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Fine dining restro Sandys sure knows its way to food and cocktails

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Image source: bitequest.com

By Ankit Sinha

Gurgaon: The Delhi-NCR region is witnessing a rise in awareness about pairing cocktails and food, thanks to the advent of several European-style fine-dining restaurants opening there. One such restro-bar is Sandys Cocktails and Kitchen, which is making a buzz for all the right reasons.

With an intelligent and eclectic mix of tequila, vodka and whisky, along with hearty lamb, chicken and pork flavours, Sandys Cocktails and Kitchen have an array of tastes to offer.

However delicious a cocktail may be, its taste gets a dozen times better when paired with an ideal dish containing the right flavours. At an especially curated dinner table meet at the restro-bar, the guests were served exclusively crafted non-vegetarian and vegetarian menus which encompassed an array of lip-smacking yet elegantly flavoured dishes.

Imagine savouring a Vesper cocktail (inspired by the James Bond movie “Casino Royale”) enhancing the citric flavour of a Bratwurst, a German pork sausage, in cosy environs with wooden interiors inspired by Bavarian architecture and blues and jazz playing in the background.

But that’s not all. As the taste buds begin to tickle and yearn for more, the next dish, a chicken Caesar salad, which includes Romaine hearts, garlic melba with grilled chicken and bacon bits, comes along with its accompaniment, a cocktail named Last Tango in Modena.

The cocktail comprised bell pepper infused tequila, slit green chilly, passion fruit pure muddled with basil and shaken with orange juice and lime juice. Garnished with rose petal ice cube. The green leaves and the grilled chicken flavour went well with the passion fruit and chilly flavours in the cocktail.

After that were served the Hungarian Goulash, which included a hearty lamb soup, with carrots, potatoes and onions, seasoned with paprika and served with the interestingly named Smok’d Celery Bloody Bitch cocktail. The cocktail had an interesting combination of vodka and tomato juice and a combination of other spices, with Sandys’ own twist – adding spiced juice with smoked sea salt, lime and celery juice foam.

In the main course, the braised lamb shanks were cooked in its own juices and served with globe artichokes, green pea and truffle risotto, sauteed spinach and shallot confit and was served with the simplest cocktail of the evening, the old fashioned whisky cocktail.

Lastly, guests were served with the new age Tiramisu, which included mascarpone, Kahlua, Savioardi and served with Espresso Martini with Hazelnut Foam.

Sandeep Verma, the owner of Sandys Cocktails and Kitchen, said the vision behind the restro-bar was “an instant concept, as I always wanted to open a cosy homely place with a soul and character of its own”.

“I wanted to create a place with a soul and character rather than building it. I always wanted to incorporate five elements- earth, air, water, fire, ether, and wood as the sixth element should be the umami effect of Sandys hospitality ‘Atithi Devo Bhava’,” Verma told reporters.

Besides, Verma also has a bar school running at his establishment.

“The place was designed in a manner where we could conduct professional bartenders coaching during the day, from Monday to Friday. Weekends are for our guests and customers to learn their favourite recipe or learn more about whisky tastings or wine appreciations. We take pride in creating good cocktails and we love sharing recipes with our patrons,” he added.(IANS)

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10 Tempting Desserts You Won’t Believe Are Sugarless!

People often eat less dessert for the fear of gaining unnecessary calories. However, We have brought to you a list of desserts which are sugarfree and thus there is no need to suppress your desires to have desserts.

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Desserts - Pixabay

Who doesn’t like a tasty dessert which melts in your mouth after dinner? A Dessert is a must after a dinner. But the sugar used in them leads to unnecessary calories in our bodies. If you have a sweet tooth and you are conscious about the unwanted calories, then these desserts are perfect for you to cconsume.

We have got the perfect list of desserts you won’t believe are sugarless, here for you so that you don’t have to give up on your dessert cravings. 

Here is the list of the Desserts which you won’t believe are Sugarless

Strawberry Blueberry Cake – Wikimedia Commons

  1. Blueberry pie

Many will be surprised to hear of a pie without sugar. Sugar is supposed to be the main ingredient in a pie. But it’s true that this pie is made without sugar. It is sweetened by the use of fresh blueberries and strawberries. This recipe is given by Chef Seema Chandra.

  1. Fruits With Silken Tofu

It is a simple yet splendid dish. Place some chopped fruits in a bowl along with some pureed tofu to turn it into a pudding dish that is amazing in taste. You can have as much as you want without having to fear about gaining calories. This recipe is given by Chef Bakshish Dean.

  1. Pumpkin Oats Cake

This dessert is best enjoyed with a cup of hot tea. This is not only healthy as it is made by pumpkin, oats, nuts, and jaggery but also is delicious. This recipe is given by Purva Vivek Sawant.

Coconut Laddoos – Wikimedia Commons

  1. Ragi Coconut Laddoos

These laddoos can be made and stored for satisfying sudden sweet cravings. These wholesome and sweet laddoos are not healthy but they are equally tasty. They are made up of coconut and ragi. In order to sweeten them, jaggery is used. Jaggery is good for warming the body during winters. The recipe for this dish has been given by A. Shanthi.

  1. Mocha and Prune Cheesecake

This is a creamy cheesecake with a flavor of coffee. The bittersweet taste of this dessert makes it an extra special one. In order to make it sweet, prunes are used. The recipe of the dish is given by Chef Vicky Ratnani.

  1. Fig Mousse

This is one dessert which leaves a tinge of sweetness in your mouth even after finishing it. The sweetness is given by the natural sweetness of the figs in the desert. The recipe of this amazing dessert is of Niru Gupta

  1. Hot Paneer Sandesh Pudding

This pudding just tastes heavenly with the freshly poured raspberry sauce on top of it. This is an innovative dessert made with the help of cottage cheese with a combination of warm spice like cloves, cardamom, and cinnamon. To give it natural sweetening, fresh fruits are added.  This is a dish given by Chef Seema Chandra.

  1. Custard Apple Kheer

This dessert is perfect to sweeten your festive mood. Made with a combination of custard apples, jaggery, coconut milk and nuts, this sweet dish is specially made for those who have a sweet tooth. The dessert will leave you wanting more. The recipe is given by Chef Sanatan Jojo South regional chef at Barbeque Nation.

Nutty Chocolate Cake with Ice Cream – Wikimedia Commons

  1. Nutty Chocolate Cake

This cake is full of honey and lots of crunchy dry fruits which gives it a sweet yet crunchy taste. This rich and moist dessert is extremely easy to make and better than the cakes found in the market. The recipe is given by Chef Vicky Ratnani.

  1. Sugar-Free Rice Pudding

This is a dish that has the sweetness of the coconut milk and juicy pineapple to make it sweet. This dish is so tasty that it leaves a mark every time it is eaten. This recipe belongs to Chef Vicky Ratnani.

-Prepared by Saloni Hindocha 

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Offbeat Blend of Food and Ambiance: Know About These Weirdest Restaurants Here!

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Restaurants
Restaurants in the world. Pixabay

Sep 05, 2017: Restaurants these days are breaking away with archaic customs. We all love to eat offbeat treats in wondrous ambiances. Call it an anniversary, birthday party, promotion party, or engagement – everyone loves to go to strange restaurants where there is a combination of fantastic food and ambiance.

You might have visited myriads of restaurants but under mentioned are the exquisite places you would never want to miss out. These weirdest restaurants around the globe are known for their unique atmosphere which will impel you to feel as if you are in another century.

1-  Dinner In The Sky 

Dinner in the Sky 2012 Vilnius, Lithuania. Wikimedia

Dinner in the Sky is a Belgian based quirky restaurant which uses a crane to raise its coffee shops, table and staff 150 feet into the air. Forbes magazine named it one of the world’s ten most bizarre restaurants. It has portable administrations accessible in 15 countries and has operations in different urban communities including Paris and Las Vegas.

2 – Modern Toilet:

Two persons eating at bathroom themed Modern Toliet in Taipei, Taiwan. Wikimedia

Modern Toilet Restaurant is a one of a kind bathroom themed eatery chain, situated in Taiwan, with a few branches all through Asia. Everything you see here in the three-story eatery is all based on the bathroom items. The seats are non-working toilets; beverages are served in miniature urinals and dishes on plastic toilet bowls.

4 – Ithaa Undersea Restaurant 

Inside Ithaa restaurant. Wikimedia

This 15 feet below the sea level restaurant, Ithaa, means mother of pearl in Dhivehi is located at Conrad Maldives Rangali Island in Alif Dhaal Atoll in the Republic of Maldives. It has space for 14 members who can enjoy gratifying food while savoring the great maritime.

4– O.NOIR 

O.NOIR Restaurant –Toronto, Canada. Facebook

O.NOIR is Canada’s “Dine in the Dark” restaurant that has conveyed an exceptional culinary experience to visitors from close and far. O.NOIR Toronto welcomes visitors to encounter beverages, food, and discussion – without the use of sight.  This restaurant prohibits cell phones, torches, luminescent watches from taking inside. The food is served in an unlit dining room, and the session continues for two hours.

Also Read: These 4 Lesser Known Resorts in India are Perfect for a Vacation! 

5 – Safe House 

Safe House –Milwaukee, USA. Facebook

This restaurant has spy based theme on CIA definition. Another peculiar thing about the place is that it requires a password to enter.

6 – De Kas

De Kas– Amsterdam, The Netherlands. Facebook

This stunning restaurant with fresh food straight from the garden is served here. Veggies and fruits are picked only at the time of the order.

7 – The Bubble Room 

The Bubble Room – Captiva Island, Florida. Facebook

Constructed in 1979 with splendid pastel hues, this eatery highlights toys of 1930’s and a considerable volume of old motion pictures and scenes. Bubble Scouts (servers) move around in caps and styles.


NewsGram is a Chicago-based non-profit media organization. We depend upon support from our readers to maintain our objective reporting. Show your support by Donating to NewsGram. Donations to NewsGram are tax-exempt. 

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“Regionality is What Sets Indian Food Apart” from the Cuisines Across the World, says MasterChef Australia Judge Gary Mehigan

Gary Mehigan carries back inspiration from India to his kitchen from his each visit

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MasterChef Australia Judge Gary Mehigan
MasterChef Australia Judge Gary Mehigan. Twitter
  • Gary Mehigan said that Indian food is gaining deserved attention globally
  • We have many Indian chefs like Manish Mehrotra, Sanjeev Kapoor
  • The Chef expressed that food the world over has seen enormous changes driven by social media

August 27, 2017: Globally renowned English-Australian chef, television show host and restaurateur Gary Mehigan says he believes that “regionality is what sets Indian food apart” from the cuisines across the world.

In an email interview with IANS from Melbourne, Mehigan said that Indian food is gaining deserved attention globally. “We’re close to seeing India explore its intellectual property, namely food, properly. We have many Indian chefs like Manish Mehrotra, Sanjeev Kapoor and many other names from all over the world infiltrating the food scene in a big way.”

 “People still sometimes see Indian food as a homogeneous chicken tikka, rogan josh, chicken vindaloo cuisine, when we know it is far from the truth. Regionality is what sets Indian food apart. Regionality is what the world is going to appreciate when it starts to learn about Indian food,” Mehigan explained.

“I hope I’m a part of those who bring great Indian food to Australia,” said the chef, who is now the face of Fox Life’s “Food @ 9: India Special with Gary Mehigan”.

“There’s quite a bit of Australian talent we’re trying to showcase through the series. These shows get addictive and help us travel vicariously through our television sets,” he stated.

ALSO READ: Indulge in Gluttony: 14 Surprising Facts that you never knew about Indian Food!

Mehigan, who will be setting foot in India for the seventh time this November, said he carries back inspiration from the country to his kitchen from each visit.

“I love the country – something about the color, the chaos, the diversity and the originality of the food, it all gets under your skin. I carry home a few recipes and ideas each time I visit. It’s certainly changed the way I cook at home,” he said.

Known popularly for shows like “Far Flung with Gary Mehigan”, and for his presence as a judge on “MasterChef Australia”, the Chef expressed that food the world over has seen enormous changes driven by social media.

“I’m loving where food is at the moment. Ideas are being shared so quickly through social media — whether it’s Instagram, Twitter or Facebook. I can browse through my Instagram and look at what some of my most favorite restaurants in the world are serving for lunch.

“The frame of reference for younger cooks is much bigger. They are able to browse through how a matcha ice-cream is made in Tokyo, or how funky desserts are made in Parisian cafes,” Mehigan said.

All in all, it’s a great thing for food with awareness growing, he opined. “This global club of foodies is only expanding. It’s a great thing for food, our health, and our planet too if we care about where our food comes from.”

Social media is also one of his ways to keep reinventing his food, said the chef, who has been in the industry for nearly three decades.

“Social media is there to keep my imagination going. I’m food obsessed. I go on holidays because of food. I think I’ve never been in love with food more than I am now,” Mehigan said, signing off. (IANS)