影片
更多
2024-08-08
34 瀏覽
I had dinner at a renowned Indian fusion restaurant at TST east.I began my meal with the Khakra and Chundo, a delightful appetizer that showcased the restaurant's commitment to reinventing classic Indian flavors. The Khakra, a crisp flatbread, provided a sturdy base for the tangy and zesty Chundo, a traditional Indian relish made with a unique blend of spices and herbs. The combination of textures and flavors was a harmonious start to the meal, whetting my appetite for what was to come.Next, I i
I began my meal with the Khakra and Chundo, a delightful appetizer that showcased the restaurant's commitment to reinventing classic Indian flavors. The Khakra, a crisp flatbread, provided a sturdy base for the tangy and zesty Chundo, a traditional Indian relish made with a unique blend of spices and herbs. The combination of textures and flavors was a harmonious start to the meal, whetting my appetite for what was to come.
Next, I indulged in the Tuna Bhel, the cured tuna salad, infused with a blend of herbs and spices, was perfectly balanced by the crunch of the corn chips and the freshness of the kachumber, a vibrant salad of diced vegetables. Each bite was a delightful explosion of flavors that seamlessly blended the ocean's bounty with the vibrant essence of India.
As I moved on to the Khekda (Bae), I was captivated by the artistry on the plate. The crab salad, a delicate and succulent offering, was elevated by the addition of fresh fruits, herbs, and a delicate citrus touch. The harmonious interplay of sweet, sour, and savory elements created a symphony of flavors that danced on my palate, leaving me eager for the next course.
The Chicken Lollipop with Schezwan Chutney was a delightful twist on a classic Indian snack. The tender chicken, cooked to perfection, was elevated by the bold and spicy Schezwan chutney, a signature condiment that added a delightful kick to the dish.
As I delved deeper into the menu, I encountered the East Indian Cottage Cheese Potato Chop, a sublime amalgamation of traditional flavors and modern plating. The paneer, or Indian cottage cheese, was perfectly complemented by the green pea chutney and the refreshing kachumber salad, creating a harmonious balance of textures and tastes.
The East Indian Fish Kujit in Banana Leaf was a true revelation. The fish, cooked in a traditional East Indian spice blend and wrapped in a fragrant banana leaf, was a testament to the restaurant's commitment to preserving and showcasing the rich culinary heritage of the region. The plain uttapam, a savory Indian pancake, provided a perfect accompaniment, allowing the flavors of the fish to shine.
The Gucchi "Khichdi" was a standout dish that showcased the restaurant's creativity and innovation. The bottle masala-spiced morel mushrooms, combined with the fragrant basmati rice, created a delightful take on the classic Indian comfort food, Khichdi.
As I reached the end of my meal, I indulged in the Shrikhand, Berry Twist, a sublime dessert that perfectly encapsulated the essence of Indian sweets with a modern twist. The velvety yogurt-based Shrikhand was elevated by the burst of flavors from the mixed berries and the tangy strawberry chutney. The waffle crisps added a delightful textural contrast, resulting in a truly memorable finale to my culinary adventure.
To complement the exceptional food, I sipped on a refreshing Apple Juice and a Pineapple Smash, both of which were expertly crafted to cleanse the palate and accentuate the flavors of the dishes.
張貼
