Gastronomic Treasures At Masabaa...

Masabaa - The Treasury is one of the culinary gems located on the dynamic Club Road in Punjabi Bagh. Masabaa, as a brand is spread across two floors - The Treasury and Lounge & Bar, along with a picturesque rooftop, that is now restricted operation.

Masabaa - The Treasury is such a restaurant which reflects opulence in fine dining thanks to its plush interiors, well-lit premises, delectable dishes, and attentive service, all of which form for a memorable dining experience.

While the Lounge & Bar give a casual dining experience with a relaxed vibe and a dimly-lit premises, The Treasury is a complete opposite and promises elegant culinary art.

The premises is done up in gold, beige and copper hues and features a glass ceiling throughout. Magnificent chandeliers and graceful lamps add to the grandeur.

Apart from a plush and spacious setting, there is also the provision for a private dining area at The Treasury which can cater to twenty patrons at once and is demarcated from the conventional dining area by the means of a copper statuette at the entrance, towards its left and right respectively. 

Masabaa - The Treasury has a considerable variety up their sleeve, thanks to them being a Multi-Cuisine setup and patrons are bound to be spoiled for choice. With one of their initial Menus being designed by Chef Harpal Singh Sokhi in the past, nothing short of culinary excellence could be expected.

Here's a lowdown on what all would be great when dining at Masabaa - The Treasury... 

Beverages, most of which were served inside a kettle fuming with liquid nitrogen, thus reminding me of the presentation of beverages at Madaari: 

Appletini

Mint Chee

Masabaa Punch

Lemon Iced Tea

Soups: 

Chili Shitake Broth was a steaming bowl of finely sliced mushrooms and various veggies.

Sweet Corn Chicken Soup was a classic with corn kernels and chicken chunks.

Appetizers: 

Khumb Ki Galouti was presented in a conventional manner with a melt-in-mouth Kebab and an Ulte Tawe Ka Parantha which had a sweet aftertaste.

Anguri Murg Tikka was infused with a selection of spices.

Ajwaini Jhinga was marinated with ground spices and grilled to perfection.

Mustard Sole was an Oriental preparation in mustard sauce and tossed with bell-peppers and onions.

Philadelphia Cheese Rolls from World Affairs were all a mozzarella cheese with bell peppers wrapped in sheets, accompanied by mayonnaise dip.

Main Course, wherein the Indian preparations were accompanied by an assortment of Indian Breads, Raita, and Salad: 

Grilled Tomato Risotto is easily one of the best dishes at Masabaa - The Treasury, both aesthetically and on the palate.

Masabaa Dal is The Treasury's take on the classic Dal Makhni.

Treasury Paneer Kalyani is one of Masabaa's signature dishes, and a spin-off on the classic Sham Sawera, with spinach dumplings stuffed with cottage cheese in a rich tomato gravy.

Dessert:

Chef's Choice Dessert Sampler which consisted of Molten Choco Lava Cake, Kesari Phirni, Chocolate Walnut Brownie, Moong Dal Halwa, and Vanilla Ice-cream with Chocolate Sauce.

On the whole, Masabaa comes across as one of the perfect places for a marvelous dining experience with family. It is one of the few places that is reviving the elegance and charm of fine dining with poise. :)

A Trip To The Mediterranean With Greek Food & Beyond...

Greek Food & Beyond has come up as the newest addition to South Point Mall, Gurgaon, and on a recent shopping spree, I decided to try the Mediterranean fare they had to offer. The outlet is the brainchild of Anita and Sachin, a couple who are running the same establishment successfully in Bhopal since 2010.

On my visit, I was greeted by both of them with a hearty smile and decided to savor dishes according to Anita's recommendation since she is also the Executive Chef there. The place is done in vibrant hues of blue and white with floral prints thrown in for an elegant touch. The outlet has a capacity of approximately 70 covers.

Located on the third floor of the mall, it is one of the three restaurants that have been set up on the floor. Greek Food & Beyond, however, is the first outlet that you will spot as soon as you set step on the third floor, as it is situated right across the elevator.

Greek Food & Beyond as the name suggests offers a mix of Greek delicacies. The menu at Greek Food & Beyond has been designed in a detailed manner by Anita herself and demarcated into two sections, namely 'It's Greek' and 'Beyond Greek', wherein cuisines from Italy, Turkey, Morocco, Lebanon, and Syria are included in the latter section with some influences from English, Spanish, and French cuisines. Also, all the dishes have a one or two explanation right below their nomenclature so that the preparations at Greek & Beyond are easy for even a layman to decipher.

Since we went by Anita's recommendations, our meal consisted of all dishes from 'It's Greek' section. Here's what all was presented as a structured meal from the Mediterranean at Greek Food & Beyond.

Soup:

Avgolemono which is essentially a Chicken Broth flavored with egg and lemon. It was served alongside a piece of garlic bread and had beetroot glaze on the platter to enhance aesthetic value. The lemony flavor was what provided a head start to the meal.

Salad:

Cous Cous and Grilled Vegetables served in a bowl wherein an assortment of veggies were layered with sumac dressing.

Mezze (Appetizers):

Trio of Dips comprising Babaganoush, Scordalia, and Chili Aioli was served along with Pita Crisps seasoned with Chili Flakes.

Chicken Hummus Bowl was served alongside Pita Bread had quite a presentation and the key elements were cooked well.

Fish Kebabs are a signature preparation at Greek Food & Beyond and they turned out to be one of my favorites dishes from the spread presented. This one was served with an accompaniment of Garlic Aioli.

Mocktails:

Even though they have not yet fully developed a Beverage Menu in print, considering this is a month-and-a-half establishment in NCR, some basic fresh juices were available (made using fruit or vegetable pulp and no concentrates) and feedback was taken as to the taste of the same, if or not they needed changes. All of them were prepared well.

Virgin Mojito

Beetroot and Carrot Juice

Strawberry and Orange Juice

Main Course:

Pasari Plaki is essentially fish baked with tomatoes and served alongside mashed potatoes and grilled vegetables. The fish was cooked well and the tomato dressing on top added a flavorful touch.

Chicken Souvlaki was all about chicken skewers marinated in Chef's special sauce, served alongside Pita Bread, Garlic Aioli, and Tabbouleh.

Desserts:

Chocolate Fondue that was served with soft chunks of chocolate brownie and freshly cut apple slices.

Molten Lava Chocolate Cake had the most splendid presentation and formed for the perfect conclusion to our Mediterranean meal.

On a closing note, Zizo comes across as this place's close competition as it specializes in Lebanese fare and since some of the preparations overlap, there is bound to be a comparison.

All in all, Greek Food & Beyond comes across as a nicely conceptualized outlet that presents Mediterranean cuisine in an authentic form. Coupled with Anita and Sachin's brainstorming and methodology, I am sure it will gradually gain popularity among the masses. :)