Zoe - Gurgaon.

In today's hedonistic world, unhealthy but delicious food dominates people's diet. Many only switch to a better lifestyle when they wake up with their belly obstructing most of their view. While a few have switched to a completely healthy way of life, there are some others like myself who try to find a middle path in things.

In the chaos caused by lifestyle diseases and aesthetically unpleasing waistlines, we often look for a messiah. This is where "Super foods" come in. No, these aren't magical elixirs which will convert Jabba the Hutt into Prince Charming instantly. But these will make your efforts count for more. Superfoods often act as a multiplier. And on the top of the list of super foods is Green Tea.


Green Tea is said to have quite a few benefits like cleansing the body of toxins, possibly reducing bacterial growth on teeth, accelerating metabolism, improving brain function, lowering cancer risk and removing bad cholesterol from arteries. There are of course more that are claimed by connoisseurs of this apparent modern day panacea. However where there are cheerleaders, they are always naysayers. While Green Tea is no magic potion, the fact is that it works.

With so many brands of Green Tea popping up in the market, people often end up buying cheap inferior brands and end up in the naysayer camp. And after sampling about a dozen or so brands, I came across Zoe. Zoe meaning "life" in Greek, is a health food brand operating out of Gurgaon. Worry not, as they deliver all over India.

I sampled Zoe's Seven Day Tea Detox program. This consisted of four different teas to be taken at four different times of the day with an elaborate meal plan. This was a detox diet - something which costs a fortune if obtained from a dietician. Though given my lifestyle, its hard to follow it to the letter. Thus, I tried the detox sessions in small windows.

These teas were neatly distributed in smart tea bags which served both as a tea bag and a spoon. It was a very effective way to bring out the complete flavor of the tea, something which most mainstream teabags cannot deliver. The teas were natural and pure without any adulterates as common with some brands of mainstream green tea.

Following the scientifically designed schedule provided by Zoe, here is how my sampling went.

I started my mornings with Organic Kashmiri Green Tea along with light breakfast. This tea had the best flavor and aroma of the four. It was full of anti oxidants and electrolytes. I do not know about the health benefits but its aroma and its cleansing properties made my day start quite positively.

Lunch was complemented with First Flush Darjeeling Black Tea. This was more of a traditional Darjeeling chai minus the milk and the sugar. This tea was an indicator of how natural Zoe's teas truly are. We have all had Darjeeling black tea before and it was thus easy to compare and determine that this had a superior flavor, aroma and experience. It felt as if you were having tea right off a tea estate.

High Tea with Daily Detox Darjeeling Green Tea. The classical green tea from one of the best tea estates in the world. This one was all about flushing toxins and cleaning arteries. This was the green tea which we have heard so much about. And again I could compare it with the likes of Liptons, Apollo and my personal favorite Twinnings. Zoe's quality exceeded that of Twinnings. Shame its not as commonly available as Twinnings.

Late night Organic Chamomile and Lemongrass Tea was more of a Herbal tea which was an instant mood lifter. By night, one often becomes weary with the weight of the world. This tea lightens the load. It won't give one wings but would surely de-stress one with its pleasant aroma and herbal flavor. I must secretly admit that I actually loved this one the most.

Again, I wont say that Zoe produces magical potions. But from my experiences - I did lose about three quarters of a kilo in the week. My mood improved and I was not grumpy at all. The cleansing effect of the green teas made me feel light as a feather during the day. And most importantly, following this schedule made me re-discover my love for Green Tea. I am now at least having two cups a day following a schedule similar to the one designed by Zoe. Maybe its real or maybe its just my mind but the fact of the matter is that Zoe's Seven day detox had a lot of positive effects on my daily life. It is another thing that I could not maintain the strict discipline of the schedule but even partial discipline yielded me benefits.

Whether you are a Green Tea believer or a skeptic. If you are serious about detox, good health and improving your metabolism - Do give Zoe's Seven day Tea detox a try.


- I was approached by Zoe to sample their tea program but my review is unbiased.-


Click here to check out Zoe's website.
https://www.zoe.menu/

The Oriental Blossom at the Hotel Marine Plaza - Marine Drive, Mumbai

Marine Drive is undoubtedly one of the most beautiful places in urban Mumbai. And Hotel Marine Plaza overlooks a prime area of this coastal stretch. The restaurants within this five star property scale with the locality and are quite posh. My destination for the day was The Oriental Blossom - A Chinese restaurant on the first floor of the Hotel, overlooking the sea and the neighborhood. The restaurant has recently introduced Asian styled set lunches and I was there to sample the fare. So will the restaurant deserve praise shouted from the rooftops or criticism a la Anton Ego? Lets find out.

With a mix of formal Chinese themes and the classical five star fine dine, Oriental Blossom spoke of both luxury and exuberance. One could enjoy a quiet formal meal as well as have a joyful meeting with friends over good food and drinks. Gentle Asian themed music, clean air and a refined crowd sets this place in a different world from the realm of loud cafes and pubs.

The first thing that caught my eye was the price tag of Rupees 1099. I sat, rubbed my eyes and thought. I am in the classiest part of town. I am inside one of Mumbai's best Hotels. 1099 is amazingly cheap. You don't need to be born in money to be able to afford this. I think that this was the friendliest pricing that I have seen in Mumbai. Set Menus usually cost twice of this in other five star Hotels in Mumbai. Even if I am to go to one of the numerous Pan Asian mediocrities that have sprouted all over Mumbai and order a soup, appetizer, main, a bowl of noodles and a dessert - the tab would still be over 1500 easy.  This part alone makes the restaurant attractive.

The menu is developed by the chefs at Hotel Marine Plaza led by executive Chef Huang Te Sing. Chef Huang is of Chinese origin but he has lived in India for so long that he has even developed an Indian accent. He is also well acquainted with local food and flavors. Combining his knowledge of Chinese food with the understanding of Indian gastronomes, Chef Huang has crafted Chinese food that is adapted for Indian palates. The food's base structure is very Chinese but the spices and flavors have been adjusted a bit. Chef Huang is very friendly, down to earth and as pleasant as the food he makes.

Lung Fung Soup - The actual Lung Fung soup is a mix of Snake and chicken but in India no one would ever eat snake. Hence the Lung Fung soup in India is always made of Chicken and vegetables. The flavor of Oriental Blossom's version was sweet and sour and resembled the Asian soup mixes in many fine and casual dines. It was somewhere between a Sweet & sour soup and an Eight treasure soup in terms of flavor.

In case if you are wondering what Manchow soup on the menu is. Its a soup with origins in the Indian state of Meghalaya but often believed to be a Chinese soup.

Crispy Chicken was a delicious and an addicting appetizer.  It felt like the love child of Chicken popcorn and hot cheetos in flavor. Its spice mix seduced the taste buds while its crispy chicken made it very much like a snack. Easily the best of the appetizers and would always be my choice in the set meal.

Chicken Dumplings were average in flavor. Nothing much different from variants that I have had in most other places. But then again dumplings are supposed to be a staple in today's times.

Fish in Chili black bean sauce was a pretty little appetizer. Though the usage of Basa initially put me off, the batter coating was quite delicious. The black bean sauce too had been drizzled carefully. Neither too much nor too less. It had a ginger like earthy appearance but a delectable flavor and aroma.

Fish in Hunan sauce was a Basa based main. One has to appreciate the skill of the chefs as this was some of the best Basa that I have had. Far from the pedestrian Basa fare that we have grown accustomed to in the past half a decade. Pleasantly fragrant and visibly appealing, this dish went great with the Hakka Noodles. I would recommend this if you want Fish in the set. One could ditch the Fish appetizer, take the chicken and settle for fish in the mains. The flavor profile is subtle though the salt is slightly higher.

Prawns in Chili garlic sauce was something that I would not pick in the set menu for an order. The flavor was uninspired and median. This could use improvement.

Red Cooked Chicken was a decent main. If one prefers chicken over fish then this is the to go item. The chicken was juicy with vibrant flavors and had a spicy undertone which could be perceived while swallowing. It also paired greatly with both the rice and the noodles making it an all around good main.

The set priced at 1099 is a decent fare for anyone with an Asian craving and the desire to eat at a beautiful place. It does have its shortcomings too. No Chinese fare or set meal is ever complete without the inclusion of a pork based dish. The lack of any pork option was conspicuous by its absence. Maybe this can be rectified in the future.

The Honey tossed Noodles with ice cream served as the sweet part of the menu though I would have preferred a different dessert. This was far too common place now days across Chinese menus.  Something like Grass Jelly, Red Bean soup or almond Jelly would have made better options.

The Ambiance, service and the pricing are all excellent. The food has its ups and downs but in all completeness, this was a great experience. I am still amazed at how the restaurant manages such an easy on the pocket pricing given that its within a five star in a super prime location. All good for us, the food loving folks. Though it should be noted that it is for Lunch only.

The Captain's Score : 8/10

Map Co-Ordinates
The Oriental Blossom,
Hotel Marine Plaza,
29, Marine Drive,
Mumbai


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

Pondichery Cafe at The Sofitel - BKC, Mumbai

They say that sometimes there is magic in the air. I was surfing through the web looking for a good Turkish fare in Mumbai. I needed something authentic and not simply a deconstruction of North Indian food being passed around as Turkish Kebabs. And that is when I heard about the Turkish food festival at Pondichery Cafe in Sofitel. Maybe it was providence that the prize to my quest was found so easily.

Sofitel by Accor Hotels provides one of the best experiences in luxury dining. And I have experienced the same at Artisan and Tuskers. Pondichery is the general purpose restaurant area within Sofitel which serves a mix of all cuisines from around the world. So it makes an ideal place to host any kind of food festival. This area had a lot of decor and references symbolizing Turkey. The event's principal sponsor Turkish Airlines is well known for its elan worldwide and it had done its part in providing an authentic Turkish experience.

Two young chefs from Turkey had flew in to make sure that the food was authentically Turkish. Chef Emre and Chef Ramazan could not speak English but were fluent in the language of food. Teamed up with Sofitel's resident Chefs, they provided the guests a great Turkish experience. The only thing that disappointed me is the ephemeral nature of food festivals. The festival will end on the 27th of March, where will I find my Turkish fix then?

This was the first day of the festival and I was told that the platter will change every day. Cafe Pondichery is a multi cuisine restaurant meant to cater all patrons of the Hotel. However, anyone interested in the Turkish Food could promptly head over to the Turkish food stations and grab some grub. I started with a bit of Turkish yoghurt, soups and Kuzu Tandir.

Kuzu Tandir were delectable Lamb nuggets with a salty and savory flavor. I also picked up a bit of Turkish Sote which was made out of non animal ingredients to suit Vegetarians.

Tavuk Kanat reminded me of the delectable Chicken wings which I first had in Dubai. These Turkish chicken wings had the flavors of Central Asia. The flavors felt rather close to Indian Kebabs and these were smaller in size as compared to American wings.

Then there were Turkish salads too like the Acili ezme Salatsi, one cannot find this in a place without Turkish chefs. Try Googling that and you won't even find a single English link for it. This was specially prepared by the Turkish chefs and this was something one would rarely find outside Turkey. Yayla Corbasi was a delectable Turkish Yogurt soup with a strong flavor of Tahini in it.

Then there was the subtle flavored Teryagli Pilav which was far milder in taste than India Pulaos. This rice dish paired well with other Turkish mains.

There were two Turkish desserts available at this time. I managed to sample one. Mahalabia is a smooth and pleasant flavored pudding. The consistency of this was very much like a custard. The flavor felt familiar. I was a bit disappointed that Baklava or Kanafeh weren't available as I was looking forward to both. I felt that there could have been more Turkish desserts but Pondicheri's Dessert section is so huge that one rarely has room for complaints ha.

And I filled in my sweet void with a bunch of desserts from the huge platter. Pondicheri definitely has one of the best dessert platters that I have seen within Mumbai's Five star properties.

Pictured here(L to R) are Chef Emre, Chef Manav from Sofitel, Chef Ramazan and Chef Singh from Sofitel. The four chefs who made the evening grand.

As this was a buffet, this was mostly a self serve affair so I cannot comment on the service. The pricing is high as this is within a five star property. But given the rich buffet with so many choices, its well worth the spend. Turkish food is but a part of the entire buffet. There were also Indian, Chinese, Japanese and Western cuisines to choose from. The entire experience was good and this was definitely one of the better buffet spreads that I have seen.

The festival concluded on the 27th of March, 2017 but Pondicheri Cafe is famous for its food festivals and another one could just be around the corner. It still has a great buffet spread and can be visited at any time of the year.


The Captain's Score : 8/10

Map Co-Ordinates
Pondichery Cafe,
Sofitel Hotel,
C 57, Bandra Kurla Complex,
Mumbai



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

Namak at The Sahara Star - Vile Parle East, Mumbai

Iran or Persia (as it was known in its ancient days) was one of the greatest Empires of time. The Greeks acknowledged it, The ancient Indians traded with it and The ancient Chinese considered it an equal. The land has had many innovations and inspirations. Their cuisine is one such thing. Persian or Iranian food is among the world's tastiest foods especially for a food lover like myself. A lot of Indian food itself has been derived from Iranian food.

Persian food like Indian food is full of flavors, uses similar methods of cooking and, has a rich and timeless history. So when the folks at The Sahara Star Hotel sent me an invitation to sample the grub from their Persian food festival, I just had to say yes.

It was a long trip but completely worth the effort. Namak meaning salt is an Indian restaurant inside the domed palace that is The Sahara star. Considered to be one of the most luxurious hotels in India, its unique domed structure has fascinated me for many years. This was my first time inside the place. Though I only briefly got to see the Hotel, it indeed was a fascinating experience. The guests must be completely enamoured with such a beautiful Hotel.

I quickly made my way to Namak where I was met by my hosts, Chef Rehman - An Awadhi cuisine master who organizes food festivals across five star properties in India, Chef Mona - A passionate Iranian chef whom I had met earlier at The Renaissance and Mr. Rostan - A well spoken member of Team Sahara Star.

Namak is a classy Indian themed fine dine. Some festival based Persian elements had made it into the ambiance though. The servers were dressed in Persian inspired costumes and there were many objects that served as motifs of the Persian culture. However, the restaurant mostly resembled other restaurants inside Five star properties. Calm, cozy and classy would be the best words to describe the place.

Ahem, on to the delicacies that I sampled.

This Zaffrani Sherbet tasted like a mix of saffron and sweet herbs. Very refreshing and naturally sweet. It was an ideal start to the late lunch ahead.

The Soup E Jao is probably derived from the Iranian staple Ash e Jo. This Persian Barley soup is common in Iranian households though Chef Mona made it special by adding parsley and carrots too. The colour also was stronger and more yellow than the common traditional version. The soup had a strong flavor with a savory and pungent undertone. It was addicting in flavor and was unlike anything that I have ever had before.

I sampled Namak's vegetarian Kebab platter as my first course. Vegetarian Kebabs are an interesting premise and every restaurant tends to put their own touch to it. Its also a given that vegetarian Kebabs will mostly be something around paneer and mushroom but its still a field wide open for creative folks. The Zaffrani Paneer Kebab did not taste much different from paneer or velvet kebabs at other restaurants. The Gharth Tanuri was a Mushroom kebab that too tasted similar to the mushroom kebabs that I have had in other places .

What stole the show was the Mavoha Tanur Kebab. These were grilled fruit kebabs with sumac rubbed on to them. I have always love grilled pineapple and the Chef's creativity was reflected well on this.

Namak's meaty kebab platter had a mix of both Iranian and Indian flavors. Chef Rehman told me that the flavors were adjusted a bit to suit Indian palates. The end result was a platter of Iranian Kebabs with a bit of an Indian touch.  

Joojeh Kebab(Bottom) is an old favorite of mine. This was a simple kebab made of meat chunks grilled to perfection and marinated with spices, vinegar and curd. It was juicy with flavor oozing out of every bite - a real treat for the tongue.

Mahi Ye Aflatuni was a flat fish kebab. It was sweet and sour due to its preparation. Marination with Orange juice added a subtle sourness while pomegranate added a tangy sweetness.  Yet another Kebab with flavors packed to the core.

Koobedah Skewers(middle) was a skewer kebab made of minced lamb meat and marinated with pepper, garlic, saffron, onion and parsley. Its dry and spicy texture had the feel of a hot desert like the Dasht-e-Kavir in it. While the earlier two were comfort food, this one was a rugged adventure food.

And the mains were equally impressive.

Dal Adasi(Bottom) is usually a red lentil dish eaten in Iran. Its flavor and texture are very similar to the Indian Dal Makhani. Namak's version was a rich satisfying experience with a buttery savory flavor. It is usually served cold with lesser salt than its Indian counter parts although the salt here was adjusted for the Indian palates.

Khoresh Bademjan(The one with Eggplant) was a delectable Persian stew with fried eggplants, tomato and split chick pea. It had a subtly sour and savory taste. The aromatic spices gave it a wonderful earthy aroma. The chicken had completely soaked in the flavor and was well married to the gravy. Chef Mona's expertise was clearly felt in her food.

Khoresh Zereshk Morgh was the best among the mains. This was a simple Chicken stew with Barberry, tomato, onion, saffron and turmeric. The meat was succulent and juicy, and the gravy was very rich. This was comparable to the Indian favorite Butter chicken. Its heavenly aroma with a lip smacking flavor made it THE perfect dish. A dish that could be served to the Royals and the Heads of the state.

All the mains went well with the Persian flat bread Naan E Kirmani. This was mostly different from the mainstream Indian Naans but mild Indian touches could be felt on it.


Baghali Polo ba Morgh was a rice dish with broad beans and Tender boneless chicken. Indian Basmati rice was used in the preparation so it did feel a bit Indian but it was unlike any Pulao that I have had in India. It was mildly savory, very earthy in flavor and quite satisfying. Pulao is an old world dish found in Central Asia, Middle East and even Eastern Europe. Its known by different names and is called Polo in Iran. It was a fascinating experience to have Pulao from a country other than India.

Ghotab on the Right resembles and tastes very much like the North Indian Ghujiya. This deep fried pastry was stuffed with white flour halva(dense confection), almonds, rose water and pistachio. It was very Persian in construction and flavor but it kept reminding me of the Ghujiya which probably itself has been inspired from Ghotab.

The Halva E sheer was a pudding made out of finely ground nuts. It was slightly disappointing as compared to the rest of the fare. I definitely enjoyed the Ghotab more.

The service at Namak was classy and professional. It was a fun experience being served by staff in Persian costumes.

The pricing is quite high though the meal feels greatly satisfying. Given the limited time experience with an Iranian Master chef, imported Persian ingredients and the fine ambiance of Namak - I do feel the prices were justified. Its not every day that one could have near authentic Persian food within Mumbai.

In completeness, it was a fun Food Experience curated by Chef Rehman with the assistance of Chef Mona. The event would last till the 12th of March, 2017 at Namak inside The Sahara Star Hotel. Truly one of the highlights of the contemporary Mumbai food scene.

The Captain's Score : 8/10


Map Co-Ordinates
Namak,
Hotel Sahara Star,
Opposite Domestic Airport,
Vile Parle, Mumbai.


-I was invited by the restaurant to sample the festival menu. My review however remains neutral.-


 

Gaylord - Purani Dilli Ki Chaat - Churchgate, Mumbai.

Chaat which is a colloquial term for Savory snacks, is known at every nook and cranny of India. It usually consists of Potato based or Fried dough based snacks with local variations. North Indian Chaat and Mumbai Chaat are two famous variants that are known by any gastronome today. Being a resident of Mumbai, I am well acquainted with the Mumbai version. Due to my North Indian origins, I often visit the Northern side and thus I am initiated to the Northern Chaat. But I have not had enough of it to call myself a connoisseur.

Delhi is well known as a hot pot of Northern food culture and like Mumbai, its a metro with its own culture of Chaat. However, I cannot fly to Delhi just for snacks. This is where one of my famous restaurants Gaylords came in to the rescue. The "Purani Dilli ki chaat" festival was another one of the seasonal events at Gaylords. Translating to Old Delhi's Chaat, this festival brought the North to Gaylord's Tables.

The prices may feel a bit high for chaat but its better than flying to Delhi. Additionally, Gaylords excellent hygienic standards make the chaat fit for everyone. Gaylord has found repute on Trip Advisor and many other portals. All for good reason. On that note, the prices feel actually easy to me.

Ram Ladoo is the Northern version of Moong dal fritters or Dal Wadi as we call it Mumbai. This had a very basic moong lentil flavor as its meant to be complemented with chutneys. It was served with batter coated pepper stuffed with veggies. The flavor was subtle and easy on the palate.

The Matra Kulcha may confuse even Hindi speakers. "Matra" is the same as "Matar" or peas. The Kulcha bread paired well with a savory snack made out of peas. This was the best dish on the menu. Good Visuals, lip smacking flavor and very filling on its own. More than a snack, this would qualify as a full meal.

Ask anyone who knows me and they will tell you that I am not a fan of Pani Puri. In the North this is called "Gol Gappas". Don't get me wrong, this is delicious. My reasons for disliking it mostly have to deal with the unhygienic way with which its made at street shops. That problem is removed at Gaylord with these deconstructed Gol Gappas.

Instead of having a shoddy street vendor making this with his bare hands, I am safe with making these on my own. One must fill the hollow crusts with a chick pea based stuffing, fill it up with some chutney and quickly gobble it in one bite. Its actually fun doing the whole thing yourself. Gaylord served us three chutneys. I found myself liking the Tamarind chutney as opposed to the other two.

Dilli Ki Papdi Chaat - This one is based from North India though it is possible to find it in Mumbai. Gaylord's version was sweet and savory with a cooling after flavor from the addition of mint. Made of crisp dough wafers, these were loaded with sev, potatoes, chickpeas and pomegranate. It is a dish widely enjoyed by us Indians and one not to be missed by any tourist visiting India.

Purani Dilli Kil Aloo Ki Tikki. Literally translating to Old Delhi's Potato cutlets, these are minced potato cutlets immersed in curd and chutneys. A mix of sweet, savory and spicy this was one of the best things on the small menu.

Fresh Jalebis with Rabdi (Condensed Milk based North Indian dessert) were served as desserts. The Jalebis were to be dunked in the Rabdi like oreos in Milk. I preferred having both separately. These two are commonly found in Mumbai so these were flavors that I am well acquainted to. While these did not feel special, these were certainly delicious.

This concluded my tasting of the Purani Dilli ki chaat at Gaylords. The service was a bit slow and I had to remind them to provide me cutlery and drinking water but otherwise it was a good experience.

The Captain's Score : 7/10

Map Co-Ordinates
Gaylord,
Mayfair Building,
VN Road,
Churchgate, Mumbai


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

Tuskers at Sofitel - BKC, Mumbai.

Tuskers is the only pure vegetarian restaurant inside a Five star property in Mumbai. Located inside Sofitel in BKC Mumbai, the restaurant feels like a different world in the otherwise French themed Sofitel. However, the place has a certain charm to it which can be felt by both tourists and locals. With no shortage of purely vegetarian places in Mumbai, one must wonder why Tuskers?

The location immediately cuts out the noisy and undesirable crowd for one. The experience of veteran Chef Maharaja Jankidas Vaishnav (Lets call him MJV for now) is another thing. The man loves his job and when I found that he personally traveled to some of the most remote locales of India in search of new dishes for his new menu, I just had to sample his find. Beats traveling by back roads to rural places that I have never heard about.

The set up was very typical of a fine dine inside a five star. Golden dimmed lights and fancy furniture were the first things to catch attention. Some faux elephant tusks in form of plastic decorations hung around the place. The kites visible in the picture were a temporary addition to observe the Kite festival. The basic set up reminded me very much of Artisan downstairs.

Ratalo Ki Tikki were soft Ube (purple yam) cutlets. These were spicy, savory with a cornmeal like flavor. The dry texture was well complemented with the chutneys served along with it.

Mathania Mirch ka Paneer was paneer wrapped in a spicy chili mix sourced from the village of Mathania in Rajasthan. The flavor felt like a mix of tandoori paneer and a bit of Achari(pickled) flavor. I wouldn't say that is a bad thing but I did expect something unique out of this one.

Pyaaz Kachori was definitely the highlight among the appetizers. Unlike most items on the menu which were rarely heard of, this was a well known item in North Indian locales. A flavor commonly found in Delhi and Jaipur. The Kachori was very savory with the flavors of sev, curd and chutney orchestrating a perfect harmony.

Suwa Dal Wada tasted much like the regular Dal wada found in Mumbai. The addition of dill was unique and its dry texture was typical of the food made in the desert regions of Rajasthan and Gujarat. I however found this a little too salty for my liking. 

Sangri Ke Kofte were vegetable balls made of potato, spices and the treasure of the desert - Sangri. Sangri is a bean that grows in the arid regions of Rajasthan. From being initiated into Rajasthani cuisine as a means to survive when no other vegetables were available to evolving as a top quality ingredient used to make wedding dishes.

These soft Koftas were immersed in a gorgeous orange gravy made of cashew.  The flavors were spicy, subtly pungent and a bit of fennel could also be felt. This dish cannot be found elsewhere. So if you are in Tuskers, this dish must be on your table.

Suwa Palak chana Dal was a dish with very thick consistency. It was primarily made of Spinach(palak) and chana dal which made it rich and delicious. The flavor also had subtle hints of dill. I have had Lentil soups (Dals) and Indian Spinach preparations before but this was something completely different from either.

It felt very West Indian and I could feel myself transported to the rural Rajasthani - Gujarati locales. And for me, food that evokes memories or transports your senses to a place far away is absolutely the best.

Rajwadi Dhokli is a take on Dal Dhokli which is basically chickpea dumplings immersed in a strong curd based curry. While it carried the pungency and the savory flavor of Dal Dhokli , this variation was quite salty which is typical of a desert dish. It went well with the served breads as the breads reduced the salty sensation.

Kathiyawadi Undiyo is a colorful dish with a depth of flavors from the Saurashtra region located at the westernmost tip of India. India is a colorful tapestry of varied cultures and infinite culinary treasures and Undiyo itself has three different variations. This variant was full of pot cooked vegetables and spices. It carried the flavor of coastal Gujarat and the hot summers of Saurashtra. The dish is a vegetarian's delight with savory and spicy flavors. The aroma is very earthy and appetizing. Another must have dish from the new menu.

Dal Panchmel was a lentil soup made out of five different Dals(lentils) forming a flavor completely different from any of the five dals taken individually. It was very similar to the popular Gujarati-Rajasthani lentil dish found in many restaurants known as Dal Paanch ratna. It went great with the Rajasthani Khoba rotis which were spiral breads with many indentations.

The bread was more beautiful than what you see in the picture. The low light cloaked the texture in the picture. These breads are extremely rare and considered a luxury in today's times. It was a pleasant surprise to find these at Tuskers.

I ended the meal with a Raj Bhog which is an improved version of Ras Gullas. These sponges were full of crushed dry fruits and were sweet and juicy inside. The experience was not much different from the Raj bhogs sold in Indian Mithai shops. Dry fruits were once considered a luxury afforded only by Royalty and nobility. Hence, its apt that its called Raj Bhog which literally translates to Royal delight.

The service was professional and as this was a chef's table, Chef MJV also gave us a bit of wisdom about the origin of each dish. This is stuff one cannot google and formed the basis of this post as well.

The pricing is typical of what is expected inside a five star Hotel. It is on the higher side but the restaurant has been popular with the local folks as well as the tourists residing in the Hotel. It is another one of the must visit places for any epicure in Mumbai.

I will admit that I prefer non vegetarian food over vegetarian and quiet meals for two over a communal table full of bloggers. But the experience at Tusker's was on a level of its own. The grub was delicious and a delightful experience. Have a taste of the finest food from Gujarat and Rajasthan at Tuskers.

The Captain's Score : 8/10

Map Co-Ordinates
Tuskers,
Sofitel Hotel,
C 57, Bandra Kurla Complex,
Mumbai

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