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From the grill
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"The Hallmark of any great organization is that it will continuously strive to improve, innovate, take impartial customer feedback, never try to manipulate scores and ratings to present a rosy picture to the outside world when things inside may not be so good.<br/ <br/ Malaka Spice to me is the epitome of customer service simply because of the way they engage their patrons and work closely with customers to ensure that nothing but the best makes it to the Malaka Menu.<br/ If they encounter a negative review or a constructive review, they always try a service recovery without threatening the person sharing the experience with lawsuits and defamation suits , neither do they go about threatening to shut down the blogger community or asking them to get any certification to share their experiences.<br/ They have always believed in the co existence of patrons and restaurants and in the genuine process of working on customer feedback.<br/ <br/ My first #foodtasting invite from Malaka almost 3 years ago was an honor and many many tasting sessions later, the latest invite for the winter menu tasting still brought a smile and a feeling of pride.<br/ <br/ A Malaka Spice food tasting is unlike any other typical food tasting where the endeavor is not your feedback but the eyeballs you can grab for the restaurant through your blogs/Instagram/Zomato/Facebook followers.<br/ They're the only place who give you a pen and paper along with a printed menu for feedback during a tasting and then calibrate amongst themselves basis your feedback a day later.<br/ They're also the only place that lets you interact with the staff, chefs and freely share your feedback, share your suggestions/opinions to make any particular dish better.<br/ They're also the only place who will strike a dish off the menu if it doesn’t meet the Malaka standards. <br/ <br/ The tasting panel comprised some veterans and I hold most of them in high esteem not because they have 10000 followers on Instagram but because they've earned the right to be on that panel due to their respect for food and the depth in knowledge of food.<br/ <br/ The Winter Menu is designed keeping in mind the natural human behavior of looking for warmth in cooler climates, therefore we were not surprised to find grills and smoked meats along with some soul comforting soups and curries on the menu.<br/ <br/ The Gaeng Som Soup was a Chicken Broth soup with the tang of tamarind, it immediately tickled the throat and flushed down the irritating cough.<br/ The Korean Fish Cake Soup had beautiful chunks of fish in an extremely flavorful broth. Both the soups would be amazing during the winter chill of Pune.<br/ <br/ Among the Salads, the Roasted Duck Salad and the Korean Green Salad were outstanding with crunchy farm fresh vegetables.<br/ <br/ The Banh Trang Nuong Chicken and The Banh Trang Nuong Prawns didn’t work for me because the description said they were Vietnamese Grilled Rice Paper Pizzas but when the final dish came, they were more of crepes or rolls. Also felt under seasoned. Also the mind is conditioned to expect a commercial looking pizza rather than a roll or a crepe. Maybe re branding the dish and re launching it as a Vietnamese Paper Roll might work.<br/ <br/ The Clay Oven Roasted Duck was inconsistent, some of us received pieces that were wonderfully done whereas the ones I tasted were under done and therefore hard to bite into. A little consistency in grilling it to perfection with the right char would make this an unbeatable dish. Duck Meat is tough to work with anyway.<br/ <br/ The Grilled Chicken and Korean Fire Chicken were spot on though with the right char and were grilled to perfection.<br/ <br/ Cambodian Tribal Clay Pot Cola Chicken was an intriguing dish with an interesting history of how it was conceived to impress guests by cooking chicken in Coca Cola (A luxury in those days) in a Clay Pot. The glaze on the chicken was beautiful and the meat was cooked perfectly.<br/ <br/ The Vietnamese Grilled Snapper was a sight to behold and the accompanying sauce was fantastic. The size of the fish was bigger than my palm and the meat was flaky and soft. Loved this.<br/ <br/ The Cambodian char grilled lamb ribs had the signature touch and perfection of Lamb Chops of Malaka and the Jakarta Spicy Mud Crab also stood out for preserving the sanctity of crab meat while adding flavors that complement.<br/ <br/ In the desserts, the Key Lime Pie and Chocolate Baked Cheese Cake were tried and tested recipes.<br/ <br/ Praful is a genius with a touch of madness that separates him from the rest and the culture that he has created in Malaka will ensure that Malaka continues to set the bar of excellence and innovation in the food industry. <br/ <br/ Most ingredients in Malaka Spice are sourced from Cherish Farm where they grow food organically. Even the wood used in the grills like Tamarind, AMba, Babul and Mulberry were sourced from the farm. Each wood brings its own flavor to the meat being grilled.<br/ <br/ The Winter Menu is available in Koregaon Park and Baner from 18th Nov. Do give it a try."