Ni Hao!


Ni hao means Hello in mandarin Chinese and that’s how we were greeted by the very warm friendly staff. It’s an oriental cuisine restaurant situated on the first floor of Radisson Blu with rooftop & indoor dining spaces, special mention to the spectacular gazebos. The interiors were designed to create a sense of warmth and intimacy. From shoji screens to modern furnishings, it’s a perfect fusion of East and west. Chinese crockery, wooden artifacts just adds to its subtle interiors. The decor justifies the theme of this Asian Chinese restaurant.



“Fine dining, not so fine cooking.” Haven’t we all have said this about Radisson? I have. Ni hao’s best part is also its main drawback. The menu is as authentic as it can get – no Manchurian or Chopsuey here, thank you very much. The problem is that it serves very authentic cuisine which is perhaps not made for my palate. While having a conversation with the Chef Siddharth, he explained his dilemma of trying to keep the authenticity of the cuisine and at the same time making it more suitable for customers like me. Hence, this menu was created, and I & fellow bloggers had this opportunity to review their preview. This menu will be officially launched next month & as the Chef says, it was long due. 


Before I start with the sumptuous meal I had, here’s what I want to tell you guys which apparently I wasn’t aware of. If you think that the dish you’ve ordered is not according to your taste, you can ask the chef to customize it to your needs. Also, you can tell them beforehand how you want your dish to be.

I guess I’ve always been too shy to complain in a five-star restaurant Haha.


This meal was a feast I won’t forget.


What are we waiting for! Let’s get started!!

Xinjiang style spicy celery soup


Xinjiang makes the northwest of China and the food here resembles more to central Asian & Turkish cuisine maybe because Muslims make the most of the population in this region. (Xinjiang contains Aksai chin which although irrelevant here but is claimed by both India & China.)

This soup will be served in three variants – prawn, chicken & vegetable.
We were served the vegetable soup. It was hearty and spicy. Although it was a clear warm broth, it looked colorful due to the vegetables like carrots, spring onions, celery.

If you like it hot, baby this is for you 😉
Sushi

Green Asparagus & Daikon Roll (Japan) –


SUSHI! SUSHI! SUSHI! Yes, I have a weakness for Sushi and this dish didn’t disappoint. They are cylindrical shape sushi rolls of vinegared rice, fresh Asparagus, Daikon, & served with Kikkoman soy and wasabi. Daikon is white radish and has pungent and sharp flavor. Wasabi is Japanese Horseradish.

The dish was on a little sweeter side so do not order it if you’re looking for something spicy.
Smoked Salmon Nigiri (Japan) –

Ah! What a beautiful dish. Pressed vinegared rice sushi topped with thin slices of Norwegian smoked salmon & served with Kikkoman soy & wasabi. 

Kikkoman soy is naturally brewed soy sauce for many months with four major elements – soybeans, wheat, water & salt which gives it an edge over soy sauce. 

Nigiri is a special type of Sushi which consists of a slice of raw fish (salmon) over pressed vinegared rice.

It was perfectly executed & I’ll definitely recommend this for you to try.
Dim sums

The term ‘Dim sum’ literally translates to ‘touch the heart’, and these Dim Sums did the same. They are ideal to be served for a long brunch or with tea. We were served Jasmine tea along with them to maintain the authenticity. 

These delicious dumplings consist of a thinly rolled piece of dough, filled with ground meat, seafood or vegetables, which are then crimped to seal in the filling.

In order to satiate Indoris palate, the chef gave a unique contemporary twist to traditional dim sum.
Mandarin lamb dim sum (Chinese) –

This was my favorite. They were rose shaped with a tint of red on top which was due to beetroot. Ah! They looked so beautiful that I didn’t feel like tasting them, although I did in the end because I couldn’t resist Haha. They are steamed lamb mince dumplings (not pork which is usually used in rest of the world, giving the dish a beautiful twist!) in Chinese flour crystal casing.
Shrimp har gow (Chinese) –


One of the most popular dim sum dishes in the world, Har Gow were created at the beginning of the last century in Guangzhou. It’s also called Shrimp bonnet. Traditionally Har Gow should have more than seven pleats on its wrapper and chef made sure it was the case here too. They are translucent & Shrimp was perfectly cooked.

If you love Shrimp, Ni Hao should be your next go-to place.
Leek, water chestnuts & celery dim sum –


Whoa! Water chestnuts are my favorite and although it’s a vegetarian dish, it’s a winner for me. It’s a treat, not only to my eyes but also to my palate!
Veg Starters – 
Wild Mushroom Mousse & Sesame on toast –


This will blow your mind. I’ve been seriously underestimating vegetarian food for a very long time. Mousse has a pure earthy mushroomy aroma and mellow texture, placed on top of French baguette & sprinkled with sesame seeds. It’s deep fried in sesame seed oil to perfection. I’ll definitely recommend this one to try. The only thing I didn’t like was how sesame seeds dominated the whole dish. Probably it would have been better if it was mushroom & not sesame.
Stuffed Chilli Mushroom (China) –


You can never go wrong with cheese! These cheese-filled button mushrooms are tossed in chilies, ginger, garlic and Sichuan peppercorns (which has slight Lemony overtones and is not hot and pungent like black pepper!) 

This combination of cheese and chili was a delight for my fellow vegetarian bloggers.

And here’s a treat for you guys – 

Chef Siddharth has happily shared it’s recipe for you beautiful people out there – 


Do make it and let me know how it turned out to be ❤️
Nonveg Starters –



Beijing style New Zealand Lamb Chops –



Beijing and New Zealand are poles apart so when I first heard about this dish, I was intrigued. If you like sweet and sour, this is for you. New Zealand is famous for it’s lamb, entirely grass fed on open pasture & only animals under 12 months can be labeled ‘Lamb’ in New Zealand. This Lamb is smaller than American lamb and is meatier & has more pronounced lamb like flavor. It is very tender. 

The dish has smoked pineapple in its base & oh my I couldn’t love it anymore than this. 

Verdict – Do Try.
Wok-fried Prawns with Oriental Chilli (China) –


This is Chef’s special. Prawns are tossed with garlic, ginger & Szechwan peppercorns. As the ingredients suggest, it’s quite spicy. It’s chef’s version of chili chicken and a perfect blend of crisp and crunch. 

Verdict – always go with the Chef’s special. It’s worth it.
Main Course – 
Lamb Rendang (Indonesia) –


In traditional Indonesian-style rendang, lamb is slow cooked in Coconut milk. It is a fairly time-consuming project. Rempah (Malaysian spice paste which is a blend of various herbs and spices) is used as a base for this curry & the dish is cooked until most of the liquid goes away, leaving the meat tender and infused with flavor. The end result is tenderized meat with lightly crisp, a sweet surface on the outside & yes this dish is a winner. Hats off to the chef for taking his time while cooking it & making it irresistible.

It was served with Jasmine Rice although we had an option for plain rice as well. 
Crispy aromatic Duck with exotic vegetables (Chinese) –


It is similar to Peking duck, or we can say it is it’s UK’s version which was made to cater to locals. This dish dates way back to ming dynasty. It is first marinated with spices, then steamed till it’s tender and finally fried to make it crispy. Although this was served with exotic vegetables, I’ve also had crispy duck rolled in Mandarin pancakes in Ni Hao a week back. It was garnished with crunchy spring onion and served with hoisin sauce (which I really liked!). I tried ducks for the first time then, so I really can’t compare but it was good to my palate.

In the end, I’ll just say that this dish is a ‘must try’ here.
Lotus leaf wrapped Rice –

Served in a bamboo basket, as the name suggests Rice was wrapped inside a lotus leaf. When the waiter unwrapped it, the chorus of aromas that touched my nose is what I’m still unable to forget about this dish. When cooked with chicken, this dish is called Lo Mai Gai.

Extremely delicious and must have.
Desserts – 

A good meal is incomplete without desserts. We were served –
Tab Tim Grob –
It is ruby colored water chestnuts in coconut milk, & somehow it failed to make its mark.

Coconut and Jaggery Ice cream –


Tempting. Lip smacking. Sensational sweet delight. You name it, and this dish has it. It’s heavenly. I’m not big on Jaggery or coconut for that matter, but something about the combination that steals the show away. 

It’s a signature Ni Hao dessert and I’ll strongly recommend it.
Schezwan Pepper Tiramisu –


Tiramisu is my favorite but this is Tiramisu with a twist. Pepper is quite dominant. The coffee flavor is strong and if you don’t mind pepper, this might be an ideal dessert for you as the Chef has tried something new here. Also, this does look real good.

That will be all folks!



The day ended up being the most chill gathering we’ve had in a while because never underestimate the power of delicious food, good wine & even better company. Thank you Team Radisson for making this happen.
You know the food was good because clean plates don’t lie 😉
My Ratings for Ni Hao –

Ambiance – ⭐️ ⭐️ ⭐️ ⭐️ 

Service – ⭐️ ⭐️ ⭐️ ⭐️ 

Taste – ⭐️ ⭐️ ⭐️.5

Presentation – ⭐️ ⭐️ ⭐️ 

Overall – ⭐️⭐️⭐️.5 

In the end, I’ll just say that if you’re looking forward to spend some good time with your family or lover, this is the place to be. 

Hope you liked my review, & if you’ve any questions or suggestions, you can get in touch with me at Revaparihar@gmail.com.

Ni Hao - Radisson Blu Hotel Menu, Reviews, Photos, Location and Info - Zomato

Terra Chips!

Terra blues will certainly take away your ‘blues.’They are real vegetable chips made from naturally Blue Potatoes. It’s description on the back reads – “Vibrant bluish – purple in color, with a slightly nutty flavor, they are simply unforgettable. Truly a rhapsody in blue.” I couldn’t agree more. 

Just look at those beautiful chips. The moment I opened the bag, I knew these chips will be addictive. I was mesmerized by it’s color. I’ve never seen blue colored chips in my life before, so you can imagine the reaction!


I ran to my brother’s room to show him what I’ve got. He looked at those chips & said – they have added so much color! Imagine our surprise when we saw the ingredients that say BLUE POTATOES! Oh yes, I wasn’t even aware there’s something like blue potatoes! Haha!! The color is completely natural!!!

Thanks to my curious mind, I googled Blue potatoes. The ‘Adirondack blue’ is a potato variety with a blue flash and slight purple tint because of high levels of anthocyanins (Wikipedia.) 

Terra chips taste better than regular potato chips. In fact, you really can’t compare the rich flavors of terra blues to regular potato chips. What I loved the most about them is that they use the minimum amount of salt & very little oil to fry them! Less oil means it won’t leave grease on your hands or your mouth after you eat them! In short, you won’t have to look around for a napkin afterward. 

To make the experience more beautiful, I tried them with hummus, chocolate & salsa. I can’t even begin to tell you what heavenly feel it was. Terra blues with hummus is the best combination ever. Although since they are plain salted chips, they work with all the dips.


Apart from terra blues, they are available in these flavors in India – Mediterranean, blues, sweet medley & original. Terra Mediterranean are made from Batata, sweet potatoes, taro, Yucatan, parsnip, ruby dipped vegetables. Tempted yet?

Talking about their availability, although they are easily available at gourmet stores in Metro cities, it’s pretty hard to find them in smaller ones. The good news is, you can order them from Amazon & big basket.

In the end, I’ll just say that these chips are deliciously good, blue & Crunchy. Its beauty lies in its simplicity. They are plain salted chips with no other flavors. I’ve never seen chips that looked or tasted better than this. Also, these chips are god damn evil. I finished my packet in 5 min flat!! You’ve been warned.


 

Freito celebrated Good France Day!

“Talking about cuisine — French cuisine — is also talking about joie de vivre, delicacy, optimism, and pleasure — ideas that are all crucial to the image of France.” Alain Ducasse.

Bonjour gourmands.
21st March is celebrated as Goût de France / Good France Day to relish & spread French gastronomy in various locations worldwide.

The idea of good france day came from a tradition called “Epicurean Dinners” which was started by Auguste Escoffier in 1912, which means – Same menu, same day, different cities. It’s purpose was to promote French culture, tourism & cuisine.

Celebration of Good France Day on the lines of Epicurean Dinners was recreated after UNESCO included Gastronomic meal of French on the representative list of ‘intangible cultural heritage of humanity.‘ This is a festive meal which is a customary social practice to celebrate special occasions like birthdays, marriage etc.

In short, it’s just another beautiful excuse to bring people together for good food and even better wine.

I along with fellow bloggers got this amazing opportunity to savor France at Freito restaurant, the only restaurant in central India to participate in Good France Day.


When I think of France, the first thing that comes to my mind is Eiffel Tower. It’s the epitome of Romance. Now imagine dining at the eiffel tower. That’s freito for you.


It’s a rooftop restaurant & it’s divided into two floors with indoor and outdoor dining facilities.




Chef Amit Pamnani has set the perfect food and wine pairing, for authentic French gourmet experience. He has over 20 years of experience as a chef in India and abroad. Initially from Mumbai, he is now settled in Indore, he does menu consulting for restaurants, runs his cooking classes at Amit Pamnani Culinary Studio and has set up his own culinary homestay.

2000 chefs across 5 continents have participated in the third Good France Day celebrations.

Let’s get started with the Gastronomic meal. It was a four course meal which started with an apéritif (drinks before the meal) and ended with liqueurs.

1. Amuse Bouche

Shot of tomato essence.

Amuse Bouche means starter or appetizer. We were served ‘Shot of tomato essence.’ You can’t order amuse bouche off the menu. It represents chef’s choice & it’s often served as an introduction to his meal.


To amuse you with Amuse Bouche, here’s the RECIPE

Tomato essence: Take around 3 kg of cherry tomatoes, add 200g each of onions, fennel and celery to it and chop them roughly in a food processor. Add a handful of basil leaves, fresh tarragon, thyme, salt, pepper, sugar, a dash of tobasco and worcestershire sauce to it. Mix thoroughly and let it sit for 3 hours. Now, take a large muslin cloth and put the tomato mixture in it and let it hang overnight and collect the drippings in a clean bowl. These drippings are your tomato essence, serve it chilled garnished with fresh chopped tomatoes, roast peppers and basil.

In short, they are COLD SOUP SHOTS, easy to prepare & are refreshing to the core. A perfect summer surprise.

“The amuse-bouche is the best way for a great chef to express his big ideas in small bites.” – Jean-Georges Vongerichten.

If you don’t like tomatoes, this is not meant for you. Although I bet you will still appreciate it’s freshness.

2. FRENCH ONION TARTS –

Oh my. I totally fell in love with this one. This is a classic old French dish. When onions are slowly cooked (10/10 to chef for such patience!) natural sugars caramelize to bring out a delectable richness. Caramelized onions had perfect deep mahogany color & the taste was simply divine.

It was served with green salad, dijon mustard dressing, & garnished with crispy sage tempura (a herb).


3. Main course – 

a). Vegetarian – BAKED SPINACH AND MUSHROOM CREPES 

Such enhanced flavours tantalised my tastebuds. Cheese and mushrooms are like a match made in heaven. For a hard core non vegetarian like me, this dish was a winner. I couldn’t stop eating and yes it was finger licking good. Maybe, just maybe being a vegetarian or vegan isn’t that bad Haha.


b). Non vegetarian – CHICKEN FRICASSE MAMAN BLANC 

It’s the signature dish of Raymond Blanc’s mother & hence the name. Raymond Blanc has a ‘Two Michelin Star’ restaurant in UK. To my surprise, the dish didn’t surprise me with flavors. It is braised in white wine, vinegar & herbs. It’s served with Fondant potatoes, & French beans. Maybe it was too authentic French cuisine for me, but I just didn’t like it much.


5. CHOCOLATE DELICE 


I can still feel it in my mouth. I’m not a chocolate lover ( I know I know, it’s quite difficult to believe!) but I’m not & yet I loved this dish so much that I actually started eating from my fellow blogger’s Plate too, after finishing mine.

Don’t believe me? Here’s the RECIPE, make it and do let me know the outcome!

Take 125g flour, 125g soft butter and 60g icing sugar. Put them in a food processor and blend to a paste. Wrap the paste in cling film and chill for 2 hours. Remove from the fridge, roll it into a sheet and bake in a preheated oven at 175 degrees C for 10 mins. Put a square ring in which u wish to make the dessert over the baked biscuit, press it slightly and bake for further 4 mins. Remove from oven and let it cool completely.

Meanwhile, Boil 150 ml milk, 350ml cream in a pan. Chop 700 g of chocolate and keep aside. Break 2 eggs in a bowl and slowly whisk in the boiling milk and cream mixture to it. Once the milk and cream are combined with the eggs, mix the chopped chocolate and whisk till smooth. Let the mixture cool a bit and then pour the same over the baked biscuit. Put the dessert in the freezer until set. Once set, cut it into long bars and serve with caramelised nuts and custard. This recipe will yield 15 portions.


& we are done. I can’t honestly thank the Chef enough for sharing this with me to share it with you beautiful people out there.

In the end, I would also like to thank team Freito – Mr. Akash Rochlani & Mr. Ankit Punjabi for inviting us to celebrate the Good France Day.


Ambiance – ⭐️⭐️⭐️⭐️

Service – ⭐️⭐️

Taste – ⭐️⭐️⭐️

Presentation – ⭐️⭐️⭐️

Overall – ⭐️⭐️⭐️

Freito Menu, Reviews, Photos, Location and Info - Zomato


Was it Love?

I’m a romantic. Hopeless romantic. Also, I still don’t know if it was love or just attachment or maybe infatuation.


So many days have gone by and I still think about you. It’s funny how someone can become your everything in such short time. Short time. Oh wait, that doesn’t sound right!?  Was it love? Was it attachment? Was he the love of my life or was he my obsession?Was it my loneliness or my need to feel special?

This is my second post on the series, ‘How the year 2016 changed me’ – an attempt to understand my feelings.

If anyone can answer –

‘why we fall in love?’

Or 

‘how to fall in love?’

They’ll be billionaires (not kidding! Their YouTube channel will be a go to destination for all & their books will be bestsellers!) and also, they’ll be LYING. No you can’t PREDICT love. It’s a beautiful mysterious thing.

We all get attached to people every now and then. Right? Atleast I do. We want to talk to them, tell them our stories, spend time with them. We love their attention & we Miss them when they aren’t around.

Familiar enough? 

But is this attachment is what we call ‘love?’

Maybe. Maybe not.

They say, ‘love at first sight!’ isn’t love. I agree. That’s  pure attraction. But the catch is, LOVE & ATTRACTION go hand in hand. 

Love is weird. Every one is different and so is their idea of love. But I swear these romantic Bollywood movies have hyped love so much.

I think it’s a mix of attraction and conversation. You wanna kiss them so bad and at the same time the idea of just sitting in a park looking at the stars and the ability to talk about anything & everything is equally appealing.

Love is comfort.

Love is happiness.

Love is your support, your backbone.

Love is your strength.

But what if your love is ‘one sided?’

I can’t just smile and accept my ‘unrequited love!’ They don’t love you? Maybe it’s gonna hurt right now but you can’t make someone fall for you. Just move on. Clinging on to something that doesn’t belong to you, is never a good thing.

You can’t keep that love in your heart always and no you shouldn’t hurt others because you were hurt & needed a Rebound. I’ve been there. But then I realized –

Love doesn’t hurt, obsession does.

If you still want closure to move on, because It’s. Driving. You. Crazy. Honey, that wasn’t love. Learn to ignore. 

We think so much before investing our money (also before uploading a picture on Facebook/instagram), so WHY can’t we think so much when choosing a right partner?

Don’t settle because you were scared of being alone. I almost dated this guy because wow he was too kind. He complimented me. Pampered me. He was right for me, I was right for him but as the great Robin Scherbatsky has said, ‘timing’s a bitch!’ I had to let go. One bad decision to hang on to my so called ‘attachment’ ruined what I could have had with him. But I wasn’t in love with him. I was in love with the way he made me feel. 


Attachment is your need, you need the attention and feel good about yourself. But love my dear, it’s beyond that. Attachment will go away with time, love will always stay. In one form or another, but it will. Love is unreasonable but attachment isn’t. 

Difference between love & attachment –

If ending the relationship makes you hate your partner, it was love. But If it just makes you anxious, or makes you think, ‘I have to make them love me!’ that’s attachment. Love is passionate, attachment is just a manifestation of your ego. Love is painful but attachment is painful only when you don’t get time from them.

Don’t spoil your time because you couldn’t let go. Don’t confuse infatuation with love. 

And you know what? It’s okay to be single. You’ll find the ‘one’ eventually. Till then, drink a little. Dance a little. Maybe some healthy flirting. And don’t ignore the power of good food & a bit of  workout (stay in shape, will you? Fit to fat is just one vowel away!)
BOOM. MIC DROP.

Salim Sulaiman live – the magical experience!

26th November 2016 was truly an unforgettable night for Indore. The enthralling performance by Salim – Sulaiman left us absolutely spellbound and awestruck. The duo did complete justice to the tagline “Superhit nights ki Superhit Jodi” as they themselves performed in total sync and chemistry. Imperial Blue Superhit nights season 3 -will undoubtedly go down in the history as one of the most beautiful musical nights the city has ever witnessed.

Salim-Sulaiman started their Bollywood journey as music directors.. The immensely talented duo has come a long way in their career graph. What truly sets them apart is their fusion music. It is extremely exhilarating to witness how effortlessly they fuse Indian classical style with western classical giving ‘sufi’ a ‘rock’ twist. 


“Aye khuda mujh ko bata, tu rehta kaha Kya tera Pata, hum toh musafir hai jo dhundhe apni manzil ka Pata!” The enigmatic duo commenced the show by performing on this song and we seriously couldn’t have asked for a better opening. It was overwhelmingly mesmerizing .The over joyously cheerful crowd & pyrotechnics helped in setting the perfect musical tone for the night.

Also, they truly left no stone unturned as they performed on their most popular chart busters like, ‘shukran allah,’ ‘ainvayi ainvayi’, ‘mujhko Teri zaroorat hai’, ‘maula mere lele meri jaan’, ‘bachna ae haseeno’ and many more. From the genre of romance to dance, they performed on it all. The range of their music was totally unbelievable.

What I loved the most about their performance was how effortlessly they engaged the crowd. The cheers and applauds were a constant throughout their performances..They even took selfie with the crowd!!!It was a sheer delight to watch the exuberant duo as performed.


I walked out of the venue with a huge smile on my face. It was truly a wonderful opportunity to watch them perform live. Certainly a night to reminisce for a really long time.

Ego


Before I start, here’s a question for you guys – “How the year 2016 changed you?”

Change is inevitable, & so is personal growth. Looking back at 2016 I can think of so many incidents that shook me & I’m not talking about Brexit or Trump’s win for that matter.

I’ve decided to document these changes on this 7 part series called ~ ‘How 2016 changed me‘ & here is the first part – EGO.

You don’t care about anyone but yourself.”

“You’re such a condescending jerk!!!!”

“You’re so full of yourself!”

“Why can’t you call first?”

“You really need to stop showing off!”

“It’s just a grammar mistake on a casual chat, please stop being a grammar nazi all the time.”

“Yeah yeah, you’re a Mr. KNOW IT ALL.”

“Will you stop fishing for compliments?”

“I know you have connections with powerful people because you mention that to me thrice a day. Stop!”

“You’re so materialistic!”

“Is it so important to have the Last word in an argument?”

If you’ve heard any of these sentences for yourself before, darling you’re suffering from ‘Ego-mania.’


So what exactly does Ego mean?

 Ego is nothing but an image you’ve created for yourself that gives you an identity or should i say, Ego is an exaggeration of who you are. It’s the feeling of self importance that blinds you to the truth. Ego is your over confidence, Ego is what gives you a superiority complex. 


Ego is ‘self image’ gone on the rampage.

We all have Ego, some have big Egos & others have realistic ones. A big ego is nothing but high self esteem & sometimes, it’s not a bad thing but most of the time, it is. 

For example – When Muhammad Ali, a man who proclaimed himself “The Greatest,” you appreciate it and you certainly don’t call him overconfident for saying “I’m the best!!” because he has proven his mettle. That’s his swag. That’s his charm. That’s his big ego but it’s this ego ṭhat tells him, “You are unstoppable!” & he believes it. The truth is, it’s not just his big ego that made him great, it was his practice that did. But again, you can’t ignore the much needed motivation that his big ego gave him.

If some mediocre boxer announces that, ‘I’m the best!’ And lose his next fight, will you still appreciate it? No. You’ll laugh at him. 

There, that’s the difference.


One thing I’m glad that changed in 2016 is my EGO.

The trouble with big ego is, there’s a constant need of approval from others that you’re the best. You want to be appreciated. You think you deserve it, because come on, “you’re the best.” Things should go exactly how you want them to be.

You need all the attention in the world to feed your ego. Sometimes you’ll get it, sometimes you won’t. Trouble starts, when you are so immersed in this emptiness that you start lying around to make yourself sound important. You’ll belittle others just to prove you’re better than them. You become the drug sniffing dog of finding faults in others just to satisfy your need to be feel superior.


Ego is like that corrupt politician who makes false promises of making everything better & before you know it, Ego starts controlling your actions & all of them will be to gratify only yourself.

Ego is not ambition, ego is ‘over ambition.’ It’s an illusion. It’s a shadow you live behind to protect yourself from your own mediocrity. It is the root cause of ignorance.

“The ego is a terrible taskmaster who drives you to distress.”

(The Tao is Tao, 73)

It will be wrong to say that I’m not egoistic anymore. I don’t think that’s a state even possible to achieve. But yes, I’m not ‘that’ egoistic as how I used to be & that’s a progress I’m really proud of.

I’m not saying I don’t care about the compliments I get, I’m saying I don’t fish for compliments. I’m not saying I don’t like 300 likes on my pictures, I’m saying I don’t care even if it’s just 10. I’m not saying I’ll sell my iPhone because I’m not materialistic anymore, I’m saying I’m not gonna show off my iPhone. I’m not saying I’m satisfied with my life, I’m saying I’ve accepted the emptiness. I’m not saying that I won’t argue with you if I think you’re wrong, I’m saying I won’t hesitate accepting my mistakes. 


The hardest lesson you will ever learn is to accept the fact that you aren’t that important as you think you are, or that they won’t love you back just because you’re in love with them


It’s heartbreaking. If you have big ego, this is gonna shred you to pieces but if you are mature enough to understand that not everything is meant to make you happy, you might find happiness in letting go. 

Everything that happens in your life, is not happening TO you, it’s happening FOR you. You don’t have to like it, but life will be happier if you do.

Even the word says, let it (e)GO.



Food Review, Radisson blu!

Good FOOD is Good MOOD.

The idea about starting a food blog came ṭo me last week when i was sitting with my friends & one of them jokingly asked, “Is there anything you love more than food?” And I was like, NO! Next question came – “Then why not write about it?”

This post is my answer.

Luckily, I came in touch with Mr. Rakesh Dawani of Indori Zayka who himself is a food blogger & he invited me ṭo the food tasting session at Radisson indore .



Radisson has always been a favourite for Sunday brunching scenes for obvious reasons like great ambience & live music, but honestly I’ve never been a big fan when it came down to authentic Indian food they serve. I’m an Indori by heart. I don’t like bland food (sorry, not sorry!) but with this tasting session, they have managed to change my views.

We dined at Inḍiya Oye, which was a first for me. I’ve been to TCK quite a lot of times, but never tried Inḍiya Oye or Ni Hao. Now, I know I should have.

The first thing I noticed was the colourful interiors, deeply rooted in India’s culture featuring handcrafted artifacts & it was a delight to my eyes. 


Rustic furniture, embroidered curtains, colourful accent pillows, wooden table with chairs & bench style sofas just added to it’s Indian appeal. Terracotta dolls, Handis, lanterns, art metalware of Rajasthan, handwoven baskets, beautiful paintings, wall hangings & all the wooden work successfully creates the true essence of India.


The ‘bangle decor’ took my breath away. It gives the feeling of visiting a ‘haat bazaar’ and it was visually appealing.

Time to talk about the food.

Radisson Blu has revised their menu to make it more authentic.

STARTERS 

We started with Gosht Nalli ka Shorba. It’s a bone marrow broth & you can call it a ‘spicy version of the soup.’ I’ll definitely suggest you to try this one if you’re a non-vegetarian as it is indeed a perfect starter.

For vegetarians, the menu includes tomato tulsi ka shorba which sadly I didn’t try as I couldn’t stop hogging on Gosht Nalli ka Shorba.

NON VEGETARIAN- 

1. tandoori Champien-

Here’s a little surprise for you lovelies. With this review, I’m SHARING its RECIPE by executive Chef Sujeet Singh –

It tastes as good as it looks.

There we go –


Tandoori Champien or Mutton Chops (served with flavourful chutneys) made the best pairing with the wines and drinks that followed. 

You can never go wrong with Lamb chops but the chef has taken it to a new level. Simply phenomenal. DO MAKE THE DISH AND PLEASE SHARE YOUR VIEWS HERE 😄

 

2. Jheenga balchao 

If you like spicy sea food, this is for you. Jheenga (Prawns) Balchao is basically a Goan cuisine, & has a fiery tangy flavour. If it was better seasoned and not undercooked, it could make for a great dish. 



3. Fish tikka amritsari 

Yes you heard it right. It’s not fish tikka or amritsari fish, it’s ‘fish tikka amritasari’ made with singhara fish marinated with red punjabi masala & cooked in tandoor – an innovation by the Chef Sujeet Singh to add that extra zing! 

4. Nizami Murg Tikka 

This Hyderabadi dish has a flurry of aromatic masalas. It’s well tempered & grilled to perfection. Tandoori grilled tikka of chicken reserved overnight in a melange of Hyderabadi spices accented with dry onion seeds.




5. Lucknowi GALOUTI 

As they say, save the best for the last. I can still distinctly remember it’s taste. ‘Galouti’ or ‘Galawati’ means melt in the mouth & these kebabs does just the same. There’s an interesting story behind the invention of this dish. This dish was especially made for the ageing Wajid Ali Shah nawab of Kakori, Lucknow. The Nawab had lost all his teeth but not his love for meat. So, galouti was made to satisfy his palate. 


Usually They are made with beef but Radisson serves it with Lamb (thank goodness for that!)

If you are a non vegetarian & you haven’t eaten this dish, you’re definitely missing something. This dish in itself is a delight. I didn’t even need chutney to eat it. Kebabs are softer than butter & are served with ulta tawa paratha.

Must try – Needless to say, Lucknowi galouti is the winner in this category. 

VEGETARIAN –

1. Tandoori Bharwaaṅ mushrooms 


Button mushrooms filled with spinach & CHEESE, coated with spicy marinade & chargrilled. I’m not a big fan of mushrooms but i will tell you that this dish was amazing. I absolutely loved it & yes, you gotta try this one. 

2. Subz mewe ki seekh 


No veg starter is complete without veg kebabs. These are flavoured in cardamom & cooked in clay oven. Since I was so immersed in eating Galouti kebabs that time, I totally ignored this one. Hence, I can’t write about them without being biased so I’m passing. 

3. Kumbh ki galouti 

This is the vegetarian version of lucknowi galouti made with mushrooms cooked in mahi tawa, served with ulta tawa paratha. 

4. Kale chane ki spicy sammi

Iske toh naam Mei hi spicy hai 😉 It’s made with black chickpeas. The chaat masala adds to its tongue tickling flavour. Sadly, there was nothing special about it. You can pass on this one.



5. Pithi wali tikki 

You can never go wrong with potatoes & yet somehow I didnt like it. Maybe it was because of the strong Hing flavour. It has stuffing of moong dal & is cooked on mahi tawa. If you’re okay with hing, you should try it.

*Mahi tawa is a copper vessel used for shallow frying*

Must try – tandoori bharwaaṅ mushrooms.

That’s all for the starters.

MAIN COURSE –

I made the mistake which Iam pretty sure you all do at times. I ate too much of ‘starters’ to leave only a little space in my tummy for the main course, but nevertheless I ate it all. Being a foodie ain’t easy man. Log samajhte hi nahi hai 😂

Non Vegetarian 

1. Raan e Patiyala Shahi 

It’s slow roasted whole baby leg (raan is thigh) of lamb served with masaledaar gravy. It’s one of those magnificent dishes that always create a stir when served at table. 

2. Raarah Murgh 

Enough with lamb, it’s time for Chicken. It’s a flavourful punjabi dish with keema. It was well cooked and tasted best with laccha parantha. You’ll find whole red chillies in it. I’m glad they added yogurt to the mix so it’s spicy but not that spicy. I didn’t like it that much but it wasn’t bad either.

3. Nihari Gosht 

We were told that it’s an specialty of Indiya Oye & after tasting it, we knew why. Baby lamb shanks simmered slowly in stock with crushed black pepper. If you love mutton, this is a MUST HAVE. Nihari is said to be originated in Old Delhi in the late 18th century when it was ruled by Mughals. The word ‘Nihari’ originates from Arabic word ‘nahar’ meaning day as it was served to kings after sunrise who would then sleep till afternoon.

The meat was tender and perfectly cooked. I loved it to the core and so will you if you’re a hardcore non vegetarian. This dish is marvellous. It’s said, “every good thing takes time” and well oh well Nihari is usually slow cooked overnight, so yes the saying makes total sense. 

4. Meen moilee 

I’m sorry I can not comment on this one because I’ve strong aversion for coconut but my friends seemed to love it. It’s a popular Kerala fish stew cooked in coconut milk & spices.

5. Chicken bharta 

Baigan ka bharta is a favourite so when I heard ‘chicken bharta’ you can imagine the excitement. It’s something different and worth a try.

6. Dhaba Gosht 

Ah! Ḍhaabe ke khaane ki baat hi niraali hai. Desipan jhalakta hai 💕 I loved it. Its home style mutton curry preparation flavoured with ginger.

7. Hyderabadi kacche Gosht ki Biryani 

Biryani ne toh chaar chaand laga diye! Mashallah! Any Hyderabadi cuisine is bound to be a delicacy and so was this biryani. The texture of the meat was far more tender than how you find in the usual biryanis & the aroma just added to it’s charm.

Must try – nihari gosht & biryani.

DESSERT –

Well, a meal is incomplete without the desserts. We were served – 


Malai kalakand –

I’m not a big fan of kalakand & it was too sweet for me, Although everyone around me seemed pleased.

Gulkand rasmalai –

This was wow. The fragrance of gulkand and the taste of Rasmalai was a perfect combination.

Kesari phirni –

This was the winner. It’s a kashmiri traditional dish. I sincerely can’t stop raving about this one. You gotta try it.

Must try – Kesari Phirni.

That would be all folks.
My experience at Indiya Oye was delightful. Nothing beats the combination of Good food, good music 🎶 , good wine 🍷 & even better company. 

Ambiance – ⭐️⭐️⭐️⭐️

Non vegetarian Food – ⭐️⭐️⭐️⭐️

Desserts – ⭐️⭐️⭐️

Presentation – ⭐️⭐️

Service – ⭐️⭐️⭐️⭐️⭐️

Radisson has successfully created an inviting space for family gatherings. It’s a must visit 🙂

In the end, I would like to thank the Radisson blu team – Mr. Rahul Joshi (GM), Ms Nidhi Khatri (marketing manager), & the man behind all the action – Executive Chef Sujeet Singh & his team.

This was my first attempt at food blogging, hopefully you enjoyed reading it. Food is not just food for me. Food is a language that knows no barriers. It’s a conversation. It’s a story. It’s happiness. 
Till next time.

Xoxo.

Indiya Oye - Radisson Blu Hotel Menu, Reviews, Photos, Location and Info - Zomato