Banana Bread Recipe

Ingredients
1 stick of butter, melted (1/2 cup)
1/4 cup white sugar
1/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream or plain Greek yogurt
3 ripe bananas, mashed
Optional: chocolate chips, walnuts 



Instructions
Preheat oven to 350°F.  Grease or spray a 9-inch loaf pan.

Whisk together the melted butter and sugars.  Add eggs one at a time, and then add vanilla.  Whisk until smooth.  Add flour, baking soda, and salt and mix until combined.  Fold in mashed bananas and sour cream/yogurt.  (Add any optional mix-ins, like chocolate chips and walnuts.)  Pour batter into pan and bake 60 minutes or until crust is golden brown and a toothpick inserted into the center comes out clean.

Chocolate Mint Chip Cookies

I love the chocolate-mint combination, and one of my favorite chocolate mint candies is Andes.  So I decided to make chocolate chocolate chip cookies and stuff them with Andes.  But below I've included a chocolate mint chip recipe, and you can obviously substitute and work in any variations to your liking.  Enjoy!



Ingredients
1 cup butter (2 sticks), cold and cut into small cubes
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup cocoa powder
2 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1 1/2 cups mint flavored chips

Instructions
Preheat oven to 360°F.  Cream butter and sugar for ~4 minutes until smooth.  Add eggs one at a time, mixing well.  Add vanilla.  Stir in flour, cocoa, baking powder, and salt.  Stir in chocolate chips and mint chips.  Drop large spoonfuls onto cookie shoot lined with parchment paper.  Bake for 10-14 minutes.

*I skipped the mint chips and instead stuffed one piece of Andes chocolate inside each cookie.

Green Tea Shortbread Cookies Recipe

It's almost Christmas, and I'm in holiday baking mode.  However, I personally don't like sugar cookies and frosting, so I decided to make green tea cookies for my "green," festive cookie contribution.  As a chocolate lover, I also spread Nutella on the bottom of each cookie and made them into matcha-Nutella cookie sandwiches.  Get creative!



Ingredients
2 cups flour
1/2 teaspoon salt
1/2 cup powdered sugar
2 tablespoons unsweetened green tea powder (matcha)
2 sticks (1 cup) unsalted butter, softened
1/2 teaspoon almond extract or vanilla extract

Instructions
Cream together butter and sugar until smooth, then add almond extract.  In a separate bowl, combine flour, salt, and matcha and add to the butter mixture.  Lightly roll out the dough and shape into 2 discs.  Chill the dough for an hour or two in the refrigerator, or until completely firm.

When ready, roll out the dough to desired thickness (~1/8 inch) on a floured board.  Cut with cookie cutters into desired shape.  Arrange on parchment paper-lined baking sheets.

Bake in a preheated 325°F oven for about 15 minutes for smaller cookies, or until lightly golden at the edges.

Noodles 101

I've been eating and posting a lot of Instagram pictures of (Asian) noodles lately, and it's certainly given me an even greater appreciation for the vast variety in existence.  Any avid noodle lover will have tried an extensive menu of noodle dishes, and if anyone else is like me, we tend to think and talk more about the dishes we like (e.g., cold sesame noodles, dan dan noodles, beef noodle soup, pho, ramen, etc.) than about the type of noodle that was used.


Given that there are so many variations of the noodle itself, I thought it would be helpful to do a brief "Noodles 101."  Not only are their different ingredients (e.g., wheat vs. rice noodles), noodles obviously also come in all shapes and sizes and can be produced a number of different ways (pulled, cut, peeled, extruded, etc.).  Each combination results in a unique flavor and textural profile that lends itself to be better enjoyed in certain types of dishes versus others.  Of course, much is also left to personal preference; I remember frequenting a Lan Zhou noodle shop in Los Angeles as a kid, and besides selecting the dish/sauce, you could also select the thickness of the noodle, which could be anything from angel hair thin to the width of a belt (that size noodle was literally named "belt" at this restaurant). 


As for me, I am a fan of fat wheat noodles because I love the chewiness.  In NYC, places that have good hand-pulled, wide noodles include Xi'an Famous Foods, Very Fresh Noodles inside Chelsea Market, and Lam Zhou Noodles.  No surprise, I also like udon more than ramen, and if a ramen joint ever offers the option to choose your noodle, I will always go with the wavy, chewy noodles over the straight, thin ones.


Anyway, below is a quick summary of some of the most common types of noodles.  The list is by no means comprehensive, but I hope it gives a good overview of the noodle landscape.  In general, northern Chinese cuisines tend to be starchier (think buns and thicker wheat noodles) while southern China has more delicate foods (e.g., soup dumplings/other thin skinned dumplings).  Southern China is also more rice heavy (think of all the rice paddies), so you'll find more rice noodles there (e.g., Yunnan mixian).

Hamilton

Ah, Hamilton, the show everyone's been raving about, and one that I managed to see without risk of missing out on if I didn't go pronto.  (Although that's really because of a lucky accident; a friend of a friend had tickets and could no longer make it, so my husband snatched them for us.  Lucky me!)

A few takeaways:

1. Yes, it was as amazing as advertised and totally lived up to the hype.
2. However, I'll admit it was not love at first sight, and it took me halfway through the first act before I fell into the groove.
3. A big part of the appeal is how unique Hamilton is from every other show I've seen.  It may be an old story, but it's put together in a very modern way...part of which is hip hop. That's also why it took me a while to get into it; I'm not a big hip hop person, and so many lyrics were rapped/sung very quickly, which requires great concentration and hearing to be able to catch what they're saying/singing.  I definitely missed a lot of the lyrics.
• Advice -- listen to the soundtrack before going.
4. I would love to go back and see it again.  There were so many witty moments that I'm sure would be better appreciated the second or third or nth time around (and not just because I missed some lyrics either).
5. Because so much of it is rapped and not traditionally melodic, I don't have as many songs stuck in my head like I normally do.  The exception is the funny King George songs.  Not a bad thing; just an observation.  And btw, I quite liked the sarcastic, ironic, British humor in those King George parts.
6. And finally, what a great refresher on history in a fun way!

Miss Saigon

I seem to have developed a bad habit of procrastinating until the last minute to see Broadway shows, barely squeezing them in before they close.  That was the case for Les Mis, American in Paris, and now again for Miss Saigon.  Well, better late than never.

Unlike many of the other musicals I've seen, I was not too familiar with either the music or the story of Miss Saigon initially -- I never played any of the music in high school orchestra, and the story is not widely referenced or known in pop culture.  However, a good friend of mine walked down the aisle to an instrumental version of "Sun and Moon" a few years ago, and I immediately fell in love.  I became even more obsessed when I learned that Queen Lea Salonga was the original Kim.

Here, just listen:

You're welcome.

Anyway, long story short, I was super ecstatic when about a year ago, I saw signs in Times Square announcing the return of Miss Saigon to Broadway.  I foolishly thought I'd have a lot of time to go see it; fast forward a year later...I found out the show's ending in January 2018 and then scrambled to get tickets.

Miss Saigon is one of those shows where there aren't that many songs (rather, many songs are based on just a few of the same melodies/themes), but they're all beautiful and lyrical and touching and emotionally charged, whether it's a sweet love song or an angry fight.  I enjoyed the show just for the experience of listening to the music and didn't even care that the current cast may not all be the strongest singers (then again, who can compare to Lea?).  Some of my friends felt that there wasn't much plot or character development in the first act (there isn't; you just jump in and assume the love story is a given), but the second act makes up for some of the plot holes, and I think you still go on an emotional journey with the characters if you just accept the plot line.

Overall, I'm so glad I managed to see it.  For those in NYC, you have about another month before the show ends here, and then it's going on a national tour for those of you in the rest of the U.S.

Milk & Cream Cereal Bar

The whole cheap, sugary, kid cereal thing didn't appeal much to me, but I was in the area so finally decided to stop by and try it (especially given all the hype with the Spot collaboration), and I'll just say I'm really glad I tried it.

I tried the Cocoa Matcha swirl (collab with Spot Dessert Bar), which was a blend of matcha ice cream and Cocoa Puffs, topped with more Cocoa Puffs and brownie bites.  Delicious.  I guess I forgot how good Cocoa Puffs are.  Too bad this particular flavor ends Nov 30, but now I just might have to go back and try some others.

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Harry & Ida's Luncheonette -- Update (Soft Serve)

I've been waiting forever for the burnt sugar babka soft serve, and it finally came out yesterday...so I feel like I should include a quick review of that.

Sadly, it was not what I was waiting for.  The soft serve itself was good, but there was a powdery sea salt topping that was strangely sour, and it did not go with the soft serve at all.  I was also hoping for more babka, but it was essentially dehydrated and crushed babka, so if you didn't tell me it was babka, I would've had no idea.  I'm not sure that worked well as a topping either, since it didn't have the usual amazing qualities of fresh babka and lacked the crunch of other cookies or wafers (if that was the intent); instead, it was just kind of hard and burnt tasting.

Calle Dao -- Update

Calle Dao dinner menu and food are much better than brunch.  This location is also much larger and nicer than the original locale.

Items that I liked:

• Mapo maduros -- delicious sauce, and can't go wrong with maduros.  I was expecting it to have more heat (like mapo tofu), but it was still really good as is.
• Pato frito (orange glazed duck over fried rice) -- didn't look too picturesque, but the duck was so flavorful and tender, and it went well with the fried rice.  Could've used more duck to rice ratio, but overall good.
• Spiced goat neck -- also tender and saucy and good, although note you have to eat around bone (kind of like oxtail), so portion size is again smaller than expected.

    

Other:
The appetizers we tried were fine but nothing special (shiitake spring rolls, pan fried dumplings), and dessert overall was underwhelming, sadly.  The bunuelos were good, but nothing special about the flan, and the matcha tres leches had a strange texture.

Yuan

The rice noodles themselves are done decently well, and the classic Guilin noodle was very flavorful and had plenty of goods, be it meat, peanuts, or pickled vegetables.  The purple yam pancake was also delicious, with a slight crunch from the sesame-coated, pan-fried exterior balanced with the chewy glutinous rice cake (mochi-like) interior and sweet purple yam filling. 

     

Unfortunately the good ended there for me.  If other appetizers, we tried the shrimp shumai and the salt and pepper calamari.  The shrimp shumai was really underwhelming and might as well have been from a the frozen supermarket section, and the salt and pepper calamari was incredibly salty.  

We also tried the hot and sour beef mifen soup, which actually had similar toppings as the classic Guilin mi fen, but I personally didn't like the hot and sour soup, which was definitely on the sour side of the hot and sour spectrum. 

I suppose if you were to come, stick to the rice noodles and skip the appetizers, and only get the hot and sour if you like hot and sour soup.

Chip

I trekked all the way to Astoria on a weekend with subway construction woes just to try Chip, and I'm happy to report I didn't regret that decision one bit.  I like how Chip is focused on just making cookies (instead of offering a bunch of different things) and is focused on doing that one thing well. 

It may not be fair or right, but so many people try to compare all good cookies to NY's gold standard, Levain, and I can see in particular why there are a lot of Chip-Levain comparisons, as both are fat (and not flat) cookies that have a slight and subtle crunch to the bite before the ooey, gooey, chewy center takes over.  Chip does offer some more unique and seasonal flavors though, and their current model is to have 4 flavors a day and rotate each day. 

When I went, the flavors of the day were chocolate chip walnut, s'mores, triple chocolate, and oatmeal apple pie.  The chocolate chip walnut was a delicious classic done just as well as Levain, as was the triple chocolate, which was nice and chocolatey without being overwhelmingly rich or sweet.  The s'mores cookie tastes as good as it looks, and I was pretty excited by the gooey apple pie filling that came oozing out when we broke into it.  All of the flavors were good, and I was surprised that the cookies were still warm when I had them an hour after I bought them.  The only slight negative was that the oatmeal apple pie cookie tasted a bit dry the next day, but overall super enjoyable.

Tonchin

Terrific ramen import from Tokyo.  The noodles were good, but the broths were the real winners.  We tried the classic tonkotsu and the spicy tan tan ramen.  The tonkotsu broth was very rich and milky and flavorful, yet it did not taste heavy.  I was even slurping the broth on its own, and normally I find ramen broth too heavy to drink as soup.  The spicy tan tan was just as good, if not better.  The ground pork and spice added more depth and complexity, and I was also slurping away at that one.

    

For appetizers, we tried the potato salad with snow crab and the okonomiyaki.  I would not normally order potato salad, but the waitress recommended it, and it was indeed delicious without being overdressed.  Okonomiyaki in general is one of my favorite foods ever, and it was pretty exciting for it to be served still in the skillet.  That said, the deep dish skillet meant it was a tall and fat okonomiyaki, which meant a chewy/fluffy inside.  It was good, but I personally am more used to flatter and crispier/less doughy okonomiyakis, so it wasn't my favorite stylistically (but again, nothing against their preparation...just personal preference).

  

I'm already looking forward to going back to try more items.

Cote

Part steakhouse, part Korean BBQ...what's not to like?  

We got the Butcher's Feast and tacked on a few other items.  The steak was definitely very high quality.  With the exception of the galbi, all of the steaks are seasoned only with a bit of salt tableside before going on the grill.  Galbi is normally one of my favorite K-BBQ items, but while good at Cote, I enjoyed the other cuts much more -- no need for marinade and extra sauce when the steak is such good quality.  Like other K-BBQ places, there was lettuce and the thick paste/sauce (ssam-jang) on the side, and while I normally enjoy making lettuce wraps, the steakhouse quality of the meats made it seem almost wrong to add heavy sauce and/or make a lettuce burrito out of it.  My only gripe on the meat would be the serving size isn't that large -- another reason why our table practically ignored the lettuce wraps, as the lettuce leaves were large, and there was just enough of each cut of meat to sample and savor, and it would've probably taken the entire per person serving to have a passable amount of meat to lettuce ratio (and then you don't have enough left to taste the meat on its own).

I was a bit worried we'd leave hungry after we devoured the meat, but then the stews and rice came (and we also got the wagyu kimchi paella and jan-chi somyun), and we were quite satisfied after that.  Both stews were good, but the highlights were definitely the add-ons.  The paella was a deliciously flavorful and crispy kimchi wagyu fried rice, and the jan-chi somyun didn't look like much, but one bite was enough to win over the entire table.  It was a light broth and complemented all of the other heavy foods well, and the angel hair noodles were so soft I'm not sure I really chewed.  Highly recommend.  

As a side note, we also ordered the Korean bacon appetizer, but that was the most underwhelming.  Not bad, but really not that standout either, especially in comparison to everything else.

Overall a wonderful meal, and I look forward to coming back.

Sushi Azabu

We got the $180 omakase with both the uni and toro tastings, and while the sushi (and other dishes) were good, it was really not that standout considering the price and the many other amazing sushi places in NYC.

The sushi is prepared very traditionally, and no special sauces are used (I am perfectly fine with that).  The quality of fish was decent but not mind blowing, and unfortunately the selection of fish we had was pretty ordinary: medium fatty tuna, salmon, sea bream, scallop, pike mackerel, snapper, white shrimp, uni, ikura, half roll of tuna with pickled daikon, tamago, and anago.  

I was initially most excited by the prospect of uni and toro tastings (the whole reason I decided to come here), but those were disappointing.  The uni tasting we had were from 2 different regions of Hokkaido, and the dish was presented with some seaweed so you could wrap it on your own.  On the plus side, it was a worthy tasting in the sense that you could definitely taste the difference.  However, I didn't love either uni and have had better uni at many other sushi restaurants.  The toro tasting came with 3 small pieces of toro -- a medium fatty toro, a seared medium fatty toro, and a fatty toro.  All were decent, but again, nothing too memorable, sadly.

  

Of the other dishes, the most memorable was the hot course -- normally a piece of grilled miso king crab, but we were also offered an option to get a foie gras chawanmushi, so we opted for one of each (crab and foie gras) so we could try both.  The foie gras chawanmushi had beautiful presentation with caviar and gold leaves, but the foie gras itself was a bit hard and not as soft and creamy and buttery as I was expecting.  (Normally I forget foie gras is liver because it's so soft and buttery, but in this instance, the texture was very much like liver.)  The miso king crab was delicious and my favorite item of the night, but each piece was pretty small.

 

Overall, nothing was bad, but we were expecting much better given the price, the reviews, and other experiences at similarly priced places.

Supermoon Bakehouse

I may or may not have played hooky from work to come and snatch a smashed choc-nut brownie cruffin on its last day, and if I did, it was totally worth it.

All of the croissants we tried, even the plain, were perfectly flaky.  I was worried that the sweet stuffed croissants (we tried the pistachio rose and chocolate) would be too sweet, but they were nicely balanced.  I thought the pastrami croissant could've used a bit more pastrami, but the flavor was good.

The only let down for me was the triple black donut; the squid ink brioche itself lacked flavor, and the black sesame filling was also not that strong.

Overall good experience, and bonus points for photogenic pastries + shop.

Pure Thai Cookhouse

Had to wait an hour and cut it a bit close before going to our Broadway show afterwards, but it was worth it.  All of the dishes had such good and complex flavors.  It's a small spot and we were rushed in and back out, but the food was good.

The papaya salad and chicken wings were pretty standard but well done.  The wok roasted chili with shrimp was delicious; great heat but so much more than just spice.  The ratchaburi crab and pork dry noodles were also delicious.  The dish was a little bit sweet, and the preparation reminded me of Cantonese noodles with the roasted pork; it was a good fusion dish.  We also tried the Ayutthaya beef noodle soup (special of the night), which had a bit of a tart broth and lots of goods, including beef balls, tripe, short rib, beef loin and strip. We also tried another special curry of the night, and the flavors there were also spot on.

Overall, everything was enjoyable, and maybe I'll have to add this to the Seamless rotation to skip the wait.

          

JeJu Noodle Bar

Overall really good flavors, although some of the dishes were on the salty side.

Ssam buns -- Every noodle shop seems to offer pork buns, but these were pleasantly different.  The sauce was good, the meat was leaner (a plus for me; I don't like it when there's more fat than meat), and the corn and jalapeno garnishes were tasty additions.

  HDB -- I wasn't sure what to expect but wanted to try it given all the positive reviews, and am glad I did.  It was similar to a poke bowl, with vinegar rice, raw fish, veggies, and seaweed.  It was good but on the salty side.  It would've been more refreshing if less salty.

So-Ramyun -- Very delicious and aromatic (veal) broth.  The garlic chips and garlic oil really made this ramyun dish very fragrant.  The broth was milky but not too heavy, and I found myself sipping the broth alone.  Only negative is there aren't a lot of toppings; only few thin slices of beef and then garnishes.

Fish Coop -- Great complexity of flavors in the broth and the toppings.  The confit chicken was very tender, as was the pork belly, although there was only one small piece of pork belly.  There were also some pickled cucumbers and the thicker pieces of seaweed you find in Korean seaweed soup.  Only negative for this one is the broth, while seemingly light, is actually quite salty, and I wasn't really able to drink/sip this broth alone like I did for the so-ramyun.

In terms of service, there are no "traditional" servers and the chefs take your order, which is sort of fun.  Everyone was friendly, although for some reason, our noodles took a very long time to come out (think our order ended up going to another table first), but we enjoyed the meal overall so won't complain.

Stuffed Ice Cream

I found this to be overrated, unfortunately.  A lot of the ice cream flavors sounded fun and good, but after taste testing a few, the only one I actually liked was the Royal Milk Tea, so I got a Cruff with the Royal Milk Tea and the Cookie Monster just because.  The service was very slow and inefficient, and maybe I wouldn't have minded if the doughnut was still warm, but it was not.  To be fair, the doughnut was a decent vehicle to hold the ice cream in, but I would definitely not eat it as a standalone item, and since I didn't particularly care for most of the ice cream flavors I tried either, I'm not sure I get the hype, personally.

Cocoron

Good casual soba spot that will hit the spot.  There's a very extensive selection of hot and cold sobas / soup and dipping options; possibly too many, actually, as it's hard to figure out what you want.  There's also a number of different appetizers you can try.

Most recently, I tried the mera mera hot soba, mentai mochi spring rolls, and steamed chicken meatballs covered with sticky rice.  Everything was good.  I was most excited to try the spring rolls because I love mochi and have never had mochi in spring rolls before, and that was a good dish, although there was barely any mentai (cod roe).  

Overall everything was tasty though.  May not be your highest quality food, but I don't think it will disappoint either.
    

MáLà Project

Flavors and sauces are all really good, but I would caution portions seem to be on the small side.  For a party of 6, we ordered 4 appetizers and got 28 ingredients for our dry pot (doubled down on 14 items), but I think we all left still a bit hungry.  

For appetizers, we got the pig ears in chili oil, the mouthwatering chicken, the lotus root, and the gold and silver manto (with condensed milk!).  The pig ears and chicken had a kick but were not too spicy, but the lotus root and manto with condensed milk balanced out the heat perfectly. 
I wish we ordered some other appetizers, as there were other things that sounded good too.

As for the dry pot itself, we ordered it mild and asked for additional hot sauce on the side, and I would say that the mild spice is pretty mild.  If you like spice, don't be afraid to kick it up a notch.

Emily

The good items (like the burger) were amazing, but there were also a number of less memorable items (pizzas were hit or miss...feel like there should be a better, more consistent standard for being a pizza place).

The Emmy burger was as good as advertised, and it totally lived up to all the hype, which is rare.  Everything was great, from the meat to the cheese to the sauce to the pretzel bread...and everything worked well in combination.  Most memorable burger I've had in a while.

The curly fries that came with the burger were good, but not nearly as good as the crowlers (curly fries topped with miso queso, jalapenos, scallions, olives).  So yes, I would recommend ordering the crowlers even if your burger comes with curly fries.

Of the pizzas, the Detroit-style pizzas were much better than the round pies.  The square pies had a nice crunch but were not too dense.  The Colony had amazing flavor, but the Pig Freaker didn't live up to expectations for us; for a pizza with kimchi and bacon, the flavors were not that standout.  We only tried one round pie, and I found it too chewy and not crispy enough.  

The shredded sprouts were okay, but the buttermilk blue dressing was too heavy for my taste, and the shishito peppers were not that special either, and the pecorino on the shishito peppers didn't stay on the peppers and instead melt into big pieces that then fell off to the side when cool.  

The duck confit sandwich came on the same pretzel bun as the burger, and the sauce was good, but we did share this sandwich and I didn't feel like I got enough duck confit in my portion to really be able to comment; not sure if it was just bad splitting/cutting on our part.

Areppas

Areppas looked promising with its colorful arepas, but sadly it fell a bit short for me.  I tried the Morningside, Uptown, and Downtown.  I got there about 20 minutes before closing on a weekday, and unfortunately they were sold out of the sol and roja arepas, so I could only try the blanca and verde arepas.

Takeaway is the arepas were all really dry, unfortunately.  The verde arepa also didn't seem to have much more flavor than the blanco; not sure if the roja and verde would've been any different.  The fillings on the Morningside (ham, scrambled eggs, cheese) were nothing special, but the fillings for Uptown (pulled pork, avocado, lettuce, jalapeno, tomato) and Downtown (short rib, onion, cheese) were pretty good.  I would prefer a different carb as a conduit to hold my sandwich together though.

Harry & Ida's Luncheonette

I was excited that Harry & Ida's opened up near work and would be offering healthier lunch plates in addition to their signature pastrami sandwich.  In addition, I was most excited about their burnt sugar babka soft serve, but two visits and multiple phone calls later, that soft serve is still not available, despite being on the menu!

Anyway, the pastrami here is very tender despite being cut in thicker chunks like brisket.  Compared to other places, it's less salty, which I like, and is served on a roll instead of slices of rye bread.  The sandwich overall is great.



Unfortunately, I can't say the same for the lunch plate I had.  For your base, you can choose between turnip noodles, egg noodles, grains, or greens; I picked the turnip noodles, which were actually very good -- thin ribbons of turnip.  The sides were less exciting though.  I got the carrots, which were fine but really nothing memorable, and the broccoli stems, which were extremely bitter and overcooked and mushy.  Fortunately for me, I added the bluefish salad on top, and that was good, because I'm not sure I could've kept eating just the bitter broccoli by itself.

My advice would be to stick to the sandwiches.  And hopefully that soft serve will come soon!

Rahi

The food was actually all pretty tasty, but there were enough question marks around service/choice of presentation that made it a less enjoyable experience (and I rarely talk about service and prefer to focus on food).  I should note that we were a party of 4, which I imagine should be a pretty popular party size, yet many of the items only had 3 pieces, which led to awkward sharing; it would've been nice for the server to let us know ahead of time or give us the option to add another piece.

Madrasi Egg Roast -- Very cute and pretty dish.  While delicious and differentiated, this was one of the items that only came in 3, and it was hard to share since the egg was very small...and they only brought out 3 small spoons.

Chili Cheese Toast -- I quite liked the crispy milk bread and creamy cheese on top.

Eggplant Bharta -- This was also delicious.  The eggplant came in a large jar, but for some reason, there were only 2 small triangles of naan.  We asked for more naan, and no surprise, they charged us for that (but didn't mention anything at the time we ordered).



Inked Crab -- Doesn't look pretty, but the soft shell crab was delicious.  Too bad there were only 3 small pieces for the 4 of us to share.


Charcoal Smoked Salmon -- The spices and sauce here were pretty good, although the salmon itself was a bit on the overcooked side.


Lotus Root Kofta -- This was surprisingly heavy, perhaps because of the paneer, but it was delicious.


Cheesecake -- Pretty tasty, but once again, only 3 small pieces.

Portion sizes for everything were on the small side, but the dishes were pretty heavy and we filled up on the naan and sauce.