When Elon Musk revealed his newborn son’s name, X Æ A-12, he took the internet by storm. Even as the Tesla and Space X explained the meaning of the name, the buzz around it refuses to die down. Mumbai Police, taking a cue from Musk, posted a hilarious cryptic lockdown mandate.

The police department took to Twitter and asked their followers to solve this cyptic lockdown mandate that was written with characters Æ, b, 8 and a home emoji.

*Æ b 8 🏠

Crack this #lockdown mandate.#AMaskDecode

— Mumbai Police (@MumbaiPolice) May 8, 2020

The post that was shared on Friday was quick to catch people’s attention and many tried to decipher the tweet. From answers ranging from ‘Aye, ghar baith’ to ‘All be at home’, the Twitterati realized that the Mumbai Police was asking people to stay at home. Some people also lauded the creativity of the police as they cashed on a trending topic and posting as a public service message.

Aye, Be At Home?

— Easha (@Esssaaa12) May 8, 2020

Ae baith ghar

— Arfat Qureshi (@arfatqureshi327) May 8, 2020

All be at home

— Richie Rich (@picachuppp) May 8, 2020

We should be at home...

— Rachit James (@james_rachit) May 9, 2020

😂..very creative,( Elon Musk )..👍🏻

— Sylvestre Almeida (@Sylvestre_n_twt) May 8, 2020

Wow! Thanks for letting me know the pronounciation of first word 😂

— Sushmush♉ (@sushmasarraf) May 8, 2020

What do you think of the post?

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A man has been arrested killing a senior citizen for scolding him and his partner after finding them in compromising position. The accused, identified as Karan Singh Yadav (30), was nabbed by cops from the Shanti Nagar Police in Bhiwandi from a quarantine facility in Parbhani whereas his partner is absconding.

The deceased, Krushna Joshi (72) owned a room in a chawl at Temghar pada. He had rented the room to Yadav’s partner, identified as Lata alias Jyoti Rathod (35). Yadav would often visit Rathod in her home. In April, when Joshi had gone to collect rent, he found the Yadav and Rathod in compromising position. Joshi then scolded the couple and warned Rathod to stop bringing her friends to the room.

According to the police, Rathod and Yadav, enraged by Joshi’s comments, decided to kill him. “On the night of April 11, the couple found Joshi alone at his house and hit him with a stone," said an officer, adding that the duo fled the city the same night.

On  April 12, when Joshi’s son, who stays closeby, tried to contact him, he didn’t respond.  He then rushed to Shanti Nagar Police station and filed a missing person report against his father. The police launched a search for Joshi and found that Rathod also went missing the same night. Senior Inspector Mamta D'Souza formed a team under the leadership of Assistant Police Inspector Amol More and Shailesh Mhatre and started the investigation.

The officer said that they found Rathod’s address in which it was mentioned that she is a native of Parbhani. We didn't have any other details such as her mobile number or the CCTV footage of the spot of the incident, so we decided to go to Parbhani to find her" told API Shailesh Mhatre. "When our team went to Parbhani, we visited the place mentioned in address but there was no one stay there of this name," he added.

The cops then decided to check quarantine centres in the district made for people coming from other districts. "We found a name similar to that of Rathod’s partner, Yadav. We then immediately interrogated him and he confessed to committing the crime, but Rathod is still absconding,” said API Mhatre.

During interrogation, Karan told the police that, he dumped Joshi’s body in a well near the chawl. The police team came back to the city and recovered Joshi’s body, which was found to be completely decomposed. An offence has been registered against Yadav and Rathod under IPC section 302 (murder), 201 (disappearance of evidence) and 34 (common intention of committing the crime).

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The Story Re-Spun, Raymond's Khadi Project fashion show, was held on April 4 at its flagship store at Breach Candy

The guests gathered at Raymond's Breach Candy store earlier this month for The Story Re-Spun, a showing of the menswear brand's latest line, had one question on their minds - how will the corporate professional accustomed to crease-free workwear warm up to whimsical, organic khadi? But the team at India's oldest fabric retailer knew they had pressed the right button when the campaign around their just-launched Khadi initiative clocked 15 million views in 30 hours on their social media page.

Raymond has launched the collection in association with young designers Gaurav Khanijo, Anuj Bhutani, Ujjawal Dubey and Alan Alexander Kaleekal, and their choice of textile is the "fabric of the nation", which they call universal, and one that transcends age and social barriers. The brand has used its fabric technology expertise to lend khadi, drape and wash-and-wear qualities. The silhouettes and prints which comprise the collection of suits, tuxedos, bandhgalas, bomber jackets, hoodies, shirts and kurtas, are modern and approachable. To complete the look, on offer is a range of khadi accessories - ties, pocket squares, cuff links and shoes.

Varanasi-based textile developer and designer Hemang Agrawal's

"The design and technical teams from Raymond worked extensively with clusters of khadi weavers from across the country for over 12 months to give the fabric a whole new face and form," says Gaurav Mahajan, President-Apparel Business, Raymond. Style observers see Raymond's move as one that seeks to give sustainable fashion a nifty edge, a trait often compromised in the drive to produce ethical fashion, and promote indigenous crafts. Fashion entrepreneur and consultant Sabina Chopra says, in the absence of labels offering appealing sustainable designs at reasonable prices to the young buyer, Raymond's model could be one to ape. "Collaborations [between designers and fabric manufacturers] could be the way forward if we are to impact purchase," she thinks.

Summer 2018 collection reimagined Benarasi textiles to make minis and box-pleated dresses, and used Tanchoi and Katarwan weaving techniques to create the houndstooth pattern

While the world over, sustainable fashion champions fair trade, local techniques of production, and reuse and upcyling, in India, an ancient tradition of craft has moved focus to the revival of textiles. That it is currently also a political talking point, makes it complicated. "In India, we stress on sustainable fashion from an aesthetic point of view, motivated by the revival of textiles. There's too much of one thing, without regard for price point, the young customer demographic, fit or design," feels Delhi-based designer Arjun Saluja. He is currently occupied with creating a collection from upcycled cotton, with a focus on minimum fabric wastage. And so, the sustainable cause is a subtle story behind the collection, not its central identity.

After showing at LFW S/R 2018, The Good Loom showcased its summer collection of casual menswear and sarees, designed with a special focus on ethical production and getting the right fit at ARTISANS' gallery at Kala Ghoda last week

Hemang Agrawal, textile developer and designer from Varanasi, agrees. "Shoppers buy basis design and style. The ethical credentials of a label come later," he says. Living in a city that's at the heart of the ongoing revival of Benarasi weaves, he speaks of fly-by-night designers jumping in to claim to own the cause.

Agrawal decided it was time to rewrite the script; one that tested the sprightly, dressy competence of time-honoured Indian weaves. Un-Revive, his summer 2018 collection, included modern-day essentials such as minis Mary Quant-would approve, trench and box-pleated dresses, maxis, cropped pants and palazzos. He pinned his interest on the sustainability mast by working with master weavers from his hometown to create tartan checks, polka dots, houndstooth and geometric patterns using the Tanchoi and Katarwan techniques. "Why can't handlooms be young?" he says, explaining the thought behind using one of India's oldest textiles to create plucky, young designs.

Chopra wonders why sustainable clothes are devoid of colour or refined cut. A chunk of craft practitioners focusing solely on revival of textiles are taking for granted the design element of clothing. "Hence, the final tailored garment tends to be weak on cut, giving us tent-like, boring clothes…who decided colour is not cool?" she says. Veteran designer duo David Abraham and Rakesh Thakore of A&T push the boundaries when the former says, "Theoretically, you could do anything with craft, even design a bikini or hot pants. The trouble is, designers are not intervening into developing their own textiles. Ideally, they should."

A&T made a compelling case for ethics-meets-aesthetics with the recent #SadakSmart collection. Encouraged by DIY countercultural streetwear trend, the range looked at indigenous shapes, such as the salwar, kameez, saree and ghagra, and tipped them in favour of teasing everyday styles using updated versions of sequined Chanderi, aari embroidery, and floral patterns inspired by the great Indian chintz.

Not so long ago, anti-fit fashion found its moment internationally, and India, a land of drapes, was more than happy. The unstructured silhouette became an approved form of anti-fit, and handloom - one of the heroes of sustainable fashion - tagged along. Saluja points out that a change in design will take place only when we break the myth that hand-woven equals anti-fit. "The latter is about how you play with both, fabric and body - kiss it or turn it away from skin. Lend it form or leave it formless. Fabric development plus emphasis on silhouettes is key."

And so, good design is both the problem and the solution. Sustain, a 12-year-old apparel vertical of the Good Earth brand of luxury lifestyle, insists on being known as classically Indian. "We are not interested in being hip or cool. But we understand the value of offering modern clothing options that highlight India's incredible workmanship. It might be difficult to make khadi glamorous, so we've started working with Bhagalpuri silks for evening wear. Similarly, we've updated traditional embroideries by combining them with fresher colour ways," says Deepshikha Khanna, head of Sustain.

Rozana, a sub-brand of Sustain, positions itself as daily tonic for everyday wardrobe woes. Aimed at younger clients, it's a line of separates. Sassy shirtdresses, long and short kurtas, lehengas, kalidar kurtas and Hiba trousers are made in malkha cotton, khadi and muslin, priced between Rs 4,500 and Rs 22,000. Interestingly, timely interest by two of India's biggest fashion weeks has plucked the sustainable fashion lobbyists from their craft-based address to dazzling runways with dedicated show slots. The Autumn/Winter 2017 edition of Amazon India Fashion Week addressed the relevance of handlooms, while highlighting sustainable businesses with, The Handloom School. Supported by Good Earth, nine designers including Sanjay Garg, Neeru Kumar, Gaurav Jai Gupta, Rajesh Pratap Singh, Rohit Bal, Péro and Ekà worked with weavers and textiles designers under the watchful eye of textile revivalist Sally Holkar.

For the last seven years, Lakmé Fashion Week has dedicated a day towards the promotion of Indian crafts, recycling and re-purposing. "It started as a means to encourage dialogue on sustainable values. And with initiatives like #CraftisCool, we are working towards creating viable collections that appeal to high street sensibility," says Gautam Vazirani, fashion curator, IMG-Reliance, organisers of LFW.

This season, LFW collaborated with The Good Loom, an artisanal brand from GoCoop, (the first e-commerce store to win a national award for 'Marketing of Handlooms') to present a selection of smart, casual menswear and sarees, with a special focus on ethical production and getting the right fit. It was a sincere attempt at bridging the gap between how the country's Instagram generation interprets fashion and its duet with indigenous craftsmanship. "That sustainable fashion should be sexy, and not stop at mundane or homogeneous, is now our agenda. The millennials don't see themselves dressed in kaftans or anti-fit shapes," adds Vazirani. But he's up against a challenge. Designers often tell him of the 35+ consumer loving the anti-fit way. Saluja has an answer to that. "Let's not be blinded by the revival manifesto. Sixty per cent of India's population is under 35, and they are seeking stylish ready-to-wear options."

Challenge of handlooms: Colour forecast doesn't figure in our scheme
For 11-year-old label, Amrich, led by Delhi-based Amit Vijaya and Richard Pandav, instead of reinforcing a divide between ethical and non-ethical consumers, they prefer to be known as a Western wear brand of separates, infused with enough versatility to be worn in Indian styles. "Working with handlooms is not without its unique set of challenges. For example, we can't afford to follow the colour forecast, since we work with natural dyes. Plus, we work with tricky timelines. We have to work two years in advance since there is lot of back and forth between craftsmen and our design team," says Vijaya. Luckily, the two design and develop their signature shibori in-house, making it possible to control how the garment is cut. "It also allows us to keep the price affordable. The shibori range starts at Rs 13,000," he adds.

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Retired track star Usain Bolt showed he's still a few steps ahead when he posted an AFP picture of him outstripping his rivals at the Beijing Olympics with the cheeky caption: "social distancing". Bolt's post, featuring a picture by AFP photographer Nicolas Asfouri of the 2008 Olympics 100m final, blew up on social media, drawing more than half a million likes and 90,000 retweets.

It showed the Jamaican crossing the finish line at the Bird's Nest stadium in a then-world record time of 9.69sec, glancing round from lane four as his despairing competitors trail two paces behind. "Savage", commented one Twitter user, while New York Times journalist Christopher Clarey posted another picture of Bolt out in front on his own, captioned "self isolation".

Bolt's chest-thumping celebration in Beijing added to a legend that grew further when he won the 200m in another world-record time. He retired in 2017 with eight Olympic gold medals and the current 100m mark of 9.58sec, set in 2009. Bolt, 33, has been encouraging Jamaicans to self-isolate during the coronavirus pandemic, posting videos of himself exercising at home and juggling footballs with a friend.

He also helped promote a major fundraiser, Telethon Jamaica. After retiring from athletics, Bolt, a Manchester United fan, attempted to launch a career in football, and had a trial with Australia's Central Coast Mariners before contract talks failed.

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The Sports Authority of India will conduct online education programme and lectures beginning Wednesday to keep its coaches engaged during the lockdown period in the wake of COVID-19 pandemic, The coach education programme, to be done via Zoom, will be like a refresher course, one of the participants said. Coaches from swimming, judo and volleyball will have their one-hour session on Wednesday while the programmes on athletics, fencing, weightlifting and boxing will be held on Thursday.

"As far as I know, the SAI is using this period of COVID-19 to conduct this refresher course for the coaches. This is a welcome move. As a coach, it is always good to have additional knowledge," national cycling coach RK Sharma told PTI. Indian athletics high performance director Volker Herrmann will be one of those who will conduct the sessions.

The SAI has also lined up sports science lectures as part the of coach development programme during the lockdown period. Eminent speakers from top institutes of the country will deliver online lectures on topics relating to physiology, bio chemistry, strength and conditioning, physiotherapy and injury prevention, sports medicine, nutrition, sports psychology, bio mechanics and doping.

These lectures will begin on Thursday and continue till May 12.

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Most athletes in India are looking at Olympic postponement as more time in hand for training but not race walker Bhawana Jat, who isn't quite sure about the Games going ahead even in 2021 after the mayhem unleashed by the COVID-19 pandemic this year. Bhawana, who qualified for the Olympics in 20km race walk after pulling off a shock win at the National Championships in February, feels that the athletes are staring at an uncertain future due to the pandemic, which has caused over 100,000 deaths globally.

"I was disappointed at Olympics being postponed because I was in a very good shape and I was hoping to do well. The Asian Championships (to be held in March in Japan) was an ideal platform to test myself at the international level. That also got postponed due to COVID-19," she told PTI. "It's uncertain now when the competitions will restart, the season for this year is over in this situation. It is a relief that I have already qualified for the Olympics.

"I don't know what will happen next year. I will have to start from scratch. I don't know whether the Olympics will even be held next year," she added. The 24-year-old is currently based at the Sports Authority of India Centre in Bengaluru where there is no outdoor training due to the lockdown. She is the only woman race walker at the centre which also has eight other male athletes of the same event. "We do weight training, core strength training or skipping or work with the medicine ball. I walk inside the hall for 15 or 20 minutes," she said.

"Our coach (Alexander Artsybashev) has told us not to rest too much and be active all the time unless we are sleeping at night. So, I play carrom for one hour and then dance to Hindi songs with other athletes from other sports. That is how we keep moving," she added. Hockey players are also currently staying at the SAI Centre Bengaluru. Bhawana had clocked a national record 1:29.54, well inside the Olympic qualification time of 1:31:00, to win the gold in the National Championships held in Ranchi in February.

"Since the time I took up this sport, I have been dreaming of an Olympic medal. That is my ultimate aim. But as of now I am not thinking about Olympics, I am thinking about when this pandemic will end," she said. She said the athletes follow strict social distancing rules at the SAI Centre. "Nobody can go outside and nobody is coming in the centre from outside. While standing in queue for food at the mess, we have to be two metre apart. To get own stuff like shampoo or toothpaste, we have to tell the hostel people who bring them for us.

"Earlier, at least four trainees coud sit at the mess table but now only two can sit there." Bhawana comes from a poor farmer's family at Kabra village in Rajasthan's Rajsamand district, which is adjacent to Bhilwara, considered a model district in the country's fight against COVID-19 pandemic. Asked if she feels anxious about her parents' well being in Rajasthan, she said, "I will not exactly say that but of course I am concerned about them but I can't do anything. I cannot go there unless the lockdown is lifted.

"I talk to them on phone everyday. Our village is not affected but they will have to go out for farming. My parents will not tell me anything about small matters in the family. They will think that it will affect me."

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US actor-pop singer Jennifer Lopez is all set to marry her baseball star boyfriend Alex Rodriguez as soon as the Coronavirus-caused lockdown ends. The couple were to tie the knot this summer and had even made most bookings. However, the global lockdown forced them to push things forward. Now, they can't wait for things to return to normal to say 'I do'.

"It was all planned out and paid for. They obviously had to postpone it due to Coronavirus. But now JLo wants to marry A-Rod shortly after things go back to normal. She wants to marry him and celebrate their love in front of her family and close friends," a source told American magazine, US Weekly.

Recently, while talking about the lockdown and the impact of it on her marriage plans, she said that it had changed things and didn't know what was going to happen. "We're in a holding pattern like the rest of the world. It's something we'll have to wait and see in a few months, how this pans out," she had said.
The couple are currently at home in Los Angeles with twins Max and Emme, 12.

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The financial independence of professional sportspersons has never been more important than during this Coronavirus-caused lockdown period. And given their limited sources of income due to no sporting activity, it's unfair if these athletes are refused their due.

Maharashtra's long distance-running trio of Jyoti Gawate, Srinu Bugatha and Kalidas Hirave emerged champions at the Dailyworld Marathon in Chandigarh on March 31 last year but are yet to receive their monetary rewards.

Women's full marathon winner Gawate (who clocked 2:50:02) and men's full marathon champion Bugatha (2:25:55) were both entitled to cash awards of R2 lakh each, while half marathon winner Hirave's (1:06:02) prize money was R1,25,000. Among the three, only Bugatha has received a part payment so far.

"I have been calling the organisers several times since last year for my prize money. I have spoken to different people each time. Initially, a person called HS Gujral gave me assurances. Then, one Ravi Sharma spoke to me, followed by some PC Kushwaha and now the last person I spoke to a few days ago is one Manish Tiwary. But my money has still not come. An amount of Rs 2 lakh is huge for an athlete like me who is jobless. I have won over 15 marathons till date and each time, I have received my prize money within 45 days," Gawate, 33, who lives in Parbhani, told mid-day on Tuesday.

Army Sports Institute (Pune) athlete Bugatha, who is currently at home in Vizianagaram, Andhra Pradesh due to the lockdown, said the organisers are not even answering his calls. "Of the R2 lakh, I received only R50,000 and that too just a month back after a lot of follow ups. Now, they're not even responding to my phone calls. I requested them many times, pleading that it's my hard-earned prize money but to no avail," said Bugatha, 27, claiming that the Ethiopian and Kenyan runners received their prize cheques immediately.

The trio are now contemplating legal action. "We have only been getting false assurances from the organisers that they will deposit our money soon. We have made dozens of calls to them. Now, Srinu, Jyoti and myself are thinking of sending them a legal notice," said Hirave, 27, from his home in Wai, Satara. Dailyworld's Editor-in-chief Tiwary told mid-day that the cash awards will be handed over soon. "This event was done in association with the Punjab government. We have received a part payment from them and are awaiting the balance which has caused this delay. Still, out of 90 winners in all categories, we have paid 87 athletes. We will check our records and pay the others immediately. These athletes are our stars and it's our responsibility to take care of them," said Tiwary.

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Bianca Belair, WWE's NXT superstar, has now made it to the main roster on WWE Raw and is bringing the house down. Bianca Belair has performed for two matches on WWE Raw in the past 2 weeks and seems to be making her way to the top in the women's division. In an interview, she discusses how she was discovered, why she calls herself the 'EST', creating her own ring gear and more.

How did Mark Henry first discover you? And what is the most useful piece of advice he’s given you from your tryout and beyond?
“After my track career I wanted to find something I could still be competitive in, so I was doing Crossfit and I really stood out…all the other girls were just wearing regular shorts and t-shirts and I was coming out in tutu’s and big bows and just really standing out. At a lot of Crossfit competitions I was getting on the mic and, without even knowing it, cutting promos. Mark Henry came across a video of me at a Crossfit event on the internet and he contacted me and asked me if I’d ever thought of being in the WWE… He got me in the door but he made it very clear from the very beginning that “this is all going to be on you”… It gave me a lot of confidence and it really pushed me. Ever since then he has always been someone I can go to for advice”

You famously declared yourself the ‘EST of NXT’, and now the ‘EST of WWE’. Can you explain to people who don’t know, what that means?
“The ‘EST of WWE’ means that I am a hybrid athlete. I’m not just good in one area, I’m not just good at one thing, I’m not just strong, I’m not just someone who can go in there and do flips and be a showcase athlete. I’m someone who can do it all. I’m not just average in different areas, I’m the best in every single area. I’m the strongEST, the fastEST, the quickEST, the roughEST, the greatEST, the smartEST, I’m the bEST. All those end in EST. I just see myself as being the absolute best in every single area that you can think of.”

You’re a Superstar with a host of skills, one of which is making your own gear. Has that always been a passion for you? Which ring gear have you designed that means the most to you, and why?
“I have been pretty creative and pretty hands on my whole life. I get it from my dad who is always doing something, always making something. My mum is the same way. They are super creative and I just grew up in that environment. I used to sew when I was younger, my mum had this little Christmas cookie jar that had everything in it but cookies. At first I started sewing pillow cases together, I didn’t even know what I was doing, but it carried over into High School and I used to sew and make my own outfits… It carried over into WWE because I do everything the best and I do everything myself, it’s a huge part of my character. Probably my favourite gear is my Black History Month gear that I wore at NXT TakeOver: Portland. Black History Month is really important to me because I really feel that Black history is American history is World history, and I’m very passionate about that. So that’s probably my favourite gear that I’ve made and it has the most sentimental value to me.”

Do you see your position as a WWE Superstar carrying a responsibility to set an example for young girls and women around the world?
“The further along I get in my career the more I see that I do have a responsibility and I take that very seriously. Especially with women and young girls we are often taught to shrink ourselves, and that is a big part of my character is to never shrink yourself to soothe anyone’s insecurities, you never dim your light for anyone. You go out there and you shine bright, it’s even in my theme song: “watch me shine now”. It’s something that I really want to stress to young girls, especially within the community that I come from… Go out there and show them who you are and don’t hold back. I hold that responsibility very close to my heart and it’s not just for young girls or for women, it’s for everyone. You have to be your biggest supporter, you have to be your biggest cheerleader.”

What are Bianca Belair’s future WWE ambitions?
“The cliché answer is to be RAW Women’s Champion, or if I’m on SmackDown to be SmackDown Women’s Champion, or to eventually be NXT Women’s Champion. Of course, I want to be the Champion on all three brands at some particular time but, honestly, I just want to go out there and leave an impact no matter where I’m at. I feel like I did that with NXT, I left an impact. When people think back to this era in WWE history I want to be one of the names that pops up as one of the key players regardless of if I’ve won one match or one hundred matches. I want to leave a legacy, I want to leave an impact.”

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Bollywood star Irrfan was admitted in Mumbai's Kokilaben Dhirubhai Ambani hospital with a colon infection on Tuesday and passed away on Wednesday April 29, 2020 at the age of 53. 

Many stars from the Indian sports fraternity took to social media to pay tribute to the late actor Irrfan Khan. From the likes of Sachin Tendulkar, Virat Kohli and Virender Sehwag, to Saina Nehwal and Sunil Chhetri, here are some of the heartfelt posts shared on Twitter.

"Sad to hear the news of #IrrfanKhan passing away. He was one of my favorites & I've watched almost all his films, the last one being Angrezi Medium. Acting came so effortlessly to him, he was just terrific. May his soul Rest In Peace. Condolences to his loved ones," tweeted cricket legend Sachin Tendulkar.

Sad to hear the news of #IrrfanKhan passing away. He was one of my favorites & I’ve watched almost all his films, the last one being Angrezi Medium. Acting came so effortlessly to him, he was just terrific.
May his soul Rest In Peace. 🙏🏼
Condolences to his loved ones. ☹ï¸Â pic.twitter.com/gaLHCTSbUh

— Sachin Tendulkar (@sachin_rt) April 29, 2020

Indian cricket captain Virat Kohli tweeted: "Saddened to hear about the passing of Irrfan Khan. What a phenomenal talent and dearly touched everyone's heart with his versatility. May god give peace to his soul"

Saddened to hear about the passing of Irrfan Khan. What a phenomenal talent and dearly touched everyone's heart with his versatility. May god give peace to his soul 🙏

— Virat Kohli (@imVkohli) April 29, 2020

"Khan sahab, you were brilliant at what you did and that will always live on. Thank you for bringing your art to us the way you did. Strength to those grieving," said Indian football captain Sunil Chhetri.

Khan sahab, you were brilliant at what you did and that will always live on. Thank you for bringing your art to us the way you did. Strength to those grieving.

— Sunil Chhetri (@chetrisunil11) April 29, 2020

"A great actor and a great talent. Heartfelt Condolences to his family and well - wishers #IrfanKhan," said former India batsman Virender Sehwag.

A great actor and a great talent. Heartfelt
Condolences to his family and well - wishers #IrfanKhan

— Virender Sehwag (@virendersehwag) April 29, 2020

"Saddened to hear the passing away of #IrfanKhan. Condolences to the entire family. An actor of great caliber! You will be cherished by us until eternity. RIP," tweeted fast bowler Mohammed Shami.

Saddened to hear the passing away of #IrfanKhan. Condolences to the entire family. An actor of great caliber! You will be cherished by us until eternity. RIP. pic.twitter.com/wLTWUz8w6Z

— Mohammad Shami (@MdShami11) April 29, 2020

Badminton star Saina Nehwal tweeted a picture of herself and Irrfan. "With the legend during one ad shoot ... great memories sir #RIPIrrfanKhan," she said.

With the legend during one ad shoot ... great memories sir 🙏🙏 #RIPIrrfanKhan pic.twitter.com/GOKyVjqAoR

— Saina Nehwal (@NSaina) April 29, 2020

The actor had been ailing ever since he was diagnosed with neuroendocrine tumour a while back, and has been under medical attention for the same. He even went abroad for treatment.

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Japan Prime Minister Shinzo Abe stated it will be impossible to host the Olympics even next year if the ongoing Coronavirus pandemic cannot be contained till then. The 2020 edition of the event was pushed back to 2021 in wake of COVID-19 crisis that has hit the entire world. Answering a question related to Olympics, Abe said it is important for all athletes and spectators to feel safe and for that to happen, the virus will have to be contained. "We've been saying the Olympic and Paralympic Games must be held in a complete form, in that athletes and spectators can all participate safely. It would be impossible to hold the Games in such a complete form unless the Coronavirus pandemic is contained," Abe was quoted as saying by CNN.

Earlier, Tokyo Olympics chief had warned the event will have to be scrapped in case of further delay. "In that case, the Olympics will be scrapped," Yoshiro Mori told Nikkan Sports when quizzed about pushing the Games further if needed. Tokyo Olympics was supposed to be held in July-August this year but had to postponed due to COVID-19 crisis. The head of Japan Medical Association (JMA) had earlier said that hosting the event in the summer of 2021 remains difficult till the time an "effective vaccine' is developed.

"Unless an effective vaccine is developed I think it will be difficult to hold the Olympics next year," JMA President Yoshitake Yokokura told reporters in Tokyo on Tuesday. "I'm not saying at this point that they shouldn't be held. The outbreak is not only confined to Japan... it's a worldwide issue."

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The Boxing Federation of India (BFI) asserted that the International Boxing Association (AIBA) acted in haste after the hosting rights of the 2021 men's world championship were taken away from the country for non-payment of host city fee. In a statement, AIBA handed over the championship, originally allotted to India in 2017, to Serbian capital Belgrade. The BFI acknowledged the delay in payment but blamed it on procedural complications arising out of the AIBA's failure to resolve issues with regards to the account in which the money was to be transferred.

Delay in payment

The payment of what is estimated to be USD 4 million was due to be made on December 2 last year. "After New Delhi didn't fulfill its obligations to pay host fee as mentioned in the Host City Agreement terms, AIBA has terminated the contract. Therefore, India would have to pay a cancellation penalty of USD 500," the AIBA said in a statement. The elite competition would have happened for the first time in the country.

The BFI, headed by Spicejet Airlines owner Ajay Singh, said the AIBA could not clearly tell where to transfer the money. "We have reason to believe that the decision to change the venue of WCH-2021 was taken in haste without due consultation with BFI...the penalty that is imposed is shocking and surprising. Both parties are working for an amicable solution. BFI is confident that the penalty will be waived off and we will host World Championships in future," the BFI statement read.

AIBA's account frozen

AIBA has been suspended by the International Olympic Committee (IOC) for administrative and financial mismanagement. "The AIBA account in Lausanne was frozen. The account of AIBA in Switzerland as mentioned in Host City Agreement is still inoperative. AIBA intended to have some previous payments through an account in Serbia. "As Serbia is in the Grey List of Financial Action Task Force (FATF) countries, Indian Banks do not normally send money to Serbia. AIBA could not resolve these issues," said the BFI.

"The account of AIBA in Switzerland, as mentioned in Host City Agreement, is still inoperative," it added.

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The Indian women's hockey team has raised funds to the tune of Rs 20 lakh to help in the fight against the COVID-19 pandemic.

The Indian team raised the money through an 18-day fitness challenge, which concluded on May 3 and resulted in raising Rs 20, 01,130. The funds have been donated to Delhi-based NGO Uday Foundation. The funds will be used to provide basic necessities for patients at various locations, migrant workers and slum dwellers.

"The response we have received was really overwhelming. People, especially Indian hockey lovers from across the globe took part in the challenge and contributed to the cause. "On behalf of the Indian Women Team, I would like to thank everyone who took part in this initiative to help the poor," India skipper Rani Rampal said.

The challenge involved the team members who came up with different fitness tasks that ranged from burpees, lunges, squats to spider-man pushups, pogo hops and more. Each day a player gave a new challenge and tagged 10 people on their social media handles to take up the challenge and donate Rs 100 to the fundraiser.

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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.

Mawa modak

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

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

5kg Mawa Modak at Grand Sarovar Premiere

Read the recipe of the modak here:

Prep time: 30 minutes
Cooking time: 40 minutes

Ingredients:

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

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

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

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

.

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

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

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

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

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

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

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

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

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

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

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

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

Puerto Rican Sunrise. Pics/Bipin Kokate

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

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

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

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

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

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

Priya John

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

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

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

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

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

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

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

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

The meals arrived in sturdy boxes

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

Asian Meal Box

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

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

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

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

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

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

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

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

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

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

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

Be ready to rock

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

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

Enjoy a DIY meal

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

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

Try interesting wines

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

I scream for beer-cream


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

For the child in you

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

Brownie points for this

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

Shake it off

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

Modak platter

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

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

Oats modak

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

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

Ukadiche Modak

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

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

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

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

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

Mutton Pepper Kulcha

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

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

Kacha Keri Margarita

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

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

Balinese Spiced Banana Leaf Basa

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

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

Belgian Chocolate Roll

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

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

Munib Birya and Chetan Sethi 

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

Mistaken identities

Pics/ Suresh Karkera, Tanvi Phondekar

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

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

Pita pocket
At: Henpecked, Kala Ghoda

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

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

Beetroot Ice Cream
At: Su Casa, Bandra

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

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

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

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

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

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

Bhut Jolokia Chicken Sandwich
At: Dive, BKC

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

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

3 Bean Paella
At: Luca, Lower Parel

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

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

Honey Darsaan
At: Four Points by Sheraton, Navi Mumbai

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

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

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

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

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

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

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

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

Ayam Goreng Kalasan with Sambal Kacang

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

Priyadarshini Gupta at a cooking class in Indonesia

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

Soto Ayam

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

Spicy Steamed Tofu 

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

Longtong

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

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

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

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

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

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

Crispy Eggplant Burger

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

Asian-style Sweet Potato and Peanut Burger

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

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

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

Smoked Black Beans, Mushrooms and Beet Burger

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

Bounty Pudding

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

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

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

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

Sachiko Windbiel's 3D fondant cake toppers

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

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

Learn to make realistic sugar flowers from Alyson Reynolds

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

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

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

 
Spaghetti

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

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

Penne Makhani with Chicken Tikka

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

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

Shawarma

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

Charcoal ice cream

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

Ilish Bhaja

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

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

Nachos

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

Crab masala

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

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

Happy munching!

Mojo's Bistro in Kamala Mills, Lower Parel

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

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

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

The island bar at Andheri's Agent Jack's

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

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

Juhu's sea-facing Estella restaurant 

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

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

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

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

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

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

Excerpts from the interview:

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

But no one was interested in hiring us.

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

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

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

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

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

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

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

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

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

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

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

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

3. The White Owl: You will now have the perfect excuse to have beer for dessert, too, with a sweet preparations made using the fizzy brews. Come summer, and munching on cookies and slurping popsicles was the norm for idling away vacations. Relive those days with these Craft Beer Popsicles served on a bed of cookie crumble. They are made from the in-house Ace beer, a French apple cider that has a mild apple champagne taste. This beer on a stick wins our vote.
Where: Lobby, Tower 2 B, One Indiabulls Center, Senapati Bapat Marg, Lower Parel, Mumbai

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

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

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

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

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

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

Monish Gujral

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bourbon Beer Sour

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

Herbed Beer

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

Thanda Garam

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

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

Whiskey Sour

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

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

Lager Passion

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

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

Kaapi Stout and Gin Zen

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

Peri Peri Twister. Pics/Sameer Markande

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

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

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

A staffer preps the fries in the kitchen

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

Death By Chocolate

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

Popcorn Caramel Shake

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

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

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

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

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

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

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

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

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

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

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

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

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

Verbena Brewpub & Skygarden

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

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

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

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

So ladies, a great night awaits you!

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

Thali Sweet accompanied by kadio bodio

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

East Indian Pork Sorpotel

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

Sophia Netto

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

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

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

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

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

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

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

Review
Food Mixed
verdict J
COST Competent

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

Illustration/Ravi Jadhav

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

This would go perfectly with a glass of Rose.'

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

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

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

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

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

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

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

Fight beer with beer

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

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

Need a coffee fix?

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

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

Cold pressed wonder

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

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

For the smoothie junkie

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

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

Detox to the tea

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

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