Asian Harbour — Restaurant in Maharashtra

VIÉT : NOM Food Festival at Asian Harbor (TAJ Gateway)

Taj Gateway brings us Vietnamese Food Festival (21- March to 31st March 2019) for all the Puneties at its restaurant Asian Harbor at Hinjewadi, Pune. The chef from Blue Ginger, Bangalore is coming to Pune especially for this festival. That is India's only exclusive Vietnamese Restaurant. So you can imagine the authenticity of the flavours of the Vietnamese cuisine that you are going to experience here in Pune.

✓Appetizers:

• Vietnamese Raw Papaya Salad ₹500/- It was very cooling in nature, best to have it in this hot weather. It's very refreshing and crushed peanuts were adding crunch to the salad.

• Rice Paper Summer Rolls ₹500/- These rolls are very mild in flavours and contain water chestnuts and veggies along with rice noodles. It tastes delicious with the dip that served with it.

• Crispy Lotus Stem with Butter Garlic Sauce ₹500/- This is again one of my favourite recipe from this. It was crispy and with a perfectly balanced taste of the spices. Normally in Pune, we get to eat Honey Chilli fried Lotus Stem but this butter garlic sauce version was better too.

• Grilled Tofu in Vietnamese style: It is very commonly found preparation in Vietnam. The tofu was grilled in mild flavour and served with lettuce and thin rice noodles and homemade masala and lemon.

✓Soup: •Spiced Lemongrass Soup ₹300/- It was a soup which made in spicy broth added with lots of vegetables in it. For my palate, it was very spicy.

✓Main Course: (₹250/- to 550/-) •Trio of Mushroom fresh Green Pepper Sauce This was the best dish I had, as I love mushrooms it has to be my favourite recipe. Chef made it with 3 types of mushrooms and in a very subtle and mild sauce.

•Grilled Assorted Vegetables in Saigon Sauce This is also a very nice dish. The sauce was not very strong in taste that so that you can have the veggies without the rice or anything.

•Vietnamese Yellow Cari - Silken Tofu This dish was tasting like our Indian daal rice, again mild in flavours and silken tofu was so delicious and melt in the mouth.

•Rice Noodles with Vegetables Rice noodles were very flavorful having fresh and crispy veggies in it and topped with burnt onion chops. It was going well with the curries.

✓Desserts: ₹400/- •Che chuói: Banana with Sago Pearls and Sweetened Coconut Milk It was very light in taste dessert. It's made using a banana as the main ingredient and mildly flavoured sago pearls in rose water and added coconut milk.

•Coconut Caramel Custard A regular caramel custard with added coconut flavour and served with fresh and exotic fruits and fresh Cream topped with fresh coconut swirls.

✓Drinks: •Vietnamese Coffee ₹450/- It was very dark and perfect when we ordered for the first time but it wasn't that good when we asked for the second time. It was more watery and mild in taste.

•Asian Delight: ₹450/- It was a mocktail made with the base of Butter Scotch ice cream added with kiwi syrup and coconut milk and hit of pineapple juice. It was very creamy in nature but for me, it was very sweet in taste.

✓Apart from above-mentioned preparations, they have huge a la carte menu as well as TDH menu with 2 options which are as follows: *Option I Veg @ ₹900/- ++ NonVeg @ ₹1200/- ++

Option II Veg @ ₹1400/- ++ NonVeg @ ₹1800/- ++

It's a food fest that you can't miss if you love Vietnamese Cuisine or if you love to experiment with other cuisines. The food is fabulous and...

I visited this place a week ago and trust me they have amazing food menu. Cooks are experienced in making Chinese food very well, they have vast and variety of food in their menu.

I have tired dish listed below -

Shanghai Noodle - This noodle is prepared well and wok used were tossed with vegetable in supreme soya sauce.

Cantonese Fried Rice - I love the softness in rice and veg used were fresh and chopped well, burnt garlic increased the taste.

Stir-fried Lotus stem - Its was Sichuan peppercorn spiced lotus root with Thai red chill, chestnut, and mushroom, I love the presentation.

Wok-fried Prawn - the Best part is prawn were cleaned properly and it can be eaten till the end, it contains crunchy garlic, chilly and spring onions.

Sichuan Chicken - Its was small pieces of chicken ball shape, it contains garlic, lantern chili and spring onion which makes it a perfect Chinese dish.

Triangular dim sum - I love the presentation it was served on a banana leaf and softness in dim sum it was amazing, it comes with water chestnut, green beans, and baby corn dumpling.

House special Spring roll - They have this amazing new spring roll which is unique it contains taro, sweet potato, snow pea, black fungus, and mung bean noodle.

I have all the dish which they presented even the drinks they served were presented well.

This place and accommodated 50+ people in one seating.

Must recommend the place for the...

Ming yang

An asian cuisine festival in action here serving delicacies from around the Asia .

Vivanta has always been the best when it comes to hospitality and ambience apart from food.

The interiors and vibe of this restaurant in the hotel is posh and has a nice aura .

The bar is pretty litt 🔥 and repertoires some nice and fancy bottles.

Coming to the real deal - FOOD

We had plenty on our table

wok fried prawns stire fried lotus stem Tofu, Shimeji and shitale stire fried lamb cantonese fried rice shanghai noodle triangular din sum Sour pepper soup Lotus root fitters

From soup to the starters to mains everything felt gourmet and i could d the perfection. For me the triangular dimsums were a break through . Hot and packed with flavours , they really blew mind . Shanghai noodles had an authentic flavour to it . House special spring rolls were crispy and damn tasty .

My favourite was Tofu , shimeji and shitake . It had imported mushrooms and silken tofu which is rare and really good on taste . .

In the desserts , we had a very unusual yet very tasty , Pandan sago , a very rich dish containing sabudana and tender coconut icecream .

Loved it.

Do try out this place for some amazing food and check out my blog on inata @whatscookinginindia...