Review: MAINLAND CHINA ASIA KITCHEN

Image Posted on Updated on

This slideshow requires JavaScript.

Pan Oriental 

We are excited. It’s a brand new 6 week old restaurant. I swoop down with eight of my blind dates( foodie readers who Id never met except over twitter and instagram).This Pan Oriental casual eatery has been newly born to  the established  20 year old “Mainland China” family. Its more Oriental than Chinese. It’s more casual. More affordable. Is it worth going to? Nine of us troop down, eat, tweet and instagram for three and half hours. Our review follows…

DÉCOR We all love the mega-voltage energy of the colorful ambiance. Ride up the escalator in the gleaming Oberoi mall and walk into a vibrant, high-ceilinged hall. Buzzing open kitchen, Oriental grocery shop front décor, with a retail shelf hanging over the kitchen fitted with long ladder on rails, walls plastered with street scenes of countries of the Far East.

FOOD On the subtle-to-blunt spectrum, the food here falls almost smack in the middle. It serves up the popular dishes of Mainland China  and also  some Japanese, Korean, Thai, Vietnamese and Burmese ones. Robust flavors gallop across our taste buds, be it the Dynamite tofu (lives upto it’s name)  the crisp sambal fish made more lively with salsa and intensely flavored Black pepper chicken. Chatpatta Kimchi rice too. Flavorsome curries be it the Thai green or the Burmese Khao suey (complete with crunchy condiments) here. Amongst the more subtle and steamed dishes the plump chicken  suimai is worth trying, but it’s maestro Chef Rajesh Dubey’s the unerringly cooked Seabass sparkled with Tamari sauce and presented with panache that dazzles.Infact, creative presentation marks many a dish… eg balls of dynamite tofu served in a Martini glass. Desserts are above par, but it’s the feathery sponge that is drizzled with luscious sweet caramel  to wickedly flavorful effect

MINUS POINTS Gloopy sushi , undercooked prawns in the Thai  curry, lackluster  Mee Goreng lamb and  the Korean Bulgogi (we try the mock meat version) is not authentic but tasteless too. A thick sticky skin clasps the vegetarian dimsum. We try booking ahead, but because of their no reservations policy, end up waiting for our table. When full (like it is when we visit it) the restaurant can get very noisy.

MY POINT A brilliant concept, executed with gusto and delivered in a vibrant, high ceilinged ambiance,  bar  et al. The food is a mixture of appealing and ho-hum. But it almost always delivers high-impact flavors (well presented plates) at relatively low-impact prices, (Rs 1000, meal for 2).

Anjan Chatterjee’s  Mainland China’s Asia Kitchen is not about fine dining, but  Fun dining.

MAINLAND CHINA ASIA KITCHEN, Oberoi mall, Film city Road, Goregaon East. 28423141 9322249924 Open lunch and dinner RATING FOOD 3.5 SERVIE 3.5 DÉCOR 3.5


1(1)MEET MY FOODIE BLIND DATES

Whoa!  Take a look at the photo and you ‘ll know what fun 9 strangers can have together simply because we are foodies. I invite them over twitter and instagram and they travel from far and wide. I love meeting each one…from the corporate lawyer and chef to belly dancer  by passion. Kavita Tejnani certified Yoga Instructor, finsancial insurance advisor, thoughtfully brings Sindhi sweets and a thank you note.Passionate belly dancer, Chitra Kannan  the Vice President of  a packaging company , Jyoti Narula Ranjan  @jnrispartof techie turned entreprenuer is now building @SynTalk.  @priyahgandhi  a  corporate lawyer between jobs and @theglobalfoodie Urvika Kanoi  a classically trained chef from LCB ( setting up her own restaurant soon) all share their views. The fit foodie @KamathGurudutt and the HR professional @elsonsequiera are the two gallant males amongst us.  Adding even more fun to the lunch is Perzen Patel  better known as @BawiBride, a  Marketing Manager by day and Parsi caterer/food blogger by evening. Needless to add all of us love to cook, eat, tweet, blog, instagram and yes we all enjoy Mainland China Asia Kitchen.

P.S Join in. Be my next foodie date email rashmiudaysingh.instafriends@gmail.com, twitter, instagram @rashmiudaysingh

Review: Burma Burma

Image Posted on Updated on

 

Vegetarian Burmese and Tea salon

This slideshow requires JavaScript.

It’s largely pleasurable. It’s satisfying.  It gets our unanimous vote.  It does so not only because like our brand new Prime Minister “ vegetarian chhe” but because this 2 week old, brand new Burmese (hold your breath) pure vegetarian eatery deserves it. The arguments about authenticity (Burmese cuisine is predominantly non vegetarian) could go on forever. But what comes to the table delivers pleasant surprises.And bowls over the dyed-in-the-drool gorgeous vegetarian gourmet Mandira Bedi. She’s so magnetized by this vegetarian arrival, that she makes time from her TV shows, corporate events, charity work and designing stunning sarees to drive across town to dine here. The other committed and well-traveled vegetarian gourmet is the London based hot shot lawyer Sunil Sheth, who heads up the most unique international charity (Princess Anne, grand patron) for those with the double disability of being deaf-blind. He is here in India to expand charitable activities. And the ever-helpful Mandira gives him many a brilliant suggestion over a fun-dinner.

 

 

DÉCOR

Walk past the bar (No! alcohol, please note) into the earthy-wooden-toned room which has skilful patches of vibrant color. From (backlit) parasols hanging upside (on the ceiling),a  wall with  a “Prayer Wheel”, splotches of color of Burmese laquerware et al. Free wifi, and a TV screen too. Not super fancy, but thankfully not overcute thematic either.

FOOD

Never mind if they don’t use the Burmese cuisine’s predominant non vegetarian ingredients, fish oil et al. They coax  masterful flavors from   Chilli oil, onions, garlic coconut and Burmese spice mix Yessa. The must trys? Salads …crunchy with Achow nuts and tangy with chilli oil and lemon. Be it the zingy ginger salad, the chatpatta raw mango or the fermented tea leaf laphet salad.

Flavorsome thin peppery broth and the “samuza hincho” baby samosas dunked with carrot cabbage and capsicum, are delightful. The two young, dynamic Marwari owners,Ankit Gupta  and Chirag Chhajer ensure that every last detail is perfect.

In the mains, go for the  uniquely tasty  creamy coconutty rice with the contrast of peanut tomato chutney. The ever popular (originally breakfast dish) oh no (Burmese for coconut) Khao suey coconut curry with noodles and condiments (fried garlic, onions, nimbu etc) just about passes muster and could do with more punch. Mandira is particularly thrilled with the Red Velvet, and the large wedges of tasty desserts from Sanah Ahuja’s  Crumbilicious.

 

MINUS POINTS

The biggest let downs are the stuffed doughy, hard buns (Paukse). Okayish  Pyan Boo Palata  (paratha)  with a  corn coconutty mash. Hard tofu stir fried with tofu and lacklustre Burmese Falooda too. It can get noisy and there is no alcohol.

MY POINT

This mid-priced (Rs 1500 for 2) new Fort eatery distils the spirit of Burma in it’s earthy, wooden interiors. Though not authentic to this low impact cuisine’s non veg fundamentals, it still serves up deliciously surprising textural contrasts and flavors in it’s vegetarian spread.  It pays great attention to detail (imports sunflower seeds,  teas to chopsticks). The soups and salads (love them) score over the mains. It is a winner, but will this new Tea salon and vegetarian eatery (like our vegetarian Prime Minister) continue to deliver? I toast it with my favorite cup of “Monkey picked Oolong tea” and surely hope so.

 

INSTAGRAM AND TWITTER FEEDBACK

Thanks for  flooding me with feedback on this 2 week old Burma Burma. @chingypatel (“loved it”  “the tealeaf salad is an acquired taste in the beginning, but grows on you”) @panktiv (“loved the tealeaf salad…said its like Burmese bhel” (I agree) @meau01 (“Very inexpensive”)@mohidkadri (“yummy and so tasty salad”) @elisha_saigal (“food is good. Fresh ingredients and knowledge rich staff”  “but after serving the main course they go into a lull as though dreaming of scuba diving in Myanmar” ) @chingypatel (“BurmaBurma rocks”) @foodcookeat (“that sounds awesome”) @nsonal tells @hspicture (lets go there).

Look forward to even more feedback from you…as you can see its invaluable.

 

BURMA BURMA Kothari House
Off M. G. Road
Near Allana Centre Fort

Ph 40036600

Open lunch and dinner

Meal for 2 (Rs 1500 per head)

No alcohol

RATING FOOD 3.5 SERVICE 3.5 DÉCOR 3.5

Review: LA FOLIE (Tea salon, patisserie, chocolaterie)

Posted on

LA FOLIE

Tea salon, patisserie, chocolaterie

19 I confess. I’m a dessertaholic and a chocoholic. So, I conduct three tasting sessions at this new French-inspired Patisserie, Chocolaterie and tea salon. I land up in La Folie, when I go to do a clothes trial (her boutique is next to La Folie) to the dynamic and multi-talented Shaina NC’s boutique. This to walk the ramp (with Vivek Jain) for the mammoth 7000 audience, celebrity studded fund raiser for Cancerpatients for which Shaina made time inspite of her hectic electioneering. I do a marathon hour long tasting with patissieur  extraordinaire, Cordon Bleu trained Firoza Moos ( pay bill of Rs 5015). The third tasting feedback is on twitter and instagram.

THE FRENCH CONNECTION

Another confession…I don’t know the French language at all, inspite of spending years in Paris while writing my foodbook. So  interpreting  “La Folie’s” French words is tough, but Ive had the good fortune to interview and taste all Sanjana Patels French mentor’s (Alain Ducasse et al) creations. Less than two months ago, I not only ate Pierre Herme’s  patisserie but also flew down to Delhi to anchor Pierre Herme’s interview for a national magazine’s conclave.

DÉCOR

Wedged into  Kala Ghoda La Folie is a small, stark space with tables and a  dark wood bench running along one wall. It seats 8 to 10.  Quite a contrast to the ornate French La Duree with it’s jewel box looks.

FOOD

There’s a catwalk here too…behind the glassed off counter, gleaming superstar desserts  preen and strut…  pralines,  truffles, macarons, entremets ( that French for textural layered desserts) theres a huge choice of teas and coffee too.

Hero #1 is the“100% Chocolat” dense and moist with a dark chocolate cake base, crispy praline, bitter chocolate mousse capped off with  chocolate fondant. Heroine #1

Rouge Velour (big fat, bright  red rose)  moist, zesty lemony sponge cake with strawberry compote Supporting hero #1  Infinite Caramel seasalt cream with hazelnut praline and milk chocolate. Child star#1  Colorful candy cake layered with Mentos, Éclair Nutties and marshmallow.

Full marks to  La Folie’s slim chocolate squares…single origin Venezuelan and Equador chocolate truffles.   Macarons (lemon grass and basil, pop rock candy ) delight.

MINUS POINTS

Timing: though they say they open at 11am, at both our tastings, they were not open till 12 noon. A lot of the menu is not available…Black Forrest,  tarts, Viennoiserie, cookies, tea time cakes and hot chocolate. Some of the non-chocolatey patisserie, like the raspberry litchi Damask,mango lemon Pabana are too gelatinous for my liking. Some complain about the high price.

.

MY POINT

La Folie’s Sanjana’s French-grounded creations bridge the classically saucy decadence of the past and the progressive derring-do of a new generation.

She treads the right middle ground between hyper-imaginative artistry and molten chocolate pandering. Ofcourse it is expensive ( Rs 215 to 235 for a pastry, Rs 75 macaron) but worth it. Now, if only the whole menu was available, the opening timing fine tuned, some of the desserts less gelatinous. I fell in love with it gradually, not all at once. The experience had a sweetness all its own.

 

TWITTER AND INSTAGRAM FEEDBACK

Thanks  for your poetic responses to La Folie,  space constrains me from printing all  “ To call La Folie “superb” is an understatement” (@nehads12) “game changer” (@priyamganeriwal) “Taking desserts to a whole new level” (@brandedbawi)“Every penny is worth being spent…world class ingredients ( @nehathacker07)  “Better than Pierre Herme (@ urvashipunwani) I love (@priyashamdasaninichani)“definitely one of the best in the country” (@theglobalfoodie)  Thanks @etiennedmarques @mewsaliday @foodiebevdi, Manan Modi  for your feedback.

@stuli1989 way too expensive.  too rich (@ virajsahah)

Disappointing mango tart (@brandedbawi)

. But those interested please see twitter, instagram @rashmiudaysingh for dessert pics and responses.

La Folie 16 Commerce House, Rope Walk Lane, Next to Trishna. Kala Ghoda, Fort  Ph 6772 2181. Daily 11am-11pm.

RATING FOOD 4 SERVICE 3.5 DECOR 3

Restaurant Review: Makhan

Posted on

MAKHAN

Marwari, Gujarati, chaat

Dissapointing. That one word sums up the whole review of Makhan in Kalbadevi. I love diving into the cacophonic, colorful Kalbadevi area, but my excitement to check out this new pure vegetarian eatery from the Brijwasi mithai chain was short-lived. Sadly.

DÉCOR

Functional décor marks the smallish air conditioned space with it’s mithai counter running alongside. Stainless steel tables and  ochre walls complete the decor. A narrow staircase leads to the even smaller mexanine area (open for dinner only.)
FOOD

MakhanI ate alone… with determination and (you’ll agree) with optimism and hope.  Please take a look at the accompanying photograph…I   tasted my way through all those dishes (with the hope of coming across delicious ones, the eternal optimist that I am). But it is only the Delhi dahi bada papdi chaat (I hold close up) drizzled with tamarind chutney and squishy and crisp under the chilled dahi that delights. Crisp pappad chudi and  the robustly spiced Samosa chaat are just about above par.

They also serve Upvas food (which includes French fries) and  thalis. (Rs 130  to sp Rs 240).

 

MINUS POINTS

The Marwari and Gujarati fare (which I absolutely love) is either  undercooked, overcooked or just plain dull that no measure or mingling of seasonings could save it.

While the Kair sanger  is okayish the accompanying parathas  are greasy, the stuffed pyaz paratha  is doughy.  My most favorite Dal batti and it’s soggy churma disappoints. As does the watery Gattey ki sabzi with  oily thin ajwain paratha. Jodhpur’s famous Mirchi vada  is crisp  but  stone cold. Can the silky superb Gujarati kadhi actually be rendered so tasteless? Ditto for the Punjabi kadhi and the stodgy Gujarati Handvo. The bhaturas  are plump but kacha and the cholley tasteless. Ofcourse,  the Dhansak is not even a pale imitation of the Parsi original. I could go on listing the dishes I ate, but suffice it to say that  it’s all below par and all the accompanying rotis, bhakris, parathas are undercooked and overgreased.

Parking is impossible.

MY POINT

Im a Kalbadevi area addict. Shree Thacker Bhojnalaya tops my reasons for popping in to this throbbing, pulsating part of the city.

Im a fan of the exquisite gourmet vegetarian Gujarati and Marwari cuisines. So that’s why I determinedly ate my way alone through Makhan’s menu (paid Rs 2000, no credit cards accepted) .  Generously portioned dishes, modestly priced (meal for 2, Rs  300- 400), swift service but none of these reasons make up for the food which lacks luster. And which (heres that word again) disappoints.

 

Makhan 192/194 Kalbadevi Road, Opposite the Cotton Exchange, Kalbadevi (2240-2597). Open  noon- 11pm. Meal for two R300-R400

RATING FOOD 2 SERVICE 3.5  DÉCOR 3


 

 

CHEAPANDCHEERFUL

Been flooded. Overwhelmed. A zillion thanks for all your recommendation on twitter, email and instagram Awesome recommendations from South Indian Udipis to Bengali Roll places, and from Chaat corners to Dessert shops, we’ve got it all.

@HungryMumbai @WheelsOnOurFeet @rbhotica @DelishDirection @Rulerofmind @RassiBomb @ZeniaIrani thanks ever so much. Sorry cant thank each and every one of you, due to space constraint, but look forward to hearing from you on rashmiudaysingh2014@gmail.com, twitter and instagram @rashmiudaysingh and eating about with you too.


NEW, NEWER, NEWEST

Tried. Tested. Tasted. It doesn’t get any better than this. Find out the latest about the greatest, know all about the brand new restaurant openings from the chotta to the motta all delivered to you with  speed, accuracy and comprehensiveness. “It’s the best biryani in South Mumbai” posted @abhinitk (on my instagram account, I still have to find out his full name) I went instantly to check out this newest, cheapandcheerful eatery and takeaway which has just opened in South Mumbai. It’s called Kyamiyaa, its seriously small, is it worth dashing down to? Is it Value for money? …  to find out more you have to log onto Timescity.com. What you waiting for?   Go for it. Tcity.me/kyamiyaa.

I’M HOOKED

Posted on Updated on

Excuse me for speeding! I’m on a mission. I’m on the look out for one single dish which captures the essence of each of my favorite cities. Surely! It cant be Bhelpuri for Mumbai? Though it is a lot like the city itself, it’s tangy, crisp, sour, sweet, squishy…but it doesn’t distil the high-end, highrise glossy life or Bombay- to- Mumbai’s chequered history. And here in Kolkata my heartbeat is quickening with joy. Here, many centuries coexist seamlessly. Here, in this undecipherable amalgam of modernity and oldness, human warmth and apathy, rickshaws and limousines throbs the soul of the city which I love. Sure it is proudly Bengali, it is multi-cultural but it still hark backs to the Colonial Raj. And here amidst all this cacophony and glamour I hit the jackpot. I find that one dish which distils the Bengali heartbeat and the cosmopolitan nature.

TIMELESS LEGEND

L1120295Sure! Enough this dish has stood the test of time. Its recipe has been passed down generations of masterchefs. And  time stands still in the Historic  handsome Oberoi Grand with it’s stucco ornamentation, colonnaded verandahs and balconies. The glory and style of the Raj coexists seamlessly with modernization. Here I trip out on Chef Saurav Banerjee’s “smoked Hilsa” a masterful combination of the Ilish (Hilsa) fish which every Bengali loves done to a very Anglo-Indian style. Having studied in the prestigious catering college of West Bengal, opened many a restaurant around the country, Chef Banerjee has also traveled the world working in Singapore and London.. He brilliantly executes this dish.

This recipe probably existed way back in the early nineteenth century when the site of the hotel was the private residence of a Colonel Grand, which went on to be converted into a boarding house by Mrs. Annie Monk, bought over by  Arathoon Stephen an Armenian from Isfahan who redeveloped the site into an extravagant neoclassical style which looks like the hotel today.  The hotel soon became a popular spot amongst the English population of Calcutta. It was known, in particular, for its annual New Year party  with iced champagne and expensive gifts and for sure this smoked Hilsa dish. Rai Bahadur Mohan Singh Oberoi took over and bought this property in 1939 and it stands handsomely and serenely in the cacophony of Chowringhee. A meal at the multi-cuisine all day dining restaurant,a authentic Thai restaurant, a dip in the limpid blue pool in the heart of the hotel are some of the must-dos. The dapper dynamic George Kuruvilla ensures that history and modernity do a memorable tango and this dish of Smoked Hilsa is the epitome of both.

THE GRAND SMOKED HILSA

The intensely flavored Ilish or Hilsa has been  the Bengali favorite (and mine) forever. Chef Banerji very thoughtfully provides substitutes for it (though we both agree that no fish can really match it in texture or flavor). Ditto for the Bengali mustard paste…kasundi. However you can always use any other ready mustard paste. Try it and be transported to the most historic and legendary of  Kolkata’s Grand landmark. One bite of it’s smoky-tender-firmness and the flavor of Kolkata with it’s centuries of colorful history will seduce you. A truly unique legendary dish from a Grand legend.

recipe-header

Ingredients
Smoked hilsa (if hilsa not available you may substitute with rawas or sole) fillet 250gm, Baby potato 4 to 6/ Baby carrot3 to 4/ Broccoli 2 small florets/ Baby corn2/ Chopped parsley A small bunch,
Salt 2gm/ Cracked pepper1gm/ Kasundi mustard sauce 2tbsp (can be substituted by any ready mustard paste).

For the sauce
Fish stock 2cups/ Kasundi 1tbsp/ Butter 2 tbsps, Cream Half a cup,

Method:
·Take out the hilsa fillet and put it in a pre-heated 180 degrees medium oven till its nicely hot.
·Par boil all the vegetables  and season with salt and pepper.
·Sprinkle chopped parsley on the vegetables and arrange it in a plate.
·Place the fillet carefully on the plate and pour the kasundi mustard sauce on it.
·Serve hot.
·For the sauce reduce the stock to 50%. Add the kasundi mustard.
·Take it off the fire and whisk in the cream and the butter.
METHOD FOR SMOKING

Ingredients
Hilsa fillet de skinned 350gm, 2) Anchovy 5 gm, (use tinned anchovy 1 small piece,) 3)Kasundi mustard 2tsp, 4)Refined oil 2tsp,
5) Lemon juice 1tsp, 6) Salt to taste.

Method:
· Remove the scales from the fish and cut out the fillets. In a large container take cloves on a burning ember of coal and pour ghee on it.Trap that smoke . Chef uses ·mango wood dust for smoking but he has given the coal alternative for home cooking. .
Marinate the fillet with  (anchovy, kasundi, oil, lemon juice and salt) the ingredients no. 2 – 6 and leave it for one hour.
·Cook the fillet in a pre heated oven.
·De bone the fillet by taking out strips vertically from the fillet.
·Remove the bones feeling them with the knife.
·Join back the strips and cling wrap the fillet carefully, ( should you want to, you can  store this smoked hilsa for 4 to 6 days too)

REJUVEN-ATE, CELEBR-ATE

Posted on

I raise a toast with the  delicious“Iron man” juice and ask a few questions: Can delicious also be nutritious? Tasty food be   healthy? Contradictory? Not possible? But worth finding out, don’t you agree? After all, food delivers the much-needed energy and the vitality to work and to enjoy life in all it’s manifold aspects. And so it’s been my life-long quest to find food that combines taste with health. And especially in restaurants. Having eaten my way through all my travels around the world and through all my 33 books, I have to admit that very, very few restaurants serve up food that combines these two aspects. Most coax flavors and enhance textures with dollops of fat, frying to a crisp, layers of cream and so on. India’s  restaurantscape continues to grow and expand with multiple cuisines and options. And each year, as I research The Times Food Guides I eat non-stop in restaurants here.

  CAFE WELI-DELI

Rejuven-ateYou can imagine my delight when in the heart of bustling South Mumbai, I find  a cafe, an oasis of calm which creates, innovates and serves up the most amazing spa menu. And this is a glassed off space ( outdoor verandah et al), surrounded by trees. This jewel of a  open-through-the-day café is part of the Taj’s Wellington Mews, their swanky serviced apartment property. Sure! You can imbibe the tranquility and coffee and snacks but even more exciting is the light and delightful menu of the Jiva spa complemented by a variety of fresh fruit and vegetable juices. Ofcourse, the comprehensive short menu with it’s sandwiches and pastas also offers a flavorsome Goan prawn curry and the ever popular Chicken kathi roll.  But it’s the healthful yet yummy Steamed Sea Bass, the  Mediterranean-spiced Chicken Breast  and the healthy Wholewheat Ravioli with Spinach and Mushroom and Stir-fried Spring Vegetables served with Tofu that Chef Shrutika Koli excels in. Here I not only trip out on their crisp salads, but also their  addictive roasted pumpkin soup spiked with cumin and the homestyle drumsticks.

From chef Shrutika Koli and the dynamic, health-buff Parveen Chander Kumar, who helms the serene spa and the property, I get a rejuvenating taste of health.  “The soup is full of antioxidants”  explains Parveen  and I chip in “and what a unique lingering whisper of cumin it has”.

P.S. The Iron Man is a refreshing apple, guava and pear juice. Weli Deli’s  Pineapple and Ginger with Mint and Celery is another favorite of mine too.

 

 


 

HEALTHY COOKING TIPS

Chef Shrutika shares some of her tips and recipes with us.

·       Always use only seasonal and fresh vegetables and  herbs,  instead of canned or dried ones.

·       While making  juices of fruits and  vegetables try and squeeze last minute without adding any sweeteners .

·       ·         ·        Try to best capture flavors retain the nutrients in food without adding excessive salt and fats

·       Cooking with minimal heat and a la minute tossing of food help to maintain  colour and texture of food .

·       Avoid excess use of all the white food stuffs eg. Sugar , salt , rice , milk, refine flour …..

 

CUMIN SCENTED ROASTED PUMPKIN BISQUE

Ingredients:

Amount   Measure  Ingredient                       Preparation Method

500          grams              pumpkin red

15            grams              cumin seeds                    roasted and powdered

15            milliliters        extra virgin olive oil

10            grams              sea salt                    to taste

10            grams              pepper corn                     crushed

20            grams              shallots                    chopped

20            grams              garlic                               chopped

20            grams              leeks                                chopped

 

Preparation:

Peel & cut pumpkin in to wedges. Marinate pumpkin with olive oil, salt, peper  & garlic.

Roast marinated pumpkin in the oven until well-done. Puree the roasted pumpkin to a fine paste.

Sauté garlic, shallots, leeks, cumin seeds & add pumpkin puree. Add vegetable stock, and seasoning.

Simmer the soup till smooth and creamy. Strain and return to fire.

Check for seasoning, color and consistency. Serve hot garnished with roasted cumin powder.

THE PERFECT PUMPKIN

  • Very low calorie (100 gms of pumpkin has 26 calories)No saturated fats or cholesterol.
  • Pumpkin has many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.
  •  but rich in fiber, anti-oxidants, minerals, vitamins.
  •  Recommended by dieticians in cholesterol controlling and weight reduction programs.
  • High quantity of Vitamin A, a powerful natural anti-oxidant.
  • Plenty of  B-complex group of vitamins.
  • A rich source of minerals like copper, calcium, potassium and phosphorus.