So last weekend happened to be my Delhi best friends birthday, well I have alot of best friends and I know people dont get the concept of how I can have more than one but I have school friends, college friends, work friends, Bombay friends etc etc so I am allowed to have a best friend from each of these areas of my life. Coming back to the topic, so it was my Delhi best friends birthday and I wanted to surprise her by flying down and planning a small dinner for her with a few friends. Obviously the most challenging process when you are trying to surprise someone with dinner is the venue. Fortunately for us and thanks to the lovely ladies Priyanka and Neha Nagar and ofcourse the dynamic Ramola Bachchan, the answer came to us in the form of Ipe Cavalli’s Vissionaire Cafe. Yup thats right, it is finally here, from Milan to Gurgaon. I was so excited I think I would have gone straight from the airport if it were upto me which fortunately it wasn’t. So anyway I controlled my urge and Sunday night four of us went to check it out and ofcourse celebrate my friends b’day.
An exact replica of its twin in the Milan café, the elegant and inviting interiors flaunt a milieu of contemporary elements from luxuriously appointed mauve patent leather chairs, glass & steel tables and crystal chandeliers positioned tastefully amidst a cocoon of mirrored walls. La resistenza pezzo de centers around the twenty-two foot long bar . The bar setting provides for a stylish ambience serving as a magnet for the suave aficionada living in the area with its carefully selected choice of wines and spirits while listening to the trendy music montages played by the House DJ.
So we started with the cocktail (what? it was my friend’s birthday and what great night starts with just salads) anyway we started with cocktails and one very pregnant friend stuck to mocktails. So here is a quick how to for a few drinks we tried.
1) Pan Surprise: 60 ML Vodka, 90 ML Condense Milk, 3 measure Paan mix ( infused vodka with condense milk)
2) Very Very Strawberry: 60 ML Dark Rum, 120 ML orange juice, 1 Scoop Strawberry ice cream, 4 sliced pieces Fresh Strawberries , Blended cocktail
3)Cucumber Spritzer: 1/2 sliced Cucumber Minced, Ginger 10 gram, 1/4 spoon Black salt,Mint leaves, top up with sprite. (non alcoholic)
We then moved on to the food, the Three Cheese Soufflé molded to perfection from scarmoza, cheddar and parmesan, served alongside an order of Antipasti Misto – a platter comprising misto parma ham, pepperoni, chicken salami, olives, parmesan and pickled peppers along with the Visionnaire House Salad and Arugula and Goat Cheese Salad. For mains we tried Bacon-Wrapped Chicken Breast, Pizza ai funghi misti, Pan seared Norwegian Salmon and a Fettucine alfredo mushroom. The food was awesome without a doubt (much to my relief or my friends would have murdered me for taking them to Gurgaon.) We rounded off the meal with Chef’s Cheesecake of the Day and a sinful plateful of Sticky Toffee Pudding punctuated with a burnt whiskey sauce. Anyway as I always do when I like a place I requested the Chef to share a few recipes with us. So please try it at home.
Three cheese soufflé
all-purpose flour-60 g
Scarmoza cheese- 30gm
cheddar cheese- 20gm
Parmesan cheese- 20gm
Eggs- 6no egg
Tomato sauce- 150gm
Bell pepper- 50gm
Cream- 20 ml
1.Melt butter in a medium saucepan. Stir in flour; cook for 1 minute or until bubbly. Gradually add milk, salt, Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir until melted. Remove from the heat and set aside.
2.In a small bowl, beat egg yolks until thick and lemon-colored about 3-4 minutes. Stir in cheese mixture. Return all to the saucepan stirring constantly; cook for 1-2 minutes longer. Cool completely, Place all the mixture in a tart and place it in a saucepan with little bit water for induction method for 15-20 min.
3.After 20 min. put the tart in oven for 10 min. at the 250°c till golden brown.Place the sauce pan in a range prepare the rose sauce for soufflé, Pore the prepare sauce in a plate and place the hot soufflé on the sauce garnish with bell pepper and lettuce it’s ready to serve.
Arugula & goat cheese salad
Fresh rocket leaves, – 200gm
pine nuts – 4gm
Orange segments- 40gm
Crumbled goat cheese,- 30gm
Olive oil extra virgine- 20ml
Salt to taste
White wine vinegar- 5ml
Black pepper- 2gm
Method-wash lettuce, dry it and keep in fridge for chilling. cut orange segments, dices of goats cheese and roast pine nuts. now in a mixing bowl put lettuce and add dressing to it. mix it nicely.Place it in the plate and add orange all over it. add goats cheese all over. sprinkle pine nuts on the top and serve it chilled.
Fettuccine alfredo mushroom
Parmesan cheese- 10gm
Extra virgin olive oil-15 ml
Salt and pepper to taste
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- In a saucepan, add some olive oil and garlic over low heat. Add mushroom salt, pepper Stir over medium heat; add cream again stir for few second.
- Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Spring cheese Serve immediately with parsley garnishing.