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Enjoin to a CARNIVAL 🎡 OF FOOD COMA. Practically, THEATRICALLY and Tantalizing Story to be told and RELIVED. Interiors are of Golden and Black Combination with the flooring of Black and White Combinations. Trees all in Bronzish Golden Scheme with Colorful Dream Catchers that were so eye catching. Setting is fully GALA DINNER. Seating can accommodate almost 100 or more. Perfect restaurant for hosting Mega Parties where Guaranteed Guests will be entertained be it Kids, Adults and Aged people through FOOD GASTRONOMY. For the courses Carnival provides make sure to come empty STOMACH and Bid Adieu with heavy STOMACH. Since their Inception this is the only Restaurant that have played with Seasons of Themes histrionics with places of Food originated covering all parts of India. Hearing and Seeing all the reviews was more then excited to try out all. Each Season has always a New Menu. SEASON 6 - BOOKMARK MENU (VEG & NON-VEG) DRINKS
YELLOW TAIL - All the Yellow Fruits namely Passion Fruit, Lemon, Mango and Orange Juice come alive into a Mocktail. Presented in a skull brewing in Dry Ice later strained into a Glass. What i really Love in my Drinks it should not be too Sweet and not too Sour. So Yeah in accordance with my palette it was. The idea of Dry Ice is Good making the Drink not too Cold nor too Warm. BLACK BOOK ( BOOK MENU DRINK) - Presented in a BIG BAR BLACK BOOK. Open the Book lays the tumbler containing the Drink. Fresh Mint, Lime and Vegetable Charcoal giving the Drink Black Color. Again the balance of sweetness and sourness weighed well. On a Hot Summer this Drink is EPIC for Refreshment.
BONFIRE - Presented in Bulb Tumbler with Dry Ice and Aromatizing Smoke. Combination of Apple, Elder Flower and Strawberry. Unique Combination but it tasted Amazing. Epic Flavors Mocktail.
BERRY BLAST - Served in a Bulb Tumbler had the mixed berries like Strawberry, Blueberries, Blackberries and Raspberries in a Ginger Ale with Dry Ice fuming out. Being a Berry person i loved this Drink.
Had these 2 Drinks in the middle of Season 6 courses APPETIZERS CARNIVAL has a separate room for strolling around while munching on gol gappas and other chaats. Scene created is of a Picnic spot at a Modern version. Carnival Park i would name it where there are benches and a huge Auto Rickshaw Cart Wheel. On the stands of the Cart wheels are the ingredients to create the Ultimate Pani Puri. Puris are made of Semolina dough and yeah the Crispiness and Flavors enhances. Normally Pani Puris consists of Imli Chutney, Mint chutney and potato mixtures. The variations here were Spicy water red, Sweet water Green, Chickpeas gravy, Yoghurt, Mint Coriander Sauce and Tamarind Sauce. DRAMA PANI PURI. Best version of Pani Puris i had ever. To get to this Carnival ticket 🎫 is required.
PAV BHAJI (Veg & Non-Veg) - In line with the theme Bread was presented under a Magnifying glass. Stuffed the bread with mixed veggies. Best version of Pav Bhaji i had and yes the bread was warm.
TIGER’s MILK (Veg) - This milk is the citrus based marinade for the Ceviche. Presented in Book of Ceviche. Open the book there lays the ceviche in pumpkin bowl. Being a veg ceviche contained Avocado, Sweet potato, Sweet corn and Cassava Chips. Dressing is of Lime and Yuzu. Tanginess is soo Good and Spiciness maintained. Best Ceviche because there is Tanginess, Sweetness and Spiciness. Where can one find such a level of Balance. Give me any time of the day can have it.
WHO MOVED MY CHEESE ? (Veg) - This Book is interesting. Baked paneer pinwheel laid on a bed of Pomegranate sauce. To find the Culprit is easy. I moved and ate the whole cheese for a change in my Life and Work. This combo was Marvelous.
MOMO-FUKU (Non-Veg) - Momo Fuku is a Secret Ingredients Book. Open the book find the chicken momos laid in a bed of Chilli and Oyster sauce with charred cucumber salad and sesame seeds. What in the world? Can Momos taste this Excellence? Ever Divine and Epic. Spice level is so Balanced. On Heaven 9 now.
BITCOIN (Veg) - Bitcoin Book. Lets Open and Learn more. In a shape of coin is the Chinese gold coin toasted sesame with Chilli chutney. Very simple dish but bursted with flavors especially the chutney.
HOT SAUCE NATION (Non-Veg) - Interesting? Let's read. Open the book are my favorite shrimps cooked in traditional Indian style ginger garlic and tomato paste served with pap-pad. In line with the Book theme was the INK bottle. How mesmerizing. In the ink bottle is the black pepper Tabasco. Higher spice level add the Black ink to the shrimps and crunch with the Pappads. Loved this as it literally brought back to how my mom cooks shrimps semi-gravy felt the 10 year old kid as i started loving shrimps from that age.
LADY IN GOLD (VEG) - Shimmer in gold book should be everyone's favorite. Open the book laid in a bed of gold foils is the white bowl of great gravies. Ajmeri Kadhi Kachori with yoghurt curry topped with crispy okra. This Pyaazi Kachori is out of the world. Loved the flavor palette combination. Wish there were more crispy okras in the dish. Had all my favorite veggies.
MEATILIOUS (NON-VEG) - Grilled lamb chops in mysore masala with mashed potatoes and crispy dosa. Being lamb chop fan was a bit disappointed with the lamb cooked so well done. Mysore masala was not my favorite either. but the rest the mashed potatoes in the indian style was yummy. But yeah said all this hubby loved this dish.
SAMOSA - Chicken samosa laid in a bed of Peanut salan topped with flame grilled padron peppers. Except with samosa every other item in the dish is made of various types of chillies. But the dish on the whole was not spicy at all. A new take on the samosa chutneys. Salan was made of peanut, sesame seeds and coconut.
RED HOT CHILLI PEPPERS - Crispy malabar porottas mixed in sesame seeds and capsicums mixed in spring onions. Had a chinese twist to it. Flavors were epic and porottas crispy. A delight as a total appetizer.
MAIN COURSES
ENCYCLOPEDIA OF NILGIRI (NON-VEG) - BOOK OF NILGIRI Munnar green spices aromatic chicken korma. Good combo with the rice pathiris. A very traditional north side of kerala curry. A healthier version of all the green spices like basil thyme and coriander.
FISH TAJINE (NON-VEG) - Seabass curry based in preserved lemon and kalamata olives. These olives of greece were a crunchy topping to the fish. Seabass being my favorite fish merged in the aromatic semi spiced curry of preserved lemon to keep the tangy. Moroccon dish though it kicked to me a traditional Malabar curry famous in Kannur side. A good combo with the rice pancakes.
PUMPKIN KOFTA (VEG) - FIVE SHADES OF PUMPKIN BOOK. Book about pumpkins is a must read. In a bowl of pumpkin were the pumpkin seed curry, Pumpkin kofta and Pumpkin flower Pakoda. Curry was amazing and wholesome. Sometimes when used one veggies in various forms in one dish can lack flavor. Pumpkin just proved that wrong. Nothing was overpowering except the layers of pumpkin which was relishing at every end. Good combination with Naan.
ARTICHOKE CURRY (VEG) - Artichoke curry stuffed with dry nuts laid in a bed of tomato paste curry. Was not a fan of this curry. Artichokes are normally bitter in taste. Tomato curry did not enhance flavor of the artichokes neither did the nuts. Looking at the dish i knew a lot of hardwork had gone through but my taste palette just did not get it. Not a big fan of artichokes.
LIFE OF PIE ( NON-VEG) - STAR OF THE MAIN COURSE. BOOK WAS THE MOST INTERESTING. I mean Faisal our Server of the day did not explain what was in there we would not have know lot of ingredients gone through this dish. Street fried Mock Meat Shepherd's pie topped with mashed potatoes and cheese served with chilli garlic pav. Out of the world flavors bursting. As i am writing now i am drooling about the bombed piquancy.
DESSERTS GAJAK - Done the alinea way had to be WORK OF ART. Caramel, Peanuts and chocolate all painted with back of the spoon. Deconstructed Snickers in a Dessert form. Best part is the Milk Bowl with three scoops of ice cream and small square shapes cakes once thrown from a little distance from air to break it does the theatrical form.
NEWTON - NEWTON'S LAW BOOK - Caramelized apple surrounded by shahi tukda sunk in a milk kurchan. Served along with saffron ice cream. Twist to Shahi tukdas with apple. Love loved Indian dessert. Sweetness in all their desserts are super balanced.
MODERNIST PAAN TROLLEY - Rice starch paper paan spread with gulkand, pistachios, sugar coated fennel's, custard cream, caramel sugar and sea salt. Healthy Paan not eaten so far. Paan in the mouth is so refreshing, popping and sizzling with a tingling sensation.
