Sanjeet Pandit
Sanjeet Pandit

Sanjeet Pandit

Platecraft Hospitality LLP, Mumbai.
  • India
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Strawberry & Chocolate Cheesecake
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Chicken lollipops with Szechuan sauce
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Steamed bread pudding with salted caramel glacé and macerated fruits.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Medu vada, donut shaped fried lentil fritter made with split urad dal, ( black, dehusked and split lentil). A power packed any time snack.

    Sambar, also spelled Sambhar or Sambaar is a lentil-based vegetable stew cooked originating from the Tamilnadu, India. It is popular in South India and Sri Lankan Tamil cuisines.
    Red pumpkins, drumsticks, shallots, eggplant, potatoes cooked with lentil, spiced with homemade, freshly ground sambar masala with roasted coconut, tamarind pulp imparts tangy taste and jaggery gives the much needed sweetness.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Panko crumbed peri peri fish.
    Warm mushroom, spinach & cherry tomato salad.
    Honey Balsamic Garlic mushrooms.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Kheema and cheese Naan.
    Juicy and flavorful lamb mince and cheese inside a crispy yet soft flatbread, sprinkled with sesame. Served with onions, chillies and cucumber-mint raita.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Hazelnut Chocolate Tart with Spiced orange compote and blanched pistachios.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Shrimp and fish cake with creamed mushrooms.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Egg and Chutney Patties
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Lamb Kheema with fried egg and pav.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Mango Shahi tukda.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Buttermilk fried Chicken tenders in hot sauce, served with ranch dressing.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Mango Cheesecake
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Nargisi kofta.
    Spices lamb mince scotch eggs in curry.

    Beetroot and mint raita.
    Chilled dip made with thick yogurt, salt baked beets and mint.

    Peas and carrot Pulao.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Orange and Chocolate Pie.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Chicken Peri Peri
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Chicken Tikka & Mint Mayonnaise.

    Chicken Tikka and Mint Mayonnaise or Mint Chutney, a match made in heaven.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Torikatsu.
    Japanese, panko crumbed, fried chicken breast served with rice and Katsu curry.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Lemon Pie.
    Decadent and irresistible dessert with the freshness of lemons.
    Creamy, sweet and citrusy lemon filling in a crumbly, sweet yet a slightly salty crust served chilled. Garnished with caramelized lemon slice.
    This pie is bursting with fresh lemon taste. Lemon zest takes the pie to the next level.

    Now, is there a better way to cool off this hot summer !!
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Thai Coconut Pudding (Woon Gati Maprao On)
    In case you are wondering what this means in Siamese) 👉 Agar agar coconut milk tender coconut.
    This is a common dessert from the land of elephants, Thailand. One can find this tender coconut delicacy in every household and local eateries.
    This is in fact a chilled jelly or a chilled pudding, not a baked or cooked one. Agar agar (a vegetarian substitute to Gelatin) is used to set the dessert.
    The jelly is built by alternately setting the two coconut mixtures (coconut milk and tender coconut water).
    Pandan leaf is used to enhance the aroma of the dessert. Pandan leaves (similar to vanilla) is native to Thailand and used extensively in Thai cuisine.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Floating island, île flottante or oeufs à la neige (snow eggs) is a French classic dessert consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla then poached in milk, or quickly microwaved or baked. The chilled or room temp custard is topped with the egg whites dumplings and drizzled with caramel and garnished with caramelized nuts. Garnished here with walnuts and caramel beads.

    Sweet and mellow meringues (egg whites beaten till light and airy, forming stiff peaks).
    These meringues just melt in your mouth.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Kesar Coconut Petha.
    This is our pick on the famous Petha from Agra, near Delhi.
    Winter melon or Ash gourd chunks stewed in sugar syrup flavoured with green cardamom and saffron. Coated with a generous amount of dessicated coconut.

    A delicious and crunchy dessert, sure to satisfy your sweet tooth cravings.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    A few basic ingredients for Kashmiri Lamb Roganjosh
    Roganjosh is a flavourful lamb or mutton dish, which is one of the signature recipes of Kashmiri cuisine. Often a part of the Wazwaan, a multi course meal in Kashmir .
    Ingredients like saffron, dry ginger powder, fennel seeds are widely used in Kashmiri cuisine. Ratan jot is the root of plant, which imparts a red dye when infused in hot oil or ghee, used in Roganjosh.
    #platedwithpassion,#platecrafthospitality,#instafood,#instamumbai,#roganjosh,#ratanjot,#kashmiri,#muttonroganjosh,#mumbai,#mumbaifoodlover,#mumbaifoodie,#goregaon,#malad,#everythingonaplate,#foodphotographer,#foodpics,#foodporn
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Kashmiri Lamb Roganjosh
    Roganjosh is a flavourful lamb or mutton dish, which is one of the signature recipes of Kashmiri cuisine. Often a part of the Wazwaan, a multi course meal in Kashmir.

    The secret to making an awesome Roganjosh is the cooking of the meat. Begin by searing the lamb in hot oil with the aromatic spices. Searing the lamb locks the flavour and the juices of the meat inside and gives a beautiful brown colour on the outside. Then adding the meat to a boiling stock and cooking over a low flame for a long period of time. The longer and slower the cooking time, the softer and juicier is the lamb. It reminds me of Osso bucco.
    #platedwithpassion,#platecrafthospitality.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Puran Poli.
    Refined flour flatbread stuffed with a sweet mixture of jaggery and channa dal, flavoured with green cardamom powder. Served with ghee or clarified butter.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Tiny prawn, mushrooms and cashewnuts in spicy coconut milk.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Sticky date pudding with rum caramel sauce.
  • Sanjeet Pandit
    Sanjeet Pandit
    Platecraft Hospitality LLP, Mumbai.
    Chicken Stroganoff