Tag Archives: michelin-star

Review: Hakkasan’s Anniversary Set Menu


Hakkasan has been on our list of favourites since its launch for its delicious food and the quality of ingredients. But the hole-in-pocket pricing was always a big drawback. Hakkasan, on the occassion of its third anniversary, has tried to change the brand’s perception by launching a 4 course set lunch menu priced at just Rs.1200+tax, yes, that’s a steal!

When we dropped by to try it out, we were delighted with the options. You can pick 3 things from their small eats section, 2 from the mains, 2 from the rice/noodles and 1 from the desserts option.

We started off with the dumplings, the Chicken & Prawn Shumai,  the Hargau and the Pakchoi Dumpling were our favourites. Juicy, melt in the mouth dumplings, we couldn’t have just one.  Additionally, we ordered for our favourite Duck Fried Rolls from the à la carte menu, they can never go wrong with these.

From the mains, the Steamed Indian Salmon in Black Bean Sauce was tender and perfectly cooked and the Chicken Ho fun Noodles were well prepared, flat noodles with a generous quantity of chicken pieces and sprouts. Although we would’ve loved to try the beef version of it as traditionally ho fun noodles are supposed to be cooked with beef.

For desserts, we tried the Three Chocolate Bavarois with Coconut & Lemon Sorbet – the texture of the bavarois was fabulous and the Coconut and Lemon Sorbet perfectly complimented. The Blueberry and White Chocolate Parfait with a Blueberry Sorbet was a great dessert too. We really have to say, the Sorbets at Hakkasan completely overpower the rest of the dessert, but we’re not complaining.

Overall, at Rs.1200, the set menu is a steal. Go try it out before June 30th and we assure you, you’ll have a great time.

Venue: Hakkasan

Overall Rating
Overall Rating

Krystal Building, Waterfield Road, Bandra West

Landmark: Above ICICI Bank

Phone: 2644 4444


Hakkasan at @HakkasanIndia

Mumbai Candid at @ChandniT and @MumbaiCandid


Food Bloggers Workshop with Chef Sergi Arola

We were recently invited to attend a workshop by twice Michelin-starred Spanish Chef Sergi Arola, at Arola, JW Marriott by HT Cafe. The chef shared some of his favourite recipes along with some tricks and tips. Here are some snapshots of the dishes along with the recipes. If you want to try any of these dishes, they are available at Arola.

Patatas Bravas
5 potatoes
1 litre sunflower oil
5 fresh tomatoes
1 fresh red chilli
1 egg
3 garlic cloves
1 tsp lemon juice
5 tbsp olive oil n Salt to taste
Black pepper powder to taste
2 springs fresh parsley
Cut the potatoes into exact halves. Scoop with a pineapple corer, and then scoop at the centre with a small scooper.
Put the potatoes in a tray and cover them with sunflower oil. Cook in the oven at 1500°C for 45 minutes, and then remove.
For the spicy tomato sauce:
In a pan, heat olive oil, add crushed garlic cloves and sauté. Add chopped fresh red chilli, sauté and add chopped tomatoes. Cook for one hour over slow flame. Season the sauce and blend.
For garlic aioli:
In a bowl, break the whole egg, add chopped garlic, lemon juice and salt, mix well and start whipping it; add olive oil slowly to form an emulsion, whip till the aioli is firm, then season it.
Deep fry the potatoes, take out on a paper towel and sprinkle with salt.
Fill the centre with spicy tomato sauce and top with garlic aioli. Garnish with fresh chopped parsley. 

Tandoor Lobster
1 lobster
100 gms almond flakes
100 gms black olives
1/2 cup cream
2 garlic cloves
5 pieces rigatoni pasta
1 tbsp spicy tomato sauce
1 tbsp olive oil
Fresh oregano for garnish
Salt to taste
Black peppercorns to taste
Remove the lobster meat whole from tail. Marinate with olive oil, salt and crushed black peppercorns.
Slice the black olives and roast them in the oven at 1200°C till dry. Cool them down and blend to powder.
Toast the almond flakes with crushed garlic clove, add cream and simmer till almonds are cooked. Puree in the blender and strain with fine strainer.
Blanch the rigatoni pasta in boiling salted water.
Roast the marinated lobster in a tandoor till cooked. Remove and cut.
Toss the blanched rigatoni with olive oil, chopped garlic and spicy tomato sauce.
In a plate, sprinkle black olive powder and put the lobster on it. Put the rigatoni on each piece of lobster. Garnish with fresh oregano leaves. Serve the warm almond cream on the side.

Crema Catalana
For orange form
500 ml milk

500 ml cream

1 stick cinnamon
10 gms orange peel
10 gms lemon zest
150 gms sugar
150 gms egg yolk
20 gms orange sorbet

For Mousse

50 gm Marie biscuit
200 ml milk n 100 gms sugar
100 gms cream

Method :
Make a Marie biscuit mousse from all the above ingredients in martini glass. Prepare the orange form by combining all the ingredients in a saucepan and bring to boil maintaining the temperature at 40°C. When the mixture reaches the required temperature, remove from fire strain and cook in an oven at 10°C for 20 minutes for steam. Then remove it, cool it down and add it to a nitrogen can.
Finally, take the martini glass in which the mousse is set, then put one quenelle of orange sorbet.
Put the orange form and sprinkle sugar syrup over it. Gratinate and serve.
(Recipes via HT Cafe)

Venue: Arola
Lobby Level, JW Marriott, Juhu

Phone: 66933000