Archive for the ‘Restaurant reviews’ Category

So it was one of those random afternoons when the holiday season festivities and dust was settling down, mum and I went shopping for a birthday gift for my nephew “I”. So famished from all that window shopping in between we just had to stopover at our local café  Muffin Break to enjoy a cup of Joe.

To my surprise our flat whites were served in these festive takeaway cups which I just had to comment on. I wanted to share how awesome it is when corporates embody the spirit of Christmas or any other Holidays for that matter. It certainly brightened up my evening.

As a former marketeer I have got to say I loved your Holiday message and fun Crossword on your takeaway cups Muffin Break. Such an awesome idea!!!

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Masala @ Mission Bay, Auckland

Mazedar is the Hindi word for ‘delicious’. And I am using this word to describe the delicious food we had at the restaurant ‘Masala’ in Mission Bay, Auckland.

We went for dinner last night to Masala, courtesy my in-laws. Always meant to test drive this place, but never got around to it. We decided to book a reservation in advance for a table with a view of the beach and of course in anticipation of the new year rush.

We were ushered to our table. Because we had read some past reviews about the delays in getting food served, we decided to order our entrée and main together and request them to bring it in stages. Ram and his father decided to sample the “Jaipur beer” which I am told was really good while his mom and I decided not to have any drinks.

For entrée we decided to go for onion bhaji and paneer tikka. I must say we were quite impressed with the onion bhaji. The paneer tikka’s masala could have been better. But they came out in the most gorgeous glass platter served with a mint chutney and yogurt mint chutney and the bhajia were served in a cute metal spiral stand accompanied by a tamarind sauce. Sometimes I think some restaurants let you down in terms of ambience and their choice of cutlery. But Masala appear to have made some wise choices and geared with a well stocked bar to their credit.

For the mains, we decided to try malai kofta, veg korma and veg jalfrazie. They were served with a complimentary accompaniment of rice. For the naans, we chose cheese, butter and a peshawari naan.

The malai kofta gravy was beautiful, but I wasn’t so happy with the texture of the koftas. They were rolled way too firmly for my liking. The veg korma was definitely passable, no wow factor there. And the jalfrazie was yummy. The colour and the flavours were quite different and rated the second best in mains. Another thing that impressed me was that most Indian restaurants especially abroad rip people off by using the same gravy base for all mains and just switch up the vegetables or meats. But you could actually taste the difference in each of these gravies. So good on you Masala for that.

Breads, now here’s something tricky. Cheese naan, well Ram was expecting a gooey cheesy naan, but to his surprise what they meant to serve was a paneer/cottage cheese naan. They should probably make that clearer on their menu. Butter naan was nice, light and fluffy. The peshawari naan again not so wow. Mixed nuts ground with raisins and coconut was definitely not what I was expecting. Maybe it’s probably that I have had better food back home and I am judging their food against those authentic greats!

Finally for dessert, one of the servers suggested that we try their newest addition on their menu the Malai kulfi. So to add variety to the fare we chose Malai kulfi, Mango kulfi and bread & butter pudding with kahlua liqueur. Verdict was Malai kulfi was the best and was as good as the servers promise. Mango kulfi was pretty average, the bread and butter pudding well not too shabby either.

Serving times were fairly quick for entrée and mains. There was a fair bit of delay for desserts but that can easily be justified after seeing the amount of effort that went on the presentation.

Service was very good. But for the fact that we had to call the hostess to come take our orders at the beginning, the rest of the service went down well, with the servers clearing up tables after each course and engaging in pleasantries, checking on our comfort, wiping down the table which we found a bit sticky, all done with a smile.

Before I forget pricing was very reasonable especially considering the suburb. And ambiance was surprisingly good as well. There is good scope to take things up a notch, but it’s up to them to build their brand to enter that league.

So overall I rate Masala with a ‘mazedar’ 3.75 stars on 5.

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Nici Wickes in World Kitchen

I am sure many TV audiences around the world either ‘Love’ or ‘Hate’ cooking shows. There sometimes is just about an overload of them that even food lovers tend to get put off. But show me a cooking show worth its salt and I am in. I have my very own personal food show schedule. From globe-trotting with Nici Wickes’ in World Kitchen, or dining with Pete and Manu in My Kitchen Rules, or getting inspired by Jamie Oliver’s 30 minute meals, or going to Marrakech with Peta Mathias… there seems to be something immensely satisfying about food trotting and learning basics in cooking to the most exotic dishes in the world. On one such new journey I stumbled onto Maeve O’ Meara’s Food Safari discovering Indian Cooking.

Pete Evans and Manu Fieldel - My Kitchen Rules

I can’t believe I have not appreciated the richness of our cooking all these years and have simply taken it for granted. The multitude of spices and aromas emanating from our kitchen, cooking with all our senses is such a testament to Indian cooking. And I had thought I had seen it all in terms of Indian cooking. Little did I know, how much this one chef could show how little I knew about the ingredients we use. Who is this guy? Seriously!!!

So inspired by the passionate style of his cooking, I googled to find out more details about this chef. And I found that he was a successful restaurateur owning no less than the best Indian restaurant in Sydney, Australia – “Nilgiris”. No mean feat I’d say!

Chef Ajoy Joshi, to put it simply and to use one of his favourite words is ‘Bloody’ brilliant. His take on food was such it showed me a whole new level of food appreciation. If you can understand me becoming a fan with just one line he uttered, with a simple realisation that this was a man who knew what he was talking about. His analogy being, which also happens to be the truth – “‘Spices do to the tongue, what colours do to your eyes”.  His passion for food is quite apparent from the way he handles ingredients, understands their purpose and presents his food with flair.

Here is a sample featuring him in the Food Safari video where he cooks an Indian Style Hyderabadi chicken.


It’s also inspiring to note that he conducts cooking classes for those whose knowledge of Indian dishes are limited to Butter Chicken and Naan Bread(always get me…LOL). And for far off fans like me, his blog lessons are a huge consolation. Let’s just say its one of the times I really appreciated the use of technology. He focuses more on the ingredients, how to use them and get the best out of them rather than write blog entires that are more of a recipe index. But having said that so as not to disappoint and also bring home the flavour of Nilgiris, he has also shared links to his recipe gems. Here is the link to his blog if you want to join in on the discovery of Indian Cooking Ajoy’s way.

I know for sure which place I will be visiting when I am going to Sydney. If only he would open a Nilgiris in Auckland. Ajoy I hope you are reading this!!!

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The famous Jigarthanda

The famous Jigarthanda

For those who don’t understand what on earth ‘Jigarthanda’ means and for those who are wearing that puzzled crooked nose expression that I did when I first read the word, it’s a tall cold drink served in one of Tamil Nadu’s most famous eateries Murugan Idli Shop. Its originates from Madurai, South India and sells famously during summers.

Murugan Idli Shop

Murugan Idli Shop - Meals Ready 🙂

I said to myself, it is not every day that one gets to try weird or unheard of stuff. And I just about pounced at the chance of experimenting that on one of my outings during my holiday in India. After a maddening amount of shopping at Fab India and fashion parades for my family, I was ready to drop and could almost hear my poor feet cry, begging for some respite. And we still had to eat our lunch, I realised with dread my day was far from being over.

So while we were discussing about the nearest eating joints in the Besant Nagar suburb, the first thing that popped into my head was Murugan Idli and suggested we head there. I remembered those beautiful idyllic mornings, when my family and I drove down to Elliott’s Beach to watch the sunrise, go for a small walk along the walkway and somehow managed to end up at Murugan Idli for steaming hot breakfast and some superb filter kapi (coffee). I should admit that the sunrise and walk was merely an excuse to head in that direction. With Adyar being a hop skip and jump distance away from the beach, it almost used to be a weekend ritual for us.

Anyway coming back to present day, we parked in the most cramped parking spot we could find that barely gave us concession to twist our way out of the car. I came round the car and the first thing that my eyes spotted was…………



Remember that expression I was talking about??? Oh well I read the word and of course pronounced it wrong. My father in law said it was pronounced as “ji-guru-dhan-da”. But I think the word has been localized quite a bit. It’s literal translation in Hindi is “Jigar” meaning Heart and “Thanda” being “Cold”, in effect supposed to mean something that cools your heart. Whether it does just that, I am not sure, but good news is its considered to be a health drink and I sighed with relief that there was at least something that I could enjoy without lesser guilt.

About Jigarthanda

About Jigarthanda

So we went in, and to my petty and cheap thrill I saw the menu with prices under $1 NZD for an item. I thought to myself, I had lived here most of my life, you’d think I knew about it and that there would be no surprises there. But having paid $3-4 for a plate of Idli and to see it priced so reasonably was actually having a ‘jigarthanda’ effect on me!

Look at those prices!!!!

Not heart warming, heart cooling indeed. I ordered a nice crisp Onion Rava Dosa and Vada served in Banana Leaf + that Superb Filter Kapi which was awesome. South India is well-known for serving their meals on Banana leaves and did you know that food tastes thousand times better eaten off it and aids in easy digestion too!!!

For super digestion - eat on a banana leaf

I declare today Saravana Bhavan needs to learn a thing or two from Murugan Idli. Saravana Bhavan has lost their charm and authenticity of retaining local flavour, over pricing ridiculously and have you looked at the quantities recently. Living off yesteryear’s glory! Murugan Idli still has that southern charm, intensity of flavour, reasonably priced and still packs a punch.

Can you believe that 4 of us adults ate sumptuously and a couple of us even went for seconds yet paid a bill of only $10 NZD = Rs.300-340 approximately. Since I was so full up, I decided I’ll get a take away of the Jigarthanda as I didn’t want to miss out on that. And it was a such a refreshing drink that reminded me of the local flavours, aromas and colours.

Next time you go to Murugan Idli, you know what I’d be recommending. South Indian saapaadu South Indian saapaadudhaan!!! [Translates to South Indian food is truly South India food only, meaning no other cuisine can be of the same league].



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The Food Show

To describe the Auckland Food Show in three words – “Bustling, Colourful & Inspiring”.

Never did I think that one of my long forgotten wishes was going to come true. When Ram came home that evening, he had this really smug grin that made me wonder what he was up to! He asked me to open a plain white envelope. I looked at him with narrowed eyes all sorts of things racing through my head. Could it be movie tickets? A pay rise?(Yeah right, we are barely out of recession…duh!!!) Invite? A surprise holiday?…… I wish!!! Ram a holiday in Bali would be nice :). I slit open the envelope with these thoughts playing around in my head.

And what do I find? Two tickets to the Auckland Food Show. I was stoked. No words. No reaction. Just a gaping silence from me. My eyes misted and I smiled sheepishly, thanked Ram for surprising me and for remembering such a tiny detail from a long forgotten conversation.

So both of us got our very first taste of attending a Food Show in the midst of Food Connoisseurs. We were clueless where to begin. We scanned the hall to find on one end an amphitheatre that was going to host cooking shows by top celebrity chefs from New Zealand and across the world. And the remaining floor area housed stalls in various shapes and sizes of the gazillion retailers offering up their produce for the people to sample and judge. And if they were lucky to win the vote, some spot sales and collection of their business cards for tying bulk deals.

I realised that the Food Show is such a wonderful platform for companies to showcase their products and build their public image.

Hawkers galore –

Some of the stalls had such enthusiastic sales people inviting people to sample their products that the hawkers in the streets of Mylapore would have had a healthy competition. The stalls boasted a wide range of products and services right from the most divine cheeses to exotic fruit juices, luscious wines, electronic gadgets, delightful chocolates, rustic chutney, organic preserves and many many more items. I am sure one can imagine the scale that I am trying to describe. Humongous!

GeeBees Chai –

We started around by visiting the first aisle of stalls. An announcement was made that the first cooking show was going to start in a few minutes. Ram and I checked the schedule and made a beeline to the amphitheatre.When we were doing so, we almost bumped into a poor girl standing with a tray of tiny plastic cups carrying samples of different teas. The aroma of the tea assailed us. We tried Ginger Chai, Cardamom chai and my favourite of the lot Masala Chai. I looked at Ram wistfully wanting to buy them. Ram said let’s go for it and we picked up a box of each. They are sweetened and flavoured tea packets sold for instant chai and all we need to do is add water. Worth trying!!! And by the way I checked out the price, it’s $10 a box with 10 sachets in it. A dollar for a mug does seem expensive but not when you have it once a while.

Annabelle White & The Feijoa Chocolate Man

Annabelle White –

We hurriedly paid for the tea and made a move onto the theatre. We went up 7-8 steps and grabbed a couple of seats right in the middle for a good view. We faced a middle-aged live wire on stage who was so vivacious she would have put young people to shame with her boundless energy and smile. She was Annabelle White. Her every sentence was punctuated with wit and humour. Her theme was Comfort Food, Home cooking tips and fun while cooking.

She singled out Ram as he was acting cheeky. When she asked the audience to “Hold on tightly to your chairs”, Ram being Ram literally did that. Am sure you can get the drift. So she cornered him and said “you, the man with the baseball cap. Can you please stand up please?”. His neighbour on his left and I poked him in the ribs to stand up. Annabelle said “Because you have been cheeky you need to be punished. So what chocolate would you like – Feijoa Milk Chocolate or Caramel Chocolate? Am pretty sure you will be picking Feijoa……I mean who can say no to it….”, when Ram interrupted and said “Caramel chocolate”. Annabelle became all animated and sent her assistant flying to us with a pack of mouth melting Caramel chocolates and that’s how Ram was named the “Feijoa Chocolate Man” for the remainder of her show.

She shared not just some tips for home cooking, she also shared some of her recipes which I am yet to try, but I am pretty sure will turn out as wonderful as her. I ended up buying her Cakes and Slices book from the book stall eventually that evening. After the show we even managed to talk to her and got treated to a photo opportunity too.

I am sharing some of Annabelle’s tips –

  • Food should always be served with seasoning and a little bit of sweetness to add that oomph factor
  • Rubbing lemon on apples prevent it from browning and also increases its flavour
  • Pumpkin Soup will never taste the same, with a dash of lemon juice and adds a wonderful zing to it
  • Never add salt to boiling peas as it hardens the peas
  • Add oil only while draining your pasta and not while cooking it

We pretty much stayed put for the next two shows as the crowd had just started milling into the Food Show. So it definitely pays to go early for good seats and some fresh perspective.

Stefano di Pieri

Stefano di Pieri –

Next on stage was accomplished Jack of All Trades / The Self taught Chef Stefano di Pieri who is based in Mildura, Australia. He was a person who had a nice fading Italian accent, adding just the amount of rustic charm. His love for food was apparent from the way he handled the food. His show focussed on Modern Italian Cooking. He spoke about bread making  and demonstrated making a Rosemary Foccaccia. I have always pronounced Foccaccia as ‘fo-k-asia’, but apparently the right Italian way of pronouncing it was ‘Fo-kaa-ch-ya’. He also demonstrated making a Piadina, a traditional Italian flat bread which according to him is something like a Pita bread.

Some of the things I learnt from him were –

  • If you want really good bread always purchase a high quality grade flour
  • Use flour without gluten
  • Some of the ingredients he suggested we can use to liven up your boring bread is to add Sultanas, Rosemary, Thyme etc while making your bread
  • While making bread always ensure you prepare it in a warm environment. Warmer the environment the better your bread will turn out
  • The world’s most expensive mushrooms are Porcini Truffle Mushrooms. There are 2 varieties apparently – White Truffles and Black Truffles. White Truffles comes from Piedmont in Italy and the Black Truffles from Périgord from France

Stefano’s show was certainly different, presented on a different level altogether and something I could appreciate because I just love Italian food. Sitting without moving for over 2 hours was a real pain. But well worth it. We finally waited it out for the next show, for the chef who is a common face on New Zealand Televisions these days and Ram’s favourite.

The most animated Chef – Richard Till

Richard Till –

The temptation to yell out to Richard, for him to say “Shop smarter NZ” in his overtly enunciated voice was just too much. But I was on my best behaviour. Richard’s theme was method and technique. But I have just 2 words for his show. Sloppy and entertaining. He spoke about browning of onions, cooked a rabbit and made Aioli which was the saving face. I wouldn’t say I was wowed by his presentation, but there is just something about him that keeps you on the tenterhooks. But as an after thought, it’s probably trying to understand his talk and accent which was the challenging part during this particular show.

I will hunt down my recipe sheet and share the Aioli recipe shortly.

There after we started scouring the numerous stalls sampling items of interest and buying if it was great. Have put the pictures of only brands/products that are worth mentioning.

To die for Almond croissants

Paneton – A french bakery located in Auckland central. We just happened to pass by their stall. The aroma of warm bread drew us like a moth to a flame. We saw the array of food for sale on display. Those Almond croissants that they had made were the best I have ever ever had hands down. So soft and almondy, the medley of  smells of melting butter, almond essence and warm baked sweet bread was so mouth-watering and irresistible. I can’t get the softness of the croissant off my head. It was that perfect!!!

You will find this jewel at 21 Halsey Street in Auckland opposite to Victoria Park.


Nuttz – As the name goes, nuts in such a variety of flavours. The show stealer was their Moroccan Tagine cashews. Also good was the Chilli and Lime cashews. Packed with flavour and quite addictive I must say. This sales representative for Nuttz, was quite enthusiastic, even tried on some of his linguistic skills on us. Bubbly and energetic living up to the brand name he represented.

Equagold Vanilla Woman – Suddenly in the milling crowd, I came across this golden statue or that’s what I thought. I gaze at the golden spectacle with open curiosity, the head-gear dazzling me and suddenly I get a wink.and that’s when I realised it’s a human statue. I immediately had to get a picture of the golden human statue.

The Golden human statue

Heavenly Fudge –

Heavenly fudge

Butterscotch is the flavour. Mouth melting. Worthy of finger licking. Delicious!! Need I say more. Gorgeous!!!

Masala Dosai in the middle of a Food Show –

While all we were getting were tasty nibbles and small samples, we were hungry for a good bite of food especially since we missed breakfast to accommodate all that tasty samples. And wonder of wonders, in the middle of the rows and rows of stalls, the smell of masala dosai filled the air. Our noses followed the aroma of the dosai and saw fresh hot dosais being made. And paired with Mysore style sambar and coconut chutney, it was the perfect lunch that afternoon.

Masala Dosai

After buying some Sun dried tomatoes and Greek Olives and booking a snazzy Kenwood Food Processor, we returned home with a full stomach and our minds filled with images of food and foodies memories!!!

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Ragu - Pt Chevalier

It has been ages since we went to a fine dining restaurant. This weekend I actually wanted to drive down to our favourite haunt Mecca in Mission Bay for some Coffee and Baklavas. But life as we all know is unpredictable and takes different turns.

While taking the motorway, Ram asked -“Hey do you want to may be try out the new joint in Pt Chevalier- “Ragu”?. I remembered vaguely Ram talking about the review written by the popular food critic Nici Wickes on NZ Herald. I said -“Well why not?”

We changed course, and it sure didn’t leave us disappointed.

When we were approaching the restaurant, the first thing I noticed was the brick and cobbled path leading up to the door. Next came the signage, a picture display of a rustic iron saucepan with the word “ragu” on it. And I thought well that’s unassuming. I turned towards the door, I didn’t know what I actually expected. It was one of those doors without automatic swing hinges. Plain double wooden door like that of a really old hut. And I raised my eyebrows at the sight of it. We entered. We were welcomed with a friendly smile and asked whether we would like to start off with the bar and move to the table. And we thought lets start off with some pre-dinner drinks.

We took our seats at the bar stools. One of the restaurant staff gave us a wine list and left us to go over it. I was in no mood for alcohol tonight. And I thought I’ll ask for something non-alcoholic. When the staff came to take our wine order, I asked “what do you have that’s non alcoholic?”. And he immediately rattled off some a list of fruit juices and out came the last one a Hawkes Bay Ginger Beer. He said he did have Bundaberg too, but would highly recommend the Hawkes Bay Ginger Beer. I said I’ll go with his suggestion. Ram changed his mind and settled for the same as well.

While waiting for our drinks, I looked around at the interior of Ragu. The Interiors were warm and friendly, bordering on rustic with a splash of modern ensemble. The lighting was dim but just right, which allowed us to see enough of the people and food about to be served. To add to the charm, the waiter even lit tea lights in tiny candle holders which I though was cute.

Our ginger beer came and the waiter left us with the menu. I saw that the menu was split into two. Small Plate and Large Plate. I took my first swig of the Ginger Beer, the words ‘Smooth’ and ‘Delicious’ popped into my head. The fizz was just right and not overpowering and chilled to perfection. This Ginger Beer literally blew me away. Finest one I have ever tasted. To give you a parallel, it enjoys the position of a Glenfiddich in the Whisky League.

Then we placed our order from the Small Plate menu. We  ordered Smoky Babaghanoush with Ciabatta and Mushroom and Goat Cheese Risotto balls with Truffle Aioli. The babaghanoush was smooth and smoky living up to its name. I am yet to find a term so beautiful to describe the Mushroom and Goat Cheese Risotto balls with the truffle aioli. It was rich and buttery and the risotto balls were delectable, soft in the inside and crisp on the outside. What made it even more mouth-watering was the truffle aioli. The flavour was intense and nothing like I have tried before. And this dish definitely leaves you wanting more.

We then progressed to the main course, Ram ordered a Grilled Vegetable and Buffalo Mozzarella Ragu on gnochetti pasta. I chose a Marinated Chicken & roasted winter vegetables with Israeli couscous and Kasundi. The portions were huge and sumptuous. Both dishes were tasty however lacked the oomph that was present in the entrée.  We were so full that we took a rain check on dessert. But we might just pop in for more later.

On the whole, my verdict is Ragu is a very nice mediterranean-tapas style bar restaurant, offering a comfortable and cosy ambience, wih a friendly customer service. And if you are looking for somewhere new to go, this would be just the place you were waiting to try.

I rate them with a hearty 3.5/5. Hope the new kids on the block do well for themselves.

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If ever there was a word like that. If not, well, I just created one. Maybe I should copyright it! What say?

Not exactly my comfort food, yet one of my most luxurious indulgences. Some of my best chocolate experiences have been really really memorable and they were indeed very sweet……

Theobroma Chocolate Lounge

Theobroma Chocolate Lounge – http://www.chocolatelounge.com.au/index.htm

Ram wanted to cheer me up and he took me to this place as a surprise. We went and tried out some exotic truffles and of course ordered a hot chocolate beverage. Out of their selection of truffles, I liked their Champagne truffles which were yummylicious. I ordered White Chocolate Hot Drink on that cold winter day. Ooh la la….What taste! And to top that, they serve this with a slow burner that keeps your drink warm till you finish. The whole experience gave the feeling of snuggling under a quilt cosily. And Theobroma’s white chocolate, made me want to have White Chocolate Milk more often. With the pretence of baking Peanut butter and White Chocolate cookies for my team, I bought a packet of White chocolate buttons. Shhh……don’t tell anyone….I put some in hot milk and enjoyed it, and kept indulging till it was over in less than 2 weeks. I enjoyed every last drop. It just so happened, I saw myself in the mirror just as I was finishing my last glass of chocolate milk, and saw that I had the funniest milk moustache ever. Just one of those memories that make you laugh just thinking about it.

The Macadamia Butter Toffee Crunch

Makana – www.makana.co.nz

A quaint little chocolaterie nestled in the bustling town of Kerikeri that makes sinfully delectable chocolates in all shapes and sizes. My best pick of the lot is their best seller Macadamia Butter Toffee Crunch. This is a medium sliced slab slathered with caramel butter toffee smothered with chopped Macadamia nuts. One bite leaves you craving for more. You have got to experience this to know what I am talking about. I found this treasure during one of my most memorable trips to Paihia.

Source - Telegraph UK

Chocciato –

Another holiday discovery, Chocciato was a surprise find. After an hour and half of gruelling Skiing lessons on Mount Ruapehu, my husband, sister and I trudged on slush, skid on thin ice and climbed up the small set of  steep wooden steps to reach the cozy warm Bar & Restaurant that had both indoor and outdoor seating areas.

We went up to the counter, and placed our order. All orders except mine were ready quite soon. I had ordered this hot drink I saw on the menu called ‘Chocciato’. Didn’t have a clue what it was and I daringly ordered it in the holiday spirit. After waiting for what seemed ages, we finally got our order and we made our way to the benches on the deck with a lovely view of the Mount and its beanie cloud. The air was freezing, my nose had turned pink in the cold air. I grabbed my cup, imagine a shot espresso porcelain cup with no handles filled with thick dark brown liquid, not exactly melted chocolate, but something like a thick chocolatee syrup and hot. I tested the warmth of the hot liquid, and took a tentative sip. Lo behold! The heat and the sweetness combined spread inside my mouth, the sweetness sliding down my throat, and I was under the onslaught of a thousand happy memories. ‘Sigh’!!! And I forgot I was alive. The sensation was so unreal. If you ever get a chance, don’t miss this one for sure.

Bam Bam Gooey

Bam Bam Gooey – http://www.bambamgooey.com

Awww…….reminds me of Flintstones. Although far from it. The interiors were warm, fun and chocolatee. I think they have one of those aroma fans because the moment we stepped this side of the mall, the chocolate aroma winked and beckoned at us. This time, I wanted something challenging. I ordered, Chilli chocolate. It looks like your regular hot chocolate drink. Only this has a sprinkle of chilli powder. When you first taste this, it is sweet, just when you start to think – “Hey this is supposed to be Chilli chocolate”, the chilli hits your throat. It doesn’t hurt you or sting or burn, but it felt more like an adventure in a cup. Take a swig folks if you can handle the heat 😉

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