DESSERT TRAIL….Sunday brunch at the Intercontinental

I always look forward to a SUNDAY BRUNCH, the idea of a gourmet spread of food in a laid back atmosphere, interspersed with some eclectic conversation is most appealing.20170122_160534

It brings back immediate memories of buffets and brunches, with elaborate menus, that I visited in my growing years.It was my silent seduction to the food world,I would say.

Enter the simply, elegant and beautiful Intercontinental at the marine drive,Mumbai.Bright warm vibes that start with the visuals of fresh flowers.

I move to LONG AND SHORT,the well-lit sea facing all day dining restaurant.

As I cross the draught (draft) beer keg, a display of well constructed appetizers and salads greet me.Beer on tap weaves into the atmosphere of this Sunday brunch.

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Draught beer…three brews !
Avocado and apple salsa on a chilled watermelon disk
Chicken liver pate with red wine poached pears
Cold appetizer spread
The best tapas of the day,TOMATO BOCCONCINI SALAD….with edamame,pesto and fresh tomato gelee
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Cheese and crudites bar
Nut crusted goat cheese ball on roasted red peppers
Melting soft seafood roulade made in-house

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                            Fresh juice shots support the appetizer and cheese array

My smiling,table attendant presents a selection of hot starters from the kitchen.

An unlimited range of starters arrives one by one.

For the pizza lovers
Spicy stir fried chicken
Vegetarian tempura
Perfect Arancini… cheesy Italian rice balls
kebab corner signature mutton seekh kebab
Char-coaled paneer tikka
Fresh cocktails and mock-tails upon request
A second  helping of mix greens and fresh strawberry salad  with seafood roulade

I always say, a second helping counts as food appreciation and not gluttony šŸ™‚

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Midway the live band duo arrives. As they sing “stand by me “…..I move to the main course section, displayed in warm chaffing dispensers.I can see the traditional “kali dal with hot steamed Basmati chawal”. A bite of this, and I am looking out for the chef, who made this bottle worthy dal to perfection.

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Slow cooked kali dal……the taste that explains the name”maa ki dal”
Semolina gnocchi…melting soft, second helping is a must !
Roasted duck with salsa verde, vegetables and sweet potato mash
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Tender off the bone mutton Kohlapuri
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Breezy view of Marine drive from the sunny patio

The wisely planned main course section,has  a blend of Indian,oriental and international options.

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Oriental alternatives

Aha a, finally…..I head to the dessert counter.I see colorful, flavor ridden slickly presented desserts.

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The striking beautifully constructed “Entremet”…..a multi layered dessert torte !
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The pastry chef giving his finishing touches to the abundant dessert spread
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Chocolate passion fruit cremeux tarts
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Distinctive design…..mango panacotta glasses with exotic fruits and passion fruit foam
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Almond phirnee with mango glaze
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Red velvet petit gateaux
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Loved this…Brownie toffee iced with hazelnut panacotta
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Chocolate coconut truffles with chocolate coated strawberries
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Coconut white chocolate mousse
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In the corner was a delicious,piping hot, ghee laden moong dal halwa…..not in the picture
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The show stopper, undoubtedly, was the “BASIL STRAWBERRY ENTREMET”, a magical soft basil bavarois with fresh strawberry insert,vanilla cake,neon green mirror glaze,blushing pink cocoa spray, isomalt shards, meringue batons encased with white chocolate wave

A Sunday brunch,that seemed like an extended party !

Taste this at The Intercontinental,Marine drive,Mumbai.

Goodbye till my next review.

CAKE DESIGN 3- the Daring kitchen

 

FinaleĀ ! Here’s the last design I created forĀ the daring kitchen challenge.

This makes use of modeling chocolate and shows a simple technique,using it.

A lovableĀ modeling chocolate teddy was fixed with a pastel pink balloon,on a ganache cake.

Just loved creating and shaping it !

GRIZZLY TEDDY CAKE
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I like to use modeling chocolate on chocolate fondant or ganache cakes,because of its chocolatey taste.This is aĀ  cute mini cake made for the 6 month birthday of a baby girl.The grizzly teddy crafted out of modeling chocolate is completely edible.I used dusty pink modeling chocolate to make a band andĀ  cutout flowers.The cake board was imprinted by a pebble texture sheet.To add a little thrill to my cake design,I made a floating balloon out of pink modeling chocolate and fixed it behind the teddy.I hope you like this cake as much as the excited baby did !

TECHNIQUE WITH MODELING CHOCOLATE

EASY CUT OUT FLOWERS

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Roll out the modeling chocolate on a plastic or silicone mat..Make sure you are working in a cold environment or in air conditioning.Modeling chocolate can melt easily in a warm climate.

UsingĀ  a flower cutter and cut few shapes.Make an indent in the center of the flower with a balling tool or your finger.

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Place a small ball of modeling chocolate in contrasting color in the center of the flowerUsing a craft knife or toothpick mark out little veins or stripes on the flowers.Leave the finished flowers to dry and set a bit.

These flowers are delicious to eat and pretty to look at too.They sit very Ā well on cupcakes and cake pops.

Do try them out !

Warm,warm….. goodbye from me…….till I write in again !