Restaurant review: Coral Lounge, Vashi

I’d been hearing about the food scene in New Bombay for quite some time and so when Navi Mumbai Foodies invited me to review Coral Lounge in Vashi, I jumped at the chance. And I’m glad I did because Coral Lounge was funnn.

The place is classy and the music loud, as expected. Wednesdays are Bollywood nights and so we heard everything remixes of everything, from the latest Yo Yo Honey Singh to Chittiyan Kalaiyan. Fun thing is, they have karaoke as well. The place was pretty lively in the middle of the week. There were groups of college kids and young professionals, probably chilling after a long day at work. The seating was comfortable and the decor, minimalistic.

Damn right I will.

Damn right I will.

I went with my foodie friend from school, Shiva, whose opinion on the non-vegetarian food I’ve reproduced here, since I’m shuddh shakahari. He had a Budweiser, while I, being the sophisticated lady that I am (!), had a peach flavoured margarita. The menu has a wide range of drinks. So from champagne to a Glenfiddich to a Grey Goose to a Carlsberg, they have it all. They also have sme in-house cocktails apart from the usual suspects. And of course, as any lounge worth it’s salt would, they have shots as well!

Peach flavoured Margarita

Peach flavoured Margarita

The non-vegetarian starters arrived first and Shiva felt the Squid Calamari was a winner with the beer. The Awadhi Seekh Kebab was cooked well and went well with the drinks too as it was spicy. The vegetarian nibbles were delicious. I especially loved the concept of Veg Kurkuri — pastry cigars stuffed with exotic vegetables and cheese, served in a shot glass containing sweet and sour sauce. Full points for innovation and flavour. Next came the Paneer Makhmali Bharwaan Roll. Soft and succulent, a total delight for paneer fans such as yours truly.

Veg Kurkuri served in shot glasses

Veg Kurkuri served in shot glasses

Then arrived the Chicken Siu Mai, dumplings served in a cute traditional dim dum steamer basket. Shiva approved of the taste of this dish too. The Rock Corn Tempura (veg) came next. Shiva found it rather bland but I felt it was decent. Not great but not bad either. We stuck to appetizers and drinks because, really, who has a main course at a lounge. But should you want to call for some (not judging you), there’s plenty to choose from the usual Indian and Chinese fare on offer.

Chicken Sui Mui

Chicken Sui Mui

Paneer Makhmali Bharwaan Roll

Paneer Makhmali Bharwaan Roll

The service was polite and prompt. All in all, I’d say Coral Lounge would be an ideal place to visit if your idea of a fun evening was great drinks, loud music which renders conversation difficult, and yummy finger food. I’m impressed by Vashi though. Navi Mumbai Foodies, led by Pooja Trehan Dhamecha, often does food trails in the twin city and I hope to join them the next time around too!

And now, here’s a 15% discount code for Coral Lounge for all you lovely readers. Because I love you and I’m awesome like that. CODE: MSX15.

Details:

Coral Lounge: Sagar Restaurant & Bar, 1st Floor, Nirman Vyapar Kendra,Vashi, Navi Mumbai. Call: 022 27894873. Meal for two: Rs 2,000 (approx)

Fine print: We were hosted by Coral Lounge on behalf of #NaviMumbaiFoodies.

Until next time,

Manali

Holi Falooda!

Grown out of Holi? Or just become environmentally conscious? This Holi, I found a way you can be like a kid and have responsible fun at the same time. In my opinion, relishing Häagen-Dazs’ Holi special collection comes close to that.

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Growing up in Mumbai, there is no escaping the ingenious Falooda. For the most part though, I managed to keep away from the slimy looking drink/dessert. But, the Holi special HD falooda was something else altogether- super refreshing and not icky at all. I was part of the preview at the Bandra outlet of HD and the deft chef, Anthony, demonstrated how they make it. Beginning with crushed ice, moving on to the flavoured vermicelli, coulis, sweet basil seeds, topping if off with HD ice cream, some chopped fresh fruit, more vermicelli and basil seeds, and adding another scoop of ice cream, the process was complete with some dried nuts as garnish. The strawberry falooda had milkmaid in it and personally, I found the milky flavour was great.

Strawberry sweetness

Strawberry sweetness

The mango falooda was made with a vegetarian sorbet, and was a mélange of colours. A fellow blogger aptly likened it to a sunset. The best part is that you can customise your HD falooda with any flavour you like. Kruti, the PR executive who was with us, called for a raspberry falooda and was beyond herself with delight, what with raspberry being her favourite flavour at HD.

Mango delight

Mango delight

I always love it when foreign chains try and localise their products. Some score, some miss. But HD definitely hits a goal with their Holi falooda.

Details:

Available at Häagen-Dazs outlets at Bandra, Powai and Lower Parel from 1st to 8th March, 2015. Priced at Rs 395 plus taxes.

Creamy Mushroom on Toast (Quick and Easy)

Mushrooms. I’ll never tire of them.

And it helps that they’re quick and easy to cook. I made creamy mushrooms on toast for lunch today. To liven things up a bit, I sauteed the mushrooms in extra virgin olive oil with lemon, and after pouring a generous amount of fresh cream, added some herbs and roasted sunflower seeds. Yumm!

Creamy mushroom on toast

Creamy mushroom on toast

And oh, also some chili flakes. Quite happy with the outcome.

Basic recipe here.

Happy eating!

Mushroom Stroganoff (Vegetarian)

I was recently introduced to the wonder that is mushroom stroganoff at a buffet lunch the other day at a fancy restaurant. I couldn’t get my mind off it, so I googled to see if I might be able to make it at home. Found a shortcut recipe soon enough and here I am today.

Presenting mushroom stroganoff with broccoli on a bed of fragrant herbed rice. Served with a side of steamed corn.

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Hope to be cooking a little frequently now on!

Recipe from Divya’s Cook Book. (Instead of carrots though, I went for brocolli. And I also added roasted sunflower seeds in the rice.)

 

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