Tag Archives: bandra-kurla-complex

Review: Nara Thai, BKC

After a long wait and a million recommendations, we finally decided to visit the newest kid on the block, Nara. Brought down to Mumbai all the way from Bangkok, this one comes from the same family as Yauatcha, KA Hospitality. The word “Nara” comes from the Sanskrit language meaning ‘Thai woman’. You can see a glimpse of that in the decor, feminine and classy!

The outdoor section is a dimly lit casual dining space while indoors is bright and more formal. The menu is not too vast but everything looked delightful. A special mention to the service, from the reservation over the phone to the table service, everything was smooth.

For the drinks, the bartender made us a whiskey sour, on request and we picked the Lakhon, a wine based cocktail with Martini Bianco, Green Apple Juice and Passion Fruit from their signature cocktail menu. Potent and fruity, we absolutely loved the Lakhon was truly ‘lakhon mein ek’!

From the food, we tried the Som Tum Salad – the classic Thai salad which was fresh and juicy, a little more spice would’ve been great though. Next up was the Gai Tord Samunprai – Crispy Fried Chicken with Thai Herbs, loved the flavour of the Thai herbs. In the mains, we had the Phad Thai with Chicken and Massaman Curry with Steam Rice. Both the dishes were full of flavour, especially the curry. Coming back for this.

For the desserts, we tried the Nara Coconut Ice Cream with Condiments. This one is a must try. The ice cream is creamy and tastes home made and the colourful condiments take you back to the streets of Thailand!

Overall, if you’re looking for a no frills meal, with no fancy stunts and just a great meal, Nara is a good option. They can definitely polish up their presentation skills, but all in all, for Thai food, this one is a winner!

Venue:  Nara

Bandra Kurla Complex

Overall rating

Landmark: Below Yauatcha

Phone: +9122 6137 8080

Follow:

Mumbai Candid at @chandnitolani @mumbaicandid on Instagram and Nara at @narathaiindia

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter

Advertisements

Review: Vietnamese Food Festival at Pondichery Cafe, Sofitel

Buffet Spread
Buffet Spread

Not many people are aware of this but Vietnamese cuisine is known for its balance of five elements. Most Vietnamese dishes include five fundamental taste senses: spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (earth). We stopped by at Sofitel’s Vietnamese Food Festival wondering if we would get to taste a piece of Vietnam or not.

Chef Dao Van Son, the Executive Sous Chef at the Sofitel Plaza Saigon, Ho Chi Minh City, Vietnam had specially come down from Vietnam to conduct this food festival at their BKC property. Vietnamese cuisine concentrates on herbs over spices and that’s something we were really looking forward to enjoying.

On entering, we saw the huge buffet spread but to our utter disappointment, the spread was divided into Indian, Continental and Vietnamese. The Vietnamese spread had merely 3-4 main course dishes, a couple of salads and a live Pho (Vietnamese Noodle Soup) counter.

Raw Mango Salad
Raw Mango Salad

We started with the salads, that completely stood out for their fresh and tangy flavour. Our favourite was the Raw Mango Salad which was pleasantly sour with fresh herbs and light on the palate.  The Crab Soup was a quite yummy and definitely worth a second serving. The Pho was beautifully prepared, you could choose between Chicken or Beef and they would make it for you with plenty of green onions, rice noodles, ginger and coriander. This one was definitely the star of the meal.

The mains were not as impressive. Fried rice and fried noodles were plain average. The fish was good, tender and cooked to perfection, however the seasoning was missing.

For desserts, there was coffee and mango flavoured jelly alongwith poached fruits. Simple, frill free and light, we quite enjoyed these.

1401648071399 Virgin Pineapple Martini2_Vietnam Voyage_SMBKCThe rest of the spread was quite interesting. A mushroom counter that displayed all types of mushrooms that could be tossed in Thai Curry, Risotto or an Indian gravy, a chaat counter, a fish counter where you could choose your fish and get it cooked the way you want it. There was a good spread of cheeses and salads on one end and a huge spread of bite sized desserts.

We thoroughly enjoyed are experience here and we’re definitely looking forward to the next food festival!

Venue: Pondichery Cafe, Sofitel

Overall Rating
Overall Rating

Bandra Kurla Complex, Bandra East

Landmark: Near Trident

Phone: 6117 5000

Follow:

Sofitel at @SofitelMumbai

Mumbai Candid at @ChandniT @MumbaiCandid

Review: Smoke House Deli

The oh-so-popular Smoke House Deli has opened a new outlet at BKC. We attended the preview dinner and here’s what we tried!The lovely looking signature cocktails- Fruit, Herb and Floral Infusions.

Californian Plum, Star Anise, Lily and Vodka
Kiwi, Melon, Jasmin and Vodka 
We started our meal with the Paprika Puffs. Crispy and delicious, with a strong kick of Wasabi. If your taste buds can’t handle too much spice, make sure you mention it to the chef while placing your order.
Paprika Puffs with Wasabi
The mains were delicious! The Pan Charred Vegetables and Cheddar Sandwich with Chipotle Mayo is a great option for the veggies. Crunchy vegetables with a flavourful hint of Chipotle. They say, cooking risotto rice perfectly well is the toughest. Smoke House Deli does a fairly good job with their Smoked Mushroom Risotto! Carnivores can add Chicken or Prawns to the same. Last but not the least, the Peri Peri Rubbed Smoked Chicken with Smoked Pimento Reduce was quite a winner. The Chicken was Tender and delectable, definitely our favourite.

 

Smoke House Deli is usually popular for their desserts, but guess, they were having a bad day. The Philly Cheesecake was grainy and not smooth although the flavour was perfect. The Flourless Fudge Cake on the other hand was warm but not warm enough.
Philly Cheesecake
Flourless Chocolate Fudge with Ice Cream
Smoke House Deli has been a favourite since it opened at Lower Parel. We hope it maintains the standard and quality through all its outlet and we will definitely keep visiting!
FIFC Building, Bandra Kurla Complex
Landmark: Behind Starbucks  
Phone: 02226530762 
Follow:
Smoke House Deli  at @SmokeHouseDeli
Mumbai Candid at @ChandniT @MumbaiCandid

California Pizza Kitchen Gets a New Menu

We were recently invited to try the new menu at California Pizza Kitchen (CPK). Here’s a sneak peak into the recent additions.

 Our favourites were the Black Bean Quesadillas and the Chicken Caesar Sandwich in Cheese bread. The Waldorf Salad, although colourful, missed the crunch! The Lettuce Wrap was tangy and delicious and would’ve tasted better if it was slightly warmer. Surprisingly, we were disappointed with the pizzas and would suggest our readers to stick to the classics and not experiment with the new additions.

We loved the fact that all the dishes were served with sides, either salad, fries or dips. Overall, we appreciate CPK’s attempt to try out something new, we love their inhouse baked breads (that are also for sale) and the fresh ingredients used in all the dishes!
Black Bean Quesadillas

 Charqui Chicken


Waldorf Salad
 Lettuce Wrap

 Chicken Caesar Sandwich

Venue: California Pizza Kitchen
Phoenix Mills, Lower Parel | BKC, Bandra | Malad
Mumbai

Follow
California Pizza Kitchen at @CPK_India
Mumbai Candid at @ChandniT @MumbaiCandid


Tea Cakes Promotion at Sofitel



Pastry Chef Marzban Avari hosted a tea cake tasting session at Artisan, the Epicerie, Patisserie &  Chocolaterie at Sofitel Hotel BKC. Crafted especially for the monsoons, the menu included  Chocolate & Apricot Cake, Hazelnut Cake, Lemon & Almond Cake, Caramel Cake and Mix Berry Cake, served with a choice of piping hot tea. We opted for the Christmas Tea which was aromatic and flavourful. Our favourite from the cakes were the Chocolate and Apricot as well as the Hazelnut Cake.
The cakes were priced at Rs.200, a steal!
On special request, Chef agreed to share a couple of recipes of the tea cakes especially for the Mumbai Candid readers. 

Recipes


Caramel Tea Cake
Ingredients
Refined Flour    g    900
Baking powder    g    20
Eggs    g    30
Vanilla pod    g    5
Almond paste    g    200
Butter    g    900
Orange juice    ml    100
Sugar    g    900

Method
1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9×5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5. In a clean sanitise bowl add sugar, sprinkle some water and make caramel. When it reaches the caramel stage ass 200 gms of butter.                                                                              6.In a bowl of a stand mixer fitted   with paddle attachment, beat the above caramel mixture on low speed until it breaks up.
7.  As the caramel cools down , start adding the remaing butter.
8. Continue on low speed while adding the butter,
9.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

10.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
11.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
12. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds. .
13.Finally, add the flour mixture in batches, stirring after each addition until incorporated.
14. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
15.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.

16.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
17.Brush the entire warm cake with the orange juicer , then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
18.When the cake is cool, transfer it to a serving plate; serve at room temperature.






Chocolate Tea Cake
Ingredients (Serves 3) 
Refined Flour    g    270
Baking powder    g    6
Eggs    nos    20
Vanilla pod    g    5
Almond powder    g    70
Butter    g    270
Cream    g    60
Orange juice    ml    100
Choco powder    g    60
Sugar    g    300

METHOD:               

1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9×5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, choco powder, and almond powder twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5.In a bowl of a stand mixer fitted with paddle attachment, beat the butter on low speed until it breaks up.
6. Add the sugar gradually and continue mixing until it forms a smooth mixture.
7. Continue on low speed while adding the butter,
8.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

9.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
10.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
11. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds. .
12.Finally, add the flour mixture in batches stirring after each addition until incorporated.
13. Add the cream, at medium speed and mix for another 30 seconds .                          14.Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
15.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes. 

16.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
17.Brush the entire warm cake with the orange juicer , then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
18.When the cake is cool, transfer it to a serving plate; serve at room temperature.



Almond Lemon Tea Cake
Ingredients
Refined Flour    g    120
Baking powder    g    2
Salt    g    7
Eggs    no    5
Vanilla pod    g    5
Almond paste    g    200
Butter    g    250
Sugar    g    200
Lemon zest    g    5
Orange zest    g    5

1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9×5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, and salt twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5. In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
6. This can take up to a minute, depending on how soft and warm it is.
7. Slowly add the sugar in a steady stream, beating until incorporated.
8 Do not add the sugar too quickly, the paste won’t break up as well.
9.Cut butter into 1 tablespoon pieces.
10.Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
11.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
12.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
13.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
14. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
15. Add in the citrus zest and mix in with a wooden spoon.
16.Finally, add the flour mixture in batches, stirring after each addition until incorporated.
17. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
18.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
19.Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
20.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
21.Brush the entire warm cake with the zest sugar mixture, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
22.When the cake is cool, transfer it to a serving plate; serve at room temperature.

Venue:  Artisan, Sofitel Hotel
Bandra Kurla Complex, Bandra East
Landmark: Near Trident Hotel

Phone: 6117 5000

Follow:
Sofitel Mumbai at @SofitelMumbai
Mumbai Candid at @ChandniT @MumbaiCandid 


GoodHomes Bloggers Meet June 2012


GoodHome Magazine organized a bloggers meet with editor Ronitaa Dhanu at Botticino, Trident, BKC. An all women’s meet, everything from homes, professional backgrounds, blogging interests to food, lifestyle, home decor was discussed.


The three course menu was a delight! Ronitaa kept the atmosphere of the place alive with her chirpy, fun loving attitude and was a perfect host.

A great event for networking, indulging in some delicious food and wine, and sharing ideas, we look forward to more of these!

Review: Le Pain Quotidien

Just when you thought Bandra is cool enough, it got cooler. The 161st outlet world wide and 2nd in the city (1st in Colaba), Le Pain Quotidien, popularly known as LPQ, has set shop in Bandra Kurla Complex (BKC). With an airy outdoor seating and a cozy section indoors, LPQ quickly made place for itself on the list of our favourites.
The indoor section comprised of a display of desserts and breads, a bar area, a private dining area and the regular dining area. Without wasting any time, we called for the food and drinks. A chilled glass of Sangria along with a platter of cheese to take off. Next up, we called for the Tuscan Platter with Parmesan, Ham, Black Olive Spread, Sun Dried Tomatoes and Ricotta. The Ham was delicious, the bread however, was a little too hard. When we asked the server, we were informed that since the bread is baked inhouse and is completely organic without any preservatives, it tends to get a little harder than normal bread. Excused!

Moving to the mains, we called for the Organic Penne Pasta with Tomato sauce, basil and chicken and the Seared Basil Chicken with chili potatoes, spinach and lemon sauce. The pasta was well cooked and full of flavour, a little too spicy, so be sure of informing them if your taste buds are sensitive. The Seared Basil Chicken was tender and the sauce went really well with it. 
Finally, the most awaited part of the meal, desserts! Blueberry cheesecake, mmm, and the Soft Centered Chocolate Cake, mmm. The only word that could describe these desserts would be mmmmouthwatering! We made a trip to heaven and back! 
Are we coming back here? Hell yeah. And next time, we are going to start our meal backwards, last course first! 
Maker Maxity, Bandra Kurla Complex, Bandra East
Landmarks: Next to California Pizza Kitchen (CPK)
Phone: 66431617