Gourmet Passport Anniversary Party at Jonathan's Kitchen

Gourmet Passport, the fine dining App recently completed it's first year in Hyderabad. The First Anniversary celebrations happened with Mr. Rocky Mohan, Founder & Mentor, Gourmet Passport visiting Hyderabad and engaging with the different audiences connected with the popular App. The celebratory party to connect with the top food bloggers and writers of Hyderabad and also some consumers of Gourmet Passport, was held at Jonathan's Kitchen, Gachibowli.

Jonathan's Kitchen is an obvious choice when it comes to restaurants serving global cuisine and eclectic cocktails and appetisers in the Financial District area, where the young corporate crowd likes to hang out after a busy day at work. The very vibe of the place is relaxing and fun, helping you unwind and chill out. Raashid Ali, the CEO & Founder of Jonathan's Kitchen is known for his gracious parties and getting an invite to his food tasting sessions is always a privilege. Chef Vijay Bhasker Reddy, who has worked with the likes of Michel Roux, a three star Michelin Chef in the past and won the Times Best Chef of the Year Award 2018, is hugely talented and committed to his craft. No wonder, Jonathan's Kitchen has been one of the most popular restaurants on Gourmet Passport too.

Jonathan's Kitchen team was excited to host the ultimate gourmet, Rocky Mohan and his specially chosen guests. They came up with a stellar menu, that pretty much sums up the international accent of the restaurant, and maybe going a few steps ahead. The guests included acclaimed food bloggers of the city such as Mamatha Mallipudi (@LaGrandiosa), Sankalp Vishnu, who needs no introduction, Ashis Nayak (@Fooddrifter), Karthik Gandhi (@Gastrohogger), Mohd. Zubair Ali (@Hyderabad Food Diaries), Supriya Bedi Sikka(@PalateTales) Aarti David (@WhatsUpHyderabad), Shagun Seagan (@EatTripClick), Sanchay Gumidelli (@Hyderabad Food Explorer) amongst others. Noted restauranteurs and food pioneers Jagan Mohan and Ravikanth Reddy were also seen at the do. The event was also attended by Aslam Gafoor, Head, Luxury Dining, Dineout India and Chandni Anzar, National Events Curator, Gourmet Passport. The GP Consumers  and contest winners included Disha Khurmi and Rajeev Reddy with their friends and family.

The cocktails began at Komatose, the adjacent watering hole, that pretty much has the names of drinking stalwarts of Hyderabad etched on it's bar counter! The specially curated cocktails included the refreshing Pink Gin Prosecco (Bombay Saphire, lemonade topped with Prosecco) to the risqué Lust( Chili Infused Vodka, strawberry puree and lime cordial). The pass around starters were some of the best one could have: Asparagus Fritta, Hollandaise; Pistachio Crusted baked Brie, Walnut Relish; Beer Battered Calamari Rings, Curry Leaf Herb Crusted Prawns, Tamarind Chilli Reduction to Salmon Gravlax, Sour Cream. With some rocking live music that eased your senses, the evening was all set for fun and socialising.

The dinner table set in the PDR of Jonathan's Kitchen was a sight to behold, with fresh red roses and sparkling glassware. The unusual winding table gives an informal feel. Almost each course had ample choices, starting with Butternut Squash for vegetarians and Ministrone Ala Gamberi. I had the Butternut Squash as in summers I prefer vegetarian and it was velvety and delicious with perfect consistency.  For the salads, there was a choice between Heirloom Tomato Burrata with Arugula, Pinenuts and Basil Pesto or Kale with three types of Melon, Apricot, Grilled Fig, Goat Cheese & lemon Foam.

The mains were actually very difficult to select from, as everything looked so appetising. A Spinach & Cheese Ravioli or Gucchi Risotto for veg. Tough choice indeed. The non veg had more of a dilemma: Chateaubriand, a JK speciality with Wilted Spinach, Marinated Gucchi and Horseradish Béarnaise; Jambalaya with Fried Chorizo; Sous Vide Salmon with Squash Spaghetti and Lemon Brown Butter or Curried Lamb Shanks with Quinoa Peanut Pulao and Garlic Potato Puree. The kind of mains I would like to go and try separately on different occasions but I stuck with Lamb Shanks. Frankly I am very choosy about my lamb and I have it in very reliable and no-fail places. So Jonathan's Kitchen is definitely one place where I like to experiment as Chef Vijay Bhaskar's food has never disappointed me. They were perfect, lamb literally falling off the bones, with a rich aromatic sauce and Quinoa & Peanut giving great contrast of texture, all to be downed with soft potato mash.

There was no space left for dessert and I kinda missed that course as I was whisked away by a friend to sing at the bar next door. It was a night of jubilation for us and I was in the mood to sing! That is the best part about Jonathan's Kitchen. It can be as formal or casual as you want it to be. But I heard good things about the Alphonso Sorbet and Old Monk Infused Gelato (how thoughtfully created! These are the touches that set apart a great restaurant and chef from an ordinary one).

Now with a Jonathan's Kitchen in Indore and more coming up in Hyderabad, one is glad that there are restaurants, restauranteurs and chefs who experiment boldly, research extensively and serve with utter pride in their product and  genuine warmth. The F&B fraternity needs to laud the spirit of enterprise and the ethos of those who go that extra mile, away from humdrum Biryani, Kebab & Chicken 65 menus in Hyderabad. Just the kind of restaurants we are constantly looking out for, to be listed on Gourmet Passport.

Pics credit: Vishal Kumar Sharma

Dine With Rocky at Aish, The Park, Hyderabad

Where fine dining Apps go, Gourmet Passport has it's own niche and exclusivity. Gourmet Passport, with its partnership with only the best restaurants and hassle free, singular offers has very rapidly won the hearts of consumers. Now with consolidation across 9 cities, Gourmet Passport enters the next phase of hosting and curating special dining experiences for its users. 

Fine dining is an art that is otherwise diminishing, what with the advent of fast foods and QSRs. At the other end of the spectrum, there is renewed interest in slow food, the way our forefathers ate. Food that was cooked with care and patience, foraging the best of local ingredients and giving deliberate thought to each dish. Perhaps that was the secret of their health and well being.

Fine Dining is much more than having a meal. It is about taking out ample time to revel in good company, conversations and cuisine and to savour it to the fullest. Gourmet Passport is committed to carrying on this tradition of fine dining with aplomb, with a connoisseur like Rocky Mohan himself at the helm of affairs. 'Dine With Rocky' have been very popular events in Delhi for a long time. They later travelled to Mumbai and Bengaluru. Hyderabad had it's first 'Dine With Rocky' event recently at the exquisite restaurant, Aish, The Park.

Dine With Rocky is an exclusive evening in an intimate setting with the most prestigious local luminaries personally invited by Rocky Mohan to share his table, while showcasing the host venue's culinary expertise. The Dine With Rocky at Aish featured a 10 Course menu curated by Chef Thimma Reddy and personally approved by Rocky Mohan. The menu was a tribute to the inclusive culture of Hyderabad with some modern elements added.

The gourmet dinner was attended by Jayesh Ranjan, IT Secretary Telangana State, Vivek Verma, Chief Strategy Officer and Head Retail, Srinivasa Farms; Ekta Verma, Ted Ex; Chef Chalapathi Rao, Founder and Restauranteur, Simply South; Chef Shankar, Renowned Chef, Partner Fusion 9 group; Sampath Rao Tummala, Managing Director and Restauranteur, The Spicy Venue; Shashi Rao, TRS General Secretary & Entrepreneur; Aslam Gafoor, Head Luxury Dining, Dineout India; Vijay Marur; Mohammed Habib, from Royal Family of Paigah; Raunaq Yar Khan and Suryaveer Singh, Wine Sommelier, Executive Director of Trance Hotels and Malliha Fatima from Wow Magazine.

There was an exclusive tasting & appreciation session of the Chivas Regal's15-year-old XV by their brand ambassador Mr. Declan Mccrossan. Chivas Regal 15-year-old XV is a blended whiskey, luxuriously fruity and sweet thanks to careful cask selection, including some whiskey that has been finished in Grande Champagne Cognac casks. 

Aish, inspired by the lifestyle of the Nizams of Hyderabad, is genteel fine-dining, personified. It is not just a restaurant, but a piece of art, design by none other than Tarun Tahiliani. The menu featured the best of Hyderabadi cuisine along with subtle variations and Andhra influences. Nannari, an extract from the woody and aromatic roots of sarsaparilla with lime and organic honey was the perfect refreshing drink to start with. This was followed by a robust Gosht ka Marag for non-vegetarians and Matar our Nariyal ka Shorba for vegetarians. 

Then a platter with an overturned cocktail glass arrived. Lift the glass and a delicious smokey aroma greeted your senses, this was Smoked Gosht Shikampur Kebab and Smoked Gajar ki Shikampur Kebab served with saffron and mint mascarpone. The next course was Chippe ke Jhinge for non-veg and Chippe ke Khumb, Chippe being a stone platter on which these are cooked. This was a personal favourite, the succulent prawns served with fenugreek sev.

Everyone needed a break now and it came in the form of an eye-catching and tantalising Kala Jamun & Black Salt Sorbet, one of the best sorbets I have had( and you've got to grant me, I am a bit of an authority on tangy sorbets!).

In the pious month of Ramzaan, no dinner in Hyderabad is complete without Haleem, so the next course was Gosht Haleem. Here for many, the vegetarian Jackfruit Haleem turned out even better than the non veg Gosht Haleem which was perfect too.

For the piece de resistance, another beautiful platter appeared with a unique symphony of a vibrant Bekti Lal Mirch with Amchoori Bhindi, Baghara Palamur Quinoa and Chicken Sufiyani Pulao, which is a mild and aromatic affair totally devoid of chilli. Together the dishes created a beautiful balance of colour, texture and flavour. For vegetarians, instead of the Bekti, there was Lal Mirch ki Pasinde.

The dessert was again a platter of mini bites of Hyderabadi Baked Fig and Jaggery Ice Cream, Sesame Seed Snap; a Dark Chocolate Jouzi Cake, an old Aish speciality and Alphonso Creme Chantilly, a platter fit for the Nizam. 

To end the decadent meal, there was Irani Chai served in quaint roadside eatery holders with Badam Akhrot & Ginger Cookies. The Paan Chocolate Truffles came disguised on a delicate mogra stem with the flowers still intact. This presentation just blew me away. The romance of fine dining was all there amidst warm banter and Rocky Mohan's infectious joie de vivre. Kudos to The Park Hyderabad team for curating an impeccable evening for esteemed Gourmet Passport guests.

Pics credit: Vishal Kumar Sharma