Valentine’s Day Meal
Thanks to PoshVine and GingerClaps for the invite!
This was at The Pink Poppadum, Ista, Bangalore.
Chef Gautam Chaudhary and his team presented a fantastic three course menu, sharing tips on the fine art of cooking and stressing on the fact that a meal cooked and served with love shows how much you care! There was the Ricotta Kebab on a bed of Zucchini Carpaccio for starter, Sea food Hot Pot and Rice Phirni with Rose Infused Strawberries for dessert. The whole meal for two was made in such a short time that the recipes can be star marked as Valentine’s Day recipe. Don’t ever pay that obscene amount for a dinner in an over crowded restaurant!
Chef Sumeet Priyadarshini gave us a good demo of the preparations of each item.Other participants too joined the chef in the preparation process. Often what puts me off from trying out new recipes is that, half the required ingredients are either not available or they would too expensive; but not these. All the ingredients are within reach, easily available and the end products look exotic. The best part of Sumeet’s work is his presentation! Each dish was given a fantastic mouth watering final touch, a curry leaf here, or a Californian grape there. The manner in which he drenched the dessert in rose essence made us drool!
Well, the event didn’t end there. We were treated to this grand meal and each course presented with a different wine from Four Seasons. The starter came with white wine, Four Seasons Sauvignon Blanc, chilled to 10 degreeC, Seafood hotpot was served with Four Seasons Chenin Blanc, red wine. (This question is for beer lovers: How many times have you washed down spicy food with beer? During your next encounter with spicy food, try wine… it refreshes and soothes!) Finally the dessert was presented; it was accompanied by Four Seasons Blush which heightened the joyous mood!
Our World Tuesday