I have always been curious about tasting food from different places across the globe. Every restaurant in town has been either repeating cuisines or have been doing fusion to break the monotony but no one has actually launched different type of food, the reason being very simple – acceptability. But to my luck Chef Atul Kochar has come up with one such concept called “Lima” which offers you South American cuisine with lot of fine ness and surprises. The menu at this place has been heavily affected by the Peruvian cuisine. This place has a eye catching ambience which has lot of colours all over the restaurant. Cost for 2 here is Rs. 2000. Read more to know about my culinary journey throughout the visit.
A combination which was soothing to eyes as well as my taste buds. Quinoa is a South American ingredient which is spreading like a fire in culinary world because it’s termed to be healthy. A mixture of red, white and black quinoa was dressed in the sweetness of passion fruit emulsion. The tanginess of pickled onion, sweetness of passion fruit and crunch of quinoa was bang on. It had a sweet taste at the start with a little after taste of chilli.
Yuca is nothing but tapioca. A dish which was on similar lines to potato wedges, tapioca deep fried and coated with chipotle rub which was served along with yellow aji dip. Aji is nothing but yellow chilli from Peru. A perfect Bar snack which you can cherish along with your drink.
I was amazed with the flavours of first 2 dishes and was expecting a lot more from the dishes to come across. The next on the menu was Mushroom ceviche which made me go mad. A simple dish made up of sauteed wild mushrooms like Enoki, oyster, trumpet, shimeji and shitake flavoured with Ponzu sauce & finally topped up with sesame seeds and chives. Mushrooms were tossed on smoking hot pan which gave it a nice charred flavour and the star ingredient was ponzu which elevated the natural flavour of mushrooms with it’s tangy flavour.
I never though Papaya could be served in such an interesting way. The first look makes you fall in love with it, thinly sliced papaya topped up with yellow aji salsa, onions and chia seeds. The sweetness of papaya was balanced with a drizzle of ponzu sauce and was cut down with a little spiciness of aji salsa. An innovation which surprised me and at the same time made my taste buds dance all over.
Simplicity can easily win many hearts, one such creation of chef here was Sea bass Ceviche. A classical dish which was made up by soaking dices of fish in a brine made up of lemon, chilli and coriander. It included a bowl filled with dices of fish topped up with crip raw onion slices and little lemony brine. A perfect appetizer which shall keep your taste buds tempted.
Corn on the Cob
This dish reminds me of my childhood days when I use to die for roadside bhutta. A similar version but with elevated cooking technique, flavour and taste. Corn was poached in milk which was flavoured with spices later coated with chipotle rub and served along with cilantro sour cream
Prawns Limo Chilli
Tiger prawns marinated with garlic powder, onion powder, chipotle and limo chilli. The prawns were grilled and served along with salsa criola which is like laccha onion served along with grilled meats in South America and green tomato chutney which was made by blending roasted green tomatoes along with spices.
A dish with lot of colours but very simple ingredients. A quennel of chicken tartare placed on a heap of purple potato mash coated with huancaina sauce and topped up with grated hard boiled egg and chives. A complete meal in itself with different textures and flavours.
Chimi Changa Lamb
A deep fried tortilla roll stuffed with shredded braised lamb. The meat was juicy, well cooked and nicely flavoured which uplifted this dish completely. It was served along with salsa and sour cream.
A beautiful concoction made using grape juice and freshly cut kiwi. A perfect combination which will refresh your senses in this heat and acted as a palate cleanser for me while trying different dishes.
A thick slush of guava topped up with lime juice and sprite which had a kick of spiciness which would directly hit your throat. As soon as you sip in more it will easily mellow down with your taste buds which you can cherish for long. A perfect drink which would satisfy Indian Palate.
Special Thanks to Chef Jerry and Pankaj for making my day. The efforts, product knowledge and interest of such kind of chefs make me feel good and proud about my profession.
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