Call it pani puri, phuchka or gol gappa, the indisputable star of the dish — an extra sukha puri towards the end — unites most Indians across the planet. This famous desi street food created a stir globally when in a recent episode of MasterChef Australia, participant Sumeet Saigal won over the judges by showing them how to assemble the different elements of pani puri before indulging in it. Celebrity chef Jamie Oliver tastes (right) Sumeet Saigal’s In other news, Bandra’s famous Elco Pani Puri, which serves the snack at Rs 190 at its Hill Road outlet, was slammed for selling the same chaat for Rs 333 at a Mumbai airport. If all this talk is making you salivate, and eager to tuck into a plateful of savoury goodness, here are our picks of the best finds that we’ve tasted across the city and suburbs. You can thank us later. Pricey spice This pani puri is best known for its science lab-like presentation. The teekha pani in test tubes arrive in a smoke-filled glass. The tamarind chutney, on the other hand, is served with a gigantic injection. At Spiceklub, Phoenix Mills 8A, Lower Parel. Call 46104604Log on to spiceklub.comCost Rs 600 Mumbai to KolkataIf you are looking for a break from the ragda-filled pani puris of the city, try these Kolkata-style phuchkas, packed with a spicy mix of mashed potatoes. For those in the mood for further experimentation with the chaat, options here include cheese corn pani puri, paneer pani puri and cheese moong pani puri.At Guru Kripa Pani Puri House, Sion West; also at Bandra West. Call 9820501313Cost Rs 70 Awesome four-some PICS COURTESY/INSTAGRAM This newly opened haunt is winning over pani puri lovers for its automatic pani puri service where a machine pours the pani into your puri. The four flavours available include khatta meetha, garlic, jaljeera and regular pani. They serve Jain options as well.At Hygienic Pani Puri, Mahavir Nagar, Kandivali WestCall 8291055667 Cost Rs 40 for six in a plate; Rs 50 for Jain variety Pineapple inspirationOne of pizza’s most loved and hated toppings, pineapple, has made its way to the classic ragda and moong pani puri. Other flavours available at this stall include hajma, guava, garlic, mint, lemon, cumin, green mango, tomato, watermelon and ajwain.At Maharaj Chat Center, Matunga East. Call 932660125Cost Rs 50 (for a plate of six different-flavoured puris) Also check out >> Pani puri shotsAt DPs Fast Food; outlets at Dadar, Chembur and Matunga.Call 2224145326Cost Rs 60 >>Delhi-style gol gappaAt Angrezi Desi Café, Vile Parle East.Call 9871259234Cost Rs 60 >>Simply SindhiAt Sindh Pani Puri, Chembur.Call 9819984649Cost Rs 50 >>Mineral water pani puriAt Bhola Chat Bhandar, Andheri East.Call 9819425036Cost Rs 50 >>Real dealAt Amar Fast Food and Restaurant, Tardeo.Call 223854153Cost Rs 100 >>Hand-made purisAt Ram Shyam Bhel, Ghatkopar East.Call 9321022102Cost Rs 50
08 May,2024 09:31 AM IST | Mumbai | Devanshi DoshiFood: GoodAmbiance/AsianService/PoliteCost: ExpensiveVerdict: 1/4 In the last few months, with several exciting culinary ventures, such as Dubai’s Michelin-starred Indian vegetarian restaurant Avatara, the Japanese Nikkei resto-bar Megumi, and even all-vegetarian bar-forward restaurant, Charlee opening its doors in Santacruz, the suburb is swiftly becoming a hub for foodies. Recently, we visited Takumi, the newest eatery by Richboyz Hospitality, the team behind All Saints, Raeeth, Occo (Goa), and Secret Story (Bengaluru). The restaurant, serving inspired Southeast Asian fare, gets its name from the Japanese word for artisan. It has two seating slots. We chose the 10 pm slot over the 7 pm. We reached an hour earlier but since the place wasn’t packed, the staff kindly agreed to seat us. At the entrance, we were greeted by a custom-made Japanese torii gate and an Asian sculpture of a woman warrior. Inspired by Japanese aesthetics, the space is designed by Sumessh Menon, and uses a red and grey colour palette in the indoor and outdoor seating areas. Patrons will spot bamboo trees, minimalistic light fixtures, cane lampshades and painted Asian screens across its interiors. Takumi signature flambe Takumi has an extensive bar menu — from matcha-infused concoctions to a tequila base drink made with butterfly pea flowers, and a unmai sake with in-house whiskey foam — the cocktails, priced between R850 to R1,000, draw inspiration from Asian flavours. We skipped the drinks menu this time, and turned our focus to the food. Chef Passang Dorje Lama’s menu is as diverse as the flavours of Southeast Asia. Our scorecard had a mix of hits and misses, and we are not big fans of the pricing. The som tam salad, a traditional raw papaya and peanut salad (R495) and the prawn and chive dumplings (R495) were strictly average. The coating for the dumplings could have been thinner and the filling, less pasty. The mains though, hit the spot. The delicate flavours of the spinach and corn pakchoy rice (R425) and the robust gaeng pla horapa, a seabass curry with lime and basil (R795) were both worth coming back for. We also enjoyed the dramatic Takumi signature flambé (R545), a gooey chocolate sponge cake layered with chocolate, infused with lightly-roasted coffee and flambéed with rum. To our disappointment, some of the mains were served before the appetizers. Interiors of the restaurant. Pics/Kirti Surve Parade Takumi scores points over other Southeast Asian restaurants with their performances that add a layer of magic to the dining experience. Throughout the evening, diners are treated to engaging performances. Artistes brought to life forms like Bushi, a dance form that evokes the spirit of the samurai, the enchanting Nihon Buyo, a classical Japanese dance believed to be almost 200-year-old, and the graceful Shibu, performed using fans and various other props. TakumiTime 12 noon onwards At Ground floor, Savoy Chambers, Linking Road, near Porsche Showroom, Santacruz West. Call 9833741741 4/4 Exceptional, 3/3 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. Takumi didn’t know we were there. The Guide reviews anonymously and pays for meals
07 May,2024 09:15 AM IST | Mumbai | Suprita MitterThe sun outside is blinding. I shield my eyes, and look for the entry into Crawford Market. It’s a regular weekday, and the market is bustling with life. The moment I’m inside, there’s an assault of another kind, which I welcome. The markets overflow with seasonal fruits such as oranges, strawberries, pomegranates and more. Pics/Deepali Dhingra Before me are piles of bright, red strawberries, bunches of juicy black and green grapes, ruby-red piles of pomegranates, not to forget a variety of other fruits such as chikoo, oranges, malta, passion fruit, guava, melons and pears and. It’s as if I’ve died and gone to fruit heaven. Uttam Umaji Wagh, a vendor who has been selling fruits at Crawford Market for nearly 40 years, recognises the look on my face and proceeds to tell me about the benefits of consuming seasonal fruits. “This is the best season to consume fruits, because there is such a huge variety of them available at this time,” he says, coaxing me into buying half a kilo of hanumanphal, a bigger version of the humble sitaphal. High on fruitsWagh is right when he speaks about the plethora of fruits. One look at the display in front of me and I’m convinced. Mumbai might not have a winter to boast of, but when it comes to fruits, there is enough to excite a fruit-lover. And it’s not just the wonderful variety that is exciting, but also the fact that seasonal fruits are your best bet when it comes to health benefits. Thanks to advancement in technologies and methods of food processing, most fruits are available all through the year. But studies conducted across the world suggest that fruits and vegetables picked in season are higher in nutrition value than those that have a longer shelf life, which use abundant amount of chemicals and other methods of food preservation. Says fitness professional Neeraj Mehta, Director and Technical head of GFFI Fitness Academy, Andheri, “Fruits that have been imported lack in nutritional value, as they have been preserved for a long time, before they reach us. On the other hand, fruits which reach us within a few days of getting plucked, have a higher content of vitamins and minerals.” Mehta says they often suggest colour therapy to their clients, which includes helpings of three-four fruits and threefour vegetables of different colours. “But they have to be in season,” he adds. Cook freshSo what’s the best way to incorporate fruits in your diet? A big, bowl of crunchy fruit salad is probably the first thing that comes to mind, no doubt. One can even prepare soups and desserts using fruits. But when it comes to cooking with fruits as main course, most people either don’t know how to do it, or are too sceptical about striking the right balance of sweet and sour. Chef Joshua D’Souza, Silverspoon Gourmet, Lower Parel, says he often uses fruits such as pineapple, strawberries, passion fruit and guavas to come up with delicious recipes for main course. “Fruits give an interesting flavour to food, but when they are cooked, they tend to become sweeter. So one should pair them with chicken or fish, using different varieties of vinegars, peppers and chillies,” he says. While there is no limit to experimenting with fruit pairings, D’Souza suggests pairing vegetarian dishes with grapes, chicken with pineapple or strawberries, while passion fruit goes well with fish. Homemaker Purabi Naha, who runs the blog cosmopolitancurrymania. com, says her entire family loves to eat dishes with fruits in them. “It’s the best way to incorporate fruits in your diet, especially if you have kids. When you use fruits in desserts, one often ends up using a lot of sugar, but using them in the main course ensures that you get the goodness of the fruit, without overloading yourself with the added calories,” she adds.
03 May,2024 11:30 AM IST | Mumbai | Sanjeevni IyerSweet rush The Pathare Prabhus had settled in Mumbai, and the surrounding regions around the 13th century, and gained prosperity during the development of Bombay by the British in the 18th century. We are a very small community, but highly qualified and multi-talented. Mathlele ladoos are one of our authentic sweets. I customise these ladoos in the shape of apples, peacocks and burgers. Similar to besan ladoos, these can be made in just two minutes. Kalpana Talpade, home chef, Kalpana’s Kitchen Mathlele ladoos Ingredients>> 1 cup roasted chana dal>> 1/2 cup sugar >> 1/2 cup pure ghee >> 9 nos badam >> 9 nos pista >> 6 nos cardamom MethodPowder the roasted chana dal in a mixer. [I microwave the dal for one minute to get fine powder]. Powder the sugar and cardamoms. In a glass bowl, beat the pure ghee till it is fluffy and changes colour. Add cardamom powder, powdered sugar and chana dal powder and mix well. Get the dough together and form ladoos. You should get seven to eight ladoos. You can garnish the ladoos with badam pista or powder it and add to the mix. Labour of love Kala mutton curry originates from the north-western regions of Maharashtra, like Jalgaon, Malegaon and Nashik. This dish is a part of Khandeshi cuisine, which is also known to be one of the hottest cuisines of Maharashtra. I learned this recipe from my maasi who lives in Nashik. I would always visit her during school vacations and enjoy eating her kala mutton. The main element of this dish is the kala masala. I would watch her closely and help her in the kitchen. She would serve it with piping hot bhakris and mattha [Maharashtrian spiced buttermilk]. Chef Vinit Gidwani,restauranteur and restaurant consultant, @chefvinitgidwani Kala mutton curry Kala mutton curry by chef Vinit Gidwani Ingredients>> 1 kg mutton>> 15 cloves garlic >> 3 inch ginger (chopped) >> 1/3 coriander leaves with stem >> 1/2 tsp turmeric powder >> 1/3 cup curd >> 2/3 tsp salt >> 3 tbsp mustard oil >> 5 nos onion (slit) >> 1/2 portion dry coconut>> 7 nos green chilli>> 1 tbsp red chilli powder>> 500 ml hot water >> 2 tbsp coriander seeds>> 2 nos bay leaf >> 8 nos black peppercorn >> 4 dry red chilli>> 4 nos clove>> 1 star anise>> 1 black cardamom >> 1 inch cinnamon>> 1 mace>> 1 tbsp clarified butter (ghee)>> Salt to taste MethodMake a marinade for mutton. Put garlic, ginger, coriander leaves with stem and water in a mixer grinder and make a paste. Put mutton in a bowl, add the green paste we made along with turmeric powder, salt, and yogurt, mix and set aside to marinate for 60 minutes. Next, make charred masala (kala masala). For this, put this whole onion, dry coconut and green on a grill and char each from all sides on direct flame. One by one, put the whole dry coconut on a grill and char from all sides on direct flame. Roughly chopped charred onion, dry coconut 7 green chilli and put in a mixer grinder and make a paste. Take oil in a pan and put marinated mutton on hot oil. Add charred masala paste in the pan. Mix well and add hot water. Cover and cook on medium to low heat until mutton is cooked properly. For tempering, take coriander seed, bay leaf, black pepper corn, dry red chilli, clove, star anise, black cardamom, cinnamon and mace in a hot pan, toast on low heat until aromatic. Then put in a mixer grinder and make a powder. Add toasted masala powder and clarified butter (ghee) in mutton, mix well. Serve hot with rice or roti or bhakris. Simple and delicious During our summer holidays, the family sometimes used to get together in Kolhapur. And if you are in Kolhapur you cannot leave without the taste of local mutton. So, mom used to get kilos of the meat, slow cook the mutton, let it get a little chewy, fry it and mix in this spicy dry coconut mix. We just needed to have this mutton lonche with hot chapati and bhakri. It is a simple dish to prepare, where we used to let the Kolhapuri mutton and tikhat masala shine. Reshma Mane, founder, homechef, Every Aroma Mutton lonche Ingredients (serves 2) >> 300 gms mutton pieces with bones >> 2 tbsp ginger garlic paste>> 1 tbsp Kolhapuri tikhat masala>> 1/2tsp turmeric powder >> 1/2tsp coriander cumin powder >> 1/4 cup chopped coriander >> 1/4 cup white sesame seeds >> 1/2 cup dry coconut powder >> 1 onion chopped (optional) >> Salt and oil MethodBoil the mutton with sufficient water and a little ginger garlic paste (1/2 tsp) till well done. In a kadai, heat oil (4 tbsp). Once hot, add only the mutton pieces, no water and brown them a little. Remove and keep aside when done. Continue cooking in the same kadai. Add a little oil again. When hot, add the chopped onions and dry coconut powder. On low flame, brown both together. Enough to roast, we don’t want burnt taste. Add the tikat masala, rest of the ginger garlic paste, turmeric powder and coriander cumin powder. On low heat, fry all the masala mix together. Then, add the mutton pieces and toss. Use a little of the mutton stock to wet the masala, just a little, enough to coat the mutton well. Add the sesame seeds, coriander and season with salt. Toss well and serve with hot chapati/bhakri with a side of sliced onion. Amcha Maharashtracha Head to these places for your fave picks from the state Vegetarian delightA favourite haunt among vegetarians, the restaurant is best known for its spicy misal pav (R120) and kothimbir vadi (R105). Pair it up with their (above) Piyush (R60) for a wholesome meal. At Vinay Health Home, CP Tank, Girgaon. Call 7045660110 Swaad yaha haiThis traditional restaurant is famous for its Chaitra thali (R483). Do not miss their seasonal special kairi panhe (R86). At Aaswad, Gadkari Chowk, Dadar. Call 24458176 Sabudana fans, ahoy! This restaurant is best known for its chutney that comes along with their sabudana vada (R80). They also have an exhaustive menu for Maharashtrian snacks and sweets.At Prakash Dugdha Mandir, Girgaon.Call 7045660110 All out on curriesExplore the flavours of Maharashtrian curries. Their (above) mutton Kolhapuri thali (R390), crab curry (R510) remain bestsellers among the regulars of the eatery. At Maharashtra Lunch Home, Naupada Thane West. Call 9326691866 Misal magicThis restaurant has a huge variety in misal pav. Those who prefer the spicier option can try the Kolhapuri misal (R110). If you’d rather go for a medium misal version, order their Puneri misal (R120). At I Love Misal, Parel; Dadar; Girgaon.Call 7738696846 The healthy wayIndulge in their healthy thalipeeth (Rs 40) that’s a huge draw at this eatery. At Tambe’s Pallinath, Shantivan, Borivali East. Call 28961995 Enter the KoliwadaThis restaurant specialises in Koli food. While their mutton masala (R430) is a must-try, do not miss the (right) seasonal special mango mastani (Rs 330).At Mi Hi Koli; outlets At Panchpakhadi, Ghodbunder Road and Mulund West.Call 9769635644
01 May,2024 07:51 AM IST | Mumbai | Devanshi DoshiTwenty-eight-year-old Reeva Sitlani recalls, albeit not fondly, sitting in a meeting room with 40 coworkers at her finance firm, and muttering under her breath, “This meeting should have been an e-mail.” Four months, a resignation letter, and some experiments later, her words are now etched on handy coffee bottles that are making their way to corporate offices across the city. Liquid - Coffee But Sassy, Sitlani’s new Matunga-based home kitchen in collaboration with her elder sister Ruchita, serves pint-sized iced coffees with a slice of corporate humour on the labels. The package arrives with (in circle) short messages tagged on to them The coffees arrive in the newsroom in an hour after we place our order. The cloth bags come with a sweet introductory message attached; possibly to prepare us for the not-so-sweet humour that awaits inside. The plastic bottles inside seem to have held the cold temperatures in Mumbai’s searing heat despite the 30-minute travel time from Matunga to our newsroom in Bandra East. Over a call, the sisters share that while they began with upcycled glass bottles resembling beer pints, concerns over breakage in transit drove the shift to the handy plastic bottles. We get our hands on five of the 21 available options — Americano, vanilla frappe, Vietnamese iced coffee, tiramisu frappe and the newly launched shortbread frappe. For this writer, one of the unfortunate few who carry the curse of lactose intolerance, the iced Americano (Rs 159) is the natural choice. ‘Corporate slavery antidote’ the label reads. While the first sip packs the usual kick of an Americano, it’s a pleasant surprise to see that the drink doesn’t water down even as we reach the bottom. A fitting antidote to the more-iced-than-coffee offerings at some of the larger chains in the city, we say. (Left) Ruchita Sitlani prepares coffee in her home kitchen (Middle) The labels are pasted to the bottles using a template (right) The coffee is finally poured into the pint-sized bottles Elsewhere in the newsroom, a large pint-sized Vietnamese iced coffee (Rs 208) has been chugged. The verdict is in — while the coffee is sweet, it has the right blend of bitter for a balanced brew. Unlike other iced coffees, the flavour of the coffee comes through. Co-founder Ruchita shares that they spent four months trying out different concoctions and conducting taste tests within their circles to find the right balance. The kitchen’s newest offering, a shortbread frappe (R249), stands out for us with its thicker and milkier consistency with the same kick of caffeine. While the Vietnamese coffee had sharpness, this one has more body in terms of flavour profile. The 250ml bottles might be a tad larger than what regular drinkers may be used to consuming in a sitting. That is, unless your daily cup of joe doubles as an ‘emotional support iced beverage’, like the label on the tiramisu frappe (Rs 249) reads. The drink itself is reminiscent of the popular childhood toffee Kopiko, possibly owing to the caramel syrup. Like the others, this one too, carries the bitterness of the Arabica while being slightly milkier and sweeter than the rest. Reeva and Ruchita Sitlani As we get our hands on the one that started it all for the duo, the vanilla frappe (Rs 199) that carries with it Sitlani’s passionate dislike for meetings, the labelling decisions seem apt. The frappe is sweeter and creamier with hints of vanilla that we wished were a tad stronger for the flavour to stand out. “We thought all the label combinations through; each tells a story. The sweetness of the frappe is a reference to the sugar-coating you indulge in when you’re in a meeting you want to escape,” laughs Reeva. For Ruchita, while the labels are a quirky way to get people talking, the drinks remain the winners. “We source our syrups and ground coffee beans from the same vendors that supply to popular chains in the city,” she claims. Reeva, on the other hand, admits that the one-liners seem to be the ones creating all the buzz. “We had a customer who asked for a bottle that read, ‘Boss, can I get a raise?’ on the second day of his job. We had a good laugh while delivering it to his office. We sure hope he still has the job,” she laughs as the duo signs off. Liquid - Coffee But SassyAvailable on Zomato Log on to: @liquid_coffeebutsassy Message 9619192881 (for queries) Also check out >>KC RoastersTry exciting concoctions like coconut latte and moringa latte at this cosy café that roasts its coffee live in-house. AT 6, Chuim Village Road, Khar West.CALL 91366 50277 >>Bombay Island Coffee CompanyChoose from artisanal rose lattes, dark cocoa cold brews, and caramel popcorn coffee at this new-age experimental café.AT Godrej One, Pirojshanagar, Vikhroli. CALL 40034931 >>Records.CoffeeSip on a freshly brewed macchiato, cappuccino or affogato in the company of vinyl record enthusiasts at this record store inspired café.AT Bloom Boutique, Dr BR Ambedkar Road, Bandra West. CALL 7861004444
26 April,2024 07:42 AM IST | Mumbai | Devashish KambleTaylor Swift mania hasn’t spared the baking industry, and this time, it has nothing to do with her newest album, The Tortured Poets Department. Instead, it borrows a slice of drama from her 2014 song, Blank Space. “Swifties are going crazy over this cake. It allows them to recreate an iconic moment from this song; where when she stabs a white cake, blood oozes out,” shared home baker Anjana Ganatra, founder of Creamy Cottage, who has been adding blood, also known as edible glaze in the baking world, to these cakes for the fans. To create one, Ganatra reveals that the baker must scoop out a portion of the cake and fill it with a balloon filled with the red glaze. “The balloon needs to burst when you stab it for the red liquid to ooze out. It leaves a dramatic appearance on the white-washed, heart-shaped cake,” she shared. Log on to @creamy.cottage (DM to order) A levitating marvel Mehrotra’s cakes have levitating elements; (right) nursery rhyme cake When technology met cake, it created chef Rushina Mehrotra’s (founder of Daffodils Patisserie) signature levitating cake. Yes, her cakes float. “As a baker, I am constantly looking for innovations because people get bored easily. I remember coming across a levitating machine for a different purpose years ago. It struck me that this could make for a cool addition to my cakes. It would be easy to use, and so much fun!” One of her most unique creations with this machine was a three-towered candy-themed cake, with floating candy. Another popular creation is the nursery rhyme cake. A giant book of rhymes opens up to pop up into a cake, which takes inspiration from five of her little customer’s favourite rhymes. “My cakes are usually very interactive; the nursery rhyme-themed cake, apart from the rotating monkeys and sparkling stars, also has a fondant school bus that goes around the giant book!” she added. Message 9867304427 Log on to daffodilscreations.com Enter fairy land Cotton candy lovers, this one’s for you. The fairy floss by chef Khusshi Shah, founder of Les Saveurs, melts in your mouth at first bite. “This is actually a vanilla cake topped with Italian rose panna cotta, strawberry coulis, pistachios and inhouse strawberry candy floss. The idea was to make the cake completely non-crunchy, so that when people taste it, it melts in your mouth like candy floss. My endeavours with cake include an Indian specialty, like buddhi ke baal, and an international dessert, like panna cotta in this one,” shares Shah, who recently introduced her season-special tadgola berry. “I love to experiment by mixing flavours and cultures. This leads to innovation — like a strawberry flavoured cotton candy — or a mix of unlikely fruits — like tadgola and berries,” she adds. Log on to _lessaveursMessage 9769993454 (gluten-free, vegan, sugar-free and plant-based cakes available) Underwater treats Explore the mysteries of the deep with this underwater theme cake. “For most of our cakes, like this one, we use couverture chocolates only; we don’t do any mixing of compound chocolates,” shares chef Ruchi Grang of Grangs Kitchen. The three-ft-tall cake sports octopuses, corals, turtles, sea horses, and even a mermaid tail. “Inspiration for my cakes comes from everywhere — at times, it’s a particular flavour combination I’ve been craving; on other occasions, it’s a theme or design that sparks my imagination,” she shares. Log on to @grangskitchenMessage 9769399042 A cake for everything you love “Our tandoori chicken biryani cake was made for a 12-year-old biryani lover!” shared Aashna Shaikh who co-founded Cake-a-licious by AZ with her elder sibling Zoya in 2017. “Everything you see, from the tandoori chicken and rice flakes to the bowl that holds the biryani (cake), raita on the side and mirchi on top, is cake. The most challenging part was to give tandoori chicken a realistic look with the correct colour and shape.” While Aashna comes from an IT background, Zoya is an architect; the sisters set up this home bakery out of passion. They specialise in customisation and pledge to make any idea into a cake. Think vada pav cake, Porsche cake, Nike Jordan cake or a butterfly cake. Log on to @cakealicious_by_azMessage 9930921707 (to order)
23 April,2024 07:33 AM IST | Mumbai | Devanshi DoshiThere is a growing interest in Oriental and Pan Asian culture in Mumbai. And one of the areas where it is noticeably visible is the food and drink sector. Apart from restaurants that feature traditional dishes from the region, there is also a rise in country cuisine-specific eateries, like Japanese, Korean, Indonesian, and Vietnamese. Adding to the list of influences is Mokai, a unique café in Bandra, that seeks to introduce Asian iterations to Mumbai’s coffee aficionados. Banana chocolate bread We reach the jam-packed venue on a Sunday afternoon, which happens to be the first weekend since the all-day café opened. A vibrant duplex, that houses the café, stands out in a narrow gully on Chapel Road. The founder, Karreena Bulchandani, is hopping from one table to another, taking and serving orders, alongside two women staff members. The male staff members are behind the counter, actively brewing coffees, cooking and heating up breads. When Bulchandani spots us standing at the door, she quickly approaches us, “We are completely packed. We were not expecting such an overwhelming response!” As there are no empty tables, and wouldn’t be for at least another hour, we park ourselves at a community table in the centre of the space. The space has private and common tables The main menu has many varieties of regular cappuccinos, espressos, mochas and vegan coffees. But we’re here for their special menu that boasts of coffees inspired from seven countries in Asia. The first one is coconut malai cold brew from Malaysia (R330), which becomes our natural choice given the soaring temperatures of Mumbai. We expect something along the lines of a coconut punch, but this drink is nothing like that; neither in taste nor in appearance. Tiny pieces of coconut fill the bottom of the glass and a dollop of honey slips down from the straw when we lift it up to stir. And despite the seemingly generous amount of honey, the dark brown-tinted drink tastes like a bitter shot of espresso. We need more helpings of honey to truly savour it. Meant strictly for black coffee fans, people who prefer milkier and sweeter coffee should skip this one. The exteriors of the café is painted by local artists of the city Next up is taro boba from Taiwan (Rs 250). The bubble tea, we learn, is made from the Taiwanese root vegetable, taro. It comes with blueberry popping pearls and makes for a refreshing summer sipper. Lastly, we order the Japanese blueberry matcha (R300). This is clearly a popular pick, given that most customers around us had ordered it. The matcha, Bulchandani informs us, while serving us the drink, is imported from Japan. While they also offer a hot version of this drink, we opt for the iced variation. The hot matcha comes with a cute bear crafted on the foam. If you enjoy artsy, aesthetic-looking drinks, this is as pretty as it gets. The cold coffee, on the other hand, is a simple green drink with a layer of blueberry syrup settled at the bottom of the glass. The first sip is a burst of blueberries but there’s very little matcha. The next sip is a contrast. We realise that we sucked up all the blueberry syrup in one go, and request for some more, which is served without a fuss. Pro tip: mix your drink well before trying it. Coffee done, we must leave on a sweet note with a slice of banana chocolate bread (R160). While this Asian café will draw in fans initially, time will tell how much this experimental, novel menu will continue to pique the attention of the Mumbai coffee drinker. MokaiAt St Sebastian Colony, Chapel Road, Bandra West.Time 7 am to 8 pmCall 9820062166 Also check out 1. Noa by The NutcrackerAt Kamal Vishranti Kutir opposite St Theresa School, 24th Road, Plot 104, D, Bandra West. 2. Café by The St. Regis MumbaiAt Ground floor, Palladium Mall, Lower Parel. 3. Stand by CoffeeAt Thadani Marg, opposite Baskin Robbins, B Wing, Worli. 4. Em’s Cafe At Lily Cottage, Girgaon Chowpatty. 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, Average. Mokai didn’t know we were there. The Guide reviews anonymously and pays for meals
20 April,2024 09:15 AM IST | Mumbai | Devanshi DoshiBerry, berry good A good way to beat the summer heat would be to tuck into this decadent, buttery creation topped and filled with raspberry and cream.At The Lovefools, Ranwar, Bandra West.Call 9820203360COST Rs 425 Royally sweet The pairing of a tiramisu with crispy croissant makes this one for dessert lovers. Watch out for the sugar rush that follows.At Bluebop Café, Khar West. Call 8047483415Cost Rs 315 onwards Desi at heart The traditionalists might scoff, but we love the comforting idea of a butter chicken wrapped in a flaky croissant. It is the perfect desi tadka to the European delicacy.At The Love LLeaf Café, Thane West. Call 9136097379 (for cost and other details) A-dough-rable! If you like the gooey cookie dough better than the final crumbly cookie, we recommend you give this cookie dough pizza a shot. It comes topped with loads of Nutella sauce and a dollop of vanilla ice-cream.At 145 Kala Ghoda, Fort.Call 40396632COST Rs 290 Healthy bites A healthy ragi and whole wheat base sweetened cookie with jaggery and dark chocolate to level up the flavour.At House of Cookies, NS Road, Juhu. Log on to ZomatoCall 9167366770 (Delivery only)Cost Rs 120 Summer delight If you are looking for a twist to the flavour of the season, try this croissant stuffed with the deliciousness of sweet mango and cream cheese.at The Bread Bar, Unit 2, Shah Industrial Estate, Deonar, Chembur. call 8928482554 Cost Rs 275 Go for Mumbai-core This take on the ubiquitous vada pav and green chutney comes wrapped in a flaky Danish pastry and croissant dough.At Twenty Seven Bake House, Mahalaxmi; Shop No 3, Videocon Icon Building, Dr Ambedkar Road Bandra West.Call 9372515271Cost Rs 200 Loco for choco How does a giant warm cookie, layered with dark and milk chocolate and topped with two scoops of ice cream sound? Find this Charlie and Chocolate Factory-like dreamy dessert named cookiezza at an eatery in Nariman Point.At Spesso Gourmet Kitchen, Regent Chambers, Nariman Point. Call 9167613296Cost Rs 465 **** Exceptional, *** Excellent, ** very Good, * Good, Average. House of Amel and The Sweetish House Mafia didn’t know it was us. The Guide reviews anonymously and pays for meals
13 April,2024 09:35 AM IST | Mumbai | Devanshi Doshi | Shriram IyengarJust when croissant lovers, like us, thought they couldn’t possibly get more innovative with the pastry after the recent fervour around sandwich croissants, pinwheel croissants, cruffins (croissant plus muffins) and cronuts (croissant plus donuts), Boulangerie Louvard, a small bakery in Paris, has gone viral on the Internet for introducing the crookie. Naturally, this sinful combination of croissant stuffed and layered with cookie dough is being adapted by enterprising bakeries around the world. Two such eateries in Mumbai — House of Amel and The Sweetish House Mafia — have now joined hands to introduce a limited edition of this dessert for the city’s saccharine-craving foodie. We placed an order to be delivered at our newsroom in Bandra East. Since the pick-up point was The Sweetish Café by The Sweetish House Mafia in Lower Parel, it took nearly an hour to reach its destination. The crookie was mildly warm when it arrived. We heated it for 30 seconds in the microwave before digging into it. While the croissant was not as flaky or pretty-looking as we had imagined, it blended well with the layers of cookie dough on top, and slathered in between the pastry. The dough was loaded with large chunks of choco chips that made the crookie a tad gooey upon heating. Overall, we would have preferred a crunchier croissant because we found the pastry tough to negotiate. Meant strictly for those who love a chocolate and dough overload, fans of savoury croissants should stay away. At Sweetish Café by The Sweetish House Mafia, Lower Parel.Log on to Swiggy; Zomato Cost Rs 280 for one (on Zomato) Also check out Crookie by Blue Tokai and Suchali’s Artisan Bakehouse. Log on to @suchalisartisanbakehouse Cookie or croissant? Take your pick Berry, berry good A good way to beat the summer heat would be to tuck into this decadent, buttery creation topped and filled with raspberry and cream.At The Lovefools, Ranwar, Bandra West.Call 9820203360COST Rs 425 Royally sweet The pairing of a tiramisu with crispy croissant makes this one for dessert lovers. Watch out for the sugar rush that follows.At Bluebop Café, Khar West. Call 8047483415Cost Rs 315 onwards Desi at heart The traditionalists might scoff, but we love the comforting idea of a butter chicken wrapped in a flaky croissant. It is the perfect desi tadka to the European delicacy.At The Love LLeaf Café, Thane West. Call 9136097379 (for cost and other details) A-dough-rable! If you like the gooey cookie dough better than the final crumbly cookie, we recommend you give this cookie dough pizza a shot. It comes topped with loads of Nutella sauce and a dollop of vanilla ice-cream.At 145 Kala Ghoda, Fort.Call 40396632COST Rs 290 Healthy bites A healthy ragi and whole wheat base sweetened cookie with jaggery and dark chocolate to level up the flavour.At House of Cookies, NS Road, Juhu. Log on to ZomatoCall 9167366770 (Delivery only)Cost Rs 120 Summer delight If you are looking for a twist to the flavour of the season, try this croissant stuffed with the deliciousness of sweet mango and cream cheese.at The Bread Bar, Unit 2, Shah Industrial Estate, Deonar, Chembur. call 8928482554 Cost Rs 275 Go for Mumbai-core This take on the ubiquitous vada pav and green chutney comes wrapped in a flaky Danish pastry and croissant dough.At Twenty Seven Bake House, Mahalaxmi; Shop No 3, Videocon Icon Building, Dr Ambedkar Road Bandra West.Call 9372515271Cost Rs 200 Loco for choco How does a giant warm cookie, layered with dark and milk chocolate and topped with two scoops of ice cream sound? Find this Charlie and Chocolate Factory-like dreamy dessert named cookiezza at an eatery in Nariman Point.At Spesso Gourmet Kitchen, Regent Chambers, Nariman Point. Call 9167613296Cost Rs 465 **** Exceptional, *** Excellent, ** very Good, * Good, Average. House of Amel and The Sweetish House Mafia didn’t know it was us. The Guide reviews anonymously and pays for meals
13 April,2024 09:20 AM IST | Mumbai | Devanshi Doshi | Shriram IyengarNothing says Vishu like the sight of a green banana leaf filled with the delicacies of a wholesome sadhya. To enjoy the experience this year, order in for a curated festival special lunch by Nei Native Lifestyle and Backwaters Chechie that promises the real deal. With a traditional menu that entails dishes such as inji puli, olan, kootu curry and ada pradhaman to the lesser-known mezhukkupuratti and madhura vettila, this sadhya will include nearly 28 dishes. The curation is also made from organic ingredients to suit the traditional flavours. Prepared by chef Shobha Pillai, the Alleppey-styled sadhya is prepared on the morning of the festivities, and only available for lunch over two days of April 13 and 14. The chef points out that the sadhya is a blend of traditional, nutritional and nostalgic flavours. With orders piling up, you would do well to hurry. On April 13 and 14 (only lunch orders) Call 9820506506Cost Rs 2,250 (for two)
10 April,2024 07:54 AM IST | Mumbai | The Guide TeamSunny sips Toast to the sunny skies with a glass of summery ale that’s infused with tropical vibes. The ale is brewed in-house, using season-appropriate Alphonso mangoes and pineapple, to offer you a taste of summer in every sip.At Woodside Inn (outlets at Bandra; Colaba and Andheri West).Call 7968158311Cost Rs 425 onwards Brewing sunshine Ditch your regular pour-overs for this cuppa with a tangy twist — sweetened with pineapple juice, tempered with a pinch of salt and some lime juice for a zesty punch, this cold brew embodies freshness in every sip.At Journal, 396-3, North Avenue, Indrajit Society, Potohar Nagar, Santacruz West.Call 9004699654Cost Rs 380 Nuts over coconuts Tender coconut flesh and crisp water chestnuts come together in a creamy coconut milk-based sauce to transport us to an island getaway. The hint of aji amarillo adds just the right kick, with the savoury corn chips lending a textural contrast.At Tango Tamari, Hotel Kings International, 5, Juhu Tara Road, Juhu.Call 9820026746Cost Rs 595 onwards Lychee love If you’re not a fan of the all-pervasive mangoes but still wish to enjoy the best of summer’s produce, dig into a refreshing lychee sorbet. The delicate sweetness of lychees perfectly offsets the searing heat, without being too cloying or overwhelming.At Gold by Ice cream Works, ground floor, Supreme Headquarters 14, near Link Square Mall, Bandra West.Call 9833690000Cost Rs 350 Mega aam affair Give your taste buds an all-vegetarian protein boost with this delectable mango-rajgira tart. The crunchy amaranth crust packs in a nutritional punch with lysine (an amino acid), antioxidants, as well as heart and digestion-friendly fibre. The tart is topped with vanilla-infused mascarpone, tangy citrus accents, and succulent Alphonso mango slices to make for a wholly local and delectable mouthful.At Aamchee, Soni Building, Dadi Sheth Wadi, Malabar Hill. Call 96550491782Cost Rs 250 Tropical mouthful It’s hard to say no to a refreshing salad in the searing summer heat. This combination of Belgium endive, arugula, avocado, lotus stem and macadamia nuts hit all the right notes, as does the tangy plum and passion fruit dressing.At Hakkasan, 2nd Floor, Krystal Building, Waterfield Road, Bandra West.Call 8355877777Cost Rs 1,050 onwards
10 April,2024 07:48 AM IST | Mumbai | Anindita PaulADVERTISEMENT
