5/5 poornima n. 4 years ago on Google
ITC:Food
&
Decor
Magnifque!
Ambience:Welcome
to
sunshine!With
sky-high
domes
bringing
in
natural-light,lights
up
ur
face
&
ur
food.The
seats
and
sofa-seating
are
plush
&
majestic.U
actually
are
transported
to
erst-while
era.
Chef:Sous
chef
dipti
had
conceptulized
this
menu.This
was
dedicated
to
her
grandma
&
mom-inlaw
as
chef
is
half
maharashtrain
half
bengali.She
put
some
outstanding
bengali
dishes
which
her
mom-inlaw
1st
introduced
her
to
the
same.She
took
great
pride
in
telling
tht
each
week
here
at
the
itc
each
chef
is
asked
to
showcase
his/her
strength
of
food
in
the
brunch.The
chef
starts
conceputilizing
to
every
detail
from
monday
itself.
Staff:Under
the
helm
of
the
f&b
director
mr.dubey,this
place
runs
like
a
well-oiled
machine.The
plates
and
cutlery
get
replinshed
quick
as
a
bee.The
fresh
wet
towels
to
wipe
ur
hands,(finger-bowl)made
with
decoction
of
tea
with
lime
slightly
added
with
vinegar,cleans
ur
hands
squeaky
clean.Totally
impressed!
Food:So
was
here
for
grandma's
secret
recipes
and
the
menu
was
worked
to
the
tiniest
detail.
Kokam
cool
sherbat
which
is
star
coming
from
malwan
region.
Chaas
in
this
sultry
mumbai
weather
is
welcoming
Khus
sherbat
to
enviograte
u.Wht
more
cud
one
ask!
We
started
with
a
generous
selection
of
chaats
which
changes
weekly.Hence
we
can
say
its
street
foods
of
india.To
get
it
right
is
tricky
&
here
the
have
achieved
it
beyond
compare.There
was
Kachori
kadi:A
rajasthani
speciality
simply
wowie.Soothing
kadi
with
ever-indulgent
stuffed-kachori
Samosa
chaat:Absolute
delicious
with
a
deadly
combination
of
sweet,spicy,tangy.
Sevbatata
puri:A
popular
mumbai
chaat.Chaat
masala,boiled
potatoes,sev
and
accompaniments
as
coriander
mint,tamarind
date
chutney.A
date
ur
hooked
too
for
life!
To
begin
with
was
traditional
bong
breakfast:
Stuffed
Lucchi:Arhar
dal,moongdal,greencoriander
and
cumin.Deep-fried
glory!
Dum
aloor
curry:Lightly
spiced
and
slightly
spicy
made
with
onion
tomatoes
and
spices.Favourite
dish
of
west
bengal
In
non-veg
&
veg
they
had
chingari
malai
curry,dum
aloor
curry
&
stuffed
luchi(bengalipart)In
non-veg
&
veg
was
tambda
rassa,kala
vatana
amti,ghaavan,koshimbir(her
grandma's
recipes,dedicated
to
her
from
kolhapur)
In
bohri
section
there
was
bohri
khichdi,dalkhichda,subz
bohri
biryani,lauki
palak
made
in
bohri
masala(dedicated
to
bohri
community
Daliya
khichdi:Forgotten
grains
with
blend
of
light
spices
and
medley
of
vegetables
Urlai
Roast:Baby
potato
tempered
with
mustard,curry
leaves
&
tomato
garnished
with
coriander.
Chole
masala:Traditional
recipe
which
was
a
winner
made
with
a
medley
of
whole
spices
tied
in
muslin
cloth
which
had
given
the
rich
colur
to
chole(chickpeas)which
were
buttery-soft
and
further
cooked
with
blanched
tomato
puree
&
flavoured
with
pomegranete
dry
powder.
Lauki
Palak:Comfort
food
made
in
bohri
masala
and
cooked
to
perfection,where
dudhi(bottlegourd)doesnt
melt
but
it
looks
firm
but
is
soft
as
pillow.
Dal
Makhni:The
creators
of
this
decadent
dal,a
treat
savoured
from
infants
to
all.Made
with
harmonious
blend
of
black
lentils
cooked
over-night
with
oodles
of
fresh
cream
&
butter.Better
work-out!
Lasooni
dal
tadka:This
is
made
with
arhar
dal
with
parsi
home
made
spices
&
garnished
with
brista(friedonions)Dont
worry
this
too
is
there,have
this
with
ghee
plain
rice
and
u
will
bless
me.
Subz
bohri
biryani:Come
to
mamma!Made
with
melange
of
seasonal
vegetables
cooked
in
rich
onion
tomato
masala
and
finished
with
ground
spices
with
garnish
of
fried
cashews.Plate
polished!
Aloo
methi:Cooked
in
onion
tomato
masala
and
blend
of
rustic
spices
to
flavour
an
indigenious
dish.
So
they
do
a
lot
of
innovative
brunches,follow
them
on
digital
media
and
u
will
know
which
is
on
ur
wish-list
to
visit.Untill
then
Happy
Eating!