Stew Art located in Rambaug Colony, Kothrud is India’s first Stew Restaurant. The word “stew” is said to come from the old French word estuier, meaning to enclose. Now a stew is generally prepared inside a vessel by adding vegetables/meat and water and allowing them to simmer on low heat in their broth. Seasoning and spices are added as per recipe. Personally, I like moist food or something that has gravy and I couldn’t have been more excited to visit Stew Art. Now the place is a small and humble setup with around 4-5 tables.
Now I’ve had four of their stews (vegetarian) and I was blown away by each and every one of them. The preparation time for the stew is approximately 15 minutes. Each stew is served with two slices of garlic bread and herb buttered rice.
The first one, Hungarian Goulash originated from Hungary is made with paprika seasoning. Served with boiled potatoes, carrots, pumpkins, broccoli and a corn cob, this has been my favourite so far. The stew was absolutely out of the world. The stew was rich, yellowish and a thick consistency giving your taste buds that delight making them want to have more.
Next, the Afrikan Tsire Stew was prepared in a peanut and spices. Served with boiled potatoes and a corn cob, this one tasted pretty amazing. Next, the Gumbo, an American speciality made using Cajun was just a little spicier but tasted delicious.
Last but not the least, the Moroccan Stew was cooked in olive oil and served up with boiled vegetables a corn cob and green olives. The Moroccan stew tasted a lot similar to our puranpoli aamti.
The garlic bread and the herb buttered rice are perfect accompaniments to the stew. There could not have been a better place for me than Stew Art. It is healthy, tasty and unique and makes you want to keep coming for more. I look forward to continued visits and trying out more stews! Cheers!!