End of the year is undoubtedly
synonymous to celebrations, meeting new and old buddies, selfies with besties,
parties, gossips and the obvious lunches and dinners. Without deviating from
this norm, I also kick started the culmination of the year by indulging in the
most of the above activities in full galore.
Being an avid food blogger gives
us several opportunities and invitations to venture into the unknown and few
known joints to express ourselves. Likewise, an invitation to Asado- –
The Cocktail Street, was one of its kind place to sink in your teeth in some
impressive barbeque grub.
The term Asado is used in Spanish both for a range
of barbecue techniques and also for having a barbecue at the social event of attending a barbeque.
Tucked into the bustling street of Mumbai, Asado brings in
something uniquely different to the city’s dining scene. As I entered this
pleasantly low-lit resto-bar, there was something intensely alluring about this place,
which sets the mood, instantly uplifts you to feel energetic &
lively. The walls were
painted to give an illusion of Latin American and Spanish street, with a
lantern resembling a lamp post and the false sky effect on ceiling was
mesmersing in itself.
The bar section was also quite interesting too with a niche wall
displaying glasses, rifle and pistol. They have a two-way bar section allowing
more guest to help themselves.
We started off with an array of cocktails that literally
catapulted us to drink heaven !! First served was the Michelada. This was a beer
based cocktail wherein the beer bottle was turned upside down over the drink.
As the beer dripped slowly in the juice, every sip tasted different and
stronger.
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| Michelada |
Next we tried the Tiki Mexicana
which was mixture of white rum and cranberry juice intoxicated with tequila
& orange served in a cowboy hat shaped container. It was sweet and sour with
a tinge of bitterness at the end.
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| Tiki Mexicana |
House of Eden was brought to us like
a long lost treasure chest in the deep sea. The cocktail was a combo of peach and passion fruit infused with dark
& white rum & topped with pineapple juice. The sweet fruitiness &
the tanginess of pineapple was magically a perfect pairing, craving us for
repeated sips.
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| House of Eden |
Barren Island which is also known to
be the drink of ‘TikiPuka King’. This was again a mixture of rum and some
secret spices served in a ceramic goblet. It was indeed a regal style of
serving but tasted ok.
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| Barren Island |
Terrific Tea was actually a
reflection of its name- Terrific indeed!! Freshly brewed black tea and Tequila
perfectly blended with fresh orange juice. This was served in a glass kettle
with an effect of dry ice, making it look spectacular. By far this was best
cocktail and I highly recommend it.
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| Terrific Tea |
Sangria Barcelona was a mixture of
red wine, gin and vodka blended well with a pineapple and orange juice. I won’t
be able to comment on its taste as unfortunately it never reached me at the table.
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| Sangria Barcelona |
Pine Cup was blend of classic dark
and gold rum with pineapple juice. It was quite tangy and had a sharp taste of
rum.
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| PineCup |
Skittle Shots were 4 assorted Bubble
gum flavored vodka, served in a test tube neatly arranged in a gold fish bowl
filled with dry ice. It had nice sweet taste with a hint of bitterness.
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| Skittle Shots |
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| Zinger Cocktails |
I tried to shoot the video, as it was worth the sight. However due to dimly-lit couldn't capture it properly. Still can't help sharing it with you all. Please excuse the quality of the video.
After the whole cocktail journey, we
moved on to the food section.
We started with Truffle Mushroom
Cream soup. Though the presentation was not very appealing but loved the strong
flavor of truffle mushroom. This was nice, smooth and creamy.
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| Truffle Mushroom Cream Soup |
Caramelized Belgium Pork Belly, was
perfectly cooked and it just melted in the mouth with sweetness of caramel
adding a different dimension to it. The crisp salad added freshness and was very
comforting.
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| Caramelized Belgium Pork Belly |
Another distinctive dish was the
Calamari Lava Stone Grill. This was very interestingly presented on a lava
stone placed on a wooden bench like stand. Calamari was nicely cooked, topped with
salsa & guacamole.
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| Calamari Lava Stone Grill |
Barbecue Chicken Flat bread - This
was served on non-traditional flat thin crust pizza base and topped with
barbecue chicken. The chicken was nice and moist with sweet-spicy barbecue
sauce. It had that smoky flavor of the barbecue. Simply loved it.
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| Barbecue Chicken Flat bread |
Grilled Vegetable Flat bread, was
topped with onion, zucchini, yellow squash, pepper on the coriander pesto
chilli sauce and sprinkle with cheddar and parmesan cheese. The veggies were
fresh and crunchy, however my vote goes to Barbecue chicken.
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| Grilled Vegetable Flat bread |
Pan Seared Cottage Cheese was a dish
that was given a Japanese touch by pan frying in sweet-sour teriyaki sauce.
Sprinkled with sesame seed and micro greens to give it a nutty flavor and
crunch. The flavor of teriyaki sauce & sesame seeds balanced the richness
of sinfully tender cottage cheese beautifully.
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| Pan Seared Cottage Cheese |
Marinated Olives with Feta &
Crostini was not just crafted skillfully but I think it was nothing less than a
culinary wizardry. I being a huge fan of
Olive, loved this to the core. The soft salty feta added a different texture to
the olive.
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| Marinated Olives with Feta & Crostini |
Kataifi Prawns were the deep fried
prawns coated with kataifi pastry and minced prawns. Served on the bed of
jalapeno spiked corn puree and tangy fruit salad. The soft sweet prawns with
the crispy pastry & the tangy fruit, was like explosion of flavours in my
mouth.
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| Kataifi Prawns |
Bean & Cheese Enchilada was meal
by itself. The corn tortilla stuffed with beans & cheese were baked with grated
cheese on top & was plated on a bed of ranchero sauce. This was served with
Mexican rice and refried bean.
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| Bean & Cheese Enchilada |
Paella, a famous Spanish dish was
truly phenomenal and had good amount of assorted seafood. It had the potential
that strips away all rational thought while taking your taste buds to a journey
of heavenly discovery. I loved the taste, texture and seafood chucks of this
dish.
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| Paella |
Four Mushroom Truffle Fettuccine was
cooked in a cream sauce and it didn't lived up to its name of having four types of
mushroom (shitake, button, oyster and truffle). I could get the taste of only
shitake mushroom and actually had to look for others.
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| Four Mushroom Truffle Fettuccine |
For the dessert we were served
TresLeches Cake. This was soft & moist with sweetness of milk. It was
simply divine and an ideal way to chase one’s pursuit of committing the sweet
sin.
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| TresLeches Cake |
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| Banoffe Pie |
Head towards : Manorama Chambers,
Near Gaity Galaxy Junction,
SV Road,
Bandra Talao,
Bandra West
Call : 022 30151882
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