Some dogs and cats may be passing gut microbes to their owners that withstand last-resort antibiotics, which can be needed to fight off pneumonia from a coronavirus infection
India badminton star Jwala Gutta posted this picture to her 1.5 million Twitter followers on Wednesday as she distributed food items and medical supplies near her Hyderabad home.
“During these unprecedented times we chose to contribute some basic essentials like rice, pulses, oil, sugar, masks n more to daily wage migrants near our residence!! #lockdown #migrantworkers ##coronavirus #unitedindia #standtogether #wewillgetthroughthis #WeAreOne,” the World Championships medal-winner captioned her post.
The 36-year-old badminton player has been a prominent player in the sport over the past two decades. Jwala Gutta is known for her fierce gameplay and even fiercer attitude.
Jwala Gutta formed a dominant force alongside Ashwini Ponnappa in women's doubles over the years. At the Commonwealth Games, Jwala has won a gold, two silver and a bronze medal. She also has a bronze medal at the Asian Championships. Gutta has won 5 gold medals at South Asian Games.
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Hey, Navi Mumbaikars and especially foodies we call for #NOCOOKINGWEEKEND on March 16-17, 2019. The Bhukkad Flea along with Amigo Entertainment presents a fund-raising event for an NGO Earthangels Welfare Foundation – Navi Mumbai Food Truck Festival 2nd Edition at Tandel Grounds, Sector 26, Seawoods, Navi Mumbai.
It's the biggest and most awaited event in the city wherein we bring to your city’s best food cuisine, flea stalls and much more fun activities. Food trucks, food stalls, shopping stalls, and a dedicated kids zone will be up for everyone to enjoy and have fun at the festival. Activities like pani puri eating competition, grape stomping, dance competition, and many performances will make your weekend worth remembering for a lifetime.
Mascot Meet and Greet, 100+ food dishes and exclusive products for women will keep ur stomach full, enjoyable, and happy at the end of the day. We promise to make you groove, dance and sing along as we will be having best of Navi Mumbaikars performing for all our wonderful audience.
Save the date and be here with your friends and family as it'll be the best food experience of the city as this is the 2nd edition and we know you don't want to miss it!
Event Name: Navi Mumbai Food Truck Festival 2nd Edition
Date: March 16-17, 2019
Time: 11am to 10pm
Venue: Tandel Ground, Seawoods, Navi Mumbai
Visitors: Rs 20
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Eating the right fruits, vegetables and spices can ensure you remain cool during the summer season, suggest experts. Chef Sudhir Nair, Executive Chef at Courtyard by Marriott and Fairfield by Marriott, Bengaluru and Chef Kasiviswanathan, the Executive Chef for Radisson Blu Atria, Bengaluru share some easy and interesting tips that will help your body cope with the heat:
1. Opt for a light breakfast: Eat and enjoy a light breakfast every morning comprising of fresh fruits and lots of liquids. Avoid citrus juices and instead opt for tender coconut or melon juice. Cucumber juice or salad would also be a great option. Try and cut down on a heavy breakfast to keep yourself cool and healthy during the summer months.
2. Avoid high starch food: During summer, it is good to avoid high starch foods, especially rice or wheat. Lunch should be the heaviest meal of the day in summers. Keep low on yoghurt consumption. Instead, increase the intake of buttermilk. Keep your food low on spices and high on liquid.
3. Keep yourself away from aerated drinks: Do not drink chilled water or aerated beverages. This is because chilled water or aerated beverages will disrupt the digestive process in the body. Keep a close watch on your sugar consumption. Ice creams though tempting in this time is rich in sugar and cream but an iced fruit lolly would be a legitimate indulgence.
4. Avoid spicy food: Avoid using spices such as mustard, ginger, and chilli. Also, eat less of tomato, peppers and garlic during summer.
5. Use herbs for cooking: Cook with cooling herbs such as fennel, dill, mint, and coriander. Allow use of spices like cumin, cinnamon, green cardamom in your food. Use vegetables such as white pumpkin, broccoli, snake gourds, drumstick and madras cucumber.
6. Boil, steam, and stew: Milk, coconut, butter and ghee in small proportions is cooling for the body. Best methods of cooking these foods would by boiling, steaming and stewing. It is best to avoid fried foods during summer as they would give undue stress to the digestive tract.
7. Enjoy small meals: Enjoying small meals throughout the day during summer is the smartest way to keep yourself cool during the season. Include fruits like ice apples, varieties of melons, sugarcane, and varieties of ripe mango, cashew apples and jackfruit in your diet. All of these are found in abundance in this season.
(Edited by mid-day online desk, with inputs from IANS)
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Representational picture
Washington D.C: Do you find it difficult to resist food cravings? Researchers have found that stimulating the brain with magnetic energy can help reduce food cravings in obese people. The technique has yielded positive results after just a single treatment session, revealing its potential to become a safer alternative to treat obesity, avoiding invasive surgery and drug side effects.
It has been reported that, in some obesity cases, the reward system in the brain may be altered, causing a greater reward response to food than in normal weight individuals. This can make patients more vulnerable to craving, and can lead to weight gain. This dysfunction in the reward system can also be seen in cases of addiction to substances, e.g. drugs or alcohol, or behaviours, e.g. gambling.
Deep Transcranial Magnetic Stimulation (dTMS) is a medical treatment that uses magnetic energy to stimulate neurons in specific areas of the brain. It is used to treat depression and addictive behaviours, and previous studies have suggested that dTMS could be a good option to reduce drug and food cravings. However, the potential mechanism driving these changes had not been investigated until now.
In this study, Professor Livio Luzi and colleagues, from the Istituto di Ricovero e Cura a Carattere Scientifico Policlinico San Donato, Italy, investigated the effects of dTMS on appetite and satiety in obese people.
They studied the effects of a single 30-minute session of dTMS, at a high or low frequency, on blood markers potentially associated with food reward in a group of 40 obese patients. They found that high-frequency dTMS significantly increased blood levels of beta-endorphins - neurotransmitters involved in producing heightened feelings of reward after food ingestion - compared to low-frequency dTMS or controls.
"For the first time, this study is able to suggest an explanation of how dTMS could alter food cravings in obese subjects" said Luzi. "We also found that some blood markers potentially associated with food reward, for example glucose, vary according to gender, suggesting male/female differences in how vulnerable patients are to food cravings, and their ability to lose weight."
"Given the distressing effects of obesity in patients, and the socioeconomic burden of the condition, it is increasingly urgent to identify new strategies to counteract the current obesity trends. dTMS could present a much safer and cheaper alternative to treat obesity compared to drugs or surgery", Professor Luzi adds.
The results of the study were presented in Barcelona at the European Society of Endocrinology annual meeting, ECE 2018.
One among every 10 parents blame "contaminated" meals from restaurants as the leading cause behind food-borne illnesses in their children, a survey has revealed.
While just one third of parents said their children got sick from spoiled or contaminated food eaten at home, a whopping 68 per cent named restaurants as the most common source, according to the "National Poll on Children's Health" led by C.S. Mott Children's Hospital.
The poll also reported that only 25 per cent of people check health inspection ratings before dining out.
"Contaminated food can make both kids and adults sick. For young children, whose immune systems are not fully developed, this kind of illness can present a greater risk of serious complications," said Gary L. Freed from University of Michigan.
He explained that virus Hepatitis A is being increasingly passed on through unwashed hands, causing food contamination and, thus, recommends vaccination for one-year-old children.
Other places where eating made children sick included school (21 per cent), friend's house (14 per cent) or at a potluck (11 per cent), the report stated.
As per the World Health Organization (WHO), about one in every 10 people around the world falls ill due to food-borne disease each year. Of those 600 million people, almost 420,000 die as a result.
Food-borne illnesses are most often caused by toxins, parasites, viruses and bacteria -- such as salmonella and E. coli. It can occur when germs, either certain bacteria or viruses, contaminate food or drinks, according to the report.
Once contaminated food enters the body, some germs release toxins that can cause diarrhoea, vomiting and sometimes fever or muscle aches.
"Simple precautions, like checking restaurant inspections and following food safety rules when cooking and storing food, can help keep your family safe," Freed said.
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Chef Cham Hun Chakap plates a portion of chilli chicken. Chilli chicken is one of the spicier dishes that can be traced back to Tangra. But the food of the Kolkata locality is often a lot sweeter than other Indo-Chinese dishes because that’s how the Bengalis prefered it. This can be evidenced in something like honey chilli potato.
Chef Cham Hun Chakap moves around the kitchen with the assurance of a well-set batsman completing a comfortable single down to deep midwicket. He is running the show behind the scenes at a restaurant in an upscale Powai hotel, which is hosting an event called Tangra Festival. The dish that the chef is whipping up for us is chilli chicken, possibly the most ubiquitous item in the culinary spectrum of Indo-Chinese dishes. And he tells us that it was invented in Tangra, the new Chinatown in Kolkata, considered by many to be the Mecca of this particular cuisine.
Tangra does indeed occupy a unique spot in the country’s food-scape. It all goes back to about 100 years ago, when the British — along with Kolkata’s older Chinese community in Tirreti Bazaar — established the area, setting up leather factories there to manufacture boots and other goods for soldiers at the battlefront during World War I. Business picked up further during World War II. But then, the British packed their bags in 1947. So, the Chinese community took over the tanning operations. Their life ambled comfortably along, only to be turned upside down by the Indo-China war of 1962, when many indigenous Chinese people immigrated to safer havens like Canada, Australia and Taiwan. And suddenly, the community in Kolkata found its numbers to have considerably dwindled.
Food to the rescue
What’s worse is that the ones who were left behind, and who had picked up the mantle of the leather business from their predecessors, found themselves on the wrong side of the law after the state government deemed the tanning industry to be an environmental hazard in the mid-’90s. A large number of factories thus faced closure, with some being shifted to the nearby neighbourhood of Bantala. Many of the owners faced overnight financial ruin. So, to get out of the soup they found themselves in, they turned their attention to another business that had been gaining momentum in the area over the ’70s and ’80s — restaurants serving “Chinese” dishes.
“Initially, these restaurants were serving the authentic cuisine of the Chinese mainland. But that did not suit the palate of Kolkata’s Bengalis, who found it to be too bland. So the restaurants were running in losses in the beginning, till their owners decided to alter the recipes, adding Indian herbs and flavours,” chef Cham says, adding that this formed the genesis of what we call Chindian cuisine.
Illustration/Ravi Jadhav
These dishes, of course, bore as much resemblance to true-blue Chinese food as idli-sambar does to tandoori chicken. Instead of being stir-fried, for instance, most of the preparations were gravy-based. The spice quotient was also so much higher than a Shanghai local would put his chopsticks down to fan his mouth after one bite. Plus, while something like a Peking duck is roasted over a length of time, Tangra food was geared to suit the purposes of the quick-service restaurants there. This automatically also meant that the meat — including the fish items — was almost invariably diced into pieces, instead of being served whole, like some of the dishes in mainland China.
Pan-Indian acceptance
Be that as it may, the cuisine gradually started spreading to other parts of the country. Nelson Wang, a Tangra local who opened SoBo’s China Garden in 1984, is widely credited with having invented chicken Manchurian, a dish which if you say is Chinese, you might also say that the giant panda is India’s national animal. Punjabis also caught on to the trend, developing a brand of Sino-Ludhianvi dishes. And with time, Indo-Chinese food became a mainstay of restaurants in various cities, including Mumbai, where lunch home menus reserve equal space for “Chinese” dishes as they do for stuff like chana masala and aloo matar.
The credit for this goes to the original restaurateurs of Tangra who Indianised their indigenous dishes. But things are no longer hunky-dory in the Kolkata neighbourhood, says Dominic Lee, a fourth-generation Tangra local. “Many of the smaller restaurants are finding it difficult to sustain themselves, with only the bigger eateries, which have space for parking, constantly managing to upgrade themselves because they have the requisite capital,” he tells us, adding that the recent controversy around dubious meat being supposedly sold in the city’s restaurants has led to a further dip in fortunes.
Nonetheless, he continues, the legacy of the cuisine has left a permanent imprint on the history of India’s food. Take chilli chicken, something so popular that it’s travelled all the way from the humble Kolkata locality to the swish Powai hotel where chef Cham is making us his version of it. But when he is done in a matter of mere minutes, he recognises the look of doubt on our face after we have had a taste. “I have to make a blander variety because most of our customers are from the West, and they wouldn’t be able to handle something too spicy,” he explains, revealing how Indo-Chinese cuisine of the Tangra variety is a preserve of only our own countrymen.
Looking for it anywhere else in the world would be like looking for a needle in a haystack, for all practical purposes.
Awesome sauce
A huge contribution that Tangra has had is popularising the concept of chilli sauce. “You will find it in all the kathi roll shops dotted around Kolkata. But before we added it to our food to suit Indian taste buds, people had no clue about it,” says Lee.
Till May 27, 7 pm
To 11.30 pm
AT Emperor's Court, Renaissance Mumbai Convention Centre Hotel, near Chinmayanand Ashram, Powai.
Call 8291165421
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We're instantly intrigued by the images of coloured burgers topped with motifs from superhero fiction, posted by a new café in Kemps Corner whose opening we spotted while on an errand. We share the image with a friend, an avid comics fan, who aptly responds, "What the hell is that?" And that's the sort of bait it takes to convince someone from Central Mumbai to come to town.
The badges around the menu
We make a trip to the newly opened Pop Culture Cafe (PCC) on a Saturday afternoon. On entering the space we feel it is a true reflection of the city's real estate crunch. With keychains and baubles put up for sale, there are four high stools — good luck if you're vertically challenged like us — and a ledge that can accommodate about three people. If you plan on bringing a big group of friends and if you love them all, invite only one and let them breathe.
The menu includes pasta, pizza, burgers, shakes and waffles — all vegetarian and named after popular movies and TV shows.
Keychains available for sale
So, we pick the Hulk smaash pasta (Rs 250), the Hogwartz pizza (Rs 350), and a watermelon cooler (Rs 170). While we try to make conversation, the soundtrack of The Dark Knight by Hans Zimmer plays in the background. And even though we are fans, the vibe is a bit too weird. While we grumble about how there is no room for a quiet bite, let alone privacy, the food is literally handed over to us from the counter a few inches behind our backs.
Hulk smaash pasta
The cooler tastes more like a party punch with no trace of watermelon. One glance at the four-cheese pizza is enough to tell you it's unappetising; one bite, and you are convinced it is. You can only taste the mozarella and cheddar, and you'll be able to find a similar and tasteful variant at local food chains for a two-digit amount. Our last hope is the pasta. While we click a picture of the dish blended in pesto sauce with mozzarella sprinkles, the staff places a piggy bank shaped like the clenched fist of the Hulk next to it (resembling our fists at the moment). Our friend has the first go, and we nervously watch him drop his spoon in disappointment. It's bland, as is the presentation. He's kind to sum up the experience as average, but we sure as hell want our money back.
Watermelon cooler
Even though the place might appeal to the die-hard fan, it doesn't do justice to its price point. And it is also situated in a building that houses a popular coffee chain, a brewery and a Neapolitan restaurant. If you happen to get lost in the narrow alleyways in search of PCC and land up at any one of these, you can thank your stars.
Coloured burgers
AT Pop Culture Cafe, Kwality House, Kemps Corner.
TIME 12 pm to 11 pm
CALL 8452928428
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Pop Culture Cafe didn't know we were there. The Guide reviews anonymously and pays for meals
Ghatkopar has some great food destinations for vegetarian patrons. So when Vedge XPRS, a new Quick-Service-Restaurant (QSR) opened its shutters at Ghatkopar's R-City Mall, we decided to check it out.
The Vedge XPRS offered a vast menu comprising the best of vegan food, including options for Jain guests.
Vedge XPRS serves some delicious quick bites ranging from soups, street food, pizzas, combos, shakes and much more
Humble beginnings…
We tucked ourselves into one corner of the food court and ordered some fries and signature nachos on the recommendation of manager Prathamesh. The Fully Loaded Nachos (Rs 265), their signature dish was crunchy with a generous amount of cheese topping, which made the dish a delight, especially for a nachos fan. The animal style fries (Rs 199) came next with five types of toppings - Peri Peri, Sriracha Mayo, Orange Garlic to name a few. Spoilt for choice, we opted for Jalapeño cheese. The potato fries were fried until lightly golden to make them crispy and topped with finely chopped Jalapenos.
Off coolers and pizzas
Next up, we tried our hands at Con Le Verdure Arrosto (Rs 285), a thin crust pizza. The piping hot 9-inch thin crust pizza was laden with loads of veggies and cheese. With every bite, the pizza just got crunchier and tastier. We surely recommend this one! The chilled coolers we ordered to compliment the pizzas arrived on our table. The Raw Mango (Rs 105) cooler was a soothing experience after our tryst with the fiery fries and nachos, while the Peach Ice Tea (Rs 185) was a refreshing twist.
Choose from different combos on offer or opt for some authentic Indian street food, Chinese dumplings, and more to satiate one's hunger pangs
Dealing ‘In’ combos and pasta's
It was time for the main course and we opted for a Soup Noodle Combo (Rs 510) that consisted of Man chow soup and wok tossed noodles cooked in burnt chilli basil sauce. The generous portion good enough for two average eaters was served piping hot. We mopped up the dish quickly and went for a Penne Pasta (Rs 255) in a pink sauce. Along with the pink sauce twist, the outlet also offers two other funky options in pasta, cooked in white and red sauce.
We were put away by the colour of the dish and the taste of the pasta also did not meet up to our expectations. We would not recommend this variation of the Italian pasta.
Shaking with ‘Shakes’
We finished our meal on a 'sweet' note by going for their signature shake, the Chocolate Hazelnut (Rs 190) and an Oreo Cookies (Rs 185) shake from their ‘Shake It Up - Shakes’ section of the menu.
You can even choose to have some chilled coolers and shakes as you shop till you drop at R City Mall in Ghatkopar (W)
Our view
The restaurant offers mouth-watering quick bites at affordable prices with a variety of choices ranging from soups, street food, pizzas, combos, shakes and other popular food items. If you are a foodie and love delicious vegetarian cuisines, then Vedge Xprs is a fabulous place to be.
Where: 3rd Floor, Food Court, R City Mall, LBS Marg, Ghatkopar West, Mumbai
Meal for two: Rs 600 to Rs 1,000
Alcohol served: No
Contact: 022 25175500
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The street food stalls in Mulund have been the fodder for several viral social media videos for their cheese-laden fast food innovations. Although a delight for those who don't pinch the calories, there are hardly any rasta-fare options for non-vegetarians in the leafy suburb. But a trip to Mulund East can solve your greasy grub craving. A whiff of chicken being slow-roasted on rotisserie, and a large crowd waiting on most days, will guide your nose to EFC Shawarma on 90-feet road.
Run by Jayesh Vaity, whom you'll often see shredding chicken with long knives on busy nights, EFC Shawarma is known for their 'lamba' shawarmas (they offer a smaller size too, in both, vegetarian and chicken options). Their vast menu has other options for a full meal such as mutton dum biryani, tandoori kebabs, grilled sandwiches and burgers.
Their most hat-ke section on the menu, however, is chicken bhel, which in a way, is like a deconstructed shawarma. Made with thinly sliced roasted chicken, mayo, veggies, schezwan sauce, cheese and fries, the bhel comes in varieties such as plain and classic special chicken (R80 and R90), and classic cheese schezwan special chicken (R120). The cheese and mayo-laden chicken makes for a meaty meal, which we often use at home, too to fix a sandwich with toasted baguettes. A big draw among the locals, be ready to wait for your treat on busy days.
ON: 11.30 am to 2.30 pm and 5 pm to 11.30 pm
AT: Shop no 5, Center Point, 90 Feet Road, Mulund East.
CALL: 9867850843
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We believe that the most important lesson our generation has learnt is that basic is good; enough for fashion labels to have a sub-category of basic apparel and Instagram to source gifs and stickers that say "basic". This (should) transcend to food as well, because at the end of the day, nothing beats sasta and tikau. And so, Kalina's Chindian eatery, King Chilli, has risen above the glitzy culinary offerings of BKC that are high on the glam quotient but not easy on the pocket.
We have been ordering in from what is easily one of the neighbourhood's favourite haunts for months. But a week ago, we learnt that it has launched in a new avatar with a larger dining area not far from the space it started in five years ago. So, on a Sunday night, we finally step out to pay the place a visit.
At the corner of St Mary's Chowk, a brand new shade covers the space. Potted plants line the shack-like eatery and a tawdry magenta curtain, which we identify — having spotted hawkers selling it for '150 at the roadside Monday market — serves as the door. Inside, chairs and tables that evoke the memory of Nilkamal furniture makes for the seating space, along with three booths with slightly plusher sofas that offer some privacy but are rickety all the same.
We join a queue that comprises Catholic aunties in their Sunday frocks and roadside Romeos in their Gully-Boy-inspired garb waiting outside the restaurant. The crowd is substantial, but fast moving, so we get a table in five minutes.
Tom yum
Our partner, who is whining about a sore throat, calls for a tom yum soup (Rs 139) while we order the crackling spinach chicken (Rs 285) and kung pao potato (Rs 174) to begin with, and a chicken in chilly oyster sauce (Rs 295), veg pad Thai noodles (Rs 190) and chicken North East pot rice (Rs 249) for the mains.
Kung pao potato
We find how nothing about the tom yum soup being Thai cute: adrak replaces galangal, nimbu takes the place of kaffir lime and its identifiable piquant broth-y flavour has transformed into a chatpata and fiery soup with a strong kick of spice. The addition of finely chopped dhaniya is equally endearing. Tom yum or not, it works. The chicken appetiser is enjoyable in that the meat itself is juicy and hot. The crackling spinach that it comes with is nice, too, but perhaps could have been elevated with a stronger dose of garlic. We relish the kung pao potatoes and find the use of wedges quite cool: it adds a certain girth to the dish. The lightly toasted whole cashews lend a mild sweetness, marrying the dish with its inherent tanginess.
Chicken in oyster chilli sauce
The pot rice has a smoky hotness that is likely to have come from the overuse of chilli powder. This dish leaves two out of the four people at the table gasping for breath. We are still undecided about the preparation and could only safely say that we did not hate it. The pad thai noodles are a slight let-down having been overcooked this time. However, the chicken in oyster chilly sauce, a staple for us from the eatery, helps liven up the noodles.
We eat quickly despite the shortcomings of the mains and that's where King Chilli actually passes the test. It's the kind of eatery that may have a few botch-ups, but will remain the go-to place (as is evident from the queue even as we leave the restaurant an hour and a half later) for Kalina's humble diners, including us. What we mean is, where else could we have afforded an end-of-the-month double date for a total cost of Rs 1,522 and take home doggy bags? Only a sasta and tikau place, right?
TIME 11.30 am to 3.30 pm; 7 pm to 11.30 pm
AT King Chilli, near St Mary's Chowk, Kalina, Santacruz East.
CALL 9833487217
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King Chilli didn't know we were there. The Guide reviews anonymously and pays for meals
Popular photo and video sharing app, Instagram, rolled out an interesting "call-to-action buttons" for businesses on Wednesday. With the help of this feature, Instagram users can now book tickets, order food, make appointments and reservations from the app itself.
With "Instagram Direct" and by adding these buttons to their profile, businesses would help customers connect with the third-party partners from the platform.
"Starting today, businesses will have a better way to manage their messages. Users will be able to see important new customer messages in the main 'Direct' inbox, instead of in the pending folder," the company said in a blog post.
"Users will also be able to star and filter conversations to come back to messages they would want to follow up on. Additionally, in the coming weeks we'll begin testing quick replies so that you can easily respond to common questions," the company said.
According to Instagram, over 200 million users visit a business profile every day and over 150 million people have conversations with businesses through Instagram's "Direct" every month. The Facebook-owned app plans to expand this list to cover partners across all countries aiming to help businesses have more opportunities to connect and communicate with their customers.
(Edited by mid-day online desk, with inputs from IANS)
Vikhroli resident Dr Suvajeet Duttagupta loves cooking his meals. But, the 31-year-old cinematographer admits that some days are long and tiring and the only option is to order in. Yet, this comes with its share of heartaches. "The worst bit about ordering out is the amount of plastic that they use to package the food. While I make it a point to ask the restaurants not to send any plastic cutlery, there's only so much one can do." But, Duttagupta isn't the only Mumbaikar who wishes ordering in was more environment-friendly. With the plastic ban coming into full effect on June 23, Mumbai establishments have little more than a month to find alternatives. While some places now pack their containers in cloth bags, the containers themselves remain plastic, thus almost negating the good work done. But, there are a few who have switched to eco-friendly alternatives:
The New York Burrito Company
This brand new Mexican quick service restaurant has a takeout menu that includes Mexican bowl, burrito, tacos, nachos, quesadillas, chips with guacamole and more. They use recyclable bagasse trays and kraft bags (made from recycled paper). They also add wooden spoons and forks to their takeout bags. Senil Shah, partner, says,
"As our packaging is eco-friendly and fresh, we don't fear food getting bad. Costs have risen, but we see it as an investment for our future generation's betterment."
Senil Shah, partner, The New York Burrito Company
Where: Chowpatty
Timings: 11 am – 11 pm
Meal for two: Rs 600
Call: 8999347000
29 – Twenty Nine
This pan-Indian restaurant which opened in 2016, is much loved by the patrons for the range of regional dishes (29 states) available under one roof. "We have been experimenting with various packaging material at our Kemps Corner outlet, long before the plastic ban. The packaging material we have found best for our use is made of paper and cornstarch with an eco-friendly dissolvable lamination. This was then applied to all other 29 outlets," says owner Nishek Jain. The initial sourcing of the products came from an exhibition called PackPlus hosted in New Delhi. Certain items, like rabadi with jalebi all come in a kulhad. They pack the curries in an eco-friendly thick-bond-with-lamination pack.
Nishek Jain, owner, 29 - Twenty Nine. Pic/Bipin Kokate
Where: Kemps Corner
Timings: 11 am – 3.30 pm and 7 pm – 11.30 pm
Meal for two: R1,000
Call: 7208022929
O Pedro
This Goan eatery became an instant talk-of-the-town thanks to its mix of flavours soaked in the coastal calm. From healthy options such as corn falafel lettuce wrap to good ol' chorizo chili fry poie, their menu has something for everyone. Before starting their takeaway services, O Pedro's tried and tested their delivery menu so that they knew that the food ordered for delivery would travel well. All these dishes are packed in products made of sugarcane, sorghum and wheat that are sourced locally from Pappco Greenware. "Working without plastic has its own challenges as one is not able to secure or seal in liquids completely, but we seal our boxes with paper tape to reduce chances of spillage," says Yash Bhanage, Partner at O Pedro. He adds, "The quality and the experience of eating the meal is most important for us. Therefore, we are only looking at delivering within a limited radius where we know the food would reach our guests quickly and in the way it was intended to."
30-60
No. of days in which sugarcane bagasse decomposes
Where: Bandra Kurla Complex
Timings: Noon to 1 am
Meal for two: R1,200
Call: 26534700
Mandala
This delivery kitchen offers a wide range of salads, sandwiches and soups. Sticking to their organic living philosophy, they also ensure that their food reaches their patrons in bio-degradable containers made of sugarcane bagasse — the fibrous residue. They source these products from a company that buys the packaging raw material from the UK and then processes it to create biodegradable bowls. The company also provides data on how many carbon credits they save by using their boxes. "We don't add any items on our menu that don't withstand our rigorous testing. This means that we let our food sit out at room temperature for up to an hour to see if it retains its flavour and freshness," says Sarvangi Shah, director of marketing.
Where: Kemps Corner and Prabhadevi
Timings: 11 am-midnight
Meal for two: Rs 700
Call: 8291817376
The Pantry
Tucked in the bylanes of the city's art district, this artsy café is a perfect hideout. The Pantry was established six years ago with principles of using fresh, local produce. This even translates in their packaging where they use food containers made of cornstarch while their straws, sleeves, boxes are all made of paper. Soup containers are made of bagasse. "Liquid foods like soups are the trickiest to pack but as we use bagasse container for the same and they are with an airtight lid which holds liquids safely, it makes it easy to travel," says Sumit Gambhir, the partner at The Pantry. In order to avoid spoilage due to temperature, they ensure that they maintain the delivery timings.
Address: Kala Ghoda, Fort
Timings: 8.30 am – 11.30 pm
Meal for two: Rs 1,400
Call: 22678901
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The art display at the debut edition of the festival
This weekend, if you step into the heritage precinct of the Great Eastern Mills compound in Byculla, you’ll get to feast your eyes on oil and watercolour paintings by 50 artists from across India. The showcase is part of the second edition of Art 35, a three-day carnival that celebrates affordable art. “Though we had a basic festival last year, I have taken it to a bigger scale this year by curating carpet displays, fashion apparel, jewellery and food stalls; paper and origami workshops for children and music performances too,” shares Charu Tewari, CEO of Ficus Fine Living, that’s presenting the festival.
Mooralala Marwada
The performance line-up includes an afternoon of Sufi renditions by Mooralala Marwada, a well-known folk singer from the Janana village in Kutch district of Gujarat. The artiste, who sings in the Kaafi form of music, will regale the audience with poetry of Kabir, Mirabai and Ravidas. Other must-catch acts include a Dastangoi storytelling session with Ankit Chadha and a stand-up comedy show titled Oye... Stand Up by Ankita Shrivastav and Mohit Sharma. The latter will also perform a solo act of Toba Tek Singh. The play based on Saadat Hasan Manto’s famous short story set in the aftermath of Partition will see the actor don 19 characters in 60 minutes.
Mohit Sharma in an earlier performance of Toba Tek Singh
The fest also offers a range of workshops — from one on digital photography by Himanshuu Chandrakant Sheth to tarot card reading by Ruchi Shah, finger painting, fabric painting, mural painting, collage making as well as cupcake decoration with fondants and frostings. Each workshop is curated for specific age groups, including two-year-olds.
What’s a carnival without yum food? Dig into chaat, sandwiches, baos and organic fare from the stalls set up at the fest. These include gourmet lunchboxes for `500 whipped up by Savor, a subscription service launched by the folks behind The Secret Supper Project along with probiotic European fermented milk drink, Kefir, by Moina Oberoi, who runs the city’s first Kefir delivery service. You can also binge on Mutton Kheema Samosas, biryani and other sumptuous fare from a pop-up by The Bohri Kitchen.
If you’re looking for retail therapy, check out faux and semi precious jewellery, fashion apparel by Neelu Oberoi as well as exotic carpets and hides from The Merge Projekt in Bandra.
Bombay To Barcelona Library Cafe in Marol and aâÂÂtray of herbs
While many high-end restaurants in the city are struggling to execute the farm-to-table experience, street kid-turned-author Amin Sheikh has found a way to add fresh herbs into the fare prepared at this four-month old Bombay To Barcelona Library Cafe in Marol. Sheikh, who launched the café to help provide employment to street boys and girls and give back to society, has installed a vertical garden in the premises. “At the café, everything is made-to-order.
We wanted to enhance the organic experience by adding fresh produce,” says the 35-year-old, who received the modular, four-tier, self-watering system from the Mumbai-based start-up Enverde, specialising in urban farming. The owners happen to be regulars at the cafe.
“I bought herbs like basil, lemongrass, parsley, oregano, coriander and even spinach from a nursery at Bhavan’s College, and planted them last week. We get ample sunlight so we will wait for the plants to grow and then use them in the food,” informs Sheikh, who had earlier visited farmers’ markets but found the produce too expensive.
The café was launched with the funds Sheikh had gathered from the sale of his autobiography Bombay Mumbai Life Is Life I Am Because Of You (self-published in 2012), which captures his gritty success story. Run by seven staffers, it serves Spanish tapas, Spaghetti, sandwiches, rolls, muffins as well as Indian fare — all the dishes are priced under `200. “A friend of mine in Spain, a chef, just finished a nine-day training with the boys,” shares Sheikh, who plans on launching the café in Barcelona too.
Time: 10 am to 10 pm
At: 3 and 4, Gold Nest Housing Society, Marol Naka, Andheri (E)
Call: 9820212029
The fact that food delivery has been classified as an essential service seems to have escaped some Mumbai Police personnel. Restaurateur Saransh Goila found this out the hard way after three separate instances of a cop entering the Andheri West outlet of his franchise, Goila's Butter Chicken, and beating up the workers there even though they were within their rights to keep the eatery functional.
The latest instance took place at 9 pm on Wednesday, when — according to Goila — an officer hit his workers with a lathi on their legs and shoulders, telling them to shut shop around 9 pm. "I had reached out to the DN Nagar police around 10 days ago [after the first two incidents] and was told that the situation wouldn't arise again since we are allowed to operate our business. So, it's unfortunate that it's been repeated. The incident occurred at 9 pm. That's not an ungodly hour, and as an essential service, we are anyway allowed to function beyond the curfew [of 7 pm]. The fact that they entered the store and beat up my guys has scared them," Goila said.
He added that he'd prefer it if the police made their stand clear. "They should just tell us straight up if they don't want us to operate and we will leave quietly," he said, voicing a thought that National Restaurants Association of India president Anurag Katriar echoed in a tweet after Wednesday's incident.
It read, "Dear @MumbaiPolice — We request u to kindly clarify if the home delivery is permitted or not? If yes, a sincere request to sensitise ur on-ground forces better & if not, do let us know. We will comply as law-abiding citizens. We have utmost respect for u. Thank u [sic]!"
In response, Senior Inspector Parmeshwar Gamne of DN Nagar Police Station said: "There are several restaurants around Golia's Butter Chicken restaurant. Not just their delivery boys, but even customers who come by to pick their orders, don't maintain social distancing rules. The crowding certainly calls for strictest action, considering the threat it poses for spread of the Coronavirus. Similarly on Wednesday, we had to take action and shut the restaurants after they refused to abide to the precautions. Social distancing cannot be compromised on."
With inputs from Shirish Vaktania
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Nihari Gosht. Pics/Sameer Markande
A wooden horse at the entrance of Basanti reminds us of Hema Malini's beloved companion, Dhanno, from the runaway hit Sholay. However, Twinkle Keswani of Silver Beach Entertainment and Hospitality says the theme has "nothing to do with the film. The name reflects the restaurant's inherent Indian roots."
Bhindi Naintara
The interiors, designed by Minnie Bhatt, are a burst of bright colours and yet, strangely soothing. A minimalist look, restrained use of wall decorations, generous space between tables, and French windows create an illusion of space.
Awadhi delights
A few Punjabi staples aside, the menu has a distinct bent towards Awadhi cuisine. Chef de Cuisine Salim Qureshi of the famed Qureshi gharana brings family recipes and secret ingredients to Basanti. Head chef Rohan D'Souza says, "Chef Qureshi would carry a bag of ingredients that he would guard fiercely. We coaxed him to share his secrets."
Sumit Kokate is the man responsible for Basanti's extensive paan menu
The starter, Galawat ke Kebab, (Rs 365), is where chef Qureshi shows off his Lucknowi roots. The lamb is cooked to perfection such that the medallions melt in our mouth, while the spices tantalise our taste buds. The Nihari Gosht (Rs 390), from the Subz aur Salan section of the menu, consists of generous portions of lamb that fall right off the bone. The gravy of yoghurt, cooked with ginger, saffron and other spices, makes the dish pungent and calming, all at once. We savour a few vegetarian dishes, too - Bhindi Naintara (Rs 270) and Paneer Do Pyaza (Rs 290) are comfort picks. The Dal Ek Khaas (Rs 250), which is slow-cooked for hours, with dollops of butter added at intervals, is a hit at the table.
Paan's labyrinth
Finally, it is time to savour the paan menu, which is peppered with curious names: Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan. The man behind the counter, Sumeet Kokate, previously worked at Tara Paan, a famous paan hangout in Nashik.
He proudly reveals that he was trained by 'guru' Tarasingh Shinde, who has supposedly created over 100 varieties of paan. Having learnt the ropes from the best, Kokate went on to experiment some more, while also borrowing from his guru. The result is a range of delicious betel-leaf treats. We start with the Blackcurrant Coffee (R85), where the leaf is dipped in a layer of melted chocolate. At first, we taste the sweet chocolate, but when we bite through the leaf, we experience a burst of flavours - fruity black currant and an after-taste of bitter coffee. The Fire Paan (R145) is all drama - cloves that hold the leaf together are set alight. You are to put the flaming paan right into your mouth to douse the flame. The fiery clove coats the palate, followed by kattha, gulkand, mukhwas, and other paan staples. The Ice Paan, on the other hand, is filled with crushed ice.
The Pineapple Paan (Rs 85) comes with a coating of the fruit and sugar paste. Inside, we taste sweetened coconut flakes, cardamom powder, gulkand, and mukhwas.
The establishment may have put out their disclaimers about Sholay, yet Amitabh Bachchan's gimmicky hit tune, Khaike Paan Banaraswala, comes to mind as we exit Basanti.
Opens: Tonight (7 pm)
Time: 12 pm to 3.30 pm, 7 pm to 1 am (from August 24)
At: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West.
Call: 7045637722
Baah Gajor Gahori
Growing up in a conservative home in Imphal, Keisham Kunjakishor Singh, who goes by the names Keisham or Bung, wasn't allowed to cook chicken and pork in his kitchen. "My parents never stopped us from eating it but we couldn't cook meat inside our home. So, I would bring the stove to our courtyard, and smoke pork outside. I also remember learning how to smoke fish at the age of 10. That is considered vegetarian in most Manipuri homes," says the 35-year-old Manipuri fashion designer based in Mumbai, who moonlights as a home chef. This Sunday, he will offer a taste of both vegetarian and non-vegetarian fare from the northeastern state, at the pop-up titled Manipuri Chakhum, presented by Authenticook.
Singju
Take a veggie walk
The meal features 10 dishes, including Singju, a popular street snack served at female-run stalls known as potphams. It's a salad made using cabbage, lotus root and fenugreek leaves, laced with several herbs. For the mains, you can seek comfort in Mangal Ooti, a dal featuring whole yellow peas cooked with bamboo shoot, brought in from his native town. "I travel to Imphal every month and return with seasonal herbs, black rice, bhut jolokia and spices like bay leaves, Chinese chives and ginger. We grow most of them in our backyard," says Keisham.
Chakhao Kheer
He'll use the pungent chive leaves in Maroi Bori Thongba, a curry with black gram and lentil dumplings, while the other spices will be used in Kangsoi, a popular Manipuri version of a stew made with fresh, seasonal vegetables like tomatoes, cabbage and potatoes. "I grew up on this stew, and sticky rice. I'll use my mother's recipe to make it," he adds.
The food will be served with sticky rice
Also on the vegetarian menu is Chamfoot, a simple, steamed vegetable salad. Keisham has prepared accompaniments like Soibum Iromba (fermented bamboo shoot chutney) and Kanglayen Iromba (dry mushroom chutney).
Know the difference
The non-vegetarian menu stars Baah Gajor Gahori Tender, where chunks of pork are cooked with bamboo shoot and bhut jolokia chilli. "The Manipuri style of cooking pork is vastly different from Naga pork, which usually is just boiled or steamed. We use several spices to cook the meats. I make my own spice mix with coriander, cumin, fenugreek seeds, and asafoetida."
KK Singh aka Keisham
Similarly, Yen Thongba, or chicken curry, is prepared by shallow frying the meat first and then boiling it in water to thicken it as gravy. The pop-up also features Nga Ataoba Thongba, comprising Rohu fish that is fried and curried in tomato. Keisham will also offer sticky rice that has been wrapped and cooked in lotus leaf. "It's the most traditional way of cooking it. The leaf infuses an aroma into the rice. For dessert, there's Chakhao Kheer cooked with black rice. It's something my father would cook for us in the afternoons when we were kids," reminisces Keisham.
On: August 27, 1 pm
At: Authenticook Underground Studio, Chembur
Log on to: authenticook.in
Cost: `1,050 (vegetarian); `1,250 (non-vegetarian)
Aloo Handi. Pics/Shunashir Sen
Around 60 years ago, an aloo-chana chaat vendor near SIES College in Sion sat idle with restless fingers. He absent-mindedly picked up a peeled boiled aloo, cut it breadth-wise in half, and scooped out the centre as you would do with a baked potato before filling it.
At that moment, a customer happened to stop by. Seeing the scooped-out potato, he asked the vendor to stuff it with chutney, spices and chana, and popped it in his mouth like a pani puri. The burst of flavours pleased the customer, and he told his friends about it. Word spread. Soon, the vendor realised that he could make a business out of the product, and replaced the chutney with tamarind water. He named it Aloo Handi, since a handi is something we fill in. He spent his working life at that same stall in the city. Later, he went back to his farm in Uttar Pradesh (UP) to spend his twilight years.
Around the same time, in 1987, a 15-year-old named Laxmikant Mishra got off at VT from Basti zilla in UP, looking for the big-city life. He got in touch with a family connection, Jaiprakash, a person whom the anonymous Aloo Handi vendor had taken on as an apprentice and bequeathed his trade to.
But Jaiprakash had other things on his mind as an entrepreneur. So, he took Mishra under his wings, teaching the ropes, for him to take over. This was around 1991. Mishra was barely out of his teens. But after evading the authorities for long in search of a permanent space, the young man finally found a place behind Guru Kripa restaurant in Sion — close to the original stall near SIES College — in 1994. That's where he has been ever since, perfecting the Aloo Handi for 23 years.
Laxmikant Mishra at his stall
"In the early days, no one would let me have a permanent spot for my stall. So I'd run here and there. After a while, I found a fixed place — this very place. Since then, I have not really faced any trouble, but right now…" Mishra pauses mid-speech — alluding to a subject he had shared his suspicion about when we'd introduced ourselves for a chat. The subject being, The Tax That Must Not Be Named.
Mishra's eldest son, Shubham, is 21. He is his father's apprentice, and will inherit the business. In doing so, he will be allowing his father to live his dream — that of heading back to his family's farm. But when Shubham takes over, he will also be taking forward a legacy that is quite unique in the Indian street food spectrum. We have never seen the equivalent of an aloo handi anywhere else.
After all, it's a product born out of serendipity.
Time 11 am to 10 pm, daily
At Behind Guru Kripa restaurant, off Sion Circle, Sion West.
Cost Rs 10 for two aloo handis; Rs 15 for a serving of aloo-chana chaat
How to make the Aloo Handi
Ingredients
Boiled potatoes
Boiled desi chana
Minced onions for garnishing
Tamarind water with chilli powder
Spice mix: red chilli, coriander, cumin, black pepper, clove and cardamom; all powdered, salt, black salt and dry mango powder.
Method
Peel boiled potatoes, cut breadth-wise and scoop out.
Put the spice mix and chana in the potato.
Drizzle chilli tamarind water.
Top up with onions.
Eat it like a pani puri.
This week seems to have done justice to the Indian and Parsi food. From Awadhi cuisine to egg variants, several new restaurants in the city are offering delicious fares, which are perfect to tantalize your taste buds with during the weekend.
.
1. Basanti: The menu has a distinct bent towards Awadhi cuisine. Chef de Cuisine Salim Qureshi of the famed Qureshi gharana brings family recipes and secret ingredients to Basanti. In Galawat ke Kebab, the lamb is cooked to so much perfection that the medallions will melt in your mouth, while the spices will tantalise our taste buds. The Nihari Gosht consists of generous proportion of lambs and makes for another good non-vegetarian option. While vegetarian dishes like Bhindi Naintara and Paneer Do Pyaza are comfort picks, the slow cooked Dal Ek Khaas happens to be a major hit. One of the striking items on the menu card is the paan. Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan, the man behind the pan counter has a lot to offer.
Where: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West
2. Ministry of Eggs: This is a new egg-centric quick service restaurant located in the food court of a mall in Ghatkopar. Here, the menu is a delight to all egg lovers. The Egg Lasan Kachchu is a unique offering at this food outlet. The French Toast Sandwich Egg Rolls are perfect mess free bites. On the other hand, Parsi favourites Salli Par Edu and Akuri on buttered toast make for a good start to the egg trail. Egg Paaplet, Egg Lahori and Egg Mamna are three other offbeat delicacies that are worth savouring at the outlet.
Where: Third floor, R City Mall, Ghatkopar West
3. Monkey Bar: This restaurant in Mumbai makes its mission to serve breakfast anytime of the day, and by night. Dubbed Breakfirst Plus, this Sunday-only, all-day brekkie bonanza is a feast with a twist! One of their big-ticket dishes is Lord Cubbon's Vice, a traditional English breakfast. Egg lovers can dig into the EggHead section that offers everything from scrambled eggs to their interpretation of the Parsi staple — Curried Akuri with Malabari Paratha. For those who prefer a saccharine-heavy breakfast, there's always Cinnamon and Toffee Pancakes along with French toast. The menu also offers perfect hangover cures with signature breakfast cocktails like the Bloody Monkey, and thick shakes and fresh juices.
Where: Monkey Bar, Summerville, junction of 14th and 33rd road, Bandra West.
It's a long weekend and any long weekend is incomplete without a feast. Take your pick and drive to the joints for an ultimate food trail in the city.
Priya John
A cute pink pig dressed as a cupid, angel and demon smiles at us from the labels of various 200gm bottles that we've picked up from Jar-ry Eyed Surprise, an Andheri-based home run venture by Priya John, launched this April. These contain mayonnaise, jams and even pickle – all made using pork. When refrigerated, they last up to a month. "I've found variants with other meats but rarely anything with pork. Since I love bacon and pork, I decided to experiment with it and came up with a bacon jam first. When my sister [Preeti] tried it, she suggested I should start a venture, and even came up with the name," says the 31-year-old, who also runs a fashion accessory label.
(From left) Spicy Porker, Sweet Pork, Porkerizo, Pokernaise and Pork Pickle
She delivers across Mumbai, and ships items to other parts of the country too. However, you need to order in advance. We first dig into Porkerizo, a chorizo jam with marmalade like consistency that greases our taste buds with sweet and spicy flavours, finished off with a smoked aftertaste. The samples include two types of Porkers – sweet and spicy jams – made with bacon. While sweet version is simple, with only sugar and bacon, the spicy offers a hint of cinnamon too. "I've tried them as pizza toppings, in mac and cheese and topped them even on chocolate pancakes," reveals John.
Adding a mental note to make a spicy porker waffle sandwich, we move to Pokernaise. Unfortunately, the mayonnaise tastes more like a mustard sauce, lacking the distinct bacon flavour. Instead, we seek solace in Pork Pickle that packs a punch with its tangy and spicy flavours soaked in by soft pork bits. We feel sorted for lunch as we mop it up with aloo parathas, happy to have discovered our go-to option when we're craving comfort food. John tells us she's in the process of trying bacon butter and bacon salt. When refrigerated, these items last for upto a month.
Call: 8097075107
Email: eat@jarryeyedsurprise.com
Cost: `300 (200gm); `650 (500gm)
Barbecue Chicken Wings; Kheema Mutter Pav; Veggie Manchurian Style and Chilli Chicken RiceBarbecue Chicken Wings; Kheema Mutter Pav; Veggie Manchurian Style and Chilli Chicken Rice
A meal in a box may sound convenient, but not terribly appetising. Those were the thoughts running through our minds as we decided to check out The Bowl Box, a recently opened takeaway in Mahim. And we're glad we were proved wrong!
The Bowl Box dishes out an extensive menu with Asian, Indian, Italian and even Mediterranean meal boxes. In addition, they have options for 8-inch pizzas, rolls, appetisers, the kids' menu, stuffed pav, salad bowls, tandoori cuisine, and a separate one-bowl meal section too.
The meals arrived in sturdy boxes
We placed the order and were promised delivery in 45 minutes. But it took an hour. In their defence, we had ordered a total of seven items. Strangely, we couldn't try out dishes from the kids' menu, as we were informed that those dishes need a day's notice to be made.
Asian Meal Box
The food came packaged in sleek black containers with see-through lids. A label printed with The Bowl Box's name and logo also bore the name of the dish, and had tick boxes to help you instantly tell the difference between vegetarian and non-vegetarian items.
We started with one of the quirkier offerings: the 8-inch Mumbai Pav Bhaji Pizza (Rs 225 not inclusive of taxes). Fusion can go terribly wrong ; an Indian street food stall and a ristorante didn't seem to go well together in our heads.
But the pav bhaji came with a chatpata flavour, while the cheese spread out lavishly on top tickled the palate. Surprisingly, the spicy and cheesy flavours complemented each other perfectly.
Next came an Asian meal box - Basil and Burnt Garlic Rice, with Thai Curry and Chicken Fry (Rs 300). The Thai curry didn't taste very Thai, reminding us a bit instead of the Chinese Schezwan sauce. The Chicken Fry was crunchy and flavoured with spices. The meal also came with a salad - strips of carrots and cucumber - and a generous chunk of brownie with a drizzle of chocolate sauce. The brownie was rich and moist, and the perfect way to end the meal (box).
Then came the Italiano meal box - veggies in a creamy basil sauce, with garlic bread and tossed potatoes (Rs 300). On the menu, this meal, too, is advertised with a salad and dessert. But it came without either, or even the garlic bread. The dish itself was filling, though, thanks to the sinful white sauce and a generous portion of vegetables.
The one-bowl meal of Chilli Chicken Rice (Rs 250) lived up to its name and had bite, making it perfect for a palate that craves spices. There was a generous amount of rice; we only wish that there had been a few more chicken pieces.
From the stuffed pav section, we opted for Kheema Mutter (Rs 250), which made it to our list of favourites (along with the pizza). It came packaged with crunchy fryums on top. The pav was overflowing with kheema-mutter, which was mildly spiced and yet tangy, and the portion was big enough to make this a meal in itself.
While we tried the appetisers at the time of delivery (so we'd know what they tasted like hot and fresh), saving them for later in the day, they tasted just as good when re-heated in their microwave-friendly containers.
The tangy Barbecue Chicken Wings (Rs 225) was sweet and spicy thanks to the homemade barbecue sauce with honey. The Veggie Manchurian Style (Rs 200) had greens doused in spices, though it would have been better had they mentioned in the menu that this dish is dry.
But in spite of the few lapses, overall, The Bowl Box offers delicious treats at reasonable rates. And we'll be sure to give it another shot.
Time: 12 pm to 1 am
Delivery areas Lower Parel to Bandra.
Call: 9004097371
Chef Saransh Goila and TV personality Mini Mathur at Silver Beach Cafe, Juhu. Pics/Pradeep Dhivar
The glass walls overlooking a quiet street at Silver Beach Café are misty. Chef Saransh Goila is early and orders a plate of Eggs Benedict, Beetroot Cous Cous Salad and a glass each of orange and carrot juice, choices that TV host Mini Mathur is happy with when she walks in. "The last time we met we were both drunk," Mathur says animatedly. Both TV stars are currently hosting digital food shows. Goila has married his two loves — fitness and food — for his Facebook show Run to Eat (Singapore). Mathur has been cooking with Bollywood stars for her show The Mini Truck. One is a trained chef and the other a home cook, but when they speak, their love for rich traditional food takes over.
Sabhnani: How did an erstwhile vegetarian chef move to selling butter chicken?
Goila: In Delhi, my vegetarian family was tired of eating sweet paneer. So I smoked the gravy for them. That's how I came up with it. My friends in Mumbai loved it. We are actually Goels, my great-grandfather changed it to 'Goila'. When I was opening Goila Butter Chicken, my dad got calls asking him, 'Can't he just call it Saransh's Butter Chicken?' Once I graduated, I realised you cannot be a chef who is vegetarian.
Mathur: Mera butter chicken khaake dekho, hum bhi Dilliwalle hai! I am a Kayasth married to a Hyderabadi. Both the families are very proud of traditional recipes. I hate bastardised versions of food — if someone gave me Szechuan dosa, I'd spit on them! Every Diwali, I pickle six kilos of aloo or chana for achaar. I will make some for you and you can give me butter chicken instead.
Sabhnani: Your new shows are shot internationally, though…
Mathur: My next show, Mini Me, is about a bad**s mum travelling with her seven-year-old. We went to 15 cities across six countries in Europe in 25 days. It was originally shot for digital viewing, but a channel picked it up.
Goila: Run to Eat (Singapore) was originally supposed to be shot in India, but I didn't get support from the state tourism boards.
Sabhnani: You must have collected many stories while shooting.
Goila: Once, on an uphill trek in Himachal, we saw a tree full of apples. As soon as I plucked one, I slipped. I quickly grabbed a branch or I would have rolled down the hill. Things you do for apples and shots!
Mathur: Sunny Leone is such a cool woman. When she shot for my show, she said things like, 'Now let's grind.' I had to control my crew.
Sabhnani: Was the shift to digital platforms a natural progression?
Mathur: Digital is the future. The problem is figuring out how to monetise it.
Goila: Every time I enter a house party, there is a group of people watching something on their phones. My mom wants a Chromecast!
Mathur: People are waking up to the fact that watching TV at an appointed time is not necessary.
Eggs Benedict, Beetroot Cous Cous Salad and juices arrive
Goila: My plate looks beautiful! They have made an effort.
Mathur: Do you always shoot your food before you eat? The whole thing of 'let's tuck in yaar' is not happening any more.
Sabhnani: The impact of social media is huge...
Goila: People explore social media, and not colleges, for learning, which is fine. But one out of 100 people succeeds that way.
Mathur: I mostly find positivity on Instagram and YouTube. Twitter is a different universe.
Goila: Sometimes you have to choose to ignore it [trolls]. It's also driven by brands and PR.
Mathur: Today, you can backslap a star online and say, 'Hey, I don't like your moustache!'
Sabhnani: Do looks matter?
Goila: I am not the best-looking chef in the country. I generally believe in fitness (I used weigh 93kg). You can't judge a chef by his belly, though.
Mathur: If you are good-looking, it can't harm you.
Sabhnani: Dilliwallah's take on Mumbai's food?
Mathur: I love Maharashtra's coastal cuisine. Mumbai should give up on chaat; vada pav is your thing. The Mughlai scene is better in the north.
Goila: The international cuisine spread is better in Mumbai.
Mathur: Eat food at the place where it comes from. Don't go asking for vada pavs in Delhi.
A banana leaf heaving with a mound of rice, fragrant curries, coconut-flecked gravies - the Onasadhya is the highlight of Onam, the 10-day summer harvest festival celebrated by Malayalis across the world.
Since we're no experts on the subject, we sought out someone who was. And who better to tell us what goes into the onasadhya than someone who has been making it for years? Belapur resident Bina Menon was more than happy to decode the components of the sadhya for us.
"To begin with, the banana leaf is always placed with its narrow side facing the left. While serving, vegetables in thick gravies are placed on the top right-hand side. The centre is reserved for rice and its accompaniments, and the least used items, like the pickle and chips, go on the left," she explains.
Preparing a traditional onasadhya is a time-consuming task. To make the process a more efficient one, families use a system akin to a potluck. "Women from different households cook one dish each, and then come together to serve the meal to guests," says Menon.
OLAN/STEW
Either of the two is served, depending on the family's preference. While both olan and stew have a coconut milk base, olan stars ash gourd and red beans. Stew, meanwhile, could contain a mix of vegetables including onions and potatoes. Spices such as cinnamon and cardamom are used in southern Kerala to give it a distinct aroma.
INJI THAYIR
This item has yoghurt flavoured with ginger, green chilli, and curry leaves. The belief is that having this is akin to having 104 dishes, making it an essential part of the sadhya
PACHADI
A mild, cooling side dish that can be made with a variety of fruits and veggies. Try it with vellarikka (Madras cucumber), or, for a sweet-and-sour flavour, with pineapple.
ERISSERY
Pumpkin and pulses make their way into this side dish, which is prepared using ground coconut paste, and seasoned with roasted coconut.
THORAN
Made with a vegetable of your choice - usually cabbage or beans - this dry dish makes heavy use of grated coconut.
AVIAL
A dish featuring long strips of ash gourd, beans, raw banana, drumstick, yam and other vegetables.
KAALAN
This curd-and-coconut-based dish usually features a tuber like yam. The gravy is thick, and tangier than avial.
KARI
The top left-hand corner is reserved for pickles and chutneys. Featured here are the vadukapuli naranga kari (made using a variety of large lemons), kadumanga kari (using tiny, raw mangoes) and puli inji (tamarind and ginger chutney).
SHARKARA UPPERI, KAAYA VARUTHATH, CHENA/CHAKKA UPPERI, AND PAPPADAM
This section of the banana leaf stars all the crunchy items. There is the familiar kaaya varuthath (banana chips), as well as chips made of either chena (yam) or chakka (jackfruit). Sharkara upperi, meanwhile, is nothing but jaggery-coated banana chips. And, of course, no meal is complete without some light-as-air pappadam (papad).
PARIPPU, SAMBHAR, RASAM AND MORU
These three are served in order, course by course. The parippu (lentils) is served first, with a dollop of ghee on the side, followed by the sambhar. The soup-like, tamarind-flavoured rasam is poured next, and the cooling moru (buttermilk) comes last, to help you wash down the meal.
PRADHAMAN
This is a traditional term for payasam. Two types are served as part of the sadhya - paal ada (above), and pazham (below). The former is made with rice and milk, while the latter - prepared with jaggery, coconut milk and banana - is more decadent.
TheâÂÂÂÂfloods have receded and the sun is shining brightly overhead. Sweat beads trickle down our brow as our taxi manoeuvres past bikers, trucks and pedestrians who seem to give two hoots about the incessant honking. Our journey ends outside Sitaram Building, where, in the past, many of us have stumbled in and out of Zaffran in the wee hours, looking to feed our hungry selves after a night of partying.
The restaurant was the brainchild of two friends, Chetan Sethi and Munib Birya, who met at Sophia College during their hotel management course in 1996. At 23, they pooled in finances to open a Mughlai restaurant at Crawford Market in 2003. "It was not even considered close to the hip neighbourhoods like Colaba," laughs Sethi, who mans the kitchen.
Mutton Pepper Kulcha
On the plus side, rent was low and the duo realised that there would be no dearth of clients, with shoppers, traders and office-goers thronging the area every day. "There were only Irani and Udupi restaurants in the neighbourhood back then," reminisces 38-year-old Sethi , confessing that they were initially met with resistance. "Even friends weren't ready to come to Crawford Market. Then, people started ordering in. We always believed that people will go anywhere for good food," Birya says, finishing the thought.
Fourteen years later, they are ready to launch version 2.0 of Zaffran, paving the way for Ustaadi, which will serve global fare, in addition to Indian cuisine. Spread across 7,000 sq ft with separate smoking and non-smoking sections, it also houses a kids' play area, with toys, a jungle gym and cartoon films on offer. At the table, the little ones will be served in colourful, kid-friendly plates, and a special Chhote Ustaad menu is also in the pipeline.
Kacha Keri Margarita
"We transitioned without shutting the restaurant. Zaffran has been a flag-bearer of wholesome Mughlai and North Indian cuisine; now, we are ready to offer more," explains Birya, who handles the front office and operations.
Old gives way to new
Climbing up two flights of wooden stairs, we walk into the familiar underground den-like space, with walls that mute the noise of the market outside and create a cosy cocoon. Warm yellow light from rustic bronze chandeliers sets the mood, highlighting select walls that have a story to tell. "While we believe in the mastery of art, we are celebrating 'ustaadi' across fields like photography, music and fashion. One section celebrates the mastery of writing with books adorning the walls," says Birya.
Balinese Spiced Banana Leaf Basa
Warning: the menu is vast, divided into five sections -- All-Day Breakfast and Pizza, Indian, Asian, Cosmopolitan, and Desserts. We begin our meal with Pulled Raan Bao (R375), Butter Chicken Bao (R325) and Balinese Spiced Banana Leaf Basa (R395). The Pulled Raan Bao is spicy, cushioned between a sweet bao that takes the sting out of the chilli. The Butter Chicken version is milder and flavourful.
We unwrap the basa to find it swimming in a coconut curry spiced with Balinese yellow chilli. The steamed fish is creamy, and melts in the mouth. Skilfully executed, the dish is simple, authentic flavours. We also recommend a new entrant in the Indian section, the South Indian-style Mutton Pepper Kulcha (R165), which comes oozing with butter and is garnished with rocket leaves that give it a crunchy finish. We wash this down with a Kacha Keri Margarita (R175).
Belgian Chocolate Roll
For the main course, there is Indonesian Nasi Goreng (R395), which comes with prawn skewers in a green sauce, prawn chips and an egg. Made using jasmine rice, it's a well-balanced dish with the flavours and textures of garlic, ginger, chillies and soy. We savour the slightly fiery aftertaste it leaves on our lips.
The Saffron Mushroom and Asparagus Risotto (R375) is creamy, and the al dente Arborio rice, earthy fungi and sharp saffron make it a delightful combination. We end the meal with a Belgian Chocolate Roll (R195), a gooey chocolate cake that comes covered in a nutty caramel-cracker coating. It immediately brings to mind Cooper's Fudge from Lonavala.
Munib Birya and Chetan Sethi
Although flaunting a new menu, Ustaadi retains Zaffran's thought of offering filling, value-for-money fusion and authentic dishes. "No small plate ever fed a customer," laughs Sethi, confessing that they are looking at taking the brand overseas.
Mistaken identities
Pics/ Suresh Karkera, Tanvi Phondekar
It has been an eventful ride, the duo agrees. Hailing from a five-star hotel background where they had duties chalked out, their biggest challenge was venturing out on their own. But they learned on the job, and managed to create a cult following among young diners. Before signing off, they share an anecdote. "Sometimes, guests would walk in, and on noticing there was a wait, they walked up to us, claiming to know 'Munib' or 'Chetan' personally, and demanding to meet them. They didn't realise they were speaking to exactly Munib and Chetan."
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.âÂÂÂÂÂÂServed 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
IfâÂÂyou'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 BBQâÂÂPulled 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
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!
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
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 BBQâÂÂÂÂCheese 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)
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
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.âÂÂÂÂÂÂTwo 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.