Review: Tamra, Shangri-La, New Delhi

Tamra, the new all-day dining at the Shangri-la, takes its inspiration from the early ages of culinary evolution when copper (tamra) vessels were key components. I think the concept and the visual appeal of Tamra is fabulous. Tamra brings a high level of creativity to the casual dining scenario with a large variety of food offerings from around the world. It successfully brings old world charm and presents it in a new avatar,as it borrows its decor inspiration from the early trading markets when Indian spices, jute, copper, silk, leather and other items were appreciated at shores all over the world. Even the interactive kitchens are a tribute to the early market place, where Chefs showed off their skills and produced culinary delights to sell to traders and visitors.

Tamra, Shangri-la,

Walking into Tamra was quite a pleasant surprise for me as I am not used to seeing Hotel coffee shops go through such creative ideas and style the space. Tamra has a unique five, live kitchen concept, along with an elegant wooden bar next to the entrance. Conceptualized by the renowned Dubai based Stickman Design, the restaurant is a visual depiction of culinary delights from around the world. From the wheat grass lined planter boxes that form the backdrop to the continental station to Copper hanging pots that are displayed over the two infinity tables where mirrored walls provide an exaggerated view,the space gets an overall warm and convivial character

Tamra, Shangri-la,

Led by the hotels Executive Chef Martin Bracker, Tamra’s open theatre stations are Asian, Indian and regional, Japanese and Teppanyaki, homemade gelatos and a Dessert Bar, Cold Cuts, Cheeses, Breads and a Salad Bar. However despite the large Designed with intimacy in mind, Tamra has pockets of privacy screened off by decorative floor to ceiling jute rope partitions. Hanging shelves at the back of the show kitchens display decorative culinary installations and provide a quirky backdrop for the interactive kitchens while the counter tops are lined with signature dishes to showcase the food. The food itself is amazing! The variety and amount of food offered here possibly surpasses that of any other Hotel coffee shop buffet. They also have a ‘ghar ka khana’ counter which is perfect for the traveler who is missing home cooked food. Finally at Rs.2100++ (w/o alcohol) the buffet is also extremely well-priced. Piece of advice, go starving if you really want to enjoy the vast selection!

Review: Hungry Monkey, New Delhi

The New York styled loft ambiance of Hungry Monkey; bare brick walls, concrete floors, the MS installations and the elegant wooden interiors come together in perfect synchrony to create an intriguing industrial feel. The creative typography of quotes on the walls, crafted using carefully chosen fonts are a perfect match to the stylish vibe of the restaurant. Already curious? Well, ‘curiosity is the beginning of adventure‘, is exactly what the walls of The Hungry Monkey tell you.With a faint old school meets new age magnetism, numerous little elements like encyclopaedias stacked on shelves, a vintage hour glass, Edison light bulbs and the rich brown of the wood everywhere bring to life these very stories.The Hungry Monkey, www.stylecity.inThe Flying Brunch, Hungry Monkey,

Inspired by sunny California, The Hungry Monkey introduces the city to ‘California cuisine’, which many may not be well-versed with, but worth a try. An out of the box offering, the restaurant brings you a rendition of varied dishes from the European culture with a unique twist of fusion. Even the “Flying Brunch” is a step away from the usual. After you pick your salad from the display, you get small quantity main dishes delivered to your table and you can pick and choose the ones you want to have or repeat. The Hungry Monkey offers an eclectic menu which focuses on a global palate, through a surprising fusion of flavours combined with fresh produce from organic farms like ‘Farmlove’, a pioneer in organic food in the capital. Dig into the Cold Spinach Gomae or relish the signature Bang-Bang Chicken Rolls. For the adventurous souls, the Expresso Pan Fried Chicken made with a light coffee sauce or the Asian Honey and Soy braised Pork Ribs served with Kimchi on the side are the perfect indulgent picks from the menu. While the Smoked Salmon Carpaccio is a succulent fusion of flavours, the White Chocolate Parfait with almond and vanilla filo pastry cigar along with Coconut French Toast leaves a lasting impression. The Flying Brunch, Hungry Monkey,

The bar’s hexagonal chemical bond inspired display itself has been designed personally by the owners who have left no stone unturned to bring you an exciting array of drinks. Always innovative in its ways, The Hungry Monkey serves its signature cocktails, the Old-Fashioned and the Manhattan, classic as well as smoked. The bar here easily boasts of a selection of delightful and many a times ‘difficult to spot in this city’ liquor.  Apart from popular modern cocktails, be assured to also come across beautifully infused renditions of the classics.

Eat | Drink | Play
Address – B 6/6 DDA Market, opposite Deer Park, Safdarjung Enclave, New Delhi
Contact No. – 011 46049801, +91 9810788196
Meal for 2 – Rs. 2000 ++

Review: Amreli, New Delhi

If you are an avid food lover or even if a stylish ambience is your thing, Amreli the new offing at New Delhi’s Diplomat hotel is just the venue for you to try out. A cross between an upmarket London diner and a classic bistro, Amreli offers seamless dining experience, with faultless service and exquisite multi-sensory food experience.

Amreli, New Delhi,

Situated in the embassy area of Delhi, Diplomat hotel is a serene property hidden away from the chaos of the city and this is the reason it makes for a perfect venue for a chic fine-dining eatery, attracting a crowd which knows its food and desires the perfect ambience for a business meeting, a lazy sunday brunch or a romantic night out. Amreli suits all these purposes and fills in the gap of a fine-dining restaurant in that area. Conceptualised by Sidhant Lamba, Amreli aims at offering palate pleasers without the extravagant commitment of time and money. His aesthetic influences are as broad as his travels. Through Amreli he is introducing a signature style to the city,“Amreli will have its own culinary leanings, and it will exhibit a laser-like focus on professionalism and impeccable service. With Amreli, we will be serving a multi-concept menu that focuses on freshness and ingredient quality,” says Sidhant.

Amreli, New Delhi,

Amreli, New Delhi,

Amreli’s décor is modelled on that of an upmarket London diner, complete with chessboard floor, mirrors and gorgeous artworks. Some of the pieces have also been curated by Sidhant to go with the ambience, trust me if you love art, you would want to buy a few pieces for your collection (Not sure if they are for sale!). The alfresco area, in a quiet courtyard has a lovely lush green and perky seating to enhance your enjoyment of the exquisite fare, while the indoor dining room is a mix of casual yet sophisticated seating with casual perches at the bar. The menu has been done by Chef Sabyasachi Gorai, a well-known name among India’s dining public. Popularly known as Chef Saby, he doesn’t walk the route of a traditional chef, but that’s arguably what brought him such fame. With his high-end techniques and culinary curiosity, he has given a diverse menu to Amreli. The all-day breakfast menu is also strong, in fact it is the highlight of the menu with the dishes done spectacularly well. The beautiful display of each dish is a threat or a promise—depending on whether you would want to wear your skin-tight jeans again. For breakfast you can choose from, Homemade Granola, French Toast, Mushroom on Toast, Egg Appam, Eggs Florentine, Keema Eggs Benedict.You can also expect aromatic dishes jewelled with nuts, herbs and dried fruits, plus hearty peasant-style stews, spiced roasted meats and seafood. The careful spicing and flashes of creativity means the menu is peppered with classic dishes (Sole Meen Moilee, a fish curry from the coast, The Humble Plate, dal and vegetables of the day and Kerala Mutton Stew, melt-in-mouth mutton chunks in a creamy coconut stew) to please conservative diners, as well as more inspired interpretations of well-known recipes. So whether you are cutting on carbs or you are after that plate of comfort food in the company of a few friends, or a celebration that requires plenty of bubbles or probably at lunchtime for peace and quiet; dinner for buzz, Amreli is the place you should try out for sure!

Address: 9, Sardar Patel Marg, Diplomatic enclave
Phone: 011 46050200
Pricing: Average Meal for two approx.: Rs. 1400-1600 (without alcohol)

Focus:Spring is in the air

Finally the cold winters are exiting and I can feel glorious Spring in the year. Unfortunately, it is too short-lived in India; mid March it will be closer to summer than spring, but till then we have a few weeks to enjoy this beautiful weather with amazing picnic and brunches.So get together a hamper of goodies and set off with your partner for a romantic date (Valentine day is just around the corner) or with your friends for a fun day out by the country-side(even a park in your locality or city will do!)

Photograph by-Karolina GembaraStyled by-Aparna Kaistha
Photograph by-Karolina Gembara
Styled by-Aparna Kaistha

From Left to Right
1. Wooden Tray, Goodearth, Rs.362 2.Jars, Pearlpet, Rs.60 each 3.Vintage Bottle, FCML,Price on Request 4.Quilt, Home Stop, Rs.2,099 5.Elan Amphora Love pitcher, Crazy Daisy, Rs.1,050 6.Wicker Basket, Home Stop, Rs.1,099 7.Flowers, Home Stop, Rs.799 8.Cushion, Home Stop, Rs.499 9.Ice Vodka, Local Wine Shop, Rs.750

Photograph by-Karolina GembaraStyled by-Aparna Kaistha
Photograph by-Karolina Gembara
Styled by-Aparna Kaistha

I think cocktails/punches are a perfect addition to any brunch or picnic. Also if you are like me who avoids cooking at any cost they are great lifesavers so it looks like you made effort and did not just get something from the shop. Thanks to IICE Vodka here we have a few refreshing recipes for the perfect brunch cocktails(recipe for one drink so decide quantity according to the amount of people)


Photograph by-Karolina GembaraStyled by-Aparna Kaistha
Photograph by-Karolina Gembara
Styled by-Aparna Kaistha

1. 45ml Vodka
2. 60ml Mango juice
3. 30ml Club Soda
4. 30ml Mango Ice-cream
Mix the Vodka, Mango juice and Club Soda in a Tall glass. Garnish with Mango Ice-cream.IICE Splash
1.30ml Green Apple Vodka
2.30ml Coconut Water
3.1 small kiwi or half large kiwi, peeled
4.60ml Apple juice
5.148ml Lemon Syrup
Pour the Green Apple vodka,Coconut water, Apple juice and lemon syrup into a cocktail maker filled with ice. Shake well and strain into a high ball glass. Garnish with Kiwis.

A Gourmet Christmas meal

A modern take on a traditional Christmas meal’
And Christmas is now knocking on our doors, how exciting! Well I was actually a convent school student, so Christmas was a big part of my life growing up, from doing up the tree to secret santa and ofcourse the Christmas parties and the yummy food. That of course was years ago, as of recent times most of my Christmas brunch’s end up being at restaurants serving Christmas brunch, since most of my friends who live away from family don’t really end up doing a proper Christmas meal. So this year I decided to dig a little and find out recipes for a Christmas brunch and help came in the form of Silverspoon Gourmet (The name itself sounds yummy, right?)


Joshua D’Souza and Neha Manekia, the husband-and-wife team behind Silverspoon Gourmet, have years of combined experience in the luxury hospitality sector and bring the attention to detail learned in that context to every element of Silverspoon Gourmet. Silverspoon Gourmet’s repertoire of dishes takes in influences from an enormous variety of continental cuisines. But is not just catering that they specialize in, Silverspoon Gourmet can also assist with event planning to minimize client stress, helping to create a complete environment where the flavours and colour on the table coincide with the tone and feel of any special event.
So now that I have worked so hard to get you these amazing recipes, who is inviting me over for Christmas brunch?

Cranberry, Glazed Walnut, Orange, Avocado, and Blue Cheese Salad

Cranberry, Glazed Walnut, Orange, Avocado, and Blue Cheese Salad.

Original recipe makes 4 servings
156.2 g mixed salad greens with spinach
90 g sweetened dried cranberries
180 ml glazed walnuts
1 (15 ounce) can mandarin oranges, drained
100 g crumbled bleu cheese
1 avocado – peeled, pitted and diced
30 ml cranberry vinaigrette salad dressing, or to taste

Place the salad greens into a salad bowl, and sprinkle with dried cranberries, walnuts, mandarin orange sections, blue cheese, and avocado chunks. Drizzle the salad with the dressing, toss, and serve. For the cranberry dressing get one tin of cranberry jelly (Ocean spray brand) add 2 tbsps., white vinegar, a little salt, pepper and 3 tbsps. extra virgin olive oil. Place all these in a blender and blend with a dash of water to get a liquid consistency.

Cheese balls rolled in chopped Pecans

Cheese balls rolled in chopped Pecans.

225 g cream cheese
115 g sharp Cheddar cheese
55 g crumbled blue cheese
20 g grated onion
1 clove garlic, minced
4 dashes Worcestershire sauce
63 g green olives
60 g chopped pecans or walnuts

In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.
Shape the mixture into a ball, and roll in the chopped pecans or walnuts to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator

Roast turkey

Roast turkey,


1 (18 pound) whole turkey, neck and giblets removed
455 g kosher salt or sea salt
115 g butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
235 ml dry white wine

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Vegetarian Tourtiere

Vegetarian Tourtiere,

Original recipe makes for 16
2 cups vegetable broth
2 cups texturized vegetable protein (TVP)
1/2 cup dried vegetable flakes
3 tablespoons butter
1 cup onion, minced
2 cups mushrooms, minced
2 cups bread crumbs
1 teaspoon freshly cracked peppercorns
1/2 teaspoon sea salt
1/2 teaspoon dried thyme leaves
1 pinch ground cloves
1 pinch fresh ground nutmeg
1 tablespoon milk
2 (9 inch) refrigerated pie crusts
1 teaspoon water

Pour the vegetable broth into a saucepan and bring to a boil over high heat. Measure the texturized vegetable protein and vegetable flakes into a large mixing bowl. Pour the boiling broth over the texturized vegetable protein and vegetable flakes; soak for 15 minutes.
Meanwhile, melt the butter in a large skillet over medium-high heat, add the mushrooms and onions; cook and stir until soft, about 10 minutes.
Stir the texturized vegetable protein and vegetable flake mixture in with the
mushroom and onions. ; remove from heat and cool.
Preheat oven to 450 degrees F (230 degrees C)
Line a deep dish pie plate with one round of the prepared pastry. Pour the vegetable mixture into the pastry shell. Prepare the top pastry by cutting a 2 to 3-inch hole in the centre of the round using a knife or a decorative cookie cutter.
Moisten the edges of the bottom round with water. Place the top round of prepared pastry on top of the meat filling, pressing around the edges and crimping to seal..
Bake in the preheated 450 degree F (230 degrees C) oven for 15 minutes. Lower the oven temperature to 375 degrees F (190 degrees C) and continue baking until the crust is golden brown, 30 to 40 minutes.

Date and Walnut cake eggless

Date and Walnut cake eggless.

180 ml milk
18 dates, pitted and left whole
110 g brown sugar
120 ml vegetable oil
5 ml vanilla extract (optional)
125 g all-purpose flour
5 g baking soda
2 g ground cinnamon (optional)
30 g chopped walnuts (optional)

Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.
Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.
Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.

DIY Easter Table: Oh so Pretty!

Why don’t you have a vintage table setting this Easter?

Ok, so I know I am cutting it a little short by putting this up so close to Easter, where most people would have already made their preparations and I am so sorry, but it took me a while to find the article etc etc. So anyway this is one of the best shoots I have seen for a lovely outdoor brunch. It’s a dessert shoot with a vintage backdrop and the recipes. So incase you still haven’t completed your preparations and want to take away people’s breaths, do try this at home🙂

Photographs by Anshuman Sen Styled by Shweta Pathak Assisted by Nitya Dhingra (Casaviva India 2012)





  • Tips:-
  • Get a Polka Dot or Checked Table cloth
  • Use a Black board as either the place mat or Menu card to give guest
  • Tie ribbon/lace at the bottom of your cutlery or around the napkins
  • Use paper doileys as name cards
  • Use Tea Pots as Flower Vases

Have a great Brunch!


Easter- Egging for more

I love brunches. I know, I know I say that all the time but its true. The one thing that can get me out of bed before Noon on a Sunday is the prospect of going for a brunch. Brunch for me is somehow just more exciting than lunch and I love the fact that you can start  eating and drinking by noon and go on till evening which eventually leads to dinner and more drinks. For me, on any given day that is a day well spent. And with easter around the corner there is alot of buzz and excitement over the prospect of brunch. I just need another excuse to party and meet people anyway. So if you are planning to host a brunch of your own next sunday I have a perfect table top accessory for you. These adorable Humpty Dumpty egg cups by Frazer and Haws. Frazer and Haws if you don’t know is a great store that makes products in Silver. So do indulge in one of these for your Fabulus Easter brunch.

Besides this adorable egg-cup there are also a selection of wine glasses to choose from by Renovation factory. I mean no brunch is complete without alcohol obviously (nor are most of my posts it seems) But these trays and glasses are just what you need to complete that brilliant brunch. Have a look if you don’t believe me.

Image- Renovation Factory
Image-Renovation Factory








If you don’t feel like cooking at home, Mumbai offers alot of options and good deals for brunch at various restaurants and other outlets. Here are a few hotels, I suggest you reserve in advance, cause most of these places get full pretty soon.

Asian Kitchen at Four Points By Sheraton, Plot No. 39/1, Sector – 30 A Vashi, Navi Mumbai-400703, Tel- +91-22-27817777

Seasonal Tastes at The Westin Mumbai Garden City, International Business Park, Oberoi Garden City, Off Western Express Highway, Goregaon East  Mumbai, Maharashtra 400063. Tel- 022 6147 0000

Taj Mahal Palace – Their special festive offer includes a lavish buffet breakfast, a champagne Heritage walk and an informative Sight Seeing tour (at cost). In addition this unforgettable offer includes a host of discounts on Laundry, Spa (Treatment), Beauty Salon facilities as well as a 10% discount on Food and Soft beverage at  our contemporary Indian restaurant Masala Kraft and the legendary Golden dragon. Validity 6th-8th April.

In other news if you happen to be in London the coming week do join in the last leg of the Faberge’ biggest egg hunt ever. They have got over 200 eggs sized about 2 and half feet, made by various designers and artists and placed in different parts of central London. ‘The Big egg hunt’ started on 21st February and concludes on 8th March. Each egg holds a unique code word which, when texted to the number provided via SMS, provides one entry to win the prize, the Diamond Jubilee Egg by Fabergé (on display at the Fabergé store at 14A Grafton Street, W1S 4ET). Each additional code word submitted provides a further entry, increasing the chances of winning the Diamond Jubilee Egg. Charges apply to each text message, with the net proceeds going to the two charities. Action for Children and The Elephant Family. The Fabergé Big Egg Hunt seeks to raise one million pounds for each of the two charities.

Spring Flavours

My earliest memory of Spring is all the picnics and brunch’s I attended with my parents at their friends farmhouses. This of course gave way to my college friends and I planning impromptu trips near Delhi or at someones farm for our own version of ‘picnics’. Well if you call previous night’s left overs from the party we were at or our parents fridge picnic. And of course, there were all our versions of cocktails and alcohol to suffice for the lack of any other arrangement. Moving on from this, once my friends started getting hitched, started the concepts of reception brunch’s, anniversary brunch’s, engagement brunch’s, Birthday brunch’s etc etc. The highlight of these parties besides the beautiful spring weather was the amazing food, music and lovely cocktails. Keeping this trend alive FINLANDIA VODKA FROM THE HOUSE OF BROWN FORMAN brings to us an array of six exotic flavours from refreshing grapefruit  to juicy mangoes to sour lime to sweet cranberry to tangy tangerine and also wild berry.

Here are two cocktail recipes for you to try at that next amazing brunch you are planning in this delightful season.


4 cl Finlandia Grapefruit Vodka

3 cl Fresh Pomegranate Juice

1 cl Fresh Lime Juice

1 cl Honey

Glass: Martini, Method: Shake, Garnish: Pink Grapefruit Peel. Pour all ingredients into chilled shaker. Shake and strain into a chilled cocktail glass.


4 cl Finlandia Cranberry

1 cl Simple Syrup

4 cl Grapefruit Juice

1 dash Pink Grapefruit Juice

Glass: On the Rocks, Method: Shake, Garnish: Pink Grapefruit Slice & Cherry. Pour all ingredients into chilled shaker. Shake and strain into a chilled cocktail glass