Thursday, 10 December 2015

Behind The Scenes at JW Marriott Sahar


Hi All,

Sorry for being away for a very long time, but I hope that my posts on Instagram, Twitter and Facebook Page are giving you the updates of what I am upto these days.
You can follow me guys and be updated with the same on the links below -
Twitter - @HungryBawarchi
Instagram - HungryBawarchi
Facebook - The Hungry Bawarchi
Also many of you dont know that I also run a youtube channel with my friends known as - Fat Toxic Bawarchi to which you can subscribe for video recipes, restaurant reviews and lots of fun.

As you all know that I love cooking and by profession I'm a chef. Cooking everyday in the same kitchen can sometimes be a bit boring (just kidding, its always fun to return to the place and work where people are filled with loads of energy, make others work full of fun).

Im sure many of you have heard about the new property that the Marriott group of Hotels opened in Mumbai near the international airport known as JW Marriott Sahar Mumbai. They have a restaurant known as Romanos serving great Italian food made using the best ingredients available out there. You can check out the video review of the restaurant and the food on this link - Romanos Restaurant Review.

To take the food to a new level and give it a different twist, the restaurant now has a new Head Chef - Chef Roberto Zorzoli and along with him Chef Alexander Williams. With over a decade years of experience with cooking, Chef Roberto brings his style of cooking to the restaurant serving home style, authentic italian food. Bringing the techniques and inspirations he got as a kid in his grandparents kitchen is something that will give the food at Romanos a different touch.

Recently, JW Sahar invited me and some more fellow food bloggers to experience the life of a chef, going behind the counter and cooking food, having a look at the whole process from receiving the food till its on the plate. Taking us through the back areas of the hotel, showing us the bakery, butchery, the vegetable prep area, the vegetable washing and receiving area and much more.

After returning from the back of the house, it was time to enter the kitchen and start cooking, but there was still a little time for that as there was a small gathering of everyone and the chef where the menu and the cooking procedure is discussed which is known as the 'team briefing'.

Lets start cooking now, the menu consisted of a veg set meal and a non veg set meal as below.

Veg menu
INSALATA ROMANO’S
Goat cheese, Nuts, fresh lettuce, baby carrot, tomato, lemon dress
RISOTTO AI FUNGHI CON AGLIO NERO
Carnaroli Rice, black garlic, fresh mushrooms
ASPARGI CON GORGONZA
Imported asparagus, lemon butter sauce, gorgonzola cheese, caramelize onions
MILLE FOGLIE
Berries millefeuille

Non veg menu
SEAFOOD BRUSCHETTA
Toasted bread, scallop, crab, salmon
MALFATTA DELLA CASA
fresh pasta ,porcini mushrooms ,truffle essence, homemade chicken sausage
SALMONE CON SCALOGNO E ASPARAGI
Pan seared salmon, shallots sauce, gumbo asparagus
SALAME DI CIOCCOLATO
Chef’s special recipe


INSALATA ROMANO’S




SALMONE CON SCALOGNO E ASPARAGI
INSALATA ROMANO’S
Goat cheese, Nuts, fresh lettuce, baby carrot, tomato, lemon dressing
The first of the dishes to begin with. The salad was refreshing, the pinenuts added an extra crunch to it but the Goat Cheese stole it away, it was creamy, smooth, very good on the palatte.
I think most of us had the cheese more than the salad leaves and other ingredients that went it.











SALMONE CON SCALOGNO E ASPARAGI
Pan seared salmon, shallots sauce, gumbo asparagus.

Im personally not a big seafood fan, so I just had a small bite of this dish, the shallot sauce was brilliant, flavorful. The salmon was cooked beautifully, but still im not a seafood person.



ASPARGI CON GORGONZA






ASPARGI CON GORGONZA
Imported asparagus, lemon butter sauce, gorgonzola cheese, caramelized onions

This was that one dish that I did not enjoy eating. Dont know the reason but I dint like it compared to the others.
If you are a fan of asparagus, you can give it a try and let me know what you think about it in the comments below.
All of us learning some tips and tricks about italian cooking from the chefs.


MILLE FOGLIE
  


MILLE FOGLIE
Berries millefeuille a simple yet amazing looking dessert.
Making this as simple as drinking water, all you need it some baked filo pastry, some whipped cream and the rest I cant tell you :P
You need to go there and try it out.
SALAME DI CIOCCOLATO





SALAME DI CIOCCOLATO
Chef’s special recipe of the chocolate salami.
When there is dark chocolate combined with biscotti and set and given to you in the form of a salami, you cant say no to it.
This was one of the best dishes on the menu which I loved having. Unfortunately I stopped after two pieces but can surely have more of it.




Apart from these the other dishes like the
MALFATTA DELLA CASA
containing fresh pasta ,porcini mushrooms ,truffle essence, homemade chicken sausage.
We made the sausages in house and fresh from the meat which was minced in front of our eyes. This was also one of those dishes I enjoyed here and you can give it a try as well.

RISOTTO AI FUNGHI CON AGLIO NERO
Carnaroli Rice, black garlic, fresh mushrooms
An all time favorite of mine at any italian restaurant. I just love risottos. The bite they have while eating along with the mushrooms, not just any but assorted mushrooms. You have to give this one a try here if you happen to visit.

If you would like to try the new dishes by Chef Roberto Zorzoli and his team, head over to Romanos soon and enjoy them.


 




P.S. - The Author was invited to the restaurant for the meet up and for the food.



Monday, 5 October 2015

A Day In A Chefs Life

I had no interest in cooking and never imagined that I would become a chef until I turned twelve. It all happened when I used to watch my dad cook in the kitchen. I still remember my dad cooking Chinese food for my tenth birthday party as all the friends had come over to celebrate it with me. Every second Sunday, he used to heat up the sigdi (similar to a barbeque) and cook biryani, chicken tandoori and a lot more dishes. It used to be so much of fun to watch him cook and then eat the same later.

It was after that, I decided to give cooking a try. The first thing that I ever made was 'tea' with the help of my mom. After that I used to spend most of my time in the kitchen, watching my mom and Dadi (Grandmother) cook food and also ask them to feed me. During college, my friends used to study and I used to cook food.

I’ve always wanted to share this with you all. Not sure how many of you’ll will like it or not, but to be honest, it’s what I feel. Many people think that a chef’s everyday life is only being in the kitchen, cooking food from morning to night.

Here is something I want to share: A day in a Chef’s life- Taking you into a day in my life of being a chef.

To begin with, I would like to tell you a bit about where I work and what I do. I work at Holachef.com, which is a food delivery service where the menu changes every day and one can just order food and have it delivered at their doorstep. My main job is to take care of the kitchen, make sure the food goes out in time and is packed properly, in short what the head chef does. More about the work, the blog will tell you.

A usual day of mine begins with reaching the kitchen, changing in the uniform and taking an update from staff on the food. Getting the food ready and pushing the staff for the same. At the same time, the produce which was ordered a day prior is received and checking and my vendors always tell me 'Sir Autograph dedo, maal barabar hai :P'. Once the lunch is ready and packed, it’s time for dispatching the food to various centers. It is here that I make sure each center gets their portions properly and there is no issues about food shortage later. Also there is a lot of shouting that takes place, hindi main bole to gali galoch :P.

Once the food is gone out, its lunch time, everyone sits together to eat food, have a chat and share knowledge with each other. It’s now time to start with the dinner preparation, cook the food and get it packed. While the staff is busy with the prep, the store is being checked and all the things that are to be ordered are noted down. (I keep eating something or the other from the store now and then while checking it :P)

Time passes by and the food is almost ready while half of it is getting packed. Tasting of the food is happening simultaneously and adjustments are being made. There’s so much that happens in that heated place where the flames are high, the aromas of food can be smelled in the entire kitchen. Dinner is ready, packed and it’s time for dispatch again. The same process continues like it does in the mornings.

As the food is going out, on the other side of the kitchen the preparation for the next day takes place. While all of this is happening outside in the kitchen, I sit and plan for the next day, make the ordering sheet, the produce needed, everything that we require to make outstanding food is noted down. The prep is done, it’s time to close the kitchen, making sure the cleaning happens, the storing of food is proper and lastly for the staff to go home and rest for the next day's action.

Before ending my day, orders are placed, the fridges and cabinets are being checked. Pending work like planning the duty rota, recipe designing and menu planning is done. And it’s time to say goodnight to the kitchen and go back home and get ready for the next day’s action and food.

Many people think that chef’s eat extravagant food every day, but trust me, all I eat after returning home is simple food- Dal Chawal (lentils and Rice).

This is what my every day looks like, I’m sorry to bore you with my story, but in case you liked it, do let me know, and even if you didn’t, don’t hesitate to tell me. How much boring or tiring the task of a chef is, I love working and spending my time at work. Upon returning home, mom says 'tu ghar kya sirf soone aata hai ?' (You come home only to sleep ?), but its what I enjoy doing.

I did forget to mention this above, a Chefs Life is full of fun, awesome food and the best thing is, you are always surrounded by food. There is food everywhere you see in the kitchen. (ok, that was a little extra.)

If you want to know more about what I do in the kitchen, experiments with food, then you can follow me on
Twitter - @HungryBawarchi
Instagram - HungryBawarchi
Facebook - The Hungry Bawarchi
for updates on food, recipes and more.
Also do subscribe to the
Youtube Channel - Fat Toxic Bawarchi for video recipes, restaurant reviews and lots of fun.

Friday, 18 September 2015

Lasuni Palak

One quick post to keep you all updated that this blog is still active, its just that I haven't got much time to spend here due to my work. But dont worry, I have been cooking a lot of things and trying new stuff. To know what is happening in my cooking life you can follow me on twitter and instagram and also check out my facebook page - 
Twitter - @HungryBawarchi
Instagram - HungryBawarchi
Facebook - The Hungry Bawarchi

 There are times, when I'm not in a mood to cook anything exotic and want a simple and quick meal. The other night, I was feeling the same and was not in a mood to cook anything great and wanted to stick to simple. This dish is one of the simplest and the quickest dish I make in such situations.
Many of my friends think that I dont cook indian recipes and dont enjoy eating them, but thats wrong.
Here is my recipe to prove it that I cook and also eat Indian food. BTW, a small secret - my favorite food or dish is dal chawal. Its simple, light and just homely, one thing I want to have for my dinner almost everyday if possible.

Ingredients - 
Palak (Spinach) - 1 bunch
Salt - to taste
Ghee - 2 tbsp
Garlic - 10-12 cloves cloves
Cumin seeds - 5 gms
Green chillies - 1-2pcs
Lemon juice - 5 ml
Coriander powder - 5 gms

 
                 
Pic Courtesy - http://i1.wp.com/blog.holachef.com/wp-content/uploads/2014/11/lasuni-palak.jpg




















(Sorry for putting up an image from another site, the image I had was not very clear and dint look quite appealing.)

Method - 
1. Crush the garlic and keep aside. 
2. Clean the Spinach leaves and keep them ready. 
3. In pan heat ghee, add in the crushed garlic, cumin seeds, green chillies and sauteed them.
4. Add in the spinach leaves with a pinch of salt and coriander powder and saute it, once that is done, puree it and obtain a thick paste like texture. 
5. Return the mixture to the pan, add in some water if needed. 
6. Check the seasoning, add in the lemon juice and stir.
7. Serve it hot, poured with some ghee on top and a tempering of brown garlic.

Note - 
1. This recipe is my version, the way my mom taught me and I have always loved it. There are many versions out there of this recipe.
2. You can also add in 1/2 tomato while sauteing the spinach as it helps in cut down the bitterness.

Lastly, sorry for being away for a very long time from the blog, hope you all are going to read this recipe and share it with people. Will try and keep updated the blog as and when I get a small break from work.
Till then do follow me on other social media for updates on food and more things about the food around town, what to eat, what not to eat and where to find the best things which I know.







Monday, 29 June 2015

JW Sahar BBQ Night

First of all, would like to apologise for being away for such a long time and not posting anything on the blog. Its the work that has made all this happen and along with this, if you guys know, my youtube channel, the Fat Toxic Bawarchi (FTB) which I started with Jahan Bloch and Roshan Shetty is taking some of the time as well. To which i will say, you all must go and check it out if you havent, its all about food, fun and masti. 

Coming back to the point, after starting the channel, we three decided to host a blogger's table, the first #FTBBloggersMeet at the newly opened property JW Sahar's JW Cafe which has a Barbeque Night every saturday. 


To begin with, JW Sahar, a newly opened property by the Marriott Group of hotels, we began the evening with one of the most amazing, yet simple welcome drinks - Mango Shake, but there was something special about it, i.e. the caramel dripping down the side of the glass.


Im sure Zenia Irani will agree with me on this, that the mango drink was one of the best things that we had that night.. 



The table all set for the bloggers meet and its a huge one.

It was our, i.e. FTB's first bloggers table, we wanted it to be big and something that people will remember. (Dont know if we were successful.)
But never the less, the evening was filled with lots of food and great fun and talks. 


The next thing that came to the table was a good, hearty and mouthwatering platter of assorted sushi. Personally I'm not a big fan of seafood, but this one tempted me to just dig in and give it a try.
There was one with scallops, one with octopus, one with unagi.
Gave all of them a try, and among the three, my favorite was the one with scallops.
Do give it a try and let me know what you think about the others.





After the sushi platter, it seemed like the chef was cooking in a fast forward motion and sending dishes one after another to the table.

A huge variety of pizzas came, from simple pepperoni, to chicken and basil, to a veggie pizza and I can't recollect the last one.
The pizzas were thin like paper, perfectly cooked and just amazing.




Being a 'Mumbaikar', how can I miss the chaats, but unfortunately, this time I was a bit unlucky and couldn't get my hands on them as they were over as soon as they came to the table and as soon as everyone finished clicking the pictures. I guess, I dont need to say anything else about the taste.



When you come for a BBQ Night, there has to be some grilled, barbequed meats along with some kebabs, and more.

The platter on the left, consists of Lamb Chop Wellington, a twist to the classic Beef Wellington, then there were some chicken wings, prawns and some mixed vegetables.

Honestly, there was soo much food on the table, I dint have the place to try any of this and gave it a pass, but the Lamb Wellington was something I would want to try upon my next visit, its quite an interesting idea the chef has come up with.

The kebab platter, looks small in the picture, but trust me, when it comes to the table, it has quite a lot of food in that one platter. Ranging from shammi kebabs, to chicken tikkas, to sheekh kebabs, served along with mint chutney and some kachumber.
I gave the chicken tikkas, shammi kebab and the sheekh kebab, taste wise, the chicken tikka was a bit dry, but had the flavor, the sheekh kebab was juicy and tender, perfectly cooked and something I enjoyed eating, where as the shammi kebab was very dry and needed some drink to gulp it down.




There was one other thing apart from the kebab platter, the malai chicken tikka. The way of presenting it was just amazing, as you can see in the picture, the chef was taking them off the rod in front of us on the table itself.
Piping hot tikka, with the chutney, its a sort of being in heaven for me, if I could have just arrange for a naan or a flatbread, it would have been perfect.

Taste wise the tikka was a bit salty but nice tender and moist. If the salt could have been reduced, I could have had quite a lot of of tikkas then.






There were some more items that chef had in mind for us, which he sent to the table. On the right we have the Chicken Satay with Peanut sauce and on the left we have veg assorted grill platter, consisting of grilled pineapple, grilled mushrooms and some panner to go with it. Among the veg, the pineapple was just cooked spot on, there was still sweetness but had the charred flavor as well. The mushrooms were over charred and which spoilt the taste of them (Im a big fan of mushroom). Then the paneer, one of them was grilled with a simple marinade and the other was similar to a shashlik, I gave paneer a pass, coz when there is chicken satay with peanut sauce, how can one eat paneer and commit a crime (Just kidding). The chicken was tender and cooked spot on, but flavor wise, I dint enjoy it much as it has a strong flavor of the coconut, which I personally don't like.

Apart from all these, there were other sections as well, for eg. indian, thai, lebanese, pastas and more, to which I gave a pass, as I had eaten a lot already and was stuffed, but had kept some place for desserts.

Its become a ritual for me that I don't end my day or my meal without having a dessert or something, even if it has to be a small piece of chocolate, I have one before going to sleep. Here there was not only a great variety of dishes, but also a huge variety of desserts and sweets. From waffles to ice creams, to cheese cakes, to indian desserts and a lot more.


I gave the profiteroles (image on the right), seemed lovely, but upon tasting, they had become very chewy and were difficult to bite in.
From the other varieties of desserts, I enjoyed quite a lot of them and they were all yummmm.
The tarts, great filling, perfectly rolled pastry and great texture.
If I had some more place in my stomach, I would have had all the desserts which were there on the table. But never the less, whatever I had, I enjoyed and did regret it a bit later after reaching home, by just thinking the amount of calories. (I never regret on food :P )


I love waffles, you give me waffles, and I can have it the whole day, but I need various toppings with it in that case.
Here there was a live waffle station, where we could place our order and have them served with our choice of toppings. The waffles here were very soft, nice, not very sweet and just brilliant. The best part was, hot waffles served along with chilled dark chocolate ice cream, the first spoon of that felt like heaven in the mouth. Another waffle (image on the left) was served with some hot chocolate sauce and whipped cream. Super light and smooth whipped cream and hot chocolate sauce, just looking at it made me wanna dive in it right away.


To end this, I would say, that the event was a great success thanks to the lovely people in the picture below. There was a lot of food, a lot of conversation and a lot of fun. A special thanks to JW Sahar for having all of us and making the first FTB Bloggers Meet a great success. 




Do follow me on
Twitter - @HungryBawarchi
Instagram - HungryBawarchi
Facebook - The Hungry Bawarchi
for updates on food, recipes and more.
Also do subscribe to the

Youtube Channel - Fat Toxic Bawarchi for video recipes, restaurant reviews and lots of fun.

Saturday, 23 May 2015

Chip Butty

On a lazy day, when I don't exercise and in the mood to have something that is unhealthy, I just take some bread, and search the fridge, remove whatever I can find and make something up. Recently, there were some frozen french fries, and who doesn't love french fries, they are just irresistible. I made took some bread, butter, cheese, cooked fries and made a sandwich and had. I know that it was not a very good option, as it's only Carbohydrates, but once in a while its fine to have something unhealthy.
Then I decided that I will make the recipe, with a small twist, i.e. adding more ingredients and sharing it with you all.
I hope you all will like it, and if you do try the recipe at home, let me know how it turns out, you can even tweet to me about it.




Just for information which I had read on the internet and my chefs while working - this sandwich has various names, for eg. chip sandwich, chip roll, chip muffin and more and is usually served with a salad and a dip like ketchup. To make it even more healthy, one can serve some melted cheese (just kidding).



Ingredients -
Burger buns - 2
Potatoes - 3-4 pcs
Mustard Sauce - As much needed
Butter - Depends on you
Salt - to taste
Black Pepper - to taste
Cheese Slices - 3-4 slices
Mayonnaise - 20 gms
Iceberg lettuce - 50 gms
Onion Roundels - 4-6 pcs
Oil - To fry




Method - 



1. Peel the potatoes and cut them into french fries. Then take the iceberg lettuce and julienne it and keep aside.
(Here I have taken the frozen french fries as I had some in the freezer, but you can make at home or by from the market like me and keep it.)



2. Take the mayonnaise, salt, pepper and the julienned iceberg in a big bowl.


                                           

3. Give the whole mixture a proper mix and keep it in the fridge to chill for a while.


4. Meanwhile, heat oil in a Kadai to fry the french fries. 



5. Once the oil is hot, put in the fries and cook till done.



6. Once the fries are cooked. remove and season with salt and toss. 



7. Take the buns, apply butter on both the sides and toast it a bit on high heat.



8. Apply mustard sauce on both the sides. 
(you can avoid the mustard sauce, I personally love it)


9. Then apply the iceberg lettuce and mayonnaise mixture and put some onion rings on top.



10. Put a handful of chips, do not be a miser and also put a slice of cheese on the hot fries. 



11. Lastly, put the bun lid and serve hot. 





Serve with some more french fries and tomato ketchup. You can also serve salad along with it.

P.S. Before eating, press the sandwich a bit, it had a different feeling only. 


Note - 
1. More vegetables of choice can be added. 
2. The french fries can be flavored as per choice.
3. To give it a much better taste, some pickled jalapenos and pickled gherkins.


Do follow me on
Twitter - @HungryBawarchi
Instagram - HungryBawarchi
Facebook - The Hungry Bawarchi
for updates on food, recipes and more.
Also do subscribe to the
Youtube Channel - Fat Toxic Bawarchi for video recipes, restaurant reviews and lots of fun.

Tuesday, 28 April 2015

Fish N Chips

One day, while I was watching the television, I saw someone eating Fish N Chips on the show, and I started craving for them. The very moment, I asked my mom, is there any fish left in the house, she said NO. Next day, morning when she went out grocery shopping, got me some white boneless fish and luckily I had some beer in the house which came to the rescue, coz accept it, fish n chips if not made with beer batter, won't taste as delicious as they are.

Fish N Chips served with Tartar Sauce.




Ingredients - 
Refined Flour - 150 gms
Beer/Soda - 250 ml
Egg - 1
White Boneless fish - 350 gms
Salt - to taste
Pepper - to taste
Baking soda - 5 gms

For the chips -
Potato - 2 pcs

Oil - To deep fry



For the fish, I used Basa, but you can use any white fish available in the market. Infact you can try with different fishes as well for taste, texture and flavor.


Method - 



  


1. In a bowl, take the refined flour, black pepper powder, salt and baking soda. 



 

2. Break an egg in the bowl. 



  

3. Pour chilled beer and mix it lightly so that it all comes together and form a thick batter.
Note - Once mixed, the keep batter in the fridge to chill, or one can use a ice tub below the bowl to chill it. 



 

4. Dip the fish in the batter.



  

5. Take the batter coated fish. 



 

6. Put it slowly into hot oil and let it cook. 





7. Once the fish is properly cooked and golden brown, remove on a kitchen towel or a newspaper to soak the excess oil. 

8. For the chips, peel the potatoes, cut them into wedges and fry them till they are perfectly cooked, remove, sprinkle some salt and give it a toss. 
9. Serve the fish, hot crispy with the chips and tartar sauce.



Note - 
1. Beer can be avoided and drinking soda can be used instead.
2. The chips can be flavored with different salts, eg. fennel and cumin or may be paprika etc.
3. Remember, the batter should be chilled in order to get the crispy texture of the fish.  

P.S. This is the first time I have tried to show a recipe step by step, just wanted to apologise, incase I have missed some steps. Also I would love a feedback on the same. 
And my mom has been of great help to me while making this recipe, being patient and handling me.  

Do follow me on
Twitter - @HungryBawarchi
Instagram - HungryBawarchi
Facebook - The Hungry Bawarchi
for updates on food, recipes and more.
Also do subscribe to the
Youtube Channel - Fat Toxic Bawarchi for video recipes, restaurant reviews and lots of fun.

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