Olio at Novotel - Juhu, Mumbai

Olio could mean a lot of things. It could mean Oil in Italian, Cooking pot in Latin or even a Spanish stew. But one thing is certain, it serves good food and that is in agreement with all of the above.

Located at Novotel Juhu, Olio is the classy western fine dine for those interested in an authentic western meal in a refined environment. Like Square next door which is Novotel's general purpose Buffet restaurant or the famed Chinese restaurant Sampan, Olio offers the guest a unique culinary experience.

I was part of a large chef's table that saw bloggers from around the town sample the food and express their opinion. The occasion was a revamped and upgraded menu.

Moderately sized with classy western decor that felt like a mix of Spanish and Italian, Olio had quite a comfortable ambiance. As opposed to overused Kenny Gs that I have grown up hearing in fine dines, this restaurant had live music and a guitarist who had an uncanny resemblance to Carlos Santana. I enjoyed his eighty's numbers. Anyone who loves the eighties has good musical taste.

A Four course Italian meal awaited me after I was done savoring the environment.

The dinner flagged off with this delectable Amuse Bouche which was made up of cheese and Italian seasoning.

The pickled watermelon and Arugula salad was quite flavorful. It paired excellently with Reviolo Grillo served along with it. It seemed to increase my appetite even more for the succeeding courses.

Lobster Tortellini in Salsa di burro di mandorie sounds like a quite a mouthful to speak but leaves you wanting for more when you eat. Soft melt in your mouth pasta with lobster and almond butter sauce was quite the smooth experience in the mouth. Paired with Reviolo Chardonnay, this course truly epitomized the spirit of a fine dine.

Chicken Di' Avolo was a main course with good old chicken breast, carrots and mashed potatoes. I  felt it was juicy and delicious at the start but a little bland at the end. The flavor did not feel uniform. Though paired with the Cabarnet Sauvignon which had a strong flavor, it felt quite perfect. The wine pairing was done by someone who knew their wine and food well.

The dessert platter which comprised of Tiramisu and Flour less Chocolate cake felt a little flat. The Tiramisu felt too creamy and the cream felt too thin. The perfect coffee bitter could not be perceived. And I have definitely had better Flour less chocolate cake before.

Barring the Dessert course, the other courses were quite exemplary. It was worth the long travel during rush hours. The service was professional as expected. The crew ensured that every member of the table was satisfied. The pricing could be on the higher side. While the food is good and the location is prime, the pricing could be a slight turnoff to patrons who are not hotel guests.

Combined with the pleasant location near the sea where the coastal breeze caresses your senses, the comforting indoor ambiance, classy music and high quality food - The pricing can be overlooked by a true connoisseur. At least one trip seems to be in order for food lovers all around.

The Captain's Score : 8/10

Map Co-Ordinates
Olio at Novotel,
Juhu Beach,
Balraj Sahani Marg,
Juhu, Mumbai.


-I was invited to sample the grub by the Restaurant. My review however remains objective.-



 

Copa - Juhu,Mumbai.

This island was a dangerous place. Ruins everywhere and ragged shipwrecked sailors hiding in makeshift houses. We moved in a stealthily manner escaping the attention or sight of the island's desperate inhabitants. The map and the last clue showed an ancient symbol as the mark and we faced a crumbling structure covered with that symbol. Could the fabled compass be inside? We had traveled long and far, battled greedy adversaries and faced monsters. The crew wanted the quest to end and that we go back to our regular carefree ways. I wanted that too but not without the compass.

Copa is a pub that has been around for many years. Its located on a coastal strip which I fondly call as the Caribbean of Mumbai. This strip is famous for its eateries, beaches and a party vibe. Copa is among one of the favorite destinations on this strip for people seeking drinks and cheer. Its a minimal lighting restaurant that is best suited for escaping attention of the world and enjoying grog and grub. Copa has a rustic looking Al-Fresco, a minimal lighting indoor area and a rooftop area which seems to be under development.

Tangy Mangy was a colorful, sweet and a spicy cocktail made from spiced Rum, Cola and Fresh orange juice. The potency was mild and its more of a "Lets get this party started" kind of a drink. 

Classical Manhattan was more of an alcoholic based beverage as its flavor was dominated by whiskey and the taste was bitter. This had far higher potency and would go well with chicken or a long night of Bro talk.

Butter Chicken Tacos is an idea that is famous abroad but for some reason is completely unheard of in India. Copa's butter Chicken Tacos were simply amazing. These were made of Tortilla shells stuffed with soft succulent chicken chunks oozing out flavor of the famed curry with every bite. It smelled good, it looked good and it tasted good.

Captain : For some odd reason, I feel like eating Butter Chicken.

First Mate : Seriously? All this in the midst of exploring a potentially dangerous structure? 

Captain : I don't know. Its as if, another version of me in another dimension is having Butter Chicken right now as we speak.

First Mate : Science fiction overload.

BBQ Chicken Pizza. Do note that square pizzas are not the same as flatbreads despite the resemblance. Though not very aesthetically pleasing, this pizza was one of the best pizzas that I have ever had. It was loaded with cheese, grilled onions and huge chunks of chicken glazed with BBQ sauce. The flavor was extremely pleasing to the palate. This Pizza makes an excellent choice for mass pizza gatherings. It was gourmet grade pizza for just INR 250.

Captain : Woah, I didn't realize that such a large abyss could be inside a small structure like this.

First Mate : Ever heard of the fourth dimension, Captain Science fiction.

Crewmate : There is a rope bridge over the abyss leading somewhere into the darkness. 

First Captain : We should probably rope ourselves to this end, that bridge looks dangerous...Oye where did he go?

Chicken Steak with herbed potato mashing and mushroom sauce. Chicken steaks are rare to come across as the word steak is usually associated with red meat. Copa's Chicken steak was a perfect white meat emulation of the red meat favorite. The chicken was medium rare and tasted well. The soft potato mashing went well with small bites of chicken and mushroom sauce. The dish was scrumptious though I felt that oyster sauce would have worked better than Mushroom sauce. This dish would go great with an aged red wine.

The service was average as our server appeared a little lost. He stumbled a lot on descriptions and recommendations as well.

The pricing felt on the easier side for a place of this calibre. The food was certainly cheap though the drinks were priced as those are everywhere else.

Copa feels like a fun place, a place to disappear into when you need to get far away from the world's ever curious and intruding gazes. The only thing that Copa lacks is a proper dessert menu. Would love it if they add something beyond the old Brownie bit.

The Captain's Score : 8/10

"

First Mate : Great, so we are over a wobbling rope bridge that seems to lead nowhere and we can fall down anytime. Thanks to you.

Captain : What are ya on about? Don't ya like adventure? 

First Mate : But this was dangerously reckless mate. We don't even know whats beyond and we are on an island of desperate sailors willing to kill and snatch without hesitation.

Crewmate : Sirs, there is a sound up ahead.

Captain : Hark, what is it mate? That sounds like wind.

First Mate : Strong Wind.
"

Map Co-Ordinates
Copa
Anna Building,
13th road, Opposite Juhu Gymkhana,
Juhu, Mumbai

-I was invited to sample the event menu by the Restaurant. My review however remains objective.-

Clash of the Italian Chefs, Mezzo Mezzo at THE JW Marriott - Juhu, Mumbai

We continued exploring the mysterious ship. The town authorities would soon remove the wreck and we had only a little time before the local salvagers would pounce upon the ship. It was difficult exploring the structure since most of the ship had been destroyed and it lay on its starboard side on the ground. We had almost given up on finding anything useful when we came upon a fully metal door which refused to budge. It was as if the ship's former crew wanted to hide something behind that door. The quartermaster got a blow torch and started his thing on the door.

This is a time when several Italian eateries are mushrooming across the city. The menu is the same everywhere - Pizza adapted for Indians, Risotto, Pasta and some mains. But are these places truly Italian in spirit? That is the question. Mezzo Mezzo (MM) is like Italian royalty which stands high above the plebeian eateries we have grown accustomed to. This is not because MM sits inside the much acclaimed JW Marriott. It is because MM has Italian Chefs and refuses to change recipes to suit certain people. It serves Italian food as it is meant to be.

I opened up my inbox last week to find a strangely captioned Email. "Battle of the Italian Chefs." it said. The mail talked about a multiple course meal prepared by three different Italian chefs who will also indulge in a friendly contest against each other for the title of the chef with the best dish. I have been many things, but never a cooking contest judge. Intrigued as I was, I accepted the invitation and waited for the day to come.

Mezzo Mezzo has an ambiance which talks of old world elegance. It is not flashy like the new generation restaurants but the ambiance and air speaks of a class above others. Simple, elegant and yet classy. The wooden feel is typical of older generation fine dines and it actually feels very similar to Marriott's atrium and lobby in decor. The place is really comfortable, a paragon of how fine dining should be.

There were three chefs serving the table today. The blogger's table as well as the regular patrons of the restaurant had to vote for the dish they found best. While the cook off was for June 4 only, the fine dine set course experience is still available everyday.

Let the Battle begin . Chef Matteo Arvonio vs Chef Marouane Rahali vs Chef Christian Huber. Ting Ting Ting.

The menu. This was a five course meal with each course done by a different chef. Some chefs did more than one course.

To keep things coherent, I will use English names wherever necessary. One can find the Italian names on the menu itself. Before the courses started, the resident sommelier gave us a quick run through of the wines paired with each of the courses. He gave a detailed explanation of why each wine was paired with the course. I think he would make a fine food blogger himself.

The first course was the Antipasto by Chef Marouane. It was a leafy salad made of Arugula, Asparagus, smoked duck breast, quail eggs and mango. The freshness of the ingredients was clearly visible. The leafy flavors dominated the salad with support from the savory meat and a sweet twist from the Mango. Despite Mango not being Italian in essence, it had inherited the Italian flavors perfectly and had become a member of the family. T'was definitely one of the best salads I have ever had.

The paired wine was Villa Antinori Bianco. This straw color wine had a very spring like flavor to it  It was quite aromatic as well. Its flavor concerted well with the subtle flavors of the salad. The whole experience was like having a meal in the Italian countryside during spring with a babbling brook nearby.

Second course - Zuppa. Crema Di Piselli by Chef Matteo was a soup made out of green pea puree, almond milk and Robiola cheese. It was also peppered with fine almond flakes. The soup had an earthy aroma. The flavor was creamy with the almond milk and pea perfectly blending together. I am not usually fond of meatless soups but this was the epitome of fine dining. The soup's flavor raised my spirits. It was perhaps one of the best soups I have ever had.

The soup was paired with Mannara grillo pinot grigio. This light Sicilian white wine added to the earthy sensations created by the soup. At this point, I could tell that the sommelier knew his stuff well.

Quarter Master : Aye, here she comes. The door is now open...Sort off.

Captain : Get a light. Lets see what is inside.

First Mate : I hope its Rum. Hundred year old Rum.

Captain : So should we drink it or sell it?

Third Course - Primo. Ravioli Di Burratasusu (also by Chef Matteo) was a Burrata cheese ravioli which was served with a bit of Ricotta. The flavor felt slightly chalky at the start but that soon morphed into a cheesy savory flavor. The transition of flavors felt quite exciting. The flavor was quite addicting and Italians once again prove how they are the masters of both meat and meatless grub. I personally found both of Chef Matteo's creations amazing. All three chefs were amazing but for me, Matteo was the winner ha.

This was paired with Santa Cristina. This powerful wine had hints of fresh fruit and floral flavors. The flavor tends to stick for a while and it lends a very spring like theme to the Ravioli. The sweet tannins complemented the savory cheeses well.

Captain(Explores Room) : Good Calypso. So many charts. 

First mate : Its not possible that this ship could have been to that many places in one life time, especially hundred years ago.

Captain : These charts seem to be drawn by the same navigator. They are all signed AS.

First Mate : AS? Could it be...her?

Before the main course, I was served with a lemon and thyme sorbet which acted as a palate cleanser.

Fourth Course. Secondo. Chilean Sea Bass by Chef Christian Huber was served with savory crab cake and decorated with carrots, snow peas and a bit of saffron aioli. This cut of Patagonian toothfish(Real name) had a salty savory skin and a gooey basa like interior. Though not as flavorsome as the dishes that preceded it, this was still satisfying grub.

This was paired with Mannara Merlot. This deep purple red wine was sweet and acidic enhancing the flavor of the toothfish. Its strong acidity resonated well with the gooey fish interior.

The Final course, Dolce. Deconstructed Tiramisu by Chef Marouane. There are few people who can get a deconstructed dessert right. It is after all much more than simply taking a dessert's constituent parts and dumping it together. Chef Marouane was one of those who got it right and to perfection. While the dessert did not look very aesthetically pleasing, the flavor was enchanting.

This was made of Mascarpone, ice cream, shortbread biscuits and coffee powder. Eating any two ingredients together would create a delectable alchemy in the mouth. Shortbread and Mascarpone, Shortbread and ice cream, Ice cream and mascarpone or all three together. There were so many depths of sweetness and so many variations of sweet. A dessert like this is not easy to achieve. Also as a footnote, this was made of relatively healthy ingredients and was gluten free.

Not surprisingly, the dessert won over the other dishes ha.

Captain : Could it be Arianna Silvers? 

First Mate : Must be her. Only she was capable of making so many charts. 

Captain : We are on a ship which was once navigated by THE Arianna Silvers.

First Mate : No one knew what happened to her. She just vanished and became a tale of legends.

The meal, the pairing and the fine details involved in each dish made this battle quite a tasty one. Mezzo Mezzo was an amazing experience in totality. I would love to come here again someday. The biggest obstacle between me and Mezzo Mezzo is the distance. Hopefully someday there will be a way to bypass the dreaded Juhu Tara road which gets crowded by tourist vehicles.

The service was exemplary as expected from an institution within Marriott. The staff was properly trained in serving and wine etiquette. The sommelier's brief at the start also enriched the experience. This was truly first class fine dining.

I cannot really comment on the pricing as it was a special bloggers table but the pricing is expected to be high. The quality of ingredients, expertise and the experience are worth every penny spent.

This was definitely one of my best meal experiences as a blogger and food writer. I would surely visit again in the future and construct my own five course meal the next time.

Finally, if I were to choose a winner - It would be Chef Matteo Arvonio. Both his creations were amazing. And his soup was among the best I have had.

 The Captain's Score : 9/10

" 
Captain : Our work here is complete. Lets leave before the salvagers fight us for these charts.

Quartermaster : These charts would be worth a fortune if we sell them in the black market.

Captain : Imagine the fortune that could be found using these charts mate. We will trace all of Arianna's voyages and find the fantastic things she found a hundred years ago. This is a great discovery lads. I can't wait to sail out.
"

Map Co-Ordinates
Mezzo Mezzo
JW Marriott,
Juhu Tara Road,
Juhu, Mumbai


-I was invited to be a part of the event by the Restaurant's PR. My review however remains objective.-


 

Sampan at Novotel - Juhu, Mumbai.

"Lost recipes, Treasures of the past..." I exclaimed as I heard a garbled message over the long range radio. I had no idea where I picked up that signal from but I knew that as a sailor I would never leave an opportunity to find treasures. Especially, if they are edible. We drifted on the sea randomly until the signal became stronger. Experience suggested that we were getting closer to our destination and soon I spotted Juhu Beach. I knew that the source was somewhere near the beach. And thats when me crew pin pointed Novotel overlooking the beach. Time for another foodventure.

When I first heard the name Sampan, I thought that it was an Indian name until I learned that it means 'Boat' in Hokkien. And as I love anything that is sea or sailing themed, I obviously accepted an invitation to sample some of the treats from their special event Menu.

Sampan is an old gem that has been around for 38 years and has seen the change of eras, styles and generations. But the legendary Masterchef Penpa who ran the kitchen at the very beginning is still at the helm treating patrons with real Chinese food even today. From Holiday Inn to Novotel, Chef Penpa has been around for a while. God, I'd love to have durability like that. His food must really be great.

With the old master, comes an experience of decades and a taste of times long gone. From August 6 through 16, 2015, Sampan will be serving some of its favorites from the past decades. When times change, the menu changes too. Many dishes popular in the 70s or the 80s are no longer the "in things" in today's era. But style and trends are temporary, knowledge is eternal. Eager to taste food that existed even before I was born, I stepped me foot into inside. Let the Voyage begin aboard this Sampan.

Sampan has an elegant yet humble ambiance. It feels like a mix of 70's Chinese restaurants(If the old Jackie Chan movies are a good sample to go by...kidding I looked up some old pictures of 1970s Chinese fine dines) and modern day fine dining standards. The furniture and walls appear simple while the small bar shines out like a Golden island in the sea.

 The atmosphere is very comfortable and if you are fortunate enough to get a table near the windows, you can even have the pool and the sea by your sides. The beautiful Chinese oldies in the background feel as a relief when compared to loud clubs with in your ear pop music. I guess Novotel's professional experience rubs off in its establishments.

Me Table

Moving on to the food, I was treated to all of the special menu's entrees. The things to note about Sampan are its generous portion sizes and old world Chinese cooking. The food comes with a certain charm which can only be found in the books of a bygone era. There is no fancy plating and naming, just good old Chinese food. Its comfort food for the soul.

Talumein Soup was a tasteful medley of prawns, carrots, purple cabbage and coriander in a dense soup. I like my soup thick so I was completely enamored by this one's complete package. It had a savory-umami flavor with a little bit of tang somewhere. The after taste felt a bit sweet which made it an interesting blend of flavors. I finished it to the very last drop in the bowl. So one could say that it is bowl lickin' good.

Captain : Can I have seconds please?

Crewmate : Wait you already finished your first serving?

Captain : I finished yours too. 

Crewmate : What in the world..You couldn't have...where is my soup?

Prawn Snowball is a rare to come across treat and is usually found in select places. This little morsel was packed with tasty prawn meat and went well with the hot Garlic sauce. Though I felt that the coating may have been a little thicker than needed. Nonetheless, I would love to have a snowball fight with these balls. A fight where I would open my mouth and chomp on the tossed snowballs, ha.

Roasted Chicken in Hong Kong style was well cooked and a bit crunchy. For a chicken with bone, it had quite a lot of meat and less of bone. While the item itself was good, I did feel that it paled in front of the other delights that were offered at Sampan. Even Ozzie would look small if he stands in between MJ, Beethoven and Mozart.

Stuffed Chicken wings with Prawns mushroom intrigued me at the start. Rarely have I seen multiple meats fusing into great Asian dishes. And those dishes I have always encountered outside India. In fact, you won't find this item even on Google that easily. (I tried)

This was the first time that I found a dish with a perfect fusion of prawns and Chicken in India. The thing had a good texture, the coating was perfect and the taste was quite addictive. These are the kind of dishes one expects from a master chef like Chef Penpa. This should be a permanent fixture on their menu I feel.

Captain : What do you get when you put prawns inside chicken lad?

Crewmate : An oddity?

Captain : A tasty oddity..

Yam Potato in Sweet and Spicy Sauce was the perfect bar nibble. If you are vegetarian, you would love this one. Its difficult to imagine Potato and Yam being together in one dish and yet maintaining their traits. But this dish achieved that smoothly. The Yam provided natural sweetness while the potato provided the savory. The sweet and spicy sauce made it a delectable mixture. The Tuber tag team did well in this game.

Crispy Okra is another star that would make a great bar snack. Regardless of what you are drinking, a bowl of Sampan's Okra would surely fit in. I never imagined Bhindi being used so creatively outside Indian cuisine. The world is certainly vast and this sailor learns something new every moment. The dish looks vibrant and colorful. The flavor is dominated by the water chestnuts but all other ingredients play their part in making the perfect snack. It tastes savory and would easily be a nice replacement to unhealthy potato chips. Forget the 70s and 80s. This is another item that should be a permanent fixture on their menu in 2015.

Fried Corn Cream feels much more recent with its modern artistic plating and the application of cheese and cream. If you like cream or cheese then this appetizer would certainly satiate your senses. Each bite lets out a creamfall of gooey goodness.

I have absolutely no idea what Santee Noodles are but I could write an entire page of praises for it. These were the best noodles that I have ever had, anywhere. I used to think that certain people over react or exaggerate their feelings when they come across really good food. But now I can relate with them.

This preparation was so good that it literally brought tears of joy into my eyes. I felt that I was sitting in a place like Guangzhou in an old street side restaurant and eating Chinese food as its meant to be. I could even feel a bit of Sepia tone seeping into my overactive imagination. The noodles were very smooth with a taste of Chicken, spinach and perhaps a bit of egg. I do not know if anyone else would feel this way but the Santee noodles made me really happy. My day was literally made after this.

Co-incidentally, this item is the chef's favorite too which he states is a regular at his home. That would make sense since this item has been evolved to ultimate perfection.

Crewmate : Whats wrong Cappy? A man of the sea must not cry.

Captain : I am not crying lad. I am just sweating with my eyes.

Sampan Special Rice was decent. But I felt that it paled in front of the noodles. This is not a bad thing since the noodles were at a completely different level. This rice was fragrant, soft and full of flavor. This would go great with any gravy.

Due to a little confusion the drinks were served after the appetizers but that was not a big problem.

Me drink is the one with the heart shaped melon pieces.

I turned to my friend who was drinking the thing with a slice of Cucumber and made a dramatic dialog. "Mere Paas Dil hai. Tera pas Kya hai?" (I have got a heart, what have you got?) and my friend instantly responded with "Mera pass Kakdi hai." (I have got a cucumber) Whether he found it funny or not, I had a 'hearty' laugh.

Rosemary was a cooler with the flavors of cranberry, watermelon, rose syrup and watermelon working in tandem. It had a hint of Rosemary, apple and perhaps raspberries too. Quite a fancy virgin mix.

Captain : I have got a heart. What have ya got lad?

Crewmate : I have got a Cucumber. (Laughs)

Captain : I just had a feeling of Deja vu.

Crewmate : Deja who?

Moving onto the mains and other assorted delicacies.

Steamed Egg pouch felt like a traditional dumpling swimming in a bit of a salty savory broth. While it may find fans in a dumpling enthusiast, I found this to be a bit mediocre.

Roasted Chicken in Cantonese style was a gravyful(if there is such a word) dish made with chunks of roast chicken. While this mixture had unique spicy overtones, I felt that in essence it very much resembled the Roasted Chicken in Hong Kong style. Well that is possible considering Cantonese is the main language of Hong Kong so a link seems to exist.

Silken Tofu in Lemon sauce was the vegetarian friendly main in the menu. I however felt that it would make more of an appetizer than a main. The Tofu was very ordinary but the lemon sauce had a zesty, tangy and candied feel to it. Made with lemon and butter, this sauce was quite addicting and transformed the ordinary tasting Tofu into something quite delicious.

Brocolli, Mushrooms, Carrots and Water chestnuts were a tasty affair. Soaked in a creamy Garlic sauce, this dish combines Chinese seasonings and Chef Penpa's experience into a visual and gustatory delight. This would surely be a pleasant experience for vegetarians all around. And it is quite a colorful delight.

Captain : This dish feels like sailing on a river of Garlic sauce through a colorful island.

Crewmate : Edible island, I reckon.

Captain : Indeed.

Chicken and Prawns dimsums were a slightly above average affair. The flavor and dumpling tenderness very much resembled momos which I adore so I was quite fine with it. Although a fifth piece in the basket would have made it more visibly inviting but I guess that's me nitpicking.

The Banana pancake made quite a good end to a great food voyage. It was more of a puff pastry with Caramel, banana, nuts and Caster Sugar than a pancake. But I am not complaining. It was a tasty affair although I would have been happier with a more oriental dessert.

Special mention for this cup of Jasmine tea. The unmentioned staple accompaniment of any Chinese Fine dine has more benefits than the traditional tea. I was feeling a bit sleepy and sickly when I had arrived at Sampan. This tea expelled all those feelings and made me quite cheerful. I had always been a lover of Green Tea and avoided Jasmine Tea until today. New things work, Thanks Sam I am.

The service was excellent, as expected of Novotel's standards. Resham who served our table with his team was well spoken, well informed, professional and incredibly patient dealing with all of the food paparazzi. He knew a lot about the restaurant's history, transitions and the meaning of many Chinese symbols around the place. I have been to a lot of places and have seen glitchy service but there was not even one error anywhere in my Sampan experience.

The pricing tends to be on the higher side as its a fine dine inside one of the most iconic five star hotels of Mumbai. But they do full justice to the food and portion sizes. One would completely get their moolah's worth over here.

Sampan has been a timeless classic that has charmed multiple generations of customers. Combined with the seaside view, charming ambiance and Chef Penpa's golden grub - This place is easily amongst the best that Mumbai has to offer. Do check out Penpa's classics over the time from 6th-16th August 2015.

The Captain's Score : 9/10

"Best stray signal that we ever caught, eh mates? Treasures do exist across the infinite blue. Now lets resume our hunt for even more treasures."

Map Co-Ordinates
Sampan at Novotel
Juhu Beach, Balraj Sahani Marg,
Juhu, Mumbai

-I was invited as part of a Blogger and reviewer meet by the Restaurant. Special Thanks go to Palki Hatangadi, Ruban Das, Amarjeet Singh, Chef Penpa and Resham.-