Gita Hari indulges in some spicy Punjabi delicacies at Hotel Yogi Executive.
Hotel Yogi Executive in Sector 24, Vashi houses Curry & Spice restaurant which happens to be an all-day dining for their in-house guests. The space is compact but neat with 40 covers, airy and bright.
Indian, Chinese and Italian cuisines (but they also have some Mexican like nachos and tacos) find their way in the buffet and a la carte menu. A 20 ft long aquarium straight ahead is what catches your eyes besides a niche with display of brands of different alcohols. The bar is placed to the right as you enter and the L-shaped buffet counters below the aquarium.
Courteous FnB Manager Richard D’Mello welcomes us while we settle to try out Executive Chef Vivek Bhuinjkar’s mouth-watering food fare. Chef Vivek is quite upbeat about his menu and insists we try some of his signature dishes like Palak Paneer which turned out to be really good. He is constantly reinventing himself and plans to come up with set menus and take-aways.
A la carte flaunts an interesting menu of which we preferred the Indian one. Going with their long list of starters/kebab, it is recommended to order Veg Lajawab Meljhol that has a combination of all veg kebabs like Hara Bara, Reshmi Dhingri, Tandoori Gobi, Paneer Tikka (soft and fresh) and Seekh Kebabs. Chicken lovers can order from their exhaustive list – Murg Kalimiri/Malai/Seekh Gilafi/Bagani/Tikka or Hazarvi – each done to perfection with varying flavours on tender and succulent chicken. The restaurant also offers an array of fish and seafood starters with fresh catch of the day. Go for Machli Koliwada (on the spicier side) or Amritsari for that typical Punjab da tang. Fish Platter comprises popular seafood delicacies.
Even Appam features in their roti menu which makes an excellent meal with Fish Moilee or Crab Curry Kondkani Style. Even Madras Fish Curry and Vegetable Gassi act as superb dishes with appams. Must try items are Kofta Makhmali, Palak Paneer, Jalfriezi and Subzi Diwani Handi for vegetarians and Murgh Lahori, Chicken Chettinaad, Gosht Saagwala, Machli ka Saalan, Goan Prawns Curry and if you are a Bong fish freak, dig into Doi Maach.
A variety of pizzas, pastas and risottos with a dash of Mexican in the Italian section. Chinese menu too is exhaustive consisting of several starters and mains. Desserts of caramel Custard, Gulab Jamun, Gajar ka Halwa, Brownie and ice-creams can be savoured here.
Buffet at Curry & Spice comprises a good variety of salads, two veg and non-veg starters which are served on your table. Veg and non-veg soup, 3 of each vegetable and non-veg dishes, rotis, rice, pulao, dal, pickles and the works make for a filling and generous buffet offering. If you visit their Sunday Brunch, it comes with the added perks of a foot massage and a swim in their pool. It’s worth visiting Curry & Spice at Hotel Yogi Executive in Vashi!
- 1 cup Paneer cubes
- 2 bunches Palak
- 1 onion, chopped
- 1 tsp garlic finely chopped
- 1 tsp ginger crushed
- ½ tsp red chilli powder
- ½ tsp haldi powder
- 1 tsp dhania-jeera powder
- A pinch hing powder
- ½ tsp garam masala
- 2 tbsp oil
- 2 tbsp fresh cream
Boil palak leaves, cool and grind to a smooth paste. Heat oil in a pan and add cumin powder and chopped onions. Sauté until golden brown and add dhania-jeera powder, haldi, chilli powder and hing. Sauté for a minute. Stir in crushed ginger and garlic and add the spinach paste. Cook covered for about 5-10 mins until the spinach is completely cooked and spices have blended well into the gravy. Gently introduce paneer pieces to the gravy. Sprinkle garam masala. Mix well. Finish with some fresh cream if the gravy is to be thicker. Serve hot with rotis.
Recipe: Lahori Murgh
- 500 gms Boneless chicken (cut into pieces)
- 4 large Tomato pureed
- 4 tbsp Browned onion paste
- 1 tbsp Browned garlic paste
- 2 tbsp Kaju paste
- 1 tsp Adrak-lasun (ginger-garlic) paste
- 1 tsp Dhania powder
- ¼ tsp Black pepper powder
- ¾ tsp or as per taste Degi mirch powder
- ½ tsp Sabut Garam Masala
- Cooking oil
- 1 tsp Butter
- Salt to taste
Heat oil in a pan and sauté garam masala ingredients along with adrak-lehsun paste. Add dhania, pepper and degi mirch powders and sauté till it leaves the sides of the pan. Introduce chicken pieces and sauté well in the above masala. When the pieces are half done add onion, cashew pastes with tomato puree. Adjust water and cook till gravy is dense. Mix in butter and serve hot with naan.