Tigers Experience at The China House - Connaught Palce , New Delhi

If a Dosa can be modified to the North Indian Palate / If an American  burger Can be modified to the indian palate / a pizza can be made the Punjabi way THEN  why cant Chinese Food be modified to adapt to the Indian palate... I feel; we in INDIA have created a new wave of food called Indianised Chinese or Indian Chinese food . The Ingredients may be original , the meats maybe the same , the style of cooking maybe the same but the end result maybe different .. its called cooking  Our Way and why not ?Basic Chinese food from the entire continent .

The China House .. Swank ,gorgeous airy interiors caters to the masses and the Indianised Chinese appreciators... serving super comfort Chinese food . It is definitely not a touch me not tye of a place ..Affordable , Comfortable, Pocket Friendly place for the Foodies.

The Interiors really need to win a prize - beautiful thai umbrellas hanging from the roof , metal orchids on the white  rough finished walls .. very artistically done for sure , they have used the double height of the ceiling to their advantage . Typical red and black used on al signage attracts the eye .... most Chinese restaurants back home have red painted all over as it is a sign of wealth , luck and relationships. . The restaurant has two levels - on the ground floor they have the bar and pure dining , on the first floor they have a private dining section .

The restaurant is positioned for - the Shoppers of CP , The Strollers , The Tourist , The Lunch time eaters, The after Office Grabbers and the foodies like me who like Chinese food our way .

Chef Anil Kumar - 18 years of Experience in Chinese and thai kitchens - has worked in places like QBA, Bercos, Ego Thai  and Monk .. he is well aware of the Desi Palate and pelts out dishes with pure experience ..  the only thing he said to me was Sir please leave all your historic flavors behind and try my dishes ..  yes he was right.

Crispy Rice Thai Salad

Thai Chaat lol . crispy rice made the Thai way excellent - sweet sour like all thai salads - excellent crunch of the crispy rice like out own bhel puri .. mildly spiced .. great chat pata starter . Now say , how much research the restaurant has done on the punjabi habits - they know all punjabis love chatar patar with a drink , they all love khata meetha flavor and this starter fits it all . You will definitely ask for more , like i did.

Butter Prawns

A very rich dish - butter laden prawns . The Prawns are marinated in butter , condensed milk and a Chinese sauce for the flavor - the lachha that u see is something known as the Crispy Egg - a good discovery. Yum dish to start with .. perfectly cooked prawns , the flavor  of the marination lingers in your mouth for long . A must have .

Vegetables Lemon chilli Sauce

The most popular dish in any Chinese restaurant beside honey chiilli potato - Lotus stem , Broccoli and baby corn stir fried in chiili paste and lemon . Loved by all for sure . Is it true that anything fried taste awesome ??

Dimsums Three ways - Chicken Garlic/Chicken three spice/Prawn corriander

Three variety of Dim Sums - trust me they were one of the best i have had - the chicken with three spices is a good version of the duck dimsums , cooked chicken as the filler of the dimsum - fab flavor ; The chicken and garlic dimsum was a traditional chicken momo juicy and soft ; the prawn coriander is always the most flavored dim sum - the mix of prawn and coriander is a very thai concoction and works superbly - the dimsum was bit dry tho but i loved the colorful presentation . 

Fish in Black Pepper Sauce

Simple Ethnic Dish - stir fried sole fish with black pepper topping  and sauce . my yard stick for fish is very simple - shud not smell , shud not have thorns thats it . Being a true punjabi i love fried fish the most - batter fried wil do also with some spicy dips .

Khao Suey - chicken and Prawns

Every house has there own version , every hand makes it differently - having tried it in many places i do confirm the fact that all khao sueys taste different - even though they are born from two specific regions - Burmese and Singapore . This is one of my most favorite dishes and the reason being you can add your favorite condiments to make your flavors - i love it with more garlic , lemon and fried onions . Some of the other condiments served along with a khao suey are peanuts, boiled eggs ,fried noodles,green onions etc - but the bests part of a khao suey is the flavor of fish sauce -its yum .The one at china House is the chefs adaption - more to the Thai side of flavors but a good effort .

Sticky Rice with Chicken in XO Sauce 

This is the food of the future... actually this is the prediction for the year to come - Bento Box, meal in a bowl etc ... This is for the people on the Move , People who want a quick meal, people who have a economical budget , people who know what they want to eat ... Meal in  bowl .. simple sticky rice and a gravy mix . i personally love to eat meal in bowl when in a hurry , its a complete meal just enuf for one person .

Garlic Fried rice

Garlic Fly Lice hhahahahahahahaha as they wud say it in Thailand, too much thai is it .. simple fried rice no soya to make it black just plain rice with veggies and topped with burnt garlic - all u need is a nice chilly sauce to complete the dish .. good one

Lamb Chilli Bean

Chilli lamb - with chily bean sauce and topped with bell peppers , yet again a ethnic dish of Delhi an loved thoroughly by all . Trust me chatting with the chef i finished the full dish lol had the crispness, the sweet n sour tinge to it .

Chilli Garlic Noodles

This has become my latest obsession - taken over from hakka noodles - i think the reason is the garlic chilly mix and the noodles a bit sticky .... this is a dish on its own - maybe if we put some prawns in it , cud be a hot seller 

Fish Sichuan

Quite similar to the fish in Black Bean but the fish this time was Basa .. dont know whats the truth about basa - i quite like it . The best part was the combination of the fish and bell peppers, earlier was not so fond of bell peppers but ever since they are available every where they have become a household veggy and liove them stir fried in some tangy sauce .

Chinese Greens

Boss after eating so much meat Veggies to banta hai na - otherwise i wud feel guilty hahahahahahaha .This is the only dish i complained about - not for any other reason but the size of the greens was small - i prefer my Chinese cabbage etc in full length - the flavors were simple the burnt garlic affect was good . This is one dish we must order when ever we go out to eat as a family - wife insist, otherwise imagine tiger ordering veggies huh .

Prawns Kung Pao

Oh Gawd how much food , luckily the chef gave me small portions - and he insisted i ate this last dish of Prawns kung Pao - becos we were discussing common dishes in menus - so chicken kung pao is one of the most common onces in all Chinese restaurants , hence he insisted to try his dish with prawns hmmmmmm ya it was nice topped with bell peppers and cashew ... 

The Trio Sauces 

What i like about Chef Anil , like me he also loves trying new sauces - the red one s the traditional chilly garlic hot sauce , the green on is a pepper corn sauce - something new ; the yellowish one is chilly lemon yet again a new one tasted awesome ; besides this they have a jaggery chilly sauce which wil go superbly with any thing fried . See the indianisation of Chinese here the achaars . Im mad about the chutneys more than anything else.

The Legendary Caramel custard - 10 Years and Still in Demand

This is a new dirty habit i have picked up in my journey of being a foodie - i ask the restaurant very blatantly if te deserts are made inhouse or r they out sourced - yes there is a difference for us and for them too . The Caramel custard is an inhouse produce of QBA and claims to be the landmark desert . Well yes nicely made specially the burnt lower part - which i love . 

The Boss - Atul Kapoor (Binny)

The Boss and the Group CEO Sunil Tickoo.

The Team A of the QBA chain , a successful boss and a very successful CEO - sorry about the pic they refused to pose .LOL . Thanks to them QBA service and customer management is just amazing . The entire team takes pain in pleasing a customer - food recommendations etc . they help in making the entire dinning experience a delight . Atul popularly known as Binny is the creative man behind the interiors and man management - he is a people man ., and this is seconded by the retention rate of their employees. Binny come a long way from a linen store called bed n bath in HKV  to the first Kathi outlet in Ghitorni and South Ex  followed by the entire QBA chain - he is a experience Khiladi - loves to entertain , look after guest and loves to eat . 

Tigers Overall Experience : Very Good , beautiful decor , great food and service . The ambiance is amazing , double height ceiling , airy good natural light ,no running smells from the kitchen, elegant furniture ... comfortable sitting .

Food : Well done food - only advise is cut down the presentation on the sides and give more emphasis on the food itself , Simple on the move food , Flavors , quantity superbly modified to the Indian Palate .The plating definitely impress's you in the beginning but then it gets a bit over powering , need to tone it down a bit - chef has been told.

Ambiance: Swank , Trendy yet traditional  - beautifully rather tastefully decorated - easy to access , easy parking .

Service : Is picking up , the waiters knew the food .Give them time to settle down , dont bully them LOL.

VFM : 800 is the cost per person 

Ps : The Sizes Quantity of the dishes shown are not actuals , these are much smaller than the actual portions , you can expect much bigger portions .. so smile on

Tigers Experience at L'Amandier - Chennai

The Almond Tree or L'Amandier 

A perfect Bistro in the shadow of an Almond Tree ........ as per Wiki a Bistro is a place which serves moderately priced simple slow cooked food in a modest setting . L'amandier fits this definition superbly . Owned run managed by Nidhi who is a IIHM graduate with great experience in the hospitality sector - what else would you expect besides par excellence . They have used all the natural elements of Air, Light , sound ,water?? didn see much of it tho lol ...  to create the ambiance of the restaurant . Spacious double height bistro with huge bay windows for light , colorful drapery ,European style open brick walls ,beautiful lamps on the walls and also on the ceiling . Being a food appreciator i start making standard of the restaurant in the mind based on how comfortable the setting is , how they have used colors , how happy are the people dinning , how happy are the staff serving , how easy is to maneuver in the premises, how clean is the floor of the restaurant and the kitchen , how easy is the menu to understand and order .. all this counts in my experience of any restaurant .

We had a superb experience at L'Amandier - we were well looked after by the General Manager Katherine , didn get to meet the chef Prabhu Dhananjay he was busy plating 22 plates at a time for our group LOL - next time chef shall trouble you int he kitchen and to get to know the man behind the gorgeous dishes you made us eat .

Speaking to Nidhi about the restaurant was delightful - she is simply passionate about her Bistro - when i asked to meet the owner the staff was like Why ?? they saw this huge punjabi and were wondering why is he asking for the owner , what wrong have we done etc etc - hahahahaha , i saw this lady in command and figured out that she is boss around - i asked to see her - man u shud have seen nidhis expressions - eh , who is he , what does he want, is he another blogger  and before she could say - tell him im busy ; the tiger in me jumped at her and introduced my self hahahahaha now she had no choice but to face the tiger right der .. poor thing and the next 15 mins she didn know what was hittng her - the foodie , the experience auditor , the punjabi studd or what hahahahahaha ...  I love it when the owner gives personal attention to the Bistro and is present there, the feeling of the place is only different ... im sure all of us agree with this one .

Breezy Bright Interiors

I was travelling from Delhi and had had an overdose of  Fabulous South Indian cuisines was looking for something which was easy on the stomach in terms of the spices etc  and yes L'Amandier was a perfect break rather a pleasant well deserved break . We were hosted by chennai's own socialites and dear friends - one day before we were asked our preference on the meats - chicken or lamb - wow - this got my anxiety level even higher ... who does this nowdays.

Coming from Delhi where Bistros are mushrooming in abundance we did have high standards - L'Amandier is at par with the best of the best and where it beats them al is the pricing - i was shocked to hear a 299 for a breakfast buffet and 499 for a 4 course brunch fixed meal .. mind blowing . More than comfort food it was a real fine dining experience where plating , ingredients recipe and textures of the dishes  were concerned. In Delhi there is a Bistro or a cafe war going on between all the elements that make a restaurant whether it is the decor or the menu or the chef behind the scene or the experience of the owner . delhi is seeing a number of Chef turned entrepreneurs coming up which is very interesting , normally the creative chefs shy away from being business men - "ah let me cook ,you do the selling " is the standard dialog u get to hear .

Set Menu for the Day 

Simple yet elaborate menu - i asked Nidhi why don't they have a standard ala carte menu - she answered it in two folds One "I cook what my heart tells me too" second " I serve people the fresh available vegetables and meats " hence no fixed ala carte menu - I buy that - catch of the day . Infact the whole concept gave me a chefs Table feeling where the chef decides what the dish of the day is going to be - it is an experience . But my guess is that sooner or later L'Amandier will have a fixed menu and also specials of the day ... you need guts to play around with a menu and test the Chefs capabilities of making new dishes everyday LOL .

Roasted Pumpkin and Coriander Soup

Pumpkin sweet coriander flavorful a good homey style broth - was not a killer for me tho wanted it to be more peppery and on the salty side i really dont fancy sweet soups but thats me - as a dish it was perfect . Oh yes the bacon was my own two bits of innovation ... think about it , shud taste good with bacon flavor .... for me anything with bacon is a killer dish .

Fresh Watermelon and Feta Salad 

Refreshing with perfect acidity of the cheese and the crunch of fresh rocket leaves - my Killer dish / salad / starter . The watermelon chilled sweet crisp , hate it when its limp , just the right amount of Feta to do the taste flip and with the best leaves to add to the freshness ... really well plated dish and with good flavors playing with your palate.

Irish Lamb Stew

Beautifully presented dish. The Lamb is marinated overnight ,seared and served on a stew of potatoes and cabbage - simple enuf . Some pieces of lamb were a bit hard to cut thru which s not anyone's fault it happens wit h this red meat unless you go the desi way of pressure cooker seetee wala style lol , meat being hard is a very irish way of cooking red meat they love it hard . The overall flavor was well balanced a perfect homey of a dish for me .. Originally an Irish stew was given to ailing people - leek, potato ,carrots and meat all stewed together to cure the ailment - medicinal for sure .

A combo of Both

Both the meats together ,I had asked for this , being a plated meal - the greedy foodie me wanted to sample both the dishes - i had pre ordered chicken as a choice and could not go home without trying out the lamb.

Chicken  Kiev

Very interesting ,unlike the traditional chicken a la kiev with butter inserted into chicken breast and when you cut it open it quirts out swooosh - Nidhi's version is stuffed with Spinach and cheese served on a base of mash potatoes and with grilled vegetables on the side (which were just delicious) .... the chicken was cooked well , no difficulty in cutting through at all ... i could have done without the mash tho - just the chicken and the veggies were a perfect healthy option. Kiev is supposed to have originated from Ukraine where they pounded the chicken meat and stuffed it with different fillings , personally my favorite is cheese and ham/bacon filling . 

Chocolate Molten Cake

This one  is straight from the heart - I love molten Cake ... warm ,gooeey and delicious .. gawd im drooling all over again lol .

Tiramisu

The Tiramisu L'Amandier way - creamy like a cream coffee  dig deeper to reach the cake , a bit of liquor flavor which is important . Nicely done ,smooth and lovely , a must have. The literal meaning of Tiramisu is Pick me Up or Lift me up .. wonder why lol.

Overall Tigers Experience :

Ambiance : Super , you can talk unlike some cafes where everyone's vocal chords are at their best and u have to shout to be heard. Bright colors , airy , full of light , ease to move around , child friendly .

Service : Really good , servers smiling throughout and had good knowledge of the food .. guess katherine is doing a good job

Food : for Bistro food its amazing , the brunch and eggs looked super duper - didn mention the garlic bread it was well done .

Value for money : Awesome 

Was a great sunday afternoon at L'Amnadier - good company , good food and an interesting conversation with the person behind the establishment . What else could you want from a bistro. Would loved to have some nice Rose Wine for lunch but but - the government doesn't allow us foodies to enjoy sunday lunches with wine . Hope things change soon.

L'Amandier coming back for more soon !!!!!

Tigers Experience of Eggspectation

Enzo Renda Co-Chairman of the Board and Chief Executive Officer, Eggspectation - The Man Behind the International Chain of Eggspectation .Enzo spent six years at IBM Corporation Ltd. His core marketing responsibilities helped him in developing his leadership, marketing and presentation skills, while learning to develop and apply tools like effective teamwork. ENzo trains his team like a true marketing man - he is hands on with the food , the culture , the ingredients availability in India and soon is joining the billionaire boys club .

Well read well traveled - follower of his mom's original recipes , a true Italian at heart ,who loves the family eating in the kitchen like all of us  - he is passionate about his recipes and is very choosy about the ingredients that go into making magical dishes . BTW when i showed his pic to my wife she went like "Tiger why didn you take me along"  hadd hai yaar , these Italians Studds have something about them .

Eggspectation - A franchise of the Canadian chain that has already made a mark in Montreal, Ottawa, Toronto in Canada and South Portland and Ellicott City in the US... Jaypee is the first i have heard of who got a franchise of a International coffee shop  chain into India 12 years ago.  Sorry they call it the 24 hour Resto Cafe ,please excuse me hahahaha. Spacious , airy ,comfortable with loads of natural light -in short just my type  , just my idea of a Breakfast cum Brunch Place . 

The Lunch at Eggspectation  turned out into a major food construction , deconstruction afternoon  with the Italian Studd ENZO RENDA - we sat and discussed recipes, menus , dishes in depth - the man knows his stuff - being an Italian he has inherited  food passion 
as a legacy - its deep in his blood .
Enzo believes in Italian Italian food and not American Italian cuisine -  apparently his family also owns a old favorite in Venice where the locals eat out across the rialto  . We had gone for a simple coffee shop meal which turned out into a Proper New Menu tasting afternoon for the next 4 hours LOL  Kha Kha Ke pagal hogaye. 
The only promise I had to make was that NO EGGS just eat what i Give you today and you will go home happy - I did just that . To be honest i had eggs and more eggs in my mind keeping the name in mind and also after reading every review on the Net about eggspectaion - but the new menu was an eye opener - simple food done beautifully and tastefully . Enzo told me he has tried to experiment with street food , global food and a bit of Indianisation too . They have a great franchise model where out of 135 dishes globally most of the dishes are common to most of the restaurants they operate . We discussed how he translates his moms recipes to the chefs , he was a bit disappointed and said its a real tough one ,but yes they manage to turn the almost same dish out . Ingredients to them is a big challenge - it is a fight to get the same quality in every order - quite agree with  him and thats what leads to different tastes every time you visit. Enzo has fantastic sense of humor like all of us , he travels ten days every month exploring global cuisines. Love India and says India has taken hospitality to the next level , ahem ahem .

The New Menu

After a long time saw a eye pleasing menu card - visual appeal 100% - I respect restaurants which display pictures of dishes they serve - so much easier to understand what you are going to eat - You go anywhere in Thailand most of the places have a pictorial menu , so much easy to order and expect . Well the menu at Eggspectation was really nice well designed colorful - good readable font ,simple design as below - i must compliment them for this effort of being simple ,wonder who's influence was this Enzo or Jaypee . Very Ambitious Menu.

And The Tasting of the New Menu Begins - sorry the series of the dishes served is not the same , still learning how to lay with blog writing :)

BRIE & WALNUT CROSTINI Ciabatta slices broiled with Brie and

drizzled with honey. Garnished with

walnuts and fresh apple slices.

A little toast topped with Brie apples and walnut with a dash of honey - all the flavors kept coming as I bit deeper  and together made perfect Bite . Love it acid ,cheese , sweet and crunchy - a good combination .

VEGGIE RICE WRAP Delicate and light-tasting colourful rice

paper wraps filled with fresh vegetables,

served with a crunchy chilli peanut butter

sauce.

Hmmmmm Enzo was very enthu about this being his discovery lol and when he looked at my face he wondered where he went wrong hahahhah i was like what this dish doing here lol .  Fresh crunchy veggies wrapped in rice paper wraps - not to be dipped in the peanut sauce but dollops of the same to be put on top the full wrap and then bite to get the  chilly cum fresh flavor instruction by Enzo on how to eat this wrap . I loved the collection of rainbow  colors in the wrap . The accompanied peanut sauce had chilly init  which was nice and different .

NOVA SCOTIA POUTINE A mound of fries covered with shrimp,

smothered in mozzarella cheese and

special homemade sauce.

"Homey" A typical North American, Canadian Dish originated from Quebec , known to be served in Greasy spoon type diners - a fast food dish with french fries topped with brown gravy , Egg ,Cheese Curd and meat - they put beef , bacon , duck etc here they used shrimps - A very warm comforting dish - was dying to add ketchup the minute i heard french fries lol but with enzo sitting around killed the feeling instantly and enjoyed the Dish .Need to figure out why they called it Nova Scotia ??

FIRE ROASTED LEG OF LAMB Grain mustard marinated and herb crusted lamb served with oven roasted eggplant and baby potatoes

Brilliant Dish - Perfectly cooked Lamb , crusted with herbs . The Meat shredded on its own effortlessly,no struggle to cut deeply and fight .... Super flavors of Mustard and the crunch of herbs combined with the meaty taste  - served with beetroot beans and corn - i loved the oven baked baby potatoes and eggplants  . This was definitely the dish of the day . Not to miss the awesome presentation. If u r Lamb Lover go for it . A very Challenging Dish.

Flat Breads - Assortment

1.Seekh kebab, rarrha mince, onion, tomato, coriander and green chillies - hmmmmm not a fan off ready made seekh kebabs - those spicy ready made types , i avoided it .

2.New Delhi Tandoori : Tandoori paneer, peppers, onions and green chillies.- and yet again the indianisation effect but not bad at all ... great piece of flat bread for the veggies.

3.Greek Style :San Marzano spicy tomato sauce, roasted red peppers, black olives, grilled eggplant, Feta cheese and oregano. - loved this had everything Italian on it to be loved .

4.Tomatoes, basil, mozzarella and olive oil.- my favorite Magherita .. nothing beats this one for sure .
Total Crowd Pleaser

But can someone explain to me the difference between flat bread and a pizza - wiki says flat bread is made without yeast thats it .... couldn ask the Italian for sure , he would have laughed at Tiger the foodie LOL 

OVEN ROASTED FISH In parchment paper with white wine, spicy

tomato sauce, herb garlic butter, black

olives, capers, jalapeño peppers and green

beans.

Do i need to describe this experience - its all said above - steamed for health - wine for the acidity ,spicy tomato sauce , garlic butter olives pepper jalapeno for the TING , Delicious - superbly presented .. not being so fond of fish i always smell the fish first ,my good luck it had no fishy smell so went right ahead to taste the same - ek dum mast dish . Loved the presentation , packet style , open infront of you .. brilliant .

CHICKEN PARMIGIANA A lightly breaded chicken breast broiled with Provolone cheese and served with tomato sauce    with ancient grains served with asparagus.

The chicken was perfectly cooked topped with cheese and sauce , but what amazed me was the ancient grains - oats ,quinoa ,barley  and dressed in a sweet flavorful playful dressing for the buzz . Combined with cheese meat veggies  salad it was sure an healthy option .

Mushroom, Saffron,Spinach Risotto

Perfect Risotto with saffron, spinach, mushrooms and  Parmesan cheese. My benchmark of any restaurant serving Italian Food  is its Risotto and i told Enzo about it - he was like huh - try this you punjabi hahahahahahaha the color and mild taste of saffron , deep flavor of mushrooms with a twist of spinach .... perfectly cooked with just the right acidity in it . The resto cafe passed .

CREPE SHADRAS Stir- fried exotic vegetables flavoured with

Indian pickling spices.

Honestly speaking when i saw this dish i was like no man cant eat paranthas - sorry crepes with veggies , reluctantly took a small bite - achari veggies in a crepe perfect delite for a vegetarian . they served it with basil and Olive oil - i think mint sauce would have been better lol . kill me Enzo .

SCHEHERAZADE SALAD Ancient grains tossed with apricots, sliced almonds, fresh mint,

exotic spices and cinnamon, served with char-grilled cottage

cheese.

So persian and named after the persian queen too .... great fusion of Persia and India with the paneer tikka included in it . A complete meal on its own . A good vegetarian healthy option , soemthing unsual never seen or tasted before - fresh .

GREEK COUNTRY STYLE SALAD tomato, cucumber,

black olives, peppers, red onions, seared Feta cheese and

watermelon, tossed with our house vinaigrette made with extra

virgin olive oil and lemon.

YOU think i have had enuf hahahahahaha keep reading more coming up - mind you i just took a bite of each dish to grasp the flavors the textures thats it - but actually loved it all .

The Burgers

1. Bad Boy Tenderloin Burger - Grilled to perfection with slices of crispy bacon and Cheddar cheese, served with our special secret sauce, lettuce, tomato and caramelized onions. A Total Drool -perfect Bun , Perfect Patty .... i deconstructed tasted the patty on its own then reconstructed it and ate it up ... super burger ,one of the best i have had so far .

2.BBQ Burger - Chicken - Bacon, Cheddar cheese, onion rings and topped with our unique Memphis sauce.(Barbeque Sauce )  - did the same here too - found herbs in the patty spoke to enzo about it - he then explained that they have to put some herbs in the patty to give it the buzz otherwise it would be so bland - i agree with him chicken onits own is quite bland .

3. The Mushroom Melt Burger - tofu burger served with thyme-aioli sauce, sautéed mushrooms and melted Provolone cheese. A tough one to make for sure - mixing things in tofu is a mission impossible , well they have mastered it . Good choice .

PRAWNS MAC & CHEESE PASTA

Very classic dish .Basic Cheese Pasta with prawns an all time favorite . Playing it safe dish

MASALA MAC & CHEESE PASTA 

Totally Masala marke - i think it was something like a maggi masala put in it ... Ok Ok but veggies would love it . Very indianised Dish .

CHILLI GARLIC PRAWNS Served with garlic sautéed vegetables,

mashed potatoes and beurre blanc.

Just YUM and the portion was amazing Ten huge perfectly grilled prawns on a plate is a sea food eaters delight . Beurre Blanc - "white butter"— is a hot emulsified butter sauce made with a reduction of vinegar - great sauce not found everywhere . Enzo this dish was magic - a great combination . The prawns fresh and grilled perfectly , the accompaniments well matched.

The Desert Options - Waffles, Pancakes and French toast

Enough is Enough - guess everyone must be tired of eating like i was but this man Enzo refused to let me get up for a smoke also - insisted a quick palate wash in between and thats it - so painful eating can be na . Anyway the deserts were just all my favorites - French toast with marsh mallows and Nuttella a very american dish was the killer followed by the banana bread with maple syrup and waffles  . Just YUM !!! great portions pls share.

Tigers Favorite.

Tigers Overall Experience : 

A perfect Breakfast and Brunch Option - with this new menu a late night binge can also be done with the deserts . I feel they have certainly made or about to make a dent in the normal coffee shop culture . The food is actually to die for - home style cooked to perfection . Each recipe is simple yet exotic . 
My concern is on the consistency - will the desi Cooks be able to produce the same as drafted by he Italian food Guru ?? will go again and check and revert lol . 

Ambiance - Perfect as described above 
Pricing - Yes five star equivalent - but value for money with the quantity and quality . 
Food - Uffff need i say more m very authentic recipes with a slight twist to match the Indian Palate - the international standards have been kept in mind . A piece of advice , please dont serve the same garlic toast with pesto with every dish :(
Seating - Very comfortable 
Interaction - Chefs always around to explain the dishes , staff is getting used to the new menu 
Going Back Again : Yes , that reminds me Enzo and the chef asked me if i had been here before - i said yes in a drunkin state LOL . They fell down laughing .

Point of Jealousy : ENZO has invited me to Jaypee Greens for authentic taste of Italian cuisine, where one can also savor on Enzo’s mom’s special recipes as he conceptualized the Italian restaurant – La Brezza with Enoteca Bar at Jaypee Greens Golf and Spa Resort, Greater Noida ..lalalalalalalalala  promise i wont eat as much . 

To Conclude Eggspectation is definitely a place to visit Sooon and it is sure going to give stiff competition to other 5 star coffee shops . It is definitely better than it needs to be .

*Note from ENZO post reading my Blog "As I said on Thursday, while I was busting my core belief of my cooking philosophy, at Eggspectation we do not " Indianise " food but we "Fushionise" it!