The culinary forces behind Central Florida restaurants American Gymkhana and Cress will collaborate once again on a Flavor Farm Series Dinner on Friday, April 3.
Four-time James Beard-nominated Chef Hari Pulapaka is the creative mind behind the menu at Cress Restaurant in Deland. Chef Aarthi Sampath is the amazing chef behind the creations at American Gymkhana restaurant in Dr. Phillips.
Together, the two chefs will team up to create a unique tasting menu highlighting some of Florida’s best local ingredients, while celebrating their Indian culture. They will be joined by American Gymkhana mixologist Hemant Pathak and Jenneffer Pulapaka from Cress, who will do the cocktail and wine pairings.
The 5 course tasting menu is $75 per person, $110 with the wine or cocktail pairing. Both come with a mini-cocktail hour, and include tax/gratuity. There are two seatings, at 6:30pm and 8:30pm.
On Friday, February 27, American Gymkhana restaurant will play host to a Flavor Farm Series dinner featuring Chefs Hari Pulapaka and Aarthi Sampath.
Chef Aarthi Sampath is the amazing chef behind the modern Indian creations at American Gymkhana restaurant in Dr. Phillips. Chef Hari Pulapaka is the force behind the menu at Cress Restaurant in Deland.
Together, the two chefs will team up to create a unique tasting menu highlighting some of Florida’s best local ingredients. They will be joined by American Gymkhana mixologist Hemant Pathak and Jenneffer Pulapaka from Cress, who will do the cocktail and wine pairings.
Saturday we were invited to try out the new brunch at American Gymkhana. Having enjoyed the restaurant’s modern Indian cuisine for dinner, I was very interested in trying out their brunch offerings.
When we arrived, we were seated on the recently opened veranda, at a table for two next to the windows. We received menus and our drink orders were taken. We opted to go with the day’s special cocktail creations.
The brunch menu was divided into four sections – sweet, savory, classic, and egg dishes. It was hard, but my friend Joan and I narrowed the choices down to three dishes to try.
From the egg dishes we selected the Desi Omelet with a side of Marsala potato wedges. The vegetarian omelet featured serrano peppers, sauteed onions, cilantro, and Amul cheese, and the ingredients complemented each other well. The Indian cheese was creamy with a bit of tang, while the peppers provided a mild heat. The potatos tasted like potatoes. I couldn’t taste any spice, but it made a good base for the roasted onion chutney served with it.
American Gymkhana, the modern Indian restaurant that recently opened in Dr. Phillips has announced they will begin serving weekend brunch starting January 17.
Offerings for the brunch include egg dishes, like the Desi omelet with serrano chili; savory dishes, like the Mumbai Frankie wrap with gymkhana chicken and sweet peppers; and sweet dishes, like Banjara Chicken & Waffles.
All dishes have a modern Indian spin on the ingredients and spices, making brunch here unlike anything else offered in Orlando.
My husband and I were recently invited to American Gymkhana for dinner, and we were eager to try this new restaurant out. We discovered this is an upscale place, perfect for a date night. Our children eat Indian food all the time, but I would think twice before taking them here, as the atmosphere is better for adults. The faire is modern Indian from the colonial India era. For this evening, my husband, Kirk, and I went as a date – no kids. Yay us!
We ordered two appetizers: the Tandoori Portobello, Broccoli & Onion skewer, and the Malpe Shrimp (seasoned with fennel butter-pepper and garlic-cilantro-curry leaf pesto). Both were very good. The skewer was more spicy than I normally order (yes, I’m a wimp), but my hubby thought it was great.
This last week we were invited to check out a new restaurant opening in Dr. Phillip’s “Restaurant Row” called American Gymkhana, which offers what they call “Modern Indian” cuisine. Over an evening of drinks and passed samples, we were able to try quite a few things off the menu.
We started the evening in the lounge area, dubbed Hunter’s Cocktail Lounge. A short menu of signature mixed drinks were listed, along with a few wine and beer choices. Based on the bartender’s recommendation, I opted to try the Adraki Punch, a citrusy punch featuring fig-infused vodka, homemade honey-ginger syrup, and a mix of lemon and grapefruit juices. It was tangy, with a hint of sweetness, and I felt it paired well with the food samples. We were also offered champagne while we ate.