Wednesday, 8 March 2017

New Menu Introductions 2017 - Smoke House Deli

Twitter: @nkandhari     Facebook: Review Of Restaurants     Instagram: Review Of Restaurants 

It's a new year, it's a new menu.. lots of interesting flavors, textures and ingredients. It's not just food but also some interesting cocktails and infusions. Experiencing this menu was joyous yet a task and believe me when I say that for the sheer count of Nee dishes we tried on this lunch table specially curated for media. 

Without much ado, let's get started with as it's aptly called 'Starters' / 'Appetizers'. We had 4 of them on the table with each very distinct from the other. My pick of them all was the prawn fritters tossed in spiced mayo and the Kashmiri Chili and cottage cheese flatbread from the vegetarian menu.

Drinks flowed in with each course. To start was a concoction of whiskey, angostura and orange bitters, Cherry liquor and a dash of lime. 

The roasted corn soup arrived with a dollop of sour cream and drizzle of truffle oil. I missed the flavor of truffle oil, and the sour cream missed marring well with soup which was otherwise good in both taste and consistency. Salad was refreshing with an assortment of lettuce, tomato, boconcini and dressed in a pesto vinaigrette. Like always I've always enjoyed salads at SHD and this time was no different; unfortunately, don't have a picture to share.

Cocktails on the new menu are concocted from house infused liquors like rum and gin. I tried the SHD Collin contained gin infused with kaffir lime leaves, lime wedges and peel; SHD spiced Apple daiquiri was concocted with both rum and Apple juice infused with cloves, star anise and cinnamon and finally SHD Cosmo which was made with gin infused with dill leaves. 
SHD Spiced Apple Daiquiri
Coming back to food, I loved the slow roasted cauliflower and mascarpone risotto in comparison to its counterpart Black pepper crusted chicken risotto. The former opens up in flavors as you chew it and progress with eating this dish. Another one from the menu I really enjoyed was the potato gnocchi stirred in a 3 cheese sauce with roasted vegetables. 
As if this was not enough, next arrived the mains followed by dessert. For the mains, my top picks were the rosemary roast chicken which leads the way from an erstwhile menu signature I loved - half roast chicken and the perfectly pan grilled bhetki fish fillet, generously portioned with a crispy skin to crack through. One was a hearty portion of chicken, mashed potatoes, sautéed mushrooms with a poached egg drizzled with a jus flavored with rosemary while the other came served with a subtle jalapeño corn sauce creating just the required flavor profile. Between the chicken and the fish, it's just the need of the palate that can define the better one. 

The slow braised Belgian pork spare ribs lost out on 2 counts - the ribs could have been chunkier and fall off the bone and the bacon around the accompanying pork meat parcel should have been crispy. flavor wise, no misses here. 

Desserts were fantastic, be it the white chocolate cake with a lemon molten cake, prune crumble tart with dark chocolate mousse or milk cake dressed with toasted hazelnuts. They were rich, decadent, came with distinct flavor profiles. 

It was an enjoyable afternoon over good food from the kitchen of Chef Saurabh Arora and catching up with friends and I do look forward to getting back to Smoke House Deli for these new introductions and some classics; available at both their outlets in Bangalore - Lavelle road and Indiranagar. I urge you to do so too. An average meal for two will be Rs. 1500++; additional for cocktails.


Ground Floor, No. 52 & 53, Lavelle Road, Bangalore 560011
No. 1209, Ward No. 72, Hal IInd Stage, 100ft Road, Indiranagar, Bengaluru 560038
Phone Number: +91 80 4051 5151 

Note: This visit to Smoke House Deli was on invitation but the opinions expressed are solely mine and are absolutely unbiased nor influenced by the brand in any way.

Sunday, 5 March 2017

Made In Punjab - Extravagant Punjabi Fare

Twitter: @nkandhari     Facebook: Review Of Restaurants     Instagram: Review Of Restaurants 

Coming from the celebrated family of Kalra's the launch of Made In Punjab was much awaited and when it did it was with all pomp and show in true Punjabi ishtyle. Invited to experience the offerings from their menu, a friend and I headed one evening for some hearty Punjabi fare.

We started off with the legacy tandoori champ which were succulent lamb chops in a special house mix of spices. The evening surely did kick start on a really high note. Soon giving us company on our table was 'Bhatti  Ka Murgh' which was perfectly spiced tender chicken leg.

Appetizers continued to flow in with a melt in mouth 'Paneer Barrel Tikka' which as the name goes resembled barrels with an in between filling of spinach and cheese. Not usually a fan of mushrooms, the restaurant staff did insist we try 'Jau Mushroom Chakli' and it sure did have us asking for more. It was deep fried parcel with a filling of barley, minced mushrooms mildly seasoned and came served with a mustard-garlic chutney.

Punjabi evenings are never sober and hence the liver got it its fair share of job to perform. We had some interesting cocktail concoctions which had fancy Punjabi naming conventions. In order of preference I loved the 'Nayaa Zamana' which was MIP's take on the classic 'Old Fashioned' cocktail which concocted with a base of bourbon whiskey, caramel, citrus and apple. This was closely followed by 'Nashili Chai' a concoction of various white liquor and in house tea infusion.
Nayaa Zamaana
Nashili Chai
Heading to our next course 'Main Course' I had to have the much talked and heard about 'Nalli HardKaur'. It was a visually pleasing sight and even more enjoyable to eat; all the way through the last morsel of the intense lamb shank and finally sweep clean the plate to not leave a drop of the silken curry. The meat was cooked to fall of the bone consistency and exuded intense flavors.

I can go on about 'Nalli HardKaur' but let's move on to 'Luxury BC'. Let's cut the thinking, this is the luxury butter chicken; succulent chicken chunks in an ultra rich and delicious gravy. Both the dishes were best enjoyed with the traditional Punjabi breads like butter naan, paratha, tandoori roti and likes.

Finishing with a dessert, we tried the dates Rasmalai. The dates added a nice flavor to this dessert but for me this dessert lost out on the texture for it was too spongy unlike the traditional rasmalai which usually just melt in mouth. As I said, "this did not work for my palate but my dining companion relished this dessert."

An average meal for 2 at MIP will cost around Rs. 2000 ++ inclusive of food and a beverage each. I know I'm going back here often for delicious Punjabi fare and kick-ass cocktails. The menu is vast with some extravagant offerings and apart from repeats I look forward to trying more off their menu.

Address: Made In Punjab, UB City, Bengaluru - 560103
Phone Number: +91 81309 55899

Note: This visit to Made In Punjab was on invitation but the opinions expressed are solely mine and are absolutely unbiased nor influenced by the brand in any way.