Relaunch of Cafe G

Crowne Plaza has relaunced Cafe G with their scrumptious menu from across the world . It has been designed into a beautiful open space with live Kitchen at one corner and huge display of Desserts on the extreme corner . 

Chef with Japanese cuisine expertise 

Cafe G has come up with a new addition of Japanese counter with a live Kitchen. They have a display of sushi, sashimi, tapanyaki and other Japanese delicacies . Although the Chef hails from Indonesia , he is an expert in Japanese cuisine . It is  wonderful watching the Chef grilling Prawns and Lobsters in front of you . It is more like a live cooking session for a person like me who love to cook different cuisines . 

Sushis

Another star of attraction is one counter with seven different dishes of seven Michelin Chefs , which include our Indian born Michelin Chef "Vikas Khanna" . I was amazed to know that they change the dishes everyday with seven different dishes of these chefs. 

Lamb dish of one of the Michelin Chef 

Their Indian counter is also very attractive . I had a beautiful combination of Kache Gosht ki Biryani with Pudine Ki chutney ( Mint chutney) . 

Salad and Assorted bread shelf 

The main door with a cheese, assorted breads and Salad counter leads to the garden area with beautifully designed water fountains . 
Over all they have come up with serene atmosphere with some interesting dishes . They have a good team of staff and I would like to revisit them asap .
To reach
Cafe G
Crowne Plaza
Gurgaon . 

Osama Jalali - Connecting the world through his food - " Shahjahanabad Classics" .

It was long overdue to meet Osama Jalali in person whom I along with many address him as "Osama Bhai" . Finally got a chance to meet him and perceive his Shahjanabadi Classics curated by him and and his family at a food trail hosted by Le'Meridien, Gurgaon . 






Knowing Jalalis -

Osama Jalali is a food critic , food consultant , contributes for The Hindu and other publications . He has reviewed more than 2000 restaurants . With parental roots to a princely estate in Rampur , Uttar Pradesh, he was born and was raised in the bylanes of Old Delhi which was also known as Shahjahanabad. Osama Bhai's grand father was the head mufti in the Fatehpuri Mosque and his father graduated as a Doctor from Medical college set up by Hakim and nationalist Ajmal Khan. While his father practised medicine lifelong in the walled city,  his mother Nazish Jalali collected all the recipes with natural medicines from the kitchen shelf . While talking to his mother Nazish Jalali who is better known as "Ammee", she told me that" Khana Pakane ka hamein shauk hai aur hum chulhe ke paas se tab tak  nahee hattei hain jab tak  khana pura tayyar nahee ho jata hai " ( Cooking is my passion and I never move away from the cooking area untill I complete my cooking ). His wife, Nazia Jalali  is a quiet and shy person but as a team they form a strong team "The Jalalis" .

"The Jalalis - Osama Jalali with his wife - Nazia and Ammee- Nazish 

Coming back to food , I had been to Jama Masjid and Batla House for Muslim delicacies . I didn't know that all these years , food which I was eating at these places are street food . I was served with a menu which I never got to see in any of the Old Delhi outlets. I was feeling fortunate to sit next to Osama Bhai and relish the food which I never had before. He was explaining me about the ingredients and process of each dish served to me. I could see the joy in his face when me along with fellow bloggers appreciated each of his dish . 

Starters .

So in starters I had Shammi Kabab, Kacche Keeme ki Tikkiya , Qeeme ki Goli , Seekh Kabab, and Fish tikka . The accompaniments served with these starters were something to talk about . There were Cranberry chutney, Mint Chuntney, Pyaz Aamchur ki Chutney and Annaras (Pineapple) ki Chutney. I shamelessly finished two bowls of Cranberry chutney. In vegetarian starters Kathal Ki Gilauti , a blend of Jackfruit and Channa dal was mind blowing . Mewa Kabab was a mix of dry fruits with exotic spices . It was very mild and delicate . Paneer Tikka was a normal chunk of Cottage Cheese roasted on coal. 

Main Course 

For main course I had *Aloo Gosht - a very mild curry of mutton cooked on slow fire with big pieces of Potatoes . This dish is very common in eastern region too. I always pick one big piece of Aloo from the meat curry. All the juices and spices seeps in the potato and taste delicious .

 *Haleem - A slow cooked dish of mutton and broken wheat . I was touched with the hospilitiy of Osama Jalali when he was teaching me how to eat the Haleem with its accompaniments ( lemon juice , fried onions , green chillies etc) .
*Hari Mirch Qeema- A mild curry of minced meat with a strong aroma of green chillies but not hot to the palate . This dish was amazing and I took two servings of it .
* Saag Kofta - Soft chicken dumplings dropped in spinach gravy. A very different dish as the Koftas were not fried yet not gave the raw smell of chicken .
*Urad ki Dal Gosht - Never imagined  that it could be a Shahjahanabadi cuisine . We cook the same dish in my Assamese cuisine . The difference is they cook the dish with whole Black lentil . Again a very mild dish with a strong aroma of Jaiphal . 

* Chicken Korma- It was a curd based dish with a strong aroma of golden fried onions . 
I am not a veggie person but still I relished the Mughlai Paneer which had an essence of Green Cardamom.  Along with these dishes I was served two types of "Bhartas" ( Mashed ) . Aloo ka Bharta which was boiled potatoes sauted with cumin seeds and red chilli powder . Channe ki Dal ka Bharta - It was an amazing dish ., which was boiled channa dal mashed like a puree and sauted with ghee and other exotic spices . I can say it was rock star of the savoury dishes . Btw I had all the above mentioed dishes with Khamiri Roti , made with yeast .

No Mughlai meal is complete without Biryanis, so had Tahiri which was rice preparation with Potatoes and mild spices. Murg Biryani- There were no traces of oil or ghee and it was again very mild preparation with an essence of Kewra .

Meetha 

 For Desserts , I didnt enjoy the "Aloo ka Zarda" , which was very new to my palate . But I had two serving each of Shahi Tukra and Gulathi . I still can feel the taste of Gulathi which is a blend of rice paste cooked with milk and nuts on slow fire . At the end Osama Bhai asked me  to try the  Zafraan too , which was with less sugar and soft rice preparation with tuttie fruity . 

* The festival is on till tomorrow ie 20th of September with a cover charge of 1650/- 

It was pleasure meeting the Corporate Chef of Le'Meridien, Gurgaon " Tanveer Kwatra" along with Jalalis .

Chor Bizzare celebrated their silver jublie with a pop up event at Drift , Gurgaon .

A simple mat of Chor Bizzare . 

The chor bizzare literally means the thief market . Situated at hotel broadway , Aruna Asaf ali marg, Daryaganj , Delhi since 1990. Standing tall since then , opened its doors to London in 2010.  As the name Chor Bizzare , décor is quirky with all kind of artefacts. With there décor with miss matched chairs , antique tables , artistic cutleries . they are often called as Museum . It is also the first restaurant Introducing kashmiri cuisine with authentic wazwaan to Delhites . 

    Wazwaan is the 36 course meal served in legendary Kashmiri community feast. Wazwaan contains both nonveg and veg dishes. It is considered as an art and traditionally done by Vasta or Vasta Waza or head chefs with the assistance of a court of Wazas or chefs .  
Traditionally people eat in community on one big platter “Tarami” , which comes in with a deep copper plate and cover on top .  Although Kashmiri Pundits consume meat or other dishes  without using  onion and garlic  ,   Muslims cook their food with onion and garlic .  Ginger, Cardamom  and Aniseeds or Saunf are  the dominant ingredients in Kashmiri cuisine .  Beef is nonexistant in Kashmiri Wazwaan.

As Chor Bizzare celebrated their 25^th year , Mr Rajiv Kumar Malhotra , corporate Chef-qsr and casual dinning  at Chor Bizzare and Drift , Habitat World IHC and Old World Hospitality curated a pop up event of authentic Kashmiri Cuisine  at Drift , Epicentre , Gurgaon.


  Chef has enough knowledge of this cuisine of both Pundit and Muslim Cuisines.  Food was mild in spices with a very subtle taste . Each dish had distinct flavour . 
Chef  served us with a starter of Crispy fried Lotus Stem (Nadru Churma) with Munj Chatin ( which was basically raddish and curd mix with almonds) . Loved this chutney . Kashmiri Seekh Kabab, which was melting in mouth.

Nadru . ( Crispy fried lotus stems) 

Munj Chatin ( Raddish chutney with Walnuts ) 

Kashmiri Mutton Seekh Kabab

Veg Shaami Kabab 

After few more Non Kashmiri starters , we were served Tarami with Rice ,  Haak ( a type of leaves which was boiled with a dash of mustard oil) , Rajma curry, Nadru Yakhni ( it was  lotus stems  and cooked with  only aniseeds and dry ginger) , Tabak Maas ( This was star dish of the event . Cooked and fried thrice , this piece of lamb ribs was liked by everyone present at the event ) .  Khatte Baingan ( Tangy brinjal curry) , Dum Aloo ( this dish was very different from  other regional cuisines , with a  very mild and suttle curry  ) .   Aloo Bukhara Korma ( Do not get confused with a veg dish , this was a mild mutton curry cooked with apricots ) . Mutton Yakhni , Palak Rista , Mutton Roganjosh ( Roganjosh was slightly spicy comparatively other dishes ) . The most popular and talk of the event was Goshtaba with was meat ball which was soft spongy ball cooked in its own fat and mild spices .  Last dish was Murg dhaniwal , which was a blend of green chillies and coriander leaves . mild and again very distinct flavour .

Non Veg Tarami ( Rajma, Gushtaba, Nadru Yakhni , Tabak Maas, Haak, Khatte Baingan , Munj chatin and Dahi) 

Veg Tarami ( Nadru, Haak, Khatte Baingan. Rajma, Dum Aloo, Tamatar Chaman , Munj Chatin and Dahi 

After enjoying all the above dishes , we covered back the Tarami with the cover . stomach was full but greed was asking for more .  I was delighted to see the desserts , which were again delicious  and never tasted before .  They served us  Shoofta ( mix dry fruits cooked and softened in sugar syrup and saffron) , Kulfi /Falooda and Phirni , which was unlike commonly found phirni , was cooked with suji , saffron and less sugar  .  Kashmiri meal is never complete without a cup of Kahwa .( a mild tea with saffron and chunks of nuts ) .  

Kahwa 

Samovar 

So the millennium city people can enjoy this authentic Kashmiri Meal till 30^th of September at Drift , Epicentre, Gurgaon.

 I want to thank Pooja Gulati  , Chef Rajiv Malhotra and the entire staff of Drift who served us this scrumptious Kashmiri meal in a traditional way.  And ofcourse my friend Shalini Pareira to taking me to this beautiful journey of Wazwaan.


To contact
Drift Epicentre at Apparel House
Sector 44, Near Huda City Centre Metro Station
Gurgaon Haryana
For Reservations : 0124 2715100 / 2715227 Mob : 9999326400

Garam Dharam "Dharmender" inaugrates eatery on his name "Garam Dharam- Dhaba te Theka"

These coasters attracted me 

Garam Dharam - Dhaba te Theka " , brain child of Umang Tiwari and Mickey Mehta ,

is entirely inspired by the Action Man - Dharmender . 

The 79 year old legend who looked suave in his waist coat and hat 

The ambiance along with the cutleries and each art piece are inspired by the legendary actor . Entire atmosphere has been given a look of road side Dhaba , even the washrooms and floors were illusioned like a temporarily made loo on road side . Since it was a 2 hour curtain raiser with a press conference , we were served starters and few drinks with desi names like Gulabo, Veeru Ki ghuttee, Kala khatta etc., followed by Chicken tikka, Fish tikka , Seek kababs and some veg kababs and gilauti . I am a hard core nonvegetarian but I found veg starters better than the nonveg one . Except Veeru ki ghutee , my taste buds were not happy with other drinks . Loved the lassi garnished with whole cumin seeds . Apart from food and drinks , my happiest moment was to meet the romantic hero Dharmender .grin emoticon

Dharmender in his press conference told the reporters " Over the years I had been given the tag of Action Man , He Man  and even Garam Dharam  but he never imagined that he will one day own a restaurant in CP with his name tag Garam Dharam"


Have a look the ambiance through my lens 

Rustic Kettles has been transformed into Lamps . 

The is the wash room side . Entire area has bee created like a road side temporary washrooms. 

He has never let his Dream Girl go . 

Kaala Khatta 

Veeru di Ghuttee. 

Chaach 

*To locate
*Address - M 16 , Outer circle , CP, New Delhi.
I want to thank my friend Veta Ratra for inviting me for the curtain raiser of Garam Dharam. Espion will visit soon to review their food . 

The Fatty Bao- A trendy , Chic, Asian Gastro Bar .

After a sucessful performances in Mumbai and Bangalore , A.D.Singh's much popular Asian restaurant " The Fatty Bao" finally comes to Delhi. Me and my friend +Shalini Pereira were eagerly waiting for its opening , so last week we along with our very good friend +Maneesh Srivastva planned for a lunch meet . 














Ambiance is brightened with Primary colours with Big Panda murals , Geishas on the wall and Doll shaped Salt and Pepper Shakers. Menu is much elaborated one , so we settled down by ordering a bottle of Bira( Beer) with a portion of Californian Sushi . Sushi was good in taste but I feel rice should have been more sticky .

Doll shaped Salt and Pepper Shakers 

 Meal would not have been complete without eating their signature Baos. So ordered Char Siu and The Patty Bao followed by The Fatty Bao PB&J, Pan seared scallops with Fujito butter. 

Tenderloin Bulgogi Bao - Loved the Baos with goodies and juicy tenderloin

Char Siu - Baos filled with Srilankan Pork and sweet sauce

PB&J - Pork Belly & Miso Jelly 

Pan seared Scallops on a bed of Edamame and Corns 

Baos- Loved the steamed buns filled with goodies and inhouse sauces . Both tenderloin and Srilankan pork were fresh and juicy . As an Assamese I never liked Pork cooked other than my region's preparation but I must say l loved the sauces and meat was very juicy and tender .
PB&J - ( Pork Belly &Miso Jelly )- Slices of Pork Belly rendered down the perfect ratio of meat and fat with a glaze of sweet hoison and honey sauce .
Pan seared Scallops - Soft and delicate Scallops were served on a bed of Edamame and corns .

Zen Forest

After knuckling down the Baos ,we end our meal with a concoction called "Zen Forest" . It was beetroot tart sorbet with Lemongrass icecream with black sesame or green tea sponge ( according to my taste buds) . Paid the bill of 4127/- on a final verdict "WOW" . 



Some photos which I found attractive . 

Gieshas on the wall

Loved their cutleries 

To reach
The Fatty Bao
Sangam Courtyard
2nd Floor
R K Puram
New Delhi.
* The Kitchen Espion pays its own bill to review a restaurant 

Pistachios aren't really "Nuts" ...

Life is easy in Delhi with food stores , specially in Malls where you can shop your needs and buy groceries for your home . Living next to Select City Mall , Foodhall is my destination for all kinds of Kitchen necessities ( Right from Groceries , to imported fruits and Gadgets) . I often used to see their live demonstrations while shopping my grocery , then last week i got a call from Anushua Ghosh to attend one such live demonstration , which Foodhall had organised in association with American Pistachio Growers (APG). As I love to attend live demonstration of chefs , I couldnt refuse for the same . Foodhall's corporate Chef from France - Olivier Vincenot on last saturday ( 8th of August) demonstrated three of his best recipes using California grown Pistachios . You will find these American Pistachios in their rack now .
Talking about Pistachios , do you know it has some interesting names across the world . Pistachios in China is famous as " The Happy Nut" , while in Iran it is called as "The Smiling Nut " . "Smiling Pistachios" for Middle Easterns . These Happy Nut has some nutritional punch with protein , Magnesium , Thaimin , fiber and Phosporous . I like to have Salty and Crispy roasted Pistachios. Got some amazing recipes from Chef Oliver and I am going to try them in my Kitchen for sure . Let me share three of his easy-peasy  recipes here for my readers . 



Recipes .. 

Pistachio Cannoli 

Ingredients
serves - 35 ppl
Cooking time - 10 minutes
Preparation time- 20 minutes

For the Cannoli ( Waffle cone mix)
Diary Cream ( Amul) - 1/4 ltr
Vanilla Essence - few drops
Icing Sugar- 1/2 cup
Refined flour- 1/2 cup
Cinnamon powder- 1 pinch
Nutmet pd- 1/2 pinch
Corn flour - 1/2 tbsp
Refined oil- 1/2 tsp
Milk - 1tbsp

Method
In a bowl with a whisk, whip the cream with the vanilla until mousse like until slightly thicken ( it shouldnt form peaks)
Sift the remaining ingredients together and stir them into the cream to make a batter.
Let the batter sit or rest for 30 minutes
Heat the waffle cone maker and pour 1 tbsp of batter into it , close and cook till golden brown.
Fold immediately to form a hollow cylinder open from both ends. The Cannoli is ready for filling . ( Use a round handle about the thickness of the tom finger)
For the filling
Ingredients
Ricotta Cheese -1cup
Pistachio nuts - 1/4 cup
Pistachio Powder- 2 tbsp
Method
Place the ricotta cheese in a hand bowl and gently stir with a spatula to make in smooth.
Chop the pistachio nuts roughly and fold into the ricotta
With a piping bag, fill the waffle cannoli from both side and deep each end into pistachio powder .

Pistachio Blanc Mange 

Pistachio Blanc Mange
Serve - 6
Prep time- 40 mts
Ingredients
Whole Milk - 2cup
Pistachio Powder- 1/2 cup
Caster Sugar - 1/4 cup
Gelatin leaf- 1tbsp of powder gelatin
Whipped cream- 3/4 cup
Method
To make pistachio powder: if only pistachio with skin are avilable , boil some water in a sauce pan and place in the whole pistachio, simmer for a few mts and then put them in a cold water bath to cool down quickly., remove the skin and let the pistachios dry on a kitchen paper. Best if this is done the day before.
To make the pistachio powder, put them into a blender or a food processor , a handfull at a time, and blend until a powder is formed.
Heat together the milk and pistachio powder and let infuse for a few mts at low heat. Do not boil. Remove from heat and cover with a cling flim for 20 mts so that the flavour doesnt evaporate.
Pass the milk and pistachio through a thin sieve back into a sauce pan and add the sugar , heat up on medium heat until the temperature reaches 82C. Remove from the heat.
Soften the gelatin leaf in cold water. ( If no gelatin leaf, use the gelatin powder) by mixing it with 100ml of the milk until dissolved and further melting it using a microwave
Add the gelatin to the milk, stil until fully dissolved and cool down to room temperature while stirring .
Whip the cream and fold together. The mix texture should be slightly thick, not quite liquid like water.
Pour to the glasses to set
Decorate the top with chopped pistachios




HUMMUS ..

Hummus 

Hummus was served with Pita Bread sticks 

Pistachio Hummus
Serves- 2
Preparation time- 15 mts
Cooking time- 10 mts
Ingredients
Pistachio shelled - 1cup
Boiled chick peas - 1/2 cup -optional
Water- 1/2 cup
Olive oil- 2 tbsp
Cloves garlic - 2
Whole lemon juice - 1
Salt as required
Tahini paste -2 tbsp
Method
Boil the pistachios in water , drain and rub to take out the skin
In a food processor place pistachio , olive oil and half water and blend to a paste

Add the boiled chick peas made into a paste , garlic, lemon juice , tahini paste, and remaining water slowly and process till the desired hummus consistency is acquired . Add more water if required .
Adjust the seasoning and serve with chips or veggies .


Some more photos of the event ..

Chef Olivier preparing for Hummus 

Californian Pistachios 

Making of Cannolis 

Cannolis 

Filling up of Cannolis with Ricotta cheese 

Chef made all these Cannolis for us . :) 

Corporate Chef of Foodhall Chef Olivier Vincenot with Foodhall and team-American Pistachio Growers (APG)  

*The Kitchen Espion team wishes Food Hall all success into their venture and also want to thank Anushua Ghosh  for inviting me for such exciting cooking event .