Gourmet Renaissance Pvt. Ltd – a 100 % subsidiary of Malaya Hospitality Services Pvt. Ltd. is an organized Retail Food and Beverage Company which is planning to come up with 20 plus brands pan India and abroad. They have started their venture in Pune under the name of ‘Maadjaapaahit’ which is based with the famous Pride Hotel at Shivaji Nagar. Now before you start wondering why such a tongue twister name for the outlet; let me tell you the reason right away. The outlet hosts 140 plus dishes which spans across 8 cuisines belonging to geographies such as: Indonesia, Thailand, Malaysia, Philippines, Singapore, Brunei, East Timor and Papua New Guinea – 8 of the present day countries that formed the famous Majapahit Kingdom (1293 to 1527). The best part about this place? You get to savour so many traditional age old recipes passed down from generations in their true form in a very dramatic ambiance at a very pocket friendly rate. So this is essentially a fine dine which is not willing to experiment and push new age dishes under ‘Progressive food’ concept but rather bring the recipes in their original form to your plate
.The ambiance is very soothing and well lit. The walls adore the art and architecture forms of the different countries that this place is all about. Take a look around in the pictures below and mind you, this is just half the décor. The place is gonna come full circle soon up in its full attire.
In soups, we tried the Chicken Tom Kha [Rs. 190++] from Thailand, Moong Bean Noodle Soup [Rs. 170++] from Malaysia, Singapore Prawns Laksa [Rs. 190++], Bakso Noodle Soup [Rs. 170++] from East Timor, Sayur Asem [Rs. 170++] from Indonesia and the Tinola Chicken soup [Rs. 190++] from Philippines. The soups were absolute breath taking and surprisingly different from one another even if the ingredients were similar and soups belonged to same family in some cases. This was a huge scoring point. All and any apprehensions about taste being similar across recipes were put to rest for good. Tom kha was simply brilliant but since we have had slightly better (and I literally mean 19 -20 types, meagre difference between the two) soup previously; the undisputed winner was Laksa. It was absolutely Ohh…Myyyy…Goooodd..( Visualize Chandler dragging a ciggie — good) #MustHave #SignatureDish #MindBlowing
Tinola Chicken from Philippines
Chicken Tom Kha from Thailand
Singapore Prawns Laksa
Bakso Noodle Soup from East Timor
Sayur Asem from Indonesia
Salads: For salads we had the Kerabu Beansprouts Salad [Rs. 180++] from Malaysia, Fruit Rojak Salad [Rs. 150++] from Indonesia, Larb Kai [Rs. 180++] from Thailand and the Kerabu Timor Salad [Rs. 200++] from East Timor. Not a salad person but still I could observe a clear cut amalgamation of elements in each of them that brought out a sharp contrast. In texture if there was something soft biteable chunks then there was also a crunchy contrast by use of nuts. The flavors for Rojak were mild sweet and tangy; while the Kerabu was all about crunch coming from the cucumber, beans, sprouts and peppers. Two of the salads were served cold and the other two were more suitable at room temperature.
Fruit Rojak Salad
Kerabu Beansprouts Salad
Kerabu Timor Salad
Appetizers: Next came in the appetizers yet again bringing the taste and recipes from 5 different countries. We had Chicken Murtabak [Rs. 325++] from Malaysia, Hed and Khawpod Satay [Rs. 280++] from Thailand, Chicken Satay [Rs. 325++] from Thailand, Fried Carrot Cake [Rs. 280++] from Singapore, Veg Pot Sticker [Rs. 280] from East Timor, Kroket Kentang [Rs. 280++] from Indonesia and the Ukoy [Rs. 380++] from Philippines. I particularly loved two of these dishes – Chicken Murtabak and Fried carrot cake. The Murtabak came as egg and chicken mince material stuffed in crispy pancakes. The lite and crispy texture against mild spicy mix stuffed brought out the flavors very well and was quick to win hearts. The fried carrot cake was the bluff of the night for it was neither made using carrots nor it was cake of any sorts. What it was actually? Well you have to try the dish to find it out.
Hed and Khawpod Satay
Veg Pot Sticker
Fried Carrot Cake
This was just a trailer of the movie ahead but we were so full by then that we literally requested not to go on with the mains and desserts. So for mains I will be writing a separate post sometime soon. We did however, managed to get a sneak peek at the desserts that the place has to offer. For desserts we got the Getuk Lindri [Rs. 150++] from Brunei, Khao Neeo Dahm Polama [Rs. 150++] from Thailand. While Lindri was a sweet cake made using lot of coconut and sweet potato, the Poloma was a preparation of rice made in coconut milk along with cut fruits to give it a sweet surprise. Pineapple, papapya and grapes gave it just the right amount of sweetness it deserved. The dish simply had to be hit.
Khao Neeo Dahm Polama
The trailer we had that day was more than enough to make us fall in love with the place. The place has certainly made its mark and is 1 of the top 5 places I would suggest in Pune. A big shout out to Prachi who got us invited and Varun Sharma for hosting us that night. Chef Pravin has done some exemplary work of art at the place and I would ask you to make your first hand impressions by visiting asap.
## Note: The portions were reduced to suit our tasting session. The actual portions are more in volume and no when served otherwise.
(Disclaimer: The views expressed are my own and from the single or multiple experiences that I have had with the food joint. While you are free to disagree with the opinion below; please respect the originality and fairness of the content. The taste and experience might differ from the one portrayed for varied reasons like the Chef and staff that serves you, Ingredients used and other factors that change from time to time. The opinion/ review is purely based on my experience and there is no biased, favoured or commercial angle to it. At times, I might have used a few references from the freely available information on the internet to draw a correct more accurate picture but the sole intent of the is review is to give back a piece of my experience to the foodie community.)