Just as I walked into the atrium restaurant Aqua after quite a fe

w years, the 24- hour coffee shop at Sun- n- Sand, Juhu, I could not miss the refurbished look but certain things always remain the same – for instance, its hospitality, the unhindered view of the swimming pool besides the choppy waves of the Arabian sea lashing at the parapet on a rainy weekend, not to forget the lip smacking dishes whose aroma from the live counters assail your olfactory nerves. True to its name, the restaurant is bathed in aquatic hues. Be prepared for 5- star rates.

As we settled into the plush chairs, I spotted my friend and Dy.

General Manager Kunal Krori striding towards us with his affable persona.

And along with him is Corporate Chef Gautam Mehrishi who is also a popular celebrity judge ( fondly known as Chef Goti) of cookery shows on leading television channels. I was familiar with his gentle manners and sense of humour that has made him a household name and was quite thrilled to meet him in my quest to get his signature recipes for our readers.

I noticed the brunch at Aqua now has a new menu comprising of international, Indian and Asian specialities, prepared by Chef Gautam who sent some unique dishes to our table for sampling. Butternut Squash soup was silky smooth with crusty melon seeds adding a nice crunch to the palate and with garlicky focaccia croutons and toasted pine nuts in Baby Green & Crisp Romaine salad were a healthy start. We enjoyed the Sunday brunch at a leisurely pace with Caprioska, which is a sell- out drink here, and Kiwi Margarita – both had the right amount of zing in them.

Samosa Chaat, Chefs speciality and Potato fries in different shapes of smilys and springs had us asking for more. As we headed to the buffet counter for the main course, the cold food presented individually in beautiful German porcelain miniatures tempts you to try them. The Sushi section was a let down as I found there were no veg sushis.

Kofta Dilkush had spongy koftas bobbing in mildly spiced gravy while Prawn Karuvepilai was finished in Tanjore style with curry leaves and mustard seeds. The seafood is delicately marinated, accentuating its intrinsic essence.

On the continental front there was slow grilled harissa cottage cheese in Piquant Ratatouille and for vegetarians, Cajun Spiced Vegetables. I have tasted pulao in several places but Pulao here needs special mention for its season and smeared with pure ghee lending it a divine flavour. Tadke walli Arhar proved to be a good accompaniment with pulao.

As a sweet finale is a must we headed to the dessert counter that had a profusion of sweets ranging from Blueberry Cheesecake, yummy Blackforest, Chocolate Mousse, Crème Caramel on the European side with Rasmalai, Shahi Tukda, Chumchum, Malai Sandwich, Barfi and Mysorepak vying for attention among Indian mithais. Variety in delicacy, attentive service in conjunction with a fantastic sea view makes the best ingredients for a great Sunday Brunch at Aqua!

Samosa Chaat

INGREDIENT 1 tbsp butter œ Chana masala ( as needed) Chaat masala ( as needed) œ 1 bunch fresh coriander leaves œ Coriander powder ( as needed) œ Cumin powder ( as needed) Curd ( as needed) œ Green chutney ( mint, coriander, green chilli and lemon) Onion chopped ( as needed) œ Red chilli powder ( as needed) œ Salt as per taste 2 fried Samosa œ Sweet chutney ( tamarind and khajoor) œ 1 tomato ( chopped) Water ( as needed) Method Take a pan, add butter, peas, onions, tomatoes chopped.

Cook them till they both are soft then add salt, red chilli, cumin, coriander, chat masala, chana masala, if required water mix well and cool. Get a thick consistency, then cut Samosa in half, press a little and pour the prepared mixture and repeat with all the samosas. Transfer into a plate and top it with onions

(To view our epaper please click here. For all the latest News, Mumbai, Entertainment, Cricket, Business and Featured News updates, visit Free Press Journal. Also, follow us on Twitter and Instagram and do like our Facebook page for continuous updates on the go)

Free Press Journal