Sourdough Country Bread

Valentine’s Day special series – Sourdough Country Bread.

I love breads, I love baking them, I love eating them. Since my run in with the process of making of a Sourdough, I am totally in love with it. I feel the earthy, old school feel to it, is pure pleasure. And don’t get me started on the flavor. The best bread you will ever taste. It has its own distinct flavor profile, which you will not get in any regular commercial yeast leaven breads made from just flour and water. That is the beauty of sourdough bread. It is made from just flour, water, salt and obviously the sourdough starter. But the result is just mind blowing.

But as the Sourdough Bread has its own beauty and flavor. It has also has its own mind and mood. It is a very technical bread. The method though seem to the point, is a bit complex in the beginning, but once you get a hang of it. You will get better. Don’t be upset or give up if it doesn’t come out perfect the first time, or the second or the third, you will have to be patient with this bread, with the starter, with the whole process. It is time consuming but the results are worth it.

Firstly to even begin planning the bread, you will need a sourdough starter, for which the recipe is here.

Secondly, I will be doing a Tartine Bakery inspired Country Loaf. The method is called a wet dough method where the hydration of the dough is 75%. This bread has a great depth of flavor and you use your leaven at a younger stage where it still on the milky smelling side and not reached the sour smelling stage.

Third – After going through the recipe, go on YouTube and search for Tartine Country Loaf and see as many videos as you can. There is no point of me posting pictures of the method, because the videos will make more sense. They help a lot. But don’t just see one, see as many as you can.

Fourth – you will need a dutch oven to get the perfect loaf, unless your oven has an option of infusing steam while baking. Dutch oven will create the perfect steam, which in turn will create the perfect crust. If you are really interested in baking bread regularly buy a banneton for the final proofing of the bread. It gives it the perfect shape, the rustic look and it is a good investment.

Now finally the recipe  –

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Ingredients –

  • 450 grams all purpose flour
  • 50 grams whole wheat flour
  • 350 grams water
  • 100 grams leaven
  • 10 grams salt
  • 25 grams water

Method –

Start the leaven –

  • One day before the making the dough, discard 85% of the starter, the recipe says you need only one tablespoon for the leaven but mine is usually more than that. Feed your starter 70 grams all purpose flour, 30 grams whole wheat flour and 100 grams water. And set it aside for at least 7 – 10 hours. Ideally do it in the night, so the leaven will be ready to use in the morning. You also need to see take the weather in mind. If you are living in Mumbai, like me, where it is usually hot. During the summer it will only take about 4 to 5 hours for the leaven to be ready to use. Hot weather means faster yeast activity.
  • To check if its ready – It should have risen from its initial stage. It should smell milky and not sour and vinegar-y. If it smells sour feed it again and use it after 2 -3 hours.  For the final check, take a spoonful of starter and drop it in a bowl of water, if it floats its ready and if it drowns, then its not.

Dough – 

  • If all the things check out and your leaven is ready to use. You prep for the dough.
  • In a bowl weigh the 360 grams of water and add the leaven. The remaining leaven is your starter now, don’t discard it, continue feeding it.
  • Mix the leaven in the water till its partially dissolved.
  • Add the flours, and mix it with hand till there is no dry flour remaining. Cover it  with a kitchen towel and leave it for 30 minutes. This is called the autolyse period, basically good time to increase the gluten development.
  • After 30 minutes – add salt and 25 grams of water. Mix by pinching the dough between your fingers. Keep mixing and pinching till it forms a nice dough. Remember it will be wet and sticky as its a wet dough.
  • Now we do the SF – stretch and fold. Transfer the dough in a separate bowl, wet your hands, and pick the dough from one side and stretch it (softly) and fold it on the other side. So it should be a total of four SFs on all four sides. That will be one turn. Cover and let it rest.
  • Bulk Fermentation – For the next 4 hours, keep doing the SFs every 30 minutes one full turn each time. As the time will progress you will see the dough getting smoother, stretchy and tighter, showing the development of gluten and gas in the dough. If the dough is till loose, continue it for one more hour.
  • After 4 hours, transfer the dough on a clean surface/counter. Do not flour it before. After the dough is on the counter. Sprinkle some flour on the top of the dough and with a dough scraper lift the dough and put the flour side down.
  • Sprinkle flour on top and around the dough. With the help of the dough scraper, shape the dough in to a tight round by taking the scraper and pulling the dough towards you from down. Same time twisting it and making it into a round with your hand. (Hence the video for reference).
  • Do it a few times and don’t over do it, or else the top of the dough will tear. You will have to the shaping all over again.
  • Bench Rest – Cover and rest for 30 minutes to give the gluten some rest.
  • After 30 minutes your dough should be thick like a pancake especially from the edges, then its ready to shape. If it is flat and tapered from the edges, re – shape it one more time and give it a 30 minute bench rest.
  • Generously dust flour in the banneton.
  • For the final proofing – sprinkle flour on top of the dough and invert flour side down. That will be the top of the bread. Now shape it according to your banneton, mine is oval, so flatten the dough a little in to a rectangle. Make sure you don’t flatten it a lot or all the air will escape.
  • Stretch the sides of the lower part of the dough which is towards you. Roll the top, pinching the side turned with every turn. After rolling it fully, pinch the seams together, and give it a gentle roll, shaping it into an oval.
  • For round shaped banneton – Make a rectangle, fold the bottom half way to the center. Fold the right side on the left and left on the right side, like an envelope. Finally cover seams with folding the top side. Pinch the seams and invert it and with the sides of your palm rotate the dough from down creating circles, thus shaping it into a round.
  • Generously sprinkle flour on the top side of the dough. Invert the smooth flour side on your hand and place it in the banneton, seam side should be facing upwards. Sprinkle some more flour on the top. Cover and let it proof for 4 hours or leave it overnight in the refrigerator.
  • If placed in the refrigerator, let it come to room temperature before baking.
  • 20 minutes before baking – preheat the oven to 230 C and put the dutch oven with the lid inside the oven to preheat.
  • After 20 minutes, carefully remove the dutch oven from the oven. Gently invert the dough on a parchment paper, score the bread, and carefully without burning your hand, place it in the dutch oven.
  • Bake for 20 minutes with the lid on, this creates the perfect the steam, which therefore creates the perfect crust. After 20 minutes, remove the lid and bake for 20 minutes more for the crust to turn a beautiful golden and auburn color.
  • When baked, remove from the oven, remove it from the dutch oven and then let it cool on a wire rack for an hour. I can only wait for 30 minutes before I start slicing the bread and eating it.
  • The exterior of the bread will have a nice crunchy crust. The interior should have these webs which is basically the air bubbles in the bread created during the process. The web should consist of big and small bubbles. It will be a little chewy compared to the commercial yeast leavened bread but that is how it supposed to be.

You can see the webs in the bread I made below, though it is not where I want it to be, but as I said the process is slow and it will take time to perfect this bread. So don’t give up.

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Lemon & Rosemary Loaf Cake

Valentine’s Day is upon us. This year I will be showcasing the desserts I love. I will either be posting tried and tested recipes, which I have baked time again and have never disappointed me or I will be giving a special twist to my favorite desserts.  People declare their love for their special someone. This year I will declare or showcase my love for my favorite recipes and my special someone is going to enjoy eating them.

I am starting this series with the light and refreshing Lemon and Rosemary Loaf Cake. I love tea cakes. Their flavor profile is so simple, yet they are so delicious. Simplicity takes the cake sometimes (literally taking the cake in this scenario). The cake is pretty much very simple to make. My family loves this cake so much its over in one sitting. So don’t expect any leftovers if your family also loves desserts like mine.

Lemon & Rosemary Loaf Cake

Lemon & Rosemary Loaf

 

Ingredients –

Cake –

  • 135 gms butter, melted
  •  215 gms castor sugar
  • 2 eggs, room temperature
  • Grated zest of 1 lemon
  • Few Rosemary Sprigs, chopped
  • 1/3 teaspoon vanilla
  • 170 ml milk, room temperature
  • 235 gms all purpose flour
  • 1 teaspoon baking powder

Candied Lemon Slices –

  • 1 lemon
  • 100 gms sugar
  • 150 gms water

Lemon Syrup –

  • 100gms sugar
  • 150 gms water
  • Juice and zest of 1 Lemon
  • 1 sprig of rosemary

Method –

Cake –

  • Preheat the oven to 180 C. Grease a 7in x 3.5in loaf pan and line it with parchment paper.
  • Melt the butter and set it aside to cool.
  • In a bowl sift the flour and baking powder.
  • Using a stand mixer – mix sugar, eggs, lemon zest, rosemary and vanilla until well combined.
  • Alternate adding the flour and milk, one third at a time to the sugar and egg mixture. Mix well.
  •  Add the melted butter in the end. Mix until well incorporated.
  • Pour the batter in the pan and bake for 40 – 50 minutes on 180 C.
  • Keep checking the cake after 40 minutes whether it is done by poking a toothpick inside and it should come out clean.
  • As the cake is baking get ready with the Candied Lemon Slices and Lemon syrup.

Candied Lemon Slices –

  • Cut thin slices of a lemon.
  • In a saucepan add sugar and water. Let it come to a boil.
  • Add the lemon slices and let is simmer for about 20 minutes or till the water is almost evaporated.
  • Remove the slices and let them dry on a plate for 5 – 10 minutes.

Lemon Syrup –

  • In a saucepan – add sugar, water, lemon juice and rosemary. Cook on medium heat till the mixture is thick for about 5 minutes. Make sure you don’t overcook it as it will reach the soft ball stage and wont be a syrup consistency anymore.
  • Strain the syrup and keep it ready.
  • When the cake is baked. Remove from the pan and while its hot pour the warm syrup on it. Let it cool. Arrange the candied slices on top.
  • Cut into slices and serve warm with a cup of tea.

The Sourdough Starter

Recently my new found love is baking bread. Bread is such a simple yet a complex thing to bake. But I am not talking about your regular commercial yeast leavened bread. I am talking about the ancient old technique but tastes out of this world bread. The process is long and time consuming. But once you harness it, then the long and time consuming process becomes therapeutic. The results are mind blowing. A slice of bread wont taste the same again. From the bland and no flavor regular loaves that we regularly eat to this wonderful, rustic looking, packed with immense flavors bread is what you will crave everyday. So how do you get this bread – the main ingredient – Sourdough Starter.

Sourdough Starter is a starter with wild yeasts which are already present in the environment. They enter the starter and start producing the wonderful flavors that blow your mind when you eat the bread. I wont go in the scientific reasoning as even I don’t know much about it. But I am learning. I will begin with the most basic know-how. How to start the starter, how to continue feeding it – yes feeding it because it is a living breathing organism that you are giving birth to (well not literally giving birth, but you get the idea). You will have to take care of it every day, well almost.

Here how it goes –

Ingredients –

All purpose Flour

Whole Wheat Flour

Water

Method –

To begin first you need to understand the ratio of the starter which will be constant throughout – 1 : 1

Equal amount of Flour and Water. So if you are taking 100 gms of flour, you mix 100 gms of water. I tend to divide the flour to a ratio of 70:30, between all purpose flour and whole wheat flour. You can go ahead with 100% all purpose flour also. But the whole wheat works for me better. So I take 70 – 75 gms all purpose flour and 30 – 25 gms of whole wheat flour.

Second take a good clean plastic/glass medium to large size container with a lid, which will also fit in your refrigerator.

Day 1 – In a bowl you take 100 gms of flour 70:30 all purpose flour : whole wheat flour. Add 100 gms of water. Mix. Cover and leave it aside for 24 – 48 hours at room temperature. Mostly you will see some activity within 24 hours thanks to our Mumbai weather. As the wild yeast start accumulating in the starter, it will show tiny bubbles and will have a vinegar-y smell.

Day 2 – First feed – As the yeast are living organisms, and as all living organisms need food, so you know what needs to be done. Yeast feeds on the sugars in the flour and release carbon dioxide, which makes the starter or dough rise and create beautiful air holes or webs in the bread. If you don’t feed the starter enough, the yeast will die and so will all your efforts. So it is extremely important to feed your starter everyday.

For the Feed – Take the starter and discard 3/4 of it away. Add 100 gms of 70:30 Flour and 100 gms of water and mix, cover, and leave it at room temperature.

Now you will ask why do you discard 3/4 of it away. Because if you don’t, then you will keep feeding 200 gms of flour and water everyday, and then at the end of the week you will have more than a kilo of starter, and end of the month more than 5 kilos. So to keep it in a decent quantity, you discard at least half of the starter every time you feed it.

Day 3 – Feed – Same drill – Discard 3/4 – Add 100 gms of 70:30 Flour and 100 gms of Water. Cover.

Day 4 – Feed.

Day 5 – Feed.

Keep feeding till you notice the starter to double in size in six hours. Then you can use the starter.

How to use the starter – Feed the starter the previous night and use it in the morning. And make sure you have some starter left to continue feeding it.

What to do when you are not using the starter – Feed it, keep it for an hour at room temperature and then leave it in the refrigerator.

Few points here –  In cold temperature the yeast becomes dormant. It doesn’t die but the activity levels are really low. You do have to feed it once a week, to make sure it stays alive.

For that you remove it from the refrigerator, after 1 hour, don’t discard the starter just add the feed. Let it do its work. Then from second day onward, discard and feed, leave for an hour and store it again in the refrigerator.

After being dormant, I don’t use the starter immediately. I feed it a few times to get it really active.

Smell –

The smell of your starter is really important.

It will be smelling vinegar-y, alcoholic and probably really bad. Eventually it should subside with regular feedings.

Ideally the starter should smell milky and flowery especially after you feed it. But it should smell the same when you add it to the dough. A little sour smell is fine, cause it is supposed to be a sourdough. But very little.

Feed the starter for at least 10 days before using it. If the temperature is too warm and you see a skin forming on the starter or the smell getting bad. Feed it every 12 hours or maybe more.

For reference please see YouTube videos to get an idea on the process.

I assure you once you start this process, you are going to love it. You will see a whole new side to the bread world that you probably knew existed but being a part of it is a different feeling altogether.

So start your starter and I will post a bread recipe within ten days so you can use it.

Just to let you know my starter is now 6 months old. There is a bakery in USA whose starter is 67 years old. So I hope you understand the commitment you are getting yourself into. Nevertheless if you are an ardent baker especially if you love to bake breads, I think this is something you need to have in your pantry.

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Gingerbread Doughnuts

Recently I was one of the few chefs who was talked about it in the article by Mid-day regarding baking Christmas goodies. They wanted something revolving around Gingerbread and hence I told them about Gingerbread Doughnuts. While we were talking about Gingerbread, a very good question was asked and that was – What makes the dish – Gingerbread. I realized the concept was very simple – to anything if you add ginger powder, cinnamon, nutmeg and all spice. Replace the castor sugar with brown sugar to add in a little bit of nutty flavor. And oh! you have a gingerbread dessert. It is pretty simple. Honey or molasses is also added to enhance the flavor.

I absolutely love anything Gingerbread, cause I love spiced up dishes. Gingerbread somehow brings out a different taste altogether. This year, I thought lets change things a bit and not bake the regular cookies that I make and go for Gingerbread Doughnuts. They are very easy and takes a little bit of time, as I am doing yeast – leavened doughnuts. But other than that they are a perfect treat for this festive season.

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Gingerbread Doughnuts

Makes at least 2 dozen of regular size doughnuts

Ingredients –

  • 2.5 tablespoon instant yeast
  • 1 cup warm water
  • 1/3 cup castor sugar, plus 1 tablespoon
  • 1/4 cup brown sugar
  • 1/2 tsp baking powder
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon ginger powder
  • 1/4 teaspoon nutmeg
  • 1/3 teaspoon all spice powder
  • 1/2 teaspoon salt
  • 4 cups flour
  • 55 grams butter, room temperature
  • 3 egg yolks
  • 1/2 teaspoon vanilla
  • Oil, for frying

Coating –

  • 1/2 cup castor sugar
  • 1/2 tablespoon cinnamon

Method –

  • In a stand mixer bowl – take the warm water, add 1 tablespoon of sugar and the yeast and mix until the yeast is dissolved. Keep it aside for 5 – 7 minutes.
  • Meanwhile in a bowl mix – flour, both the sugars, baking powder, salt, ginger powder, cinnamon, nutmeg and all spice.
  • When the yeast is active, it will become foamy, add the yolks, butter, and vanilla. Mix with the paddle attachment for 1 minute.
  • Keeping the speed on low, keep adding the flour with a big spoon. After adding half of the flour, shift to hook/dough attachment and add the remaining flour. Mix for 3 – 5 minutes on medium high.
  • Cover the bowl and let the dough rest for 1 hour or until it doubles in size.
  • After 1 hour, knead the dough and roll it to an 1/2 inch thick height.
  • If you want small bite size pieces, cut them with 1 inch round cookie cutter. If you want the original doughnut shape – cut it with one 3 inch cookie cutter and then 1 inch cookie cutter to cut the centers. If you have a doughnut cutter, then you know what to do.
  • You can re – roll the remaining dough and cut them.
  • Let the doughnuts rise for 45 minutes to 1 hour.
  • In a frying pan, heat the oil till its 180 C. Fry the doughnuts for 30 – 45 seconds on each side or until brown.
  • After removing, let them sit for 2 minutes on tissue papers and then coat them in cinnamon sugar.
  • Serve warm.

Notes –

  • You can add / delete the amount of spices in the dough according to your taste.
  • If you don’t like too much cinnamon in your dessert avoid the coating of cinnamon sugar and just coat them in plain sugar.

Cappuccino Snickerdoodle

Its Christmas time! My obsession of baking delicious winter-y goods is on an all time high. This is my time to experiment and try all the new dishes that I have in mind. I made these cookies in October for Halloween, but I had made a huge batch and right now its frozen in my freezer. So I am ready with these delicious treats whenever I want them.

I know the last recipe was also coffee related, but I am not sorry – I love coffee and as I said before coffee in desserts is just perfect.

According to me Cappuccino Snickerdoodle is the best version of Snickerdoodle. Snickerdoodle is basically – Cinnamon cookies. As you all know cinnamon and coffee compliment each other very well. So this mingle was bound to create great flavors.

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Cappuccino Snickerdoodle

Ingredients –

  • 200 gms butter, room temperature
  • 1 cup castor sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 1/4 cup instant coffee powder
  • 1 teaspoon white vinegar
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 3/4 tablespoon ground cinnamon

Method –

  • Preheat the oven to 175 C.
  • Sift flour, baking soda, and 1/2 teaspoon cinnamon in a bowl.
  • In a small bowl mix 3 tablespoon of castor sugar and 3/4 tablespoon of cinnamon and keep aside.
  • Using the paddle attachment of the stand mixer / hand mixer, cream butter and the remaining castor sugar, and brown sugar till light and fluffy, for about 4 -5 minutes on medium speed.
  • Add eggs, vanilla, and instant coffee powder in the butter – sugar mixture. Mix for 1 – 2 minutes until combined.
  • Add the flour mixture. Add the vinegar. Mix until everything is combined.
  • Scoop the batter with a tablespoon on your hands and roll it into a ball. Coat them in the cinnamon sugar prepared before. Place them on a cookie sheet 2 inches apart. Bake them for 12 – 15 minutes or until brown.

Tips –

  • Make ahead  – You can wrap the batter in a plastic wrap and store it in the freezer. When needed, remove it from the freezer. Let it thaw till its soft, and continue with scooping, rolling and coating.
  • You can substitute the brown sugar with castor sugar. Though I feel the brown sugar brings in a subtle nutty flavor.

 

Espresso Cupcakes

Coffee and desserts have a long loving relationship. Who doesn’t love coffee in their desserts. Rather who doesn’t love coffee! I love coffee. And I love it more in my desserts. It gives the dish a perfect bitter note, with a hint of its wonderful aroma. We all have added coffee to our chocolate cake and the obvious tiramisu. But making coffee the hero flavor in a cake is something totally different. Also if you are craving for a caffeine kick and sugar rush at the same time, this is the path to follow.

A few suggestions –

Please use good quality coffee for perfect results.

This batch can also make a two layer 6 inch cake.

Espresso Cupcakes

Makes about 10 cupcakes.

Ingredients –

Cupcake –

  • 1 cup flour
  • 1 1/2 teaspoon baking powder
  • 45 grams butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1 egg
  • 1/4 teaspoon vanilla
  • 1 tablespoon coffee

Buttercream –

  • 2 cups icing sugar, sifted
  • 85 grams butter
  • 1/3 cup milk
  • 1/2 tablespoon coffee

Method –

  • Brew the coffee with milk for the batter and icing. Strain and let it come to room temperature.
  • Preheat oven to 170 C.
  • Sift the flour and baking powder.
  • In a stand mixer/hand mixer cream the butter and sugar until light and fluffy. Add eggs and vanilla. Strain 1/2 cup coffee and add to the mixture.  Mix until combined.
  • Add the flour and mix. Do not over mix the batter.
  • Line the cupcake pan with liners. Fill the liners 2/3 with the batter. Bake for 20 minutes or until golden brown.
  • For the buttercream – In a stand mixer/hand mixer cream the sugar and butter for about 2 minutes.
  • Strain the 1/3 cup of the brewed coffee in a small bowl.
  • Add 1 tablespoon of the coffee at a time to the sugar mixture. Keep mixing after every addition. Whip until the mixture is soft but can hold stiff peaks. This should take around 5 to 7 minutes.
  • If the mixture is too soft add more sugar. If it is too stiff add more coffee.
  • Let the cupcakes cool completely before piping the buttercream.

 

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.