Category Archives: India

Turning pages at Pepper Trail

We are at the stunning Pepper Trail retreat, a 200 acre coffee, tea and spice plantation in northern Kerala. From the moment you drive through the retreat’s gates one is enveloped in a cacophonous hush. Days begin with the sounds of morning dew crashing into leaves, and end with songs of a thousand birds. Time stands still, even as the plantation breathes new life into each day.

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Anand Jayan is a third generation plantation owner and welcomes each visitor as if we were guests to his home. From personalising every single meal and guided tours of his gardens, to offers of coracle rides in their private reservoir – he spoilt us rotten. No request was too outrageous and we were especially looking forward to a cooking class arranged with the plantation’s cook. Mani has been with the family for over two decades and is now the keeper of their several culinary secrets.

I was chopping smoked kodampuli for Mani’s fish curry when WhatsApp pinged his message of rejection. Decades of being turned down doesn’t seem to be practice enough and my eyes pricked with an all too familiar emotion… or perhaps it was the red chilli tadka being prepared for our jackfruit thoran. I was grateful to be standing in a kitchen full of distractions – Mani’s Malayalam cooking class translated into English by Anand’s mother, the vague recollection that kodampuli is often mistaken for kokum, and the desperate need not to cry in front of my younger sister.

The irony of being rejected whilst at one of the most romantic hotels I’ve been to was not lost on me. And so, as I walked up to our treehouse, balancing myself on a ramp that meandered through the tops of enormous jackfruit trees, I swore not to succumb to the seduction of self-pity.

We spent languid days not turning a single page of the several books we thought we would need, only sitting up for the delicious meals that arrived at regular intervals. We feasted on heavenly breakfasts of idiappams and stew, puttu, kadala kari and fried bananas; lunches and dinners of kodampuli fish curry, olan, mezhukkupuratti, and appams and curry; and tea time always included banana fritters and surprisingly awful filter coffee. And needless to say, everything featured coconut. (See end of the post for descriptions of these meals.)

We only managed to drag ourselves away from the plantation’s serenity and steaming plates of food for a few hours. And only to buy some smoked kodampuli and mountains of banana chips. Anand drove us into Sultan Bathery, the erstwhile dumping ground for Tipu Sultan’s artillery. It’s a small town by any standards – we were told that stores began selling ice cream only a few years ago – but large-hearted enough to string new year decorations between temples and mosques. And tolerant enough for the morning azaan to give way to temple bells even as traffic quietened around the churches.

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It was only on the drive back to Calicut airport did I allow myself the luxury of self-reflection. About the kind of pain I was willing to accept in my life. None, you say? Then surely the only alternative is an even more painful ‘what if’. Like not turning the page of a book because I may not like how it ends? As always the Dalai Lama comes to my rescue – seek passionately, let go lightly he says. And let’s keep turning those pages.

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We ate very well…

Idiappam: also called string hoppers in Sri Lanka is a breakfast favourite and a snack. Noodles made from rice flour, and served with sweetened coconut milk or meat/chicken stew. The earliest mention of this food was in the 5th century Perumpanuru as a snack sold on the seashore.

Puttu and kadala kari: A traditional breakfast item for the original warrior class of Kerala, the Nairs. Bamboo-steamed rice and coconut served with a curry of black chickpeas.

Kodampuli: http://www.seriouseats.com/2011/02/spice-hunting-kodampuli-gambodge-malabar-tamarind-kokum.html

Olan: A Nair dish of white pumpkin and dried beans cooked in coconut milk.

Mezhukkupuratti: a delicious vegetable stir fry, always cooked in coconut oil. Ours was a mix of plantains and green beans.

Appam: rice pancake traditionally eaten with meat stew by Syrians and the mixed vegetable dish, aviyal, by the Nairs and Nampoothiris.

(Source for all historical food facts: KT Achaya)

 

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Filed under Breakfast, Coffee, Cooking class, Foodie adventures, Home-style, Hotel, India, Indian, Kerala, Outdoor dining, South Indian, Vegetarian

Monsoon in Moira #nofilter

Our trips to Goa began in the early 80s. Summer holidays were spent driving from Hyderabad to Goa with Papa in his Maruti van. We went to the same hotel, stayed in the same rooms, and spent our weeks between the pool and the beach with several coconut waters to break up the day. Post-childhood trips didn’t stray much from this formula, until now.

My last trip to Goa, a few weeks ago, involved a cursory walk on the beach and only one dip in a pool. A Goa of monsoon and the Mandovi, and villages lush with lazy; it was a Goa I never imagined I would experience. And now, the only kind of Goa I want to visit.

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My generous host left no King’s bottle unopened to make sure we experienced the real susegad life. When we could bear to tear ourselves away from rain-watching on his verandah, there were Friday nights at Cavala, breakfast at Baba au Rhum, Saturday dancing at Cohiba, fish thalis at Anand Restaurant & Bar, and an explosive lunch at Gunpowder.

Located on a meandering street in the picturesque village of Assagao, Gunpowder’s kitchen serves coastal food from Goa, Kerala, Karnataka, Tamil Nadu and Andhra Pradesh, in a stately Portuguese home saved from ugly redevelopment. A Delhi restauranteur gave up the city in favour of laid back living; and the result is most delicious. Sharing the home with an ethical and fair trade boutique (People Tree) and several dogs, Gunpowder’s food is often fiery, partial to coconut, and always excellent. Unlike most Goan restaurants the vegetarian options are plentiful and not restricted to mushroom and paneer.

We ate for hours, then sat around for a few more, intoxicated by the breeze blowing through the open courtyard, or perhaps it was just the Goan spirit…

The superhit dish of the day was surprisingly, potatoes and generous chef Jaan Gohain didn’t hesitate a moment before sharing the recipe with me!

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Having just rid myself of a shell fish allergy, I enjoyed the juicy prawn masala immensely.

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When in Goa, eat choriz.

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I Instagrammed these photos a few weeks ago and as always was surprised at how easily smart phones and their never ending supply of apps have made a Henri Cartier-Bresson of the most undeserving of us. A moody choice between Amaro and Lo-Fi, depth of field inserted with a tap on the screen, and I can turn the most ordinary bowl of bhel into a 100-like worthy piece of envy. I’ve learnt to drench my world in filters to alter every mood, drowning out reality with the push of a button. Filters have become my friend and I wonder, are photographs all I use them on?

Then comes along a near-full moon to save me from myself. The night arrives unannounced, at the end of a spectacularly ordinary day, and burns away with the next morning’s sunrise. I rush to shoot the moon, only to have him look back at me, untouched.

These nights are reminders – of midnight kisses real and imagined, of promises never made. But mostly they are a reminder that its time to experience life without the filter of expectations. Its time to love life #nofilter.

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P.S. Shruti stayed on for a few more adventures on her own. Have a read through Shruti’s blog for fantastic off the beaten path ideas for Goa.

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Filed under Beach, Cafe, Goa, India, Indian

Bombay, a canteen & a pop up

I had several reasons to leave Bombay when I did nine years ago. None of which however were to get away from the city. I come back often, desperate for a breath of Bombay, and over the years have witnessed a vehement disillusionment with the city amongst my friends. I don’t judge them, nor the city. How can I? I come for a few weeks, starry eyed and still completely in love with the Bombay that gave me the confidence to walk away. It just hasn’t been possible for me to hate the weather, traffic, corruption, noise. At this very moment a few bats are practicing for Indian Idol right outside my window… what can you do?!

I’m not all tolerance and Om though. Take me to the new crop of Bombay restaurants and watch my zen disappear into menus still fascinated with Indianising international cuisines. I’m sorry but Mamagoto is more masala than maki, Starbucks is not coffee, and anything that is remotely authentic is wildly out of reach of most pockets. And don’t get me started on the likes of Monkey Bar.

Then I dined at The Bombay Canteen. And again at Le Kitchen’s pop up. I love Indian food best. So to come home to two gloriously Indian menus has been such a win.

Food at The Bombay Canteen tastes like its coming from the heart of an old relative’s kitchen. The menu is generously sprinkled with influences from across India – a melting pot of regional flavours, much like the city the restaurant calls home. It was a relief to see that the dashing executive chef Thomas Zacharias has left behind any bad habits he may have been forced to adopt at Olive. And this is what I ate:

Kejriwal toast – while nobody does it like The Willingdon Club, this clever take on a Bombay classic (and addition of a green chilli chutney) with melted cheese makes it a luscious starter.

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Crispy mandeli fry – I’ve never had this outside a home kitchen before and polished off the bowl in no time.

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Pulled pork vindaloo on theplas – courtesy of the restaurant. I’d love a taste of the feni in this fab dish! The theplas, though delicious on their own were too dense as a combination. I would love to taste the pork with a steamed poi instead.

Bhavnagri chillies stuffed with good old Amul cheese – disappointed that I didn’t get a single hot one.

Brown butter and green chilli dosa – now my second favourite dosa in the city (still looking for No. 1 if you must know).

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Shrimp and kairi biryani – subtle flavours and a generous portion. Totally loved the corny banana leaf thali.

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Gulab jamun – an Old Monk drenched, boozy doughnut shaped dessert spread with pistachio cream. Heaven for any sugar lover.

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I was very disappointed with the cocktails. The three I tried all tasted of fruit juice and/or artificial concentrate and flavours and it seems that my quest for a great cocktail in Bombay must continue.

A few days later I was invited to Ashish Glasswalla’s Le Kitchen pop up at The House of Tales. I first met Ashish two years ago when he catered a lunch at home. We still count his fantastic chaat, kulchas and jalebis amongst some of the best food we’ve ever had catered at home.

On the menu at the pop up – chilli cheese sev puri, tandoori prawns with crackling spinach, chicken keema lifafa, mutton biryani (one of the best I have ever had), jalebi with kulfi and meetha paan truffles. Ashish also gave us a taste of a masala chai chocolate mousse served with a sparkling Parle G. So clever and such fun!

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I cannot recommend them highly enough. And at Rs. 1,200 for six sensational courses you can’t lose. Their dinner pop up is on at The House of Tales until 13th September. Book online here.

What I love best about The Bombay Canteen & Le Kitchen (in addition to their friendly prices and excellent service) is that they don’t mess about with fusion as we have seen so far. While not every dish is completely traditional, the flavours the chefs have brought together work really well.

Indian fused with India – now this is a trend I could get behind!

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Filed under Bar, Bar food, Bombay, Cheese, Cocktails, Dessert, Gymkhana, India, Indian, Open kitchen, Parsi, Pop-up, Restaurant, Small Plates, South Indian, Tasting menu

Poppaddum Sadya: A sumptuous lunch invitation

I don’t have any Mallu friends. It is the only reason I can think of for not knowing anything substantial about food from ‘God’s Own Country’. Further absolving myself of all responsibility, I also blame Bombay. With barely a handful of Keralite restaurants, the city is seriously lacking in culinary representation from the spice capital of India.

So when I heard about an economist from Kerala, living in Bombay, wanting to invite ten strangers to share a dining table for a taste of her traditional home cooking… I would have been a fool to say no.

Sneha Nair’s recipes and kitchen tricks are the result of long-distance phone calls with her mother and peering over her aunt’s shoulder as she cooked. Sneha may be a self-taught cook, but my introduction to this glorious cuisine could not have been more perfect. My first ever Keralite meal was – a sadya, the traditional, all-vegetarian feast served at festivals and celebrations.

That Sunday afternoon, ten strangers picked their own banana leaf to eat on, arranged themselves on the floor, and waited for feast to begin. Sneha served us each dish herself, suggesting the ‘correct’ way to eat each item but also encouraging us not to get too distracted by custom.

IMG_2220First came eight chutneys and sides including the raw mango chutney manga peraku, a sweet and sour puliyinchi, lime pickle vadukapuli achar, banana chips, raw jackfruit chips and the moreish banana and jaggery sarkara upperi. The crowd pleaser was most definitely the pachadi, pineapple, coconut and yoghurt transformed into a tangy creation.

Then arrived the vegetables, a riot of colours dancing on my bright green leaf – avial, kaalan, kootcurry, carrot and bean thoran, cabbage thoran; and olan, where two of my favourite ingredients – pumpkin and coconut milk – come together in a delicately textured mild curry.

IMG_2224Next we were served a daal with ghee, aubergine and okra sambhar and pineapple rasam. And last, the delicious payasam ada pradhaman a classic combination of rice flakes, jaggery, milk and roasted cashews.

I was lost in a trance of unfamiliar delicacies, each dish designed to coax the flavours out of the others. There was a time when a sadya used to consist of 64 dishes and I think I speak for everyone when I say we were relieved that Sneha only chose 20! The trick while eating a sadya is to eat the rice sparingly and my only disappointment was that Sneha chose basmati rice instead of rosematta (red) rice that I was later told was more traditional.

When the meal is completed, one is meant to fold the banana leaf. The direction in which we fold the leaf is a signal of our enjoyment of the meal – folding it away is a compliment to the chef.

Even though her mother grew up in a house with three kitchens and spent her summers making banana chips and jackfruit jam, Sneha never cooked in these kitchens. She may have dabbled in some cooking as a teenager, but it wasn’t until she moved to Scotland for a few years in 2010 that her tryst with Keralite food really began.

You never know when your calling hits you, and Sneha can’t pinpoint the exact moment when she thought cooking for others was a good idea. Whatever the reason behind Sneha’s Poppadum supper clubs, Bombay is certainly a better place for it.

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This article was first written for burrp!

Photographs courtesy the lovely Vaydehi Khandelwal.

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Filed under Bombay, Foodie Events, Home-style, India, Indian, Kerala, Pop-up, South Indian, Vegetarian

Soleil by La Plage. The making of a restaurant

I spent the last weekend of my year-long sabbatical at Sula’s vineyards in Nashik; exactly 13 years after my first weekend there, as their first head of sales. It wasn’t until I left them to pursue a career in hotels did I realise that for my entire time at Sula I was always the only woman in the room. The office team, the restaurants we visited, the distributors we negotiated with, and the wine shops we cajoled – all male, everywhere.

Over a decade later, I was thrilled to see a few more women at the helm of Sula’s operations – a winemaker, chief vegetable grower, the brand ambassador, a head chef and most recently, Florence Tarbouriech. Florence is one-third of the trio behind Goa’s La Plage, head designer and inspirer of all things genius at their new restaurant Soleil by La Plage at Sula’s vineyards.

Florence’s partnership with Serge Lozano and Morgan Rainforth goes back nearly two decades. Friends, lovers, parents and gastronomes, the trio clearly love their work, but they love life more. It is probably this that they have most in common with Sula’s Rajeev Samant. “We don’t want to create a fashion story,” said Serge. “If we had opened in Bombay, Delhi or Bangalore it would have been a fashion story.” In an industry where restaurateurs pursue private equity backed mindless expansion and chefs spend more time on television than in their kitchens it is heartening to meet a team that puts passion first.

IMG_8003I visited Soleil a few days before their soft launch and was allowed a peek into the making of the restaurant. Florence spent weeks walking around Chor Bazaar and scrap yards, in search of inspiration as well as scrap she could upcycle in the restaurant – so wine pallets and barrels turned into tables, and wine bottles dress the chandeliers. The restaurant has bold pops of colour, lush greenery, original artwork, and comfortable lounge areas. “I waited for the designs to choose me,” she said. This approach to design has been an eye opener for Sula as well. Rajeev shared, “My team are just loving this! After walking around the winery with Florence and Serge they have seen the potential of recycling. Also, instead of waiting around for the restaurant to open, Florence got the waiters to help with the interiors – they painted and scraped along with the workers and now the team have a sense of ownership for the place they will be working in.

IMG_7997Something else the four have in common is their desire for simple, sustainable living. Sula employs solar power and rainwater harvesting, vermiculture composting, and now with Soleil has ensured one of India’s first true farm to table experiences.

Chef Morgan, aka Guruji, is overjoyed, “I’ve been cooking awful chicken for 17 years and now I finally have the perfect free range gavthi chicken at my doorstep.” In addition to their own free range chicken farm, Sula also rears goats for milk and cheese, makes grapeseed oil and honey, grows its own fruit and vegetable, and fires the Soleil barbeques with wood from its grape cuttings. It’s hard to get more organic than this!

The trio are country kids at heart and it isn’t surprising to see some very hearty dishes at Soleil. Morgan’s menu features French classics as well as, for the first time, his take on Indian food. “I am trying to pare back, get to the heart of the spice in each dish. During my research I was also surprised to see some similarities between Indian food and some dishes from France. For example, you have ‘Gatte ki sabzi’; and I grew up with the French version of this – fried chickpea flour cakes! There is also the Indian version of French creamed spinach, or as we like to call it, palak paneer.

Soleil’s menu will change with the seasons and this monsoon they are serving dishes that include Mango and beetroot carpaccio, coriander and homemade feta cheese (Rs. 280); Crispy organic asparagus and grilled homemade paneer with creamy spinach sauce (Rs. 300); Barbecued Gangapur lake scampi, coral butter, saffron risotto with broccoli (Rs. 690); Free range chicken cooked in Sula Dindori Shiraz, potato puree with olive oil and caramelized baby onions (Rs. 540); and Soleil’s seasonal vegetarian thali (Rs. 310).

Two decades in India have sensitised the La Plage gang to working here – so they may not have beef on their menu, Morgan no longer asks why he cannot buy fish during shravan, and Florence isn’t surprised when the painting of the Pandav Caves is moved out of the loo ten seconds after she placed it there.

Even though Soleil gets the all-important big three right – great chef, great location, great concept – spend a day with Florence, Morgan, Serge and Rajeev and it’s clear that what they are committed to most is preserving their environment. As destination restaurants around the world are slowly making their way up most ‘Best Of’ lists, India can finally be proud to have one of her own.

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This article was first written for BURRP! where I am a resident Food Expert.

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Filed under Design, French, India, Indian, Nashik, Restaurant, Seafood, Wine, Wine Bar

The White Owl. An addendum

I have so far never posted an addendum to a blog post. I have honestly never needed to. A recent revisit to The White Owl however was so underwhelming (for my guests) and embarrassing (for me) that I feel the need to share my second experience of their special menu.

We ordered six dishes, sent back three and barely touched what was left on our table. Given that it took them 45 minutes to bring out the appetisers we didn’t have the time (nor the energy) to request the kitchen to read up Nikhil’s recipes and fix the dishes. These were the low points of our meal:

Raw & Ripe Mango Salad – the version we got yesterday was bland, the dressing completely diluted with barely a hint of the soya and chilli. The salad was swamped with so much tasteless papaya that we had to hunt for the raw mango. I sent my half-eaten dish back. A few minutes later the chef was kind enough to send another – this had less papaya and a spruced up dressing. Much, much better – but still a far cry from what I tried at the tasting.

Shrimp & Water Chestnut Salad – the leaves were soggy and warm; the shrimp were neither cold nor hot and my guests did not enjoy the temperature nor texture of this dish in their mouth. This dressing too was diluted with no distinctive flavour of anything.

Sweet Bell Pepper Roulade – I had rated this as a real stand out dish in my first blog post. What arrived instead was a gloopy mess (see the before and after photos below). The pesto was bitter with none of the creaminess of the nuts I tasted the first time. The peppers were soggy, as was the barley. The barley filling which was such a hit at the tasting didn’t have any of the original bite.

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Plum-glazed Chicken – the menu describes this to be accompanied with a “sauce”, however what arrived was a watery curry with the same uncooked and tart flavours that one gets from ready sauce pastes. We couldn’t taste any of the sweetness of the plums and the chicken was so rubbery we couldn’t chew it at all. The accompanying rice was meant to have a lemongrass flavour. If it was there it was so hidden that none of our palates could find it. This dish was sent back.

Baby Clam, Sugar Snap Peas & Grilled Chorizo in Saffron Broth – again, this dish was not a patch on the version served at the tasting. I remember the broth being light, fragrant and bursting with umami. What we got was an over-salted curry with no trace of saffron. The clams were not cleaned properly – we could barely chew it for the pieces of shell that kept coming in our mouth.

photo 2 Brioche Mac & Cheese – I cannot begin to express my disappointment with this dish. The menu describes it with “grana padano, gruyere, aged-cheddar, pickled cucumber & fresh jalapenos”. I was expecting a moreish, gooey mound of pasta in its cheesy sauce, piled onto a brioche. What arrived was an ugly mess of over cooked pasta with a bland cheese sauce dumped on top of it. The cheese had already started to congeal by the time the dish arrived at my table. This dish needs a lot more love – and some salt. The brioche was a disappointment as well – dry and stodgy. This dish was also sent back.

I am not a restaurant chef, and some may argue that I don’t have the experience to make comments on flavours. The chef argued that she cooked the exact same recipes that I had loved barely a week ago. I don’t want to argue – but the fact is that what the chef sent out yesterday was a far cry from the tasting that was organised for us.

We explained all this to the chef who was kind enough to waive the food bill. We didn’t have the heart to try our luck with dessert.

I can only conclude that the kitchen has not stayed true to Nikhil’s recipes, and that’s a damn shame because Nikhil’s flavours are hard to beat.

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My first impressions of this menu are here.

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Filed under Bistro, Bombay, Dessert, India, Mango, Mediterranean, Small Plates, Vegetarian

The White Owl. A friendly lunch

After seventeen years of jobs, I took back a year of my life – to sit still, to go places; to stop working, and to start working at living; to meet new people and reconnect with old friends. A year to put me first.

I travelled, made peace with change, accepted that I will never make peace with Bombay’s traffic, and a series of such-a-small-worlds later, found myself adopted by a most fun loving group of friends – a chef, a PR machine, a wine maker and photographer, a rockstar comedienne, a brand genius, a fair trade enabler… The fact that each one of us plans life around food also sort of guarantees that this is more than just a passing flirtation.

Nikhil Merchant is a food writer, flavour master, and all round sweetheart. It was love at first food-chat for Nikhil and me, and over the past few months he has become my go to guy for all flavour dilemmas. Nikhil’s cooking is instinctive, his food combinations imaginative and cocktails sublime. Under his foodie brand Nonchalant Gourmand, Nikhil recently collaborated with a Bombay bistro – The White Owl – to create a menu of his favourite flavours of the season. I was invited to his first chefs table where we previewed his culinary collaboration with the bistro’s chef Kshama Prabhu.

WallAs a recent vegetarian I have to admit that eating non-Indian food in Bombay’s restaurants has been uninspiring and often unpalatable. Unimaginative chefs either flood the menu with iterations of potatoes, or force paneer and tofu to play substitute to their original choice of non-vegetarian protein. Nikhil and Kshama’s menu is encouragingly different, with over 50% of the menu letting a vegetarian food take centre stage.

I started with Purple Yam Batons, fried crisp and wrapped around a stick of sugarcane.

See what I mean? When is the last time you saw either yam or sugarcane as the star of a restaurant dish? The appetiser is let down by an overly eggy herb aioli, and I would have preferred a fresh, non-creamy dip to balance the buttery, sweet yams. Next on my plate is a French classic – Oeufs en Meurette. The eggs are perfectly poached, and served with moreish slices of garlic toast. I did not like the red wine they chose but was in the minority on this one.

As we soldiered through the menu I realised that my moans about the starters would be my only grouse that afternoon.

The salad of Raw and Ripe Mangoes is my absolute favourite mango dish of the season. Fresh Alphonso and slivers of green mangoes were dressed in a zesty combination of soy, red chillies and peanuts. The salad alone is reason enough to revisit the awkwardly located White Owl.

IMG_7619The main course veggie choices were Blue Cheese Quiche and Bell Pepper Roulade. My choice (of the quiche) was a no brainer; blue is my favourite cheese, and besides who wants to eat a roulade? How wrong was I!

IMG_7620The quiche was perfect – a herby, blue cheese topping lovingly baked on a flaky pastry. But the revelation of the meal was the roulade, served with a generous dollop of an inventive arugula pesto. The sweet bell peppers, unrolled a filling of cheesy barley, and crunchy greens. Never again will I judge a book by its old fashioned cover.

IMG_7621The non-vegetarians on our table were most impressed with the Shrimp & Water Chestnut Salad and Baby Clam, Sugar Snap Peas & Grilled Chorizo in Saffron Broth.

Not for one moment did I wish I were eating meat, nor did I feel that the chefs had made grudging allowances for veggies on their menu. I want to come back for the Green Apple Galette, Brioche Mac and Cheese, and Pumpkin Gnochhi Casserole.

I don’t have a sweet tooth but the table was was mighty impressed with the offering. The Fig, Chocolate & Kaffir Lime Mille-Feuille is a perfect display of Nikhil’s love for playing with flavours and Kshama’s pastry skills. The Kaffir Lime cream is rich and lends a heady scent to the dessert; but I wonder if it would have worked better with a different fruit? One that was lighter than the dense combination of fig and cream. I preferred the Alphonso Crepes – totally scrummy.

photo 1Nikhil’s menu launches at The White Owl from June 2nd for two months.

I hope this is the beginning of many such adventures in India where we will see menus that let the ingredients shine; restaurants that don’t give in to gimmicks; and chefs that find the courage to cook with their heart. Here’s hoping I meet more chefs like Nikhil and Kshama, chefs that put food first.

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Disclosure: The meal was a preview and I was a guest of the restaurant. Neither their generosity nor my friendship with Nikhil has compromised my opinion on their food in any way.

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Filed under Bistro, Bombay, Dessert, India, Mango, Mediterranean, Small Plates, Vegetarian