GITA HARI gets her fill of mango with tasty mango deserts at Bay View restaurant.
Visit to any South Mumbai restaurant is always looked-forward to, especially more so if it happens to be located on the sea facing Marine Drive. Add to that the current rage of mango desserts trending everywhere and I find myself at Bay View restaurant of Hotel Marine Plaza where Executive Chef Rishi Kapoor presents his culinary magic. A winding staircase took us to the first level where the all-day-dining is situated. I rushed to grab the sea facing table but alas!
The Queen’s Necklace had got diffused… it was no longer the bright sparkling diamond set she once wore with pride… thanks to yellow LED lights having replaced the original ones. And so had the reflections on the lapping waves of the Arabian Sea. A huge glass window unit exhibited a replica of a cruise liner as a reminder of the property we were at. Still I had the food to look forward to… especially mango based desserts.
The buffet counters displayed a variety of veg and non-veg items besides an Oriental live station which would whip up Thai curries and noodles on request. As salads keep you refreshed during hot summery times, I went with pasta in pesto sauce salad, beetroot in mayonnaise, sprouts and khimchi. Non-veg salads were sushi, chicken cold cuts, smoked salmon, smoked chicken with red onion and sprout – quite healthy and fresh. Roasted Garlic Vegetable soup was thick and creamy while the Thai soup of Basil Chicken was aromatic and perky. Don’t forget to call for garlic breads to go with the soup.
Two each of veg and non-veg starters were served on the table. Fried Fish tossed in garlic – again an oriental specialty had batter coated crispy fish with a hint of garlicky flavor and Murgh Kandari tikka was masaledaar. On the veg side, Arancini Balls were stuffed rice balls but when we asked the waiter its content he said pomegranate seeds as he apparently seemed misinformed and Aloo Mutter ki tikki was your regular kebab, nothing much to write home about.
Main course dishes consisted of Oven roast Chicken, Baked Fish Parmesan on the continental front, Gosht Bagdadi (the ultimate mutton delicacy) and Murgh Mirch Masala from North Indian cuisine. An array of parathas like laccha, kulcha, roomali rotis, naan or tandoori rotis.
From the veg main course we relished Mushroom a La King, Bean Lyonnaise sautéed in garlic, red onion, thyme and red wine vinegar; Mexican Carrot & Zuchchini Medallion, Eggplant Parmesan were in the menu too though we preferred to try out Indian delicacies like Aloo Methi, Arbi Chatpata (colocasia in a spicy dry preparation), Paneer Pasanda. Veg Navratan Korma was not up to the mark as it was nowhere like the traditional dish. Dahi Pakoda Curry was good and complimented Carrot Peas Pulao.
Desserts on the buffet menu were Rose syrup Pannacotta (sugarfree/eggless), Kiwi Mousse Cake (Eggless), Toasted Sesame Cake, Mawa Almond Pudding and ice creams. Now comes the special dessert menu with an additional charge: if cheesecake is your type, go for Italiano Delicacy of mango flavoured baked cheesecake. Death by Mango is again an Italian pudding with alphonso mango…yummilicious! Mango and chocolate combo comes in the form of Mango Napoleon – mouth melting chocolate mango chunk pastry. Settle for summer time cooler – a cool blend of mango ice cream, milk and freshly diced mangoes or dig into Mango Lava Cake – classic baked mango and chocolate dessert. Mango Mai Tai – diced mango …be specific to inform the waiter of your choice of vanilla ice scoop or whipped cream. Just make sure to enjoy and get lost in the mango desserts ecstasy at Bay View in Hotel Marine Plaza!
Rating:
Ambiance: 4
Food: 3
Service: 3.5
pricing: 3.5
Overall: 3.5
Italiano Delicacy
Duration: For preparation – 15 mins, For Baking – 1 Hour 30 Mins
Servings: 8 nos
Ingredient:
Egg yolk – 8 nos
Cooking Cream – 300gms
Milk Maid/ Condensed Milk – 400gms
Cream Cheese – 250gms
Vanilla Essence – 1 tsp
Mango Pulp – 100ml
Slices of 1 mango
Method:
In a bowl take cream cheese & milk maid, mix it well till the batter becomes fluffy.
Then add mango pulp, vanilla essence, cooking cream and egg yolk. Mix it well.
Put the above batter in a mould and top it with mango slice.
Take a hot water in a baking tray. Place the mould over it and keep it in oven and heat at 150c for 1hour and 30 mins.
Remove from the oven and set it in refrigerator for 1 hour. Cut into slices and serve it.
TROPICAL PARFAIT
Duration: For Preparation – 15 mins, for deep freezing – 6 hours
Ingredient:
For Mouse
Whip cream – 100gms
Mango pulp – 50 ml
Slices of 1 mango
Chili Sauce to taste
Gelatin – 10gms
For Jelly
Mango Pulp – 100ml
Gelatin – 20gms
Slices of ½ Mango
Method:
For Jelly-
Put it in a mould and deep freeze for 3 hrs
For Mouse-
Take a bowl add whip cream, mango pulp, mango slices and chili sauce, mix it slowly
Soak the gelatin in cold water set it for 15 mins. Then heat it in microwave for 2 mins.
Add melted gelatin in the above mixture.
Then take moulds add 1st layer of mouse then 2nd layer of frozen jelly and 3rd layer of mouse. Then deep freeze it for 6 hours.
De mould it and serve it.
