Bitter. Strong. Fiery. Some of these adjectives associated with tequila might underestimate the rising popularity of this agave-based spirit from the heartlands of Mexico. A recent survey by International Wines and Spirits Record (IWSR) in June pointed out an overall rise of four percent in agave and tequila spirits sales across the market. While agave-based spirits include other forms such as reposado, mezcal and añejo versions, it was tequila that dominated the market. Over the last five years, the spirit has seen a rise in sales to over 80,000 cases. Here’s what city mixologists, restaurateurs and industry experts to highlight this trend. Strong and versatile Ami Shroff, flair mixologist and jugglerStrangely, I have noticed that Indian trends tend to follow European markets. For the last few years, tequila has been growing in popularity in Europe. Its exclusivity and rarity are reasons that it took some time for people to understand. If you think about it, traditionally fermented drinks are not often bottled and marketed well. In India, feni and mahua are examples that hardly get international attention. They, like tequila, have unique flavour profiles that take getting used to. As their exposure grows, they are appreciated better. Though there are no restrictions, tequila complements spicy and refreshing flavours best. Spicy tequila Ingredients. 20 ml star fruit juice. 10 ml lime juice. 15 ml jaggery syrup or sweetener of choice. 1 chilli (muddled) MethodAdd the chilli to the glass, and muddle it. Add starfruit juice, lime juice and jaggery syrup into the glass. Shake and strain the mix into a glass of choice. Garnish with a starfruit slice. Recipe courtesy Ami Shroff Spirit of the moment Aryaan Sundaram, bar operations executive, Monika AlcobevI do not see the statistics as an aberration, but rather a shift to the spirit. The global exposure tequila has received, and the adventurous nature of the Indian customer has added to its rise. Spirits go through trends. Two years ago, it was gin. Now, it is tequila. There is a give-and-take relationship with the culinary landscape as well. A growing interest in Mexican cuisine, exploration of flavours contributes to the interest in tequila. This interest will grow as the year progresses. Positioned as a premium spirit for connoisseurs Devender Negi, assistant beverage manager, Charlee, KharConsumers are increasingly willing to pay more for higher quality spirits, and tequila has been positioned as a premium option. High-quality tequilas have gained popularity among consumers looking for unique and sophisticated drinking experiences. They are also perceived as a healthier option owing to their lower sugar content. The advantage is that tequila’s bold flavour adds depth and character to drinks, and is a favourite among mixologists looking to create a unique drink. Suits the Indian palate Rizwan Amlani, partner, MezcalitaThe versatility of tequila and its distinct flavour profile has led to more guests opting for tequila over the traditional choice of whiskeys or other cocktails. In the past, many people associated them primarily with shots and party culture. Now, enthusiasts are increasingly interested in exploring tequila and mezcal for their complex flavours and versatility in cocktails. The distinctive smoky flavour also pairs well with other ingredients like citrus, herbs, and spices which the Indian palate loves. And because bartenders are enjoying experimenting with the spirit, more cocktails with the spirit are being put on the menu. As more people become familiar with the versatility and richness of tequila, and the market for high-quality, artisanal spirits expands, we expect tequila to become a staple in the Indian beverage scene. The Cha Chinga mezcal margarita Ingredients. 2 oz mezcal. 1 oz lime juice. 1/2 oz agave nectar. Salt for rimming (optional) MethodRim a glass with salt (if desired). Combine the mezcal, lime juice, and agave nectar in a shaker filled with ice. Shake until well chilled. Strain into the prepared glass over ice. Garnish with a lime wedge and enjoy. Recipe courtesy Rizwan Amlani For your tequila fix . Poco Loco Tapas & BarAT Ground floor, 21st Road, Khar West.CALL 919324191366 . Madeira and MimeAT Trans Ocean House, Hiranandani Business Park, Powai. CALL 9324191366. The FinchAT Shah Industrial Estate, Saki Vihar Road, Powai.CALL 9920910619 . Woodside InnAT Indian Mercantile Mansion, opposite Regal Cinema, Colaba.CALL 9321728192 . SAZ American BrasserieAT Ground floor, Jio World Drive, BKC.CALL 9920056686
15 June,2024 09:05 AM IST | Mumbai | Shriram IyengarLouis Armstrong sang paeans to it. Edward Hopper immortalised it on the canvas. Few dishes have enjoyed a cultural presence across genres as American chop suey. So much so that the dish has become a byword for a mish-mash in American culture, applying even to cinema. Born in the late 19th century, the dish finally found acceptance as an American creation on June 14, 1906. Ahead of the occasion tomorrow, chefs in Mumbai discuss why this ubiquitous dish has travelled the world. The simplest dish on the menu It is very hard to go wrong with a chop suey. Although many say it is an American invention, it traces its roots to China. The words tsap tsui sometimes mean odds and ends cut up together. It basically evolved from leftover meat and vegetables put together with flavourful sauce, and served with rice or noodles. What made it popular was that it could be made with any combination of meat and vegetables. Louis Armstrong There are two types of chop suey — American and Chinese. The Chinese version is savoury, while the American version is sweet and sour, owing to the addition of ketchup. Interestingly, it is the American version that is quite popular among Indian patrons. We recently added a Szechuan version to our own kitchens. While it is simple to make, the American chop suey requires a keen understanding of flavour balance. There is a combination of sauces involved, with sugar, salt, vinegar and ketchup coming into play. The balance of flavours has to be just right, or it can veer to being too sweet or too sour. Huang Te Sing, corporate executive chef, The Oriental Blossom at Hotel Marine Plaza, Churchgate. Balanced and easy The chop suey (whether American or Chinese) is a popular dish with anyone who enjoys Indo-Chinese cuisine. It has also been a popular street food for decades, making it an all-time favourite amongst the elder generations. At its heart, it is a dish cooked in flavourful sauce and served with crispy noodles. Artist Edward Hopper’s famous artwork, Chop Suey (1929). Pic Courtesy/Wikimedia Commons For any good American chop suey, the sauce needs to be well-balanced — savoury, slightly sweet but not overpowering. It should complement the rest of the ingredients and pull the dish together. A well-prepared chop suey will have a variety of textures, with some ingredients being crisp and others more tender. If you want to enjoy it best, eat it immediately after it is made. That is when the flavours are at their peak, and the vegetables still have a crunch. Neville Vazifdar, director, Kuai Kitchen, Bandra. My favourite memory American chop suey, from what I understand, is derived from pan fried noodles where you have a crisp noodle base topped with meat and vegetables in a sauce. My first memory was eating it at the now-shut Chopsticks restaurant, a family favourite, when I was probably four or five years old. The sweet and sour flavour and the combination of textures was like fireworks on your palate. A good chop suey is defined by properly fried crispy noodles that somewhat hold their texture. The sauce must be the right balance of sweet and sour; it must have pineapple, and be topped with a sunny side up egg. Among the things to avoid: Don’t make the sauce too runny, or it will make your noodles soggy. Chop suey by chef Huang Te Sing with crispy noodles I think even though it’s disappearing, legacy restaurants continue to serve it because patrons enjoy it, and indulging in nostalgia once in a while is always welcome. One of my picks for American chop suey when eating out is China Garden at Kemps Corner or order it from Mr Chows. Chef Yajush Malik, partner, Gallops Restaurant Try it at home Vazifdar’s version of the popular chop suey INGREDIENTS>> 1 onion>> 1 green capsicum>> 1 carrot>> 1 cabbage>> A few bean sprouts>> 1 tomato>> 10 tsp sweet and sour sauce>> 10 tsp mandarin sauce>> 10 ml oil to fry>> Crispy noodles METHODWok-toss all vegetables in oil, and then add sweet and sour sauce, mandarin sauce and vegetable stock. Cook for some time, and serve on crispy fried noodles. Recipe courtesy Neville Vazifdar Fill up on chop suey >> China GardenAT Om Chambers, Kemps Corner.CALL 7900085881 >> The Asian KitchenAT Four Points By Sheraton, Vashi.CALL 8879788845 >> Ling’s PavilionAT Near Regal Cinema, Colaba.CALL 22850023 >> MerakiAT Plot 1, Sector 19, Sanpada, Navi Mumbai.CALL 8976808288
13 June,2024 09:58 AM IST | Mumbai | Shriram IyengarEvery time this writer walks into Mahavir Nagar, Kandivali’s own khau galli, it brings to mind Jeff Goldblum’s words from the original Jurassic Park movie — “You were so preoccupied with whether or not you could, that you didn’t stop to think if you should.” The birthplace of audacious inventions like jamun shots and cheese burst vada pav, has a new offbeat offering. At Kudrati Kahumbo, fruity frosts, fruit-flavoured ice creams are made and served inside the fruit itself. The kahumbo in the name is a Gujarati term for a royal drink. 3 The slices are served in paper plates. Pics/Devashish Kamble The long queues spilling over to the sidewalk that we saw on Instagram reels a day earlier said little about the ice cream itself; at least for now. We know better than to confuse curiosity for fandom. When we step into the space, it’s quite compact, fitting no more than four tables. As patrons scatter left and right from the counter with their share, we make our way ahead to place our order. On the menu are five fruits — apple, orange, guava, muskmelon, and pineapple; all available in whole or half fruit options. We call for half a serving of each, only to be informed that we missed the last chunk of pineapple by one spot. After paying a total of Rs 320 (Rs 80 each), we are asked to wait aside for our order. Where exactly in the tiny room, we’re not told. We pick a spot that offers a sneak peek into the live kitchen counter. Orange fruity frosts Frozen fruits, covered in protective plastic and complete with a seal of quality, are fished out of a freezer. Over a casual chat with the staff, we learn that these ice creams make their way to the outlet from their main outlet in Ahmedabad in truckloads every morning. Once unwrapped, the whole fruit is cut into smaller slices on a cutting board. While the kitchen area seems well maintained and clean, we would have appreciated if the kitchen attendants handling the fresh produce had slipped on a pair of gloves. After a short wait that we spent watching more fruits being cut open — including the last pineapple — our order number is called out. We balance the plates and make our way to the outdoor seating area. The interiors of the eatery The first bite into a frozen orange slice is refreshing; it’s a welcome surprise that the ice cream isn’t too sweet or overpowered by excessive flavouring. We dig into the apples next; made easier by the edible peel. The taste is pleasantly unfamiliar and worth going in for another slice right after, to fully savour it. While others wiser than this writer would advise against it, compared to the oranges, the apples stand out with their unique flavour profile and ease of consumption. The muskmelon and guava, however, both fail to push the bar any higher. Reminiscent of unflavoured malai kulfi, the muskmelon offers a muted melon flavour, hopefully lent to it by the absence of artificial flavours. The guava does quite the opposite. Foreshadowed by its bright purple shade, the ice cream tastes little like the fruit itself, and more like sweet candy. While they offer a smooth, creamy texture across the board, we wonder how much fruit these real fruit ice creams really contain. While some aspects like the peel disposal arrangements can use a relook, especially for groups who might not appreciate eating and disposing off peels in the same paper plate, we can see why the idea could take off in the food-loving suburb. For those forever on the lookout for reasons to indulge in dessert, the ‘real fruit’ tag might come in handy. With the city getting hotter every day, it’s as good a reason as any. Food: FreshAmbiance: BrightService: PromptCost: ReasonableVerdict: 1/4 Kudrati Kahumbo At Raj Arcade Building, near D-Mart, Mahavir Nagar, Kandivali West. Time 11.30 am to 12 am Log on to @kudratikahumbo Also check out . Tastes of KoreaTuck into bingsu, the Korean shaved ice dessert popularised by K-dramas. Topped with chopped fruit, condensed milk, and fruit syrup, it makes for the perfect cooler.At Highcha, Inorbit Mall, Malad West.Call 9930236084 . Crème de la crèmeIndulge in authentic Italian gelato meticulously slow-churned to creamy perfection at this boutique ice-cream parlour. Take your pick from tubs or compact mini jars of Belgian chocolate, pistachio, or fresh mango flavoured options.At The Gelato Bar, Shiv Asthan Heights, Pali Hill, Bandra West. Call 8591724396 . Roll with itWatch your ice cream come to life with chopped fruits, condensed milk, syrups, and more rolled live on a dry-ice counter. Opt for flavours like strawberry paan and jamun for a visual treat. At Ice Lab, Gandhi Building, near Sukh Sagar, Chowpatty, Girgaon.Call 7738133012 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. Kudrati Kahumbo didn’t know we were there. The Guide reviews anonymously and pays for meals
10 June,2024 09:21 AM IST | Mumbai | Devashish KambleAhead of their official launch on Thursday evening, we stepped into Vario, a concept restaurant on Bandra’s 33rd Road, where chefs run the show, from helming the kitchen to taking orders and even serving it. The 7,000 sq ft space has been cleverly mapped out — large round tables for bigger groups, open live kitchens and ample space for private parties — all under a sustainable ceiling decor of paper strips. Chefs work in rotation to handle prep work Vario means variety in Esperanto (an artificial language devised in 1887). But what we found interesting was that staying true to the word pan-Asian, the menu has 100 dishes from 48 countries, segregated into five Asian regions. Planned like an Asian food bazaar, and amidst the cacophony of live teppanyaki, grills, and sushi counters, we sample dishes that narrate tales of the region’s culture, heritage, and culinary finesse. The idea is to bridge the gap between Asian countries that are distinctly unique in character and culinary prowess; however, there are safe dishes like dimsum and sushi options. Chef Sarthak Malap serves a Sri Lankan gotu kola sambol. Pics/Shadab Khan Chef Rakesh Talwar, with over 40 years of experience, and having helmed restaurants across Dubai, Hong Kong, Lagos, Zanzibar, Qatar, and Orlando, is at the helm of the idea that has been in the making for two years now. He would often discuss with co-founders Gaurav Chowksey and Sneha Nagpal that chefs, the real stars at a restaurant, are never in the forefront, and that we would like to give a platform to them to interact with the diners. “I don’t think there is anything better than a chef getting direct compliments from patrons. It makes a chef love their job more.” Mach patouri At Vario, more often than not, the chef who creates the dish will serve it, so the food won’t be left at the counter, waiting for a server to take it to the diner. “It’s showing respect for food,” explains Talwar who has brought together a team of 45 chefs to run the entire service and operations. “It has never been done before, and I am told it could be a logistical nightmare, but I am confident. A fluid roster, Talwar maintains, will be his mantra. For billing and cleaning of tables, there is a cashier and clearance staff respectively; however, the chef-servers available on the floor bring the cheque to the table. The 7,000 sq ft space is segregated into zones with plants The all-chef team hail from culinary colleges or as part of their apprenticeships, and take us through the dishes. These chefs come with varying levels of experience but can explain flavour profiles better than someone who isn’t a trained chef. We start with chef Ajit More who serves us ezogelin (Rs 345), a hearty Turkish soup from red lentils and bulgur, plated with tiny strips of lavash that could have been slightly crispier. Chef Sarthak Malap brings us the next few courses, including Sri Lankan gotu kola salad (Rs 345), a herby coconut salad dressed with green chillies and lime. It’s a break from the monotony of leafy salads that we’ve had so far but not necessarily something we would re-order. Shuba (Rs 595) from Kazakhstan — a cold salad of root vegetables that’s topped with salmon chunks, grilled halloumi (R475) from Cyprus, and the dak kochi (Rs 575) from South Korea — a marinated chicken skewer dish, get our vote. However, the salmon chunks in the Kazakh dish could have been coated some more with the dressing. Rakesh Talwar Our favourite was the mach patouri (Rs 525) from Bangladesh, a steamed fish and homemade pickle preparation. We liked that chef Malap added a personal touch by suggesting that we eat the pickles to elevate the dish, which it did. For mains, we tried the Thai green curry with steamed buns (Rs 575). This coconut milk-flavoured dish with Thai spices wasn’t unusually green; we relished the twist of steamed buns instead of rice. Prawn amok (Rs 795) from Cambodia was another winner because it came close to what we tried while at Angkor. The desserts, created and served by pastry chef Saumya Choudhary, included Indian baked curd (Rs 455) served with nutty crumb, fresh fruits, a tangy-sweet fig sauce and mango gel. The Vietnamese Che-Thai (Rs 335), served with assorted tropical fruits, jellies, sweet milk, passion fruit boba, and edible flowers, is like the desi falooda, only healthier. VarioAt 33rd Road, Bandra West.Time 12 pm to 4 pm and 7 pm to 12.30 am Call 7710020084
07 June,2024 09:00 AM IST | Mumbai | Nasrin Modak SiddiqiFood: Flavourful Service: PromptCost: Overpriced Verdict: 1/4 In a society where mindful eating is a constant talking point, and where individuals are always in pursuit of how to incorporate small dietary changes in their daily life, a new gluten-free menu by Pack-a-Pav caught our eye. The Bandra West-based eatery that was established in 2014 with the aim to support local pav-themed snacking options, serves a range of vada pav-style fusion sandwiches. We ordered two of their gluten-free pav sandwiches to our newsroom in Bandra East. The order was delivered within 30 minutes. The restaurant had added a few complementary packets of fryums. While we were glad that the food arrived in microwave-safe reheat-able containers, these boxes are not environment-friendly, and squash the plump pav-sandwiches inside. As a result, the filling in the paneer cheese pav (Rs 280 for two) was smothered across the pav, and fell by the side as we attempted to hold it all together for the first bite. The patty was a hearty combination of cheese, paneer, and sauces. It was sandwiched in between generously lathered red garlic paste and hung curd basil dip. The pavs, which were the gluten-free part of the snack, were soft, despite the restrictive packaging. We couldn’t taste any difference from the locally available pav. The pav sandwiches arrived in compact containers Next, we tried their bestseller mushroom shammi pav (Rs 280 for two). This one used the same sauces and hence tasted similar to paneer cheese pav. The catch was in their filling, which pleased the hardcore non-vegetarian on the team because it had a similar texture as a chicken kebab. Taste wise, it passed the test; thankfully, there was no masala and salt overkill that sometimes happens with ambitious twists. Although these pav sandwiches are priced on the higher side, they are a perfect on-the-go, and now, healthier option of this popular street snack. Later, when we chatted with founder Rohan Mangalorkar about this addition, he revealed that the gluten-free option was already a hit among the health-conscious groups of Bandra. “Sara Tendulkar [daughter of Sachin Tendulkar] used to be a regular client. But she, like many, shifted to a gluten-free diet. I had never thought of introducing gluten-free pavs, because our vision is to support the local pav-wallas. However, with a growing demand, we decided to cater to this group. I reached out to one of the vendors who has been selling pavs to us since we started shop. They are local bakers who are not acquainted with such terms, so we helped break it down for him. He was keen to try something new,” Mangalorkar revealed. The gluten-free pavs are available with all the options in their menu. Time 10 am to 4 am At Pack-a-Pav, Pali Hill, Bandra West. Log on to packapav.dotpe.in Also check out Pizza in pavThis eatery is best known for its fusion vada pavs. Our favourite is the Indi-Italia vada pav that tastes like pizza. It consists of a vada topped with veggies, liquid cheese and an overload of spicy sauces.At Jugaadi Adda, VP Road, Girgaon; also at Lower Parel. Log on to @jugaadiaddaCost Rs 75 Masaledar tadkaMasala pavs at this eatery are served with piping-hot, cheese burst vadas.At Navdurga Vada Pav, Mahavir Nagar, Kandivali West.Call 9321510485 Wafer funIndulge in the crispy wafer, paneer vada pav. It is toasted and garnished with cheese.At Ahar, Kings Circle, Matunga East.Call 9987131333Call Rs 30 Chicken chompA mom and son duo are going viral for their affordable and scrumptious chicken vada pav in Chembur.At Maharashtrian Katta, Subhash Nagar, Chembur.Call 98698 16541Cost Rs 29 Pics courtesy/Instagram Bite-size delightsThese mini vada pavs are served with some help from toothpicks to hold together these little flavour bombs.At Status Hotel, Nariman Point.Call 40318700Cost Rs 285 (10 pieces) Maharashtrian twistThe popular street food here is served with lip-smacking besan chutney and spicy thecha.At Gajanan Vada Pav, Naupada Thane West; also at Parel and Thane East.Call 25407867Cost Rs 18 onwards Noodles’ surpriseFind a surprise inside this vada; it is filled with masala Maggi.At Laxmans Om Vada Pav, Garodia Nagar, Ghatkopar East. Call 9892602572Cost Rs 40 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. Pack-a-Pav didn’t know it was us. The Guide reviews anonymously and pays for meals
06 June,2024 09:53 AM IST | Mumbai | Devanshi DoshiPunchy 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 PandyaADVERTISEMENT
