Food Blog

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Home Chef Baker’s delivery outlet review & experience

I am generally sceptical when it comes to ordering pizzas and pastas after my really bad

experiences with some of the well-known QSR pizza chains.

On a past visit to pune, I came across this place, called SuBakes Pâtisserie, while passing by

from it, heading towards home. The place seems to be a niche patisserie run from the expanse

of an residential premises, so we can safely call the place being operated by home chefs/home

bakers.

Curiosity gave rise to temptation and one evening courageously decided to order from here. I

say courageously for the simple reason, that though its fairly common for home chefs to start

niche food places, baking requires a special kind of mindset and set-up (which is rarely

indulged into).

I am a sucker for traditional yet simple/minimalistic pizzas. So, my go to pizza variant is

Margherita, majority of the times. Hence, I ended up ordering the same, in a 7" size though,

and classic garlic bread, as sides, to go along with it.

Overall, I must say, was impressed by the way this place operates. And the baking/cooking in

this place is done by a duo of talented ladies.

Both the pizza and the classic garlic bread were made & baked to perfection and timely

delivered to me (I had told 7.30 pm), I must say.

Coming to feel and taste.

The pizza was perfect. No doubt there. Not overtly thick crust, as is fairly common with QSR

chains. I personally prefer hand tossed (which I doubt it was here), thin crust ones as my

pizza base. But having said this base was quite good.

Coming to the sauce. The pizza base sauce was undoubtedly a well-made, tasty sauce.

Perfectly seasoned, the freshness of the ingredients coming through & through. I would say,

the sauce was of just the right consistency and a pretty well made one.

The Margherita Pizza was assembled to perfection again, I would say. Just the right amount

of cheese, fresh tomatoes & basil laden and perfectly seasoned, if any.

The secret or key to a good pizza I believe is minimum the better. A fully loaded pizza with

veggies, toppings, extra amount of cheese etc., may sound very appealing, but the

characteristics of a good pizza lies in the minimal use of fresh ingredients, right way of

assembling it at pre-baking stage and baking to perfection to finish it off or making ready for

serving. All these aspects, I felt, were the characteristics of this pizza here and that made my

overall first-time experience here memorable.

I must add here that I ate the pizza after about 5-6 mins, post being delivered to me. But this

time delay, didn't turn the pizza soggy or chewy. And it tasted good. That was the overall key

for me.

The classic garlic bread ordered by me was perfectly done and seasoned. The freshness of the

base bread was coming out thoroughly. The ‘just right’ amount of butter, garlic and

seasonings used and toasted to perfection, made it a pleasurable eating experience. I would highly recommend to order garlic bread from this place along with every pizza order. Infact, I

loved it a tad bit more than pizza, to be honest. But it was a close score for both.

As stated earlier, I feel the place is a perfect example of home chefs turning their passion into

profession. Kudos to that. If the taste etc., continuous to be same in the days/months to come,

and with added push of more digital publicity, the place is bound to do good in the future.

Overall, I am a fussy, but a satisfied customer here of this place.

PS: I have one complaint and one recommendation/suggestion though for the

management/owners of this place: -

1. May I suggest to you to lay a sheet of butter paper at the bottom of the hot pizza, in the

pizza delivery box? Reason being. The heat tends to make the base of the box and oozed out

cheese/sauces stick to the bottom of the packing box. While picking up the triangle, it

dislodges the pizza and the box paper actually got stuck to one pizza triangle corner. Just a

suggestion. You people can work out better.

2. Complaint wise (just to make you aware), you supplied taste enhancers/seasoning sachets

with both pizza & garlic bread. May I point out here that, the seasoning sachets provided

were past the expiry dates. Kindly lookout for these smaller things. It may not matter, but if

by chance someone takes offence, it could be bad reputation.

Keep up the good work, and keep dishing out more such tasty offerings. I am looking forward

to my next order from your place soon.

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Lasun Chatni (Powdered Dry Garlic Chatni): -

A simple, yet super tasty, dry chatni powder made with just 5 ingredients. This chutney can also be used as an accompaniment with the ever dependant vada-pav, bhajiya, pakoda etc.

Ingredients:

1. 1½ cup semi-dried/dry coconut flesh

2. 1 bulb of garlic

3. 2 tbsp jeera

4. 1-2 tbsp red-chilli powder (for taste & colour. Adjust the quantity as per your taste).

5. Salt to taste

Mix all the above ingredients and fine grind the same in mixer/grinder. Ideally it should be ground in the stone grinder.

Store the powdered chutney in a dry, air tight container. It easily lasts outside at room temperature for at least a fortnight. Goes best with vada-pav etc., as stated above and even as a taste enhancer in your meals.

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Recipe: Bisi Bele Annaa (Bisibele Bhath): -

For Dry Masala Powder:

1. 4 tsp coriander seeds (dhaniya)

2. 4 tsp chana dal

3. 2 tsp Urad dal

4. 1 tsp jeera / cumin

5. ¼ tsp methi / fenugreek seeds or even methi powder will do

6. ½ tsp peppercorns

7. 3 pods cardamom / elachi

8. 1 inch cinnamon / dalchini

9. 4 cloves / lavang

10. 2 tbsp dry coconut / copra

11. 2 tsp poppy seeds / khus-khus

12. 1 tsp sesame seeds / til

13. 1 tsp oil

14. 12 dried kashmiri red chilli (for colour)

15. few curry leaves

16. pinch of hing / asafoetida

A) Dry roast all dals, khus-khus, dry coconut, methi, dhaniya, til & red chillies.

B) Rest all Ingredients of masala to be roasted over oil. Cool them.

C) Grind together to a fine powder. You can alternatively use garam masala/kala (black) masala and add powder of *A) to it. Will give you nearly same result.

Other Ingridents:

1. ½ carrot (chopped)

2. 5 beans (chopped)

3. 2 tbsp matar / green peas (fresh or frozen)

4. ½ potato / aloo (cubed)

5. 2 tbsp whole peanuts

6. 2 cups water

7. ¼ tsp turmeric / haldi

8. Salt to taste

9. ¾ cup tamarind extract (or take 3 tbsp of tamarind paste and mix in nearly 3/4th cup water)

10. ½ tsp jaggery / gud

11. ½ onions (madaras sambhar onion bulbs/petals or simply slices of ½ onions)

12. 1 cup toor dal (cooked)

13. 2½ cup rice (cooked)

14. 1 cup water

15. 2 tbsp ghee / clarified butter

Note: All the above veggies are optional. Have listed what goes traditionally in this dish. You can add/substitute any subji of your choice.

For tempering:

1. 2 tbsp ghee / clarified butter

2. 1 tsp mustard / rai

3. 1 dried red chilli

4. pinch of hing / asafoetida

5. few curry leaves

6. 10 whole cashew / kaju (optional)

7. Fresh Coriander (optional)

Cooking Method / Instructions:

1. First, cook all vegetables with 2 tbsp peanuts, 2 cups water, ¼ tsp turmeric and 1 tsp salt.

2. Add ¾ cup tamarind extract, ½ tsp jaggery and ½ onions to this and boil for 10 mins.

3. Add 1 cup of cooked toor dal, 2½ cup of cooked rice and 1¼ cup water.

4. Add 4 (5-6 if you like it very spicy) tsp of bisi bele bath masala.

5. Mix all the ingredients and simmer for 20 mins. (Put a cast iron pan/tawa below the pot. This will ensure the mixture doesn’t burn and stick to the bottom of the cooking pan).

6. Pour the tempering and serve bisi bele bath with hot ghee & boondi / spicy farsan mixture (optional).

PRESSURE COOKER COOKING TIP:

Directly in the pressure cooker, you can temper the veggies in a ghee tempering, add masala, cook it for a while and add all ingredients as listed in cooking method. Then instead of cooked tur dal & cooked rice, add pre-soaked dal & rice in to this. Mix with well. Add 1½ cup extra water than what you normally put for cooking dal & rice in a pressure cooker. Cook this in pressure cooker for 3-4 whistles, depending on your daily calculation of rice & dal cooking.

Once pressure settles down, remove the lid, add 1 more tbsp of masala and cook on simmer for about 8-10 mins.

Serve HOT with ghee, boondi/spicy farsan or pappadum.

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Recipe - Thandai (A Holi Festival Drink)

A dry-fruits infused thandai is a traditional, milk-based beverage, popular especially in the Central & Northern states of India.

A thandai is traditionally made on the festive occasion of Holi.

This refreshingly cool-drink also has some rich & nutritious ingredients like saffron, almonds, cashew, pistachio, nutritious seeds etc.

 Ingredients: -

1.       12-15 Almonds

2.       12-15 Cashews (unsalted)

3.       8-10 pistachios

4.       About 25 whole black peppercorns

5.       8-10 raisins

6.       8-10 green cardamom

7.       1 pinch Saffron (soak it in 2 tsp warm milk for at least 30 mins)

8.       1.5 tsp poppy seeds

9.       1 tsp fennel seeds

10.   1 tsp melon seeds

11.   4-5 cups milk (whole fat, boiled & cooled)

12.   Sugar (as per taste)

13.   ½ tsp rose water

14.   ½ tsp kewada/khus water

15.   Rose Petals for garnish

Method: -

1.       Soak Almonds, cashews & pistachios separately for over 5-6 hours.

2.       Soak poppy seeds, fennel seeds & melon seeds separately for over 2 hours. Drain the water and grind the same along with peppercorns& green cardamom.

3.       Deskin the almonds and coarsely grind them with cashews, pistachios and raisins.

4.       Soak rose petals in plane water, and add rose and kewada/khus water to the same. Keep it soaked for over an hour at least.

5.       In a deep bowl, take milk, mix sugar and the ground mix of seeds etc., and also add the coarsely ground dry fruits mix to it. Stir it well, till sugar dissolves in to the milk along with the rest of ground ingredients. Add the saffron milk to it and mix again. This will give a colour to the thandai.

6.       Add the rose water & kewada/khus water mix to this.

7.       Pour the cool mixture in serving glasses. Top it with soaked rose petals as garnish.

Thandai is ready.

PS: Add a minute/negligible pinch of salt while grinding the seeds & peppercorns. A small pinch of salt, helps to enhance the taste of any sweet dish/drink.

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Recipe - Khamang Kakadi (Stir-Fried Cucumber Salad)

Khamang kakadi is a very easy and simple recipe. This is an authentic, traditional Maharashtrian recipe. This crunchy cucumber salad is lightly spiced and tastes fabulous. Do try this easy to make recipe at home.

Ingredients: -

1.       2-3 cucumbers, peeled and chopped to small/medium pieces.

2.       4-5 tbsp coarsely crushed, roasted peanuts.

3.       ¼ cup freshly grated coconut.

4.       3 tbsp finely chopped coriander.

5.       Salt to taste (use fasting salt, if you are going to consume it for fasting/upavas).

6.       2 tsp sugar.

7.       1 tbsp jeera/cumin

8.       3 tsp desi ghee (it tastes best when made only in desi ghee).

9.       3-4 chopped / ground green chillies (adjust as per your taste, but since it’s a salad, it not on a spicier side).

10.   Freshly squeezed juice of 2-3 lemons.

Method: -

 1.       Wash & peel the cucumbers and cut off its both ends. With knife make as many cross cuts as possible (virtually make a crowd of the cuts) on the breadth of one end of the cucumber and keep cutting in small – medium chopped cubes. Keep doing this procedure on the entire set of cucumbers. In Marathi, this process is called as “kakadi chirane/chochane”.  

2.       Transfer the chopped cucumber into a bowl. Squeeze a chunk of it between your palms, to release excess water from the chopped cucumber.

3.       In a fry pan/kadhai, heat desi ghee and crackle the jeera/cumin in it, adding the chopped or ground green chillies into it.

4.       Add the chopped cucumber into this, over a slow-medium flame. Add salt to taste and mix it well.

5.       Cook this in its own steam, by putting a lid on this, for about 3-4 minutes.

6.       Add grated coconut, crushed roasted peanut, sugar & lemon juice and cook for a minute or two more. Or till the entire water secreted from cucumber evaporates from the pan.

7.       Turn off the heat, transfer in a serving bowl and garnish it with more fresh coconut and freshly chopped coriander (optional).    

 Your khamang kakadi as salad or as a subji dish is ready to be served.

 PS: Adding green chillies in the tadka, dilutes the fire of the green chillies and it becomes light for easy on digestion palette.

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Recipe - Sabudana Khichadi

Sabudana khichadi Is usually made during fasting/upavas days like Maha-shivratri, Janmashtami, Navaratri, Ekadashi or Sankashti Chaturthi or any other fasting day.

An easy to make snacking dish, fully loaded with carbohydrates, which many people eat as breakfast, brunch, lunch, mid-afternoon snack or even for dinner. A really good recipe to try out but it requires little experience/practice, to get that perfect non-sticky version of those sabudana pearls.

 Key to making a good sabudana khichadi is in the soaking time, which you have to get acquainted with, as per the type of sabudana (also called as tapioca) pearls.

Some variety require soaking of about 2 to 3 hours. Some may require up to 5 hours also, while some varieties may require soaking of less than an hour or even zero soaking time (in that case, just cover the pearls with water for some time and its ready to use). I prefer and use the variant which is soaked for about 4 hours.

 Ingredients: -

1.       1 cup sabudana (tapioca) pearls, soaked overnight or at least for 4 hours.

2.       3-4 medium sized potatoes, boiled, peeled and cubed. (Alternatively, you can cut un-boiled potatoes in about 1 cm triangles, of about 2-3 mm thickness).

3.       5-6 chopped green chillies (adjust as per your spice level)

4.       ½ cup, coarsely ground, dry roasted peanuts/groundnuts

5.       3 tbsp desi ghee or 2 tbsp ghee 1 tbsp cooking oil or 3 tbsp cooking oil (groundnut or sunflower oil only)

6.       Rock Salt (fasting Salt) or normal salt as per taste

7.       2 tbsp sugar

8.       1 tbsp lemon juice

9.       2 tsp jeera/cumin

10.   1 tbsp fresh ginger paste

11.   1 sprig - Curry leaves (optional)

12.   Freshly Ground Coconut & Coriander (only if you eat coriander while fasting)

 Method: -

Pre-Cooking -

1)      Wash Sabudana 2-3 times under running water and then soak it for up to 4 hours leaving water, at least ½ or ¾ inch above the sabudana. Cover and leave the same aside.

2)      Pressure-cook potatoes (4-6 whistles) and upon releasing of the pressure, peel and cube them.

In case you wish to use un-boiled potatoes, cut them in about 1 cm triangles, of about 2-3 mm thickness. Add the same in the ghee-jeera-chillies-ginger paste tadka with some salt. Coat it well in the tadka, then fully cover the pan with a steel / aluminium plate and pour water on the plate. This helps in cooking the potatoes soft and they do not end frying golden brown in the pan.

3)      For making coarse ground peanut, dry roast the peanuts in a heated wok and keep stirring the peanuts in this hot wok till its out cover starts turning medium black. Remove from the heat and spread them to cool down fully, to room temperature. Once cooled simple whisk them in a grinder for 2-3 seconds.

4)      Mix ¼ cup of coarsely ground peanuts to the soaked sabudana, and add sugar & salt to the same (remember that potatoes will have some amount of salt, so adjust salt levels accordingly).

Cooking –

1)      Heat ghee in a kadhai / wok and add jeera, chopped green chillies, curry leaves (optional, and only if you eat them in your fasting food/s), and ginger paste. Let the jeera crackle.

2)      Add potatoes (boiled cubed ones or un-boiled, as mentioned above in pre-cooking point no. 2)

3)      Add salt to it and coat the potatoes well in the tadka for a minute or two.

4)      Add the remaining ¼ cup of coarsely ground peanuts to this and sauté the mixer on medium heat for a minute more. This helps in peanuts releasing their nuttiness into the dish.

5)      Add the premixed sabudana, peanut, salt & sugar mixture.

6)      Mix this well in the kadhai / wok along with the tadka base of potatoes etc.

7)      Cook it on low to medium heat for about 5-6 minutes, continuously mixing it, to ensure very little or no amount of sabudana gets stuck to the kadhai / wok.

8)      Cover the pan with a plate, while still on flame. To enable further softening of sabudana in its own steam, sprinkle 3-4 tsp water on the mixture, before covering it over with the lid.

9)      After 2 minutes, remove it from flame, give one more stir, add the lemon juice, and stir again.

10)   Before serving add freshly grated coconut and coriander (optional), and serve hot either with fresh hung dahi, khamanga kakadi (recipe of it in this blog herewith itself) or kakadi raita.

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Recipe - Rajma Masala/Curry

Rajma or Rajma Masala, known as Kidney Beans globally, is a curry most common and popular in North India. Kidney beans are generally cooked with onion, tomatoes and spices making it a flavourful vegetarian curry, generally had with rice. The combo is a household comfort food in these parts of India, simply known as Rajma – Rice or Rajma – Chawal.

Rajma masala / kidney beans curry, is made using overnight soaked kidney beans and cooked in pressure cooker. The pressure-cooked beans are then further cooked with onion, tomatoes, ginger-garlic and with spices like coriander, garam masala, chili powder etc., predominantly in desi ghee tadka. This curry can be made vegan by simply avoiding desi ghee in tadka.

Ingredients: -

-          1 cup rajma (soaked overnight or for at least 12 hours)

-          1 bay leaf

-          1 black cardamom

-          1 tsp salt

-          4 cup water

(All these to be pressure cooked, at least 5 to 6 whistles and on simmer for 10 minutes, minimum, to ensure they are extremely well cooked)

Ingredients (for gravy/curry/masala):

-          1 tbsp desi ghee / clarified butter

-          1 tsp cumin / jeera

-          1 inch cinnamon

-          4 to 5 cloves

-          1 onion (finely chopped or grated)

-          1 tsp ginger garlic paste

-          1 green chilli (slit)

-          2 cups tomato puree/pulp

-          ¼ tsp turmeric

-          1 tsp Deghi Mirch chilli powder

-          1 tsp coriander powder

-          ½ tsp cumin powder

-          ½ tsp aamchur / dry mango powder

-          ½ tsp garam masala

-          ½ tsp salt (or as per taste)

-          1 tsp kasuri methi (crushed)

-          ¼ cup coriander (finely chopped)

Cooking Method: -

In a large kadhai / deep bottom pan, heat 1 tbsp ghee and sauté 1 tsp cumin, 1 inch cinnamon and 5 cloves.

Add in onion, ginger garlic paste, slit green chilli and sauté until the onions turn golden brown.

Add 2 cup tomato puree/pulp, and cook it well (at least for 10 mins). Ensure the water from the pulp has dried up whilst cooking and the oil/ghee is separated from this masala. Lower the flame and add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and salt and sauté for a minute or two. Lastly add aamchur/dry mango powder. Sauté this masala mixture for all spices are cooked properly.

Add in cooked rajma, including the water from the pressure cooker and coat/mix it well with the masala.

Cover and simmer for 20-25 minutes on a minimum. Lightly smash the rajma/beans with the back of the spoon ladle as that will help the curry to thicken.

Add kasuri methi and cook it for another couple of minutes.

Transfer it to a serving bowl and generously sprinkle chopped coriander and mix well.

Rajma is ready to be enjoyed with hot steamed/jeera rice, with a dollop of desi ghee on it.

 PS: Rajma Masala/Curry always tastes the best, the next day.

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Recipe - Dadape Pohe

Dadpe Pohe is a tasty Maharashtrian pohe dish made from thin, flattened pohe variant and is an ideal mid-afternoon / evening snack. In many households it also constitutes for dinner/supper.  

This pohe dish is an uncooked pohe version recipe, in which the pohe aren’t even soaked under water. The pohe are softened using loads of freshly grated coconut, coconut water, chopped raw onions, chopped tomatoes & cucumber (both optional). The juices released from the veggies and the freshly grated coconut help the pohe turn soft. The pohe generally has tadka of mustard seeds, jeera, curry leaves, peanuts and hing (asafoetida). Haldi (turmeric) is purely optional in the tadka.

Ingredients: (ideal serving for 2-3 persons)

2-3 cups Pohe (Flattened rice) , thin variety

1 Onion, finely chopped

1 Tomato, finely chopped

½ Carrot (Gajar) or 1 Cucumber, grated /chopped     (optional veggies)

¼ cup Coriander (Dhania) Leaves, finely     chopped

½ cup Fresh tender coconut, grated

½ cup tender coconut water

1 tablespoon sugar

2 teaspoons Lemon juice

Salt as per taste

For tadka

1 teaspoon Mustard seeds

½ teaspoon Cumin seeds (Jeera)

¼ teaspoon Hing (asafoetida)

1 sprig Curry leaves

¼ Raw Peanuts (Moongphali)

2-3 Green Chillies, finely chopped (more or     less, as per your spice level requirement)

1 tablespoon edible oil

 Method:

To begin making the Dadpe Pohe, clean the pohe and keep aside.

Save a teaspoon of chopped onions, tomato, carrot/cucumber and grated coconut for the garnish later.

In a large bowl, add the pohe, chopped onion, tomato, carrot/cucumber, grated coconut, coconut water, lemon juice, sugar and salt and mix well with the hands. Leave it to soak in the juices for 10 minutes.

Heat oil in a separate pan for tadka, adding mustard seeds jeera, asafoetida and let it crackle.

Add curry leaves and chopped green chillies and let it splutter. Add peanuts and sauté until the peanuts are roasted well. If you wish to add turmeric powder, add it after the peanuts are roasted in the tadka. If added before, the tadka can turn black.

Switch off the gas and let the tadka cool down for a few moments. Now pour this tadka over the softened poha and mix well.

Ideally while serving serve, take a portion of the prepared Dadpe Pohe Recipe in a bowl or plate, garnish with the remaining chopped onion, tomato, grated carrot, grated coconut, coriander leaves.

Some garnish it with sev too. Ideally serve it with fried poha/batata papad or poha mirgunda (a konkan region papad variant).

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Recipe - Dal Makhani

Dal Makhani

An extremely popular North Indian/Punjabi, Dal Makhani, buttery lentils in lay man’s terms, it is made with the combination of Whole Urad Dal, Chana Dal, and Rajma. Extremely tasty and rich in all its contents (not for the faint hearted for sure), this can be also a festive dal preparation.

Ingrdients:

Urad Dal – 200 gms, Chana Dal – 50 gms, Red Rajma 50 to 100 gms, Jeera – 2 teaspoons, Garam Masala, Red Chilli Powder (Deghi Mirch) & Salt – both as per taste, Kasuri Methi, freshly chopped ginger – 1 teaspoon, Ginger Garlic Paste – 1 teaspoon, 1 medium chopped Onion, 100 to 150 ml Tomato Paste / Puree, Full Bodied Cream 200 ml, Table Butter/White butter 4 to 5 tablespoons. 2 tablespoon cream & chopped fresh coriander – for garnish

 Method:

Wash and soak rajma, urad dal, and chana dal in enough water overnight or for 8-10 hours. Add soaked rajma, urad, chana dal, 2 tbsp ghee, ginger garlic paste, red chili powder, cumin powder, and salt in a pressure cooker. Add 5 cups of water and cook till the dal is nicely done. I cook for 2 whistles on high heat and then on simmered heat for 15 minutes. Switch off the gas after 15 minutes and let it cool down. Once the steam/pressure settles naturally remove the cooker lid.

Mash the dal with the back of a ladle or with the wooden buttermilk churner/whisk/blender, until it is creamy.

In another pan, add the remaining ghee. When the ghee is hot, add the cumin seeds. When the cumin seeds start to splatter, add onions and fry till they become translucent. Add tomato puree in the pan and fry for 2-3 minutes. Key is to sauté till you remove the inherent pungency of the tomato. Now add grated ginger and garam masala and cook for another couple of minutes. Add the mashed dal in the pan along with water (to the consistency of your liking). Simmer the heat and cook for 20-25 minutes. Add table butter/white butter and cream along with kasuri methi (can even add methi powder also instead of kasuri methi) and cook for another 2-3 minutes.

Garnish with fresh cream and chopped coriander and serve the dal hot with rice and desi ghee (optional).

 Kindly note:

1.       The Dal gets its creaminess from slow cooking. Try to cook it for at least 25 minutes on low heat, adjusting the water levels, for the flavours to come together and make the dal super creamy.

2.       While pressure cooking, add soaked rajma, urad, chana dal, 2 tbsp ghee, ginger garlic paste, red chili powder, cumin powder, and salt directly in the pressure cooker.

3.       Butter, Ghee, Full bodied Cream: DO NOT compromise on these ingredients, as they form the crux of the taste and richness of this dish.

4.       Use full fat cream, for the creamy texture. You can also use homemade cream (malai) for this Dal.

5.       To make this dal, Kaali Dal or Whole Urad Dal (Whole Black Lentils) is used. Along with it, a little quantity of Chana Dal (Split Chickpeas) and Red Rajma (Kidney Beans) are also used, which not only adds to its taste and creaminess but also to the nutrition in the Dal.

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Food/Restaurant Review - Talli Twist

Talli Twist, the name lives up to its theme on the decor of this place.

Nestled in midst of a few other established places, this place does stand out for the efforts, the staff puts in service and the food & drinks they churn out.

We visited this place on a rainy Friday late afternoon. The place is cosy, and nicely lit to balance the surrounding atmosphere.

Started with a few interesting mocktails like

1. Tikha Peru

2. Strawberry Queen

3. Tiranga

Loved the way Tikha Peru was made and served. The drink was fantastic. Tiranga is a nice drink with three layered concoction. Strawberry Queen was too sweet to my liking.

From mocktails we gradually moved to cocktails.

We had:

1. Vodka based Appletini

2. The White Russian (The star drink of the place as claimed by the wait staff)

3. Twisted LIIT - A fusion of 5 different hard drinks served in tall glass layered with fruits, which in all sense was truly LIIT.

Starters: -

We went with the conventional,

- paneer sultanii

- hara-bhara kebabs

- veg dumplings.

Amongst the three, loved their hara-bhara kebabs the most. It was truly well made one. The veg dumplings, appearance wise weren’t all that inviting that nice at first, but they tasted quite good. Nice one. I preferred these two over the paneer sultanii, though well made, it certainly was shadowed by the others.

Main Course: -

Paneer Jalfreji - served with assorted basket of roti’s. The subji was really good in terms of taste and ample in terms of quantity.

Desserts: - The final rounding off was with chocolate rolls, made in an interesting manner and served hot. Unique and good tasting one for sure.

Loved the place, overall. Some changes will certainly take the place certainly to greater levels. A good option certainly in the vicinity to wind down after hectic work in office. Must visit place.