A Taste of Israel, at the Aloft Cessna Business Park

One of the countries that is sitting on my list of ‘Places to travel’, with the driving force being the food of the region, is Israel. Israeli cuisine brings together flavours from the Mediterranean cuisine, the middle-eastern cuisine and the Levantine cuisine. While I’ve had my fair share at restaurants abroad, there’s nothing like having a chef from the region put together a festival in one’s own backyard. The Nook, at Aloft Cessna Business Park is playing host to Chef Shachar Aschengrau, a culinary expert from the port city of Haifa, who is leveraging local produce to put together a feast that showcases contemporary Israeli flavours.

Chef Aschengrau (L) with Chef Sandeep (R)

Along with fellow food enthusiasts, I was invited on the opening day of the festival to sample the food and interact with the Chef. While dinner was being set up, we were served appetizers that included Vegetable Shashlik, Chickpea dumplings, Mushroom Kibbeh and Fish in Beer. The stand out dish was the Cinnamon Sheekh, succulent meat on sticks of cinnamon that offered a lovely spicy flavour, leaving the lovely taste of cinnamon to take over one’s mouth. 

Cinnamon Sheekh




At the dinner table, we were served a variety of breads including the popular pita bread, the challah, the shabbat, and my favourite of the lot, the Jerusalem bagel; these were accompanied by an Israeli salad and a variety of dips each with a distinct flavour that covered everything from citrus, to mint, to spice. One of the stand-out dips was the Amba, a tangy mixture of mangoes, mustard, and spices. This popular middle-eastern condiment derives its name from the Sanskrit term for mango. 





While most of us were occupied with polishing off the bread and dips, we were served a rather large and gnarly looking cauliflower that I was certain had been mutated and would come alive at any point. This Baked Cauliflower was a simple dish of, as the name indicates, a baked cauliflower with spices on top. Despite its appearance, the dish actually tasted nice with the flavour of the vegetable with the mild spices on top working well together. This was followed by a rather tasty combination of grilled aubergines with Tabbouleh.




When one thinks of food from Israel, traditional dishes that immediately come to mind would be the falafel and hummus. Looking to showcase how hummus is consumed very differently back home, as compared to how most folks have the dish, Chef Aschengrau had a small master class where he demonstrated how hummus is had back home. With a variety of toppings including whole boiled chickpeas, boiled egg, chilli, pine nuts, onions, lemon-spiked tahini and more, hummus has evolved to suit the more contemporary palate that seeks out more flavour and textures. Soon enough, everyone in the room was looking make their own versions of the dish.

Hummus


The main course featured traditional dishes like Tahini , Baba ghanoush, Fattoush and more. Accompanying the Shwarma and the Falafel were Meatballs in Tomato Sauce, Stuff Chicken, Baked Fish and the Israeli Rice Pilaf. Dessert included a platter of various tiny desserts and candies that made one feel like a kid in a candy store. A favourite of mine among the dessert was the relatively simple yet satisfying dish of figs and fresh cream. I should have stopped at two, but no one seemed too concerned, so I had about four. The team at Aloft put together a bit of a show with putting together various little sweet knick-knacks like cake, macaroons, chocolate and candy and sprinkling it with dry ice. I hadn’t any space left to try that out.





Chef Aschengrau has a relatively extensive arsenal of dishes that one can try out during the festival that runs till the 28th of the month. Dishes from this menu will be available for both lunch and dinner along with the regular buffet at Nook. This is a festival I do recommend to the vegetarians especially for the tasty spread of dips, hummus, salads and bread from Israel.

Fatty Bao Turns 2

Fatty Bao  turns 2, and to celebrate the occasion, the team has put together a special menu - the Fatty Travel Tales menu, that brings together some of the stand-out flavours from ten countries across South East and East Asia.

Chilli Eggplant and Tofu

Kimchi Fries

Carbon Tiger Prawn Tempura

Covering countries from Cambodia, to Japan, to Singapore to Indonesia, the festival offers an array of dishes, each with their own distinct flavours. Accompanying the dishes are six cocktails. The stand out dish from the menu, my favourite was the Sakura Winter dessert.

Cheng Fung

Marina Bay

Silk Route

Bicol Express

Raindrop Cake

Sakura Winter

Sakura Winter

The festival is on till the 28th of August. You could also win some tickets, courtesy Tigerair to allow you to head to Singapore to try out some of the fabulous food the city has to offer. A meal for two should work out to around INR 2500.

The Ska Vengers launch their second album, XX

The 16th of July saw Delhi-based 'Ska' band , The Ska Vengers launch their second album, XX, at the Humming Tree in Bangalore. The evening started out with about two dozen people when Bass B'tards opened the gig, but the venue quickly filled up by the time Ska Vengers took the stage. Pumped up from the grooves of the opening band, the crowd was primed and set for Ska Vengers who kicked off the show with Vampire from their debut Lp.





Missing from vocal duties was front woman Samara Chopra, aka Begum X who was out with poor health. Accompanying frontman Taru Dalmia, aka Delhi Sultanate, on vocals were Talia Bentson and Meg Dsouza. The band's energy was at full throttle from the first song right to the end as they powered through songs like Frank Brazil, Shut your Mouth, Jail Mein, El Cumbanchero and other songs from XX. The band closed the evening with Badda from their debut self-titled Lp.




This was the second time I was seeing the band play live and they've gotten a lot tighter without compromising on the live performance or their sound. The album, which took 4 years to be put together, is a lot more mature in terms of sound, bringing together jazz and funk elements without compromising the overall politicking nature of Ska Vengers lyrics. If anything, that fire burns lot brighter and hotter now. 


You can buy the album from oklisten.com.

The Soup and Dim sum festival, Hunan

During the monsoons, there’s probably nothing more comforting than a cup of hot masala tea with fresh onion pakodas. Dishes that are apt for this kind of weather include samosas, fresh idlis, Maggi noodles and more. Adding to the usual suspects, keeping the emotions that a hot dish on a cold wet day should evoke, Hunan has put together a festival to celebrate soups and dim sums. I was invited along with fellow food enthusiasts to try out this menu.

That evening saw the city witness particularly intense rains (and the traffic jam that comes along with monsoons) that had me raring to go. Our evening began with the Sweet Potato and Carrot Soup, a Thai inspired vegetarian soup that hit the spot immediately. Strong flavours of carrot, coconut milk, spices with the crunchiness of peanuts made this an ideal soup to kick off the evening. I would have preferred if the carrot and sweet potato were a little crunchier to add some more texture to the soup. 
The first dim sums we sampled was the Bok Choy and Mushroom Money Pouch followed by the Truffle Scented Edamame dumpling. I enjoyed the latter a lot more owing to the more subtle salty flavour of the edamame which with the dipping sauce was a lot closer to the flavours I enjoy.

Sweet Potato and Carrot Soup

Bok Choy and Mushroom Money Pouch

Truffle Scented Edemame Dumpling

The Chicken Drumstick with Noodle Soup was my favourite from the evening. What hit the home run with the soup was the flavourful broth which was a chicken consommé with soya. The combination of that broth with the light noodles, the tender chicken leg and vegetables ticked all the boxes in my book. To balance out the meaty flavours of the broth, we were served the Vegan Vietnamese Spring Roll, a healthy and very sober option of crunchy vegetables wrapped in rice paper with a lovely spicy hoisin peanut sauce. 


Chicken Drumstick with Noodle Soup

Chicken Drumstick with Noodle Soup

Vegan Vietnamese Spring Roll
The Sweet and Sour Tofu Soup with Crabmeat was a bit of a miss in my book, predominantly because the strong tangy flavours overpowered the natural flavours of the crab. The sampling session was back on track with the Chicken Meatballs with Prawn Wanton Soup, a light clear soup that highlighted the simple flavours of the chicken and prawn. This was my second favourite soup of the evening. I would have preferred to have started the evening with this soup rather than with the sweet potato and carrot. 


Chicken Meatballs with Prawn Wonton Soup
Another big highlight of the evening was the Cocktail rolls with Chicken and Prawns. While by themselves, these crispy rolls offered good meaty flavours, it was the chilli and mango dipping sauce that accompanied the dish pushed it to a whole new level. It brought back fond memories of the Chilli Orange Marmalade dipping sauce from my New Orleans trip. Borrowing the tagline of a fast food brand, the rolls with the dipping sauce were ‘finger-licking-good’. Don’t miss ordering this one.

Cocktail Rolls with Chicken and Prawn

Some of the other dishes such as the Sesame Chicken Potstickers, the Chicken Steamed Bao and the Taro Puff with Chicken didn’t offer me flavours that made me sit up and take notice, and want to go back for seconds. We were also served a Khow Suey but I was too full to have more than a couple of spoons. An honourable runner up to the Cocktail rolls was the Crunchy Wanton Ribbon Prawns. The marinated prawns were served in a little wanton cage like package that allowed spicy honey mustard sauce to coat not just the outer wanton but the prawn as well, making this a strong flavoured dish.

Crunchy Wanton Ribbon Prawns

Khow Suey

 The final dish of the main course, the best for last was the Pork Flower Dumplings. Rolled into the shape of a flower, with a pork filling in between the petals, a sweet soya sauce is poured over the dumpling. Eaten in one go, the flower dumpling held the sauce and was a perfect end to the meal. Definitely a ‘must-have’ in my books. Dessert was a relatively simple affair with chocolate spring rolls and ice cream.

Pork Flower Dumplings

Pork Flower Dumplings


Coming in at the right season, the Soup and Dim Sum Festival offers an excellent mix of subtle and strong flavours to suit every palate. Considering the fine dining experience that Hunan offers, I feel the prices are just right with soups and dumplings priced at an average of INR 300. The festival is on till the end of August, only at the Koramangala branch of Hunan. My top three picks for the evening would be the Chicken Drumstick with Noodle Soup, the Cocktail rolls with Chicken and Prawns and the Pork Flower Dumplings.

Fish Amok and Angkor Beer, Phnom Penh

For all those of you who’ve been wondering why it’s taken me a month to post anything on the blog, I was backpacking through Cambodia, experiencing the beauty of their temples and culture, their gruesome history, meeting fellow backpackers and interesting residents…. And most importantly, experiencing food and ale. Over the next month or so, I’ll be sharing a lot of posts on my travels in the hope that it inspires you to get out of your homes and go see the world.

When I arrived in Phnom Penh, my first question to the tuk-tuk driver was regarding what the local ‘must-have’ dishes were. Something that he and a few other folks recommended was a dish called the Fish Amok. Needless to say, my first stop before going anywhere was to head to a restaurant to try this out.

Food doesn’t go without a decent ale for company. As I waited for my dish, I ordered a mug of the Angkor Beer. With a bright golden colour to it, this is a light bodied lager with no particular aroma, except that of the grain. The beer lost carbonation very easily, not much of a head and was quite bitter in taste. Except for the price point of 75 cents, the beer was a mere thirst quencher for the sultry weather of Phnom Penh. While the vacation wasn’t off to the greatest of starts with this beer, the food was yet to come. I had a lot of hope pinned on this dish.



Fish Amok is a classic dish from the Khmer region (now known as Angkor) and is probably the only prominent cuisine style in Cambodia. The cuisine is largely based around meat and ingredients found nearby lakes and rivers of the region. This would include fish, pork, snails, shrimp along with limes, lemongrass, coconut, mangoes and chilli. Beautifully capturing all these elements, the Fish Amok I had championed lemongrass spectacularly. Both the aroma and flavour of lemongrass put together made me salivate as I quickly clicked pictures before I gorged through the dish. 




Served in a banana leaf, the bite-size pieces of fish (I wasn’t able to understand what fish it was when the waitress told me) had a lovely lemongrass, coconut and kaffir lime flavour on the outside with the natural flavours of the fish coming through on the inside. Dressed with a light chilli on top, I got a mild hit as the fish went down my throat. The flavours started to intensify as I went through the dish as the bottom had a higher concentration of the curry paste. Accompanied with plain boiled rice, this dish hit the spot immediately.

Here's a quick video review - 


I tried out various versions spice of this dish throughout my stay, each with a slight difference in terms of more coconut, or gravy or spice. This version, at the On the Corner le resto du coin in Phnom Penh, located on the river front, was my favourite. 

The Long Drink Festival at Social

The latest season of Game of Thrones came and went by in almost an instant. By the time we got to the end of GoT, 10 weeks of our lives had passed and now there is this awkward void which will be filled with reruns of the season gone by or in my case, numerous failed starts to read the books. To keep you company while you find the next best TV series to fill up your days, the good folks at Social have taken the GoT theme and slapped onto their on-going ‘Long Drink Festival’ which heroes various flavours of everyone’s favourite , the  Long Island Iced Tea (LIIT).


A few weekends ago, some of my fellow food and drink enthusiasts were invited on a Saturday afternoon to sample all the nine concoctions and partake in some drinking games.  The nine versions of LIIT, with names like Winter is Coming, Blood of the Dragon, White Walker hero various flavours like cherries, Jim Beam, elder flower, absinthe and even jalapenos. What was evident from everyone’s choices that evening was that the cocktails have been designed to cater to a very wide variety of palates. For example, the relatively mild Sunspear includes whiskey, orange and apple juice, something too mild for my taste. At the other end of the spectrum is Ice & Fire, a drink that packs a sucker punch with Jim Beam, vodka, tequila, lavender tonic and jalapenos, a very strong drink and my favourite from the pack. A crowd favourite was the White Walker, a sweet tasting mix of Kahlua, vodka and fresh cream. 




The festival is on till the 10th of August which gives everyone ample time to head over and discover what’s your pick. And for those of you who don’t watch GoT, just think of this as a LIIT cocktail festival, you won’t be quizzed on your knowledge of GoT to get a cocktail. In Bangalore, you can try these out at both the Church Street Social as well as the Whitefield Social. Aptly priced at INR 550 for 500 ml and INR 999 for 1000 ml (not inclusive of taxes), there’s no real excuse not to head over right after you read this post.

Guest Column - LBB - Music and Menus


In this article (read here) , I talk about some of the venues in Bangalore that are great for live music (other than the usual suspects) and offer some good food and ale to make your gig experience even better.


Here's a transcript of the article - 


When one thinks of the live music scene in Bangalore, there are certain popular names that come to almost everyone’s mind. The great thing about music is that you don’t need a great big stage with equipment to make it and share it. Get an ordinary acoustic guitar and a harmonica and you’re good to go. And that’s what we’re trying to get in sync with. We’re looking at a few places that probably won’t be among the first names that come to mind when you want to have some good food, ale and check out some great bands.

Church Street Social

Besides being one of the busiest places almost every day of the week, Church Street Social is quite the hub of fun and serious activities such as karaoke night, social offline, vinyl trading and much more. Naturally, music isn’t too far behind with the venue promoting numerous popular international and local electronic and hip hop acts such as Sarah Farina, MADBOY/MINK, Dualist Inquiry and others. With a slightly tight venue and music bouncing off the brick walls, you can’t help but get into the party mood. My favourite poison has been the Bira beer {which will be back in stock soon…fingers crossed} or the Two Lost Souls Swimming in a Fish Bowl cocktail with a plate of the Pork Belly Pops.

Cafe Mezzuna

While the restaurant is known for relatively inexpensive yet scrumptious Continental food such as their Grilled Prawns with Lemon and Basil Sauce, Chilled Watermelon Salad and my favourite, the Grilled Morrocan Lamb chops, the al fresco area sometimes features simple stripped down acoustic bands. The most recent band to have played there was the By2Blues. Throw in some nice cold beer, and you’re all set for the evening.

Toit

While Toit would definitely make to your list of microbreweries, it probably wouldn’t feature in the list of venues for live music. While it’s not exactly built for live acts, Toit has hosted a fair number of bands including namma Bengaluru’s Thermal And A Quarter, Suraj Mani and the Tattva Trip, Peter Cat Recording Company, One Girl Shy and many other bands from the indie scene. Make sure you get there early to grab a good seat, a tall glass of the Toit Tintin with either their chicken wings or any of their pizzas. I’m also a big fan of their Meatball Spaghetti.

Big Pitcher

This is another venue that probably won’t be among the top few when you think of live music, but the venue does offer patrons a healthy mix of DJs and live music from big bands such as the Baiju Dharmajan Syndicate and White Mug. Tuesday nights, known as the Big Jam, has bands fresh to the music scene play here. These include bands like Motorwide, Inception and Mother Root. The venue has also hosted pre-gigs for the hallowed Bangalore Open Air metal gig too. Irrespective of what you eat or drink, do try the Trio Chocolate Mousse for dessert.

The Beer Cafe

Bangalore now has not one, but two Beer Cafes. Newbies on the scene, both venues have not been very aggressive in promoting live acts, and have focussed most of their messaging and branding on beer. That being said, musical acts such as Tea for 2, Anish and Anisha, Mahesh and the Mix and Dirty Work have been some of the more prominent acts to have played at these venues. Beer Café offers you an array of familiar pub food that should please all palates.

Murphy’s Brewhouse

One of the more recent additions to the Bengaluru scene, besides having regular EDM nights over the weekend, Murphy’s has also played host to live music acts like White Mug, Thakara, Thermal Projekt and others. While EDM does seem to be the strongest musical brew in this venue, it’s still got what it takes to bring in live acts to accompany the beer. The Beer Battered Prawns with Carolina Sauce and the Chilli Cheese Finger Toast were my choices the last time I went here, to be paired with the Blackbeard from their beer menu.

Food for Seoul – The Korean Food Festival at The Square

The Square at Novotel plays host to Chef Hee-Jin Park and Chef Jong-Man Kim, from Seoul who are bringing some of the traditional flavours of Korea to Bangalore. I was invited last week to try out the fare at The Square. The Korean section occupied a significant portion of the buffet at the restaurant. With numerous varieties of Kimchi (Where would any Korean food festival be without its Kimchi) and some delectable juices made from pumpkin and cranberry respectively, the evening looked promising.

Bibimbap
We kicked off the evening with the Beef in Soya Sauce with Noodles. Like a great opening partnership in cricket, this combination was luscious. The beef was cooked perfectly with just the right amount of gaminess and the combination of spice and soya flavours was perfect. This dish set the bar high for the rest of the evening.

Beef in Soya Sauce with Noodles
While we waited for the rest of the dishes, we were served various meats including calamari, chicken, prawns and fish from the barbeque. While I was honestly hoping for the real deal when it came to the barbeque, where the meats are roasted in a gas or charcoal grill, we had to make do with the regular barbeque. I’ll have to admit that the barbequed meats did not excite me as the marinade hadn’t gone through fully and there were a lot of over-cooked spots on the meat. While the prawns made it past the line in terms of flavour and texture, the rest went largely untouched post the first helping. I was told that there were certain technical problems with the grill which was causing the unevenness. That being said, I was served a rather mouth-watering fish towards the end of the meal. The fish flaked beautifully and had a perfect blend of flavours from the grill and that of the seafood. It flaked perfectly and offered redemption.



The rest of the meal was much more appetizing and flavourful. The simplicity and subtleness of the Fried Rice made this a dish that could be had all by itself and still perfectly complemented all the other sauce-based dishes that followed. It went especially well with the Stir Fried Seafood that was cooked with very familiar Asian flavours. A big tick-mark from the evening was the very comforting and familiar flavours of the Fried Chicken in Spicy Sauce. Very reminiscent of the popular American-Chinese dish - General Tso's chicken, the chicken had a perfect mix of sweet and spicy and made me go back for seconds (and thirds).

Stir Fried Seafood

Fried Chicken in a Spicy Sauce
No Korean meal is complete without Bibimbap. I shared a bowl of the Beef Bibimbap, which was the perfect crescendo to end the meal with. The yolk from the egg blended perfectly with all the vegetables, the meat, the chilli pepper paste and the rice to hit the ball out of the park for this festival.

Bibimbaap
While I was hoping for more Korean(ish) desserts, I grabbed a few little bites from the large dessert section. We were also served a Salted Caramel and a Praline Ice Cream; a thumbs up for the former. Priced at INR 1250 (plus taxes), the food festival is on till the 26th of the month and is offered as a part of both the lunch and dinner buffet. Despite the disappointment with the barbeque, the flavours of the Beef in Soya Sauce with Noodles, the Fried Chicken in Spicy Sauce and the Bibimbap make this a must try festival. I rate the festival 3.5/5.

Chef Park and Chef Kim

PS - Check out Monica with fellow food enthusiast Natasha and I, rocking some aprons Gangnam Style.


Coastal Adventures at Monkey Bar

While I've been to the (now erstwhile) Monkey Bar on Wood Street for Sunday breakfast a fair number of times, my visit to the Indiranagar branch to review their on-going Coastal Adventures food festival was my first visit there. The food festival which started a couple of days ago features some of the big flavours from Udupi, Kundapur,  Mangalore and Kerala. While keeping the main flavours intact, the chefs have put their own little spin on every dish with additions of bread or salad to ensure that the festival isn't an 'also ran' food festival.

The afternoon started off with the Southern Fry. This dish consists of batter fried calamari with coconut crusted prawns in a coconut and dried shrimp crumb and is the perfect pub-finger food. With a dash of lime on top, the dish was absolutely comforting and was polished off quite quickly at our table. What was missing for me was perhaps a chutney of some sort. The first cocktail I tried was the Chilli Puli, a spicy salty cocktail of tequila, tamarind paste and green chilli. Probably not the best choice for a relatively empty stomach.





The prawns were followed by a serving of the Kuttari Salad. Mimicking the flavours of Thai-raw papaya salad, this dish comprised of baby spinach, red rice, raw mango, coconut and peanuts, with a very prominent curd pickle on top. I'm not a big fan of red rice, but this salad made me go back for more. With the sourness of the raw mango and crunch of the peanuts with the red rice, this dish was not only texturally appetizing but quite refreshing to eat. The Udipi Beet Cutlets that followed was one of the dishes that didn’t quite hit the mark for me. While the individual elements of the dish, the rava crusted beet cutlet with peas filling, the Kerala paratha and the coconut tamarind ketchup, were good individually; combined together I wasn't able to relish the combination. The cutlets themselves are very similar in taste to the Veg Chop - a favourite of mine from Kolkata. 




We were then served the Kundapur Wings, a dish that comprised of chicken wings tossed with Kundapur ghee roast masala served with sprouted moong kosambri salad. The wings were tender and quite spicy. One was expecting a bit of relief from the coconut, which could have been a bit more prominent, but that never stopped us from going back for more. While the kosambri salad seemed to have been put on the plate to offer relief from the spiciness of the masala, I wasn't too convinced. Call me a wings-purist, but the only accompaniment I like with my wings is a blue-cheese dipping sauce. That being said, lovers of spicy wings should give this one a spin. While we waited for the next dish, I ordered the Soulful Kadhee, a sweet cocktail made from gin, Kokum syrup, tender coconut, curry leaves and lime cordial.




Next up were the Monkee Eggs. Inspired by the more traditional Eggs Benedict, this dish consisted of coriander and black pepper crusted poached egg on puff pastry, with green chutney and a coconut cream hollandaise. The food snob in me was expecting a more runny poached egg, the kind that you cut into the dish and the yolk oozes out and everyone goes 'Aaaahhhh!', but that didn't hold back the dish from becoming my favourite from the afternoon. With the egg cooked almost perfectly, the light yet crunchy puff pastry, the contrasting flavours of the chutney and hollandaise, it was love at first bite. Needless to say, this is a 'must-try' dish.


The Kerela Bao Uttapam was another dish where the individual components of the Kerala-inspired Beef Fry and the Bao Uttapam worked well individually, but I wasn't able to appreciate the combination. We were served the Prawn Ghee Roast. Now don't let the name throw you off, the dish wasn't the traditional ghee roast that one would expect. However, cooked in the Kundapur style and served with garlic toast, the dish packs in quite a punch when it comes to bold spicy flavours. It's the kind of spice that make you want to go back for more (which we did). The fresh crunchy prawns and the gravy with the crunchy garlic toast brought a satisfied smile to my face. 



While we waited for a second serving of the prawns, we tried the KP tacos. Replacing the crunchy taco shell with a flaky Kerala paratha, the filling was a Chettinad styled pulled chicken with black lychen, baby onion salan and garlic pickle, comforting flavours with a twist that worked well. The tacos look deceptively small and are actually quite filling, so keep this for last. We ended the meal with some delightful homely Mangalore buns.



The Coastal Adventures festival began on the 16th of June and goes on till the end of the month. If you're looking for strong flavours, fresh seafood and cocktails to pair with, do head over the Monkey Bar. As far as the price goes, a meal for two without alcohol excluding taxes would cost you INR 1200++, and with alcohol excluding taxes, INR 1800++. I give this festival a 4/5.

The Dragon Boat Festival at Yauatcha

A little over a week ago, I was invited to Yauatcha at 1 MG mall in Bangalore (Nope, not the Michelin-starred one in London) to sample and review the fare from their on-going Dragon Boat Festival. The menu is built around Zongzi and is offered with a variety of fillings. For the uninitiated, Zongzi is more popularly known as the sticky rice dumpling - sticky rice stuffed with various fillings and wrapped in a leaf , it is then either steamed or boiled.


While I waited for the first dish to be served, I tried out the Citrus Spritz, a cocktail, on the menu. Combining the flavours of vodka, dry vermouth, lime and Chandon Brut, the cocktail wasn't particularly great. I've never been a big fan of spritzer(ish) cocktails in general; this one didn’t help change my mind. The cocktail was quite bitter, lacked the freshness that one would normally associate with a spritzer and wasn't good when paired with the food that was served.


I started off with the Lamb and Pine Nuts Dumpling, tender lamb with a sweet soya flavour was the plus point of this dish. The pine nuts were soft and offered nothing in terms of flavour or texture. The Pork Belly with Shiitake mushrooms had strong flavours of both ingredients, I do wish the pieces of the pork were larger in size, and would have pushed this dish to the top of my favourites. My favourite for the evening was the Chicken Dumpling that came with Cashew Nuts. While it may the familiarity of the flavours of chicken and cashew when it comes to an Asian meal, this particular dumpling stood out of the pack. I did go back for seconds on this one.



The Chicken and Prawn dumpling was a bit disappointing with the flavour and aroma of the prawn completely taking over the entire dumpling. I personally found this a tad too dry and had to dip it in some chilli sauce to make it a little more palpable. While the prawns themselves were nice and crunchy, the chicken didn’t add any value to the dish. The vegetarian section was a tad disappointing. I had heard great things about the edamame and vegetarian duck dumpling, but found the taste a bit too sweet and the texture quite soapy. The asparagus one wasn't something to write home about.  


Post copious amounts of sticky rice, I was looking forward to some relief in terms of dessert, and that came in the form of the Wine-soaked water chestnut and mango cake with Sauvignon Sorbet. Great presentation on the dish with the sorbet standing out in terms of flavour. The mango cake with the crunchy chocolate base was blissful. While it wasn't something that pushed the boundaries in terms of flavour or innovation, the dessert was comforting and hit all the right places. It is without a doubt, the hero of the festival.




The festival is on till the end of June, and is offered along with the regular menu at Yauatcha. My recommendations would be the Chicken and Cashew Nut Dumpling, followed by the dessert. I give the festival a 2.5/5.

The Mango Mailbock at Arbor Brewing Company

I had about 20 mins to spare while at Garuda Mall, so I popped into Arbor Brewing Company India to try out the Mango Mailbock.

My quick review - While the beer lacked the mango aroma of some of the other mango-beers I've had recently, the after taste of mango lingered for a fair bit.I was expecting this fairly malty beer to be on the sweeter side, but it seemed to be held back by the hops. Overall, enjoyed the body, had a lot more expectation of flavour.


Too bad the person behind the bar told me about the mango-themed menu after I had ordered some grub. Going through the menu, I felt the beer and the food might have paired off wonderfully and complemented one another. Look forward to the 'Smoked Summer' (Another mango flavoured beer) which should be out by next week.