If you’re ardent about food you ought to know where you will get the best food. Also, the enthusiasm lets you help get success in food experiments you do at your restaurant.
Few months back I was called for a tasting at a food truck which turned out to be awesome.
And now, same people opened a small casual dining restaurant at Baner Pashan Link road with the name “Gourmand the Hog House”
Place is small and cozy. They have few outside seating and few tables inside.
Outside seating has only roof decorated while inside seating has wals decorated with nice phrases pictures.
They have maintained proper restaurant decorum.
Well well, this was something that I was looking forward to.
The chef owner explained to us about the food they have here and how they have changed few dishes according to the Indians palate.
Till the time food arrived we were served with 3 drinks viz. The Hulk Cooler (virgin Mojito), Lemon iced tea and Peru cooler.
And I would say that all of them were at their best taste. Peru cooler was something I had for the first time. It had Peru and chilli added to enhance taste. This became my favorite.
And now the wait was over. The dishes started flowing in one by one. The service is pretty fast I must say.
Burnt garlic risotto:
The twisted version of risotto turned out to be delicious. The perfection of cooking, ingredients proportion everything was taken care of. They used cream instead of parmesan cheese. It was topped with leeks, dusted with flour and deep fried and chopped parsley. And was surrounded by celery powder.
The dish invented in European mines by the miners to satiate their hunger. In mines this dish would get black color due to carbon presence.
Bacon fat is used to cook bacon, spaghetti and all the ingredients. The outcome had greasiness due to bacon fat but it was tasty and savoury.
Veg Genevose pizza:
The thin crust pizza where Pesto sauce was used along with cheese was again something I tried for the first time. Toppings used were corn, mushrooms, capsicum and olives. It was then sprinkled with oregano, chilli flakes and Cajun powder which cuts down the bitterness of Pesto sauce.
This pizza is now my all time favorite.
Grilled chicken breast with port wine sauce:
Chicken breast is slowly cooked in red wine at 80 degrees. Mashed potatoes are used as base with assorted veggies like Indian round gourd, capcicum, corn, mashed potatoes, runner beans, carrots, mushrooms, zuchini, onion. Garnished with dill.
This dish was finished in no time. The smell of wine while having chicken was simply amazing. You cannot actually taste it but you can smell it which you relish upon the delicious chicken breasts.
Goan chorizo pav:
The influence of Portuguese in goa is the reason this dish is famously known as Goan Chorizo Pav, which is basically a Portuguese dish.
Pork Patty cooked in their secret spices with fried egg is sprinkled with selery powder and served with butter fried onion rings on side.
Thank You Gayatri Patil for extending the invite and Team GHH for hosting us.