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Thursday, 17 September 2020

Exclusive Pottery For the Urban Indian

Indian Pottery, Handmade, Pottery

When was the last time you stopped to think about the origin of that the cup of tea you are sipping from or the lovely ceramic plate that you had your lunch on? COVID-19 has affected us all in different ways, but it has also given me time to introspect on things such as the environment, eating healthy, art and the resilience of human nature. One profound impact this had on me was to try source products locally as much as possible and encourage local artisans. 

I have always felt that anything that you buy for your home should have connection with you. Maybe, a childhood memory, designs inspired from a series you like, a color or pattern that you can associate with or something, that is so whimsical that it appeals to the child in you. And, often, those patterns are closer home than you might think. 

Pottery in particular has been dying a slow death in India due to lack of support from the general population and the government. Have you heard of Gujarat's Khavda whose origins date as far back as the Indus Valley civilization, or Nizamabad's Black Pottery which uses smoke fired with rice husks in enclosed kilns with the resulting soot giving the pottery its distinct shiny black surface? These regionalized techniques are just a few examples of the myriad pottery traditions that are prevalent across India, but are thoroughly underappreciated.

I have curated a series of cups, mugs and plates from ExclusiveLane which are made in collaboration with artists from all over the country. With intricate designs and vibrant hand-painted colors,these pieces are just exquisite. And whats more, each piece is unique because they are hand-made and has variations based on the artisan who worked on it. Check out these lovely collections.


Cups, Saucers, Handcrafted, Handpainted, Blue Pottery
Moroccan Blossoms:

InspirationAlso known as Morocco's Blue City, Chefchaouen, situated in the North-West of Morocco in the Rif Mountains, was built as fortress in the 15th Century. Architecture enthusiasts will marvel at the Jewish-inspired blue-tinted buildings, octagonal mosques and Spanish ruins. Blue and White cobbled streets lined with vibrant pots with lush green plants and colorful flowers are another unmistakable feature of this city.
Dominant Color : Blue and White
Should Appeal To: Travelers, History Buffs, People who love Blue
Symbolism: Blue is a calming color that symbolizes stability, inspiration, wisdom and serenity. The floral patterns embedded in a hierarchical structure represent the architecture and flowers of the blue city of Chefchaouen.  

Banyan, Dodda Alada Mara, Ramohalli

Banyan Marvels:

Inspiration: Situated around 25 kms from Bangalore, in the Ramohalli village, 'Dodda Alada Mara' (loosely translates to 'Big Banyan Tree') is a single Banyan tree that is spread over 3 acres of land and is more than 400 hundred years old. The Banyan (bargad) is a highly venerated tree in Hinduism due to its ability to survive and grow for centuries. This tree symbolizes the creator 'Brahma', as it represents longevity and eternal life. It is also called Kalpaka Vriksha or the wish full filling tree, in the Atharva Veda. It is also said that Lord Buddha gained his enlightenment under the Bodhi tree.
Dominant Color: Tea Green
Should Appeal To: People fascinated with Hindusim/Buddism, People who like green
Symbolism: The leaf of the banyan tree is said to be the resting place for Lord Krishna. The Banyan tree itself represents immortality and also symbolizes the Holy Trinity or Trimurti (Bark:Lord Vishnu, Roots:Lord Brahma, Branches:Lord Shiva). The color green also represents safety, harmony, freshness, growth and endurance.

Huts, Fishing Village, Pottery, Hand painted, quirky, vibrantplates, ceramic plates
The Hut Collection:

Inspiration: Depiction of a fishing village in Pondicherry. It is just another day in the village with the sun beating down on the rows of huts with triangular roofs and symmetrical windows,   with the palm tree providing some respite from the heat. The markets are abuzz with vendors selling their fresh catch while the areas are lined with fish being dried to be made into pickles and dried fish. 
Dominant Color: Multicolored
Should Appeal To: Those who like quirky things, appeals to your inner child
Symbolism: The vivid colors, the bold brushstrokes and the typical huts that we used to draw during our younger days remind us of the playfulness of our youth. It represents a time when things were simpler, and indeed the rustic nature of the art appeals to your inner child.

Please note that all products shown above are made in collaboration with artisans from all over India and are hand-painted with hand glazed studio pottery which is fired at 1200 degree Celsius. To know more, visit their website at ExclusiveLane or their Instagram page here.

About ExclusiveLane: ExclusiveLane was born out of a love of Indian Handicrafts in 2012 with the goal of bringing exclusive handicraft products to the urban consumer. By introducing and promoting these products in the domestic and international market, ExclusiveLane aims to uplift the economic condition of artisans who work hard to preserve the heritage of the Indian handicrafts industry.

Monday, 6 July 2020

Hao Chi - Asian Food Home Delivered!


Meal from Hao-Chi, BangaloreThe current pandemic has affected our lives in many ways, some major and some more subtle, some for the better and maybe a few for the worse. As a person who enjoys eating out immensely, COVID-19 has made me transition to ordering food online more frequently. Pan-Asian is one of those cuisines that has such a broad connotation and while many restaurants don the 'Pan-Asian' hat, few can deliver on it, and even fewer on the home delivery front. I recently ordered in from Hao-Chi and was pleasantly surprised by the quality of the food, the packaging and the overall VFM aspect.
Dimsum Platter

The first few images that flash across in my mind's eye when someone says Pan Asian food, are piping hot ramen bowls, fragrant Thai curries, freshly steamed Dimsums, paper-thin rice paper rolls....and then I start feeling hungry. Bear in mind though that Asia has nearly 50 countries the fare in most of these places is limited to the popular few countries including Japan, China, Thailand, Vietnam, Korea, Indonesia and Singapore. Here are some of the items that we ordered in, and while I missed the formality of dining out, being served each course and a personal touch with the Chef talking about his experiences, it is hard to beat eating out on your sofa while watching your favorite series on Netflix.

1. The Non-Veg. Dimsum Platter- For me, an Asian meal is incomplete with Dimsums. While in traditional Cantonese cuisine, Dimsums are typically served with tea, I love eating these bite-sized delights to stimulate my taste buds at the start of the meal. The Dimsums I liked from Hao Chi were the Prawn Hargao and the Chicken Siu Mai. Beautiful translucent skin, expertly folded and a flavor bomb in your mouth, each one of them. 

Seafood Salad

2. Seafood Salad: Shrimps, crab sticks and other assorted seafood bits and veggies tossed in a fragrant dressing of sesame oil, lemongrass and a few other herbs. While it not sound like much, this was a refreshingly light salad and added a much needed freshness to the meal.  

3. Lamb Rendang: Rendang is one of Indonesia’s(origin is a fierce debate between Malaysia and Indonesia) most popular dishes and the array of flavors from this dish actually gets better as it ages. Lemongrass, Kaffir Lime, Toasted Coconuts, Cinnamon, Red Chilies, Galangal are just some of the spices that go into making this delightful slow-simmered concoction, and my mouth starts to water as I think of the dish. The Hao Chi version of the Rendang was immensely flavorful and is a meal on its own with some steamed or jasmine rice. Perhaps the best home delivered Rendang I have had. 

Vanilla Pannacotta

4. Vanilla Pannacotta: A word of mention of the dessert because you have to taste it to know how good it was. While I could do without the sprinkles, the pannacotta was creamy, light and yet held its shape despite travelling with a delivery executive on a bike for some distance. 

Also, worth mentioning that their Wasabi Prawns and Drums of Heaven were also pretty good! 

Drums Of Heaven

Verdict: Superb Taste, great packaging and excellent VFM, Hao Chi is the full package. If you are a fan of pan-Asian food, like I am, order in from the Hao Chi nearest to you (They currently have outlets in HBR Layout, Bellandur and New BEL Road). Overall, a meal I thoroughly enjoyed and will be definitely ordering in to satisfy my Asian food cravings.

Hao Chi Menu, Reviews, Photos, Location and Info - Zomato

Sunday, 5 April 2020

Choco-Banana Halwa Barfi


Banana Halwa, Barfi, Chocolate

This is an adaptation of the banana halwa that is made during Navratris in North India, to break fasts(vrats). The recipe is fairly simple and several variations can be made depending on ingredients you have in the pantry. Skip the cocoa powder and you have a traditional banana halwa. This can be had hot as well like a regular halwa. Nuts to be used depending on availability, though I find that walnuts and cashew nuts go particularly well in this recipe. This recipe makes about 250 gms of the sweet.

List of Ingredients
Ingredients

1 Cup Chopped Ripe Bananas
1 Cup Grated Khoya(200 gms)
1/2 Cup Coarsely ground nuts(Walnuts, Cashews)
1/4 Cup Milk
1/2 Cup Sugar
1/4 Cup Cocoa Powder
Ghee for greasing


End of Step 3 - Mixture Turns BrownStep 1: Grease a small 6 x 8 straight edged pan with ghee, to be used for setting the barfi. Skip this if you want to have it hot.

Step 2: Heat a tbsp of ghee in a thick bottomed non-stick vessel. Add in the entire quantity of Banana and Khoya and cook on low-medium heat, till ghee oozes out from the mixture. Stir constantly to prevent scorching of the bottom layer. This should take around 5-7 minutes apprx.

Step 3: Add Sugar and coarsely-ground nuts and mix well. Continue to cook and stir for another 10-12 minutes, till the mixture turns brown.

Choco-Banana Halwa BarfiStep 4: Add the milk and cocoa powder and cook till it starts leaving the side of the pan.

Step 5: Transfer the contents into the greased pan from Step 1, level it and allow it to cool. Cut into desired shapes and serve. The consistency will be slightly gooey/fudgy when hot.

Thursday, 26 March 2020

Chanar Payesh (Angoori Rasmalai) Recipe


Chanaar Payesh is a popular Bengali dessert that is easy to make and doesn’t require a lot of ingredients. Chanaar means ‘Made of Paneer’(Cottage Cheese) and Payesh roughly translates to milk-pudding. There are several variations to this dish, including using grated Cottage Cheese instead of round dumplings, or the use of condensed milk to speed things up. This recipe however is closer to the traditional way of making Channar Payesh. It is pretty similar to Angoori Rasmalai.

Ingredients

·       Full Cream Milk 1.5 litres
·       Lemon juice 1 1/2 tablespoon
·       Sugar 1/2 cup
·       Rose Water 1 Tsp
·       Corn Flour or Rice Flour: 1 Tsp
·       Saffron (kesar) a few strands
·       Cardamom Powder  ½ Tsp
·       Almonds blanched and chopped 5-6
·       Pistachios blanched and chopped 7-8

Step 1: Making Paneer/Cottage Cheese(If you have paneer at home, skip to step 3)
Boil 500ml of milk. When it starts boiling, add lemon juice and keep stirring till all the milk curdles.

Step 2: Making Paneer/Cottage Cheese
Strain the whey and tie up the residue(chenna) in a muslin cloth and dip in ice water till it cools. Squeeze out the excess liquid and set aside.


Step 3:
Mash the paneer from step 2, add a dash of corn flour for better binding, and make small dumplings out of it. You can store these in a fridge for 5-10 mins, to make sure they don’t unravel. Also, make sure the dumplings are very small, else the milk will not get soaked till the center, leaving these hard!

Step 4:
Take 50 ml of milk, add Rose Water, Saffron, Cardamom Powder and mix lightly. Set aside.


Step 5:
Taking the remaining milk(slightly less than a litre) in a thick-bottomed deep vessel. Start boiling it on a medium flame stirring continuous, so that the milk doesn’t get scorched from the bottom. Keep scraping the sides of the vessel and add back into the milk. Keep going till the milk gets creamier and the color changes to off-white. (It took me about 25 minutes, but depends on several factors including quality of milk and vessel surface-area)

Step 6:
Add in sugar and the flavored milk from step 4 and cook for 2-3 minutes, while stirring continuously.

Step 7:
Gently add in the dumplings you made in Step 3 and cook for 5-6 minutes.

Step 8:
Turn off the gas and transfer to a container and let it cool. Refrigerate it for at least an hour, so that the dumplings absorb the milk completely. Garnish with chopped pistachios and almonds


Pro-Tip 1: Quantity of Sugar is indicative and will vary depending on the type of sugar (brown, granulated, powdered) used. Also note that milk when reduced acquires a mild sweet taste due to caramelization, so adjust accordingly.

Pro-Tip 2: Homemade Paneer tends to have a slight sour taste, which is essentially coming from lemon. You can used vinegar as well to avoid it. Also, make sure to squeeze out as much of the whey as possible and pour over cold water when straining the paneer.

Monday, 9 March 2020

WFM - Working From Merak



Merak, JW Marriott Bangalore, Co Working, Cowork,Pool Side
Being a part of the IT Industry, a lot of us have the flexibility of working remotely, and I recently worked from Merak, JW Marriott's co-working space, and it is hands down, the coolest place I have worked from yet. And how often have we complained about bland and unappetizing cafeteria food? None of that here with bespoke cocktails and excellent food! 

The Best Part: Pay only for food and drinks that you order; the space and wi-fi is complimentary! Here is a review of the food and cocktails at Merak:

Food:
Bhel Puri, Bhel, Thai Bhel
BBQ Pork, Barbecued Pork, Pork Belly'Not the Usual Bhel' – A unique twist to the bhel puri, this has Thai herbs and a sweet-chili dressing added to the bhel. It is topped with crispy chicken bits. Honestly, anything is good with fried chicken!

Pork Char Siu -  A Cantonese favorite, these are sticky Chinese barbecued pork belly pieces served with braised pok-choy leaves and sprinkled with toasted sesame seeds for a bit of crunch.. If you like pork, you will love this dish.

Lobster
Cantonese-Style Lobster - Striking presentation aside, this was batter-fried lobster pieces with scallions, soy, ginger and celery. Extremely delicious, though I would have preferred something that brings out the delicate flavor of the lobster.

Creme Brulee, Saffron, Indian Creme Brule
Zaffran Crème Brûlée and Almond Biscotti – An unusual variation to a regular Crème Brûlée, this creamy dessert had saffron infused into the custard instead of vanilla. The end-result was a richer, fragrant and much more satisfying Crème Brûlée.

Cocktails:
Gin Garden, Gin Cocktail
Merak has some of the snazziest glassware I have ever seen, and they complement the excellent cocktails that they have here.

Merak Garden - Hendrick's gin infused with Hibiscus Tea, Rose Water, Cucumber and spices on a bed of preserved moss. This is one unforgettable cocktail and one that I would order every single time at Merak. Beautiful herbal notes as you take your initial sips that transforms into something far more complex, with the floral hibiscus and rose notes dominating the body of this cocktail. 

Gin Garden, Gin Cocktail
Martini Gazer - Blue Pea flower decoction, Cointreau, Martini Bianco, Beefeater Gin and a dash of Ginger Ale. This one had lovely herbal notes from the gin complemented by the earthiness of blue-pea flower and sourness from the lemon. 
Abhishek Chatterji
Co-Working Space:

While the food and beverage aspect is well taken care of, the work aspect is also well-thought through. Lots of seating options, like chairs and sofas for personal space, longer tables for community meetings and several cabanas setup well-spaced apart for a private conversation/meeting. Add to that a gorgeous view of the pool and I can easily say that my work-space at Merak is better than yours.
Merak-JW Marriott Hotel Menu, Reviews, Photos, Location and Info - Zomato
Verdict: Unobtrusive yet efficient service from JW Marriott, superb food and beverage options and a lovely pool-side view, hard to dislike a space like this! Highly recommended!

Saturday, 7 March 2020

KCK - To The Roots and Back





Malyali Food, Idli, Kerala
The food of a region not only reflects the local produce, but also the influence of cultures and dynasties that have ruled the place, to innovations of migrants who moved here. Kerala is no exception, and the food from this region is so diverse, it would take several blog articles just to go over their food history! To give some context, here are a few ‘Kerala’ dishes that capture the essence of what I mean:

Kerala Sadhya – An epic feast of vegetarian food and the universal symbol of the food of Kerala, their origins lie with the Namboodhari Brahmins, who associate their immigration from Tamil Nadu with the divine creation of Kerala by Parasurama, hence the name, ’God’s Own Country’.

Beef Ularthiyathu- A slow-roast beef dish made with pepper and curry leaves, this is a dish popularized by the Syrian Christian community.

Alisa/Harees – An Arab origin dish of Broken Wheat and Meat, this dish was brought here by the Mapilla Muslim community
Prawn in Banana Leaf

Kallu Shappu Meen Curry – Toddy or Date Palm Wine or Kallu is a mild, slightly sweet alcoholic beverage, that goes really well with extremely spicy food, sold in Kallu Shops. The Kallu Shappu Fish Curry and Beef fry are legendary Toddy Shop 'Touchings' that are not to be missed when in Kerala.

This is but information relevant when reviewing a place like Kappa Chakka Kandhari (KCK), where not just recipes and ingredients, but also local and home chefs who have been brought in from various parts to Kerala to recreate the magic in Bangalore using traditional methods. Ah Nostalgia! That is the beginning of so many great things; art, architecture and of course, food! Chef Regi Mathew, veteran chef and co-owner at KCK went back to his roots to get recipes that he his mother made for him when he was younger. That was the start of a mammoth journey spread over 3 years where the owners visited over 250 homes and 70 toddy shops, tasting, collecting and mastering recipes and techniques.

Squid Rings, CalamariBy the by, KCK is named after these ingredients, Kappa – Tapioca, Chakka – Jackfruit, Kandhari - Bird’s eye Chilli, which quite brilliantly summarizes the diversity of Malayali Cuisine in three words. That being said, let’s have a look at some of the dishes I had here:

Koonthal Roast: Very much a toddy-shop favorite, these are deep-fried calamari rings with Bird’s Eye Chilli. They very much hit the spot! Like fellow blogger and Keralite Abhilash Mithren (GulpnMunch) jokingly said, this is our version of the Ghee Roast.
Seer Fish, Peppercorn MAsala
Ayikoora Nellika Masala: Seafood is as much a part of Kerala food as coconut and bananas. The inspiration of this dish is from the fisherman who roast fresh catch on the salty shore rocks, with nothing much but pepper and salt. This was a grilled seer fish which had this lovely sour aftertase from the sundried gooseberries and a hit of spice with young peppercorns and chilli.
Beef Cutlet, Cutlet, Syrian Food in Kerala
Irachi Cutlet: Another favorite from the menu, these cutlets are a Syrian lunch specialty and are made with braised and shredded tenderloin chunks coated with egg and no breadcrumbs, which really brings out the taste of the meat. If you are a beef fan, this is priority number one!

Ramassery Idly, Idli, Kerala FoodRamassery Idli : These are nearly flat, similar to a dosa in shape and only about half an inch thick, but the tastiest idlis I have had. The secret to making these delightful idlis lies in the 3-tiered unglazed earthen clay pot structure with the mesh in which these are made. The origin of these idlis can be traced to the Mudaliar community of weavers who migrated from Tamil Nadu and settled down in Ramassery, a village 12 kms from Palakkad, Kerala

Puttu and Kadala CurryPuttu draws its name from the Sanskrit Pishta’ – which means jutting out, referring to the cylinder-like vessel in which it is made. This is generally a combination of Rice Flour, coconut and salt.

Kadala, Black Chickpeas,ChickpeasFish Curry, Toddy Shop Fish Curry, ToddyKadala Curry is a creamy gravy of black channa(kondakadalai), roasted, grated coconut, chilli and other masalas with a tempering of curry leaves. I could have this combination for lunch every-day and not regret it, one bit. Extremely homely and super-delicious!

Shappu Meen Curry: Spicy, Tangy and a fiery red coloured gravy, this toddy-shop style fish curry is everything you can hope for in your main course. Mop it up with idiappams(rice string hoppers) or pathiris(paper-thin rice flour ‘rotis’)
Tender Coconut Pudding. Pudding, Tender Coconut
Desserts: Here are 2 desserts that are a little off-the-beaten path, but with core ingredients from Kerala and deserve a place on this review:


Kandhari Ice-Cream – Truly, one of a kind, this is ice-cream made only with full-fat milk and Bird’s Eye Chilli, and the incredible spice hit as you savor your dessert, and the beautiful creaminess that lulls that initial blow. Unique, beautiful, regional. Just like KCK

Cloud Pudding – A dessert that has quickly become the talk of town, this is a tender-coconut pudding that is light as a cloud, jiggly like a jelly and as tasty as it gets. The best damn tender coconut pudding that I have ever had. Period!

Nannari Sherbet, Sarsapilla
Verdict: This place has a lot in common with the best restaurants in the world, local produce, indigenous cooking techniques, sustainable source and a chef who understands the regional intricacies. KCK and Chef Regi Mathew bring long-forgotten recipes and age-old techniques from Kerala to Bangalore, and the end result is homely, utterly delicious food. A place to watch out for and a definite contender for the India's Top 50 Restaurants in my opinion. Highly recommended!

Kappa Chakka Kandhari Menu, Reviews, Photos, Location and Info - ZomatoP.S. : Fun Fact : The Logo of The Uncliched Blog was inspired by the Nannari Sherbet. Checkout the origin story here.


Wednesday, 8 January 2020

Hummus By Yummus!




Hummus, Yummus, Carrot Hummus, Bell-Pepper Hummus, Spinach Hummus, Beetroot Hummus, Roasted
Some pronounce it 'Hommos', others a more guttural 'khamas', be that it may, the opinion is unanimous when it comes to the deliciousness of this middle-eastern delight. Origin stories are aplenty, but it is safe to say that the origin is Middle-Eastern, given that Hummus means 'Chickpeas' in Arabic. Basic Hummus recipe calls for just chickpeas, tahini, lemon, garlic and olive oil. The rest as you know is History. This is a review of the Hummus variations that are made by Yummus.

In the Indian Market, there are not many ready-made Hummus options, and even fewer focus on the health aspect. The best part about the hummus made by Yummus is that they are free of preservatives and baking soda(and thus, a low shelf life).


Hummus, Yummus, Carrot Hummus, Bell-Pepper Hummus, Spinach Hummus, Beetroot Hummus, Roasted

Here are the 4 variations I tried. All 4 variants were smooth, creamy and had none of that excess olive-oil dripping through which I liked,

1. Spinach Hummus: Spinach is generally not everyone's favorite veggie, and to add it in Hummus might not seem the best idea. However, the beautiful richness of blended chickpeas is the perfect foil to the rich,earthy taste of spinach. It was seasoned with mixed herbs and this is a very unique and healthy twist to the traditional hummus.

2. Carrot Hummus: A beautiful orange hummus variation, this hummus brings out the sweetness of the carrots beautifully, without ruining the whole hummus experience. I can see this being devoured as a breakfast spread

3. Beetroot Hummus: The colour of this hummus needs to be seen to be believed. A lovely lavender colour with a zing of lemon and the earthiness of the beetroot mellowed out, this is among my fav. variants of the the four.

4. Roasted Bell-Pepper Hummus: Hands down,my favorite of the lot. Who would have thought that the humble 'capsicum' will result in such a delightful hummus variant. Tangy, Smoky and Luxuriant, I could have this with any meal of the day.

Verdict: A lot of ready-made Hummus I have tried tend to over-complicate recipes or add so much of artificial flavouring/preservatives that the hummus loses its originality. Hummus from Yummus is as close as it gets to an all-natural and home-made hummus. Highly recommended!

P.S.:You can order Hummus from Yummus by logging onto their website https://yummus.in/ or DM them on their Instagram handle, Yummus.In. They require at least 18 Hours of advance notice since all batches are freshly made. All variants are priced at INR 225 for 200 grams.

Sunday, 22 December 2019

Baby, Nevermind, nevermind, nevermind, nevermind


Pub, Bar, DJ, Party , Bangalore PartiesNevermind, the first thing that comes to my mind or wondering what that title is all about? Check this iconic BMW Series 3 TVC, with Dennis Lloyd’s ‘Nevermind’ score playing in the background.(Heres the link if you haven’t watched this yet) And why do I mention this? Nevermind, the place has a very similar vibe. Futuristic and elegant interiors and Rohit Barker spinning some excellent tracks at the DJ Console, this is one of my favorite places in Indira Nagar, and I haven’t even come to the food yet! Nevermind completed a year of running a few days back and they have a new revamped menu, which still has some of the crowd favs from the old menu. Here are some glimpses from the fabulous new menu:


Gin Cocktail

Cocktails:

These aren’t the sugary, syrup-loaded cocktails that you would find in most places. The cocktail menu here is driven by ingredients, and good ones at that! Their signature ones are divided into 3 carefully-crafted categories, here are my picks from each of these sections


Farm to Glass(Core ingredient is a fruit or a vegetable)

Fine Revelry: This gin cocktail had cucumber, tonic, a rose-sour made in-house. The freshness of cucumber, the rather unusual combination of a sour-rose syrup which gave this beautiful, floral edge and a tonic to balance it out. Simple, elegant and refreshing!


Mamacita: This cocktail is an attention grabber for sure. A lovely almost transparent green colour, another gin-based cocktail, this has seasonal bell peppers, coriander, lime juice, sparkling water and a thin layer of whipped cream. A very modern cocktail, the bell peppers add an interesting dimension to an already interesting cocktail. Loved it!


Cocktail
Botanical Garden(Edible Flowers or Leaves)

Lady Rose: A vodka-based cocktail with rose syrup, rose tea infused vodka(yeah, no kidding!), lime juice and egg whites. The end result? Something even the Russians have not done with their Vodka, a stunning floral cocktail topped with a egg-white foam to give it more body. Excellent!


Spices & Herbs

Empress Kiss: If ever there was a cocktail to simulate a kiss, this would be it, honestly! Rosemary-infused gin, lime, triple sec and orange juice and egg white. Beautifully balanced, with the sourness of orange and lime balanced by the piney rosemary, this could even be an aperitif! I could have this all day long, it is that good! 

Food:
Here are my recommendations from their menu:

Brie Tempura
Brie Tempura: Nutty and earthy brie coated in a tempura batter and fried to perfection, this is a delightful way to start the meal here, also a good accompaniment to their cocktails!


Beef & Jalapeno Dumpling: Pan-Asian food has always been Nevermind’s strong suit, and this dumpling just goes to show how good their food this. Translucent covering and a beautifully cooked filling of minced beef and spicy jalapenos made sure that we went back for more.

Bacon, Candied Bacon, Donut BurgerThe B&B Burger: Yes, the bun is actually a donut bun, and it was a delightful addition to this fabulous double bacon burger. So this was Candied bacon, beef patty, glazed doughnut bun, crunchy peanut butter, Chili lime mayo. Excellent stuff!

Pan Seared Red Snapper: Fish and Chimichurri sauce always go great together, and in this case, the flavours were heightened with the addition of a orange and fennel salad, and a beautifully flashed-fried snapper with an ultra-crispy skin. Needless to say, the chimichurri was on point and delicious!


Snapper
Praline, Chocolate CakeCoastal Prawn Curry : Ah, with all the fancy stuff coming in, a steaming bowl of this beautiful prawn curry with steamed rice was a welcome change. Comfort food at its finest!

Desserts


Tall, Dark & Crunchy: Beautiful textures of milk and dark chocolate with the reassuring crunch of roasted cashews and a sprinkling of cashew praline dust for good measure.

Torched Meringues
Lemon Tart: Lemon Tart, Torched Meringues and a buttery, short crust arch to seal the deal. This was as delicious as it looked, or even more!


Nevermind - Bar & Social Menu, Reviews, Photos, Location and Info - ZomatoVerdict: Be it a romantic outing, an evening of partying with friends or just an afternoon of sipping some brilliant cocktails while enjoying some lip-smacking food, I cannot recommend this place enough!