Birthday at Jehan Numa Retreat

Birthdays have always been special for everyone. Each one of us wants to be pampered on that day. Jehan Numa Retreat, Bhopal made sure that I have the best day of this year and the succeeded in that. However, 2020 has been a year of all bad things. From pandemic to wildfires, 2020 has its share of disasters (Let’s hope it ends soon). Each morning we are waking up to shocks and High BP problems. I literally thought of just isolating myself on this birthday because my mood had been severely bad with all the traumatic things going around. I decided I won’t celebrate my birthday and apparently, we all can’t party or even travel to some place, thanks to the pandemic. Although, I sure am blessed to be surrounded by few people who love me so much and they wanted to make it a special day, away from all the problems.

Younger sister made plans for a staycation at Jehan Numa Retreat, Bhopal while dad put the plan into action and managed everything for an amazing weekend getaway. The stay had been phenomenal, though the best part about our staycation was the dinner which I was offered by the General Manger of the hotel, Mr. Vincent Marques. I was excited when I was told that it would be a candle light sit-down dinner.

I am a fan of pre-plated meals which I usually prefer whenever I am travelling, but it was next to impossible to get it here in Bhopal until I was told by the GM, Mr. Vincent Marques, that they do sit down dinner of pre-platted meals and would love to do that for me.

The ONLY drawback which was on our side was that my birthday and Ganesh Chaturthi were on the same day and because of the few rituals that our family follows, my mother was keen for vegetarian menu only. (Also because she’s a vegetarian so she had the power that day :P)  Hence, we opted for vegetarian meal.

(Just FYI, Jehan Numa Retreat, Bhopal is taking all the safety measure and keeping everything safe and sanitized. )

With a refreshing view over lush green lawns, Jehan Numa Retreat is the place to start the perfect weekend with a delectable and exquisite dinner. Guests have a plethora of choices, including live grills, miraculous drinks and a brilliant multi cuisine menu.

Under the Jamun Tree’s alfresco dining is hands down, Bhopal’s best destination for a pleasant and relaxing dinner while sipping your favourite drink.

Offering one of the most surreal candlelight dinner experiences, my table at Under the Jamun Tree, Jehan Numa Retreat Bhopal was under a canopy of million stars and was not less than a paradise. This luxurious hotel offers class and elegance at its best; a perfectly decorated table in the outdoor setting and a variety of soul-satisfying food.

It is a testimony to the chef’s proficiency and therefore, as the evening progresses, it is the food on the table that holds our undivided attention, not the pretty setting.

I have been fortunate enough to have experienced it before in Mumbai, Delhi and Bangalore. (Links attached). Therefore, when I was told about it, to experience it in my hometown, my excitement level was on a spike!

Comforting, elegant and chic all at once, the pre-plated meals are designed to show off a chef’s skills and imagination and this one is a gourmet’s delight.

Pre-plated meals/ tasting menus have become trendy as a mark of exclusivity and luxury dining around the world. Expensive restaurants such as those on the World’s 50 Best List usually offers only these to show off the chef’s competence and viewpoint.

The inspiration was handpicked from popular Indian and western dishes. These dishes are cooked using traditional and nouvelle culinary techniques without losing their authenticity and are presented in the most startling way. It’s one of a kind experience for food lovers.

First Course: Amuse Bouche

We began our journey with an Amuse Bouche ‘Air Bread,’ roasted pepper, watermelon gazpacho, balsamic caviar. (A concept based on Indian Pani Puri.) What amazed me here was Caviar is fish eggs basically and they came up with a vegetarian version of it. I’ve had caviar before and trust me this one tasted pretty close to that. 

The balsamic vinegar pearls were a fantastic way to add a touch of molecular gastronomy in the dishes. (The balsamic vinegar is transformed into small jelly balls using agar agar and the cold oil specification method). This version of Pani Puri had a burst of flavors.  Definitely not a combination you will expect and a very interesting way to begin the meal.

Second Course: Soup

Creativity has absolutely no limits. You’ll know why I say so while reading below.

This was the most comforting thing on that night. I’m not much of a soup person but it had been pouring from last two days and it a breezy night. This soup was like a warm hug on a cool night. The green curry soup was an inspiration of Green Thai Curry. It was fresh, zinging with taste and creamy too. Added to it was the pumpkin emulsion, Tom kha foam (which has a very unique flavor and creates a heavenly taste when combined with chili and coconut milk) on top and chili oil with crostini. Crostini being an Italian appetizer consists of small toasted bread with topping, very aromatic and flavorful soup!

Third Course: Appetizer

Another fantastic creation by the Chef was a Green pea cake with almond crust and picked vegetables; base of fresh green chutney alongside tamarind gel. Each element was piled to create a delicate cake which melts in the mouth and also gives you tons of flavors all together. What was very interesting was the fact that you get the experience of eating a fulsome hara-bhara kebab or tikki yet what you see in front of you does not remotely look so at all.

Subsequently, we took a short 60 seconds break. Something to note about such special dinner’s ­- The staff!! As soon as you finish your meal, a server comes to pick your plate up, while the manager calls up to the kitchen to inform about the Pick Up. While at the back of the kitchen, where the Chef and his team has been struggling and juggling with the dishes, ensure that the next course is ready and on its way. It has to be quick, smooth and hassle-free to give the guests a perfect experience. The synchronization among them is commendable!

Fourth Course: Main Course

As we approached to the main-course, we had a perfectly grilled Cottage cheese steak, placed on a bed of Saffron risotto, which was again very soothing and comforting with tomato caulis, some Sautéed wild mushrooms, green beans and a charcoal touille.

What I liked about this dish was the massive amount of textures – silky-smooth and crisp. Then you have an explosion of different flavors – the smoked tomatoes, a comforting, creamy flavorful saffron risotto alongside mushrooms and beans added to it the charcoal touille which was crisp with activated charcoal. The flavor and texture combinations will ensure that you get through the dish much faster than your taste buds would like you to.

Fifth Course: Dessert

No matter how much I eat, there is always a room for dessert. It doesn’t go to the stomach; it directly goes to the heart. We had an interesting rendition of Bhappa Doi also known as Baked Mishti Doi. The inspiration comes from Chef Debayan’s hometown Kolkata.

Mishti Doi is a Bengali style creamy dessert in which curd is complemented by the rich milky taste and pleasant sweetness of condensed milk that turns into a beautiful dessert.

The unique process of baking and then chilling intensifies the flavor and also the mouth feel of this mishti doi with condensed milk; added to it, the nut soil, which elevates the overall flavors and adds that crunch to the doi. Loved it totally!!

The experience is truly representative of the diversity that this place has to offer. All of it served up on a plate that may look extremely modern, but which does not take away from its original flavors. I personally believe the food was toning down on the excessive use of technique and letting the core ingredient do all the talking. The only thing missing was that we missed a chance of the non-vegetarian meal. I’m sure it must be an incredible experience too. I’m definitely going back again to try it, making sure no festivals fall on that particular day.

Till then, Happy Hogging!!

Thank you Mr. Vincent Marques & Chef Debayan for the invite and most importantly, making my birthday stay-cation full of happy experiences.

Thank you to the F&B (Especially Rajkumar and Tej) team for a divine experience.

P.S. The author was invited for the dinner and the reviews are personal.

Tastes are subjective and may differ from person to person. This was a special dinner which is not a part of the menu.  Please contact the hotel for more information on that.

Restaurant: Under the Jamun Tree, Jehan Numa Retreat, Club & Spa

Address: Dr. Salim Ali Road, Near Van Vihar, Prempura, Bhopal

Timing: 7 pm to 11 pm

For Reservations Call: +91-755-6606600

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