Punchy and affordable Dasheri mangoes help with digestion and contain Vitamin C to boost the immune system. The fruits are an excellent source of zinc, Vitamin E, iron, calcium, Vitamin A, folate, and other minerals that support proper organ function. The flesh is firm, orange-yellow, juicy, sweet, and low in fibre. It has 18 per cent of total soluble solids. More than 90 per cent of the fruit is edible flesh, because it has a thin, flat seed. There is no comparison with Alphonso mangoes, the King of mangoes, but Dasheri mangoes are a good, pocket-friendly alternative. They have a fibreless and smooth texture, and work best with smoothies, coolers and savoury dishes. The sweet and sour taste lends itself well to food items that require a punch. Ushri Guruji, home chef, @ushrihomechef Mango Cheese Cake Tub (serves 5) Ingredients>> 200 gm cookies (Use cookies of your choice; I prefer digestive cookies. You can also pick Marie or Parle-G)>> 100 gm butter (melted)>> 125 ml whipped cream>> 250 gm cream cheese>> 100 gm castor sugar>> 100 gm white chocolate (melted)>> Dasheri mango cubes Method For butter cookie crumble: Crumble the cookies, add melted butter to it and keep it aside in a bowl. For cream cheese frosting: Whip the whipping cream and set aside. Mix castor sugar and cream cheese until smooth. Use a double beater for the same. Double boil or microwave the white chocolate until there are no lumps. Add this to the cream cheese mixture and mix well. Lastly, fold your whipped cream into this mixture. Use a piping bag to fill your jars or serving bowls. For the layering: Layer the container with cookie crumble. Pipe the cream cheese frosting. Add another layer of Dasheri mango cubes and fresh mango puree. Repeat the process if the container is big. Garnish it with mango purée and mint leaves. Give this dessert a try and relish it. You will fall in love with mangoes all over again. Chef Vinit Gidwani, restaurateur and restaurant consultant, @chefvinitgidwani Mango Chilli Jam Ingredients>> 1 kg sweet Dasheri mangoes>> 10 tsp honey>> 2-3 slices of fresh ginger>> 1 cinnamon stick (2 inches)>> 2 tbsp red chili flakes>> 1 tsp lemon juice>> 1/2 tsp salt MethodPeel the mangoes and chop them into small cubes. I prefer my jam with fruity bites in my mouth so I opt for chopped fruits instead of puree. Heat a heavy bottom saucepan and add cut mangoes. Stir lightly and allow it to cook on very low flame. Add honey or any other sweetener. Mix thoroughly with a wooden spoon. Keep the pan on a simmer. Continue stirring the jam gently. When mangoes start turning semi-liquid, add the cinnamon stick and ginger slices. Continue cooking on medium low flame. The jam will now begin to thicken. Keep stirring to prevent burning. Once jam reaches a thick jelly-like consistency, sprinkle chili flakes on jam and mix. Now, the mixture will turn darker in colour; just continue stirring. Add freshly squeezed lemon juice and stir gently to incorporate everything. When the mixture turns thicker and stickier, remove the pan from flame and bring it to room temperature naturally. Once cooled down, pour in air-tight, sterilized glass jars and keep in a cool, dark place; avoid direct sunlight. Refrigerate the jam for a longer shelf life. Inderpreet Nagpal, chef, @rummyskitchen Mango Potato Punch (serves 2) Ingredients>> 2 Dasheri mango pulp>> Boiled baby potatoes>> 1 tsp garlic chopped>> 1 tbsp green chilli chopped>> 1/2 tsp black pepper>> Rock salt>> 1 spoon honey>> 2 tbsp butter>> Chilli flakes>> 1/2 tbsp lemon juice (if you want it to be tangy) MethodBoil potatoes, peel them and sauté well in butter until it turns golden. Empty all the other ingredients in a pan. Sauté well till it becomes a thick and sticky mix. Now add the golden potatoes. Mix well and cover up with the mixture. Before serving, garnish with mango and chilli flakes. Did you know?>> An ANI report revealed that orchard owners of the Dasheri mango claim Mumbai to be a top consumer from across the country.>> In India, the mango is cultivated in an area of 2,400 thousand hectares with a production of 21.79 million MT (metric tonnes) (2023-24). >> The major countries of export are United Arab Emirates, UK, USA, Qatar, and Kuwait.
31 May,2024 08:02 AM IST | Mumbai | Devanshi DoshiGrant Road West boasts of skyscrapers, wide roads and box junctions. Cross over the railway bridge, and you will find the eastern side to be a contrast. It’s dotted with chaotic street markets, centuries-old residences, an iconic Irani café, cinema poster-plastered façades, and crammed roads. Tucked here is a small 80-year-old juice stall that attracts hundreds of commuters looking for a respite from the scorching heat. What makes this particular juice hangout unique is its mohabbat ka sharbat (watermelon sharbat) — one of the only two types of beverages on sale. (From left) A container with watermelon juice; the 80-year-old stall; watermelon sharbat This writer was first introduced to it by her father as a school-going child; he would drop by with his friends soon after school to sip on the famous sharbat. It tastes like bubblegum. Till date, the style of making, the quantity, and the taste remains the same. There are two gigantic containers in the cart. The first one contains freshly churned watermelon juice with huge chunks of the fruit, and the second one has iced watermelon milkshake mixed with their special handmade syrup. They pour the two together in a glass. This drink is refreshing, and for many regular customers like this writer, packed with nostalgia. At Watermelon Sharbat, near Grant Railway Station (East). Call 8693070987Cost Rs 40 Also check out Pics courtesy/Instagram Waste no moreThis juice centre is best known for its zero-wastage policy, where it uses every last peel of the fruits to add creativity to their juices. Their Titanic juice is served in a pineapple shell. It is a combination of mulberries, pineapple, strawberries and dry fruits.At The Jungle Juice, Mahavir Nagar, Kandivali West. Call 8433968855 Cost Rs 140 onwards Fries above allThis viral fryo tower is served with a mojito topped with cheesy peri peri fries.At Krackery Bites, Malad West.Call 8169311290Cost Rs 220 onwards Coffee with a crunchThis cold coffee comes in an ice cream cone. At Em’s By Crystal, Chowpatty, Girgaon.Call 9619054154Cost Rs 150 Time for sodaNothing beats the heat like soda. From chocolate ice cream soda, berry blaster, to kala khatta, and blue lagoon, this soda shop can serve up to 30 flavours of the frothy drink.At Bam Bam Bhole Soda Pub, shop no 1, Chinchpokli Shri Motanka co-operative housing, Lalbaug. Call 8879282585Cost Rs 25 A whole new worldExplore the cosmos with galaxy ade, which is a blue blend of fruits, herbs and planet-like ice cubes.At Seeds of Life, Pali Mala Road, Bandra West.Call 9653336089Cost Rs 250 Best of both worldsThis famous adda serves nearly eight varieties of soda. Our favourite is their special vanilla soda, which tastes exactly like ice cream.At Rimzim Soda, Ishwar Bhawan, Mangal Wadi, Girgaon.Call 9812515513Cost Rs 25 Burst of flavoursThe blossom blast floater is a 1.75-litre drink, which serves three. Sip on fruity flavours like kiwi, raspberry, rose, lemon, blueberry, orange and pineapple. It comes topped with two scoops of chocolate and vanilla ice cream, strawberry candy and sprinklers.At Royal Rajput Soda, Sector 5 Charkop, Kandivali West.Call 9820332704 Cost Rs 190 Marshmallow maniaThis shake is made by mixing different flavours of marshmallow and milk.At KV’s Milkshake, Pratishtha Nagar, Sion.Call 7777092030Cost Rs 80 Chai lovers, listen upWe loved how this assorted lassi is served in six cutting-chai glasses with the aim to offer a fair, refreshing replacement.At Oye Kake, Ghatkopar West.Call 9619494400Log on to Rs 475 Get filmyFrom Bahubali, Bell Bottom and Pushpa, to Kareena, take your pick from the filmy mix-fruit juices.At Patil Juice Center, near Hinduja College, Girgaon.Call 9224120790Cost Rs 180 onwards For the sugar-happyIndulge in mulberry cream at this popular juice haunt.At Mahabaleshwar Juice Center, Khopat, Thane West.Cost Rs 170Call 9082175829
29 May,2024 09:37 AM IST | Mumbai | Devanshi DoshiLast week, beefy actor Gurmeet Choudhary revealed in an Instagram post that it’s been 14 years since he ate a samosa, to maintain his physique, with the hashtag #NoDaysOff. On the contrary, actor Shraddha Kapoor posted photos of her wolfing down a burger, and a vegan seven-course meal she tried during the same week. Kapoor is known to profess her love for food on social media, be it for pizza, cake, or poha. With celebrities serving as fitness idols for so many of us (Kapoor’s fans like her food positivity posts), should you believe in cheat meals or eat what you like? Be your own boss One thinks of cheat meals only when you are on a restrictive diet, says Mumbai-based Dr Vishakha Shivdasani, practising physician, practising longevity and disease reversal. She says that we need to normalise all food and work on the macro nutritional benefits of each meal, and not just look at the portion size and calorie count. “When you balance your macros [carbohydrates, fat and protein] intake you won’t perceive calorific foods as a cheat meal. When you tell yourself, you are ‘dieting’, it restricts your mind, and your brain wants to be rewarded. But when you balance it during the week, there is no reward and punishment system, and no question of cheating,” she explains. Shraddha Kapoor bites into a burger in a recent post. Pic Courtesy/Instagram The best way to not make your body crave is to start your morning with protein and good fat, such as egg yolk, Greek yoghurt with nuts and seeds, avocados and sprouts. The way you sequence your food determines your body sugar, satiety and energy levels, so you don’t feel deprived. “All carbohydrates, which fast food is high in, be it sweet or savoury, convert to sugar in the body. Your brain craves for the dopamine hit it gets as the body converts the carbs in fast food, making it a cheat meal, hence no one ever cheated on a meal with broccoli. And you only crave carbs when your hormones go awry. An easy way to keep your hormones balanced is to begin with fat. Women, especially during their period, should eat good fats and protein and stop intermittent fasting,” says the expert. Good fat balances hormones and gives you satiety, which helps you avoid binging. On days when you plan to eat items like sweets or fast food, have a no-carb lunch that is high on protein and veggies, so you can eat carbs of your choice for dinner. Cut out natural sugar and fruit from two meals to indulge in carbs for your third meal. Dr Vishakha Shivdasani (right) suggests foods rich in protein and good fats like greek yoghurt with nuts for mornings and a bowl of salad before carbohydrate-rich meals during the day “Everything is permissible; it’s all about balance. Always start your meal with fibre as it controls a sugar surge. It’s only when you have that sugar surge that it converts into fat in the body. So, call for a big bowl of salad even if it has feta cheese before you eat something carb-heavy outside to reduce the detrimental effect,” she advises. We nudged a few famous faces from the city to reveal how they navigate cheat meals. Pizza perfect Akshay Oberoi, actorI love pizza; it’s my cheat meal. We do a family pizza dinner on Sundays as my son Avyaan also loves pizza. It’s kind of a fixed thing. I’m not so much of a foodie; happiness doesn’t come from food so much, so it doesn’t become too much of a struggle. But this once-a-week pizza plan brings me enough joy. Akshay Oberoi tucks into a continental meal with his son Avyaan Earn every cheat meal Chaitnya Sharma, aka SlowCheeta, rapperI love food a lot so I have multiple cheat meals. My fitness journey began so I could enjoy a good meal because balance is key. I consider cheat meals as a reward as I don’t believe in cutting out something completely. I reward myself with everything, from butter chicken to pizzas and biryani. I have a sweet tooth, so [I eat] ice creams, Indian sweets, chocolate, cakes, pastries, the works. A reward system works best for my brain because I push myself harder in the gym, and I know I must earn every cheat meal I have. I reserve Sundays or holidays for cheat meals mostly because I don’t like to work on days when I indulge in heavy food. I opt for a calorie-deficit meal the next day and try to balance it out during the week. If I’ve had two or three heavy eating days, the next few days will be very light home food so that my system gets a break and I am being mindful about what I’m putting into my system. But when I let go, I let go. After all, who has eaten just one gulab jamun [I eat it with malai vanilla ice cream from Naturals] or just a slice of pizza? Balance is key Naila Grrewal, actorI don’t really do the whole diet thing. I’m all about balanced eating for a happy tummy and a happy me. No ‘cheat meals’ on my radar, but I do have a weakness for butter chicken, and a scoop of heavenly ice cream every now and then. It’s all about keeping it flexible, you know? Balance and moderation keep my food game strong without needing cheat meals to keep me smiling. Homemade is healthy Aditi Handa with homemade Gujarati sweet, sukhdi Chef Aditi Handa, co-founder-head chef, The Baker’s DozenFor me, cheat meals involve a balanced menu where you eat small portions every few hours. The food is homemade and healthy, which diminishes your natural instinct to crave cheat meals. It took me several years to reach this stage, where I eat a little bit every few hours, and don’t feel the need to eat junk food or sweets. As a result, I usually don’t feel the need for a cheat meal. However, if I do have to eat out at a restaurant, my approach is to eat half a homemade dinner before I go out. This way, when I do eat out, I consume the non-healthy food in much smaller proportions. When it comes to any meal, I ensure my body is not deprived of nutrition. I eat a lot of homemade food, including various breads, daal, sabzi, and rice, often adding ghee to many items. If I want something sweet, homemade halwa, depending on the season, works great for me. I genuinely believe that if it’s homemade, it’s healthy. This whole idea that the only way to achieve good health is by eating homemade food is something I firmly support. My main meals are typical of most of us: an Indian breakfast, lunch, and dinner. For my mid-meal snacks, I consume dry fruits [almonds, dates, pistachios, walnuts], sprouts, sattu shakes and seasonal fruits, such as mangoes these days.
27 May,2024 09:28 AM IST | Mumbai | Dhara Vora SabhnaniFor meat maniacsThis cured ox tongue sandwich is a mountain of thinly sliced tongue, slathered with mustard, pickles and a special sauce.AT East 7th Pizza & Deli, Colaba.log on to @east7thpizzacall 9920846251 For Asian foodiesKimchi melt uses fluffy milk bread from Hokkaido, Japan, that is stuffed with a sweet-and-sour combination of the kimchi tossed in gochujang sauce, and topped with fontina cheese. This is served alongside green chutney and sriracha mayo.AT Stand by Coffee, Worli.call 9137014580cost Rs 360 For health freaksIn this trending breadless sandwich, potato slices form the bottom layer, and tomato slices form the top layer of the sandwich, in between which, you will find layers of green chutney, beetroot, cucumber, onion, and other vegetables.AT Jayshree Sandwich, Khau Galli, Ghatkopar East. call 9773354649 cost Rs 35 onwards For Ratatouille fansTuck into the famous French salad, Ratatouille, popularised by the 2007 animation movie, stuffed between chunky sourdough breads, glazed with mozzarella cheese.AT Artwich, DN Nagar, Andheri West. call 9136296610cost Rs 370 For seafood fanaticsThis restaurant is best known for its bombil sandwich, which is coated with crispy bombil and stuffed with prawns.AT Jai Hind Lunch Home, Mantri Corner, Sayani Road, Prabhadevi; also at Bandra East, Bandra West and Lower Parel. call 26512821 For desi junkiesIndulge in this kulcha sandwich that comes with a variety of stuffing to choose from. This writer’s favourite is the cheese corn spinach kulcha sandwich.At 7th Street Chaat, Khar West.Log on to @7thstreetchaatCost Rs 175 For chocolate addictsIf you cannot do without chocolate for any meal of the day, this Nutella sandwich can be your snack-time indulgence. We love this pick for its gigantic size and an overload of chocolate sauce.AT Say Cheese, Raja Ram Mohan Roy Marg, Girgaon.call 9594218001cost Rs 190 For noodle nerdsThis Maggi cheese grill is custom-made for your midnight cravings.AT Preeti Sandwich, Jambli Naka, Thane; also at Mulund and Kandivali. log on to @preetisandwichofficial cost Rs 230 For jumbo eatersYou require a group of four (three, if you’re ambitious) to negotiate this cheese overload, five-layered, one-kg sandwich named the Hulk.AT Om snacks, Gokuldham, Goregaon East; also at JB Nagar, Andheri East.log on to @omsnacksmumcost Rs 299 Also check out Non-veg pick: Meat maestroAT Santa Maria, Bandra West.Call 9819613986 Vietnamese fave: Bahn miAT Nho Saigon, Bandra Kurla Complex.Call 7045122211 The OG: Mumbai masala sandwichAT Saffron Multi-cuisine, CBD Belapur. Call 46058607 On the go: Railway grilled sandwichAT Food Adda, Borivali West; also at Andheri, Virar.log on to @foodaddaofficial Vegan vote: Falafel paniniAT Farmer’s Café, Khar West.Call 7506015930 Crispy delight: Lay’s sandwichAT Subhash Sandwich, opposite Podar College, Matunga East.Call 9867837622
24 May,2024 09:23 AM IST | Mumbai | Devanshi DoshiFishing for cricket Kolkata is my birthplace, and my love for cricket should be evident from the fact that I have specials for the match days. Cricket matches can be tense high-scoring games with last-minute finishes. Fish fry is quick, simple and the ultimate dish for a Bengali. Debanjan Das, chef and founder, Bhutu’s Kitchen, Bandra Fish fry-Kolkata style Ingredients>> Fillets of bhetki >> Salt to taste >> 20 ml lemon juice >> 2 onions>> 6 cloves of garlic >> 8 green chillies >> 5-6 sprigs of coriander >> 2 sprigs of mint leaves >> 10 gm roasted black pepper >> 3-4 eggs >> 100 gm breadcrumbs >> Mustard sauce (kasundi) as condiment MethodFor the marinade: Marinate the bhetki fish fillets for half an hour with salt and lemon juice.Make a fine paste of onions, garlic and green chillies. Add finely chopped coriander leaves and crushed and dry roasted black pepper. Marinade the fish fillet in this green paste, and set aside for half an hour. In a bowl, beat three eggs and add some water to it. Spread the breadcrumbs on a flat surface/large plate. Add salt to both. For the fish: Add the fish fillet to the breadcrumbs. Dip the fillet in the beaten egg. Then, apply a second coat of breadcrumbs. Using a knife, press the sides of the fillet and give them desired shape. In a pan, heat oil. Fry the fillet for three to four minutes on each side. Ensure that the oil is hot for a desired crunch. Serve with a side of onion salad and a few spoons of kasundi (mustard sauce). Royal celebrationsI think the Royals have a good chance against any opposition in the playoffs. My personal favourite this season has been Yuzvendra Chahal for his consistency. I like my match-day meals to be quick and handy. The chicken karage is a tasty one, and can be whipped up quickly, too. Rahul Shrivastava, head chef, Sesame, Hyatt Centric, Juhu. Chicken karage Ingredients>> 500 gms chicken (boneless) >> 200 gms light soya sauce >> 50 gms sake>> 50 gms sesame oil >> 30 gms togarashi powder >> 15 gms hondashi powder>> 15 gms salt >> 15 gms aromat powder >> 1 ginger>> 20 gms potato starch MethodMarinate the chicken overnight with sake, sesame oil, togarashi, salt, aromat powder and chopped ginger. For frying, dry dust the marinated chicken with potato starch. Fry till it forms a crispy layer on the chicken, then take it out. Fry it again in a minute, so that it is golden brown and cooks completely. Serve with any tartar or honey-based sauce. Beyond the biryaniI watch cricket, but more as a habit than passion. Hyderabad has been a standout performer this season, with some terrific hitting. For them, the underrated recommendation would be safari murgh. The term safari comes from safar or travel, and it is cooked mainly in its own oils. Reshma Mane, home chef, Every Aroma, Santacruz Safari murgh Ingredients>> 300 gms chicken (you can make this dish with mutton too) >> 2 onions, sliced >> 2 tbsp ginger garlic paste >> 4-6 whole dried red chillies >> 1 tsp turmeric powder >> 2 tsp black pepper powder >> 2 tbsp coriander seeds >> 1/4 cup yoghurt >> 1/4 cup oil >> Salt to taste MethodMarinate the chicken/meat with all the ingredients mentioned, except the yoghurt and oil. Keep aside for at least an hour. In a kadai, heat oil and add the marinated meat. Do not cover. Cook the meat on a low flame till done. Stir at regular intervals. Once the meat is cooked, add the yogurt, turn the heat up and dry out the dish a little more. Serve hot with hot roti. Quick cooking tip: On the roti, spread a little green chutney, place the cooked meat on top. Sprinkle fresh coriander and sliced onions. Squeeze a lemon and enjoy as a wrap Savouring Bengaluru’s fire I think Virat Kohli and his inspirational performances are the reason for Royal Challengers Bengaluru entering the playoffs. After that win against Chennai, I feel our confidence is high, and we are in great form. We have a good chance of winning the cup. R Mani, head chef, Nandhini Deluxe, Bengaluru Carrot 65 Ingredients>> 2 cups carrots, thinly sliced into rounds >> 1 cup gram flour (besan) >> 2 tbsp rice flour >> 1 tsp red chili powder >> 1/2 tsp turmeric powder >> Salt to taste >> Water (as needed for the batter) >> 1/2 cup curd (yogurt) >> 1 tbsp sugar >> 1 tsp red chili powder >> 1 tsp garam masala >> 1 tsp cumin powder >> 1 tsp coriander powder >> 2 tbsp tomato sauce >> 2 tbsp mustard oil >> 1 tsp chaat masala >> 1 teaspoon ginger-garlic paste >> 2 cloves garlic, finely chopped >> 1 onion, finely chopped >> 2-3 green chilies, finely chopped >> 8-10 curry leaves >> Oil for shallow frying Method For carrots: In a bowl, mix gram flour, rice flour, red chilli powder, turmeric powder, and salt. Add water gradually to form a smooth, lump-free batter. Dip each carrot slice into the batter. Heat a pan with oil over medium heat. Shallow fry the carrots until both sides are golden brown and crispy. For tempering mixtureIn a bowl, combine curd, sugar, red chili powder, garam masala, jeera powder, dhaniya powder, tomato sauce, mustard oil, chat masala, and ginger-garlic paste. Mix well. In a small pan, sauté onions chopped garlic, green chilies, and curry leaves. Sauté until onion and garlic turn golden brown and the mixture is aromatic. Add to the curd mix. Pour it over the shallow-fried carrot slices. Toss gently to ensure the slices are well-coated. Garnish with fresh coriander leaves and serve hot. Catch the match here >> The Irish HouseAT GN Block, BKC, Bandra East.CALL 8657290559 >> Someplace ElseAT Jio World Drive, BKC.CALL 8047483132 >> Independence Brewing CompanyAT Akshay Villa, JP Road, Versova, Andheri West.CALL 8484827443 >> AquaAT The Park, Sector 10, CBD Belapur.CALL 267589000 >> The Studs Sports BarAT Centrum IT Park, Wagle Industrial Estate, Thane West.CALL 8282823064
22 May,2024 09:28 AM IST | Mumbai | Shriram IyengarAlmost every culture has a toast with an ingredient fried in it. According to Lakhan Jethani, chef partner at Bandra’s Izakaya-style Japanese restaurant Mizu, the Japanese sando is made of shokupan milk bread and became popular in the 1900s as part of yoshoku or Western influenced Japanese cuisine. “You cook down a slurry on a pan and then put it into the bread dough to make it chewy. Today, chefs are recreating childhood food memories and packing them into sandos — from pork cutlets to wagyu, with a slather of bulldog sauce,” says Jethani, adding that it was the Michelin chefs in Japan who made the concept spread across the whole world. Katsu prawn sando On his menu, is a prawn sando (Rs 920) version, inspired by the McDonald’s Japan ‘Ebi’ (prawn) burger which he had tasted in Kyoto. “It has a soy milk emulsion, homemade bulldog sauce and fried emulsified prawn cutlet. Usually, the sandos are non-grilled, but a lot of chefs toast it lightly on a charcoal grill,” says Jethani. Bandra-based chef Guntas Bhasin loves the versatile nature of the sando that can be filled with fresh seasonal fruits to pork cutlets and simple eggs. “Sandos are very customisable. The pillowy shokupan bread has a comforting texture making it stand out from all other sandwiches,” she explains. Katsu chicken sando in brioche bread with wasabi green apple slaw The chicken breast is dredged in corn flour, egg and then, panko crust (right) chef Amal Farooque slathers tonkatsu sauce on the chicken katsu sando Chef Amal Farooque, founder of Sage & Olio, says an un-grilled sandwich remains fresh longer because the heat is absorbed by the fresh, non-grilled bread. “It’s meant to be fuss-free. My dad used to make a mutton cutlet sandwich with pickled onions and Dijon mustard. My mum’s version was with chicken mayo, spicy lassan ki chutney and aioli.” INGREDIENTS The sando is ready. Pics/ADITI HARALKAR For katsu chicken>> 1 chicken breast, cut three slices lengthwise>> 1 tbsp miso paste>> 1/4 cup corn starch>> 1 egg>> 1/2 cup panko bread crumbs>> Brioche bread For green apple wasabi slaw>> 1/2 green apple, julienned>> 1/4 cabbage, shredded>> 1/4 carrot, julienned>> 1 spring onion, sliced>> Salt to taste>> 1 tsp vinegar>> 1/4 tsp salt>> 1/8 tsp black pepper>> 1/2 tsp wasabi>> 1 tbsp mayo>> 1/2 tsp sugarFor Tonkatsu sauce>> 1/4 soy sauce>> 1 tbsp sweet soy>> 1 tbsp Worcestershire sauce>> 2 tbsp ketchup>> 2 tbsp honey>> 1/4 tsp black pepper Lakhan Jethani and Guntas Bhasin METHODFor katsu chicken, apply miso paste chicken breast slices. Cover and rest in fridge for an hour. In three trays get the corn starch, egg and panko ready. Dredge the chicken slices in corn flour, egg and then panko crumbs. For slaw, combine everything together and set aside. For tonkatsu sauce, mix everything and set aside. To assemble the sando, deep fry katsu chicken cutlets till golden brown. Butter thick slices of milk loaf and place two katsu chicken cutlets on the buttered side. Drizzle tonkatsu sauce on cutlets, place slaw, close sando. Slightly press it down and cut into two. Tamago sando Disha Khurana, who develops recipes on @aperfectfusion makes her sandos with choice of protein or fruit; condiments like kewpie mayo, mustard or sweetened whipped cream, and salad veggies and garnishes like chopped scallion or simple Japanese seasoning mix. Her version of an Indian sando is a dahi-malai mixture with chopped veggies, and fresh coriander seasoned with salt-pepper in white bread. INGREDIENTS>> 3 boiled eggs>> 3 tbsp mayonnaise>> 1-2 tbsp spring onion greens, finely chopped>> 1/2 tsp black pepper>> Salt to taste>> Bread slices METHOD Chop or grate boiled eggs in a bowl and mix all the ingredients well. Cut the sides of bread slices and spread the egg mixture generously on a slice of bread. Place another bread slice and cut in the centre. Craving sando >> Chef Arnez Driver has dry-aged buff for three weeks for the ongoing offering steakhouse-style meals until stock lasts in their SoBo kitchen. On the same menu, he has a Chicago b**f sando (Rs 700) that uses pulled buff, an 18-hour braised buff. A crusty hoagie bread roll is filled with pulled buff cooked with pickled assorted vegetables with a dipping broth made of buff jus.AT KMC*, 1st Floor, Shop No 2, Kitab Mahal, Fort.TIMING 12 pm to 11 pm Call 9987653397 Katsu chicken sando >> Mokai, a new Asian café in Bandra, offers three sandos. Katsu chicken sando (Rs 520) with panko fried chicken, 3 mushroom truffle brie (Rs 495) and a pandan mango sando (Rs 395). AT Mokai, Chapel Road, St Sebastian Colony, Ranwar, Bandra West.TIMING 7 am to 8 pmLog on to @mokaiindia
17 May,2024 09:20 AM IST | Mumbai | Phorum PandyaThickness is keyReshma Mane, founder, homechef, Every Aroma I have made dishes where onions can be omitted or substituted. This happened especially when the prices of onions had sky-rocketed earlier as well. As a home chef, I had to find substitutes to maintain our costs and taste and texture. We are talking about red onions here, the most common ones used in Indian cooking. Onions have a pungent, tad spicy [depending on how fresh they are] and sweet taste. I have learnt over time that onions chopped and used in Indian food, give the body to the dish. The thick curry you see is the frying of onions — lots of it that gets you there. Hence, the substitute has to do just that. You can use nut paste, cashews, almonds, walnuts, watermelon seeds, balanced and blended to a smooth paste. This will give the curry the desired thickness and sweetness. It is said the final colour of the dish depends on how well you fry your onions. But in the absence of that and for the same result, the frying of our spice powders [red chilli powder, regional spice powder] with ginger-garlic paste [more quantity than usual] can get you there. A little sugar can be added to enhance the taste of the overall masala. There is a Lucknow dish called Lucknowi chicken, which I make. For it, onions are used only in the form of birista — fried brown onions, which give it that darkish colour. But if not used, we just fry the masala, as mentioned earlier, a little more to give that dark colour. A mix of desiccated coconut, cashews, poppy seeds and charoli can also give a perfect substitute to onions. In recent times, I have come across soya granules, which I have been told is used to give the curry thickness and body. Combine this with the above and voila, I don’t think you will miss onions. Also, note that these are substitutes. Hence, the taste cannot be exactly replicated as when onions are used. Hirwa chicken (serves 2) INGREDIENTS>> 1/2 kg chicken>> 1 bunch spinach>> 2 green chillies>> 2 to 3 sprigs mint>> 2 to 3 sprigs coriander>> 1/2 cup yogurt>> 2 to 3 green cardamom>> 1/2 inch cinnamon stick>> 1/4 cup poppy seeds>> 1/4 cup desiccated coconut>> 1 tbsp ginger garlic paste>> 2 tsp garam masala powder>> Salt to taste>> Oil for frying METHODMarinate the chicken with yogurt and salt. Keep aside for at least 30 minutes. Boil the poppy seeds for about 10 minutes, drain the water and in a blender along with the coconut, blend to a smooth paste. Add water as needed. Boil spinach for a few minutes, drain the water and blend it with green chili, mint and coriander. In a kadai, add oil once hot, add the cardamom and cinnamon stick. Add ginger garlic paste and fry well. Next, add the marinated chicken, with the marination and cover. Cook till the chicken is done. Add the blended spinach, poppy seeds paste and let it simmer on low heat for 10 minutes. Add garam masala powder and adjust the salt. Semi thick curry is what we are looking for. Serve hot. Focus on the umamiRiya Chandrakant Gala, chef and founder, @the.brown.kitchen I am Jain, so naturally, I have tried making many dishes before that do not include onions. The taste of onion is umami. You can use ready mixes like garam masala or Jain pav bhaji masala to substitute it, and add a similar flavour to your gravy. Ingredients that can be used as an alternative include cashews, green bell pepper, and cabbage. They will help thicken the gravy. For a more enhanced taste, add some soaked Kashmiri chillies with tomato puree. Kashmiri chilli and tomato puree In dishes like biryani, a good substitute for the root vegetable can be carrots and French beans. But in a burrito bowl, for instance, add jalapenos to do the trick. You can also opt for an onion/garlic paste, but minus the onions. For this, add capsicum, tomato, red chilli [Kashmiri chilli] and ginger. Make a paste of all these ingredients, and you have the best substitute for the paste. Burrito bowl INGREDIENTS>> 2 cups cooked rice>> 3 bell peppers finely chopped>> 1 zucchini (optional)>> 1 tbsp oregano>> 1 tbsp chilli flakes>> Salt as per taste For rajma (red kidney beans):>> 1 cup cooked rajma beans>> 2 to 3 chopped tomatoes and soaked Kashmiri chilli puree>> 1 tbsp oil>> 1/4 tsp turmeric>> 1 tbsp dhaniya jeera powder>> 1 tsp rajma masala (Jain) For salsa:>> 1 green bell pepper>> 1 tomato>> 9 to 10 finely chopped jalapeños>> Freshly chopped coriander>> Mixed herbs>> 1 tsp lemon juice>> Pink salt as per taste METHOD For rice: Pour oil, add your vegetables to it, and sauté until they are cooked. Add herbs and salt as per taste, and the cooked rice. For rajma: Pour oil, add the tomato puree, and the masalas mentioned above, followed by cooked rajma beans. Let it cook until the rajma is softened. For salsa: Take a bowl, add all the ingredients for salsa and mix well. Finally, take a bowl and first add a layer of rice. Spread some mayonnaise, followed by a layer of rajma, and a layer of salsa. Grate cheese according to your taste and crushed nachos before serving.
15 May,2024 09:42 AM IST | Mumbai | Devanshi DoshiCraft calling Gaurish Rangnekar, restaurateurYes, the popular choice remains lagers in the style of a pilsner. Indians are introduced to beer through pilsners and it remains the conventional choice. There is a niche audience that is growing and favouring craft beers. I have seen the trend increase quite rapidly. Beers made with rice and infused with kokum, and India Pale Ales (IPAs) are on the rise. Microbreweries particularly focus on Hefeweizen, seasonal pale ales and others. These do well in the summers. Indians travel well now, and are well versed with beers like Singha in Thailand or Coors in the US. Consequently, they are more experimental and open to different beers. This will diversify the bar menu. Strong beers are also picking up in a big way. This is a potentially growing market in the future. Lager love Pankil Shah, co-founder, Woodside InnAs Indians, we have been brought up on lagers like Kingfisher. They are also well suited for the summer. These macro breweries also sometimes use rice in the brewing process which adds to the lightness in the body of the lager. Personally, I can tell you that summers always see a rise in Hefeweizen, Belgian whit beers. These are light and easy to consume. As an option, a small percentage does prefer ciders; although they are not beers. Their fruitiness makes them easily potable. I have noticed a good movement of mango and pineapple-infused ales this season. As for the use of grains, breweries are turning to local grains like millet. But their consumers are limited to aficionados. It is still at a nascent stage. Ale’s well Gagan Sharma, sommelierOver the last five or six years, witbiers and lagers remain the most preferred beer in the country. In recent summers, however, there has been a shift towards exploring IPAs. Since 2016, the trend of drinking coffee, sans milk or sugar, has grown. This has influenced the global palate leaning towards a slightly bitter flavour. Hence, you see a boom in negroni consumption. There is a commonality of language being spoken among consumers even in beer. So, the percentage of IPA sales have gone up, and the trend is likely to continue. For the future, fruity beers are here to stay. Many brewers are also experimenting with local grains such as millet and poha. But those are preferred by connoisseurs, and are limited. Fruits, spices, floral beers are growing. It can be an easy route for brewers to use familiar flavours such as mango or rose to introduce new brews. So, Hefeweizens, IPAs and fruity beers are to look for. Guzzle away .Independence Brewing CompanyAT Akshay Villa, opposite JP Road, Versova, Andheri West.CALL 9156182337 . Doolally TaproomAT Multilink House, Road No 3, Khar West.CALL 9167860275 . TOITAT Mathuradas Mill Compound, Senapati Bapat Marg, Lower Parel.CALL 9324555223 . EffingutAT Dhanraj Mahal, Colaba.CALL 8657440663 . Royal Oak BreweryAT Palm Beach Road, Sector 19, Vashi. CALL 7304699866 . Finch Brewhouse, ThaneAT Upper ground floor, Lodha Amara, Manpada, Thane West.CALL 9321944495 . MH04 The DrunkyardAT Kothari Compound, Manpada, Thane West.CALL 8698030404 . The Beer GardenAT Shop S07, Seawoods Grand Central Mall, Nerul.CALL 8828306300
13 May,2024 12:14 PM IST | Mumbai | Shriram IyengarCall 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 IyerADVERTISEMENT
