Review: This Sunday, head to Room Two and sample a meticulously brunch by home chef Palash Borah

After the outlet transitioned from their speakeasy format and opened its doors to the public, they are now organising a special Sunday brunch, prepared from scratch

Paulami Sen Published :  08th August 2019 05:06 PM   |   Published :   |  08th August 2019 05:06 PM
Chicken and Mushroom Dishes

Chicken and Mushroom

If your Sunday looks relatively free, you might want to check out the chef’s special brunch at Room Two, Jubilee Hills. After the outlet transitioned from their speakeasy format and opened its doors to the public a few months ago, they are now organising a special Sunday brunch, prepared from scratch by home chef, Palash Borah. 

The Amuse-Bouche

We spotted him in the kitchen, cherry-picking the garnish for the amuse-bouche, rustled up with ricotta and watermelon. “I wanted to use simple ingredients and showcase their potential. One month, 90 ingredients, and 12 dishes later, here is a menu,” says Palash, as we sipped on our refreshing Chanting Monk, a drink made of gin, plum puree and lime. 

Carrot and Beet

Soup for the soul
The Tomato and Basil Soup, with bits oven-dried tomato, was comforting to the hilt, especially, with a dip in the temperatures. This soup is best enjoyed with the parmesan crisp, that we wish was a tad more crunchy. But, just when we thought we had tasted the best soup in a long time, we were served the Green Pea and Chicken Soup. Made with blanched peas and bits of chicken, it was the chicken soup for the soul that we were looking for. Presentation of the dishes plays a major role at Room Two, and we were pleased with the plating of the first entrée that came up, a dish called Carrot and Beet. The veggies topped with caramelised onion in carrot juice was a wholesome treat. The peanut comes as a crunchy surprise with the first bite. But we were careful not to stuff ourselves as we were still waiting for the Chicken and Mushroom in that section. As I took a few bites of the crumb fried chicken and mushroom, layered with yolk lollipop, garlic cream we experienced myriad flavours, each standing out on its own. 

Chef Palash Borah
Palash Borah

A hint of sweetness
Moving on to the mains, let us tell you that the highlight was the Pork and Pineapple. Twice cooked, initially oven steamed and then roasted, this dish has strong fennel undertones and a hint of rum. We paired it with the Buttered Old Fashioned — Bourbon whiskey with rosemary Demerera syrup — which went perfectly with it. We had no room for dessert, but the Banana and Strawberry — crumb fried caramelised banana parfait, with popcorn cinnamon caramel looked every bit indulgent. We are coming back, just for that maybe!  

On August 11, 1.30 pm onwards. 
Price per person: Rs 2,500 with cocktails. 
 

Pictures: Abbas Razvi and A Harini Prasad

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