Novotel Mumbai Juhu Beach: A Melting Pot of Flavors this Republic Day

The 75th Republic Day of India is just around the corner and to celebrate this national holiday, Novotel Mumbai Juhu Beach is all set to host a lavish Republic Day Brunch at their all day dining outlet, The Square. Guests are in for a treat with an array of live stations. The Maska Pao Bhaji and vibrant Chat Counter promise a street-food experience reminiscent of Mumbai’s bustling bylanes, while the Grilled Counter offers sizzling delights. For those with a penchant for South Indian cuisine, the Trio Dosa, Paniyaram, Aapam, and an assortment of chutneys are a must-try.

The menu’s diversity extends to its salads, with creative fusions like Heirloom Caprese with Pesto Sheet & Balsamic, and a colorful Flavored Chicken Roulade, adding a contemporary twist. Local flavors are celebrated at the Farsan Station, featuring the patriotic Tiranga Dhokla and other regional delights.

Soup aficionados can savor the Seafood Cioppino or the soothing Dahi Ke Shorba, setting the stage for a main course array that spans from the robust Lamb Chettinad to the patriotic Tiranga Biryani. Western tastes are catered for with dishes like Fried Chicken Escallops, while the Pasta Live Station and Pizza are a nod to Italian cuisine. The Oriental Kitchen, with its Fish in White Garlic Sauce and Spinach Noodles, ensures a global palate is well served.

The pièce de résistance is the dessert section, boasting innovative creations such as Gulab Jamun Cheesecake, Moti Malai Saffron Mousse, Jalebi Mascarpone Torte, and the patriotic Tiranga Barfi. The Orange and Pistachio Macaroons, Trio Pannacotta, and Cardamom Baked Yogurt with Saffron Pearls promise a sweet finale to the lavish spread.

The Republic Day Brunch at Novotel Mumbai Juhu Beach is not just a meal but a celebration of India’s gastronomic diversity and global culinary that influences an unforgettable dining experience, blending tradition with contemporary flair.

Date: 26th January

Pricing: Rs. 4199 per adult with alcohol, Rs. 2999 without alcohol, and Rs. 1399 for children below 12, exclusive of taxes.

Venue: The Square, Novotel Mumbai Juhu Beach

Timing: Brunch, 12:30pm onwards

For reservations and more details: +91 22 66934444/ 9372760066

Republic Day Recipes – Chef Rajesh Paramashivan, Head Pastry Chef at Peche Mignon.

“Republic Day at Novotel Mumbai Juhu Beach is a celebration of India’s rich culinary heritage, and our desserts are crafted to evoke both nostalgia and wonder. From the patriotic Tiranga Barfi to the innovative Gulab Jamun Cheesecake, each creation is a tribute to our nation’s diverse flavors and an invitation to indulge in a symphony of sweetness and tradition,”

Chef Rajesh Paramashivan, Head Pastry Chef at Peche Mignon.

Saffron Sweet Pearls with Cardamom Baked Yogurt

Cardamom baked yogurt

Hung curd – 250gms

Icing sugar – 60gms

Condensed milk – 100gms

Fresh cream – 125gms

Cardamom powder – 5 gm

Method

· Mix all the ingredients together in mixing bowl

· Whisk the mixture till you get smooth consistency

· Pour the above mixture in an earthen pot or kulad

· bake at 150◦c for 16minn on double bath

· refrigerate for 2 hours serve chill

Sweet pearls (Bondi)

Gram flour (besan) – 250gms

Baking soda – pinch

Water – 90ml

Saffron strand – 1 gms

Oil for frying

Sugar Syrup

Sugar – 200gms

Water – 100ml

Cardamom – 2 nos

Saffron – 1gms

Rose water – 50ml

Method

· add the sugar water saffron and cardamom in sauce pan

· make a thick syrup add rose water for flavoring

· add water to gram flour to form smooth batter

· add the saffron to the mixture

· lastly add baking soda to the mixture and whisk well

· To make Bondi pass the mixture through the perforated ladle on the hot oil kadai

· Remove Bondi strain all the oil completely

· Dip the Bondi in warm sugar syrup rest it for an hour

· Remove the excess syrup through strainer

· Finally, sweet Bondi is ready to serve

Assembly

Serve the cardamom baked yogurt in a kulad with sweet Bondi and chopped nuts as garnish

TIRANGA MOTI CHEESE CAKE

Cardamom cheese cake

Philadelphia cheese – 250gms

Fresh double cream – 250gms

White chocolate – 200gms

Cardamom powder – 10gms

Method

· Cream the with the balloon whisk cheese till smooth

· Add the fresh double cream slowly the cheese mix and keep whisking

· Add the white chocolate and cardamom powder to it

· Set the cheese cake mix in tray and chill in a freezer

Sweet pearls (Bondi)

Gram flour (besan) – 250gms

Baking soda – pinch

Water – 90ml

Saffron strand – 1 gms

Oil for frying

Sugar syrup

Sugar – 200gms

Water – 100ml

Cardamom – 2 nos

Saffron – 1gms

Rose water – 50ml

Method

· add the sugar water saffron and cardamom in sauce pan

· make a thick syrup add rose water for flavoring

· add water to gram flour to form smooth batter

· add the saffron to the mixture

· lastly add baking soda to the mixture and whisk well

· To make Bondi pass the mixture through the perforated ladle on the hot oil kadai

· Remove Bondi strain all the oil completely

· Dip the Bondi in warm sugar syrup rest it for an hour

· Remove the excess syrup through strainer

· Finally, sweet Bondi is ready to serve

Chocolate

Use melted white chocolate with orange, green and white colour cut in a desire shape for placement

Assembly

Place the sweet Bondi at the bottom add the cardamom cheese cake mix to it

Place the chocolate on the plate cut the cheese cake place on above the other indicating the flag colour

Garnish and serve

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