Seven continents, seven seas, seven billion people and seven thousand good eats …

Morimoto in Napa

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Morimoto at Napa, located at the town center. Pleasing decor. Particularly like the grape decor on the walls.

This is Chef’s selection of sashimi.

Crab legs with a mayo and roe spicy sauce. This is Morimoto’s most popular dish.


Some more sushi.

Rest of the plate which is an egg custard.

Tofu mousse with blueberry compute and sorbet.


Written by locomotoring

May 26, 2015 at 6:34 am

Posted in Uncategorized

What is a doswaffle?

Last weekend, we went back to one of our favorite Bay Area restaurants, Juhu Beach Club (JBC). Last time we ate here, we could still eat gluten and we were impressed by the pavs. This time, we opted for the JBC Fried Chicken n Doswaffle – gluten free! Waffles were made with dosa batter – fantastic concept, yes? And the fried chicken were dipped in lentil batter.

Juhu Beach Club Fried Chicken and Doswaffle

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Written by Som

April 18, 2015 at 10:45 pm

Posted in Uncategorized

Starting 2015 with lunch at Chez Panisse Cafe

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Nibbled at the edges of this excellent sourdough, thus convincing ourselves that we were managing to stay on the right side of our gluten quota.

“Bob Cannard’s chicories with crème fraîche, ginger, roasted beets, and chives”. Ginger-y creme fraîche! Bless Alice Waters. Chez Panisse salads are to die for.

“Shaved winter vegetable salad with Dungeness crab and citrus vinaigrette”. Mildly citrus-y vinaigrette with perfectly crunchy carrot and fennel shavings.

“Fish and shellfish fritto misto with snap pea and cabbage salad, cress, and saffron mayonnaise”. The fries felt like eating cloud! What? Each bite was feather lite crispiness on the outside and melt in your mouth on the inside. Mayo was made even more indulgent by the addition of saffron. The tart cabbage salad with green and white florets of cauliflower and peppery baby cress provided an excellent counterpoint .

“Black truffle and ricotta cheese soufflé with roasted Belgian endive, cardoons and cress.” Don’t let the picture fool you, this soufflé was like a puff of air in its lightness. Cardoons and endive were both braised and roasted.

“Bittersweet chocolate custard with crème Chantilly and almond biscotti” with sightglass espresso.

Written by locomotoring

January 3, 2015 at 11:05 am

Bhut Jolokia @ Dzükou tribal kitchen

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Dzükou tribal kitchen in Hauz Khas market.

Bhut Jolokia or Naga Mircha (Bengali/Naga name) or Ghost chili pepper – call it what you want but it is the second hottest chili pepper in the world. And Dzükou tribal kitchen in Hauz Khas market serves chutneys from the chili. Yum!

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Written by Som

January 3, 2015 at 5:43 am

Chai by river Hooghly

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Chai-wallah. Super sweet milky chai with hints of ginger. What is special are these earthen cups in which the chai is served. The pots are size of a child’s fist. So even though the sweetness of the tea hurts your teeth, it lasts only a few tiny sips. Tea gets a slightly earthen flavor when served in these pots.

I remember the pots being nicely proportioned back in the days.

Post Peter Cat, we decided to do a family outing to Outram ghat and threw in a boat ride. Last similar trip was in 2008. We had desperately needed the exercise but instead our boatman got some. The ghats along the river are full of untapped tourism potential but as a third generation Calcuttan, I have now finally given up hope. However, it never fails to provide some elements of interest. During this particular boat ride, we drew close to Prinsep ghat and found a long haired baul singer entertaining the crowd. When he got up for an ovation, we realized that he was a hipster to boot. We found remnants of bisarjan, a long legged goddess, dangling by her ankles at one of the canal bridges.

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Written by locomotoring

November 20, 2014 at 10:31 pm

Peter Cat of Kolkata

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Peter Cat of Kolkata, started in sixties, it is unclear how much has changed since. My brother is pretty convinced that absolutely no changes have occurred in last 2 decades.

A mindless concoction of a bloody mary. Completely avoidable.

Sizzler. This is not on the menu but clientele seemed to know of it. Various kababs, liver, shrimp, paneer doused in a creamy sauce. Quite nice.

Tandoori shrimp, my favorite this time. The shrimps were amazingly tender and disappeared rapidly.

Spicy chicken liver. I got some back home to try with the Kentucky bourbon.

Chelokabab plate. The sheek kabab was over spiced but the tandoori skewers were tender and juicy. We had a lot of left over tandoori chicken which came back home – to be converted into tikka masala.

Written by locomotoring

November 17, 2014 at 11:49 am

Posted in Calcutta (Kolkata)

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Singapore Sling

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Should have had one at Raffles Hotel but had one at LongBeach@Dempsey which was awful to say the least. So I had another one on the flight out. And the one on the flight was better than the one at LongBeach!

According to Singapore Airlines menu, Singapore Sling was created in 1915 at the Long Bar of Raffles Hotel and is a concoction of dry gin, Dom Benedictine, orange liqueur and cherry brandy and shaken up with lime and pineapple juices and a dash of Angostura bitters and Grenadine. Does this have the potential of being sublime like a good gin-martini? Possibly not.

Written by locomotoring

November 14, 2014 at 9:05 am

Posted in Singapore

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