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Mamagoto

Mamagoto

By Akshita Singh

Sought for its wide array of Asiatic cuisines, Mamagoto has brought in another fascinating element to its miscellany, centering around the Vietnamese Banh Mi. In the sultry, near searing early monsoon afternoons, multiplicity and diversity in breads and beverages is precisely what we all yearn for. In light of this, it won’t be wrong to say that Mamagoto has brought in the right variation at the right time. Walking into Mamagoto is synonymous with walking into a pool of vibrancy and radiance. Thankfully, a late afternoon visit toned down the hustle and bustle to the level at which neither were we disturbed by the usual clamor nor were we dulled by the relative quietude.

An ensemble of mocktails – connected by the common thread of two fruits per drink and a strong flavor of tea – arrived with loads and loads of ice cubes. The multitude of ice, which is quite appropriate in this heat, literally made it impossible for us to stir the drinks! Beside that, the mocktails were generally refreshing and the mint helped a lot with that. Every sip had an initially fruity succulence to it that quickly vanished so as to be replaced by the longer lasting tea flavor. Tropical Twist, a mango and pineapple blend with the usual tea, was a stimulating drink which fell short of perfection by the overpowering tea blunting the sweetness of mangos and pineapples. This drink, which is a mutated version of ice tea, had a stinging bitterness  which should be looked into. Lesser tea, shorter brew, a milder version and many other little changes could help with that. The presentation could have been much more impressive. A thin slice of mango, hastily pushed into the mocktail, wasn’t that engaging a sight. It merely camouflaged with the rest of the drink so you could just barely see it. A more craftily cut mango or pineapple, induced on to the rim would have been much more interesting and noticeable.

Banh Mis, or the Vietnamese baguettes, served with a plethora of different stuffings, was a truly novel experience in itself. The symmetric display of all the various kinds, amusingly contrasted with the heterogeneity in the surroundings. Little bowls of mango salsa, chili sauce and a salad along with potato wedges served with all the baguettes provided the compelling consistency.

setosa island subThe vegetarian segment, in particular, was possibly an untested experiment by Mamagoto as well considering vegetables seldom find their way into Banh Mis.With regards to that, it is all the more laudable that they tried making a decent number of vegetarian choices available to their customers. The first of those to come our way was the the Santosa Islands Sub. You can only speculate that this bread is a delicacy in the Santosa Islands. A largely shiitake mushroom filling, typical in East Asian nations, along with caramelized onions, red bell pepper and a mint layering was a delightful melange. Its appreciable that they were careful to choose the specific variant of mushroom that is eaten in the Asiatic part they represent. Eating the bun could be a task altogether, what with all the shiitakes slipping down and jumping off the bread from all sides. If thats an issue, then a similar salad that they prepare, by basically parting with the bread and keeping the rest of it about the same, could be a better alternative. The multi grain bread was another good effort on their part to make the meal healthier. Now, how healthy it actually is, hinges on how much oil is spread on the inside and on how many potato wedges you gobble down. This sub was on the spicier side so if you want to alleviate that spiciness, dip the bun further into the mango salsa and keep the sauce aside for the wedges. Oh, and about the mango salsa – trying it without anything at all is terrific idea. The fascinating piquancy, along with the little bits of mango themselves was an amazing thing in itself.

Veggie Thai Balls SubThe next vegetarian sub was the Veggie Thai Ball. The balls were anything like the rougher, hurried takes at corn and Paneer Koftas or the vegetable manchurians. That said, this surprisingly was a very agreeable dish! Whether or not it blended well with the usual mango salsa, chili sauce or the salad in debatable, but just the bun with the kofta- like stuffing was a delightful merger of two unlikely components. The salt was on the higher side but the the mintiness of the interior came out stronger and better. The basil, like in the thai herbs previous sub, kept the Thaish chunk of the baguette alive.

An attentive bunch of stewards and pretty quick arrival of drinks and dishes made the experience better. The chef attempted and almost  succeeded in answering our queries about the ingredients . One slight error on  part of  one steward – his calling the Veggie Thai Balls the Santosa Islands Sub – was quickly corrected by another stewardess. Entertaining conversations transpired with the Managers all through the course of the meal – concerning Mamagoto, its food and numerous other things. They extended genuine interest and concern toward our intermittent, impromptu feedbacks and offered to interact with and take suggestions from any dissatisfied customer.

A compact seating arrangement, like in many other Khan Market joints, was made captivating with the eclectic graphics of and from different Asian people and cultures. There was a poster of someone like cheerful Japanese wrestlers on one side, striped tigers on the other, Vietnamese women on another and playful Thai girls on yet another. The sunglow yellow internal partition and the electric crimson walls complemented the rest of the colorful artistry. Some nagging flies, circling every glass and bowl that was placed on the table, were the only obstacles to an otherwise perfectly well kept place. The reddish shade emanating from all side, in the dim lit restaurant could provide for a very romantic dining experience for couples.

Mamagoto’s innovation is a nice effort that has a few rough patches presently which could disappear soon enough, to pull off a fantastic food adventure for all those who try banh mis. One visit to Mamagoto, and one try at both the Banh Mis and the tea flavored mocktails, is highly recommended. A new effort definitely merits another chance. So, go there and mamagoto – play with food!

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Sub or Salad?

Which way do you swing – Sub or Salad?

By Aisha Bhattacharya

How do you say something new about a place that has been around for 4 years? Simple,” Mamabuns”.

To bring in their 4th Birthday, the latest offering from Mamagoto has everything you could want and more. The menu is peppered with heaps of options for their new Asian sandwiches. This includes subs, burgers and for the health conscious an option to turn your sub into a salad. Just look for the asterisk next to the name of your desired sub and it can be made the salad way. It’s a veritable playground for non-vegetarians with various combinations of meats and dressings. There are prawn, chicken, lamb, pork and fish options. And yes a substantial vegetarian selection with Tofu and Mushrooms among other things. We were lucky enough to be invited to the outlet in Khan Market to sample this menu and I have to admit that I’m now an even bigger fan than I already was!

Asian porky dorkWe started with the ‘Cheeky Seoul Pork’ which I chose to have as a salad instead of a sandwich because, like every other girl my only aim in life is to eat what I want without getting fat. Unfortunately, my body doesn’t grant such wishes so salad it was. The pork is marinated in a Korean style chilli marinade and is cooked to melt-in-the-mouth perfection. The salad is a combination of fresh lettuce, caramelised onions and succulent pork bits. In a city where I have never found really well cooked pork in a restaurant, this Korean style pork was a revelation. It is a generous portion of salad that would make for a perfect guilt-free lunch.

The next dish to arrive was the ‘Singapore University Canteen Chicken Burger’. A burger is not a burger till there is a bun and I succumbed to the idea of a juicy chicken patty sandwiched in a bun. The patty is juicy and lightly spiced. The buns and patties are made at Mamagoto and taste absolutely fresh. It is such a relief to get a burger bun that is made in-house. The taste and texture are definitely well worth the extra effort.

‘The Asian Prawn Cocktail’ came highly recommended and did not disappoint. This was another sub turned salad that we ordered because it just sounds better as a salad. The prawns are steamed and tossed in a chilli mayo dressing. It was mildly flavoured and very light on the stomach. The salad leaves were a mix of Rocket leaves, Iceberg lettuce and Green leaf. The rocket leaves were a tad bitter but the salad was pretty good overall.

setosa island subOne of us was vegetarian so we ordered the ‘Sentosa Island Sub’ for her. I had a piece and it was delicious. Filled with sautéed mushrooms – shitake and button mushrooms mainly. Beautiful flavours that brought out the goodness of the mushrooms and the Asian inspiration behind the dish. The mushrooms are chopped so it is a little messy to eat. But, that shouldn’t deter you because it is definitely worth a try.

All Mamabuns come with Chilli Mayo, Potato Wedges, Mango Salsa and an Asian pickle.

Mamagoto has also introduced some new flavoured iced teas and we tried a few – the Blood orange was not available so I opted for the Easy Peezy Strawberry. A strawberry and kiwi infused tea that is refreshing on the palate. The only curious thing about it is the mango yellow colour. The restaurant uses Basilur tea leaves for the decoction, a premium tea from Sri Lanka which lifts the flavour of the entire drink.

I ended up ordering dessert as well because it was offered to me. I know, I shouldn’t have but, this is the only life I get and I don’t want to live regretting that missed opportunity. The ‘Crunchy Nutella Mousse’ is oh, so good! It hits all the right spots and makes you discover new ones. Not overly sweet and a portion just right that leaves you feeling satisfied.

A lot of thought and experimentation has gone into creating this new menu. The team travelled to Singapore, Hong Kong and Vietnam for inspiration that is displayed clearly on the plate. If you love Asian food, this is a must-try menu for you!

P.S: Mamagoto has a competition on Instagram: Take a photo of your Mamabun before you start eating. Use the hashtag #Mamabuns and tag @mamagotofunasian. The best photos will get 50% off on their next bill. Hurry up!

 

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Tapas and Sangria at Lodi – The Garden Restaurant

July 14, 2014

Tapas and Sangria at Lodi – The Garden Restaurant

By Akshita Singh and Somya Kukreti

Renowned for zealously celebrating the idea of festivity in food, Lodi – The Garden Restaurant has come up with an exciting, ingenious series of food festivals and it was an utter delight to be a part of it. The Tapas and Sangria is an ongoing, month-long food festival with a fascinating fusion of two of Spain’s most sought after delicacies. In this sweltering Delhi summer, Tapas – a whole lot of Spanish appetizers and Sangria – a plethora of fruity Spanish and Portuguese wines, is just the right sort of invigorating and experimental meal that you need to fight the relentless heat and the rising humidity.

Diversity in everything – the snacks, drinks and desserts – dominated the pleasurable evening. The “welcome drink” – basil crush mixed with lemon, water and sugar – was thoroughly rejuvenating. What’s more, they have a different and welcoming thirst quencher every time you go. The servers then presented a slew of Sangrias and mocktails that we swigged and savoured till the very end. The various colours, and the cubes of kiwis, mangos etc helped differentiate oneSangria from the other and were such an interesting sight to look at.

Kiwi rosemary sangriaThe Kiwi Rosemary Sangria, a white wine-based mixture of fresh kiwi, Chardonnay, Cointreau, cranberry and apple juices with a sprig of rosemary for garnish. The garnish of the rosemary sprig and kiwi squares at the bottom of the glass really pulled the cocktail together in its taste and presentation. The dominating taste was of the white wine which was cut across at the very end with the acidity of the apple juice.

The Lodi Special Sangria is a cocktail of flavours including red wine and several fruits like pineapple, apple, apricot, lime, and cranberry and orange juices. The flavours were really intense and true to what a perfect sangria should taste like.

Lodi special sangriaThe Mountain Apple and Kiwi Sour was the quintessential mocktail, fitting in excellently with the fruitiness in the drinks that was ruling the afternoon. This thoroughly revitalizing drink had a lasting and pleasing pungency to it, whichif wanted, could be negated by the salt spread across the rim. It had the right amount of ice crystals which could be felt in your mouth till the very last gulp.  Of the various bites and beverages, this stood out for its immaculate presentation. It was fascinating to watch the green glacier of apple, kiwi and ice crush raised at the centre, and three thin apple slices at one corner struggling to stay afloat.

The appetizers were exotic in every way – from their peculiar names to the novel dishes. We first tried the Setas in Vinegar. Oh yes, the names truly are peculiar so it’s always best to read the brief explanatory notes right below them. Anyway, Setas are nothing but mushrooms with a definite Spanish twist to them. They didn’t have an inherent sourness that was expected but were garnished with vinegar leaves. Perhaps the “Sherry”, a gourmet wine, included in this dish, assuaged the sourness. Either way, the mushrooms tasted fantastic.

BenderillasThen came the Benderillas, which took the unfamiliarity in the names a notch higher with terms like pimentos and gherkins in the skewer. Ironically, the flavor was closer home with a generous layering of pickle all through the jalapenos, pimentos and gherkins.

Baby potatoes or patatas, layered with garlic or alioli mayonnaise was yet another luscious vegetarian snack under Tapas. The patatasalioli had a nice, light flavour and doubled as a palate cleanser whenever one had a bite.

It was a nice gesture by Mr. Virender Singh Negi, General Manager, to cater to the vegetarian reviewers  irrespective of whether some salads and snacks were a part of Tapas and Sangria or not. Pita bread with three thick sauces – hummus, lemon and mint tzatziki, and the Greek salad were delicious treats, not a part of Tapas.

Gambas al ajilloFor the non-vegetarian food lover, there was the Gambas al Ajillo, which was pan fried shrimp in extra virgin olive oil and garlic. The moment it was brought to the table it completely dominated the aroma. You could smell the delicious shrimp which really whet everyone’s appetite. The presentation was remarkable as well. Having had shrimp for the first time, there were no expectations and so, it was a completely new experience for our taste-buds and we would not hesitate to try it again.

There was also the Pollo al Pimenton, which was grilled chicken marinated with sweet paprika and chives. The chicken was crispy on the outside and soft and moist from the inside. The flavour was different from the usual grilled chicken that we have here. The mix of sweet paprika and chives was a novel flavour and was light in taste but big on flavour.

AnotherTapas was the Tortilla Espanola which is a traditional Spanish potato, red onion and leek omelette. The presentation of the omelette was really its best feature and everything went downhill from there. The omelette was well cooked but it was quite bland and the only thing you could taste wasthe flavourless onions and leeks.

The delectability of the food graduated with the finger-licking desserts. The Apple Almond Pudding topped with fig ice cream was inviting in itself and you couldn’t help but crave for more when it was over. The warm pudding complemented the cold fig ice cream excellently to create depth in the dessert. The warm toffee atop the dessert was delicious as well and completed the dish.

unnamedThe eggless chocolate truffle cake failed to impress as the chocolate was neither sweet nor bitter. It left the meal feeling incomplete. The Banoffee pie, with waves of cream on the top, banana under it and toffee at the centre, was the sweetest of all. The cream was extremely light and went amazingly with the denser components of the dessert. The chocolate mousse on its own felt incomplete and would’ve paired well with something else. It was delectable in its own way but the pie and the pudding that it was competing with, were much more delightful.

Lodi – The Garden Restaurant is reputed for its “organic” ambience, with sundry trees like papdi and peepal enshrouding the main segment of the restaurant: the garden. The cool breeze and eclectic seating works well with visitors, even when the sun glares right down at you. Then there’s the second, semi-enclosed segment which gives the best of both worlds – a cooler inside and fresh air, outside – and the white curtains blend just well with the surroundings. We sat in the third, the fully enclosed segment from which, through sheer glass we could see the garden while still securing ourselves from the heat. It has a glass ceiling reflecting all of us enthused gourmands. There’s a huge European cuckoo clock and a counter, selling assorted organic pickles, jams etc.

Executive Chef Elam Singh Rana has yet again pulled through with all his innovative recipes and it was gratifying to meet him intermittently, through the course of the meal. The prompt and efficient service by very dedicated, well-informed stewards keen to share their knowledge of all drinks and dishes with us was very heart-warming. RushaliKhandelwal, Assistant Manager – Marketing, was kind to share lots of interesting information about the food, the forthcoming Monsoon Festival and about the organic farms – Sewara – that Lodi – The Garden Restaurant, is associated with.  A bottle of Sewara Mango chutney gifted to us as souvenirs brought a wonderful end to a pleasant evening.  It’s not often that you get to feast on such exquisite, appetizing and exhilarating a meal, so don’t let go of this fantastic feast. Honestly, if you miss a visit to the restaurant this July, then, unfortunately, you’ve ended up missing a lot.

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IFTAR FOOD WALK

11th July, 2014

IFTAR FOOD WALK

By Akshita Singh

It felt like just the whole world was out there, on the streets of Chawri Bazaar, cutting through cycles, rickshaws and enthusiastic people. We were no exception. All of us exuberant foodies who had congregated at Gate 3 of the Chawri Bazaar Metro Station were in for loads of culinary surprises in Delhi’s very own Walled City.

When there were stacks of chicken legs, laid beautifully in layers of concentric semicircles on one side, and the scrummy, sizzling Pakodas on the other, then being pushed through the jammed narrow lanes and struggling to move centimeters at a time through the throng of Matia Mahal, was a delight in itself. Soon enough, the magnificent Jama Masjid, with its overpowering domes came into sight. All alleys converged at the grounds of the sublime mosque and there from, the walk turned so much more exhilarating.

Our first stop was Kallan Sweets, where we tried some Paneer ki Jalebis that did appear different from the usual kind we eat, because of a darkish alloy orange outer layer and a thicker line of spiral. Adding Paneer into a dessert, and that too a very familiar one, was sure a refreshing novelty for most of us. As our walk resumed, we came across a plethora of carts stacking feni, a must-have during Sehri. Carts of dry fruits, none without mountains of dates, were put right under “Jeweller’s” and “ Currency Exchange” boards – a conspicuous portrayal of the power food amasses over everything else, during Ramzaan evenings.

479997_443364915747395_1675685616_nOur next stop was the Haji Mohd. Hussain shop that had massive cauldrons of Chicken and Mutton Biryani being cooked away into unsurpassable delectability. Even from a distance, the whiff of the Pandanus flowers (kewra), the dominating flavor in Biriyanis, reached us. Pakwaan, possessing the bread mastery skills, had delicacies like sheermal, bakarkhani, milk roti and rawamaida all set to decorate the counters.  The flies orbiting the cut pineapples and barfis could be a minor deterrence to the otherwise unabating enthusiasm, but at all the places we ate, hygiene was a surety.

Breaking from the tradition, this Iftar Party was celebrated right inside Jama Masjid, amidst innumerable other Muslim families. With that, the Iftar turned so much more authentic. Mats were laid, food baskets were pulled out and lined and we all clustered around the food. Till the time clock didn’t strike 7:25, we had each other and 2 mischievous striped cats for company. All we had to wait for now was the “boom”. Oh, yes, that’s what signals the beginning of Iftar.

Right after the boom, plates found hands, and chicken wings, jalebis, dates, and sheermal found plates. We reversed the usual order of eating and started with the Paneer Jalebis. Even sans any independent taste of paneer, these Paneer ki Jalebis had their distinctly sweet, fascinating flavor. Keema Samosas, amusingly moulded like the half-moon Gujjia, were crunchy and spicy with just the right thickness of the outside, and the stuffing.

Chicken thighs,inside a besan paste, were moderately crisp and tasted great when taken with Rumali rotis. Rotis were equally scrumptious when taken with Chicken Changhezi or Nahari. The pandanus fragrance re-emerged once the Chicken Biriyani baskets were opened. You’d crave to keep each bite in your mouth and savor it forever but within minutes of their being opened, not one grain of rice or a chicken crumb could be found in any of the baskets.

Sheermal was the most singular bread one could ever eat. The succulent, soft, milky and rarely-found bread is one of the few that complemented any sort of dish and yet, needed no dish at all to accompany it. The rows of tiny holes all over the sheermal are in fact perforations that are layered with oil to let it seep further into the sheermal.

1011450_518987261506509_237276233_nAfter the dinner was over and when most people around us left for their namaaz, we resumed our walk and stopped for some extremely invigorating watermelon and apple milk shakes. They won us over, both for their lusciousness and for their uniqueness, for, how often do we get to drink watermelon milk shakes?

The hot and syrupy Shahitukda with bread soaked in milk and the cold, creamy phirni both served in little earthen pots, were the ideal desserts after the appetizing meal and energizing drinks. So did that conclude the walk? No, not before one last, most essential gesture: Delhi Food Walks served chicken and naans to poor, hungry and homeless people lined outside kiosks, to bring a perfect closure to a wonderful walk on the auspicious occasion of Iftar.

The next walk is scheduled for the 13th July, 2014 at 6.00pm from Chawri Bazaar metro station, Old Delhi. If you want to get a guided culinary tour, you could always book a space for yourselves, contact Anubhav from Delhi Food Walks at #9891121333.

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Wenger’s Deli

June 28, 2014

Wenger’s Deli

By Somya Kukreti

Wenger’s Deli is a restaurant located at the end of A-block in Connaught Place and could be very easily missed if you don’t know what you’re looking for. You might know the Wenger’s bakery better for its long standing reputation but the Deli too is a fantastic place to take refuge from the C.P crowd and have delicious food.

wengers (1)I love Wenger’s and go there whenever I can. Since I’m a regular there, quite predictably, I have my usual order, though everything else on the menu is a must-have too!During my last visit, I had the chicken lasagne with silken chocolate shake. The chicken lasagne is just a heart-warming and complete meal with the garlic bread. The silken chocolate shake is, well, as smooth as silk and is the best shake on the menu. There have been days when there was too much banana in the shake or when the lasagne was a tad bit burnt (they did replace it) but I’d like to think that those days are behind us.

Other than the chicken lasagne, Wenger’s provides fish and chips with a fun, garlicky dip to go with it, though I’ve always thought the fillets could be thicker. The Penne Arrabiatais smooth and a delight to eat. Among the Panini, the chicken pepper pesto is my sister’s favourite. The pieces of chicken are juicy and big, but for me, the pesto is too overwhelming a flavour. The deli also has desserts, different than the ones you get at the bakery and a wide variety of them as well, which are sure to serve everyone’s palette.

wengers (2)The location of Wengers is fantastic, though I have gone around in circles looking for it, literally. It’s a small deli with seating for only about 10 people, which gives you the opportunity to really relax and be comfortable in a place where your personal space is not being invaded. Beyond the cashier and the glass barrier, you can see your food being freshly made and the aroma that fills the small room is enough to whet your appetite.  The menu prices have undergone a change in the last year or so but they still remain very affordable – the silken chocolate shake costs Rs.70 and the Chicken Lasagne costing just below Rs.200.

In my opinion, everyone should eat at Wengers at least once because once is enough to get you hooked!

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Café Deli Belly

June 24, 2014

Café Deli Belly

By Somya Kukreti

Café Deli Belly, 196 S.N Market, is a relatively new addition to Sarojini Nagar market and is located on the first floor, fascinatingly above a vendor selling purses! It marks the entrance of a young wave of restaurants in the market that go beyond selling the usual golgappas and chaat.

Café Deli Belly seems like an oasis in the middle of a desert, especially in Delhi’s sweltering heat. It is located in the middle of the whole market and stands out with its luminous signboard and gives the shoppers a respite from the weather outside. The café’s interiors have tried to incorporate a youthful vibe with a touch of sophistication and this attempt does not go unnoticed. The ceiling lamps leave a nice tinge of light that illuminate the brick walls, and the effect is much more pronounced if you go in the evening.

Deli belly (4)During my visit, I ordered the Crispy Honey Chilli potatoes and a Chicken Franky Roll. The fries were a disappointment and were too sweet for our taste buds. The Chicken Franky Roll, on the other hand, was surprisingly light. It had loads of pieces of roasted chicken and the roll consisted of not just the usual bread roll, which was not at all oily, but also an omelette. The Franky Roll was served with green chutney and was enough to fill my ever-hungry tummy. The size of the roll really put me in an awkward position though. The roll, even after dividing into two halves, was too big to eat with my bare hands and I ended up using the fork and knife, which no one expects to use when thinking of rolls. For Rs.105, the roll is a meal worth your money and leaves you with clean hands!

Over all, the café is a reasonable place to eat where you don’t have to worry about hygiene or the price. The only thing I didn’t like about it was its use of melamine plates, which really took away from the vibe that its décor was trying to establish.

P.S. The menu has a wide variety of North-Indian and Chinese dishes to choose from. I am 50% sure that it serves amazing omelettes, though I have no proof or reason to justify this thought. Just call it a ‘gut’ feeling.

 

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Theos

 June 22, 2014

Theos

 By Pranay Arora

Located in a not so well-known locality of a not so popular sector in Noida, this café in sector-41 isn’t perhaps the most ideally located eatery to attract foodies but still has decent connectivity via the Blue Line of the Metro. So getting there may not be a task, but settling into the environment around might. But hey, what’s life without a little challenge – a challenge of running a premium eatery at a relatively new location and achieving delicious perfection.

Yes, that’s exactly what the culinary geniuses here at Theos are doing. The moment you step inside you enter a small beautiful world of goodness – a delightful bakery with the most sinful desserts to offer and a café with the perfect blend of a modern arrangement with a little old school charm and the essence of the simple food shining through. The ambience inside is bound to make you feel or at least have you believe that you are enjoying a scrumptious meal at a beautiful place on some quiet old street of Rome. Soon you lose yourself in that robust flavourful air around you with smells of garlic and gooey cheese and that’s exactly why this place gets your salivary glands pumped and your mouth waters while your taste buds feel the tingling.

Theos offers a wide menu with some of the finest and most ethnic flavours from Italy put on a plate in front of you. Among the lights of the regular Italian delights of Pizzas, Risottos and Lasagne, you will be fancied by an exciting element added by the Lebanese and Mexican platters. To please the sweet tooth, Theos offers some of the most exquisite and indulgent desserts and is one of the finest bakeries in Delhi NCR.

theosI started my ride down the streets of Italy with a classic Italian tossed salad which was a healthy serving of fresh veggies with a burst of herbs with a generous drizzle of lemon juice and olive oil. Next came the Zuppa(soup) which was without a doubt the most interesting soup I’d had in a long time, a mushroom cappuccino, gorgeously concocted mushroom soup prepared like a cappuccino and served like one. I was craving for more yumminess. Being a crazy fan of cheese, I decided to go with the mushroom and blue cheese pasta for my mains. This had to be perfect, with two of my favouriteflavours married into one lip smacking dish. The pasta didn’t fail to impress. The sharpness of the blue cheese, with flavourful creaminess coming through from the mushrooms, and the undertone of punchy garlic from the béchamel gave this dish the perfect balance!

theosAfter having had all these savoury delicacies resting in my belly, I was getting thirsty; it was now time for some sugary goodness which I completed with the silkiest, most velvety chocolate hazelnut shake I’d ever tasted. Overflowing chocolate and a rich smothering of hazelnuts, it was a perfect end to a meal that had tantalized the taste buds and rejuvenated the palette handsomely. The staff was pleasant, served me with a smile and the service was top notch.

The food here at Theos has flair, character and the passion sparkles through. With a nice charm to the place and some decadent food whipped up every day, they are definitely heading for Big Chill glory. I will most definitely be returning to Theos, hungry for more.

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Review – Coffee Bean & Tea Leaf’s ‘I Love Ice Blended’ Campaign

Review – Coffee Bean & Tea Leaf’s ‘I Love Ice Blended’ Campaign

By Bhuvaneshwari Sivakumar and Akshita Singh

 20th June 2014, Friday

Coffee Bean & Tea Leaf, Sector -29, Gurgaon

With the scorching heat stubbornly clinging on to us, the interesting mutation to the usual espressos is doubtlessly an appropriate move by Coffee Bean & Tea Leaf(CBTL) that could bring many thirsty and tired people the much-needed refuge, all yearning to gulp the coffee down in one go.

We decided to the beat the heat by trying out a few drinks from CBTL’s newly introduced ‘I Love Ice Blended’ Campaign. We ordered the flakey, foamy and creamy hazelnut Ice Blended, with vanilla ice cream floating at the top and ice crystals resting at the bottom, which, with some more effort, could be one of the most exciting drinks this summer. The mildly nutty flavored, heavily milky and mellow coffee became a tad too soft with more ice crystals melting in the glass instead of in the mouth. The vanilla scoop doesn’t add much to the drink. It feels as if we’re slurping in just water and milk. The ice overpowers the coffee bean. Perhaps a longer roast, a stronger ice cream flavor and a thinner ice bed would have done wonders.

Next in line was the Pure Vanilla Ice Blended. Made with skimmed milk and topped with chocolate sauce, this drink too failed to impress us. Despite being laden with chocolate sauce, the flavors of the drink could not shine through. We could not understand what the campaign was all about. If you are looking for loads of blended ice to soothe your parching throat, then go ahead and order the beverage, but don’t expect any shot of good flavor.

The café, in itself, is wonderful, with outdoor seating as well that has an amalgam of trees and tents protecting us from the persistent glare of the sun. The faintly lit interior, balanced by the reddish brown walls gives a relaxing feel. The bulging glass displaying enticing goodies and the coffee machines whirring away make you want to start gobbling and gulping everything down immediately.

The service, however, was extremely poor. The servers need to be more aware of their menu and the customers they are serving; it isn’t exactly welcoming to realize that the management has no idea of the reviewers they themselves have invited.

We have heard that their outlet in Saket’s Select City Walk Mall is absolutely brilliant.  With this scorching summer heat draining out all our energy, it is only natural that we visit them once again. Hoping for a better experience next time!

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Chef – The Movie

June 20, 2014

Chef – The Movie

By Aisha Bhattacharya

As the name suggests, the movie is about a Chef. And it is brilliant! But, I’m not here to write about how well everyone acted or about the cinematography, which frankly I have no knowledge about. The background score peppered with Marvin Gaye was a real treat and kept us swaying in our seats for most of the movie. But, most of all, the movie was about food! Jon Favreau as the writer, director, co-producer and the protagonist of the story has done a fabulous job!

CHEFFrom being the Chef de cuisine at a restaurant in Los Angeles to suddenly not knowing what to do once he quits, Chef follows the journey of Carl Casper from LA to Miami and back. The road-trip from Miami to Los Angeles is by far the best part of the movie!! It makes me want to own a food-truck!!

The movie is endearing and is filled with humour that makes you guffaw in places and giggle in others. The estranged Father-Son relationship that desperately needs mending is heart-warming and done beautifully. Percy  just wants to spend some quality time with his father and Chef Carl imagines that means watching movies and going to the amusement park. My favourite part is when Percy almost serves a burnt sandwich and Chef Carl chides him for it. By the end of that scene Percy calls his dad Chef. That, scene took me back to my first day in an industrial kitchen where I was yelled at for calling my Buddy Chef – Sir. It’s never Sir, always Chef!

The movie is filled with passion about food and if watching it doesn’t make you hungry – you’re clearly from another planet! Those sizzling trays of Bacon, the close-ups of succulent meat, prawns grilled to perfection and the careful breaking down of an entire pig in one scene. You can almost smell the food. The walks through farmers markets and the sheer delight, seeing food gives most people. All of it reminded me of my days as a trainee chef. We did all those things and more.

The important part – Chef is a movie I had to write about because I write about food sometimes and as a blogger, I write too many details. I’ve trained as a chef and of all the people I, should have understood how hard a chef works and how easy it is for some random person with half-baked knowledge to write him/her off. So, I would like to apologise for being over critical at times and from now on I shall try and look for the best and avoid food-bashing.

I don’t want to write about the plot and give it all away. So, please take my advice and go watch the movie! It has released today and if you don’t like it, you can put cornstarch on it at night and dip it in oil the next morning to make Hush Puppies. That probably makes no sense right now but will, if you go and watch the movie! The movie is everything you can expect and more!

If you honestly don’t enjoy the movie I will give you a tub of popcorn *FREE*

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Thai Food Festival, MoMo Café

16th June, 2014

Thai Food Festival, MoMo Café

Courtyard by Marriott, Gurgaon

By Pranay Arora

At last some much needed respite from the scorching 47 degree torture, the Thursday rains sure were welcomed by everyone. With a lovely breeze in the evening, the night beckoned, there was good food waiting to be devoured and I was on the move. All I needed was a peaceful place to revitalize and let off steam after a week of heat that was getting to the nerves.

I headed over to MoMo Café at the Courtyard by Marriott to sample some refreshing Thai delights being offered at the Thai food festival. With a table waiting for me, I was greeted by the Executive Chef Ashish and Expat Chef Rungta who has a prowess with the flavours of the South East. Beautiful décor and ambient lighting combined with the colourful uniform of the servers, this certainly looked promising.

Kang khaw whan kaiI started my Thai journey with a Pomelo Salad, the Pomelo, much like your Indian Mosambi fruit, only bigger. The salad was an interesting mix of citrusy Pomelo, peanuts, chilli flakes and had an amazing sharpness to it. I was presented with the Pineapple Peanut dumplings next. The pineapple gave an instant sweetish tangy burst, coupled with the almost crunchy texture of the peanuts with shades of sweet chilli, vinegar and honey shining through. Just when you think it might be a little too sweet, one little sliver of red chilli gives you the fiery kick and cuts through the richness of the peanuts to achieve just the right balance.

Maar-horFor the mains, I had quite a spread on my table – starting from the Chicken in Red Chilli sauce, Thai green curry, Jasmine rice, Phat noodles and some exotic vegetables prepared in Thai gravy and what better a complimenting beverage to this meal than a fresh chilled mojito? I’d definitely made the right choices. The chicken was soft and succulent, sharp yet delicious with heaps of flavour from the garlic, ginger and lime leaves. The green curry didn’t fail to impress either – with delicate sweetness from the coconut milk and some fresh exotic vegetables, this dish was a winner. The mushrooms, my personal favourite and the highlight of the exotic vegetable gravy, were perfectly flavoured. The jasmine rice, gorgeous and fragrant, were the perfect accompaniment to all the curries.

With so much yumminess in my tummy, I couldn’t help but want a little sweet ending to this Thai culinary expedition. I was served with a glass of water chestnuts immersed in sweet coconut milk. It wasn’t perhaps my favourite but the water chestnut sure had an interesting texture and the coconut milk was really fresh and light with a silky consistency.

I had a wonderful time sampling these sweet and savoury delicacies – warm, earthy, fervent and robust flavours served in the form of some lip smacking concoctions. If you wish to relish this appetizing marriage of the eastern and western culinary pasts, head to MoMo Café at the Marriott.