FOOD RAZZMATAZZ: JOURNEY THROUGH THE DECCAN at BLOOMS....EROS HOTEL...

FOOD RAZZMATAZZ: JOURNEY THROUGH THE DECCAN at BLOOMS....EROS HOTEL...: EROS HOTEL, Nehru Place is celebrating JOURNEY THROUGH THE DECCAN at one of their outlet, BLOOMS starting from 27 th August 2015 for ...

JOURNEY THROUGH THE DECCAN at BLOOMS....EROS HOTEL, Nehru Place from Aug 27 to Sept 5, 2015

EROS HOTEL, Nehru Place is celebrating JOURNEY THROUGH THE DECCAN at one of their outlet, BLOOMS starting from 27^th August 2015 for ten days. The ONAM, Harvest festival  of Kerala , that celebrates the annual  homecoming of the Mythical King Mahabali allowed by Lord Vishnu for ten days only.

The team  of BLOOMS,  were all decked up  in traditional South Indian attire. The female executives adorned the traditional White Saree with Golden Boarder greeted the guests with Tikka at the enterance. The artistic designs on the floor …the Rangoli with flowers , the traditional hangings, the décor  will take you to South India.

Enjoyed the Opening ceremony with the scintillating dance performance by Kuchipudi dancers , a graceful performance with alluring expressions made the evening memorable.

The BUTTERMILK …as a welcome drink was refreshing with loads of Kari Leaves. URULAIKEZHANKGU BONDA….RAWA FRIED PRAWNS…MEEN POLLICHATHU, the steamed Fish in Banana Leaf were some of the starters we relished.

CHICKEN CHETTINAD…..the South Indian style of cooking where the desiccated coconut is the key ingredient with other spices was great, so was the KACCHE GOSHT KI BIYRANI…Baby lamb cooked with rice and spices with good aroma along with MIRCH KA SALAN, the achaari green chilli in coconut and peanut gravy. ENAI KATRIKAI…the Chettinad preparation of Fried Eggplant with spices and KALAN KARI MASALA….fresh Mushroom simmered in masala gravy….all must have kinds.

F & B Manager Umesh Dalal, Exec Chef Suprabhat Roy, Marketing Manager Nupur Gupta along with their team are all ready to welcome the guests with utmost courtesies. The best part is that all of them are involved with great enthusiasm to make the guests comfortable.

Rush to enjoy the delicacies from South India as it is only for few days !!

F BAR AND LOUNGE....the classy, newly launched Restaurant, Bar & Lounge in CP ...great ambiance with good food....

 

The classy F BAR AND LOUNGE is recently launched in CP, N Block, on the first floor opposite Palika Bazzar. Decently done up with comfortable seating, upholstery to match with proper lights and the fascinating Bar. Although it’s yet to equip the Bar fully and get the things started. The entrance is inviting with the photo collage on the wall with bright black, white and silver colours & logo in the centre .

F TINI”s…Sweet & Spicy….Vodka,Apple Liqueur with Red Bell Pepper, Strawberry Puree & Lime Juice was refreshing as well as a bit spicy. APPLE MARTINI was also good & refreshing. GREEK SALAD…..perfect with all the veges and feta cheese.

GOOD FELLA CHICKEN RANCH…Spiced chicken breast was stuffed with creamy mushrooms…well done , soft and juicy chicken , with fries and salad was great. WESTERN GODFATHER……Lamb stuffed with orange cheddar, prepared with bacon, cheese served with potato wedges and California Wild rice.. was tasty and a complete dish in itself. SCHEZWAN PRAWN…..were tasty and crisp.

BROWNIE with ICE CRÈME….Brownie was lacking the taste ….it tasted more like Indian Sweet, but I like Indian sweets as well, so I liked it too.

If the presentation is good, you can't wait to start & if it is tasty, you tend to eat more.. So was the case here..All the best team F Bar & Lounge !!

SINGH SAHIB, the Indian Restaurant at EROS HOTEL Nehru Place is celebrating Food Festival ... PURANI DILLI KA ZAIKA....DILLI 6 se 19....just for two weeks...

EROS HOTEL, Nehru Place , stands tall at the commercial hub of South Delhi, a 5-Star luxury hotel with all the amenities & services to make guests comfortable. Their Indian Restaurant the SINGH SAHIB. is celebrating FOOD FESTIVAL....PURANI DILLI KA ZAIKA….DILLI 6 se 19....for two weeks starting from 23rd July 2015...So now one can relish the delicacies from OLD DELHI here in comfort.

The décor , Vendors, Thelaas with some funny & good captions gives the feel of Old congested Delhi. F&B Manager Umesh Dalal, Exec Chef Suprabhath Roy and their team are all very dedicatedly involved with whole concept.

The first thing when we were entering the SING SAHIB, found the server wearing the traditional Kurta Payjama with BIDI Bundles…the forgotten thing, then comes the CHAI WALA, holding the same old Kettle & glasses to serve chai, the traditional CHACH was the next fresh, refreshing drink.

We relished all…the CHAT, TIKKI, GOL GAPPE, CHOLE BHATURE and then some from Tandoor…..the MUSHROOM, PANEER, CHICKEN, MUTTON SEEKH KEBAB were all well done and well marinated.

MUTTON BIRYANI I found a bit bland but CHICKEN BIRYANI was okay. Tasted RAJMA and KADI….were just average. 

Indian sweets like CHOCOLATE….was soft and delicious, MILK CAKE, JALEBI …were good & so was the KULFI.

OLD DELHI is famous for some of the delicacies for ages and we enjoyed some of them in the comfort of the fine dining with servers attending enthusiastically and listening the live singing ...the old retro songs.

It will continue for two weeks. So rush !!

GLASS HOUSE in HILTON GARDEN INN GURGOAN is celebrating KERALA FOOD FESTIVAL...Exec Chef Ashok Eapen from TRIVANDRUM is here for few days....

Conveniently located , close to DLF Cyber City is the HILTON GARDEN INN ,in Bani Square Gurgoan. GLASS HOUSE is a all day restaurant, also there is a Café O’LAIT, a Bar…POSE at lobby level and another Bar at rooftop named HIVE. 

At GLASSHOUSE, the KERALA FOOD FESTIVA is on till 30th July. Exec CHEF ASHOK EAPEN is here from Trivandrum to showcase the authentic delicacies from KERALA. Kerala has a multitude of both Veg and Non veg cuisines. Coconut is widely used in dishes in the form of grated coconut and coconut milk.

Some of the delicacies we enjoyed are here as COCONUT UTTAPAM….served with fresh coconut chutney, SUDEVAN….Raw banana cooked with spiced coconut and curd gravy, VEGETABLE THORAN….Stir fried veggies with grated coconut, MANGO PACHODI….Raw mangoes steeped in spiced butter milk, was good to taste. ULLI THEEYAL….Pearl onions cooked with roasted coconut gravy with jiggery & tamarind was sweet and tangy.

PRAWN MOILEE….Prawn in curry made with coconut cream and turmeric. MUTTON BROWN STEW….here mutton was cooked in spiced coconut sauce. SYRIAN CHICKEN ROAST…..It’s a Syrian Christian dish, the pot roasted chicken was cooked & simmered in shallots masala.... 

SEMIYA PAYASAM….is more like North Indian dessert…Vermicelli cooked with milk, ghee & dry nuts. PAZHAM NIRACHATHU…. It is sweet stuffing of nuts & coconut in ripe banana. MALABAR HALWA….very delicious halwa made with refined flour, jiggery, ghee & nuts, a CALICUT’s Speciality.

EXEC CHEF ASHOK EAPEN, Marketing Manager.. RAJAT MALHOTRA, GM.. MANISH GARG, EXEC CHEF …VIKAS PANT with their dedicated team ….ready to take you to relish special cuisine, so hurry up before it’s too late…..few days left….

OPEN HOUSE is open for all ....who relish PAN ASIAN cuisine....for mind blowing SUSHI , DIM SUM....with refreshing Mocktails,Cocktails....

Now this is my kind of place to dine….normal lights….i can read the menu without straining my eyes  although the menu is printed in v bold and bright letters. The OPEN HOUSE is come up in C Block, CP opposite the cinema hall on the first floor. View of CP from the two sides of the restaurant with glass windows and venetian blinds is what I really liked, to me it looks lively. The 90+ cover restaurant with open terrace (will be open soon) is spacious with Bar, Music…. thankfully not loud so that we could converse with each other. 
Here the emphasis is on food , mainly the PAN ASIAN Cuisine. This is the first time that I really relished the SUSHI, I can say that mind blowing SUSHI I had. Had tried at number of places but never relished and used to wonder why people are so crazy for it. After discussing with Chef Sushil, got to know that a little bit here and there with sauces to suit more to the Indian palate is the result of such SUSHI. 

DIGITAL CALLING METER placed on the table with the features like Service, Drink, Bill is the smart gadget. You press the button and the server will do the needful, with the Stop watch he is wearing will get the desired signal. Impressive.

 THE SICHUAN AND STRAWBERRY MARTINI wasrefreshing with nice color. THE LEMON GRASS CUCUMBER CAPRIOSKA was a bit sweet.

CHICKEN CEASAR SALAD …..was good but the chicken was a bit chewy ,ROASTED BELL PEPPER SALAD ……perfect with trio of bell pepper, potatoes with basil pesto dressing.

VEG SUSHI PLATTER and NON VEG SUSHI PLATTER …. The JAPANESE food, consisting of cooked vinegared rice combined with Vegetables, Seafood, tropical fruits. Here the bite size sushi , presented in a platter with cut fruits…..colorful , awesome taste and presentation. 

CHICKEN STEAK…..pan fried chicken served with mashed potato and GRILLED FISH …..were great.

.APPLE WONTON TOWER…..a bit disappointing with the filling, custard being watery, once you cut it, will fall apart. BLUE BERRY CHEESE CAKE….delicious.

To sum it up, it was a memorable experience…server Manish served with enthusiasm and smiling face well versed and well dressed. Excellent presentation with good serving dishes !!

HYBRID.....Another new venture in CP...the multiuisine Cafe, Lounge & Bar.....huge area...

Another feather in the cap…..Priyank’s…..HYBRID …..recently launched in CP, Tolstoy Lane. Huge area with open terrace ( soon to be opened for public). Ample parking area. Basically for younger lot with dim lights, foot tapping music, sufi nights, different style of seating, low as well as high chairs, comfortable couches to relax and enjoy hookas, well equipped bar, rustic interiors.

Multi cuisine is the menu to cater to the taste buds of dinners. As discussed with the Chef Tarun…..surprise twist is awaited in the menu soon. 

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 Had very very refreshing HYBRID MARTINI & NITRO MARTINI to start the evening with starters. 

CHICKEN MALAI TIKKA…..well done & well marinated….was juicy and tasty. PESTO OLIVE CHICKEN SKEWERS…..the strips of tender chicken was marinated in Basil pesto sauce…., must have, CHICKEN GILAFI……was a bit dry with too much of dhaniya. TEMPURA FISH & CHIPS served with tartar sauce…..here the fried covering was crisp with fillet of fish, too soft, once you cut to start eating , it fell apart and also the oil used to fry was not heated well……a bit disappointing. 

PENNE PASTA CHICKEN…..was watery with less of white sauce & again less of chicken. PIZZA-CHICKEN EXTRAVAGENZA…..the thin crust pizza with all the ingredients looked very colorful and impressive and tasted very good.

BROWNIE served with Ice Crème…..the in house Brownie tasted different from the usual brownie we have, but I liked it.
The presentation was not to my liking and the platters used for serving were again very disappointing.

With dedicated and well informed team with excellent service……the place to unwind is HYBRID !!