Wednesday, June 25, 2014

Tigers Experience at PVR Directors Cut - Chef , The Movie



bhai Sahab Maza Aa Gaya - could n miss the movie Chef for anything , so convinced my self to indulge in luxury , PVR director cut was planned ..... Super decision -  Perfect ticket booking experience , super ambiance, polite staff , clean loo's ,great in cinema Butler service ; very comfortable recliners , clean pillow and blanket - yaar sahi mein maza aa gaya .. what an experience - It i s perfect way to watch a movie and sit with the wife (the distance in between two recliners forbids her from pinching, gossiping, tell u story , waking you up etc etc ah yes also watching how much you are eating lol ) no romantic angle for sure heheheheheheh. Ajay Bijli has made a beautiful cinema and a perfect concept for people like me who go for movies once in three months - yes for the regulars who must watch a movie a week its an out of budget proposition - we paid 2000 plus taxes  :( . The sad parts - please be ware they have a no cancellation policy - we suffered - bought three tickets in anticipation that our son wud come along but the Italy Uruguay match kept him away ... i called the concierge service to cancel my one extra ticket they outright refused and said it is the managements decision lo karlo baat , now u cant defy the management rules right . anyways we requested them to put iot for resale - which apparently they did and i got a call at 12 at night to inform me that the ticket got sold - so both of us were like relieved and were suddenly ok with spending a thousand rupees each for a movie heheheheheeh. Shall go and collect the same today . Ok then in hall ordering we ordered bade dar dar ke a coffeee and a caramelized pop corn Only 458/- chalo yaar chalta hai kaunsa hum ne roz roz anan hai .But yes everything is frightfully expensive don't even look at the menu lol . Yes please note u r provided a free bottle of water -please drink it and carry the left over with you on the way out hahahahahahaha, we did that . Another point they rent the phone chargers by the hour - Rs.300 per hour wonder why - so avoid and keep phone fully charged .

The movie is uninterrupted so please do all the necessary things before you settle into your recliner . wink wink . Haan  forgot to mention I personally dont go to cinema halls for English movies only for one reason i miss most of the dialog thanks to the accents - so prefer watching movies with subtitles at home lol , but the sound system was so good at Pvr that i understood even the whispers .. thank god .



CHEF the Movie - Just too good - A foodies delight , A Bloggers learning experience , A critics - a lesson to be learnt; beautiful movie could relate dto it every second . Even if it had a Hindi movie type concept was fantastically done . the father and son bonding post a divorce beautifully dramatized , the husband and wife relationship as friends post a divorce made so easy , the chef and his team relationship so well spelt , the owners equation with the team and his expectation from his team well defined , Screenplay amazing and apt , the roles were perfectly done . Overall a well made movie thoroughly motivating .

Lessons learnt 

Owners : Please give your chefs the leeway , freedom to Experiment - they are creative people - they need freedom that freedom to create magic - give them space to breathe experiment discover travel and showcase their abilities . Dont be superstitious about the menu - learn to accept change - your customers , the market dynamics all of the change and u need to change with them . 

Bloggers - heheheheh a very sensitive topic now days in India ... as i see it at the moment the qualifying round is going on for being a critic - lets see who all get attached to magazines , newspapers to become critics . 
Anyways - the lesson bloggers need to learn is - please know your subject before you write or put your thots in print - if you are describing a dish dont just say it was nice - go deeper on the construct of the dish etc etc , dont just say i like it or i did not like that even a baby can say - since you are making a effort to write and expecting people to read what you write it better be detailed , illustrative and true and please please do some research and then pen down your thots your feelings your opinions  . 
Pictures - please make sure the pictures you post on your blogs are good and they dont bring the image of the restaurant down - trust me it can - a bad photo can leave a bad taste in the mouth of the customers. 
Language - Your language preferred since it your blog , make your own style dont copy anyone else... be nice and easy .
Honesty - A blogger shud have the guts to tell the owner or the chef that he is unhappy with the food and wil not write a blog immediately but would come another time to review the place once again if at all . Never try and thrash a restaurant . If you are unhappy about a particular dish then please do go ahead and mention it but if the overall experience was really bad then - it is reserved for the owner and the chef only not the public . Be Honest subtly.I know making a blog is as easy as writing a mail , anyone can do it - but people look forward to honest well researched blogs to follow .Entertain them , make them laugh ,build curiosity in them to visit the place .-, infact give them a reason to visit the place and not run away from it .
Respect : Please give all the due respect to the CHEFS - who sweat in the kitchen trying to please people , The OWNERS - who had the balls to open a place like this . The Service team who try to please you throughout.

The Critics : Yes you are well experienced , your are more knowledgeable , people know you - you are the master of your trade - Just Dont HURT creative people , Give the Chef recognition and appreciation - its high time we all did that - if we want to put India on the culinary map then we have to recognize the Chefs talent and expose the same to the world . Like what is done globally - in the movie also due to the critics comments the chef got fired nothing happened to the restaurant or the owner ..... Being Soft and nice would be wonderful . hehehehe ab toh mei gya :)  koi na my blof my feeling lol . 

The Chefs : Nothing much to say to you guys You are god - you feed people what could be better - just a wild thot please kind to the team - they are human too not necessary to make them fo the same ragda u went thru time have changed - get into dialog s with them for improvement , give them also a chance to show their skills . Fight for your space and try not get comfortable in the position you are in - there is more in store for you (int he movie if the critic had not given a bad review the chef wudn have moved on to explore newer avenues ), and similarly for the owners and the patrons . India is changing chefs are getting recognized internationally and you are a vital part of this revolution , we will help you get on the map and you wil help us with your awesome deliveries . And yes you do have a family life - dont ignore it for your passion - balance it out . Chefs a small piece of advise start speaking to chef of other restaurants and kitchens - it wil only help you guys grow , be friends , help each other and make the Food Experience awesome for al of us.

The Owners : You guys are definitely gutty , you have a vision , a understanding f the market m,thats why you are here - Salute you guys .... A just a piece of advise - encourage your Chefs and the team to travel , to educate themselves timely, give them space to experiment , let them interact with the customers , Trust them , Believe them and let them be the front face of the restaurant , let them be the reason for someone to come back to you . 

Foodies : Learn to appreciate and not naak saadoa , appreciate the effort , express your displeasure by not visiting again , be vocal subtly , dont go by others experience check out your own . Yes you are paying for the food - agreed ,u deserve e the best and am sure the establishment also want to deliver the best to you - they are human , they also have bad hair days accept this fact , dont throw names , dont insult .. just be calm and enjoy the hospitality.


Overall : PLEASE DO NOT HURT ANY CREATIVE PERSON  - Appreciate creativity in any form , your help wil only help people getting more creative .  A brilliant movie , a must see for all connected to food .. you will drool and you will learn what goes on in the food industry. Highly recommended to Chefs, Owners , foodies , bloggers , critics .




Monday, June 23, 2014

Tigers Experience at Le Bistro Du Parc - Defence Colony , New Delhi



Wonder why I never visited the Bistro earlier - was scared of eating with fork and knife hehehehe - fine dinning style , did i find the whole def col corner shady , was i scared to be attacked y the Italian neighbor , ws i not sure of the food , did i think i cant afford it ,did i read bad reviews about the place, no knowledge of french food ; dunno why but this was my first visit after i was convinced about that all the above was wrong and was told they have a french chef in town who is amazing . So Le Bistro Du parc here i come . 


From Naina with love ..........


Paris the most romantic city of the world .. also has a number of hidden Michelin star Bistro's .... casual , owner driven ,where the personality of the owner reflects on everything in the bistro ... casual comforting affordable food... and here evolves a new cult "bistronomie" - which is beautifully translated by Naina in one of the upcoming areas of Defence colony . This part of def col was and is primarily known for banks , booze shop , nizams and me natalonis Flavors ... this particular place where the Bistro is has seen a number of business but the most promising one seems to be Le bistro du parc. If the authorities clean up this beautiful corner it would be a prime hangout every evening ample parking space ,loads of greenery and a perfect location .ring road on side , the metro on the other side . Well things will happen once people start walking in their more often ... you can witness a lot of expats dinning all days .. its time for the indian consumer to taste the flavors and experiences from France brought to you By naina and ad singh at the Le Bistro Du Parc.

Bistronomy -  French Blend of a Bistro and Gastronomy Casual fine dining - Casual Interiors, high Quality Food.


Here you can see it all .. Beautiful green , easy to approach , hidden , ground and first level available for dining options - every Wednesday they have Jazz Nights . check out the bottom right picture to see the beautiful huge garden in front of the bistro . The only thing missing is the sitting outside roadside cafe style - but not their fault the weather just does not permit , maybe come winters they would be able to put chairs outside and then people like Tiger can go and enjoy the Dhoop with perfect sangria or some affordable wine from the Bistro's wine collection . 
The Bistro 

Casual sitting , slightly industrial decor , a sweet bar to hangout at , a hidden well made kitchen , Blue is the color which is my favorite , tables adorned with gorgeous huge sun flowers - i live this combination of blue and deep yellow ... well this is the best naina could do with the limited space to run the bistro . "Casual".


Naina , Nick and Alexis

She is a leading model from France , she is friendly, she has style she has class , she is warm , she is a food connoisseur, elegant etc etc ... the first part was a lie she is not a model as yet lol.


And ladies and gentleman presenting to you the French Team behind the Bistro ... Naina de Bois-Juzan  - Father a French Designer - she has got the aesthetic genes from him , A Punjabi mother ,Balwinder de bois Juzan (A LSR graduate) - she has definitely got  her culinary genes - they both met years ago at connaught place fell in love and moved to Paris - do u remember the days when the bus used to come from London etc - yes yes where palika bazar used to be a place called ramble was there on a small hillock and a huge parking area for these buses to park - thats where it all happened . 
Naina is a french lad who follows politics and did her graduation from LSR in political science - she opted to come to India to absorb and understand the culture. She was mesmerized by India and decided to stay back and  definitely open a bistro in the country .Naina was fascinated by bistronomy and sensed it to be an emerging trend in Paris. The high prices of Michelin restaurants and the competition and pressure, led to a sweeping change in the culinary world of Paris. Talented young chefs and patrons started to venture out to bring forth gastronomic delights in the comfort and boisterousness of a French bistro.

As she embraced the philosophy, she travelled extensively around Paris to gain first-hand knowledge by talking to owners, observing how they brought together a cuisine and an experience that is both casual and elegant. Naina was smitten and developed a keen interest to introduce bistronomy to India. Her Belief :A small menu in a restaurant is a mark of quality is her firm belief. It shows that the products used are fresh and in season. yes she is right . She makes the menu almost daily - or seasonal would be right to say depending on the ingredient availability .. while eating i could suddenly see her standing on a table with this black board in hand with the menu and explaining to the guest what to eat .. i think it was a great thing to do . She and her Canadian manager Nick help all guest order perfect wine and food - paired together . 

I got into two dialogs with naina - i kept saying this is fine Dinning and she kept insisting it was Casual Bistro dining lol and the second one was what Indian culture has she stayed back for - i feel that India has lost all its culture and is just blindly following the west but then she made me realized that the family bonding we see in India is not seen any where in the world . Getting back to the roots is the mission of most . 

Alexis Gielbaum 
Alexis - 2002 til 2014 what a journey this chef has had and is stil on it  - He comes from France where he has spent over ten years cooking in  France and in that time explored many different styles of French cuisine. Over the course of his career he has had the opportunity to work from five star hotels to small little bistros to large brasseries. He has also worked for a year in Tokyo and another year out of Venice on The Orient Express. He now continues his culinary adventure with the journey to India given the opportunity that came his way by patronne Naina.  I specifically asked him about his experience on The Orient Express - all he said was - perfection and nothing less than perfection and yes a special mention the toughest part of working in a kitchen on a moving table is Plating - they used to waste a lot many dishes before the y got it right for the exclusive clientele of the orient express train . Tokyo was another memorable experience for Alexis - language barrier , cultural differences, palate confusion etc etc but he said it was great learning in the big kitchen .  
The concept of "Bistronomie" is dear to his heart and given the Le Bistro du Parc focus on introducing bistronomy in India, he is excited with the opportunity to showcase contemporary Parisienne cuisine. And guess what his favorite desi food place is Swagat heheheeh, he is slowly learning more and more about the Indian culture and how to cater to it . He was very impressed by the awareness of the wines in Delhi ... he said it was better than being in Paris . I agree with him .  I thoroughly enjoyed sitting with Alexis - his English is good but is a bit shy like most of the chefs .. he has talent and experience behind to impress you . 
With Alexis also , I kept saying this is fine dinning they kept sayin no its bistro food - the fight kep ton til they convinced me that it was certainly the concept of Bistronmy ...  What  i gather from chatting with Alexis and also seeing him cook in the kitchen - he has the ability to scale the restaurant up for sure =  from a Bistro to a fine dining experience , that is if Naina ever want s to.


Soupe Bio poireaux et pommes de terre
Potato and Leek Soup goat cheese and dil. On top of it : row mushroom, dil, red spinach roquette, red radish and Parmesan tuile. 
This dish reminds me of the movie The lion king - specially the scene when simba goes to meet his old flame - the water hole with patches of greens floating , the colorful flowers of a virgin lustrous jungle  the trees the greenery .. beautiful shot and similarly beautiful crafted soup dish ... the green so the side rested on a lump of Goat cheese which blended beautifully with the soup . A great combo of a soup and salad  , you can see the french touch in the dish - on it sown is a homey - perfect dish where each ingredient compliments the other .

A dish  " Better than it needs to be ".


Parfait de Foie de Volaille
As told by Alexis - A parfait is made by slowly cooking eggs and cream. So we bake and blend the chicken livers add red wine and onions, then add the cream and the eggs and slowly cook it on the oven. The chutney is made one from onions vinagre, white wine pistachio and almonds, the other, onions, vinagre red wine and cacao liquor.
Smooth as silk was the pate and the chutney made it like heaven on earth - i loved putting it on the crisp bread and enjoying. BTW im stil in research mode to find out the difference between a Parfait and a Pate. There is something about a pate which makes drool .. cant get to he bottom of it .. mean s i need to go back yet again and figure out .

"Ambitious Dish"


Tagliatelles de légumes
I'm so embarrassed - when i saw this dish i asked alexis what all pasta are these - he smirked and said pardon me hehehehehehehe the dish was all veggies cut like pasta - OMG it could fool anyone - I quietly looked down and started praising the dish lol . 
As told by Alexis : Veg tagliatelle are simply carrot, leek, white radish, zucchini, and yellow sqach  cut like tagliatelles. Then à la minute, we pan fry it in a special infused basil oile and plate with some carrot purée and fried basil leaf.


Beautiful home style healthy option ... loved it to the core .Fresh simple flavored and colorful. The carrot puree makes the whole experience so amazing.

"A Homey Dish"


Taboulé de Quinoa et Gambas
As told by Chef Alexis: the prawns are pan fried à la minute on olive oile, garlic and Espelette, then we put a lemon and tomatoe sauce on it and reduce it on the pan, The quinoa is made as tabbouleh,with cucumber, red peper, red onions, mint, coriander and lemon juice.
What could simpler than this...Pan fried large prawns on a bed of the healthiest of all quinoa with lemon juice and tomato sauce . Just so light and yum . I ate all separately first to gauge the flavors ,enjoyed the salad - very nice , then i merged and fused the food to derive at a combo flavor which was even better. Very light dish just perfect for a starter with finesseand apt for the summers and also all you dieters.

"Perfecto Dish "



Lentilles, Oeuf mollet et bacon
As told by Chef Alexis:lentils are cooked the french way, with brunoise of white onions, carrots ans celery swet in butter, then we add the ray lentils, vegetable stock garlic, bay leaves and clovs. When they are cooked, we prepare it like a salade, with olive oile, balsamic vinagre, and truffle oil. 
Beautiful plating , was waiting and dying to cut the egg open to see the yellow flow out and engage with  all the other friends on the plate ... simple , rustic ,homey, bacon adds to the flavor and the bite - a must try dish . The combination of egg , lentils mushrooms and bacon - was divine. The Dash of trufle made me a pig , scrapped it off and cherished them ... chee chee how can you tiger .


"Homey + Ambitious"

Agneau confit de 6 heures
As told by Chef Alexis: the confit lamb is a traditional french dish. We roast the whole lamb's leg in a pan. then add a garnish composed with carrots, white onions garlic, rosemary and anchois. We add white wine and slowly cook it for at least 6 hours on the oven. We remove the meat from the bones and plate with a red onion jam on top some glazed vegetable and the reduced lam jus. 
Boy or Boy what a dish totally intoxicating - so well cured , amazingly soaked in wine cooked with major patience - loved the overall construct and texture of the lamb . The onion jam did the magic to over powering the meaty flavor, pulled lamb is my way of eating a lamb roast .no fuss food . - i would 100% go back for this one . 6 hours in the oven ,collection of Jus , Pulled and plated in Jus and veggies - Amazing dish .he largest seller ,im told.

"Challenging Dish -  to get the Lamb Done Well "


Sole Meunière et courgettes
As told by Chef Alexis:The sole "meuniere" is also a typical french dish. the fish is pan fried  in clarified butter then in the same pan we add lemon juice, chop parsley capers and bread croutons.We serve it with a piperade( white onions, red, green and yellow peppers garlic  anchois and zuchinies sautés)
My translation - Beautiful or rather perfectly cooked fish - no fishy smell ,pan fried in  loads of butter topped with crispy zucchini .. the dish melts in the mouth . The perfect combination of the fish with the veggies supported by the crouton amazed me . Im not a very fish loving person but yes this one went down in a jiffy asking for more heheheheehe greedy tiger.


"Homey "


Rocher au Chocolat Valrhona
The chocolate Rocher is made with a soft valrona chocolate ganache, covered with a black chocolate and grilled almond topping
My My total killer chocolaty dish - a bit of the chocolate , touch the jam , put a grape on it and bite the tuile - oh wow. Ecstasy.



"A crowd Pleaser"


Tarte au citron du bistro
The lemon tart is deconstructed in a sablé  (French Butter Cookies) topped with a quenelle of lemon mousse and crispy meringues sticks. Served with a chocolate couli.  
The lemon mouse so fresh is a lick of the spoon, i found the sable a bit hard but that the way its supposed to be - my mistake was trying to be stylish - its supposed to be eaten by the hand and not fork knife. The mouse had a great texture , the meringue was well made - i dipped them in the lemon mouse and topped them with chocolate sauce to enjoy the fun of a deconstructed lemon tart.I love lemon Tarts .hehehhehehe


"A dish better than it needs to be "


Nick , Alexis and Naina

Overall Tigers Experience :


Excepts of a conversation between Naina and Me 

Naina can you give me the French Words for the folowing

"Fantastique / Incroyable/ Superbe Brillant

Are you writing your article in French ? :) this is what naina replied when i asked her for the french translation of Fantastic ,Amazing,Awesome,Out of this world,Brilliant food hhahahahahahahaa.


Excellent Experience overall - Ambiance has the buzz of a Bistro , i would like to hang out here more often - since the menu keeps changing you can always be on the look out for new dishes by the chef , ample parking all around,easy to access, no beggars ,super greenery, clean , cosy, colorful . very casual setting with outstanding food .

Food: with the french designer connection beautifully plated dishes - nothing unusual than the ones available in the Bistro's back home in France so dont get worried . Easy to understand food , not too many flavors to juggle between, loads of wine soaked food .. well cured meats .. a must do place. Listen its no fuss food, dont let the french Names confuse you, they are simple comfort dishes .

Ambiance- Blues and yellows , open bar ,nice jazz music , a piano to greet you ,wooden chairs and tables , buzzing , the terrace wil be divine in the winters .it good sell off beautifully for a Blues club. Wish they are allowed to use the lawn infront . 

Service - Not too many from the service team hanging around , naina and Nick make sure u r spoken to an are wel taken care off. 





Wednesday, June 18, 2014

Tigers Experience - at Tres - Summer "Global Flavor " Menu - New Delhi


Finished the summer in two different occasions - never done this before but yes managed to try all the dishes on the summer menu - Once with a Dear friend from chennai kavita and then on Father day with my better half my son Amer . And you are most welcome to take me there yet again more than happy to eat at Tres anytime .Was actually not aware of the Summer Menu - landed up with kavita - because  I wanted to Show off the Delhi Fine Dinning scene compared to chennai , wanted to be in a classy yet casual place which stocked good wines , had great chef interaction and of course a place where u can swear on the food to be nothing less than awesome , so Tres it was.

Kavita - A Lady of Leisure ,an adventurer , a traveler - she just climbed the Mt Kilimanjaro, been tio the base camp of the Mt Everest, at one point of time she decided to chuck her job as a marketing manager and become a pilot .....  has done all kinds of adventure sports and now the last of her desires is sky diving - she is a stylish foodie (she returned two classes of red wine at Tres - swirl the wine sniff it sip it and nose up and say sorry no like hehehehehe, I was so angry with her for wasting red wine hehehehehe ) and the prime reason for that is that she and her hubby or alone also she travels to soem great distances to dicover everything about the cultures which includes wine food religion clothes etc  - she experiments with food all the time and is a temperamental chef Lol . Kavita  was over from chennai and decided to bless me with an evening at Tres .

Amer my 19yr son -  doing his honors in Economics from Delhi University - a foodie . I am actually impressed with his knowledge of cuisines and his capacity to grasp the names of these funny dishes/ wines  from Europe ...  amer loves food follows up with Masterchef of course and discuss the same regularly with Seema - who together prove me wrong on the pronunciations .Amer is a perfect example of the generation to come - they are so aware about cuisines, chefs , ingredients that the restaurants better gear up to cater to this Millennial Generation of tomor . Had to actually force him to come for fathers day lunch - and when he heard Tres he was like wow super duper i love European cuisine . made my day.. the older they get the tougher it gets to get back into their lives lol  . This was fathers Day Lunch . 


The Summer Menu - From a foodies point of of view what should a summer menu be - Colors to engage with you , to make you feel cool , to make you fresh and refreshed . Smells lemony , cool with a tinge to make you jump back refreshingly , ingredients which spell cool , taste and textures which leave a crunch of freshness in your mouth, the food filling and not just a stomach filler  and the plating which makes you drool and your head connect with the word cool . Net net a summer menu is challenging as the ingredients are scarce - specially for salads , the meats have to be thot about , the dressings have to be lemony and tangy .... not easy to handle a menu keeping all the above in mind. People are actually a bit scared about eating out in the summers , they all want to keep it light , tangy and delicious . The tres Menu was every interesting - they have actually done a lot of r n d on the dishes and their ingredients - they have watermelons , mangoes , white meats , lemony tangy dressings .. great job .
in General Tres serves cuisines from Europe , infused with Asian styles and relies mostly on the readily available ingredients at the point of time . They use a lot of organic stuff specially the greens.

Chic Cosy Interiors
This is my idea of a perfect chef Run Restaurant 40 covers , comfortable sitting ,soothing music , dim lighting , small outdoor unit where u can sit opposite the chefs watch them do magic and enjoy a meal. Simply done , a well stocked bar , subtle interiors tastefully sourced artifacts , comfortable chairs , good space between two tables allows movement - everything is always under control in such small quaint places .  Have been following Tres for the last two years and trust me i have seen their food evolve , the team increase , the hands on affect of the chefs cum owners , the passion growing  Julia looking better , Jattin getting naughtier lol . 

Chef Julia Carmen Desa 

Isn't She pretty - can you see the years and years of hard work behind the lady ... no you cant .. the smile just tells you everything about how a person can be content in life ... Julia, Chef Julia , is the mother figure of Tres rather of the food industry - she shares her warmth , her anger , her disappointments , her shahbashee to the boys - they all love Julia . So Do I.. in open public forum i admit my love for the Mommy of the Food Industry . Julia explained to me the concept of Tres and its food - in one a couple of  words she said it all " GLOBAL FLAVOURS " thats it.

As per Chef Julia - Vision is the key to everything in cooking - every dish that they plate at Tres was visualized , Conceptualized , flavors derived at , then tried in the kitchen - she has two volumes of recipe scrap books - used for penning down all flying thots about new dishes .Chef Julia has been a Chef De Partie or a Station in most of the top Hotel kitchens and the last she worked was at Zest . She has taught bachhas in the  Goa Culinary school , where she belongs . Holds master chef shows at prestigious institutes , is on the board of judges for the culinary academy. 25 years behind Chef Julia and it shows . 




Extreme Left - The mean machine from UK - Chef Abhimanyu .... Centre the Manager Ashutosh extreme right top Chef Anuj and bottom right the New kid on the block all the way from Uk - Karam  .
Actually they al are the new kids on the block ... they drive Tres most amazingly.

Chef Abhimanyu Chauhan Head Chef Abhimanyu chauhan’s culinary adventure began, like many of the world’s most famous chefs, in his mother’s kitchen. It was then he realised that food was not just fun eating but cooking too .  Brought up in hills of Himachal, he quickly had lot of wild flavours being tasted and know too.Diploma holder from IIHM Kolkata , he enrolled at the University Of West London to further finish his hospitality masters  .For Abhimanyu , United Kingdom was a food journey. Bada mast banda hai.

Ashutosh Rai Hotel management which he did from NIPS school of hotel management, Kolkata.Worked in various positions with leading hospitality majors such as ITDC, Carlson Group & Galaxy Hotels & Spa in revenue management and operational. Competent in assessing and implementing effective CRM solutions with an aim to improve Guest delight and consequently Guest loyalty, repeat and referral business. Distinction of steering improvement initiatives with focus on streamlining & managing operations with proactive planning, introducing new concepts.

Karmjeet Kaur Restaurant Manager MBA degree holder from London, Karmjeet is a highly enthusiastic and passionate professional. Studying in London gave her an exposure to the international hospitality industry, where she got an opportunity to work with very successful and renowned chef’s like Chef Atul Kochhar and Chef Sriram. She gained the experience of “front house operations” for 4 years in The Michelin starred restaurants i.e. Quilon and Benares restaurant. Now she is back in India. Yes of course she wil spearhead the Tres Experience even further.

 Chef Anuj Chaudhary knew exactly what he wanted to do with his life when he turned 18, attended NIPS school of hotel management, Kolkata  Anuj has worked with the  Hyatt Regency. The Oberoi, Pastry Sous Chef at Amici Italian Cafe, Yo china, Yo china cafe, Dimsum Bros. & the wine company now with Tres restaurant & bar . Anuj offers an approachable menu while incorporating some unexpected ingredients and flavour combinations for an element of surprise. Highlights include the mango plate: - mango lime & mint terrine, hot mango tart & mango spaghetti with coconut foam,  Sous Vide Apples, olive oil biscuit & ginger custard, Banana tiramisu with parsley dust, etc...

Chef Jattin Malik

15 years of  Global Experience . Uff What to say about this handsome most eligible bachelor in town , talented Chef Jattin Malik - while i write this blog the man is celebrating his birthday today .. Jattin has Travel , experience , guts , Hard work behind him and that is what makes chef good at what he does ... Jattin is Hands on , passionate , adventurous with his ingredients - is a good chef entrepreneur managing al aspect so Tres extremely well and yet taking out time to cook .Jattin educated me about chefs in the world as per him there are - Culinary Chefs / TV Chefs / Kitchen Chefs /Author chefs / R n D Chefs and Catering Chefs - Julia and Jattin are R N D chefs - seen them sitting over cup of kofi and brain storming first amongst themselves and then with the team ... super . Started from the Taj , went to Intercontinental , went abroad , came back to Zest and now with Tres . He has  had the privilege of cooking for celebrities like Anil and Tina Ambani, Pooja Bhatt, Adi and Parmeshwar Godrej, Vikram Chatwal, Gautam Singhania, Roman Abromovich (Chelsea team owner), Andy Giles (lyrist for Led Zeppelin) to name a few and of course TIGER

He is trained from the Culinary Institute Goa - that where he met Julia - his guru , mentor , instructor - ever since his training days he has been connected with Chef Julia and worked together at some very prestigious places in the country and eventually became Chef Entrepreneurs together .

Chef Jattin work on a Salad 
Dont know if u guys have noticed the beautifully designed kitchen ... well laid out service decks , floor super clean (Julia watches over this ) but im upset with Jattin for enclosing al of it - we used to love sitting outside under the open sky and enjoy our wines .. but as he says post rains it wil open again ... relieved . It is certainly a chefs pleasure also to cook in a clean environment - the food comes out better the ingredients remain fresh and the patrons love it too ,compact and effective. You can see chef Jattin the entrepreneur making the tomato salad for me .. takes pains for sure .

Chef Abhimanyu in Action 
Chef Abhimanyu laying the canvas of the pan seared sea bass - getting the colours right is the art for any chef - the guy si 6 ft something has to really bend over to ge t the dish right hehehehheeheh.  The my friend Jattin joins him in plating ... and u can see below what a gorgeous looking dish they presented ... i cud frame it .


Together Jatin and Abhimnayu work on the Sea Bass
Perfection Galore and nothing less . Have described the dish below and it deserves all the praises .


The Coolers
Tigers doesnt drink during the day , but these coolers were more than welcome ..  Amer loved both of them .


Melon Thrust  To suit the season, the drink has the sweetness of melon & basil, which is balanced with a hint of balsamic. It is one of the top most refreshing summer mocktail to sip in the menu. To amp up the refreshing factor, a bit of lime is added. So refreshing to dive into a cold watermelon drink.

 Honeydew Ginger A very mysterious tangy summery drink has freshness of honeydew melon, crunchiness of green apples and spiciness of ginger. A dash of Barcadi would have done the magic or maybe soem good vodka - hahahahaahah , great summer refresher . A must have . 

Tres Made Breads with Salsa and Herb Butter


If you must eat bread - enjoy Pasrty Chef Anuj's creation -all breads are made in house -  lovely crust , soft inside, topped with some nice salsa and herb butter . Garam garam is the fun of it . Honestly speaking i a m not able to describe the difference between freshly baked bread at the restaurant and the one which is sourced from outside and micorwaved...  but fresh bread the flavor is so so different the outer crust also has flavors and the center is so soft ... together with the salsa or the butter it is rhythm in divine.




Marinated Salmon Tartare


Amers favorite dish - the dish he would like to go back for - taste hai bhai .... (he calls me Bhai ) .. beautifully marinated pink salmon tartare with sesame ,ginger tuile taco - had a wonder crunch to it and the ginger flavor adds to the marriage ,mango and red pepper salsa - sweet sour mild chilly lovely bite . So very summery this is a no fuss taco , lift and eat - the salmon marries the other ingredients beautifully - a must have dish . A bit about Tuile - a french word for tile - supposed to be identical to the tiles used on the rooftops in France .. this is commonly made with dough or cheese - they need to rolled on top of bottle to curve them or they break ... lovely crunchy biscuit .
As per Ashutosh description while serving us " salmon is marinated with thai spices and served like a Taco with a shell made put of tuille. Served along with mango relish ,organic lettuce and raddish."



Seabass Ceviche
This was the first time i was exposed , confronted by ceviche lol raw fish marinated in lemon juice ,had red bell peppers coriander onion to add to the spice , laid on a bed of pickled cucumber and cheery tomatoes for the freshness . Ceviche is always prepared fresh ... a wonderful dish .. the first bite was tough one for me but then finishing it off in a jiffy was not a problem at all , kavita laughed her head off when she saw my expressions changed from fright to happiness hhahahahaahhaah mean she is .. lovely dish spelling summers so beautifully.

As described by Ashutosh"A typical take on chillian dish with refreshing coconut and lemon dressing  makes a unique flavour combination for fish lovers . the Carpaccio of seabsss marinated in fresh lemon juice and coriander cures it self just fine and when served with the julienned peppers, tomato and onion tossed in coconut dressing  , it just gives a sense of fusion of flavours from around the world but balanced to perfection for it to become a delicacy .

The Tres "Sundae" All Tomato and Cheese Salad
Let me deconstruct this tower of flavors for you - Rocket leaves fresh , sundried tomatoes, raw cherry tomatoes, plums, grapes fennel all dressed in light lemon sauce , goat cheese and cream mix, topped with nuts .  A wholesome Salad for the summers - juicy,crunchy ,ful of nice fresh flavors and of course filling. 


As Per Ashutosh"salad of marinated tomatoes, seasonal leaves, grapes and plums with sundreid tomato pesto, hazelnut and feta infused sour cream."


Chicken and Shrimp Tortellini
Chicken and Shrimp tortellini with spaghetti of vegetables and lemon grass infused tomato juice . Normally you hear of crab and shrimp , fish and prawns but chicken and shrimps pounded together is something unusual and trust me it works beautifully ..pink meat - only thing i found was that  the fillers were a bit dry . Yet again a very thought about dish from J N J for the summers .. loved the textures in each bite , the taste of the lemon and tomato sauce left a delicious flavor behind . 

Double Cooked Chicken 
    Chicken breast cooked two ways( poached and grilled) served with creamy corn infused with mustard , crispy potato - well well i saw this aloo being cooked - big one , made crisp in the pan then put between two steel plates and pressed - then taken back tot he pan tomake the skin even more crisp, asparagus and roasted peach relish. = I loved this dish complete meal perfect blended flavors super textures and it kept me busy . 


Pan Seared Crispy Sea Bass


OMG Experience - first visual orgasm and then a riot in the mouth with favors .. The crispiness  of the sea bass skin , the beautiful semi pink color of the fish , the marriage of fish lettuce purie, olive tapenade ,wilted spinach and  croquette... eat them individually each has a peculiar taste to drive your taste buds crazy ....  a lovely summery dish  light flavors and beautiful colors to make the canvass complete of a perfect dish . im stil drooling about the crisp skin ... a delightful experience . A beautiful picture taken by tiger - for the wall for sure , just loved the colors used , the magnificent plating .

As Explained by Ashutosh " A unique concept of using lettuce, which comes in a form of puree and lined along with kambucha flavoured (Fermented Tea) olive and caper tapenade just gives a dish a unique flavour

Mangoes Three Ways 
Mango terrine with Coconut foam ,Mango Spaghetti, mango Sorbet and Hot mango tart .


     In this dessert all four components are made with mangoes & served with coconut foam & balsamic caviar It’s contain mango terrine which is being layered with fresh mango thin slices flavoured with lemon & mint. Then it contains mango spaghetti which is made of jellified mango soup using sodium alginate. Then it contains mango sorbet made from water, sugar & fresh mango puree. And at last its contain hot mango tart made with thin slices of mango wedges arrange on puff pastry & baked with mango glaze. Its season time fellas go for it while the flavors of the mango's last .


Red velvet Slice 
Red velvet slice with Cream cheese frosting ,Balsamic Caviar and raspberry sorbet. - hmmm Red velvet cake - was quite fed up of this fad cake - they insisted that i indulge in the same once more and yes i did , infact Amer who doesn't fancy deserts took a small bite then another and then says the combination of al three is amazing - i was like achaaa. 

As described by Ashutosh" It is our take the traditional dessert of red velvet, which is set like a terrine and cut like a pyramid. It is served with cream cheese frosting and balsamic caviar( molecular gastronomy…..process of specification)

Death at Tres
Rumble in the Jungle - this desert reminds me of the osibissa song - Olive sponge cake , coconut foam  and litchi ice cream - this varies as per the season , red wine jelly , poached apples .- Old days reminded - trifle pudding at home - what fun it used to be to make it and the whole family used to relish the same - infact at every family dinner two bowls were made , one for the adults and then for us the kids lol. This was attacked by the father son duo and wiped out lol . 


Special Mention : Besides being generous to our palates their is a Even more nobler side of Tres - they support a couple of NGO's - at present they have a boy who is getting trained as Chef and a very sweet girl who is learning service - I think it is a great gesture and wish them all the good luck . Payback to society is very important  in todays world - train them keep them . 

Overall Tigers Experience : Too Good - the summer menu rocks - the standard menu is also there with the all time favorites like pork belly , steak etc but this was a refreshing change - just right for the weather .I feel they shud keep these dishes throughout the year . Costed  us appx 1500 per head each day , which is fair enuf (equation as i understand it goes is - Ingredients + Effort +Over heads = Price)

Food : Anything freshly prepared is awesome for me . The ingredients , the textures , the marriage of the ingredients and the sauces was fantastic , no boat missed ; the deserts and bread are to die for ; the starters had this nice lemony flavour and a tinge which stayed back on the palate . Love the R Nd done of putting flavours together . 

Service - The dish may look gorgeous but it has to keep looking pretty ton my plate also - correct .. yes Ashutosh the manager is an expert in the same . The boys are well versed with their wines and the food - means someone takes pains to train them on each and every element . karam the new chic on the block has a fantastic background to ensure that each customer goes back happy and comes again happier . They have a Team A .

Ambiance : The signage outside needs to changed - guess its some ndmc issue - you enter into a beautiful restaurant with yellow lighting and wood furniture - well dressed team of servers .. no smells , nice music in the background - so if u want to read your book with kofi its perfect , you want to do a ladies noisy lunch its super and if u r on a date its even better . Lol .