Food Tasting Event : Cuba Libre, Seasons Mall - Pune
Cuba Libre,a place dedicated to celebrating the Cuban heritage by exploring its variety in food, music and tradition.
It is also a caffeinated alcoholic cocktail made of cola, rum and lime - quite interesting actually, ain't it?😊
When you are here,go by its tag line - "Escape into the Cuban culture,liberate yourself." 😊
Being in Seasons Mall, this is one of the most visited places over the weekend by many folks in and around Magarpatta City - especially because Cuba Libre is flooded with exciting offers on food and drinks.
But this time I was here for a blogger's table organised by Crescent, thanks to Hatim and Ruqayyah having us, and Farah for hosting us. They were one cheery bunch, who made sure we had the best of the hospitality.👍
Cuba Libre is well prepared to cater the guests with respect to the seating arrangements - suited for lunches, quick grabs,weekend catch ups and parties.
They have an indoor seating - lounge and bar area and a pleasant outdoor seating - which in the evenings is the best place to seat yourself at, right under the starry nights.😍
I loved the funky wall decor - the quirky one liners just hit you up. 😉 The 3D fireplace is a nice addition. With a dedicated dance floor, good music and a swanky bar - what more could you ask for?!👌
Blogger's meet doesn't go without multiple rounds of photographs of the dishes and drinks - hence this happened to be an elaborate meetup.😆
There was a menu set for the blogger's table.
And there it was, an array of mock tails and starters on the table.
The SUNSET DRIVE another drink that appealed - simple ingredients worked up a magic - peach, lime and soda.
The WATERMELON MOJITO was another refreshing chilled drink - the perfect summer drink. 💚
As these drinks were going on,I tried my hands on the CUBA LIBRE SPICE WINGS - fried chicken wings with an amalgamation of spicy, sweet and tangy tastes. Mind you it was really hot, but I absolutely loved the kick of flavors - this one was praised by all.
The CIGARS AND BULLETS - oh la la, ain't it a deadly combination!!😋 I could take a bullet for these BULLETS - crispy exteriors unearthing the cheese story with assorted addition of corn and peas. Wow!
The CIGARS were the golden fried fish - good attempt.
The MINT CHICKEN CHEESE KEBAB - well marinated minced chicken stuffed with cheese and hints of mint in it.
But minced chicken is something I don't favor a lot - it felt like an overdose of chicken, feels quite heavy on the tummy.The balls could be rolled to a smaller size or flattened down. The boiled potato strips over the kebab served like a cap, it was interesting. 😆
CHICKEN SATAY - spicy juicy chicken served on skewers with a prominent peanut taste, and sesame seeds garnishing. The sauces added to the dish were top notch It would have done wonders if it would have been served hot. The dip was the hero of the dish.
The PRAWNS SALT AND PEPPER - prawns in cornflour coating, deep fried and added in a light gravy. It was plated very colorfully, the bell peppers did their magic. But it lacked that spicy tadak bhadak taste I was looking for in a salt and pepper - typically the Chinese twist to it.
As a matter of fact, relatively this should have been the most spicy dish. The spicy-hot combo would have added the needed zing to the prawns. 😑
The TANGADI KEBAB - a platter full of goodness. Well marinated, garnished atop with chopped pineapples - which was an interesting combo. The leg pieces perfectly tandoor-ed and tender - totally relished the dish. The salad was yummm.😋
ROCK SHRIMP TEMPURA - frankly did not like the presentation of the dish, somehow got weird thoughts into my head.
Now shrimps is not something that I normally have, but I made an exception and don't regret the trial. The shrimps had been coated in a batter and then deep fried. The drizzle of chili powder and the slight chatpata-ness atop was savory.
The OVEN BAKED FISH WITH BALSAMIC VEGETABLES - baked, roasted basa fish, heavily wrapped in seasonings like paprika flakes, garlic and others. There was a glimmer to the fish, I guess because of the use of good oils. It was so soft, and went perfect with balsamic vegetables and the orange slices - yes orange slices! 😀
It is not everyday that you get to eat such good preparation in fish, which is not an Indian preparation.
More pictures:
~Bon Appétit!!
P.S. All the above photos have been clicked by me.
It is a narrative of my experience and the views expressed above are solely mine. Folks are more than welcome to agree or disagree with the above review. My review does not guarantee that someone would also have a similar experience.
The review is not in any way plagiarized from any other source, it is solely my hard work put into creating the content - except few excerpts about the restaurant picked from the publicly available information over the world of internet.
It is also a caffeinated alcoholic cocktail made of cola, rum and lime - quite interesting actually, ain't it?😊
When you are here,go by its tag line - "Escape into the Cuban culture,liberate yourself." 😊
Being in Seasons Mall, this is one of the most visited places over the weekend by many folks in and around Magarpatta City - especially because Cuba Libre is flooded with exciting offers on food and drinks.
ADDRESS:
2nd FLOOR, SEASONS MALL
MAGARPATTA CITY,HADAPSAR
PUNE
AMBIANCE:
The decor has quite an American vibe to it - the first thing you would notice as you enter is the Piper Guy, yeah that's what I call it. 😇And for some strange reason his saxophone was missing this time.😕
Cuba Libre is well prepared to cater the guests with respect to the seating arrangements - suited for lunches, quick grabs,weekend catch ups and parties.
They have an indoor seating - lounge and bar area and a pleasant outdoor seating - which in the evenings is the best place to seat yourself at, right under the starry nights.😍
I loved the funky wall decor - the quirky one liners just hit you up. 😉 The 3D fireplace is a nice addition. With a dedicated dance floor, good music and a swanky bar - what more could you ask for?!👌
Blogger's meet doesn't go without multiple rounds of photographs of the dishes and drinks - hence this happened to be an elaborate meetup.😆
There was a menu set for the blogger's table.
And there it was, an array of mock tails and starters on the table.
WHAT I TRIED:
The ISLAND AFFAIR which was my first mock tail for the day, it totally hit the chords. Having a flair for sweetness, I liked the drink which was a concoction of grape juice, lemonade, litchi crush and blue curacao. 😎
The CIGARS were the golden fried fish - good attempt.
But minced chicken is something I don't favor a lot - it felt like an overdose of chicken, feels quite heavy on the tummy.The balls could be rolled to a smaller size or flattened down. The boiled potato strips over the kebab served like a cap, it was interesting. 😆
As a matter of fact, relatively this should have been the most spicy dish. The spicy-hot combo would have added the needed zing to the prawns. 😑
Now shrimps is not something that I normally have, but I made an exception and don't regret the trial. The shrimps had been coated in a batter and then deep fried. The drizzle of chili powder and the slight chatpata-ness atop was savory.
The SEAFOOD MARINARA PASTA - a sea food red sauce based pasta - well done, delicious pasta tossed with loads of bell peppers,and prawns being the icing on the cake, imparted the optimum taste to the pasta and complimented it well.
The garlic bread served along had an extra dose of garlic, but never the less, that suited my palate.
It is not everyday that you get to eat such good preparation in fish, which is not an Indian preparation.
More pictures:
P.S. All the above photos have been clicked by me.
It is a narrative of my experience and the views expressed above are solely mine. Folks are more than welcome to agree or disagree with the above review. My review does not guarantee that someone would also have a similar experience.
The review is not in any way plagiarized from any other source, it is solely my hard work put into creating the content - except few excerpts about the restaurant picked from the publicly available information over the world of internet.
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