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2015-10-21
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We started with the Pani Puri (SGD$9.00 small / SGD$13.00 medium) - crispy puff semolina pancakes served with condiments and a bowl of chilled condiment beverage. So we just scooped a little of everything to fill up the hollow puffs. I enjoyed the crispiness and coarse texture of the durum wheat paired with spiced mashed potatoes.I really enjoyed eating the Dahi Batata Puri (SGD$9.00 small / SGD$13.00 medium) - crispy puff semolinas filled with mashed potatoes, lentil dumplings, chickpeas, sweet
I really enjoyed eating the Dahi Batata Puri (SGD$9.00 small / SGD$13.00 medium) - crispy puff semolinas filled with mashed potatoes, lentil dumplings, chickpeas, sweetened yogurt, tamarind chutney, mint chutney, green chilli and coriander. We popped the tiny puffs wholly into the mouth and wait for the explosion of flavours, as the fillings cascaded smoothly unto the tongue like a (wet) dream, consisting of sweetness, saltiness, spiciness and a little hint of sourness, all in one bite. It was nearly fun to eat these.
The Non-Vegetarian Kebabs Platter (SGD$19.00 small / SGD$30.00 medium) consisting of murgh malai, chicken tikka, fish tikka, seekh kebab. I liked the chicken tikka but shall go more into detail on it later. The murgh malai (creamy and aromatic marinated chicken) was tender and melty. The fish tikki was good for me too, bearing an uncanny resemblance to our "otah" in taste and texture. As for the lamb seekh kebab, it was a tad rough and dry.
Another memorable favorite of mine was the Mutton Biryani served with Pappadum chips (SGD$16.50), served in a tiny pot that instantly drew out the hungry bugs in us. The basmatic grains were flavoured and cooked to a beautiful golden brown, very tasty and filled with generous cubes of tender mutton bits. This was unstoppable addiction once we started. Paired with the flaoured pappadum chips adding a touch of crisp, this dish alone sufficed to satisfy the palate and tummy.
My favoritest dip was the Goan Prawn Curry (SGD$14.00 small / SGD$24.00 medium) - coconut based prawn curry. It was creamy, rich, spicy and filled with springy prawns within, making for a fantastic accompaniment for naan or rice!
The Mango Kulfi Falooda (SGD$8.00) was another enticing palate-pleaser for me. Cold, icy cubes of frozen milk redolent with the mango toppings and pistachio bits, instantly sweetening the tongue and leaving us basking in the mango's delightful aroma.
Following that, there was the Gajjar Halwa (SGD$7.00), a sweet dessert pudding made of condensed milk and mashed carrot. The first bite made me think of mashed sweet potatoes literally, and a few more bites even ascertained the earthly, coarse texture was similar as well.
Finally, Gulab Jamun (SGD$7.00) - solid milk balls with a soft, spongy texture drenched in a sweet syrup. My all-time favorite Indian dessert, I enjoyed the light, chiffony texture of this dessert and the nectarous spoonfuls of syrup complementing its milky flavour. It was the perfect finish to this meal.
For full review and more detailed information, please refer:
http://thearcticstar.blogspot.sg/2015/10/media-invite-dinner-at-chutney-mary.html
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