“We all love ghar ka khaana, and when the same flavour meets the nuances of a professional kitchen, it becomes an unforgettable experience, and that is what I wanted to bring to this table,” said Nausheen Tareen, who recently hosted a pop-up called Zaika-e-Rooh Rooh x Naushy Mirza at Rooh Delhi. All this and much more was served at some of the finest dining places in Delhi and NCR recently. Take a look.
Zaika-e-Rooh, Rooh, New Delhi: Nausheen Tareen, who loves cooking and hosting people with the traditional feasts of Lucknow and Old Delhi that has been passed on to her by her grandma, her mother, and her in-laws, recently curated a 7-course popup at the Rooh, New Delhi, called Rooh x Naushy Mirza , where she infused the traditional ingredients and cooking methods with the nuances of modern plating and presentation. The meal was no less than a poetic presentation of flavors detailed with texture and aroma that no one could resist. The feast included unique dishes like Lauki Ki Galouti, Hare Bhare Kebab, Shahi Paneer in Roghni Taco, Kathal Biryani, Mutton Yakhni Pulao, Mutton Pasanda in Roghni Taco, Shami Kabab and Poori, Shahi Tukda, and Zafrani Phirni. Explaining the perfect fusion of innovation and technique, Nausheen, who spent days crafting the menu, said, “The Lauki Galouti is prepared in a way that while it melts in the mouth, one can experience the grainy texture of the fibrous part of the vegetable, which makes it a unique experience in itself.” “Even the Shahi Tukda is plated in a modern fashion, that makes it a treat to eyes,” added Nausheen, who aims to take the pop-up to other cities like Bengaluru, Mumbai, Pune, and even abroad. Rahul Bhambri, co-founder of Rooh, who was elated to have Nausheen with her traditional feast, concluded, “Our commitment to excellence led us to collaborate with talented professionals and chefs from various regions of the country. Over the past two years, primarily, this collaborative platform has enabled us to curate exceptional menus and craft innovative recipes that have delighted our patrons. They eagerly anticipate experiencing new culinary creations and welcome alternatives to their familiar favorites.”
Crowne Plaza Greater Noida: Crowne Plaza Greater Noida recently hosted Tapestry of Asia, an Asian street food festival that took guests right to the streets of Malaysia, Japan, Singapore, Indonesia, and more with Chef Paul. During the festival, patrons got to savour the aromatic allure of Nasi Goreng and the irresistible stir-fried noodles of Mie Goreng, each dish bursting with bold spices and rich flavors that transport you to the bustling markets of Indonesia. The succulent tenderness of Hainanese Chicken from Singapore and the aroma of Lobster Black Pepper and Tofu Black Pepper offered a fusion of luxurious seafood with the fiery kick of black pepper. The festival also helped the guests to dive into the depths of Malaysian cuisine with the aromatic and spicy Malaysian Vegetable Curry and Malaysian Fish Head Curry, dishes that embodied the essence of Southeast Asian culinary traditions. And to top it all off, there was the perfect marriage of crunchy and creamy with Tempura Fried Ice -cream, a delightful treat that blends Japanese technique with sweet indulgence.
Story Club, Westin Gurgaon: Story Club at Westin Gurgaon recently hosted an exclusive pop up with Chef Varun Totlani’s Masque restaurant. Having one of India’s Best Restaurant for the third consecutive year at Asia’s 50 Best 2024, guests were served a 10 course tasting menu exclusively prepared by Chef Varun Totlani that showcased innovative twists on traditional Indian flavours, all thoughtfully paired with fine beverages. The menu promised a keen exploration of India’s diversity, embodying chef Varun’s culinary style that harmonised technique and intuition. Guests got to dive into a world of flavours with options like Purple Corn, Charred Baby Corn, and Corn Mousse. Veggie lovers had Puran Poli with Amti and Green Peas, while non-vegetarians indulged in Mud Crab. The other must-try dishes included Jicama with Coconut Malai Momo and Passionfruit Thukpa, and more.
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