It’s not just about the Talaibagh (read Talaiva) palace food here. It’s about drinking…..dining,,,,,and dancing! Disco lights, DJ music and entertainment in the nights (I went back a second night only to check this and Talaiva was packed). Plenty of innovative cocktails too.
Read my full review on whatshot.in
Foodies please note, a few weeks ago, the prestigious Michelin guide has made its entry into Bangkok. And while Im here Im determined to eat my way through the Michelin starred restaurants. Starting at the very top two-starred Michelin and right up to the street food Jay Fei who has been conferred a Michelin star.
Dish after dish has visual and gustatory starbursts. And wow! there is vegetarian caviar too, sublime in taste and texture: a vegetarian’s dream come true. Here the brilliant chef Arnaud Dunand Sauthier dazzles.
My sparkling starry meals in Bangkok begin at the legendary epitome of French fine dining, the best in Thailand (since 1958) Le Normandie. It is truly a connoisseur’s fantasy of splendid cuisine, impeccable service and elegant ambiance.
The tiny gem like amuse bouches implode with flavour and texture. I love the fact that the distinction of many dishes is a judicious intricacy, the strength of others is their focus: how intensely they taste of their central ingredient, like the seabass. And the airy and light Grand Marnier mousse is easily the best in Thailand. It elevates my Michelin starred meal even higher. From the starred French fine dine I go to my other favorites, the British High tea and the Thai Restaurant in the 141 year old historic Mandarin Oriental, But before I do that I request the chef for the recipe of the vegetarian caviar.He sets it in an empty caviar tin. If you cant find one, then any small tin will do. You need cauliflower, spring onion, veg gelatin and a little mayonnaise. No quantities are being given as it depends on the size of the tins you use to set it.Peel the extremity of the cauliflower then chopped finely. Blanched for 1min then refresh in ice bath.
Mix with the chopped truffle ( if not available, use mushrooms), sliced spring onion. Let mixture macerate for 4hrs.
Make the jelly with
and veget gelatin
Roast the cauliflwer until brown color then add water to cover it. Cooked for 2 hrs.
Pass the liquid through a cloth then put the gelatin
Put the cauliflwer couscous inside the box then cover with the jelly.Let it set and finish with some mayonnaise
BRITISH HIGH TEA
It is here in it’s elegant and historic “Authors Lounge” that I sip (literally too) over a century of legendary literary history. I enjoy the classic British High tea. It is here, in Le Grand Dame that the world renowned authors (Somerset Maughm, Noel Coward ) have lived and immortalised it. Dapper dynamic Australian Gregg Lidell who continues to helm this landmark orchestrates everything to perfection, everhelpful Karn Puntohong epitomises best of Thai hospitality. It is here, that the very gifted Patisseur Christophe Sapy constructs (the only suitable word for his amazing work) cakes. Each one a work of art. And his pastries seduce, Through it all we nibble on superlative finger sandwiches (cucumber,chicken, ham). Outstanding pastries, tarts, madelienes and a meltingly, rich, chocolate cake. And the most delightful scones with clotted cream and rose petal and pomelo jams.
And oh! That amazing sourdough bread, freshlybaked and crusty on the exterior and soft and warm inside has me asking for more. The gifted young Danierl Texter not only takes me to the amazing treasure trove of freshly baked bread, cakes and pastries but also shares the recipe of an easy to make bread at home. Should you need it, please email me email@example.com
HIGH ON THAI
It is here too, that Bangkok’s finest Thai restaurant beckons. Time is standing still as I gently glide down the gleaming “River of Kings”. We do so in a beautiful wooden-carved long tail boat. At the other end of the bank Sala Rim Nam, an exquisite restaurant serving authentic Thai food awaits me. But that is yet another story. A delicious one too!
Gorge. Gulp. Groove. That’s the theme tune of this concept cafe which has come to Mumbai via Delhi and Chennai. Go to soak in the madness of MTV.
Read my entire article on: whatshot.in
Hot news. Last week, I was lucky enough to get a taste of the delicious new offering by the father of modern Sri Lankan cuisine, Dharshan Munidasa and the stunningly beautiful Bollywood actress Jacqueline Fernandez.Sure it’s name “Kaema Sutra” harks back to “kama Sutra’ our very own bible of all things sensory and for sure this restaurant experience pampers all the senses too. However, Kaema is the Sinhala word for food and “Sutra” the Sanskrit word for the study of an art or ideology. And happily (for us) this is Chef Dharshan’s own philosophy. It seduces… be it the porksicle or “what the hopper”
I love the fact that Cheron Cafe, a small, cheery, open through the day café is the result of four decades of a family’s passion.
Read my Full Review on whatshot.in
In Mumbai. On a whirlwind three day trip. Internationally celebrated as the worlds finest, highly awarded, three Michelin-starred chef Massimo Bottura is in town. Not only is he the global leader of gastronomy but along with his vibrant wife is spearheading social change, with their NGO “food for soul” (where, in London, I was privileged to volunteer as a waitress). Forever etched in my taste bud memory is my five-hour, 15 course mind-blowing meal at Massimo’s Osteria Francescana in Italy where the genius’s thoughts became deliciously edible.
And now, it’s an exhilarating joy to give the lovable power couple a taste of Indian flavours and most of all to observe their responses and reactions. The sheer bliss on his face when the delicate fragrance of biryani at the finest Indian K and K seduced. Kerman Lalkaka, Chef Sunil Gadihoke had fittingly laid out a feast for an emperor. Lara tripped out on the sweet tangy spicy pani puri in Pinky Dixit’s Soam. Hay strewn cacophonic Crawford market to the serene, stylish Ensemble
to the iconic Taj where chef Amit Chaudhari served up regional flavors. Prateek Sadhu and Aditi Duggar’s cutting edge Masque, Floyd Cardoz and Chef Zachariah’s Bombay Canteen delighted them.
“Indian food is an encyclopedia of overlapping landscapes, cultures, religions and people” says Massimo. “our small sampling has opened our eyes to a world of flavors… strong and delicate, powerful and submissive, fun and serious… Eating is the best way to learn!”
P.S. And even as you read this we will have lunched in Shree Thakker Bhojnalay and they will have landed back home in Italy.
Tucked into the armpit of Raghuvanshi mills, Panayaa, this 6000 sq ft is white, bright and airy, Gilded mirrors et al. A hookah lounge and a bar is piled on top of the restaurant.. Read my entire review on – https://whatshot.in/mumbai/critics-review-does-this-lower-parel-restaurant-live-up-to-its-modern-indian-tag-r-9863
Bangkok, Singapore, Vietnam, Hong Kong, Sri Lanka and now the Nara Thai chain comes to Mumbai. For some inexplicable reason there’s been a famine of Thai restaurants in Mumbai. So when the dapper, high-profile New age Bollywood producer Atul Kasbekar, gourmand amongst gourmets, recommended Nara Thai (after his great meal there) we made a date, And wow! What a date
Read my entire review of NARA THAI on – https://whatshot.in/mumbai/nara-thai-impresses-with-this-luscious-thai-tea-crepe-cake-r-9860
Predictable Chinese fare. And for sure, predictable doesn’t have to mean disappointing. It can be comforting and reassuring provided it is cooked right.Read my review of House of Mandarin on https://whatshot.in/mumbai/critics-review-will-house-of-mandarin-become-your-new-go-to-for-chinese-r-9857