MUDRA KESWANI
THE SUPER CHATORI
With a refreshing view over lush green lawns, Jehan Numa Retreat is the place to start the perfect weekend with a delectable and exquisite dinner. Under the Jamun Tree’s alfresco dining is hands down, Bhopal’s best destination for a pleasant and relaxing dinner while sipping your favourite drink. Offering one of the most surreal candlelight dinner experiences, my table at Under the Jamun Tree, Jehan Numa Retreat was under a canopy of million stars and was not less than a paradise. This luxurious hotel offers class and elegance at its best; a perfectly decorated table in the outdoor setting and a variety of soul-satisfying food. It is a testimony to the chef’s proficiency and therefore, as the evening progresses, it is the food on the table that holds our undivided attention, not the pretty setting. I have been fortunate enough to have experienced it before in Mumbai, Delhi and Bangalore. Therefore, when I was told about it, to experience it in my hometown, my excitement level was on a spike!
Comforting, elegant and chic all at once, the pre-plated meals are designed to show off a chef’s skills and imagination and this one is a gourmet’s delight. Pre-plated meals/ tasting menus have become trendy as a mark of exclusivity and luxury dining around the world. Expensive restaurants such as those on the World’s 50 Best List usually offers only these to show off the chef’s competence and viewpoint.The inspiration was handpicked from popular Indian and western dishes. These dishes are cooked using traditional and nouvelle culinary techniques without losing their authenticity and are presented in the most startling way. It’s one of a kind experience for food lovers.
First Course: Amuse Bouche
We began our journey with an Amuse Bouche ‘Air Bread,’ roasted pepper, watermelon gazpacho, balsamic caviar. (A concept based on Indian Pani Puri.) What amazed me here was Caviar is fish eggs basically and they came up with a vegetarian version of it. The balsamic vinegar pearls were a fantastic way to add a touch of molecular gastronomy in the dishes. This version of Pani Puri had a burst of flavors. Definitely not a combination you will expect and a very interesting way to begin the meal.
Second Course: Soup
This was the most comforting thing on that night. I’m not much of a soup person but it had been pouring from last two days turning into a breezy night. This soup was like a warm hug on a cool night. The green curry soup was an inspiration of Green Thai Curry. It was fresh, zinging with taste and creamy too. Added to it was the pumpkin emulsion, Tom kha foam (which has a very unique flavor and creates a heavenly taste when combined with chili and coconut milk) on top and chili oil with crostini.
Third Course: Appetizer
Another fantastic creation by the Chef was a Green pea cake with almond crust and picked vegetables; base of fresh green chutney alongside tamarind gel. Each element was piled to create a delicate cake which melts in the mouth and also gives you tons of flavors all together. What was very interesting was the fact that you get the experience of eating a fulsome hara-bhara kebab or tikki yet what you see in front of you does not remotely look so at all.
Subsequently, we took a short 60 seconds break. Something to note about such special dinner’s – The staff!! As soon as you finish your meal, a server comes to pick your plate up, while the manager calls up to the kitchen to inform about the Pick Up. While at the back of the kitchen, where the Chef and his team has been struggling and juggling with the dishes, ensure that the next course is ready and on its way. It has to be quick, smooth and hassle-free to give the guests a perfect experience. The synchronization among them is commendable!
Fourth Course: Main Course
As we approached to the main-course, we had a perfectly grilled Cottage cheese steak, placed on a bed of Saffron risotto, which was again very soothing and comforting with tomato caulis, some Sautéed wild mushrooms, green beans and a charcoal touille. What I liked about this dish was the massive amount of textures – silky-smooth and crisp. Then you have an explosion of different flavors – the smoked tomatoes, a comforting, creamy flavorful saffron risotto alongside mushrooms and beans added to it the charcoal touille which was crisp with activated charcoal. The flavor and texture combinations will ensure that you get through the dish much faster than your taste buds would like you to.
Fifth Course: Dessert
We had an interesting rendition of Bhappa Doi also known as Baked Mishti Doi. The inspiration comes from Chef Debayan’s hometown Kolkata.
Mishti Doi is a Bengali style creamy dessert in which curd is complemented by the rich milky taste and pleasant sweetness of condensed milk that turns into a beautiful dessert. The unique process of baking and then chilling intensifies the flavor and also the mouth feel of this mishti doi with condensed milk; added to it, the nut soil, which elevates the overall flavors and adds that crunch to the doi. Loved it totally!!
The experience is truly representative of the diversity that this place has to offer. All of it served up on a plate that may look extremely modern, but which does not take away from its original flavors. I personally believe the food was toning down on the excessive use of technique and letting the core ingredient do all the talking. Something everyone should experience if they love food.
Till then, Happy Hogging!!
Thank you Mr. Vincent Marques & Chef Debayan for a phenomenal experience.
fantastic article!
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