Tango to Tex-Mex Delights @ Eros Intercontinental, Nehru Place
I wish I could attend this one but, I had to suddenly leave Delhi and right then this is what went down. :(
I have always loved Texan or Mexican food and never really miss a chance to delve these mouthwatering delights and Chef Tania Tovar seemed to have done quite a mean job of ensuring guests had a gala time over the course of the dinner (I get inside scoops, you see :P ). It was all held at one of my favourite places in Delhi- The Eros Intercontinental, Nehru Place and ofcourse, it had to be at my favourite restaurant/ cafe- Blooms. The breezy all day dining centre at the hotel surely charms the best of the gourmands and I am a total sucker for imperial yet chic design spaces!
So let's find out what the whole fuss was about! (Do read till the end cos there are recipes!)
A 24 year old from Mexico City, who loves to learn the flavours and culinary techniques from other cuisines. With an experience of different practices in hotels and restaurants of different cuisines such as Japanese, Thai, kosher food, and of course Mexican traditional and author, among others, the most exotic food that she has tasted is insects used in certain Mexican regional food. She also loves to travel and eat and so this profession gives her the best of both.
(Are you guys salivating?)
TAPAS BAR: For those who like it quick!
Cold Hot
Nacho with Avocado, Sour Cream & Cheese Baked Artichoke, Mushroom & Spinach
Mexican Rice Dumplings Oven Baked Potato with Chipotle Cream
Fish with Guacamole in Totopos Pumpkin & Pine Nut Empanada
Crab & Avocado Tostadas Lamb Brochettes
Shrimp & Lime Ceviche Chicken & Crumbed Nacho Melts
Esquites Chiles Rellenos
Chicken Wings with Pico de Gallo
Calamari Plancha with Chilli & Papaya Salsa
Shrimp & Bell Pepper Skewer
MEXICAN WRAPS
Make your own wrap from a choice of Burritos, Tacos, Quesadillas with choice of fillings:
Corn Kernel & Cheese
Roasted Bell Pepper
Avocado & Cream Cheese
Rice & Bean
Chicken Chipotle
Three Pepper Fish
Prawn with Garlic, Onion & Tomato
Ground Tenderloin & Bean
Chorizo & Frijoles
For those who don't mind braving the kitchen, try some of these!
Esquites - Hot corn based starter flavored with chilli, cheese and lemon.
Kernel of 2 fresh corns, boiled till soft
Salt
50 Gms butter
2 sliced cloves of garlic
½ sliced onion
2 tbspn mayonnaise sauce
2 tbspn olive oil
1 no lemon
200 ml water
100 Gms ricotta cheese
1 tsp arbol chilli powder
Take out corn kernel form the cob. Cook the corn kernels in water with salt for 40 minutes. Sauté garlic and onion in butter, add the corn kernels. Pour some water. Drain and reserve both the kernels and the broth. Serve hot with a topping of chili powder, mayonnaise, cheese and lemon juice.
500 Gms diced Lamb loin
300 Gms diced tomatoes
200 Gms canned beans, rinsed and drained
1 large onion, finely chopped
2 tbspn tomato paste
1 cup diced green chili pepper
1 cup diced yellow chili pepper
2 cloves garlic, minced
1 teaspoon ground cumin
3 tbspn shredded jack cheese
2 tbspn dairy sour cream
Fresh cilantro sprigs
2tbspn oil
Seasoning
Heat oil in a casserole, sauté onion and garlic. Add tomatoes and cook for another 3-4 minutes then drop in the meat cubes. Cook for some time stirring continuosly. Now add tomato paste, beans, chili peppers, cumin and seasoning. Cover and cook on low-heat setting until everything is cooked. Serve with shredded jack cheese and sour cream. Garnish with cilantro. Dessert Tequila Truffles20 ml of whipping cream
15 Gms of glucose
100 Gms of dark chocolate
20 softened butter
50 ml tequila
Melted chocolate
Cocoa powder
Heat the cream with the glucose to 38°C. Add the dark chocolate and butter until integrate. Add the tequila, mix and let it stay in fridge till it gets hardened. (Approx 25 min) Make some little dumplings (12-14 Gms approx) coat with melted chocolate then cover with cocoa powder.So now that you know how to toss some of your own Mexican awesomeness, why wait? Scurry into the kitchen!!
Mohana Ganguly Tania's tip: Goes best with hot Cinnamon infused Black coffee
