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, www.stylecity.in

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, www.stylecity.in

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: 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, www.stylecity.in

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, www.stylecity.in

Amreli, New Delhi, www.stylecity.in

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)

Review: Fio Cookhouse and Bar

A pebbled patio with a stylish alfresco dining, surrounded by frangipanis to serenade you, sounds like a lovely spot in a farmhouse hidden away from the main city, right? So if I told you this was the exact look and feel of Fio-Cookhouse & Bar under a metro station in one of the most crowded areas of the city, you will think I am joking. Fortunately I am not, and the new Fio Cookhouse & bar is a sanctuary right in the middle of the city with a stunning alfresco dining area which paves way for an interior that is cheerful and café-like during the day and transforms into a moody and soulful space at night.

Fio Cookhouse & Bar, www.stylecity.in

Fio Cookhouse & Bar, www.stylecity.in

A labour of love and faith, Fio Cookhouse & Bar is a lovechild of Vineet Wadhwa. In fact Fio at Garden of 5 senses was one of the first reviews on StyleCity. Fio is like an urbane getaway that offers a sensory treat to diners. The place is seamlessly divided into two sections- a lounge and bar area that is moody, sedate and intriguing and a restaurant section that is relaxed and cheerful. Both the sections are cleverly wrapped by a wall-to-wall library that gently transforms from a liquor cabinetry to a culinary library and eventually into a food cabinetry. The cocktails I tried were extremely unique and pleasant like the  Bellini Martini (yes, its a wine based Martini) and Its me at 18. While my friends Mocktails- Hot wired and Apple Jack (told you, interesting names!) were refreshing and excellent!

Fio Cookhouse & Bar, www.stylecity.in

An eclectic duet of European fare along with contemporary Indian dishes makes the menu a diverse selection of culinary delights. Cooked with the freshest ingredients and kitchen herbs, every meal is an affair to remember! Every dish we tried as per the chefs recommendation was delish! Be it the Cookhouse salad, which was really fresh or the extremely tantalizing Spitfire grilled chicken. We then moved on to the Main course which was Olive crusted Rawas for me (my sea-food obsession) and Butter beans, mushroom, spinach roesti for my friend. Not only were the dishes excellent they were very decent portions, so much so we had to skip dessert and need to go back to try them out! In terms of the food and the ambience I don’t think I have been to a nicer place recently. If you happen to be around Nehru Place, especially when the weather is still lovely, I would totally recommend you stop by at Fio- Cookhouse & bar, Order your favourite cuppa, sit by the large glass windows or just catch up with family and friends over a more elaborate supper, you wont be disappointed.

Address: Epicuria Mall, Nehru Place, New Delhi, India- 110019
Contact no: +911126281026 +919899228666
Meal for 2: Rs. 2,500.00
Hours of operation: 11 am – 1am

Review: FIO Country Kitchen and Bar

Since I moved to Mumbai in 2009 there has been a list of restaurants which opened in Delhi that I have been wanting to visit. So now that I am in Delhi for a while I have started reviewing these places. The first being FIO where honing his creative expertise in the business of hospitality, restaurateur, Vineet Wadhwa,rekindles the magic of five senses.

Situated at ‘Garden of Five Senses’FIO pays an ode to the countryside-kitchens of Italy & India. Serene and calm FIO takes you away from the noise and fast life of the city into a quiet retreat. Lush landscape with subtle lighting, this charming place boasts of an eclectic outdoor area and chic indoor restaurant and bar. As I have always said I love outdoor eating spaces, I think it was mainly because I missed those in Mumbai but more than anything because of the country charm and romance associated with them. Hence, these places are perfect for a nice lazy brunch or even a romantic meal for two in the evening. In both aspects FIO does not disappoint.
FIO looks like a farm-house or someones holiday home which has been converted into the restaurant. Though I am sure that is not the case the look and feel is that of a country house. The outdoor has variety of seating areas including a covered porch. The furniture here is eclectic, the seating has a mix of wrought iron and cane furniture as well as wooden benches. These with bright coloured cushions and green plants really remind one of a nice garden by a country house by a lush country side. The porch has more upholstered seating like sofas and chairs. There is a bar outdoor as well which is perfect for when someone wants to host a brunch or dinner at the venue.
The indoor has a more contemporary look, with bright red sofas and straight like chairs and tables. It has large bay windows over looking the garden outdoor. The gardens that besides adding to the beauty is also where the herbs for food are grown. Yup! FIO grows its own potted herbs which is used in the food that we eat, organic cooking at its best!

Personifying its name, FIO blends the finest from the Italian & Indian kitchen. The Italian selection features Grilled New Zealand Lamb Chops, Grilled Lobsters brushed with Japanese Mustard, pan seared Bassa, Norwegian salmon all meats sourced from different parts of the world. For the ones loving Thin crust Pizzas from the woodfired oven – Layered with Gorgonzola, Mozzarella Fontina, Parma and the in-house smoked chicken with a mound of Rucola.The Indian kitchen is boastful of its kebabs – Tandoor Tigers, Munnar Chettinad Murg, Raan, Bhatti Murg and Khasta Paneer all chargrilled to perfection, served extra hot on thin metal chaude dishes and a house salad!

 FIO has a well stocked bar with wines from over 10 different countries. The cocktails were quite refreshing and delicious the highlight was a sugar-free Mojito for one of my dinner companions who is Diabetic. While we were waiting for our appetizers to arrive we were presented with a bread basket of delicious home-made bread and sauces to go along. We ate the whole basket which was a mistake but the bread was delicious and I have a soft corner for bread. From here we moved on to the ANTIPASTI (APPETIZERS) where we had the POLLO PADELLA DI MOSTARDE which is Grilled chicken diced, peppers and mustard chilli, CROSTINI DI FUNGI which is toasted garlic bread, mushrooms, mozzarella, SALMONE AFFUMICATO DI CASA which is home cured Salmon with cranberry drizzle. The unanimous decision regarding the best appetizer was POLLO PADELLA DI MOSTARDE, the chicken was succulent and well cooked while the sauce was rich. Though I am a huge Salmon fan and it was delicious I feel it paled in comparison to the other dishes as the sauces of those were just really rich. So I would recommend the Salmon but with a salad or another cold dish. For mains we had PENNE CON POLLO E’FUNGHI which is a penne with chicken, mushrooms, white wine and cream but I requested a pink sauce as I prefer that,though this is a simple dish I always like to taste this in any restaurant I go to review. I believe true art lies in conquering simplicity. As you can guess I was quite satisfied and it was yummy! But the main highlight of the meal was BASSA CON ZENZERO E’ MELE which was our other main and was out of the world totally recommend. This is Vietnamese Bassa pan seared with honey and ginger sauce and served with mashed potatoes and sautéed greens. Even though I was stuffed I finished each morsel on my plate and plan to go back to FIO just to eat it again! The finale was the TIRAMISU MILANESE, since I am not a coffee person at all I normally avoid Tiramisu but this was delicious. I actually had more than a customary single bite!

The food and ambience were both outstanding. Like I mentioned earlier it is perfect for a lovely brunch as well as a romantic meal for two. With the given space it is also great to host a party. The place is big enough to mark off a section for you depending on the amount of guests and theme. I am definitely going back there this time to try out the Indian cuisine, who knows I might even plan my Birthday party there.
FIO –Country Kitchen & Bar,Gate no. 1, The Garden of Five Senses Said-Ul-Ajaib, Mehrauli, Delhi. Tel: 011-29536309. Price: Rs 2,000 for a meal for 2 (minus alcohol)

RECIPIES
POLO PADDELA DI MOSTARDE
Ingredients
150 gm chicken leg dices
20 gm pommeri mustard
½ tsp chilli flakes
½ tsp thyme leaf
½ tsp chopped garlic
1 tsp parsley chopped
1 tbs olive oil
½ tsp black pepper crusted
Salt to taste

Method
Heat oil in a heavy bottom pan add chopped garlic cooked till brown add chicken cooked for 2 minute add mustard, thyme, chilli flakes, black pepper and salt to taste cooked for 5 minutes.Serve hot garnish with parsley.

BASSA CON ZINZARO
Ingredients
180 gm Bassa fish fillet
100 ml Balsamic vinegar
20 ml honey
20 gm ginger
2 nos lemon leaf finely chopped
50 gm mashed potato
20 gm red capsicum sliced
20 gm yellow capsicum sliced
30 gm zucchini jardinière cut
30 yellow zucchini jardinière cut
10 gm garlic finely chopped
½ tsp chilli flakes
½ tsp black pepper crusted
20 ml Cooking cream
Olive oil
Salt to taste

Method
Marinade Bassa with salt, black pepper, parsley and olive oil set aside.
For mashed  potato, heat oil in a pan add garlic cooked till golden brown add mashed potato, cooking cream, chilli flakes, salt and black pepper mix it well.
For zinzaro sauce, take a pan heat balsamic vinegar add chopped ginger and lemon leaf reduced to half add honey cook for one minute.
Take a pan heat oil add red capsicum, yellow capsicum, zucchini and yellow zucchini add salt and pepper cooked for one minute.
In  a non stick pan  heat oil add marinade Bassa cooked until it  turns golden brown then turn the fillet again cooked it nicely so that same colour comes second side. When Bassa is cooked serve with mashed potato, sautéed vegetable and zinzero sauce.

LASAGNE CON ASPARAGI
Ingredients
3 nos Lasagne sheet
100 gm asparagus
20 gm onion chopped
20 gm garlic chopped
½ tsp fresh thyme leaf
½ tsp fresh parsley chopped
50 ml cooking cream
2 tbs tomato sauce
50 gm parmesan cheese (grated)
30 gm mozzarella cheese
2 tbs olive oil
20 gm black olive
20 gm green olive
15 gm cherry tomato

Method
Preheat oven to 180 degree C
Trim asparagus. Cut stalks into 1/2-inch pieces.
Heat oil in a pan add chopped onion and garlic cooked till brown.
Add asparagus, thyme and cooking cream cook till asparagus is half-cooked. Remove from the heat and add 20 gm grated parmesan cheese and set aside.
Take a large pot of boiling salted water and cook lasagne sheet for 6 to 8 minutes or until almost tender. Drain and cool in cold water. Remove and arrange in single layer on damp tea towel.
In a baking dish spread tomato sauce and arrange lasagne sheet spread quarter of asparagus sauce and one-quarter of mozzarella cheese, repeat the process 3 times. Top with final layer of lasagne sheet and asparagus sauce. Sprinkle parmesan cheese black and green olive and cherry tomatoes over top and Baked in oven for 15 to 20 minutes until golden brown and bubbly, garnish with asparagus tips over top

 

Review: Poush

A well-known fact about me is that I am a Delhi girl living in Mumbai. While a less known fact about me is that my lineage from my Dad’s side goes all the way back to Himachal Pradesh. The reason I am taking you people down my family history is cause I love food from up north, especially Himachal and Kashmir, but since I moved to Mumbai I really haven’t had a chance to have from either places. So last week when I got the chance to visit Poush, an authentic Kashmiri food place in Mumbai I jumped at the opportunity. Poush is originally a resort situated on the Mumbai-Ahemdabad expressway. It serves authentic Kashmiri cuisine and takes inspiration from Kashmiri decor. In Mumbai it is situated at World Trade Centre at Cuffe Parade. Poush promises you the essence of Kashmir up till your door-step, atleast if you live within a 2 km radius.

Poush

The restaurant itself is a cosy two level place situated in the Arcade tower at the world trade centre. With over all very simple decor and basic simple wooden chairs and tables, the top floor does have two low seating areas where you can go with a party of six.What I loved was the absolute attention to detail in terms of certain design details. These low seated beds on the top floor are covered by colourful curtains on two sides and display Kashmiri rugs on the other two walls. They have lots of cushions with Kashmiri embroidery. The tableware is authentic Kashmiri carved copper and silver with the patron first washing our hands with a copper jug. The food is then served in silver dishes.

In terms of the taste, the food was delicious. We started with the Kashmiri Spicy Chaman, which is Paneer slices along with tomato, capsicum, onion tossed in Kashmiri red chilli and herbs. This is a dish which was often cooked in my grandparents house so something I am super familiar with and love. Then we got Rajma, which is Rajma beans stewed and cooked in Kashmiri herbs, Dum Aloo, which is boiled potato cooked in red-hot gravy. We called for Roganjosh,which is lamb cooked in its juices on a slow fire with red chili, ginger powder and cloves. This was definitely the dish of the day. The lamb was soft and the gravy was out of this world, with each flavour coming across nice and strong. And finally the Chictaba, which is an authentic Kashmiri dish, that is skillfully pounded chicken pieces made into soft, spongy meatballs, cooked in a curd based gravy and flavoured with saffron. This was the only dish on the menu which may require for you to develop a palate. Like I said I love Kashmiri food so I loved it, but my friend who was a first timer did not quite enjoy it. Oh! I have to mention, we finished our plate of rice and moved onto Tawa chapatis, which has to be the softest chapatis I have ever eaten in a restaurant. We finally rounded off the meal with an authentic Kashmiri dessert-Phirni.
The over all experience was great with the highlight being the authenticity of the Cuisine, so if you happen to be in the area I definitely suggest you stop and try the food. Like I said if you live around the area they also do home-delivery. For me, any time I plan to have an Indian party, especially over Diwali time I plan to call in for catering by Poush for an authentic experience.
Price- Rs.1,500 for a meal for two minus alcohol.
Address- shop 27,Tower 4, WTC, Cuffe Parade,Mumbai 400005
Tel:022-67431114/15.

Roganjoshdum aloo

Recipes- Roganjosh

COOKING TIME 1 1/2 HOUR
YIELD 1 KG 200 GM
INGREDIENT QTY GM QTY NUMBER
MUTTON WITH BONE 1 KG 16 PCS
OIL 267 GM
HING WATER 15 GM
LAUNG 2 GM
SALT 16 GM
GREEN ELAICHI 3 GM
BLACK ELAICHI 1 GM 2 NOS
CHILLI POWDER 67 GMS
WATER
CURDS, WHISKED 125 GMS
SAUNF POWDER 16 GM
GREEN ELAICHI POWDER 1 GM
SOONTH POWDER 2 GM
JEERA POWDER 14 GM
BLACK ELAICHI POWDER 1 GM
TEJ PATTA 1 GM 04 TO 5 PCS

Method

  • POUND LAUNG,   GREEN ELAICHI AND BADA ELAICHI. KEEP ASIDE
  • HEAT OIL IN A VESSEL
  • AFTER 8 MINS, . ADD HING WATER
  • AFTER 1 MIN, ADD MUTTON, SAUTE
  • AFTER 3 MINS, ADD POUNDED MIX, AND   SALT. CONTINUE SAUTEING.
  • AFTER 14 MINS, ADD CHILLI POWDER.
  • IMMEDIATELY ADD 250 ML WATER AND MIX
  • ADD 450 ML WATER LITTLE BY LITTLE.
  • AFTER 2 MINS, ADD CURDS
  • AFTER 2 MORE MINS, ADD 1700 ML WATER
  • CONTINUE SAUTEING.
  • ADD SAUNF POWDER, GREEN ELAICHI   POWDER, SOONTH POWDER, JEERA POWDER, BLACK ELAICHI POWDER,   BAY LEAF.
  • PUT LID AND CONTINUE COOKING ON LOW   FLAME.
  • AFTER 1 HR , REMOVE FROM FLAME.

Recipe- Dum Aloo

INGREDIENT QTY GM
ALOO 500 GM
MUSTARD OIL 50 GM
HING WATER 18 GM
CHILLI POWDER 14 GM
WATER GM
GREEN ELAICHI POWDER 5 GM
LAUNG 1 GM
DAHI 40 GM
SALT 6 GM
SOONTH POWDER 2 GM
JEERA POWDER 3 GM
BLACK ELAICHI POWDER 0.5 GM
SAUNF POWDER 10 GM

Method

  • PUT POTATOES   IN A VESSELFUL OF WATER AND COOK FOR 50 MINS TILL DONE
  • STRAIN , PEEL DEEPFRY IN OIL TILL CRISP.. 40 MINS
  • FOR THE GRAVY, HEAT MUSTARD OIL
  • AFTER 2 MINS, ADD HING WATER, CHILLI   POWDER, 50 GM WATER
  • ADD GREEN ELAICHI POWDER, LAUNG….   STIR FOR 1 MIN, ADD 120 ML WATER
  • AFTER 5 MINS, ADD DAHI, MIX.. KEEP   ADDING 100 ML WATER
  • AFTER 5 MINS ADD 100 ML WATER
  • AFTER 5 MINS, ADD SALT, SOONTH   POWDER, JEERA POWDER,GREEN ELAICHI POWDER, BLACK ELAICHI POWDER, SAUNF   POWDER
  • AFTER 2 MINS, ADD FRIED ALOO , MIX,   COVER WITH LID AND CONTINUE COOKING FOR HALF HOUR ADDING WATER   AT REGULAR INTERVALS.

500 gms aloo gives 250 gms fried aloo

Review: Barbeque Nation, Lokhandwala

Finally! Andheri gets it own personal Barbeque Nation.For those of you who are not aware of the brand, this concept started in Mumbai in the year 2006 and since then has branches in various cities around the country. They have a prefixed menu where you select either the Vegetarian or Non-Vegetarian option and they are served with an array of starters, leading to the buffet with Salads, Main course and Desserts.

I for one had never been to a Barbeque Nation in my life, which is exceptionally strange since I love experimenting with various cuisines but for some reason had never had a chance to visit a Barbeque Nation. My dinner date on the other hand was a huge fan starting from his hostel days in Chandigarh. I promise he was salivating from the time I suggested to him I am invited to review BBQ Nation and asked him to accompany me. He went on about how he and his college friends would hang out their atleast once in two weeks and eat the amazing grills till they were absolutely full. In my head I was like, wow rich kids, in college I could never afford an all you can eat Buffet. But my visit here changed that and for a good reason.

The Lokhandwala branch which was a first for me has a reception with one room on the left and the Buffet counter behind the Reception.They have maintained a standard decor in all their outlets with exposed brick walls, lots of wood and a well-lit place. Each table has a personalised grill embedded into them, where the customers can make their own food depending on their likings. You also have a variety of marinades to select from to give the finishing touch of your choice.This is followed by a Buffet meal and Dessert. On a daily basis they serve 5 veg or non-veg starters, A veg and a non-veg soup, 6 veg and 4 non-veg dishes in mains, 5 veg and 3 non-veg salads and 7 Desserts. You can also call in for their amazing cocktails, my favourite was the jeerapana Mojito which was a great infusion of the Classic cocktail with Indian flavours. And very refreshing, a perfect accompaniment with the Indian Cuisine as the hot weather.

Anyway I thought the grill dishes were amazing, I ate so many that I had to really work hard to make place for the main course. I felt the non-veg starters and the veg main course were the best combination. For me I would suggest everyone who like me has not tried it out to definitely give it a shot you will be pleasantly surprised I can assure you.
Price:Weekdays Veg-Rs.600+Tax, Non-Veg-Rs.650+Tax excluding alcohol
Weekends Veg-Rs.700+Tax, Non-Veg-Rs.800+Tax excluding alcohol

As always here are a few recipes we got from Barbeque nation which you can try out for your next Al-Fresco parties. They also work as great starters if you plan to have just drinks and starters for your party.

 

Chermoula prawns
Ingredients

  • Brown onion                                  :1
  • coriander leaves                            : 2tbsp chopped
  • Flat parsley leaves                         : 2tbsp chopped
  • garlic cloves                                 : 2 crushed
  • cumin                                            : 2gms powder
  • paprika                                          :3 tsp
  • ground turmeric                            :2tsp
  • olive oil                                         :2tbsp
  • Prawns                                          : 1kg divined and tail intact

Method

  1. Combine onion, coriander, parsley, garlic, cumin, paprika and turmeric in a large bowl. Stir in oil. Add prawns. Toss until prawns are well coated. Cover and refrigerate for 1 hour to marinate.
  2. Preheat a barbeque  on medium-high heat. Place half the prawns, in a single layer, on barbecue. Spoon over half the marinade. Cook for 1 to 2 minutes each side or until prawns turn pink.Transfer to a bowl. Repeat with remaining prawns and marinade.

Lebanese Chili garlic prawns
Ingredients

  • Boneless prawns                                6.5kg
  • Ginger garlic chopped                       150gm
  • Green Chili chopped                        50gm
  • Chilly flakes                                       75gm
  • Celery chop                                        75gm
  • Honey                                                 2tsp
  • Chicken Maggie cubes                      2cubes
  • Limejuice                                           25ml
  • Tahina sauce                                      75ml
  • Salt                                                      to taste
  • Oil                                                       1/2lts

Method

  • Cut & wash chicken in to dices shape
  • In a bowl take Chopped garlic chilly flakes celery chop honey veg Maggie cubes lime juice tahina sauce salt oil with ginger chopped or chopped garlic
  • Add chicken in this Mari nation and marinate for 3 hr
  • Skive in skeewer or grilled on a grill
  • Serve hot

Shami Kebab
Ingredients

  • 2000 Gms  Boti (lamb bone less)
  • 150 Gms channa dal
  • 20 Gms  chopped garlic
  • 20 Gms chopped ginger
  • 100 Gms sliced onions
  • 05 Gms Mace
  • 10 Gms black peppercorn
  • 01 Gms bay leaf
  • 03 Gms cinnamon sticks
  • 02 Gms cloves
  • 02 Gms black cardamom
  • 02 Gms green cardamom
  • 05 Gms sahi jeera
  • 20 Gms kashmiri red chilli powder
  • 15 Gms  salt
  • 200 Ml oil

 

METHOD:

1. Heat the oil and add the whole garam masala
2. Add chopped ginger, garlic and the onions.
3. Add lamb, channa dal red chilli powder, salt  and mix it properly.
4. Add water and allow to simmer till the mix gets cooked  and the water evaporates.
5. Take out fine mince twice.
6.  Divide into 20 equal balls
7. Flatten the balls and stuff with the mixture and make a tikki.
8. Shallow fry till golden brown. Serve hot.

 

 

Review: Indian grill Room

Usually when I go out for dinner, Indian cuisine is the last on my list of options. Don’t get me wrong I love Indian food, but since that is what I eat at home I prefer to be experimental with my cuisine when I step out. My family who loves going for Indian cuisine hates this, and hence this time when I went to Delhi for a short 2 day trip I succumbed to their wishes and ended up going to try out a new restaurant in Gurgaon called Indian grill room.

 

We started at the bar, obviously, which is a delight for all you whiskey lovers as it promises to have the largest collection of whiskey at any stand alone restaturant in India. The bar snacks were quite delightful as well, we tried like Kursi Miyane (Lamb mince stuffed egg balls), Veg Papri (Crispy papri and thepla with exotic veg topping) and Aloo Chatkari (Punjab’s favourite crisp potatoes tossed in tangy and hot masala).

Moving to the food, Indian Grill Room as the name suggests serves grills from all over India. They follows a ‘Table De Hote Menu’ or a ‘set menu’ concept where in the guest pays a fixed price for a meal that includes a soup, 12 varieties of Indian grills, followed by curries, lentils and an assortment of bread, a choice of desserts and a post dinner warm beverage. Which is perfect for someone like me who can sit on a menu card for hours before picking the worst dish on the menu.

This menu is set to change every 15 days. Over and above, the guest has an option of ordering from an A la carte ‘enhancer menu’ that has a select exotic offering of meats and veggies like the Sikandari Raan (Tender leg of baby lamb marinated overnight with the chef’s spices and served royally), Grilled Shadras (A combination of exotic vegetables marinated in ricotta cheese and Indian herbs with a smoked flavor) amongst other things.

 

 

 

 

Anway I had such a great experience that I convinced chef MP Bhandari, to share recipes of two of their dishes so you guys can try them out at home. So do try them and let me know how they turn out for you. Oh! and incase you would rather just visit the restaturant here is the address:Indian Grill Room, 315, 3rd Floor, Suncity Business Tower, Sector – 54, Golf Course Road, Gurgaon (Haryana) – 122002 Tel: 0124 – 4477806/07/09/10

GUCCHI PANEER KA LIFFAFA
Ingredients:-

  • 0.4 kg Cottage Cheese                                      
  • 0.12 kg Kathi Roll mix
  • 0.03 kg Gucci
  • 2pc Kasta Roti jattar spice
  • Oil for basting
  • Salt to taste
  • 0.04 kg Tomato chutney
  • 0.01 kg Jeera
  • 0.02 kg Ginger and Garlic paste
  • 0.02 kg Lemon juice
  • 0.03 kg Besan
  • 0.01 kg Turmeric Powder

Method:-

  • Take cottage cheese cut into thin slices marinated. Grilled the cottage cheese and stuff with kathi stuffing.
  • Make small khasta roties brush with oil and sprinkle jatter spice.
  • Present with tomato chutney and roti.

SIKANDARI RAAN
Ingredients

  • 1.5 kg Leg of Lamb
  • 25 gms Cardamom Powder                         
  • 5 gms Chaat Masala
  • 60ml cooking oil
  • 20 gms Ginger and Garlic paste
  • 30 gms Lemon juice
  • 25 gms Mace powder
  • 240 ml Malt Vinegar
  • 10 gms Red Chilli powder
  • 120 gms Rum
  • Salt to Taste

Method:-
PREPRATION- prick the leg all over with a fork.

  1. marinate the leg in a mixture of salt,red chilli powder, ginger and garlic paste, mace powder and cardamom powder and lemon juice. Set a side for 2 hrs.
  2. pour the vinegar and rum over the lamb.
  3. place leg on a baking tray and pour over 1 ltr Water. Bake in an oven at 350 ‘F for 1 ½ hrs. turning the leg two or three times to ensure. It cook evenly.
    once water dries out remove for tray. Baste with oil and grill till well done all over