Three points to keep in mind about Cesky, Powai’s latest and upscale Modern European restaurant: there is no à la carte here (Fixed Degustation menus only; `7,000+
for a seven course and `3,500 for a three-course menu) and it is only open for dinner. Also every single ingredient used by Masterchef Christian Cilia (of London’s La Brasserie) has been imported
(“including the salt“ ).
Surprisingly enough, this ambitious restaurant is located just off the noisy bar. This pleasantly appointed, very high-ceilinged space (with very large propeller ceiling fans), enrobed in white and set off with black, was empty when we visited it on a Friday night.My guest Siddhartha Bajaj who works in real estate equity is not only a dish, he’s also formidably charming and one of the most patient men I know. I generally hangabout with him and our common close writer pal SDS, but this time Nina Vasa and I were lucky to monopolise him. The exuberant Nina loves her work, people and life and her cheesecake is legendary.We all noted the very high-end crockery, cutlery and glassware lighting and a tiny open kitchen where Chef Christian Cilia cooks.
We had no choice but to stick to the Degustation Menu. The meal (made only with ingredients imported from England)started off on a very promising note, with the finest Beluga Caviar and Champagne Sorbet. Intense and delightfully rich and flavorsome white Onion Veloute followed. Perfectly seared foie gras was next.
We were informed that Christian Cilia’s changing menus boast of Cauliflower Panna Cotta with Vanilla Jelly; Fillets of Veal served with Seared Foie Gras; Mushroom Jus New Zealand Lamb with Barley Risotto, and more. Sophisticated and artfully minimalistic plating, international wines to compliment the dishes and swift service too. Gem-like tasty petit fours complete each meal.
When you are paying over Rs 7000 per head per person, the least you expect is a quiet exclusive space.Instead it is almost like an extension of the bar, with just a glassed-off partition.The noise and the thumping piano from there tampers with the exclusivity of the experience.The bland and somewhat-tasteless Smoked Haddock with
Salsify Pea Purée made it worse. As did the tiny serving of Beetroot Sorbet with Goat Cheese which came next. A lacklustre Chocolate dessert too. We also requested for a vegetarian three-course option, but since we hadn’t requested in advance, it was a skimpy ( pasta and salad) one.
With all the global emphasis on freshness and local ingredients, it is a bit out of place that importing of all ingredients (“including salt”) should be touted as such a USP. Even so, a more private and secluded restaurant space, à la carte menu, lowering the prices and upping the taste and flavor quotient is needed.
■ Cesky Meluha The Fern – An Ecotel Hotel, Central Avenue, Hiranandani Gardens, Powai, Ph: 25755555
7.30pm to 11pm
Food-3.00 | Service-3.00 | Décor-3.00 | Meal for 2“ 7000
PARIS MY PARADISE
I’m on zero gravity here. Multiple reasons: foodies of the world have converged here…It’s the largest cookbook fair of the world, (doubled the space from last year.) Superb cookbooks from all over the world, Registered visitors are 18% from France, 48% from Europe and 34% from outside France.Edouard Cointreau’s París cookbook fair is a treat to beat all treats. He has over 1000 guests at the Gourmand Awards, from 61 countries.
And then to top it all, I am in the legendary George V, the hotel of Kings and the King of hotels. Theyve mastered combining luxury with comfort and now added on the most unique specials for kids(includinga crockery line with a famed french cartoonist). Michelin starred dining, a serene indoor pool surrounded by statues and art and caring service…if this is not Paradise what is?
Its sunny and bracingly chilly in Paris and it’s great to be connected with you on twitter, FB and e-mail feedback. Mail (email@example.com
Sushma Saksaria of La Devi provides quality gourmet food from all over the world (quinoa; couscous; French vegan nut butters; Japanese and Italian gluten-free dressings; Spirulina Spaghetti; and honey and flower juices from auroville. Ph: 22691599, 9821112626,
Kanta Nagpal supplies Sindhi fare (Sindhi Kadhi and Veg Chana Masala, etc) right to your table! Appropriately called Mom’s Specialties, call Kanta a day ahead (50 guests or less) and order her Sindhi Mutton, Dal Tikki, Mughlai Mutton, Raan, Baked Cannelloni, Corn ‘n’ Palak, Veg Chana Masala and Paneer Makhanwala. Ph: 23895354, 23806055
Kaizad Patel specializes in Saas Ni Machhi and Prawn Patio, Lagan nu Bhonu, Sali Murgi, Sali Boti, Patra ni Machhi and Lagan nu Custard. Indian and Mediterranean fare too. Ph: 23649319, 9820200133
Innovative indulgences (signature Mawa, Malai and Tutti Frutti) yummy Fresh Fruit with Chocolate. A day’s notice and a 1kg minimum order needed. Ph: 28780530, 9324420444
Veenu Dembla for her handmade dry flower arrangement adorned with homemade chocolates. Almond Chocolate Baskets, cakes with Chocolate Oreo or Fresh Fruit flavours and chocolates in Pistachio, English Toffee and more. Ph: 9892013261
Pauru for prawn pickle you can call Nargish Lala. Ph: Ph: 22085198, 65079177, 9819002500
Kailash for South Indian caterer you can contact Muttuswamy Catering Pvt Ltd. Ph: 24074768, 24097460, 9892136666, 9820280362
Savio is looking for a Japanese caterer.
Odelia is looking for caterer who can arrange a party in Alibaug.