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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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

Prachi Dhabal Deb will demonstrate eggless royal icing work on cakes and cookies

Baking a batch of chocolate brownies is simple enough, provided you follow the recipe to the T. But, what if you want to create a two-tiered wonder for your best friend's wedding? Starting today, Cakeology, brings together cake artists from around the world to equip you with all the skills you need to go from home baker to pro baker.

Sachiko Windbiel's 3D fondant cake toppers

"The country's cake decorating industry has been witnessing drastic changes in the past few years. Home baking is a serious business now," says Farzana Gandhi, project and brand building consultant, Cakeology.

The second edition features artists like Alyson Reynolds (Scotland), Sachiko Windbiel (New York), Tina Scott Parashar (Dubai) and Bijay Thapa (New Delhi), who will hold 35 demos and six workshops for aspiring bakers.

Learn to make realistic sugar flowers from Alyson Reynolds

In her six-hour hands-on workshop, which is open to beginners as well as professionals, Windbiel will show participants how to create cute 3D figurines and toppers using fondant. Along with new fondant techniques, special attention will be paid to achieving good body proportions as well as creating expressive facial features.

Three special cakes will be on display this year. UK-based cake sculpture expert Rose Macefield will be making a life-size bride and groom wedding cake. The second is a life-size elephant by Samie J Ramachandran, whose 500kg London Bridge cake got plenty of eyeballs at an exhibition in Bengaluru. For the last one, London-based bakers and best friends Valeri Valeriano and Christina Ong of the multi-award winning Queen of Hearts Couture Cakes will create an entire English garden using nothing but buttercream.

Till: September 10, 10.30 am to 6.30 pm
At: World Trade Centre, Cuffe Parade
Log on to: cakeology.in
Call: 9820744629
Entry: 200 per day

 
Spaghetti

Andheri is a melting pot of refreshing flavours. The wide collection of local, regional and international cuisines make this bustling locality nothing less than a food paradise in Mumbai. Young crowd, cool vibe and an overall pleasant setting, Andheri is a perfect place to indulge in a food trail in the city. From seafood and nachos to waffles and unconventional ice creams, restaurants in Andheri offer a huge assortment of delectable and unique dishes from around the world. These 8 restaurants in Andheri prove what the locality is a haven and ultimate destination of solace for foodaholics. Take your pick:

1. Bombay to Barcelona Library Cafe: This cosy little cafe in Marol is an ideal destination to drop in for Spanish food. The menu comprises of Spanish specialities, fast food and local delicacies. One should definitely try their Bombon, Chicken sandwich, Spaghetti al Pesto and, Gooey Chocolate Brownie and Chicken Vada Pav. Health drinks like Cucumber and Spinach Juice and Beetroot and Carrot juice are also listed in the menu. Food is reasonably priced so you won’t get a hol the in pocket. Friendly staff, live music, outdoor seating and colourful decor make your dining experience a truly unforgettable one.
Where: 3 & 4, Golden Nest Cooperation Housing Society, Mapkhan Nagar, Marol Naka, Mumbai, Marol, Mumbai

Penne Makhani with Chicken Tikka

2. Ambrosia Cafe and Deli: Another quaint cafe tucked in one of the narrow lanes of the busy Andheri-Kurla road is Ambrosia Cafe and Delhi. The menu offers several options to choose from. The light bites are actually not light and are capable enough to fulfil your hunger pranks. Cheesy Chicken poppers, Crumb Fried wings, Penne Makhani with Chicken Tikka and Classic Waffle are the all time favourites here. Place your order and can even indulge in board games till the food comes to your table.
Where: Shop 2, Wellington Business Park 2, Opposite Skyline Icon, Andheri- Kurla Road, Marol, Mumbai

3. Hit and Run: With three outlets in Andheri, this small eatery emerged as a popular and an all-time favourite take away joint for Lebanese and Indian food lovers. This place probably delivers the best shawarma in Andheri (E) area. Apart from the shawarma variants, Hit and Run also offers lip-smacking Hummus with Pita Bread, Chicken Pahadi kebab, Chicken Hyderabadi kebab, Tandoori Chicken and Hummus Chicken salad. The Chinese food here is equally tantalizing. Chicken triple rice, Crispy chicken, and Schezwan rice are some specialities of Hit and Run that cannot be missed. The take away joint is easy and locate and fits the budget.
Where: Mahakali, Marol and Chakala

Shawarma

4. Icekraft: None can deny the fact that Oshiwara is a haven for our foodie folks. Amidst several Chinese, Indian and Continental restaurants, stands Icekraft, a tiny funky looking dessert parlour. Known for their live ice cream counters and unconventional flavours for the cool bites, Icekraft is worth a visit for dessert lovers. It is also the one-stop destination for waffles, pancakes and freak shakes. You can end your meal on a sweet note with Icekraft’s Charcoal Ice cream, Dark chocolate ice cream, Chocochip Waffles and Nutella Waffle. Also, customize your ice cream if you wish too. Also, the food joint comes out with festival special menus, so you need to keep an eye out.
Where: 5, Meera CHS, Opposite Windsor Grande Residences, Oshiwara, Andheri West

Charcoal ice cream

5. Bhojohori Manna: No food trail is complete without sampling regional speciality. Bhojohori Manna in Oshiwalivesive up to your expectation. Be it Luchi and Kosha Mangsho or Daab Chingri, Bhojohori Manna ensures that every dish carries with it the authentic flavour of Bengal. The restaurant made its way to Mumbai from Kolkata and has lived up to the expectations of Mumbaikars, especially fish lovers. You can fill up your stomach with Bengali dishes like Mishti pulao, Chicken Kabiraji Cutlet, Ilish paturi, Jhinge Aalo posto, Vetki macher paturi, and Parshe Shorshe.  
Where: 3 & 4, Reliable Business Centre, Near Om Heera Panna Mall, Oshiwara, Andheri West Oshiwara

Ilish Bhaja

6. Sammy Sosa: If you are in Oshiwara for pub hopping and need to chill over cool drinks and international food, then Sammy Sosa may come to your rescue. The all the day dining joint specializes in Mexican, Italian and Continental food. It has included salads and other healthy food variants in its menu to meet the hunger pranks of our health conscious folks. Pair your nachos, tacos and Chilli Cheese Fries with Vodka Sangria, Bira Lite or Brody Bourbon Beer New Sernyaa at this cool vibrant eatery. It is a perfect destination to drop in with friends and unwind over good food and classic drinks.

Where: Shop 18, Meera CHS, Near Mega Mall, Oshiwara Link Road, Oshiwara, Andheri West

Nachos

7. Vedge: We do like your veggie meals a lot! Veggie food too comes with a twist and Vedge justifies the fact to the core. The highlight of the eatery is the vegetarian version of Thai, Chinese, Mexican, Italian, and Asian cuisine. To be on the safe side, you can also pick a dish from their fully loaded Indian menu. Share a plateful of Wok Tossed Potatoes, Fully Loaded Nachos, Chilli Paneer bao and Dimsums with friends and family the next time you drop in to Vedge.
Where: Ground Floor, Fun Republic Mall, New Link Road, Veera Desai Area, Mumbai

Crab masala

8. Malwani Kalwan: No food trail in Mumbai is complete without tasting the coastal flavours. Think of some unusual seafood delicacies and Malwani Kalwan will have it ready on the palate. Drop in to this Andheri restaurant for a date with Crab soup, Bombil fry, Squid fry, Stuffed pomfret, Brain tawa fry and Gawth Chicken. The ambience is nothing outstanding, so only drop in for a seafood fix. The aroma and flavour of coastal meal will leave you finger licking.
Where: Om Cottage, Opposite Nana Nani Park, JP Road, 7 Bungalows, Andheri West

The next time you are in Andheri, you simply cannot miss out on these food outlets. Also, those residing in this ever bustling locality of Mumbai may put on extra kilos after savouring lip smacking global food from the joints. Never mind, many of these do offer healthy variants to strike a balance.

Happy munching!

Mojo's Bistro in Kamala Mills, Lower Parel

Gone are the days when a pub's interiors only made for a cool Insta frame. Today, design based on business sensibilities is having a bigger say in the blueprint. An idea that seems to have caught the attention of owners of new watering holes is to set up an island bar right in the middle of the venue.

Bring in the business
Owners agree that an island bar is accessible from all sides, and thus, results in better business. "In a space as big our Andheri outlet (6,500 sq ft), an island bar suits us perfectly. We didn't want it to be in a corner from where the bar wasn't visible. An island bar in the centre is more accessible, and the service is faster," says Dibyendu Bindal, partner at Agent Jack's.

Bindal feels that sourcing water supply and drainage facilities might be a challenge, but with advanced technology, these issues
can be overcome. Such a placement also offers more space for guests to hang out with their drinks for longer.

The island bar at Andheri's Agent Jack's

Add to the theme
For others, an island bar works as an extension to the décor. A case in point: Juhu's seaside bar, Estella. "We wanted its look and feel to be like a deck. Since we are situated by the sea, we decided to have an island bar and make it a conversation point. It instantly draws guests, like an island would draw visitors," reasons Hitesh Keswani, director, Silver Beach Entertainment and Hospitality. Keswani echoes Bindal's logic when he says that such a design manages to woo more guests as it ensures easier interaction with the bar team.

Pritina Shrestha, managing director, Mojo's Bistro was clear that their spacious open-air venue in Lower Parel would host a bar in the centre. "Four-sided access is not just a quicker way for people to get their drinks, but also gives a 360-degree view to guests at the bar, and those helming it. Thanks to this, we have bartenders performing. We have added LED lights that play up on big-ticket events like cricket matches. This helps us change the ambience regularly," she says.

Juhu's sea-facing Estella restaurant 

Architect take
Island bars in large spaces are a mainstay not just in the city, but internationally too. Suresh Mistry, co-founder of city-based architecture firm SM Studio, which has worked on the Andheri outlet of Agent Jack's, has spotted some of the finest island bars across Hong Kong and Guangzhou. "It is ideal for service as it enables the waiters to attend to every table in lesser time. Island bars also break the monotony of a large space."

The team at architect Sameep Padora's sP+a that designed Lower Parel's Theory and Juhu's Estella, was clear about Keswani's brief. They say, "Since the island bar is the cynosure of the space, the design had to be technically spot on.
Done right, it is the best way to communicate the positioning of the property."

Going by the footfall at the Juhu hotspot, it might just be the new cool island to check into.

Twins Thomas and Mathias Sühring grew up in Berlin, which was then part of East Germany. Summer holidays were spent at their grandparents' farm, near the Polish border, harvesting vegetables and fruits, and feeding ducks, chicken, and pigs.

"We derived immense joy from going to the forests to pick berries and mushrooms, and fishing in the lakes nearby. As kids, it was nothing short of an adventure. We feasted on our grandmother's cooking. It was special to see how she got the family together at the table," says 40-year-old Mathias in an email interview from Bangkok, where the duo runs Sühring, which has placed 13th on the Asia's 50 Best Restaurants list this year.

They first arrived in Bangkok in January 2008 to helm the kitchen at Mezzaluna -- the city's highest restaurant, located on the 65th floor of Tower Club in Lebua. Next week, they will be at The Taj Mahal Mumbai for a pop-up that runs from September 13 to 17. But, before that, they share the story of what brought them to Mezzaluna and how it led them to launch their own brand.

Excerpts from the interview:

Did both of you want to become chefs?
Thomas: Our parents made us realise how much we loved the time we spent on the farm, harvesting and preparing food
with our grandparents. They suggested we explore the idea of becoming chefs since Germany was finally united by the time we turned 19, and we had the freedom to travel to wherever we wanted. We trained in different hotels in Berlin and earned a diploma after three years. We took a trip across the country in our car and visited all the three-Michelin-starred restaurants to apply for a position.

But no one was interested in hiring us.

Our journey towards becoming professional chefs began when a chef named Sven Elverfeld, from Aqua at The Ritz Carlton in Wolfsburg [Germany], called us.

What led you to launch Sühring?
Thomas: Five years ago, we realised that starting our own restaurant would allow us to fully express ourselves. We knew
Gaggan [Anand, celebrated Bangkok-based Indian chef] since 2008, when we were working at the same hotel in different capacities. He had always been encouraging us to open our own place.

We launched Sühring on February 22, 2016, which also marks the birthday of Gaggan, our partner and friend.

Sühring is 13th on the Asia's 50 Best list. What is the secret behind its success?
Mathias: We never expected Sühring to rank so high on the list within a year of its launch! The atmosphere of a restaurant
goes a long way in establishing a bond with the guests. We ensure that our guests feel comfortable, as if they are visiting an old friend. Hence, we live at the restaurant, to create a warm and relaxed atmosphere. What's better than great food in a homely set-up?

What, according to you, constitutes modern German food?
Thomas: For a long time, Germany wasn't considered to be a country of culinary excellence. The cuisine is often labelled as boring, heavy, fatty, and fixated on meat. But there is so much more to it than just salted pork legs, sausages, potatoes or sauerkraut. We incorporate modern cooking techniques into traditional methods to transport diners to another culinary generation. The result is perfect -- simple execution with robust flavours.

There is a notion that twins think along similar lines. Does this happen with the two of you in the kitchen?
Mathias: There have been instances when both of us have thought on a similar line without having talked about it. We ensure that we openly share ideas and thoughts that work in our favour.

What's your brotherly bond like?
Mathias: We have a respectful and professional equation at work. We discuss all new dishes together. Often, we have a similar view and when we don't, we let the dish take shape, and give it a fair chance. What's important is that we learn every day. Currently, Thomas takes care of cooking hot food items and I focus on preparing cold
ones, including pasties.

What's in store for Mumbai?
Thomas: We are presenting our signature dishes, like Frankfurter Grüne Soße, a sauce that originated in Frankfurt and is made with seven different herbs. We will also bring our two-and-a-half-year-old sourdough to Mumbai to bake authentic German breads, which will be part of the menu. Another dish, called Brotzeit, will have butter churned from lacto-fermented cream and flavoured with wild garlic leaves. Also on the menu is a traditional noodle dish, called Spätzle, from the Black Forest
region of Germany. This one will be served with mushrooms and fresh truffles.

Has Gaggan given you advice for this trip?
Mathias: He told us to enjoy his country and its incredible people.

Be it starters or desserts, restaurants in Mumbai are leaving no stone unturned to bring out innovative dishes on the platter for our foodie folks. While looking out for the top restaurants in the city who are giving a twist to the usual food and drinks, we came up with these three options. Find it out here:

1. Vegan Burger Kitchen: If you are looking out for vegan burgers and if you live around Bandra, then you're in luck, thanks to this new delivery service. At present, the menu offers nine burgers, each different from the next. All these burgers are made using locally sourced, organic produce. Asian-style Sweet Potato and Peanut Burger, The Crispy Eggplant Burger, The Unmeat Burger and Mushrooms and Beet Burger are some of the specialities you will enjoy at this all-vegan burger joint. The menu also lists beverages like iced tea and cold brews, as well as two desserts.
Where: Pali Hill, Bandra West

2. London Taxi: The gastropub stands tall at a corner of Kamala Mills and looks somewhat like a bovine inspired but a close look reveals a map of London. . Colourful pipes run across the ceiling, to form a map of the London Underground. The tabletops are printed with artwork inspired by Abbey Road. The menu has a wild mix of cuisines (think Prawn Thai Broth, Moroccan Fish Tikka and Madras Curry Scotch Egg). Everything is made in-house, including the sausages, sauces and breads. Food like Cajun-spiced Prawn and Kale Chips Salad, Truffle-scented Dark Chocolate Caramelised Cauliflower Veloute and drinks like The Trip and Picadilly Circus are some of the chefs favourite that you too can try. The Banana Rum and Toffee Parfait is a must try for dessert.
Where: A Wing, Ground Floor,Trade Centre, Kamala Mills, Lower Parel

3. The White Owl: You will now have the perfect excuse to have beer for dessert, too, with a sweet preparations made using the fizzy brews. 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.
Where: Lobby, Tower 2 B, One Indiabulls Center, Senapati Bapat Marg, Lower Parel, Mumbai

There are various global versions of the food we eat, depending on the ingredients and regional produce. I have travelled around the globe and found, for example, that many countries have their own variations of our halwa.

Halwa refers to many dense, thick and sweet confections across South, Central and West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Malta and the Jewish world.

Sesame halwa is popular in Balkan countries such as Poland and in the Middle East. In the Mediterranean region, sesame butter and tahini paste are the key ingredients, besides sugar or glucose. Eastern European countries like Belarus, Romania, Bosnia and Russia use sunflower seeds to make halwa.

While touring Turkey extensively to research for my book On the Kebab Trail, I found that they too have a halwa like our candyfloss called floss halwa. Floss halwa is a traditional sweet, made by flossing thin strands of halwa into a light confection. Made primarily of wheat flour and sugar, the strands are continuously wrapped into a ball and then compressed. The result is a halwa with a light consistency. It is made in regular and pistachio flavours.

The most popular form of halwa in Bahrain is a jelly-like sweet called halwa Bahraini, which is called rehash in Kuwait. In Egypt, halwa is a popular confection that is relatively inexpensive and comes in pistachio, chocolate and mixed nut flavours, though they are sesame seed based.

Sesame halwa is a classic dessert in Greece and Cyprus. Halwa-halvardeh is the Iranian name for their tahini-based halwa, which includes whole pistachio nuts. Ardeh is processed sesame in the form of a paste, usually sweetened with sugar. Halwa made with flour, butter and sugar is spread on a plate in a thin layer and is often flavoured with rose water.

Monish Gujral

Halwa came to Russia from Central Asia. Halwa containing bars, cakes or waffles (with or without chocolate, nuts or seeds) are now widespread.

Alva, as halwa is called in Serbia, is common to the whole region and popular at local church fairs around the country. Xalwo, a staple of Somalian cuisine, is a popular confection served during special occasions, such as Eid and wedding receptions. It is made with sugar, cornstarch, powdered cardamom and nutmeg, clarified butter and some local flavours, to enhance taste.

Aluva is served at the traditional Sri Lankan New Year in April. This halwa is generally made with rice flour and sugar. Cashew nuts are often added for taste. In Tajikistan and Uzbekistan, the traditional name for halwa is lavz. Soft sesame halwa is made with sugar syrup, egg whites and sesame seeds. Solid sesame halwa is made with pulled sugar, which is stretched, till it is white coloured.

Sesame is added to warm sugar and spread on large trays. As a child, I would get up early in the morning to go to Chandni Chowk’s Gurdwara Sis Ganj Sahib with my grandmother. I would wait for the halwa after it had been offered as prasad. I would tell my granny to get at least 5–6 portions. How I relished that taste!

Halwa is often cooked at home. There are many variations—sooji (semolina), whole wheat, gram flour (besan), besides carrot, raw papaya, pumpkin, fig and surprise, surprise, even egg.

The standard recipe for semolina halwa is referred to as ‘1:2:3:4’ as it comprises one unit of oil, two of semolina, three of sugar and
four of water.

In my opinion, carrot halwa is the ultimate Indian dessert, or should I say the king of Indian desserts. There could be nothing more perfect than a bowl of warm carrot halwa on a cold winter day.

The chewy, caramelised carrots, slow-cooked in an open pan for almost an hour are a heavenly treat in themselves.

Gajar Halwa
Ingredients (for 6 servings)
12 tender, juicy red carrots
3 tbsp + 2 tbsp ghee
25 cashew nuts, chopped
3 cups full cream milk
1/3rd cup condensed milk
2 tbsp seedless raisins
5–6 green cardamom pods, crushed
6–7 saffron strands
1/3rd cup sugar
To decorate
3 silver leaves

Method
Scrub the carrots well.
Trim both ends and scrap off the outer skin.
Grate the carrots.
Put 3 tbsp of ghee in a heavy-based wok over moderate heat.
Fry the cashew nuts, till light gold.
Remove and drain on kitchen paper to absorb excess fat.
Add the grated carrots and cook, stirring all the while, for 25 minutes.
Pour in the milk and condensed milk and cook over moderate heat, stirring occasionally till the mixture thickens and the milk is fully absorbed.
Add the sugar, mix well and stir for another 10 minutes, till the halwa thickens again.
Mix in the remaining ingredients, including the ghee and fried cashew nuts.
Cook for 5-10 minutes, till the halwa leaves the sides of the pan.
Transfer to a serving dish, decorate with silver leaves and serve hot.
Excerpted from On The Dessert Trail: Around the World in Eighty Desserts by Monish Gujral, Penguin Random House India

While working on a cruise liner, Dipak Adhikary of BKC's The Good Wife, had the opportunity to travel to Spain and enjoy its cuisine. "I found that saffron, which has been synonymous with all things Indian, was extensively used in Spanish food," he says.

Years later, when he joined the BKC restaurant, Adhikary decided to experiment with saffron in European dishes. "It offers an intense flavour, colour and taste, and has qualities that blend beautifully with European cuisine," he says, moving on to list ways in which the ingredient can be used.

To prepare the saffron hollandaise sauce, a fragrant mix with a hint of sweetness, you need 125 gm clarified butter, two eggs, 2 ml white wine, 2 gm thyme and 2 gm fennel seeds. "First, add 1 gm saffron to 50ml lukewarm water to get the saffron water ready," he says, instructing us to extract the egg yolk, add the reduction and vigorously whisk the yolk with clarified butter. Once done, we are asked to place the bowl in a saucepan containing simmering water. "Continue to whisk until the mixture thickens. Then, slowly, drizzle the saffron water till you are content with the consistency." This simple recipe, he adds, is the perfect accompaniment to veggies.

Chef Dipak Adhikary makes grilled asparagus with saffron hollandaise sauce. Pic/Tanvi Phondekar

If savoury is more your style, he has a tangy alternative in the form of steamed rawas with saffron fennel sauce. The ingredients include 50 gm fish bones, 20 gm carrot, 10 gm celery and 180 gm rawas. Take a pan with water, place the fish in, add lemon juice, salt and pepper and let it cook. He says, "Strain the stock, add the butter saffron [same technique as the hollandaise], wait for it to thicken and the sauce is ready."

Under a canopy of yellow fairy lights that throw a reflection on the white pebbles as a musician doles out soft jazz tunes, the mood is set for brunch. Bartender Manish Solanki has created a line of beer cocktails, marrying clove and coriander notes with the orangy finish of Hoegaarden. We try the first one, a crispy wheat beer with lychee. One sip and we are sold. We stop only when we try another variation with chamomile tea. The final frontier is a beer sangria with a mix of passion fruit, elderflower and chopped fruits.

"The Mexicans love their chilled beer in the warm weather, but they also popularised the Michelada [made with beer, lime juice, and assorted sauces and peppers], inspired by the Bloody Mary. Indians, of course, have long consumed the German-inspired Shandy, mixing lemonade with beer," says Solanki.

A beer cocktail is a concoction that carries mixed notes of mixers, other alcohol and ingredients, with beer dominating the taste. Last month, Bandra's Olive Bar & Kitchen hosted a brunch in collaboration with Hoegaarden. To match steps with the beer cocktails, executive chef Rishim Sachdeva created a menu executing his favourite techniques of fermenting, curing, cooking at low temperatures, flash cooking, smoking, pickling, etc. "For the brunch, we incorporated orange, coriander and wheat in the menu.

For a fried chicken, we soaked the meat in a 2 per cent salt and orange brine; the dressing had fermented coriander stalks for acidity and bitterness to cut through the sweetness from beetroot crumbs. The orange-cured snapper dish was served with kombu and bunito dashi to bring out the umami. To this, we added coriander oil to enhance its flavour profile. And finally, we glazed the fish with sweet-sour orange butter," says Sachdeva, adding that his focus was on ensuring the food did not fall flat in front of the fizzy drink. According to Binny Dhadwal, founder of Drinq Barmen & Academy, beer cocktails haven't quite found a fan following yet.

"Consumption of any cocktail is a trend that's barely a few years old in India. It's most likely beer lovers who will be the first to head to a bar and order a beer cocktail,"
he says. To help you get ahead of the trend, we went drinking across bars to bring you the best beer cocktails to add to your bucket list.

Bourbon Beer Sour

The deep, pungent notes of bourbon meet the exotic kaffir lime leaf, topped with wheat beer. A road less
travelled, and distinctly different from any sour we have tried, this one should be savoured at leisure.
Cost: Rs 550
At: Dishkiyaoon, The Capital, Block BKC, Bandra Kurla Complex Road

Herbed Beer

This cocktail has the strong flavour of lager, with a light taste of apple. The ginger gives it a stronger effect and the cinnamon twist brings in some balance.
Cost: Rs 275
At: Lighthouse Cafe, Sunville Building, Love Grove Flyover, Siddharth Nagar, Worli

Thanda Garam

A bartender prepares Thanda Garam at Tamasha. Pic/Shadab Khan

Not for the weak-hearted, this one has vodka, tequila, mint leaves, triple sec and green apple. If you are looking for a night to forget, this one will see you through. While the alcohol packs in a punch, the mint and green apple make it a fruity experience we are likely to repeat.
Cost: Rs 695
At: Tamasha, ground floor, Victoria House, Lower Parel

Whiskey Sour

A bartender making Jacks Whiskey Sour at Agent Jack, Andheri. Pic/Satej Shinde

We take a stiff classic Whiskey Sour lover to try this one. Local Kingfisher beer joins the purist glass, and the first sip is orange, whiskey and the crispy, bubbly familiar comfort of beer. The drink is downed, and all we get is a nod. Don't go looking for a classic experience here. Enjoy this version when you are looking for variety.
Cost: Rs 420
At: Agent Jacks Bar, DE Mall, Veera Desai Road, Andheri (West)

Lager Passion

Ketan SS Gohel prepares the Lager Passion at Brewbot Eatery and Pub Brewery. Pic/Tanvi Phondekar

Golden yellow and cloudy haze, this cocktail has it all — vodka, passion fruit puree, peach schnapps, lime, salt and paprika in a Hefeweizen craft beer (Floating Head). What you get is a base taste of a wheat malt profile with banana, peach and accents of clove. The vodka cuts the bitterness from the beer, making it an aromatic drink that is easily palatable.
Cost: Rs 395
At: Brewbot Eatery and Pub Brewery, off New Link Road, Andheri (West)

Kaapi Stout and Gin Zen

When Navin Mittal, founder of Gateway Taproom. was in Prague, Czech Republic, three years ago — known for the highest per capita consumption of beer in the world, and as home to Pilsner — he tried a cocktail featuring a light and dark beer. "The malty sweet taste of dark combined with the crispy bitter of the light, offered the perfect balance. At Gateway, he offers a mean, frothy Kaapi Stout, spiked with the oatiness of Jim Beam bourbon. For those who want a lighter sip, the Gin Zen, which carries the natural taste of clove and banana, has a 30-ml shot of hard liquor.
Cost: Gin Zen Rs 480; Kaapi Stout Rs 540
At: Gateway Taproom, Godrej One, BKC

Peri Peri Twister. Pics/Sameer Markande

The led lights fitted in 3D wall panels engulf The Pabulum (Latin: food) with a violet glow that spills on to the street. Standing next to a chemist and a stone's throw away from a farsan store, the QSR off SV Road in Santacruz, which promises 'fiery fries' and 'sexy shakes', resembles an alien spaceship.

The counter has a slot that holds these BBQ Cheese Fries served in a conical container

Our analogy isn't far off the mark as we step in and overhear a middle-aged couple, curious to know what Nacho Fries and Cheesy Potato Twisters actually mean. A millennial helming the service station explains the dishes. He points to staffers working in a bot-like fashion, adding dollops of Mexican salsa to golden fries and slicing potatoes to create spirals on a stick in an open kitchen. The couple places the order and moves to one of the two dining counters in the space, launched last month by three foodpreneurs - 21-year-olds Himanshu Jain and Mayank Jain, and their friend Deepak Joshi, 26, who runs a catering business.

A staffer preps the fries in the kitchen

The menu is The J-meets-Keventers-meets-Irla's Twisted Potato. It features French fries served with a host of vegetarian toppings - from aioli garlic to tandoori mayo and Schezwan sauce. They also offer Jain fries made with raw banana. From blueberry and rose to popcorn and Parle G, an array of ingredients make their way into the shakes, along with four varieties of twisters.

Death By Chocolate

A-peeling twist
We begin with the Peri Peri Twister ('69), a 12-inch long tornado of spicy flavours. The potato spiral - deep-fried and crisp but non-greasy - is piped with a fiery, paprika-and-garlic infused mayonnaise instead of a powdered spice mix. This enhances the stick, where the mayo's slight tang balances the heat. We wash it down with Popcorn Caramel Shake ('149), a lip-smacking, creamy rendition of the munchie with just the right hint of burnt brown sugar.

Popcorn Caramel Shake

The BBQ Cheese Fries ('99) feature crisp-till-golden, starchy potato fries doused with a peppery, slightly sweet barbeque sauce with an oh-so-good smoked taste that balances the sharpness of the cheese sauce. Our friend remarks, "They are better than the ones at The J."

The Poppers & Fries ('149) comprise three deep-fried cheese balls perched on a bed of fries, doused in chilli garlic sauce and mayonnaise. While the tangy-spicy sauces complement the dish, the poppers are underwhelming, and stodgy.

Try a dessert fry
Heading for a carb crash by now, we pick the apt climax - Death By Chocolate ('149). Coated with generous amounts of Nutella and chocolate sauce, the crisp, unsalted fries, topped with grated cheese, make for a great dessert. We exit with a promise to return, once we're cured of a potato hangover.

Time: 11 am to 11 pm
At: Shop No 3, Tagore Kunj, Saraswati Road, Santacruz West
Call: 8080805775 (delivery via Swiggy and Zomato)

Bittu Sahgal and Dia Mirza enjoy a meal at Kitchen Garden by Suzette in Bandra. Pics/Shadab Khan

There is a peacock whose cacophony Bittu Sahgal wakes up to at his Napean Sea Road residence every morning , before he starts hammering away at articles for Sanctuary Asia, a magazine he launched and has been editing since 1981. And as Dia Mirza tells us how she came to be associated with Sahgal's various projects, a butterfly fluttering in the al fresco section of Kitchen Garden by Suzette lights up her eyes. The actor, who has been deeply involved with the cause of the environment, attended The International Snow Leopard and Ecosystem Forum in Kyrgyzstan last month, and was appointed the ambassador of the Wildlife Trust of India earlier this year. As the mentor and the mentee meet over lunch, words flow as odes to nature, unravelling the green legacy of India and the ecological miracle called Mumbai.

Hasan: How did your association come about?
Sahgal: She walked into our lives like a breath of fresh air.
Mirza: There had been always a sense of awe for the man he is and his work, but I hadn't had facetime with him. So, when I met him socially at a dinner, I chased him. I told him, 'The problem with people like you is that you don't communicate with people like me. If I had more access to your mind, I would take your ideas to more people.' Bittu is someone I look up to as my guardian, my guru. He really changed my life.
Sahgal: It takes a lot out of somebody to keep fighting for 40 years. Then I look at you and I say to myself, 'We won!' Life is a marathon and the baton has been passed on.
Mirza: The world is constantly drawing you away from your purpose. Bittu came into my life as a reminder of all the things I was nurtured with when I was being brought up. I went to a J Krishnamurti school, where we did classes under trees, we grew vegetables and discussed materialism. My work in films had taken me far away from all this but he reminded me that the two can co-exist. And I made a choice.

Avocado Toast and The Greek salad arrive.
Hasan: Speaking of choices, are both of you vegetarian?
Sahgal: I don't perceive meat as food. I was born in a non-veg loving Punjabi family, but I stopped eating meat when I was old enough to say no to my mother.
Mirza: I am not a vegetarian, but I have become more conscientious about my consumption. There are certain meats I don't eat, like wild animals.

Hasan: Where does Mumbai stand in the fight to ensure urban centres retain their green cover?
Mirza: As citizens of Mumbai, we need to remember that we are the only city in the world with a large forest cover in the heart of the city.
Sahgal: We have a garland of mangroves protecting us. Sanjay Gandhi National Park has more butterflies than the entire UK. We are like spoilt rich brats who don't understand the value of our wealth. Like the biodiversity of forests, we need biodiversity of attitudes and strategies.

Mirza: And laws. Isn't it appalling that we are waking up to waste management systems only now?
Sahgal: We have planners planning infrastructure at sea level, when the rest of the world is planning for six metres above sea level. It defies logic that my generation is straddling your generation with white elephant investments that can never work. Nature doesn't give you judgement, it gives you consequences. Mithi river was a consequence, as is Florida.

Mirza: As Bittu always quotes Senegalese environmentalist Baba Dioum: In the end we will conserve only what we love and love only what we learn about.

Watch two hours of fresh material by new stand-up artists including Aakash Gupta, Govind Menon, Mandar Bhide and Andy Reghu (in pic).

On: September 12
At: Canvas Laugh Club, Palladium, High Street Phoenix, Lower Parel.
Log on to: bookmyshow.com
When: 8.30 pm 
Entry: Rs 500

Verbena Brewpub & Skygarden

This Tuesday, head to Verbena Brewpub & Skygarden for the La Femme Nights!

In Mumbai, there is something about a night out with your girls, an LBD, stilettos, some great food and drinks, especially if it is a good venue! Mumbai's popular Verbena Brewpub and Skygarden presents the La Femme Nights every Tuesdays.

Calling all the ladies to forget about their work woes to indulge in a few sangrias, martinis and a few more laughs.

Verbena Brewpub and Skaygarden promises to pamper the ladies with unlimited free sangria and fruit martinis between 7:00-10:00 pm.

So ladies, a great night awaits you!

What: La Femme Nights
When: 12th September, Tuesday
Where: Verbena BrewPub & SkyGarden, 4th Floor, Trade View Building, Gate no 4, Kamala mill compound, Lower Parel
Time: 7:00 pm onwards

Thali Sweet accompanied by kadio bodio

For Bandra resident Sophia Netto, the month of September meant eight days of festivities, courtesy the iconic Bandra Fair that the suburb hosts annually. Held in four lanes that dot Bandra's Mount Mary Basilica neighbourhood, it celebrates the birthday month of Mother Mary. "You could spend an entire day at the fair. There would be pageants like September King and Queen, games and cane product stalls that everyone would throng to, and all-night long jam sessions by Catholic bands at Mount Carmel's September Garden with an entry fee of `1. We would binge on potato chops, candy floss and kadio bodio, a deep-fried sweet stick of refined flour dipped in sugar. Even black chana would be heaped at stalls," recollects 54-year-old Netto, who offers black chana and kadio bodio as complimentary treats at BKC's SodaBottleOpenerWala as part of the outlet's ongoing festival, Bandra Feast, which recreates the fair experience.

East Indian Pork Sorpotel

In collaboration with chef de cuisine Danesh Vakshoor, Netto has created a special menu comprising East Indian and Goan delicacies. The menu features Mutton Potato Chops (Rs 195), where fried-till-golden breadcrumb crusted mashed potato shell is stuffed with minced meat, and Vegetarian or Chicken Lonvas (Rs 295), cooked with the famous East Indian bottle masala and thick coconut milk. It also stars East Indian Pork Sorpotel (Rs 295) and East Indian Vindaloo (Rs 295) where the pork is marinated overnight and slow-cooked. "Most homes in Bandra would be open to guests till midnight, who would arrive from different parts of the city and beyond to seek blessings at the basilica. I remember my mother making kilos of sorpotel and vindaloo. I've used her traditional recipes for the menu," she adds. End the meal with Thali Sweet (Rs 175), a festival speciality made with coconut semolina and eggs.

Sophia Netto

The restaurant has also been dressed up with ribbons and balloons that are a throwback to the helium balloons, which were a common sight at the fair. The line-up also includes a retro jam session with in-house DJ Farhan and saxophonist Amar Sukhi on Thursday night, and breakfast housie on Sunday. The idea, says Netto, is to revive the fair's charm. "Unfortunately, it has now turned into an extension of the Hill Road hawking zone," she rues.

Crazy Salmon Roll, Veg California Roll and Crabmeat Gunkan. Pic/Nimesh Dave

We are quite chuffed with the thought of ordering sushi for lunch on a busy day in the newsroom. Sushi and More, a delivery-only enterprise, has been fulfilling Japanese sushi cravings for residents of SoBo and Prabhadevi since 2009, and has now launched in Andheri.

The menu for the suburbs is a slimmer version of the original, but it doesn’t disappoint (there are Jain options as well). They offer nigiri, uramaki and hosomaki style rolls in addition to a few appetisers such as Chicken Yakitori and Rock Corn Tempura.

We pick three sushi options, Veg California Roll (Rs 400, eight pieces), Crazy Salmon Roll (Rs 950, eight pieces) and Crabmeat Gunkan (RS 400, six pieces). They cover Andheri to Juhu via direct orders, so we get a partner delivery company to deliver to Bandra East and as a result, are unable to test their delivery time. But they earn full marks for packaging. The pieces sit firmly in boxes with transparent covers. Separate sections for gari and wasabi (and a pair of wooden chopsticks) ensure that they don’t meddle with the mild flavours of the dishes.

We dig into the Veg California Roll first, as the avocado it comes stuffed with has already turned brown. We feel the rice could be of a better variety. The roll is a downer, with no standout flavours to savour. Next, we try Crabmeat Gunkan, our favourite from the list. The delicate flavour of the meat goes well with the sticky rice it comes topped on, unlike the California Roll, where the rice tasted flat. The Crazy Salmon Roll has fish on the outside and the inside. The amount of meat is worth the money, but the spicy salmon in the centre doesn’t taste very different.

Sushi and More is priced well compared to other restaurants offering the fare, but slight creases need to be ironed out for a silken smooth sushi experience.

Review
Food Mixed
verdict J
COST Competent

It's new, and it's pink
Last week, Barry Callebaut, Zurich-based manufacturer of chocolate and cocoa products, revealed Ruby chocolate, which is made using the Ruby cocoa bean sourced from Ecuador and Brazil. Slated to hit the shelves by early next year, the chocolate has an intrinsic sweet-and-sour berry-like flavour and pink colour derived from the bean's reddish hue. The fourth type of chocolate (others are dark, milk and white) comes 80 years after Nestlé's white chocolate.

Illustration/Ravi Jadhav

Pink pavlova ice cream
alyssa chesson,
Co-founder, Bono Boutique Ice Cream
'I would create a creamy and smooth pink chocolate ice cream. It would be studded with crushed marshmallows and [French] meringue, which would enhance the chocolate's berry-like flavour.

This would go perfectly with a glass of Rose.'

Cardamom and ruby chocolate shahi Tukda
Ranveer brar,
Celebrity chef
'The idea is to enhance the richness of the Indian Shahi Tukda. I would use brioche bread as the base and instead of traditional custard, I would make crème anglaise with cardamom and Ruby chocolate. The dessert would be presented as a tiered gateau, topped with a crumble of nankhatai, featuring a liquid Ruby chocolate ganache centre that would add texture to it.'

Ruby mochi
jahan bloch,
Co-founder, The Omakase Kitchen
'Reports suggest that Ruby chocolate's flavour profile is along the lines of berries. Assuming that, I would pair it with flavours like vanilla and citrus, which go well with tangy taste.

Currently, I am obsessed with trying different versions of mochi, the traditional Japanese dessert that we serve at The Omakase Kitchen. So, I would create a Ruby Mochi, with Ruby chocolate ganache and candied yuzu strips encased within the chewy and sticky rice cake.'

Ruby fraisier cake
sanjana Patel,
Founder and creative head, La Folie India
'On my recent visit to the US, I tried Ruby chocolate with chef Jean-Marie Auboine in his factory. It tastes naturally of berries and has great acidity, so it's less sweet and more premium than white chocolate. I would use it to reinvent the classic Fraisier cake with strawberries. Ruby chocolate's flavour is also more pronounced when paired with cream cheese and fruits. If launched in India by February, I'll create a Valentine's Day special with the chocolate and pair it with champagne.

I already know chefs around the world who are planning to create champagne-flavoured pâte de fruit and coating it with Ruby chocolate. However, consumers will need to shell out more since the chocolate's production is at a nascent stage, with more demand than supply.'

Take a break(fast)
We think this bar loves its guests because they even have a bunch of drinks called Hangover Cures. Vodka, whiskey or rum, whatever your poison, there's a cocktail for you, made with fresh ingredients such as passion fruit, tomato juice, citrus fruits and more, that will help you get going.

Cost Rs. 320 onwards
Time 9 am to 5 pm (only Sundays) at Monkey Bar, 14th and 33rd road junction, Bandra West.
Call 26005215

Fight beer with beer

Try this classic Michelada cocktail, which contains tomato juice for potassium, celery and salt for minerals and the bar's house beer which is low on carbonation. They also add their special taco sauce to make it tastier.

Cost Rs. 450 plus taxes
Time 4 pm to 1 am (Monday to Friday) and 12 pm to 1 am (Saturday and Sunday) at Brewbot, Morya Landmark 1, off New Link Road, Andheri West. Call 39698091

Need a coffee fix?

For several city slickers a cup of coffee equals to the start of the day. But for the morning after boozing, a simple cuppa is not enough. Try D:OH! Spronic, made with espresso and tonic water for a kick-start.

Cost Rs. 199 plus taxes
Time 10 am to 1 am
At All D:OH! outlets
Call 62360451 (Andheri)

Cold pressed wonder

Get the most of every ingredient to cure your hangover with this cold pressed juice made with watermelon, celery, beetroot and lime, aptly called Hangover Cure Juice.

Cost Rs. 190 plus taxes
Time 9 am to 1 am at Jamjar Diner in Versova and Bandra.
Call 26368880

For the smoothie junkie

The Gym Junkie smoothie seems to have it all to combat the morning after blues; toasted muesli to fill you up, bananas with complex carbs, to keep your energy levels high; honey to metabolise the alcohol and yoghurt to stabilise blood sugar, and fight nausea and hunger.

Cost Rs. 330 plus taxes
Time 12 pm to 10 pm at Café At The NCPA, gate no 2, Nariman Point. Call 67230110

Detox to the tea

If you can't do without your morning cuppa, try The Big Break Tea Blend by Tasse de Thé. It comprises organic white bai mudan, French lavender buds and lavender leaves that will detoxify your system.

Cost Rs. 1,025 for 50 grams (serves 48 cups)
log on to tdtworld.com

Potato Chops

"Despite having lived in the city for years, not many people are even aware of the existence of this cuisine," begins Sajida Khan, founder of Culinary Craft studio, which will be the venue for a workshop on East Indian fare this weekend.

Mumbaikar Lloyd Rodrigues will conduct the session where he will teach participants how to make four East Indian dishes. The first is the Mutton Stew, which is a combination of vegetables like carrots, peas, onions and tomatoes, and mutton blended with mild spices.

The second item on the menu, shares Rodrigues, is the East Indian Potato Chops, a much-loved snack featuring crumb-coated potato mash stuffed with spiced minced meat.

"The third is a rice dish, which is colloquially referred to as Wedding Rice, since it is usually prepared as part of the East Indian wedding spread," informs Khan. The dish is akin to a pulao, and comes topped generously with fried onions and shavings of almonds and cashew nuts.

No meal is complete without dessert. And the sweet dish that participants will learn to make is a unique preparation called Letri.

Rice is a staple in the community's meals, and this dessert, too, makes use of colourful rice vermicelli mixed with generous amounts of coconut and jaggery.

Truffle and Edamame Dumplings

This city is no stranger to modern Cantonese cuisine, thanks to international brands like Yauatcha and Hakkasan having landed at our doorstep several years ago. And the fact that they're going strong is proof that Mumbai's elite loves the grub.

Enter House of Mandarin, a soon-to-launch fine-dine that aims to quell our dumpling cravings. A project by Rachel Goenka, this is a far cry from the European fare and dainty baked goods we have been treated to from her brands, The Sassy Spoon and The Sassy Teaspoon.

We visit one afternoon to scope out the new restaurant, standing at the same spot in Bandra where an outpost of The Sassy Spoon used to be. The interiors have been transformed — dark wooden accents, lamps, and Chinese murals adorn the elegantly designed space. We settle down at a table and begin our eastward journey.

Sweet and Sour Chicken

Raise your glass
The cocktails deserve special mention. Created by mixologist Pranav Mody, each is a subtle nod to the Orient without becoming a cliché. The Crouching Tiger (Rs 399), made with a lychee green tea-infused vodka with a dash of cranberry juice, is for those who like their drinks fruity but not cloyingly so. The signature cocktail, the vodka-based Mandarin (Rs 399), is fruit-forward and bursts with flavours of citrus and aromatic basil. The tall glass filled with this chilled drink momentarily transports us to a beach deck on a sunny island.

Our favourite, however, is the Mandarin Mocha (Rs 339), which has a whisky base and comes with a dose of espresso and vanilla, topped with orange zest. This is a drink we could count on for that much-needed shot of caffeine.

Mandarin Mocha

Duck tales
The menu isn't trying to impress anyone by being out-of-the-box or innovative. Instead, what you get is pure comfort food, dishes that are flavourful in their simplicity.

Being a Chinese restaurant, you can expect a wide selection of dim sum here. The Truffle and Edamame Dumplings (Rs 440), which have become a regular feature at Chinese fine-dines, are sheer perfection — the film-like wrapping breaks open to reveal an edamame filling that feels like velvet and has a lovely umame flavour owing to the truffle oil. The Crispy Prawn Cheung Fun (Rs 540), served steaming hot, also wins our vote. Two glossy, translucent rolls hold juicy prawns and a layer of crunchy tempura batter.

Crispy Prawn Cheung Fun

A drizzle of soy sauce gives the dish a flavourful punch.

If you're visiting with the intention of shelling out the big bucks, don't skip the Aromatic Crispy Duck (Rs 1,150 for quarter, Rs 2,150 for half). Deep fried duck thighs are shredded and served with pancakes, a rich plum sauce and batons of cucumber and scallion. There is a method to eating this dish — place a light-as-air pancake on your plate, spread a dollop of plum sauce, place a spoonful or two of the shredded meat on it, throw in some greens, roll it up and tuck in.

Steamed Whole Pomfret with Ginger and Scallion

Pots of delight
Among the mains, you can't miss the soy-drenched Steamed Whole Pomfret with Ginger and Scallion (Rs 2,200). The seasoning on this dish is on the milder side, so if you're looking for something with a punch, this is not it. You can, instead, opt for the Sweet and Sour Chicken or the Sanpei Chicken Claypot (Rs 540 each), and pair either with a portion of the Spicy Vegetable Fried Rice with Taro (Rs 390).

The interiors are peppered with Chinese murals. Pics/Bipin Kokate

We can never have too much of the fare from the Far East, and if you're anything like us, you know where to look if dumplings are on your mind.

Mom's Butter Chicken Tikka Masala. Pics/Atul Kamble

When Cafe Delhi Heights sold its 2,00,000th Jucy Lucy Burger (Rs 445), the chain organised a competition at its outlets in Gurgaon, Delhi and Noida. Ashish Singh, the corporate chef of 13 of the outlets — with another one coming up on Janpath and Mumbai's first branch launching at Kamala Mills today — tells us that the winner ate two-and-a-half of the burgers, while the runners-up gave up at two and at 1.75. Consisting of a 250gm mutton patty, 70gm cheddar cheese topping and 15 to 20gm of jalapenos, respectively, all stuffed in a six-inch bun, this burger is definitely not for the weak-hearted. But if you love gastronomic challenges, it's a must-try. We make a mess when we try one, but relish the paprika-herbed patty with crunchy veggies and a cheesy aftertaste.

Panzanella Salad

A board displays 2,08,133 when we walk in, the number increasing with each Jucy Lucy sold. A look around the vibrant 80-seater space, opposite Farzi Cafe and cushioned between The Beer Cafe and Love and Cheesecake, reveals it to be family-friendly. The booths come with LCDs; there is a low-seating area for noisy groups and a bar section to slip into nightclub mode.

Owners Sharad and Vikrant Batra have also got Michael Swamy — who opened Nueva, a South American fine-dine, with the duo in Delhi — to create a recipe book based on the 80 dishes from the menu, which will be launched in Mumbai next month.

Anti-oxidant Smoothie

We start with ISBT Makhani Maggi (Rs 285), loaded with chunks of butter that melt into the creamy gravy. Our cholesterol level shoots up even before we take the first bite of the spicy, Indianised recipe that may receive scorn from Maggi purists. But we are surprised at ourselves for actually polishing off this bowl.

The Sushi Chirasa (Rs 825) — traditionally served as a bowl of sticky rice, with crabsticks, avocado, tuna, salmon and peppers tossed in — is completely avoidable as the sticky morsels fail to impress us.

ISBT Makhani Maggi

We cleanse our palate with a Nimboo Anardana Shikanji (Rs 205), which is garnished with coriander and embodies the best of a chatpata flavour.

By the time we reach the Eggs Benedict (Rs 375), we are wishing that the dishes went easy on the butter, since they are comfortingly palatable without it. The Benedict comes on a bed of moist croissant and bacon, and the yolk oozing out of it tempts us to dig in.

Jucy Lucy Burger

The croutons in the Panzanella Salad (Rs 375) are crunchy, and so are the French beans, broccoli and babycorn, flavoured with Parmesan and herbs. We also sip on an Anti-oxidant Smoothie (Rs 325), which has chia and flax seeds, strawberry and yoghurt.

Finally, slow claps and drum rolls for Mom's Butter Chicken Tikka Masala (Rs 625), please. This one's a family recipe, with the chicken smoked in the tandoor and tender to bite into. To our delightful surprise, the creamy tomato gravy is sans cashew nuts. The dish is served with hot naans and saffron-scented rice. Slightly tangy and spicy, this is one butter chicken that Mumbai's been craving for.

A 3D rendering of what The Bank will look like when complete

This is a scenario that's all too familiar to most millennials: it's the end of the month, and a colleague's farewell party comes up. The next morning, you realise you don't have enough money to last you till your next pay cheque. Turns out, two budding entrepreneurs from the city have a solution - a pub called The Bank.

Harsh Mav and Shaunak Mukherjee

"The concept is born out of the understanding of what being broke towards the end of the month feels like," begins Harsh Mav, who, along with childhood friend Shaunak Mukherjee, is launching a space where you can drink on a loan and repay it in EMIs, among other things. And they've just started a crowdfunding campaign so you can help turn their dream into reality.

Ajit Dhumal at BBC's first outlet in Goregaon. Pic/Sneha Kharabe

Jumping through hoops
"We have been frequenting different pubs in the city for a while, and we realised that most places serve alcohol at prices that are unaffordable to people like us. So, we started thinking of new ways in which bars could make money while keeping it affordable for customers. That's when we thought, 'Why not do this ourselves?'" says Mav.

Right off the bat, they faced a series of hurdles. They were turned down by banks for a loan, and investors weren't keen on the project due to the duo's lack of experience in the industry. Mav finally mortgaged his family home for R90 lakh, while Mukherjee managed to acquire a loan of Rs 43 lakh. They even found a space in Lower Parel's bustling Mathuradas Mills. That's when things took a turn for the worse.

"We had put down the deposit, paid three months' rent, and started work on the interiors. Then, suddenly, the BMC put a halt to everything, claiming there was a stay order on the property, a detail the landlord had failed to mention," says Mav.

Furthermore, the landlord refused to return their money, which meant they were back to where they had started - with nothing. "We're going to take legal action to recover the money, but for now, we want to get the project going. That's why we opted for crowdfunding," says Mav.

Moving forward
Needless to say, not all the funds will come from the Ketto campaign. Opening an eatery in the city requires a far larger sum than the Rs 10 lakh the duo is trying to raise. "Right now, we have most of what we need to get the pub going - food and beverage suppliers, staff, and brand tie-ups. We're looking to gather funds for the interiors," says Mav.

What do you get if you contribute to the campaign? Plenty of rewards, it appears, ranging from free drinks to getting double the return on your investment. The search is now on for a new space, and the campaign has already started catching the attention of interested investors, who, Mav and Mukherjee hope, will look beyond their inexperience and give them a fair chance.

Log on to: ketto.org/fundraiser/thebank

Sweetish House Mafia, known for its decadent desserts, cookies and cookie shakes, has now introduced a new cookie that will bring a smile to the faces of mums-to-be. The latest offering is targeted at expectant and nursing mums alike. The cookies are packed with nutrients that provide the energy required during pregnancy. They also fulfil sweet cravings that are common when carrying. The cookies also are a good option as a healthy mid-day munch for anyone counting calories.

Loaded with flax, oats, brewers' yeast and other yummy nutritional ingredients, these cookies offer a wealth of vitamins, minerals and anti-oxidants. While flax provides Omega-3 fatty acids that are essential for brain development, oats are a rich source of fibre, iron, healthy vitamins, minerals and anti-oxidants.

Brewers' yeast is a great source of Vitamin B and amino acids, a natural ingredient used to help stimulate and increase the production of breast milk. With a dash of chocolate crumbs, the sweet package sounds like a sure hit for the mommie brigade.

Neha Arya Sethi, co-founder, Sweetish House Mafia, says, "Mums are some of our most regular patrons. While we'll be delighted to continue giving them our indulgent desserts, we realise that a big part of baby care comes from a mother's diet. Our Mommy's Cookies give mums and fitness enthusiasts flavours and wholesome components."

LOG ON TO: sweetishhousemafia.com

Garima Arora at Masque. Pic/Sneha Kharabe

"I haven't slept in two days," says Garima Arora, armed with a takeaway coffee cup, when we meet her at Mahalaxmi fine-dine, Masque. She has arrived just an hour ago from Bangkok, where she runs her six-month-old restaurant, Gaa. But her caramel-hued eyes light up as soon as we start chatting about her first pop-up in the city, in collaboration with chef Prateek Sadhu.

"We'll do a version of the bhutta, use ingredients like seabuckthorn from Ladakh and chocolates from Pondicherry. Prateek and I share the philosophy of celebrating local produce," says the 30-year-old. Arora seems to have imbibed the philosophy during her three-year stint at René Redzepi's Noma in Copenhagen, voted the best in the world. Born in Hyderabad and raised in Mumbai, Arora studied journalism at Jai Hind College before heading to Le Cordon Bleu in Paris. Her illustrious CV includes stints with Gordon Ramsay's Verre in Dubai and at Gaggan Anand's eponymous restaurant in Bangkok before she ventured out. Edited excerpts from the interview:

Keema Pao with homemade butter

How did the shift from journalism to food happen?
My father is an avid cook. He would make dishes like risotto and hummus, which were unheard of in the early '90s. So, I had a keen interest in food but I wanted to plan something in it after winning a Pulitzer [laughs]. Then, on a trip to Singapore, I tried hotpot and decided to start cooking.

What were the learning lessons, working at the world's best kitchens?
At Gordon's, I learnt humility. Noma changed me as a person. I saw the chefs create magic out of limited produce and realised that the food is always bigger than the chef. I also learnt that fermentation can be used as a means of cooking, something I practise till date.

Fish Khanom La

Did these stints prepare you to work with Gaggan Anand?
Oh, Gaggan's was way more chilled out. He is also a confident chef; his Indian food is spot on. I think a lot, and believe that every step in the cooking process needs to have a reason. Gaggan is more carefree. From him, I learnt that cooking with a free hand isn't a bad thing.

Then, was it a challenge to carve your own niche with Gaa?
Yes, it still is. Many guests compare us with Noma but what I serve is my personal interpretation. Our idea is to introduce diners to flavours they've never tried before. For instance, at the border of Laos and Thailand, I came across eggfruit for the first time, and I was filled with childlike happiness. It tastes like avocado, with the texture resembling an egg yolk. At our restaurant, we use it on flatbread and as a soft serve. We also do a savoury version of Khanom La, a southern Thai dessert. The way it's made is a dying technique.

Crayfish, Eggfruit and Pomelo

Have you introduced any recipes from back home at your restaurant?
Homemade white butter that my grandmother would make. She would let the cream ferment naturally and then churn it. Guests wonder if it's cheese.

What's your take on Mumbai's culinary scene?
Chefs need to add a lot more thought to the food they are serving. For instance, many restaurants try to modernise Indian food; I wouldn't dare do that. Given the historical references, we should look at Indian food more intelligently.

The protesting staff Jayesh Parmar (left), Dattatray Tambadkar and Anthony D'Souza (right) outside the Mumbai School Sports Association’s office at Azad Maidan yesterday. Pic/Suresh Karkera

Four Mumbai Schools Sports Association (MSSA) employees — Anthony D'Souza (junior clerk), Dattatray Tambadkar (junior clerk), Jayesh Parmar (peon) and Rakesh Gaud (groundsman) accused the school body of ill-treating them for working under protest by wearing black bands on their arms and mouths yesterday.

"Chief Minister Devendra Fadnavis launched the Maharashtra Mission One Million initiative under which over 10 lakh students across the state played football. Fadnavis and State sports minister, Vinod Tawde were present at Bombay Gymkhana.

Rakesh Gaud

Similar matches were played at various venues, of which MSSA ground was one of them. MSSA officals didn't want them to see us. Esmero Figueiredo threatened us and told us to vacate the office premises. Others were working, then why not us?" Tambadkar told mid-day.

Interestingly, the workers didn't protest in the last few days, but decided to do so only yesterday so that they can be seen by the chief minister and other officials. The ongoing tussle between the workers and MSSA is in court at the moment.

While, MSSA official Sebastian Fernandes said: "Due to the program, there was a lot of chaos hence we decided to give them a holiday. Others were working as there was final at Cooperage."

Rishab Shah

Rishab Shah of Cathedral and John Connon School (Fort) bagged gold in the Mumbai School Sports Association (MSSA)-organised inter-school under-16 boys chess tournament at Rajiv Gandhi Sports Complex, Sion yesterday.

Rishab, who won two bronze in the under-14 rapid and blitz formats in the Western Asia Youth Championships which concluded in Sri Lanka last week, finished with 8.5 points from 9 rounds. Sarvesh Kumar of Podar International School (Powai) and Vedant Panesar of Lady of Ratanbai and Sir Mathuradas Vissanji Academy (Andheri) won silver and bronze respectively.

Rishab, 14, wants to become a Grandmaster (the highest title a chess player can attain) and idolises India chess great Viswanathan Anand.

The Delhi Police has granted permission to Riddhima Sahni, daughter of actor Rishi Kapoor who passed away on Thursday morning, to travel to Mumbai for his last rites amid the nationwide COVID-19 lockdown, officials said.

"Along with Ridhima, five other people -- Bharat Sahni, Samara Sahni, Akshay Sahni and Drigalakshmi Rai -- got permission to travel to Mumbai," Deputy Commissioner of Police (southeast) R P Meena said.

 

 

 

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Papa I love you I will always love you - RIP my strongest warrior I will miss you everyday I will miss your FaceTime calls everyday! I wish I could be there to say goodbye to you ! Until we meet again papa I love you - your Mushk forever ❤ï¸ÂðŸ˜¢

A post shared by Riddhima Kapoor Sahni (RKS) (@riddhimakapoorsahniofficial) onApr 30, 2020 at 1:13am PDT

The 67-year-old actor, who was suffering from cancer, died in a Mumbai hospital. His death comes a day after his 'D-Day' co-star Irrfan Khan passed away due to cancer. Rishi Kapoor, a third generation actor of the famous Kapoor dynasty, was taken to the H N Reliance Hospital by his family on Wednesday

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Among the most promising shows on Amazon Prime's slate this year is Nikkhil Advani's Mumbai Diaries 26/11. The eight-part series, starring Konkona Sensharma and Mohit Raina, offers a fictionalised account of the terror attack that took place at the Cama Hospital, among other venues, on November 26, 2008. Though the show was earlier titled Bombay Hospital, Advani says it was a unanimous decision to rechristen it. "There is a hospital in south Bombay called Bombay Hospital. Our show is not only about what happened at the [Cama] hospital that night; it also deals with the overarching theme of humanity. We had to come up with a title that sums up the theme," reasons the director.

With the release of Dev Patel-starrer Hotel Mumbai last year, the recreation of stories as sensitive as the 26/11 terror attacks has been widely debated. Is it judicious to tap into those memories? "We Mumbaikars still discuss where we were on that [fateful] night. I hope we have treated the story with sensitivity. The show plays out in a hospital, and little has been said about the hospital staff in our stories of 26/11. I wanted to celebrate the brave doctors who had saved the day."

The drama, which went on floors last August, was wrapped up only days before the lockdown was announced across the country. Counting himself among the fortunate few whose projects remain unaffected, the director is working with his post-production team remotely to meet the deadline.

"Luckily, the show was shot in sync sound, so we don't have the problem of dubbing. Given the subject, it is likely to release around November 26. People talk about how editing from home is a challenge, but it isn't. My editor puts the edited content on Vimeo for the post-production supervisor and me to see. We are constantly on Zoom calls, telling each other what works, and what doesn't," he shares, adding that his 2013 offering, D-Day, too was edited remotely.

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Bigg Boss 13, as we have stated many times, was the most explosive and the most controversial season of all time. Contestants saw the kind of popularity that few of the other actors in the previous seasons saw and they still continue to be in the news for what they are up to now. You might be aware that some screenshots of Rashami Desai's bank transactions being done by Arhaan Khan surfaced on social media that created havoc.

Devoleena took to her Twitter account to extend her support to Rashami and asked her fans and everyone to ignore Arhaan. And this may have irked a few people that began threatening her.

First, have a look at the tweet:

And guys please ignore this ramlal completely.dont tag his name anywhere especially with https://t.co/38hLK0cRI4 doesnt matter to him u talk good or bad about him.what matters to him is https://t.co/mFlvMXhvj5 dont encourage him at all.🙏🏻

— Devoleena Bhattacharjee (@Devoleena_23) April 20, 2020

And now, the actress took screenshots of the messages she began getting on her phone and tweeted it to the Mumbai Police and asked them to take strict action. They were death threats sent to her and they also involved Sidharth Shukla and Rashami Desai. Have a look:

To @MumbaiPolice @MahaCyber1 please look into this message where i am getting killing threats from this lady.Urge you to take action against it asap. pic.twitter.com/EFYCIks5FJ

— Devoleena Bhattacharjee (@Devoleena_23) April 21, 2020

And the Mumbai Police responded as well, take a look at their tweet right here:

We have followed you. Please DM us your contact details.

— Mumbai Police (@MumbaiPolice) April 21, 2020

It seems the matter has escalated to an extent where actors' lives are in danger. Who would have expected this to happen to an actor who was merely taking a stand?

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Compared to the pre-COVID period, television viewership in India increased by 40 per cent as more and more people stay at home due to the restrictions, said a report on Thursday. In the week starting April 11, individuals watching TV for all seven days increased to 48 per cent, according to the latest report by TV viewership monitoring agency BARC (Broadcast Audience Research Council) and data measurement firm Nielsen.

For the study, the pre-COVID-19 period referred to January 13-February 2. The highest growth in TV viewership was recorded in some of the biggest metros like Delhi and Mumbai, according to the report.

The results showed that viewership growth in the 15-21 age group is driven largely by the urban market. he 15-21 age group contribute to 16 per cent of the total TV viewership in India, said the report.

Compared to the pre-COVID period, average time spent on TV in Mumbai grew by one hour and 42 minutes. In Delhi, the time spent rose by around an hour and 26 minutes. In Mumbai and Delhi, where COVID-19 cases are among the highest in the country, news consumption on TV grew by 251 per cent and 177 per cent respectively.

Growth in movie viewership is coming largely from pay platforms across urban and rural markets - 82 per cent and 69 per cent respectively. News stays strong in the Hindi speaking market with over 200 per cent growth in week 15 over the pre-COVID period, said the report.

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This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever

Anchor-actor Maniesh Paul, who routinely tickles the funny bone with his on-stage acts, is proud of his 14 year long journey in Mumbai. On Tuesday, he took to Instagram and shared a picture of the awards he has received over the years.

"Gratitude! Gratitude! Gratitude!! The feeling that is the most predominant today...there is always so much to be thankful for...This lockdown has certainly given me time to think about the things I had no time for...got time to actually sit and see all the awards I have won...feels so good....at times we are so busy that we just move on fast, toooo fast," Maniesh wrote.

 

 

 

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Gratitude! Gratitude! Gratitude!! The feeling that is the most predominant today...there is always so much to be thankful for...This lockdown has certainly given me time to think about the things i had no time for...got time to actually sit and see all the awards i have won...feels sooooo good....at times we are so busy that we just move on fast, toooo fast! This, the result of my hard work, my determination,the trust that was bestowed on me & all the love I have recieved over a period of 14 years in mumbai...gratitude! Gratitude! And only gratitude!🙏🏻🙏🏻🙏🏻 #mp #awards #rewards #love #blessed #godiskind #happy #besthost #entertaineroftheyear #bestactor #theawards #win #gratitude #mumbaimerijaan #fanlove #kind #wordsarenotenough

A post shared by Maniesh Paul (@manieshpaul) onApr 27, 2020 at 9:08pm PDT

He also mentioned that all the awards are "the result of my hard work, my determination,the trust that was bestowed on me and all the love I have recieved over a period of 14 years in Mumbai".

"Gratitude! gratitude! and only gratitude," he added.

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When the lockdown was announced, singer Sonu Nigam was in Dubai. The singer said that he has no plans to return to Mumbai anytime soon even as the government has started flight services to get back Indians who are stranded abroad. 

Talking to a daily, Sonu said that even if he comes to India, he will be quarantined for 14 days. The singer is currently busy with charity work and feels that it does not make sense to come back and get quarantined.

Sonu said that he is in the process of shifting to a new house in Dubai. He also said that Dubai has been his second home for quite some time now. Sonu also has his studio set over there and his family has also moved there. His son Nevaan is currently studying in Dubai and so he will be constantly shuttling between Mumbai and Dubai. 

ALSO READ: Sonu Nigam twists his Main Hoon Na title track amid Coronavirus pandemic, and it is hilarious

The Vinoba Bhave Nagar police arrested a 34-year-old man for allegedly stealing batteries placed inside ATM centers as a power back up. The accused identified as Tawab Ali Jaffer Ali Shaikh, who was once an owner of a petrol pump was caught in a vicious circle of drugs settled on stealing batteries to finance his addiction. When produced in court today, he was remanded to judicial custody.

The VB Nagar police received a piece of information that a man in his 30s will be stealing batteries placed as a power back up for ATMs. Acting on the tip-off, the police team activated their informer network to find out about an unidentified man showing CCTV footage while stealing in Ghatkopar, Vakola, and Kurla.

Senior Inspector Rajesh Pawar formed a team under the leadership of Assistant Police Inspector Bapu Salunkhe. "An informer told us that the person in CCTV is Tawab Ali Jaffer Ali Shaikh, a resident of Kurla (W). We tracked him down and arrested him on Sunday," said an officer from VB Nagar Police station.

After interrogating Tawab, the police officials found the shocking story of his downfall. "Whatever information we have been able to gather from him and his elder brother, Tawab belongs to an affluent family that had ownership of a petrol pump at Reay Road. The family was well off making a handsome income," told an officer. "Tawab studied till 12th standard and then got married. He has two kids," the officer added.

"Four years back Tawab got addicted to drugs. Initially, he was taking synthetic ones but as his finances dried down he started taking Mephedrone (MD)," said another officer. "But, for a few months, as he couldn't afford MD too, he started with taking buttons (sleeping tablets). For this, he was stealing batteries," added the officer.

"In such an attempt, he was caught in the CCTV camera in which he was seen stealing batteries and keeping them inside his SUV. He was arrested on Sunday and while searching we have found a German-made revolver, a screwdriver, and knife," said Rajesh Pawar, Senior Inspector VB Nagar Police station.

Tawab was booked under Arms Act and was produced in Kurla Court on Monday where he was sent in judicial custody. The police are now in process to book him for theft of batteries and will seek his custody again for further investigation.

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Letsallhelp.org a startup venture in the area of social impact has been playing a very active role during the period of crisis that has been unleashed by the Covid-19 pandemic in the country. They have been working tirelessly to help the daily wage / migrant workers so that they could sustain their life and their family during this period.

The outbreak of the Covid-19 pandemic in our country has impacted our lives in unimaginable ways. The nationwide lockdown and social distancing is perhaps the best way to combat the crisis till an effective medical solution is found.

However, it is easier said than done. It could take weeks or may be even months till normalcy is restored. While we are all worried about our livelihood, spare a thought for the thousands of the daily wage and migrant workers who have lost their means of livelihood and may not be able to sustain themselves and their families for a long time.

The team at Letsallhelp.org has taken a pledge….No one sleeps hungry during the lockdown.

Letsallhelp.org has been raising funds from benevolent donors and working tirelessly to support the people rendered helpless on the face of the lockdown so they don't have to migrate to their villages or starve in the cities, by providing them with food and hygiene related products.

Ever since the lockdown period has started, the team at Letsallhelp.org has been able to mobilize over 50 tons of food products and have catered to the needs of over 10,000 people across the slums, shelters and old age homes across Mumbai.

"I always believed in a simple thought - give more than what you get from the society. Looking at the difficulties being faced by the daily wage / migrant workers, we felt that it was our duty to help them and together we have gone all out to support them. We look forward to increase our reach to more cities in the days to come with support from our donors", said Premal Shah, Founder & Change Maker of the organization.

While the team is directly involved in the delivery of the products to the needy people, they have also teamed up with trusted NGO's with the primary objective of reaching out to maximum number of needy people at this hour of crisis. All parties involved in the distribution of products have the requisite permissions from the local authorities to deliver these products at the last mile.

Letsallhelp.org encourages its donor community to make their contribution in terms of Survival Kits that takes care of the food and hygiene requirements of one person for one month. The donors are encouraged to make their contribution by logging on their web site www.letsallhelp.org.

About Letsallhelp.org

Letsallhelp.org is a startup venture in the area of social impact that enables individuals and corporations to come closer to Orphanages, Old Age Homes, Shelters for HIV affected patients, physically challenged, etc and unaided schools and contribute to their well being in areas of food and personal hygiene through a simple technology platform.

Our goal is "No one should sleep hungry" or "Be void of personal hygiene".

We are associated with a very important social cause bothering our country today with far reaching implication considering India's current ranking in Global Hunger Index. Letsallhelp.org brings in a structured, yet flexible portal that helps you take on the war against hunger across different parts of the country and help the country climb up the ladder of Hunger Index.

At Letsallhelp.org, individuals choose products and quantities they wish to contribute, which will be delivered by their logistic partner to each beneficiary at the end of the month. Donors get proof of the delivery as "Impact Proof" with a photo when the products are delivered. In the end, individuals get the joy of impacting lives in a meaningful way and feel good. LetsAllHelp.org offers various ways to contribute – one-time, monthly, adopt for one year, corporate adopt and employee giving.

For further information, please contact: Premal Shah ( 9222933333 ) and also lookup
www.letsallhelp.org

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Amid lockdown, a woman from neighbouring Navi Mumbai found herself completly helpless when two hospitals refused to admit her husband, a lawyer, who had suffered a heart attack. After running from one hospital to another in an ambulance, when Jaideep Jaywant (56) was finally admitted to a medical facility, it was too late, his distraught wife Deepali, who is also a lawyer, told PTI. She said in the initial days of lockdown to contain the spread of coronavirus, it was her husband who had taken an initiative to supply essential items to harried neighbours, but he died without getting timely help.

The victim, resident of Sector 17 in Vashi area of Navi Mumbai, had a massive heart attack on April 14. He collapsed after having lunch. "I could feel his pulse. There was still life in him. I immediately called an ambulance and rushed him to a nearby hospital," his wife said. "But, the security guard at the hospital did not even open the gates. They said they admitted only COVID-19 patients and no (other) emergency," she said.

They then went to a municipal hospital in Sector 10 but were not allowed inside. They subsequently proceeded to D Y Patil Hospital in Nerul. "By the time we reached there, 30 minutes were wasted and he was declared dead," the grief-stricken wife said. "Can't there be any medical emergencies other than COVID-19 during the lockdown? Is it right for hospitals to turn away patients needing emergency medical aid?" she asked.

The woman said she can't seek action against the hospital in her neighbourhood since she has no evidence against it. "General practitioners are all closed. Where do
ordinary people go?" she asked.

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With some relaxation amid lockdown in non-hotspot areas, the daily wage labourers gathered at labour chowks in Mumbai in search of work, find remote possibility of getting any work during the lockdown that will continue till May 3. Raju Tiwari, one of the migrant labourer waiting for work, told ANI, "I am a daily wage labourer who does all sorts of work to earn for a living. Though since the lockdown we did not get any work, even now I do not think that anybody would come to hire us for work."

Echoing similar sentiments, Sunil Tiwari, another daily wage earner, said, "All my savings have been exhausted and now I do not have any work. For now, we are dependent on others giving us food." "Though the relaxation has been given by the government on the daily wage labourers working, the police beats us and stops us in going anywhere. If we do not go then how will we earn?" he added.

The Union Home Ministry on April 19 had allowed intra-state movement of the migrant labourers, if found asymptomatic upon screening, from their relief camps and shelters to their respective places of work.

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The COVID-19 epidemic has caused shock and grief to Pune Police after a 58-year-old cop lost his life in the battle against the novel coronavirus. Taking to Twitter, the Pune Police handle, which is known for its witty tweets and informative posts, on Monday announced the sad news to its followers.

ASI Shri Dilip Popat Londhe (57) from Faraaskhana Police Station lost his life this afternoon, battling Coronavirus.
Pune Police prays for his his soul to rest in peace and offers its condolences to the bereaved family. pic.twitter.com/XuGFTjqkIG

— PUNE POLICE (@PuneCityPolice) May 4, 2020

In its tweet, the official handle of Pune Police said that they lost ASI Dilip Popat Londhe from Faraaskhana Police Station due to the COVID-19 crisis. While paying tribute to the cop, the Pune Police also offered condolences to the deceased's family.

फरासà¤Â–ाना पà¥Â‹लà¥Â€स सà¥Âà¤ÂŸà¥Â‡शनà¤Âšà¥Â‡ सहायà¤Â• पà¥Â‹लà¥Â€स फà¥ÂŒà¤Âœदार शà¥Âरà¥Â€ दिलà¥Â€प पà¥Â‹पà¤ÂŸ लà¥Â‹à¤Â‚ढà¥Â‡ हà¥Â‡ à¤Â•रà¥Â‹ना रà¥Â‹à¤Â—ाशà¥Â€ बाधित à¤Â…सलà¥Âयानà¥Â‡ à¤Â‰पà¤Âšार à¤Â˜à¥Â‡त à¤Â…सताना à¤Â†à¤Âœ रà¥Â‹à¤Âœà¥Â€ तà¥Âयाà¤Â‚ना वà¥Â€रमरण पà¥Âरापà¥Âत à¤Âालà¥Â‡ à¤Â†हà¥Â‡.
भावपà¥Â‚रà¥Âण शà¥Âरदà¥Âधाà¤Â‚à¤Âœलà¥Â€ 🙏 Our Prayers pic.twitter.com/7oNIOY14fq

— CP Pune City (@CPPuneCity) May 4, 2020

As per the tweet by Pune Police, ASI Dilip Londhe, who had been fighting the novel coronavirus for the past few days succumbed to the deadly virus on Monday afternoon. While speaking to ANI, Dr. Jitendra Oswal, Deputy Medical Director of Bharati Hospital, where the cop was admitted said, "He was on the ventilator for the last 12 days. He was suffering from hypertension and obesity."

To date, Pune has reported 2,051 positive cases of the COVID-19 infection. Amid the lockdown being extended till May 17, the Pune Municipal Corporation (PMC) has identified 69 containment zones where all shops carrying essential services shall remain open between 10 am and 2 pm.

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The Panchgani police have booked a Mumbai based adventure firm for negligence after a 45-year-old South Korean national died when his glider crashed during an event near Panchgani in Satara district. The police identified the deceased as Sang Teak Oh, a professional paraglider.

Superintendent of Police, Satara, Pankaj Deshmukh said Oh's last rites will be performed in Wai as his family members have given their consent. Oh came to India on a tourist visa and landed in Wai on February 10.

Assistant Police Inspector Trupti Sonawane said, "On Tuesday evening, Oh took off from Rajpuri near Panchgani, but strayed off the course and descended into forest area. He was rescued by the team present at the event, but had been seriously injured by then."

She added, "He succumbed to his injuries at the hospital in Wai. We have registered a case against the event firm and arrested its event manager under IPC section 304 (A) (causing death by negligence). Oh's body was handed over to the Korean embassy after a postmortem."

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Two separate road accidents on the Mumbai Pune Expressway killed four, including two women, and injured three people. Due to the accidents, traffic was slow-moving on Saturday.

In one accident, the police have identified the deceased as Sushmit Mutha, Janaki Nandkar and Rani Gaur. They have not been able to ascertain other identities as of now.

According to the police, one accident that took place on Saturday around 2.55 pm involved an Ertiga car bearing the number MH-14-FG 0205. "It was speeding and lost control and hit the truck bearing number MH-48-4809. Based on the wrist watch a deceased was wearing, the timing of the accident had been confirmed. We have collected the details of deceased based on the their government documents," said an official.

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With the entire nation coming to a standstill by the pandemic, there are professionals whose livelihood has been dearly affected. In a distressing situation like this, Hrithik Roshan has stepped forward again to help duty officers who are working non-stop. The actor delivered hand sanitizers to the Mumbai Police.

Mumbai Police, on Thursday, tweeted, “Thank you @iHrithik for this thoughtful gesture of delivering hand sanitisers for Mumbai Police personnel on duty. We are grateful for your contribution towards safeguarding the health and safety of our frontline warriors. #MumbaiPoliceFoundation.”

Hrithik expressed his gratitude towards the officials. “My gratitude to our police forces, who have taken our safety in their hands. Stay safe. My love & respect to all in the line of duty,” he on Friday morning.

My gratitude to our police forces, who have taken our safety in their hands. Stay safe. My love & respect to all in the line of duty ???????? https://t.co/aaE75HAjG0

— Hrithik Roshan (@iHrithik) May 8, 2020

Earlier, Hrithik Roshan extended support by arranging for N95 and FFP3 masks for the BMC workers and caretakers and also facilitated over 1.2 lakh nutritious cooked meals for the needy. He has also financially supported the paparazzi of Bollywood who are facing the brunt of the lockdown.

ALSO READ: Hrithik Roshan, Anushka Sharma, Varun Dhawan and other Bollywood celebrities react to Vizag Gas leak

Luxury Sail away
Few things in life (in our books at least) are as fancy as sitting on a sailing boat, heading out into the sea, and watching the sun go down. It reminds us of James Bond movies, where the hero, dressed in his trademark tuxedo, is serenading some woman or the other. So, if you too want to feel as glamorous, take a trip from off the Gateway of India into the Arabian Sea. Sail past lighthouses from a bygone era and catch some of the city’s most iconic landmarks. And if you’re lucky, you might also spot some dolphins frolicking around in the water.
On: January 27 and 28
Starting point:Gateway of India, Colaba
Call: 9930086252
Cost: Rs 1,899

Adventure
Flag off the weekend
This one’s a true-blue Republic Day event, complete with a flag-hoisting ceremony. It will take some effort to pull off, though, since the flag will be hoisted on the top of Mount Kalsubai, which is the highest peak in Maharashtra, towering over the other hills in the range at a height of 5,400 feet. Small steps built into the incline do make the climb easier than it would have been otherwise. But nevertheless, it’s one thing sitting on a sailing boat and heading out into the sea, and another to make your way to the top of a bona fide mountain, steps or no steps.
From: January 25 to 26
Starting point: Pritam Hotel, Dadar West
Log on to: eventshigh.com
Cost: Rs 1,000

Wild escape
Sea it to believe it
The sea off the Konkan coastline houses a number of different types of fish, such as barracudas and groupers. Learn what it’s like to occupy their habitat with a scuba-diving course for beginners, meant even for those who don’t know how to swim. A professional diver will accompany you as you travel down to the depths of the Arabian Sea, where you can experience coral reefs and sealife from close quarters. The event also includes treks to the nearby Sindhudurg and Vijaydurg forts, apart from vegetarian food from the region.
On: January 25 to 28
Starting point: Pritam Hotel, Dadar West
Log on to: insider.in
Cost: Rs 4,500

Heritage
Go back in time
The Fort area is one of the city’s oldest neighbourhoods. The fort itself was built in as far back as 1715 by the British, to ward off invading Marathas. But then its walls were brought down around 1862, which suddenly changed everything. A small English settlement grew into a mercantile hub. Indo-Saracenic, Gothic and neoclassical structures came up to give the area its unique architectural blend of styles. Gradually, it became the bustling precinct that it looks like in the modern era. Take an open-air bus ride around Fort to find out more about the precinct’s heritage, and learn how British India’s “first city” evolved over the years.
On: January 26, 7 am to 9 am
Starting point: Chhatrapati Shivaji Maharaj Vastu Sangrahalaya, MG Road, Fort
Call: 9930086252
Cost: Rs 1,499

Leisure
Spend a night with the stars
We’ve all watched movies in a closed theatre. But here’s a chance to watch one under the stars, at a camping site just off Gorai beach. The selected film is Wes Anderson’s The Darjeeling Limited, one of the most poignant portrayals of life in India through a foreigner’s eyes. If, however, music floats your boat more than movies, there will also be an indie gig that precedes the screenings, featuring upcoming artiste Bryan Rodrigues. Plus, since it’s a camping event, expect bonfires, long walks and, of course, a barbecue (for what is a great camping experience without one?).
On: January 25 to 26
At: Chowk Dongri, Bhayandar West, near Pali Beach Resort, Uttan
Log on to: insider.in
Cost: Rs 2,200

Fun Ride a new wave
Surfing has always looked like something we’d like to try our hand at (or should that be feet?). The idea of riding a wave before it crashes on the beach does seem like fun. But while we haven’t taken the initiative yet, you can seize the opportunity to get a beginner’s lesson in the sport. The organisers are inviting people of all ages to try out surfing for the first time. The three-day event also includes camping, bonfires, movie nights and games. So all in all, this weekend getaway has something for everyone.
On: January 26, 9 am to January 28, 3 pm
At: Manipal, Karnataka (nearest airport: Mangalore)
Call: 9833157583
Cost: Rs 10,500 (including sessions, food and stay for two nights)

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Representation pic

Living high up in an apartment can cut off even the most ardent nature lovers from the soil. Perhaps this is why owning a piece of land is a dream many Mumbaikars - and especially those who have had a taste of what it's like - harbour. Dr Rashmi Pathak, who left her hometown Kolhapur to study medicine in Mumbai, was no different. She longed for the scent of sugarcane that filled the air during the harvest season, and a semblance of all that she had grown up with. To set things right, she and her husband bought a farm near Shahapur in 2001.

The doctor couple armed themselves with the knowledge of traditional manure and bio-fertilisers, and to ensure continuous production throughout the year, chose to have mango, cashew, chickoo and Indian gooseberry plantations on the farm, which they called Aditya Agro. The onset of summer means their 70-acre farm is now laden with red and yellow cashew apples, ready to be plucked and savoured. This Sunday, you can go cashew apple picking, sip on mocktails made from the fruit, and witness farm-life up close in Shilottar, no more than a two-hour drive away from Mumbai.

"We have organised day picnics in the past, but this is the first year that we are hosting guests for cashew-picking," informs Captain (retd) Adityavardhan Pathak, who joined his parents in the running of the farm after he retired from the Armed Forces in 2011. "Unfortunately, we lost 70 to 80 per cent of our trees to a massive fire in 2012. So, I lived on the farm for two years to put things back in motion. The experience was life-altering. When you live so close to nature, it reveals its many shades to you, which change from season to season, and even from day to night," says the Powai resident.

The trail will start at 10 am with a simple breakfast, followed by a briefing session. "Nature has its own way of telling you if its produce is ready to be consumed. If you have to tug at a cashew fruit, it means it's not fully ripe. A ready-to-be plucked cashew apple will give with just a slight twist," shares Pathak. Participants will then be divided into teams for a fun cashew apple-picking competition, where the fruit they pluck will be theirs to take. The Pathaks also provide recipes for cashew apple jams and juices that participants can try at home.

After the trail, a wholesome vegetarian Maharashtrian meal featuring dishes such as bharleli vangi (stuffed brinjals), vaalachi usal (field beans curry), tandlyachi bhakri (rice flour bhakri) and modak will be served. The day ends with a visit to the farm's in-house nursery, where saplings and vermicomposting kits can be purchased.

Nutty facts
>> Cashew is native to northeast Brazil, and was introduced to coastal India in the 16th century by Portuguese traders. Its initial purpose was that of a soil retainer to prevent erosion on the coasts.
>> The Jamaicans call the fruit cashew banana.
>> The Indian-sounding word kaju comes from the Portuguese caju or cajueiro
>> The cashew fruit is a rich source of Vitamin C and antioxidants.

On: April 15, 10 am to 4 pm
At: Aditya Agro, Shilottar, Shahapur
Call: 9223164501
Cost: Rs 990 for adults (Rs 780 for children from 4 to 12 years; cost includes meals)

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Some of the band members saw snow for the first time in Gulmarg

It's rare for a young band, new on the scene, to get the traction that the Mumbai-based Aankh Micholi has got in the last year. Formed in 2015 at the True School of Music, the alternative folk fusion has been performing all over the city and country in 2018, gathering praise for their soulful music, which they describe as "a marriage between powerful lyrics and compelling storytelling". Recently, the five members - Osho Jain, 23, Bharat Chandore, 20, Pankaj Pathe, 26, Akshay Dabhadkar, 21, and Hansel Dias, 23 - performed at Winterfell Café in Srinagar, which is known for musical performances.

The band also used a sled as a percussion instrument

"We had heard about the café and we just took a chance and called them, and said, 'would you like to host us?', and they couldn't have been happier. They also told us that we were the first non-Kashmiri band to have played in the Valley. The band, Parvaz, had performed before us, but all its members are Kashmiri," Jain tells us. We asked the band why they think the Valley should be our next travel destination and this is what they had to say.

And sang a few songs, which they shared on Facebook

'The people are amazing'
We literally haven't met better people ever before. Firstly, at the café, which takes its inspiration from the Game of Thrones, a crowd of over 50 turned up, which is great for that area. This café has a lot of things happening all the time - open mics, storytelling, all performance-based art. The music that we were playing was very different from the kind of music they are exposed to, which is basically Kashmiri folk music. This was very new to them, but they just loved it, and responded with such gusto. People are just nice everywhere you go, and help is at hand whenever you need it.

A select few airlines offer direct flights from Mumbai to Srinagar, or you can fly to Delhi and take a connecting flight

As soon as we landed, we just dumped our bags at our hotel, and headed to the Dal Lake. We then sat in the shikaras, and started playing our guitars and singing our original songs. We were entertaining people, and they were loving it. After a while, people joined us in the singing. It was one of our most overwhelming moments.

The snow is magical
On the second day we were there, we headed to Gulmarg. It wasn't supposed to snow that day, and hasn't snowed for the last 20 days. But, as soon as we got there, it started snowing, and even the locals were surprised. Some of us had never seen snow before. We were on the slopes and we were sledding. We also used the sled as a percussion instrument, and sang a few songs as we did a Facebook live from the slopes.

Binge on Kashmiri Noon chai
Since most of were vegetarian, food was a bit of an issue. But, we all fell in love with the kahwa. That sweet, sweet tea, really hit the spot in the cold. We also sampled the Kashmiri noon chai, also called sheer chai, gulabi chai, which is a traditional tea made with salt, milk and baking soda. It's very different to taste, and it would be right to say that it's an acquired taste. But we loved it.

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Gokarna

Goa

For seaside bliss
Goa, Gokarna
Give your mom a break and visit Goa or Gokarna with her, both of which are a hop, skip and jump away from Mumbai. Lie by the beach and allow yourself to be surrounded by the unimaginable pulchritude of Kudle (beach in Gokarna) or Agonda (beach in South Goa) for a calm escape. Sign up for yoga sessions or a meditation programmes to give your mornings a healthy,
peaceful start.
NOTE: Paradise and Half Moon beaches in Gokarna are not advisable for people with arthritis, heart abnormalities, etc, since you have to hike here
CALL 18001028747
LOG ON TO makemytrip.com (for suitable packages)

Warli Art

For an organic getaway
Vangaon
Avail of this special Mother's Day travel package to Vangaon, a few hours from Mumbai, to discover Warli art and culture with. Get in on the history, knowledge and cultural influence behind the world-famous art form and learn directly from renowned artist Sanjay Pahad, whose works are exhibited in galleries around the world. Plus, she gets to spend time on an organic plantation.
NOTE: The exact location will be shared during booking
CALL 9920286319 (Swadesee)
LOG ON TO insider.in

Sula Vineyards

For the indulgence
Nashik's vineyards
How about an indulgent, laid-back weekend filled with a re-telling of childhood tales or soaking in the quiet around acres of vines? Walk in a vineyard and indulge in wine tasting. Even if you're a teetotaller, the expansive vista of the town makes it the ideal escape from the hustle and bustle of Mumbai.
NOTE: Most packaged vineyard tours come with set itineraries that include pick-up, drop, breakfast and more. If you're planning it on a weekday, keep in mind that you have to book in advance
CALL 8040851222 (holidayiq)
LOG ON TO blackgrapeholidays.com; holidayiq.com (for wine tours)

Shirdi Temple

For a spiritual high
Shirdi, Trimbakeshwar,
Ramtek, Paithan
Most of us have been taught our first prayers by our mothers, and what better way to give her a thoughtful surprise than to sign her up for one of the many tours to famous religious sites across Maharashtra. From Hindu mythological connect to stunning temple architecture and spiritual bliss, this idea is sure to strike a chord with her.
NOTE: Paithan is also famous for Paithani silk saris with elaborate zari borders, making them the perfect gift for your spiritually inclined mum
CALL 804873599 (hello travel)
LOG ON TO cultureholidays.com

Bhandardara

For R&R in the hills
Malhar Machi, Bhandardara
Be it a fever or a fit, mums are always waiting around the corner with piping daal khichdi or hot chocolate, like the genie who knows exactly what you need. How about returning the favour? Gift-wrap your mum a relaxing wellness trip packed with spa treatments and massages amid the lush green expanses of the Sahyadris or surrounded by the cascading falls of Bhandardara.
NOTE: Carry trekking shoes, torch and well-stocked medical kit for 
CALL 8888000055 (Malhar Machi)
LOG ON TO travelmango.in

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A Writers Retreat session in progress

While most of us aren't as lucky as Ruskin Bond to call the hills of Uttarakhand home, a brief escape to nature can help get the creative juices flowing. If you love writing and feel you could do with some inspiration as well as insights into honing your prose, the upcoming edition of Writers Retreat might be your ideal getaway.

The sprawling open-air venue

Designed by the live storytelling event series, Tall Tales, and Grassroutes, an organisation that seeks to connect the urban dweller with the rural community, the two-day retreat will take place in Dehna. The village, located at a two-hour drive from Mumbai, is nestled in the Sahyadris. And thanks the many streams and rivulets that spring up during monsoon, it is also called the land of a thousand waterfalls.

Michael Burns

The retreat features seven workshops rolled into one along with some free time to explore and soak in the rural life. "The first day is all about the universal story structure - how to start stories, what to do in the middle, and how to end them. Irrespective of the language or genre, there is a basic structure that many writers with great ideas find difficult to adhere to," says Michael Burns, director of Tall Tales. The day will end with a film screening, where participants will watch a structured story unfold on screen.

The next day will get into the nuances of good writing, like designing unforgettable characters. "Some writing exercises will encourage participants to explore their relationship with nature; something that's difficult to achieve amidst the distractions of a busy city like Mumbai," signs off Burns.

On: October 1, 9 am onwards
Meeting point: To be decided three days prior to the trip
Log on to: instamojo.com
Email: akshay@talltales.in (seats limited)
Cost: '8,000 ('7,000 for students)

Arijit Datta hobbles into The Fatty Bao with a twisted ankle. Sidd Coutto bustles in 10 minutes later. The former's a music composer who's moved away from bands like Agni and Airport towards film and advertising, while the latter is probably the busiest musician in the city's indie circles. They first dive into starters — Crystal Dumpling, Spicy Mushroom Sushi Roll, Dancing Prawns and California Rolls — and then into conversation about their craft.

Sen: How do you switch seamlessly from making indie music to more commercial projects?
Datta: It's not a switch really. I think that for me and for Sidd also, wherever there is a mode of expression, we just go there and do our thing.
Coutto: Yeah, true. For commercial concerts, you just go up there and rock 'n' roll, dude. It's just a two-hour gig, where you're hanging with your buddies on stage and partying away.
Datta: It would be different when it comes to writing songs, which we both do, because if you have to mould yourself according to the audience, that's what you might call a switch.

Sidd Coutto (left) and Arijit Datta share a laugh at The Fatty Bao in Bandra. Pics/Pradeep Dhivar

Sen (to Datta): So when you were composing for the movie Filmistaan, did you have to keep the audience in mind?
Coutto (answering for both): See, performing is one thing and composing is another. When you're writing for films, you have to be clear that it's the director's baby. You are facilitating his vision. Yes, it's your baby at one level, but you're not both the mummy and the daddy.
Datta: The good part about Filmistaan was that the director let me interpret the film my own way. So I never had to break away from my own self, because the music came naturally to me. Plus, the movie had no market pressure as such, so I didn't really have a brief.
Coutto: ...Which by the way isn't the norm, so [singing to the tune of a Daft Punk Song] you got lucky.
Datta: Yeah, and for me, I think very cinematically. Even with my band's songs, if I just change the arrangements a bit, they can be in a film.
Coutto: Also, when most people come to you for work now, they come for what you make. It's not like the old days when it was like, 'Aisa banaa aur waisa banaa.' So you don't have to switch so much, since they want you for you.
Datta: I think there are newer minds. There are newer storytellers with a different language altogether, who go in search of newer sounds, voices and composers.

Sen: So it's not the era of Jatin-Lalit and Anand-Milind anymore?
Datta: No. But they also had their own sound. At that time, Jatin-Lalit were the kings, ya. Of course, they didn't move with the times.
Coutto: Or, the times moved away from them. But they did try. Infact, [Anand-Milind's] Qayamat Se Qayamat Tak is my favourite Hindi film album of all time.

Datta: Yeah, it's my favourite too. It was a complete album. Even the least-remembered song [sings a bar from Kaahe Sataye], even that I remember! So yeah, they did their time; they brought in their sound and gave us memorable tunes. But then our tastes started changing. MTV, Channel V and VH1 came in, and the world suddenly became bigger.

The mains, Asparagus Bacon Fried Rice and Exotic Mushroom Ramen, arrive. This is followed by moments of silence interspersed with appreciative sounds such as 'mmmm'.
Sen: What are some of your favourite places to eat at in Mumbai?
Coutto: Over the past couple of years, I've discovered that Social actually has awesome food. They have a vast variety of things, with small dishes included. Did you know that they have something on the menu called Staff Khaana? It's exactly what their staff eats and it's great, dude. But I don't end up ordering it as much because there are so many more things I like. But they have removed bheja from the menu, and I love bheja.
Datta: I can never have bheja, man.
Sen: So if you go to Bangkok you're never going to try cockroaches and locusts?
Datta: Never. I can't go in that direction. I know that people are adventurous with their food and everything. But I can't do that.
Coutto: For me, when it comes to food, I let my nose guide the way. Otherwise, I have no restrictions.
Datta: I love going to this place called National. It's a dhaba that a Sardar owns and it's been running since 1952, near Bandra Talao. It serves pure food, you know, the sort with less oil — makki roti with butter on top, rajma, bhindi — and you can even have their water and nothing will happen to you.
Coutto [Putting his fork down and rubbing his tummy]: Yeah, I'll go there with you sometime. But right now, I think I'll go home and play some slow blues songs.

An article he had read a little over two years ago changed Rohit Ingle's life forever. It espoused the cause of veganism so persuasively that Ingle says he was convinced overnight to give up eating meat. "I can't remember where I read the article," he confesses. "But it had a very simple line - if you are an animal lover, you can't eat them. If you love someone, how can you be the cause of their misery?" he adds.

Rohit Ingle while flagging off his journey from Ahimsa Fest this week. Pics/Sneha Kharabe

That message is what he now hopes to spread across the country, riding a cycle. Ingle embarked on his epic journey - and it can only be described as that - from Bandra on Thursday, a week ahead of World Vegan Day on November 1. The plan is to cover 19,000 km over one year, stopping not just at different state capitals, but especially in the hinterland. "Hardly anyone in India knows about veganism," he says, adding, "I'll pitch my tent at places like highway dhabas. There, I can interact with the customers and tell them more about what I am doing, hopefully inspiring some of them [to take up veganism] in the process."

Does he feel any apprehension? "Yes, I am nervous, I won't lie about that. But I am motivated by my cause. There are also people who will be there to welcome me at Ahmedabad and Surat initially, and that will hopefully give me further encouragement. So, as the journey goes by, I am sure this feeling will go away."

But, Ingle adds, he's not quite sure about how he will sustain himself financially to get through an entire year. "I have raised `60,000 [of his `3.5-lakh target] through crowdfunding. I have also received money from The Pollination Project, an organisation based in the US that has sponsored me for $1,000. So, I have around `1.3 lakh and can easily start my journey for at least three to four months."

After that, he hopes to keep going till November 2018, inspiring as many people as possible along the way. "See, the message is very simple - if you want to eat meat or wear animal products, an animal that doesn't want to die is definitely going to be killed. So, you have to keep that in mind."

On the stage at the majestic Royal Opera House, artistes take their seat in a semicircle for what is an unusual gathering. At the centre is British radio and television presenter Nikki Bedi, who, along with familiarising her guests with the flow of the show is also breaking the ice between participants. They are here to record The Arts Hour, a BBC radio production that goes on a tour once a month to capture the best in arts across the world. The Mumbai edition airs today.

Actor Bhumi Pednekar (with Nikki Bedi to her right) calls out the boors behind Padmavati protests. Pics/Pic/Bipin Kokate

In the city on the evening of November 22, the researchers have picked six artistes who they feel best represent the dynamic cultural scene of the city. Flanking Bedi are film critic and director of the Mumbai Film Festival Anupama Chopra, and actor Bhumi Pednekar. Seated next to them are stand-up comedian, screenwriter and novelist Anuvab Pal, and Shamir Reuben, head of content and social media at the spoken word collective, Kommune. On either side of the stage, fine-tuning their arrangements are the popular Hindi rock ensemble Anand Bhaskar Collective and pop duo from Kolkata — with a big fan following in Mumbai — Parekh & Singh in signature fruity suits. "The show is a way of seeing a people and their culture, and understanding their politics and issues through the prism of art. Stand-up comedy and spoken word are burgeoning fields in Mumbai. There is also a sea change in the kind of subjects that Indian cinema is choosing. Issues like sanitation, erectile dysfunction and fat shaming are not just making it to film, they are also managing to attract audiences into theatres," says Bedi about why it was a good time to come to Mumbai.

Nischay Parekh readies to perform the band's hit song

For this edition's research, Bedi, who was born a Moolgaokar and has roots in Mumbai, played the fact checker for producer Nicki Paxman along with providing other insider inputs. A regular feature of the show, The Culture Cab, involves the presenter hailing a cab with an artiste who then takes her around the city to explore it like a local. Though her Mumbai guide was Pal, with whom she explored the splash of global colours at the ongoing Sassoon Docks art project and the murals of Bandra, Bedi shared her favourite part of the city with him, too — Walkeshwar's Banganga.

Throughout the recording that lasted two and a half hours, the team's homework kept the conversation alive and relevant. Bedi, a natural at hosting, puts her guests at ease. It comes across in Pednekar's candour, who minces no words when asked about the ongoing controversy around Padmavati. "You know, these are people who don't give a s**t about history," she says, a word Paxman gets politely replaced at the end of the show with the milder "damn". Bedi then moves on to ask Pal and Reuben if comedy and spoken word have become popular for similar reasons and how social media has played a part. With artistes as guests, each segment packs in a performance. While Pal's jibes about SoBo residents have the audience in splits, Reuben's poetry moves many to tears. Vocalist Nischay Parekh of Parekh & Singh shares the inspiration behind their music video with a million hits, I Love You Baby, I Love You Doll, before performing it, and Anand Bhaskar shares why all his compositions are in Hindi before segueing the show to its end with a rendition of Fanaa.

An audience member comments about the need to see more everyday people in films

Rahul Baswani, who came to know of the show through Pal's tweet, is happy to have made it in the audience. "I listen to a lot of podcasts. So, the most fascinating bit for me was towards the end when they did the retakes," he says. In the green room, mutual understanding and fandom fill the air. "At the end of the day, we are all artistes, and we could feel the synergy and a shared language throughout," says Parekh, who has just promised Pal that he'll be there for his Kolkata gig the next day, even as Pal admits that the music duo is everything he would have wanted to be as a 27-year-old.

The sound engineers at work

Chopra, on the other hand, is happy that the show recognises the power of Indian cinema and how it is evolving. "Outside India, there is a fixed notion of what Bollywood is. But there is a different language [spoken] now, which most people don't know of. I am hoping that the show will communicate that." For Reuben, it has been a platform for artistic exchange. "The beauty of tonight was people might have come to watch comedy and they learnt a bit about spoken word. Or that they wanted to hear a poem and they left with music," he says. "For the BBC to say that there is something stirring in Mumbai is a statement."