VALENTINE GLUTTONY: BURRPing @ ME SO HAPPI, BKC, MUMBAI

With Valentine’s Day round the corner, the city is abuzz with events that are enticing people to celebrate this special occasion with delicious gastronomy. Numerous restaurants are dishing out enthralling preparations, so that cupid is assisted aptly in his endeavor by scrumptious food.

A few of my foodie friends and I got an oppurtunity in this week to experience the Valentine vibe at Me So Happi, BKC, Mumbai through a specially curated menu by the restaurant and Burrp for us.

Here is a look at my gluttony with a few select preparations in this interesting Valentine carte du jour:

TROIKA PAPPADUMS

KISS & TELL MOCKTAIL

DIPS & SIPS
The evening started with us nibbling on a very unusual and interesting presentation in masala chai glasses of three types of pappadums - rice, ragi and regular pepper pappadums fittingly termed TROIKA PAPPADUMS. These came along with three dips - tomato chutney, mint chutney and yummiest of them all the apple Thai, that had a delicate sweetness to it. I settled for a mocktail called KISS & TELL to wash down the pappadums. This mocktail was concoction of lovely flavors of mango, coconut, mint and vanilla ice cream.

KALE, GRAPE FRUIT & PINE NUT SALAD

THE HEALTHY MUNCH
The next course to make its way on my plate was KALE, GRAPE FRUIT & PINE NUT SALAD. The salad though termed as aforementioned had much more than these three ingredients. It turned out to be a play on various flavors and textures – a hint of bitter flavor from Kale was matched by sweetness from the grapefruit. Addition of raw mango slivers made the salad tart while feta cheese chunks brought a soft texture and salty flavor to it. Crispy lavash and pine nuts added a nice crunch to the salad. However, the dressing was either too sparse or absent as a result of which chomping on Kale proved little cumbrous.

SALMON STUFFED WITH PRAWNS

LINGUINE WITH ASSORTED SEAFOOD

THE HEARTY MUNCH
My picks from the main course on offer on this menu were the non-vegetarian ones. The SALMON STUFFED WITH PRAWNS was cooked perfectly and the filling of prawns was delicious and moist. The crust of pistachios on the salmon imparted a nice nutty flavor to the fish. The preparation was laced with orange butter sauce that unified the seafood and julienned zucchini salad beautifully. Next main course dish was the LINGUINE WITH ASSORTED SEAFOOD. The linguine was combined with a delicate Thai flavored sauce and generous amounts of different kinds of lip-smacking jewels of the sea, mainly prawns, squid and shell fish.

CINNAMON CHOCOLATE CIGARS

RASPBERRY MILK CHOCOLATE MOUSSE

A SWEET ENDING
The first dessert I ended up digging in was CINNAMON CHOCOLATE CIGARS. These were crisp brandy snap cigars filled with cinnamon chocolate mousse. Cinnamon was incorporated in a very subtle way in this sweet delight and its flavor gelled well with that of chocolate to make the dessert a very refined one. The presentation of the dish was spectacular as the cigars came incased in a cage of golden sugar work. The second dessert of the evening was the RASPBERRY MILK CHOCOLATE MOUSSE involving Raspberry Mascarpone Mousse with Milk Chocolate Ganache. This dessert did not come through as exceptional. But, this may also be due to the fact that its former counterpart completely overshadowed our taste buds with its wonderful flavors.

About the curators of this special evening:
Burrp has been the first food exploration and discovery platform in India started almost ten years ago. Now, it is back in a new avatar and is also available as an app that intends to ease people’s everyday quest for good food across 14 cities in India.

Me So Happi was created by Alfred and Aarathi Arambhan more than a year ago. The notion behind creating Me So Happi was to build a place that serves as an abode for enjoying good food amidst a fun setting that is reminiscent of activities we engaged in as children. Me So Happi is now present in three locations in Mumbai and its gastronomy has been conceptualized by Chef Aniruddh.

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