Le Bistrot de Paris

Millefoglie

Un bistrot parisien classique, qui n’a pas volé sa bonne réputation. Une carte des vins honorable, une cuisine concoctée pour les plus gourmands, à base de canard, de homard, de volail…

Origen: Le Bistrot de Paris

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L’Aiguière Restaurant Gastronomique

Millefoglie

On ne parle pas assez du restaurant de Patrick Masbatin.

Restaurant L’aiguière, situé dans le Paris historique entre Nation et Bastille, est une ancienne auberge des mousquetaires de Louis XIII, appelés les mousquetaires à capes noires.

Cet héritage se ressent dans notre cuisine, traditionnelle avec une touche de modernité en plein cœur du 11 ème arrondissement de paris.

Tout comme le cadre aux inspirations nordiques Gustaviennes, le décor est très agréable, belles nappes, beaux rideaux, et vaiselle assortie à l’ensemble. surplombé d’une mezzanine, qui permet à notre restaurant de faire de votre repas une vrai expérience gustative.

Vous dégusterez les meilleurs vins, en harmonie avec des mets d’une finesse reconnue. Venez aussi y pratiquer des cours d’œnologies, distillés par Patrick Masbatin, notre maître sommelier…

L’Aiguière est un restaurant gastronomique et raffinée à Paris de cuisine française néo-classique de Pascal Viallet pleine de saveurs, et la cave du patron, pas moins…

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MENU UPDATE FOR SUNDAY 09th JULY 2017.

Plated with passion by Platecraft Hospitality LLP.

MENU FOR SUNDAY 09th  JULY 2017.

  • KADHAI CHICKEN

Kadhai Chicken is a very famous non-veg delight in restaurants. This spicy & yummy North Indian recipe tastes juicy with distinct flavour of capsicum.

In this recipe, the chicken is cooked in a red gravy with whole spices. This dish takes its real color & flavor by cooking in a thick bottomed Wok called  Kadhai  in India. It tastes great with Indian Naan,  Roti,  Paratha, Chapati or even with plain rice.

Kadhai ChickenKadhai Chicken1

DETAILS – BONELESS CHICKEN CURRY, MEDIUM SPICY, MAIN COURSE  Serves TWO.  Rs 220/-per portion (500gms).

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  • KADHAI PANEER

Indian cottage cheese or paneer cooked in onion & tomato gravy with kadhai masala. Capsicum adds a distinct flavour to this dish.

LogoLicious_20170709_162357Kadhai PaneerLogoLicious_20170709_162541

DETAILS- VEGETARIAN, COTTAGE CHEESE GRAVY, MEDIUM SPICY, MAIN COURSE  Serves TWO.  Rs 190/-per portion (500gms).

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The Secret Ingredients, maybe not too secret anymore.

Plated with passion by Platecraft Hospitality LLP.

The Biryani Masala –

Biryani MasalaMeet the ingredients. (L to R)
Cinnamon, stone flower, black peppercorns, fennel seeds, star anise, black cumin, green cardamom, black cardamom, mace, cloves, bay leaves, nutmeg and Kashmiri red chillies. Each is individually roasted and then ground together to spice up your biryani. #ChefCode, #mumbaicuisine, #mumbaibhukkad, #chefsofinstagram.

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The Secret Ingredients, maybe not too secret anymore.

Plated with passion by Platecraft Hospitality LLP.

The Biryani Masala –

Biryani MasalaMeet the ingredients. (L to R)
Cinnamon, stone flower, black peppercorns, fennel seeds, star anise, black cumin, green cardamom, black cardamom, mace, cloves, bay leaves, nutmeg and Kashmiri red chillies. Each is individually roasted and then ground together to spice up your biryani. #ChefCode, #mumbaicuisine, #mumbaibhukkad, #chefsofinstagram.

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The Treasure Box – Saffron, an ingredient worth of gold.

Plated with passion by Platecraft Hospitality LLP.

SAFFRON –

SaffronThe dried styles and stigma of the Crocus Sativum flower also known as kesar in Hindi. Cultivated particularly in Iran, Spain and Kashmir in India. Available in various grades. Used for Spanish Paellas, risottos and Kashmiri dishes, biryanis and desserts as well. Known for its aroma and orange – yellow hue. This one for 280/- INR for 1gm.

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A few basic ingredients for Kashmiri Lamb Roganjosh.

Plated with passion by Platecraft Hospitality LLP.

What do you do when life gives you these ingredients?
You make Roganjosh. And that’s what we did too.

Ingredients for Roganjosh1


Ingredients for Roganjosh

A few basic ingredients for Kashmiri Lamb Roganjosh.
Roganjosh is a flavourful lamb or mutton dish, which is one of the signature recipes of Kashmiri cuisine. Often a part of the Wazwaan, a multi course meal in Kashmir .
Ingredients like saffron, dry ginger powder, fennel seeds are widely used in Kashmiri cuisine. Ratan jot is the root of plant, which imparts a red dye when infused in hot oil or ghee, used in Roganjosh.
#platedwithpassion, #platecrafthospitality, #instafood, #instamumbai, #roganjosh, #ratanjot, #kashmiri, #muttonroganjosh, #mumbai, #mumbaifoodlover, #mumbaifoodie, #goregaon, #malad, #everythingonaplate, #foodphotographer, #foodpics, #foodporn


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