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.-



 

Sunday Brunch at Square - Novotel at Imagica, Khopoli.

The most dangerous place on the seas - The last island in this sea of ship wrecks lied ahead of us. It could be the compass' final resting space. But it wasn't going to be easy, was it? As our ship sailed towards the Farway Island, a large reptilian leviathan emerged from the waters. This thing was massive, at-least four times the size of a Kraken. The monster lunged at us intending to swallow the ship whole. There was no way we could dodge something so big. "Brace yourselves mateys..."

I remember going to Adlabs Imagica last year. I also remember seeing Novotel Imagica sitting near the entrance looking grand as ever. Now, its not a new thing to have star hotels in or around big theme parks. One often cannot cover the entire park in a single day and might require an overnight stay or two. Disneyland has a big hotel, Universal Studios has one too and so does Adlabs Imagica. The theme park is the principal attraction but the hotel is a top place in its own right.

Now to avoid confusion here, I am going to split this piece into two. One shall chronicle the food experience I encountered at Novotel's restaurant Square and the other would discuss the Hotel stay-in experience. Since you see the brown script at the top, you know this one will be about food ha.

I have been to many places - Star resorts and more. And, I can positively say that Novotel's Square emphasizes on food as an essential part of the Hotel experience. The food here was amazing with a very large spread that changes every day. There is proper diversity with many different options under many different cuisines being available. Comparing this with my stay at Ramada in Goa, I would say that Novotel at Imagica is a far more superior Hotel when it comes to the food they serve.

The resident restaurant Square and a bistro like restaurant near the lobby serve as the eating joints in the property. While the is fit for a quick snack or something, Square is the classy centerpiece of the Hotel.  The platter is huge, one of the largest that I have seen in India. In fact, I'd say a brunch experience here is something worth individually coming for. Square at Novotel has recently launched its Sunday Brunch which is to food lovers what Oxygen is to mammals.

The Brunch serves a lot of things that would suit a breakfast platter and a lot that would suit as lunch. The choices are huge and to top it, the platter changes every week. Above are some of the things that I tried. PS : The green triangle thingies would be Matcha cakes. I'd be making an understatement here if I say that one is spoilt for choice here. The choices were beyond what I could count.

The Brunch also combines some other elements like Live music (We had a nice young band playing numbers from the 80s and 90s) and cake mixing(More on that later).

So here are some of the things that I really loved. Do note that they may or may not be available later on as the menu rotates. The Sunday brunch has an extra large platter bundled with other activities.

Cheese Bread - This bread was predominantly made from cheese. Yep, you heard it right. There was crumbly flour bread somewhere inside but the cheese with a bit of capsicum dominated the plate. This looked good and tasted amazing. It made a great part of the breakfast bit of the brunch.

First Mate : We cannot dodge it, we cannot outmanoeuvre it and its shitty skin is too hard for cannons to make an impact.

Captain : The best way out is always through. Sails at full. Head towards the beast at full speed.

Quartermaster : Are ya out of your mind? The creature will eat us.

Captain : Our ship is but a marble to it in comparison. And we really don't have a choice.

First Mate : I'd too say that you are out of yer mind but your face suggests you have a plan.

Chicken Ham Terrine was an absolute delight. Made to resemble a layered cake, this delightful treat used chicken terrine slices and cheese slices in an alternating fashion giving it a multiple layered appearance. The flavor was amazing as the salty savory chicken's flavor fused perfectly with the cheddar slices. This was probably the best fusion of cheese and chicken that I have ever had - Definitely a star in the breakfast and salad station.

Gulabra Chicken Tikka was creamy and smooth. The meat was medium rare and there was a hint of Gulkhand or rose petal jam in the kebabs giving it a fragrant and a sweet undertone. My first time with such a kebab variation.

Chicken Roulade with cinnamon jus - This left me quite surprised. I have had roulade all over Mumbai and yet I haven't found one that I can like. And strangely miles away in the country side, Square's Roulade was perfect with juicy flavor packed in every bit. The cinnamon jus felt much like a balsamic drizzle though its well known that those are close as far as flavor goes.

(The ship enters the creature's colossal mouth.)
Captain : This monster's mouth is large enough for our ship to sail inside unscratched. 

First Mate : Enlighten me why are we allowing our ship and ourselves to be eaten like this?

Quartermaster : Ok we are inside the beast's mouth. Now what?

(Ship starts rocking uncontrollably as the creature begins moving)

Andhra style Fish Curry was a mixture of many flavors, and sensations. Its initial appearance was that of a rough textured coastal curry, and sure enough the coastal flavors were right at the front. Then there was a minor resemblance to sambhar in one of the tasting sensations. In totality it was a humble and a good dish, the stuff you would like to savour after a long tiring day.

Mexican Lamb Stew was one of the best things in the Brunch. I have never had this dish before so its flavors invoked a sense of romance. The romance of trying something new. This slow cooked stew was salty, a bit spicy and even a bit tangy. The aroma was quite appetizing too. Even as I write about this, I smack my lips reminiscing its flavor and wondering when will I get the opportunity to eat it again.

Murg Angarey Ke sholay - Loosely meaning Chicken embers of sparks - this was a spicy tikka kebab with a dry and addicting flavor within. Its spice felt like a hot desert with a firestorm raging in the middle.

Steamed Fish in Plum sauce was a mildly savory fish tossed in a subtly sweet plum sauce. The flavor was quite unique as a mix of savory, sweet with a bit of umame. If the fiery kebab above represented fire then this was certainly was the ocean incarnate. The dish was easy on the tongue and would certainly please most palates.

There was a rather huge selection of desserts so just let me list the two that I enjoyed the most. Red Velvet Cake was creamy and tasty. Square's dessert department was certainly of top calibre. Not only was the dessert platter large, each of its delights were quite heavenly. This cake was quite a party in my mouth, not to mention it was a bit of a hit on my Instagram too. So both a visual and gustatory treat.

Captain : (To Gunner) The outside skin is impervious to cannon fire. The inside however can get ripped even with a sling shot. Blow the bastard from the inside.

Gunner : Ooh, you are the clever one.

Captain : Hope this guy has dental insurance.

Wild Berry Baked Cheesecake was a genuine baked cheesecake with cream cheese and egg. The berry mixture seemed to be made of blueberry, strawberry and raspberry. It imparted a sweet tarty flavor to the delectable cheesecake. The cream on the side had been flavored with the berry concentrate as well.

For people who wished to have a healthy dessert, here is a pretty looking Fruit Bowl.

While the food was top notch, the only thing that seemed to be lacking was the presence of a good mixer in the house. Even basic cocktails like a Mojito seemed to be made incorrectly. However, I felt that this was too minor for coming in the way of an otherwise great meal experience.

There was once a time when crushing grapes with feet was considered a social achievement, well that's old news. Cake Mixing is the new in thing. Post Brunch, Novotel offers patrons the choice of participating in a community activity where people mix Christmas cake ingredients together. Though they won't be able to make their own cake and eat it too, it is possible to eat cake which was mixed by past participants. This activity should last till Christmas so visiting Novotel Imagica before Christmas would be a fun idea.

I cannot comment on the service since most of the Brunch buffet was self service but the staff did display etiquette and discipline expected in a star hotel.

Novotel is a four star property so do expect the prices to be on par with a typical four star property. The place however does full justice with its excellent rooms, service, amenities and most importantly the food. Novotel easily beats several five stars across India in the matters of food.

Adlabs Imagica is India's only international theme park. And Novotel Imagica is the perfect base camp before fun seekers try to ascend the summit of the Imagica excitement. The place is perfect on its own and its Sunday Brunch was one of my best experiences as a blogger to date.

As a blogger, as a food person and as an adventurer - I would highly recommend the reader go to Adlabs Imagica, Stay at Novotel overnight, make sure its a weekend so that you can grab the Brunch.

The Captain's Score : 9/10

"

(Cannons destroy the creature's mouth from the inside. The creature rises in the air and opens its mouth)

Captain :  All right fellas, full sails up - we are ditching this joint.

First mate : The sea monster seems to be quite high above the water. Our ship will fall to the seas the moment we emerge from this monsters mouth.

Captain : Brace yerself everybody. This will feel like a roller coaster. 

Engineer : (Sigh) More like free fall. Lets hope the ship doesn't split.

"

Map Co-Ordinates
The Square at Novotel Imagica,
30/31, Sangdewadi,
Off Mumbai Pune Express Way,
Khopoli


-I was invited to a weekend stay at the hotel to experience the place. 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.-