No foodie can skip a foodgasm if he/she gets an opportunity to relish a meal that’s flavorsome, presented in a gorgeous way, and served amidst a striking setting. And if you are visiting Not So Desi, Fusion themed restaurant at the Brilliant Convention Centre, rest assured you’ll get plentiful.
No sooner than the door of the lift opens, you’ll find yourself amidst a beautiful setting where every single element at the scene reflects the Indian vintage royalty. While the windows are actually jharokhas, silk drapes, and the vintage furniture – with a touch of contemporary Italian style – sets the ambiance of this place a class apart.
As you make yourself comfortable and go through the menu, you’ll soon realize that the name of the place had rightfully hinted at some international fusion with a certain desi touch.
MOCKTAIL / COCKTAIL
Ginger Mojito: A good punch of ginger and jaggery makes this cocktail stand different than the usual mint, castor sugar, and Bacardi drink.
Smoke and Mirror: Made from whiskey, cinnamon, clove, and peach, it gives a magical feel due to dry ice vapors emanating from the glass bell jar while being poured.
Gulaabo: This cocktail had fresh desi rose petals, jin, and tonic; looked as refreshing as it tasted when served from a dazzling crystal goblet.
Peru Mary: Made from guava juice, tamarind and bhoot jholakia from Assam, this spicy tangy sweet mocktail is a classic twist to the Bloody Mary. The brim lined up with the salt and red chili powder mix adds to the spark.
Kiwi and Raw Mango Slushie: Made from in-house aam ka panna a kiwi crush, this one’s a must-try mocktail, especially during summers.
Gawar: A vegetable that we never eat otherwise is something you can stop munching on here. This was dehydrated Gawar phali which is deep-fried and seasoned with Habanero seasoning that makes it just perfect for munching along with your drinks.
Avocado Sev Puri: Ever thought of a combination of avocado and sev puri? Papdi topped with avocado purée, finely chopped tomatoes, onions, and garnished with sev – this one’s a great twist to the conventional one.
Not So Desi Dahi Wada: Curd, coriander green chutney, tamarind chutney topped, and spicy boondi, topped with sev and served in a row of ceramic soup spoons over a tray. The foam is stabilised with the infusion of edible soya base chemical to create this new avatar of dahi wada.
Pumpkin Gnocchi 65: Roasted Pumpkin is puréed, mixed with regular flour, steamed and cut into cubes tossed with South Indian style sauce used for making Chicken 65 in Karnataka.
Smoked Soya Galouti: As the name suggests, the soya galouti topped on griddled puff pastry discs served with mint chutney and sriracha mayo simply melts in the mouth. A must-try dish.
Patas Bravas: Scooped potato stuffed with cream cheese, tossed in garlic butter, served with roast pepper sauce, flambee’d with dark rum for that magical ignition effect.
Vada Bao: A classic Mumbai street snack with batata vada served on a steamed bao made of activated charcoal base topped with mayonnaise, chili-mint chutney, and sriracha sauce. The home-made dry red chili garlic chutney served along is simply lip-smacking.
Methi Palak Papad with Smoked Paneer Bhurji: Fresh methi and palak cooked to perfection served with smoked paneer bhurji and crisp roasted papad. The recipe has no typical pungency or sharpness that methi usually has and is served with multigrain mini phulkas.
Dal Burrata: This dish is a time-consuming recipe where dal is cooked for 12 hours/ overnight on tandoor and is served with creamy Burrata cheese and roasted garlic. As you dig into this delicacy, you’ll realize that the efforts that have gone into cooking this one.
NOT SO DESI COMBOS
Sri Lankan Combo: Vegetable curry made of crunchy cauliflower, beans, aubergine, carrot, etc. cooked in Sri Lankan spices, coconut milk, and tamarind, and is served with appam, cabbage mallum, banana chips, and tindori pickle. While the generally not so liked vegetable called tindori is in its best form of a delicious crunchy pickle, I could bet that you shall go drooling about this special combo.
Baked Boondi Gulab Jamun Cheese Cake: This lip-smacking dessert comprises of a layer of sweet boondi base and cream cheese with chunks of gulaab jamun, and is served with raspberry coulis and passion fruit sauce. A must-try if you have a thing for sweets.
Filter Coffee Tiramisu: Coffee has always been the key ingredient apart from the vanilla fingers when it comes to making Tiramisu. However, this filter coffee Tiramisu served in a copper class is simply delicious.
To sum it up, it’s Desi Khaana Videsi Drama, and all expert chefs do deserve applause for creating such beautiful and tasty wonders.