Tawa Masala Pomfret Recipe

Ramzan or Ramadan is a month of piety and purity. While the fasting cleanses the body and soul, Iftar is definitely a time for connecting with friends and family and sharing a warm meal. Today we share this fantastic recipe of Tawa Masala Pomfret from Courtyard Downtown, Gurugram's contemporary yet modish restaurant - Downtown Kitchen.

The restaurant showcases cuisine cooked home – style specially crafted by Chef Saroj who literally threw open a challenge for his staff to get recipes from their own homes, ranging from vegetarian dishes like Kathal ke Kebab, Soya Chaap to Non vegetarian delicacies like Tandoori Murgh, Tawa Masala Pomfred, Nalli ki Nahari and much more. So here is the first in a series of recipes we will share:

Tawa Masala Pomfret

Priced at: - 895 INR

Recipe:-

Ingredients:                                             Quantity:

Silver Pomfret                                            2 small(500gm)

Lemon wedges                                           4

Ginger garlic paste                                     1 tbsp

Cumin powder                                            1/2 tsp

Chilli powder                                              1/2 tsp

Coriander powder                                        1/2 tsp

Turmeric powder                                         1/4 tsp

Salt                                                               to taste

Garam Masala

Onion

Tomatoes

 Method:-

·            Marinate the Pomfret with ginger garlic paste & other above spices.

·            Cook the Pomfret on Tawa.

·            Meanwhile make gravy with onion, tomato & other Indian spices.

·            Place the gravy on the top of cooked of Pomfret.

·            Garnish with lemon & spiced onions.

Thai Pavilion Courts Ladies with a Tantalising Luncheon

My first ever Thai meal was at the Thai Pavilion, at The President, Mumbai back in 1995. It was a new taste that time, so fascinating and bewitching, that the memory of the meal is still fresh on my mindscape. Over the years, India has opened up to many Thai food experiences but Thai Pavilion has its own expertise in the arena.

Detail, balance and variety – a known dictum of the Thai Cuisine come to life at the Thai Pavilion, where intricacy, textures, hues and aromas are as paramount as the final zing and zest of their choicest creations.  The Thai Pavilion at Vivanta by Taj, Gurgaon lives up to the wonderful legacy, offering stellar food and service.

Paying utmost attention to detail, prolific Master Chef Prajuab Shoosridam imbibes the lightly prepared dishes with strong aromatic components as the legacy of being a culinary destination for food connoisseurs and gourmands from across the world is carried forward.  

The restaurant offers a delectable menu that is rooted in the re-discovery of the royal dining experience from the imperial cities of Thailand. The elements of sourness, saltiness, bitterness and sweetness, so important in Thai food, have been married together with the perfect blend of spices at this restaurant which known to serve the best of Siam on your plate.

Ladies have it even better at Thai Pavilion with a scrumptious offer in the form of a 'Ladies Luncheon menu' from Mondays to Fridays. Now ladies can have a fantastic 4 course Thai lunch at a stunningly affordable price of Rs 1250/+ taxes per person. 

I sampled it recently and it turned out to be a superb meal with all the myriad elements of Thai meal in a neat package deal. We started with a refreshing lemon grass infused welcome drink with prawn and pumpkin crisps. For appetisers you can have stir-fried chicken with cashew nut or a tantalising raw papaya salad. There is also a choice of #Chicken cooked in #pandanus leaf. Vegetarians can have the corn cakes flavoured with red chilli paste. This was followed by a tangy coriander soup with chicken or vegetables and fresh herbs.

For the main we had crispy fried John Dory with a piquant sauce and Thai Green Curry with chicken and jasmine rice.

The perfectly portioned and pre plated platters ensure prompt service. Now you can plan your kitty parties here and give them a definite upgrade.

The dessert was the ethereal Tub Tim Grob that takes water chestnuts to a new level. Sticky rice pudding with fresh mango is another delight.

The service is warm and welcoming and the ambience is something that cannot be replicated by newbies in the business. Taj hotels that have had a legacy of introducing Indian palates to ever new cuisines over the years, live up to the heritage yet again, in this gem of a restaurant.

Thai Pavilion is the proud winner of the “Best Thai (Fine Dining) in Gurgaon” award at the Times Food & Nightlife Awards 2015 to 2017. Ladies, this luncheon is up for grabs. Do drop in, the sooner the better!

Imly - Chaat with Chutzpah

When you live in Delhi, you take your chaat for granted. Every neighbourhood market offers a half decent golgappa walla. When we visit chaat shops is when we throw any apprehensions of hygiene out of our mind. Most Indians, after all have a sturdy immune system having been exposed to street food from a young age. However with time people prefer sitting in a fine air conditioned environment  and yes our aqua-guarded systems may not exactly take well to spurious water anymore but the age old palate is the same. We like our food with all the tang, the spices, the chutneys and the hari mirch, the teekha and the meetha.

That is when spaces such as Imly move in. It is tongue tickling and tantalising. Street food gets sassy at Imly. The interiors bring together the colours of typical small town Indian streets, reminiscent of scenes what with its dyed multi-coloured dupattas drying in one corner and the colourful bangles being sold nearby. Linoleum flooring the colour of kites and antique but inexpensive furniture we inherited from grandparents. There is a nice al fresco area with water spray cooler. Mismatched crockery, ferris wheels of childhood fairs, shikanji in banta bottles and chatkhare wali chaat. No wonder one of my loveliest childhood memories is plucking raw green imly from a tree in school and slurping away back home. So crazy were we that we even bit into the pretty fern like, symmetrical imly leaves-which are equally sour-the days on which we couldn't find imly hanging low enough. This is nostalgia galore, served in a clean, hygienic environment.

I ventured into the latest Imly outlet at One Horizon Centre, Gurgaon predictably on a Tuesday as otherwise I am quite the carnivore. The place had a buzz about it and the staff looked genuinely happy and cheerful. The Manager Vikas greeted me all suited booted and had the attitude of a manager in a typical 5-star hotel, rarely found in standalone restaurants sadly. He took a good appraisal of my taste preference and then gave some of his suggestions and we settled upon the menu. Thankfully the menu is not too exhaustive and sticks to what they are good at. A limited but good menu also ensures the produce will be fresh and perfected. It is better to serve 30 stellar dishes than 100 dishes on a menu that leave you baffled and confused, making you end up with wrong choices. The dishes are also quite reasonably priced.

I started with a Kokum Shikanji and my companion with Plain Shikanji. Kokum was any day better. Then we started with Dahi Golgappa that came in an orange ferris wheel. So

the right note was set. Their Palak Patta Chaat is much touted but again the manager Vikas took pains to ensure I had a change of taste and sent Mushroom Malai Tikki first followed by the chaat. Mushroom Malai Tikki is a unique dish that is creamy, mushroomy and cheesy at the same time and yet has the crispiness of tikki on the outside. Palak patta chaat next was of course one of the best I have had anywhere with crisp and crunchy spinach leaves ensconced in yoghurt and a melange of chutneys and pomegranates.

Next we tried the Cheese Burst Dosa which otherwise I would never order on my own. I am not a big fan of unnecessary fusion but it was highly recommended. But it worked. Either they have altered the dosa batter in some way as it somehow tastes as if it was meant for cheese all along! So delicious is each biteful that you actually don't need any sambhar or chutney with it.

 

Next we sampled the Schezwan Vada Pao, emboldened by the previous positive experience. Again the Vada Pao was true to its Mumbai sensibilities but it had an added zing of Schezwan sauce. A good blend of taste. Although their Main Course platters such as Gatta Curry and Mushroom Chettinad are also popular, I could not have more as we were full. Will keep those for some other occasion.

The other reason was that I had seen some interesting desserts on the menu. We tried the Rasmalai Tiramisu which was average as I am a fan of good old conventional tiramisu and an assortment of kulfi. I have always loved Rose Kulfi and theirs was nice. However Jamun Kulfi was interesting too, more like a sorbet and with natural Jamun pulp (albeit frozen I guess) and less milky, it was a welcome and healthier option. However for the indulgent sweet tooth, there is of course the Jalebi Kulfi, a brilliant innovation. It has chunks of jalebi in the kulfi, reminding you of the age -old milk and jalebi combination so popular in winters. As we were winding up, the Manager stealthily brought in a Jalebi with Rabdi platter. Shaped like a starfish, the platter is totally appealing and irresistible. The Jalebi is more yellow than red and piped in round concentric circles rather than the criss cross of normal jalebis. There was a sublime beauty to the dish that the aesthete in me loved. I had a bite and it was crisp and juicy. Perfect end to a really imlycious meal. Imly is here to stay.

Apple, the Original Health Fruit for Life

 Washington Apple Commission unveils the Washington Apple Cook Book in India

On the occasion of world health day, Washington Apple Commission (WAC) launched the Washington Apple Cook Book in association with Grehlakshmi magazine in New Delhi recently. The book highlights the health benefits of Washington apples with an array of unique apple recipes from various celebrity chefs & home chefs. It also emphasizes on why the #OriginalHealthFruit should be a part of your daily lifestyle. The launch was graced by Mr. John Slette, Senior Attaché for Agricultural Affairs, US Embassy, New Delhi, Ms. Rebecca Lyons, International Marketing Director, WAC, Mr. Keith Sunderlal, India Representative, WAC, Ms Vandana Verma, Executive Editor of Grehlakshmi magazine, Dr. H.K Chopra, Renowned Cardiologist along with Celebrity Chef Sabyasachi Gorai. 

 The launch event witnessed an exciting cooking competition to showcase the versatility and usage of apples in various dishes. It brought together 10 chefs who presented plated Washington apple recipes. Out of these, 4 best finalists were chosen to participate in the mystery cookery box challenge. This challenge involved creating an innovative Washington apple dish with mystery ingredients. Chef Ritu Aggarwal presented Cold Washington Apple Pizza and bagged the winner title.

 Commenting at the launch, Mr. Keith Sunderlal, India Representative, WAC, said, "We are happy to collaborate with Grehlakshmi to launch the Washington Apple Cook Book. The book is a synonym to good health & wellbeing clubbed with some unique recipes that can add a dash of magic to one's kitchen. It not only showcases several health benefits of Washington apples but also includes on how they play an important role in our daily diet. We are certain that the launch will help us strike the right chord with a larger set of audience in India. We would like to congratulate the winner for innovative recipe using Washington Apples. Clearly, the participants have taken the competition to another level by their outstanding performance."

 Celebrity Chef Sabyasachi Gorai added, "An apple is a storehouse of nutrition and with that comes good health. I use Washington apples in salads, finely chopped or grated in yogurt, shakes, smoothies or breakfast cereal along with some nuts. Washington apples have their own natural sugar so there is no need for additional sugar, making the meal deliciously healthy. Other ways to enjoy Washington apples is to add them in sweet and savories and what excites my palate are those heavenly crumbles, pies and bakes using sumptuous apples."

 Mr. Manish Verma, Director, Grehlakshmi magazine added, "We are very pleased that Washington Apples have partnered with us to communicate the power and benefits of the #OriginalHealthFruit. With our massive reach across India, we believe our women readers, will instantly connect with the book and inculcate the habit of consuming apples for a fitter family. The Washington Apple Cook Book would be available across print and digital medium that can be bought and read on a click of a button."

 The next time you feel like munching something, walk past the chips and colas and head straight for sweeter, juicier, crunchier, tastier Washington apple. You deserve to live fit and longer, yes?

The Washington Apple Commission is an industry initiated self-governing body made up of apple growers and packers from Washington. The Commission is responsible for product promotion, advertising and development of international markets of Washington Apples. The Commission coordinates an international marketing program consisting of trade and consumer promotion, public relations and advertising to promote and expand world-wide demand for Washington Apples.

 The SCS Group is an agribusiness consulting firm based in Gurgaon, specializing in marketing, international trade and communications strategy related to food, beverage and agricultural products. The firm has an intimate understanding of the evolving tastes and purchasing patterns of premium foods by the Indian consumer as their disposable incomes grow and they integrate into the global economy. The SCS Group represents the Washington Apple Commission in India.

So, what are you waiting for? Go grab your copy today and have some fun with Washington Apples!

A Kashmiri Interlude at Khyen Chyen

Kashmiri cuisine is one of the most delicate and accomplished cuisines one can try. It has a richness and unique interplay of subtle textures and flavours. A predominantly non vegetarian cuisine, with emphasis on lamb, this cuisine also uses distinct flavours of saunf(fennel) and saunth(dry ginger). Due to the weather, many vegetables that we are used to were not available there, and the cuisine relies heavily on local ingredients such as Kashmiri red chillies, haak, lotus stem, knol khol, turnips and few spices such as whole clove, cinnamon etc. Everything is cooked mostly in mustard oil. Kashmiri cuisine indeed uses limited ingredients into a high art of ingenuity and delicacy.

Further Kashmiri cuisine can be divided into two styles: Kashmiri Muslim cuisine focussing on Wazwan and the Kashmiri Pandit cuisine. It was to sample the former that I ventured into Khyen Chyen at Cross Point Mall recently. Believe me I had gone with reasonable expectations. I have been disappointed by many so called Kashmiri restaurants in places such as Hauz Khas earlier, so I went in an adventurous mood.

The alluring facade of the restaurant in Cross Point Mall, ground floor, right across Galleria is rather inviting. It is understated, yet intriguing. Enter the restaurant and vibrant and melodious Kashmiri music fills the air with pleasant initiation. The exposed brick work walls, wooden trellis work, hanging lamps and copper tableware build an earthy aura of a faraway land. 'Khyen Chyen' in Kashmiri means 'Khana Peena' alluding to the popular Kashmiri greeting wherein when you meet someone especially a lady such as an aunt or mother, she would ask you if you have had food first. The name itself shows what prominence food has in a Kashmiri's life.

Delicate aromas waft from the kitchen and without much further ado we dive into the menu. It is quite an elaborate menu. I have never seen so many Kashmiri dishes listed on a single menu before this. Restauranteur Nasir Andrabi who is there to help us select personally, is someone who is passionate about showcasing Kashmiri culture to his guests. He has a team of 14 chefs/cooks from Kashmir and they do not believe in compromising on the food quality in any way. Everything is done the traditional way, no matter how laborious or painstaking it may seem. Kashmiri cuisine is of course a lot about getting the right cuts of meat, pounding meat for hours by hand with mustard oil to get that perfect quality of mince and playing around with 3-4 ingredients to achieve that perfect balance. There is no onion or garlic used in this food, so the focus remains on the meat, not the masalas. If at all, Kashmiri onions called praan are used. Khyen Chyen procures most of its ingredients directly from Kashmir, and thus the authenticity of taste. 

We are two of us so we go for a selection of the best and the most popular dishes which would normally be served in a wazwan. Nasir tells me that they serve wazwan to a minimum of four people on a huge Tarami, which is like a community eating and has to be shared by 4 or 8 people. There can be upto 56 courses in that feast. Meanwhile a steward assigned to our table comes with the traditional Kashmiri Tash Naer, a copper 'surahi' with a basin, to wash our hands with hot water. The mood is set for a memorable meal. After all Kashmiri food is best eaten with your hands.

Tabak Maaz

We start with Tabak Maaz and Kashmiri Seekh Kebab. We debate for a while between what is better Kabargaah or Tabak Maaz, Nasir convinces us to go for Tabak Maaz, also explaining the difference very well. The Tabak Maaz is indeed spectacular, crisp and brown on the outside and tender inside. The seekh kebab too is good, which we savour with an assortment of three chutneys- radish, onion and mint chutney. There is a lovely pickle of carrot, radish and turnips with a predominant ajwain flavour that provides the perfect relish.

Perfect Goshtaba

(LtoR) Marchwangan Korma, RoganJosh, Methi Maaz and Rice

In a wazwan the main course always starts with Methi Maaz, small bites of almost minced meat with fenugreek. We pour it over our steaming hot rice and choose to eat with our hands, which is the best way to eat this food. Next comes the Marchwangan Korma, a fiery red curry with large pieces of mutton. Then there is the inevitable Rogan Josh which is surprisingly not red in colour. Nasir explains that this is how a rogan josh is cooked. There is no 'ratanjot' used as many recipes would have us believe. I can see a predominant use of turmeric. There is cockscomb that is used, that gives it a special aroma and colour, but it is neither red, not oily. The mutton is so tender, I could write an ode to it. Undoubtedly their best dish.

Rogan Josh

Further we get a stunning bowl of a kofta in yellow curry called the Lahaabdar Kofta, followed by the famous Gushtaba in mild white yakhni. The meat as one can see is plump and almost bounces back when you press it. That is the true test of a good Rista and Gushtaba, Nasir says. How it is minced or pounded makes all the difference to the texture. The best part is that although on the whole the meal is pretty sumptuous, each one of the dishes individually is light. There is almost no oil floating on top. In that regard, Nasir again describes that the Muslim Kashmiri food is less likely to be oily as compared to Kashmiri Pandit food. There is an equally elaborate vegetarian part of the menu, however on this visit we did not try any. Maybe next time.

Phirni

Service throughout is very courteous and timely. The staff is well spoken and well informed. It is a heartwarming meal that can literally dispel all your worries and envelop you in a cosy sense of well being. Just when you think you can't have anything more, there is the tantalising temptation of a perfectly set phirni, a semolina and milk dessert with the delicate crunch of poppy seeds on top. The #beautiful #samovar from which #fragrant #kehwa is served at khyenchyen is also a mini engineering marvel with an inbuilt coal reservoir. Nasir Andrabi who is committed to keeping Kashmiri traditions alive, shows us how it functions. Part of the charm of the meal was his personal touch in everything and the zeal to share all about #kashmiricuisine and #culture with us! 

It is not a meal but a meal experience. He told us at length about what Wazwan is and showed all the interesting paraphernalia and equipment that goes with it such as tarami, kashmiri knives and special hammer shaped mortar and pestle. The kehwa is finally poured into elegant cups with chinar leaf shaped saucers! Nasir tells us that kehwa acts as an appetiser if had before a meal, and as a digestive after a meal. It is indeed a fine cup of kehwa. You take a sip and feel all that is heavy and daunting, floating away into thin air. Then all I need is a Shikara and Shammi Kapoor!