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

#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. 

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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.