- by Deepa Krishnan
Have you tried the winter specials at Soam? Here's a look at what I ate yesterday:
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| Ponk Bhel, made from fresh jowar. Only available in this season. Made delicious by a peppery shev, peanuts, a tamarind chutney, and a sprinkling of pomegranates. The dash of lime brings in a freshness. |
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| Their yummy farsan platter (this is available all through the year). The cheese and palak samosas are to die for. The chutneys are fabulous too, especially the mango chunda. It has cashewnuts! |
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| The basil lemon juice is really very nice. I've never seen it on any menu elsewhere in the city. Normally I always have their sugarcane juice, but I'm glad I decided to try this one instead. |
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| Roasted mashed brinjal (odho), with fresh white butter and bajra rotla. You feel like you are in some rustic Kutchi heaven. |
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| Undhiyo, with puri and raita. The taste comes from the fresh green winter beans and yams, with a 'hara' masala of green garlic, green coriander and green chilli. |
Every single dish was absolutely yummy. There's still a lot more of the winter menu to try, so I'm going back again soon. Maybe next week!
