Wednesday, May 16, 2018

Fine Dining Finesse - The Amaranta PopUp by Chef Tejas Sovani

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.

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.

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.

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.

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.

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.

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.

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.

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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