Review: Spoons

So my dad is the kind of guy who does not understand too many cuisines. I mean he is a foodie and all, but for him and meal that is not a hearty meal is not food. Which means, Chinese is filling at that point but he gets hungry in two hours, Thai too much coconut and same problem as Chinese in terms of hunger pangs. Japanese, well once he got over the raw food angle it was ok for starters but not as a main. Hence the only options left are Indian and sometimes he enjoys an occasional steak. But that is usually as far as the experimentation goes. So last Sunday, for Family lunch I decided to take my parents with me to review Spoons.

Spoons is situated in GK 2 market, New Delhi and offers a lengthy selection of Mediterranean, European and Mexican cuisine. From 8 am till noon Spoons starts with the breakfast menu which serves everything from Omlettes to waffles and pancakes. This is a sensible decision as there are a lot of offices which are around that area so I can image alot of official meetings as well as early risers grab their cup of coffee there.
In terms of decor the place has clean straight lines inspired by European style and even the colours are quite natural and rustic. The only bit of colour is added through the ceiling which is like Art on the ceiling inspired by the Renaissance era.

We are handed Ipads as soon as we sit to browse through the menu and place orders via the Ipad which is linked to the main server. But as the net was down we had to personally give orders to the staff. I was pretty certain we will stick to Mexican, well partly because Spoons is known for its Mexican cuisine and partly because I wanted my Dad to try a different type of meal which I thought he will like cause it is hearty enough with bread, meat and chillies for him not to complain.We started with Sopa-de-Tortilla which is Tomato & Cilantro based Mexican Broth with Chicken. It is pleasant and seems perfect for a cold winters night or even when you are really missing a good home cooked meal. Though I usually try out cocktails I was feeling a bit under the weather so I stuck to a diet coke while my Dad called for a beer. After this we moved on to starters which was Lamb and Chicken Tacos and Mexican Nachos, which are served with refried beans, jalapeno and cheese. until now my dad was not super impressed, as I could see from his expression. That changed once we called for the main course which were Chicken Enchiladas, Chicken Quesadillas and Grilled vegetables in Romesco sauce. Just to be on the safe side I called in for Lamb Shanks, but in retrospect I feel the Mexican cuisine was too strong and this dish paled in comparison. So anyway over all verdict was the Enchiladas and Quesadillas were out of this world. I mean I have not been to Mexico but if this is how good it tastes I cannot wait to go there and try it out. The appetizers were nice but something we have had before. Most importantly, if you plan to eat Mexican just stick to Mexican, don’t mix it with the other cuisines have those separately as the Mexican cuisine is amazing!

Spoons – 3, Local Shopping Center, Masjid Moth, GK II, Tel: 011 29216221
Price- Rs.2,000 for a meal for two (minus alcohol)

Grilled Vegetable with Romesco sauce
Ingredients
1/4 cup extra-virgin Olive oil
1 teaspoon salt
1 teaspoon black pepper
8 ripe plum tomatoes, halved
4 zucchini halved
100 gm sweet red peppers, seeded and quartered
100 gm sweet yellow peppers, seeded and quartered
4  Pineapple slices
100 gm asparagus, trimmed
1 large mushrooms,stemmed
50 gm baby corn
50 gm French beans
50 gm broccoli
50 gm cauliflower
2 tablespoons balsamic vinegar

Romesco Sauce
1/4 cup whole blanched almonds, toasted
1 large clove garlic, peeled
4 grilled tomatoes (from Grilled Vegetables, above)
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Method
1. Prepare outdoor grill with hot coals or heat gas grill to hot, or heat oven broiler.
2. Grilled Vegetables: Mix together olive oil, salt and pepper in large bowl. Add the vegetables; toss to coat well with oil.
3. Grill or the vegetables, working in batches if necessary, for 5 to 6 minutes per side or until cooked through.Transfer vegetables to serving platter, reserving 4 tomatoes for Romesco Sauce.Sprinkle vinegar over the grilled vegetables while still hot.
4. Romesco Sauce: Place almonds,pieces of garlic in food processor. Whirl until the almonds are ground. Add the reserved 4 grilled tomatoes, the vinegar, oil, salt and pepper. Whirl until the mixture is the consistency of a thick paste. Serve sauce in a bowl on the side with the vegetables. The sauce can be made a day ahead and stored in the refrigerator, covered. Let come to room temperature before serving.

Chicken Enchiladas
Ingredients
1 chicken breast, diced
1 medium onion,chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated Monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 tabs chopped green chillies

Method
1.In fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2.Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3.Roll enchiladas and place seam-side down in 9×13″baking dish that has been lightly sprayed with no-stick cooking spray.
4.Melt butter in a medium saucepan; stir in flour to make aroux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5.Remove from heat; stir in sour cream and green chills; pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400 F for 20 minutes until cheese is melted and sauce nearedges of baking dish is bubbly

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