Friday, October 20, 2017

Goa By Hubba, Inspired Indian Cuisine by an Inspired and Inspirational Chef

Whenever my dear friend, and one of my favourite chefs, Sapna Anand helms a culinary caper, I always know I am in for a treat.  This time, the inimitable author of the NEW INDIAN KITCHEN cookbook (MPH Masterclass series) is collaborating with Hubba Hubba Ceylon to innovate and revamp their concept, with Goa By Hubba.

For the uninformed, Goa is a state in Western India with coastlines stretching along the Arabian Sea.  I remember reading about Goa in our history books, coz supposedly St Francis Xavier was exhumed from Malacca and brought there....

Anyway, described as an OASIS OF SINS AND SPICES, Goa By Hubba also features, in addition to their fantastic food menu, a series of Goan Inspired Cocktails, which are deceptively mild, and rendered a few of the ladies in our midst with a nice tipsy buzz by the end of the night.

We start with Papadum with Peanut and Moong Dhal Salsa....the papadums seem to be baked, and taste exceedingly healthy. This was paired with a lovely Rasam Shooter.

Chowpatty Fire Roasted Corn with chilli lime salt and herbed cheese dip.  Chowpatty is a famous food street in Mumbai.  Whilst it may look familiar, (the grilled corn), the herbed cheese dip really embellished the simple dish.

Garlic Methi Chicken Skewers - Garlic & Fenugreek chicken skewers, fire roasted and served with mint chutney.  All I can say is, delicious.

Paneer Pizza, so simple and so yummy...Suitable for vegetarians I believe, as there was no meat.

Spicy Chicken Lollipop, the perfect food with the cocktails that were being served.  So easy to eat, and that spicy sweet glaze, actually I reckon there's some oriental influence too.

Snapper in Tumeric Leaf.. Usually I am not a fan of fish marinated and cooked in leaves, but this was done very well, the snapper was fresh, and moist, and very tasty.

Marinated with Goan red paste ....

Mutton floss mantao, undoubtedly my FAVOURITE dish of the night, and I'm not even usually a mutton fan.  Complex flavours and different textures, a nice crunch from the crispy shallots, the well marinated pulled meat..

Sheer parcels of pleasure.

Garlic Butter Prawn with Fried Mantao.....Okay, this dish reeks of Chinese influence, with fried mantao and all, and it was very good, a perfect combination.   Apparently it was supposed to be crab.

The cocktails we had, Masala Mantra, Rootin Tootin, Blue Basilico (I liked this cos it wasn't as sweet as the rest, made from tequila, blackcurrant liquer, bluberry puree, lemon juice, basil and nutmeg), Passion Play, Pandan Pixie and Spiked Mango Lassi.

Beef Vindalho, or Vindaloo as we commonly know it, which is actually Portuguese for Wino De Alohs, which means wine soaked meat.  Can't go wrong with this Goan favourite, served with Cranberry Rice.

The gorgeous Sapna Anand, you can always feel her passion and genuine warmth whenever she speaks.

The mixologist preparing the spiked mango lassi, which was superb.

Address: 1 Bukit Ceylon (Invito Suites Hotel),
1 Lorong Ceylon, 50200 Kuala Lumpur

Tel: 017-7867611

1 comment:

Fanny Foo said...

Thanks for dropping by ;-) hope to see you around real soon!