Bottoms up!

Liv bar- a brainchild of Umang Tewari is a hub to enjoy good food and along with srumptious cocktails. “An outcome of a longing for international innovation, Liv is not just another bar but a special and unique result, designed keeping in mind the changing needs of the well-travelled, educated and innovative guests,” shares Umang Tewari
The food is a European cultural curation with locally sourced finest and freshest ingredients. Recipes are shared by corporate chef Abhinav Tyagi - Liv bar.

Truffle porcini mushrooms aragula pizza porchini mushroom sauce batch

• 1 kg button mushroom
• 60 gm porcini mushrooms(soaked)
• 50 gm onion chopped
• 500 ml milk
• 40 ml olive oil
• 50 gm butter
• 15 gm salt
• 10 gm pepper

Method
Nin a sauce pan heat the butter and olive oil and chopped onions,frying gently until they are soft and translucent.add button mushrooms and cook for 6 to 7 minutes.when they are cooked add porcini mushrooms and porcini stock.add milk and cook for another 10 minutes and season it.blend it in a blender when cooled.

Pizza dough

• kg flour
• 5 gm yeast
• 600 ml water
• 15 gm salt
• 30 ml olive oil

Method
Put all the ingredients ina dough kneeder except water.after mixing the ingredients,pour water little by little.apply olive oil when the dough is kneeded.cover it with cling wrap and rest it for at least 2 hrs.after 2 hrs make a dough ball according to your desire size and again let it rest for another 30 minutes before stretching the pizza base.

Roasted mushroom batch

• 100 gm shitake mushroom
• 500 gm button mushroom
• 40 gm thyme
• 40 gm chopped garlic
• 5 gm salt
• 5 gm pepper
• 10 gm olive oil

Method
Marinate both shitake and button mushrooms with thyme,salt pepper snd olive oil.put it for roasting in preheated oven at 280 degree celsius for 10 minutes.

Gambas aj ajilo

• 5 pc prawns 13/15(remove shell only)
• 10 ml olive oil
• 7 gm garlic slice
• 3 gm red chillies slices
• 10 gm cherry tomatoes(1/2)
• 30 ml white wine
• 7 gm chop parsley
• 10 gm butter
• salt
• 3 ml lemon juice

Method
Heat the olive in a non stick pan.add garlic,chillies and prawns.saute for  a minuteand add white wineand reduce it.add butter and make an emulsion.finish it with parsley and lemon juice.