As a food-loving and outgoing community, we always look forward to trying something new, while maintaining our loyalties to our tried and tested favorites. Situated opposite Churchgate station, South Bombay, and known for its Parsi/Irani patronage, the classy and cozy restaurant ‘Gaylord’ now offers us the best of both worlds – being an ‘old’ favorite with a recently revamped menu adding numerous ‘new’ delectable dishes, in keeping with the awsum-mausam – the monsoons!
‘Chomp & Cheers’ presents secret recipes of three delightfully delicious dishes from its new food menu, along with a review of the new dishes!
Kulhar Ki Tangdi
Four inverted tandoori chicken drumsticks resting atop a carpet of shredded cabbage, onions and chutney served in four mini earthen pots – the presentation of this tandoori item is a winner! The delicate tandoori flavor oozes out of the succulent meat and is the perfect semi-spicy appetizer, with an earthy feel. The delicious mint chutney offers a tangy barbequed kebab experience!
1kg- Chicken drumsticks; 3 tbsp.- Non fruit vinegar; 4 tbsp.- Ginger garlic paste; 2 tbsp. – Red chilli powder ; 2 tsp.-Cumin powder ; 1/2 tsp.- Clove powder ; 1/2 tsp.-Green cardamom powder ; 1 tsp.- Black pepper powder ; 2 tsp.- Garam masala powder; 4 tbsp. -Mustard oil ;1 kg- Yogurt; 100 gm- Coriander root; Salt to taste; Butter for basting
Marinate the chicken drumsticks for two hours in 1 tbsp. red chili powder, 1 tsp. cumin powder, salt, vinegar, 2 tbsp. ginger and garlic paste.
Take a pot and add yogurt, mustard oil, black pepper powder, 1tbsp. red chili powder, garam masala powder, clove powder, cardamom powder, coriander root, 2 tbsp. Ginger garlic paste, mustard oil. Mix all the ingredients and cook marinated masala till thick in consistency. Strain gravy with soup strainer and refrigerate for thirty minutes.
Take a bowl and mix marinated chicken with masala gravy and refrigerate for 30 minutes. Now put them onto skewers and cook in a charcoal grill till done, basting with the butter. Serve tangdi in a Kulhar with sliced onion and fresh mint chutney.
Crispy Dahi Cheese Rolls
A curd-flavored, cheese-oozing vegetarian appetizer, these kebabs have a delightful tangy twist. Crisp on the outside and sinfully delicious on the inside, this appetizer is had best with sweet chili sauce. Once again, great presentation and mouth-watering aroma!
50 grams – Paneer grated; 8 sheets – Thin slice paneer sheet; 2 to 3- Green chillies chopped; 1 tbsp.- Ginger chopped; 1 tsp.- White pepper powder; 50 gram- Cheddar cheese grated; 1 tbsp.- Yellow capsicum chopped; 1 tbsp.-Red capsicum chopped; 1 tbsp.- Green capsicum chopped; Salt to taste; 2 tbsp.- Fresh coriander root chopped; 2 tbsp.- Corn flour; 3 tbsp.- Panko bread crumbs; Sunflower Oil for deep frying; Sweet chilli sauce to serve
Mix together cottage cheese, cheddar cheese, green chillies, ginger, red capsicum, yellow capsicum, green capsicum cardamom powder, White pepper powder, Salt and Coriander root in a bowl.
Place the thin slice paneer sheet on the worktop and dampen the edges. Place a portion of stuffing on one side of the sheet and roll the sheet tightly. Seal the edges. Mix corn flour in bowl with a cup of water, dip rolls in this mixture and roll in bread crumbs. Refrigerate for 30 minutes.
Heat sufficient oil in a kadai or pan and deep-fry the rolls on medium heat till golden brown. Drain on absorbent paper. Serve hot with sweet chilli
Lasooni Fish Tikka
This one will probably end up being one of the most-in-demand items of the new menu. Cooked to perfection, flawless tandoori flavoring and impeccable texture of the Rawas or Surmai (King Fish), the Lasooni Fish Tikka comprises juicy chunks of magic served on a platter! The garlic flavor does not overwhelm the delicate taste of barbequed fish and it seems to simply melt in the mouth. Strongly recommended for fish-lovers!
500 grams- Boneless Rawas/ghol/king fish cut into 2 inch chunks; 1 tbsp. –Ginger garlic paste; 1 tsp. -Green chilli paste; 1- Lemon juice; 1 tbsp.-Non fruit vinegar; Salt to taste; 3 to 4 tbsp.-Mustard oil; 1/4 tsp.- Carom seeds (ajwain); 1 tbsp.-Garlic paste; 2- finely chopped Green chillies; 2 tbsp.- Gram flour (besan); 1/4 tsp.- Yellow chilli powder; 1/4 tsp.-Turmeric powder; 1/2 tsp.- Garam masala powder; A pinch- Cloves powder; 4 tbsp.- Hung yogurt; Butter for greasing
1st Marination: Place fish chunks in a bowl. Add ginger-garlic paste, green chilli paste, lemon juice and salt. Mix well and set aside to marinate for 45 minutes.
2nd Marination: In a bowl, add mustard oil, carom seed, garlic paste, gram flour, yellow chilli powder, turmeric powder, garam masala powder, cloves powder, yogurt and little non-fruit vinegar and mix. Add the marinated fish and salt and mix well. Set aside for 10 to 15 minutes.
Thread the marinated fish on a skewer. Cook on charcoal/tandoor grill or tandoor at 190° C for 8 to10 minutes or till done. Transfer onto a serving plate and serve hot with mint chutney and sliced
We must mention the innovative presentation of ‘Cooker Da Kukkad’ where the preparation of the dish ends on your table, with a small stove and a cute, little red cooker cooking your meal right in front of you! We wait till the cooker whistles and then a bubbling hot, home-tasting gravy with succulent pieces of chicken is served, which goes best with steamed rice or naan. Other must-try dishes off the new menu include the ‘Chaamp Taajdar’ – or mutton ribs served in Mughlai style; Prawn and Bell Pepper Salad served with fresh prawns, eggs, olives and lots of mayonnaise; the Mutton Dum Biryani resplendent in its Awadhi style, with tender mutton pieces and aromatic rice.
There is also the Hanky Shanky Korma Chicken with a delicious tomato based gravy; and in sweets, the sinful Hyderabadi Khumani/Qubani Ka Meetha, made of exact proportions of dried apricot, dry fruits, sugars and spices that take you to heaven and back, if you’re a sweet lover!
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