“Twist of India” a Pop-up restaurant @Yiamas The Experimental Space
Amongst the increase
in places serving modernized Indian cuisine, many of which tend to miss the
mark; and then comes Chef Harsh Shodhan from The Gourmet Kitchen and Studio,
who brings us a refreshingly delightful meal that is all about presenting
global cuisines with an underlying essence of India!
in places serving modernized Indian cuisine, many of which tend to miss the
mark; and then comes Chef Harsh Shodhan from The Gourmet Kitchen and Studio,
who brings us a refreshingly delightful meal that is all about presenting
global cuisines with an underlying essence of India!
In association with
Yiamas, Chef Sodhan is all set to host a weekend of the deliciousness as hinted
above, and a couple of us were lucky enough to have a preview of the meal!
Yiamas, Chef Sodhan is all set to host a weekend of the deliciousness as hinted
above, and a couple of us were lucky enough to have a preview of the meal!
What we had (one
may note that this is part of the menu that will be served, and not the whole
thing):
may note that this is part of the menu that will be served, and not the whole
thing):
Arrabiatta and Burrata Dosa
with a Sambar Reduction and Chutney Drizzle: The first course of our meal that followed the
masala soda was contrast on a plate and one of the dishes on it was the dosa! I
am someone who loves her dosa, specially when you have some delicious pav bhaji
and cheese accompanying it. And this is exactly what it was (if I may say
that), Italian Cheese and an Italian Tomato sauce that stuffed up my dosa!
Interesting and oh so good; I could have definintely done with another portion
of this, until…
with a Sambar Reduction and Chutney Drizzle: The first course of our meal that followed the
masala soda was contrast on a plate and one of the dishes on it was the dosa! I
am someone who loves her dosa, specially when you have some delicious pav bhaji
and cheese accompanying it. And this is exactly what it was (if I may say
that), Italian Cheese and an Italian Tomato sauce that stuffed up my dosa!
Interesting and oh so good; I could have definintely done with another portion
of this, until…
Caramelized Kanda Bhajji on a
Soft Taco Shell:
…untill I paid attention to the other side of my plate. Kanda Bhajji, we all
know of but when you caramelise the onions and add it on to a spinach based
taco shell with an aioli of sorts, trust me when I tell you, love happens!
Soft Taco Shell:
…untill I paid attention to the other side of my plate. Kanda Bhajji, we all
know of but when you caramelise the onions and add it on to a spinach based
taco shell with an aioli of sorts, trust me when I tell you, love happens!
Ribbon Salad with Gunpowder
Gremolata: Amongst the
most beautiful dishes I have ever seen, the ribbon salad was a pretty sight
indeed but it also turned out to be the least liked dish of the day for most of
us. Practically everything that could go wrong with a salad went wrong with
this one!
Gremolata: Amongst the
most beautiful dishes I have ever seen, the ribbon salad was a pretty sight
indeed but it also turned out to be the least liked dish of the day for most of
us. Practically everything that could go wrong with a salad went wrong with
this one!
Lemongrass Infused Mung Dal
Soup with Cracker and Chilli Butter: I have never been a fan of lemongrass and somehow, I
really doubt if I would ever enjoy the flavours of this very fragrant plant and
that was one of the reasons why I really could not relate to everyone gushing about
the soup and asking for second servings too; but I must say, I loved the
cracker and the chilli butter that accompanied the soup!
Soup with Cracker and Chilli Butter: I have never been a fan of lemongrass and somehow, I
really doubt if I would ever enjoy the flavours of this very fragrant plant and
that was one of the reasons why I really could not relate to everyone gushing about
the soup and asking for second servings too; but I must say, I loved the
cracker and the chilli butter that accompanied the soup!
Lasooni Fada Khichdi with Tuvar
Dal Reduction and Phool Makhana: My earliest memory of Fada ni khichdi is what my
masi would have at Swati Snacks what mumma used to make for paa when he was on his
healthy eating mode; when the fada would look like normal khichdi and very
boring. The sight of Chef Sodhan’s rendition of
the traditional fada ni khichdi not only had us drooling but was
thoroughly relished as well! All we took was a couple of minutes to clean it
out!
Dal Reduction and Phool Makhana: My earliest memory of Fada ni khichdi is what my
masi would have at Swati Snacks what mumma used to make for paa when he was on his
healthy eating mode; when the fada would look like normal khichdi and very
boring. The sight of Chef Sodhan’s rendition of
the traditional fada ni khichdi not only had us drooling but was
thoroughly relished as well! All we took was a couple of minutes to clean it
out!
Thandai Panna Cotta: What’s a meal like without any dessert? Our meal
ended with a Thandai Panna Cotta, a rich panna cotta with very, very subtle
thandai flavours!
ended with a Thandai Panna Cotta, a rich panna cotta with very, very subtle
thandai flavours!
And with this we
ended our meal!
ended our meal!
You too can go and
experience Chef Shodhan’s cooking and the fun we had eating his food, this
weekend.
experience Chef Shodhan’s cooking and the fun we had eating his food, this
weekend.
Details:
TWIST OF INDIA- a POP UP RESTAURANT
Concept of event: Pre Plated 6 Course Fusion Vegetarian Meal
Date: 6th and 7th August 2016 (registrations open on 20th July to
3rd August)
3rd August)
Time: 12:30PM, 8:00PM, 10:00PM.
Venue: YIAMAS, 1st Floor, Ambico Ice Factory, 10–12,
Cochin Street Ballard Estate, Mumbai – 01
Cochin Street Ballard Estate, Mumbai – 01
Contact: 9833467780 | BOOK ONLINE ON https://www.townscript.com/e/twistofindia
Price: Rs. 2500/per head + selections of wine, beer
& cocktails at actuals.
& cocktails at actuals.
