It's not every day, you get enthralled by the entire spread. It's not every day that each and every preparation of a brunch spread, impresses us so very much. And it isn't every day, that we eat from a menu by Chef Vikramjit Roy. In fact, at times, I wonder, if it's fair to call my friend a chef. He can easily pass off as a magician. The magic he does with his recipes has a surreal effect on the senses. Some of the regular dishes, often savoured at home, get a delicious avatar, when prepared by him. Now, isn't that magic?
We were lucky to be at Whisky Samba for the Sunday Brunch, recently. First, a couple of interesting facts about the brunch at this place. There isn't a fixed menu. The menu is changed almost every Sunday. And the spread isn't as vast as a typical brunch buffet but each preparation is a hard to miss one. So, go for this brunch with a pretty good appetite.
We started our meal with two salads. Raw Papaya & Chicken Salads. The first thing you will notice about these two preparations is the riot of colours. Colours that add an extra element of freshness on a warm Spring afternoon. Especially, the raw papaya salad had a host of colours, replete with rose petals and microgreens. Talking about the flavours, the salads had a nice mix of subtle flavours, without losing on the signature flavour of the principal ingredients. The chicken, procured specially by chef, had a different level of freshness to it. Loved both the preparations.
I had a Van Gogh, along with this. This cocktail with Laphroig, Jim Bean and a burnt pineapple is for serious whisky lovers. If you like whisky, this is something you will love.
The next starter, is something that my taste buds will remember for quite sometime. Mutton balls wrapped in cabbage leaves, served on a spicy sauce made with mutton broth. If this isn't enough to make you salivate, read on. The best bit about this preparation is the sauce. With a distinctive flavour of mutton, the sauce enhances the flavour of the mutton balls, manifold. Add to it the cabbage wrapped mutton. This is one preparation I had for the first time. And saying that it was love at first bite, won't be wrong at all. Go for it.
Moving ahead, next on our plate was the Beetroot kebabs with a dip that leaves a lingering taste on the palette. Though I am a hardcore non-vegetarian, there's something special about the vegetarian dishes here at Whisky Samba. Case in point being this Kebab. Simple yet everything about the preparation, from its texture to the taste, when had with the dip, is something so very drool-worthy.
Continuing with our starters, the next was Roasted Pumpkin Soup with chicken and bacon strips. Need I say more? I guess so. A thick soup with a bit of chilli sauce, the soup was an absolute delight. Different textures, different flavours of several ingredients came together to give it a complex, delightful flavour. It was such a pleasure to have it that we were reaching for the next spoonfuls, sooner than expected. Also, the fact that it's made live in front of you, keeping your preferences in mind, makes the experience all the more amazing.
Finally, it was time for the main-course.
Mrs. Wong's Lamb
Chicken with black sesame seeds
Kerala Red Rice
Poee
Now, let's talk about the star of the meal. Mrs. Wong's Lamb. Inspired by the recipe of one of Chef's family friends from Kolkata, this preparation had a delightful Chinese flavour to it. Robust in flavours, not too curry'ish in consistency and juicy lamb pieces. We were simply drooling over it. This is a must-must-have preparation. Don't even think of missing out on it.
The Chicken was yet another good preparation. But then since we cook the same dish, back in Assam, I was trying to draw parallels. Maybe the reason I couldn't concentrate much on it. The best bit was, when had with Poee and the red rice, the preparations tasted much better. Loved the combination.
In a nutshell, the brunch was an affair that we will remember for quite some time. Every element came together so beautifully that it was a compliment, our taste buds will take time to forget. Go for it.
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