Here is a plum opportunity to elevate your fine dining
experience. The Uber talented and creative Chef Tejas Sovani of Amaranta,
Oberoi Gurugram was in the city hosting a PopUp at Szechwan Court, Oberoi to
showcase his interpretation of Modern Indian Cuisine.
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| A Cut Above - Chef Tejas Sovani of Amaranta, Oberoi Gurugram |
Trained in Michelin star kitchens, Chef Sovani marries both
traditional flavours and adds the pizazz of modern techniques and exquisite
plating. Each dish stood out as a shining example of Modern Indian cuisine done
right.
The PopUp will be run under Chef Nimisha Verghese until May
30th, 2018 and will be available for both Lunch and Dinner. The signature
4-course set menu offers both vegetarian as well as non-vegetarian options
under each course.
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| Amaranta PopUp Set Menu @ Szechwan Court Oberoi, Bengaluru |
I will be reviewing the exquisite vegetarian options, my co-dinners chose other options and enjoyed it thoroughly.
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| Amuse-Bouche Batter fried Dhokla |
The meal began with an amuse-bouche of battered and deep
fried spinach leaf encased Dhokla in a teekhi meethi khatti sauce.
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| Compressed Melon Tartare with Lemon gel and Mustard Cream sauce |
For the 1st course I had;
Compressed Melon Tartare. The melon had the texture of tuna
and the mustard cream sauce reminds us of kashundi. Topped with ginger crisps,
it brought all the flavours together. Paired with The Fishplate 2015, Sauvignon
Blanc it was refreshing.
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| Spiced Potato Bao |
The next course course was;
A Spiced Potato Bao came injected with a mint chutney that
added an extra zing to the potato stuffing. The topping of a creamy mint
avocado Tartare pulled all the flavours together. This was paired with the
Viognier Grover Zampa Vijay Amritraj Reserve, a full bodied Red.
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| Fermented Plum Sorbet with Black Salt |
We were presented with a delicate palate cleanser; A Fermented Plum
Sorbet with black salt which had tart flavours and a salty component
reminiscent of a kala khatta gola.
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| Birbal Ki Khichadi |
Course 3, was an inventive dish;
Birbal ki khichadi made with Cous-Cous, Quinoa, dal and served
with choice of 4 toppings and a CornTikki. The toppings were creative and
playful. A mellow Garlic Burrhani raita, Rice Chiwdas that were tart and spicy,
Achari Gajar Gobhi and a wedge of lime. We are sure that a while this dish was
inspired by North Indian cuisine, I could detect a hint of Bisibele somewhere.
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| Lasooni Palak with pickled Vegetables, King Oyster Mushroom, Cottage cheese sprinkles and Curry leaf Snow |
Course 4 started with a bang;
Pickled vegetables in a garlic flavoured Spinach puree was
embellished with homemade cottage cheese crumble and the most delightful Curry
leaf Snow. Studded in the bed of green was a luscious piece of King mushroom
sauteed in butter and a few pickled vegetables. An intriguing play on textures
and flavours that was outstanding!
The crowning glory was a medley of flavours and textures on
our dessert plate. A Fig and Beetroot Halwa was stuffed in a Phyllo Sambusek
and served with Aamras foam, Beetroot reduction and crusted with seasonal
fruits.
What a way to end a spectacular meal, the accompanying wines
were perfect and the company of fellow diners even better.
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