Restaurant Name: ASANJO
Address: Shop no 5/16 Stellar Enclave, Opposite Reliance Mall, Aundh, Pune
Timings: 12 PM to 4 PM, 6:30 PM to 11 PM
Contact: 020 30189905
They serve only HALAL meats
Looking at “TLC” or “The History Channel” doesn’t cut it anymore: the kitchen, yes, our very own kitchen is the new substitute for a flight ticket. In our constantly flourishing world, business and pleasure are increasingly mobile and cuisine from all around the world is ripe for discovery.
Talking about Global cuisine it gives me immense pleasure to share my gastronomic experience at the recently inaugurated restaurant called Asanjo which sits beautifully opposite Reliance Mart, Aundh, Pune.
Globally conscious customers are eager to try different styles of cooking, and popular dishes from around the world are increasingly appearing in restaurants, but not many can do a perfect job like Chef Saif does. I totally love it when the curator gets talking! Chef and food consultant K.M Saif unravels the story of his journey across South America, Europe and South East Asia through his dishes at Asanjo, Aundh. Mastering global cuisine is an art and to keep up with global trends is a form of artistry. Here’s presenting Chef’s global creations in #LazeezStories’ style!
Sweet, Sour and Spicy Punch
1 of sour, 2 of sweet, 3 of strong, 4 of weak! This is one non alcoholic drink I’d prefer anytime of the day. With fresh pineapple, cilantro, jalapeño, yes jalapeño, pineapple juice and the right amount of ice the sweet, sour and spicy is definitely an unmissable punch!
Being dark is no more a hindrance; rather it’s time to flaunt it to the panache. This drink is a damsel which won’t ever let you in distress. Served in a cocktail glass but is no cocktail and tastes absolutely brilliant with the most apt combination of black currant syrup, grape juice, lemon juice and black salt.
The super refreshing cucumber margarita is my new obsession. There’s no better way to enjoy a bright sunny afternoon than with a chilled glass of fresh cucumber infused with a sour mix and garnished with cayenne pepper.
Harissa Minced Chicken Skewers (North Africa)
A riff on tandoori-style chicken, A North African dish which was moist, soft and flavorful. Minced chicken mixed with harissa, green onion, and cilantro, served with harissa mayo! The dip went really well with the brilliantly flavored skewers.
Jujeh Kebab (Persia)
Jujeh or Joojeh kebab is a moist, tender and delicious Persian grilled chicken dish. Saffron in most cases is the star ingredient when it comes to an authentic jujeh kebab. The ones I tried here could have used a few extra minutes on the grill but the dip (Mast-o-khair) that was served along with it deserves a special mention.
Papas a la Saif (Peru)
A Peruvian appetizer with a twist, Papas a la Saif is Chef saif’s take on the Peruvian classic Papa a la Hauncaina which is made of boiled yellow potatoes in a spicy, creamy and delectable sauce. An easy to make dish of sliced potatoes with a savory and creamy pepper sauce was something I had for the first time and I intend on trying it every time.
I am always in search of perfection in my quest to pack flavor and texture into fish cakes, my search ended at Asanjo when Chef Saif served me some fish cakes with rocket, capers in lime dressing which was served with horseradish mustard mayo on a bed of lettuce salad. I am surely going back to make some fishy stories!
Garidas Saganaki (Greece)
Garidas in Greek is prawns and saganaki is cheese, well why don’t you make a guess? Prawns with cheese it is! But wait, every dish has a story to it and the storyteller that chef is, I’d recommend you to listen to them carefully when he shares. Prawns tossed in olive oil with onion, garlic, tomatoes, fresh dill and black pepper, topped with feta cheese. A heavenly combo!
Bandeja Paisa (Colombian) (Pronounced as Bande_ha Paisa)
An absolute favorite, a starter, a sizzler, a star of the evening, Right from its name to the appearance and from the fragrance to the taste, a true winner that is, The Bandeja Paisa! Paisa refers to a person from the Paisa region of Columbia and Bandeja is Spanish for platter. A beautiful mess served at Asanjo which included grilled chicken breast, chicken sausages, plantain, shredded chicken, beans and rice with a sunny side up sitting beautifully on top. A must have at Asanjo! Loved how the brown sauce did the magic trick to the messy meatload on the sizzling platter.
Gallo Pinto (Vegetarian) (Costa Rica)
Costa Rican beans and rice served with mango salsa and grilled cottage cheese steak and dill yogurt. Now, my being a hardcore non vegetarian is no secret but I have been trying out some good vegetarian dishes on different chef’s recommendations and chef Saif here had me sold on this one, recommended for the vegetarians and the non vegetarians alike.
Chicken Mansaf (Jordan)
The national dish of Jordan is what I devoured that afternoon even after I was almost filled to the gills and I am never going to forget my first encounter with the aromatic, rich and delectable Mansaf. If I had to describe chef Saif’s chicken Mansaf in one word, it’d be “Ambrosial” A very delicate dish which has all the right and gentle flavors of saffron, cinnamon and cardamom. Topped with roasted almonds and garnished with parsley, I just couldn’t complain!
The menu boasts mostly of extremely huge and freaky shakes out of which we tried 2, not that we didn’t want to try more but we just couldn’t train ourselves with anything extra.
The Red Velvet Shake is the one I prefer over the Chocolate Peanut Butter Pretzel Milk Shake. Why you ask me? I just can’t take peanut butter! Not that you won’t like it. Talking about the Red Velvet Shake, it truly was freaky and outrageously messy!
Made up of (milk , vanilla ice cream, whipped cream chocolate sauce, topped with vanilla ice cream, whipped cream, red velvet cake , garnished with chocolate ganache, Hershey’s kisses & m.n.m ‘s) I know what you’re thinking, and I agree with you, it truly is the rise of a monstrous mashup of a drink and is dessert.
Disclaimer: The invite was for a complimentary food tasting event. This review is a narrative of my experience at the event. The views expressed in this review are solely mine and others are more than welcome to agree or disagree with the same. The review is in no way influenced either personally or commercially nor has it been lifted, copied or plagiarized from any source however I have done my due diligence on the event via publicly available information on the internet.
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