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Baluchi restaurant at The Lalit, London – a Review

June 29, 2018 by manjirichitnis 6 Comments

Baluchi at The Lalit, London – a Review

Nestled amongst modern glass structures sits the beautiful Grade II listed red brick building housing The Lalit, London. Acquired as part of an ambitious project by the Lalit Group, it is their first Hotel outside the Indian subcontinent.

I was invited to lunch at the Baluchi restaurant at The Lalit, London and so a few days ago, on a fabulously sunny Monday afternoon, my friend N and I, were welcomed by a warm Namaste at the grand front entrance.  From thereon, every staff member who walked past greeted us with an equally warm traditional Indian greeting – Namaste – best way to make me feel instantly at home.

This stunning building, former home to the renowned grammar school St Olaves, has been painstakingly restored to retain most of its period features. This period building housing The Lalit, London, is a tribute to the late Mr. Lalit Suri, whose love for London city had always drawn him here and he had envisioned setting up a hotel in the city.

The central theme of marrying Indian Opulence to the grand features of a former school extends to the names of the hotel rooms,aptly called classrooms,  the meeting rooms are ‘Laboratories’ and the bars have been named the ‘Teachers Room’ and the ‘Headmasters Room’. Many a former student, have been known to enjoy a drink or two in The Headmasters Room Bar, no doubt reminiscing about their school days.

Baluchi, the pan Indian restaurant, occupies the grand former assembly Great Hall. The spacious seating and larger than life blue chandeliers add a modern twist to old world charm. The delicate jaali woodwork around the beautiful bread bar called ‘The Naan’ery’ compliments the original parquet flooring.  The gallery offers a bird’s eye view of the ‘Great Hall’ and enjoying a themed afternoon tea at the gallery, is probably the best way to relax and admire the beautiful view and marvel at the stunning interiors.

The vivid blue ceiling and the exquisite chandeliers are reminiscent of the grandeur of Indian palaces, while the timber-panelled walls ooze Victorian charm.

After welcoming us, Chef de Cuisine atBaluchi, Chef Jomon took us on a tour of the grounds. Chef Jomon Kuriakose has over a decade of experience in the kitchen and before coming to Baluchi, has worked at the Cinnamon Kitchen under the guidance of Vivek Singh.

A beautiful and very artistic, milky white stone statue of Lord Ganesha, looking onto a great view of the Shard, seems to be keeping watch over the red brick hotel building, silently, from its place in the outside terrace. The elephant-headed god also makes his presence felt in the hotel room decor, in the form of rustic stone structures.

While the Chef excused himself to the kitchen we continued on a grand tour of the building. The Lalit houses 70 luxurious bedroom some even with 30 foot high ceilings making this a very unique boutique hotel. The Lalit legacy suite connects three rooms and offers all modern day amenities including a grand tub and a heated seat Japanese toilet – ah the luxury! The timber panelled walls, embroidered Indian tapestry and framed photos of former school building vye for attention against stunning views of the Shard and the Thames.

This room definitely has my heart but I cannot explain the feeling of being inside the Prestige Classroom, this room was flooded with light, thanks to its high ceiling and the skylights letting in the warm sunlight. I can only imagine waking up in one of these suites and enjoying my morning cuppa while looking onto the Thames and seeing the city come alive with its daily buzz of activity.

Next stop was to admire the state-of-art spa called ‘Rejuve’ offering traditional Indian therapies. I would love to be pampered with a warm Indian hot oil head massage and indulge myself with one of the relaxing therapies sighhhhh….

After this grand tour, my friend N and I got to pick a table to be seated at and enjoyed some very refreshing cocktails. A cucumber flavoured vodka cocktail helped cool me down several degrees on that very warm summer afternoon. A perfect accompaniment to our cocktails were the crunchy papads served with a selection of chutneys.

First to arrive at our table was a beautifully presented platter of starters. Even the menu follows the central theme, with the starts titled ‘Term1’ – reminding us that we were seated in the majestic Great Hall, a former school assembly hall.

The plating was so artistic, almost too beautiful to eat! Top L-R in the photo above: A Gluten-Free monkfish tikka called Panch Phoran Mahi Tikka which was so delicate it simply melted in my mouth – pure joy!  It was flavoured with Kasundi mustard and herbs and placed on a bed of tomato emulsion. Scattered around were some bits of a beetroot brittle – so moreish! Dotted along the side was a seabuckthorn gel – and because it sounded so exotic I just had to try it! I found that it had a very sharp, tart taste if consumed on its own and as a chutney used to mop the courgette fritter – yes that seemed to work unexpectedly!

In the centre of the plate was a stuffed courgette flower, coated in a light batter. The crisp fritter or Bharwan Zucchini was delicious and I would have loved a small platter of just these fritters with a tangy tamarind chutney – ummmm. The Kaafir lime chicken tikka was juicy, flavourful and tandoor-cooked to perfection and was topped with a lovely cashew crumble.

For our mains or ‘Mid Term’ we were served some of my favourites which also happen to be some of their most popular dishes, Tandoori Prawns, Butter chicken, Palak Paneer, Dal Baluchi and a mixed bread basket to mop it all up with. I love seafood and the prawns were brilliant, the spices were just right and they were not cooked to retain the plump and juicy texture – mouthwatering!

Black daal is cooked overnight giving it a thick, creamy and rich texture, making the Dal Baluchi a very comforting dish. Amongst the other breads, there was a very unusual mango flavoured bread stuffed with coconut – a fusion take on the regular Peshawari naan. It was delicious but probably not my favourite one amongst the selection, a very personal choice though because I much prefer a regular naan or chilli garlic naan to the Peshawari – a matter of personal choice, I guess. The palak paneer was very good, I love paneer and never pass up an opportunity to try a paneer dish. I am glad I opted for panner, I was not in the least bit disappointed and if I had to pick just one main with my naan it would probably be this humble spinach dish. The best part was the paneer was so soft and had a melt-in-your-mouth consistency – such a pleasure for my taste buds and the hint of kasoori methi and ginger flavour in the spinach base was very pleasing too. The butter chicken was delightful, the chicken had soaked up the marinade and spices and the buttery creamy sauce it was cooked in was very tasty.

And just when I thought that the start platter plating was so amazing that no other dish served that day could keep up, Chef Jomon decided to dial up the visual delight, a notch or two with two stunningly well-presented plates of dessert aptly titled ‘Term Break’.  A very exotic sounding Paan Kulfi sat on a bed of sevai, the paan infused kulfi flavour was spot on and a great tribute to both the traditional kulfi and the meetha paan that many people love to chew after a meal. The texture was perfect, creamy and the lovely berry compotes dotting the plate were delicious too – we scooped them up with the fresh strawberries on the plate. Paan lovers – add this dessert to your list of not to be missed dishes!

The cardamom ice cream was my favourite though and the saffron infused pineapple it sat on was beautifully juicy, sweet and the flavour pairing worked so well together. My very tropical and Indian palate was very satiated with this dessert.

All these amazing dishes are a testament to Chef Jomon’s passion for creative flavours and innovative dining.

We spent a happy few hours exploring the opulent suites, devouring fabulous Indian food and experiencing the very warm hospitality of the team at The Lalit in London. Chef Jomon spoilt us with some really great food and the bright sunshine just made it a perfect afternoon out in London.

*With thanks to The Lalit, London for an invite to a truly memorable afternoon at the Baluchi. All opinions expressed are as always my own. 

 

 

Filed Under: Featured Lifestyle, Lifestyle, Restaurant Reviews Tagged With: a Review, Baluchi at The Lalit, london

Amur Beluga Caviar – a Review

December 31, 2014 by manjirichitnis 4 Comments

The beauty of any food and consuming it is in also understanding the history of its origin and the aura and mystique surrounding the food especially if it is Caviar.

My family and me hail from the western coastal parts of India – namely Konkan and fish was always a part of the daily diet , over the years of course the consumption of fish daily is not practical due to various reasons but the love for all things seafood is deeply ingrained in all of us.So when I was offered a chance to review Amur Beluga Caviar by Caviar Classic, London, I could not refuse.

Caviar classic is a small London based Caviar Company, owned and run by Darren Pedersen. They pride themselves on sustainably farmed products that are guaranteed to live up to the highest standards.

Amur Beluga is a hybrid of the Acipenser Schrenkii (Amur Sturgeon) combined with the Huso Dauricus Sturgeon (Freshwater Beluga) resulting in a gold green egg with a bit of a harder shell that pops in your mouth, the aftertaste is light and creamy. This combination of the two of the best Sturgeon in the world, not only takes 10 years to mature, but also produces a magnificent sizeable shimmering silver Roe. Naturally then this is a favourite amongst caviar connoisseurs around the world.

At the moment the Amur Beluga is in many ways considered a better product than most Iranian/Russian Beluga’s as the eggs are bigger (3mm in size) and the quality is in most ways of a higher standard.

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Caviar is served with mother of pearl caviar spoons to avoid tainting the taste of the caviar. I was also sent this beautiful spoon along with the Caviar and Caviar classic always try to go that little bit further to ensure that their customers receive their purchase at it’s best, such as chilled boxes with small ice packs and an extra gift – like this lovely spoon – in most packs.

We ate the caviar on wafer thin slices of toast with a fresh juicy salad tomato sliced in half – I wanted an absolutely neutral and fresh base to feel the caviar on my tongue …the little gems popping in my mouth …exploding with flavour…

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I paired the caviar with a fine Chablis from Waitrose as dry whites work as well as Champagne. Caviar can be had with a good creamy cheese too.

I have stowed the remaining away in the coldest part of my refrigerator where it should stay upto a month but ideally wouldn’t keep it for more than 3 days. And no matter what happens never freeze caviar as it can damage the delicate membrane.

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For me this post would be incomplete without mentioning how much consuming this Caviar reminded me of a scene from Casino Royale where Bond he is seen enjoying Beluga Caviar on toast as he sips on his nth Vesper Martini and seduces femme fatale Vesper after his big win at the casino.

James Bond 007 eating caviar

“The problem is not how to get enough caviar but how to get enough toast with it.” – James Bond in Ian Fleming’s Casino Royal

Image Credit: Aston from the Bond Lifestyle Forum

Thanks to my Baba, who is a great fan of 007 and the movie series, the craze for the books, movies and trivia has been passed down to my sister and me and till date the best movie marathons we have at home are when we watch Bond Films back to back with Sean Connery and Daniel Craig as our top Fav Bond actors with Pierce Brosnan as a hot favourite amongst the women in our family 😉

The fictitious and very Charming James Bond lives the high life and one his many expensive tastes is for the most exclusive and expensive – Beluga Caviar. No one rocks the Champagne and Caviar for dinner combination like Bond does, isn’t it ?sighhhhh

Hope that all of you enjoy the party tonight – Bond style with some splendid Champagne – hopefully Bond’s Fav – Dom Pérignon for the lucky few with lots of Caviar and toast to go around and hope you have great company to ring in the New Year.

Adios, dear readers, and off I go to ring in the New Year and dance the night away, here’s wishing all my readers a very Happy New Year where I shall continue to share my adventures in the kitchen and outside, a lot of travel stories and yes loads of other great c0ntent – stay tuned folks but for now – au revoir!

Caviar Classic

Image Credit: Caviar Classic

 *With thanks to Caviar classic and the  PR agency for sending me a sample of Amur Beluga for review. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

Caviar and Champagne

Filed Under: Food, Product Reviews Tagged With: a Review, Acipenser Schrenkii, an extra gift, au revoir, Beluga Caviar, Casino Royale, Chablis from Waitrose, Champagne, chilled boxes, Dom Pérignon, exploding with flavour, fresh juicy salad tomato, Freshwater Beluga, happy new year, highest standards, Huso Dauricus Sturgeon, Ian Fleming, Iranian Beluga, James Bond, konkan, little gems, London based Caviar Company, mother of pearl caviar spoons, neutral and fresh, popping in my mouth, Russian Beluga, sustainably farmed products, Vesper Martini, western coastal parts of India

Le Bar a Vin – French Wine Bar, Blackheath – a Review

July 1, 2014 by manjirichitnis 8 Comments

On a perfectly beautiful sunny summer evening, I made my way to Blackheath for a bloggers evening at a French Wine Bar. A first for both going to Blackheath and a French wine bar that claimed to be halfway between a pub and a restaurant.

I think I walked past the bar once before I finally understood my google map. There is something very welcoming about the simple wooden interiors and large paintings that made me want to just dump my bag and get started with a chilled glass of wine. First up we were served a Champagne Rose’ and hors d’oeuvre of regular stuff like sun-dried tomatoes – not in oil as I expected but these were nice and tangy, very dry on their own though, sweet mini peppers stuffed with cheese and served with Tapenade.

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A cute little French Wine Bar overlooking the green on Blackheath high street

Le Bar a Vin has ample seating indoors and out on street, it is tastefully done and perfect for an evening out with friends or with family to have that one glass or carafe of wine, gaze at the beautiful surroundings and drink in the ambience. Also good to grab a high stool, drink a glass of red with a date.

The sunshine and a comfy table visible outside from the beautiful big windows were too hard to resist so we moved outside to soak up some sun, there was a light breeze …just perfect to get started on wine! (Got me dreaming of the perfect Parisian evening and winding down a day of sightseeing by settling down with a refreshing glass of red at a cute French Wine Bar). Well with the 120 wines on offer with a distinctly French touch, I was all set to order my white wine, I wanted a light and slightly sweet one so on Jean-Philippe’s recommendation I got a German white called Gewürztraminer – an aromatic white which goes well with cheese and fatty gamey meat and tastes like lychees, floral and with tiny bubbles in the glass. I loved it! I could have done with some bread but thankfully didn’t have any just then as the charcuterie and cheese were yet to arrive. It was fun deciding what cheese to choose with the charcuterie.

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I choose Comte  – a 24-month-old mature cheese with a nutty flavour & hard but creamy texture, Secret – a cheese I’ve never had before – its made from unpasteurised cows milk with fruity and nutty notes and last one I gave in to a desire for some blue cheese with Forme d’ Ambert – a creamy and very light blue cheese – prefect to slather onto the accompanying bread. Before our beautiful cheese and charcuterie boards reached our table, little did I expect such large portions, it was more than enough and served as a very satisfying main course.

I was seated with some very friendly bloggers and conversation flowed as smoothly as the wine.

That is a picture of my delicious cheese and charcuterie served with red grapes, pickles and dried apricots – perfect with the platter.

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L-R Starting Top left clockwise: Comte Saucisson a traditional tasty pork sausage with Comte’, Walnut Saucisson – pork sausage nutty and dry but very delicious and a pepper Saucisson 100% pork sausage aged in black pepper.

I finished my cheese off with some Spanish Red – Rioja –  intense on spices and oak, fruity with a hint of liquorice.

Travelling into Blackheath by train and walking up the high street is like getting out-of-town into a nearby modern village. Le Bar a Vin is Blackheath’s answer to an independently owned wine bar with a good selection of wine and cheese, in contrast to the many chains that otherwise easily take over the majority of the high street. It’s the kind of place you could back to many times over and even make your favourite haunt if you are a local – easy.

Looking for inspiration for an evening out in London? Why not browse through some of my other review posts? Get the inside scoop of where to head for everything from the most authentic Indian food to cracking cocktails!

Dreaming of travelling and enjoying local wines and fab food? Let me tempt you with more posts that will make you want to grab your suitcase, book your tickets and head straight to the airport!

  • Enjoy mouthwatering cichetti with amazing wines just like the locals do in Venice: Best local wine bar in Venice
  • Get a crash course on Gouda with a fabulous wine tasting experience in Amsterdam: Cheese and wine tasting in Amsterdam with Reypenaer

For some wine related recipe inspiration, check out my easy recipes here:

  • Vin Chaud – French mulled wine
  • White wine sauce

*With thanks to Jean-Philippe Tessier for the invite. No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own. Previously known as Le Bouchon.

Le Bouchon Menu, Reviews, Photos, Location and Info - Zomato

Filed Under: Lifestyle, Restaurant Reviews Tagged With: 24 month old mature cheese, a Review, aromatic white wine, Blackheath, bread, Champagne Rose', cheese, cheese and charcuterie, cheese and fatty gamey meat, Comte, Comte Saucisson, creamy, creamy texture, dried apricots, dry delicious, floral and with tiny bubbles in the glass, Forme d' Ambert, French Wine Bar, fruity and nutty notes blue cheese, fruity with a hint of liquorice, Gewürztraminer, hard, hors d'oeuvre, intense on spices and oak, Le Bouchon, light blue cheese, nutty flavour, pepper Saucisson 100% pork sausage aged in black pepper, pickles, pork sausage nutty, prefect to slather, red grapes, Rioja, Secret, served with, Spanish Red, sun dried tomatoes, sweet mini peppers stuffed with cheese, Tapenade, tastes like lychees, traditional tasty pork sausage, unpasteurised cows milk, Walnut Saucisson

Harry Hopalot – Thornton’s Easter Bunny – a Review

April 20, 2014 by manjirichitnis 18 Comments

Have always walked past displays of fancy chocolate eggs in shiny crinkly wrapping paper before Easter and wanted to buy myself loads of different chocolate eggs in various flavours – blame it on a serious sweet tooth and an obsession with easter eggs. So when Harry Hopalot and his white chocolate avataar found their way to my house this year courtesy Thorntons Chocolates you can imagine my excitement. Armed with his magic bag and the support from his friends, he has hops faster than the wind to deliver us our perfect Easter.

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But then I was in the grips of a rather strange predicament – how on earth was I to get myself to become so heartless and BITE poor adorable Harry’s ear off? Well, he is made of chocolate you know so I closed my eyes and chewed off a large bit of his ear! The first victim was milk chocolate Harry and then it was the turn of his white chocolate cousin. Have never much liked white chocolate but in the bunny form, it wasn’t too bad! Only regret – why are they hollow 😉

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It wasn’t easy choosing one from the tempting array of various chocolate eggs and bunnies that Thorntons has on offer, like Thorntons’ range of Dessert Eggs – the new Raspberry Cheesecake Egg and the new Fudge Brownie Egg made from smooth dark chocolate and crammed with fudge, walnut & brownie biscuit pieces in the shell. There’s a quirky twist to the Easter eggs too with the new Squeggs – quite simply squashed eggs. There are two in the range; Cookies & Cream and Cinnamon & Waffle what’s more – they also come in a little treat lolly too!

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Thorntons has treats for all ages and occasions and their pretty boxes are just the things when you want to make someone smile. Sometimes it is ok to just go get yourself a pamper box of chocolatey treats, hide them in a tin, and pop one when you feel the blues coming on – just make sure your stash is hidden away from prying eyes and little hands 😉

Am not sure it’s even ok to think this but if there are any strayt easter chocolate bunnies on display after Easter am going to go get myself a few and gobble them while watching some legal drama on the telly. Makes me feel more brave watching  the smart lawyers in their designer suits argue their cases while I munch on illegal quantities of chocolate in my P.J’s …hummmm… On that note , Good Night and hope all of you had a brilliant Easter Sunday and a relaxed long weekend – no don’t panic you still have Bank Holiday Monday to get over the hangover that you are probably working on right now 😉

Disclaimer: With many thanks to Thornton’s for the samples sent to me to test and review. I was not required to write a positive review and was not compensated monetarily for this post. Like all my previous posts about events and reviews, ALL opinions expressed here are entirely my own.

Filed Under: Food, Product Reviews Tagged With: a Review, chocolate eggs, Cinnamon & Waffle, Cookies & Cream, Dessert Eggs, easter eggs, Easter Sunday, Good Friday, Harry Hopalot, Holy Saturday, new Fudge Brownie Egg, the new Raspberry Cheesecake Egg, Thornton’s Easter Bunny

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