand the difference between Marijuana, Hashish and Bhang, which are from a plant called "Hemp" or "Cannibes". Bhang is natural intoxication made with marijuana leaves and flowers. Ayurveda considers the cannibes plant to be medicinal value and in "Sushruta Samhita" , it is used to aid digestion and appetite. In Indian hemp drugs commission ,1894, it is documented as "Penicillian of Ayurveda" .
In medicene, it is mostly used to ease pain and induce sleep ( documented in china over 4000 years ago) . It also has a soothing influence on nervous dissorders . Cannibes is useful in treating gout, rheumatism , insanity and insomnia . Best of cannabis one being exported to Europe since the 19th centurary.  In Ayurveda it is written that Cannibes as one of the five sacred plants. Bhang is the most commonly used form of cannabis in religious festivals

Cannibes in Indian tradition

Since the vedic period , sadhus and sufi saints used to consume bhang to boost meditation and achieve transcendental states. Some sufis did consume bhang to aid them in achieving spiritual escatacy . There might be pure supersitious behaviour but if one understand the emotional nature of Indians, one can easily feel the emotional bond of people have with bhang . Associated with Lord Shiva, cannabis plant is regarded as "Holy" by hindus . There is a belief that to meet someone carrying bhang , is an omen of success. And if longing for cannabis plant is regarded holy by the hindus. Also it fortells happiness to see it  in dreams ensures prosperity for a person in future . Cannabis has also been used by Muslims of India. Mughal emperor Humayun was fond of "Majun" , a sweet cannabis confectionary which was the hash brownie of the mediviel age . (refer to humayunama written by his sister Gulbadan.) .
In hindus cannabis are chiefly in connection with the worship of lord shiva , the plant is popularly believed to have been a great favorite of shiva. You will see lots of people in ghats of Varanasi , where they sit with stone and pessle and grind these divine leaves to make "thandai" , a milk concoction . For bhang drinkers , bhang is an art , a poem  and a ritual . They praise lord shiva and entire excercise should be a community , and not an individual event .

Modern use of Cannabis 

As bhang is very popular in India , thandai , a milk preparation is basically consumed as prasad of lord shiva during Mahashivratri and Holi . Although govt allows consumption of bhang , and not to retail , various states also have been their own rules. In Assam , bhang has been banned since 1958, but it is consumed by thousands during Ambuvachi . Cannabis cultivation for industrial purposes has been legalized in Uttarakhand in 2015.

Since we are into the subject of etynology of Cannibes , it is noteworthy  to mention about Kamalaksh KM , who is being addressed as Kama among his friends and colleagues . Perhaps Kama takes a cue straight from the pages of history and recreates the magic as "The Big Bhaang Theory- Thandai" , "The Big Bhaang Theory- Brownie" and " The Big Bhaang Theory -Chocolates" . His brand "Bouquet Garni" is the only brand to introduce bhang brownie , bhang chocolates and even bhang pizza which was also featured by the news channel ,  CNN-IBN .

Kama at his LOLZ Cafe 

As I have mentioned above that since ancient time , it is believed that carrying bhang to greet someone is an "OMEN"  of success, probably this could be the reason , Kama makes gallons of "The Big Bhang Theory Thandai" and bhang  "Brownies" at his cafe - LOLZ  , Gaziabad  to gift his loved ones on Holi.

The Big Bhang Theory - Brownie 

I wish Indian govt legalise to retail the bhang so that the Bouquet Garni launch their bhang products . Let Kama KM unleash a new segment of beverages and confectionaries in Indian market and we will drink and eat to his success.

Pankaj Malik aka "Ganja Baba" enjoying The Big Bhaang Theory - Thandai 

Hope by reading this small article , the frownlines will ease and people will say cheers to the drink and bhang browies will be included alongwith  other snacks on the table . 



PS: Photo courtesy :

 Kama KM 

 Pankaj Malik . 

"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. 

Add caption

 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 ---