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| mince pattiy |
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| Spanish omelette
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| veg fritters |
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| Bruschettas |
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| veg flat bread |
The texture of the flat bread of the day which was crisp outside and had a nice stretch and was supple inside was pretty fantastic. The greens and cheese went very well with it though the figs added an overtly sweet touch. I removed the figs to enjoy the flat bread properly. Didn’t miss the meat here thanks to the bold flavours.
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| beet root carpaccio |
The thinly sliced beetroot carpaccio cooked in a coffee reduction was refreshing but works if you like sweet salads. I can see it as being a nice summer salad. The coffee taste was not prominent.
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| choriz sandwich |
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| grilled rawas |
I was recently disappointed by the dry rawas served at Sassy Spoon and wanted to try the version at Smokehouse. I was pleasantly surprised by how moist it was here. The rawas was cooked beautifully and not dry at all. The use of coconut milk powder gave it an alluring South East Asian feel that works for the Indian palate.
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| pepper crusted steak |
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| Add caption |
I am often disappointed by the steaks served in India as they tend to be over done. Again Sassy Spoon recently failed us by giving us an over cooked, chewy, steak.
The new menu at SHD has a well done roast and a pepper crusted steak. We went for the latter and I asked for it to be done medium rare. I wanted to see how it compared with what we had had at Sassy Spoon.
Again, like the rawas, the steak too was perfectly done even though they used local buffalo meat. It was slightly pink inside and very juicy. The crust of mixed crushed peppers gave it a slight heaty after taste which added to the flavour and the steak was seasoned well. Again a very strong dish along with the chorizo sandwich and the rawas.
I remembered our freind Gia who loves steaks and felt that we must get her here. I just hope they maintain the standard when Chef Gracias is not there.
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| baked yogurt |
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| apple tartini |
Chef Gracias wanted us to try the apple tartini. This is a deconstructed apple pie where they have used the apple pie filling of cooked apples and raisins and served it on a crisp crust instead of on a soft gooey pie. The contrast worked very well. Reminded me a bit of the fresh apple strudel that I had in Prague in our food walk there.
Chef Gracias said that they had tried to keep the desserts light and offer non chocolate and non cream based options.
At the end K and I both felt pretty happy with our dinner and the new introductions worked pretty well for us.
Disclaimer: This is not an anonymous review
When?
come over soon