The Flour Works at Kalyani Nagar, Pune, recently turned two and decided to revamp their menu, introducing a range of delectable dishes to their delicious repertoire. Pune Foodiez were invited by awesome Chef / Owner Meeta Makecha for a sneak peek and we sure were mighty impressed.
The afternoon kicked off on a refreshingly spicy note with chili lemonade shots which totally woke us up from our Sunday slumber. Other varieties of lemonade shots that followed were cranberry, cucumber, mint {my favourite} and basil. The meal started off with salads - warm chicken salad, seafood salad, rucola salad, and warm potato salad. Of these I loved the fresh seafood salad with a light lemon and herb dressing {the best way to enjoy the delicate flavours of seafood IMHO} and crunchy iceberg and the rucola salad was very interesting what with the strong spicy flavours of gorgonzola cheese and rucola being offset by sweet and crunchy candied walnuts and green apples.
Then came the starters - Mushroom and cheese tartlets, prawn and cheese tartlets, ham, pepper and cheese toasts, mini classic beef burgers and stir fried chicken with balsamic glaze. Sweet prawns and cheese in Flour Works' crumbly pastry, meaty beef patties between freshly baked burger buns and Ham and cheese on perfectly crispy toast...need I say more? We also adulated the Trio of dips {garlic hummus, yoghurt & cucumber and mayonnaise with peppers and jalapenos} served with lavash, toasted pita and baguette. Great platter to munch on when you're chilling with friends out here over some beer or wine. By now we were feeling quite stuffed with all the meats and cheese doing their thing in our tummies but we were just about half way through. Tough job, but someone's got to do it right?
The onslaught of mains ensured that our jaws crushed against the floor; they just kept on coming - Beef Chili {Mexican, not our Sino-Ludhianavi innovation}, Lamb Bourguignon, Mac & Cheese, Fish-en-papillote, Mushroom and pea risotto, Four cheese and roasted garlic pizza and Pork spare ribs. I'm not a fan of meats cooked in red wine {don't like Coq-au-vin either} so didn't care much for the bourguignon, but fellow diners seemed to enjoy it. The fish was light and flavourful but was made with Basa which lead me to have a word with Chef Meeta. Apparently there are heaps of rockstars out there who order fish without wanting any of the fishy smell or taste {Okay. Then.} and they kept sending their food back in the kitchen and so to be safe, Basa was used. Some sanity returned to the conversation when she assured me that they have fresh red snapper and sea bass, so do check if the kitchen can switch your fish.
Now, I'll tell you what to do when you're here next - order a portion each of Mac & Cheese and Beef Chilli and pour over some of the spicy beef on the decadently cheesy pasta. It'll make the purists turn in their graves {Chef was scandalized as well}, but this is gastronomical heaven. By now we were truly done 'n' dusted but one look and the citrus glazed Pork spare ribs proved too much to resist. It was beautifully cooked, falling off the bone, with a nice layer of fat that was caramelized just right. Brilliant!
No matter how full you are, there's ALWAYS some room for desserts. Especially if the options include - Crepe Suzette, Custard Quartet and Chocolate Fondant. I loved the refreshing orange custard {spiked with orange zest} and the luscious chocolate custard {more like a mousse, I thought} from the Quartet. The fondant oozed out a gooey chocolate sauce when cut open, just like it should and the Suzette provided the right amount of zing to end the meal.
So far, The Flour Works has come to be synonymous as a place you go to for a hot chocolate or coffee or their bakery products. Give the food out here a shot as well. Guess you'll love it.
The afternoon kicked off on a refreshingly spicy note with chili lemonade shots which totally woke us up from our Sunday slumber. Other varieties of lemonade shots that followed were cranberry, cucumber, mint {my favourite} and basil. The meal started off with salads - warm chicken salad, seafood salad, rucola salad, and warm potato salad. Of these I loved the fresh seafood salad with a light lemon and herb dressing {the best way to enjoy the delicate flavours of seafood IMHO} and crunchy iceberg and the rucola salad was very interesting what with the strong spicy flavours of gorgonzola cheese and rucola being offset by sweet and crunchy candied walnuts and green apples.
Then came the starters - Mushroom and cheese tartlets, prawn and cheese tartlets, ham, pepper and cheese toasts, mini classic beef burgers and stir fried chicken with balsamic glaze. Sweet prawns and cheese in Flour Works' crumbly pastry, meaty beef patties between freshly baked burger buns and Ham and cheese on perfectly crispy toast...need I say more? We also adulated the Trio of dips {garlic hummus, yoghurt & cucumber and mayonnaise with peppers and jalapenos} served with lavash, toasted pita and baguette. Great platter to munch on when you're chilling with friends out here over some beer or wine. By now we were feeling quite stuffed with all the meats and cheese doing their thing in our tummies but we were just about half way through. Tough job, but someone's got to do it right?
The onslaught of mains ensured that our jaws crushed against the floor; they just kept on coming - Beef Chili {Mexican, not our Sino-Ludhianavi innovation}, Lamb Bourguignon, Mac & Cheese, Fish-en-papillote, Mushroom and pea risotto, Four cheese and roasted garlic pizza and Pork spare ribs. I'm not a fan of meats cooked in red wine {don't like Coq-au-vin either} so didn't care much for the bourguignon, but fellow diners seemed to enjoy it. The fish was light and flavourful but was made with Basa which lead me to have a word with Chef Meeta. Apparently there are heaps of rockstars out there who order fish without wanting any of the fishy smell or taste {Okay. Then.} and they kept sending their food back in the kitchen and so to be safe, Basa was used. Some sanity returned to the conversation when she assured me that they have fresh red snapper and sea bass, so do check if the kitchen can switch your fish.
Now, I'll tell you what to do when you're here next - order a portion each of Mac & Cheese and Beef Chilli and pour over some of the spicy beef on the decadently cheesy pasta. It'll make the purists turn in their graves {Chef was scandalized as well}, but this is gastronomical heaven. By now we were truly done 'n' dusted but one look and the citrus glazed Pork spare ribs proved too much to resist. It was beautifully cooked, falling off the bone, with a nice layer of fat that was caramelized just right. Brilliant!
No matter how full you are, there's ALWAYS some room for desserts. Especially if the options include - Crepe Suzette, Custard Quartet and Chocolate Fondant. I loved the refreshing orange custard {spiked with orange zest} and the luscious chocolate custard {more like a mousse, I thought} from the Quartet. The fondant oozed out a gooey chocolate sauce when cut open, just like it should and the Suzette provided the right amount of zing to end the meal.
So far, The Flour Works has come to be synonymous as a place you go to for a hot chocolate or coffee or their bakery products. Give the food out here a shot as well. Guess you'll love it.
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