Monthly Archives: September 2012

Restaurant Week – Culinary Gala Event in Restaurants Across 3 Cities

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Imagine having a multi course meal at the finest restaurants in your city at less than half the cost. That’s exactly what the Citibank Restaurant Week (CRW) offers – Dining at speciality restaurants at much lower prices for an entire week.   The CRW is being held across 3 cities (Mumbai, Bangalore and Delhi) with over 70 restaurants participating in all. This week long celebration of the culinary scene in each city allows patrons to experience some of the finest restaurants in the city through a prix fixe menu.

A fairly stringent process of shortlisting is followed. Only fine dining or speciality restaurants are considered.  The restaurant has to have a dedicated chef or be part of a recognized brand with an interesting mix of food to make the cut. ‘We generally sign on a restaurant only after we have eaten there. The special menu is decided by the restaurant and then we curate it by giving our inputs and suggestions.’ Says Nachiket one of the organisers of the event.

Restaurants participating in Bangalore include several well-known ones like Olive Beach, Sunny’s, Shiro at UB City, Graze at the Taj and LikeThatOnly  in Whitefield.  Mumbai and Delhi’s best will also be putting out their finest fare with restaurants like Magique (Garden of five senses), My Humble House – ITC, Azimuth by Blue Frog, Indigo, San Qi at the Four Seasons, participating in the Restaurant Week. ( For a complete list of participating restaurants citywise click here)

This event was put together by  ‘Desi Restaurant Week Events Pvt Ltd.’ a Mumbai based venture started by 3 friends who are passionate about and hail from the food industry –  Nachiket Shtye, Mangal Dalal and Azeem Zainulbhai. Restaurant Weeks have been popular abroad for a while but the ‘Desi’ team introduced the concept in Mumbai in 2010 with just 7 restaurants. ‘The aim was to make the event a celebration of food, where speciality restaurants in each city would showcase a selection of their best dishes and open out their restaurants to a larger audience who could dine at 4 to 5 high end restaurants in the city that week. ‘ says Nachiket. The last round held in March 2012 had 50 restaurants participating and over 6600 customers dined over the course of 7 days.

Reservations can be made online through the Restaurant week India website(www. restaurantweekindia.com). The menus being presented by the restaurants can also be viewed on the restaurant week website.

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Complete List of CRW Restaurants (Mumbai, Bangalore, Delhi)

Bangalore:

  • Baluchi, The Lalit Ashok Bangalore
  • Bene, Sheraton Bangalore
  • Benjarong, Ulsoor Road
  • Blue Ginger, The Taj West End
  • Café Noir, UB City
  • Caperberry, Dickenson Road
  • Dakshin, ITC Windsor
  • Dum Pukht, ITC Windsor
  • Fava, UB City
  • Graze, Taj Vivanta, MG Road
  • Likethatonly, Whitefield
  • Mynt, The Taj West End
  • Olive Beach, Ashok Nagar
  • The Pink Poppadom, Hotel Ista
  • Shiro, UB City
  • Sunny’s, Vittal Mallya Road
  • Teppan, Ulsoor Road

Mumbai

  •  Aurus, Juhu Tara Road
  • Blue Frog, Lower Parel
  • Botticino, Trident Bandra Kurla
  • Dakshin, ITC Maratha, Andheri East
  • Ellipsis, Colaba, Mumbai
  • Hakkasan, Bandra West
  • India Jones, Trident, Nariman Point
  • Indigo, Colaba
  • Kangan, The Westin Mumbai Garden City, Goregaon
  • Kebabs & Kurries, ITC Grand Central
  • Kebab Korner, The Intercontinental Marine Drive
  • Koh by Ian Kittichai, The Intercontinental Marine Drive
  • Maya, Trident Bandra Kurla
  • Mezzo Mezzo, JW Marriott Hotel Mumbai
  • Neel, Tote on the Turf, Mahalaxmi
  • Olive Bar & Kitchen, Bandra
  • Olive Bar & Kitchen, Mahalaxmi
  • Otto Infinito, Bandra Kurla
  • Pan Asian, ITC Maratha, Andheri East
  • Prego, The Westin Mumbai Garden City, Goregaon
  • Saffron, JW Marriott Hotel Mumbai
  • San Qi, Four Seasons Hotel Mumbai
  • Shanghai Club, ITC Grand Central
  • Shiro, Lower Parel
  • Spices, JW Marriott Hotel Mumbai
  • Stax, Hyatt Regency
  • Vetro, The Oberoi, Mumbai
  • Yauatcha, Bandra Kurla
  • Ziya, The Oberoi, Mumbai

Delhi:

  • Azimuth by Blue Frog, Mehrauli
  • Chaobella, Crowne Plaza Today New Delhi, Okhla
  • Dakshin, Sheraton New Delhi Hotel
  • Diva, M Block Market, Greater Kailash II
  • Eest, The Westin Gurgaon
  • Indian Accent, The Manor
  • Kainoosh, DLF Promenade, Vasant Kunj
  • Magique, Garden of Five Senses, Said ul Ajaib
  • My Humble House, ITC Maurya
  • Olive Bar & Kitchen, Mehrauli
  • Olive Beach, Hotel Diplomat
  • Pan Asian, Sheraton New Delhi Hotel
  • Prego, The Westin Gurgaon
  • Rara Avis, M Block Market, Greater Kailash II
  • Saffron, Trident Gurgaon
  • Sakura, Gurgaon
  • Sakura, The Metropolitan Hotel
  • Smoke House Grill, Greater Kailash II
  • Smoke House Room, Mehrauli
  • Taipan, The Oberoi, New Delhi
  • Tres, Lodhi Colony
  • Travertino, The Oberoi, New Delhi
  • Varq, The Taj Mahal Hotel, Mansingh Road
  • West View, ITC Maurya

Chef To The Gods….

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Its that time of the year when you see beautiful clay idols of Lord Ganesha lining the streets of several markets across the city – Colourful Ganeshas, earthy brown mud ones with a just a touch of gold paint and several other forms of the wise ‘remover of obstacles’. These street shops spring up just a few days before Ganesh Chathurthi – Lord Ganesha’s birthday. During this festival we invite the mighty and wise elephant headed God to our homes to bless us with his presence and partake of our hospitality. For me Ganesh Puja days usually starts around 5:30 AM. Cleaning up, and making what are known to be Ganeshas favourite foods kozhattai, chickpeas sundal and vadai, payasam. And as I was cooking this morning I wondered who had designated me as Chef to the Gods?! Quite an honour that… ‘Coz Ganesh Chathurthi is definitely a food centric festival with some sweets like kozhakattai (rice dumplings stuffed with jaggery, cocnut, sesame seeds) which are made only during this time of the year. This is also known as ‘modak’ and is supposed to be on of Ganesha’s favourite foods. Other favourites include sweets made with til, ladoos, certain types of fruits and ‘kheer’ made with sevai or even with rice.

So wish you a very Happy Ganesh Chathurthi and I will continue to enjoy playing Chef to the Gods, if only for a few days!

The Story – very healthy rasam

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I decided that I couldn’t take a step further, not a single step  without putting down the recipe for Pomegranate Rasam on this blog. We make it at home often and I got this recipe from my mother who got it from a sprightly 90 year old Ayurveda doctor who assured her that this was one of the secrets to his good health and longevity.

So its the same as making regular south indian rasam with just a slight twist –

Boil the toor dhal (quarter cup) with ‘hing’ and keep aside

Puree  1 and a half tomatoes and set aside

Puree and strain half a pomegranate to get the juice

lightly grind 1 spoon of peppercorn, 1 spoon of jeera and 5 – 6 cloves of garlic in the mixer

Fry the peppercorn, jeera…, mix along with mustard seeds, curry leaves and dried red chillies. To this add the boiled toor dhal, tomato puree, and a little bit of tamarind water (extracted from tamarind soaked in warm water). Finally add the pomegranate juice and bring to boil. Your Promegranate Rasam is ready!

Pomegranates are very good for the stomach and highly rich in iron as well. They have a huge number of health benefits apart from being very tasty.

Healthy Tip: Cut down on the tamarind, just  very little of it will add enough flavour and the pomegranate also adds to the tanginess of the rasam. This will keep the rasam healthy and tasty. 

 

 

Teppan Grill and Sushi Bar, Ulsoor

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