Sunday Brunch at JW Sahar, Mumbai

I was invited by JW Sahar, Mumbai, for the celebration of their 1st anniversary Sunday Brunch. As sunday brunches are to be enjoyed with friends and family. We organized a small bloggers table as the #FTBBloggersMeet FTB being Fat Toxic Bawarchi, our as in me, Mohit Chotrani and Roshan Shetty‘s Youtube venture. JW Sahar’s buffet are known to be lavish. I think they are one of those very few 5-stars which have Sushi on their buffet. Obviously I was excited. I thought it is the anniversary brunch so the expectations were high. Were the expectations met? Definitely.

As soon you enter the Cafe, first thing you see is that there are three tables filled with intricately crafted artisan desserts. Well lets just say they had me at the entry. The dessert spread is huge, but the exciting part is the innovative desserts. You will see different theme desserts on each table. One theme was based on circus, bright color chocolates, cupcakes and a huge 3 tier cake. Another one was travel theme. Where a chocolate plane is plain amazing. Third one chocolates in the shape of lips, lipsticks and gold bars. Oh wait, there was a fourth! A modern electronics theme like tablets, computers shaped desserts. As you are mesmerized by the desserts and you literally drag yourself towards your table. You move ahead and on your left you find a big tub of Alaskan Crab. And you know you are going to stuff your face with it. Somehow I moved to my table while eyeing a brushetta counter with the different toppings and breads.

After all the hi and hellos, I got to work. Now I obviously couldn’t eat everything there, cause apart from desserts, 2 seafood counters, there was a Japanese sushi and soup counter, a whole section of Italian, Thai, Mexican, Indian, add a bit of British touch with pot pies, a whole roasted chicken and pork belly. Probably a few more other things that I missed. Oh! Waffle counter and Ice cream counter. And obviously a cocktail counter. Lets just say there is something for everyone.

I am going to keep this post short and sweet, and tell you exactly what I loved. Alaskan Crab. One thing you have to eat is the Alaskan Crab. The crab was extremely tasty. Soft and silky with the melt in your mouth feel. Next was sushi. Do I need to write more after Sushi. I think not. Coming to the Pot Pie, I kind of liked the pot pie in a weird way. As you break the crust on top. You realize it is hollow from inside. The filling was very little. On the first bite. It may seem okay. But as you keep eating it, which weirdly I did. You kind of start liking it. The flavors are subtle. Though the ramekin is big and filling less. But seemed apt for a buffet.

Next we head to quail eggs. Tasted quail eggs for the first time and I must say I liked them. Different yet same than regular eggs. These tiny half fried eggs were a tasty treat. My friend aka blogger Jagurti Punjabi got this amazing tiny fish delicacy from the Thai counter. Which was so good! I have no idea what exactly it was. But it was fish in a cupcake wrapper type leaf and cooked with the same leaf. Topped with a delicious sauce.

Now comes the dessert. I feel the chocolates were the best part of the buffet. Most of them were truffles made with dark chocolate. So a bite of those heavenly chocolate with the perfect dark chocolate ganache inside is a pure treat. I liked the berry dessert and a bit of drama that was added to it. The cheesecake and berry cake were splendid.

Why would I recommend this buffet. Well firstly it has a huge spread and upon asking the manager said, that the spread is like this every Sunday, just the theme keeps changing. Secondly, the food is amazing. It is not just the variety but you have to see the type of variety that is offered. Seafood like crab, prawns, fish, mussels. Chicken, pork, and a good variety of vegetarian options also. Food is everywhere here. And you can eat as much as you want. I am already planning for my next brunch there, I advise you do the same.

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Homemade Vanilla Marshmallows

Marshmallows. These little pieces of sweetness are so versatile. Drop a couple of them in your hot chocolate, flavor is enhanced. Layer graham crackers, chocolate chips and marshmallows in a pan, pop them in the oven for a bit. You have S’mores ready. Melt the marshmallows in the microwave, you have Marshmallow fluff ready. And obviously eat them just as they are and this fluffy snow pieces are just plain delicious.

So what if I say we can make marshmallows at home. Yes possible. Yes very easy. No not many ingredients. Yes you have to plan ahead. Scroll down, see the recipe and please read the pointers (very important)

Marshmallows

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Ingredients –

  • 4 3/4 teaspoon gelatin powder
  • 3/4 cup cold water
  • 3/4 cup caster sugar
  • 1/2 cup light corn syrup
  • 2 1/2 teaspoon vanilla extract
  • tiny pinch of salt

SC Mix (sugar cornstarch mix) –

  • 1 cup icing sugar
  • 1/2 cup cornstarch/cornflour

Method –

  • In a small bowl, mix gelatin and half of of the cold water. Keep it aside for the gelatin to bloom, for about 5 minutes.
  • Grease a 8 inch round/square pan, line it with plastic wrap. Lightly grease the wrap.
  • Mix icing sugar and cornstarch in a bowl. This will be called the SC mix. Dust some of it on the pan.
  • Heat the gelatin mixture in a microwave for about 30 seconds or more. Till the gelatin is melted and the mixture is hot but not boiling, so that the gelatin can activate.
  • In a stand mixer, add the warm gelatin and half of the corn syrup. Start mixing on a low speed.
  • In a saucepan, take the remaining half of the water and corn syrup, add caster sugar and tiny pinch of salt. On medium high heat let all the sugar melt. If you have a candy thermometer, bring the temperature to 120 Celsius. If you don’t have the candy thermometer bring it to a good rolling boil, the mixture should be thick and clear.
  • When the mixture reaches 120 C. Slowly and carefully pour the sugar mixture into the gelatin mixture, while the mixer is still on. Increase the speed to medium and mix it for 5 minutes.
  • Add vanilla extract.
  • Turn the speed up to high, mix for 10 – 15 minutes. Until stiff peaks like meringue are formed.
  • Pour the mixture on to the pan. Level the mixture¬† on top with a spatula. Dust a good amount of SC mix on top. Leave it out in room temperature for 24 hours.
  • On a tray/plate dust the SC mix. Flip the marshmallow out and dust more SC mix on top.
  • Take a knife and cut pieces. You can also just rub SC mix on the knife to avoid sticking.
  • Take the individual pieces and coat with SC mix and store in an airtight container. Overtime due to humidity the marshmallows may become sticky. Coat them in SC mix before serving.

Pointers –

  • Whipping the mixture will take any where around 15 – 20 minutes. If you have a stand mixer your workload is lessened quite a bit. If you have a hand mixer then you need someone to either pour the sugar mixture while you mix or vice versa. But continue whipping till almost stiff peaks.
  • You have to use gelatin. Some of you may have dietary concerns regarding gelatin but substituting it may and may not give the same results.
  • Sugar at 120 C will be at the soft ball stage. Which when you drop a drop of mixture in to cold water and remove it, it will turn into a soft ball.
  • The SC mixture is very important and cannot be edited.
  • Let the marshmallows rest at least for 24 hours before serving. Do not keep it in the refrigerator. You have to set it at room temperature.

Do comment below if you liked/tried/query about the recipe.