Tag: India

David Rocco, an Italian with a disarming smile. Of course he’s a chef too!

“I’m not a chef, I’m Italian.”
David Rocco

With Chef David Rocco, ITC Maurya, New DelhiHe can kill with his eyes, he can wound with his smile … David Rocco! Sigh!! An Italian with a disarming smile, words that roll off his tongue with an accent you want to hang on to, energetic, animated, full of life and fun! Such a good sport!! This Italian food guru was at the mercy of a bunch of women food bloggers to “Celebrate the Exquisite Flavors of Italy at ITC Maurya“. Or maybe, we were at his mercy!! 

It was an afternoon well spent at the rustic yet elegant West View, ITC Maurya, New Delhi, in animated food discussion. Indian food, Italian cusine, the cultures, the similarities yet the differences and Davids’ India experience. The charmer that he is, there wasnt a moment left silent, a table of 9 women geared up to quiz the Italian chef.

Keeping him company was affable ITC Executive Chef Manisha Bhasin who I have been fortunate to meet at the Singapore Pop Up and at the Ozzie  Master Chefs meet up. David is in India for a series called Dolce India.

From the sambhar and dals that he experienced down south, to the Mcdonalds pit stop driving in Maharashtra, from olive oil to mustard oil, from complicated Indian dishes to simple four ingredient Italian meals, we had a banter going. The man’s Italian! That says enough for his style of cooking, his passion for food, his love for fresh produce … and above all his love for his family! His mantra is simple. Make cooking fun! He wants to bring food education back to the table.

David wears many hats – actor, director, chef, father, son. A charmer through & through! He learnt cooking from his mother, and his kids have picked it up from him. How inspiring that at 5 years old, his little twin girls can already stir up a mean risotto! Simple rustic meals, no fancy equipment and ingredients, fresh seasonal flavours, David’s an inspiration to home cooks around the globe. You can catch him on TV – “David Rocco’s Dolce Vita” and “David Rocco’s Amalfi Getaway.” {they air in india too}

He steers clear of controversial questions {like the pomace oil vs olive oil type}, considers Indian cuisine quite complicated and involved, yet loves the vastness of our cuisine with infinite regional variations. At a culinary event with ITC chefs in Mumbai, the challenge was to create signature dishes using similar ingredients.  While the ITC chefs were still listing ingredients for ‘galaouti kebabs’, our man here was done in a heartbeat stirring up meatballs using four standard ingredients!

We were deep in culinary banter as the the first course made an appearance. The meal consisted of David recipes. Primo! Penne com Pomodori e Melanzane, a neapolitan style pasta with eggplant & mozzarella sauce. It was fresh, bursting with simple flavours and quite addictive. Mine didn’t seem to have eggplants in it, or so I thought. David talked us through the recipe as we ate. Did I tell you that the bread served was excellent? It was indeed! Nice selection and very addictive.

Secondi! This was something I loved. Saltimbocca di Pollo, chicken with sage cooked in marsala wine. Lilting flavours, chicken done just right, the saltiness coming through beautifully, and the pairing excellent. On the platter was a Beet Risotto which was perfecto! Good to the bite, amazingly delicious. Was the portion too small? Maybe it was just me, but I did wonder if the portions served for lunch were tinier than normal!

Time for Dolce … and amidst much anticipation dessert was served. Looked really nice. Torta Caprese {flourless chocolate cake}, and Zabaglione con Fruitti di Bosco {mixed fruit with espresso zabaglione}. Neither delivered. One spoon into the zabaglione and Ruchira warned me off. ‘Eggy‘ she whispered, knowing my disdain for eggy desserts.

I tried a teeny bit. Eggy indeed. Sadly enough, even the Torta Caprese was overpoweringly eggy. It was disappointing. Nothing some good old vanilla beans couldn’t have fixed!

We got over the disappointment soon as the 100 watt smile drowned the bunch of us. David left soon after lunch leaving us with his invincible charm and accent that seemed to hang in the air! Thank you ITC Maurya for organising the lunch. It was an afternoon well spent, and I love the stylish West View! The other food bloggers present were Anita, Reeta Skeeter, Charis, Sangeeta, Ruchira and Parul. We had a great great time!

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Also find me on The Rabid Baker, The Times of India



Visit to the Four Seasons Winery, Baramati, Pune, India

“Accept what life offers you and try to drink from every cup. All wines should be tasted; some should only be sipped, but with others, drink the whole bottle.”
Paulo Coelho

Four Seasons flew a group of food bloggers down to Pune to experience their winery in Baramati, Western India. With the weather beginning to get warm, the vineyard was at the height of the harvest season, with crushing and fermentation underway. A short flight away from New Delhi, seamless organisation and good communication meant that the experience from word go was good.

Four Seasons produces wines from grapes grown around Sahyadri valley in Maharashtra, India and at its state-of-the-art winery near Baramati, around 65 kms from Pune. The chateau on location boasts 14 rooms, a swimming pool, a spa and a party deck and terrace which can hold a 1000 people for anyone looking for an interesting holiday.

To further their promise of wine tourism, they’ve planned a restaurant offering wine and food pairing, a wine merchandise store, a wine boutique, tasting rooms and of course vineyard trails for wine enthusiasts.

At the beautiful 14 room chateau, we were welcomed with a crisp bubbly from Bouvet-Ladubay. That brought an instant cheer. A quick freshen up and we headed for a wine and food pairing lunch put together by Indian celebrity chef Nilesh Limaye. It was a homey, comforting menu from Maharashtra, well planned and beautifully paired. It was refreshing to note how well the wines paired with regional cuisine.

The menu was paired with their international brand of wine ‘Ritu‘ which means ‘season‘ in sanskrit. Styled to suit the international palette, it captures the colours and moods of each years’ changing seasons. Crafted under the expertise of India’s most experienced wine maker, Abhay Kewadkar, who kept us company throughout the visit. Ritu is an award winning wine which is beginning to get noticed across the globe.

It’s made from French varieties of grapes grown in valley in Baramati and is currently exported to the UK, France and Japan. Four Seasons does plan to introduce this gourmet wine to the Indian market in the near future. We tested it at over lunch, and it exceeded our expectations, especially the range of premium Barrique reserve wines.

We began lunch with a cooler, Sol Kadhi, a kokum extract laced with mildly spiced coconut milk. It was brilliant. Everyone enjoyed it tremendously, and seconds were asked for! The appetiser, a Spicy Yam {Suranachi kaap} and Crispy fried Bombay Duck {Bombil Rav Fry}, was paired with a Ritu Savignon Blanc 2012.

The main course had king prawns tossed in white and black sesame seeds in a typical Konkani coconut gravy, Tilatli Kolambi. Served over rice, mildly spiced again, it went well with the signature Ritu Viognier 2012.

The stand out pairing was with the main course which offered a beautifully done traditional Nagpur lab curry, Mutton Saoji, the lamb sourced locally. It was well cooked, tender, dropping off the bone, and the spices quite simple. I love the play of regional flavours with wine pairing, a concept which is fast catching the imagination in India.  Paired with a ‘Ritu’ Shiraz Barrique Reserve 2010, it was quite interesting!!

Time for dessert and of course we were stuffed, yet a Rice Kheer with a black grape compote, Tandaichi Kheer, couldn’t be missed. It’s wonderful to see how creative Chef Nilesh gets with the local cuisine. Dessert was paired with Ritu Late Harvest Chenin Blanc 2012, a dessert wine … deep, fruity and enticing!

It was a packed two days with a tour of the winery, and the impressive facilities at the property. Huge crushers, fermenters, state of the art machinery with a huge capacity and well informed staff, it was a little unreal at times! Led by Abhay, it was an eye opener at each pit stop!

We went from the tank hall to the world class barrel room, saw a interesting cross section of the soil in the valley, then to the fermentation plant. The new oak barriques that allow for a nine month maturation for the wines were beautiful. For a wine virgin like me, it was a steep learning curve, so interesting!

Of course we were on the wings of time, and soon headed for the sunset. A not to be missed affair over the valleys that lay behind the chateau, it was amazing!

A quick shower and it was time for candlelit dinner on the terrace gardens by the pool. A beautiful setting, the barbeque laid out, anti pasti on oak barrels and a Ritu Blush that stayed with us all evening. This Blush is a deeper pink than the traditional French Rose, but I think it offered more character! Pretty!Dinner was however a bit haphazard and the formality of the candle lit dinner got a little lost in the meal courses getting mixed up. The soup arrived somewhere after the main course, the grills a little under spiced, yet the company good! The roof top setting by the poolside with a beautiful summery breeze more than made up for the shortcomings!

It’s a stunning location for the chateau even though it might take a year for the region to develop. Despite hitting the sack well after 1 am, a few of us were up early to catch sunrise! Beautiful as ever, the sun rose over the chateau which faces East. We grabbed a cup of tea and followed a very enthusiastic Abhay for a trek into the valley! A fast paced trot with views of deer now and then, it was a well spent hour. We got back in time for breakfast!!Another good meal with local cuisine like Misal Pav as well as a continental spread on offer. A few adventurous souls had a bubbly. Not me though. It was time for coffee, followed by a quick tour of the bottling and labeling facilities, all state of art stuff.

Next was a trot down to the vineyards around to increase ‘vine and wine’ knowledge at the R & D vineyard that lies in front of the chateau. I did go to Baramati with visions of grape vines hanging heavy with bunches of picturesque grapes, yet that was not to beI

I think I can be forgiven for my ignorance as the harvest season is short and ends just before the heat sets in the plains. With the temperatures touching 30C during the day, there wasn’t a single bunch to be found in the vineyard.

It was a wonderful experience, a steep learning curve, and a hope that I will be able to enjoy wine in a deeper sense in the future. Once the facilities and surroundings around Baramati develop, it’s a wonderful stopover for wine enthusiasts. Thank you Abhay Kewadkar, Anandita, Nilesh and all the staff at the resort that made our stay memorable. Thank you for having us over!

Thank you also Saurish, Pawan, Ekta, Rekha, Sangeeta & Hemant for for your good company!

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Also find me on The Rabid Baker, The Times of India


Foodhall … an Olive Oil Bar, fresh brewed tea, spices … & more

“There is no love sincerer than the love of food.”
George Bernard Shaw

The Indian food scene is growing in leaps and bounds. New eateries are mushrooming across town, sometimes faster than it takes me to get the next meal on the table. Speakeasy bars a new trend, exotic ingredients suddenly commonplace, and Jamie Oliver practically rubbing shoulders with Ongs on every local grocery store! Taking this food festivity one step further, we saw the opening of the Foodhall, a unique high-end destination for food lovers; a new shopping experience.

While the concept of a foodhall is pretty common place in the West, Indian is waking up to a food shopping experience that will leave you spoilt for choice, returning often! The Foodhall from the Future Group in DLF Promenade Mall, New Delhi promises you the best of ‘everything food’{read gourmet} under one roof. A well stocked  bakery with cakes, muffins, cupcakes,endless breads, flatbreads all baked fresh in their in house bakery.

You wander around through endless galleries with well displayed shelves full of everything you could ask for. Baking trays, fondue sets in colours that would make the heart sing, silpat, cupcake liners … and more. The baking trays are priced quite high, the silpat too; but the quality appears good. I did miss a dedicated baking ingredients aisle … the baker in me disappointed!

The pleasant surprise was the Olive Oil Bar from Leonardo. A unique concept where you can taste different varieties of quality olive oils from Italy in addition to infused olive oils. I loved that they have pretty little 100ml and 250ml jars that you can fill with your choice of olive oil from caskets stored on shelves.

The spice market was intriguing. Wooden boxes with little partitions were being readied for display and maybe sale with some of the finest hand picked spices from across the globe. The folk manning the spice counters were sadly aloof and rather preoccupied. Sad because spices can conjure up fascinating conversations, and have a huge connect with the Indian soul!!

With a well stocked frozen section and delicatessen, daily essentials, fresh produce, herb plants, cereal dispensers, a ‘dips and anti pasti’ counter, a kanafa counter, desserts, ready to eat food too, Foodhall is ready to rock the food scene in the capital. Never has the interest in gourmet food been so great!

It was an enjoyable launch with plenty of good food making the rounds. There was a ‘live kitchen’ dishing out a variety of culinary delights. Each one of them were excellent, especially the kanafa. Absolutely delicious.

The Foodhall is a great beginning for food lovers, home cooks, adventurous foodies, passionate foodies. The Future Group has taken food retailing in India to the next level. However, I do hope we see some support for more locally sourced produce in the near future.

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Also find me on The Rabid Baker, The Times of India


Food Event | Bloggers Night @ Dirty Martini, Olive Bar & Kitchen, New Delhi

“Happiness is…finding two olives in your martini when you’re hungry.”
Johnny Carson

It’s hard to say no to an invite from Olive at the Qutab. Always the promise of a fab fun filled time out, great hospitality,  innovative food and drinks, relaxed company … all that jazz! I knew I couldn’t make it. It was midweek and I don’t do late night events on weekdays, both kids were under a flu attack, there were virtual floods in the city with incessant rains. Yet Olive beckoned, and I succumbed. It was time to visit Dirty Martini!

It was a perfect night out. How better to describe the ‘prohibition era‘ of the 1920’s so well captured by the immensely innovative and talented award winning Chef Saby and his team. {As dimly lit as a bar could possibly be, my low light camera skills were severely tested. I got a million shaky blurry  shots, befitting of the 1920’s! The camera was soon abandoned.}

‘The Dirty Martini”, Olive at the Qutub is a 1920s speakeasy inspired bar set in Europe. The hedonistic 1920s encouraging you to enjoy the sweet seductions of the prohibition era when cocktails were served in tea cups; and where live bands, silent cinema and floor shows marked entertainment. An era of molls and gangsters, of flappers and flamboyance.

The menu offers a combination of “speakeasy inspired” concoctions and European cocktails which are twisted, tweaked and crafted for The Dirty Martini at Olive Qutub’. The Dirty Martini is India’s first “speakeasy inspired” bar and not a “speakeasy”.

The tradition of Speakeasies is rooted in the time of prohibition in the US. They were basically illegal bars which usually had a secret back door entry through dirty alleys, tricky doors and basements and access to which was screened or through passwords. A speakeasy brings to mind a smoky bar with bluesy music, dancing to a jazz combo, aromas of comfort food wafting out from the kitchen and a fun, relaxed celebratory atmosphere. Bars where drinks were served in tea cups and the bar could be hidden at the touch of a button.

It’s a beautiful recreation, a step back in time to capture the fascinating era. We were greeted by warm cups of mulled wine in mud glasses {Chef Saby’s stamp all over}. A typical back door entry {through the kitchen}, we ‘stumbled‘ into the dimly lit quintessentially ‘speakasy‘ ambiance. Extravagant décor accentuated with lavish mirrors, art deco furniture and lamp shades, a piano … and the beautiful Olga who crooned out 1920’s music !

A Smoking Gin made it’s way over, beautifully presented, and as always, perfect to the ‘t’. Very Olive & very intriguing!! Classic and contemporary martinis, beer bottles wrapped in brown paper bags, 20’s floral cups and saucers to clandestinely serve cocktails … every detail covered!

Dirty Martini is run by a team of young talented chefs headed by Chef Dhruv Oberoi who has just returned after training with Chefs Ferran Adria and Albert Adria of the El Bulli fame! The food is inspirational .. and of course ‘eat easy’! Classic sliders, hot dogs, finger foods, the menu focuses on fresh produce and easy to eat food. Finger licking good too with inventive names that do a merry dance in the head.

Big Boss Toast which kicks the taste buds with goat cheese, chili jam and berries, a Shebeen Sandwich with Harissa, artichokes, feta pate and apricot chutney … good food, fresh and flavourful! The TDM Chicken, batter fried and yum, served with chipotle mayo. Delicious … as was the Shrimp Jammer. Another huge favourite was the Gangster Slider … perfect flavours to the tenderloin patty!

One of my favourites was the soul warming and indulgent Godfather’s Stew. Casablanca was the vegetable version – seven veggies in there, and the non vegetarian version, the Starving Mafia, a slow cooked lamb goulash that hit the ball out of the park. Both outstanding! {Sangeeta managed to get the goulash recipe from ever obliging and large hearted Saby.}

Prohibition ended sweetly with desserts that warmed up the winter night! The Smoking Cigar … a  chocolate fountain gurgled happily as ‘live churros’ were piped into a huge bowl of simmering oil. Little glassfuls of chocolate sauce were on offer. Nice, but what I absolutely loved was the Nutty Auntie ; charming little apple and walnut tarts with a drizzle of maple! ’twas a night to remember!

Thank you Saby, Astha and Dhruv for this fabulous journey back into time. No one can do it better than Olive!

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Also find me on The Rabid Baker, The Times of India


Ty.phoo …Tea & Food Pairing Session with Chef Vicky Ratnani

“Some people will tell you there is a great deal of poetry and fine sentiment in a chest of tea.”
Ralph Waldo Emerson

It was time for Ty.phoo‘s unique ‘Out of the Pot Journey’.  A few of us waded across a city jammed with traffic thanks to Republic day parade practice and massive traffic diversions. We headed for The Park in the heart of New Delhi, overlooking the historic 18th century observatory Jantar Mantar, to attend a tea and food pairing session with entertaining and fun Chef Vicky Ratnani.

Even though it was promoted as the first of the kind tea and food pairing, I recall an earlier one at the Lodhi Gardens, New Delhi in August last year, with the very sweet tea specialist Anamika Singh doing the honours. I missed that one, so this was very welcome indeed.

Why? I am not a tea drinker, as most of my friends know. Coffee is more ‘my thing’ yet I am intrigued by tea lovers and the amount of tea they can sip. The teen is also on a tea binge these days, blackcurrant from Teavirve her favourite to date, so my curiosity ran deeper.

So on a chilly winter morning, we headed for the pool side setting of the cook out to be greeted by the energetic and hospitable Chef Vicky Ratnani dressed in bright tangerine yellow. A cheerful bright beginning to a cold afternoon! Somehow sitting next to a pristine blue pool of water made it a few degrees colder! We were so glad there was tea, loads of it!

The afternoon began with some cold fruit tea infusions … blackcurrant and orange, with the chef urging us to try the cocktails too. There were tea infused vodkas and martinis. The orange spicer vodka was nice, even though the black currant martini did taste slightly synthetic-y.

The chef introduced us to the nuances of tea, perfect pairings like in wine and food, almost similar actually! He talked about how  light green tea goes well with deep-fried stuff like cocktail samosas and barbecued food like chicken tikka {which were doing the rounds} …. the tea acting as a palette cleanser,  contributing to rounding off flavours.

The cook off began pretty soon. The  chef made his signature dish “Adrak ki Chai ka Kukkad” aka Masala Tea Poached Chicken. Chicken stock with whole spices like mace was gently steeped in a tea bag, and then the chicken breast poached in it for 8-9 minutes. The fillet was then removed and sliced, while a little cream was added to the tea flavoured stock. Such an interesting concept.

He also demonstrated a mash potato with an interesting Indian twist…the masala mash reminiscent of South Indian dosa aloos. Really nice and such fun to see the humble mash take a new dimension. Chef Ratnani talked about a cucumber ribbon salad, a 9 minute prep, that’s a great way to get kids especially to eat their salads . I loved how easy it looked. I was sure the kids would love it!

It was time to move on to lunch which was served poolside. The first course was Harissa spiced grilled veggies, mint and rocket leaf cous cous with chick pea puree {hummus I think}, paired with a ty.phoo Moroccan mint green tea. Perfect first course. For someone who is not an avid cous cous fan, I really enjoyed it.

Was also some of the best hummus I have eaten in a while. I really enjoyed the tea too. Beautifully steeped, the flavours of mint pairing beautifully with the first course. {The second serving of tea was over steeped, and bitter}

Onto the main course, the poached chicken in the tea stepped sauce. Sadly it didn’t work for me. The sauce was really nice. Gentle, lilting flavours, slight undertones of tea … but the chicken was too meaty for me. Maybe poaching isn’t my ‘cup of tea‘. While I immensely enjoyed the base sauce, and the masala mash at the bottom, the pickled cucumbers too on top, I had to abandon the chicken.

Of course, the good folk at The Park were wonderful and offered me the vegetarian option, which was quite nice. Cottage cheese cooked in mustard oil, pepper and maybe mustard encrusted … overall very interesting.  And soon dessert was announced, something we really looked forward too, yet something that sorely disappointed.

It was the promise of a luscious flourless chocolate cake, The Park Chocolate Indulgence, that lit our eyes. Yet something was quite not right in there! It had synthetic, gelatin like overtones … and we were unanimous in our verdict.  The strawberries in a waffle basket were the saving grace, and paired well with a bold Ty.phoo Assam tea {the second serving again oversteeped and bitter}.

Overall an interesting experience, enjoyed in good company and with the personal attention of witty and energetic Chef Ratnani. He’s a hands down foodie … exuberant, full of beans and so forthcoming. We came away with generous well packed boxes of Ty.phoo tea, a box full of enviable flavours! Immense possibilities too as I made Sticky Fig, Orange & Date Puddings with Earl Grey soon after, and Ruchira made Masala Chai & White Chocolate Creme Brulee. Alternatively, brew them with herbs and fruit like Sangeeta did.

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Also find me on The Rabid Baker, The Times of India


Food Event | Gourmet Dinner with French Michelin Star Chef Baptiste … ITC Maurya & Four Seasons Wine

“After one taste of French food … I was hooked. I’d never eaten like that before, I didn’t know such food existed. The wonderful attention paid to each detail of the meal was incredible to me. I’d never really drunk good wine before, and knew nothing at all about it. It was simply a whole new life experience.”
Julia Child

A few days ago we had the pleasure of attending an exclusive gourmet evening with celebrated French Michelin Star Chef Baptiste. As part of a joint initiative of the ITC Maurya and Four Seasons Wines, 30 year old Chef Batiste delighted patrons in Delhi pairing modern French cuisine with a selection of award winning wines from Bouvet-Ladubay & Four Seasons.

It was an invitation only, formal sit down dinner hosted at the beautiful  roof top West View at the ITC Maurya located in the heart of New Delhi. A pleasantly beautiful early winter evening, an open air antipasti bar, soulful  live music and good company as always ... a promise of good times.

Michelin Star Chef Baptiste Fournier has been voted one of the top 6 young chefs in France by the famed Gault Millau guide. Baptiste took over as the Executive Chef of his family owned restaurant, La Tour, at the young age of 29 and received his Michellin Star in 2011.  He has traveled the world over discovering new cuisines and flavours. The use of  fresh ingredients on his menu is characteristic.

Photo courtesy Rekha @ http://mytastycurry.com/

The evening opened under the capitals night sky with a nice, chilled bubbly from Bouvet-Ladubay. It was a nice cozy group. Delhi food bloggers Ruchira, Rekha, Sangeeta and me chatted non stop enjoying the charming good company of ITC Maurya GM, Media Relations, Richa Sharma.

It was a matter of time before Saby joined our incessantly talkative group. Saby {or Chef Sabyasachi Gorai} was just back from an award winning spree in New York where he won the “Best Chef of India” award @ the Varli awards in NYC. Needless to say, the rest of the evening went in animated conversation amidst peels of laughter! {quick clicks by the cel phone!}

We moved indoors for a sit down five course dinner. I opted for non-vegetarian, enjoyed the eggplant caviar with French clams, yet one course down, rapidly changed to vegetarian. The culprit was a sensational Beetroot, orange and goat cheese mousse that vowed one and all. It was the star of the show!

Portraits courtesy Sangeeta @ http://healthfooddesivideshi.blogspot.com/

Next came an artichoke risotto with black truffle which I loved. It had an edgy sourness to it and I loved the neat, small portions. The risotto did evoke mixed reactions as not everyone enjoyed it. I certainly did, right down to the last ‘scraping’ morsel! Nice!! Wine pairing was again the Four Seasons Sauvignon Blanc.

Fourth down was a white bean and tomato ragout in basil pesto which was meh. We heard from Abhay Kewadhkar, Director Four Seasons, that the lamb served in the non vegetarian course was one of the best he had ever had! Talk about mixed fortunes and the constant movement from vegetarian to non vegetarian menus. Sometimes I wish we could pick and choose from both!! Wine pairing … excellent Four Seasons Barrique Reserve Cabernet Sauvignon.

The downside was the delay between courses served, and as the time lag grew, one could see many guests choosing to leave early. Dessert made an appearance around 11pm, close to the Cinderella hour. Since the headcount was quite low by now, I guess they decided to serve both the listed desserts! The pineapple ravioli served with a basil sorbet, with a little passion fruit coulis was awesome. Really refreshing and pleasing to the palette. 

Well past 11pm and the the second dessert made its way. Well worth the wait!! A Hazelnut and white chocolate, ice and crispy cappuccino. WOW! That paired with some beautifully chilled just right Bouvet Rose Excellence ended the meal beautifully. It was one of the most outstanding and well balanced desserts I have enjoyed in a while. The dessert plates were scraped clean!

Hardly any photographs of the food served as the event was formal. We did grab a few between delayed courses though. As we left, we were gifted pretty boxes of French macarons, which I thought tied up the French theme quite well. That the macarons were fresh was debatable though. Most shells were brittle and broken. Not quite sure what the problem was here {…my macaron obsession continues!}

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Also find me on The Rabid Baker, The Times of India



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