Review - YOUnion

   

‘Youth Has No Age’.  This quote by Pablo Picasso caught my sight as I entered the restaurant. I absolutely believe this should be the mantra of life. 

 YOUnion is a newly launched restaurant in town by none other than Zorawar Kalra at Kamla Mills Mumbai. 

After I entered the new generation neon restaurant, there was this attractive table, which was been set. There were all  kinds of colourful drinks which were served in weird attractive drinkware. With smile on their face the people at the restaurant claimed that there are around 200 types of drinks that they serve at the restaurant. Skulls, helmets, disco balls, briefcase, Cinderella glass slippers were some of the props that were converted into drinkware. 

 

Further getting into the space, and greeting our TNF team members, our first drink was served. Though I don’t drink, that day I was all prepared. One after the other different types of drinks were served along with tasty  tit-bits. 

Chef Momin 

Along with the flow of drinks and food, the tempo of laughter and enjoyment also took a level higher. To add on to the enjoyment and to make the ambience more cheerful and lively there were people dressed up as avengers. We all were in high spirits. 

I had couple of drinks and loved each and every drink that was served. My favourite were Litchi sake, Strawberry daiquiri, Quick blow job, Southern spice.... there are some more but lost track of the names... 😅 you can imagine after couple of shots. The concept of Community Drink was mind blowing. It was a great experience to see the drinks served in briefcase, helmet and disco balls. 

Disco Ball used a prop for the Community Drink 

Darth Vader  Helmet used as a prop to serve the Community drink 

Community Drinking from a Briefcase 

Delicious beautifully plated food too started to fill the table one after the other along with the drinks. Some of my favourite starters were Chana Koliwada, Crispy Panko coated Mussels, Hara Bhara Candy Kabab, Vegetarian Momo, Tandoori Chicken Momo, Veg and Non Veg Dim Sum, Garlic and Cheese Pizza, Ghee Roast and a dish with broccoli. At the end not to miss out on the delicious desserts.

Chana Koliwada 

Panko coated Mussels 

Hara Bhara Candy Kabab

Veg Momo 

Tandoori Chicken Momo 

Stirred Fried Broccoli and Water Chestnut  

Kandi Gosht 

Butter Chicken Pizza 

Cheese Chilli Pizza 

Shiitake and Prawn Dim Sum

Texas French Fries  

Mutton Ghee Roast

Misal Pav 

Cheese Cake 

Tiramisu 

I was very lucky to have won a contest held by The Nomad Foodie and was invited by them. I am very thankful to Suprio - The Nomad Foodie. 

Photo Credit - The Nomad Foodie 

YOUnion has indeed very well incorporated the mantra of life ‘Youth Has No Age’.

Lauer Khosar Bora / Bottle Gourd Peel Fritters

 Bottle Gourd Vegetable peel was left after making Lau Chingri  (Bottle Gourd with Prawns). We normally make Lauer Khosa Bhaja or Lauer Khosa Bata. Since it is raining, I was craving for Lauer Khosar Bora with ghee and garam bhaat (hot steaming rice). This can also be had with garam cha ( hot cup of tea ). 

Ingredients 

1 bowl of Bottle Gourd peels cut into small thin strips. 

2 Green Chillies chopped 

1/2 tsp Nigella seeds

1/2 tsp Poppy seeds

2 tbsp Rice powder 

2 tbsp Gram flour 

Salt to taste 

Oil to fry

Method 

Take the bottle gourd peels in a mixing bowl. Add the green chillies, poppy seeds, nigella seeds, salt, rice flour and gram flour. Mix all the ingredients well. There is no need of adding water.  Keep it aside for 5 minutes, meanwhile heat up the oil. Add little fritters in the oil. Fry until golden brown in colour. Enjoy the hot fritters. 

Mangshor Jhol (Bengali Style Mutton Curry)

This dish is an all time favourite and most popular dish in any Bengali household. Be it any occasion, celebration or a holiday, this dish has to be made. This can be served with hot steamed rice, luchi or porotha. There are different ways you can make it. Each house will have their own way of making it. Depending on the day / occasion or celebration the richness of the curry / depends - like if it’s a Sunday afternoon affair then the jhol / curry will be patla or thin. If it’s an occasion or a celebration then the gravy with be a rich gravy. Without adding the fried potato cubes the curry is not complete. 

This is one of the version -

For the Wet Paste 

Ingredients 

1 Onion 

6 Garlic Cloves 

1 small piece of Ginger 

4 Green Chillies 

Method 

Grind all the above ingredients together. 

For the Mutton MarinationIngredients 

500 grams Mutton

Salt to taste 

1 tsp Turmeric powder 

1 tsp Cumin powder 

1 tsp Coriander powder 

1 tsp Bengali Garam masala powder - equal portions of cloves, cinnamon and green cardamom is ground into powder 

1 tsp Red Chilli powder 

2 tbsp of the Wet Paste 

1/2 cup Curd

2 tbsp Mustard Oil 

Method 

Mix all the above ingredients together and marinate for 30 minutes. 

For the Mutton Curry 

Ingredients 

Marinated Mutton 

2 medium size Potatoes cut into Cubes 

1 Onion sliced 

1 Tomato chopped 

2 tbsp of the Wet Paste

1/2 tsp Cumin seeds

2 whole Cardamom powder 

2 whole Cloves 

1 small Cinnamon 

1 Dried Red Chilli 

1 Bay leaf

Salt to taste 

1/2 tsp Sugar 

1/2 cup Mustard Oil to fry the Potato cubes 

Method 

Take a pressure cooker. Add the oil and let it heat up. Lower the flame. Add the potato cubes and fry them. Remove the fried potato cubes and keep it aside. Reduce the oil from the pressure cooker. Let 2 tbsp oil remain. Add the cumin seeds, whole garam masala, bay leaf and dry red chilli. Let it crackle. Add the sliced onion. Sauté it for a minute. Add the sugar and salt, continue to stir. Add the wet paste and continue to sauté for another minute. Add the marinated mutton. Stir and cook for 10 minutes. Add the chopped tomato. Stir and add 2 cups of water. Close the lid of the pressure cooker and let one whistle come. Switch off the flame and let the pressure release. Open the lid and add the fried potato cubes. Stir and close the lid of the pressure cooker again. Allow 2 whistles and switch of the flame. Once the pressure releases then open the lid of the pressure cooker. Serve the mangshor jhol hot with steaming rice, luchi or porota. 

Chicken and Vegetable Pulao

 

When minimal assorted vegetables and a small quantity of boneless chicken are left in the fridge then this recipe is absolutely an ideal recipe for a quick lunch on a lazy hot day. 

Ingredients

100 grams of Boneless Chicken cut into cubes
1 medium size Onion cut into cubes
1 small carrot cut into oblique.
1 medium size Potato cut into oblique.
4 to 5 medium size Cauliflower florets
5 to 6 French Beans cut into 1/2 inches
1 small size Capsicum cut into cubes
2 Green Chillies silt
5 to 6 Mushrooms cut into halves
1 tbsp Ginger and Garlic Paste
Salt to taste
1 tsp Sugar
1 tbsp Kitchen king masala or Pulao masala or Curry powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Bengali Garam masala - 2 Green Cardamom, 2 Cloves and 1 small stick Cinnamon ground 1/2 tsp Turmeric powder
2 tbsp Curd beaten
1/2 cup Basmati Rice soaked in hot water for 10 minutes and drained
2 whole Cardamom
2 whole Cloves
1 small stick Cinnamon
6 to 8 Pepper Corns
1/2 tsp Cumin seeds
1 Star anise
1 Bay Leaf
2 tbsp Vegetable Oil
1 tbsp Ghee

Method
Take a pot. Add oil and ghee. Let the oil heat. Add the whole spices - cardamom, cloves, cinnamon, peppercorns, star anise, cumin and bay leaf. Sauté it and let the spices crackle. Add the chicken. Sauté it for a minute. Add the ginger - garlic paste. On a low flame continue to sauté for another minute. Add the onion. Sauté it for another minute.  Add the carrot, potato, cauliflower and french beans. Stir for a minute and let it cook on a low flame for 2 minutes. Add the capsicum and stir, add the green chillies and mushroom. Stir and let it cook for few seconds. Add the salt and sugar, stir it once. Now add the powdered spices - Kitchen Kitchen Masala,  coriander powder, cumin powder, Bengali garam masala,  turmeric powder and curd. Stir and let it continue to cook on low flame for 5 minutes. Add the rice and stir. Add a cup of water. Stir and cover the pot. Let it simmer and cook till the water has dried up. Open the lid. Stir and switch off the flame. Cover the pot and let it stand for 10 minutes. All the excess water or moisture with dry up. Open the lid, garnish with chopped coriander leaves. Serve the hot chicken and vegetable pulao with the salad. 

Singju

Singju is a very healthy popular Manipuri salad and is eaten mostly as snacks. Singju can be made with various types of vegetables, leafy vegetables and herbs. Some of the herbs are locally found only in Manipur.
Cabbage, lotus stem, coriander leaves, spring onion, onion, stink bean, cauliflower, raw papaya, banana flower are some of the vegetables used for making singju.
There is vegetarian version and the other is the non - vegetarian, one where the fermented fish is added.
I learnt this recipe from a lady who belongs to the Kuki tribe in Manipur. There are many ways each one makes singju. This is her version. She used cabbage, onion, coriander leaves and boiled white peas with crushed roasted chillies and salt.
Here I have add lotus stem, roasted perilla seeds (Bhangira / Bhangjeera) power with Pink salt and roasted chickpea powder in addition to the above ingredients.

Ingredients
1 cup of Cabbage cut into thin slices
Few slices of Lotus Stem
1 small Onion sliced
1/2 cup of White Peas boiled
2 tbsp Coriander leaves chopped
1 tbsp Roasted Chickpea powder
2 Roasted Red chillies crushed or as per the spiciness you like
1/2 tsp Roasted Perilla seed powder with Pink Salt
Add salt if required

Method
Take a bowl, add the cabbage, lotus stem, onion, boiled white peas, roasted chickpeas powder, roasted crushed chillies and roasted perilla seeds powder with pink salt. Mix all the ingredients together. Add the coriander leaves and mix the ingredients together. Serve it immediately.