How many times do we feel the need to refresh ourselves during summer? Plenty. The scorching heat of the sun makes us feel low on energy very quickly. However, there are numerous ingredients in our kitchen that can actually liven up our spirits. Similarly, eating those large portions can be a tedious task when you have the heat wave blowing outside, right? Giving us a respite from the heavy and greasy food, Home has launched its all-new summer menu. A luxury arm of PVR, this food and beverage space is a luxury dining concept for both cinema and non-cinema goers. Serving their patrons with the best of flavours from the Indian sub-continent, they have come up with a novel range of delicacies to beat the heat this season.
Located inside PVR Director’s Cut at Ambience Mall, Vasant Kunj, the old-timey vibe with an air of elegance is what best describes the overall ambience of this dining space. Rest in their comfortable sofa lounge with rustic bookshelves or make yourself at Home with their private dining area. Evenings at Home usually fly past with the melodious tunes of the pianist or the laughs of the patrons on comedy nights. This recreational space is a hub of entertainment and hospitality. Their summer menu comprised of a wide selection of dishes, inspired by flavours from the Indian sub-continent. Conceptualised by a team of three culinary maestros, Chef Mayank Tiwari, Chef Harpal Singh and Chef Yutaka Saito, it is a three-tier concept that we explored through their food tasting session.
Beginning with a palate refresher, we tried their Avocado tartare which was simply delightful. The creamy avocado base paired with a tangy green mango sorbet and a hint of red chilli chilled us to the core. After embracing the freshness of this summer special, we moved to an earthy-flavoured truffle mushroom pate with a side of cheese ling. The brioche with grated cheese provided a perfect balance to the lacto-fermented beetroot which had a pickled flavour and a drop of apricot jam on the side. In the series of small plates and portions, Chef Mayank Tiwari expressed, “For the adventurous diners, yet conscious of mindful eating, HOME has a widespread menu in their ‘Small Plates’ section allowing for a shared social dining experience. We are mindful of the changing dining landscape by staying relevant through its evolving menu adapting to the changing preferences of all segments of customers. We invite our patrons to try an array of flavours in small portions which allows them to have more variety to pair with their glass of wine or their favourite cocktail”.
Meanwhile, waiting for us were the plantain shami kebabs. One bite in and the tangy tamarind sauce on the base hit the tongue and made us twitch your eyes for a second. The raw green mango on top of the kebab added a crunchy texture to the dish. The avant-garde culinary flavours complimented by Japanese style found place in the avocado sushi and tuna rolls that we tried next. The former one had the sushi wrapped in sliced avocadoes, filled with ginger and asparagus while the tuna rolls were a treat for the seafood lovers. The Kataifi duck eggs arrived inside a nest on a base of tomato miso sauce but were slightly bland for our taste. We liked how the range of chicken, prawn and vegetable dimsums retained their classic flavour without too much happening inside the wrap.
The Moroccan Chermoula Chicken tacos that were served after this had a celeriac remoulade and a crunchy granny smith apple juliennes on top, wrapped in a bao-like bun. To remind our of us desi roots, we tried the Ulte Tawe ka paratha with kali-mirch chicken and it made us drool. Giving us an insight into the fresh flavours, Chef Mayank Tiwari added, “We switched to home-grown brands for this new menu as it helps us to maintain the essence and freshness of all ingredients simultaneously. The decision is a combination of seasonality as well as the inconsistent quality and supply of imported goods. It was paramount that our local sourcing should echo the primary notion of sustainability of both nature as well as our small batch producers. This reduces the load on the soil by over exploitation and also, we feel our menu tells a more convincing story with this new identity”.
After the exhilarating experience at this luxurious ambience, we’ve fetched our favourite pick from the summer menu. Here’s a recipe of the Avocado Tartare by Chef Mayank Tiwari.
Avocado Tartare Recipe
- 2 medium ripe avocados
- 2 firm Green mangoes, cut into small cubes
- 4 teaspoons extra-virgin olive oil plus 1 1/2 tablespoons, divided
- 1 teaspoon Himalayan pink salt, divided
- 4 teaspoons minced onion, divided
- 2 teaspoons chopped green chilies, divided
- 1 teaspoon chopped green coriander
- ⅓ Cup lemon or lime juice
Method
- To prepare tartare, gently mash avocados with make avocado puree as well, combine green mangoes, 1 teaspoon oil, 2 teaspoons onion, 1 teaspoon green chillis, 1 teaspoon green coriander.
- Whisk lemon (or lime) juice, Himalayan pink salt and the remaining 1/2 tablespoons oil as make a mixture.
- Place a 3 1/4-inch ring mold on a serving plate.
- Press the avocado & green mango mixture and press flat.
- Gently pull the mold off. Rinse and dry the mold.
- Repeat to make 4 servings. Drizzle the dressing over each.
- Serve chilled.