We are a gourmand couple who love to discover new places and eat our hearts out. Follow us for a guilt trip along the food road.
Sundays are days which are meant for relaxation. For so many of us who love to go on brunches but end up getting too confused on where to start and what to eat, O:h Cha has an answer to it all. A typical sit down brunch with food being served to you right on your table. You needn’t take the effort to walk and get your refills. A soft saxophone in the background, bright sunny interiors with sunlight seeping in through the roof is what a perfect Sunday sounds like.
Moreover it feels great when one walks into a place and 2 things are ready to welcome you. One – known smiling faces and the other – great food. We were lucky as all faces were known and the food that awaited us on our tabled was the’Korb Kreme’.
Extremely addictive sweet and salty wantons that you keep popping them one after the other. But of course the ‘Sparkling Casablanca Wine’, India’s first prosecco style fully sparkling wine served was crystal clear and went so superbly well with our food and kept us company throughout the afternoon.
The first starter to immediately arrive was the ‘Turnip Cake’. For someone even who hates turnips will fall in love with this beauty. Beautiful in every sense – looks, taste, garnish, colour. What stole the show was the crispy deep fried garlic tempered generously on the turnip chunks. Now we all will love turnips. Only if made this way.
Next up was the ‘Chicken Satay’. A well-made marinade on a rather thin piece of chicken. A little more meat on those skewers should have worked wonders on this dish. Went really well with the peanut sauce.
Then came the array of dumplings. ‘Veg Chive Dumpling’,’ Prawn Chive Dumpling’, ‘Veg Gyoza’ and ‘Chicken Gyoza’.
We quiet dint like the veg chive dumplings. It had assorted veggies but the large chunks of carrots were a huge let down. Though there were these bits of crunch water chestnut but even that dint do this dish any justice.
On the other hand the Prawn chive dumpling were an instant hit with all of us. It was rightly moist, juicy and full of flavour. The greens and whites of this dumpling looked very inviting and tasted extra ordinary.
We were extremely happy with the Chicken Gyoza. A very different steamed dumpling pan-fried to perfection. The soft texture of the filling made it just melt in the mouth.
The vegetarian starter was the star of the brunch. The ‘Stir Fried Tofu with Sriracha’. Soft tofu cubes well tossed in the sriracha sauce. Quite impressive on looks and even more on the taste. We sure loved it and was a favourite with the rest too.
Something very different from what we were enjoying so far was the ‘Asian Mushroom Vol au vent’. A puff pastry which wasn’t up to the mark and too dense was topped with mushrooms and cheese could well be avoided.
The Sweet Corn Patty, another batter rich starter with hardly any corn, was not something to look forward to. Thought the looks of it was tempting with crispy basil topping, but not a great starter at all.
Next was the ‘Stir Fried Chicken in Black Pepper’. Could have made it to the best in brunch dish had it been stronger on the pepper quotient, just like the name suggested. But still it made its way to our favourites with the soft and succulent chicken perfectly coated with spices.
What followed a series of these not so great dishes was the clear winner,’ Holy Basil Chicken Bruschetta’. We were completely blown away by this Holy Creation. Crisp toasted bread topped with chicken, tomatoes, cheese and basil. The combination of melted cheese with the herbs was just mind blowing.
Next in line was’ Lemon Grass Chicken’, had a mixed review across the table. We personally enjoyed the flavour but the lemon grass but the chunks of chicken were too hard and not the kinds we prefer on such a great dish. A softer version of the chicken in the same recipe would have been an instant hit with everyone.
Plates cleared was an indication that we were done with starters and were ready for main course. We were served ‘French Bean Chilli Bean’, ‘Som Tam, Four Friends’, ‘Thai Green Curry’, ‘Pad Kra Prow Kai’, ‘Steamed Dory Lemon Chilli Garlic’, ‘Steamed Jasmine Rice’ and ‘Pad Thai Noodles’.
One can just gorge on the ‘Som Tam Salad’. Light, fresh, colourful, crunch and packed with all the necessary nutrients and a complete meal of its own. The efforts the chef completely showed in this. We could actually write a lot more about this salad.
Thin slender attractive looking soft French beans wok tossed to perfection. Nothing out of the blue but typically nice.
The ‘Thai Green Curry’ was a tad too disappointing. Though the veggies were fresh and al dente with the right crunch but somewhere wasn’t perfect. The gravy was too watery and runny in consistency with no taste of coconut milk what so ever. On enquiring Chef Rakesh, he said didn’t t want to use any artificial thickening agent. But with us a bit creamier and thicker gravy would have worked winders and definitely would have been another show stealer.
The ‘Steamed Dory Lemon Chilli Garlic’ was a steamed fish dish. Though strongly pungent and sour, was quite different in looks as well as taste. And went well with the non-vegetarians.
The ‘Pad Thai Noodles’ were extremely moist well tossed and gave great joy with every bite. With the perfect balance of sauces and spices. It dint need a side to it and was great as it is.
As we came to the end of our meals we were all excited and eagerly awaiting what Chef Rakesh Talwar would churn for us. The desserts were Thai influenced. First came the ‘Tub Tim Krobe’, generally served in a bowl with a ball of crushed ice in the middle, but we were served the same in shot glasses. A generous mix of coconut milk, jackfruit and water chestnut. One could go on with a second and third serving. Very light and flavourful. We sure loved it.
Before we could get out of the sweet high from the Tub Tim Korbe, the chef was ready with his next line of creation. Innovation hit its peak with the ‘Mango Sticky Rice Ice cream’. Very different from the usual. The Chef had made a concoction of the sticky rice with strong mango flavour. The Cold, sticky and pulpy mango flavour just hit the right chord and we were all happy with this beauty. Everybody agreed in unision that this churned out surprise turned out to be the best dessert one had ever had
A dessert or 2 is just not enough ever, hence came the third. The ‘Lemon Grass Crème Brulee’. A great hint of lemon grass below the caramelized layer of sugar. Hot and cold along with crunch and smoothness. Like they say
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