Food: IndulgentService: QuickCost: ExpensiveVerdict: 1/4 Pie-lovers in the city have a new address to head to. This one’s on St Andrew’s Road in Bandra West. Phat Fillings is a delivery kitchen that aims to become the go-to spot for late-night comfort food to share with your friends and family. This venture, launched by Vidit Aren, ex-chef at Soufflé S’il Vous Plaît, along with his long-time friend Xerxes Bhathena, was born out of their shared passion for gluttony. Their inspiration, we learnt later after a quick chat with the duo, struck them on a drunken night together, when they found themselves craving pies, a comfort food rarely found in Mumbai. We decided to sample their offerings on a Saturday afternoon. The pies arrived after a 45 minute commute from their delivery kitchen fresh and hot. It was carefully secured in packaging designed with individual sections for each pie. The box came with clear reheating instructions. However, the common packaging for both vegetarian and meat pies was a glitch for us, particularly for those who prefer clear separate sections for their options. Banoffee pie The duo recommended ditching the fork and knife and eating the pies with both hands. We dug into the mini pulled pork and chorizo pie, the mini farmer’s pick pie, and the banoffee pie. The pulled pork and chorizo pie (R375) delivered a taste of Goan goodness, with tender pork slow-cooked for 12 hours and combined with Goan chorizo, topped with baked sweet potatoes. The pork, while tender, could have been more textured and pulled, as it tasted more like minced meat coated in a slightly sweet sauce. The chorizo, however, was cooked to perfection, adding a smoky touch that complemented the pie. The sweet potatoes, though a surprising addition, further enhanced the pie’s unwanted sweetness. We would have preferred a tangier, slightly spicier pie. The mini farmers pick pie (R350) held its freshness well despite sitting in the box for hours and being reheated. It was a wholesome mix but could have been more flavourful. It didn’t stand out and felt like an afterthought after curating the meat pies. The pies were served with a side of pickled vegetables and hot sauce. Customers can upgrade their pies with One True Pairing (OTP) truffle hot sauce, gravy, garlic confit mashed potatoes, sautéed vegetables, and other add-ons at an extra charge. The savoury pies (left) come in a common box. Pics/Ashish Raje The crust across all pies was a standout feature — perfectly crisp and flaky, baked to a golden brown that remained fresh and crisp even after reheating. The banoffee pie is a family recipe from Bhathena’s home kitchen. The pie also survived the jostling and chaos of our local train commute back home and emerged unscathed from the box. The biscuit crust was buttery and crisp. The caramel was smooth and rich, and had a slight hint of salt further enhancing the sweetness of the pie. The bananas were perfectly ripe and layered with a dollop of whipped cream on top. Each bite offered a blend of textured and flavours making it a truly indulgent treat. In addition to the pies we sampled, the cloud kitchen boasts a menu with options with chicken, lamb, pork, beef, and a variety of vegetables. Signature choices include the classic roast chicken pie, braised lamb, and the indulgent buff mince with smoked cheese. The duo makes sure the vegetarians aren’t left out; there are offerings like the truffle mushroom or spinach, ricotta, and corn pies. They also serve savoury galettes. Those with a sweet tooth, can indulge in options like the rich chocolate sea salt pie with whipped mascarpone and the classic apple pie. While the flavours we tried could have used a little more oomph, Phat Fillings deserves a shout-out for its unique concept. Phat FillingsAT Unit 3-B Mac Ronnels Bungalow, 5AA Pali Hill, St Andrews Road, Bandra West. LOG ON TO @phatfillings CALL 9112079887 COST Rs 300 onwards 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. Phat Fillings didn’t know it was us. The Guide reviews anonymously and pays for meals
11 September,2024 08:08 PM IST | Mumbai | Kanisha SoftaFood: Nostalgic Ambiance: SimpleService: Fast Cost: ReasonableVerdict: 2/4 The legendary Mani’s Lunch Home, established in 1937, has a fresh new address in Chembur. While the legacy of the franchise spans decades, this writer will always remember it as the eatery that would sate a hungry college student’s search for affordable, delicious food in Matunga. When we hear of them opening a new space in Chembur, we decide to pay a visit for nostalgia’s sake. We drop by on a Friday afternoon, and are greeted by an open layout that felt airy. Unlike the cosier set-ups in Matunga and Sion, the Chembur outlet is noticeably larger with ample seating. The minimalist, no-frills style remains, but the separation of the kitchen from the serving area ensures a quieter dining experience. In a conversation with co-owner and family member Rimani Iyer, we learn that expanding the space was the primary goal behind the new outlet. The wall features a signature detail found in most Udipi restaurants, the auspicious nettipattam hanging which symbolises peace and positivity. Unlike its Matunga counterpart, this eatery is all business, and even has a menu card on offer. Although, we notice a slight uptick in price as well. The interiors of the new space are simple and nostalgic We called for the idli and vada combo (Rs 70) and Mani’s mooli chutney dosa with butter (Rs 130) and a Mysore pak (Rs 40). While the idli could have been warmer, it has the classic tang. We would have preferred it to be a little less dense. As we are promised, the vadas were piping hot and crisp. The sambar is warm and comforting with tender slices of onions and tomatoes adding a subtle sweetness to the dish. The chutney is mild and fresh. It is nice to note that some things never change, like the staff using sagdan to promptly refill our sambhar and chutney. However, Matunga regulars might note the absence of the classic tomato-onion chutney on the menu. Next up was the Mani’s mooli chutney dosa which comes lathered with red chutney dosa and butter. The dosa was perfectly thin and crispy. It comes with a generous spread of spicy chutney with its subtle sweet aftertaste, tempered with mustard seeds and curry leaves. Though we would have preferred the classic benne, the dollop of Amul butter adds a rich texture to the dosa. Thankfully, the franchise seems blissfully unaware of shrinkflation. We see a neighbouring table order a sada dosa that is as huge as it was crisp. The Mysore pak melts in our mouth, and is the perfect ending to a filling experience. We would like them to warm it up slightly before serving next time. As always, the tables were wiped down instantly and the service was polite and quick. The menu also boasts a wide variety of classics, tiffin-style meals, daily specials and more. The restaurant has jumped on the trendy dosa bandwagon and introduced the fusion jini dosa for the experimental crowd. For the health-conscious foodie, they offer options like kara, ragi, and kambhu (pearl millet) dosas. For a home-style touch, patrons can also try their amma-style dosai, inspired by an authentic Iyer household recipe. Fair to say, this new outlet has successfully carried forward the legacy of Mani’s, preserving the authentic taste and quality that makes it a crowd favorite. Mani’s Lunch Home AT Ground floor, Garodia Market, DK Sandu Marg, near Sai Baba Mandir, opposite Savla Hospital, Chembur Gaothan, Chembur East. CALL 9137690350 COST Rs 200 for two 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. Mani’s Lunch Home didn’t know we were there. The Guide reviews anonymously and pays for meals
10 September,2024 09:05 AM IST | Mumbai | Kanisha SoftaPillai’s Café Get a taste of regional delicacies like Kerala’s popular street favourite coin parotta (above) and Tamil Nadu’s Dindigul thalappakati biryani, made using the traditional seeraga samba rice.AT Sector 11, Kharghar, Navi Mumbai. CALL 7715990623 Santosham This Kerala-inspired restaurant offers a breakfast platter featuring generous servings of fluffy podiidlis, paper dosas, and kesari served with oodles of flavourful chutneys to choose from. We recommend booking a seat for their signature Onam sadhya this weekend.AT Raheja Vihar, Chandivali Farm Road, Chandivali, Powai. CALL 9137331639 Dakshin Culture Curry Step beyond the usual, and explore the tastes of Andhra cuisine with dishes like Andhra prawns (above) and mutton pepper fry at this cosy pan-South-Indian restaurant.AT Near Hinduja Hospital, opposite Mahim Post Office, Mahim West. CALL 9820124433 South Indian Brahmin Café If you think the now-viral benne dosa from Karnataka is a recent trend, head to this café that has been serving these golden brown buttery dosas since 2017 with the help of a team of 16 chefs from Karnataka.AT Shop 6, Kamala Terrace, Subhash Road, Vile Parle East.CALL 9137410464 Café Srinivasa This new no-nonsense Udupi breakfast spot in SoBo has all the makings of your next South Indian brekkie haunt. We recommend grabbing their cold filter coffee on the go if you can’t make time for the expansive spread.AT 51; August Kranti Road, Kemps Corner. CALL 9324499566
02 September,2024 09:25 AM IST | Mumbai | Devashish KambleFood: GoodAmbiance: RelaxedService: SelfCost: ReasonableVerdict: 2/4 For this writer, who has spent the college (best) years of their life surviving on hygienic, fast, affordable yet top-class Udipi restaurants of Matunga, the benchmark to judge any new South Indian restaurant is relatively high. Factors such as sugary sambhar or the absence of pure benne or butter on the menu are deal-breakers. So, when we see Idlay Cafe pop up with melting benne on many Instagram reels, it tempts us to take a ride on the Metro to their two outlets that are conveniently located near Chakala and Western Express Highway stations, respectively. A prominent board, and palm and plantain fronds greet us when we drop by on a Thursday night for an anonymous visit. The rains have taken a breather, and the small al fresco area of their JB Nagar outlet is occupied, so are the tables indoors. The self-service café has a relaxed vibe, and we don’t feel claustrophobic despite them serving full capacity. We ask for a takeaway, and wait on one of the high stools for 20 minutes while the order is freshly prepared. They offer options ranging from different kinds of idlis, dosas, thalis, as well as Mangalorean buns, all of which grace the tables that were occupied for dinner time. The entrance is lined by palm and plantain foliage; (right) The cosy indoor area of the new café. Pics/Dhara Vora Sabhnani To sample a bit of every section of this vegetarian café, we call for sweet benne buns (R110, all prices inclusive of taxes), ghee roast dosa (Rs 100), bisibele bhat (Rs 130) and paneer ghee roast (Rs 200). Their Kanchipuram idli isn’t available the day we visit, instead, we try the karapodi idli fry (Rs 120). Packed well, all the dishes taste fresh and the texture thrives despite the takeaway and the long commute back home. We start with what turns out to be our favourite of the Udipi largesse dinner — the sweet benne buns. The butter spreads easily over the fluffy, hollow buns with just the right amount of sweet and cumin. They taste well on their own as well as with both the chutneys. We eagerly scoop the paneer ghee roast with the buns, which is served with two Kerala parottas that are wholesome, but a tad thick for our liking. It’s hard to stop eating the butter buns to save room for the rest of the meal. karapodi idli fry emerges as our next favourite. It offers a lilting sweetness from onions that is balanced with heat from the chillis. The idli is light as air, and doesn’t make us feel overstuffed, despite the Karapodi masala that is generous with oil. The ghee roast dosa is crisp and loaded with ghee, so forget about counting calories. The sambhar doesn’t offer much to write about. Satiated, we manage a few spoonfuls of the bisibele bhat, which has the right balance of tamarind and chilli but needs to go easy on the drumstick pieces. Cheese, butter and mayonnaise may have taken over Mumbai’s fast food scene. But Idlay Cafe has a good chance of making a mark in the Western suburbs with its luscious benne, floaty idlis and well-balanced understanding of spices. Idlay CafeAT Shop No. 9, Ashish Apartment, JB Nagar, Andheri East.TIME 8.30 am to 10.30 pmCALL 9321248701 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. Idlay Cafe didn’t know we were there. The Guide reviews anonymously and pays for meals
02 September,2024 09:15 AM IST | Mumbai | Dhara Vora SabhnaniVidarbha’s vibrant flavours SWA Varhadi Misal offers a delicious peek into Vidarbha’s culinary traditions, with the name paying homage to the Varhad community from Maharashtra. Their masala, a blend of 28 spices crafted in-house, ensures a perfectly balanced spice level. “We wanted the spice level to be perfectly balanced in order to cater to the cosmopolitan folk,” explains Manohar Patil, owner of the Swa Varhadi’s main branch in Thane. The Vidarbha masala packs a punch but is balanced with Konkani spices, delivering the “zanzanit” (spicy, pungent) satisfaction without the dreaded heartburn. The misal, a staple here, is cooked in traditional earthen pots, adding an earthy richness and preserving nutrients. The owner aimed to redefine the stereotype of misal being just a quick snack. We sampled their special misal that was served in an earthy clay pot with two pavs, papad, and a jalebi, making it a full meal. While the misal was a bit oilier than preferred, the lemon wedge cut through the richness, and the pav balanced it perfectly. The crunchy papad added delightful texture and aids digestion. The meal ends on a sweet note with jalebi made from jaggery. For healthier alternatives to pav, they offer jowar roti and vade. Experimental foodies can try the misal shots and scotch misal, where misal is served in crunchy puris or with Shegaon kachoris — a bold, crowd-pleasing combo. Time 8 am to 9.45 pm At Swa Varhadi Misal, Falco Chambers Sales Tax Office, Sri Saibaba Bhakti Udyan, Thane West. Call 9920155460 CostT Rs 150 onwards Flavours of Khandesh Khandesh Misal House is a small eatery with just four tables. Located in a bustling Sambhaji Nagar of Thane, it was filled with hungry patrons, who were ready to queue up, indicating its popularity. The aroma of the misal wafted across the space. “Aroma is the key; it satiates half the appetite,” admits Ravindra Jawale, the owner. Jawale grew up in Khandesh, and has tried to incorporate authentic Khandeshi favours in their misal and sabzi. “Khandeshi cuisine uses garam masala that is a part of our masala blend,” shares Jawale. The special misal thali stands out as a full meal rather than just a snack. It is served with four pavs, signature chamchamit rassa, a generous portion of matki, farsan, and dahi vati alongside gulab jamun and buttermilk. We felt that the misal was overly spicy, despite it being a medium-level snack. It lacked the depth of flavours, and tasted more like boiled sprout water with little seasoning. “We add a small amount of salt initially to suit all palates. You can always request additional salt if needed.” reasons Jawale. The buttermilk was refreshing and had a smooth taste while the gulab jamun was soft and gave the meal a perfect sweet ending. We also tried the regular misal, which comes with two pavs. Time 9.30 am to 10 pm At Khandesh Misal House, Shop 8, Korum Mall Service Road, Sambhaji Nagar, Thane West. Call 9152130992Cost Rs 90 onwards Ga-ga over gavkari This no-frills stall in Kapurbawdi means business, bringing the taste of Pune to the city with classic breakfast staples like misal and poha. “The Puneri misal is famous for its gavran matki and farsan,” shares Akshay Kalekar, the owner. The misal is cooked over a wood-burning stove, infusing it with a subtle smoky flavour that stands out from typical gas-cooked versions. As you approach the stall, the aroma of simmering misal makes for a delicious welcome. The dish is served piping hot, accompanied by two pavs, a lemon wedge, and chopped onions. We tasted the medium-spicy misal; it had the right amount of fiery oil poured on top for the perfect hit. The sprouts were fresh; however, a more generous portion would have been appreciated. The farsan, made fresh from pure besan, added a light, crispy texture. “All our ingredients are sourced from villages because we wanted to bring the true gavkari, or the village taste to Thane,” emphasises Kalekar. Despite being a street stall, the set-up is clean and well-maintained. The staff wipes down the table after each meal and serves the food with gloves on. Overall, this adda offers an affordable and genuine misal experience that’s perfect for those craving for a taste of Pune in this neighbourhood. Time 7 am to 4.30 pm At Gavkari Misal, New Agri Katta, Palika Bazar, near Sai Baba Mandir, Kapurbawdi, Thane West. Call 9359655957Cost Rs 50 onwards Regional joyride Suruchi, nestled in the heart of Thane city, is a small, cosy spot that local residents have adored since it first opened its doors in 2013. The restaurant has a warm, unpretentious vibe, with simple seating and a welcoming ambiance. The space is spotless, and tables are promptly cleaned after each guest leaves, making it a hygienic, inviting space for a quick, satisfying meal. As we settled in, we couldn’t miss the cheeky sign on the wall that declares, “Khanyasathi janm amcha,” which means “We are born to eat.” This philosophy is at the core of everything they do at Suruchi. The menu, displayed in Marathi on a wall board, reflects the restaurant’s no-frills approach. “People often think there’s only Kolhapuri and Puneri misal, but here, they’ll discover there are other varieties too,” says Ajit Moghe, the owner. Suruchi offers a range of misal, with Nagarchi, Kolhapuri, and Puneri being regional highlights, along with Jain and upvas options. We dove into the Suruchi special misal, a dish that Moghe conceptualised after extensive research and eating his way through the regional misal options of Maharashtra. It features hara vatana, or green peas and boiled potatoes, and comes with two pavs, farsan, chopped onions, and a lemon wedge. “This dish has its own unique spice blend, made with 15 masalas,” he explains. The misal is delightfully spicy, topped with fiery red tari — a secret blend that adds a kick without leaving one with the threat of an acidity attack. Each misal is true to its origins, with the masalas for the Kolhapuri and Puneri versions sourced directly from their respective regions. And, as Moghe puts it with a smile, “I’m a big foodie. I believe we only have one life, so we should try all kinds of food. We should live to eat, not eat to live.” he laughs. To finish your meal and soothe your tingling palate, try the piyush or buttermilk. It’s the perfect way to end a satisfying experience. Time 6.30 am to 9.30 pm At Suruchi, Gokhale Road, Naupada, Thane West. Call 9869635035 Cost Rs 80 onwards
28 August,2024 09:37 AM IST | Mumbai | Kanisha SoftaTOKYO shares something in common with the chaotic rush of Mumbai. A large population of working-class citizens, commutes by train and a vibrant nightlife define the Japanese culture hub. On August 23, Atsushi Suzuki, mixologist-founder of The Bellwood, Tokyo will bring to the city his own unique concoctions in a rare takeover at Koishii in St Regis. Ranked 34 on Asia’s 50 Best Bars in 2024, The Bellwood is renowned for its quirky twists on traditional innovations. We speak with Domenico Iannone, general manager of Koishii to learn what the collaboration promises. Mixologist-founder Atsushi Suzuki, The Bellwood (L); Domenico Iannone, General Manager, Penthouse, The St. Regis Mumbai (R) Following are excerpts from the interview. What does the presence of The Bellwood bring to the bar takeover? How did the plan for the collaboration happen?Domenico Iannone:The presence of The Bellwood at the bar takeover adds a distinct flair rooted in Japanese cocktail culture. Suzuki and his team is celebrated for its unique approach to cocktail creation, which is inspired by the traditional Japanese kaiseki experience. This influence is seen in their menu, where drinks are paired thoughtfully with different stages of a meal, offering guests a multi-layered sensory experience. The goal was to introduce our patrons to an immersive new experience. What are the key ingredients to focus on in the takeover? What are the Japanese flavours that will be key to the creations?D I:The key ingredients will be matcha, shiso, yuzu and shiitake mushrooms. The focus will definitely be on the Japanese ingredients, creating an umami experience while showcasing their craftsmanship. Is there a key difference in palate to the Indian and Japanese fusion style in drinks? If so, what is it?D I:The Indian palate typically favours bold, spicy, and complex flavours, often with a balance of heat and sweetness. In contrast, the Japanese palate emphasizes subtlety, umami, and refined flavours. Fusion drinks must balance these preferences, blending the complexity of Indian spices with the delicate, umami-rich elements of Japanese ingredients. Is there one drink from The Bellwood that you would recommend patrons try, and one signature from your menu that you would suggest?D I:The one drink that I would recommend from the Bellwood menu is Something-Roni. It is a 1800 tequila-based with lacto strawberry, tabasco and sakura (cherry blossom). The cocktail will likely offer a unique balance of flavours. From our menu, I will definitely recommend One Night in Tokyo. It consists of tequila, sake and yuzu. It’s simple, well balanced and umami A recipe that you would recommend people to try after a long hard day in Mumbai?D I:I will definitely recommend the mango ceviche made with coconut milk, rocoto chilli, onion tempura and quinoa puff paired with the refreshing pisco sour, a Peruvian classic made with passion fruit and lime. ON August 23AT Koishii, The St Regis, level 37, Senapati Bapat Marg, Lower Parel.CALL 8657907732 (to register)
23 August,2024 10:31 AM IST | Mumbai | Shriram IyengarHow did INJA come about? What was the key to its creation?Adwait Anantwar: The idea for INJA was to create a space that brings together the harmony and styles of Indian and Japanese cuisine. By that, I do not mean tuna kebabs or butter chicken sushi. It is far more complex than that. So, how does one deconstruct this experience?AA: While working in Dubai, I was introduced to Nikkei cuisine. Now, this is a cuisine that emerged when Japanese migrants to Peru assimilated the local food and styles and created something new. Now, if two diverse cultures can create that, why not India and Japan? Palak paneer sarada Are there fundamental similarities in the food?AA: Indian cuisine is quite complex. It uses many elements that drive flavour. Japanese cuisine, on the other hand, is minimalistic and ingredient-driven. For instance, a mutton curry in India would be dominated by the spices, heat and flavour in the curry. In Japan, the focus would be on the meat and the vegetables even. How do you accomplish that?AA: We have dishes such as the lobster rasam chawanmushi or the butter scallops panta bhaat that showcase this balance. For instance, we make the palak paneer not as a curry, but use the components differently. Adwait Anantwar What can patrons expect?AA: I often tell people to not come in with expectations but with an open mind. We have collaborated to curate a special 7-course culinary offering. Any particular favourites for our readers?AA: Personally, I love the buttered scallops panta bhaat. The panta bhaat is a dish of leftover and fermented rice that is often served as breakfast in Bengal. Similarly, Japanese have a tradition of serving Gohan Nato – fermented soybeans and cooked rice. Both culinary traditions have similar practises; fermented, leftover rice and served at breakfast. That is the perfect example. On: August 24 and 25; 7pm to 8.30 pm, 9.30 pm to 11 pm At: Sesame-Hyatt Centric Juhu, Juhu Tara Road, Santacruz West. Call: 8657884964 (to register) Shiso leaf Banarasi chaat (serves 4) INGREDIENTS>> 3 tempura fry shiso leaves>> 25 gm red cherry tomatoes>> 25 gm yellow cherry tomatoes >> 20 gm pomelo>> 10 gm avocado >> 1 gm Maldon salt >> 25 gm tamarind pulp >> 2 gm black puff rice>> 1 gm jhakiya seeds >> 1 gm edible flowers >> 20 gm fresh coriander >> 30 gm tempura flour >> 30 ml neutral oil>> 5 ml light soy >> 7 ml mirin METHODDehydrate the tomatoes, and roughly chop them. In a bowl, soak dried tamarind in water until soft. Strain the pulp and mix with soy, mirin and yuzu juice. Season with salt and sugar as required. In another bowl, blanch the coriander. Add some oil and blitz it till bright green. Peel the pomelo and leave it in a strainer in the chiller to remove excess juice drippings. Meanwhile, add ice cold water to tempura flour to make a thin batter. Heat oil in a pan. Gently dip the shiso leaves in the batter, and fry them until they are crisp. Wash the black rice and boil it until the starch is activated. In a pan, heat oil until it is smoking hot. Dip the rice in the oil till it is puffed. Follow the same method with jhakiya seeds. In a mixing bowl, add dehydrated cherry tomatoes, cilantro oil and mix well with tamarind ponzu. Toss in some pomelo. Finely dice avocado, and add it to the mix. Sprinkle puffed rice and jhakiya seeds above this plating. Serve them with fried shiso leaves. Also Read: Heritage cookbooks: How Mumbaikars are documenting Pre-Independence recipes in the modern era
22 August,2024 09:14 AM IST | Mumbai | Shriram IyengarLagan nu custard Ingredients. 2 litres of milk. Sugar (as required). 2 to 3 tbsp rose water (as required). ½ tsp vanilla extract. 3 eggs per litre of milk (6 eggs total). Toppings (chironji, cashews, raisins, or any preferred toppings) MethodBoil the milk in a large pot and add sugar once the milk comes to a boil. Continue to boil until the milk reduces to ½ or ¾ of its original volume, becoming thick. Next, remove it from heat and allow the milk to cool to room temperature. Once the milk has cooled, add six eggs to the mixture. Stir in the rose water and vanilla extract. Mix everything thoroughly until well combined. Pour the mixture into a baking dish. Top it with chironji, cashews, raisins, or toppings of your choice. Preheat your oven to 120°C (248°F) and bake the custard until the top is golden brown. Insert a toothpick into the centre; if it comes out clean, the custard is done. Allow the custard to cool to room temperature before serving, or refrigerate it for a chilled dessert. Navroze special menus A traditional Parsi feast. Pic Courtesy/Parvez Patel; Ideal Corner . This charming neighbourhood eatery in Fort’s bylanes has you covered with a delightful, authentic Navroze menu, available exclusively only for today. On August 15At Ideal Corner, Hornby View Building, Rustom Sidhwa Marg, near fire brigade, Fort. Call 9930260703 . At this café, foodies get to savour their Navroze special menu, featuring authentic Parsi dishes alongside popular continental favourites.Till August 18 At Mocambo Cafe, Sir Pherozeshah Mehta Road, Fort. Call 9821765540 . Indulge in an exclusive bhonu that features traditional Parsi vegetarian and non-vegetarian recipes. Don’t miss out on this special menu that is available only for today.On August 15A tJimmy Boy, Vikas Building, Bank Street, near Horniman Circle, Fort. Call 7068891891 . This popular haunt will whip up an array of classic Navroze delights that will be available for takeaway only. They are accepting orders for August 16. Orders for August 15 are closed.At Bawa Zest, near St Joseph’s Convent High School, Hill Road, Bandra West. Call 9820148263 . This bistro is serving an à la carte menu with Navroze specialties. Please note, the Navroze menu is available for dine-in only, not takeaway. Till August 18 At Plate and Pint, Dhunabad, Bhulabhai Desai Marg, Kemps Corner, Cumballa Hill. Call 7045361991 HAT-TIP TO IRANI FARE If you cannot make it to any of the Navroze specials, drop by these popular landmark Irani cafés: . Britannia and Co At Ballard Estate, Fort. Call 22615264 . Koolar and Co At King’s Circle, Dr Baba Saheb Ambedkar Road, Matunga East.Call 9892987007 . Kyani and CoAt Jer Mahal Estate, Jagannath Shankar Seth Road, Dhobi Talao, Marine Lines. Call 8928616793
15 August,2024 09:40 AM IST | Mumbai | Kanisha SoftaWith trains to catch, office rush hour to negotiate, and deadlines to meet, the average Mumbaikar hardly has time to cook up a nutritious meal to suit their workout or daily routine. At such times, a smoothie can be the perfect rescue act. While we think that Hollywood actress Jennifer Garner might be spared from the Mumbai commute, her recent smoothie creation on the sets of Deadpool & Wolverine grabbed our attention. Her favourite smoothie solution for her workout needs included a serving of protein powder, mixed berries, fresh spinach, flaxseed and chia seeds blended with almond butter and almond milk. She titled it ‘Elektra smoothie’ — an homage to the superheroine played by Garner in the film. Fit Mumbaikars share their quick-fix smoothie solutions for the morning: Banana bonanza I do High Intensity Interval Training (HIIT) or functional training and need a continuous flow of high energy. So, I use ingredients that are rich in calories and energy boosting in my smoothie. I also ensure that it is a balance of all the micro nutrients required by the body for the day ahead.Go-to fix: Banana smoothie with a double shot of espresso is my pick. It gives me the caffeine intake as well as provides me with the requisite carbohydrates. Banana espresso almond smoothie Ingredients. 1 large banana (preferably frozen for a creamier texture) . 1 cup almond milk. 2 shots of espresso (cooled) . 1 tablespoon almond (or almond butter). 1 tablespoon rolled oats. Honey or maple syrup (for added sweetness) MethodBrew two shots of espresso and let them cool to room temperature. In a blender, combine the banana, almond milk, cooled espresso shots, almonds, oats, and a few ice cubes if desired. Blend these on high until the ingredients are well combined. Add a bit of honey or maple syrup for additional sweetness. Sprinkle some crushed almonds or a dash of cinnamon to ensure a boost of high energy. Recipe courtesy: Binoy Boban Tailor it to your needs Neha Sahaya, clinical nutritional consultant, Malabar Hill If you are doing light exercises like yoga or walking, a smoothie with a good balance of carbohydrates, proteins, and fats may be sufficient as a post-workout meal. For more intense activities, you may need extra protein and carbohydrates to support muscle repair. The key is to ensure that the smoothies are balanced and include adequate amounts of macronutrients and micronutrients to support your specific health and fitness goals. While it is an effective filler, I would not recommend it as a substitute for all meals. Go-to fix: I prefer a banana smoothie infused with a tablespoon each of chia seeds and sattu powder to give me a healthy fix of energy for a weight-based workout. Fast and filling Hiral Udani, yoga trainer, Vile Parle People often underestimate the energy required for yoga. Since it is a slow-burn process, a smoothie works out best as a pre-workout for yoga practitioners. A banana smoothie, for instance, will keep you satiated. Banana smoothie. Pic Courtesy/Wikimedia Commons If I am doing an Iyengar yoga session, a simple banana smoothie would suffice. But if I am working on Ashtanga or Vinyasa yoga, I add plenty of oats, berries and dates to my almond milk. Go-to fix: I suggest a smoothie made of mixed berries, dates, chia seeds, and mint added to almond milk. It is gut-friendly and provides you with the right roughage. Add some fresh fruit for flavour. Also Read: Heritage cookbooks: How these Mumbaikars are preserving India’s culinary legacy
13 August,2024 09:20 AM IST | Mumbai | Shriram IyengarTira-mi-so-good Pics Courtesy/Instagram This vibrant eatery offers a decadent tiramisu crafted in their unique Americano style with layers of ladyfingers soaked in rich rum and bold coffee, combined with smooth mascarpone cream. It’s elegantly topped with a dusting of fine cocoa powder and a crunchy chocolate-coated feuilletine disc, a small detail that transforms their tiramisu from ordinary to extraordinary.AT Americano, Radha Bhavan, Nagindas Master Road, Kala Ghoda, Fort. TIME 7 pm to 1 am (Wednesday to Friday), 12 pm to 4 pm and 7 pm to 1 am (Saturday and Sunday)CALL 9321104682 Layered love This bistro specialises in small plates and pastas, with a unique, weekly-changing menu based on seasonal produce. Their signature tiramisu features savoiardi biscuits soaked in rich rum and espresso, layered with smooth mascarpone cream for an indulgent finish.AT Toast Pasta Bar, Kamala Mills Compound, Senapati Bapat Marg, Lower Parel. TIME 7 pm to 12 am (Wednesday and Thursday), 12 pm to 3 pm; 7 pm to 12 am (Friday to Sunday) CALL 9594398238COST Rs 750 Sweet surrender The tiramisù tradizionale features layers of house-made savoiardi, soaked in coffee and alcohol syrup, combined with classic mascarpone cream and dusted with Belgian cocoa powder. Usually made in batches by this skilled home chef, it is served in three sizes. AT Qé by Kashmira, Signature Business Park, Postal Colony, Chembur. TIME 9 am to 7 pm (for orders and other inquiries)LOG ON TO @qebykashmiraCALL 9167058979COST Rs 325 onwards Dolce far niente The sweetness of doing nothing, except enjoying tiramisu. This tiramisu features imported savoiardi biscuits infused in a homemade coffee blend, layered with homemade mascarpone, and topped with a dusting of coffee. This alcohol-free version is served in a glass tray, and comes in small, medium, and large sizes. Pre-order by 9 pm the day before or earlier, for fresh takeaway delivery.AT Dolcemi, Dreamland Bungalow, Bandra West. TIME 11 am to 7 pm LOG ON TO @dolcemi.in CALL 9029017000 COST Rs 1,200 onwards No cheat treat This cloud kitchen offers tiramisu in single portions — because sharing is overrated. Relish delicate ladyfingers soaked in rich coffee syrup, layered with creamy mascarpone, and topped with cocoa. It’s a 100% sugar-free and completely guilt-free dessert. They deliver within a 15-km radius from their kitchen in Mulund West.AT Razzo, Gobind Udyog Bhavan, Model Town, Mulund West. TIME 11 am to 12 am LOG ON TO @razzo_india CALL 9833661920 COST Rs 395 Amore to anna The filter coffee tiramisu tub from this delivery kitchen is an Italian treat with an Indian twist. It includes savoiardi biscuits soaked in strong South Indian filter coffee and layered with velvety mascarpone mousse. AT Blanchette AIMCO House, Sen Nagar, Santacruz East. TIME 9 am to 10.30 pm (Tuesday), 11 am onwards (Wednesday to Monday)LOG ON TO @blanchetteindiaCALL 91361 05835COST Rs 285 Fun and feisty Two times the Italian bliss This double-Italian dessert, tiramisu Bomboloni, combines two classic desserts. It features a light, airy donut filled with a rich tiramisu mixture of espresso and creamy mascarpone, offering a delightful fusion of flavours and textures in every bite.AT BOCO, Sindhi Society Chembur. TIME 9 am to 6 pm (deliveries)LOG ON TO @boco_indiaCALL 8169792689COST Rs 330 Also Read: Sandwich in a croissant: What is a Croiwich and why is it becoming more popular; Mumbai chefs share recipes
06 August,2024 10:09 AM IST | Mumbai | Kanisha SoftaFrom the Czech list For those who like their beers plain and simple, the Czech classic pilsner is a no-brainer. A clean bready character from the barley paired with the earthy notes from the hops, and you have a crisp beer that’s easy to sip, and hard not to chug.AT Effingut, Dhanraj Mahal, Colaba. (Retail stores in Chembur, Andheri, Malad, and Bandra)LOG ON TO @effingutbrewsCALL 7620038888 As a cider note Are ciders really beers or more like wines? A glass full of the new blueberry or strawberry ciders at this popular beer guzzlers’ haunt will leave you with little time to ponder. These sweet ciders that swap out the usual grains for unfiltered fruit in the fermentation process are a treat for those on the gluten-free path. AT Doolally Taproom (Thane, Andheri, Khar). LOG ON TO @godoolallyCALL 9987379500 (Thane) Say it with flowers This brewery located at the city’s doorstep offers some unique brews that make for the perfect welcome drink. Our pick is the hibiscus ale Hapi Hibici that is brewed with fresh hibiscus flowers that lend a tropical sweetness and a distinct dryness to the drink. This floral concoction will ensure your glass is always half-phool.AT R Hapi Brewing Co, Dahisar Check Naka, Penkarpada Road, Dahisar East.CALL 8104803915 All at once This everything-beer, Mosaic IPA, is for the indecisive ones. The bitterness from the hop-heavy formula and fruity undertones from mangoes and lemons converge to give us the mosaic IPA. Those looking for a heavy, hoppy drink beyond the traditional IPAs, this one is right up your alley.AT Gateway Taproom, Kala Ghoda, Fort; G Block, BKC.CALL 7506128945 (Fort); 8104590734 (BKC) Yeh dil mango more If you love a good crisp lager but miss the fruity punch from ales, this brew shop has the perfect blend of the two. The mango lager is crisp, light, and packs a sweet aftertaste of the king of fruits, making it a great companion for brunches. As the mango season draws to a close, it’s as good a reason as any to grab a cold pint right now.AT Brew Whale Craft Beer, Orlem, Malad West; Union Park Road, Khar West. LOG ON TO airmenus.in/brewwhalebeer (to order)CALL 8928543276 (Khar) Kuch meetha ho jaye Try this brewery’s Irish cream stout, loverboy, which features an infusion of chocolate, coffee and hazelnut, topped with a drizzle of hazelnut syrup. Named aptly for its bold and adventurous bittersweet flavour profile, we suggest you give this lover boy a chance.AT Independence Brewing Company, Central Avenue, Powai; Seven Bungalows, Andheri West.LOG ON TO @indebrewco CALL 9156182337 (Versova);9156992337 (Powai) Join the cheers >> Spin the wheel and play your cards right at this café to win free beers all night. ON Today and August 3; 7 pm onwards AT The Beer Café, Inorbit Mall, Malad West.LOG ON TO insider.in >> With a 1+1 offer on all beers on tap, and a continental tapas menu, this affair is not for the lightweights. ON Today; 12.30 pm to 12.30 am AT Balsa, Utopia City, Pandurang Budhkar Marg, Lower Parel. CALL 8657929833 >> Join popular comedian Mr Kadakman, who will bring his brand of slapstick comedy to a night of drinking games.ON Today; 8 pm onwardsAT Irish House, Inorbit Mall, Malad West. LOG ON TO @theirishhouseindia Bar wars 1 What is the term for the foam that forms on top of beer after it is poured into a glass?2 If you’re sipping on a cold pint of Belgian witbier, traces of what fruit are you most likely consuming?3 In the German beer Hefeweizen that’s rapidly gaining popularity in the city, hefe stands for yeast. What does weizen stand for?4 A standard lager contains four basic ingredients — malted barley, hops, yeast, and water. What typical flavour can one associate the hops with?5 This beer finds a fan in a popular South American professional racer who once said, “You can have any brew you want, as long as it’s a X”. What beer is X, and who are we talking about? Yash Karia, 23, content writer3/5>> Head>> Lime>> Wheat or white?>> Bitterness >>No idea Mahek Chavan, 24, digital strategist3/5>> Head>> Orange peel>>Wheat>> Sweetness>>No clue Answers: 1) The head 2) Orange. A standard witbier contains coriander and orange peel extracts 3) Wheat. Hefeweizen translates to yeast and wheat, its two core ingredients. 4) Bitterness 5) Corona, popularised by Vin Diesel’s character Dom Torreto from the Fast and Furious series.
02 August,2024 09:15 AM IST | Mumbai | Devashish KambleADVERTISEMENT
