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50 percent of people between the age of 60 to 69 years suffer from hypertension. This statistic only worsens as a person grows older reaching about 75 percent in those over the age of 70. In fact, the lifetime risk of developing hypertension is approximately 90 percent for men and women who were non-hypertensive at 55 or 65 years respectively – making hypertension a condition that requires our immediate attention.

While the condition affects one’s whole body, your heart is one organ that takes the worst beating. Dr Santosh Kumar Dora, Senior Cardiologist, Asian Heart Institute tells you how hypertension affects your heart and what you can do to deal with the condition.

How does hypertension affect your heart?

• It can result in hardening and thickening of the heart arteries, leading to their narrowing and causing the heart to receive less blood supply.
• It can also cause a heart attack. In fact, persons who present with an acute heart attack often have preexisting hypertension that evaded detection and treatment.
• It can cause abnormal thickening of heart muscle, the presence of which is a strong predictor of future cardiovascular death.
• High blood pressure puts more load on the heart and increases the amount of work that the heart has to do.

Eating right

Eating a heart-healthy diet is important for managing your blood pressure and reducing your risk of heart attack, heart disease, stroke and other diseases. Aim to eat a diet that's rich in fruits, vegetables, whole grain and high fibre foods, fat-free and low fat or 1 % dairy products etc. Avoid saturated and trans fats, excess salt and added sugar in your diet. DASH (Dietary approach to stop hypertension) diet pattern which contains low sodium, high potassium and rich in fruits and vegetables reduces by an average of 5.5 mm Hg for systolic and 3 mm Hg for diastolic blood pressure. For hypertensive patients, the reduction is 11.4 mm Hg for systolic and 5.5 for diastolic blood pressure. Low salt (< 1500 mg/day) further potentiates the reduction of blood pressure.

Maintain a healthy weight:

As your body weight increases, your blood pressure can rise. In fact, being overweight can make you more likely to develop high blood pressure than if you are at your desirable weight. You can reduce your risk of high blood pressure by losing weight. Even small amounts of weight loss can make a big difference in helping to prevent and treat high blood pressure. Studies conducted in obese hypertensive patients show a decrease in body weight by 1 kg resulted in a reduction of systolic and diastolic pressure by 1.2 and 1.0 mmHg, respectively.

Be physically active:

Physical activity not only helps control your blood pressure, it also helps you manage your weight, strengthen your heart and manage your stress level.

Even moderately intense physical activity, such as brisk walking, is beneficial when done regularly for a total of 30 minutes or longer at least 5 days a week. Hiking or stair-climbing, jogging, running, bicycling, swimming, fitness classes, team sports, dance classes are some of the activities which can help you stay fit. Studies say that regular dynamic physical exercise for at least 30 minutes daily for most days of a week leads to 5 to 9 mm Hg reduction of systolic blood pressure.

Say no to tobacco:

While smoking has not been conclusively proven to cause high blood pressure, each cigarette you smoke temporarily increases your blood pressure for many minutes after you finish. For your overall health and to reduce your risk of heart attack and stroke, avoid all forms of tobacco as well as secondhand smoke. A study has shown that smoking cessation leads to a reduction of systolic blood pressure by 3.5 mm Hg and diastolic blood pressure by 1.9 mm Hg.

Avoid drinking:

Drinking too much alcohol can raise blood pressure to unhealthy levels. Having more than three drinks in one sitting temporarily increases your blood pressure, but repeated binge drinking can lead to long-term increases. If you have high blood pressure, avoid alcohol or drink alcohol only in moderation.

Also read: World Hypertension Day: Why And How You Should Reduce Your Salt Intake

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Among couples being treated for infertility, depression in the male partner was linked to lower pregnancy chances, according to a study.

The study showed that couples in which the male partner had major depression were 60 per cent less likely to conceive and give birth than those in which the male partner did not have major depression.

On the other hand, depression in the female partner was not found to influence the rate of birth.

In addition, intake of a class of antidepressants known as non-selective serotonin reuptake inhibitors (non-SSRIs) was also linked to a higher risk of early pregnancy loss among females being treated for infertility, the study appearing in the journal Fertility and Sterility, noted.

However, SSRIs, another class of antidepressants, were not linked to pregnancy loss. Neither depression in the female partner nor the use of any other class of antidepressant were linked to lower pregnancy rates.

"Our study provides infertility patients and their physicians with new information to consider when making treatment decisions," said Esther Eisenberg, at National Institutes of Health's Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD) in Maryland, US.

Citing previous studies, the authors noted that 41 per cent of women seeking fertility treatments have symptoms of depression.

Another study of men seeking in-vitro fertilisation (IVF) treatments reported that nearly 50 per cent experienced depression.

For the study, the team analysed data for 1,650 women and 1,608 men to evaluate the potential influence of depression in couples seeking non-IVF treatments.

Among the women, 5.96 per cent were rated as having active major depression, compared to 2.28 per cent of the men.

Women using non-SSRIs were roughly 3.5 times as likely to have a first-trimester pregnancy loss, compared to those not using antidepressants.

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Eating the right fruits, vegetables and spices can ensure you remain cool during the summer season, suggest experts. Chef Sudhir Nair, Executive Chef at Courtyard by Marriott and Fairfield by Marriott, Bengaluru and Chef Kasiviswanathan, the Executive Chef for Radisson Blu Atria, Bengaluru share some easy and interesting tips that will help your body cope with the heat:

1. Opt for a light breakfast: Eat and enjoy a light breakfast every morning comprising of fresh fruits and lots of liquids. Avoid citrus juices and instead opt for tender coconut or melon juice. Cucumber juice or salad would also be a great option. Try and cut down on a heavy breakfast to keep yourself cool and healthy during the summer months.

2. Avoid high starch food: During summer, it is good to avoid high starch foods, especially rice or wheat. Lunch should be the heaviest meal of the day in summers. Keep low on yoghurt consumption. Instead, increase the intake of buttermilk. Keep your food low on spices and high on liquid.

3. Keep yourself away from aerated drinks: Do not drink chilled water or aerated beverages. This is because chilled water or aerated beverages will disrupt the digestive process in the body. Keep a close watch on your sugar consumption. Ice creams though tempting in this time is rich in sugar and cream but an iced fruit lolly would be a legitimate indulgence.

4. Avoid spicy food: Avoid using spices such as mustard, ginger, and chilli. Also, eat less of tomato, peppers and garlic during summer.

5. Use herbs for cooking: Cook with cooling herbs such as fennel, dill, mint, and coriander. Allow use of spices like cumin, cinnamon, green cardamom in your food. Use vegetables such as white pumpkin, broccoli, snake gourds, drumstick and madras cucumber.

6. Boil, steam, and stew: Milk, coconut, butter and ghee in small proportions is cooling for the body. Best methods of cooking these foods would by boiling, steaming and stewing. It is best to avoid fried foods during summer as they would give undue stress to the digestive tract.

7. Enjoy small meals: Enjoying small meals throughout the day during summer is the smartest way to keep yourself cool during the season. Include fruits like ice apples, varieties of melons, sugarcane, and varieties of ripe mango, cashew apples and jackfruit in your diet. All of these are found in abundance in this season.

(Edited by mid-day online desk, with inputs from IANS)

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Consuming fish which are high in Omega-3 fatty acids twice a week can help reduce the risk of heart failure, coronary heart disease, cardiac arrest and ischemic stroke, says a new scientific advisory from the American Heart Association.

The Association recommends eating two 3.5-ounce servings of non-fried fish, or about three-fourth cup of flaked fish every week.

Emphasis should be placed on eating oily fish like salmon, mackerel, herring, lake trout, sardines or albacore tuna, which are all high in omega-3 fatty acids.

"Scientific studies have established the beneficial effects of eating seafood rich in Omega-3 fatty acids, especially when it replaces less healthy foods such as meats that are high in artery-clogging saturated fat," said Eric B. Rimm, Professor at the Harvard University's T.H. Chan School of Public Health in Boston, US.

Further, the advisory, published in the journal Circulation, laid emphasis on eating fish such as shark, swordfish, tilefish, king mackerel, bigeye tuna, marlin and orange roughy that are high in mercury.

Even though mercury contamination has been linked with serious neurological problems in newborns, it does not have adverse effects on heart disease risk in adults, the advisory noted.

Moreover, the benefits of eating fish substantially outweighed any risks associated with mercury contamination, especially if a variety of seafood is consumed, it said.

According to a study, published in the journal Molecular Nutrition and Food Research, adding fatty fish to our diet increases the size and lipid composition of high-density lipoprotein (HDL) particles, also known as good cholesterol, in people with impaired glucose metabolism.

Another study, published in the Journal of Nutritional Biochemistry, showed that Omega-3 fatty acids are more beneficial than flaxseed and other oils for preventing cancer.

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Turns out, sex and some certain virus can provide aid to fight against cancer.

According to a research conducted by the Ottawa Hospital, a common treatment for erectile dysfunction combined with the flu vaccine may be able to help the immune system mop up cancer cells left behind after surgery.

The study showed that this unconventional strategy can reduce the spread of cancer by more than 90 percent in a mouse model. It is now being evaluated in a world-first clinical trial.

"Surgery is very effective in removing solid tumours," said senior author Rebecca Auer.

"However, we're now realizing that, tragically, surgery can also suppress the immune system in a way that makes it easier for any remaining cancer cells to persist and spread to other organs. Our research suggests that combining erectile dysfunction drugs with the flu vaccine may be able to block this phenomenon and help prevent cancer from coming back after surgery."

The current study investigated sildenafil (Viagra), tadalafil (Cialis) and an inactivated influenza vaccine (Agriflu) in a mouse model that mimics the spread of cancer (metastasis) after surgery.

Auer is now leading the first clinical trial in the world of an erectile dysfunction drug (tadalafil) and the flu vaccine in people with cancer.

It will involve 24 patients at The Ottawa Hospital undergoing abdominal cancer surgery. This trial is designed to evaluate the safety and look for changes in the immune system. If successful, larger trials could look at possible benefits to patients.

"We're really excited about this research because it suggests that two safe and relatively inexpensive therapies may be able to solve a big problem in cancer," said Auer. "If confirmed in clinical trials, this could become the first therapy to address the immune problems caused by cancer surgery."

Using a variety of mouse and human models, Auer's team also made progress in understanding how erectile dysfunction drugs and the flu vaccine affect cancer after surgery.

Normally, immune cells called natural killer (NK) cells play a major role in killing metastatic cancer cells. But surgery causes another kind of immune cell, called a myeloid-derived suppressor cell (MDSC), to block the NK cells.

Auer's team has found that erectile dysfunction drugs block these MDSCs, which allows the NK cells to do their job, fighting cancer. The flu vaccine further stimulated the NK cells.

"Cancer immunotherapy is a huge area of research right now, but we're still learning how best to use it in the time around surgery," said first author Lee-Hwa Tai. "This research is an important step forward that opens up many possibilities."

The study is published in the journal OncoImmunology.

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Researchers have found that long term chronic isolation cause the build-up of a chemical in the brain, that increases stress, aggression and fear.

The mice isolated for two weeks showed behavioural changes like, increased aggressiveness towards unfamiliar mice, persistent fear, and hypersensitivity to threatening stimuli.

When encountering a threatening stimulus, mice that have been socially isolated remain frozen in place long after the threat has passed, whereas normal mice stop freezing soon after the threat is removed, the research said.

Although the study was done in mice, it has potential implications for understanding how chronic stress affects humans and has potential applications for treating mental health disorders, said lead author Moriel Zelikowsky, postdoctoral scholar at the California Institute of Technology in the US.

Previous studies have determined that social isolation for two weeks in mice resulted in the upregulation of the signalling molecule neuropeptide, tachykinin 2 (Tac2)/neurokinin B (NkB) -- a short protein molecule.

In the new study, published in the journal Cell, the team found that chronic isolation leads to an increase in Tac2 gene expression and the production of a neuropeptide called neurokinin B (NkB) throughout the brain.

But, administration of a drug that chemically blocks NkB-specific receptors enabled the stressed mice to behave normally, eliminating the negative effects of social isolation.

On the other hand, artificially increasing Tac2 levels and activating the corresponding neurons in normal, animals led them to behave like isolated and stressed, the research showed.

Suppressing the Tac2 gene in certain different brain parts, increased fear behaviours, or aggression accordingly, implying that it must increase in different brain regions to produce the various effects of social isolation, the researchers said.

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A slow and steady weight loss plan is always a good idea, but losing weight too fast means putting your health at a risk which can lead to severe issues. So, be wise about undertaking excessive exercising or going for a crash diet. Pooja Chaudhary, wellness consultant, Healthians, an online diagnostic center that offers at-home services, lists down the common factors to take care of during a weight loss regime:

Losing weight around 0.45 kg-0.9 kg per week is a safe bet. But losing more than that can be considered as rapid weight loss which can have an impact on the health. At the start of exercise plan or diet plan, people witness a sudden weight loss of 2-3 kg. This is actually the water weight.

Angeli Misra, Co-founder of Lifeline Laboratory, lists down a few side effects of losing weight too fast:

1. It could damage your liver: Alcohol is not the only factor that puts you at a risk of developing a fatty liver. Sometimes following a surgery to reduce weight can also affect your liver.

2. Loose skin: Rapid weight loss leads to loose skin as skin loses elasticity.

3. It may slow down your metabolism: Excess of everything is bad. Excessive exercises and crash dieting can slow down your metabolism as you easily and soon get tired. Due to that your body works slow and you feel a sense of fatigue.

4. Other side effects: Losing weight fast by doing excessive exercise, swimming and crash diet may be linked to several other side effects like hunger, fatigue, irritability, muscle cramps, dizziness, constipation or diarrhea.

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Researchers have found that a common antibacterial substance found in toothpaste may combat life-threatening diseases such as cystic fibrosis (CF) when combined with a drug.

The study, published in the journal Antimicrobial Agents and Chemotherapy, found that when triclosan -- a substance that reduces or prevents bacteria from growing -- is combined with an antibiotic called tobramycin, it kills the cells that protect the CF bacteria, known as Pseudomonas aeruginosa, by up to 99.9 per cent.

CF is a common genetic disease with one in every 2,500 to 3,500 people diagnosed with it at an early age. It results in a thick mucus in the lungs, which becomes a magnet for bacteria.

These bacteria are notoriously difficult to kill because they are protected by a slimy barrier known as a biofilm, which allows the disease to thrive even when treated with antibiotics, the researcher said.

"The problem that we're really tackling is finding ways to kill these biofilms," said lead author Chris Waters, Professor at the Michigan State University.

According to the researcher, there are many common biofilm-related infections that people get such as ear infections and swollen, painful gums caused by gingivitis.

But more serious, potentially fatal diseases join the ranks of CF including endocarditis, or inflammation of the heart, as well as infections from artificial hip and pacemaker implants, the researcher added.

For the study, the researchers grew 6,000 biofilms in petri dishes, added in tobramycin along with many different compounds, to see what worked better at killing the bacteria.

Twenty-five potential compounds were effective, but one stood out, the researcher said.

"It's well known that triclosan, when used by itself, isn't effective at killing Pseudomonas aeruginosa. But when I saw it listed as a possible compound to use with tobramycin, I was intrigued. We found triclosan was the one that worked every time," said Alessandra Hunt from the Michigan State University.

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Components in the mosquito saliva can trigger an unexpected and long-lasting immune responses -- up to seven days post-bite, say scientists.

The researchers found that more than 100 proteins in mosquito saliva are mediating the effects on the immune system, or may help the virus become more infectious.

Identifying these proteins could help design strategies to fight transmission of dengue fever as well as other diseases caused by viruses also transmitted by Aedes aegypti, such as Zika virus, chikungunya virus and yellow fever virus, the researchers said.

"We found that mosquito-delivered saliva induced a varied and complex immune response we were not anticipating," said Silke Paust, Assistant Professor at Baylor and Texas Children's Hospital.

"Billions of people worldwide are exposed to diseases transmitted by mosquitoes, and many of these conditions do not have effective treatments," added Rebecca Rico-Hesse, Professor at the Baylor College of Medicine in Texas, US.

For the study, appearing in the journal PLOS Neglected Tropical Diseases, the team worked with a mouse model of the human immune system.

Previously, the team demonstrated that mosquito-bite delivery and needle-injection delivery of dengue virus in these "humanised mice" led to significantly different disease developments

They found that mosquitoes are not just acting like "syringes" to merely inject viruses, but their saliva seems to contribute significantly to the development of the disease.

In the new study, the team tested the effect of virus-free mosquito saliva on humanised mice and compared the results with those obtained from humanised mice that had not been bitten by mosquitoes.

Evidence to immune responses -- up to seven days post-bite -- was found in multiple tissue types, including blood, skin and bone marrow, the researchers said.

"For instance, both the immune cell responses and the cytokine levels were affected. We saw activation of T helper cells 1, which generally contribute to antiviral immunity, as well as activation of T helper cells 2, which have been linked to allergic responses," Paust said.

"The diversity of the immune response was most striking to me. This is surprising given that no actual infection with any type of infectious agent occurred," he noted.

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Owing to a higher level of outdoor air pollution during summers, dogs born during this time are more likely to be at higher risk of heart disease, according to a study.

For both dogs and humans, outside air pollution during pregnancy and at the time of birth appears to play a role in later development of heart disease.

Overall, dogs have a 0.3 to 2 per cent risk of developing heart disease depending on breed, but among those that are genetically predisposed to the heart disease, the birth month difference in risk was found to be marginal.

However, breeds not genetically predisposed to the disease, such as Norfolk terrier, Berger Picard, American Staffordshire terrier, English toy spaniel, Bouvier des flandres, Border terrier and Havanese were also found to be at highest risk.

This suggests that the effect supports an environmental mechanism, the researchers said, in a paper published in the journal Scientific Reports.

The study, published in the journal Scientific Reports, also supports earlier findings in humans pointing to the role of early gestational exposure to fine air particulates and increased risk of heart disease later in life.

"It's important to study dogs because the canine heart is a remarkably similar model to the human cardiovascular system," said Mary Regina Boland, Assistant Professor at the University of Pennsylvania in the US.

"Also, humans and dogs share their lives together and are exposed to similar environmental effects, so seeing this birth season-cardiovascular disease relationship in both species illuminates mechanisms behind this birth-season disease relationship," Boland added.

Because dogs' pregnancies are shorter than humans (lasting only 2 months), pollution as a possible mechanism is still thought to be through the mother's inhalation of air pollution effecting the uterine environment, which in turn affects the developing cardiovascular system of the baby or puppy, the study showed.

For the new study, the team examined 129,778 canines encompassing 253 different breeds.

The research team found that risk climbs to the greatest level in dogs born in July, who have a 74 per cent greater risk of heart disease than would typically be expected.

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Washington D.C.: Intermittent fasting diets could increase diabetes risk, suggests a study. These findings suggest that fasting-based diets may be associated with long-term health risks and careful consideration should be made before starting such weight loss programmes.

In order to investigate whether an intermittent fasting diet could also generate damaging free radicals, Ana Bonassa and colleagues, from the University of Sao Paulo in Brazil, examined the effects of fasting every other day on the body weight, free radical levels and insulin function of normal, adult rats, over a 3-month period.

Although the rats' body weight and food intake decreased as expected over the study period, the amount of fat tissue in their abdomen actually increased. Furthermore, the cells of the pancreas that release insulin showed damage, with the presence of increased levels of free radicals and markers of insulin resistance were also detected.

Ana Bonassa commented, "This is the first study to show that, despite weight loss, intermittent fasting diets may actually damage the pancreas and affect insulin function in normal healthy individuals, which could lead to diabetes and serious health issues."

Ana cautioned, "We should consider that overweight or obese people who opt for intermittent fasting diets may already have insulin resistance, so although this diet may lead to early, rapid weight loss, in the long-term there could be potentially serious damaging effects to their health, such as the development of type-2 diabetes."

The findings were presented at the European Society of Endocrinology annual meeting, ECE 2018.

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Researchers have developed a remedy to thwart the metastatic spread of breast cancer, a leading cause of death among women. The findings, published in the journal Nature Communications, showed that by inhibiting a protein called TAK1, the researchers were able to reduce lung metastasis in mice with triple-negative breast cancer (TNBC).

TNBC is a deadliest type of breast cancer that comprises 20 per cent of breast cancer cases and is particularly difficult to treat.

"For this subtype of breast cancer, few treatment options are available to target metastasis, and typically, these treatments are associated with high toxicity," said co-author Min Yu, Assistant Professor from the University of Southern California.

"A better understanding of tumour cells and their interactions with organs and tissues could help us design targeted therapies specific for metastasis," Yu added.

According to the study, TAK1 enables malignant cells from the breast to survive in the lungs and form new metastatic tumours.

Metastasis are the most common cause of cancer-related death.

There is already a potential drug, called OXO -- that can inhibit TAK1 -- and presumably make it much more difficult for breast cancer cells to form lung metastases. However, OXO is not stable in the blood, and therefore would not work in patients, the researcher said.

The researchers developed a nanoparticle -- consisting of a tiny fatty sac -- that works like a smart bomb to carry drugs through the bloodstream and deliver them directly to tumours.

The scientists loaded this nanoparticle with OXO, and used it to treat mice that had been injected with human breast cancer cells. While OXO did not shrink primary tumours in the breast, it greatly reduced metastatic tumours in the lungs with minimal toxic side effects.

"For patients with triple-negative breast cancer, systemic chemotherapies are largely ineffective and highly toxic. So nanoparticles are a promising approach for delivering more targeted treatments, such as OXO, to stop the deadly process of metastasis," Yu noted.

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Many people are so busy that they barely have time to eat, let alone pause for a water break, and you may find you often go hours and hours without quenching your thirst. But staying hydrated has real advantages, including helping you maintain your energy and focus so you can operate more efficiently, so it's important to give your drinking habits the attention they deserve. Dr. Manoj Kutteri, Wellness Director at Atmantan Wellness Centre gives some simple ways to make fueling up with fluid throughout the day a little easier

Always carry a water bottle
If you have a bottle within arm’s reach, it's very likely that you'll mindlessly sip from it throughout the day, without having to make a conscious effort. It is important to drink fluids during your workouts, especially if you are exercising outdoors or in a hotter climate. You should carry water with you while exercising. And it is necessary that you drink water in the few hours, leading up to your workout, as well as you need to be drinking water during the workout as well. It is recommended to drink a glass of water every 15 minutes during your exercise session

Have Infused Water
Drink infused water also called fruit-flavored water or fruit-infused water. Fruit-flavored water is a combination of fruits, vegetables, and herbs immersed in cold water. The health benefits of fruit-infused water include flushing toxins from your system, filling you up, so you don't eat much junk food, keeping your organs healthy while you are sweating, etc.

Electrolyte Drinks
Electrolytes are electrically-charged substances found in your blood, urine and other bodily fluids. They are essential to keep a healthy balance within the body and come in different forms, including chlorine, potassium, phosphate, magnesium, calcium and sodium. Sweat releases electrolytes, so in order to replenish them, you must consume foods and drinks that contain electrolytes like coconut water, citrus fruits, salt water, cranberry drink, watermelon juice, cucumber drink, etc.

Fruits and Vegetables
Another tip for staying hydrated in summer is adding fruits and vegetables with high water content to your diet. Strawberries, cucumbers and watermelon contain about 92 percent of water per volume. Other fruits with high water content are cantaloupe with 90 percent, grapefruit with 91 percent, and peaches with 88 percent. Pineapple, cranberries, orange and raspberries contain 87 percent water by weight. Also, vegetables like tomatoes, beetroot, carrots and celery contain water.

Also Read: Top 7 Tips To Keep Your Skin Hydrated And Healthy During Summer

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Washington D.C: Do you find it difficult to resist food cravings? Researchers have found that stimulating the brain with magnetic energy can help reduce food cravings in obese people. The technique has yielded positive results after just a single treatment session, revealing its potential to become a safer alternative to treat obesity, avoiding invasive surgery and drug side effects.

It has been reported that, in some obesity cases, the reward system in the brain may be altered, causing a greater reward response to food than in normal weight individuals. This can make patients more vulnerable to craving, and can lead to weight gain. This dysfunction in the reward system can also be seen in cases of addiction to substances, e.g. drugs or alcohol, or behaviours, e.g. gambling.

Deep Transcranial Magnetic Stimulation (dTMS) is a medical treatment that uses magnetic energy to stimulate neurons in specific areas of the brain. It is used to treat depression and addictive behaviours, and previous studies have suggested that dTMS could be a good option to reduce drug and food cravings. However, the potential mechanism driving these changes had not been investigated until now.

In this study, Professor Livio Luzi and colleagues, from the Istituto di Ricovero e Cura a Carattere Scientifico Policlinico San Donato, Italy, investigated the effects of dTMS on appetite and satiety in obese people.

They studied the effects of a single 30-minute session of dTMS, at a high or low frequency, on blood markers potentially associated with food reward in a group of 40 obese patients. They found that high-frequency dTMS significantly increased blood levels of beta-endorphins - neurotransmitters involved in producing heightened feelings of reward after food ingestion - compared to low-frequency dTMS or controls.

"For the first time, this study is able to suggest an explanation of how dTMS could alter food cravings in obese subjects" said Luzi. "We also found that some blood markers potentially associated with food reward, for example glucose, vary according to gender, suggesting male/female differences in how vulnerable patients are to food cravings, and their ability to lose weight."

"Given the distressing effects of obesity in patients, and the socioeconomic burden of the condition, it is increasingly urgent to identify new strategies to counteract the current obesity trends. dTMS could present a much safer and cheaper alternative to treat obesity compared to drugs or surgery", Professor Luzi adds.

The results of the study were presented in Barcelona at the European Society of Endocrinology annual meeting, ECE 2018.

Improving heart health could prevent frailty in old age, finds a study.

The largest study of its kind, led by the University of Exeter, found that even small reductions in risk factors helped to reduce frailty, as well as dementia, chronic pain, and other disabling conditions of old age.

Many perceive frailty to be an inevitable consequence of ageing - but the study found that severe frailty was 85 percent less likely in those with near ideal cardiovascular risk factors.

It also found that those with fewer heart disease risk factors were much less likely to have other conditions unrelated to the heart - including chronic pain, incontinence, falls, fractures, and dementia.

Dr João Delgado, the joint lead author of the study, said: "This study indicates that frailty and other age-related diseases could be prevented and significantly reduced in older adults. Getting our heart risk factors under control could lead to much healthier old ages. Unfortunately, the current obesity epidemic is moving the older population in the wrong direction, however, our study underlines how even small reductions in risk are worthwhile."

The study analysed data from more than 421,000 people aged 60-69.

The researchers analysed six factors that could impact on heart health. They looked at uncontrolled high blood pressure, cholesterol and glucose levels, plus being overweight, doing little physical activity and being a current smoker.

"These findings are relevant to us all because they re-emphasise the importance of a healthy lifestyle for better quality of life in old age. These new results also show that age-related conditions may share common risk factors or mechanisms with cardiovascular diseases. We're living longer so it's crucial that we recognise this by taking care of our bodies and monitoring our risk for disease even earlier in life," said Dr Ivan Pavlov.

The study has been published in the Journal of Gerontology.

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Washington D.C.: Want to stay young? According to a study, exercising four to five days a week can slow down your heart's ageing. The optimal amount of exercise required to slow down ageing of the heart and blood vessels has long been a matter of vigorous debate. As people age, arteries - which transport blood in and out of the heart - become prone to stiffening, which increases the risk of heart disease.

Whilst any form of exercise reduces the overall risk of death from heart problems, this new research shows different sizes of arteries are affected differently by varying amounts of exercise.

Two-to-three days a week of 30 minutes exercise may be sufficient to minimise stiffening of middle sized arteries, while exercising four-to-five days a week is required to keep the larger central arteries youthful.

The authors performed a cross-sectional examination of 102 people over 60 years old, with a consistently logged lifelong exercise history. Detailed measures of arterial stiffness were collected from all participants, who were then categorised in one of four groups depending on their lifelong exercise history: Sedentary: less than two exercise sessions/week; Casual Exercisers: Two-to-three exercise sessions per week; Committed Exercisers: four-to-five exercise sessions/week and Masters Athletes: six-to-seven exercise sessions per week. (NB: an exercise session was at least 30 minutes).

Upon analysing the results, the research team found that a lifelong history of casual exercise (two-to-three times a week) resulted in more youthful middle sized arteries, which supply oxygenated blood to the head and neck. However, people who exercised four to five times per week also had more youthful large central arteries, which provide blood to the chest and abdomen, in addition to healthier middle sized ones.

The fact the larger arteries appear to require more frequent exercise to remain youthful will aid the development of long-term exercise programmes. They also enable the research team to now focus on whether or not ageing of the heart can be reversed by exercise training over a long period of time.

"This work is really exciting because it enables us to develop exercise programmes to keep the heart youthful and even turn back time on older hearts and blood vessels. Previous work by our group has shown that waiting until 70 is too late to reverse a heart's ageing, as it is difficult to change cardiovascular structure even with a year of training. Our current work is focussing on two years of training in middle aged men and women, with and without risk factors for heart diseases, to see if we can reverse the ageing of a heart and blood vessels by using the right amount of exercise at the right time,¿ said Benjamin Levine, one of the authors of the study.

The study has been published in The Journal of Physiology.

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Want to stay young for long? If so, start exercising four to five times a day as it may help keep your heart stay healthy and slow down ageing, according to researchers. Research showed that different sizes of arteries are affected differently by varying amounts of exercise.

While exercising for about two to three days a week for about 30 minutes may be sufficient to minimise stiffening of middle-sized arteries, exercising for about four to five days a week is required to keep the larger central arteries youthful.

The study would help "develop exercise programmes to keep the heart youthful and even turn back time on older hearts and blood vessels", said one of the study authors, Benjamin Levine from the University of Texas.

With age, arteries -- which transport blood in and out of the heart -- become prone to stiffening, increasing the risk of heart diseases.

For the study, published in The Journal of Physiology, the team examined 102 people over 60 years old, with a consistent lifelong exercise history.

The participants were divided into four groups depending on their exercise history -- Sedentary: less than 2 exercise sessions per week; Casual Exercisers: 2-3 exercise sessions per week; Committed Exercisers: 4-5 exercise sessions per week and Masters Athletes: 6-7 exercise sessions per week.

A lifelong history of casual exercise (two-three times a week) resulted in more youthful middle-sized arteries, which supply oxygenated blood to the head and neck.

However, committed exercisers (4-5 times per week) also had more youthful large central arteries, which provide blood to the chest and abdomen, in addition to healthier middle-sized ones.

Larger arteries need more frequent exercise to slow down ageing, the researchers said.

The findings will help see "if we can reverse the ageing of a heart and blood vessels by using the right amount of exercise at the right time", Levine explained.

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Cancer care
Former ATS chief Himanshu Roy took his life earlier this month. While his suicide note didn't mention a reason, doctors and friends claim repeated recurrence of cancer had broken him, and he was low.

When the fight to overpower the disease is long-drawn, often with no light at the end of the tunnel, patients don't just need medication but also counselling and physical therapy.

Viji Venkatesh

"There is a stigma associated with cancer in our society. Such that people even lose their jobs after it being detected, which adds to the financial stress. With such physical and mental strain, it is important to have a third person to share your problems with and help you cope," says Viji Venkatesh, region head, South Asia, The Max Foundation, an organisation that works for cancer patients.

"We get 60,000 new cases every year. We are able to sustain and offer proper support because of our network of support groups, where patients are provided encouragement at every level. In order to beat the darkness accompanying the disease, patients need something to look forward to. Every year, we take a group of patients for a trip to Goa; we organise group talk sessions with other patients and celebrate all festivals. We have identified 90 places with cheap accommodation near the [Tata Memorial] hospital, and we also have yoga sessions. All these small initiatives help build the psychological strength of the patient," explains SH Jafri, head of CSR and PR, and international patient advisor at The Tata Memorial Hospital, Parel.

Experts explain why a holistic approach to cancer treatment is essential.

The body
Patients have less muscle mass due to weight and protein loss in the body. Hence, there is a need to improve the quality of life by giving the right exercises and dietary plan based on the different stages of treatment to improve strength. "Cancer treatment is teamwork — the counsellor, physiotherapist, nutritionist and oncologist need to work together. One must understand the capacity of the body, how much it can take; this can be gauged only by a professional," elaborates Dr Nilesh Makwana, director and consulting physiotherapist, Muscle N Mind Physiotherapy Centre.

Dr. Nilesh

Chances of a relapse in some kinds of cancers reduce when the patient undergoes physical therapy. An expert will understand the fatigue level of the patient and devise a plan based on the kind and the stage of the disease. For example, during treatment, in addition to the pain medication given by the doctor, a physiotherapist will use electrotherapy modalities such as TENS to relieve the pain and block the pain channels and improve joint mobility and the properties of the muscle. The treatment for relapse patients is different as the intensity of their medication is higher. "Different cancers need different treatments. For example, one of my patients had lung cancer, for which a part of the lung had to be removed. This reduces lung capacity. So, we improved the stamina by giving rehabilitation with oxygen, so that the other part of the lung gets enough oxygen to oxygenate the rest of the body. Another patient suffering from bone cancer had the thigh bone removed, and a knee and hip replacement at an advanced stage. Plus, the chemotherapy had reduced the body mass. We devised a strengthening programme for the lower body, without oxygen procedure one would need for lung cancer, modified footwear to repair the body imbalance and other procedures," shares Dr Makwana.

The mind
"The need for counselling begins right from when the cancer is detected. Acceptance of diagnosis is difficult. The patient and the family need to know the outcome of the disease — you cannot just tell the patient that everything will be alright," says Dr Adwaita A Gore, medical oncologist, Zen Multi Speciality Hospital. Acceptance has to come from the family as only then will they have the collective strength to support the patient. Dr Gore has seen cases where a delay in treatment was caused because the family refused to accept the truth.

The link
Dr Gore says that doctors identify the main caregivers as they are the vital link between doctor and patient. Patient interaction with the doctor will be for a short period, as compared to a close member who will motivate the patient throughout. The stress also takes a toll on the caregiver, hence s/he too needs a support group.

Occupy your mind
Try and continue working unless the treatment demands one to stop. This helps to continue the treatment.

Dr Adwaita A Gore

The talk
Counselling differs for all age groups. "For someone who is going to undergo an operation for throat cancer, he or she needs to know before the surgery that they might lose their voice. It's only a counsellor who can successfully explain that while you may lose your voice, there are now techniques available to enable you to speak again," says Dr Gore.

Financial counselling
"Financial counselling is crucial to motivating patients to continue treatment. They need to know that their family can be taken care of after they are no more," says Dr Gore.

Madhu Kastia, 57, housewife

Survivor speak
You have to believe that you can fight cancer — without that, you can't do anything. Think of it as regular fever. I was diagnosed with ovarian cancer in 2014, and breast cancer in 2017. I was always into painting, and it was suggested to me that I pursue it to aid my treatment. I would finish one painting at every chemo session. I have gifted my works to my doctors, and a few have been displayed at Breach Candy Hospital. At hospitals, I would counsel other patients to be strong and take part in everything to live life like any other healthy person. I was advised by my doctors to pursue aqua aerobics and it has helped me improve my heart functioning from 25 to 40 per cent. My doctors emphasised the importance of physiotherapy. After my breast cancer surgery, I could move my hand easily because of physiotherapy. I had no hair when my daughter got married. But my supporters helped me in my fight, and to move on. Even getting a good wig that looks close to your real hair really helps build your confidence. My biggest support system has been my daughters and my husband.

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A lot of men don't pay attention to their skin and let it suffer. Just take out a few minutes from your busy schedule and rinse, tone, exfoliate, moisturise daily without fail for a lasting youthful skin, suggest experts. Shubhika Jain, Founder of RAS Luxury Oils, and Megha Asher, Founder of Juicy Chemistry have listed a regime important for men:

1. Use natural homemade scrub: If you use soap to clean your skin, it is one of the biggest mistakes. Soap strips your skin off of nutrients that are necessary. Men need skin exfoliation to remove the dead skin. Using a natural, herbal/home-made scrub can help you remove impurities and other debris that are clogged in the pores along with keeping the skin healthy. Men who shave will find that their cleanser helps ensure the razor has a clean shaving surface to avoid ingrown hairs and razor burn.

2. Always moisturise: Since your skin is tougher and is thicker, it tends to get rough very easily. Hence, it needs its moisture. In addition to that, not all moisturisers are the same. One of the best ways to ensure proper hydration is to use a face oil or a face serum. It is a myth that using oil on an oily face makes it oilier. Actually it is the reverse of that. Super absorbent face oils are like elixirs and help in balancing the sebum production and controlling oil production.

You can also try active plant ingredients like a light aloe vera gel based moisturiser, that works best naturally by hydrating skin and protecting against the damaging, age-accelerating effects of UVA and UVB rays and seal moisture into the skin.

3. Use toner before and after cleansing: Toners keep you refreshed on the go while making your skin look dewy and naturally glowy. They also balance the oil levels in the skin. The toner can be used before and after cleansing the face.

4. Keep a facial scrub handy: Face scrubs help in exfoliating and removing dead skin cells that makes the skin look dull. It helps to prepare the skin for shaving. Scrub 1-3 times a week depending on the skin type for a better looking skin.

5. Applying sunscreen: Men are not as conscious about their sunscreen use as women, but they should be. UV rays lead to accelerated skin aging and can cause skin cancer. It is important to wear a sunscreen if you are going to be outdoors for more than 30 minutes.

One of the most common causes of wrinkles and premature ageing is sun exposure and damage. Using a daily SPF cream will significantly help your skin in the fight against ageing and also decrease the risk of UV-induced skin damage.

6. Use mild and soothing shaving products: Many men shave either daily or every few days. Shaving products should protect and moisturise the skin. They should also be mild and soothing; harsh products can remove the skin's natural lipids which are already under pressure from shaving.

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Summer brings along with the struggle to find the right thirst quencher, or rather the healthy thirst quenchers. You should not opt for aerated drinks for aerated drinks to quench your thirst, because drinking aerated drinks can add unnecessary body weight. Instead, try lassi, coconut water, and sugarcane juice, suggest experts. Culinary researcher Akanksha Dean lists some healthy thirst quenchers to opt for in this scorching summer:

1. Coconut water: This is the most natural drink after regular water that helps you keep yourself hydrated during summers. It is naturally refreshing and boasts of a sweet nutty taste. Coconut water is the clear liquid that is extracted from a young green coconut, usually a harvest between 5-7 months. It rehydrates the body as it comprises of processed carbohydrates in the form of electrolytes and sugar, which in turn help balance the water levels in the body.

2. Lemonade: Possibly the most popular beverage in the world, it helps energise your body as well as kill your thirst. It is an excellent source of Vitamin C and helps in improving digestion. The good part about this beverage is that it helps in cleansing your body and reduces the risk of experiencing heartburn or bloating.

3. Lassi: The beverage is traditionally served in earthen clay pots, referred to as 'matkas', which aid in providing the instant coolness that is associated with the drink. This smoothie-like drink is made from yoghurt and boasts of a creamy texture. It is sweet in flavour, but can also be enjoyed in a savoury form. It is an excellent digestive and helps in energising the body as well.

4. Sugarcane juice: This is the perfect drink to beat the heat during the summer months. Sugarcane juice also serves as an energy drink. A glass of cold sugarcane juice can help rebuild the depleting energy levels in your body. It is rich in antioxidants, acts as a diuretic and helps keep your liver strong.

Dietician Jasleen Kaur, also the Founder of Just Diet, said: "It is loaded with abundant carbohydrates, proteins and minerals that our body needs. It is rich in antioxidants so it is great for dehydration. It has a surprising number of health benefits."

She lists four major benefits of sugarcane juice:

1. Immunity booster: Sugarcane juice is one of the best sources of instant energy. It is full of essential antioxidants that help our immune system. It reduces infections in the stomach, liver and respiratory zone. It fights against a number of diseases like cancer. It can help you to boost energy levels.

2. Rich in antioxidants: Sugarcane juice helps in cleansing the harmful toxins and other bad components from our body. It helps in boosting the metabolism of the body. It contains natural sugar which helps us to manage our weight.

3. Helps in proper digestion: Sugarcane juice acts as a good digestive tonic. It is very useful in treating the problem of constipation. It also helps maintain the acid base balance in our body.

4. Removes mouth odour: If you have a problem of bad breath or mouth odour, you should consider sugarcane juice as a home remedy. It contains calcium that helps build our strength including bones and teeth.

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Exposure to ozone (O3) -- a common air pollutant -- at birth may increase the risk of developing asthma by age three, a new study suggests.

The study, presented at the 2018 American Thoracic Society International Conference, showed that 31 per cent of the participants developed asthma, 42 per cent had allergic rhinitis and 76 per cent had eczema.

"Our findings show that the hazard ratios for ozone measured at birth as a single pollutant showed statistically significant higher risks for development of asthma, allergic rhinitis and eczema," said lead author Teresa To from The Hospital for Sick Children (SickKids) in Canada.

The study also found that 82 per cent higher risk of developing asthma was associated with each 10 parts per billion (ppb), or ppb increase in exposure to ozone at birth.

For the study, 1,881 children were recruited who were followed from birth to 17 years of age, on average.

According to the researchers, children are at a higher risk because their lungs and other respiratory organs are smaller, and they spend more time in outdoor physical activities that make them breathe faster and more deeply.

The research team took annual average concentrations of pollutants from fixed monitoring stations.

Development of asthma, allergic rhinitis and eczema were determined based on any records of health services used for these conditions.

The researchers adjusted for variables such as parental history of asthma and early home exposure to pollutants.

Earlier, some studies have shown that ozone depletes antioxidant activity and increases indications of inflammation in the respiratory tract fluid lining and affects lung growth.

"Air pollution isn't only one or a few countries' problems, but rather a global public health concern," said To, also a professor at the University of Toronto.

"While there are individual actions one can consider to reduce exposure to air pollutants, it also requires action by public authorities at the national, regional and international levels," she noted.

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One among every 10 parents blame "contaminated" meals from restaurants as the leading cause behind food-borne illnesses in their children, a survey has revealed.

While just one third of parents said their children got sick from spoiled or contaminated food eaten at home, a whopping 68 per cent named restaurants as the most common source, according to the "National Poll on Children's Health" led by C.S. Mott Children's Hospital.

The poll also reported that only 25 per cent of people check health inspection ratings before dining out.

"Contaminated food can make both kids and adults sick. For young children, whose immune systems are not fully developed, this kind of illness can present a greater risk of serious complications," said Gary L. Freed from University of Michigan.

He explained that virus Hepatitis A is being increasingly passed on through unwashed hands, causing food contamination and, thus, recommends vaccination for one-year-old children.

Other places where eating made children sick included school (21 per cent), friend's house (14 per cent) or at a potluck (11 per cent), the report stated.

As per the World Health Organization (WHO), about one in every 10 people around the world falls ill due to food-borne disease each year. Of those 600 million people, almost 420,000 die as a result.

Food-borne illnesses are most often caused by toxins, parasites, viruses and bacteria -- such as salmonella and E. coli. It can occur when germs, either certain bacteria or viruses, contaminate food or drinks, according to the report.

Once contaminated food enters the body, some germs release toxins that can cause diarrhoea, vomiting and sometimes fever or muscle aches.

"Simple precautions, like checking restaurant inspections and following food safety rules when cooking and storing food, can help keep your family safe," Freed said.

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Nihari Gosht. Pics/Sameer Markande

A wooden horse at the entrance of Basanti reminds us of Hema Malini's beloved companion, Dhanno, from the runaway hit Sholay. However, Twinkle Keswani of Silver Beach Entertainment and Hospitality says the theme has "nothing to do with the film. The name reflects the restaurant's inherent Indian roots."

Bhindi Naintara

The interiors, designed by Minnie Bhatt, are a burst of bright colours and yet, strangely soothing. A minimalist look, restrained use of wall decorations, generous space between tables, and French windows create an illusion of space.

Awadhi delights
A few Punjabi staples aside, the menu has a distinct bent towards Awadhi cuisine. Chef de Cuisine Salim Qureshi of the famed Qureshi gharana brings family recipes and secret ingredients to Basanti. Head chef Rohan D'Souza says, "Chef Qureshi would carry a bag of ingredients that he would guard fiercely. We coaxed him to share his secrets."

Sumit Kokate is the man responsible for Basanti's extensive paan menu

The starter, Galawat ke Kebab, (Rs 365), is where chef Qureshi shows off his Lucknowi roots. The lamb is cooked to perfection such that the medallions melt in our mouth, while the spices tantalise our taste buds. The Nihari Gosht (Rs 390), from the Subz aur Salan section of the menu, consists of generous portions of lamb that fall right off the bone. The gravy of yoghurt, cooked with ginger, saffron and other spices, makes the dish pungent and calming, all at once. We savour a few vegetarian dishes, too - Bhindi Naintara (Rs 270) and Paneer Do Pyaza (Rs 290) are comfort picks. The Dal Ek Khaas (Rs 250), which is slow-cooked for hours, with dollops of butter added at intervals, is a hit at the table.

Paan's labyrinth
Finally, it is time to savour the paan menu, which is peppered with curious names: Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan. The man behind the counter, Sumeet Kokate, previously worked at Tara Paan, a famous paan hangout in Nashik.

He proudly reveals that he was trained by 'guru' Tarasingh Shinde, who has supposedly created over 100 varieties of paan. Having learnt the ropes from the best, Kokate went on to experiment some more, while also borrowing from his guru. The result is a range of delicious betel-leaf treats. We start with the Blackcurrant Coffee (R85), where the leaf is dipped in a layer of melted chocolate. At first, we taste the sweet chocolate, but when we bite through the leaf, we experience a burst of flavours - fruity black currant and an after-taste of bitter coffee. The Fire Paan (R145) is all drama - cloves that hold the leaf together are set alight. You are to put the flaming paan right into your mouth to douse the flame. The fiery clove coats the palate, followed by kattha, gulkand, mukhwas, and other paan staples. The Ice Paan, on the other hand, is filled with crushed ice.

The Pineapple Paan (Rs 85) comes with a coating of the fruit and sugar paste. Inside, we taste sweetened coconut flakes, cardamom powder, gulkand, and mukhwas.

The establishment may have put out their disclaimers about Sholay, yet Amitabh Bachchan's gimmicky hit tune, Khaike Paan Banaraswala, comes to mind as we exit Basanti.

Opens: Tonight (7 pm)
Time: 12 pm to 3.30 pm, 7 pm to 1 am (from August 24)
At: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West.
Call: 7045637722

Bloody Mary and Jalapeno Salsa

Food: Can do better
Ambience: grungy
Service Fast
Cost: varies
Verdict: 

This is one bar that Monisha Sarabhai from television series Sarabhai vs Sarabhai would like to visit. Agent Jack's is an app-centric bar chain that lets you bid for your drink, and if you get lucky, you land yourself a dirt-cheap deal for your poison.

Caipiroska

Ever since Agent Jack's outlets opened in Malad and Navi Mumbai, we've been curious to check out the bargain-happy bar. So, when they opened their newest outlet in Andheri, we headed there in a flash.

Located on Veera Desai Road, the property is huge; the glass wall interiors lend the space an air of roominess. Even their smoking section is larger than other watering holes in the neighbourhood. Cycle motifs and signage make way across the decor almost everywhere — from the lights, serving dishes to the washbasin. We settle in at a table of our choice on a Sunday night and are ready to hit jackpot.

Crispy Prawn

App sarkar
We download the app and our attendant takes us through the ordering process. The app is glitch-free so far. The menu displays the lowest drinks price for the day, stock market-style, and the current bidding range. There's a big screen that displays your name and your bargain process. For old-school tipplers who find downloading an app tiresome, the bar takes regular orders too.

We place our bid and within seconds an attendant confirms our order, completing the bump-free ride to VFM daaru. The bargain process is fun, as Agent Jack throws witty repartees at us when we place low bids (see pic above). We pick a Bloody Mary (Rs 270, all prices exclusive of taxes) and a Caipiroska (Rs 280). For some chow, we choose the Chicken Pesto Popper (Rs 250) and Jalapeno Salsa (Rs 225).

Chicken Pesto Popper

An offer he couldn't refuse
The service is quick; both dishes are hot, and arrive at our table in 10 minutes. But the food doesn't flatter. The Bloody Mary could do with stronger flavours, and the chicken dish borders on the 'hariyali kebab' variety. Had it been named differently, it would have made the cut since it tastes great.

Agent Jack's Bar in Andheri

The Jalapeno Salsa is more creamy fondue with bits of jalapeno; the toast on the side is the saving grace. Our next order, Crispy Prawns Wok fares better. The crisp coating reveals delicate flavours of prawn in a single bite, a definite bar nibble winner. By now, the prices are hitting rock bottom due to their popularity, with vodka and whiskey pegs costing as low as '50. The app continues to function fuss-free with our next set of orders. Our final food pick is Pizza Sicilia ('325) that's generous with toppings but the taste borders towards Indian 'sabji' style.

Barring a few food hiccups, Agent Jack's stays true to its promise of offering a fun bargain.

Agent Jack on the app

Time 5.30 pm to 1.30 am
AT De Mall, Veera Desai, Andheri West.
Call 62614222

Baah Gajor Gahori

Growing up in a conservative home in Imphal, Keisham Kunjakishor Singh, who goes by the names Keisham or Bung, wasn't allowed to cook chicken and pork in his kitchen. "My parents never stopped us from eating it but we couldn't cook meat inside our home. So, I would bring the stove to our courtyard, and smoke pork outside. I also remember learning how to smoke fish at the age of 10. That is considered vegetarian in most Manipuri homes," says the 35-year-old Manipuri fashion designer based in Mumbai, who moonlights as a home chef. This Sunday, he will offer a taste of both vegetarian and non-vegetarian fare from the northeastern state, at the pop-up titled Manipuri Chakhum, presented by Authenticook.

Singju

Take a veggie walk
The meal features 10 dishes, including Singju, a popular street snack served at female-run stalls known as potphams. It's a salad made using cabbage, lotus root and fenugreek leaves, laced with several herbs. For the mains, you can seek comfort in Mangal Ooti, a dal featuring whole yellow peas cooked with bamboo shoot, brought in from his native town. "I travel to Imphal every month and return with seasonal herbs, black rice, bhut jolokia and spices like bay leaves, Chinese chives and ginger. We grow most of them in our backyard," says Keisham.

Chakhao Kheer

He'll use the pungent chive leaves in Maroi Bori Thongba, a curry with black gram and lentil dumplings, while the other spices will be used in Kangsoi, a popular Manipuri version of a stew made with fresh, seasonal vegetables like tomatoes, cabbage and potatoes. "I grew up on this stew, and sticky rice. I'll use my mother's recipe to make it," he adds.

The food will be served with sticky rice

Also on the vegetarian menu is Chamfoot, a simple, steamed vegetable salad. Keisham has prepared accompaniments like Soibum Iromba (fermented bamboo shoot chutney) and Kanglayen Iromba (dry mushroom chutney).

Know the difference
The non-vegetarian menu stars Baah Gajor Gahori Tender, where chunks of pork are cooked with bamboo shoot and bhut jolokia chilli. "The Manipuri style of cooking pork is vastly different from Naga pork, which usually is just boiled or steamed. We use several spices to cook the meats. I make my own spice mix with coriander, cumin, fenugreek seeds, and asafoetida."

KK Singh aka Keisham

Similarly, Yen Thongba, or chicken curry, is prepared by shallow frying the meat first and then boiling it in water to thicken it as gravy. The pop-up also features Nga Ataoba Thongba, comprising Rohu fish that is fried and curried in tomato. Keisham will also offer sticky rice that has been wrapped and cooked in lotus leaf. "It's the most traditional way of cooking it. The leaf infuses an aroma into the rice. For dessert, there's Chakhao Kheer cooked with black rice. It's something my father would cook for us in the afternoons when we were kids," reminisces Keisham.

On: August 27, 1 pm
At: Authenticook Underground Studio, Chembur
Log on to: authenticook.in
Cost: `1,050 (vegetarian); `1,250 (non-vegetarian)

Chicken Batibasa

The humble cuisine of Odisha is often overlooked, thanks to the state being sandwiched between culinary powerhouses West Bengal and Andhra Pradesh. This weekend, home cook Ananya Banerjee will put the spotlight on fare from the eastern state at a pop-up.

Ananya Banerjee with guests

"I spent a few years of my childhood in Odisha, so I grew up tasting the cuisine. It's sad that no one serves Odia food in restaurants," says Banerjee. She shares that food cooked in the northern parts of the state shares similarities with Bengali cuisine, making use of mustard oil and seafood, while the southern parts use ingredients like tamarind and curry leaves, staples in south Indian cooking. "Then, there is the region around Puri and Cuttack, where the food is influenced by the Jagannath Temple's kitchen."

Pokhal Bhat

Banerjee's menu will include a mix of dishes from across. "The first course will have Bori Chuda [fried lentil dumplings] and Santula [mixed veggies slow-cooked in their own juices]," she says, adding that another interesting item is Pokhal Bhat, fermented rice served with accompaniments like fish and prawn chutneys, sautéed greens, and spiced potato mash.

Chana Poda

Non-vegetarians can look forward to the Machha Soriso Tarkari (mustard-based fish curry) prepared differently from its Bengali counterpart, and Chicken Batibasa, which features poultry slow-cooked in an earthen pot.

"While finalising the desserts, I realised I didn't want to get into the rosogolla debate," Banerjee laughs. "Instead, I will be serving Khaja [sugar-coated crispy fried dough] and Chana Poda, which tastes like a baked cheesecake made with paneer," she adds.

On: August 26, 1 pm
At: Sewri (exact address provided on booking)
Call: 9819497968
Cost: '1,100 (vegetarian); '1,325 (non-vegetarian)

Aloo Handi. Pics/Shunashir Sen

Around 60 years ago, an aloo-chana chaat vendor near SIES College in Sion sat idle with restless fingers. He absent-mindedly picked up a peeled boiled aloo, cut it breadth-wise in half, and scooped out the centre as you would do with a baked potato before filling it.

At that moment, a customer happened to stop by. Seeing the scooped-out potato, he asked the vendor to stuff it with chutney, spices and chana, and popped it in his mouth like a pani puri. The burst of flavours pleased the customer, and he told his friends about it. Word spread. Soon, the vendor realised that he could make a business out of the product, and replaced the chutney with tamarind water. He named it Aloo Handi, since a handi is something we fill in. He spent his working life at that same stall in the city. Later, he went back to his farm in Uttar Pradesh (UP) to spend his twilight years.

Around the same time, in 1987, a 15-year-old named Laxmikant Mishra got off at VT from Basti zilla in UP, looking for the big-city life. He got in touch with a family connection, Jaiprakash, a person whom the anonymous Aloo Handi vendor had taken on as an apprentice and bequeathed his trade to.

But Jaiprakash had other things on his mind as an entrepreneur. So, he took Mishra under his wings, teaching the ropes, for him to take over. This was around 1991. Mishra was barely out of his teens. But after evading the authorities for long in search of a permanent space, the young man finally found a place behind Guru Kripa restaurant in Sion — close to the original stall near SIES College — in 1994. That's where he has been ever since, perfecting the Aloo Handi for 23 years.

Laxmikant Mishra at his stall

"In the early days, no one would let me have a permanent spot for my stall. So I'd run here and there. After a while, I found a fixed place — this very place. Since then, I have not really faced any trouble, but right now…" Mishra pauses mid-speech — alluding to a subject he had shared his suspicion about when we'd introduced ourselves for a chat. The subject being, The Tax That Must Not Be Named.

Mishra's eldest son, Shubham, is 21. He is his father's apprentice, and will inherit the business. In doing so, he will be allowing his father to live his dream — that of heading back to his family's farm. But when Shubham takes over, he will also be taking forward a legacy that is quite unique in the Indian street food spectrum. We have never seen the equivalent of an aloo handi anywhere else.
After all, it's a product born out of serendipity.

Time 11 am to 10 pm, daily
At Behind Guru Kripa restaurant, off Sion Circle, Sion West.
Cost Rs 10 for two aloo handis; Rs 15 for a serving of aloo-chana chaat

How to make the Aloo Handi
Ingredients
Boiled potatoes
Boiled desi chana
Minced onions for garnishing
Tamarind water with chilli powder
Spice mix: red chilli, coriander, cumin, black pepper, clove and cardamom; all powdered, salt, black salt and dry mango powder.

Method
Peel boiled potatoes, cut breadth-wise and scoop out.
Put the spice mix and chana in the potato.
Drizzle chilli tamarind water.
Top up with onions.
Eat it like a pani puri.

(Clockwise from left) Bheja Hara Masala, Nalli Nihari, Paya Soup, Tandoori Roti, Dal Chawal Palidu, Pizza Naan and Bohri Biryani (centre)

The Hill Road's din is drowned out by soothing Middle Eastern music as we step into The Tha'l Co, tucked in a residential building off the bustling street. We soak in the pale blue and stone grey décor, with charming latticework, candle-lit tables and abstract art adorning the walls, half expecting a performance of belly dancers. Instead, two staffers bring out a massive, 33-inch Bohri thaal, laden with nine types of starters, four pickles and two salad options.

Pineapple Halwa, Kesar Pista Sancha Ice Cream, Amba Roti, Paan and Mukhwaas

Owner Avinash Bhatia gets the reaction he's hoping for - our gaping mouths. "Bohri food has always been close to my heart, as I grew up with friends from the community. I sourced traditional recipes from them," says the Sindhi businessman, who hails from a family of property developers. He also has experience of running the family-owned Club 9 at Pali Hill, which replaced Hungry Bunny, a cosy café that his father had launched back in 1990s.

A community call
The Tha'l Co offers à la carte and set menus, the latter in the form of thaals for a solo diner and even a family. They also take catering orders. "The family thaal feeds seven guests. It includes mains and desserts too," he says as he ushers us to a low-seating table with seat cushions. It represents the community's traditional dining set-up where a family sits on the floor around a common thaal. However, we opt for the table-and-chair set up, considering we're in for the long haul.

(Clockwise from left) Bheja Hara Masala, Nalli Nihari, Paya Soup, Tandoori Roti, Dal Chawal Palidu, Pizza Naan and Bohri Biryani (centre)

After the traditional passing of salt and a bite of sodhanu (rice and sugar to start the meal), we dig into Dhungareli Tangdi, wrapped in foil and cooked in coals. The dish stars fall-off-the-bone chicken legs cooked in creamy gravy with a distinct crumbly cheese texture that teases our palate.

Then, we move on to fried-till-crisp Chicken Kheema Samosas and Chicken Shahi Roll, where crumb-fried barrels burst with meaty, cheesy flavours. They're washed down with refreshing, watermelon-flavoured Bir Soda, as integral to the community as Pallonji's is to Parsis.

For veggies too
The vegetarian options include Soya Chaaps, where the mock meat is slathered with a makhani-like gravy. We also enjoy the salads - Kokam Bateta, featuring well-cooked potatoes hidden under a thick, tangy-spicy coating, and Kachumber laced with silken, mashed brinjal.

The highlights are the melt-in-the-mouth minced lamb Galawati and the skewered Seekh Kebabs, where the soft and juicy mutton packs in robust, spicy flavours.

Dance to DCP
The mains include Nalli Nihari, Bheja Hara Masala, Bohri Biryani and the vegetarian DCP aka Dal Chawal Palidu. The Nihari wins us over with its soft and succulent lamb cooked in a well-spiced stock with a hint of fennel seeds that we relish with fluffy Pizza Naan. The Bheja Hara Masala scores for its creamy coriander-based gravy, whose flavours are soaked in by goat meat.

The dum-cooked Bohri Biryani, with succulent chunks of mutton and potatoes, turns out to be a lighter version of its north Indian sibling. It's long rice grains are laced with the right amount of whole spices and slight tang from the curd. A smoking-hot piece of coal on a bed of mildly flavoured rice and lentils takes the modest DCP to the next level. The flavour lingers in our mouth long after we've tucked into the comforting dish with Palidu, a drumstick stew tempered with cumin and thickened with Bengal gram flour.

By the time we reach the desserts - the rich Pineapple Halwa and creamy Sancha (hand-churned) ice cream in kesar pista flavour - we feel too stuffed to move, realising the true meaning of food coma.

Opens: Next week, 12 pm to 3.30 pm; 7.30 pm to 11.30 pm
At: Pooja Society, Chinchpokli Road, Bandra West
Call: 8956988888
Cost: `786 (single thaal), `986 (per person for family thaal)

Mawa modak

Modak is Ganesha’s favourite dish and therefore, Ganesh Chaturthi celebration is incomplete without this Indian sweet. Modak has evolved with time and is now available in myriad forms, including steamed and fried forms. Thanks to restaurants and chefs in Mumbai, who are taking initiative to give a tasty twist to the traditional sweet dish.

This year on Ganesh Chaturthi, Executive chef Kamlesh Rawat of 180 Degrees Grand Sarovar Premiere in Goregaon has prepared a massive 5kg Mawa Modak to mark the occasion. The modak will be there on display until Sunday, August 27. Do not forget to drop in to take a glance of this mighty modak.

5kg Mawa Modak at Grand Sarovar Premiere

Read the recipe of the modak here:

Prep time: 30 minutes
Cooking time: 40 minutes

Ingredients:

1. 3Kg Mawa(if hariyali mawa is good texture)
2. 1.5 Kg sugar or add as per taste
3. 200 Gm. Cardamom powder
4. 10 Gm. Saffron
5. 200 Gm. Ghee for Modak greasing

Method:
1. Heat pan in low flame and put mawa on it. As the mawa starts melting, keep stirring it on low flame.
2. When the mawa begins to melt add sugar in it and stir again.
3. When the mawa starts bubbling, add cardamom and saffron in the mixture.
4. Keep stirring on low flame until the mixture starts leaving the bottom of pan.
5. Transfer the mixture into a big bowl and wait for it to cool.
6. Place the mixer on a greased plate and mould it in the shape of a modak.
7. Garnish with saffron on top and the Mawa Modak is ready to be served

Where: Grand Sarovar Premiere, AK Plaza, SV Road, Goregaon West, Mumbai

This week seems to have done justice to the Indian and Parsi food. From Awadhi cuisine to egg variants, several new restaurants in the city are offering delicious fares, which are perfect to tantalize your taste buds with during the weekend.

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1. Basanti: The menu has a distinct bent towards Awadhi cuisine. Chef de Cuisine Salim Qureshi of the famed Qureshi gharana brings family recipes and secret ingredients to Basanti. In Galawat ke Kebab, the lamb is cooked to so much perfection that the medallions will melt in your mouth, while the spices will tantalise our taste buds. The Nihari Gosht consists of generous proportion of lambs and makes for another good non-vegetarian option. While vegetarian dishes like Bhindi Naintara and Paneer Do Pyaza are comfort picks, the slow cooked Dal Ek Khaas happens to be a major hit. One of the striking items on the menu card is the paan. Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan, the man behind the pan counter has a lot to offer.
Where: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West

2. Ministry of Eggs: This is a new egg-centric quick service restaurant located in the food court of a mall in Ghatkopar. Here, the menu is a delight to all egg lovers. The Egg Lasan Kachchu is a unique offering at this food outlet. The French Toast Sandwich Egg Rolls are perfect mess free bites. On the other hand, Parsi favourites Salli Par Edu and Akuri on buttered toast make for a good start to the egg trail. Egg Paaplet, Egg Lahori and Egg Mamna are three other offbeat delicacies that are worth savouring at the outlet.
Where: Third floor, R City Mall, Ghatkopar West

3. Monkey Bar: This restaurant in Mumbai makes its mission to serve breakfast anytime of the day, and by night. Dubbed Breakfirst Plus, this Sunday-only, all-day brekkie bonanza is a feast with a twist! One of their big-ticket dishes is Lord Cubbon's Vice, a traditional English breakfast. Egg lovers can dig into the EggHead section that offers everything from scrambled eggs to their interpretation of the Parsi staple — Curried Akuri with Malabari Paratha. For those who prefer a saccharine-heavy breakfast, there's always Cinnamon and Toffee Pancakes along with French toast. The menu also offers perfect hangover cures with signature breakfast cocktails like the Bloody Monkey, and thick shakes and fresh juices.
Where: Monkey Bar, Summerville, junction of 14th and 33rd road, Bandra West.

It's a long weekend and any long weekend is incomplete without a feast. Take your pick and drive to the joints for an ultimate food trail in the city.

When restaurateurs lunch together the conversation always, ultimately, comes down to food and the discussion of food wastage is never far off. At a shoot for mid-day recently, chefs Kelvin Cheung (Bastian), Karishma Dalal (Bombay Salad Co) and Pooja Dhingra (Le 15 Cafe) lamented the lack of composting facilities in the city. They say they have been trying hard to find an eco-friendly solution for their waste, much of which ends up being handed to the local civic body and ends up in a landfill. They have considered joining forces and starting their own composting facility, but it's early days.

Cheung, Dalal and Dhingra might find kindred spirits in other city restaurateurs who face a similar challenge. While some compost a small percentage of the garbage they generate daily, others try and reuse, some control output by cooking on a need-per-order basis, but the greater amount gets binned.

Bombay Salad Co, Bandra West
Waste generated every week: 700 kg
Waste disposed organically every week: Approx 50 kg Karishma Dalal (in pic), who runs Bandra's hip Bombay Salad Co, is waiting for someone to come up with a novel idea that could use all the organic waste her restaurant generates. "As we are a salad bar, most of our waste is made up of peels, stalks and leaves. Around 15 per cent is just cabbage!" As a restaurateur, it would be a huge economical undertaking for Dalal to send her garbage to a large composting facility, which Mumbai doesn't seem to have . "I have kept an eye out and nobody collects it on a large scale. The ones who do, in the suburbs, want me to arrange transportation."
What she is doing right: Distributing garbage to locals who compost at home
Solution: Dalal is trying to do her bit. Every week, she gives around five kg to Bandra residents who compost at home, and around 20 kg every three days to a friend from Pune who uses it in his nursery. "And, BMC comes twice a day for the rest."

Pod Supply, Andheri West (Meal prep service)
Waste generated every week: Approx 30 kg
Waste disposed organically every week: None
Chef Harsh Dixit says they follow waste management procedures including segregation as they only prep an order according to required quantities. He also says that they have never tried composting. "I have worked in three major cities - Mumbai, Bengaluru and New Delhi - before Pod Supply, but I have never experienced restaurants composting their waste. I do believe with the changing food scene in the country; chefs and restaurant owners being more aware about practices like these, it will soon be adopted too."
What they are doing right: Achieve minimal waste by using ingredients to the maximum
Solution: "For example, we use the vegetable peels/fish bones to make stock which we use to cook rice, make soups and base for curries. Off cuts of meats and seafood are used for the kitchen staff meals. But we do land up with a lot of egg yolks as we use more of whites."

Ministry of Salad, Breach Candy
Waste generated every week: Approx 4 to 5 kg
Waste disposed organically every week: Approx 4 to 5 kg
Head Chef Akanksha Saigal says the main challenge she faces is that one day's waste is never the same as the next. It depends on the quantity of order versus what is consumed. "Luckily for us, our estimates are usually close to the benchmark," she says. She does say that in ideal conditions, they would like to compost this waste themselves or via an agency, however, as per regulations, they would need a license to do it. "At our end, we try to keep the waste down and only hope that the BMC makes good use of it."
What they are doing right: Reducing waste generated by ordering only what's necessary The restaurant works on an aggressive inventory system with the core team defining approximate sales per day. "This experience has made us almost intuitive, and we know how much to order for a particular day. Ordering right is the key here." Saigal also insists on using ingredients across dishes to ensure less wastage.

Lord of the Drinks, Andheri West
Waste generated every week: Approx 700 kg
Waste composted every week: None
At the Andheri hotspot, a majority of its waste comes from leafy greens and other vegetables since not all parts of every vegetable can be consumed. "Therefore, waste from meat is lesser," says JJ, Corporate Chef. The restaurant has tried composting, but it's not cost effective. "We use the segregation method. Due to lack of space for storing waste in Mumbai, a part of it usually gets disposed in garbage vans. I think the answer could be to install composting machines. However, these may not be cost effective for every establishment," he says.
What they are doing right: Segregating dry and wet garbage and using the former for manure, inhouse
Solution: The food waste is usually segregated between dry and wet. "Composting of dry garbage is easy at the restaurant level as most of it gets reused while gardening and makes for good manure," says JJ. But most of the wet garbage is binned. "There is hardly any government support in composting of such garbage."

Pranav Mody, mixologist at Sassy Spoon, puts final touches on the Berry Berry Khatta

While creating the bar menu for Juhu's +91, head of operations Jatinkumar Jajal, was clear about one thing: The teetotallers shouldn't feel shortchanged. Having refrained from boozy binges whenever in the driver's seat, Jajal was familiar with the plight of non-drinkers, who often have little to woo them at bars. "I wanted to go beyond the regular fresh lime soda," he says. That the restaurant has been inspired by the highlights of regions across India, meant the drinks had to toe the line. Jalal spent three months travelling the length and breadth of the country as part of his research.

Puerto Rican Sunrise. Pics/Bipin Kokate

Today, +91's bar menu boasts of 40 options, of which 20 are mocktails including a Slushy Aam Imli Panna prepared from raw mangoes of Konkan and Banarasi Paan Colada made of paan, fresh cream and pineapple from Varanasi. "Most restaurants don't exceed four options," he says. As it turns out, Jajal isn't the only one applying his talent to non-alcoholic drinks.

The bartender at +91 garnishes the Slushy Aam Imli Panna. Pic/Sneha Kharabe

Jitin Merani, chief operating officer of Drinq Barmen and Academy, who has designed the menu for Irish House and Magazine Bar and Kitchen, feels bars are no longer all about alcohol. In fact, he recently designed an elaborate mocktail menu for Kill Cafe at Seven Bungalow with over 20 options. "A lot of traditionally teetotaller communities like Marwaris and Jains have started frequenting bars. Hence, restaurant owners are feeling the need to invest in their non-alcoholic section," he says. Merani feels it's the holistic experience that counts. "People want a good ambience, great food and a drink worth their salt, whether alcoholic or not," he says.

Pranav Mody, mixologist at Sassy Spoon, believes the trend has picked up in the last couple of years. "A lot of people who visit the restaurant don't prefer alcohol, either because they're teetotallers, are trying to go healthy," says Mody adding that the festivals season also witnesses a drop in demand for alcohol. The Sassy Spoon upped its mocktails menu during a revamp last year. "We felt mocktails offered a chance to experiment with fresh fruits and herbs that hold health properties," he says. In fact, one of their signature mocktails, the Berry Berry Khatta made of fresh mulberries muddled with oranges, grapes and kala khatta, inspired a cocktail. "We decided to spike it with some Absolut raspberry vodka, and the flavours blended beautifully."

The inherent ability of alcohol to lend flavour to a drink has made many bartenders focus more on cocktails. "Alcohol has its own elements that bind flavours together. Mocktails, on the other hand, are notoriously known for having high sugar content," says Mody. He gives us the example of a Virgin Mojito and Caprioska, which are almost impossible to prepare without sugar. "I do get several requests from patrons for sugar-free variants of these drinks, but if I don't end up adding sugar, it'll taste extremely sour," he says. That's where fresh fruits and sugar replacements like honey and stevia count.

While some restaurants may have upped their mocktail menus, it's still not up everybody's alley. Terttulia at Prabhadevi has refrained from having a mocktail section altogether. But as owner Imrun Sethi insists, his team entertains requests for mocktails. "Most of our cocktails can be made into mocktails. In fact, our bartenders are always customising drinks based on requests we receive. No mocktail has ever been a high seller even in the past and the current health wave doesn't help," he says. Sethi is of the opinion that many teetotalers have now moved from drinking mocktails to other beverages, and therefore they never see a very high demand for mocktails.

Priya John

A cute pink pig dressed as a cupid, angel and demon smiles at us from the labels of various 200gm bottles that we've picked up from Jar-ry Eyed Surprise, an Andheri-based home run venture by Priya John, launched this April. These contain mayonnaise, jams and even pickle – all made using pork. When refrigerated, they last up to a month. "I've found variants with other meats but rarely anything with pork. Since I love bacon and pork, I decided to experiment with it and came up with a bacon jam first. When my sister [Preeti] tried it, she suggested I should start a venture, and even came up with the name," says the 31-year-old, who also runs a fashion accessory label.

(From left) Spicy Porker, Sweet Pork, Porkerizo, Pokernaise and Pork Pickle

She delivers across Mumbai, and ships items to other parts of the country too. However, you need to order in advance. We first dig into Porkerizo, a chorizo jam with marmalade like consistency that greases our taste buds with sweet and spicy flavours, finished off with a smoked aftertaste. The samples include two types of Porkers – sweet and spicy jams – made with bacon. While sweet version is simple, with only sugar and bacon, the spicy offers a hint of cinnamon too. "I've tried them as pizza toppings, in mac and cheese and topped them even on chocolate pancakes," reveals John.

Adding a mental note to make a spicy porker waffle sandwich, we move to Pokernaise. Unfortunately, the mayonnaise tastes more like a mustard sauce, lacking the distinct bacon flavour. Instead, we seek solace in Pork Pickle that packs a punch with its tangy and spicy flavours soaked in by soft pork bits. We feel sorted for lunch as we mop it up with aloo parathas, happy to have discovered our go-to option when we're craving comfort food. John tells us she's in the process of trying bacon butter and bacon salt. When refrigerated, these items last for upto a month.

Call: 8097075107
Email: eat@jarryeyedsurprise.com
Cost: `300 (200gm); `650 (500gm)

Barbecue Chicken Wings; Kheema Mutter Pav; Veggie Manchurian Style and Chilli Chicken RiceBarbecue Chicken Wings; Kheema Mutter Pav; Veggie Manchurian Style and Chilli Chicken Rice

A meal in a box may sound convenient, but not terribly appetising. Those were the thoughts running through our minds as we decided to check out The Bowl Box, a recently opened takeaway in Mahim. And we're glad we were proved wrong!

The Bowl Box dishes out an extensive menu with Asian, Indian, Italian and even Mediterranean meal boxes. In addition, they have options for 8-inch pizzas, rolls, appetisers, the kids' menu, stuffed pav, salad bowls, tandoori cuisine, and a separate one-bowl meal section too.

The meals arrived in sturdy boxes

We placed the order and were promised delivery in 45 minutes. But it took an hour. In their defence, we had ordered a total of seven items. Strangely, we couldn't try out dishes from the kids' menu, as we were informed that those dishes need a day's notice to be made.

Asian Meal Box

The food came packaged in sleek black containers with see-through lids. A label printed with The Bowl Box's name and logo also bore the name of the dish, and had tick boxes to help you instantly tell the difference between vegetarian and non-vegetarian items.

We started with one of the quirkier offerings: the 8-inch Mumbai Pav Bhaji Pizza (Rs 225 not inclusive of taxes). Fusion can go terribly wrong ; an Indian street food stall and a ristorante didn't seem to go well together in our heads.

But the pav bhaji came with a chatpata flavour, while the cheese spread out lavishly on top tickled the palate. Surprisingly, the spicy and cheesy flavours complemented each other perfectly.

Next came an Asian meal box - Basil and Burnt Garlic Rice, with Thai Curry and Chicken Fry (Rs 300). The Thai curry didn't taste very Thai, reminding us a bit instead of the Chinese Schezwan sauce. The Chicken Fry was crunchy and flavoured with spices. The meal also came with a salad - strips of carrots and cucumber - and a generous chunk of brownie with a drizzle of chocolate sauce. The brownie was rich and moist, and the perfect way to end the meal (box).

Then came the Italiano meal box - veggies in a creamy basil sauce, with garlic bread and tossed potatoes (Rs 300). On the menu, this meal, too, is advertised with a salad and dessert. But it came without either, or even the garlic bread. The dish itself was filling, though, thanks to the sinful white sauce and a generous portion of vegetables.

The one-bowl meal of Chilli Chicken Rice (Rs 250) lived up to its name and had bite, making it perfect for a palate that craves spices. There was a generous amount of rice; we only wish that there had been a few more chicken pieces.

From the stuffed pav section, we opted for Kheema Mutter (Rs 250), which made it to our list of favourites (along with the pizza). It came packaged with crunchy fryums on top. The pav was overflowing with kheema-mutter, which was mildly spiced and yet tangy, and the portion was big enough to make this a meal in itself.

While we tried the appetisers at the time of delivery (so we'd know what they tasted like hot and fresh), saving them for later in the day, they tasted just as good when re-heated in their microwave-friendly containers.

The tangy Barbecue Chicken Wings (Rs 225) was sweet and spicy thanks to the homemade barbecue sauce with honey. The Veggie Manchurian Style (Rs 200) had greens doused in spices, though it would have been better had they mentioned in the menu that this dish is dry.

But in spite of the few lapses, overall, The Bowl Box offers delicious treats at reasonable rates. And we'll be sure to give it another shot.

Time: 12 pm to 1 am
Delivery areas Lower Parel to Bandra.
Call: 9004097371

Chef Saransh Goila and TV personality Mini Mathur at Silver Beach Cafe, Juhu. Pics/Pradeep Dhivar

The glass walls overlooking a quiet street at Silver Beach Café are misty. Chef Saransh Goila is early and orders a plate of Eggs Benedict, Beetroot Cous Cous Salad and a glass each of orange and carrot juice, choices that TV host Mini Mathur is happy with when she walks in. "The last time we met we were both drunk," Mathur says animatedly. Both TV stars are currently hosting digital food shows. Goila has married his two loves — fitness and food — for his Facebook show Run to Eat (Singapore). Mathur has been cooking with Bollywood stars for her show The Mini Truck. One is a trained chef and the other a home cook, but when they speak, their love for rich traditional food takes over.

Sabhnani: How did an erstwhile vegetarian chef move to selling butter chicken?
Goila: In Delhi, my vegetarian family was tired of eating sweet paneer. So I smoked the gravy for them. That's how I came up with it. My friends in Mumbai loved it. We are actually Goels, my great-grandfather changed it to 'Goila'. When I was opening Goila Butter Chicken, my dad got calls asking him, 'Can't he just call it Saransh's Butter Chicken?' Once I graduated, I realised you cannot be a chef who is vegetarian.
Mathur: Mera butter chicken khaake dekho, hum bhi Dilliwalle hai! I am a Kayasth married to a Hyderabadi. Both the families are very proud of traditional recipes. I hate bastardised versions of food — if someone gave me Szechuan dosa, I'd spit on them! Every Diwali, I pickle six kilos of aloo or chana for achaar. I will make some for you and you can give me butter chicken instead.

Sabhnani: Your new shows are shot internationally, though…
Mathur: My next show, Mini Me, is about a bad**s mum travelling with her seven-year-old. We went to 15 cities across six countries in Europe in 25 days. It was originally shot for digital viewing, but a channel picked it up.
Goila: Run to Eat (Singapore) was originally supposed to be shot in India, but I didn't get support from the state tourism boards.

Sabhnani: You must have collected many stories while shooting.
Goila: Once, on an uphill trek in Himachal, we saw a tree full of apples. As soon as I plucked one, I slipped. I quickly grabbed a branch or I would have rolled down the hill. Things you do for apples and shots!
Mathur: Sunny Leone is such a cool woman. When she shot for my show, she said things like, 'Now let's grind.' I had to control my crew.

Sabhnani: Was the shift to digital platforms a natural progression?
Mathur: Digital is the future. The problem is figuring out how to monetise it.
Goila: Every time I enter a house party, there is a group of people watching something on their phones. My mom wants a Chromecast!
Mathur: People are waking up to the fact that watching TV at an appointed time is not necessary.

Eggs Benedict, Beetroot Cous Cous Salad and juices arrive
Goila: My plate looks beautiful! They have made an effort.
Mathur: Do you always shoot your food before you eat? The whole thing of 'let's tuck in yaar' is not happening any more.

Sabhnani: The impact of social media is huge...
Goila: People explore social media, and not colleges, for learning, which is fine. But one out of 100 people succeeds that way.
Mathur: I mostly find positivity on Instagram and YouTube. Twitter is a different universe.
Goila: Sometimes you have to choose to ignore it [trolls]. It's also driven by brands and PR.
Mathur: Today, you can backslap a star online and say, 'Hey, I don't like your moustache!'

Sabhnani: Do looks matter?
Goila: I am not the best-looking chef in the country. I generally believe in fitness (I used weigh 93kg). You can't judge a chef by his belly, though.
Mathur: If you are good-looking, it can't harm you.

Sabhnani: Dilliwallah's take on Mumbai's food?
Mathur: I love Maharashtra's coastal cuisine. Mumbai should give up on chaat; vada pav is your thing. The Mughlai scene is better in the north.
Goila: The international cuisine spread is better in Mumbai.
Mathur: Eat food at the place where it comes from. Don't go asking for vada pavs in Delhi.

Be ready to rock

9.30 pm Head to this busy venue for concerts to catch ethnic rockers Motherjane live, as they play the Mumbai leg of their three-city tour. The band’s originally from Kochi and has been around for two decades, watching a fledgling indie circuit grow bigger over the years. City-based singer-songwriter Ankit Dayal will open the proceedings.

On Today
At AntiSocial, Khar West.
Call 65226324
Cost Rs 400

Enjoy a DIY meal

Build your bowl using an array of options including jasmine or brown rice, grilled chicken, bulgogi, paneer and more. You can also choose from premium protein options at '350, along with toppings and sauces.

Till September 1
Time 11.30 am to 3 pm
At Bastian, New Kamal Building, Bandra West.
Call 26420145

Try interesting wines

8 pm K1 by Geoff Hardy is an award-winning wine from Australia that headed here only some time ago. Attend this dinner to try a selection of heady ‘grape juice’, which will be paired with a meal that’s curated by this Byculla eatery (in pic).

On August 30
At Magazine Street Kitchen, Byculla East.
Call 23726708
Cost Rs 3,815

Tofu for Ganesha
This vegan, gluten- and sugar-free modak is bound to get the fitness freak interested. A blend of tofu, almond flour, coconut powder and soya milk, with a whiff of cardamom and saffron, makes this made-to-order eat delicious to the core.

Time: 12 pm to 1 am
At: Dishkiyaoon, ground floor, The Capital, Bandra Kurla Complex Road, Bandra East.
Call: 8291139404
Cost: '350 plus taxes for five modaks

With love from Manchuria
Enjoy the piping-hot and deep-fried Manchurian Modak that oozes with Chindian flavours or opt for other savoury varieties like Dahi Modak Chaat, Matar Samosa Modak and Hara Bhara Modak at a 10-day chaat festival.
Time: 12 pm to 10 pm at Dillie Heart, Nalanda Co-op housing Society, Evershine Nagar, Malad West
Call: 28800781
Cost: '99 (for a plate of five pieces)

Do the tutti frutti
If you love a dose of colourful tutti frutti, this mawa modak with a mix of the confectionary is what you need. They offer 20 variants, including Chocolate Chips, Gulkand, Roasted, and Mathura Modak.
At: Puranmal restaurants at Juhu, CSMT, Chandivali, Khopoli and Ghatkopar.
Call: 8080806749 (CSMT)
Log on to: puranmal.com
Cost: '121 for six modaks

Break it open
Try D:OH! Dak, a hollow chocolate modak filled with ice cream brownie and chocolate sauce, served with a side of hand-churned modak ice cream featuring jaggery, coconut and dry fruits.
Till: September 5 Time 9 am to 1 am
At: D:OH outlets in Kamala Mills, Lower Parel and Fun Republic Mall, Andheri West
Call: 62372830 (Lower Parel)
Cost: '299

For gooey goodness
Here's an artisanal version of your regular festive favourite - this modak has a filling of caramel and tender coconut, all encased in a shell of saffron mousse. And to help you maintain your vegetarian diet, it's egg-free!
Time: 10.30 am to 12.30 pm
At: Toshin, first floor, IVY Restaurant & Banquets, GM Road, Amar Mahal, Chembur West
Call: 67982298
Cost: '260 per piece

The anti-dairy bite
Sworn off dairy products and unable to enjoy mawa modaks? Order the decadent Chocolate Cranberry variety, which includes oats laced with cocoa and bits of tangy-sweet berries. It isn't just vegan but gluten- and sugar-free too.
Time: 9 am to 9 pm at Buddha Bowl, Hill Road, Bandra West
Call: 33126724
Cost: '360 (for a box of 11)

From Korea, with love

An Asian take on the classic cocktail, the Kimchi Mary features the Korean condiment and sticks of cucumber frozen into ice blocks.
Time 12 pm to 1 am
At Hello Guppy, Godrej-BKC, G-Block, BKC, Bandra (East).
Call 26534720
Cost Rs 300 plus taxes

Beloved bacon

Two of our loves — bacon and cocktails — come together in this Smoked Bacon Bloody Mary, which pairs perfectly with your slice of thin-crust pizza.
Time 11.30 am to 1 am
At Woodside Inn outlets in Andheri West and Colaba. CALL 26328963
Cost Rs 545 plus taxes

Peppered with pepperoni

Love your slices of pepperoni? The Mary Peppins, made with chicken pepperoni infused vodka, sweet chilli sauce and sea salt water is tailor-made for you.
Time 12 pm to 12 am
At Lemon Leaf, 4, Mandlik Road, Colaba.
Call 22020616
Cost Rs 450

Melon in the mix

A little sweet and little spicy, this Watermelon Bloody Mary sits pretty in a jar,
and sweet on your palate.
Time 9 am to 1 am
At Jamjar Diner outlets in Versova and Bandra West.
Call 26358880
Cost Rs 380 plus taxes

Recipe for a classic Bloody Mary
Ingredients
120ml tomato juice
60ml vodka
10ml lime juice
2–4 lime wedges
4–5 drops of Tobasco sauce
4 – 5 drops of Worcestershire sauce
3 – 4 ice cubes
Salt, to taste
Celery/green chilly for garnish

Method
Rim a roly ploy glass with a lime wedge and salt.
Add ice cubes, Tobasco sauce, Worcestershire sauce, lime juice, tomato juice and vodka.
Garnish with celery and/or green chillies.
Recipe courtesy Binny Dhadwal, bartender and consultant

Why so special?

Spanish festival La Tomatina is held annually in the eastern town of Buñol on the last Wednesday of August. The event, where people throw tonnes of tomatoes at each other, is the result of a public brawl that took place in 1945. The festival gained much popularity in India post the 2011 Hindi film, Zindagi Na Milegi Dobara.

A banana leaf heaving with a mound of rice, fragrant curries, coconut-flecked gravies - the Onasadhya is the highlight of Onam, the 10-day summer harvest festival celebrated by Malayalis across the world.

Since we're no experts on the subject, we sought out someone who was. And who better to tell us what goes into the onasadhya than someone who has been making it for years? Belapur resident Bina Menon was more than happy to decode the components of the sadhya for us.

"To begin with, the banana leaf is always placed with its narrow side facing the left. While serving, vegetables in thick gravies are placed on the top right-hand side. The centre is reserved for rice and its accompaniments, and the least used items, like the pickle and chips, go on the left," she explains.

Preparing a traditional onasadhya is a time-consuming task. To make the process a more efficient one, families use a system akin to a potluck. "Women from different households cook one dish each, and then come together to serve the meal to guests," says Menon.

OLAN/STEW
Either of the two is served, depending on the family's preference. While both olan and stew have a coconut milk base, olan stars ash gourd and red beans. Stew, meanwhile, could contain a mix of vegetables including onions and potatoes. Spices such as cinnamon and cardamom are used in southern Kerala to give it a distinct aroma.

INJI THAYIR
This item has yoghurt flavoured with ginger, green chilli, and curry leaves. The belief is that having this is akin to having 104 dishes, making it an essential part of the sadhya

PACHADI
A mild, cooling side dish that can be made with a variety of fruits and veggies. Try it with vellarikka (Madras cucumber), or, for a sweet-and-sour flavour, with pineapple.

ERISSERY
Pumpkin and pulses make their way into this side dish, which is prepared using ground coconut paste, and seasoned with roasted coconut.

THORAN
Made with a vegetable of your choice - usually cabbage or beans - this dry dish makes heavy use of grated coconut.

AVIAL
A dish featuring long strips of ash gourd, beans, raw banana, drumstick, yam and other vegetables.

KAALAN
This curd-and-coconut-based dish usually features a tuber like yam. The gravy is thick, and tangier than avial.

KARI
The top left-hand corner is reserved for pickles and chutneys. Featured here are the vadukapuli naranga kari (made using a variety of large lemons), kadumanga kari (using tiny, raw mangoes) and puli inji (tamarind and ginger chutney).

SHARKARA UPPERI, KAAYA VARUTHATH, CHENA/CHAKKA UPPERI, AND PAPPADAM
This section of the banana leaf stars all the crunchy items. There is the familiar kaaya varuthath (banana chips), as well as chips made of either chena (yam) or chakka (jackfruit). Sharkara upperi, meanwhile, is nothing but jaggery-coated banana chips. And, of course, no meal is complete without some light-as-air pappadam (papad).

PARIPPU, SAMBHAR, RASAM AND MORU
These three are served in order, course by course. The parippu (lentils) is served first, with a dollop of ghee on the side, followed by the sambhar. The soup-like, tamarind-flavoured rasam is poured next, and the cooling moru (buttermilk) comes last, to help you wash down the meal.

PRADHAMAN
This is a traditional term for payasam. Two types are served as part of the sadhya - paal ada (above), and pazham (below). The former is made with rice and milk, while the latter - prepared with jaggery, coconut milk and banana - is more decadent.

I scream for beer-cream


This is the stuff beautiful dreams are made of. The Candied Hazelnut and Beer Ice Cream is made using the popular Indian brew, Bira, with fresh vanilla extract. We sure are ditching our diets for more scoops of this.
Time 12 pm to 3 pm, 7 pm to 12 am
At Arth, Pinnacle House, PD Hinduja Marg, 15th Road, Bandra West.
Call 9594060038
Cost Rs 300 plus taxes

For the child in you

Come summer, and munching on cookies and slurping popsicles was the norm for idling away vacations. Relive those days with these Craft Beer Popsicles served on a bed of cookie crumble. They are made from the in-house Ace beer, a French apple cider that has a mild apple champagne taste. This beer on a stick wins our vote.
Time 12 pm to 1 am
At The White Owl, One Indiabulls Center, Lower Parel.
Call 24210231
Cost Rs 195 plus taxes

Brownie points for this

Stout lovers shouldn’t give this a miss. Munchies is a gooey chocolate brownie made with stout and served with a scoop of ice cream on the side. Craving more? It comes drizzled with a decadent chocolate sauce made with stout.
Time 4 pm to 1 am (Monday to Friday) and 12 noon to 1 am (Saturday and Sunday)
At Brewbot, Morya Landmark 1, Andheri West.
Call 39698091
Cost Rs 385
Plus taxes

Shake it off

This milkshake is surely going to bring the boys to the yard. Beery Eyed is a milkshake made using beer, ice-cream and orange juice. They also serve wine milkshakes for
connoisseurs.
Time 10 am to 1 am
At All D:OH! outlets
Call 62360451 (Andheri)
Cost Rs 269

Modak platter

Malai modak, chocolate modak, mawa modak, Ganpati Bappa's feast is incomplete without a plate of modaks. And, so is ours during Ganesh festival! But, this Ganeshotsav, ditch the calorie laden modaks and try their healthy alternatives. We bet the modaks taste yummy and are perfect sweets to indulge in during the festival in Mumbai. What more do you need when you have more 'goodness' on a platter?

1. Oats modak: Made with jaggery instead of sugar, Oats modak is an all time favourite healthy Indian dessert to savour during Ganesh festival. Crush the oats to give a fine texture to the dessert. Keep a frying pan in low flame and put jaggery on to it. Once the jaggery melts, add coconut oil, crushed coconut, powdered oats and assorted crushed dry fruits. Make a fine mixture and keep it aside to cool down. Once the mixture cools down, place it in a modak mould, press hard and take it out gently. Place it on a plate, garnish with pistachio and your nutritious oats modak is ready to be served.

Oats modak

2. Figs and dates modak: Soak dates and figs in hot water for some time. Once it turns soft, drain the water and grind it to make a fine paste. Take a handful of almonds and cashews and ground it into a fine powder. Heat a pan, add ghee, dates and figs mixture and powdered nuts gradually. Cook it for a while and place it aside to call down. Put the mixture in a modak mould, press it, and take out from the mould once the shape is formed.

3. Chana Dal ka Modak: Consumption of legumes in any form is good for health. Boil chana dal in a pressure cooker, drain out excess water and mash the dal to make a smooth paste. Add jaggery and ¼ water to a pan. Keep the pan in low flame and stir the jaggery until it melts. Add chana dal and 1/3 cup of grated coconut to the jaggery syrup. Mix everything and cook on a low flame until a thick mixture is formed. Let it cool down before you start shaping it in the form of modak. Fill the mould with the mixture for healthy and delicious chana dal modak.

Ukadiche Modak

4. Ukadiche Modak: Also known as steamed modak, this is one of the popular and nutritious versions of modak available in the market. The sweet dumplings are made from rice flour. Add rice flour in a pan of boiling water. Mix well, knead into a soft dough and keep it aside to cool down. Heat ghee and add coconut, jaggery and poppy seeds to it. Make a thick mixture and let it cool for a while. Make rice balls, stuff the centre of the balls with the mixture and put them in a modak mould. Moisten the modaks with little water and place them in a steamer. Steam for around 10 minutes and serve warm.

5. Dark chocolate modak: Heat dark chocolate and milk in a pan until it turns into a smooth mixture. Add crushed digestive biscuit crumbs to make the modak more nutritious and knead to form a soft dough. Once the paste cools down, put it in a modak mould and serve. Garnish it with finely chopped nuts.

None of these modaks is made of sugar and is therefore perfect for those on a diet plan or those who are looking out for healthy alternatives of the traditional dessert. Yet, these are delicious in taste and are ideal to indulge during the festival. The recipes are simply too. So, why not give it a try at home?

The floods have receded and the sun is shining brightly overhead. Sweat beads trickle down our brow as our taxi manoeuvres past bikers, trucks and pedestrians who seem to give two hoots about the incessant honking. Our journey ends outside Sitaram Building, where, in the past, many of us have stumbled in and out of Zaffran in the wee hours, looking to feed our hungry selves after a night of partying.

The restaurant was the brainchild of two friends, Chetan Sethi and Munib Birya, who met at Sophia College during their hotel management course in 1996. At 23, they pooled in finances to open a Mughlai restaurant at Crawford Market in 2003. "It was not even considered close to the hip neighbourhoods like Colaba," laughs Sethi, who mans the kitchen.

Mutton Pepper Kulcha

On the plus side, rent was low and the duo realised that there would be no dearth of clients, with shoppers, traders and office-goers thronging the area every day. "There were only Irani and Udupi restaurants in the neighbourhood back then," reminisces 38-year-old Sethi , confessing that they were initially met with resistance. "Even friends weren't ready to come to Crawford Market. Then, people started ordering in. We always believed that people will go anywhere for good food," Birya says, finishing the thought.

Fourteen years later, they are ready to launch version 2.0 of Zaffran, paving the way for Ustaadi, which will serve global fare, in addition to Indian cuisine. Spread across 7,000 sq ft with separate smoking and non-smoking sections, it also houses a kids' play area, with toys, a jungle gym and cartoon films on offer. At the table, the little ones will be served in colourful, kid-friendly plates, and a special Chhote Ustaad menu is also in the pipeline.

Kacha Keri Margarita

"We transitioned without shutting the restaurant. Zaffran has been a flag-bearer of wholesome Mughlai and North Indian cuisine; now, we are ready to offer more," explains Birya, who handles the front office and operations.

Old gives way to new
Climbing up two flights of wooden stairs, we walk into the familiar underground den-like space, with walls that mute the noise of the market outside and create a cosy cocoon. Warm yellow light from rustic bronze chandeliers sets the mood, highlighting select walls that have a story to tell. "While we believe in the mastery of art, we are celebrating 'ustaadi' across fields like photography, music and fashion. One section celebrates the mastery of writing with books adorning the walls," says Birya.

Balinese Spiced Banana Leaf Basa

Warning: the menu is vast, divided into five sections -- All-Day Breakfast and Pizza, Indian, Asian, Cosmopolitan, and Desserts. We begin our meal with Pulled Raan Bao (R375), Butter Chicken Bao (R325) and Balinese Spiced Banana Leaf Basa (R395). The Pulled Raan Bao is spicy, cushioned between a sweet bao that takes the sting out of the chilli. The Butter Chicken version is milder and flavourful.

We unwrap the basa to find it swimming in a coconut curry spiced with Balinese yellow chilli. The steamed fish is creamy, and melts in the mouth. Skilfully executed, the dish is simple, authentic flavours. We also recommend a new entrant in the Indian section, the South Indian-style Mutton Pepper Kulcha (R165), which comes oozing with butter and is garnished with rocket leaves that give it a crunchy finish. We wash this down with a Kacha Keri Margarita (R175).

Belgian Chocolate Roll

For the main course, there is Indonesian Nasi Goreng (R395), which comes with prawn skewers in a green sauce, prawn chips and an egg. Made using jasmine rice, it's a well-balanced dish with the flavours and textures of garlic, ginger, chillies and soy. We savour the slightly fiery aftertaste it leaves on our lips.

The Saffron Mushroom and Asparagus Risotto (R375) is creamy, and the al dente Arborio rice, earthy fungi and sharp saffron make it a delightful combination. We end the meal with a Belgian Chocolate Roll (R195), a gooey chocolate cake that comes covered in a nutty caramel-cracker coating. It immediately brings to mind Cooper's Fudge from Lonavala.

Munib Birya and Chetan Sethi 

Although flaunting a new menu, Ustaadi retains Zaffran's thought of offering filling, value-for-money fusion and authentic dishes. "No small plate ever fed a customer," laughs Sethi, confessing that they are looking at taking the brand overseas.

Mistaken identities

Pics/ Suresh Karkera, Tanvi Phondekar

It has been an eventful ride, the duo agrees. Hailing from a five-star hotel background where they had duties chalked out, their biggest challenge was venturing out on their own. But they learned on the job, and managed to create a cult following among young diners. Before signing off, they share an anecdote. "Sometimes, guests would walk in, and on noticing there was a wait, they walked up to us, claiming to know 'Munib' or 'Chetan' personally, and demanding to meet them. They didn't realise they were speaking to exactly Munib and Chetan."

Are you looking for food and drinks with twists? Then refer to our list of this week's top three restaurant picks:

1. The Bowl Box: This recently opened takeaway in Mahim delivers meal boxes in a variety of cuisines, which transport you from Asia to Italy. The Bowl Box dishes out an extensive menu with Asian, Indian, Italian and even Mediterranean meal boxes. In addition, they have options for 8-inch pizzas, rolls, appetisers, the kids' menu, stuffed pav, salad bowls, tandoori cuisine, and a separate one-bowl meal section too. Bowl meal of Chilli Chicken Rice, Chicken Fry, Kheema Mutter and Barbecue Chicken Wings are worth ordering from this new eatery. Though you may find few lapses in the meal, yet the Bowl Box’s delicious treats at reasonable rates will leave you content at the end.
Where: Kapad Bazar Lane, Opposite Paradise Cinema, Mahim, Mumbai

2. Dishkiyaoon: The restaurant in Bandra Kurla Complex is serving modaks with a twist, thanks to the ongoing Ganesh festival in Mumbai. Tofu modak at Dishkiyaoon seemed interesting and is worth a try if you are looking for an offbeat modak recipe. This vegan, gluten- and sugar-free modak is bound to get the fitness freak interested. A blend of tofu, almond flour, coconut powder and soya milk, with a whiff of cardamom and saffron, makes this made-to-order eat delicious to the core.
Where: ground floor, The Capital, Bandra Kurla Complex Road, Bandra East

3. Hello Guppy: The chic eatery at Bandra Kurla Complex will leave you in twists with its offbeat version of the classic Bloody Mary. It has given an Asian take on the classic cocktail and named it Kimchi Mary. The Kimchi Mary features Korean condiment and sticks of cucumber frozen into ice blocks.
Where: Godrej-BKC, G-Block, BKC, Bandra (East)

Quench your thirst, binge on crunchy fries and get a taste of tofu modak this weekend in the city. 

There is always the lure of savouring dishes not available to others; something with a limited edition feel, a sense of secrecy. Most restaurants have off-the-menu dishes, and reasons for their classified nature can be anything from the chef wanting to surprise his patrons to the lack of constant supply of a particular ingredient. Here's a curated list of dishes from across city eateries that chefs won't readily tell you about. Regulars would know, of course, and now they are all yours to try.

Pita pocket
At: Henpecked, Kala Ghoda

Mini pita pockets are cooked in a traditional Neapolitan oven where the "torched wooden logs take up the heat of the dome-shaped oven up to 600 degrees", says head chef Ajay Thakur. The heat transforms the simple pita pocket into what's best described as a Mediterranean phulka. "We stuff it with farm fresh veggies or meat." Thakur learnt to prepare the dish during a trip to Dubai. "That's where the idea struck me. Anything between pita breads is worshipped there," he says. Since it's easy to make, there's hardly ever a chance of it not being available if you ask for it.

Why off the menu? "It is good to surprise your customers. Since the dish employs a unique technique, we like to keep it a secret special."

Beetroot Ice Cream
At: Su Casa, Bandra

When chef Dev Rawat concocted a recipe for the Beetroot Ice Cream, he knew it wouldn't be up everyone's alley. Rawat, who did not want to tamper with the original flavour of the vegetable has, therefore, kept the dish moderately sweet with little sugar.

While he does recommend it, the orders don't exceed five a month. "I have a penchant for the quirky, so it's fine if it's not popular," he says.

Why off the menu? "For any dish to have a place on the menu, it must do justice in terms of sales. Besides, it takes an unusual palate to enjoy roasted beetroot ice cream."

Grilled Kangaroo Fillet With Grilled Baby Spinach and Potato Salad 
At: Estella, Juhu

It was during a trip to Australia that Chef Rohan D'Souza tasted the grilled kangaroo for the first time. "I especially liked the way the Australian chefs play with meat preparations," says the head chef at Estella. His curiosity to learn new cuisines and experiment with dishes motivated him to replicate it at the restaurant. The dish is recommended to guests depending on the availability of meat. "Mostly Australians based in Mumbai choose this," he says. Served with grilled baby spinach, sauce café de paris and warm mustard potato salad, the grilled kangaroo fillet tastes similar to buffalo meat, he says. "It has a wonderful taste that adds a lot of flavour without being overpowering."

Why off the menu?
"Kangaroo meat doesn't come cheap. It's about R4,500 a kg, and is a rare meat available only in Australia."

Bhut Jolokia Chicken Sandwich
At: Dive, BKC

Chef Munawar Taher Peerzade, who heads BKC's Dive, often sees patrons reaching for the tissue box after taking a bite of the Bhut Jolokia Chicken Sandwich. He introduced the item on the appetisers menu when the restaurant launched early this year, but realised it might not be everybody's cup of tea. "I was forced to take it off, because not everybody has a threshold for spice," he says. The bhut jolokia chilli is a hybrid chili pepper cultivated in Arunachal Pradesh, Assam, Nagaland and Manipur, not easily available in Mumbai. At the restaurant, the chillies are ground into a paste along with other spices to whip up the base sauce for the sandwich.

Why off the menu? "We get the oddball customer who asks for something fiery, so I realised it makes for a good off-the-menu chef's recommend snack."

3 Bean Paella
At: Luca, Lower Parel

This Spanish dish, we are told, is prepared in limited quantities at this newly opened restaurant in Mathuradas Mills. "There are several other bean-based dishes on the menu. This one is only available under chef's specials on specific days. It is, however, available to anyone who asks for it," says head chef Shankar Kokkula. But it's not an eat that can be customized. "It is meant to be had the way it is made, because it is a chef's special." The dish packs in a punch of pulses, loaded with haricot beans, black-eyed beans, kidney beans, green peas and rice, served in a bowl. "It's a free-style dish; you can add vegetables as per your choice and availability of ingredients. The core preparation, however, remains as is. We add paprika for that added fire." This is Kokkula's own spin to the Spanish staple.

Why off the menu? "I have been a fan of the Spanish delicacy and wanted to experiment with it. I didn't include it on the menu since I wished that it be made available on select days."

Honey Darsaan
At: Four Points by Sheraton, Navi Mumbai

It was as a rookie chef that Ashvini Kumar, now executive chef At Four Points by Sheraton, in Navi Mumbai, picked up the recipe of Honey Darsaan, a Chinese Dessert made with fried wonton noodles. Here, the noodles are drizzled with honey and sesame seeds and accompanied with a scoop of vanilla ice cream. Although the chef's favourite, it lost out to other desserts during a menu revamp, and was replaced with Granny Smith Apples and Toffee Ice Cream. But like Kumar, there are a few guests who
dig the dessert.

"We get around 10 orders for the dish," he says.

Why off the menu? "What happens with fast food desserts is that it's an extensive spread, and you can't have them all on the menu, because it creates clutter."

Chef Yogen Adep with Jack Daniele spare ribs. Pic /Sameer Abedi 

How do you get the shine in that sauce?" I ask chef Yogen Adep, while he throws in butter into a barbeque sauce to paint his spare ribs.

"A demi-glace is a sauce that has acquired a shiny texture after being reduced to 50 per cent of its quantity," says the chef de cuisine at Luna, St Regis. On his new Back to Classics menu, are Jack Daniel Spare Ribs, Black Cod Aqua Pazza and Chicken Cordon Bleu. While the spare ribs get a reduced whisky glace, the black cod is poached in a broth of sea water, tomato and stock. The Chicken Cordon Bleu, which is crunch chicken folded with a layer of ham and cheese mousse, gets a demi-glace brush. "Butter, and lots of it," he says is mainly responsible for the shine. But, make sure the butter is chilled, and when you mix it, the pan should be off the flame. "If not, the sauce will curdle," he explains.

The demi-glace he makes has taken 48 hours to make. "I roast the bones, add onion, carrots, leek and celery with lots of garlic and sauté it all with some rosemary, thyme, salt and pepper. In a pot, I deglace red wine and add the bones with chilled water and cook it for two days over a slow flame. The ice extracts the marrow and wax from the bones. We reduce the sauce, strain it and then make the demi-glace with butter," he says.

Then, he offers a short cut. "Sear the lamb rack, take it off the grill. In a pan, reduce some red wine, add flour and cold butter to it. Let it thicken and your demi-glace sauce is ready!"

Ayam Goreng Kalasan with Sambal Kacang

Last October, when Priyadarshini Gupta travelled for a three-week trip to Indonesia, she signed up for a day-long cooking class with a local chef in Yogyakarta, a culturally rich city on the island of Java. She learnt to identify native produce, whip up traditional Indonesian fare - including sambal, a hot sauce of Javanese origin - and even noted the substitutes for ingredients not available in Mumbai. "One example is tempeh [a traditional product made from fermented soy], which is cut into thin slices and fried till crisp and served as an accompaniment with many dishes. The chef suggested tapioca or potato slices for a similar crunch," says the 46-year-old corporate consultant.

Priyadarshini Gupta at a cooking class in Indonesia

This weekend, if you drop in at Gupta's Versova home, you'll find the crunchy potato slices accompanying two dishes - Soto Ayam and Gado Gado - that are part of The Indonesian Kitchen, a dinner pop-up presented by Commeat. While the home chef and former Masterchef India contestant has been hosting meals of regional cuisines like Bengali and Oriya for over a year, this will be her first international meal pop-up.

Soto Ayam

"The menu features dishes from across Indonesia," says Gupta. For instance, Gado Gado is a salad packed with steamed vegetables, prawns or chicken and the traditional dressing of sambal kacang, a cooked version of the condiment with a peanut base. It's a prominent feature on the menus of warungs, or mom-and-pop establishments that dot Indonesia. Meanwhile, Ayam Goreng Kalasan (fried chicken marinated in coconut milk), a starter, is a popular street snack across the Southeast Asian nation. The starters also include Pisang Goreng (fried bananas coated with rice flour) and Rempeyek Kacang, a snack that Gupta calls 'Indonesian mathri' since it's made in a manner similar to the Indian snack, but with peanuts and rice flour.

Spicy Steamed Tofu 

The mains feature Soto Ayam, a one-bowl dish with poached chicken or prawns, flavoured with macadamia nuts, light soy and Balinese egg noodles, and Gule Kambing, an aromatic lamb curry laced with macadamia nuts and spices like cinnamon, galangal and lemongrass. If you're a vegetarian, try Soto Ayam with tofu and shiitake mushrooms, or opt for Sayur Nangka, a gravy dish starring jackfruit soaked in coconut milk. The menu includes Spicy Steamed Tofu, a baked tofu dish made with shiitake mushrooms. "This is a contemporary version. Traditionally, it is steamed in a banana leaf," she says.

Longtong

The accompaniments include Longtong (compressed and steamed rice cakes) and steamed rice. "While Thais use sticky rice, Indonesians prefer the long-grained jasmine rice. Indonesian cuisine also features tamarind, jaggery and nuts like almond and peanuts - all ground - in the gravies. They might sound similar to Indian dishes but their taste is distinct," says Gupta.

End the meal with Nagasari, banana-based steamed rice flour cakes.

On: September 9, 7 pm to 10 pm
At: Versova, Andheri West.
Log on to: bit.ly/2iNSGdF
Cost: Rs 1,400

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Fabien Mason (centre) with Jane (left). Pics/Mason & Co, Danda Food Project

Did you know that for most its 4,000-year history, chocolate was consumed as a bitter beverage rather than as dessert? To see the various other ways in which cacao can be consumed, sign up for a pop-up dinner organised by Danda Food Project, in collaboration with organic chocolate brand Mason & Co.

Aditya Raghavan, cheese consultant and co-founder of Danda Food Project says, "The idea for this came about when Anandita [Kamani, co-founder] and I were discussing how astounding it is that we get beautiful dark chocolate from this plain-looking pod. We started doing some research, and that led us to Jane and Fabien Mason's Auroville set-up."

The result is a 10-course meal that takes you on a journey of tasting everything from the cacao fruit to the decadent chocolate that comes out of it. Most of the menu is shrouded in secrecy, and will only be revealed to diners on the day. "We want people to be excited by it when they see it," explains Raghavan, adding that there will be options for vegetarians and vegans, too. Without revealing too much, he gives us a sneak peek into what we can expect.

"The first course is a sorbet made with the pulp of the cacao fruit. We sourced close to 30kg of it from a farm in Kerala," says Raghavan, adding, "Very few people have actually tried the fruit. It tastes like a cross between a lychee and mangosteen." Another dish will make use of cocoa nibs, while a third will feature rich cacao butter. "For the sixth course, we have used 10-day aged molé [a savoury, chocolate-based sauce from Mexico] to create a dish," he shares.

Six of the 10 courses are savoury items, after which the desserts will start coming in. There will be nine drink pairings through the meal. Six of these will feature wine, while Abhishek Chinchalkar of Bombay Duck Brewing (and third co-founder of Danda Food Project) will be serving a Chocolate Stout.

"The tenth course is a digestif, featuring two items, Coffee as Chocolate, and Chocolate as Coffee. For this, we've played around with coffee beans and cold-brewed coffee to give you what looks like chocolate but tastes like coffee," says Raghavan.

Those who miss this pop-up need not worry, as Raghavan and Kamani will host a repeat meal at their Khar home on September 12.

On: September 7 and 9, 8 pm onwards
At: Magazine Street Kitchen, Devidayal Compound, Gupta Mills Estate, Byculla East.
Log on to: insider.in
Cost: Rs 5,000 to Rs 5,500

When it comes to physical well-being, there is little doubt that we are what we eat. Yet, in our fast-paced lives, what we put into our system often pales before other priorities. Combine it with our readiness to consume packaged and junk foods, and we may be looking at serious health concerns in the long run.

A whole plant-based basics cooking workshop by Sharan, an organisation that spreads awareness about holistic health and an ecologically sustainable lifestyle, aims to reverse this trend by teaching its participants simple ways of eating healthy through the day. "The moment we start eating right, the body starts healing. The aim of this workshop is to celebrate food rather than deprive ourselves of it, which is why all the recipes are not just healthy and wholesome, but also delicious," says Reyna Rupani, the organisation's Mumbai head.

The workshop will be conducted by whole plant nutritionist Madhura Vayal and chef Rose Pinto, who will share tried-and-tested breakfast, lunch, dinner and snack recipes such as Green Smoothies, Red Rice Idlis, Peanut Butter Salad, bread, vegan ice cream and cheese, oil-free Dahi Wadas and even home-made green tea. "The idea is to eliminate processed, preservative-laced ingredients from our diets. The best part about these recipes is that nobody misses the oil or sugar because the flavours only get better with healthier substitutes," Rupani sums up.

Crispy Eggplant Burger

If you're vegan, you can probably count on one hand the number of eateries in the city that cater to your needs while also serving delicious grub. Narrow down the search to just vegan burgers, and you arrive at another figure — nil. But, if you live around Bandra, you're in luck, thanks to a new delivery service called Vegan Burger Kitchen.

Asian-style Sweet Potato and Peanut Burger

The menu currently offers nine burgers, each different from the next, and all made using locally sourced, organic produce.

Being day one of operations, when we call, we're informed that the BBQ Pulled Jackfruit Burger and the Cauliflower and Red Lentil Burger aren't available. On sensing the disappointment in our voice, however, we are promised that it will be available soon enough.

Among the burgers we try, we find two favourites. The first is the Asian-style Sweet Potato and Peanut Burger (Rs 329), where the sweet potato patty pairs beautifully with the creamy soy milk-based Sriracha mayo and Asian slaw. The Crispy Eggplant Burger (Rs 299) is best eaten fresh. The fun lies in biting into the crunchy exterior of the patty — robed in a vegan Thousand Island dressing and pickles — to get to the mushy eggplant that sits inside.

Smoked Black Beans, Mushrooms and Beet Burger

We also enjoy the Smoked Black Beans, Mushrooms and Beet Burger (Rs 299). The patty gets its form and flavour predominantly from the black beans, so if you don't enjoy them, avoid this one. The Unmeat Burger (Rs 329), meanwhile, is an acquired taste. The texture of the wheat protein that makes up the patty is odd and unfamiliar, and the grainy flavour seeps through, despite a generous use of punchy condiments in the burger.

Bounty Pudding

In addition to the burgers, the menu also lists beverages like iced tea and cold brews, as well as two desserts. Pop the Vegan Chocolate Brownie (Rs 129) into the microwave oven for a few seconds before digging in, and you won't be disappointed. The Bounty Pudding (Rs 129) is a riff on the coconut-filled chocolate bar. Here, however, the desiccated coconut is replaced by coconut milk, giving you a chocolate dessert that feels like velvet on the tongue. We hear that the menu is going to be expanded to include more burgers, and meals. Until then, we're content to binge on another Crispy Eggplant Burger.

TIME: 12 pm to 11 am (closed Tuesdays) delivers to Bandra West, Khar West, Santacruz West
LOG ON TO: Vegan Burger Kitchen on Facebook
CALL: 879296027

Alleppy Prawns Curry in Spicy Rosemary Warqi Taco

It's hard to miss London Taxi standing tall at a corner of Kamala Mills. The facade of the three-level gastropub, which opens this Saturday, might seem like it’s bovine inspired but a close look reveals a map of London, the city that serves as an inspiration for this pub, with the river Thames running through it.

The 6,000-sq ft property is helmed by ad filmmakers Vivek DasChaudhary, Sanjay Shetty and Ricky Singh Bedi, with Dhaval Udeshi as the managing partner. The first things we notice when we enter are the custom-made, taxi-shaped tiles. The bar features cab grills lining the front. Colourful pipes run across the ceiling, to form a map of the London Underground. The table tops are printed with artwork inspired by Abbey Road.

Sherlock in a Pickle

The London inspiration continues on the menu, albeit in a less obvious manner. It has a wild mix of cuisines (think Prawn Thai Broth, Moroccan Fish Tikka and Madras Curry Scotch Egg). Chef Nagraj Bhat says the menu speaks of London’s cosmopolitan nature, and stories from his time spent there. The south Indian dishes are an ode to his mother’s cooking. Everything is made in-house, including the sausages, sauces and breads. Ami Shroff, who has created the bar menu, informs that the infused liquor and shrubs are made in-house too.

Bhat picks some of his favourites for us to try. The first is Truffle-scented Dark Chocolate Caramelised Cauliflower Veloute ('260).

A soup is not something we would normally have at a pub, but the dark chocolate flavour, heightened by the bitter-sweetness of the caramelised onion, makes it a must-try. From the salad spread, we are served Cajun-spiced Prawn and Kale Chips Salad ('385). Grilled pieces of spicy pineapple add a punch to the dish, with drops of mango jalapeño coulis offering a sweet-and-spice combination.

By now, Shroff is ready with her cocktails, the first concoction being The Trip ('725). A pleasant woody flavour of turmeric envelopes our palate, thanks to the gin infused with the healthy ingredient. Saffron honey water and fresh orange add to the unique flavour.

It is followed by Sherlock In A Pickle ('675). The savoury cocktail features Earl Grey-infused vodka mixed with wine-beetroot reduction, sweet lime juice and pickled gherkins — inspired by the culinary favourites of the fictional sleuth. Beer lovers can opt for Picadilly Circus ('450), made with lager, espresso and cocoa-infused whisky with bitters. There is a section dedicated to gin and tonic and martinis for the Londoner in you. Only paper or metal straws are offered, to reduce plastic usage, a move that we wholly approve of.

Our food picks also include Alleppy Prawns Curry in Spicy Rosemary Warqi Taco ('580), Truffle Scented Welsh Rarebite Doughnut ('365), which makes for a great bar bite, and Theecha Tepenade Flatbread ('575) made with beer-fermented flatbread. For dessert, try their Banana Rum and Toffee Parfait ('465).

With intriguing decor, a crowd-pleasing menu and unique cocktails (which are heavy on the pocket), London Taxi is revving up as the newest entrance in the restaurant race at Kamala Mills.

Opens on September 9, 6 pm to 1 am At Kamala Mills, Trade World, Lower Parel.
Call 24951000