Archive | May, 2012

Pita Bread – Fresh from the Oven June Challenge

31 May

It is an honour to host Fresh From the Oven’s June Challenge. I would like to thank Michelle Rice of UtterlyScrummy and Claire of Purely Food for giving me this opportunity. It has been wonderful attempting challenges with yeast and each month I wait eagerly to know what the month’s challenge is going to be. For the month of June I would love everybody to participate together in make these easy-peasy pita bread. The details for how to participate are here and link to
http://purelyfood.wordpress.com/fresh-from-the-oven/ and the round-up for this ( for the month of June) will be done by Purely Food.

I have been living an expat’s life in Bahrain for the past 2 years and the food of this region fascinates me more than others. The addictive tastes, the rustic textures, the haunting flavours, the clever methods of cooking, the influences that this part of the world takes from other cultures shines through from the Arabic Cuisine. In my time here, I have enjoyed cooking these Arabic dishes as much as I have enjoyed eating a hearty meal outside in restaurants. The food of this region inspired me to do a full-blown article on the Food of Bahrain called Bahrain: A culinary Oasis which got published in a compendium of sort called, My Beautiful Bahrain.

An excerpt from the book would tell you how fascinated I am with the food of this region. I went food-hunting literally, to write this article and the this insightful journey is the one I will cherish for a long time.

“About the famed bread making- Khuboos shops of Bahrain:  It is fascinating to watch a queue build up by nightfall outside these traditional bakeries. A burning clay hearth and experienced pairs of hands slap the dough to make khuboos, the most popular flatbread that the country eats every single day of its life. This hearty bread forms the base for almost all the food that is served at homes and in restaurants. A freshly baked Khuboos emanates an aroma that tantalizes the senses with its simplicity and flavor. Khuboos comes in a lot of sizes, shapes and flavors; sesame, melted cheese, honey brushed, to name a few.  My personal favorite is the plain khuboos that I love devouring bit by bit with some vegetables and Hummus (chickpea dip).

Below are some photos of how Arabic bread is made traditionally in these Khuboos -houses.

Charmed by this, I have replicated the Arabic bread baking process in my oven very, many times. Pita “Pocket”  bread, in this part of the world is also called Lebanese bread though there is no evidence proving that this bread originated from Lebanon. This bread is popular all over the Arab world and the Mediterranean region.

 To make these, I usually use a combination of wholemeal flour and All purpose flour but for the challenge, I used All purpose flour entirely. You are free to experiment with different types of healthier flours to make your pita. You can follow my lead  with step by step pictures for your better understanding:

Ingredients:

3 cups flour

1 1/2 teaspoons salt

1 Tablespoon sugar or honey

1 packet yeast (or, if from bulk, 2 teaspoons yeast)

1 1/4 to 1 1/2 cups water, room temperature

2 tablespoons olive oil

(I apologize for missing out the proportions of ingredients as I have made this so many times and remember it by heart. It just made me focus more on the method of preparation than the quantities. )

Mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water. Once all of the ingredients form a ball, place the ball on a work surface, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low-speed for 10 minutes.

When you are done kneading the dough, place it in a bowl that has been lightly coated with olive oil.

Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 1 1/2 hours.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into any number of pieces depending how big or small you like your pita. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it’ll be easier to shape.

While the dough is resting, preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone like I don’t too, then just use a normal baking tray, like I did.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling-pin or your hands to stretch and flatten the dough. You should be able to roll it out to 1/4 inch thick approximately. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it is not mandatory. I did, because that is how we like pita bread; a little brown and crisp. Not all my pita puffed up but some did and it was a delight to see them puff up.

It is advisable to have pita bread as soon as it is out of the oven with hummous ( chickpea dip) or labneh dip ( yogurt dip) or even with meat or vegetable curries. It can be stored for many days in an air tight container and can be microwaved to soften them ( by sprinkling some water before putting it in a microwave)

Hope everybody who attempts this finds it easy and tasty an endeavour to try again and again.

My Beautiful Bahrain & a No-Bake Blackberry Cheesecake

26 May

5th of May, 2012, is a date that shall go down as one of the most defining days of my life. This day, a book was launched by the Bahrain Writers’ Circle, called My Beautiful Bahrain.  I am one of the co-authors along with Namit Bhatia, whom you all recall being mentioned on this blog innumerable times. Our article – Bahrain, A Culinary Oasis got accepted as one of the 40 articles written by 50 authors, all of different nationalities.

Co-authors of Bahrain: A Culinary Oasis

My Beautiful Bahrain is the brain-child of Robin Barratt, who is the founder of Bahrain Writers’ Circle, the first of its kind – writers’ club in Bahrain. He encouraged every single one of us, members to give out our story that talked about Bahrain and how beautiful this island is. He kept at us for months together when members like me thought, we weren’t good enough to have our names printed as authors in a book. He motivated, compelled and even bullied to have us write. Finally the book is out and we can’t be proud enough. Atleast for me, it means the world to have my name in print for the very first time. I was over the moon when Robin asked me to read out a passage from the book at the Launch. I was filled with trepidation but I practiced my speech couple of times and felt prepared.

Robin Barratt presenting us the copy of My Beautiful Bahrain

Reading a passage from my article

With Hubby..

A baby who didn’t care about the book launch

My Beautiful Bahrain in Robin’s own words,

With lots of fascinating personal ‘life’ stories, quite a few tourist-type information and fact based contributions, some wonderful poetry, an occasional piece of fiction (set on the island) and a mixture of other diverse and captivating prose, with fifty contributions from forty writers from fifteen countries (almost 300 pages), My Beautiful Bahrain is both varied and unique, and an undeniably indispensable guide for travellers and visitors to the island, as well as a ‘must-read’ book for people living here, doing business here, or just interested in what life is like living on this tiny, tiny island in the Arabian Gulf. 

The aims and goals of this book are to show the world that; firstly, there are a great many terrific and talented writers on the island that most definitely should be read and heard and secondly, for most people here, Bahrain is a wonderful place to live!”

As simple an agenda as that wasn’t the easiest to manage since finding a publisher who would do it for absolutely nothing was a tough task. But Robin persisted for everybody’s sake and the result is for all to see. The first edition is already sold out and more are being printed as I type this post. To download, you could check this out.

My parents were able to attend this mega-event of my life and that makes me feel super -blessed. My husband, my daughter and friends – Namit ( co-author ), Pooja Rajpal( who has her own article in the book called ‘Newbie’), Gayathri( who came by to wish me luck) made me feel so special.

My Beautiful Bahrain has given me the confidence to not stop with it but to continue writing to be published in the future. It was just the right sort of nudge required.

To celebrate, I made a No- Bake  Blackberry Cheesecake with some blackberry sauce. The cheesecake looked devastatingly gorgeous ( coming from the creator, it seems narcissistic, but it was stunning to look at). I am in love with the deep purple colour and now I know what color I am going bring into my wardrobe soon. The cheesecake is entirely my concoction, ingredients, proportions and all. I just kept adding ingredients whilst mentally noting down the proportions in order to write down the recipe later.

Mimi has special fondness for dessert in Ramekins and thinks of them as ice creams. So I spared some from the total batter to fill her ice cream -ramekins

The biscuit base was crumbly, just the way we like it.We aren’t a big fans of the snappy sort of base that usually comes with bakery cheesecakes. As for the cheesecake, the flavour was spot on.  The tart blackberry flavour and the smooth creamy texture on my tongue reminded me of a purple satin dress that I had once and how it felt against my skin. It is indulgent, celebratory and gorgeous ( did I mention that already?) to look at.

From here on, as I dip my dessert spoon into a heavenly slice of the blackberry cheesecake, I reflect on how My Beautiful Bahrain is just the beginning. There is so much more coming in the near future.

I can see it.

Nutella & Peanut Butter Palmiers for Me and You

23 May

Do you fancy something sweet? Then do you crave for something salty? Sweet again? Salty?

That is the kind of craving I go through certain days of the week.  For starters, I begin with something  like an apple or pear and then reach for some salted peanuts. Then I have a handful of raisins and then some salad with good drizzle of tangy dressing and so on.  This irritates my hubby no end. He would beg and plead to me to have a proper meal so that I don’t go yo-yo-ing on my diet like that.  Regardless, I carry on.

Peanut Butter for my better half and Nutella for me

My hubby on the other hand, is very disciplined about his food habits. He eats a set portion of food every day and at a set time. He prefers eating home cooked meals over having to eat out. He is not a fan of fried stuff or anything that is synthetic tasting or remotely snack-able.

He is a night person and I, the early morning sort.

He has a fantastic sense of direction and I find it difficult to find my way around the locality wherein I have lived for years.

He is a skeptic and I am a believer.

He adapts and I resist.

He is water and I am earth.

I love nutella and he peanut butter.

I hate peanut butter and he hates nutella.

That is why we are made for each other.

That is why I made these Nutella and Peanut butter Palmiers

 

 

 

 

Baguette Bread Pudding for Mother’s Day

12 May

I realized how lucky I am when I was browsing through all my old photographs. My parents have inevitably been a part of every milestone of my life.  Be it my first singing performance in front of a large audience, Annual sports day, or  my graduation day ceremony, my wedding (ofcourse), at the birth of my daughter, her first birthday, the launch of my first book ( a post coming up soon with the details) and so on. I feel blessed and so loved by a set of parents who have helped, guided and supported me in all my life’s decisions. 13th May being Mother’s Day, I take this opportunity to tell them how infinitely lucky I feel to have them in my life and how much they mean to me.

These days, they are visiting us in Bahrain and it has been the most relaxed, stress free period in a long, long time. Mimi had a small accident where she fell of the sofa and broke her right elbow. The impact of the fall was quite severe and her right arm had to be plastered for 3 weeks. I was at my wits end when I couldn’t figure out how I was going to manage her, my work, home and everything else. I do have the most dependable nanny in the world but I was still apprehensive considering how Mimi was going to spend her whole day at home when I was at work.  So I asked my parents to come down and they obliged without a thought. They had a lot of pressing commitments back home but when it comes to their grand-daughter, they pushed everything in the back burner and hopped on the first flight to Bahrain. They have been here for the last 3 weeks and we have another week with them. I feel sad already thinking that they would be leaving soon and soon there will be  heart-shaped void for a long, long time before things get back to normal. Mimi’s cast is off and my parents have been a great influence when it comes to teaching her new things, our language and every little detail. Mimi has started speaking a lot more and expresses herself more clearly. When my parents leave Mimi will miss them more than ever.

While they are here, I made sure I  made every day count, especially the weekends. My dad is extremely fond of baked goodies so I made him an apple cake, raspberry brownies, the chocolate cherry cupcakes, Palmiers ( post on the way), hopefully a cheesecake and some fruit cake before he leaves. My mother is passionate about cooking and loves to watch me in action so that she can go back home and try some of it on her own. She gives me ideas on how I can improve something or change ingredients. She has a creative streak in her which she unleashes effortlessly in the kitchen. My father has a way with words and he gives me ideas about how I can write new posts on my blog on varied topics. Both of them read my blog with great interest and give me their honest opinion about it.

So you see, it is a win-win.

I know I am going to miss them terribly when they leave and I cannot wait to plan my next trip to see them in Kerala. Though it is Mother’s Day tomorrow, I would want to wish my dad also because they are a team; my mom and dad. They have do things together, take decisions together and there not a single instance that I recall where they haven’t stuck together during the thick and the thin. These are the values they have passed on to me and my brother – Family always comes first.

 I made them some baguette bread pudding and they loved it more than all the other baked goodies. Bread and butter pudding has been my eternal favourite as long as I remember. My mother used to make a non-baked version of the bread and the butter pudding which I used to love. Unfortunately she doesn’t remember how to make it after all this time. That is the reason why she encourages me to detail it all down on my blog for posterity.

The baguette was a few days old and that really enhanced the flavour of the pudding. Also, it is important not to be stingy when it comes to butter because bread and butter pudding requires loads of butter-love. I added cranberries because I wanted their tartness to shine through the dull sweetness of the custard. I remembered to soak the cranberries in rum overnight and in the morning they had soaked in all the alcoholic goodness.  I blow torched the bread pudding to give it a brownish-black crust because my hubby loves a little burnt taste in his bread pudding. Burnt sugar on the top provides the much needed textrue to the otherwise ooey-gooey bread pudding.

Though Mimi doesn’t know it is Mother’s Day tomorrow and what it means to our relationship, I know for a fact that she would run to me when I come back from work. The delight on her face is beyond compare and lights up the dreariest day. I look forward to that reaction every single day after I come back from work. A few years down the lane, I am also looking forward to the hand made beautiful cards she is going to make for me 🙂

Wishing all mothers a very Happy Mother’s Day because this day like every day is  a testimony of the fact that we are the moving force in our child’s life. We have the power to mould them into the individuals that they are today or would be in the future. To carry out this  immense responsibility I wish from the higher power to give each one of us enough strength and determination.

Raspberry Brownies (Birthday Post -2)

11 May

I am a bit embarrassed about posting stuff about my birthday when my birthday was more than 2 weeks ago. But I love the recipe and can’t help but share the wonderful time I had with my family and friends on my blog. So this is the second installment wherein I would talk about a lovely brownie recipe, nothing more. Promise.

It looks divine

What would one do, if one falls in love with one’s on creation? Is that terribly narcissistic? I hope not.

Ofcourse the recipe was adapted but the effort was all mine so it is okay to call it my creation, isn’t it? I love this brownie for its simplicity. The ruby pink-ness against the barren brown-ness and the burning candles against this gorgeous expanse looked like  the stars that are shining down. Maybe I imagine too much and try to draw parallels to where there are none.  But beautiful looking food almost always evokes strong images in my mind and this brownie did just that.

Just before I popped it into the oven

The brownie was asked for a generous amounts of  chocolate but that sweetness was offset by the tartness of the raspberries. The recipe was adapted from the latest issue of the BBC GoodFood magazine. It had made it to the cover of the magazine for all the right reasons. Looking at it, there was little reason not to bake this on my birthday.

Do try this brownie and I am sure you’d be as crazy about it as I am. Apart from the lovely brownie which was my birthday cake, I had another wonderfully scrummy cake to cut gifted by Anamika Arun of Taste Junction. It was a delicious, full of chocolate goodness, one my utter favourites – A mud cake. I was spoilt for choice. I also was gifted another eggless version of a gorgeous chocolate cake by Gayathri of Food & Fiction which was divine. I couldn’t help but finish most of it myself since they were so good and made for me with such thought and care. Now you know why this birthday was the best ever ( I can never tire of announcing this every now and then)

The mud cake- thanks Anamika

Gayathri’s Yummylicious chocolate cake with nutella buttercream frosting

Some more photos from the dinner party at my place.

The children had a lovely time blowing off candles on both the cakes. The food was an Italian spread with bruschetta, spaghetti and chicken balls, salad, vegetarian pizza and Salad. Fun, cheer, conversations and laughter filled my home that evening making it so memorable.

the party people

With this I end my birthday post saga with great memories and with a realization that birthdays can be fun. It is just not about getting older but also about trying to spend time with the people you love and cherish and making memories for times to come.

Chocolate Cherry Cupcakes with White Chocolate Frosting ( Birthday Post-1)

5 May

It was my birthday a few days ago and it was wonderful. I can go ahead and claim that it was the best birthday that I would have had in a decade. Unexpected and infinitely fun, this birthday goes down in my birthday history books of records at the very top until ofcourse another more fantabulous one comes along.

Birthdays and me, don’t really have a thing going as long as I remember. I was never the one to look forward to one, more so after I crossed the “30” milestone. Its been a week now that my birthday’s gone, but the good taste and feeling still remains, lingering in the air somewhere. I catch a whiff of it sometime and you can see me smiling for no reason at all. It was that wonderful. You may also know that I enjoy doing a lot of analysis. I have to know why something was good, or bad, or why it happened or what was the best way of going about it etc.

There are few straightforward reasons as to why this birthday was so much more amazing than the other ones:

1. The biggest reason is my parents are in town. How can a birthday be anything less than wonderful when your parents are with you. They lavished all their attention and love on me (for a change) otherwise everybody has eyes and ears only for Mimi.

2. My husband promised to bake a cake for me ( rest of the story follows later in the post)

3.  My daughter, Mimi can say Happy Birthday to you now and can sing it even better

4. I got plenty of gifts which include a much sought after cake stand, a gold ring, shopping vouchers, flowers, delicious home baked  chocolate cakes, a lovely bag and dinner at one of the best restaurants in town. It cannot get any better than this. I profusely thank my husband, Amit, my parents, my friends Namit, Anamika, Ashish, Gayathri and Pooja for making it so memorable.

5. I think the most deciding of all factors was that I was expecting nothing. Zilch.

A few days before my birthday I noticed that people at work brought cakes to office on their birthdays, so I thought that I should join in on that trend and push some of my bakes on my co workers. I turned to one of my least used baking books – Nigella Lawson’s ” How to be a Domestic Goddess” and flipped open to the Chocolate Cherry cupcake recipe. What caught my eye was the morello cherry jam that was used so generously in the recipe. I love the taste of Morello  cherry Jam and instantly knew that it was going to be a great recipe to try. But I didn’t fancy the chocolate ganache frosting and starting thinking of other ideas for frosting the chocolate cherry cupcakes.

Do you see the lovely photo of the cupcakes and the one with has the recipe written in it? Its the work of my friend Namit. He comes up with the most glorious ideas that help make my blog look a whole lot better. All these photographs were shot by him since I had no time to take pictures and was sure that there was no post coming out of this one. But he made sure that not a single bake was missed. Hearty thanks to you Namit.

Now to my story where my hubby promised me that he would bake a cake for my birthday. Well, he must have had a few sleepless nights after he made this promise to me during a rush of emotions. I was quietly enjoying  him getting anxious and uneasy as my birthday approached. For everybody’s information, he can’t cook AT ALL. He can make his tea and instant noodles and his culinary expertise ends there. Finally on the day before my birthday he came home with an envelope and handed it over to me. On opening the envelope I saw shopping vouchers. He apologized about not being able to make a cake for me and instead pleaded me to make do with these shopping vouchers. I stared hard at him for sometime while my brain did some quick analysis and soon came to the conclusion that these shopping vouchers would definitely make a better gift considering the latest collection that I had an eye on at Zara and Mango. I quickly accepted his gift with a lot of gusto! When I think back I realized he bribed me and I accepted it without a thought. That is what 7 years of marriage does to you, I suppose.

Shopping vouchers Vs Hubby baked cake —> Shopping vouchers win hands down!!

Look at the cake stand. Lovely isn’t it?

The cupcakes came out moreish and were appreciated all round. My co workers came back for second or third helpings and I was sold out by the end of the day. I think that is a good indicator to how wonderful these were. You could distinctly taste the fabulous flavour of Morello cherry jam which made it so enchanting. The white chocolate frosting idea was completely mine. I used Lindt white chocolate with sour cream and icing sugar to create a confectionery sort of sweet icing. I wished I had a piping bag, it would have made the frosting even more appealing. The crumb of the cupcake was soft and cake like. I would highly recommend making these on special occasions and guarantee that they would be a huge hit. In case you have some kirsch then it is even better since the flavour of kirsch provides a well rounded smooth cherry flavour.

I have another post lined up which will entail the Party details. Cheers until then!

Restaurant Review Project 21 – Monsoon

2 May

The clear chicken soup with vegetables

Once upon a time, there was an enthusiastic foodie and a blogger who took on the onerous task of reviewing 24 restaurants in a matter of 6 months. Well, that was 6 months ago! Restaurants were visited and revisited but the reviewing was forgotten conveniently. Also the baby that went with the pack to review restaurants grew up to be a highly active 2 and a half-year old who didn’t care about posh restaurants or their food. Slowly and steadily, restaurant visits trickled down and take outs and home delivery were preferred.  But it is time that I go through and fulfill the promise I made myself and show the world what a true foodie I am! For the uninitiated, this post shall elucidate why I took up such a bird-brained project in the first place. After my 20th review, I am really excited to write the 21st one because it is a special one. I have wanted to go to Monsoon, which is located in a stand alone compound in the Food district of Adliya,  for a long time. It has the reputation of being one of the best south-east cuisine churners in the country. They have been awarded numerous awards for culinary excellence year after year. No wonder, my curious taste buds were craving to go check the flavours that Monsoon seem to promise. But as luck would have it, whenever we tried to reserve a space it was always full. Finally after months, we did get a chance and we grabbed it with both hands.  Something just felt right about the night and I was prepared to be charmed.

But nothing prepared me for the fabulous South Eastern interiors and the haunting woodland scents from burning incense. A combination of all this threw my senses into a tizzy and meanwhile we were led to our seats by a gracious hostess dressed in a traditional Thai attire.  The eager bunch of us quickly took our seats and browsed through Monsoon’s exclusive menu. The dishes ranged from Thai, Vietnamese to Malaysian to Japanese and it made it amply difficult to pick out something from the extensive list. The jade crockery they served food in caught my eye and I admired the decor from where I was sitting. Even their washroom seemed a lot like a spa salon with floating roses and lilies and aromatic candles burning at all corners.

For starters we order the Clear and the creamy versions of the chicken soup with vegetables, chicken Satay with peanut sauce and Som Tam( the famous Thai raw Papaya salad) The soups were bursting with tangy flavours with the mild chicken playing its part to balance the taste. I took no time at all to slurp it all down before I took to the menu to order my next course. The chicken satay with peanut sauce was absolute deliciousness on sticks. Perfectly grilled and tender to eat, the chicken satay reminded me of my Honeymoon in Phuket.

Chicken satay with peanut sauce

Som Tam

Som Tam is a true flavour fiesta. It is a gorgeous medley of tangy, sweet, spicy perfectly balanced. It is a kind of starter for which you have to fight for your share because no sooner the waiter plonks the raw papaya platter on the table, it disappears.

Rice dumplings

Some of my vegetarian friends ordered some rice dumplings  which were fresh rolls with fried tofu, mixed herbs and sesame seed served with radish and carrot sauce which I wasn’t too keen on since I rather invest my calories on some good tasting meat. But they did get a big thumbs up from my vegetarian friends.

Assort of main course - Chicken and tofu in different sauces

An assortment of main course which had chicken and tofu in different sauces. These weren’t the top-notch considering how wonderful the starters were. Nevertheless, quite filling and if we hadn’t ordered the starters, we would have liked the main course a whole lot better. For the vegetarians there are plenty options in noodles in different sauces but one such noodle order seemed more like a vermicelli dessert since it was extremely sweet.  The charm seemed to fizzle out as the evening progressed when we finally ordered the dessert.

Panna Cotta with Raspberry coulis

Panna Cotta with raspberry coulis was one of the desserts that we girls picked which left much to be desired. I have not had the best of experiences whilst ordering dessert at South East Asian restaurants. 9/10 times it is a big let down and sadly, it was the case this time too.

Fried ice cream with strawberry compote

Being such a big fan of MasterChef Australia and having seen Pho ( don’t remember the season – Maybe it was 1) make fried ice cream, I wanted to try it atleast once. I expected the batter around the ice cream to be crisp and the ice cream inside the batter to be still firm but it was neither. I wasted my calories on that one, because it is a universal rule that once you order a dessert, it is your responsibility to finish it no matter what ( don’t ask me who propounded this rule. I just use it as per convenience)

All in all the sum total came to a handsome 63 Bahraini Dinar for a meal of 5 with drinks.

You can see me partially hidden towards the end. This photo is a reminder of what a wonderful time was had by us all. Food, wine and good company makes for a perfect evening. Monsoon fits the bill ( pun intended) in every possible way to meet this end. It is a place to relax, converse, nibble, inhale the fragrant aroma and be at peace. I would highly recommend Monsoon to anyone who wants to try authentic South East Asian cuisine and revel in a zen like space.

Monsoon has been Sliced!!

The verdict is :
Food – 4.5 /5
Ambiance – 4.5/5
Service – 4/5
Overall – 4.5 /5

%d bloggers like this: