Once in a time meet up with fellow harmonious and yet divergent food lovers works like a magic. It is said that ‘ Get obsessed with what you could be grateful for’ and we all are obsessed with food, right?

Indori Zayka’s initiative for the enormous event “FOOD BLOGGERS MEET” at the most happening and whopper place in town i.e. VIDORRA was organised for the food bloggers of Indore and 15 of them were short listed for the meet and dine at Vidorra and fortunately I was one of them. (Blessed!!)

The idea of food bloggers meet was definitely an encouragement to the budding bloggers. It was my first official food bloggers meet in Indore which served as the foremost and magnificent experience for me.

The initiator Mr. Rakesh Dawani was very welcoming and responsive.I thank you for giving me the opportunity to feast with the awe-inspiring people. This food filled experience made the day exuberant. We were bunch of 15 bloggers and the meeting started with introduction as usual. All strangers united because of the affection, devotion and passion for food we carry in our hearts. All the fellows were from distinct background grouping as food enthusiasts.

Perching with creative minds telling about their love for food and how they started food blogging as their way of walk. It was fascinating to hear their fantasy of writing the food blogs and exploring the unique and contemporary food destinations of the town. Indore is bestowed with best of the food destinations and every Indori is born foodie.

We discussed nearly everything about food like new food joints in Indore, favorite cuisines, love for street food etc etc… well what else we can expect from so many food bloggers accumulated under one roof.

By the time food was to show up we were introduced to chef lucky who is the owner of Paratha on wheels cafe which the most popular cafe of Indore serving the variety of fusion Indian and Mediterranean cuisine. He is the most desired chef of Indore and has also headed the restaurants of Sayaji hotel. He was there to give us not only the practical and technical knowledge about the dishes that were served to us but also informed us about the history and essential ingredients of the savories. The way he told us about the food and stuff was really inspiring and appreciable.

Talking about the place, having your bites on the top of the building definitely gives you the feel of superiority and crowing glories. Vidorra is one of the finest places located at a prime location in Indore. The perfect innards, soothing ambiance and leading-edge infrastructure complements well with your cuisine and surely will beautify the dining experience. (Swear on me).

This new entrant as a splendid roof top restaurant has an amazing and wide terrace and sinful food menu with just lip smacking taste. Vidorra is favoured with qualified chefs and hardworking staff gathering together to create a unique food experience. This place is best being it for talkative tables or small intimate dates. The restaurant is filled with excited energy but a sort of simplicity that makes it a finest food destination.

This food meet was undoubtedly the best experience for me. After the introduction, the photography session was full on swaying making the session more fun and prolific.

And after all the foodie discussions and amusing exertions finally it was the time to taste the scrumptious and innovative dishes that were out of the menu. We were served with more than 27 sort of flavourful dishes starting with assortment of dips, flavoured warm soups, healthy yet tasty salads, abundance of delicious starters, palatable main course winding up with desserts.

The each dish was offered with the most unique and innovative presentation and was served warmly with point proposals. The dishes were mix of Mediterranean, Chinese and Lebanese cuisines with an addition of fusion Indian cuisines. The presentation was so eye catching that we just couldn’t wait to dig in the plate and eat the whole platter. (Laughter)

Starting from the dips, nine types of dips were served to us and all of them tasted very well. Some of the dips were gooey and had soft texture that instantly melted in mouth and some of them were spicy but with sweet flavour. I liked majority of dips and bread sticks were complementary to it. My favourite dip was HONEY CHILLI DIP prepared with honey and chilli flakes or chilli seeds. The taste was sweet and spicy and was going very well with most of the starters. Another dip I liked was the classic HUMMUS dip which is prepared with chickpeas and had a tremor texture. The richness of the flavours was balanced in each and every dip. There was one dip BABAGANUSH DIP whose flavour was a bit strong for me but the people with strong taste buds will surely like that dip.

SOUP is an accomplished culinary star with wholesome meal in a bowl. It’s a thick admixture meal served primarily before salads and starters that helps in increasing our hunger. I tried CHICKEN CORIANDER THICK SOUP and trust me on that it was really thick and pleasing especially to taste. The extraordinary innovation was that it was flavoured with wine which tasted divine.

Don’t want to throw the leftover fruits and vegetables and other eatable stuff. Make it a salad out of it. What else you need?

Time for some healthy yet the tastiest bunch of veggies and fruits, be it warm or chilled, be it creamy or dry. You will like it all. And one of the salads that were served wasCOTTAGE CHEESE AND PINEAPPLE SALAD, tasted heavenly. The creaminess of the cheese and sweetness of the pineapple made it treat for the eyes as well as stomach. Other salads were CHICKEN PATE SALAD and CHICKEN CHINESE SALAD which were phenomenal and very subtle in taste.

I just loved all the starters that were served to us. All the items were remarkable and incredible with exceptional and unique taste. The presentation of all the starters was bizarre.. The best of the ones in veg starters was

FALAFEL The classic recipe of chickpea served with hummus sauce. The taste of falafel was such delightful when dipped in hummus.

The second starter I liked was CRISPY LETTUCE WRAP and it was one of the unique innovations of the chef of vidorra. The crispy lettuce wrap is a burmish cuisine tossed with water chestnuts, corn and mushrooms served on the bed of fried vermicelli and fresh lettuce. Taking the wrap with hands creating all over mess and opening a giant mouth trying to eat it is the sloppiest dish I have ever tried in my life because having it sophistic-ally is too mainstream.

They also served the CHEESE ONION CHILLI SEEK KEBAB which is one of the starters of Mughlai cuisine stuffed with minced cheese, onion and green chillies cooked in charcoal giving it a smoky flavour to the dish. This is truly remarkable and perfectly cooked dish.

The other favoured delicacies were MURGH LAHORI TIKKA which was the Thai chicken marinated in brown poppy seeds and spicy Lahori masala. The masala of the chicken was abundance of spicy and strong flavoured ingredients.

One dish will be cherished for lifetime and that is MUTTON KA PANJA. I can even die for it. The tenderness of the mutton and tangy tomato sauce over it made me love this delicacy. The stuffing of the mutton with Indian spices served in tawa was luscious and delectable.

FISH KEBAB and SULTANI SAMANDAR KA TIKKA both were the Singhara fish delicacies of Goan and Lebanese cuisine. Both the dishes were full flavoured and mellow with exquisite taste.

Watching the sun goes down as we sipped the mind boggling Mocktails. We gulped the refreshing beverage after starters. I had a try of each and every flavour and they all were relish. I liked the Caribbean fusion and all icecream based mocktails, the best one was creamy pie.

While chatting and brewing the relishing mocktails we got a chance to try the most delectable main course prepared by chef. The veg main course was inspired from Thai, keralian and Cantonese cuisines of the world.

One dish that was BHUNA PANEER-E-KUZAMBO was the tastiest of all veg main course. The dish appeared like it was butter paneer masala, but when coming up to the taste, it was all different and unique simmered in spicy and tangy tomato gravy with green chillies roasted in spicy Kerala masala. This distinctive dish was remarkable. There was a stable balance of spices and tanginess in gravy. My mind is still drooling over and over again to have that BHUNA PANEER-E-KUZAMBO

My other favourite delicacy was KAENG-KIEW-WAHU PHAK which comes from Thai cuisine. The dish is blended with stir fried vegetables in green curry paste with coconut milk. Varieties of herbs were used in it like young aubergine and other Thai herbs making the thick stew tempting and delightful.

I just loved the non-veg main course and one of the dishes was MUTTON BHUTTI KI NEELGIRI, which is the Bengali cuisine. The mutton was prepared in mustard seeds and spinach gravy with toothsome Indian spices mixture. The green gravy was thick and flavourful.

The dishes included in staple were NASI GORENG ISTIMEVA which are curry and coconut flavoured spices mixed fried rice with chicken was nice and well-seasoned.

There were few desserts after the main-course served to us. The COCONUT’S PANCAKE was just heaven. The pancake was made richer with addition of coconut and sugar syrup. It had a savour that will be unfamiliar to most of the people but it’s just worth to spend your penny on such luscious dessert.

The other dessert was HOT CHOCOLATE ROLL with vanilla ice-cream which was nutty and chocolaty in flavour and for me was simply divine.

After such foodie dine, the session ended up with paan shots which were bittersweet rather than too sweet bringing you back in refreshing zone.

AND THE MEETUP ENDED ON A VALUABLE NOTE!!

Here’s to the good times!