Some of the dishes are creatively served (jars and cutting glasses) but right through it’s the casual, no pretentious vibe and the VFM pricing which comes up tops. If only there was consistency in the cooking..
Read my detailed review on: https://whatshot.in/mumbai/does-chemburs-china-bistro-live-up-to-its-town-counterpart-r-9826
In Su Casa the cheery, high ceilinged ambiance, the service (thanks Akram) and drinks delight. So even though it has a clichéd crowd pleasing menu with many a dish which lack panache and consistency Su Casa ends up offering a pleasant experience.
Read my detailed review on: https://whatshot.in/mumbai
If it’s the wedding of Chinese cuisine to Indian flavours (moderately priced too) that you’re looking for then “Oriental Spice” is where you should head to. That’s of course if you’re in the vicinity of Thane.
Read my detailed review on: https://whatshot.in/mumbai
Go for the quirky name. Stay for the Henpecked experience. Eat. Drink. Obey.
Read my detailed review on: https://whatshot.in/mumbai/go-for-the-quirky-name-stay-for-the-experience-r-9806
What happens when the French superstar bombshell Bardot slinks into the unglamorous Worli village? Voila! Mumbai’s only French restaurant (other than the creperie Suzette) “Slink and Bardot” opens.
Read my detailed review on: https://whatshot.in/mumbai/slink-and-bardot-charms-with-a-true-taste-of-paris-r-9803
I’m thrilled to art in sunny Barcelona. Every conceivable form of art, breathing art, seeing art, hearing art and of course tasting art. Over the years, Barcelona has been my most favourite city which has nurtured global superstars of art, architecture and cuisine. I’ve been a constant and ardent fan of trailblazers Antonio Gaudi, Salvador Dali, Pablo Picasso and of course my culinary hero Ferran Adria. I have luxuriated in their immortal art forms and dining at Ferran Adria’s El Bulli was an experience I’ll treasure forever. And this time, thanks to my ever helpful friend in China, Vito Romeo, I even stay in the aptly named and the stunning Hotel Arts, designed by the globally renowned architect Frank Gehry.
Please take a look at the accompanying photograph, the intriguing flying Fish sculpture that you see, is named after a Spanish dance (Sardana) performed in front of the cathedral and for sure the Hotel Arts, while not a cathedral has a similar dominating presence. And standing below is the brilliant Calatan chef Antonio Saez , who at a very young age worked as chef de cuisine in a three Michelin starred restaurant. He masterminds the wealth of dining options here and shares with me amazing insights about Spanish cuisine. The dapper and dynamic Raul Salcido helms this 25 year old iconic landmark and ensures that it delivers superb food and equally superior service.
DINING IN THE ARTS
All under one roof; A mind blowing wealth of dining options, I dine at two Michelin-starred Chef Paco Pérez’s Enoteca. And am blown away by his sheer genius and creativity which fuses textures and flavours into a delicious parade of dishes.
Lunching on Michelin starred Chef Sergi Arola’s fresh ingredients straight from the Boqueria market is a treat.
Seafood from all the coastlines of the world dazzle at Marina, which is situated in the gardens with views of the Mediterranean.
Its always been my most favourite summer soup. The very simple to make, Gazpacho. Not sure whether it’s recipe finds place in the first ever culinary book which was written in Barcelona in the 12th century.
And though Barcelona has assimilated cosmopolitan cultures, over a 1000 years, it continues to hold it’’s own roots, culture, language and cuisine in high regard.
I am fascinated by this complex yet amazingly simple cuisine and the high state of gastronomy in Catalonia. And thanks to Chef Antonio Saez I taste and learn more about it.
Interestingly, Gazpacho may be served as a starter, main dish, or tapas. Its old and original recipe includes garlic paste, bread, olive oil, vinegar and salt. Chef Antonio points out “You can many different kinds of gazpachos. Cherry gazpacho, beetroot gazpacho or peach gazpacho”, he explains, “What you need to do is, change 1/3 of the weight of the tomato for cherries, peach or beetroot.You will have a totally different gazpacho.”
1.5 kg of plum tomatoes/400g of cucumber
150g of green capsicum/50g of onion
500ml of mineral water/½ garlic clove
250g of Extra virgin olive oil/25g of cider/ vinegar/ Salt
Blend all the ingredients, but not the vinegar and salt. Using an upright blender, blend for 5 minutes at maximum power, pass through a fine sieve and keep in the fridge. Adjust seasoning with the salt and vinegar.
Serve very cold in soup plates, finish with garlic croutons, and a drizzle of extra virgin olive oil.
MORE GREAT SPANISH RESTAURANTS
Crowned the “worlds best restaurant” five times over, Spanish wizard Ferran Adria’s “El Bulli” was a phenomenon. I was fortunate enough to have dined here, before Adria shut it. This is where Ferran Adria coaxed science to copulate with imagination and deliver brilliant surprises in texture, temperature and taste. His innovation of “molecular gastronomy” (though he hats the word) continues to inspire the world.
CELLER DE CAN ROCA
Multi-sensorial Techno-emotion cuisine seduces at worlds best (twice over) Located an hours drive out of Barcelona, the three Roca brothers fuse science, poetry, melody, into an orchestra of flavours & textures & memories & stories. This is my second dinner here and once again I come away thrilled.
My last meal at the Michelin starred Disfrutar (means Enjoy) more than lives up to it’s name. The brilliant chefs Mateu Casañas, Oriol Castro and Eduard Xatruch conjure a delicious extravaganza of innovative surprises.