Unwind is the place in Pune which reminds you of Goa, divided in three sections, spread over 14000 sqft is a perfect place to spend with someone special or a large group of friends.
We were invited for a preview and this was a one epic evening of some gastronomic treats. Chef Atul Kanade is a magician with food, his experience and his journey around India and different parts of the world in evident in the food we tasted.
We started with the Zupa De Fungi, A Truffled Mushroom Soup. Made by a combination of three mushrooms out of which Shitake is my favourite. A simple soup served with sautéed mushroom croutons and cheese stuffed mushrooms. The soup is extremely rich and soothing to your throat.It is topped with Truffle oil which gives a fantastic flavour to it .
Healthy Oriental Chicken Soup, for all the health freaks in town, a soup high in protein and higher in taste. The soup has asparagus, bamboo shoot, mushroom finished with sesame oil.
Makhmali Paneer, the paneer surprised us by its soft texture and then the chef came to our rescue by detailing the dish. The paneer is soaked in curd and cashew paste to give it a smooth and velvety texture. The dish just need to be tried.
Indo Thai Seekh, Another chef’s creation by mixing Indian flavours with Thai. Dry fruits and corn marinated in Thai paste. It was flawless and went well with the astonishing combination of peanut butter. Never in my wildest dream had I thought of peanut butter going well with a dish.
Gourmet Veggie Flat Bread, In house flat bread stuffed with a blend of cheese and veggies. The flat bread was crisp on the top and soft in the center, better than a pizza I must say. Mushrooms, Zucchini and squash flavoured with seasoning gave a subtle hit soothed by the cheese.
Dimsums, Words are not enough to describe this dish. The covering made by the potato starch and wheat flour just gave a thin coating to the assorted filling. The veg filling consisted of broccoli and water chestnuts . The non veg filling consisted of prawns and chicken.
Barbados Ke Jhinge- A dish worth remembering. Jumbo prawns marinated with hung curd and in-house jerk spices. The prawns were spiked with Malibu rum which gave it a coconut flavour and i could nibble all day on these delicious prawns.
Zafrani Murg Tikka, juicy soft tikka flavoured with saffron and the tikka were complimented with peanut sauce. The spicy chutney went well with the mild tikka and gave a rich flavour to it.
Char Smoked Chicken Flat Bread, Crisp flat bread topped with smoked chicken went well together and the black mountain cheddar cheese was a cherry on top of the cake. A must try.
Cilantro Garlic Basa, a humongous fillet of Basa fit for two served on a bed of French beans and baby potatoes. The Basa was marinated in a blend of cilantro and garlic . It tasted way better than the beautiful presentation it had.
Burnt Chilli Rice, sticky rice tossed in chilli sauce topped with chives. The simple dish has way more complex flavours than it sounds and was a party of flavours as soon as it touched our palate.
Soba Noodles, a classic buckwheat noodles served in soy soup. These thin noodles went very well with the spicy soup and is a healthy substitute for those maida noodles . They were finished with sprouts which added to the texture of the dish and gave a crunch to the soft and delicious noodles.
Fish in Chilli Garlic Sauce, batter fried basa mini fillets tossed in a home blend sauce of chilli garlic basically enjoyed with their in-house soft bread. The chilli sauce on soft bread was the perfect way to finish it.
Fried Plantains with Vanilla Ice-cream, beautiful crisp stuffed plantains with chocolate. These hot plantains went very well with the cold Ice-cream. An ideal dessert if you are not a chocolate lover.
American Chocolate Mud Pie, a dish made for the chocolate lover . Oreo crust with a rich chocolate mud cake and ganache. This dish is definitely not to be missed.
Would we go back to Unwind, yes we would go there just for the food alone, not to be missed.
Left to Right – Chef Atul Kanade, Aliasgar Mukhtiar, Mohammad Mukhtiar, Farzana Mukhtiar and Svetlana Savant.
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