Food events Foodie adventures

Live (Almost!!) blogging at Social media week

Friday, February 21, 2014Me! In words

Being on social media of some sort is like an extension of most of our personalities. We LOVE to share virtually - While some derive endless joy from sharing quips from Aunty Acid, many others let us in on the minute-to-minute happenings in their households. There are a whole lot of other things that make its way online. Social media has become a superlative means of touching base with people. Such is its flexibility that it gives you information, reviews, keeps you in touch with the latest and is also a brilliant method of marketing. With social media being such an important factor in our lives, it was but inevitable that Bangalore play host to the Social Media Week - Taking off simultaneously in 7 cities between February 17th and 21st, this is an event that is for everyone who is part of the digital age. I was privileged to be invited to participate in a Live food blogging event at Fava.

This was the first time I was attempting to blog live and let me be honest - I have one of those smartphones (that I am still getting used to), downloaded the blogger app and even did a dry run with a post. But come the event, I took brilliant pictures and the app decided to die down on me (such are the annoying glitches of technology as well) and so rather than post live, I used another social media medium - my Facebook page for the blog.

Chef Abhijit Saha's culinary skills have been synonymous with creativity. Being skilled at a cuisine is often an expected trait with chefs of his caliber, but being able to reinvent yourself and present a cuisine in a fashion totally unexpected is what gives fans of this Mediterranean restaurant a never-ending number of reasons to revisit.

For this event Chef had prepared two unique presentations, which he claims to be the first of its kind in terms of presentation and a showcase of his prix-fixe menu, which for a 3-course meal is a very happy Rs 550 + taxes.

So here's delving straight into the deliciousness that graced the table

The Dozen Mezze - a unique creation by Chef Saha showcasing the best of Mediterranean mezze in an enticing table tree set-up. On this tree were Umm Huriya, Muhammara, hummus, walnut and goat cheese dip, white bean and gorgonzola hummus, greek tzatziki, babaghanoush, tabbouleh, marinated olives, mint labneh, vegetable dolmas and falafel - special mentions for me go to the babaghanoush for its amazing texture and for the dolmas that were perfectly packed. Also the tabbouleh for its freshness and the crunch. 

Next came the plated mezze - another unique creation by Chef Abhijit. Taking a cue from the massive family portions of meals served in Arab homes, these are a plated form of the Mezze that have a gourmet twist to them if you may - with hummus as the base in all of them, every plate had a special core ingredient that elevated the creation. In each of the plates below, while the taste was superlative, it was amazing to note how each core ingredient totally altered the taste and the personality of hummus - the softness of spinach combined with the crunch of walnuts, or the smoky saltiness of the salmon, the robust flavoring of the lamb that was tamed by the hummus or creaminess of the avocado - each ingredient brought on a whole new melange of flavors. 

The plated spinach mezze

The plated Lamb Hummus

The Smoked Salmon Hummus

The Avocado Hummus

The Live Micro-green salad was the next showcase - Chef Abhijit spoke of growing his own micro-greens close to 15 years ago when the concept was relatively unheard of here. Not gaining access to such greens provided the needed push in this direction. Over time, he experimented with his produce and even chose to grown mustard green for its peppery pungent taste. 

The Live Micro-green salad will see the potted plants being brought to your table, snipped and tossed with a dressing and served. We had a salad of arugula, mixed lettuce, cherry tomato, parmesan, toasted almonds, balsamic reduction and extra virgin olive oil. The flourish in the preparation is what adds to the already brilliant fresh flavor.

Up until now we all shared portions of the wonderful dishes coming to the table. The next part of the showcase was a selection from the prix-fixe menu. The portions you see are what you get and they are substantial. Here is a look at some of the orders around the table. 

Chicken and red grape salad - on a bed of couscous is placed a salad of chicken bell pepper, onion, lime, raisin, toasted almond, parsley, and EVOO.

The Tomato and Fresh Mozzarella Salad - with figs basil pesto and mixed greens

The Crispy Calamari - with a lemon, dill, tahina remoulade dip

The Cream of Porcini and Button Mushroom soup - the soup is actually poured from a tureen into a plate of mushrooms. I was a bit late in getting the photo taken

A brilliant highlight of the meal - the grilled harissa fish - served on ratatouille, roasted baby potatoes and salsa verde. Amidst full mouths across the table were nods on the brilliance of the harissa.

The Penne with Garlic Krauker Sausage - nice, but totally overshadowed by the rest of the dishes on the table. 

The Corn and Asparagus stuffed crepe

Desserts again were shared across the table and put simply - they were each as delicious as they look here.

Ice cream scoops with cherry compote and toasted nuts

Peach and yogurt pannacotta

Turkish Coffee and Chocolate pudding

This is one of those showcases where you are inclined to stand up and applaud the chef. An excellent meal and I was glad to be a part of such an event.

Address: 203, 2nd floor UB City, Vittal Mallya Road, Bangalore 
Phone: 22117444
Cuisine: Mediterranean
Accepts Cards: Yes
Parking: Mall Parking

You Might Also Like


Contact Form