SEA U

11/02/2016

ReCiPe: It’s Chinese New Year. Celebrate with this awesome recipe for Spinach & dried shrimp wontons

Ingredients :
2 tbsp dried shrimp (optional), 4 large dried mushrooms, 3 cloves garlic minced, 3 thick spring onions finely chopped, 4 cups spinach roughly chopped, 1 tbsp oyster sauce, 1 tbsp soy sauce , ½ tsp salt , ¼ tsp white pepper, 1 tsp cornflour mixed with 1 tbsp cold water, about 40 wonton wrappers, about 2 litres oil for deep-frying sweet chill sauce to serve

Method
1. Soak the shrimp and mushrooms in boiling water for at least 30 minutes. Drain, reserving the liquid. Discard the stems of the mushrooms and finely chop the caps and the shrimp.
2. Heat a frying pan over medium heat and fry the garlic and spring onion until fragrant. Add the spinach, sauces and seasonings and fry until the spinach is wilted. Add a few tablespoons of the reserved shrimp and mushroom liquid and the cornflour mix and continue to fry until thick. Remove from the pan and allow to cool.
3. Take a wonton wrapper and moisten one side with a finger dipped in cold water. Place a teaspoon of filling into the centre and fold two corners together to form a triangle, taking care to remove as much air as possible. Pinch the edges together firmly to create a sealed packet. Moisten one tip of the long side of the triangle and bring the other tip of the long end onto the moistened part to create a boat shape as you would if making tortellini. Pinch together firmly. Continue until all the filling is used up.
4. Heat the oil in a wok or large saucepan to 180C and deep-fry the wontons for four minutes until golden brown. Serve the deep-fried wontons with a little sweet chilli sauce.

28/12/2015

Sea U food stall @ Hiranandani Estate.

Sharing some clicks for our patrons from the festival event at Hiranandani Estate Thane. The event goes on till the 31st of Dec. Visit our stall for enquiries on New Year's Eve and party booking orders.

24/12/2015

22/12/2015

31st night SEA U - Unlimited Food & drinks

Watch night unfold with party-inspired food & beverages. Plus live music band & entertainment until late.

Sea U crew is stepping it up once again & hosting another epic event with live vocal acts and a massive spread on buffae. Treat yourself to a good food & drinks package including unlimited basic spirits on offers listed. Get in quick as this event sells out fast.

Make enquiries for bookings..

20/12/2015

ReCiPe: Pepper Chicken

As we are in December and the cold weather gets in, our thought is to keep it simple for our patrons. This is a very simple and easy to make curry which is loved by young and the old. If you use ghee for oil, this dish is just perfect. Goes well as an entrée or even with mains. Give it a go.....

Ingredients:
1kg chicken, 2 tsp minced garlic, 2 tsp minced ginger, Pinch salt, 2 tbsp white vinegar, 1 tsp ground turmeric, Pinch saffron
3 tsp black peppercorns, freshly crushed 4 onions, 5 tbsp ghee (or vegetable oil), Fresh coriander to garnish

Method:
Place chicken in a shallow bowl. Mix together garlic, ginger, salt, vinegar, turmeric, saffron and one teaspoon pepper. Spread over the chicken and leave to marinate.
Peel and chop two onions. Place in food processor and blend to a paste. Slice remaining onions and set aside. Heat ghee in a deep pan. Add sliced onions and pepper. Cook for 10 minutes until softened and golden. Add onion paste and continue to cook over low heat for 10 minutes until golden brown.
Add chicken and marinade and cook, stirring to coat all sides and brown the meat. Add 200 millilitres of water, bring to a simmer and cook over low heat for 20 minutes, until the chicken is tender. Serve garnished with coriander and ground black pepper.

18/12/2015

Christmas brunch@ Rs.599 only

Celebrate first thing with a festive Christmas Day brunch with your friends and family. You will not only love the carefully designed menu, but equally good is our live band with a glass of wine and some good music.....

Rs. 599 only. Bookings now open...!!!

18/12/2015

Stay Tuned for some interesting cocktail recipes. Coming Soon...............

Learn how to make a simple yet effective whisky cocktail that has been back in fashion since Mad Men.

13/12/2015

ReCiPe: Prawn & Crab Tom Kha Soup

Keep your family warm for winters. Give this recipe a go.....

Ingredients:
1 stick lemongrass (white part only), 2 shallots peeled, 1 small ginger peeled and chopped, half a bunch coriander root and stem washed, 2 x 400ml cans coconut milk, 1.2 litres water, 5 kaffir lime leaves, 8 green prawns, 4 crabs cleaned and cut in quarters, 1 tomato chopped, 4 tbsp fish sauce, 2 tbsp grated palm sugar (or brown sugar), juice of 2-3 limes, coriander leaves, to garnish

Method:
With a mortar and pestle roughly crush the lemongrass, shallots, ginger and coriander root and stems. In a large pot, combine the coconut milk, water, the crushed aromatics and lime leaves and simmer for 10 minutes. Add the prawns, crab and tomato and gently cook for 10 minutes. Now add the fish sauce, palm sugar and lime juice to taste - there should be a balance of sweet, sour and salty - adjust to your liking.

To serve
Serve garnished with coriander leaves.

05/12/2015

Live Music Playing today @ Sea U Restaurant & Bar

Support local music & talent

With our casual, relaxed atmosphere and a wide range of menu options to choose from, there has never been a better time to visit us.

It's the perfect place to laze and enjoy on a weekend with a crisp glass of refreshing mock tail and a bite to eat during the day, then watch the place transform into premier music destination with a live band playing every Friday & Saturday night from 9.00 p.m. onwards.

Visit Sea U Restaurant & Bar for our full entertainment line-up.

05/12/2015

Murghir Jhol @ Sea U Rest & Bar

Murgir Jhol is a light Chicken Curry prepared in almost all Bengali households and this Jhol is characterized by the runniness and red colour of the gravy and presence of well cooked potatoes in the Chicken Curry. Bongs love the Potato than the meat and for us @ Sea U, this typical jhol is a comfort food that can be cherished on weekends with family. Give it a go today and let us know

Tip: Goes well with rice, naan & roti

01/12/2015

Fish Paturi/Bhetki Paturi or Steamed Fish in Banana Leaf @ Sea U

A delicacy of Bengal, Paturi is a recipe that takes out the sweet flavour of the fish and balances it with the pungency of mustard sauce. Paturi is made by marinating the fish in a mustard base marinate and then by wrapping the fish in a piece of Banana Leaf and finally making it a parcel and steaming it in double boiler or in a steamer.

Tip: Goes well with steamed rice