End your day with Peroni on the rocks

Peroni2In the summer, all that comes to our mind is a pint of chilled beer. Yes, we are talking about the event, which Kitchen Pops was invited to—Aperitivio evening by Peroni Nastro Azzuro. The event took place at The Palladium Hotel in Mumbai. We bumped into some hot and happening celebrities quenching their thirst with lip smacking cocktails that were served with the beer. Yes, we got lucky with the cranberry one. It was a hot drink and was over before it even began. There was a lot on the menu with bite size platters strolling around.

We met Terence Lewis, the man behind Lagaan—an Oscar nominated film. He has choreographed dozens of Bollywood films and television reality shows, but still humble. Kitchen Pops was curious about what he loves with his beer, and he loves masala peanuts. Indeed, a healthy choice. Unlike supermodel-actor Kushaal Punjabi, who prefers fries and burgers with his beer! We met our favorite singer, Shibani Kashyap from the yesteryears hit song, ‘Sajna AAA Bhi Ja’. She has a unique taste, fancies her beer with sushi.

 Cranberry Vodka-Beer Drink

Cranberry Beer Cocktail

Cranberry Beer Cocktail

Ingredients

  • Absolut Vodka
  • Tropicana Cranberry
  • Peroni Nastro Azzuro

Method

  • Add 30 ml Vodka
  • Add 30 ml Cranberry juice
  • Top it up with Peroni Nastro Azzuro

Kitchen Pops skipped a heartbeat when it stumbled upon R. Madhavan; we’re not surprised he loves his beer with a good company. Our favorite designer Rocky-S loves beer accompanied with cheese chilly toast. Mr Best Potential Abhinav Shukla in Gladrags Mr India Contest 2004 is a health freak and prefers his beer occasionally with salted peanuts. We were delighted to meet the director of the Kohinoor Tele Video Group who loves his beer with chicken tandoori. Last, but not the least, we met a 60-years-old ex air hostess, Zareen enjoying at the event to the fullest and favours her beer with good music.

Happy Cooking!

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Feeling Romantic? Visit 212 Cafe for your next date!

Chef Vishal Kothawale2212 Cafe is located in a posh high end mall at Kurla, surrounded by well known pubs and restaurants. Kitchen Pops loved the interiors of 212 Café—simple and chic with an extended patio outside. A perfect place for a romantic date. Lightings are dim with soft music. The add on factor is that the waiters are friendly and helpful. We were not surprised with the efficiency each servers delivered. Kitchen Pops also had a glimpse of their kitchen and we must say it’s spic and span. 

Cream of Spinach Soup

Cream of Spinach Soup

We started with Cream of Spinach soup; a subtle hint of herb flavors was oozing out from the soup. The soup was served with a thin crust of garlic bread. It was the soup of the day!

We tried few selected cocktails and a mocktail from the menu. Deadly Daiquiris was genuinely deadly. Just like margarita has salt on the tip of the glass rim, similarly, Deadly Daiquiris was covered with sugar. The drink had all the three elements, salt, sweet and sour. A taste you can relate to a strawberry sugar candy floss. We also tried All Night LIT, an amalgamation of 7 toxic liquors that will blow your mind. To make the drink on the sweet and sour flavor, they make their own house mix. In mocktails, we tried the Melon Fizzy, a minty flavoured drink, which had chunks of melons in it. A must have thirst-quencher during the summer. 

House Style Ceaser's Salad

House Style Ceaser’s Salad

We wanted to try something that’s healthy, and Watermelon & Goat Cheese Stack is one of the finest salads we had. The best part was that it was not a guilty pleasure and still tasted delicious. The second option in salads, we tried their House Style Ceaser’s Salad with tandoor cooked prawns; a treat for your palate. You can also try their vegetarian option with BBQ cottage cheese. 

In starters, we tried their Cajun Baby Potato and Gambas Caliente. If you really want to try new flavors, these dishes are must try. Cajun Baby Potato is a vegetarian dish, which is well spiced with citrus and cracked pepper glaze. And for non-vegetarians, Gambas Caliente, a pan tossed shrimp with spicy garlic and paprika glaze is served with breads. 

If you’re a pizza lover, then you must try their thin crust Spicy House Special, a vegetarian option with onion, capsicum, mushroom, American corn, jalapeno and chili. And for non-vegetarians, Barbeque Chicken is a must have. It’s a beautiful amalgamation of flavors of sweet & spicy sauce served with white onion, green peppers and fresh grounded pepper. For burgers, we tried the Shroom Burger and The Mediterranean. A must have for vegetarians, as it’s crispy and tasty. 

Shroom burger and the mediterranean

Shroom burger and the mediterranean

In main course, we tried their Risotto AI Funghi and Fusilli Al Pesto. The classic mushroom risotto with Parmesan and basil drizzle is a good meal on its own. Whereas, Fusilli Al Pesto, is a fusion of roasted red peppers, garlic, basil with Parmesan cheese sauce. This dish can be served with add-ons of chicken or prawns. Although, Kitchen Pops recommends their 212 Roast Chicken, a delightful treat for your palate. And the best part is the flavors will remain the same along with garlic mash, except the vegetables served is based on the veggies of the day. 

chocolate caramel cheese cake

chocolate caramel cheese cake

Last, but not the least, we present you with some of their delectable desserts from 212 Café. We suggest you don’t miss out anything on the menu, when it comes to dessert. Kitchen Pops highly recommends their Chocolate Caramel Cake, which has a biscuit base with mousse on top of it followed by a caramel layer with oreo and chocolate crush and caramel sauce with chocolate sauce. The next dish we tried was Tiramisu, an Eggless dessert served with chocolate sand. 

Kitchen Pops recommends:

  • Vegetarian Shroom Burger
  • 212 Roast Chiciken
  • Deadly Daiquiris Cocktail
  • House Style Ceaser’s Salad
  • Chocolate Caramel Cake 

We highly recommend 212 Café for vegetarians as well as non vegetarians.

To give you a quick rating:

Food: 4/5 poppers

Ambiance: 4/5 poppers

Staff: 3.5 / 5 poppers

Happy Cooking!

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Kabab-e-Maza with Frontier, The Ashok, Delhi

The ambiance inside the restaurant shouts out loud and tell you to walk-in and have a closer look. And I am sure, the moment you step in, you will not look back or turn around to leave the place without tasting the delicious food to compliment the ambiance. We are talking about the food from the land where the men are tough and the meat is tender. With around 76 covers of contemporary fine dining with a-la-carte, Frontier started it’s operations in the year 1982 and the best part to mention is that it holds the same menu without changes since then.

Location & Ambiance

Located in the posh locality and surrounded by the foreign embassies, The Ashok is a hotel destination for the major conferences and meetings. Frontier, the north-west cuisine conceptualised restaurant is one of the most popular ones in The Ashok. Well adorned ambiance with the use of color Black depicting the starry nights of the times and a path on the floor depicting the flowing river is what Frontier is. The decor is done with the help of mirrors and textured walls along with the use of glass vessels to give the star effects in the dark ambiance and instrumental music in background.

Food Cuisine & Pricing

Guava Welcome Drink

Guava Welcome Drink

The concept of a fine dining restaurant with the North-west authentic cuisine is what Frontier boasts about. This cuisine is being strongly influenced by the rich culture in the region like Afghanistan and Iran. The food in these regions is generally said to have mouth – watering flavours with the emphasis on mughlai and tandoori food. These meals are made sure to be cooked in large handis and is done by using the slow cooking process.

Staff & Service

Well versed with the cuisine, well dressed to go with the theme are the smiling faces of the stewards to make sure you enjoy your meals to the fullest. The service is quite prompt and the presentation speaks it all for the cuisine and the taste.

Food & Pricing

Kitchen Pops was welcomed by the Restaurant Manager, Mr. Vipin Chanran C. along with a guava baby pink colored drink to make us feel to the place. The moment I took a sip of it, I realised it was not strawberry but guava and was actually something unique. We were then joined and greeted by Chef Anish who promised to make our food journey at Frontier a memorable one.

Tandoori Bharwa Aaloo

Tandoori Bharwa Aaloo

Our journey started with the appetizers as Bharwan Aloo (INR 575), Paneer Tikka (INR 600) and Subz-e-Seekh (INR 575). The bharwan aloo is one of their signature dishes in vegetarians, as it’s the potatoes stuffed with delicately flavoured cheese and then cooked in tandoor. Paneer tikka was the tikkas of paneer cooked well in the tandoor after marination. And Sabz-e-seekh were different and tasty with a mix of veggies rolled in the seekh and then cooked in tandoor. Our personal favourite became the bharwa aaloo with a twist in the stuffing.

After enjoying the appetizing starters, we moved ahead as per the Chef’s suggestion for the main course. We were presented with the special Dal Dera Ismail Khan (INR 400), Khatte Baingan (INR 575), Paneer Peshawari (INR 600) and Palak-e-khumb (INR 600) along with the assorted bread baskets of pudhina parantha, garlic nan and kulachi Nan. Dal is one of their signature dishes and is cooked for atleast 48 hours before it comes to your table. The dal is not the dal makhani but is black lentil which is cooked as per the times in north –west where they had the concept of keeping the dal on slow cooking process in order to serve the warriors with food at any odd hour of the day. The Khatte Baingan is a must have for those who don’t really like baingans the traditional way. The gravy itself is so yummy that you will take your spoon forward to have a bite of the baingan too. The peshawari paneer is a rich gravy paneer dish with a rich aroma and taste. On the other-side, the green palak which is again not made the traditional way but is cooked authentically with tandoori mushrooms is something to fall in love with. The breads were served hot and had the real flavours to go along with the lip-smacking main course gravies.

Kala Noor

Kala Noor

To digest the superb food which we ate in huge quantity, we were given a unique drink as Kala Noor, which was a black drink made with the digestive black salt, jeera etc. A must try after the heavy and scumptous meal.

For the sweet tooth, they have a good choice of chef’s special kulfi faluda – Intekhaab sheer –e- barf (325), shehad-e-jaam (gulab jamun) (INR 325), phirni and ras malai. Out of which we fell in love with their kulfi faluda and the phirni. We were then greeted and were presented with cakes as a takeaway memory.

Kitchen Pops recommends to try:

  • Bharwan Aloo
  • Sabz-e-seekh
  • Khatte Baingan
  • Dal dera Ismail Khan
  • Kulfi Faluda
  • Kala Noor

And to suggest you the non-vegetarian dishes which is the speciality of this restaurant:

  • Jhinga Samakand
  • Raan-e-Alishan
  • Kabab-e-Bannu
  • Pathar Kabab
  • Sakhat Kabab

To give you a quick rating:

Food: 4.5 / 5 poppers

Ambiance: 5/5 poppers

Staff: 4.5 / 5 poppers

Happy Cooking!

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Everything Tastes so Divine – The Wine Company, Gurgaon

FullSizeRender_3A meal well enjoyed with wine and some music to groove along Is what The Wine Company brings to you. Located at a convenient entry of the most happening places in Gurgaon i.e. Cyber Hub, The Wine Company has the outdoor as well as indoor seatings for their guests. An ideal al fresco wine bar having a long queue of crowds as well as loyal patrons, it has a wonderful interior with wooden barrels as tables along with high chairs. With the perfect balance of wines with their lovely appetizers, The Wine Company makes sure that the guests enjoy their meals and drinks to the fullest. With the wolf down pizzas to romantic pastas and risottos, The Wine Company has all in store to go with your wines. Boasting more than 120 labels, they have a tuck shop which allows the guests to choose the wine and get it served on their tables.

Carari roti

Carari roti

Kitchen Pops was obliged for being invited and to get a chance to experience the wonderful place with its specially booked corner table inside. The interesting choice of songs was a cherry on the cake. Well greeted by the manager, we were helped with the menus and were suggested to try their special fest of wine tasting. The breath-taker was their “Carari Roti” (INR 125) which was served to us to start our brilliant food journey @ The Wine Company. Served on a big plate and of huge size seemed to be like a vessel shaped upside down roomali roti which was fried or was like a huge papad. When asked the steward, he helped us understand that yes, it was something similar to the dough of roomali roti as it was made of corn flour and sprinkled with parsley, chili powder and Chaat masala along with butter.

While munching the tasty carari roti, we browsed through the menu and found about their wide variety of choices for guests to order and share across and fall in love with their wines once again. Wine Flights (INR 945)- We were then delighted by the 4 glasses of different wines spread on a piece of a paper describing the details about them. It said:

Wine Flights

Wine Flights

  • Royance Lady Semillion – Shiny & pale gold dress. A delicate nose with aromas of tropical fruit and citrus. On the palate it is elegant, round, fruity, slightly sweet and a mineral touch to finish.
  • Royance King Bordeaux – With its beautiful ruby red color and a sensual nose of strawberry, this wine is very elegant and well structured in the mouth with supple tannins.
  • Pettirojo Sauvignon Blanc – Light yellow with a lightly golden tone, this Sauvignon Blanc o­ers aromas of tropical and citrus fruits such as lemon and grapefruit. The medium-bodied palate is refreshing and crisp with herbal notes and a pleasing Nish.
  • Pettirojo Cabernet Sauvignon – Intense ruby red, this Cabernet Sauvignon o­ers red fruit aromas along with spices, chocolate, turmeric, black pepper, and black currant. The deep and delicate palate reveals a predominance of fruit such as blueberries and plum jam. The tannins are soft and enveloping, and the Nish is long and pleasing.

Our personal favorite is the Royance Lady Semillion, which is a white wine. Along with these wines, we were served some great salads, cheese platter, followed by pizzas, pastas, risotto and the lip-smacking desserts.

The cheese platter was so attractive with the colorful cheese, pine nuts and cherry tomatoes. Next to our table was grilled pesto mushrooms with pine nuts and goat cheese (INR 290). The mushrooms were well cooked and had a perfect flavor of the cheese and nuts which were stuffed. A flawless dish for mushroom lovers to go along with your drinks.

FullSizeRender_2

Cheese Platter

Bread is one food that everyone loves in India and have them in their daily meals. To make us have the best experience, we were then presented with Bruchetta Platter (INR 325) – whipped cheese with asparagus, olives, tomatoes and feta cheese, goat cheese with sun-dried tomatoes and balsamic reduction. We are not the real lovers of bruchetta but these ones changed our feelings and made us fall in love with their different toppings fresh and tasty bruchettas. When the bread served with such a different toppings, the love for them increases many folds. Along with these bruchettas, we were served the tomatoes with cheese toppings. Cheese is said to be one of the best accompaniments for the wine as it helps you to clear your palate when you switch the wines from one to another.

Moving on to the main course after our wonderful wine tasting along with their luscious appetizers and salads, we opted to stick to Fruit Sangrias along with the pizza and pasta. We started our main course journey with half-half of two vegetarian pizzas:

  • Bell peppers, caramalized onion, mushroom and scarmorza (INR 385) and
  • Jalapeno, olive, red onion, arugula and feta cheese (INR 385)

    FullSizeRender(2)

    Pizzas

If you haven’t tasted the pizzas of The Wine Company, you are deifinitely missing out on something really really scrumptious with their special thick cheese and marinara flavours. Our personal favourite out of the two was the Bell peppers, caramalized onion, mushroom and scarmorza pizza. The pizzas were nicely cooked and were thin crust pizzas. The flavours of the food was clearly indicating the mastery of the chef. Truly amazing!

To make us fall in love once again with the place, we were offered the Vegetarian Penne mix sauce pasta along with Crispy Garlic Risotto. The pasta had more of the tomato sauce and was perfectly seared penne pasta with the flavours of rosemary and cheese. You gonna fall in love with it if you are a fan of pasta not much of veggies into it. However, the crispy garlic risotto had a strong falvour of garlic along with crispy onions, sun dried tomatoes and creamy sauce.

Crispy Garlic Risotto

Crispy Garlic Risotto

Kitchen Pops recommends you to try:

  • Carari Roti – exclusive and unique
  • Fruit red and white wine Sangrias
  • Crispy Garlic Risotto
  • Yummylicious Pizzas

We ended the food journey of appetizing meal after 2 hours of enjoying, we winded it up with 2 desserts. Kitchen Pops highly recommend you to experience this place with their magnificent wines and food served with love under a canopy with perfect lighting and ambience.

Happy Cooking!

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Recipes with a click of a button—Chef Watson App

IMG_5894Kitchen Pops was invited to be part of the IBM Analytics Forum. Executive Chef Kedar Bobde from Hyatt Regency created scrumptious recipes with the help of Chef Watson app that were more palatable to Indian taste. He presented us with two recipes, catering, vegetarian and non-vegetarian—Jackfruit Salad and Salmon Roll.

We at Kitchen Pops are happy to share the recipe of Jackfruit Salad with Vinaigrette dressing and Jackfruit Salad with Turmeric dressing, an innovative team work by Chef Watson App and Chef Kedar Bobde.

IMG_5896We know you must be wondering what’s this app all about. To be honest this is an evolution of computing designed by IBM.Watson is big in healthcare industry, finance industry, retail industry and now food industry.There are approximately 9,000 recipes inbuilt in the Chef Watson app.Unlike search engines, this app engages and analyzes thousands of recipes based on ingredients and complex dishesto reproduce new recipes.It is based on Hedonic Perception Theory in which fusion of flavours will act differently on peoples’ palate.New recipes are concocted with the help of IBM’s cloud-based cognitive cooking system referring to peoples’ taste, chemical reaction of ingredients and presentation.Chef Watson app has made impossible possible to challenge the imagination and rationalism of human mind.Wow!This sounds so sci-fi, but believe it or not—Chef Watson exists.

But do you know why IBM loves food?Because cooking food is not only an art, but has science behind it.There goes a lot behind cooking, especially in the field of neural science and chemistry.IBM took one step further to explore the machine to think, create and ideate with problem solving techniques.This app has helped numerous professional chefs in past year in pursuit to create best possible recipes with the combination of human brain and machine.A grade higher for chefs to come out the comfort zone to try out new recipes with novel techniques.IMG_5904

Even for professionals who have no time to get groceries can manage well with limited ingredients with the help of Chef Watson.All you have to do is choose the style of cooking and Chef Watson will take you through ingredients needed for the dish and how to go about it.

Chef Watson on your fingertips, here are the easy and quick steps to follow:

  • Pick the ingredients
  • Select what can be avoided
  • Choose the method of cooking
  • Choose the style of cooking

Jackfruit Salad with Vinaigrette dressing

Ingredients

Salad

  • 20 gms Rocket Leaves
  • 20 gms Romaine heart
  • 20 gms Micro greens
  • 100 gms Raw Jackfruit
  • 5 ml Olive oil

Archery marinaitonIMG_5909

  • 5 gms Coriander powder
  • 5 gms Fennel seed
  • 5 gms Mustard seed
  • 5 gms Fenugreek                      
  • 10 gms Cumin powder
  • 10 gms Turmeric powder
  • Salt to taste

Vinaigrette dressing

  • 10 ml Red wine vinegar
  • 5 gms Dijon mustard
  • 30 ml Olive oil
  • 5 ml Lemon juice
  • Salt                                                  
  • 5 gms Black pepper

Method                

  • To prepare Achari marination – Mixed all above ingredients roast and grind it and keep aside.
  • To prepare Vinaigrette dressing – For vinaigrette dressings mixed above ingredients together and check seasoning and keep aside.
  • To prepare Salad – Cut the jack fruit lengthwise and marinate and keep aside for atleast 6 hours. After that preheat oven for 180c and roast jackfruit in oven till golden brown color.
  • Final mix – Take a mixing bowl, add mixed lettuce, jackfruit and 2 tablespoons of Vinaigrette dressing, salt, pepper and mixed.
  • Arrange the salad on the plate.
  • Garnish with roasted Fennel seeds and roasted Kalongi
  • Drizzle some olive oil on top and serve!

 IMG_5919

Jackfruit Salad with Turmeric dressing

Ingredients

Salad

  • 20 gms Rocket Leaves
  • 20 gms Romaine heart
  • 20 gms Micro greens
  • 100 gms Raw Jackfruit
  • 5 ml Olive oil

Achaari marination

  • 5 gms Coriander powder
  • 5 gms Fennel seed
  • 5 gms Mustard seed
  • 5 gms Fenugreek
  • 10 gms Cumin powder
  • 10 gms Turmeric powder
  • Salt

Turmeric Vinaigrette dressing

  • 30 gms Fresh turmericIMG_5922
  • 10 ml Red wine vinegar
  • 5 gms Dijon mustard
  • 30 ml Olive oil
  • 5 ml Lemon juice
  • Salt          
  • 5 gms Black pepper

Method

  • To prepare Achari marination – Mixed all above ingredients roast and grind it and keep aside.
  • To prepare fresh Turmeric dressing – For fresh turmeric dressings mixed above ingredients together and check seasoning and keep aside.
  • To prepare Salad – Cut the jack fruit lengthwise and marinate and keep aside for at least Six hours. After that preheat oven for 180c and roast jackfruit in oven till golden brown color.
  • Final mix – assemble mixed lettuce in mixing bowl, add 2 tablespoons of turmeric dressing, salt and pepper and mixed. Arrange the salad on the plate, and arrange roast jackfruit on top of the lettuce.
  • Garnish with roasted Fennel seeds and roasted Kalongi
  • Drizzle some chili oil on top.
  • IMG_5915

As the world shrinks, our palate is turning into a global fusion. We can cook and decide limitless recipes offered on our phones to find the right blend. Chef Watson is here to stay!

Happy Cooking!

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The Love for Kitchen at The Kitchen District, Hyatt Regency, Gurgaon

IMG_8930Welcome to a place could not have been with a windy breeze and a great smile on the faces. The grand place well represented by the Manager and the Chef Shenthil, it was a great time spent in The Kitchen District, Hyatt Regency, Gurgaon. Located on the Gurgaon- Manesar border, just after the toll, Hyatt Regency treats their guests to a profusion of Indian Coastals, Eastern as well as Mediterranean delights from their 7000 sq. ft room kitchen.

A perfect place with comfortable seatings with two private dining sections and a chef’s live table as well, Kitchen District is a place with its extended attachment to The Long Bar which boasts a 60 ft long bar table. Kitchen District also possesses a communal table with the concept for the individual guests who can sit, have their wines and interact with new people. Talking about the food kitchens, the place has separate kitchens like the Japanese Kitchen, Indian Kitchen, Western as well as Italian Kitchen.

???????????????????????????????We took the table just adjacent to the entry to The Long Bar and were greeted well by Chef Senthil, who heads the Indian Kitchen at Kitchen District. He is the versatile mind in the conceptualizing of the restaurant with the experience of 17 years working across the World in Hyatt properties. The chef enlightened us that the kitchen uses fresh seasonal ingredients from their local and international markets. The cooking methods include grilling, stir-frying or baking, etc. The special dishes introduced by him in the menu was the authentic Indian flavors and dishes like Kai Kari Korma and Kal Dosa which are gaining popularity amongst foodies.

Our food journey begins with the Citrus Cooler mocktail to go with the amazing rainy day. Along with the beverage, we were served the Tomato Bruchetta.

Citrus Cooler with Bruchetta

Citrus Cooler with Bruchetta

Next came the salads and appetizers: Burrata with cherry tomatoes & Basil; Melted Goat cheese, eggplant, tomato, herb salad and Nonya Salad – vegetables, sweet chili sauce. The Burrata was an amazing cheese served along with cherry tomatoes and with the flavor of basil. While the melted goat cheese and eggplant salad was something very exclusive and different. It had the wonderfully done herb salad, which was served on the eggplant with goat cheese. Our personal favorite of these was Nonya Salad which was sweet as well as sour in its taste. With the veggies cut in small pieces and served with the dressing of sweet chili sauce, it was a refreshing salad you will love before you go to your main course.

Our culinary journey took a step ahead when we were served the Lentil Soup, Orzo Pasta, Vegetables,  served in a very authentic and Indian style, this was a Dal shorba served along with a roti. The taste was enhanced with the orzo pasta and the veggies added to the soup. The totally different was the soup Veg Laksa, a soup with a flavor of coconut milk, curry leaves, turmeric, lemon grass and vegetables.

???????????????????????????????Up next was Vegetarian Yakitori – served on a live griller and a mix of shiitake mushrooms, broccoli, zucchini and bell peppers. We are a fan of veggies and salads and when served in such an innovative way, we loved it more. A dish which was unknown to our palate and now tops our wishlist is their Spinach Pide. Seems like a pizza, but lot more yummy than it, Spinach pide is a mix of spinach, cottage cheese and cheese baked in a bread and served hot. Next to tempt us were the Zucchini Fritters with Cheese Dip. For the ones who loved pakoras but with a continental touch is what these fritters are. Crispy yet soft from inside, keeping the flavor of zucchini intact, this dish was a total hit!

Innovation is what Kitchen District has in store for you and that’s what made them come up with another innovative delightful dish Mushroom Wantons. Served on a bed of soya sauce and flavors from the China, these wantons are stuffed well for the mushroom lovers to have the flavor of mushrooms in all together a different way. It’s a personal favorite of Kitchen Pops.

Next to our table was an entry by the famous and chef’s special Kai Kari Korma and Kal Dosa. From the ancient times of south, Chef Shenthil innovated and introduced this dish to Kitchen District’s menu. Wonderful flavour of coconut and veggies in the kari served along with a different type of dosa cum uttapam is what this was. A must try for south Indian food lovers.IMG_8933

Being stuffed badly, we requested the chef to now close down the main course menu for us and to allow us to browse through their Interactive dessert counter. Where we were not able to help ourselves from drooling over the Tiramisu; Lemon Mousse Coconut Dequire; Chocolate Mousse and Strawberry Eton Mess. A perfect place for food lovers and especially the mouth watering desserts. Looking back at the good time spent in this place, we recommend The Kitchen District to spend quality time with your loved ones with prompt service and a happy atmosphere.

Happy Cooking!

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Different strokes for different folks at Kurries & Burries

K&B ShortNot so far from the station, and pretty much central via roadways. Kurries and Burries, is a one of a kind café that serves Mex–Asian cuisine. It’s a dream venture of the Todi family. The recipes were created by Archana Todi, and the research took over a year to get the recipes right. The café is clear with their target audience: students, families and professionals. As their brand mascot suggests, ‘Mex-Asian on the move’! They serve most of their dishes in a disposable container, which can be re-heated in the microwave. The packaging is apt for corporate pickups. They also deliver, anywhere between Narimon Point and Mahalaxmi Temple. 

Mango Mocktail

Mango Mocktail

Kitchen Pops started with the Mango Mocktail, as an in-house drink. The specialty behind this elixir is that they use fresh mango pulp without preservatives.  We would say that we have just begun our journey with some delicious recipes on our way, which were solely inspired from an in-house family-cum-chef, Archana Todi. The next dish we tried was, Mexican soup. If you like your soup spicy and creamy, this fusion will work best for you. Don’t miss out on their in-house 3 Layered Sandwich; this sandwich has all the flavors that will tickle your palate, as they call it Baap of sandwiches

In starters, we tried Taquitos, Kung Pao Potatoes and Crackling Spinach with Paneer. Believe us, it’s so good that we can’t decide what to go for first! Taquitos are cone shaped Tortillas filled with creamy cheese and Mexican fillings. Its unique presentation sets it apart from the rest of the dishes. Kung Pao Potatoes are a lot spicier and yummier than the original recipe. It’s their signature in-house dish, must try! The easiest trick to find out if the recipe is well done is to try certain dishes that tell you the story. Crackling Spinach with Paneer will definitely tell you a story of perfection. You can actually feel the crackling sound as you chew the soft paneer with crispy spinach. 

In the main course, we choose to go with their signature dish Mexican Mex-wich.It’s strictly served hot, as the flavors blend well with your taste. The hard work and creativity shows in the process it is made. It’s both grilled and fried, with a thick layer of cheese sauce topped with salsa sour and Mexican sauce. It’s like heaven and earth combined together. And, definitely tops the list for Kitchen Pops. The next four dishes we tried were Asian: Coconut Cream Gravy, Red Thai Curry, Burmese Khau Suey and Pad Thai Noodles. Coconut was the main ingredient in all the four recipes.

Three Layered Sandwich

Three Layered Sandwich

Kitchen Pops fell in love with the Coconut Cream Gravy, which was their Jain specialty. In Burmese Khau Suey, they have mixed all the ingredients together with noodles, except the gravy for the customers having it on the go. For curries, you don’t have to worry. You have two options: The Red Thai Curry is medium spicy, whereas, the Green Thai Curry is spicy. If you want to try out something new, then definitely go for Pad Thai Noodles. It’s creamy and spicy—a simple combination of sweet, salty and sour flavors. 

And now, last but not least, we have the king of all desserts and Kitchen Pops favorite, Taco Mousse. Cacao Mousse with grated chocolate, edible stars, dragées and Choco chips are served in a hard Taco shell. 

Their regular customers actually complement them for keeping the dishes close to home cooked food. Moreover, their ingredients are made in-house. Apart from friendly service, they are always keen to know their customers’ need and try to keep up with it. And, the most important factor is that it’s budget friendly and serves good enough quantity that can feed 1-2 persons. Two people can have their meal in just Rs. 400. They also carry student discounts from Monday to Friday, between 12.15pm – 7pm. 

Taco Mousse5

Taco Mousse

Kurries and Burries have a special burrito challenge going on. The idea behind The Big Daddy Burrito Challenge is to add some spice for the vegetarian foodies. This concept is common in foreign countries, but restricted to meat eaters. Above all they serve 90% Jain food and give the same treatment to Jain recipes. Check out for more details about The Big Daddy Burrito Challenge bellow: 

BIG DADDY BURRITO (BDB) CHALLENGE GUIDELINES 

  1. You have to eat, chew & swallow, by yourself all the burrito (16”), salsa, sour cream, wafers, and Pepsi Pet bottle that is presented in front of you at the table
  2. You cannot leave the table during the challenge
  3. The Big Daddy Burrito Challenge is available in house only
  4. There is something in it for everyone
  5. Beat the latest best record: BDB Free + 50% off on the next bill
  6. Complete within 8 mins: BDB Free + 75% off on the next bill
  7. Complete within 15 mins: BDB Free
  8. Complete in 15 mins: We pay 50% of the BDB for you
  9. Referrer: Dessert Free
  10. Incase you can’t finish it you pay for the BDB 

Join them as they have something in it for everyone.

Happy Cooking!

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