The newest gem in Hiranandani Estate, Portico Bistro is located in the clubhouse and has excellent views of the pool. Our expectations for food were high as this is being set-up by Chef and Consultant K M Saif.
We got started with mocktails.
Blackberry Caipiroska, made with blackberry, lemon, mint, and topped with sprite and blackcurrant juice was super refreshing.
Strawberry Colada was sweet coconut milk-based drink with blended fresh strawberry and fresh pineapple.
In starters, Fungi Ripieni was something innovative. Deeply fried crumb stuffed with mushroom, mozzarella, cheddar cheese, and jalapeno. This was served with delicious herbed mayo.
Peruvian Pesto Paneer was cottage cheese chunks in spicy Peruvian pesto sauce, made with basil, spinach, parmesan cheese, and had a prominent taste of walnut and garlic.
Next was Cuban Nachos with Salsa. Crisp spinach Flavoured nacho chips, layered with tomato, cheese sauce, mozzarella, cheddar, parmesan cheese, sour cream, fresh avocado, and Pico de Gallo which is Mexican salad.
Crispy Sriracha Mini Spring Roll as the name tells made with Sriracha hot sauce as an ingredient and was stuffed with assorted veggies.
Yet another Thai items was Thai Cheese Balls. Deep fried, spicy, coated with peanuts with a stuffing of various cheeses, mint and was served with spicy Thai red curry mayo. The peanut coating had little bigger chunks of peanuts which made them fall apart while eating and overall made the dish a little dry.
In mains, we tried Veg Paprika. A complete meal in itself the dish has veggies tossed in creamy paprika sauce, served Mexican rice, and mashed potatoes.
In deserts, the Chocolate and Nut Cake was something new. It’s a no bake cake mixed with walnut, almond, and biscuits.
The food, as expected, won our heart and the by the pool location added charm to it.
Service: N/A as this was an invite.
VFM: N/A as this as an invite.
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