Global cuisines today offer an endless collection of exciting dishes for gourmands. From exotic ingredients to popular global cuisines, contemporary presentations to a variety of cooking styles and all I look forward while dining at these places is the novelty and execution. And at Asanjo it all comes true…as my tag line says here, great and global come together.
Every dish on the menu is crafted and curated by Chef and Consultant K.M Saif, who very excitedly gives you the story behind all the dishes and yes the background showcases his culinary journey across South America, Europe and South East Asia. Walk into this recently inaugurated restaurant in Aundh and I assure you that you will be in for a culinary adventure that you would remember for a long long time…
We started off with a Sweet, Sour and Spicy Punch that was bright green all thanks to the refreshing cilantro in it along with fresh pineapple and jalapeño. A perfect cooler for the hot day and yes #BellydrivenRecommends it strongly
Then came along the Dusky Damsel and the perfect one for all the sweet lovers with a combination of black currant syrup, grape juice, lemon juice , pepper and black salt.
The Cucumber Margarita gave another refreshing start to the afternoon crushed ice, fresh cucumber infused with a sour mix and garnished with cayenne pepper. It doesn’t get more uplifting than that !!!
The Appetizers started off with the Harissa Minced Chicken Skewers the ones you get at Asanjo are moist and tender unlike the others that tend to be hard and rubbery. Minced chicken mixed with harissa, green onion, and cilantro, served with harissa mayo! A North African street food which features delectable chicken skewers seasoned boldly with harissa paste. The popular condiment is made from a blend of chile peppers, garlic and spices, for a zesty, flavorful kick. #BelllydrivenRecommends
Korean Chicken Nachos had Beetroot flavored nachos with Gochujang spiced chicken and gochujang spiced cheese. I loved the beetroot nachos, they also do a spinach nachos option if you opt for a vegetarian version.
They came along an Persian Iranian grilled saffron chicken dish – The Jujeh Kebab with well marinated moist and tender and perefectly grilled chickenserved with Mast-o-khair, a Persian yogurt and cucumber dip the pairing was divine here
And dish that will astound you here is Papas a la Saif, this signature dish from Chef and Food consultant Saif takes inspiration from the Peruvian delight Papas a la Hauncaina. This appetizer is composed of thickly sliced boiled potatoes that are smothered in a subtly spicy velvety sauce with a balance of cheesy, spicy, salty, bitter, starchy flavors and textures for a delicious result.
The fish cakes made with grilled and mashed basa fish and flavored with sautéed onions, garlic, parsley, pepper and paprika, crumb coated and fried. Absolutely divine!! They are served with rocket, capers in lime dressing, horseradish mustard mayo on a bed of lettuce salad
Up next was Garidas Saganaki a Greek appetizer If you have ever been to Greece it would be impossible to have missed out on this delicious Greek shrimp saganaki appetizer, served in every Psarotaverna (fish tavern)! ‘Saganaki’ refers to various Greek appetizers that are prepared in a small, two handled heavy bottomed frying pan, called a saganaki or sagani. When preparing Greek prawn saganaki, the prawns are first sautéed in olive oil, with onion, garlic, tomatoes, fresh dill and black pepper deglazed with traditional Greek ouzo, then added to a spicy tomato sauce and finished with fresh herbs and salty feta cheese. Simply irresistible!
Sambal Baby Potatoes, an Indonesian dish with baby potatoes tossed in onion, garlic and the spicy sambal sauce was another brilliant appetizer on the menu
Bandeja Paisa (Colombian) (Pronounced as Bande_ha Paisa) is a is probably the most well known meal in Colombia. In fact, the Colombian government has gone so far as to make it their national dish. “Bandeja”is Spanish for ‘plate.’ ‘Paisas’ are the people who come from northwestern Colombia. So Bandeja Paisa is the ‘People’s Plate.’ . This high protein plate recreated at Asanjo includedincluded grilled chicken breast, chicken sausages, plantain, shredded chicken, beans and rice with a sunny side up. This one is like a food marathon on a platter. #HighlyRecommended
Gallo Pinto is a Costa Rican main that had beans and rice served with mango salsa and grilled cottage cheese steak and dill yogurt. Truly a vegetarians delight that showcases how the chef has adapted foreign textures to suit an Indian palate
Chicken Mansaf is the national dish of Jordan, with the textures of the soft meat, fluffy rice, crunchy nuts, crisp onions and silky sauce are the perfect combination. Teamed with yellow saffron rice and served, it is a dish that will take you far away from your kitchen table with one bite.
The Chocolate Peanut Butter Pretzel Milk Shake – Chocolate Peanut Butter Pretzel Milk shake topped with vanilla ice cream, whipped cream, peanut brittle, pretzel with m.n.m’s , chocolate swirl, garnished with chocolate ganache, peanut butter and peanut butter cups
Red Velvet Shake with milk , vanilla ice cream, whipped cream chocolate sauce, topped with vanilla ice cream, whipped cream, red velvet cake , garnished with chocolate ganache, hershey’s kisses & m.n.m