In one corner, behind a gleaming glass counter I can see an artist in a chef’s hat rolling out sushi with precision and intense concentration that the art deserves. Right behind me, I can hear the sizzle and boom from the Teppanyaki counter – another Chef whipping up a dish with the theatrical flair that this Japanese form of cooking demands. The primary, open kitchen has an army of diligent chefs, painstakingly stir frying veggies, boiling noodles, or seasoning meat – all under the watchful eye of Commander and Head Chef Liang. There was so much to take in, so much to gaze around at, and so many cuisines to explore at the Pan Asian, at ITC Maratha.
The ITC Maratha, has carved a niche in the Indian cuisine department, famous for the ITC kaali dal at the highly acclaimed Peshawri and Dum Pukht. Among the seven dining establishments that this sprawling five star property boasts of, the Pan Asian remains highly underrated and deserves a spot in the sun. The restaurant is ‘Pan Asian’ in the truest sense, with cuisines from China, Japan, Korea, Thailand and Malaysia on offer.
One of my favourite food quotes. And so apt to introduce this blogpost. Because this is not just about eating sushi but also making it.
The food bloggers were recently invited to BusaGo at Lower Parel for a fun sushi making MasterClass where renowned chef Nikhil Chib would be teaching us. Here we could make our own sushi and eat it too! The best tasting sushi would then be put on the menu at BusaGo, Lower Parel for the entire month of July. We all reached the venue the allotted Saturday afternoon and sipped on sangria while we waited for the class to begin. They brought out the sushi making ingredients and the shutterbugs went crazy clicking pictures even before we knew what the ingredients were.
This blog is about Vietnamese food at a place called Pondicherry Cafe, in Bandra. Geographical disorientation, much? Vietnam has always been on my bucket list of places I want to visit. So when the Sofitel Hotel in Bandra Kurla Complex, hosted a Vietnamese food festival, and invited me to come sample some of the fare, I was elated. I could now cross off Vietnamese food from my bucket list. Vietnam nahi, khana toh sahi. Vietnamese food is known for using fresh, raw produce with tons of local seafood. The food is simple in preparation and taste.
The Vietnamese Food Festival was held at Pondicherry Cafe, Sofitel Hotel, BKC till the 3rd of June. The menu was specially curated and prepared by Chef Dao Van Son, Executive Sous Chef at Hotel Sofitel Saigon Plaza, Ho Chi Minh. We were lucky to not only get to taste his food, but also meet him and talk to him about Vietnamese food and his passion for cooking.
Pondicherry Cafe is done up with the most beautiful drapes, gigantic armchairs, and warm colors. In the middle of the regular buffet spread, we got a sneak peak at a traditional, Vietnamese food stall.