There are lot of places which serve some amazing food but are not known to people. One of them is E.A.S.T at Sahara Star which serves South Asian cuisine at it’s best. It has a spectacular interiors followed by the outside scenic beauty and some mouth watering food. It’s a perfect place if you like sushi, dim sums and seafood. Cost for 2 here is ₹4000 , a little on higher side but surely worth it. To know more about the food served there, read below.
An innovation which proved to be interesting to my taste buds and was very new to me. A cocktail made by blending yakult along with vodka, as soon as you sip through you feel the yakult and when you gulp down it has the warmth of vodka. A complete new experience
Sweet Mushroom Nigiri
The best of the lot for me. Shitake mushrooms were perfectly pickled with gari and mirin which complimented the sticky rice. A delightful delicacy for all vegetarians and people who love mushrooms.
Avocado Cream Cheese roll
Another maki roll which was stuffed with asparagus & cream cheese and topped up with slices for avocado. A sushi which was creamy in texture with the crunch of asparagus.
A very attractive looking roll which was presented in a way of dragon. It was stuffed with tempura fried prawns, cucumber and avocado, topped up with slices of fish, caviar, spicy mayonnaise and flying fish roe. It had a very acquired taste , but if you like it once you will not stop eating more and more.
This dish had a pocket of sweet bean curd rolled like a crown stuffed with asparagus. It was a complete dish in itself and didn’t need anything to go along.
Pickled prawns placed on a base of flavoured sushi rice. Another simpler version but with lots of flavours. The prawns were huge, fresh and properly flavoured which ensured the final satisfaction of the dish.
Spinach and Corn Dumpling
I normally avoid vegetarian stuff when I have an option of non-vegetarian selection. I managed to taste this one and it changed my thought about it. This dim sums were stuffed with creamy mixture of spinach and American corn. As soon as you bite through it would melt down.
Its a traditional Cantonese dumpling which is made up of prawns. The dumplings were transparent, smooth & had a very delicate but soothing flavour profile.
Gyoza is a type of dim sum from china, this dimsum was stuffed with chicken mince flavoured with sesame, garlic, chives and ginger. The dim sums were pan fried from one side to golden brown, which led to natural caramelization of sugar and hence elevating the flavours.
Chicken Sui Mai
Another type of Chinese dumpling which had a mixture of chicken inside flavoured with garlic and spices.
Mushroom in Black Pepper
Whole mushrooms dipped in tempura batter and deep fried. Later tossed in dry masala made up of garlic, onions and black pepper. It tasted similar to mushroom chilli but could have been better if the mushrooms would have been crunchy.
Wok tossed Raw Papaya “Phad Thai”
We always relate Phad Thai to an Asian preparation made using flat noodles. But here the head chef has given this dish a twist by making use of raw papaya instead of noodles. It is very healthy as compared to the original version and had a little sweetness at the end.
Vietnamese Spring Rolls
Vietnamese spring rolls are different from those which are deep fried , mixture of seasoned vegetable stuffed inside rice paper sheet and then rolled. This are normally served cold along with sweet chilli sauce
Chicken Bang Bang
The name it self speaks about the dish, chicken being banged hard on the pan, placed on the plate topped up with teriyaki sauce and sesame seeds. The dish morever looked liked shredded roasted chicken topped up with sauce.
Lamb chops with 5 Spice
Lamb chop was cooked in a thick gravy flavoured with 5 Spice along with root vegetable which provided the body to the sauce. The lamb was tender and cooked to perfection. I was full still managed to eat the entire lamb chop without any guilt.
Chicken with mint and bird eye chilli
Asian style kheema is what I would call this dish. Chicken mince cooked along with spices, the mince was kept little moist so that it could be consumed with rice or any bread. It had an after taste of chilli along with a dash of mint.
Prawns in Thai Red Curry
Thai curry is considered to be the best & safest dish to have. Prawns and assorted vegetables were slow cooked along with the red thai curry, which imparted the curry an additional flavour. It did mellow down well with the rice.
Mantoa is a steamed bun which is normally served along with Asian curries. The difference between bao and Mantoa is that, bao’s are stuffed and this are just plain steamed buns.
A layered pastry lined with chocolate sponge topped up with thin linning of Tamarind jelly, chocolate mousse and finally a chocolate crisp. A total treasure for chocolate lovers and perfect finish to the meal.
Coconut Jasmine jelly
Mouth melting and delicious double layered jelly cut into dices and studded with tooth pics. A simple dessert but was thoroughly enjoyed and cherished by everyone present there.
Value for Money -8/10
Follow Me On