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Omelette Pav to Prawns Koliwada: Try these classic dishes in Mumbai

Mumbai's restaurants and eateries serve up an inclusive, well-represented platter that rightfully defines it as a multicultural hot pot. In this diverse food scene, you’ll come across many iconic dishes that remain unchanged and uncontested. We revisited a few standout dishes that have been etched on menus for decades because Mumbaikars keep coming back for more. Salaam, bun maska! Omelette pav from Cafe de la Paix Farokh Shokri of Kyani & Co at Dhobi Talao reveals that the iconic eatery, which opened in 1904, sold only bakery products; the mawa cake (Rs 25 per piece), being the oldest. They served a tiny menu that included omelette and half-fry with pav. “When I took over in 1995, I decided to add Parsi dishes like salli boti (Rs 170), mutton keema pav (Rs 150), and dhansak dal (Rs 250), which I taught the staff, and they carried it down. However, when our main cook goes on a holiday, there is a change,” he reveals. “Do customers spot the difference?” we ask. “No, but we do,” he admits. At Girgaum’s 88-year-old Café de la Paix, owner Gustad Dinshaw Irani mans the kitchen as well as the café with one helper. “We source buns from a relative’s bakery. Previously, this area was a junction for Tram number 4 and later, it was a spare parts market. Large quantities of tea in samovars went from our café during the diamond bazaar era,” he recalls. Along with the regular serving of masala omelette pav (Rs 140), packed with chillies and onions, Irani has recently added new variations. At Kyani & Co, Dhobi Talao; Café de la Paix, Girgaon. Call 8928616793; 23824384 Continental turf Grilled fish lemon butter sauce  When cannelloni (Rs 635) first featured on Gallop’s launch menu in 1986, pasta sheets were not easily available. Owner Yajush Malik shares an interesting hack: they used to make a crepe for the filling of white asparagus in brine, chopped carrots, cauliflower, French beans and lots of spinach. “This was slathered in a white béchamel sauce, layered with tomato sauce and baked with cheese. The recipe still stands,” he smiles. Another dish that stands out is the grilled fish in lemon butter sauce (Rs 895). The rawas is seasoned with salt and pepper, rubbed with lemon and mustard marinade and lightly grilled. “The sauce is made with butter cream, parsley and lemon. We had a patron who wanted his son to try it but he didn’t like fish. She told him it was chicken, and he ate it. Now, he’s a grown up, and orders the grilled fish regularly,” he shares. At Gallop’s, inside Mahalaxmi Racecourse, via Gate 1, Keshavrao Khadye Marg, Royal Western India Turf Club, Mahalakshmi. Call 69600111 Bhindi nostalgia Fried bhindi. Pic/Anurag Ahire This crispy snack was served for free as a bar bite, especially the theatre loving junta that spilled over from Prithvi for a drink. Soon, it emerged as a popular favourite on the menu of On Toes pub and restaurant in Juhu. “We opened in 1986; the fried bhindi (on the house) was introduced on the menu by 1989. Till date, even if people are not drinking, they order it while they wait for their order. We finely slice fresh ladyfingers and deep fry it. It is dusted with red chilli masala,” shares owner Damodar Bindal. At On Toes, 7, Mithilla, VM Road, JVPD Scheme. Call 9619860907 Punjabi all the way Paneer butter masala; (right) Prawn koliwada Mini Punjab opened as a small kiosk in 1982 when founder Karnail Singh came to Bombay from Amritsar. “They only served prawn koliwada (Rs 410), and rawas koliwada (Rs 490). It is a simple desi home-style recipe of besan, ajwain, a house-blended masala and no garam masala,” says third-generation owner Parvinder Singh. Over the years, the space expanded, and more dishes were added. Paneer butter masala (R340), being one of them. “It’s made with in-house paneer, cashew gravy with butter, tomato paste and a tadka of mustard oil,” he says. At Mini Punjab, junction of 16th and 33rd Road, TPS Road, Bandra West.Call 9833563225 Halwa, and some more Papad churi, Dal fry, Moong dal halwa, Kutchi beer Bhagat Tarachand was founded in 1895. In 1951, it opened in Bombay’s Zaveri Bazaar. Today, there are several branches run by various family members. Bhisham Chawla, who runs seven branches including Zaveri Bazaar, Masjid Bunder, Malad and even one outpost in Indore, under the name of K Bhagat Tarachand, says, “The moong dal halwa (Rs 180) and dal fry (Rs 160) are two dishes that customers order without seeing the menu. The specialty of our dal is that we do a tadka of caramelised onions,” says Chawla. Two sides that we love are the papad churi (crushed papad with masala) (Rs 120) and the chaas (Rs 50 per glass and Rs 150 per bottle), fondly nicknamed as Kutchi beer, literally served in recycled beer bottles. The perfect digestive. At K Bhagat Tarachand, outlets include Malad, Masjid Bunder, Andheri, Borivali.Call 8657991976; 8928255526  Southern calling Pics/Anurag Ahire A few years ago, owner Amarjeet Shetty tried to give the humble badam halwa (Rs 95), and upma (Rs 50), on his menu since 1939 a lift by making it richer. “We added more ghee and dry fruits but our customers caught the change and asked us to return to the original recipe. We have people coming to eat just that,” says Shetty. The rava dosa (Rs 70), too, is special. “The USP is that it will stay crispy till your very last bite,” says Shetty. At Ramashraya, ground floor, Jamnadas Mansion, Laxmi Narayan Lane, outside Matunga Railway Station (Central), Matunga East.Call 224102623 Kheer cravings Crystal ki kheer Crystal has been serving North Indian ghar ka khana since it opened in 1951. Crystal ki kheer (Rs 100) has been the most sold item on the menu. “My nani, Rita Khanna made litres of her special kheer at her residence and sent it to the eatery every day,” owner Sanket Mehra tells us. “The eatery opposite Chowpatty started with the idea to cater to students and professionals living far from home,” Khanna tells us. At Crystal, Lily Cottage, Near Wilson College, Chowpatty Seaface, Gamdevi.Call 23691482 Authentically Oriental Aromatic shredded duck; Peking duck;  A server carves the Peking duck. Pics/Sameer Markande Since the restaurant launched in 2003, two dishes have earned loyal customers at Royal China — the Peking duck (half for Rs 3,400; full for Rs 5,500) and the crispy Aromatic shredded duck (half for Rs 1,750; full for Rs 3,200). Owner Neville Vazifdar explains the process, “We stuff the duck, we source from Thailand, with our secret recipe spiced with aromatic ingredients like star anise. There is a process of airing the duck that I learnt during a visit to China. This ensures the skin gets a crispy coat when barbequed while keeping the meat moist and tender. The ducks are then roasted over a coal fire to retain the flavours. The entire process takes two days. When a customer orders it, the chef bathes it in hot oil in a wok to make the outer skin crispier,” he shares. A similar process is followed for the aromatic shredded duck but it is fried instead of roasted, and shredded before serving. Both are served with pancakes and condiments. “The Peking duck is carved at the table where a skilled server separates the skin from the meat. The extra meat from the full duck is served as a fried rice or soup as per request,” he adds. At Royal China, outlets in Fort and Bandra. Call 9082940105

16 March,2024 07:22 AM IST | Mumbai | Phorum Pandya
Gordon Ramsay in his kitchen.  Pic Courtesy/Instagram

Gordon, spare the butter chicken! Here's how you can get the classic dish right

There are some things that are sacred in every culinary tradition. Chef Gordon Ramsay might just have stepped too far with the desi ones this time. The Michelin-starred celebrity chef is known for his style and diversity, but his latest creation split opinion between the West and the East. For his latest ‘curry in a hurry’ segment on his social media, Ramsay whipped up a quick-fire butter chicken recipe that took less than 15 minutes to make. While the time was not the major issue, his decision to forgo the use of cashew, and opt for tomato sauce in the marinade led to a furore on social media. ‘Everything was almost fine until he said ‘tomato sauce,’ wrote one commenter in disdain. Since it was first created in Delhi’s Daryaganj neighbourhood in post-Partition India, the dish has grown into an icon of Indian cuisine. For Jaibhir Kohli, fourth-generation owner of the city’s iconic Punjabi destination, Pritam da Dhaba, butter chicken traces back to six decades of evolution. The dish, he explains, started out as an entrée with tandoori chicken served in a gravy of curd and butter before its current form. “The advent of the curry culture led to this much-loved item transforming into the main course with an addition of the makhani gravy — creamy, aromatic, and gently spiced. The dish, therefore, was rechristened as murgh makhani,” he remarks.   While Kohli admitted that he hasn’t seen Ramsay’s take on the iconic dish, he remarks, “There is no secret recipe, or special masalas and certainly no secret ingredients to good butter chicken. It’s all in the way we treat the produce,” he reminds us. Easy on spice A common complaint across the board of Ramsay’s social media forum was his generous use of garam masala and spices. Kohli points out, “Your taste buds won’t thank you for overpowering the dish with too much salt or spice. The key to a juicy, flavourful butter chicken is finesse. Be gentle with the seasoning.”  Butter chicken at Pritam High on quality The other key element is high quality ingredients. “Take your time and use high-quality ingredients — from cashews to spices — when making butter chicken. Avoid any unnecessary additions that might mask the traditional taste,” Kohli remarks.  Jaibhir Kohli  Take your time While Ramsay’s recipe demanded speed, for the restaurateur at Pritam, slow-cooking is key to the dish. “Do not skip the marinating process,” he says, adding, “That infuses flavour and keeps the chicken tender. No one wants rubbery, dry chicken.” In conclusion, Kohli says some dishes are best done the old way. “The butter chicken has been worked on for years, and perfected by chefs to induce that delicate smoked flavour from the tandoor to the gravy. It pays homage to our roots.” Make it right Butter chicken at Ishaara INGREDIENTS£ 150 gm chicken tikka, boneless £ 40 gm butter£ 20 gm ghee £ 20 gm cream £ 5 gm deggi chilli£ 2 gm kasuri methi £ 200 gm tomato gravy £ 20 gm cashew nut paste £ 15 gm red chilli paste £ 10 gm ginger garlic paste £ 3 gm jeera powder £ Salt to taste METHODIn a pan heat ghee and oil. Add ginger garlic paste and red chilli paste. Sauté for three minutes. Once it has browned, add cashew nut paste and simmer. Add tomato gravy and shredded chicken, along with jeera powder, salt to taste and cook it to perfection. In the end, add kasuri methi, cream and butter.   — Chef Sanjay Singh, head chef, Ishaara The better butter chicken Shalimar RestaurantAT Vazir Building, Shalimar Corner, Mohammed Ali Road, Bhendi Bazar. CALL 223456632 COST Rs 380 Jaffer Bhai’s Delhi DarbarAT Patthe Bapu Rao Marg, Grant Road East.CALL 223875697COST Rs 274 (half); Rs 430 (full) Pal’s Fish CornerAT 8, Kailash Shopping Centre, Pali Hill, Bandra West.CALL 226004318 COST Rs 340 Kareem’sAT Gloria Building, Bandstand, Bandra West.CALL 9619176543COST Rs 370 Goila Butter ChickenAT Shop 1, Lalani Residency, Ghodbunder Road, Thane West.CALL 8588887718COST Rs 370 onwards Masala Library by Jiggs KalraAT Ground floor, G Block, BKC.CALL 66424142 Mini PunjabAT Shop No 2-8, Linking Road, Malad West.CALL 9152914444COST Rs 380 Golden PunjabAT Shop 30, Plot 77, Mahavir Centre, Sector 17, Vashi.CALL 8108129222COST Rs 360

04 March,2024 09:10 AM IST | Mumbai | Shriram Iyengar
Malaika Arora Khan. File Pic

Decoding Malaika Arora's three-ingredient breakfast combo

We love to see what our celebrities eat, and take inspiration from their healthy regimes. Actor Malaika Arora diligently shares tips and glimpses of her lifestyle on social media. When we spotted her recent three-ingredient breakfast combo of avocado, egg and multigrain sandwich, we invited two of our favourite home chefs to give it a shot. Did they pass the test… well, almost! Toasted goodness Home chef Reshma Mane, founder of Every Aroma and Vannu Tinnuka, believes that the koshimbir toast was born right out of a typical family dilemma every morning — What should we prepare for breakfast? “As a kid, every morning I would watch my mom whip up a dish. One day, a leftover koshimbir and the kitchen staple, bread, came to good use. The water from the koshimbir will moisten the sandwich quickly, so toast it immediately.  Koshimbir toast Pics courtesy/Reshma Mane INGREDIENTS>> 2 onions, chopped>> 2 tomatoes, chopped>> 2 bread slices>> Fresh coriander>> Salt (to taste) METHODMix the chopped ingredients together, and let the mix rest for a while. Heat a tawa, take a slice of bread, spread a spoonful of the koshimbir-mixed sandwich with another bread slice. Place it on a hot tawa and toast it (you can use oil/butter/nothing at all to toast). Lightly press the sandwich so that it doesn’t open while flipping. Allow it to get golden/dark brown as you prefer it. Once done, savour with ketchup/chutney or just like that. Muffin marvelous YouTuber Sahil Makhija, who runs Headbanger’s Kitchen, calls this idea a quick grab-and-go breakfast. “It’s a good amount of protein and healthy fats with virtually no carbs. “Inspired by the egg cups or egg muffins popular at most international coffee chains, I developed the ham and cheese egg muffin or egg cup recipe. It’s Keto-friendly and gluten-free,” says Makhija. The only tip he gives is to make sure you don’t over-salt the dish. “I grew up eating ham-and-cheese omelettes, and while those are great and fun to make, they do require some basic skip and prep time. This you can honestly just make in a single dish. You can pop it in the microwave for 60 seconds or bake it for a superior texture, but it’s great either way,” he signs off.  Ham and cheese egg muffin INGREDIENTS>> 2 eggs>> 30 gm ham>> 30 gm cheddar cheese>> 5 gm butter>> Salt and pepper METHODGrease a ramekin with butter. Preheat your oven to 200C if you are not using a microwave. Beat two eggs in a bowl with salt and pepper; add chopped ham and grated cheese to the bowl, and mix well. Pour the mix into a ramekin and microwave for 90 seconds or cook in the preheated oven for 12 to 15 minutes till the cheese has browned and the eggs are cooked. Alternatively, make a big batch by 4x-ing the recipe, and use a muffin tin to make it, and store in the fridge for seven to eight days. Egg-citing dosai Mane first ate a dosai (dosa) at the Amma Mess in Madurai. “I got it back to the city because Mumbai needed a little change to the regular dosa. This is a quick version without meat and regular toppings, but perfect for a breakfast dish,” she says.  Dosa with egg and podi spread INGREDIENTS>> 300 gm dosa batter>> 2 eggs, beaten with little salt>> Podi powder (to sprinkle)>> Salt and oil METHODAdd a little water to the dosa batter, not too thick, or too thin, is what we are looking at. Add salt as needed. Take a dosa pan/non-stick tawa and eat well. Pour one ladle of dosa batter and spread it on the pan. The dosa needs to be thick, like pancake-thick. Keep the flame on low at all times. Pour a little beaten egg on top of the dosa and spread lightly.  Sprinkle a good amount of podi powder on top.  Cover the dosa with a lid and let it all cook. Once done, eat it with chutney or plain if you prefer it that way.

02 March,2024 08:32 AM IST | Mumbai | Phorum Pandya
Late chef Imtiaz Qureshi with his son, (right) Ishtiyaque; (Right) A dated photograph of Qureshi preparing a seekh kebab

Why chef Imtiaz Qureshi was the pioneer of Lakhnawi cuisine

On a busy day in the Dum Pukht kitchen at ITC Sonar, Kolkata, chef Mukhtar Qureshi was slouching over while preparing the galouti kebab. Suddenly, a heavy slap landed on his back. His ‘dur ke fufaji’, the late chef Imtiaz Qureshi, under whom Mukhtar was apprenticing in 2003, had dropped by.  “He took me aside and said, ‘Khana banana hai to shaan se banao. Jhuk kar nahi. Dil se khilana hai toh ankh aur seena dono milne chaiye.’ His lecturing was also lengthy, just like his dum pukht cooking,” Mukhtar smiles. Qureshi as a wrestler Earlier this month, on February 16, chef Imtiaz Qureshi, Padma Shri-awardee (2016), passed away at 93. He dedicated 40 years of his life to rediscovering, reinventing and refining Awadhi and Lakhnawi cuisine. Born into a family of butchers in Lucknow, at the young age of nine, Imtiaz was sent to apprentice under his relative ustad Haji Ishaq in Hussainganj. “My father had two passions — pehelwani aur pakana [wrestling and cooking]. He would tell me how he had to lift 100-kg flour bags, prep the tandoor, and even remove it off the ground at the end of the day. He would do all the mis en place in the hope to get to learn and make sheermal and rotis in the tandoor and kebabs in the grill.”  Later, he began working as a chef at Hotel Krishna in Hazratganj in Lucknow, and was much-loved for his catering. Following this, he joined Lucknow’s first five-star hotel, Clarks in 1973. “In 1976, the then ITC chairman, late Ajit Haksar had a vision to introduce Indian cuisine concepts in the hotels. He entrusted the task to retired employee Mr. Sabarwal to bring Imtiaz Qureshi on board ITC hotels. However, it was the armed forces personnel who frequented Mohammed Baug club in Lucknow who eventually convinced Imtiaz to move to Mughal Sheraton Agra where he opened Navratna. In a year, he moved to Delhi to launch ITC Maurya, where he was in charge of the Indian cuisine at the coffee shop, and restaurants Mayur, Dum Pukht and Bukhara,” recalls Ishtiyaque, Imtiaz’s eldest son who began working with his father since he was 13. Imtiaz Qureshi during a visit to Mumbai. File pics; (Right) Chefs Manjit Gill (left) with Qureshi at a food festival in Venezuela in the 1980s. Gill recalls they were only two people: “I was manning the tandoor outside, and he was handling the curries, biryani, and dal inside.” Making of the legacy Food historian Pushpesh Pant calls him the first celebrity chef of India. “No one respected Indian cuisine or heritage chefs until Imtiaz Qureshi. People were obsessed with attending catering college and Le Cordon Bleu, and making Continental food at five-stars — food that the white man ate. Here was a man who didn’t speak English, had never been to catering school but had great skills. He had a personality to match — a big man, grey hair, a crowbar moustache and loud laughter. He was confident as well as generous,” reminisces Pant. Pant believes that the first step to creating a legacy was to restore the self-respect of the Indian diner as well as the cooks. “People had not experienced Awadhi cuisine as fine dine, as the offerings were limited to street-style chaat such as seekh and galouti kebabs. Imtiaz made kormas and kaliyans, and vegetables that were slow-cooked in traditional copper pots. He highlighted Lucknow’s vegetarian fare including tamatar ka shorba, parwar ka dolma, achari baigan, baigan ki lonje. His shahi tukda was to die for,” elaborates Pant. In Delhi, where Punjabi eateries like Moti Mahal, Gulatis and Kake da Dhaba dominated, Imtiaz held his own. “He regarded himself to be the custodian of Lakhnawi recipes, and had the grace to admit he was not a royal cook. He made a good point that butchery goes hand in hand with great cookery: without a good butcher, no bawarchi can work his magic. He has to work with the right cut of meat, how long it will take to cook and how much salt it will require,” reveals Pant.The second contribution was roping in relatives to join him in the kitchen and training chefs under him. This opened the window for Indian chefs to travel overseas and work in Indian restaurants instead of continental kitchens.” Pant is hopeful that his legacy will be kept alive by the likes of chefs such as Ranveer Brar, Kunal Kapur, Sadaf Hussain and Nishant Chaubey. Dum pukht dossier One of the chefs who worked closely with Qureshi was chef (Dr) Manjit Singh Gill. “I collaborated for 40 years until his retirement in 2016. I learnt a lot from his skills, and coordinated to create new concepts, themes, and bespoke caterings in banquets — he reported to me due to hierarchy, but I looked up to him as my master. Until he arrived on the scene, there was limited variety of Indian fare in five-stars beyond a few kebab variations, handful of curries, and dal makhani. He created the version of biryani that continues to be served across today’s restaurants. He had a unique approach to the cuisine,” shares Gill, president of the Indian Federation of Culinary Associations and former corporate chef at ITC Hotels. Gill and Qureshi combined their strengths. “While working on dum pukht, the challenge was to convert a bulk preparation for an à la carte restaurant so that guests could order in portions. Today, every restaurant is following this trend,” suggests Gill. Chef Mukhtar, who created his own expressions of Awadhi and Lakhnawi cuisine at Neel at Tote on the Turf and Ummrao at JW Marriott Sahar, points out that diners were unaware of the royal food of the nawabs. “Unki soch alag thi. He set out to make cuisine that both kids and adults could savour. Awadhi khana zameen se juda hua hai; usme mehnat aur dimag donon ki zaroorat hai.” About the famous dal bukhara, Ishtiyaque reveals that it was left on the tandoor bukhari (which is how it gets its name) overnight in a copper pot, “The cooking was inspired by the process used to make moong gosht, mas kaliya and khichda.” He leaves us with warm moments from the last years with the great chef: “Abba loved a well-made biryani, kakori kebab, salad and paya. Whenever he came home, it was a daawat.” Chef Imtiaz Qureshi, the gamechanger Dum pukht biryani; (right) Ishijyot Surri At Mulk, our culinary tradition is based on Qureshi’s technique and inspired by some of his iconic recipes. Our dum pukht biryani is carefully arranged in layers with juicy meat or vegetables and finally cooked together under one sealed pot. We follow the slow cooking technique as it represents the authentic revival of time-honoured traditions that demonstrate the unmatched artistic finesse as well as the intricate nature of Indian food cultures. Ishijyot Surri, executive chef, Mulk, Andheri  When my father opened Khyber in 1958, he served North West Frontier cuisine tweaked to suit Gujarati palates. It was slightly sweeter and low on spice. There was a classic way to prepare such fare until chef Qureshi arrived on the scene, and introduced slow cooking in a five-star kitchen,” recalls Bahl, confessing his restaurant doesn’t follow this style. “We have a happy problem; if we change our menu, our regulars will complain. Our classic dishes include paneer korma, nalli nihari and raan, which have remained consistent since its inception. Dum cooking is extremely tedious and time-consuming. It has to be done at leisure, in a five-star kind of environment. In our environment, it’s a challenge to execute it,” he signs off. Sudheer Bahl, owner of Khyber, Fort

24 February,2024 08:03 AM IST | Mumbai | Phorum Pandya
Last of You cocktail

Mumbai mixologists share their favourite rum-based cocktails

Flavour and complexity Rum is different from other spirits because of its texture and flavours that range from fruity to rich to complex. It stands as a bartender’s faithful companion — accessible, flavourful and as a base spirit for cocktails. It is also one of my preferred spirits when it comes to making cocktails. I enjoy experimenting with twists on classic rum cocktails from daiquiris to dark and stormy concoctions. Painkiller cocktail Favourite rum cocktail: The Painkiller originates from the Soggy Dollar Bar in the British Virgin Islands in the 1970s. It has dark rum, pineapple juice, orange juice, cream of coconut, and a hint of nutmeg over crushed ice. Renzil Barrow, head mixologist, PCO Bombay, Lower Parel A varied spirit Rum is definitely on the rise again worldwide, and that includes in the Indian market too. Guests are enjoying discovering this fun spirit, and how well it works in different styles of cocktails. It is multi-faceted (white, dark, spiced and sweet). Favourite rum cocktail: With the right rum, it’s difficult to have just one rum sour; one of my favourites if I’m in the mood for something tangy. There are many other memorable classics I love such as the holiday spirit pina coladas or the powerful mai tais. Louness Ducos, beverage manager, Cirqa, Lower Parel An island favourite Rum is part of the culture across most Caribbean islands. Rum is a smooth blend and goes along with most tropical juices. I choose to bring out the true flavour of rum using raspberries and making it a tropical drink that suits our Boho theme. Favourite rum cocktail: One of my favourites is the classical piña colada with a twist of fresh strawberry blend in it. The drink consists of pineapple juice, fresh coconut milk, blended with strawberries and would use a mix of white and dark rum in it.Alex Fernandes, GM Operations, Koa, Juhu West An easy-to-use base Rum offers different styles and flavours, ranging from light to dark spiced, allowing multiple ranges of cocktails, each with its unique charm and appeal. It also mixes well with a wide range of ingredients including fruit juices, syrups, herbs and spices. This versatility allows you to experiment and get innovative with cocktails. Favourite rum-based cocktail: It is delicia tropical, a refreshing and vibrant drink with the crispness of rum, and the characteristic sweetness and freshness of fresh coconut water, coconut meat and pineapple juice. It pays homage to the old love affair of rum, pineapple and coconut. Quick-fix recipe: Delicia tropical>> 45 ml white rum>> 25 ml coconut water>> 1 bar spoon coconut meat>> 45 ml pineapple juice>> 10 ml fresh creamServed together, topped up with fresh cream. Vaibhav Chaware, head mixologist, Poco Loco tapas and bar, Khar West The industry’s choice Rum has always been the best mixing spirit for the bar industry creating some of the legendary cocktails from mojito to piña colada to the daiquiri. As a Goan restaurant, we tend to incorporate rum in our cocktails, and often as a star ingredient. Quick-fix recipe: Beach please!>> Coffee rested dark rum>> Charred pineapple juice>> Curry leaf cordial>> Passion fruit>> LimeServed in a glass, garnished with charred pineapple cube and maraschino cherry. Akash Singh, mixologist, Coconut Boy, Bandra West Easy to use Rum has a lighter taste, hence is usually used in cocktails rather than being drunk neat. Over-proofed rums are the most popular in on the Caribbean Islands market with a higher alcohol content than the typical 37 to 40 per cent alcohol by volume (ABV). Favourite rum cocktail: My favourite rum-based cocktail is the mai tai. It is an eternal classic.Rohit Uthla, head mixologist, Therapy Cocktail and Bar, Khar Quick-fix recipe: Classic Cuba Libre>> 60 ml white rum>> 1 lime wedge squeezed>> Top up with coke MethodA quick and effective rum-based cocktail is the Cuba Libre which is rum and coke with lots of ice. Squeeze a lime into the mix, and you are ready. It is quick, and tastes amazing.

20 February,2024 07:10 AM IST | Mumbai | Shriram Iyengar
Cynthia’s rose cookies

Maska memories in Mahim

Food: WholesomePackage: Spillage-freeService: Attentiveverdict: 3/4 One evening, en route to SoBo, we checked out Maska Bakery. Designed as a cloud kitchen, they also welcome patrons to drop by. On that day, they were busy with a photo shoot, and so we excused ourselves after soaking in the wafting aroma of baked goodies. Last week, we placed a hearty order, and relied on a delivery app to reach us in Vile Parle. Our wish list arrived in excellent shape minus any spillage or shifting of food items. There was sufficient buzz on social media about this new space that was dubbed as founder and baker Heena Punwani’s city’s iconic eateries and Irani cafés. The bakes take inspiration from the iconic Parsi and Irani outposts. The blue-and-white packaging is an ode to Art Deco elements; every order is padded with instructions, making it easy to follow and preserve the item. We got three generations of citizens to try the fare with us. Bread jam The Jewish celebratory sweet bread, is braided and dressed in good ol’ pudina chutney, and is presented as Kejriwal chutney babka (Chhota loaf; R381). It reminded us of school days and packed chutney-sandwich lunches. The bread is moist and light at the same time. A perfect afternoon snack with a cup of chai, the small-size loaf is enough for sharing and will keep you sated for several evenings should you choose to eat it solo. Assorted eclairs (Rs 530 for three) come as a trio. Before we discuss the flavours, it is imperative to take a moment to appreciate the éclair base, which is like a buttery crisp biscuit. After our review, when we reached Punwani, she told us that she experimented with with the temperatures to craft the perfect bite. We try three flavours: chocolate hazelnut praline, classic vanilla bean and strawberry & cream eclairs. The first one is textured indulgence with a filling of praline cream and coated with a dark chocolate glaze sprinkled with thin Feuilletine (crumbled crêpe crisps) and caramelised nuts. We break the chocolate monotony with the hefty strawberry and cream éclair overdressed in tart strawberry compote, mascarpone cream and sprinkled with pistachio. The classic chocolate also has the creamy vanilla diplomat custard cream filling in no-nonsense chocolate coat and garnished with chocolate pearls. Assorted eclairs Bread jam (Rs 254) is our favourite pick, igniting a back-to-school nostalgia. In the ’90s, jam-butter-bread combo was every child’s sweet indulgence. In Punwani’s kitchen, it turns into a buttery brioche topped with seasonal strawberry compote, brown butter almond frangipane and toasted almonds. The city-based baker takes a page from her own favourite French dessert Bostock (brioche and almond frangipane baked together) to add a twist to give the humble jam bread snack a lift.  Kejriwal babka From the solo indulgences, we’ve picked the almond toffee cake (Rs 402). We are reminded of a joke: As an adult we tend to forget that we can buy a cake, hop into our car, and nobody can stop us. This mini, three-layered chocolate cakelet slathered with a hazelnut ganache and chunky hazelnut toffee is for such days when there is a desire to eat an entire cake just because. The prettiest of the lot is Cynthia’s Rose cookies (box of six for Rs 381) are the flavour dynamite that come in small packages.  They are a baker’s version of Keralite rice achappams.  It pairs well for a chai-time treat. Maska Bakery At Unit 4 and 5, Nav Vivek Industrial Estate, Mogul Lane, Mahim West. Time 11 am to 9 pm; Mondays closed Call 8591162752 Log on to thrivenow.in/maskabakery From the baker Heena Punwani, who is an engineer-turned-baker, recalls her growing up days of visiting different bakeries and food spots across the city with her father. “Especially Yazdani, where I would savour the apple pie while my dad enjoyed his bun maska. The eclairs are a combination of my memories of the old-fashioned classics at Gaylord Bakery, and the elegant ones I encountered in Paris. The Kejriwal babka is so you can eat a Kejriwal at home with a sunny-side over it, but as is, it is the comfort of the classic chutney sandwich. I chose the name Maska because it tells you that this bakery cannot be anywhere but in Bombay.” 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0.4/4 Average.  Maska Bakery didn’t know it was us. The Guide reviews anonymously and pays for meals

19 February,2024 07:06 AM IST | Mumbai | Phorum Pandya
Pic courtesy/Instagram

Mid-Day Mumbai Guide: Make The Most Of Thursday To Sunday

Thursday Charge up for the weekendMusic: Groove to an electrifying performance as G-Eazy (below), the singer of the famous song Me, myself & I for his debut show in the city as part of his India Tour.Time 6 pm At Dome, NSCI, SVP Stadium, Worli.  Log on to in.bookmyshow.com Cost Rs 1,500 onwards Friday What’s in the constellations?Theatre: After consecutive sold-out shows in 2018 and 2019, Constellations, an award-winning play, is making a return. The play brings into question the many terms defining the relationship status and explores themes like free will, string theory, multiverse, and love.  Time 7.30 pm At Experimental Theatre, NCPA, Nariman Point. Log on to ncpamumbai.com Cost Rs 500 Saturday Phil Foden from Manchester City. Pic Courtesy/Instagram All eyes on the goalScreening: Football fans, this one’s for you. Catch the live screening of Manchester City versus Chelsea as you munch on mouth-watering kebabs and spicy chicken wings during happy hours.  Time 11.30 pm onwards At The Studs-Sports Bar & Grill, Centrum IT Park, Wagle Estate, Thane West. call 8282823064 (for reservations) log on to insider.inEntry Rs 299Also watch it at:At The Irish House, 1st floor, Phoenix Mall, Lower Parel.  Call 8879660060 (for reservations) Invoke your Spidey sensesKids: This parkour session is specially curated for young champs by experts from the Mumbai Parkour and Movement Academy.Age 2.5 years to 7 years At Hullaballoo Children’s Studio, Juhu. Call9653410559 Cost Rs 1,000 per session Sunday Pic Courtesy/KGAF Stay in styleWorkshop: Aspiring fashionistas, listen up. This workshop by celebrity stylist Rima Melwani will introduce you to the world of fashion, and help you understand the industryTime 1 pm to 3 pm At Oshiwara (complete address available only after registration) Call 9867764247 Free Say it like the PeruviansFood: If work took you away from being able to celebrate the day of love with your partner, here’s another chance. This limited-edition Peruvian menu includes pork belly, Nikkei veggie, Peruvian pachamanca and other dishes. At Los Cavos, ground floor, Kiran Kunj, Bandra West. Call 7400405928 (for reservations) 

15 February,2024 10:10 PM IST | Mumbai | Devanshi Doshi
Actor Ananya Panday showed off her baking skills in a post. Pics Courtesy/Instagram

Make ghee jaggery cookies with this easy-to-make recipe

It might be the simplest trick in the baker’s book, but cookies can, quite literally, be tough to crack. This writer has been through enough batches of overburnt cookies, darkened to a crisp, to know that it requires a fine balance to get that perfect blend of crisp exterior with a soft, gooey interior when it comes to chocolate chip cookies. Actor Ananya Panday recently joined the long list of new bakers trying their hand at the old-familiar of chocolate chip cookies. While Panday got it right, not many are as lucky on the first try. Binal Valand, Malad-based food stylist, explains, “Overbaking is the most common mistake. I did it myself when I started out first as a novice baker. Your cookies should be fudgy and soft inside, but crispy on the outside.” Overbaking leads to the cookies turning crisp and hard, quite like biscuits. “There is a thin line between perfectly baked and overbaked cookies, and that is a very common mistake among first-time bakers,” she remarks. The trick, according to Valand, is to ensure the right timing. “Cookies, any kind, do not take more than eight to 10 minutes in the oven. With cakes, we can often dip a knife in, and if it comes out clean, it is ready. With cookies, however, it is down to observation,” she points out. As a practice, she suggests taking them out when the top acquires a golden colour. “You should take them out when the top starts to turn golden. It will continue to keep cooking in the internal heat, so the insides will remain a little softer. But does this depend on the consistency of the cookie dough? “Not really, but one must let it rest. I would recommend letting the dough chill in the fridge for at least 30 minutes,” Valand suggests. As for first-timers, Valand also advises starting out with smaller batches. “Bake with smaller batches in your early attempts. It is easy to halve any recipe or ingredients you have. It will give you a better understanding of the process as you go along. The key is to have fun, and keep going,” she concludes. Log on to @binal_valand Ghee jaggery cookies with chocolate ganache Ghee jaggery cookies with chocolate ganache; (right) Binal Valand Ingredients. 70 gm ghee. 60 gm jaggery powder. Pinch of salt . 125 gm flour (or whole wheat). 1/4 tsp baking soda. Half an egg whisked. Chocolate/chocolate chips (optional) MethodMix ghee and jaggery powder in a bowl. Whisk them to incorporate, and add egg. Keep whisking further for two more minutes till the mixture is creamy. Add the dry mix of flour, salt and baking soda, and combine. Let this dough chill in the fridge for half an hour. After 30 minutes, take the dough out, divide it into 10 portions. Roll and flatten with palm or fork. Bake the cookies at 180 degree Celsius for 10 to12 minutes, till golden on top.

15 February,2024 10:05 PM IST | Mumbai | Shriram Iyengar
Chicken gassi

Explore some of Mumbai's iconic chicken dishes at these city eateries and addas

Last month, PF Chang’s debuted in India after 300 outposts in over 20 countries, in Lower Parel. Known for its American Chinese and Asian fare since the 1990s, the menu, tweaked for desi palates including Jain patrons, uses the 2,000-year-old method of wok cooking on a 700-degree flame. Those who have tucked into its fare abroad, can look forward to classic original dynamite shrimp, Chang’s lettuce wraps, spicy kimchi fried rice and Mongolian tenderloin. While the first PF Chang’s opened in 1993 in Scottsdale, Arizona, in the early 1960s, co-founder, Philip Chiang, opened Mandarette, which served modern adaptations of his family’s traditional Chinese dishes. A regular at the restaurant, Paul Fleming, saw potential and joined hands to create PF Chang’s. The menu today spans across Asia, with recipes from Japan, Korea, Thailand, and beyond. Chef Jerry Thomas When we visit for a launch trial, two dishes intrigue us. Dali chicken, which offers a cumin-and chilli-led chicken and potatoes grill combination. The second, is orange chicken with tender pieces of chicken fried nuggets in a sweet and tangy orange sauce, that could be a China Town discovery.Jerry Thomas, culinary head, PF Chang’s India, says, “When it first opened, chefs travelled to China to source rustic food stories. The Dali chicken is a classic dish from the original menu and has roots in Mongolian cuisine. It has cumin and chilli flavouring. The potatoes are fried in a wok and made crispy, and then chicken is folded in.” The orange chicken is a balanced honey-sweet and citrus tangy dish, originally served at Mandarette. “The food served here is fare that Chinese immigrants prepared in America. Their fare remained true to its roots, but expressions were with ingredients they sourced locally. Even Kamling at Churchgate used to serve this dish. The sauce is made with orange, chilli sauce and honey,” he explains. Chicken bhujing. FIle Pic Dali chicken inspires us to scour for the best, most popular, old-school, iconic chicken dishes in the city. Our nostalgia trail commences with chicken bhujing, the iconic chicken, poha and potato dish with origins in Virar made famous by the Gawad family who run the 75-year-old Agashi Bhujing Centre in Agashi. The dish was created by its founder Babu Hari who invented bhujing as chakhna. A coastal detour leads us to Bharat ExcellenSea’s chicken gassi and chicken Malabar. Suraj Salian, its owner says, “Gassi is a traditional Mangalorean dish that comes from the coast; here, delicate pieces of chicken called supreme chicken are cooked in a spicy gravy with flavours of coconut milk, onions and kori gassi masala paste. Kori is a local word for chicken. The masala has a local tamarind called kari puli and Karnataka’s Byadagi chilli, all cooked in an earthenware pot and simmered in slow fire,” he reveals. Most ingredients are sourced from the region while the earthen pots come from Hubli. Chicken Malabar, on the other hand, has a green gravy of pudina, fenugreek, coriander, along with onions, tomato gravy, coconut milk, mustard seeds, and garlic. Here’s a cut-and-keep guide of dishes that make these institutions iconic till date. EUROPEAN SOJOURN Dali chicken; (right) Chicken Kiev. File Pics . Chicken a la Kiev: Chicken Kiev is a Russian cuisine showstopper with its stuffed chicken fillet that is coated with cold butter, egg and bread crumbs, and deep-fried. At Gaylord, they use herbed butter, and serve it with rice and diced vegetables.AT Gaylord, Mayfair Building, VN Road, Churchgate.TIME 9.30 am to 11.30 pmCALL 22821259 . Pollo ala Indian: A creamy indulgence awaits with a filling serving of chicken stir fried with mushroom and bell peppers cooked in creamy curried sauce and served with rice.AT Café Churchill, East West Court Building, Colaba Causeway, Apollo Bunder. TIME 11 am to 11.30 pmCALL 9820051364  DESI AND DELICIOUS Orange chicken. Pics/Sameer Markande; (right) Bagdadi chicken fried curry.  Pic Courtesy/Instagram . Chicken salli boti (salli marghi) : Parsi eateries and their charm never fail to impress. Despite the hurried service and multiple warning-type signboards, we revisit these spaces for their wholesome, homely fare. On top of our list is salli boti; here, the creaminess of slow-cooked meat is coupled with crunchy potato sticks. Wash it down with Pallonji’s soda.AT Kyani & Co., Jer Mahal Estate, 657, Jagannath Shankar Seth Road, Dhobi Talao, Marine Lines.TIME 7 am to 7 pm; Sundays, 7 am to 4 pmCALL 8928616793 . Kerala chicken: Mallu food is a mood, and the Kerala chicken is a semi-dry dish eaten as a snack or paired with biryani or parotta. Not meant for the weak-hearted, this dish has all the zing to set your palate on a riotous culinary joyride.AT Hotel Kerala Deluxe, No 10-A, Pitha Street, behind Saraswati temple, Fort.TIME 12.30 pm to 12 amCALL 22042351 . Bagdadi chicken fry: Head here for a no-frills halt to savour a desi-style marinated fried chicken with a fried potato on the side. Save room for a full meal of boti and bhuna masala.AT Bagdadi Restaurant, Tulloch Road, behind The Taj Mahal Palace Hotel, Apollo Bunder, Colaba. TIME 7 am to 12.30 amCALL 09167237117 BEST OF THE REST Chefs at work at Shalimar Hotel . Chicken stew: The last word in old-school, traditional Cantonese fare for the last 70-plus years, Baba Ling sticks to the agenda like a boss.AT Ling’s Pavilion, Building No 19, 21, MB Marg, near Regal Cinema, Apollo Bunder, Colaba.TIME 11.30 am to 10.30 amCALL 22850023 . Chicken biryani: The first outpost started in Grant Road in 1973, and since then the chain has fed many biryani cravings. Its founder Jaffer Bhai Mansuri’s philosophy was to identify the right ingredients for a quality product. Today, it has outlets in Mahim, Marine Lines and Mohammad Ali Road.AT Jafar Bhai’s Delhi Darbar, all city outlets. TIME 11 am to 1 amCALL 23875698 Chefs at Pritam restaurant; (right) butter chicken from Pritam  . Butter chicken: Pritam is credited for introducing butter chicken in Mumbai when they opened in 1942. The 80-year-old institution has ustaads who have mastered the art of lending a delicately smoked flavour to the chicken from the tandoor before transferring it into the makhani gravy. Originally, the dish was made up solely of butter and tandoori chicken. The ‘curry’ culture led to the addition of makhani gravy, thus rechristened as murgh makhani.AT Pritam, Swami Gyan Jivandas Marg, Dadar East; First floor, Bloom Hotel, Juhu Tara Road, Juhu. TIME 11 am to 12 am (Dadar); 12 pm to 3.30 pm; 7 pm to 12.30 am (Juhu) CALL 8591422913/9372824987

13 February,2024 07:10 AM IST | Mumbai | Phorum Pandya
Indyal (vindaloo) jackfruit tacos

An East Indian in Bandra

You can’t cook East Indian food from a book; recipes are family secrets, heirlooms almost, that move through generations. Naturally, dishes taste different in every household and more so as you move across different gaothans. This was the case with chef Freny Fernandes’ newly-opened Bandra eatery, Freny’s, which serves a fun mix of European dishes and East Indian fare with flair. Walking into the space is entering Fernandes’ part of town, and pulling up a seat for a meal inspired by the East Indian dishes she’s grown up eating, interspersed with influences from her travels. The ambiance on the first floor and ground floor We get straight to business and order a bowl of fugiyas (Rs 250), this is right after a complementary bowl that every table receives. The chef isn’t fooling around with this traditional fried balloon bread. The eggless variant arrives piping hot, fluffy and slightly on the sweeter side, just the way we like it. Eggless fugiyas aren’t as moist as the ones made with egg, and many East Indians might be used to the latter.  But Fernandes extends the famed bread to vegetarians. And for this EI, whose grandmother always prepared the bread minus the egg, it’s a bite full of memories. A contemporary twist comes in the form of a bottle masala dusting which is tasty, and an intense garlic-ey dip on the side whose texture and pairing we do not prefer. We say our goodbyes to peri-peri and hop on Fernandes’ bottle masala trend. We get fries with the dusting (Rs 320) that comes with a tomato jam hinting all of sweet paprika and makes for a great combo. The Brazilian lemonade (Rs 275) is refreshing despite the more-than-usual bitterness and being unstrained. While we wait, we soak in the busy interiors on the first floor, an all-day dining vibe with powder blue panelling on the walls, a fabric chandelier, and couch and wooden seating mismatched with lovely homely accents including doilies and family photographs. We prefer the ground floor décor comprising a large French door with a border of blue glazed tiles, lemon tree ceiling wallpaper and a peninsula table surrounded by high chairs. You also get a view of a functioning candy floss machine outside. Brownie points for the retro playlist that have us grooving throughout the meal. Fugiyas Giving the European parts of the menu with pizzas, pastas and salads a miss, we try out key East Indian dishes starting with cutlet pav sliders (Rs 450), a Vasai-style potato-heavy chicken patty, with tomato, caramelised onions, and a peri-peri sauce that brings a kick of heat. We would prefer less of the sweet spread on the jackfruit variant of the indyal (vindaloo) tacos (Rs 375) for the vindaloo flavours and tomato salsa to shine through. It comes with purple cabbage to lift every bite with freshness and crunch. There are pork and chicken variants of the taco, too; the overall menu has a good mix of vegan options. For mains, Peter’s mutton curry (Rs 650) with potatoes gives us an earthy and thick gravy. The puris fish curry (Rs 620), a coconut milk-based yellow curry, also called kujit, is a much more fragrant version of the usually tangy and spicy curry, with garlic-ey and gingery accents. Peter’s mutton curry The highlight was the desserts from Fernandes’ dessert bar Moner. The personal touches and memories in every dessert make the dishes sweeter. Every Sunday sundae (Rs 600) comes with layers of custard cream, vanilla bean gelato, raspberry jelly and fruit; Matilda cake (Rs 500), makes chocolate-y goodness from the eponymous movie is a cinematic dream come true; and the Fernandes Rocher (Rs 600) has salty and sweet notes with chocolate mousse, salted caramel and hazelnut praline and a crunchy tuile; it is a much-elevated version of the popular chocolate. The desserts are a must-try Freny’s holds up to the promise of a cosy dining and bar space with excellent desserts and more than a handful of gems on the menu. It warrants another visit for the politest staff, Monica’s chicken roast and fluffy fugiyas.  Freny’sAt: Waterfield Road, Opposite China Gate, Bandra West. Time: 12 pm to 12 am Call: 7770014123 **** Exceptional, *** Excellent, ** very Good, * Good,  Average. Freny’s didn’t know we were there. The Guide reviews anonymously and pays for meals

12 February,2024 08:35 PM IST | Mumbai | Tanishka D’Lyma
Representation Pic

Special menus to celebrate Chinese New Year in Mumbai

The New Year, across cultures, is a time to usher in new beginnings and share some family time. Chinese New Year is a Lunar New Year that marks the arrival of spring, unlike the Gregorian New Year celebrated on January 1. The Chinese zodiac has a cycle of 12 years, each dedicated to an animal. This cycle is the year of the dragon, which is considered a strong symbol for prosperity. Steamed fish on the New Year menu represents abundance Chef Huang Te Sing of The Oriental Blossom, Hotel Marine Plaza, quips, “It’s our Diwali. We welcome the spring and pray to our ancestors; celebrations include dragon and lion dances.” The chef was born in India but his family roots trace to Guangzhou in China. “For New Year’s Eve dinner, we prepare a 10-dish banquet. Food is offered to the ancestors with a prayer for protection. On the day, we visit each other and exchange greetings,”he shares. Every dish on the menu has a meaning. A whole fish, called yu in Mandarin, is a symbol of abundance. While spring rolls represent a gold bar of wealth, noodles depict longevity and healthy life; a whole duck or chicken is a symbol of fertility, virility and support. “Pork or chicken dumplings are money bags, and the entire family comes together to make them for the occasion,” he adds. Mainly a meaty banquet, vegetarian fare includes vegetables diced in cashew nuts and served with rice. “The one dish, which is my favourite, is the family hot pot with vegetables, fish and meat balls. It represents togetherness. Lobster represents the dragon. We call it ‘longxia’, which translates to dragon prawn. This year, it will be the special dish,” he explains. chef Huang Te Sing. Pics/Anurag Ahire At the restaurant, the special Chinese New Year menu, Taste of Heritage, is an exclusive set menu to honour Chinese New Year customs. The spread features 10 dishes, including the auspicious chicken and prawns prosperity New Year soup, succulent duck spring rolls, and the exquisite lobster with cashews in kung pao sauce. As per the traditional Chinese banquet style, each dish will be presented one by one, starting with the self-service family bowls of hearty soups. From golden roasted chicken to Buddha’s delight, patrons can savour the unique flavours of each course. Don’t miss the Hong Kong-style soy noodles and fresh fruit platters with assorted ice cream to sweeten the celebration. On: February 10, 12.30 pm to 2.45 pmAt: The Oriental Blossom, Hotel Marine Plaza, Marine Drive. Call: 7045941315Cost: Rs 3,000 (set menu per head) Lobster with cashew nuts in kung pao sauce Lobster will be a main dish on the New Year menu as it is called dragon prawn in Mandarin and represents the dragon INGREDIENTS>> 1 lobster (500 gm) >> 5 to 6 garlic cloves, chopped ginger, (1 inch; skinned and chopped) >> 2 green onions (cut into 1.5-inch slices) >> 50 gm cashew nuts, roasted >> 6 to 7 dry red chilli, chopped >> 2 tbsp chilli oil >> 1 tbsp oyster sauce>> 200 ml cooking oil for frying >> 100 gm corn flour (to coat the lobster meat before frying) SEASONING>> 1 tbsp light soy sauce >> ¼ tsp salt to taste >> ¼ tsp sugar >> 1 tsp chicken broth powder (optional) >> 1 tbsp corn starch>> 100 ml water  METHODClean the lobster and separate the tail section from the head. Cut the tail section in half to remove the tail meat; devein and cut the meat into bite size pieces. Coat the lobster pieces with corn flour. Heat the oil in a wok/kadai and fry the lobster shells (head and tails) first for five minutes till they are red, and set aside. Fry the meat pieces for two to three minutes till it is 80 per cent cooked, and remove. Remove excess oil and keep only one tbsp in the wok. Add chopped garlic and ginger and sautée it for a few seconds. Add the fried lobster pieces along with red chilli, cashew nuts, green onions and stir fry for two to three minutes on high flame. Add seasoning and stir fry for two to three minutes till the sauce thickens. Arrange lobster head and tail on the serving plate, and pour the cooked lobster meat. Feasting Times The special menu >> An abundant mealChef Raymond Wong, master chef, By The Mekong, The St Regis Mumbai, puts his favourite family dish on the menu — treasure fried rice combo with roasted honey cha siew chicken. “Cooking it together as a family on the new year is believed to bring prosperity, happiness and is also lucky,” says Wong. Other delicacies include noble wok fried lobster with king oyster mushroom in truffle sauce, wealthy crispy golden corn with edamame in yellow Pino chilli sauce and the Propertius stewed long cabbage in Hong Kong olive sauce.TILL February 18; 7 pm to 11.30 pmAT By The Mekong, St Regis Mumbai, Lower Parel.CALL 8657907732 The ancestral menu >> Sea view celebrationsSavour the festivities with ancestral home-style dishes of dragon pumpkin pie, mock meat jiaozi, dragon shrimp wonton, stir crispy chilli, steamed whole St Peter’s fish, ginger soy scallion, lamb in whole garlic, poon choi and festive Lunar New Year fried rice.FROM February 9 to 18; 7 pm to 1 am (all days), 12.30 pm to 3.30 pm (weekends)AT Dashanzi, JW Marriott Mumbai, Juhu.CALL 9004616506 Spicy delight >> Dine-in delightsPair chiu chou potato, chicken black pepper, succulent lamb chop with spicy sauce, and the aromatic baby cabbage rice with drinks like flaming dragon, Chinese fizz or a stiff Beijing old fashioned.  TILL February 29; Monday to Thursday, 12 pm to 11 pmAT Pa Pa Ya, Palladium Mall, BKC and Malad.CALL 7400433430 Three-style eggplant >> Festive flavoursThe limited-edition menu includes lobster and mozzarella kadaifi dim sum with Japanese mayo, lotus root-wrapped exotic mushroom dumpling topped with a fermented chilli sauce, a three-style eggplant to a hearty claypot chicken in emperor sauce. Save room for the dessert, rightly named Lucky Dragon — a white sesame sponge laced with praline, kumquat compote, and ginger mousse.TILL March 7AT Yauatcha Mumbai, Raheja Tower, Bandra Kurla Complex.CALL 9222222800

09 February,2024 10:57 PM IST | Mumbai | Phorum Pandya
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