Niramish Mangsho - The food of Goddess

Being an Assamese I can relate to this Niramish Mangsho or Niramixh Mangxo pronounced in Assamese , with Maa Kamakhya. Kamakhya is a Hindu tantric goddess of desire, also known as Kali or Tripura Sundor. Her 16th century old temple is situated in Nilanchal hill in the Kamrup district of Assam .  Situated in 8 kms west of the city Guwahati, this temple honours the essence of female energy.

In Hindu mythology, it is believed that when Lord Shiva was carrying the corpse of his wife Sati and dancing Tandava, her "Yoni" ( womb) fell to the ground at the temple now stands. It is also known as the mentruating goddess and celebrates "Ambuvachi" ( when the goddess menstruate) for 3 days during the month of monsoon which falls during the Assamese month of Ahaar ie mid of June of every year.
This place and also other shakti piths practise sacrifice or Bali with the ritual of killing goats or pigeons. Blood is offered to the goddess and meat is being distributed among the devotees.


Now in modern time, devotees are replacing the animal with vegetables like pumpkin or Ashgourd as bali . Blood is replaced with vermillion or sindoor. Living here in Dehi, I have witnessed such "Bali practise" with vegetables.   During Durga Puja , Pumpkin is used as a sacrifice and serve meat in some pandals as bhog prashad , which is cooked without onion and garlic .

Anyway, my idea was to cook this delicious "Niramish Mangsho" which is being cooked with ghee and other spices ( avoiding onion and garlic) . This recipe is different from the  Bengali version of Niramish Mangsho.






Ingredients
1 kg Patha Mangsho ( Goat meat)
Potatoes - 500 gms ( optional )
Ginger- 100 gms ( make a paste)
Curd - 250 gms
Paste of 1tbsp of cumin seeds and 10-12 green chillies
( soak the cumin seeds and make a paste along with chillies)
Turmeric - 2tbsp
Paste of garam masala
soak 7-8 cloves, 2 inch of cinnamon and 4-5 green cardamom in water and make a thick paste of it

Tempering
Bay leaves -3
Ghee to cook - 6 tbsp
Method
Marinate the meat with turmeric, curd , half of cumin paste and ginger paste . Keep it for an hour .
Heat ghee , add bay leaves , add rest of ginger paste and keep stirring till you get nice aroma of fried ginger . Add marinated mutton and stir . Cook with stirring in intervals in high flame for 15 minutes . You need to check that mutton should not get burned . Reduce the flame, add rest of cumin and chilli paste. Add salt and pinch of sugar. Cook covered till half done . 
When half done , add whole potatoes and cover and cook till mutton is done or soft . When meat is cooked , add the garam masala paste and stir . Bring it down and keep it covered for 10 minutes before serving with pulao or boiled Joha rice . 
*Joha is an aromatic rice found in Assam which can be replaced with Gobindo bhog rice of Bengal 

My experience at Kylin Experience , GK -N block , New Delhi.

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It was a quite food tasting table organised for me by Kylin experience ,  and I couldnt  refuse as I wanted to have something light after hogging all heavy food during Durga puja.

 Precisely GK1 , N block complex is for those who want to run away from noisy places and look for  a quiet lunch or dinner.  So I asked my friend Neha to accompany me and went for lunch on last Friday.  This single storey restaurant is very simple in decor but eye-catching is the electric sockets on each sofa for charging your phone. I am glad that someone from food industry has kept this in their mind. My eyes got stuck to their beautiful lampshades too, hanging on the ceiling. 

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Talking about their food and drinks , this 3 days old restaurant is still waiting for their liquor license, so we ordered for mocktails . I had Passion fruit and Kafir lime Margarita and "Never ending freshness" for Neha which was cucumber, coriander , ginger , lime juice and lemonade drink. Both the drinks were refreshing and I anyhow love the flavour of kafir lime .






Their menu is a mix of Chinese , Thai , Malay and Japanese cuisines so we ordered their Chef's special salad followed by tuna and prawns sushi and chicken dimsum and prawns with water chestnut dimsum . The veg salad "Farmers Market Green Quinoa Salad " was served with honey dressing , which was refershing with the crunchiness of roasted melon seeds . Sushi was average as the rice was falling from chopsticks but dimsums were very flavourful and good in taste . The combination of prawns and waterchestnut was very new to me and I loved it .







We were already feeling full so ordered one Massaman lamb curry with jasmine rice from main course "Sawadee Bowl" . It was very spicy for me but loved the taste of freshly grounded spices to the gravy. I guess they have curated this dish keeping Indian palate in their mind .




They have limited items in dessert section , so we opted for their inhouse icecream in coconut flavour . Icecream was good in taste but I found it very grainy . They say taste varies so it might be appealing to others . I have always had creamy and smooth coconut icecream , hence little uncomfortable with excess of coarse coconut shavings . Since it is just 3 days old restaurant and I will keep it as teeting problem with machines .

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Over all I had good experience . Oh I forgot to mention here about complimentary refreshing Jasmine tea served after the meal which helped me after eating spicy Massaman curry.

To reach
Kylin experience
N Block Market
GK 1
New Delhi. 

Enjoy life sip by sip at Cafe Tesu

It was one Sunday morning when I was sick of house arrest during my sick days and I  desperately wanted to go out.  .I asked my friend Sharmishtha to take me out and we finally decided to go to  this newly opened cafe “Cafe Tesu”, for a cup of coffee and desserts. 

I have crossed this blue and white coloured walled cafe since the day it was opened. The exterior walls in blue and white is very attractive. Situated inside the complex of Essex Farm, this place has ample parking space and  accessible with wheel chair .  So finally we landed at the cafe post lunch and as  I entered , I felt like I am in some countryside European cafe with a very neat decor . The ambiance is bright with some artistic light fittings, bright coloured sofas, cookie jars on walls and a pastel coloured Stag painted on one corner of the wall. The entire atmosphere was  with very positive vibe with soft jazz music played on.

After settling down, I ordered for Whiskey barrel Coffee and Sharmishtha had Iced Cascara which is iced tea , with Rasberry Melange and Guava Pyramid. Rasberry Melange was gluten free and though I don't eat chocolate much, I loved the flavor of chocolate and raspberry. Guava Pyramid was suggested by the man behind this beautiful cafe “ Sahil Mehta”. It was soft as cotton and melt in the mouth texture. I personally will prefer the pyramid as my first choice.  The sweetness was well balanced. I never had such amazing desserts anywhere in Delhi. 

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While conversing with Sahil , got to know about his training institutions. Hailing from Ecole hoteliere de santos dumount (96-2000), Lenotre (2008) and Ecole de cuisine d’Alain Ducasse (2017) , Paris , he has brought the concept from there and changed the entire scenario of baking and confectionaries in the capital.


Both of us were liking the place so much that we decided to stay for some more time . So we decided to try their savoury dishes and ordered one portion of each Shangai chicken dumplings and Lamb bourguigon burger. Dumplings were okayish and nothing to talk much on it . Burger was not like usual burger what we get in any other burger joints. There was no stiff patty and no lettuce with onion rings . The bun was so soft that we could cut it with a simple butter knife, and the meat was literally chunks of meat drunked with some kind of sweet wine and cooked with pure butter.  By the time I had finished my half burger, I was regretting the fact that I couldn’t come for a full meal . Apparently the secret of the taste is overnight soaking of minced meat with some wine and herbs.  Trust me if you ever go to Cafe Tesu, never share this burger with anyone. Paying 545/- for this big delectable burger is worth it.

Shangai Chicken Dumplins

Lamb Burger

Having a fantastic experience , I have planned to come here again for a complete meal and not  sharing it with anyone .

PS: This was a  paid visit .

Epigamia - A healthy substitute to traditional Snack.

The battle for healthy yogurts have reached fever pitch in the Indian consumer market and now Epigamia seems to be eying the coveted spot of being the market leader. Named after a fabled treaty between the ancient Greeks and Indians, Epigamia blends in a great harmony of greek youghurts with Indian fruits and their products are lip smackingly delicious.

Epigamia apart from sweet and fruity flavours, has also introduced the first savoury pack. I would like to make a dressing of my salad with their savoury  yogurt. Just mix the chopped fresh cherry tomatoes, cucumbers , shallots , fresh coriander and mint with nicely beaten Epigamia yogurt and enjoy it with a sprinkle of roasted sesame and pumpkin seeds on it . I liked their Jalapano yogurt with Barley puffs and it is quite filling with one power pack. 

Jalapano Yoghurt with Barley puffs

The sweet and fruity yogurt goes very well with roasted barley ,oats , chia seeds and even fresh fruits and honey. I  have tried their Blueberry , Alphanso Mango , Strawberry ,  Honey Banana Greek yogurt and Mulberry flavours. In sweet yogurt, I personally liked their banana and honey with fresh banana slices and more honey on top of it . They are ideal for desserts for health conscious people . The quality of the yogurt is more creamier and thick. You can also make smoothies and dips with it . It can also be used as spread on tarts and breads . To make it more interesting for children , one can freeze the yogurt with fine chopped fresh fruits into Popsicle

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So next time your stomach rumbles or you simply crave a snack, consider ditching those greasy potato chips and indulge yourself in a nutritious probiotic full and protien rich snack without the worry of loosening your pants.

Masaledar Monsoon at Kopper Kadai , Rajouri Garden. New Delhi.

The celebrity chef Akshay Nayyar , who also owns the newly launched restaurant " Kopper Kadai" , in Rajouri Garden, New Delhi, has come up with special monsoon menu in Indian flavor . Understanding the taste of Delhites , and breaking the norms of eating pakodas and samosas in rainy season. he has introduced Biryani Padokas , Potlis , Tundla station cutlets ( which is vegetarian and made with cabbage) , Raincoat chicken, Barsati mutton pepper fry among some refreshing drinks . Along with hi with chai , setting chai , he has also added drinks like Kala Katta and Mad over Mango  which is being served both as  alcoholic and nonalcoholic .

I personally liked their Raincoat chicken which is steamed chicken wrapped in corn peel and served with a thick gravy made with the chicken stock and veggies.
Along with the savory dishes they have Jalebi - Rabri too for the sweet tooth . 

Ice Tea 

Tundla station cutlets 

Potlis 

Raincoat chicken 

 

Madover Mango 

Kala Katta 

This special monsoon menu is available till 30th of July , 2017.

To reach
Kopper Kadai
J2/6B, 1st and 2nd floor
B K Dutta Market
New Delhi.
Timings 12noon to 11pm. 

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