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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 is 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, Amur Sturgeon, an extra gift, au revoir, Beluga Caviar, Casino Royale, Caviar classic, 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

Dinner at the Tower Guoman, London – a Review

July 18, 2014 by manjirichitnis Leave a Comment

On the day of the Mens Singles Final when Djokovic won  the match against Roger Federer ,I had an invite to go dine with a few fellow bloggers at The Brasserie at the Tower Guoman. I must admit the match was so engaging that I was glued to the tv and only in the game that I was just to nervous to watch so I dragged myself out and kept pestering a dear friend of mine in whatsapp till she gave me updates of almost every move on the court …. I was hoping that Djokovic would win and also hoping that the match would end before I hopped onto the tube and lost network… Lets just say that all invisible divine forces were with Djokovic ( and me )that day coupled with his awesome performance, just as I was about to get into the tube… there it was..,… message I was hoping to see on whatsapp…. ‘He won’… which led to a very comical impromptu gig on the staircase by me watched by bemused passers by…heck a good win deserves a dance ..at least ! Bonus points to all those who also watched this match to oogle at Boris Becker …teehee

After that I needed a refreshing drink and just as I was settling in the beautiful area  just outside the Guoman, an open air bar  and siping my cocktail gazing up the Tower Bridge was perfect. Chilled Prosecco, Cocktails and Mocktails flowed while we chatted up with the manager who also had dinner with us later .Meeting my friends after Food Blogger Connect was fun and camera lens choices, food photography ,the Wimbledon final results and the stunning view dominated our conversation. Before long the rain decided to play spoil sport and we were ushered inside to our huge table at The Brasserie.

I took the seat the far end of the end but the view from any where inside is just as brilliant , it’s the first time I was so close to the Tower Bridge and you can be guaranteed you will have the best seats in town at The Brasserie with superb views of Butlers wharf thrown in.

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The table was neatly laid out with our special menu for the evening there and fresh bread , warm and just out of the oven with 3 different dips arrived.

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Our rustic bread selection with truffle oil and olive oil.

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To go with our Rustic Bread selection we had the smoked paprika dip – the bright orange one and my fav of the 3, one with chives in the middle and a plain one which I found a tad too salty.

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I choose to have the Grilled Vegetable and Goat Cheese Tart to start off my meal with – it sounded very appetising – Tomato olive salsa,balsamic reduction,pine nut,sekura cress – hummm yes please.

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The thin crisp  pastry base was not one bit soggy or eggy, the grilled Manchego cheese ( a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed) tasted great in combination with summery veggies like asparagus and grilled peppers and the salsa was very good ,I loved the taste of the olives and hints of fennel, the cress made the whole dish so fresh not just to look at but to taste too.

The Head chef Kamaldeep Singh (left) and his colleague decided to take us through the process of how the new menu was created , the origin of ingredients and basically make us hungry for more!

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Madeleine seated next to me choose the other option as her first course :Peppercorn Cured Beef Carpaccio – Manchego cheese , home cured tomatoes,charred artichokes,mizuna and micro cress. I was avoiding red meat that so was very happy to photograph her dish and ask how it tasted but equally satisfied with my light tart.

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The carpaccio was hammered thin and artichokes placed over – it looked great, to find out in her Madeleine’s own words what she thought of her dish go check out  her review here.Very happy with my first course, I expected the second course to deliver and impress me a bit more. Must say my Pan-Fried Fillet of Sea Bass served with diver scallop,caper crushed potatoes,mixed bean salsa and ‘sauce vierge’  did not fail to do so. It looked amazing and I had to photograph it from various angles – we food bloggers!

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But  this was simply delicious and worthy of praise for more reasons than one – made using farmed sea bass responsibly sourced scallops, a lighter than most sauces that usually accompany a fish main the scallop sat one a delicious pea puree and cream base.

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The mixed bean salsa tasted great with the morish caper crushed potato, the cress balancing off the dish in a subtle way.Nayna my vegetarian food blogger friend chose to have the Spinach and Ricotta Raviolli made with heirloom tomato salsa and served with freshly made basil cream sauce , to read her views go onto her blog here.Our first wine of the evening accompanied the first course , Vidal sauvignon blanc from New Zealand , aromas of gooseberry, passionfruit and guava lead into a palate that exudes tropical and passion fruit flavours.

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After that very satisfying sea food dish ,we moved onto the next course , I stayed away from red meat again and the Garden pea,mint and pecorino cheese risotto was fabulous for me , I love my rice and many a times I really need some to complete my meal and make it me feel full, maybe a psychological thing but coming from the coastal side of western India ,fish curry and rice is our most staple everyday far.One of the staff members asked me where I was from and when I said Mumbai, pat came the next question which I was sort of expecting – was the sea bass as good as the Pomfret, well no! For me pomfret is the king of  all fishes on this planet – but its a matter of what taste one has grown up with and our method of cooking is also so very different. But yes Sea Bass , Salmon and Basa are my favorite buys,best eaten fresh on the day of purchase ,hate frozen fish,tastes muddy and weird in curries especially.

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The  pecorino cheese added a subtle tangy taste to this very morish and filling risotto, its easy to get this dish so wrong because often the seemingly easier to make dishes are the toughest to produce to perfection . I am a great fan of the risotto that my elder sister hubby makes , he is a trained chef but now a very busy and senior marketing head honcho so it’s very rarely that we meet and even more rarely that I get to eat the risotto he makes. Ah sweet nostalgic family moments, only truly good food can bring on such an attack for me.. 🙂

By now the light had really faded and my risotto photo and all that follow look terrible!

I must admit Madeleine was very kind and allowed me to have a taste of burnt celeriac which I loved with some of the calvados sauce I scooped it off her plate with from her Confit of Gloucestershire Pork Belly. She enjoyed  my cheesy risotto too.

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The 14 hour low heat cooked pork belly looked so very appetising, the burnt celeriac adding to the earthiness of this dish,the cinnamon compliments the pork  and the savoy cabbage and compressed apple give it a tart almost tangy twist on the side. This was washed down with several glasses of a full bodied Chilean Merlot – Errazuriz , almost opulent with notes of berry and cassis fruit.

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It’s at this point that I slipped into blissful food coma and saw this beautiful rainbow emerge right in front of my eyes… the photo does no justice to the what we actually saw…

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That is us at the table – L- R – Bintu who blogs at Recipes from a pantry, Nicki who blogs at Baking Beardy,seated opposite her is Fiona who writes an award-winning blog – London Unattached,Nayna – who blogs at  Simply Sensational Food her other blog is Citrus ,Spice and all things Nice, and the lovely Madeline who blogs at Kitchen Journeys and documents heart healthy recipes at From the Healthy Heart.

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Was too full by now and the dessert platter served with a large shot of margarita in shot glass lined by sugar , managed to cut the sweet taste that was bound to settle on the palate after cheesecake ,a panna cotta that failed to impress because I was expecting the usual wobble and a refreshing pista flavoured ice cream  – my fav from the selection.

As we strolled out for an impromptu photo session and gazed happily at the beautiful Tower Bridge,I couldn’t help but wonder that though the exterior of  the Tower Guoman leaves one wanting the view of two world Heritage Sites – Tower Bridge and the Tower of London certainly makes up for it!A massive refurbishment project is on the cards too.A few more plus points include a convenient location within easy reach of the financial district, Canary Wharf, the Excel Centre, London City Airport, historic Greenwich, the West End and Westfield Shopping Centre. Also the newly launched menu at The Brasserie definitely warrants a visit. The menu is bold and one where the chefs have really gone the extra mile to hope that if they try ambitiously to achieve the Zero Mile Ingredient mark and grow their own herbs fresh on the terrace garden which is to come alive very soon!

The staff was very polite, genuinely attentive and ensured we had a great evening.

*With  thanks to The Tower Guoman for the invitation. No monetary compensation was offered for a positive review . All opinions expressed here are entirely my own.

The Brasserie - The Tower Menu, Reviews, Photos, Location and Info - Zomato

Filed Under: Lifestyle, Restaurant Reviews Tagged With: 2014, a guide to eating out in London, aromas, asparagus, balsamic reduction, Basa, basil cream sauce, Bombay, Boris Becker, burnt celeriac, Butlers wharf, Canary Wharf, caper crushed potatoes, cassis fruit, charred artichokes, cheesecake, Chile, Chilled Prosecco, Chives, cinnamon, coastal cuisine, Cocktails and Mocktails, compliments, compressed apple, Confit of Gloucestershire Pork Belly, cook, cress, delicious, dessert platter, dine, dinner, dish, diver scallop, Djokovic, earthiness, eat, eating out in London, Errazuriz, fish curry, flavours, food blog, food blogger, food blogger connect, food writer, foodie in London, freshly made, full bodied, Garden pea, gooseberry, grilled peppers, Grilled Vegetable and Goat Cheese Tart, guava, heirloom tomato salsa, hints of fennel, historic Greenwich, home cured tomatoes, India, July, konkan, La Mancha, Lawn Tennis, lifestyle blogger, light tart, London City Airport, Maharahstrian cuisine, maharashtra, manchega breed, Manchego cheese, Manjiri Chitnis, Manjiri Kulkarni, Marathi, margarita, Mens Singles Final, Merlot, micro cress, milk of sheep, mint and pecorino cheese risotto, mixed bean salsa, mizuna, Mumbai, New Zealand, notes of berry, olive oil, Pan-Fried Fillet of Sea Bass, panna cotta. two world Heritage Sites, passion fruit, passionfruit, Peppercorn Cured Beef Carpaccio, pine nut, plain, pomfret, Pompfret, refreshing pista flavoured ice cream, reviews from travelsfortaste blog, rice, Roger Federer, rustic bread, salmon, sauce vierge, savoy cabbage, Sea Bass, sekura cress, slice of my life, sliceoffme, sliceoffme eats London, sliceoffme recipes, smoked paprika dip, Spain, Spinach and Ricotta Raviolli, Sunday evening, tangy twist, tart, The Brasserie at the Tower Guoman, the Excel Centre, the financial district, the Tower of London, the West End, thin crisp pastry base, Tomato olive salsa, Tower Bridge, travel blogger, travel writer, travelsfortaste, tropical, Vidal sauvignon blanc, Westfield Shopping Centre, wine, with truffle oil

Masoorachi Aamti or Red Lentil Curry

January 23, 2012 by manjirichitnis 10 Comments

Masoorachi Aamti or Red Lentil Curry – Recipe adaptation from Mother, Mother in Law and a close CKP friend – Saai who loves to stir up some spicy CKP fare and generally succeeds at it 🙂

Ingredients:

  • 2 measures of Masoor Dal (Red Lentil) with their brown covers intact and whole
  • Mustard Seeds
  • 2-3 Garlic Cloves
  • Green chillies 2- 3
  • Curry leaves about 5-6
  • Jeera (Cumin Seeds) – tiny spoonful
  • Freshly grated soft white coconut
  • Goda Masala – mommy made is so much better than the one from the shops but well

(**This is a mix of various spices readily available in Asian Grocery stores it’s basically a mixture of dry coconut roasted with a mixture of atleast 10 different spices, best of all it’s avaialble to buy online at itadka.com ,it’s so EASY PEASY grin grin grin  heres the link ,refrigerate this pack to increase shelf life ,yayay so many tips from me , don’t YOU just LOVE me , if u better dont just READ this make n slurp it all ALONE, drop me A LINE and thank meeeeeeeeeeeeeeee)

  • Coriander Powder
  • Ginger Garlic Paste

(Coriander and Chilli paste – 2 small sized bunches of coriander pureed with 2-3 green chillies – freeze and use on demand, handy and 1 of my 5 “save your face” purees for unwanted guests popping in at odd hours – the other 4 are listed at the end of this recipe)

  • 3 medium sized onion red – chopped fine
  • Asafoetida(Hing or Heeng)
  • Turmeric
  • Red Chilli Powder
  • Dhania Powder
  • Jaggery

Aamsul 2-3 soaked in lukewarm water to release it’s juices trapped inside the gorgeous maroon folds – Amsul – also called kokum or Garcinia indica, a plant in the mangosteen family (Clusiaceae)

  • Fresh leaves of Coriander chopped fine for dressing

 Process ( Once a Chemistry student and a retail employee stay that way forever , instead of “PREPARTION” I choose the word ”Process” which is drilled into a Retail Managers brain like young parents making their kids rote learn alphabets)

The masoor dal can be done 2 ways for stage 1 of this process, 1st is the short cut which I love as I suddenly get an urge mid evening to cook this typical CKP recipe to appease my urges to run to Heathrow n take the next flight to my parents home in Pune ,hummmmm, so we soak the masoor dal 2 measures feeds 2 adults with a ravenous appetite and leaves some to spare.

Then soak it in water for about 20 minutes , the traditional route is to soak the masoor for about 10 minutes and pressure cook with 1 or 2 whistles so that it doesn’t go too soft as it will not absorb the marvellous flavours of all the spices we are to add in the kadhai.

Heat 2 large generous tablespoons of oil in a wok, no weight watchers tip this huh? Indeed!

Add mustard seeds and wait for them to pop but please be carefull not to burn them, one classic error here is that there are 2 types of mustard seeds, one variety is slightly big and the other one is smaller n more packed with flavour according to my mother , I dare not disagree , the only reason I use the smaller variety is that it gives me an ego boost each time I do a phodni and don’t burn them.

Then add Asafoetida, crushed garlic cloves in their skin as the skin turns a tasty caramelised brown adding to the visual delight of the process of tempering a curry or dal! then when the garlic is starting to brown add the curry leaves , green chillies , jeera and then  a generous spoonful of the fresh grated coconut (fresh from froizen is fine by me too) then , stir in the goda masala – 2 generous teaspoons, coriander powder ,turmeric , a big blob of ginger garlic paste and coriander chilli paste and stir this wonderfully aromatic mixture till it starts to brown , then add the chopped onion  and stir it now n then , let the oil work its magic in the onion allowing it to brown so that it secrets it juices and adds the typical flavour that a powerfull pungent red onion has pack3ed inside each leaf ,umm , mouth salivating isn’t it by now reading this , it should that’s the whole point my friend .

Now when this mixture is nice and ready, drain the water from the soaked or boiled par-masoor dal and toss it into the kadhai, stir in enough water to cover the lentil n then some and cook it till it almost done, when your almost done pour in the water of the soaked amsool and the dunk the amsool in along with salt to taste and bring to boil.

Season with finely chopped fresh as ever coriander and serve piping hot with phulkas dripping with ghee (clarified butter) or the plain old boiled white rice.

As you lick your fingers n the plate don’t forget to thank your daddy for giving you an internet connection which allowed you to see my divine blog n stir up this delightfull dish !aww come on now did u really buy your laptop and your internet connection on your own ! Atta girl!

Key (reminds me of my Chemistry textbook in school years)

*C.K.P stands for Chandraseniya Kayastha Prabhu a sub section of the Maharashtrian community in India and they generally hail from the coastal regions and hence are rather partial to freshly grated coconut and amsool in their food, not to mention their love for fresh fish and mutton, oh yeah!

*Dal used loosely to refer to the uncooked Lentil and AMTI a Marathi word meaning cooked curry.

*Coriander = Cilantro

*Jeera – Cumin (what were you thinking?)

*Aamsul – this is typical to the Konkan region, a divine coastal region the state of Maharashtra State which gave the world the gorgeous Madhuri Dixit Nene, a Bollywoood actress par excellence better known for her elastic waist and dance moves that can drive hordes of men wild and in their make the women of these bubble green with jealousy and is now to be honoured and hence waxed err , have her wax statue placed at the one and only Madame Tussads at London, hence I shall visit the wax museum ONLY after her wax replica is unveiled, yes sir! On a serious note it is also called Kokum or Garcinia Indica (Fruit indigenous to the west coast of Maharashtra State in India- i.e. Konkan, Ratnagiri etc .Incidentally apart from the Wiki link for more info on Aamsul , I came across another food blog with a very good explanation about the fruit and have pasted the para from the blog below with the links the blogger has inserted intact and alink too in case anyone wants to visit the blog,it’s got some really good recipes , get clicking

!)

“????/?????” (wild/red mangosteen-available in powdered forms too,but its better to use the fruit) are one of the very popular ingredients in Indian food.The outer rind of the fruit is a very popular culinary ingredient in all Maharashtra and in particular Konkan. The fruits are beaten with sticks to separate the rind from seeds. The rind is repeatedly sun dried after soaking in the pulp juice.

People in the Kokan region (Maharashtra) and Southern India often add it in various delicacies (from cold-drinks to soups to vegetables & dips).Dried/Wet Kokum or Amsul is available at most Indian stores in the bay area.Sour in taste,it has medicinal qualities and is used as an anti-allergic.

Raw Mangosteen is called Murgala (Karnataka), Punampuli (Kerala), Murgal (Tamil Nadu) ,Kokum(Gujarat),Kokum/amsul/ratamba/birund (Maharashtra) & Tintali (Orissa).It is called Atyamala, Raktapurak, Vrikshamla,chukra or tintidika in Sanskrit.

Blog credit : http://cookwithmoi.blogspot.com/2009/10/wild-red-mangosteen-soup.html

*Phodni – Marathi for tempering

*Kadhai – Hindi and Marathi for Wok, easy or what?!

*Phulkas – Also called chapattis or the delightful Indian Bread soft and fluffy and fresh off the pan has ghee smeared on it to pack some punch a many many calories 🙂

The other 4 SAVE ME NOW pastes are:

* a garlic ginger coarse paste,

* Finely grated fresh white coconut paste,

* Tomato red onion puree -1:3,

*And the best one for last aye? – few onion chopped lengthwise n lightly roasted in a kadhai (wok) with fresh white coconut finely grated till they turn slightly brown , then churned into a paste in the mixer )

Pic 1 :The saucepan contains oil heated and then the asafoetida, cumin seeds, mustard seeds, then the garlic , chopped green chillies and curry leaves and last but the best one GODA masala

Pic 2 :Chopped red onion added to the mix

Pic 3: That’s the dal cooking

Pic 4 & 5: All done , the AROMA is filling my senses and transporting me into my MIL’s kitchen , I want to HUG her nowwwwwwwwwww

P.S: Will post pictures to compare the 2 sizes of Mustard seeds at a later date , I am now going to be too busy slurping my amti (dal) off the plate 🙂

Filed Under: Curry - Vegetarian, Food, Indian, Recipe Index, Vegetarian Tagged With: aamsul, allergic, amsul, amti, aromatic, asafoetida, Atyamala, birund, blog, boil, Bollywood, bread, busy, butter, calories, chillies, chukra, CKP, cloves, clusiaceae, coarse, coastal, coconut, cook, corainder, curry, dal, dance, dhania, dish, dried, easy, elastic, fast, food, food blog, garcinia indica, garlic, ghee, goda masala, green, Gujrat, heeng, Hindi, hing, hot, hug, hurry, internet, itadka, jaggery, jeera, juices, Kadhai, Karnataka, kokum, konkan, laptop, leaves, lentil, lick, link, Madame Tussads, Madhuri Dixit, maharashtrian, mangosteen, Marathi, masoor, men, MIL, moi, Murgal, Murgala, mustard, mutton, Orissa, palate, paste, phodni, phulkas, piping, pour, powder, process, Punampuli, Pune, pungent, Raktapurak, ratamba, Ratnagiri, raw, recipe, red, region, rice, Sanskrit, season, seeds, slurping, song, Tamil Nadu, tasty, tease, tempering, Tintali, tintidika, tomato, tumeric, turmeric, typical, Vrikshamla, waist, water, wax, wet, white, wiki, wok

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