Cafe-Bar Social opened its twenty ninth outpost at Viviana Mall in Thane final month and to our delight, it continues its custom of introducing a brand new theme with each outlet. Designed by Sameer Balavalli of Studio Osmosis, the outpost pays tribute to Thanekaraso, Whereas the bar, which takes central stage right here, is harking back to considered one of Theater Home: (theatre) Courtesy of the crimson curtains, which have grow to be synonymous with Marathi theatre, to the left of the bar are a sequence of small outlets with small homes – harking back to the ‘Ala shop-upar makan’ idea that the town adopted. and to the fitting of the bar is a big concrete pedestal mimicking the ‘katta’ – the lake border which additionally doubles as a seating space. As well as, fortunately, they’ve created glass partitions on group tables, other than protecting tables at a protected distance and created seating that gives each privateness and respiration area, that are ideally suited in case you are within the current second. I am consuming out.
We selected to take a seat inside one of many “outlets” at this 84-seater restaurant unfold over 3300 sq. toes to maintain us socially distanced from the remainder of the gang, and had been quickly hooked on their new menu. The primary dish we tried was Chaat Balloons. Produced from Chole Stuffed Tart with a number of layers of toppings, first a squishy oval ball formed curd, then two sorts of chutneys – tamarind and coriander, adopted by finely chopped onions and tomatoes and at last sprinkled with sev, It was a riot of taste and texture, although none dominated. Yogurt, made squishy by a molecular gastronomy method known as spherification, actually explodes contained in the mouth like a balloon (and therefore the identify balloons) whereas the remainder of the elements preserve it crunchy and scrumptious, making certain you’ll be able to’t assist However can order one other spherical.
Subsequent, we tried their Achari Paneer Roll which was spicy and filling and could be a very good accompaniment to beer, we felt. His avocado toast had Sriracha paste unfold on bread. It was then topped with a beneficiant quantity of guacamole, adopted by some rocket lettuce after which sprinkled with nachos and feta cheese. A nutritious dish, it had crunch, taste and a beneficiant portion.
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Because of Chef Ajay Kadam, we quickly discovered the distinction between dim sum and momos. Apparently, we had been advised that the dough for momos is constructed from all objective flour whereas the dim sum flour is constructed from star wheat. Sounded Cantonese moderately however the filling of steamed and mashed greens was a bit tender. Whereas Momos emerged because the winner. Filled with fried greens like capsicum, carrots, zucchini and garlic, momos are steamed after which sprinkled with Parmesan cheese.
Although the chef tried to influence us to have a thali for the principle course, we observed that the meals provided included dal makhani/butter rooster, butter paneer masala, dry paneer tikka, naan, papad and gulab jamun. As a substitute, we selected tiramisu from their previous menu. As ordinary the tender, coffee-flavored gentle dessert was washed down with cinnamon and crackers, and was a delight for our eyes in addition to our style buds.
Value for 2: Rs 1500
Our suggestions: Go there for the chaat balloons, avocado toast, and social momos