Mo:Mo making course at socialtours – Kathmandu, Nepal

2015- 16 was a good time to travel and after the series of Earthquakes that shook Nepal, I felt the need to go visit. One of the most memorable parts of my 3 week-long stay was a cooking course I did.

On a grey, cloudy day on the 10th of September in 2015, I made my way over to Thamel in Kathmandu, where Raj Gywali a friend of my uncle, had invited me to attend a Mo:Mo making course at socialtours.  Socialtours is a five-time Responsible Award nominated tour company in Nepal with mentions in Lonely Planet, National Geographic Adventure and a UNWTO publication on Sustainable Tourism Companies in Asia, not to mention several media. Established in 2002, they have played lead roles in Responsible Tourism practice in Nepal, in the sub-continent and in the world of responsible tourism.

They undertake trips in Nepal, Tibet, Bhutan and India under the following categories:

• GO LOCAL | Insider Tours
• BE ACTIVE | Soft Adventure with Professionals
• BE IMMERSED | Special Interest Travel
• BE INVOLVED | Philanthropic Travel
• CROSS BORDER TOURS – Nepal with India, Bhutan, Tibet, Oman.

As part of the GO LOCAL series, socialtours gives you an opportunity to learn how to cook like a Nepali! Each class lasts 3 and half hours. It starts with a tour of the bazaar in Kathmandu to source fresh ingredients, then continues on to the actual cooking and ends with lunch. All classes require a minimum of 2 participants and maximum of six participants. These cooking courses were introduced in February 2011 and have been a huge draw for people wanting to learn about Nepalese food. The courses are given by two wonderful women –  Sakuntala Rokka and/or Asmita Tamang at the socialtours office in Kathmandu. The courses are offered either in the morning or in the afternoon. The fee for the cooking course is – Pay what you think it is worth.

Social Tours (HQ)

I had dragged my aunt for the course as a minimum of two participants was required and she indulged me. We reached the socialtours office around 10 am and were sent off with Sakuntala to buy our ingredients for the Mo:Mo making course we had opted for. We walked a while until we reached a local grocery store where we purchased vegetables, refined flour and mo:mo masala. Our next stop was the butcher where we bought fresh chicken breast and lastly the dairy shop where we bought some local cow milk cheese.

Grocery Store in the bylanes of Thamel where we bought all our ingredients

Shopping List:

400 gms Chicken breast
300 gms Cow Milk Cheese

Vegetables:

2 large Onions
1 bunch Spinach
½ kg Tomato
1 pod Garlic
2 pcs Fresh Red Chilli
½ inch Ginger
50 gms Fresh Coriander
50 gms Spring Onion
1 pkt Momo masala

We bought all of this for the princely sum of 810 NR.

MOMOS (Yield 55 pcs)

Momos are a traditional delicacy in Tibet, Bhutan, Sikkim, Nepal and Ladakh. They are one of the most popular fast foods in these regions. In Kathmandu, it will be extremely difficult to estimate how many thousands of momos are consumed every day, as a snack or a light meal.

Momos can be made with a vegetable or meat filling, and nowadays the more adventurous have also started making them with fillings including chocolate, ice-cream, apples etc.

STEP I – DOUGH

6 Cups Refined flour (Maida)
1 ½ Cups Water

Knead the flour and water together to form a firm dough.
Cover with a damp cloth and leave for 1 hour.

Please note: The amount of water needed to mix with flour may vary. Add water judiciously

Mixture for Chicken mo:mo filling

STEP II – FILLING FOR CHICKEN MOMOS

400 gms Chicken (mince by hand)
2 Tbsp Fresh Coriander (chopped)
1 ½ Onions (finely chopped)
3 Tbsp Spring onion (finely chopped)
1 Fresh Red Chilli (finely chopped)
1 Tbsp Ginger Garlic Paste (heaped tablespoon).
4 Tbsp Refined Oil
1 tsp Turmeric
1 tsp Garam Masala
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Momo Masala

Mix all the above ingredients by hand until combined thoroughly.

Local Cow Cheese (grated)

STEP II – FILLING FOR SPINACH & CHEESE MOMOS

250 gms Cheese (grated fine)
1 bunch Spinach (boiled and finely chopped)
1 tsp Garlic paste
½ tsp Salt

Mix the above ingredients together gently. Do not knead.

STEP III – PREPARE MOMOS

Dust working board with dry flour. Take the dough out of your bowl and place on a working surface to knock back the air out of it. Knead again and roll into coin sized balls. Using a rolling pin, flatten the balls into circular pieces of dough to make the wrapper. Flatten on the working surface with your hand to about 2-inch diameter. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-inch diameter circular shape.

IMPORTANT: For well executed momos, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.

Shakuntala and Asmita make the magic happen

PACKING: The art in momos is in the packing. For packing hold wrapper on one palm, put 1 tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings.

Continue to repeat this process until all the dough has been used up.

Mo:Mo’s for steaming

STEP IV – STEAM MOMOS

Using a momo steamer is easy. Water is placed in the lowest compartment and the momos in the layers above. The steaming compartments have holes to allow the steam to penetrate and cook the momos. Heat up the steamer, oil the steamer rack well. This is critical because it will prevent the dumplings from sticking. Arrange uncooked momos in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 mins. Take the dumplings off the steamer and immediately serve with a choice of mild or spicy tomato chutney.

Tomato Chutney

TOMATO CHUTNEY

3 Tbsp Refined Oil
½ tsp Fenugreek seeds
2 cloves Garlic (roughly chopped)
½ inch Ginger (roughly chopped)
½ kg Tomato (chopped)
½ tsp Turmeric
1 ½ tsp Salt
1 ½ tsp Cumin + Coriander powder
100 gms Roasted peanuts
4 Dry Red Chillies (Roasted)
2 Tbsp Marijuana Seeds (Bhaang seeds)
2 Tbsp Fresh Coriander

Heat the oil in a pan and add the fenugreek seeds. Stir till the seeds blacken. Now add the chopped garlic and chopped ginger and fry till golden brown. Add the chopped tomato and all the powdered spices. Cook till the tomato is cooked through and reduced. Remove from fame and cool.

MILD – Blend half the tomato mixture with 100 gms roasted peanuts.

SPICY – Blend the other half with green coriander, roasted red chillies and marijuana seeds.

The whole process is so much fun in their bright yellow kitchen wearing ‘I love momo’ aprons and chatting with Sakuntala and Asmita. They are friendly and warm with their ever-ready smiles and enthusiasm for what they do. Sakuntala is very knowledgeable and makes momo making look so easy. She doesn’t laugh while we stumble over the pleats with our clumsy fingers and is right there helping you get better at it, while her bright eyed assistant Asmita finishes making the momos that we’re too slow to and simultaneously cleans up like a fairy in the background.

These two women are the powerhouse behind the cooking classes and can also teach you a typical Nepali Meal or Aloo Paranthas for the less adventurous. Ideally, the Nepali meal is a treat but with some family in Nepal I do have some access to that kind of cooking. Momos however, require technical skill and very adept fingers. Sakuntala and Asmita helped us feel more adequate by doing most of it. By the time we were waiting on the momos I taught Sakuntala and Asmita how to make Lachha paranthas. One could say, we did a little recipe barter there. They were so eager to learn something new that I wished I could stay back and show them more things.

Once the momos were done, they were heaped on to plates made with sal leaves and chutney spooned into bowls of the same material. All biodegradable and true to the motto of responsible tourism that socialtours follows. We shared the momos with others and ate till we couldn’t move. I needed a nap right then.

Highlights of the class:

• Walking through the byanes of Thamel to source ingredients
• Chopping each item ourselves and yes we made the chicken mince ourselves with huge cleavers
• Actually being able to make one, yes ONE momo with perfect pleats!
• Giggling over the fact that Marijuana seeds (Bhaaaaaaannnnngggg!!!) are added to the tomato chutney
• Exchanging recipes
• Finally getting to eat the momos we slaved over
• The spicy tomato chutney and chicken momos were my favourite combination
• Sharing the momos with Raj Gywali and his friends who dropped by after our class was over

Pssst.. COOK like a LOCAL is the most booked tour of the GO LOCAL series. You HAVE to sign up if you go to Nepal and have a few days in Kathmandu. You can book here: https://www.facebook.com/cook.like.a.local/

Or here https://live.tourcms.com/reserve/r1.php?t=37&a=1576&w=1268&ty=t&k=13cf8c7edd1d

SOCIALTOURS INFO:

Address: Tridevi Marg, Thamel, Kathmandu

TIP: At Tridevi Marg, opposite the Himalayan Bank, you will see a small lane on the left of the SALEWA Store. They’re at the end of the lane.

Phone: +977 1 4412 508, +977 9801 1234 01 (available 24/7)

E-mail: info@socialtours.com

Working hours: 10:00 – 17:00 Monday to Friday

Find them at www.socialtours.com

Facebook: https://www.facebook.com/socialtours.np/

Blog: http://socialtours.blogspot.in/

Twitter: @socialtours

Instagram: @socialtours

Hello 2017

So I spent a year travelling and doing my own thing over 2015 and 2016. Soon after my hiatus I got the opportunity to work for a Design Company and I still work here. While some of you may wonder why? I feel like I was made for this. Food is still a priority and I have resolved to make 2017 my comeback year. My first post will follow and I hope you enjoy it. It is a memory from my visit to Nepal in 2015… yes, I know. Happy reading.

I hope to see more of you this year!

Decadent Sunday Brunch – Tamra

Very few things in life are as satisfying as a Sunday Brunch. Tamra, the coffee shop at the Shangri-La’s Eros Hotel in New Delhi offers one such Brunch. The true essence of George Bernard Shaw’s famous statement ‘There is no sincerer love than the love of food’ comes across at buffet spreads in my opinion. I certainly displayed all my enthusiasm at the Tamra Sunday Brunch when I was very kindly invited to review it. 

A balmy afternoon, a table by the window, a gastronomic spread as far as the eye can see and a hungry stomach, are a match made in heaven. This buffet is like many others and at the same time unlike them as well. With a kid’s room adjoining the main coffee shop the Shangri-La’s Eros Hotel provides a space for your children to play Xbox games, watch cartoons, draw and play with building blocks all while being watched over by hotel staff and with the added bonus of their very own buffet spread with little snacks and a DIY sundae counter. For once, I wished I was a kid accompanying my parents to this buffet lunch.

The restaurant has a number of ‘Live Theatres’ or live cooking stations/counters as known in other places. I was rather overwhelmed. My previous visit to Tamra was for the Malaysian food festival and I have to say that this time in comparison was far better. Maybe a group lunch versus a lunch with just one other person was the deal breaker. I was accompanied by a member of the PR team and we had the most wonderful time getting to know each other with the generous help provided by Moët & Chandon Champagne throughout our decadent meal.

Chef Neeraj Tyagi visited our table and explained his vision of wanting to provide new experiences for people every Sunday. The menu is rotated so that no two consecutive Sundays are the same. Chef Neeraj has also been instrumental in adding a variety of speciality dishes ranging from Sugar-free to Gluten-free and Lactose-free items. It was wonderful to see how he intends to incorporate all kinds of health food so that people with allergies can also enjoy a buffet to the best of their ability as opposed to being relegated to 1/3^rd of it as is generally the case. For example my mother and grandmother are diabetic and cannot even venture near the dessert counter. They do eventually end up eating teeny-tiny portions of dessert just for some soul satisfaction. But, if they were to get a wide option of even 3 sugar-free desserts, not including fresh fruits, they would be over the moon!

After a leisurely walk around the restaurant to see what was on offer I decided to begin my journey with the Japanese section. A plate piled high with fresh seafood, sushi and a glass of champagne was the start to a very fulfilling brunch.

My plate had: Salmon Roll, Salmon Nigiri, California Roll and Yellow tail Maki from the sushi section, Scallop and Prawn Ceviche, Gazpacho with Shrimp, Calamari and mussels from the fresh seafood section. My plate below will hopefully convey what I feel words will do injustice to.

Sushi and Seafood selection

My next attack was on the Asian Oriental section. I absolutely love Asian flavours and was keen to try the healthy section which is the Soup counter. Make your own soup by choosing ingredients from various noodles, vegetables and meats. The chef at the counter will then blanch these ingredients while you choose your broth. That day we had the option of Celery and Leek or Tom Yum. I tried both and the Celery & Leek soup hit all the right spots.

Asian Soup Section - Healthy Eating

The next item on my health binge was some Dim Sum. We tried the Broccoli & sesame seed, Lamb & black pepper and pokchoy wrapped Prawn dim sum. The prawn dim sum was mind-blowing. Perfectly seasoned prawn wrapped in a layer of pokchoy – the absence of flour makes this a super-healthy option!

Dim Sum

I wasn’t planning to try the Indian food because you know, how different can it get? Yet, when I walked past the Biryani station I couldn’t help picking up a plate and spooning a bit of each – Mutton, Chicken and Prawn biryani onto it. The visual indicator of the biggest handi with the least quantity says that Mutton was the most-loved Biryani of all. And, it truly was lip-smacking! I had also managed to cram some Fish tikka, Paneer tikka and Chicken Pudina tikka onto my plate all of which were pretty good.

Chocolate Fountain

We save the best for last and that always means dessert. Considering the spread, it is rather difficult to mention everything so let me give you my top picks of the day:
1. Crème Brûlée – Oh! That crack followed by the creamiest custard inside. The portion just about enough to drive you mad with wanting at least 10 more!
2. The Chocolate hazelnut cake was absolutely divine.
3. Ice creams – Strawberry, Coffee and Banana Caramel.
4. Sugar-free Berry trifle for the diabetics to enjoy with complete abandon.
5. Choco lava cake made fresh on request was sinful and so good.
6. Chocolate truffles for those who like that little bite on the way out.
7. The Chocolate Fountain – brings out the child in everyone and those who disagree are quite frankly lying. It is hard not to pick up a marshmallow and dip it in there!

Dessert selection

As you can see I tried a whole heap of desserts to give you my top picks. This buffet was indulgent, decadent and luxurious. A bottle of Moët & Chandon champagne, nestled in crushed ice, that was poured for us at near-empty intervals kept us hydrated through the meal. This is one buffet where you ‘go big or go home!’

Package Details:Rs. 2750++ includes free flowing cocktails, beer and mocktailsRs. 3500++ includes free flowing Moët & Chandon ChampagneRs. 1500++ Kid’s Buffet
Timing: 12:30 pm to 3:30 pm
All packages include complimentary access to the swimming pool.

First published on Delhi food walks blog on 5th November, 2015

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Starbucks launches the ‘Flat White’

On 16th September, 2015 Tata Starbucks Private Ltd. hosted an interactive, coffee-inspired afternoon with the Coffee Ambassador of Starbucks D. Major Cohen at their flagship store in Hamilton House at Connaught Place in New Delhi.

This engaging session was curated over the aroma of some freshly brewed coffee and also saw the launch of the newest addition to the espresso portfolio of Starbucks India – the Flat White.

The Coffee Theatre was an interesting session which unraveled the various secrets behind a perfect cup of coffee. From brewing methods to coffee tastings, we were taken on a journey to experience 3 coffee flavours – Veranda Blend, Indian Estates Blend and Sumatra. Each coffee was paired with specific foods from their menu. Quite like a wine tasting and pairing session. This session was designed to introduce the nuances of coffee to us and bring out the differences that various degrees of roasting make to the beans and in turn to the brew.

The highlight of the afternoon was the introduction of the globally celebrated Starbucks Flat White by Major Cohen. The Flat White is an artistic espresso beverage made with two bold ristretto shots, combined with a thin layer of micro-foam and finished with a latte art dot. I am lactose intolerant and asked for Soy milk instead. Absolutely delicious! It’s not often that coffee places in Delhi have soy milk as an option so Starbucks stands out for me for this one reason. Otherwise people like me are stuck drinking Americano and Espresso everywhere

“It is my pleasure to be back in India to share my passion for coffee with all of you. During my last  trip to India, I had the privilege of launching the exquisite India Estates Blend to mark the 1st anniversary of Tata Starbucks. The India Estates Blend is a winning concoction of the finest Arabica beans carefully selected from Tata Coffee’s estates spread across Coorg and Chickmanglur. This time around as Tata Starbucks approaches it’s 3rd anniversary, I am extremely thrilled to introduce the celebrated Flat White beverage in the country” said Major Cohen.

The event also included a coffee story session with Major Cohen and two finalists from the first Starbucks India Coffee Championship. Geetu Mohnani from the A Block store, Connaught Place and Manoj Bhaisora from the Sector-29 store, Gurgaon shared the platform with Major Cohen and introduced a blend each to us.

Overall the event was informative and for a coffee enthusiast like me a perfect way to spend the afternoon. Drinking coffee has definitely changed for me as I now understand the differences in flavour, aroma, strength and taste.

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FOODSBURY

Located in sector 9C of Chandigarh. It is in the depressed market where Grewal Eye Institute is. First off: The grocery store is called Foodsbury and the eatery is called the 9th Street Cafè.

We arrived for a fairly busy Thursday lunch service. The interiors were filled with sunshine as the white and beige combination reflects light beautifully. Even the clever use of small mirrors all over helps make the place look larger and brighter.

The delicious display case

They have an open kitchen facing the dining area separated by a Glass wall. It is nice to see your food being prepared – quick, clean and fresh. There is a display case of tea time goodies and a counter to complement it with some tea cakes and muffins.

Open kitchen

The service was pretty quick. Within 30 minutes we had ordered 1 soup, 1 sandwich, 1 risotto, 2 mocktails and had finished eating and drinking all of it. I’m rather impressed with the speed of service and the quality of food.

We ordered the following items:
1. Jalapeño, potato & spinach soup – this is one of their signature dishes. We tried the veg version which was a nice hearty soup served with a slice of toasted garlic bread. The non veg version has streaky bacon in it (must be divine!)

Jalapeño, potato & spinach soup

2. Mediterranean veggie sandwich – It was served with side salad, french fries and a mustard mayo. Probably one of the forgettable items on the menu. The sandwich didn’t leave much of an impression on me. The peppers could have been smoked – that would have lent a more Mediterranean feel to the sandwich than just the addition of olives and feta.

Mediterranean Veggie Sandwich

3. Asparagus & mushroom risotto – an absolutely delicious risotto. In my top 5 risotto’s of all time. The arborio rice was perfectly cooked and it tasted mostly of mushroom. There were bits of asparagus in the risotto to justify it’s name but fresh nonetheless.

Asparagus & Mushroom Risotto

4. Orange, lime and cinnamon virgin frozen daiquiri -served in a glass goblet bigger than my face. Fresh juice and loads of crushed ice. The description in the menu says it could cause a brain freeze and that is true. I froze my brain twice during the meal

5. Tender coconut water, pineapple and mint frozen colada – we ordered the unfrozen one for my granny. She liked it a lot and it is the first tall drink she’s been able to finish at ease.

Yesterday evening we had an Apple crumble tart and 2 Red Alert – beetroot, carrot and orange juice. I honestly couldn’t taste the orange in it but it made for a nice healthy late evening energy booster.

Red Alert

The apple crumble was another story. Painfully sweet and the apple was so mashed that it tasted like apple halwa packed with cashew nuts and raisins. The pie crust was good but the filling needs work.

Apple crumble tart

Overall it’s been a wonderful experience. The interiors are spot on. The tables I find are a little too low, but that’s just me. The owner takes a lot of interest and is very open to feedback which is nice. He mentioned they are planning to expand the 9th Street Cafè into Foodsbury as well.

In my honest opinion this place should do really well. Their liquor license is awaited and I don’t know how that will change the current vibe of the place – but I sincerely hope, not too much.

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Grant’s ‘Awesome Job’ campaign closes its second stage of selection to identify top three finalists

Grant’s has successfully culminated the second stage of selection for its India Brand Ambassador on the 24th of June 2015 in New Delhi. The event was hosted in the heart of Delhi’s restaurant hub in Hauz Khas Village at Anti-Social.

This round witnessed the interviews of the shortlisted 15 candidates by a jury comprising Mr. Rob Allanson, the Global Brand Ambassador, William Grant’s and Sons, Ms. Shweta Jain, India Marketing director- Grant’s, Mr. Riyaaz Amlani, President, National Restaurant Association of India and Ms Ambika Anand, Editor in Chief, NDTV Good Times (Fashion). The Awesome Job campaign took off in the month of April with a unique strategy to find the right candidate by getting their friends to nominate and #standtogether by them through the entire selection process.

Shweta Jain – Marketing DIrector, Grant’s India

Shweta Jain, the India Marketing Director at Grant’s commented, “We feel overwhelmed by the number of applications received by us and also the overall response the campaign has witnessed. The hunt has reached a crucial stage and we will soon finalize one lucky individual who will bag “The Awesome Job” and begin this truly enthralling journey. We are happy to note that the excitement is truly building up to its zenith.”

Rob Allanson Global Brand Ambassador trying out a Grant’s cocktail

Global Brand Ambassador, Mr. Rob Allanson said, “It was a delight to see the enthusiasm of the candidates and their friends going through the interview rounds and pushing their limits to bag the awesome job. The Grant’s Brand Ambassador hunt truly epitomizes the concept of #StandTogether and collective success. We would like to give our best wishes to the shortlisted candidates”

Grant’s Awseome Job candidate with his friends

15 candidates were interviewed by the jury who come from different walks of life like entrepreneurship, whisky credentials and screen presence to gauge their eligibility. Designed as an offbeat recruitment that breaks the stereotypical notion of interviews and job application processes, the candidates were scrutinized on all aspects that make them a perfect fit for the role of a Brand Ambassador for Grant’s.

Rohan Bhardwaj trying out his hand at making a Grant’s whisky cocktail

The campaign will witness online rounds further followed by tests to identify the top three contenders. It will culminate with the final selection of India’s first Brand Ambassador for Grant’s in early July, who will be expected to play a vital role in strengthening the brand’s presence and proliferation on Indian shores.

The 15 candidates who appeared for the interview rounds are as follows:

• Aman Kapoor
• Anshul Ranta
• Anirudh Gehlot
• Elena Petrov
• Gaurav Raturi
• Gokul Krishnan
• Kapul Chouksey
• Ketan Narang
• Malay Upadhyay
• Manisha Vasudev
• Mayank Sharma
• Mohini Dhangad
• Prateek Agarwal
• Rahul Jain
• Rohan Bhardwaj

I have been told that around 1200 people applied or in this case were nominated by their friends for this job. And this number has been brought down to 15. Sitting through this round of interviews was interesting because you got to see people in their element and have their friends cheer them on. I did spend some time with the participants and I have to admit some of them truly have the drive and deserve to win this every bit. The best part is that for all the support their friends have shown, the winner gets to take them along to Scotland. The exact details, of course, will be known once the winner is announced.

I don’t want to be biased by telling you my favourite for this, but if he/she is reading it – they’ll know! Good luck to all the participants. May the best person win!

One can find more details to the hunt for Grant’s Brand Ambassador at: https://www.facebook.com/IndiaGrants

What happens when Cutty Sark, The Crew and SoDelhi get together?

SO Delhi ran a contest on twitter and Instagram for something called ‘The Crew’. We were asked to send in our details and for once being over 25 was a good thing. This was an event where Cutty Sark Whisky collaborated with So Delhi and The Crew. I was called on Saturday evening and told that I was one of the 12 people chosen to be a part of this event. Yay! Regular levels of excitement at my end because I assumed it would be just another Bloggers meet or Launch event. I had no idea what was coming.

The contest alert across social media platforms

The following day a cab was arranged for me to ride to Hauz Khas Village at 4:15 pm. I reached by 5 pm but was under the impression the event would start at 6 pm. So, I loitered around and walked the lanes and back lanes of the village, hopping into stores on and off when at 5:56 pm I got this very mysterious call where a male voice said, “Where are you? We’re waiting for you!”

This was unsettling as I made my way to Ctrl+Shift+Esc in one of the many by lanes (before Yeti turn left into the lane and the place is to your right after the kathi roll guys) I climbed up a flight of stairs and upon entering this door which just had the image of a key pasted on it, was greeted by two women who told us we were there to play an escape game. I hadn’t noticed two guys walk in behind me. Faraz and Dhruv. So the three of us had to play a game together in the Quarantine zone.

3 Strangers. 1 room. 60 minutes. In a Zombie attack. Find the cure.

We were locked in. It was like being on Big Boss or something. A TV screen that had the countdown timer and someone constantly watching us fumble along. Honestly a lot of fun. I won’t give the details of the game away just this, that if you think you’re pretty smart and Sherlock Holmes-y. If you watch way too many crime shows and think unravelling clues is a piece of cake then this game will make you rethink everything you know and feel about your detective skills. The fastest 60 minutes of my life without a doubt. So go, give it a shot! A perfect team building activity for companies looking for a change of scene for off-site things to do.

Anyhow, once we escaped we met a whole other bunch of people and the evening officially began with a group photograph. The whole deal was 12 people from different walks of life come together to try some Cutty Sark cocktails and finger foods at 3 secret locations in Hauz Khas Village.

Pesto Olive Chicken

We started off at Fork You. A couple of tables were reserved for us and we took a seat. A special menu had been curated for us – 2 cocktails and 1 veg and 1 non veg dish. I ordered the Bitter Sark and was rather happy with my drink. The Pesto Olive Chicken was pretty good too.

Bitter Sark

After a round of drinks and lots of introductions we were off to the next destination – Lights Camera Action. A totally Bollywood themed restaurant which can only be reached by climbing stairs. Lots of stairs.

Lights Camera Action

Here too a special menu had been curated for us – the Cutty Collins is what I ordered. Delicious drink but not served in a Collins because they had to advertise the Cutty Sark Whisky Glasses. The Chicken Malai tikka here was moist and succulent. Very well made. The walls are plastered with quirky posters with a twist on Bollywood. Makes for fun reading especially if you’re waiting for someone or something.

Cutty Collins

The last stop was The Project inside Deer Park. It was probably the most buzzing place for a Sunday night. Lots of families filled tables outdoors. Luckily we were seated indoors and were given a choice of drinks and platters of food. The Old Fashioned here was pretty good. A lovely drink that would make any whisky lover smile.

This was the other drink at The Project, not the Old Fashioned. I don’t remember the name

The whole evening was replete with interesting conversations with people who didn’t know each other at Ctrl.Shift.Esc but by the end of the evening were exchanging numbers and making plans to meet again and promises to keep in touch.  I interacted with a person from an event company, a 2^nd year law student, a girl who runs her own PR agency that handles pharmaceutical companies and of course the lovely people from Cuttty Sark, SO Delhi and The Crew.

Cutty Sark Swag

A truly memorable evening that would not have been possible without a little faith and the huge amount of effort put in by the  organisers to make it a special evening. Cutty Sark is here to stay and I have a whole bunch of Cutty Sark swag to lounge in and enjoy my drinks!

Mamagoto celebrates its Five Year Milestone with New Additions of the quintessential Asian staple “The Dumpling & Chinese Bread”

Mamagoto, the much loved Pan Asian restaurant chain by Kabir Suri and Rahul Khanna of Azure Hospitality that started its first outlet at New Delhi in 2009, celebrates its five year milestone with the addition of the quintessential Asian staple The Dumpling & Chinese Bread, albeit with a“Mamagoto Special” twist.

Vegetarian Jungle Dumplings

Mamagoto, made eating Pan Asian cuisine a fun and memorable culinary experience, has always been at the helm of innovations that do not compromise on freshness or wholesomeness of each dish. Eating at Mamagoto always leaves one with a sense of satisfaction and adventure that keeps one coming back for more.

Chicken Peking Dumpling

The New Dumplings and Mantau (Chinese Bread) menu follows in the same thread: hearty comfort food that surprises you pleasantly with its experimental pairing of ingredients, textures and tastes
By veg

Old School Gyoza

The Dumpling Menu is pure fun with great taste, allowing you to enjoy a mini meal of Dim sums: Street Style Spicy Dumpling (minced vegetable/chicken or shrimp), Traditional Peking Dumpling, Jungle Dumpling (chive infused vegetable or minced shrimp dumpling, topped with ginger, mint and soy sauce), Old School Gyoza (Lightly pan fried vegetable or chicken dumplings with a spicy “momo” sauce).

Jungle Shrimp Dumpling

Chinese Chicken Puff (minced chicken wok tossed in a 5 spice aroma and baked into a puff) and Char Siu Puff (The classic sweet “Char Siu” style vegetable or pork stuffed puff).

Char Sui Puff

The light, almost cloud like “Mantaus” come with stuffing’s such as Porky Apple Mantau Makeover (shredded pork belly, caramelized apple infused with red chilli, served in a mantau), Tokyo Metro Mantau (Crumb crusted slivers of aubergine or chicken with wasabi mayo and Japanese BBQ sauce served in a mantau), Cheesy Veggie Bun(stir fried pad choi, pine nuts, spices and fresh cheese, served in a closed bao).

Cheese Veggie Bun

To give that perfect satisfying end to your meal Mamagoto has introduces the seasonal Mango Coconut Sago Pudding.

Mango Sago Pudding

With these new additions, Mamas ready to spoil you once again. Savor these at the Mamagoto outlets in Delhi at:

MAMAGOTO OUTLETS:

Khan Market  – 12:30 PM to 11:30 PM

Saket – 12:00 PM to 11:30 PM

Vasant Kunj – 12:00 PM to 11:30 PM

Gurgaon – 12:00 PM to 11:15 PM

Noida – 12:00 PM to 11:30 PM

Their social media handles are:

Twitter https://twitter.com/MamagotoFun

Instagram @mamagotofunasian

Facebook https://www.facebook.com/MamagotoFunAsian

Barcelos – Khan Market

Nando’s has been serving spicy, or Peri-Peri as they call it, chicken to happy customers all across the country. Well, Nando’s has got some competition in town and that too from another Afro-Portuguese chain of restaurants – Barcelos!

Barcelos opened it’s doors to Delhiites earlier this year. Situated in the middle lane of Khan Market in South Delhi the restaurant has brought its Peri-Peri infused chicken to spice up the Delhi food scene.

Barcelos logo

The similarities between Nando’s and Barcelos are just too many to ignore. Let’s start with the rooster for one. Inspired by the legend of the Pilgrim accredited to the Portuguese town of Barcelos, both chains have the image of the Portuguese rooster as their identifying icon. Barcelos the restaurant, has of course, borrowed even the name from the Town of the Rooster. Giving the Barcelos poster a quick glance, the hurried passerby can be excused for confusing it with another Nando’s advertisement.

Busy Saturday Lunch Service

Waiters clad in black greetcustomers entering Barcelos. Unfortunately no water is served till you ask for it. Repeatedly. The order taking takes forever. They didn’t have the Chicken Galito roll because it has been discontinued. Didn’t it just open??!! Our server wasn’t knowledgeable at all. Very confused which further confused us. The table spacing is rather open but squashed for 2. When you keep so much on the table – tray with peri peri sauces (which is like 4 vases with roses – can barely see the person sitting opposite you), the tent card for the black burger and a promotion for Bira beer on tap, where is the space for the customer? The interior is designed for families or big groups (who are rather loud). There is no music (to drown out the noise people make) or funky décor. It is interesting to note that the kitchen, situated near the entrance, has intentionally been left open-ended. A confidence building measure for the customers, the visibility of the serving area goes well with the clean look of the place.

We finally ordered the Peri Peri Black Magic Burger and a Portuguese Chicken Burger.

Portuguese Chicken Burger

The Portuguese Chicken Burger was a huge let down. Dry bun, hummus as the bread spread and tough overcooked chicken.

Peri Peri Black Magic Burger

The Peri Peri Black Magic Burger wasn’t particularly magical. The server said they add roasted herbs which make the bun black. I didn’t believe him. My guess is Squid ink, but we’ll never know for sure. It being a trade secret and all that.

The tent card for Peri Peri trout was not on our table and we didn’t know. It’s what we would have ordered to begin with. Paying the bill is another pain if paying by car because they don’t have a wireless cdc machine. Also, the PoS system for placing orders and the payment counter are in the main thoroughfare which means lots of bumping into people when standing there.

What is the difference between Barcelos and Nando’s you ask? The washrooms are clean. Also whatever spice level you choose at Nando’s, go one level higher at Barcelos because their sauces are milder.

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2014 in review – It’s been great! see you on the other side of midnight

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