A Spectacular Dream 

We all have dreams. However in order to make them a reality, takes an awful lot of determination, dedication, self-discipline and effort. Stand forth Aakritee & Virendra Sinh of A Reverie. It a feeling of excitement engulfing me, as I pen down the second article dedicated to this dynamic duo and their work of art located in Calangute. 

Why second you ask? I arrive at the gates of a restaurant that had the sense of old with the cloak of new. Everything has been redesigned. Only the hallmark of the place remains through the boundary walls that define its existence from a time before. The Dreamer stands right in the middle of the restaurant. One cannot fail to see him. Suspended mid air, gently eavesdropping on bar conversations it makes one sit up and take notice (no pun intended

This new concept (their dream, in a matter of speaking) has transformed their restaurant with a cutting crisp approach with defined sections ranging from the lounge, the space, the tasting room and the wine experience. All this in the confines of the original space. Those who have been here before would reveal in the transformation taken place for the season. 

There is a nip on a cool moonlit night where I happen to dine at this establishment. Virendra and his bar, have been highlighted before. A proud conceptualiser of some of the most exquisite hand picked malts and spirits the world over he spoils one for choice. Having him on the table for company you know your nights going to end in ‘high spirits’.  

A special tasting menu hand crafted for mr. NObody was presented. The earthy feeling sets one right at ease, with the clever play of tones from cream to camel hide brown- which lulls one into a trance of being in touch with mother earths roots. A pleasant feeling indeed. 

Here’s a serve by serve of a few highlights of the meal. 

A Balancing Act 


Peanuts! You gotta love them. Be it Charlie Brown & Snoopy or just your average nut the peanut chaat has a twist on the Goan & Thai tryst balancing the scales. Here it’s a play between peanut and cashewnut tossed in flavors of the region- Thailand and Goa. The herbs used were from their organic garden outback with a few Thai herbs thrown in for good measure. The cashewnut was married to Thai spices as well. (Pro tip: Best consumed with a chilled beer or Single malt for company. Let the spice work your palate and the beverage quench it). 

Sweet turned Savoury 


Neureos & Churros. You got to love the combination. Anyone heading over to a good ol’ gathering in ones ancestral village/house, over festive season is bound to sample and savor Neuroes- the goan stuffed answer to the Churros filled with coconut shavings. Churros with their ever crunchy, sugar dusted Spanish origins made the perfect date for this dish. These were Chilli cheese toast filled Neuroes & Churros with beetroot sour cream. (I can see you faces cringe at the blasphemous thought of the absence of chocolate dip- try this. It’s expansive and mind altering…and yes do thank me later) 


Fishing for Compliments 


Oh;this dish indeed was aching for some and then some more. In all honesty, I loved the presentation and the throwback to weddings in goa- especially Catholic ones. With the ritualistic – wine and cake at the toasting of the married couple, this finger food finds its way on the plate as an appetiser in most settings. Their twist was a fish ceviche, Amla & orange water with smoked mackerel (kudos to staying local in the fish selection, quite a dicey fish -this. And fabulously prepared), mayo and what they like to call other stuff. Fun in a pani puri. There is nothing like eating this ‘street food chaat’ in a fine dining restaurant. Redefines the experience entirely.  (Read pani puri at chowpatty. The other stuff is what makes this finger licking good. Kidding! sic) 

A Latino’riental Conspiracy 


Everytime I hear the word Latino, I go all Ricky ricardo meets Speedy Gonsalves in my head. Sexual, sultry, voluptuous (oh wait we’re talking about food here, back to the basics)…. As I was describing the food is spicy , tangy, soulful and eccentric filled with passion. Aakritee’s madness did not disappoint. Crispy corn tacos (home made at that), French duck breast & hoisin sauce. (My only complaint was not getting more.)

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A pause…. NO this is not the intermission, however I am pleasantly surprised to have Aakritee sitting on the table with us for more than 20 minutes ata stretch. In all my seasons of dining at this establishment she is the quintessential butterfly fliting between the kitchen and the table. It’s a surprise to have her nursing a cold with a stiff drink right next to me in animated conversation. I ask her ,whose manning the pass inside? 

Out comes; Chef Pablo Miranda. A gentle, yet towering demeanor -don’t let his boyish looks fool you. Under their watchful eyes, he has carved his credentials in a kitchen that was once pilgrimage to the hands of Aakritee herself. Having her relax outdoors is a silent testament of the work being belted out by this gent. A hands on/off approach in a matter of speaking. 

Back to more food. 

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The Cake 


They tout it as their much ‘celebrated’ dish. I would concur. The Cake is a Chicken liver pate with white truffle, onion jam infused with  Goan Port wine no.7. Not stopping at that- Add some black truffle coulis and cashew for company. (I wouldn’t really know how to describe it. You lost me at truffle. A dish so nice you have it twice- white & black indeed; I’ve died and gone to heaven

A-Maize 


A vegetarian’s orgasmic delight of truffled steamed polenta with baby spinach & mushroom ragout laced with a cauliflower purée, golden corn mash, sautéed vegetables & spiced crumble of -corn nachos, popcorn and cornflakes. (Quite a corny affair indeed)

More than what Meats the Eye 

This would be Porky & Petunia Pig’s (alongside their cousins) worst nightmare, at the delight of the carnivore in you. Aptly titled ‘pork few acts’, one is accompanied by a Belgian pork loin chop with hickory BBQ & GOAN bankal glaze. This double act is accompanied by Goan farm bred pork loin with a homemade mustard rub & mashed potatoes with Canadian bacon (re-salivation moment) and toddy fermented sauerkraut, sautéed vegetables & beetroot sour cream. I love the mad scientist at play working on so many classics with GOAN influences. It’s a tough act to pull and this was done ever so well. Kudos. 

Wake Up & Smell the Coffee 


Aptly described – it’s Coffee nirvana meets Lovers Paradise atop Gulliver’s Peak on an island far away. Espresso yourself indeed, is what constitutes the espresso ice cream, Columbian Coffee soil & Jamaican coffee truffle. That’s the first start to get your senses riled up. Round two heads to coffeeology intoxiology , a delicately balanced tiramisu with Goan coffee liqueur. Wait we’re not done yet. The third consumption is coffee jar- Coorg coffee creme anglaise, goan serradura custard with panko saw dust. And we top it off with the humidor- a Javanese coffee waffle cigar. 

The Banoffie Pie 


Aptly described as Reconstruct post a deconstruct of the Classic Banoffee Pie. Part of the trifecta is the first morsel is a smoking hot ‘chilled’ out sundae- which is ‘smoke’, banana ice cream, toffee sauce, condensed milk ice cream and cookie crumbs. 

Once you have satiated your senses you move over to ‘the humble pie’- (not so humble) A wafer thin chocolate Mille-feuilles, bananas topped with rum cream and strawberries. (Pro tip: try and consume in a single morsel to avoid making a faux pas of the event through spillage)

And what better way post the decadence, than to reach out to the land of milk and honey, with deep fried churros with reduced milk dip & honeycomb with an edible bumblebee. Mind you, the honeycomb wafer is pure unadulterated sin straight from an actual beehive!!

As I struggle to depart with the war of food battling inside, the Dreamer looks pleased. Here’s to the future, one which belongs to those who believe in the beauty of their dreams. 
Image courtesy: Nolan Mascarenhas Photography  Shot on Iphone6 

Dining with ‘Legend’

I admit. I have procrastinated over this article for over 2 weeks. I have scribbled and scratched paper (the old fashioned ink to pen) tossed it in the garbage – had a cuppa more than needed and still run short to deliver what I thought would be a befitting article to what I ultimately penned. That’s when the realisation hit me. This article was never going to match up to anything in my head for two primary reasons- the gentleman written about was a Legendary Chef of the Taj Group of Hotels in his time and the more discerning fact of him being my grandfather who I never had the chance of meeting in person. Welcome to the Miguel Arcanjo @ Taj Exotica Goa.
Miguel Arcanjo fondly known as ‘Maskie’ Pic courtesy: Mitter Bedi Photography 
They say Legends are what one makes of them. Passed on thru time immemorare, it’s the build up which makes them larger than life. I happened to chance over his accolades (4 scrap books and counting) way back in 2006 when my mother decided to pen a biography about ‘Masci’ – as he was fondly known, which eventually won her the Special Jury award at the Gourmand World Cookbook awards in 2008. If your wondering what’s that? It’s the same award Julia Childs won a few years earlier. That book Masci- the Man behind the Legend is a short documented snippet of his life interspersed with a few management lessons and a few forgotten recipes of the maestro for company. It has been out of circulation since its award and is scheduled for a second edition sometime soon- back by popular demand!
It’s an lovely feeling sitting with people who ‘claim’ to know my grandfather over the years. I’ve heard multiple accounts of his life from a few people who are alive. All the stories percolate to two distinctive traits that shine through- him being a stickler for discipline in his kitchen and a maestro in everything he put his hand too. Genius is a word never used lightly however in his case use effortlessly by one and all who met or interacted with him. He cooked up a storm for dignitaries, celebrities, heads of state and rock stars alike and what grabbed headlines eventually was somewhere in the 70’s the Taj gifted him a kitchen worth a crore. Do the math it’s close to a Rs.55-60 crore kitchen in today’s day and age given inflation rates. 
Let’s focus on the task at hand though. The restaurant is revisited by me for the third time- however this time with the daunting task of me being settled into my writer avatar. No pressure, I assure myself as the specially crafted menu makes its way to our table. This is a tasting menu for the season ahead and has a revisit of some of Masci’s old documented recipes. 
I shall shed a spotlight for this post on ‘Nostalgia‘ which was his signature love for all things Portuguese and Goan. A simpleton at heart- Masci was known to relish his wife’s Deoniza cooking. He would head home for his afternoon siesta in between working hours for his power nap and his fish curry rice at my grandmothers hands. And just as he laid command over the kitchen at the Taj Mahal hotel he willingly handed over the same to his wife back home. It was her domain and that was the end of it. While the whole of Mumbai and the world were his ardent fans he had mad love for her and her cooking. 
The Taj Exotica Goa has painstakingly documented and researched his works and menus extensively and with their own twist have recreated some masterpieces from his hand written menus. Known for his Chicken Liver pate en encroute with toasted brioche and garnitures to the Chorizo de Goa– home cured pork sausages they came up with a delicate infusion of his famous Chorizo terrine, croquettes and Phyllo chorizo parcel the team as recreated magic all over again. Master class indeed- Would Masci have approved? I sure hope so given his soft corner for his home cuisine. 
Chorizo de Goa  Pic courtesy: Nolan Mascarenhas Photography 

Let’s not forget a few exotics that made their way to the table. Masci known to experiment back in the day would be pleased. The Capesante- Canadian scallop with a sinful plum relish, sauce vierge sweet pea purée & angel hair crisp leeks was stelar. It took me all of 5 minutes to just admire the creation let alone contemplating eating it. 

Capesante  Pic courtesy: Nolan Mascarenhas Photography 

The beauty of a course menu, is one gets to know what’s in tow and I waited in anticipation for the Atlantic Black Cod baked with fermented soy bean,wilted young spinach with a brush of stewed rhubarb soy soil and lemon balm. It begged my mind to demand second serving. Table manners prevailed and I refrained. The infusion and blend of flavour is hard to describe. It’s a must try for sure. 
Atlantic Black Cod   Pic courtesy: Nolan Mascarenhas Photography 

A set menu is never complete without a single origin Jamaican Mountain brew. Exquisite and well balanced. It complimented the Opera perfectly. What is the Opera? Click here to find out more. 

As I sign off with a huge sigh of relief, I feel like Po from Kung Fu Panda having attained a glimpse into the enlightened gastronomic world of delicacies and Master Shifu being none other than the legend, the man, my grandfather who I fondly knew as ‘Papa’- Miguel Arcanjo Mascarenhas or to the culinary world ‘Masci of the Taj’.

Thank you for this schooling time and again. 

Say ‘V’ che with Pisco 

I assure you this is not a new language I’m making one learn. Though, the pronunciation has got my goat as much as the grape that almost went down my wind pipe in the quest to get it right. It’s a quirk, I tell you. After all, one can never really digest a good meal if it ain’t articulated well enough. Right? 

Ever played tongue twister? Try these two words ‘Ceviche’ & ‘Pisco’ in a single sentence and you get where I’m headed with this. Enough about words and moving over to the food at hand. The lovely Palms, set with multi-elevated deck-spheres, the décor is rustic and minimalist while capturing the essence of the picturesque tropical surroundings and the spectacular view of the pristine shores of Arossim beach @ the Park Hyatt Goa recently inaugurated a Peruvian menu at the hands of Chef extraordinaire-Bruno Andres Santa Cruz from the Hyatt Regency, Istanbul. As much as i wanted to concentrate on the food we got on like a house on fire during the meal, and were liking each other’s Instagram posts. Such a fun lovable character. 

Capitan  Pic courtesy: Nolan Mascarenhas Photography

Have you tried Pisco? It is a colourless or yellowish-to-amber coloured brandy produced in winemaking regions of Peru and Chile, and is bloody potent. Made by distilling grape wine into a high-proof spirit, it was developed by 16th century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain. I had it neat as well as this deadly concoction aptly called Capitan, being distilled fruitiness at its best. The Capitan is a potent refreshing cocktail with a pisco base, mixed with an infusion of grape juice and lemon with loads of crushed ice. Now, while the crushed ice dilutes the potency eventually, I was nursing a irritable throat hence sans ice made me reach a lot closer to the moon and stars that evening than intended.

Ceviche (pronounced “seh-VEE-chay”) is a Latin American recipe for raw fish and seafood marinated in citrus juice, mainly lime and lemon juice. The acid in the citrus juice coagulates the proteins in the fish, effectively cooking it. It is a seafood dish popular in the coastal regions of Latin America. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. Because the protein is cooked by the acid, ceviche isn’t heated, so it’s served cold or at room temperature.Other ingredients in ceviche typically include tomatoes, onions, chiles and cilantro.  As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning. It is light, citrusy, succulent and piquant in all the right proportions.

Mussels & sweet corn on a bed of shaved ice 
 Pic courtesy: Nolan Mascarenhas Photography

There’s no single recipe for ceviche, and many different fish and shellfish can be used in preparing it. Snapper, sea bass, halibut, mah-mahi and tilapia are popular fish for making ceviche. Other seafood components can include shrimp, scallops, squid and octopus.

Did you know? Along with an archaeological record suggesting the consumption of a food similar to ceviche nearly 2,000 years ago, historians believe the predecessor to the dish was brought to Peru by Moorish women from Granada, who accompanied the Spanish conquistadors and colonizers, and this dish eventually evolved into what now is considered ceviche. In Peru, ceviche has been declared to be part of Peru’snational heritage” and has even had a holiday declared in its honor. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn-on-the-cob, and slices of cooked sweet potato. 

The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. It was developed in the 1970s by Peruvian-Japanese chefs including Dario Matsufuji and Humberto Sato. Many Peruvian cevicherías serve a small glass of the marinade (as an appetizer) along with the fish, which is called leche de tigre (tigers milk). 

So while we reveal in the art juggling delightful consumption and pronunciation I shall have the Capitan keep me company on this crescent moon light night and I bid thee well.

Salut.

A Single’ton evening in a Park 

They say your aura attracts your own tribe. Rightfully so, when you find Señor Varun Carvalho on the same table as you for a whiskey paring dinner. Known for his life for fast cars, the good life and pulling out people’s teeth in his spare time while singing them to sleep (he’s not a torturer- a dentist rather) is also South Goa’s most eligible bachelor. Round two’ as we both call it (given we shared an earlier evening the last time round as well) at the Park Hyatt Masters of Food and Wine-Land and Dram Reunited. This masterclass showcase is a series of sophisticated culinary and beverage experiences hosted at Park Hyatt hotels around the world. I have been fortunate to be part of many a showcase that pay tribute to the local culture, culinary traditions, ingredients and flavors and have never left disappointed. Under the watchful eye of their award winning master chefs and the eminent Nick Ord – a renowned Reserve Brand Ambassador this was indeed an evening worth waiting for. 

You realize your in good company when you have a singing dentist and a maestro chef on either side of you. The evening reeked of sophistication with detail given to the simplest of things (case in point sparkling water with a choice of either a twist of lemon or an orange peel to the personalized table seating with name plate et all)- a classy affair indeed. 

Chef Saulo, was the genius behind the Oops Tiramisu which was showcased earlier and he never travels too far away from his roots deep within Italy. And while one sets into a melancholy of expectation (given the earlier jaunts) a blended fusion presents itself with a Chicken tikka pappardelle with white tomato makhni sauce chilly oil and garlic crisp. Imagine my glee combining two international cuisines (Indian & Italian-both close to my heart) to create this infused masterpiece. 

 Chicken tikka pappardelle white tomato makhni sauce chilly oil and garlic crisp  

Pappardelle is flat wide strips of pasta noodles popular in the Tuscan region of Italy. The name derives from the verb “pappare” to gobble up. This wide pasta holds up well with heavy meat sauces. A traditional recipe includes rabbit served over the pasta ribbons that I happened to sample a few years ago. Tender and moist indeed. It’s cousins, Tagliatelle, tagliolini, tortellini, and lasagne are some of the pastas made fromsfoglia, the “leaves” of egg-and-flour dough. 

Legend has it that the shape-strips of pasta about a half inch wide, was invented in 1487 by Maestro Zafirano, a cook from the village of Bentivoglio, on the occasion of the marriage of Lucrezia Borgia to the Duke of Ferrara. The cook was said to be inspired by the beautiful blond hair of the bride.

The Singleton of Glen Ord – 12 years   Pic courtesy: Nolan Mascarenhas Photography 

Like a attentive accomplice was the pairing of this creative dish with the Singleton of Glen Ord aged 12 years. It’s Amber gold hues, lulls you into steady oblivion and its heady distant burning heather infuses distinct sweet pollen and dry orange skins to send your senses into a tizz. It’s a well balanced malt with a pleasant mouth feel (especially between pungent tangy morsels of the tikka pappardelle) rather very sweet then dries slightly. For a novice it’s easy to consume and if one dilutes it with water a softer notes of candle wax, brown sugar and dried flowers emerge to tickle ones buds. 

This Masters of Food and Wine experience at Park Hyatt Goa Resort and Spa comprised a mélange of bold Indian flavours artfully paired with single malts left one yearning for more. Leaving on a light note, here’s singing your song – Señor Carvalho till we meet again. 

 

A double date

“Mr. Mascarenhas, You have a date tonight. It’s a double date.” That messaged accompanied the invite, to pique my curiosity and head over to the Grand Hyatt Goa. The weather played sport and waited till I got there in my fancy shoes (they were Zara rust pink slip-ons, yes! metrosexual much? Indeed and proud dahlings!!!) which I decided to take out of hibernation for my ‘epic’ night. I arrive on time to be greeted by two bubbly and affable hosts Miriam & Diana, who with a glint in their eyes escort me over to the bar to present their concept –Fondue evenings– The Cheese and Chocolate Fondue (double date indeed…jackpot!!)

Fondue is not new (pardon the rhyme, it’s not intentional) to Goa but at the moment places doing it (if any) are seldom few (sigh what a pity) And I love a good Fondue, don’t you? (I did it again, trust me- it is the bard in me taking centre stage after all those glasses of exotic wines) The moment calls for a flashback- to the time I travelled to the Alps.There are a few things that are quintessentially Swiss and come to mind immediately at the mention of that fabulous country -cheese, the oh-so-sinful Swiss chocolate, and fondue! My historian guide at the time educated me through a chapter in history –its name derived from the French word fondue – meaning ‘to melt or to blend’. The frigid Swiss winter snow covered mountain valleys, isolated villages and towns were hard on one and all. Consequently fresh food became scarce and had the towns people to rely upon locally made foods.The local villagers discovered that if they melted their cheese with wine, garlic, and herbs and dipped the stale bread into the mixture, the bread would soften (became hard from the cold and difficult to eat).The cheese was melted in a earthenware pot called the caquelon. Although communal eating from one pot can imply a shortage of cooking equipment and utensils among the poorer peasants, it was a symbol of community dining. Each person kept their corner of the pot showing consideration and kinship, a Swiss custom still respected to this day.

Did you know:A cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. If the temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun). It has the texture of a cracker and is almost always lifted out and eaten. Try and get hold of this post your fondue. That cracker of crispy melted solidified cheese is to die for. 

Back to our table, I requested if the menu could be spaced in order to savor the tastes and drink away the painful thought of all the calories to be gained with every swirl. After all, given the offerings on hand this meal had to be planned efficiently. I decided to pair my wine with the fondue on offer, so I narrowed it down from the ones on offer from various regions of the world- the Lagarde Classico Sauvignon blanc from Argentina, a Neil Joubert Chardonnay from South Africa, Jospeh drouhin la foret Bourgogne blanc from Burgandy France,the Oxford landing Sauvignon blanc from South  Australia, the fruili grave, pinot Grigio – Italy or the Torres vina esmeralda muscatel from Catalonia Spain. An exotic selection to choose from which would put Hemingway in a tizz as well I suppose. (now do you see the need for planning?)

The devil plays back door advocate in the subtle blink-and-miss accompaniments which does overpower ones senses ranging from crusty garlic herb baguettes to cherry tomatoes and celery sticks to green apples, black olives, gherkins and pickled baby onions for that extra crunch. And to the fondue itself on offer ranges from the essential Three cheese (emmental, cheddar, Dutch edam cheese, cheddar,garlic swirled with white wine) to the classic Blue Cheese (Danish blue with its peculiar distinctive taste) to the must try Chili Cheese (English cheddar, chili, garlic with white wine). A statutory note: Each serving comfortably serves 4 so the key imperative word is ‘plan‘ your meal.

Fondue became a fad in American in the ’60s and ’70s after it was brought back by a jet setter who had it on a ski holiday. It was the Americans that then invented chocolate fondue.

Cookies & Cream Fondue with cream puffs 

The meal was scrumptious. At the hands of Chef de cuisine Narasinh Kamath, a careful selection was advised and each offering had him pause to give a glimpse of the process of his creations.Very informative indeed.

It is imperative to keep place for what I would term a decadent affair!! The Yin-yang fondue. A work of art and the urge to disrupt the beauty in it makes you cringe with your first swirl. It’s a beautiful mix of white and dark chocolate- a perfect blended balance indeed. If this concoction does not get your head in a whirl dont miss the accompaniments ranging from chocolate brownies, fresh bananas, rock melon and pineapple (for the health conscious folk) marshmallows, moist carrot cake, gooey filled cream puffs and signature cookie nuts. All this topped with the choicest of liqueurs from the cartron cacao, baileys served on ice, sinful kahlua & amaretto to name a few. Sin indeed. ( I can see my trainer grinning as she chalks out my next torturous gym routine tomorrow) 

Yin-yang Fondue 

Pic courtesy: Nolan Mascarenhas Photography 

Whatever you do, try not to lose your bread or cookie in the pot! It’s a tradition that if a man drops his piece of bread in the fondue pot, a round of drinks must be purchased for the entire table. (Quite the expensive affair)However if a woman loses her bread in the pot, she must kiss all her neighbors. That’s something you boys could look forward to with heated prayer (no pun intended)

Swirl away with the pitter patter of harmonic drops on the window pane.

 

‘Roti pe Boti’ 

Literally translated the phrase means ‘Meat pieces on an Indian bread’

This is a serving of succulent intensely marinated mutton pieces with a after zing of freshly chopped chillies and herbs which is first slowly steamed in its own juices and then slightly grilled before the marinade is added. It’s accompanied by ‘green chutney- a spicy mint based sauce’ with some freshly chopped onions and lime for that extra tang. 

‘Roti’- derived from the Sanskrit word ‘Rotika’ meaning ‘bread’ is a standard flat bread made from stoneground wholemeal flour widely consumed in the Indian subcontinent. It’s layered and has a flaky crunch after taste of burnt embers eminating from the crust leaving you for more. It is said no one can eat only one when freshly pulled out from the ‘tandoor’ -Indian baking oven with coals’. 

A normal Indian household has this as mostly an occasion celebratory meal. 

This dish prepared is a fusion blend presentation which could be deciphered and eaten as an Indian pizza for less messy rapid consumption or perhaps a wrap like a taco.

Pic courtesy: Nolan Mascarenhas Photography  

 

The Bell Jar Salmon 

This concept of redefining fine dining took my breath away (literally speaking).

 Infused in a bell jar with aromatic flavours ranging from citrus to cinnamon and chives with a cheese after taste hit my senses the minute I opened it. 

The Virgin olives and feta cheese melted my senses numb to the point of no return. Just the perfect starter to an amazing 10 course tasting of fusion cuisine from around the world. 

An evening well savoured. 

 Pic courtesy: Nolan Mascarenhas Photography