Dal Fry

Masoor Dal

Missing home and want to comfort your soul ?
Got 20 minutes to put together a meal ?
Feel like eating something light yet nourishing ?

If your answer was yes, make this simple home style dal.

The silky smooth dal is a perfect accompaniment to some jeera rice. Serve with a side of cucumber raita, papad and pickle to make it a complete meal.

Cooking Time : 20 minutes

Ingredients
1/2 cup masoor cup
1 1/2 cups water
2 tsp rice bran oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1 onion finely chopped
1 tomato finely chopped
1/4 tsp red chilly powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
2 tsp coriander finely chopped for garnish
2 dried red chillies broken
1 tsp butter (optional)
Salt to taste

Wash the dal with several changes of water.

Pressure cook the dal with water and some salt. It should get done in 3 whistles.

Uncover the lid and whisk the dal until smooth. Add a dollop of butter and whisk the dal lightly, this gives the dal a buttery sheen.

In a pan, heat some oil. Once hot, add cumin seeds, mustard seeds and red chillies.

Allow it to sizzle for a while and then add the onions, cook until translucent.

Add tomatoes and all spices, cook for a few minutes and add the dal to the mixture.

Add little water if the consistency is not as you prefer. Allow it to simmer for another minute or so.

You can add kasuri methi to the dal to make it fragrant.

This time around I added chopped coriander instead of kasuri methi. Take it off heat and serve with fluffy basmati rice or rotis.

Until next time, happy cooking!

Peas Pulao

Simple home style meals never go out of fashion. I find it difficult to whip up a full fledged meal on weekdays after a 10+ hour work day. And on days like these when I would still want a home cooked meal with minimum effort, I make this peas pulao.

My special touch is only the kasuri methi i.e. dried fenugreek leaves, I usually use the roasted ones. They tend to be less bitter and enhance the flavor.

I put all ingredients in a pressure cooker and 15 minutes later can settle for dinner. Even on rushed mornings, I make this and brown bag it for lunch.

Cooking Time : 15-20 minutes including prep
Ingredients
1 cup basmati rice
1 3/4 cup water
1 stick cinnamon broken in half
5-6 cloves
2 bay leaves
4-5 peppercorns
2 star anise
2 tsp kasuri methi
3 tsp canola oil
1/4 cup green peas
1 medium sized onion thinly sliced
1 tsp coriander powder
Salt to taste

In a pressure cooker, heat some oil and add all dry spices on very low heat so that the spices do not burn.

Spices

Let it sizzle for a while so as the oil absorbs the flavors. Add sized onions, cook until translucent.

Add peas, salt and coriander powder and sauté well.

Add soaked (optional) basmati rice to the mixture and mix it well for a few minutes. This help the flavors to seep in.

Add water and kasuri methi and pressure cook the pulao until 3 whistles or 15 minutes.

Take it off heat and let it rest before you open the lid for the pressure cooker.

Peas Pulao

Serve it with a simple salad, pickle, dal tadka and cumber mint raita.

Until next time, happy cooking! 🙂

The India Pavilion – Mall Of Emirates

I love Mall of Emirates, that was the first place Sahil took me to. It was my first outing when I came to Dubai some more than two and half years back. In the first week of being in Dubai, I visited the mall thrice. There are many firsts associated with this place, the first movie, the first grocery shopping, the first big splurge, the first coffee date (with the husband of course!) and so on.

That’s my go-to place for movies or shopping. On one such tiring shopping spree, we ended up at the first level food court of Mall of Emirates and visited The Indian Pavilion next to Vox Cinemas.

Papad Chatni

It offers good Indian good and the prices and service is pretty decent too. The restaurant provides complimentary fried papas with green chutney and pickle. How nice! Who doesn’t like a good crunchy one!

The restaurant has an interesting concept of ordering mains which is a complete meal or a platter in itself. It comes with an accompaniment of roti (flat bread) or pilaf rice, 2 falafels / aloo tikkis (potato patties), cucumber raita, home style split yellow lentils and mixed salad.

Baigan Bharta Platter

I ordered the Baigan Bharta, it simply means roasted and mashed aubergines cooked with spices. I loved the roasted smokey flavor of aubergine with green peas in onion and diced tomato gravy. The green peas required to be blanched a bit more, they were quite firm.

Baigan Bharta

The Bharta cooked at my place by my grandmother used to have more of tomatoes giving it a rich red color but in the restaurant it was with less tomatoes. I liked how they finished the whole dish with red chill infused oil. This was a hit!

Achari Paneer Platter

We also ordered Achari Paneer Mutter, that’s cottage cheese and green peas cooked in a spicy brown gravy of onions and spices. The cottage cheese was slightly tossed on a pan since it had browned on the edges. It was spicy and I loved the heat in the gravy, it was finished with a garnish of coriander and chili oil.

Paneer Tikka Masala Platter

We also ordered Paneer Tikka Masala on one visit, the paneer was soft and the gravy was tangy but not overtly spicy. The red onions, capsicum and tomato wedges were char grilled and we could see the sides browned evenly.

Paneer Tikka Masala
I am a gravy person and would have loved if it came with little more gravy. Nevertheless it was a good dish with a side of butter naan.

The accompanying pilaf was fragrant and mildly spiced, the dal was the best part of the platter. I can keep going back to this restaurant just for their yummy dal. It is perfect home cooked version of split yellow lentils tempered with green chillies, finely chopped onions and tomato.

The aloo tikkis (potato patties) served had a nice crust on the outside and were piping hot inside, the mashed potatoes had a strong flavor of roasted cumin. It also had soaked chana dal and grated onions.

Mixed salad and cucumber raita provided a refreshing feel to the otherwise spicy platter.

Lamb Madras Platter

Sahil enjoyed his Lamb Madras style, as per him, it was cooked nicely with hot red chilled and curry leaves. But it was quite basic, it was good but that great.

Add On

Being an ad guy, Sahil loved the packaging of their wet tissues and even clicked it as a reference. He finds them quite fragrant.

On a side note, I have also tried their Masala Dosa which was pretty soggy and not up to the mark. The restaurant has consistently disappointed us on it’s desserts. We once ordered Phirni which was served to us hot traditionally it is always served cold and the gulab jamuns they do were quite average hence we keep skipping the dessert order.

However when in MOE and in mood for good Indian food priced decently, I would visit them for more!

Locations : Level 1, Food Court – Next to Vox Cinemas, Mall of Emirates / Spinney’s Umm Suqeim

Pricing : Average AED 120-150 for meal for two

Rajma Masala – Red Kidney Beans Curry

Sundays in Punjabi households usually mean either two things. One the mums or grandmas are off duty and aren’t going to feed you at your beck and call and just make one pot wonders, or they do have a crowd to entertain and would be seen slogging a day before the feast is to be served.

For the casual Sunday mornings, at my place, it used to be poha, upma, bread pakoda or vegetable stuffed sandwiches for breakfast. The fussy ones in the household could eat just jam, butter and toasted bread :/

Lunch used to one pot meals or there comes any curry with basic pilaf rice or steamed rice. My grandma used to make Rajma / Samhar / Kadhi lovingly for us. She used to serve this with Cucumber Mint Raita, onions marinated in vinegar and salt and mango pickle.

Sunday lunch used to be a long affair with conversations drifting around family gossip, plans for the week to come, silly family jokes and general chit chat. Such a heavy meal used to ensure the kids retiring for an afternoon siesta and the ladies after patting them to sleep enjoying long tea sessions.

This recipe is inspired by the way Rajma used to be made at my family house.

Rajma Masala

I usually include legumes and beans in my diet. Red kidney beans being an excellent source of fiber and are recommended to individuals with high cholesterol and diabetics since they help regulate the blood sugar level. It also good source for keeping iron deficiency at bay and being a vegetarian, it helps me up my protein intake as well.

This recipe is inspired by the way Rajma used to be made at my family house.

Ready in 45 minutes
Serves : 6

Indgredients
4 tsp canola oil
1 1/2 cup red kidney beans / rajma
2-3 bay leaves
3 cloves
4 black cardamom
6 medium sized onions grated
1 tsp ginger paste
1 tsp garlic paste
6-7 large tomatoes pureed
1 tsp tomato paste
2 green chillies slit
1 tsp coriander powder
1/2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1 tsp roasted cumin powder
1 tsp garam masala
1 1/2 tsp rajma masala
1 tsp kasuri methi / dried fenugreek
Handful of Coriander Leaves coarsely chopped
Ginger juliennes
Salt to taste

Soak the red kidney beans overnight. In the morning, add some salt, turmeric powder, cloves, bay leaves and black cardamom to soaked kidney beans with 5-6 cups of water and pressure cook until it has 5 whistles. Do not discard the stock once they have been cooked.

If you want to save yourself the trouble of remembering to do this the night before, just grab two cans of red kidney beans and you will be are sorted!

In a deep sauce pot, heat oil and add slit green chillies. Deseed the chillies if you do not want the heat, I prefer to have them as is, it gives a nice kick to the gravy.

Once the green chillies sizzle, add the ginger and garlic paste and cook them for a bit.

Rajma Masala2

Add the grated onions and cook them until they acquire a nice light brown color.

Rajma Masala1

Add the tomato puree and keep cooking the mixture for 8-10 minutes until it forms a ring of oil on the sides.

Mid way while cooking the onion tomato mixture add the tomato paste, coriander powder, salt, kashmiri chill powder, cumin powder, half of the garam masala and half of the rajma masala and blend the spices well.

Rajma Masala3

Add the cooked red kidney beans to the mixture and mix them well. Pay attention not to squish the kidney beans.

Add the stock from the pressure cooked rajma as per the consistency you wish and cook with a lid on. If you have used canned beans then you can use a cubes of vegetable stock.

After 3-4 minutes, mix well and add the remaining rajma masala and gram masala. Add kasuri methi, it makes the gravy quite fragrant. You may choose to skip the same.

At this stage I usually take a ladle full of kidney beans in a bowl and mash them with a back of spoon and add the mashed beans to the pot. This is a old trick my grandma uses to get a smooth consistency. This is how the mixture would look.

Rajma

Cook for another 10 minutes on medium heat and keep stirring at regular intervals. Add ginger juliennes and turn off the heat.

Rajma Masala

Voila! Serve hot with steamed rice and side of pickled onions and masala papad.

Perfect Your Pasta Cooking Class at Galeries Lafayette

I have always loved Italian cuisine. Sahil, my husband dreams of long getaways in the Tuscan countryside and whenever he speaks about the same I get all dreamy.

One day while casually sipping coffee and going through posts on Facebook, I came across a contest ‘Perfect Your Pasta’ by Good Magazine UAE. My eyes lit up and I quickly decided to try my luck, said a quiet prayer in my heart and participated.

I am a bit of a magazine junkie, having subscriptions to most of the leading magazines crowding my work desk in the first week of every month. I usually retain cut outs of favorite articles and recipes and put them in my folder.

So I was delighted when I won a spot for this cooking class. What made it perfect was that I could bring along a plus one, Sahil volunteered, it was fun cooking with him. We bonded well over pasta flour and who managed to get the consistency right. Poor guy! He struggled but he was ok after a while.

On arriving at the very plush Galeries Lafayette, we were welcomed by the PR team of the store and then were greeted by Chef Russell Imparizi, the Culinary Director for Galeries Lafayette Gourmet.

Galeries Lafayette is a French department store located in Dubai Mall. The store is aesthetically decorated. I have frequented their in-house grocery section on the second floor many times but I have never sampled the food out there.

GL

Chef Russell and his team of talented chefs took us through each and every step very patiently and were all ears to our questions. Chef Russell started by taking us through the ingredients list and introduced us to the flour used for making pasta.

Pasta Flour

I was very excited since this was the first time I got to make the pasta dough on my own and actually used a pasta machine. There were two other participants apart from us. We were divided in teams of two and were allotted different work stations.

We made basic pasta dough, the one to the left belong to moi. They came out pretty well and it’s amazing how easy and simple it is to make your own pasta.

Basic Pasta Dough.jpg

After that Chef instructed us to choose our individual preferences for making the flavored pasta dough.

Purees

Sahil chose to go for Beetroot while I stuck to my favorite Spinach. Yes! I’m the Popeye of the family.

Other options were chocolate and carrot. The purees were already made for us so it was easy to use a couple of spoonfuls of the puree to our basic pasta flour and then go ‘knead-knead’.

Pasta Filling

You can see all the different pasta doughs stacked against each other.

Flavoured Pasta Dough

After the dough was made, it was allowed to rest for around half an hour. Thereafter we moved on to working on the pasta machine, it was fun making the pasta in different shapes. We made Ravioli, Tortellini and Tagliatelle pasta.

Tagliatelle

I had fun rolling the pasta sheet, layering the filling and then shaping the Spinach Ravioli. Cynthia from the PR team was great and she ensured she went all ‘click-click’. She very sweetly shared the pictures the very next day.

Spinach Ravioli

The Spinach ravioli had a spinach and ricotta cheese filling whereas the beetroot ravioli had a sun dried tomato and goat’s cheese filling. You can see Sahil in the pictures below concentrating on getting the proportion of the filling to pasta right.

Beetroot Ravioli 2

It took me quite a while to get a hang of making the Tortellini and I have to say I just couldn’t get it right. So here’s the ugly looking Tortellini I made. Chef Russell was kind enough to pep me up and say that at least I managed to get the dough correct.

Tortellini

How could we not have dessert! So there comes Chocolate Ravioli *happy dance* We stuffed the ravioli with tiny chocolate ganache logs.

Chocolate Ganache

We then proceeded to see how the sauces are prepared. Chef demonstrated the basic pesto sauce and tomato sauce. He had marinated different types of tomatoes with garlic and some oil and let it rest for the flavors to seep in.

Tomato Sauce

The pesto was one of the nicest pesto I have ever tasted. The trick was to have more of water and less of oil said the Chef. Nonetheless the texture was creamy because of the parmesan cheese and the sauce was very fragrant and fresh.

Pesto

While the team sent the sauces to be used in the kitchen and the pasta to be dished out, Chef took us on an impromptu tour of the ingredients they retail in-store. We tasted different tomatoes, the Baby San Marzano, the Saveol Coeur De Pigeon. The latter was the juiciest tomato I have ever tasted. I also loved the Heirloom tomatoes on display looking very rustic.

Tomatoes

Chef also gave us quick lessons on how to pick tomatoes for sauces and how to peel and use garlic. I saw the most beautiful ever garlic, here see:

Garlic

He then introduced us to the different varieties of Balqees Honey on display. We tasted saffron infused, ginger honey and a whole lot of Yemeni honey.

Balqees

I especially loved the Yemeni honey, it had a wonderful after taste and felt very soothing.

Yemeni Balqees Honey

He also told us about different ways to use honey in bakes and salad dressings. He was all praises for the health benefits for honey as well.

After a couple of minutes was the most fascinating part of this cooking class, the tasting. We got to taste the pasta we had made once the Chef’s team had worked up their magic on them.

Tasting

So we started with Tagliatelle Pasta in Pesto sauce and Carrot Tagliatelle in Tomato sauce.

Tasting

The Beetroot Ravioli came with toasted pine nuts and beetroot reduction and a garnish of fresh parsley. It was the prettiest of the lot.

Beetroot Ravioli

It was followed by the ooh-so-wonderful Spinach Ravioli just doused in butter and sage. This was so delicious I wanted more and kept craving for the rich buttery flavor even on days that followed.

Spinach Ravioli

After catching up with the fellow participants and ooh-ing and aah-ing over the delicacies, we moved on for desserts. This was fun, chocolate ravioli deep fried just for close to 30 seconds, the result nicely puffed up beauties.

Chocolate Ravioli

Chef showed us how to plate up a dessert. It was served with a smear of chocolate ganache, white chocolate sauce infused with vanilla bean topped with nuts, shredded white chocolate and ice cream. Chef also showed us a few easy techniques on how to get the shredded chocolate and quenelle the ice cream.

Dessert Chef

We plated up our individual portions. Mine was overdone, I went crazy with heaping the plate with a good dollop of ice cream and chocolate ganache.

Dessert1

That’s what I call Awesomeness on a plate, Sahil plated this and Chef declared his plate the prettiest. Win!

Sahil Dessert

I came back really happy after the interactive session and a hearty meal. We also got a copy of the recipes. I’m sharing it here so that it gets easy for all of us to try these at home.

Perfect Your Pasta

Perfect Your Pasta 1

I look forward today for the launch event of Lootah Premium Foods ‘ Meet The Blogger’  Event at Galeries Lafayette Dubai Mall wherein some of the best food bloggers from UAE will be giving a cooking demonstration and showcasing their recipes. The crowd will then be able to taste their delicacies.

This is a week long event week and there’s also a grand prize for 3 days in Mauritius at a stunning resort. This prize would be given to the person who captures the best picture of the event and puts it up on Instagram tagging #LootahPremiumFoods

Lootah

I’d be attending the launch event today and thereafter would see some of my fellow food bloggers in action! This should be super fun 🙂

Paneer Sabz Bahaar- Stir Fried Cottage Cheese With Mix Vegetables

Mix Veg Paneer

Being a Punjabi and a vegeterian to that, Paneer (Cottage Cheese) is a staple in our meals at homes, be it Paneer Kulcha, Paneer Pakoda or Paneer bhurji made in a jiffy. I have adapted this recipe from Chef Vikas Khanna’s “Flavours First”. This book has got simple wholesome recipes using everyday ingredients.

Now I doubt that someone would have not heard about Vikas Khanna, however to just brief you. He is the poster boy of Indian cooking abroad. He is a Michelin starred chef who heads Junoon Hospitality based in New York. He has cooked for the US President umpteen times on invitation and also hailed as the “Sexiest Man Alive” by People Magazine. He is a judge on Master Chef India and I must say his boyish charm and down to earth nature, make him a delight to watch.

I especially loved his series “Holy Kitchens” wherein he explored the food sharing traditions of various religions. Here’s more on him from Wikipedia if you would like to know about Chef Vikas Khanna and his journey.

IMG_1499

I like cook books wherein you read a recipe and don’t have to resist the urge to cook right away just because the recipe demands a gourmet or exotic indegrient. Flavours First is one such book, Chef Vikas has enlisted his family recipes handed over to him by his Biji “grandmother”. The reason I was able to connect with his food philosophy so much was because like him, even my inspiration happens to me my grandmother. She taught me how the simple home cooked food can be soul nourishing and if made with love can be tasty.

I adapted this Cottage Cheese Cooked with Vegetables recipes from his book when my in-laws visited me in March. It was an instant hit with everyone. One Friday we all packed our picnic basket full of home made goodies and went to Al Safa park, the al fresco weather in Dubai was perfect and the slight nip in the air made our family get together just perfect.

IMG_1641

As you can see, we just ate them with Rajma Chawal (red kidney beans stew with steamed rice) and also Vanilla Sponge Cake Coated with Chocolate Ganache and garnished with Pistachios.

Vanilla Sponge Cake

You see when you got to please a big crowd, you need to incorporate elements to make everyone feel special.

A closer lookServes : 6

Ingredients

4 tsp canola oil
1 tsp minced ginger
2 large garlic cloves minced
2 small red onions thinly sliced
4 medium tomatoes chopped
1 large capsicum thinly sliced
1 large red bell pepper diced
1 small yellow bell pepper diced
200 grams paneer diced
4-5 scallions green part thinly trimmed
2 tsp coriander powder
1 tsp cumin
1 tsp cumin powder
1/2 red chilly flakes
1 tsp fennel powder
2 pinch cardamom powder
2 slit green chillies(optional)
1 tsp tomato puree / ketchup (optional)
Black pepper powder to taste
Salt to taste

Heat oil in a large wok (kadai) on medium heat, add cumin and let it splutter. Add slit green chillies if you can handle spice.

Add ginger and garlic and sauté it well for a minute.

Add onions and cook them until they are golden and start to brown.

Add tomatoes and cook them well with all the dry spices. Cook them for 2-3 minutes until they are saucy, make sure you don’t dry out the mixture.

Add bell peppers and cook until they are soft but not mushy. Keep stirring the mixture, you may add little water if need be.

At this point, I added little tomato puree. This is purely optional since I like the red color the puree lends to the veggies.

Add paneer at this point. You may shallow fry the paneer before adding it to the mixture. I omitted this since me and familia do not like deep fried paneer.

Cook the paneer over medium heat for about 5 minutes. This will enable the paneer to absorb the flavors from the mixture.

Add the scallions just before you remove the vegetable off heat or mix it towards the end, like I did. Sprinkle with black pepper and it’s good to be relished with hot chapattis or garlic naans.

Fusion JLT


The last of Dubai winters have given way to the sunny morning and humid afternoons. I love Dubai the most starting November until April. You can feel a nip in the air and the blue skies are so mesmerizing as well.

IMG_1561

During one such outing to a local book cafe a few months back we discovered Fusion restaurant quite accidentally. We must be near the car park and could smell the fragrant aromas from the kitchen of this brightly lit eatery.

Both me and my husband Sahil exchanged the look which said “Let’s skip Brunch & have a early lunch instead”. But since we had vouchers for Nataly Cafe, which were soon to expire, we went against our senses. You can read the complete review for the book cafe here at Sahil’s blog http://goo.gl/KQOjx

I did not like the breakfast menu much hence no review. Moving on to this restaurant review.

Sometimes you expect a lot more once you visit a restaurant and feel disappointed. However, Fusion surprised us both  with it’s yummy food and awesome service.

I have clubbed together three of our visits to the restaurant. The restaurant is brightly lit with low ceiling lamps hanging around, oil paintings depicting the folk men and nature and the red walls along with the black trimmings on red chairs complimenting each other quite well. There are also two big screen LCDs facing each other to keep company to the lonely souls around.

20121225_223342

First time around we ordered the safe options in Chinese. We opted for Vegetarian Sweet Corn Soup, Manchurian with Gravy and Hakka Noodles.

Sweet Corn Soup

The soup was freshly made and not re-heated like some restaurants serve them. My biggest concern while having Chinese soups is the use of corn starch, usually I find them to be too starchy. But the soup at Fushion had the perfect balance of shredded cabbage, an occasional french bean cut diagonally, carrots and corn.

20121218_203607

The Hakka Noodles were a tad too oily for my liking but it’s me being guilty for not eliminating junk from my diet. They were seasoned nicely and the veggies included shredded carrots, thinly sliced onions, an occasional cabbage, capsicum with a garnish of spring onion.

20121218_203615

I absolutely loved the manchurian they did. The manchurian balls just like the soup did not have the raw flavor of corn starch. We asked for more gravy and were happy with the generous portions. The dish was garnished with coriander for a change instead of the usual spring onion like most of other chinese joints. The manchurian gravy was neither too runny nor too thick, just cooked perfectly. We came back from Fusion as pleased as a Punch.

We visited them again next week, their close approximate to our home worked to our advantage. When we are late from work, we make a quick dash and came back satiated.

This time around we tried their Indian delicacies. We ordered mains of Dal Tadka, Handi Paneer (Creamy Cottage Cheese Gravy and Bhindi Do Pyaza. Now these are my favorite things to order when I eat out, you would see that I always order a Paneer Makhni or it’s clones. Blame it to my Punjabi genes.

20130112_234646

I always try ordering a simple dish as well since I believe that it’s the simple things in life which are difficult to create. These are flavors one grows up with and hence has a sentimental connect to. The Dal was perfectly tempered with cumin seeds, , coriander powder, green chillies and red chilly powder. I loved how the dal came in a copper bucket. Brownies points for this 🙂

20130112_234707

The basmati rice was tempered with cumin seeds and garnished with fresh coriander leaves.

20121225_215909

Bhindi do Pyaaza was a hit with my palette. Frozen okra came in a brown onion gravy seasoned with cumin seeds, coriander powder, green chillies and was garnished with ginger juliennes and coriander leaves.

IMG_1203

Handi Paneer was creamy, the onion tomato gravy not overpowering the softness of paneer. I would have liked the cream to be thinned before the garnish though. It felt too heavy for the otherwise balanced flavors. I just scrapped the cream off the top and had the gravy underneath. It also had diced capscicum.

I like the copper pots and spoons used by Fusion to serve the food, they add to the ambience and give a nice rustic feel to the otherwise loud color scheme of the restaurant.

IMG_1204

They also served us sides of vinegar marinated shallots and store bought mix vegetable pickle.

IMG_1205

We did try a desert this time by staff recommendation, Gajar Halwa (Carrot Dessert). We enquired if the carrots used were red like how you get in Indian subcontinent but were informed that they use Australian carrots. So that explains the orange carrot halwa. It was nice but not great. It was very runny and required more time to get cooked on medium heat.

My grandmother used to say that a sign of halwa well cooked is when the carrot almost feels crumbly borderline roasted but still moist, retaining the richness of the milk it is cooked in. Sadly the gajar halwa did not fare quite well as expected but I was ok with what I ate. It was garnished with slivers of pistachio and almonds. Maybe the texture was not good because no khoya (dried whole milk) was added.

We visited Fushion almost after a month or so again last weekend, we noticed they have started serving roast papad with green chutney.  The papad was not roasted properly. I captured the images as well.

IMG_1867

The chutney was ok, tad too runny and the taste of yoghurt overpowering the coriander.

IMG_1868

We ordered Tomato Soup which was too watery and the ginger flavour was tad too strong for my palette. Again it was garnished with a dollop of cream resting on the soggy bread croutons. The bread croutons were stale and seemed like oily.

20130112_233411

For mains I ordered Paneer Bhurji, it  was an absolute disaster, I knew I would not like the dish just by the way it looked.

IMG_1871

The only flavor I could taste was turmeric, the entire dish felt very bland and raw. It was cooked with finely chopped chillies, onions and tomatoes but the gravy base was not enough. It seemed like paneer was added last minute and it was not blend well with the onion-tomato mixture. There were parts of the dish wherein the paneer was not coated with the spices.

IMG_1870

Sahil ordered Prawn Biryani and found it too dry. Upon complaining the waiter acknowledged that the Prawn gravy may have been a last minute addition to the pre-cooked plain biryani. The gravy like Vegetarian / Mutton/ Chicken / Prawn get added as per the customer’s order. Odd!

Nevertheless Fusion stared off on a promising note but lost us on the flavor aspect in the subsequent visits. I will still visit them since the service is good, here’s hoping to better food on the next visit.

A quick link for their website http://www.fusion.ae/

Disclaimer : All featured dishes and meals were paid for my me and this post is not a sponsored one.