FROM KEBABS TO IDLI- DOSAS, FROM CHATS TO CEREALS AND FROM RAS MALAI TO BLACK FOREST CAKE, GITA HARI TAKES US FOR A SUNDAY BRUNCH, WHICH WILL LEAVE YOU MOUTH TO WATER!
Sunday brunch at Jewel of India in Worli is always a looked- forward to weekend as my association with the restaurant in the Nehru Planetarium Complex goes a long way.
The well- appointed waiting area with large paintings on sale allows you to browse and probably purchase one if it captures your fancy.
Brunches have caught on in a big way and Jewel of India, with its extended hours from 11.30 up to 4pm, caters to quite a large family crowd with guests trickling in from western suburbs till the last minute when the buffet is about to close. But when GM Neel Gonsalves himself courteously guides everyone to their table and keeps enquiring about their needs it does make a difference - the guest feels special and well- attended to.
We started with Pinacolada, Kebab platter of veg and non- veg with tangy chutneys. The Rs. 650+ taxes buffet put up assorted Breakfast Roll and a choice of cereal. We found children helping themselves happily to the variety of croissant, Danish pastry, muffins, donuts and bread rolls.
Three types of non- veg and veg salads can cheer any health freak and top that with chaat - bhel, paani puri brought to the table, idli- dosa counters - suffice to make for a filling meal.
For vegetarians, there is enough to please your appetite with gravies like Sarson ka Saag served with Makki di Roti and jaggery, Gobi Mutter, Paneer Butter Masala and Kadai Veg. non- veg delights include delicious Murg Afghani, Rogan Josh, fiery Koliwada Machchi. The buffet has an assortment of rotis like roomali, lachedar parathas, naans especially mini melt- in- the- mouth cheese naans are yummy and a must try.
Versatile Chef Mehboob Alams Biryani cooked the conventional dum way is served from an earthen pot covered with dough and Hyderabadi Dal which obviously is a tad on the spicier side to balance which one could combine it with raitas or curd and papad.
For a change of palate try the Sautéed Veg dish, a baked lasagne and Pasta though I went with the Indian cuisine. For that final touch of sweets binge on the traditional ghee- soaked Gajar ka Halwa, spongy Ras malai, syrupy Malpua, or the western desserts Mousse, Black Forest cake, icecream after a pleasant and rejuvenating brunch, it is time to drive past the sea front, with memories of yet another gastronomically fulfilling Sunday!
Sarson Ka Saag
INGREDIENTS œ 1 bunch Sarson ( mustard) Greens œ 1 bunch Spinach œ 1 Onion ( finely chopped) œ 1 tsp Ginger & garlic ( finely chopped) œ 2 Green Chillies œ 1 tbsp Paneer œ ½ tsp Lemon Juice œ 2 tbsp Ghee œ 1 tbsp Oil œ 1 tsp Garam Masala œ 1 tbsp Flour œ Salt to taste Method Chop the greens, wash and drain. Heat oil in a pan. Add both greens, green chillies and stir for a while. Add gingergarlic pieces and stir again. Sprinkle salt and pour 1 cup water. Puree the above mixture. Sauté finely chopped onions in ghee till they turn brown. Then add the puree. Stir well and cook till oil separates. Garnish with paneer gratings.
Serve hot with makki di roti.
Gobi Mutter
INGREDIENTS œ 2 cups Cauliflower ( cut into small pieces and fried) œ 1 cup Green Peas ( boiled) œ 3 tbsp Ghee or Oil œ 1 tsp Jeera ( whole) œ 1 tsp Ginger- garlic Paste œ 1 tsp Jeera Powder œ 1 tsp Dhaniya Powder œ ½ tsp Haldi ( turmeric) Powder œ 2 tsp Fresh Curd œ 3 tbsp Cashew nut Paste œ Salt to taste œ Fresh Coriander ( chopped) To be ground into a paste: œ 2 Onions œ 2 Tomatoes œ 1 Bay Leave œ 2 Cloves ( lavang/ laung) œ 2 pieces Black Pepper œ 1 small Cardamom Stick œ 5 Red Chillies ( whole) ( Boil in the water for 15 minutes and blend into a puree.) Method Heat oil in a pan. Add jeera, ginger- garlic paste, onion and tomato puree. Cook for 10 minutes. Then add jeera powder, dhaniya powder, haldi powder, youghurt and salt. Cook for a few minutes. Add cashew nut paste, cook for 5 minutes.
Now add ½ cup water. Finally add cauliflower, green peas and fresh coriander.