Shanghai Spice and Sizzlers - No Sizzle There!

Mum and I were off to a movie at Cinepolis and we hadn't eaten lunch which is why we stepped into Shanghai Spice and Sizzlers at Seasons Mall.



The decor is dark and typical done up in a deep red hue; quite like old Chinese restaurants. Mum and I only had 30 minutes in hand hence we scanned the menu and quickly opted for Butter Garlic Prawns (medium gravy) and Seafood Fried Rice. Simple dishes; quick to stir up for people in a rush.



Seafood Fried Rice: The quality of long grain rice was good and that was the only thing good about the dish. The rice was bland, it barely had any seasoning. The prawns in the rice had been fried in advanced and tossed in. Also, they had been fried to a rubbery-crisp. It barely takes two to three minutes to cook prawns and they could've been added to the wok before adding the rice, veggies, egg, etc. Why opt for a short cut and toss in pre-fried prawns when you are cooking with an ingredient that cooks in a jiffy? Nope, not a good fried rice at all.



Prawns Butter Garlic: The gravy was flavourful and buttery but, once again the chef massacred the prawns. They were chewy and rubbery. Regardless of how good that gravy was, in the end, the main ingredient wasn't cooked right and resultantly the entire dish was a let-down. Chomping on overcooked prawns is not my idea of a good meal. 

For two dishes we paid INR 971 (inclusive of GST). Very over-priced for the quality of food served. Unless, I'm dying of hunger with no options on hand, i don't see myself walking in to try more food at this restaurant.

Trident (Nariman Point) – Delicious Brekkie Mornings At Frangipani!

This review is a tad late, but this restaurant so deserves a write-up, which is why, though late, I decided to pen it.

I was staying at Trident, Nariman Point-Mumbai, for some much deserved ‘me-time’ and while I strolled around Mumbai for lunch or dinner, breakfast was always the buffet spread at Trident’s Frangipani. Over the week that I stayed there, I tried a wide variety of dishes over breakfast.

I’m extremely finicky when it comes to scrambled eggs. I always want them cooked to a soft and creamy texture. For a chef to get scrambled eggs right in the first go is rare, even at five-star properties. Lo and behold! This chef got the scrambled eggs right in one go. My brekkie on the very first day began in ‘happy puppy’ mode.

Over the next few mornings, I tried various dishes at breakfast. The fluffy cheese omelette I requested was classic. 

The Parsi Akoori wasn't too creamy but it wasn't overcooked like Bhurji either. The chef did, indeed, serve me Akoori (kinda). Had it been the texture of Bhurji, I most certainly would have sent it back. 

One morning I requested Sunny Side Ups and, they were perfect! 

The Eggs Benny (Benedict) was well made. The Hollandaise was creamy, and the eggs that prettily sat atop the crisp muffins were perfectly poached! A wee bit of extra ham would’ve been nice, though. 

I also tried their pancakes, French toast and waffles, all of which were stellar (sooooo good 😊). I could find no fault with any of these.

Frangipani serves a wide range of bread and cheese at their breakfast buffet. 

From Buns to Baguettes; Cinnamon rolls, Pain Au Chocolat and Croissants, the variety of breads they serve are drool-worthy. 

Juices, baked beans, sausages, cold cuts, cornflakes, porridge, tiny tarts, quiches and South Indian dishes, they serve it all. Oh, by the way, they also serve a mean hummus!

While I loved everything they served, there was one thing I had every single morning. The croissants! They were supreme! 

Each morning I would request the servers to pack two croissants for me with a stick of butter and jam to have with my evening tea. Yes, they were THAT good!! 

Check out the photographs of the croissants, especially the cut ones showing the inner honeycomb structure. 

When the dough is correctly laminated (layered), the result is this beautiful airy honeycomb texture. Flaky with a gorgeous sheen on top and deliciously buttery from within, these beauties stole my heart!

As most of you, who read my write-ups know, I love cheese and my favourite is Brie. One morning I requested some Brie with a Croissant. Chef Stefan Chin sent the Brie and the Croissant so well plated that I could not help but click a photograph of it. 

They had Brie at their cheese station every day except on the day I was to return home. I mentioned the missing Brie to the server. In a couple of minutes, the server brought wedges of Brie and set them at my table. I found this to be such a kind gesture. Unfortunately, as I was in a rush to check out that morning, I failed to notice the servers name. Every day, each morning, all servers were attentive, courteous and very helpful.

Usually, I’m a late riser but the excellent breakfast at Trident compelled me to drag myself out of bed each morning, and I happily trotted down for brekkie. 

If you are visiting Mumbai, or live in Mumbai, and wish to experience excellent food and service, head to Trident-Frangipani for their breakfast buffet. They sure know how to keep their patrons happy. I cannot wait to go back for another ‘me-time’ stay.

Address: Frangipani, Trident, Nariman Point, Mumbai

Tel: +912266326310

Some more photographs... 

 

The Chef who got the scrambled eggs right at first go. Shabaash! :) 

Independence Brewing Company – Because I Had Kheema Pau On My Mind 😊

A friend and I were out one afternoon to shortlist the menu for her upcoming wedding. As usual, I hadn't eaten breakfast and all that 'food talk' had my tummy growling in anger. 😟

Once done with the wedding menu we rushed to IBC. While she was craving Chicken & Prawn Dumplings in Sichuan Chili Oil, I wanted to try the new Mutton Kheema Pau with Half-Fry Egg from IBC's 'Chef's Special' menu.

The Prawn & Chicken Dumplings were excellent, as always. While the dish looks like it can blow a hole in your gut, it does not. It is on the spicy side and perfectly so, so as to allow the chicken and prawn to shine through. I'd describe this dish in one word; moreish!

I have been wanting to try the Kheema Pau, ever since IBC put it on the 'Chef Special' menu. More so, because this was 'Mutton' kheema.

The kheema was perfectly cooked. The ratio of mutton to fat (which is very important when cooking kheema) was spot on! This was the dry 'kheema fry' kind of kheema which goes perfectly with pau. Those of you who like Kheema Fry but stay away from it because of the ‘excess-oil’ factor, it’s time to rejoice because this beautiful, robust-flavoured kheema is not overly oily at all. Wonderfully spiced and toothsome, I could find no fault with the kheema. The pau was very nice, but it would've been nicer had it had more butter on the inside. Also, had they flattened and crisped the pau on a tawa, or a grill, the flavour and texture of the pau (bread) would've skyrocketed. Except for this teeny-weeny 'pau' point, this dish was stellar! I will go back for this time and again. I truly hope this dish goes from the temporary 'Chef's Menu' to their main menu. IBC, I hope you're reading this. 😉

For drinks, while I sipped on Diet Coke that afternoon, my friend chose Ronella (mocktail). The total cost of our meal (GST included) was INR 1118. They do not levy any SC hence we did the needful.

IBC happens to be one of my regular haunts. Over the past year, other than the visit that I’ve mentioned above, I’ve lost count of the number of times I've walked into IBC. Mum and I, usually, finish outdoor chores and head to IBC for their lip-smacking food. I promise I’ll pen more details of all their ‘must-try’ dishes. For now, head to IBC and give these two dishes a try. 😉

Address: 79/1, Zero One Complex, Pingale Vasti, Mundhwa, Pune

Tel: +912026881500 / +918888168886

The Authenticook Manglorean Pop-Up At IBC

Independence Brewing Company (IBC), in association with Authenticook, recently conducted a Manglorean Pop-Up (unlimited food) which I attended with mum. Here’s a short write up for the same.

We began the meal with a Ragi Malt drink which is not everyone’s ‘glass of drink’. 😛

It is a healthy, ‘acquired taste’ kinda drink and I sure as hell hadn’t/haven’t acquired a taste for it. I asked why they hadn’t chosen Sol Kadi or some other drink. The chef wanted to serve something different was the answer to my question. Well, different is fine, I only wish they'd chosen a better option. Taste is subjective which is why, for me, this meal began with a 1/5 rating. 😞 

Next, they served Fish Rava Fry, Chicken Ghee Roast, Mutton Sukka and Prawn Masala Fry. 

The Mutton Sukka can ideally be named Bone Sukka. I informed the person in charge about the bony pieces I'd received and requested another helping. The second serving had one rubbery mutton piece, the rest of the mutton pieces, once again, turned out to be bones. The masala in which they cooked the mutton (bones) was delicious. That is precisely why it's a shame that the dish fell short for lack of mutton pieces. 

The Rawa Fish Fry, Prawn Masala Fry and Chicken Ghee Roast, though, was a completely different story. 

The chef had fried the Rawa Fry Fish to a perfect crisp, yet, from inside, it was flaky in texture. 

I ordered the Prawns Masala Fry thrice. That says it all, right? The Chicken Ghee Roast was perfect in taste. The chef deserves full marks for all three dishes. They were scrumptious!

For the mains, we ate Fish Pulimunchi with Manglorean Rice, Chicken Kori Rotti and Prawn Gassi with Idli.

Fish Pulimunchi was spicy and vinegary. It had a distinctive flavour; it paired gorgeously with the Manglorean rice. 

The chicken in the Kori Rotti gravy was succulent and the gravy perfectly spiced. That crisp rice Rotti was elevated to a high when dipped in that moreish gravy. Chicken Kori Rotti was stellar! 

As for the Prawn Gassi with Idli, I could have bowed to the chef and kissed her hand for this one. Oh! Those Idlis! Oh, oh those spongy, pillow-y babies! Sigh! Not in all the 49 years of my life that I have walked this earth have I ever had such fabulous Idlis. No, I am not exaggerating. The toothsome Prawn Gassi complemented the Idlis in totality. I never expected this dish to be what it turned out to be. It stumped me! There is no way I can complain about any of the mains served that afternoon.

We ended the meal with Payassam. Payassam is a dessert made of rice; this Payassam, though, was made from bottle gourd. It was a very comforting dessert. It was creamy with the appropriate hint of sweetness. It was a delectable end to a good meal!

Though the pop-up began with a disastrous take-off (that drink – uff), it spread its wings and smoothened out its flight beautifully (starters). Mid-way, it soared and flew high and majestically like an eagle (mains) and eventually, the chef ensured it was smooth landing (dessert). Except for those two hiccups (drink and bone sukka), the meal was well worth the 1500 buckaroos (per person) paid for it. I look forward to seeing Divya Shetty work her magic at many more pop-ups.

Authenticook hosts pop-ups of various cuisines and various cultures. To keep a finger on the Authenticook pulse, to know when and where they are hosting the next pop-up/s, please log on to their website https://www.authenticook.com/ or keep an eye on their Facebook page.