A great dinner at Moshe's last night.
My friend and I drove down there after work which in itself felt like a novelty. The drive was of course lovely because it was Koregaon Park and it was also Tuesday and there was a sweet breeze shimmying through the skies. At Moshe's, we tried a cheese platter which is quite lovely. There are slivers of some four or five slices of cheese, nice warm bread, crisp wheat-crackers, olives, and a stalk of asparagus that we nibbled off later. The cheeses were really good. I don't like cheese so much but the varieties that were offered were really good. Mostly mellow and smooth, although one of them had a slightly sharp taste. There was a side of fried potato skins which were also crisp and nicely seasoned.
The dessert platter came with some very tiny, dainty looking things which seemed to have been made in a doll-house, considering the portions. All of them were non-chocolate options – some kind of a pistachio financier (yes – that’s a type of dessert apparently – wish I’d known that when I studied Economics – would have taken the sting off many things), slim rolls of baklava, a white chocolate ganache, and this – THIS – was a surprise – two thin blocks of kulfi with a dried rose petal syrup. The kulfi and the syrup were spectacular! The kulfi was the thickest, creamiest kulfi ever – with no bubbles on the surface, so smooth – and strongly spiced with cardamom.
All that washed down with a robust, hot coffee.
Will definitely visit again.
My friend and I drove down there after work which in itself felt like a novelty. The drive was of course lovely because it was Koregaon Park and it was also Tuesday and there was a sweet breeze shimmying through the skies. At Moshe's, we tried a cheese platter which is quite lovely. There are slivers of some four or five slices of cheese, nice warm bread, crisp wheat-crackers, olives, and a stalk of asparagus that we nibbled off later. The cheeses were really good. I don't like cheese so much but the varieties that were offered were really good. Mostly mellow and smooth, although one of them had a slightly sharp taste. There was a side of fried potato skins which were also crisp and nicely seasoned.
The dessert platter came with some very tiny, dainty looking things which seemed to have been made in a doll-house, considering the portions. All of them were non-chocolate options – some kind of a pistachio financier (yes – that’s a type of dessert apparently – wish I’d known that when I studied Economics – would have taken the sting off many things), slim rolls of baklava, a white chocolate ganache, and this – THIS – was a surprise – two thin blocks of kulfi with a dried rose petal syrup. The kulfi and the syrup were spectacular! The kulfi was the thickest, creamiest kulfi ever – with no bubbles on the surface, so smooth – and strongly spiced with cardamom.
All that washed down with a robust, hot coffee.
Will definitely visit again.
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