Brunch Bliss: Exploring Carmine’s Global Street Food Fiesta

Indian street food festivals are a common affair in hotels across the country, but what truly piqued my interest was the invitation to Carmine at Radisson Blu for their Global Street Food Festival. This event stood out not just for its vast array of culinary offerings but for the remarkable vision of Chef Amit Swaroop. His passion for elevating street food into a gourmet experience was evident in every dish.

I give him a resounding 10 out of 10 for this uniquely crafted festival, which seamlessly blended traditional street food with global culinary influences. Each dish told a story, inviting diners to embark on a journey through flavours and textures that one wouldn’t typically associate with street food. From the aromatic spices of India to the vibrant tastes of Mexico and the delicate nuances of Asia, Chef Swaroop curated an experience that celebrated the diversity of global street food.

What impressed me the most was how Chef Amit managed to preserve the authenticity of street food while also refining it for an upscale dining experience. The attention to detail was extraordinary—every bite was bursting with flavour, and the presentation was nothing short of art. It was clear that each dish was meticulously crafted to ensure that it not only satisfied the palate but also delighted the eyes.

Before diving into a detailed review of Carmine, it’s worth noting its standout features—its spaciousness and abundance of natural light, with the restaurant almost open from three sides, creating a bright and airy ambiance. Known for its diverse global cuisines, from Indian and Asian to Western favourites, Carmine truly shines during its Sunday brunches, offering an immense array of food items. With lavish buffet spreads, live cooking stations, and attentive service, it’s a top choice for both casual diners and business travellers at Radisson Blu, Kharadi.

My Sunday brunch at Radisson, Pune, was nothing short of a culinary spectacle, made even more special by the debut of celebrity Chef Amit Swaroop in the Indian hospitality sphere. Known for his vast experience in the global culinary industry, Chef Amit brings a wealth of expertise and innovation to his craft. His first assignment in India, at Radisson Blu, Pune, marks an exciting new chapter in his career. Chef Amit’s meticulous attention to detail and flair for blending global techniques with local flavours was evident in every dish served. The carefully curated brunch spread, featuring both classic favourites and innovative new creations, showcased his deep understanding of diverse cuisines and his passion for elevating dining experiences. Pune’s food scene is surely in for a treat with Chef Amit at the helm.

The buffet spread was an exotic tapestry of flavours, meticulously prepared and impeccably presented. What immediately caught my attention was the refreshing absence of what I call the “Garden Special”—those ubiquitous micro flowers that have become a trend in modern cuisine. Here, the dishes stood proudly on their own, needing no such embellishments to make a statement.

As I navigated through the offerings, I was astounded by the sheer craftsmanship behind each item. Every dish bore the unmistakable mark of precision and passion, reflecting the culinary mastery of Chef Amit Swaroop. Whether it was the delicately spiced Indian curries or the impeccably cooked international selections, there was no room for culinary missteps.

Every bite seemed to be a testament to the chef’s dedication, with flavours harmoniously balanced and presentations that were elegant without being overly adorned. The entire experience felt like a showcase of refined skill, with each dish narrating a story of its own.

Well! At Carmine’s “Street Food Fiesta around the Globe” Sunday brunch, I made sure to sample a wide variety of dishes. Starting with appetizers, I first tried the Mutton Rosemary Croquettes, which had a delightful crispy exterior with a burst of rosemary-infused mutton inside, followed by the Cheddar Cheese Arancini, a creamy, cheesy treat that melted in the mouth. The Basil Garlic Chilly Fish was next, with its perfect balance of spice and fragrant garlic notes, while the Barbeque Tandoori Drumstick impressed me with its smoky flavour and tender meat.

Moving on to the cold mezzeh selection, the Hummus Beiruti stood out for its creaminess, but the Avocado Hummus was equally tempting with a smooth, rich texture. The mezze platter also featured vibrant flavours like Muhammara and Babaganoush, which added a Middle Eastern flair to the meal.

The Thai Seafood Salad from the international salads was a refreshing surprise—light yet full of punchy flavours. I then moved to the live counters, and the Pav Bhaji was an absolute crowd-pleaser, while the Burritos and Quesadillas from the Mexican station offered comfort food with a zesty twist.

The Stuffed Spinach Cheese Chicken from the Western mains was a highlight—stuffed with creamy cheese, and topped with an olive butter sauce that elevated the dish. Finally, I wrapped up the brunch with a selection of desserts. The Bavarian Apple Strudel and Japanese Cheesecake were both indulgent and satisfying, but the standout for me was the delicate Panna Cotta Fruchten, which was light, refreshing, and beautifully balanced.

The highlight of the brunch was undoubtedly the “Orange Elixir Noir Indulgence,” an exotic cake that transcended the ordinary. This exquisite creation was crafted by Pastry Chef Mohammad Azam and his remarkable team, showcasing their exceptional talent and creativity. The cake was a true symphony of rich flavours and textures, seamlessly blending the citrusy brightness of orange with the decadent depth of dark chocolate. Each bite revealed layers of complexity, executed with finesse and precision, making it a standout dish that left a lasting impression.

I extend my heartfelt gratitude to the culinary maestros who contributed to this feast. Chef Susmita and Chef Yogesh’s Continental creations were nothing short of art, each dish thoughtfully presented and bursting with flavour. Their ability to balance traditional techniques with innovative ideas truly elevated the dining experience.

Chefs Surat and Surya brought the intricate flavours of Asia to life, showcasing their expertise in creating dishes that captured the essence of their respective cuisines. Each plate was a testament to their dedication to authenticity and taste.

Chef Avishek and Chef Harendra’s Indian dishes radiated authenticity, with vibrant spices and time-honoured recipes that celebrated the rich culinary heritage of India. Their passion for Indian cuisine was evident in every flavourful bite.

Furthermore, special recognition must be given to Chef Pankaj and Chef Rakesh, who masterfully handled the Tandoor, producing perfectly charred meats and breads that complemented the array of dishes on offer.

I would also like to extend special thanks to Chef Saurav, whose contributions enhanced the overall experience, and particularly to Chef Prajapati for his exquisite Indian sweet delicacies. His creations added an unforgettable local touch to the global array, delighting our palates and rounding off the meal with a sweet flourish. Each chef played an integral role in crafting a brunch that was not just a meal but a culinary journey across cultures, leaving a lasting impression on all who attended.

The dining room staff also deserves heartfelt applause for their seamless service. Parth and Mujeeb from the Food and Beverage Executive team, along with Sanushree and Sarla from the Food and Beverage Associates, ensured that every guest was attended to with grace and attentiveness. Their dedication to providing an exceptional dining experience was evident throughout the brunch. Tejaswini, Abhay, Karuna, Vini, and Eram further enhanced the atmosphere with their attentive service, making each guest feel valued and welcomed.

Hostess Suhani’s warm hospitality set the perfect tone for the day, creating an inviting environment that made every guest feel at home.

I would be remiss not to thank Mr. Pankaj Saxena, the General Manager, for orchestrating such a flawless dining experience. His leadership and commitment to excellence were evident in every aspect of the brunch, ensuring that both the culinary and service elements were executed to perfection.

In conclusion, my experience at Carmine’s Sunday brunch at Radisson Blu was nothing short of extraordinary. The culinary artistry showcased by Chef Amit Swaroop and his talented team created a vibrant tapestry of flavours that delighted the senses. Each dish told a story, reflecting the passion and expertise of the chefs who crafted them.

From the thoughtfully curated appetizers to the sumptuous desserts, every element was executed with precision and care. The seamless service provided by the attentive dining room staff enhanced the overall experience, making each guest feel special and welcomed.

I left the brunch not only satisfied but inspired by the creativity and dedication behind every dish. A heartfelt thank you to all the culinary maestros and service staff for their commitment to excellence. This brunch is a must-visit for anyone looking to indulge in a remarkable culinary journey. I look forward to returning to Carmine for more unforgettable experiences!

Images-n-expression by Manav Kaushik

DWF (Don't Waste Food)