Tuesday, October 22, 2013

Tigers Experience at Gulati Spicemarket - Saket



Spice Market by the Family of Gulati - Since 1959 , not bad at all . Spicemarket is run by Chiquita and Sumit Gulati both trained at Les Roches, Switzerland. They have workled with Four Seasons UK and have been in the opening team of Hyatt Regency Denver. At Spicemarket Chiquita manages Kitchen who is a passionate Chef and also is the food director , Sumit manages the glamorous side of the business  Sales .Marketing and the Front of House operations . Dunno who's role is more important - and secondly if the restaurant is having a bad hair day you know exactly whats wrong - the young couple has fought hahahahahaha. Hope thats not true .

Anyway the story goes like this - Sumit and i have been chatting on FB for a while - he has been reading my silly post on new restaurants ,my experiences at different new establishments , my take on food etc etc  and i have been hassling him about Gulati food , his fame , the funda behind spice market etc . 
He one day told me that Yes we are the Gulati Family and we initially launched the Spicemarket set up to make people experience different spices from all corners of India and then recently added some of the famous Gulati dishes on public demand . The concept of bringing together all spices together from our country is an amazing concept , we Punju's of North India think South India is only Dosa and Sambar , East India is Only Fish - we definitely need to expand our horizons and with the help of restaurants like Spicemarket im sure we will be able to soon . 

After a good couple of months the turn of discovering Spicemarket arrived . There was such a hype on fB about it that i cudn take it anymore I had to visit ASAP.

Well three big foodies ventured to Spicemarket - Saket - great location , ample parking space around it .Surronded by offices and other good restaurants , behind Delhis most upmarket mall . There it was Spicemarket By Gulatis. 

The entrance was a bit too plain for being a spicy restaurant , needs to be spruced up a bit from the marketing point of view , a lil bit more show sha around it to highlight Spicemarket - some colors , some vibrant colors of spices  , just a bit of bling and a play of spicy colors will make it interesting . 






Enter, climb up a couple of steps on the left is a wall with spices filled in Jars ,very interesting and bang opp is a manager smiling end to end waiting to greet you . We have reservations Yes , seated on the left of the entrance as the reserved section - was chilly with the aircon bang over us and the season changing -I loved it . On the the right were tables and a open kitchen - the place was actually packed with Office goers and no kitty party aunties - which was a sigh of relief . So the volumes were quite low and cud look forward to a enjoyable meal .

And the best was that both the owners were not present , so there was no pampering and we were treated like all other guest .


Shikanji Welcome Shot - loved it - ps had two of them .Nice flavor ,chilled refreshing.


Im a chutney man LOL - Awesome Green mint chutney and a Tomatoe based slightly spicy chutney - they both had a certain twist in them for sure but really didn go well witht he papads served along - amritsari spicy papad and a plain papad . And why two same same chutneys in four slots ... or was it a cover up for two chutneys not prepared lol  - They were excellent.


We were in anticipation of sirke wala pyaz , and the sight of pyaz being sevred is like caviar - Rsd.80 a kilo -looks like a lot of paisa vasool hahahahahah. Anyways they had pyaz without msala and the other was the lacha pyaz with good chaat masala. The colored sticks were the pickled carrots- need more time in the jar for sure .

Random Spicy Pic .


Assorted Kebab Platter - Burrah , Pathar Kebab,Kasundi Kebab , Nez Kebab - After much debating amongst the three of us and the manager - two wanted red meat one wanted chicken so the kind humble manager recommended this platter to us which gave us the best of both . The kasundi kebab is the one on the right plate , the one in front is the Nez chicken Kebab , the left is the famous burrah kebab and the one behind is the pathar kebab. Chicken Ruled .

Mutton Burrah and Pathar Kebab - well Burrah - great marination , definitely kept overnite to absorb the flavors - but but the pieces were not meaty at all was just bones unlike what you see in the menu and ads :(  - nevertheless the flavor was outstanding . The Patthar ke Kebab - hmm a bit of a let down - doesn't really look as if its been done on stone - was hard and a bit tough to chew - was disappointed  or maybe they were to be like this not very sure .
The Kasundi or mustard marinated chicken kebab was outstanding - simply the best , the Nez Kebab spicy and delicious - it was a tangri marinated in heavenly spices .
Overall ok ok - the presentation plating needs to be more attractive - maybe a new shade of color in the plates - more mud colored and yes temperature checked before serving . could be we were expecting too much out of the kebabs - wil go back again when chiquita is der to actually relish them .

Murg Lababdar - here also we get into a debate of mutton vs chicken i was for mutton the others said no lets stick to chicken for health reasons - chalo jee chicken ho jaye ... so while they debated with the manager on the main course order i quietly ordered a sampler of Laal maas yet another dish spoken about by almost everyone on FB . LOL  My fellow foodies okayed that . So the final order for the main course was Mugh Lababdar , Mutton Biryani - sampler of Lall Maass and assorted rotis . 

Murg Lababdar - i think has come from the original pandara road Gulati - to me it means extra khada masala and tomatoes - thick gravy ,litpita type . Was good but a very thin line between this and the butter chicken - purie the gravy and u have a perfect BC for you - actually i dont know how there BC taste like but i guess its similar. As a standalone dish Murg Lalbdar was fantastic with garam rotis. 


Stirred Murg Lababdar see the color change .


Domphukt Ghost Biryani  With Mirchi ka Salan and Raita  - This was the Dish of the day after the chicken kebabs- The mirchi ka salan perfectly made went well with the Biryani, The Raita was amazing with garlic and a bit of sweetness - the biryani was classic for sure and lived upto its reputation . The biryani perfect temperature , good quality of rice ,super pieces of meat soft and succulent - lovely flavor - to tell u a truth i am actually scared eating biryani outside home  becos of the kewra flavor people put into it - but this one was superbly DUM  . will go back for more and also to see it being done .


The Combination of Biryani , Salan and Raita . Below the magic unfolds.


Perfectly cooked you could see strand of rice , lovely colors , the whiff of fresh biryani .Portion 


Laal Maas Sampler - Seems this dish had a bad hair day - was not upto my expectations , wonder why was it a bit bitter and had the flavor of butterchicken. Have had the pleasure of meeting with the inventors of this dish from Udaipur and its totally different .Have to go back for this .

Moong Daal Cigar  and Phirni (No Pic ) - We had ordered a phirni - which was loved by us and wanted to order another but the manager insisted that we try the Cigar Rolls and aint i glad we did - packed one for thee wife also who is a daal ka halwa freak .

Overall Tigers Experience: 


Ambiance - Comfortable , good aromas, nice spanish feeling
Service - Excellent , good knowledge of food
Food - Ok OK need to go back . Everyone - restaurants , families have their own version of Authentic dishes ,so have to accept them as they are served . 
Value for money - 1000 per head obliviously with pyaz at 90 a kilo LOL (80 when i started writing this blog and 90 when i ended LOL)
Overall Experience - Enjoyable for sure .










Tuesday, October 15, 2013

Tigers Experience of Wokamama Pan Asian



How did this happen ? couple of months back went for a foodie event with the full family to Wokamama  - had a really mediocre buffet lunch – actually its got more to do with my allergy to buffets , the mood was only put off . hence kept complaining about the restaurant .
Suddenly last week got a call from one of Delhi Leading PR companies,inviting me to the tasters menu bloggers meet at Wokamama – I flatly said no  - then did nakhra ,oh who all are coming etc etc … eventually they convinced me to attend the same and I took it up also to give the restaurant another chance before being ruled out from my list of eating out . Plus on the side did a full study on the net about the reviews of Wokamama and found everyone praising the food – so all out together I decided to be there at the Bloggers Tasting menu meet .

Wokamama actually is located quite close to Delhi ,as you cross the border ,in a small village called Nathupur which is the right turn opp Pullman Hotel , sort of village complex with a couple of shops in the compound and the very famous Spoonful Soul as the neighbor. 



Now starts the Experience – Attentive Valet service , Elevator to take you to the third floor –otherwise I wud have climbed up chanting Jai Mata Dee and cursing the agency which invited me . Out of the elevator you land into a open terrace on the right with terracotta tiling nice lil huts like a lounge to sit out and enjoy the Sunday winter afternoon or to have a party . On the left two steps up is the Restaurant Wokamama. Dim Lighting Orange walls  dark furniture – well a bit gloomy for my liking but anyways no opinions as yet . There is a Bar on the left side with stools , they are proud of the cocktails they make - no drinking during the day so will have to go again lol.
I enter only to be greeted by two of my Old buddies  - MP Singh and Sameer  Puri – my connect with them is that they run the Ranch Catering services and had this stud farm on MG road called the Ranch – and they hosted my wedding reception 19 years ago with Brian Silas playing live. Ranch used to be iconic and a lnadmark on MG road, besides them and the small restaurant Sip n Bite there was nothing else on MG road – forget Gurgaon LOL . We actually did think twice before heading on MG roads that time . Well anyways  MP and Sameer own Wokamama , Lotus pond, Bamboo shoot etc etc  and they recognized me and major jhuppy puppy happened back slapping Punjabi style . It was indeed  a pleasure to meet old friends – a bit about them M.P. Singh, A commerce graduate with an MBA, he went on to do his Hotel Management, (specializing in kitchen) from Hotel Institute Caesar Ritz, Le Bouveret, Switzerland in 1985. With over five years experience in managerial capacities with Le Meridien and Hyatt Regency hotels in New Delhi. And Sameer Puri, A commerce graduate with a three year diploma in Hotel Management from IHM, Pusa, New Delhi, he has worked in various managerial capacities with Le Meridien & Maurya Sheraton Hotels in the Food & Beverage department and Indian Air lines catering for over six years. With so many years of experience behind they cant ever go wrong .
Ranch Catering was one of the first in the farm house party scenes - they started it all for delhi . Their catering has always been par excellence . Besides running a couple of restaurants they have now gone biog in the institutional kitchen arena.

So now I knew I was in good hands over lunch , there a few other bloggers on the table , average age 22 lol ,anyways they said they were bloggers so I believe them .

Both Sameer and MP sat with us on the round table center of the restaurant . MP was the master of ceremonies who wud announce and explain each dish before being served . 


The Menu 
Starters

Sate Lilit Ayam  
Canadian Pork Valley
Butter Pepper Garlic Squid
Vegetable Tempura
Salmon Nigri or Tuna Nigri
Chilly Pepper Corn
Prawn Tempura / Veg Tempura

Soup and Salad

Tom kha Soup
Chicken Pesto Salad
Sum Tham Salad

Main Course

Pla pad Karcha
Crispy Sweet Chilly Duck
Chicken Waterchestnuts Black Pepper
Mince Lamb with Crispy Rice
Fiery Ming’s Chicken
Guilin Egg Plant
Chinese Greens Superior Soya Sauce
Vegetable Sticky Rice
Chicken Green Curry Noodle with Basil
Dessert
Coconut Pan Cake
Mocca Rage 

A well Balanced Menu with Flavors from Bali , Malaysia, Thailand  and some originals from China.


Starters:

Sate Lilit Ayam  (Balinese Chicken Satay With Explosive Aromas Of Bird Eye Chilli, Kafir Lime On A Lemon Grass Stick)  - can i start praising the food - well this was something new for me - Satay in this shape and specially on a lemon grass stick which added immense flavor to the meat . For the first time i did not jump up and ask for the sauces lol . Very well made dish.Indeed.






Vegetable / Prawn Tempura- (Japanese Style Fritters Accompanied By Pineapple Chilli Sauce, Tempura Sauce, Radish And Pickled Ginger) Well honestly speaking im not a big fan of Tempura - i find it very bland but yet Crisp. The pineapple sauce served along with this was something unusual - very nice sweetness of the pineapple and the tingeof the chillies to tickle the tongue . 


Butter Pepper Garlic Squid ( Innovative Mix of Butter, Szechuan Pepper, Burnt Chilli & Garlic) - Squids in butter are always a winner - the innovation was in the Burnt garlic and chilli flavor - Just Yum and fresh .


Salmon Nigri or Tuna Nigri - Shushi with Raddish And Pickled Ginger / Wasabi

Soups and Salads:

Tom kha Soup (Spicy Soup With Coconut Milk And Galangal. Choice Of Prawn/ Chicken/ Vegetables/ Tofu And Enoki Mushroom)  Very nicely made not thats spicy - full of rainbow flavors .  I did order a small portion of Khao Suey soup to check the difference - HUGE LOL 

Chicken Pesto Salad (Spicy Thai Salad With Roasted Rice, Chilli And Lemon) Why Pesto suddenly the east was missing the west is it hahahahaha, well it was a nice fusion well played by the chef. Nicely marinated and cured chicken served on salad leaves.


Sum Tham Salad (Spicy Papaya, Tamarind & Peanut Salad) Nice salad - I loved the cherry tomatoes int he spicy thai sauce . I eat this regularly at home when on a diet :)


Canadian Pork Valley (Japanese Chargrilled Skewers with Mirin, Sake and Japanese Soya) Hmm Pork Belly expecting this to be a riot anmongst all was a let down - was hard to chew - guess a bit over cooked . 



Main Course: 

Steamed Fish in banana Leaf with Red chilly and Kafir - Loved It  -(Health conscious hahahahaha)



Guilin Egg Plant - hahaha MP will laugh at this - when i heard egg plant the nose went up and said noooo  but Mp insisted for his sake to try one piece - which i did - crisp eggplant no kucchha falvor of baigon perfectly cooked in tangy sauce .



Pla pad Karcha (Quick Fry Fish Fillet with Thai Ginger, Kaffir Lime and Chilli) - Everything was nice the flavors of Gingers etc etc but the fish per se let me down was hard .



Mince Lamb on crispy rice - Innovative for sure - a must try  The crispiness of the rice merged excellently with the Lamb which was juicy and made in a spicy sauce .



Quick Fry Chinese Veggies - Steamed with Burnt Garlic on top . - Fresh Veggies and the burnt garlic on top made my day - I love garlic .





Chicken Green Curry Noodle with Basil - Yes a great way to eat noodles - or shud i say thats the way i like it . Good combination for sure.


Vegetable Sticky Rice - the usual 


Mocca Rage - MP insisted that we try this desert on a full Up tummy - Actually a delicious Mocha Cake served with coffee and chocolate ice cream - Love it with the coffee ice cream and finished it hahahahahaha shameless me.


Coconut Rolls with Pickles Raisins and Cinnamon - Steamed so happy to eat .


Mp Explaining the making of the rolls .


Special Mention - The sauces served along with most of the dishes were just amazing - i loved the spicy tangy innovative sauces .

Overall Experience: Wonderful . It was a pleasure to sit with two well experienced highly educated pundits of the Kitchen and Hospitality industry – the way MP described each dish – its origin , its flavor combinations , the textures – a beautiful painting kept being made in  the mind  even before the food could actually reach the palate .  Well I would not rate this as fine dining but yes good quality  Pan Asian food for sure .
And my dear friend Sameer ensured the service quotient was perfect .

Was tired eating and relishing each dish and its ingredients individually . Tasters menu’s are not easy believe me .

Ambiance – Needs improvement specially inside , more light , more brightness. 
Service – Good
Food Freshness and Quality – excellent
Presentation – Hmmm they might get upset with me but I hate the silly Leaves , Beetroot , carrots on the side they just fil the plate that’s it never ever have eaten them nor have seen anyone eating them – If you have to plate up do it with something from the ingredients in the dish .
Flavors : Very original
Quantity: Perfect for two.
Value for money – 600 to 800 per head . Yes they have a bar to suck your blood hahahahahaah
Going Back again – For sure , for their Khao Suey and to check if they did what I told them to do .





Wednesday, October 9, 2013

Tigers Experience : Bhoot Savar , Bhed chal, Trends of Meri Dilli and other cities

Delhi NCR Mein Seasonal Bhoot Savar - 


(totally Tigers voice opinion ideas thoughts ,nothing personal just for a good laugh thats it , dont unfriend me (yeh bhee ek latest trend hai)dont get angry just read and enjoy living .)


Below are things and products which are a FAd in Delhi and other cities at the moment - the nst list shal be complied in JAN again..hahahahahahha


1. Pork Belly at all restaurants - been around for Years but suddenly been given the fine dining badge , coming soon will be Pig ears just watch 

2. Red Velvet cake - Too much - I personally havent got to liking this cake but every where u go if u r not served a red Velvet cake the party was not a success . 

3. Pasta / teppayaki/Shushi counter at all weddings - Hey Bhagwan - looks so stylish so italina to have a pasta counter at weddings and parties , and baap re if u serve sushi then toh you are a super hit .Its like how prawns used to be earlier for paisa vasool "beta coke aur prawns pe jor lagana" hahahaha

4. Fb Group kholna  - Grup nahi to page toh hona chaiye - otherwie u r no one - u have to be member and admin of a group for sure .and then go to a party and say array boss join my group we have alot of fun .

5. Khow suey - All caterers have thei master gravy lined up with all condamients lying around - quite like tho - yeh kya hai Khow Suey , Kya madam su hai noodles ke saath lol 

6. Laal Maas - haanji this is a rocker - all restaurant have their version of laal maas - some put colour , some put extra chillies to make it laal , and what happens the next morning is allah rakha 

7. Basa Fish - what fish r u serving - Basa and its imported wow .. saala INA mein its wrotting in one corner and none cares but yes a trend is a trend LOL

 8. Juicy Lucy Burger – Burger Trends - Mcd's , Kfc , now dunkin also have burger - nah not good enuf restaurants have started their own versions of burgers, beef burgers tenderloin burger with Buff - full of cole slaw , timatar amd cabbage - yuck . also know as sliders lol 

9.Imported Cheese and Useless tasting wine.  - Haan jee haan - Wine tasting with amul cheese wah kya baat hai and also pineapple cocktail sticks with cheese - people gulp down wine without realising how potent the damn thing is - they have to roam around the room with wine and make a social statement - O i drink only wine hahahahaha bewakoofo ko A nahi pata wine ka .

 10.Gourmand and a Food Connoisseur or a Food Critic - This is the actually trend with Facebookers - to voice their silly opinions . seen people walk into restaurants and making statement that i Blog , acha jee where do you blog - well i have my own blog on chutia foodie .com and freekakhana.com..... hahahahahaah  and the restaurant guy has to bend over , poor chap . They eat their food like pata nahi kya kha rahe hain  - hmmmm a bit hard  , a bit undercooked oh dear , then camera comes out to qualify them as critics - and they behave as their entire family has been making the same dish at home and they are the masters of this dish . Naak sada ke - okhay hai .

 11.Foei Gras up coming trend - no comments abhi let the trend start - i had tandoori version of it LOL  and it was not bad , i love it 

12. Beet root is catching up - Saala chiknadar - itni izzat . was used in salads at weddings , and in dishes to get the red color today being served at most European restaurants LOL . hate it 

13 We have have Frozen Yogurt - cocoberry , and so many new frozen dahi wala have opened its not funny - par yeh hai kya bhai - ??

14 Water chestnut; Singada LOL - Haan this is the item to look out for - i went to couple of Chinese restaurants and was served chicken with water chestnut in some sauce - yaar i died it was so good like badam - until my wife told me what it was - hey bhagwan naale mein ugaa potty mein pala and table par gira  hahahahahah

15 European Navratri Thalli - This is  recent - man i think recession is the mother of invention - what all the restaurant have to do to stay alive - Eurpean , spanish , italian navratri thali with tuku ka atta etc so cool , Mata prasan hogee jaroor. 

Trendy food Jargons

1.      Molecular Gastronomy - nahi samajh aya why would  i like to eat food with nitrogen 

2.      Reduction sauce - basically a method to make something small and dwarf size ,like a bariatic surgery LOL 

3.      Deconstructed - first make an effort to construct - then spend and eras deconstructing the same dish - kya jaroorat hai bhai - itni mushkil se babaya and u come and decosntruct it - hadd hai 


4.      Pulled Meat  - this reminds me of a women puling her hair apart in a fight hahahahahahaah - shredded meat , would have been better lol . 


Have fun guys - this is just a joke and not intentional hitting out the Punjabis out there who actually set the trends LOL . 




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Thursday, October 3, 2013

Tigers Experience at Indian Accent

Indian Accent should actually plan to change its name to 

Indian IDOL of Restaurants






Families Sunday Lunch in the Verandah - thot it wud be hot but was amazing weather under the fan . Before i go further i must add what my father In Law had to say about Indian Accent . He hails from Peshawar and he knows his food specially the meats really well. He went back thoroughly amused with IA - he felt all the servings reminded him of the Kitchen Sets we all used to play with when we were children , the tiny tea cups , the gas stove, the tawa etc ... the portions also , it was really amusing watch him smile at every dish .
I think it was just right what he said the crockery for the dishes do remind you for the kitchen set and the portions obviously have to be small . Food observation by FIL - wah kya baat hai each dish has a unique flavor keeping the original taste of the core ingredient intact .He loved each dish and wants to go back again . The best part was that he insisted that his wife learnt some dishes from there and make it at home LOL  - the sound of the passing by train amused him and reminded him of the days when Manor hotel was known for plush weddings .



 After much discussion with chef - they conclude Let the Chef Decide  ,lol .Thats the way i like it always .




Chef Shantanu Mehortra - a IHM bhopal Graduate comes from Saharanpur  - Apparently my dear friend Manish was travelling to Finland on a chefs exchange program sponsored by Veen . What i love about Indian Accent is that u may want to order whatever of the menu - but these guys insist that you leave to them - and thank god manish was not there to bully us into eating and more of his amazing dishes LOL . 
I interacted with Shantanu for the first time and god he is carbon copy of Manish - as painful (wink wink)- keeps sending food and more food heheheheh A thorough gentleman like everyone else at IA , took extra care to make the meal delightful for my senior citizen In Laws . And what my FIL also said - jis restaurant mein staff kee uniform chamaktee hai wahan hee khana chaiye (You must eat in restaurants where the staffs uniform is shining ) so true speaks of the hygiene of the place . Shantanu is amazing being the Chef De Cuisine , which meant that each dish goes under his nose before it reaches the guest . Humble , Intelligent, Warm ,educated , Kind the qualities of a good Chef - Shantanu Had them all . Whats the secret Rohit Khattar?

The Menu at IA - Simple to the point . Well I could make if a bit more interesting by adding more masaala or titles to the dishes and some nice pictures showing what the dish will look like - but maybe its their logic of keeping it simple and let the guest start drawing the picture of the dish they are ordering .A well structured menu , choices defined well .


  Sweet corn Chicken soup Shots . Such cute cups , so fascinating for the start of a meal.



Signature Blue Cheese Naan - I wouldn leave IA wihout these - infact there pumpkin , mushroom , bacon stuffed naans are just too good - how do they manage such small sizes?


potato sphere chaat, white pea ragda



Unusual sized crispy Lotus stem with Thai chilli sauce 


pulled kathal phulka taco - a vegetarians meat  - honestly speaking it cud fool anyone - kathal if cooked well is better than meat .


kashmiri morel musallum, crushed roast walnut, parmesan papad  - When we were served this dish my Father In Law was most excited as he used to be a trader in Dry Fruits from Afghanistan and was doubly amused to hear the price of Guchhi Morels Rs.30000 per kilo . But trust me this is was the hit amongst all of us - the parmesan papad merged superbly with the morels  . Briliantly cooked kashmiri style .




 Palate Cleanser  Sorbet of churan and amchur . She makes your day at IA , always smiling , super courteous .





Kadhai Laccha Duck ka Salan / Duck Kurchan in Tomato Shorba 



Daal Moradabadi with Daal Moth - very artistically done , color ful bright and u really need to dig in deep to get to the daal which is done amazingly with the ghee mix.



Keema Kaleji , Minced Chicken with tandoori Foie Gras - this we tried for the first time ,im a Freak foie Gras - and what a combination of meats - chicken Keema with tandoori foie Gras - loved it with the tawa wala phulka .

Black Pepper Prawns, Kundru Bhaji and Sago Papad - well cooked prawns - peppery and tangy becos of the kundru.... didn try the papad LOL


Jodhpur chur chur Naan / Ghee roasted rotis with Pesto Sauce and parmesaan freaky combo LOL trust IA to come up with this . A standalone dish for sure

baked fish, amritsari masala butter, whitebait papad - makhan milai - the way it melts - uffffff cud carry on eating just this , not being a fish eater , takes alot for me to love biting into my fish - and this gave me all the reasons .


What a lovely concept like the duck rolls - ghee roast mutton boti, roomali roti pancake, chutney trio  - So amusing adaptation of the famous chinese duck rolls our way - the sauces were delicious - garlic with oil , green chilli chutner and imli sauce with red chillies - the small phulkas with ghee and the boti meat combination was fab . check out the boxe for the rotis , so sweet . Just one small recommendation make the roits a bit bigger in size ,reason being the boti pieces are big and dont fit in if u add all the stuff in it .




the ghee roasted phulkas for the boti wraps served in dimsum steamers. Good innovation and use.


Haji Ali Inspired Sitaphal / Custard Apple Cream  kept lookin gfor the seeds but didn find any so was a delite . Love the fruit but hate the exercise to eat it LOL



warm Doda burfi tart with home made Vanila bean Ice Cream



Besan Ladoo Tart , Mithai Cheese cake - The besan ka ladoo as a substitute for the usual biscuit crust was truly fantastic .


The churans on the Charpaee (The original found in most of our house before mattresses came into our lives - you stil find them at road side dhabbas fand are so s o comfortable  , thats what was actually required at the end of the HUGE meal ,couple of digestives and a bed to crash on LOL

Dont know if anyone has noticed - on the menu they have something known as Todays Staff Food - a must have for my next visit Lol  Incidentally have been going to IA for the last 3 years regularly and there has never been a chance to complain about the experience and every time there is something new to discover  .

Tigers Overall Experience - Just gets better with every visit 
Value for money - Its fine dining dont look at the right side of the menu
Ambiance - Discovered the Veranda and it was amazing . With winters coming in this is going to be awesome 
Service - No words to appreciate the teams efforts - Quick , responsive ,and serve with a smile 
The Chefs - Just Too good , Masters of their Skill .
The Decor - Simple flooded with gainde Ka Phool