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

"Jolpan" in Assamese cuisine .

Sitting here at my Delhi home with a cup of chai and wishing everybody on New Year , my mind is back home in my motherland "Assam" . From this day of new year Assam prepares for Bihu and Bihu special Jolpan . The word "Jolpan" can be related to both Assamese snacks and breakfast . As rice is the staple diet in Assamese cuisine , Jolpan or breakfast is also mostly rice based items and Assamese people have been eating these cereal based items for many centuries . Although there is no  concept of breakfast  in Assam , these light snacks or Jolpan consists of  Seera Doi, Pithaguri , Koraiguri  Xandoh , Bora Saul, Kumol Saul , Laru and Pithas can be served in morning or as a snack . 

A plate of Jolpan consists of Seera-Doi-Gur ( Chirva-Curd-Jaggery) , Til Pitha and Til Laru or Laddos

Seera Doi is beaten rice served with Curd and Jaggery.
Bora Saul is sticky rice , and is boiled and served with milk or curd and jaggery.

Kumol Saul - You dnt need to cook this rice . You just need to soak in water and mix with curd or milk and serve with Jaggery or sugar.  In modern kitchen people have started frying this rice with veggies to make a savoury dish .

Xandoh Guri- It is rice soaked for few days in water ,dried in sun and later pounded in "Dheki" which is ethnic and crude  contraption to pound the rice into rice powder  . The same rice fried in sand and known as Hurum which is another traditional item served with cream and liquid jaggery.

Pitha guri is plain rice powder , which can  be served with hot milk or use to make Pithas .

Koraiguri is very interesting and my all time favourite rice powder . To make this , people dehusk the rice and fry it in sand and pound it into powder with the help of Dheki . This roasted flavoured rice powder can be consumed with milk or tea .

Jolpan is not complete if I do not discuss about Pithas . It is an inseparable part of Jolpan . Til Pitha, Ghila Pitha , Sunga Pitha , Tekeli Pitha , are few common Pithas in Jolpan  in which coconut laru or Til laru is also an  integral part .

How can I ignore the importance of "Lal Saah" or Tea without milk when i am discussing the cultural heritage of Assam . It is highly consumed in Assam and also consumed as a after meal palette cleanser .

Laal Saah or Tea served in a traditional Baan Baati ( bell metal bowl) 

To continue this discussion of Assamese cuisine , I am going to introduce varities of rare herbs and vegetables in my next article . Just to give my readers  an introduction , I must tell you that we make a dish out of 101 different kind of herbs during Rongali Bihu which falls on Baisakh of Hindu calender . Watch this space .... and wish you all a very happy New Year .

"Desee Dakshin"- The only Mangalorean special restaurant in Delhi.

West Delhi is a  Punjabi dominant area , where mostly people prefer Tandoori Chicken and Butter Chicken to relish . "Desee Dakshin"- This Mangalorean special restaurant is standing tall from past two and half years among this Punjabi dominant area in Rajouri Garden. Started by the duo team of father and son , they are serving authentic Mangalorean cuisine . Ambiance is simple and  gives  positive vibes . 
Mangalorean cuisine is well known for its distinct flavour . In general food is quite spicy and fresh coconut is integral ingredient of these dishes .
Along with the Mangalorean special dishes . they have some interesting concoctions on their menu. Accompanied by my friend Varun Puri of Lights Camera Action, Imly and Molecule fame , we preferred to have their dry dishes most than the main course . So after checking their menu ,I picked up Mojito  from the bar menu and   proceeded with Clams cooked with fresh coconut , Fish masala fry, Ghee roast Chicken , Butter pepper Prawns , Mutton Sukha and Dry fish chutney. Each dish had distinct flavour and seafood was very fresh . I had been told that , they bring their spices and seafood direct from Mangalore.
 While talking to Dhanush Alva , he told us that he wanted to break the concept of Dosa , Idli and Vada as the only food of South Indian cuisine and introduced Delhi with their regional cuisine. 

On main course we had Mangalorean style chicken curry with Neer Dosa . and appams with Chicken stew . We didnt want to miss their talk of the town Biryani , so hogged on the Mutton biryani too. Mutton was juicy and well cooked and biryani had a very different flavour with very less spice and suttle taste .
Although we were full , my sweet tooth couldnt stop trying their Moong dal payasam and Banana wrap which is similar to Assamese "bhaap t diya pitha " .
I am writing my experience at  Desee Dakshin after visiting second time and found the same consistency of the food with the same freshness .
Besides the Mangalorean cuisine , young and zealous  ,Dhanush Alva has also added North Indian and Indo Chinese dishes in their menu, so  that people can have variety of choices to dine with. He also told me that all the three cuisines are prepared by individual chefs of expertise in that particular cuisine .

Add caption

The Kitchen Espion team  congratulate Mr Alva and his son Dhanush  for introducing Delhi to this amazing cuisine . I wish they extend their restaurant to other part of Delhi to feed more food lovers .


Meal for two - 1500/-
To reach - J2/11 First floor
opp. Metro Pillar no 411
Rajouri Garden ,
New Delhi.  

Get #Imlyfied at "IMLY" - A new Food train with Street Food of India .

Imly- The food train with Indian street food


When the world is talking about Food Trucks as new food concept, this duo team of friends , Varun Puri and Vivek Bhargava have come up with a huge 250 feet long train with street food of India . "Imly Express" , stationed permanently at Hog Market of Rajendra Place , it is a four compartment train with the Engine as its Kitchen.  Varun and Vivek have curated best street foods from various part of Indian States. I must tell my readers that , this is the first restaurant who is associated with CRY ( an NGO for underprivileged children) and had invited 100 CRY children as special guest on their first day of their inauguration.

CRY children as special guest at Imly

According to Vivek Bhargav , "Imly" came into their mind when they were checking a menu at a restaurant in Pune and found the price of dishes  very high . Sitting at the restaurant itself , both Varun and Vivek planned to open a pocket friendly outlet which can later  be a chain in all over India. After coming back to Delhi, both friends planned and designed it into "Imly" with affordable street food of India under one roof . 

Talking about the ambiance , it is simple and beautifully done .  As you enter, you will feel as if you have entered into an air conditioned luxury train  with LCD Screens giving special affects of moving train. Each art pieces had been handpicked by these two friends and minutely decorated to give a look of a British era train. There is a huge Juice Bar at the centre of the train with boys wearing attractive Blue-Pink Ts . 








About their Food ...I had been a part of their special event with CRY  but I was little skeptical with their food quality with the low price . Although on the inauguration day , I did try their Bedmi Poori, and  Vada Pao but in my mind I wanted to check their consistency .  So Yesterday ( 2nd  Nov'15) I planned to revisit Imly with my sisters and a friend with  their children . Another reason to visit was, it is very attractive for children , hence I wanted to bring four of my nephews to show them the huge  red coloured Train .
As we settled down we were served a complimentary snack " Sev Poori" , I thanked God as the children liked the dish and they settled down decently into the leather couches . 
Their Menu is huge with almost 100 dishes with traditional Street Food of India , few fusion dishes of Chef's special and Indo-Chinese flavoured dishes under the section of "Chinjabi" ( Not to get confuse, Chinjabi is a blend of Chinese dishes with Punjabi flavor ) . After checking their menu and discussing with our Monkey brigade , we ordered Pao Bhaji , Puchka , North Indian Thali , Choley Bhature  Bhel puri, Sandwiches , Amuse Bouche( dahi puchka ) , Noodles and Fried rice  with fresh Pineapple juice , fresh lime soda , two mocktails - Sunset and Relaxing morning which is a blend of fresh fruit juices and veg - fruit juice .  All the dishes had distinct flavour . From the North Indian Thali with Makai-Palak, Gulab Jamun, Gobhi- aloo subzi, raita , my taste buds are still tingling with the taste of Makai-Palak.  Normally I avoid Chinjabi Noodles as it contains lots of vinegar and soy but out here at Imly, noodles were well balanced with flavours . As we were full , we could not order anything from Dessert section . But yes , I had Jalebi , Gulab Jamun and Malpua with Rabri on their inauguration day . I was told that all the sweets are prepared inhouse by their special Halwai . 

They served us Fresh lime soda in this . 

Sev Puri . 

Amuse Bouche or Dahi Puckha 

Choley Bhature 

Bhel Puri 

Puchka 

Sunset and Relaxing moment 

Pao-Bhaji  

Sandwiches with Indian flavour 

North Indian Thali 

Chinjabi Fried Rice 

Chinjabi Noodles 

Plate full of Gulab Jamun, Rose flavoured Jalebi, Malpua with Rabri and Ras Malai 

* Each dish is well presented with very attractive platting . 

Talking about their service , it is quick with educated servers who are fully aware of the menu and dishes . 
We almost spent more than 2 hours at Imly and were not feeling like to come back . After paying  a bill of 1365/- ( four adults and four kids) , we came back with full satisfaction and a promise to go back again to try rest of their dishes . 

bill
*Espion pays their own bill to review . 

To reach 
Imly
F-20 , Hog Market 
Rajendra Place 
New Delhi .

Ek-bar ... The story begins with " Once upon a time" at this Funky and Glamorous Pub,

There is a "Jumbo" in the wall with mirrored sunglass and attitude in the beautiful atmosphere of A D Singh’s  newly launched  funky bar “Ek bar” .

With a concept of story telling “Once upon a time” ,  A D Singh has teamed up with Chef Sujan Sarkar and Mixologist Nitin Tewari  , and has created this funky, glamorous and stylish Pub.
Ambiance is  young yet matured , spacious, and upscale vintage , where you can actually sit at and get warm feel with bright coloured wooden furniture .  Each mural and art pieces are eye catching .  To elaborate more , there is a pink jali  with spiral stairs leading to terrace .  A  huge bar with leather aproned bartenders dominates the area .  Their bar stools and duck egg ceiling is to be glued on . 

Serene is the word .
Photo courtesy: Ek bar 

Chef Sujan Sarkar with Mixologist Nitin Tewari with their team .
Photo courtesy : Ek bar . 

The curious pair of Chef Sujan Sarkar and Mixologist  Nitin Tewari have kept  both the food and drinks homestyle with dominating Indian ingredients . If Sujan has tried to cover all the Indian states in his artistic food thalis , Nitin has tried to create magic in his concoctions with an  interesting story concept  with each drink.  While you sip your drinks with Indian flavours , Nitin Tewari will make sure to narrate the tale behind the drink.  Their cocktail menu has been printed in four large playing cards – Ekka, Badshah, Begum and Gulam.  Among their six beautifully created concoctions with Indian flavours -  City of Nizams, Mogito-6, The Royal Indian Punch, Queen Victoria , Platform@CST and Murabba Mule , I would like to go again for the Royal Punch which was introduced to United Kingdom in the early 17^th century and it was enjoyed by the Royals .  It is a mix of Whiskey, fermented Kahwa tea , Pink grapefruit  and spices .  Much not so known ingredient ‘ Aam Ada” ( from Bengal which is a kind of ginger with a flavour of mango) , has been paired with other ingredients in their food and drinks . Queen Victoria is a beautiful drink with this adaa mixed along with whiskey , Lemon and Honey water .  Inspired by the coolies of Mumbai CST , Nitin Tewari has come up with a mix of Tequilla, Mosambi juice and Kokam sherbet .  He has dedicated this drink to them and their hard work with giving a look of their colour of their uniforms .  I was amazed to know that Mixologist has even used his age old home recipe of Aam ka Murabba into his drink  “ Murabba Mule” .   I was served this mix of Vodka, Aam ka Murabba and inhouse Ginger beer in a rustic Copper mug.  I must not forget to mention here , how the pungent Turmeric has been added to make a royal drink “ City of Nizam” , with a mix of tender turmeric , Gin, Tonic water and Orange juice . 

The Royal Punch 

Talking about food , I feel Chef Sujan creates art in  any dish which  he curates  .  According to Sujan – He wanted  to add all the flavours of all the states on India into his dishes , which I could see in his fusion food .  Bengal’s Jhal muri has been beautifully infused in Ek Bar- Granulla bar .  Then there is Amritsari Kekra-O-Boy sandwich , which is deep fried crispy  whole crab fried in a batter of Amritsari  batter with Carom seeds .  I dnt think anybody will get this idea to create a sandwich with whole crab stuffed with two buns  .  Chef has picked up the Pandy curry from southern part of India and kept it as authentic as it is . The tender Belgium Pork belly was served with Kadambuttu  ( rice dumpling)  with pear chutney.   Their nonveg thali is something to die for .   Served in beautiful  Brass thali , consists of Squid Rawa fry, Mud Crab, Bombay  Duck Cakes , Prawns sausges  and  Achali Sole Tikka with inhouse tangy chutney.   Prawns sausage  is chef’s killer innovation .
My vegetarian readers should not get disappointed as they have lots of options of vegetarian dishes . Their Vegetarian thali is much a lavish spread of Mushroom Ghalautti, Hot dog, Beetroot and Peanut coins , Ricotto stuffed Bhavnagri Chillies , Rawa fried Paneer , served with Charred Roti and Rajma hummus 

Kekra-O-Boy Photo courtesy : Ek bar

Ek Bar - Granula Bar -
Photo courtesy: Ek bar 

Dessert section


My sweet tooth couldn’t resist to take two servings of their Orange Murabba Icecream  .  Chef has not forgotten our famous Gajar ka Halwa and he has created a cake with gajar ka halwa flavour .  

Banana Tarte Tatin 

To sum up ,  Ekka at Ek bar is well played .  It is a perfect  blend of  serene atmosphere with artistic creativity in food plates and cock- tale opps cocktail glasses .

 To reach at “A must visit place”
D-17,  First Floor ,Defence Colony.
New Delhi . 

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 .