I know, Eid is over now. But the food memories of the delicious food that I had recently at Glasshouse, Hyatt Regency Mumbai, still lingers. I can’t help but share the lip-smacking culinary Eid specials which we had at Glasshouse early this month. The food and concept were very interesting, as the dishes were inspired from the by lanes of Delhi, Hyderabad and Lucknow. I was invited as a part of the Eid-Special preview meal.
I started off with a glass of freshly squeezed orange juice. The Shahi Falooda improvised with tart passionfruit was a crowd-pleaser. It was a delight to the palate as it was a balance of sweetness and sour notes. The fresh mango chunks, nuts, rose syrup and the basil seeds (sabja) conspired to seduce the tastebuds. Just one sip of this, and you are transported!
We were then served the soft Dahi ke Kebabs. Yogurt was hung for several hours before adding mild spices and seasoning. It was then mashed with rice flour to make the kebabs. I wasn’t quite fond of it, as I could taste the binding agent in each bite.
The Tawa Machali was undoubtedly one of the top-scorers in the Eid feast at Hyatt Regency Mumbai. Boneless fish fillets were marinated with robust masalas and chilli powder and then pan-seared.
The Paneer Chutneywala was melt-in-the-mouth delicious. Cubes of Paneer tikka marinated with the humble and spicy green chutney, tasted great. I think, if you love the Indian green chutney (who doesn’t?), you will love this.
The Yakhani Gosht ka Shorba was unbelievable. The slow-cooking of the mutton bones with marrow, gave the soup extraordinary flavours. It was a brilliant comfort dish and a true definition of divinity in the culinary sense. A hit of lemon and a little garnish of coriander leaves made this “pot of gold” shine with the warmth of flavours. Just like my other close blogger friends, I actually felt like I wanted to go off to sleep after having this.
After tasting such a great dish, the Malai Seekh Kebab was a disappointment. Although the flavour balance of the spices was good, the minced meat was overcooked and dry. Although the dish could be eaten with a stuffed onion Kulcha or Naan, but I decided to try their Gobi Musallam instead.
The word “Musallam” means cooking something as a whole. A cauliflower was smeared with spices and then grilled slowly. The chef at Glasshouse added his touch by cutting the cauliflower into bite-sized pieced and baking it with cheese on top. The dish didn’t appeal much. The spices didn’t mingle with the cauliflower well and it sounded like the spices and the cauliflower were two separate entities. The addition of the cheese on the top and baking the authentic dish was really not needed, as it just became “firangi-fied” when we were least expecting ingredients like cheese to show up in an authentic Eid menu.
But a bite of the Kheema Kaleji and you are back to the same heaven that was created by the Yakhni Shorba that we had moments back. Made with minced meat and offal (kidneys and liver), this was just the thing that I wanted to eat up on a rainy day, with some delicious naan.
Heaven continued with the moreish Dal Malai. It was creamy and delicious. The dal was so good that we thought that only this could have sufficed for the dinner. The generous amount of cream on the top uplifted the flavours for sure.
The Gosht ki Nalli Nihari was delectable. It had succulent pieces of mutton on bone. The richness and well-rounded flavours of the warm bowl of Nalli Nihari just made our day! The Lagan ka Murg was robust, with roasted nuts and dry fruits. The gravy was finger-licking and I just loved the flavours.
The Kacche Gosht ki Biryani had subtle flavours. The rice was cooked to perfection and the meat was tender enough. This “not-too-decked-up” delicious biryani had a beautiful aroma. This was loved by all the food enthusiasts in the media table.
The Shahi Tukda was perfect. Pieces of bread were crisp-fried in ghee and served with Rabdi and pistachios. Similarly, the Malpua with Rabdi was tempting enough. The desserts completed the theme of an Eid feast. The flavours were rich and filling!
Then there were the fig-laden Anjeer Rolls and the indispensable Sheer Khurma. This festive kheer with vermicelli and dry fruits was garnished with a gold warq (foil) that added a classic touch to this cheerful dish.
So far, meals at Glasshouse have never disappointed me. Each theme is unique and I enjoy the competence of their chefs through the delectable dishes that they offer. The Eid-themed meal was a very special one and I appreciate the effort and the spirit behind it. Do try out their themed Glasshouse Sunday brunches at the beginning of every month. Also, their ongoing Great Indian Thali festival is creating quite a buzz. I am looking forward to an entirely new experience on a totally different theme for the next time. Stay tuned!
For reservations, call 022-66961624 or visit the Hyatt Regency Mumbai website.
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