Boondi laddu pudding is ready to serve. We were being offered some of the best selections by the chefs who had specially curated a menu for us. Sole fish and prawns in a comforting coconut milk-based, tangy and wholesale Hex Nuts Factory From China mildly spicy curry. Double baked it said — I was perplexed. Stir continuously, otherwise the milk may stick to the bottom of the pan. Recipe Courtesy: Chef Rakhee Vaswani Chocolate Cranberry Nut ClustersIngredients: Dried cranberries, 75 gmWalnuts, 50 gmAlmonds, 50 gmDark chocolate, 200 gm MethodChop the walnuts and almonds. With its newly done chic décor and bright, airy interiors, it is definitely warmer and friendlier. Truly home-style.I was relieved to see my favourite Baked Camembert Cheese Soufflé, from Zodiac Grill.Lightly grease a baking tray or plate. For vegetarians, there was the good old rajma chawal and a vegetable and herbs burger.Chef’s tip — You could either serve it hot in ramekins of set it in the refrigerator and enjoy its cold version. Executive Chef Amit Chowdhury explained that, this one was a rendition of the original, double baked, served in lesser time. Shamiana’s extensive by-glass and by-bottle list of Indian and international wines with classic cocktails and cocktails-to-share, struck me as a deliberate attempt to add flair and fun to the place and give it a youthful vibe.In a new avatar with a modern decor, slashed prices and a revised menu —Shamiana, the all-day dining restaurant at Taj holds a lot of promise. Its crumbly texture with rich almond flavour was a treat for taste buds.After five minutes, switch off the heat. For chicken lovers, there was Chicken Lababdar and a Roast Chicken Basket, besides a Gourmet Lamb Burger for the meat eaters. The menu is as international as it can be, but with several Indian favourites like rajma chawal, keema pav and pav bhaji thrown in, besides Taj signatures from across the world — Chicken Bunny Chow to Fish n Chips. It seemed like nothing had changed as far as the food was concerned.Add the dried cranberries and chopped nuts to the melted chocolate.
The air was redolent with informality and the bonhomie was evident. I found myself making the right choice with the Baked Almond Cake. Chill for 15-20 minutes until set. Fluffy, soft and with a slightly grainy texture, the Camembert left me speechless. The dollop of ice cream on top completed the experience.In a pan, heat milk and add the laddu. Stir well so that all the fruit and nuts are coated with chocolate. A closer look at the menu revealed that the pricing had changed — nothing was priced in four digits. But no.Drop teaspoonful of the chocolate mix on the tray. Stir until smooth. Was it The Taj Mahal Palace Mumbai I was seated in, then, I wondered Indeed, Shamiana, the all-day dining restaurant, which has re-opened, in a brand new avatar, in its original location, by the lobby, seemed a lot more relaxed and casual, than I have ever known it since the 1990s. For once I decided to skip chocolate and give another dessert a chance.Known for its varied selection of casual international fare since 1973, Shamiana recently went for a makeover. Next step is to add kesar milk. Else how many of us can enter the haloed precincts of Taj Mahal Palace Mumbai to dine My Fish Exotica came next.Recipe Courtesy: Chef Naresh Guglani, Corporate Chef, Del Monte— Mini is a food writer. Stir and let the mixture cook for five more minutes.Taste the mixture and add sugar if required. Shamiana, an all-day breakfast space by day and an easy-vibe evening venue, definitely offers more by way of fun, relaxation and of course, home-style food. The creamy Super Sundae with nuts took me back to my childhood.Boondi Laddu Pudding Ingredients:Boondi laddu, 5Milk, 1 cupAlmonds and pistachios, 8-10 Kesar (saffron), 10-12 stringsSugar if neededMethod:In a bowl take 2 tbsp of milk. The idea is to make Shamiana more accessible and affordable. This was overly familiar; this was my regular Goan fish curry with brown rice. Add kesar (saffron) strings soak for 10 minutes. Garnish it with chopped mixed nuts.Once set, take off tray and store in a cool place.Melt the chocolate in a large heat proof bowl in a microwave for one minute. I took a spoonful. The rajma cooked to perfection in a tangy tomato gravy was reminiscent of mom’s cooking. The desserts again left ample room for choice.The formal style of service may have been done away with, but the warmth and efficiency is still there
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