MY PICK: TLT Sandwich One of my favourite cafes as a vegan who has been practising since almost seven years, has to be Greenr Cafe. Some of their best picks are the TLT (tempeh, lettuce, tomato) sandwich as it has protein, enough fibre and carbs as well, it feels like the perfect sandwich. Along with that I usually go for their Belgian Hot Chocolate. Sayli Desai At Greenr Cafe, 57/116, Drego House, Pali Naka, Dr Ambedkar Road, Bandra West. Call 8591138613 Log on to@begreenr MY PICK: Buckwheat Noodles with Tofu Kung Pao Sauce Pic courtesy/@thebodhicafe The Bodhi Cafe combines healthy eating with comfort food. It’s a flavourful reassurance for anyone who loves noodles but aims to eat well. This dish is naturally gluten-free and completely vegan, showcasing the cafe’s commitment to wholesome, plant-based cuisine. The savoury, spicy Kung Pao Tofu is paired with nutritious buckwheat noodles, creating a satisfying and balanced meal. Sreejita Sen Majumder At The Bodhi Cafe, Ground Floor, Parvati Niwas, Paranjape B Scheme, Besides Datta Mandir, 2, Road, Vile Parle East. Call 7373738314 Log on to @thebodhicafe MY PICK: Stuffed Tofu, Kimchi, and Jasmine Rice Pic courtesy/Sante_mumbai This is a great place that offers a comforting bowl of rice as a lunch option. They call it “a bowl that means business,” and they aren’t kidding. It’s got a warm, savoury mix of sauteed tofu and this amazing, spicy marinated kimchi. Served over perfectly cooked jasmine rice and topped with a bunch of fresh greens, it’s comfort food. It manages to hit that sweet spot of being soulful and substantial while still feeling incredibly light and healthy. Debangana Dutta At Sante Spa Cuisine, Meera Apartments, Andheri Link Road, Oshiwara, Andheri West. Call 8454981144 Log on to @sante_mumbai MY PICK: Earth Cafe pizza Pic courtesy/earthcafeindia This is a haven for clean-eating enthusiasts, dedicated to proving that food which nourishes can also taste good. Their philosophy is to use the finest, highest-quality ingredients to craft a menu that supports a healthy lifestyle. This pizza has a lot of things going on: It’s crispy and colourful. The ingredients are flavourful, and you can taste how fresh they are as well. Salonee Lopes AT Earth Cafe, Durga Chambers, Waterfield Road, Bandra West. Call 9819828989Log on to @earthcafeindia MY PICK: Raw mango & Avocado Sandwich Pic courtesy/gardemangercafe I recently started my vegan journey and this was one of the first few things I had. The dish features a colourful mix of greens topped with zesty slices of mango, creamy avocado fans, and what appear to be chopped walnuts or nuts for crunch. The salad is designed to bring a fiesta to your bowl, with a sprinkle of joy. Vaibhavee Bhatt At Garde Manger Cafe, Shop No 1, Parmar Housing Society Paranjape B Scheme, Road Number 1, beside Natural Ice Cream, Vile Parle East. Call 7045004488 Log on to @gardemangercafe MY PICK: Bisi Bele Bhaat Pic courtesy/aharvedafood I have enjoyed this dish since my childhood, and this version adheres to the strictest dietary preferences, proudly vegan, sugar-free, oil-free, and gluten-free. The traditional South Indian favourite is reimagined with pure, plant-based goodness, delivering comforting warmth and satisfying texture without any compromise. I found the difference between the vegan and the non-vegan versions very minute, and most importantly, it is guilt-free. Shilpa Salvi At Vegan & Beyond, Viral Apartments, SV Road, behind Hotel Radhakrishna, Bharucha Baug, Parsi Colony, Andheri West. Call 40722211Log on to @aharvedafood Do’s>> Be specific while ordering, request the exclusion of particular dairy products like ghee, butter, or cream (especially for cuisines like North Indian food)>> Do the initial research on vegan options for restaurants, as this research only needs to be done once>> Verify ingredients yourself, and be prepared to physically check (if appropriate) if you suspect a hidden dairy item Don’t>> Don’t assume that others are correct about ingredients if you have a doubt>> Don’t assume a vegetarian dish (like ‘veg momos’) is automatically vegan, as it might contain dairy products>> Don’t rely solely on the word ‘vegan.’ You must be more specific
03 November,2025 08:37 AM IST | Mumbai | Rumani GabhareScarlet delight Indulge in the fiery Penne All’ Arrabbiata at this much-loved outlet, made with spicy San Marzano tomato sauce, chillies, and garlic.AT Gustoso, Kwality House, Kemps Corner, Grant Road (also at Khar) CALL 7045000020COST Rs825 Topped with gold Pic Courtesy/Cincin If you are craving a personal touch, dig into this Strapponi E Gamberi with hand-torn pasta sheets tossed with juicy prawns and crowned with a golden egg yolk.AT CinCin, Raheja Tower, G Block, BKC. CALL 8355870000 COST Rs 895 Coastal flavours Pic Courtesy/La Panthera For lovers of seafood, the Linguine a la Vongole comes with clams, calamari, prawns drizzled with champagne sauce, and fresh herbs.AT La Panthera, INS Tower, G Block, BKC.CALL 8000909056COST Rs 975 The classic forever Pic Courtesy/Sammy Sosa Some traditions have been passed down through the years, like this Mac n Cheese. With three premium cheeses layering a luxurious macaroni, this one is perfect for an Italian taste.AT Sammy Sosa, 18, Meera CHS, Link Road, Oshiwara, Andheri West.CALL 9833666555COST Rs 550 Go green Pic Courtesy/Alfredos Try a fresh take with this medley of vegetables with perfectly cooked penne pasta and seasoned herbs in a Penne Verdure.AT Alfredo’s, Royal Classic, Link Road, Lokhandwala, Andheri West. CALL 8097614462COST Rs 495 (vegetarian); Rs 560 (non-vegetarian) Tang of tomato Pic Courtesy/@dine.and.discover Don’t miss out on the Tagliatelle Ai Pomodori — strips of pasta noodles, cooked in a flavourful tomato and basil sauce. You can select a non-vegetarian version, or keep it a light vegetarian tuck-in.AT Mia Cucina, Transocean House, MHADA Colony 19, Powai (also at Vikhroli) CALL 9595000200 COST Rs 545 Spice it up Pic Courtesy/Sixteen33 You cannot go wrong with a Spaghetti Arrabiata that comes with the right blend of spice, colour and fresh herbs.AT Sixteen33, Pali Hill, Bandra West.CALL 9758999555COST Rs 490 Keep it classic Pic Courtesy/@toastpastabar For something simple but memorable, try the Linguine pasta at this Lower Parel eatery, made with tomato sauce, dried chilli, garlic, basil, and completed with a drizzle of parmesan and pangrattato.AT Toast Pasta Bar, Kamala Mills Compound, Senapati Bapat Marg, Lower Parel.CALL 9594398238COST Rs 850 Slow-cooked celebration Pic Courtesy/Bastian Nothing says grand like this Lamb Papardelle braised in white wine, with ribbons of fresh pasta and parmesan.AT Bastian, 48th floor, Kohinoor Square, Dadar West.CALL 50333555 COST Rs 1560 Straight from the sea Pic Courtesy/Brunch & Cake If the regular Mac n Cheese is not for you, try this lobster variant that comes stuffed within an in-house garlic herb loaf.AT Brunch & Cake, Ground floor, Raheja Altimus, Worli.CALL 8657500061COST Rs 2450 onwards Cheesy pockets Pic Courtesy/@americanobombay Find your ideal dish at this South Mumbai restaurant, that whips up a succulent rendition of Black Truffle Cappelletti, featuring elegantly-presented pockets of pasta, stuffed with three different types of cheese and infused with Black Truffle Sauce.AT Americano, Radha Bhavan, Nagindas Master Road, Kala Ghoda. CALL 9920954300COST Rs 975 Creamy Beetroot Pasta Ingredients. ½ cup cooked Beetroot (peeled). 150 gm Conchiglie pasta. 1 Garlic clove (chopped). 2 tbsp Olive oil. ¼ cup Cream / Ricotta cheese. 2 tbsp Parmesan Cheese. Salt and Black pepper (to taste). Basil and Parsley (for garnish) MethodCook the penne pasta in salted boiling water until al dente. Drain and set aside. In a pan, heat olive oil over medium-low heat. Sauté garlic until golden, and set aside. In a blender, combine the cooked beetroot, ricotta cheese or cream, and a splash of the pasta water. Blend until smooth. Return the blended sauce to the pan, heat gently, and stir in the cooked pasta until well coated. Add salt and pepper as per taste. Garnish with fresh herbs and Parmesan. Serve hot. Recipe courtesy: Chef Jasjit Singh Keer, Alfredo’s Also try . Fusilli with Porcini and Button Mushroom SauceAT Amazonia, Unit 5, Godrej BKC, BKC.CALL 8828884042COST Rs 575 . Spaghetti Marinara PastaAT SAZ American Brasserie, Ground Floor, JIO World Drive, BKC.CALL 9920056686COST Rs 625 onwards . Linguini PescatoreAT Toscano, Veera Desai Industrial Estate, Andheri West (also Navi Mumbai, Ghatkopar)CALL 7204184101COST Rs 875
25 October,2025 12:22 PM IST | Mumbai | Shriram Iyengar | Trisha GhoshIn a city where you can now savour on delicious, authentic sushi at every corner, you might want to buck the trend of eating out, and learn how to ace making this Japanese treat at your home. The Art of Sushi Workshop, hosted by Urban Platter, promises a wholesome immersive dive into the art of sushi-making, personally guided by chef Rahul Phalke. An attendee with her sushi box. Pics Courtesy/Khushi Somaiya “Food connects people deeply, and we wanted to inculcate a bit of Japanese culture into Mumbai, especially because more and more people are eating sushi these days, and it is emerging as a household name. We were keen to share the love we have for this culture; everyone should experience making it at least once,” reasons chef Phalke. A sushi box is topped with wasabi The two-hour workshop will not only teach you the basics of making sushi, it will also make you understand traditions behind this favourite. Attendees will learn the essence of perfect sushi rice; how the knife works with precision, and the balance of flavours. “The nori [seaweed] and togarashi [the spice mix] are ingredients we import, or choose to replicate using authentic Japanese standards. We use exactly the same ingredients required in traditional sushi-making,” Phalke emphasises. Attendees at a previous workshop organised Speaking about possible challenges while making sushi, chef Phalke stressed the fact that “the rice is the most important part, as it defines the texture of the sushi, and that is the part where most people falter. Either the rice is not seasoned properly, or it is not folded well, after adding the rice vinegar.” Rahul Phalke For participants who will be trying sushi-making for the first time, the chef shares a golden tip; “Have a sharp knife while cutting the sushi, and ensure you keep the blade’s edge wet to ensure a clean cut.” With sessions conducted in English, Hindi, Marathi and Gujarati, this workshop aims to offer participants the cutting edge and understanding to make Japanese cuisine less intimidating and easily accessible and most importantly, interactive. On October 18 to 20, 11 am onwards At Urban Platter, Mogul Lane, Bethany Co-Operative Housing Society Mahim West.Call 7208083639Log on to in.bookmyshow.comCost Rs 900 onwards While making Sushi Making the perfect sushi is all about patience, precision and practice. Don’t rush the rice; keep your knife sharp, and enjoy the process as every slice will tell a story, a story of balance and texture. The beauty of the sushi lies in the process; with every roll one shall get better. - Chef Rahul Phalke
14 October,2025 09:06 AM IST | Mumbai | RUMANI GABHAREParsi treat Pic courtesy/@cafemilitaryfort If you prefer your eggs in the form of a good old Parsi-style breakfast, then this iconic café serving a great Akuri Pav should be your go-to.AT Cafe Military, Nagindas Master Road, Kala Ghoda, Fort.Call 22654181Cost Rs 100 Cosy nook At this shop, get your hands on everything egg-related, including a big breakfast with made-to-order options, such as fluffy omelettes, scrambled eggs, hash browns and more.AT Aromas Cafe and Bistro, Ventura Building, Hiranandani Gardens, Powai.Call 8291166739Cost Rs 459 (Big Breakfast) Cracking the code Pic courtesy/@thenutcrackermumbai Check out this vibrant restaurant that has figured out a creative way to serve eggs in three ways in a single dish, Anda Ghotala, served with sourdough pocket bread, exclusively at their new outlet.AT The Nutcracker, Breach Candy, Cumballa Hill.Call 9321574147Cost Rs 510 Egg whites, tinted green Pic courtesy/@thebombaycanteen This outlet sells an appetising Eggs Kejriwal, consisting of fried egg on top of toasted bread, complete with melted cheese and green chilli chutney. At The Bombay Canteen, SB Road, Kamala Mills, Lower Parel.Call 8880802424Cost Rs 390 On a roll Pic courtesy/@trcmumbai13 This outlet in town specialises in serving all kinds of rolls, including masala egg rolls.At The Roll Company (TRC), Silver Croft, Khar West. Call 7666127655Cost Rs 220 Breakfast bliss A good breakfast is the perfect cure for a bad day. Get your fill of eggs for the day with a breakfast sandwich at this eatery specialising in morning meals.At Kuckeliku Breakfast House, Kamal Mansion, Apollo Bunder, Colaba. Call 8591042796Cost Rs 275 (Egg Salad Sando sandwich) An omelette affair Pic courtesy/@cafe_noorani Enjoy a classic cheese and mushroom omelette with fresh buns at this renowned Mughlai haunt in South Mumbai. At Cafe Noorani, Haji Ali, Tardeo. Call 23534753 Cost Rs 100 (egg omelette) An egg spread Pic courtesy/@andaapnaapna For all your egg cravings, we’ve got you covered with this popular favourite in Andheri serving a scrumptious Aadha Anda Sev Puri.At Anda Apna Apna, Azad Nagar, Andheri West.Call 7400393924Cost Rs 159 New creations Pic courtesy/@ministryofeggs For those in Ghatkopar, this outlet nearby can whip up a new stuffed omelette in their own unique way.At Ministry of Eggs, R City Mall, Ghatkopar West.Call 8102910924 Cost Rs 110 onwards Turkish delight Pic courtesy/@eggxcellent_cafe Here’s a spot that offers the beloved Turkish Eggs, combining tradition with a contemporary touch.At Eggxcellent Cafe, Vasant Vihar, Manpada, Thane West.Call 7738477767 Cost Rs 229
10 October,2025 09:20 AM IST | Mumbai | Trisha GhoshSeafood lovers in Mumbai have reason to rejoice. Popular eatery, Mahesh Lunch Home, is hosting the 24th edition of their Crab & Wine Festival. This year, the festival offers classics from India’s coastline, notably Butter Pepper Garlic Crab, Mustard Pepper Crab, and Roast Crab. Additionally, 17 dishes being featured for the first time, include Kerala’s flavourful Crab Molee, spicy Chilly Crab from Andhra, and creative delights such as Patrani Crab, that is steamed in a banana leaf. Drinks include an array of wine and beer options, ensuring a hearty and heady dine-out. Till October 19AT Mahesh Lunch Home; Uditi Tarang Housing Colony, Juhu; Platinum Techno Park, Vashi.CALL 9004655554 (Juhu); 655084441 (Vashi)
24 September,2025 10:12 AM IST | Mumbai | The Guide TeamTastes of home This Durga Puja, if you’re craving a truly traditional bhog, head to this vibrant pandal offering specialties, including Govindo Bhog rice (sourced straight from Kolkata), Shona Muger Daal paired with Jharna rice and Kathla Kalia (fish curry) with steamed rice. At Krishti Durga Puja, Lokhandwala Township, Kandivli East. On September 27 to October 2; 1.30 pm onwardsCost Rs 200 onwards Exotic flavours Indulge in this daily Janata bhog, alongside stall items such as Kosha Maangsho, Moghlai parathas, and Daab Chingri (shrimp).At Notunpalli Sarbojonin Durgotsab, Khar West.On September 29 to October 1; 12 pm Family celebration Pic courtesy/Aamra prabashi Durgotsav Spend a day with your family for lunch at this pandal serving Khichuri, Beguni (fried brinjal), and snacks like Mochar Chop (vegetarian cutlets).At Aamra Prabashi Durgotsav, Hiranandani Estate, Thane. On September 29 to October 1; 1 pm onwards Streetside feast Don’t miss the Feast at this Juhu pandal that serves authentic Bengali delights, from Kathi Rolls to Mutton Biryani.At North Bombay Durga Utsav, SNDT College, Juhu. On September 27 to October 2; 6 pm onwardsCost Rs 250 (Chicken Kathi Roll) Solace in simplicity Pic courtesy/Spandan Powai Durgotsav If you’re in the central suburbs, get your bhog fix at this pandal in Powai, that serves everything from warm spoonfuls of Khichuri (above) and Rosogollas. At Spandan Powai Durgotsav, Hiranandani Gardens, Powai. On September 29 to October 1 Cost Rs 200 onwards Bhog at your doorstep If you prefer authentic bhog at home, check out homechef Sulagna Datta who takes exclusively online orders, for fragrant khichuri, alu bhaja and tart date chutneys (above).On September 28Log on to @bakedwithlovebysulagnaCost Rs 750 per meal Homely meals Apart from pandal fare, try this one to savour delicious warm Bengali cuisine, all year around, during Durga Puja.At Dipika’s Bong Cuisine, Malad East. Call 8369065097 Cost Rs 500 (mutton kosha) Bhog happiness Enjoy a plethora of tangy flavours, alongside the traditional Khichuri Bhog, at this spot in Kurla, offering labra (mixed vegetables), date chutney, and of course, the much-loved Paayesh.AT Udayan Pooja Committee, St Jude’s Balwadi Ground, Jarimari, Kurla West. On September 29 to October 2; 1.30 pm to 3.30 pm
20 September,2025 02:51 PM IST | Mumbai | Trisha GhoshThere are those who love their paella, and would go to any length to savour it, and perhaps, even look for ways to travel all the way to sunny Spain, just to relish its goodness. This invitation is purely for the ones who have to stay put in muggy Mumbai. La Loca Maria in Bandra is celebrating World Paella Day (September 20) with a special Paella Fiesta that includes three new dishes: Paella de Chorizo (Rs 1650; smoky N’duja, grilled pork belly and green beans), Paella de Pulpo y Cangrejo (Rs 1850; slow-cooked in rich crab broth with cuttlefish and octopus) and Paella de Miso and Enoki (Rs 1200, a modern vegetarian take with miso broth, enoki mushrooms and Asian greens). These will be served alongside La Loca Maria’s classics like Lobster Paella, Squid Ink Paella, and Chicken. The wine, from the crisp Cava, to the more full-bodied Tempranillo and Graciano, will compliment this joyride through the kitchens of Spain’s east coast. This is apart from their regular menu, which is an ode to authentic Spanish fare. The Paella Fiesta menu. PICS COURTESY/LA LOCA MARIA We reached out to its chef-restaurateur Manuel Olveira to throw more light on the origins of the dish. “Paella is from Valencia, on Spain’s eastern coast. It started as a humble farmer’s dish, cooked outdoors over wood fires in wide pans, with rice, saffron, a few vegetables and whatever was on hand — chicken, rabbit, sometimes, even snails.” Olveira explains that over time, the robust dish moved away from the fields, into homes and restaurants. “Today, it’s probably Spain’s most iconic dish. For us, paella has always been about sharing, family and celebration — that’s the real tradition behind it.” He also reminisces about the celebratory nature of the dish, “My mom [Maria] cooked for us as kids. Every Spanish family has its own story, recipe, and little tricks for the perfect paella that’s what makes it so iconic. It takes effort, time, and patience to make a great one. You have to watch over it. For us Spaniards, it’s all about the socarrat — the mark of a fine paella. We love to spoon and scrape the pan for those flavour-packed morsels of caramelised rice,” he shares. Paella perfect Chef Olveira suggests these ingredients and techniques you need to keep in mind for making a good paella Paella is cooked in a giant pan to celebrate popular local market Plaza del Mercado’s centenary in Valencia, Spain. PIC/ISTOCK >> Rice: Use short-grain rice (like Bomba or Calasparra) that absorbs flavour without turning mushy >> Stock: A rich, flavourful broth is the soul of the paella. The broth is made depending on the protein being used. For example, a seafood paella will use a seafood stock >> Pan: Wide and shallow so the rice cooks evenly in a single layer. You need a special pan called Paellera >> Socarrat: The golden, crispy caramelised rice crust at the bottom. It’s the most prized part >> Timing: Once the liquid is added, don’t stir. Let the rice cook undisturbed until it absorbs all the flavours >> Ingredients: Fresh, seasonal produce and proteins make all the difference. Paella is simple, but quality counts AT La Loca Maria, Fatima Villa, 29th Road, Pali Hill, Bandra West. TILL October 5 (Paella Fiesta menu) TIME 12 pm to 3.30 pm; 7 pm to 1.30 am CALL 9324404335 (reservations)
19 September,2025 11:31 AM IST | Mumbai | Fiona FernandezIf you’re headed to Goa this weekend, you might want to take note of this exciting foodie plan that’s brewing amidst the lush paddy fields of Anjuna, Goa, Elephant & Co., Goa hosts Weekend in Bandra — a first-of-its-kind pincode-first movement of cultural exchange in Indian hospitality where one neighbourhood carries its flavours, stories, and identity into another. A busy day at Elephant & Co. in Anjuna Imagine tucking into Jai Jawan’s legendary fried prawns and masala tandoori, Seefah’s soulful Khao Man Gai, Benne’s Bengaluru-style dosas, or Darry’s House’s indulgent burgers paired with Boojee Cafe’s bold brews. Add to that Pack-a-Pav’s reimagined comfort rolls, washed down with The Daily and Sixteen33’s signature cocktails, and Elephant & Co’s curry leaf palomas and coconut water-based concoctions. It’s a weekend where neighbourhood icons step out of their lanes to find a new home — proof that food, like community, travels with heart. Mushroom Shammi Pav. Pics courtesy/Pack-a-Pav Chef couple Seefah Ketchaiyo and Karan Banan bring Khao Man Gai to Weekend in Bandra with a sense of homecoming. “Bandra blends tradition with modernity — and that’s exactly what this dish [Thai-style poached chicken with fragrant rice and dipping sauces] represents,” says Ketchaiyo. Khao Man Gai is simple, soulful, and universally comforting. Like Bandra, their fare is familiar and approachable, yet full of character. Banan adds, “In Goa, we hope patrons feel the same warmth and simplicity. For us, it isn’t just about tasting a dish but about experiencing comfort and sincerity. Good food doesn’t need to be complicated. If people walk away feeling cared for, nourished, and connected, then we’ve done our job.” Tandoori Sriracha Chicken Gurdish Singh, founder, Jai Jawaan, says, “Bandra is where Jai Jawan was born, where generations have made our food part of their lives. For us, Weekend in Bandra is more than a pop-up; it’s a chance to honour our roots and share that same warmth and authenticity with a new audience in Goa. Our Fried Prawns, Chicken Tandoori, and Fish Tandoori aren’t just dishes; they are the legacy of my father, a Navy veteran, and the loyalty of families who have stood by us for over five decades. We hope guests in Goa taste not just our food, but the story and spirit of Bandra that comes with it.” Karan Khilnani Even for Rohan Mangalorkar, founder, Pack-a-Pav Bandra has been a place where culture, chaos, and creativity collide. “We started with the humble pav, and gave it a twist, just like Bandra itself blends old and new. Being part of Weekend in Bandra feels like coming full circle, celebrating the neighbourhood that shaped us. From our Irani Chicken Pav to the Mutton Shammi Pav, each bite carries comfort, boldness, and a little bit of Bombay’s soul. For us, it’s about staying true to our roots with honest flavours while letting new audiences taste the spirit of Bandra in every bite.” Pali cocktail and Chuim cocktail. Pics Courtesy/Sixteen33 For Karan Khilnani, Partner at Elephant & Co., Goa and Pune, who grew up in Bandra, the event isn’t just about what’s on the plate but about carrying the energy of a neighbourhood that’s casual, creative, and effortlessly cool into a new space. “Weekend in Bandra is our way of creating a cultural exchange, where Goa meets Bandra through food, drinks, and mostly, the vibe. We believe the future of F&B lies in going smaller, not bigger — in showcasing the quirks, rituals, and spirit of a community. We’ve always been about connections, and if this weekend makes people feel a sense of culture, comfort, and belonging, we’ve done our job right.” ON September 19 to 21 AT Elephant & Co, Anjuna, Goa. TO BOOK Walk-in
16 September,2025 02:20 PM IST | Mumbai | Nasrin Modak SiddiqiMost Mumbai kids from the Nineties have a New Yorker memory. It was one of the first outings as a collegian who drooled over their first taste of Nachos with Creamy Cheese Sauce and Enchiladas. For youngsters with big appetites and less pocket money, the highlight of that meal was the shareable Sizzling Brownie with a dollop of vanilla ice cream garnished with toasted cashew nuts. The server had poured a fudgy chocolate sauce all over it. September 11 saw the last service at New Yorker, the 45-year-old establishment that is often credited for giving Mumbaikars vegetarian Tex-Mex. While palates evolved and paved the way for better representation of the cuisine, the sizzling brownie with vanilla ice cream and fudge sauce flourished across menus, and continues to be a favourite. New Yorker owner Ranbir Batra reveals, “My family was inspired while on an overseas trip, when they tasted the hot-and-cold dessert served dramatically on a sizzling plate. They were told it was a dessert that didn’t move too well. They returned and tweaked the recipe. We created a fudgy sauce; it picked up ever since it appeared on the menu. They borrowed the idea of hot plates from restaurants that served sizzlers.” The sizzling brownie became a favourite across age groups. The Vanilla Brownie Ice Cream at Fountain Sizzlers. Pic/Shadab Khan By the late ’90s, Fountain Sizzlers at Fort also began serving it on their menu. Ayush Arora, second-generation owner, says, “It retains its position as a favoured chocolate dessert due to nostalgia, and reminds you of childhood. Everyone from the ’90s grew up eating it. We prepare an in-house vanilla brownie ice cream to top it. When the brownie and ice cream mix together you get a hot-cold sizzle on the palate. Once the chocolate sauce solidifies on the sizzling plate, it adds a gooey texture,” he adds. Cake and cookie It also led to a brownie revolution in the city. In 1997, chef Manish Khanna started Brownie Point in Bandra and at Alfredo’s in Juhu two years later. “Just like our city, patrons prefer their food to have some chataka and drama — so the sizzling brownie with ice cream was a hit. That it was a sharing experience, made it affordable for youngsters too,” explains Khanna. Brownies by Manish Khanna He recalls the difficulty of promoting the brownie. “When I told clients, it was a combination of a cake and a cookie, they were confused. I would urge them to try it. That’s how it picked up,” says Khanna, who runs the dessert brand Noir along with Brownie Point outlets across the country and Dubai. “The shelf life made it easy to stock and store. A brownie can be stored at room temperature for up to a week. The generous amount of butter and sugar acts as preservatives, allowing this option. It became the perfect gifting option too.” Brownie bliss A decade later, in 2007, Prachi Agarwal Goel started the first Brownie Cottage kiosk in Bandra, baking out of her home on a Sunflame cooking range. “New Yorker was the first place I ate a sizzling brownie with ice cream; I doubt anyone else was doing it. It was unique, and was available only at restaurants,” recalls Goel. Manish Khanna, Prachi Goel. File pic and Sucheta Thakur “My husband has a massive sweet tooth, and always told me the brownies were unique. It’s how I began making chocolate brownies. It has stood its ground because it is chocolate — it is gooey, it is easy to make, easy to gift and store due to its shelf life. No icing, no decoration, and yet, it’s tempting to bite into. An authentic brownie has its flaky cracks on the top and a gooey centre. Back then, you had to explain to patrons about the idea of a brownie,” she adds. The authentic brownie is made with less than five per cent flour while the rest is 45 per cent dark chocolate and butter. Sucheta Thakur, a loyal patron who lined up outside New Yorker for one last indulgence. “Back in the day, when fancy desserts meant ice cream sundaes, sizzling brownies were VIP desserts. You had to travel all the way from Andheri to Chowpatty to taste it! As kids, we would fight to have the bigger bites, burning out tongue in the process,” she reminisces. All we wish for the city is, may the sizzle never fizzle.
13 September,2025 11:16 AM IST | Mumbai | Phorum PandyaA revolving Paloma Man with an agave hairdo greets us at the entrance. A cheetah wall mural by artist Zabiya lurks in the al fresco section lined by chic decor. Past the revolving blue door, we step in and take a few seconds to soak in an agave-inspired motion chandelier designed by Goan artist Siddharth Kerkar. Kitschy lamps and artefacts in every corner, cat sculptures sit beside bottles at the ambiently-lit bar. A wooden staircase curves up to a private dining room and kitchen. Cheese cake swirl and Caliente Designed by architect Sumesh Menon, House of Paloma in Bandra, screams art collector’s room — expressive in decor and inviting at the same time. The 85-seater spread across 2900 sq ft is owned by trio of Bengaluru-based friends Prathik Shetty, Chethan Hegde, and Samarth Halli who own a few outlets of 1522 in Bengaluru and one in Mumbai. The restaurant interiors capture its artistic vibe. Pics/Shadab Khan The Latin-inspired bar menu has four sections — Sazon (bold spicy daring flavours), Altas (highballs), Directo (spirit forward drinks) and Delicato (sour and fruity). Our day drinking commences with head mixologist M Sunil Prathab leading the recommendations. No prize for guessing, the first pick is the namesake, a paloma. It arrives in two versions. First, a welcome jelly bite coated with thyme dust. We pop it into our mouths and let the flavours unfold. We get the grapefruit jelly, a burst of spirit, and the thyme dust gives a savoury pop. Paloma 1950 and Pisco Disco Then follows Paloma 1950 (Rs 750), made of an in-house grapefruit cordial, fizz and Mexican tajin dust, that gives us a head-spin. We like the sweet-citrus balance; it’s a classic, well tweaked. Caliente (Rs 950) is a picante drop with tequila, green apple, dill, in-house vanilla spices cordial that canoodles the Naga chilli kick. A green apple salad on the side offers an additional habanero kick. The sweetness is just right to allow the chilli to heat up the palate without flashing a flame. Pisco Disco (Rs 850) has the tang of passion fruit interspersed with pisco (grape) brandy) with a vegetal finish of carom seeds (ajwain) tincture. A pretty looking cocktail with beetroot dust spinach dust, it’s a tropical sip with layering of flavours. Miso Wasabi Broccoli and Deviled Heart with Nigiri Red Room (Rs 950) is a refined treat of cacao nib fat washed gin, Ross, Campari, coffee bitters with an in-house chocolate bark resting on the glass rim. This negroni is enjoyable on the palate and hides its spirit strength well. Sip slowly. Shetty, who joins us for a bit, shares how his travel bug inspired the art at this venue. “I love art, and a lot of the inspiration for the space is from my travels across Spain, Mexico and Latin American countries, [Peru, Chile, and Brazil]. House of Paloma is designed as a visual treat that brings you back for its cocktails and food,” he says. Head chef Pranay Shindey, who has had earlier stints at Masque, Indigo and The Clearing House, breaks our liquid diet with his expansive style of cooking — an Indianness with global umami. We begin with a Butter Kori Roti (Rs 450), creamy with a sharp smokiness of tender meat. The Garlic Toasties (Rs 370) come on a garlic focaccia served with a creamy garlic cheese pâte dressing. It’s bland, and needs a lift. The Raw Mango Avocado Salad (Rs 395) has pudina green chutney with arugula, raw mango, dried coconut slivers and fried onion. It’s wholesome and robust in flavours. We cut a slice of a Hamachi Crudo (Rs 475) Hamachi, a raw yellowtail fish carpaccio dressed in citrusy coconut marinade with an extra tang from orange and kokum gel. The flavours in the drinks and food are balanced, and mindfully don’t make unnecessarily sweet or tangy diversions. We pair this Asian tasting with Deviled Heart with Nigiri (R450) which has a dollop of creamy egg tartare with spicy tuna and tobiko fish roe. We will return for Miso Wasabi Broccoli (Rs 395) — a Hibachi-charred broccoli on a luscious bed of cauliflower mash. The dish is dressed in a spicy red crispy chilli oil rendition and cooked in miso-wasabi that unfurls like a best supporting actor. Our last bite is the Cheesecake Swirl (Rs 395) in semi liquid form in a pink crisp cone with a filling of macerated berries. It is foamy on the palate and could have set a little more in the fridge. If we wore a hat, we’d have tipped it to the Paloma Man on our way out. House of PalomaOpens September 7 Time 5.30 pm to 1.30 am AT Number 545, Ground Floor, Excel Entertainment, 33rd Road, Linking Road, Bandra West. Call 9892632572
03 September,2025 10:09 AM IST | Mumbai | Phorum PandyaIn 1837, scientist Henry Rogers started aerated water company Rogers in Byculla as a healthier option of clean, carbonated water over Mumbai’s well water. The set-up, probably West India’s first cold drink and aerated water factory, became popular among the British settlers. Ownership changed hands over centuries. It was last owned by Dinshawji Cooverji Pandole who also owned Dukes in 1889; until it was sold to PepsiCo in 1994. In 2012, when Dhaval Chheda, a third-generation FMCG distributor, got the opportunity to take over the brand, he decided to revive its flavourful nostalgia. He re-released it into the market in 2014-15, and has since built it back on its feet. In the last seven months, the brand has undergone a complete face lift — new branding, eight flavours — Jeera, Masala Soda, Ice Cream, Raspberry, Orange, Lemon, Ginger, Ginger Ale, along with Tonic Water and Club Soda — and a fresh strategy to take it to the masses. Dhaval Chheda at his office in Vile Parle. Pics/Satej Shinde “Till date, we produce the drink with natural ingredients,” reveals Chheda, adding that they are available in 300ml pet bottles produced in collaboration with Spice Island Industries Ltd. We already have packaged drinking water adding to the same. The team is also working on mineral water which will be released this year. “A few years ago, I met the yester-year actor Dharmendraji, and offered him a soda. He quickly opened it and took a sip. Nostalgia with this brand is deep,” says Chheda. Currently, they produce 6000 cases a month for the Mumbai market alone. The drink is available in Maharashtra. There are plans to expand across Bengaluru, Hyderabad, Rajasthan, Delhi and even Assam, where there is existing demand. Parag Phadnis, owner of Eat Well Cold Storage in Mulund, who stocks flavours, is happy to see the brand back in action. “Rogers is an iconic brand, which needs no marketing. The moment customers see it; they want to buy it. A Rogers customer is a Mumbaikar in the real sense,” he adds. Viraf Bomi Boyce, a distributor along the Central suburbs, adds, “I have picked up distribution for Rogers since the last eight months. The idea is to push it out to make it available to everyone in the city, not just restrict it to a single community. While ice cream soda, ginger and raspberry are traditional flavours, mojito and lemon is a key coming-of-age moment for Rogers,” he adds. Parag Phadnis at Eat Well Cold Storage. Pic/Atul Kamble In the city, the drinks are available at Parsi eateries and cafés, including Cosmopolitan and Café Colony; clubs like Radio Club in Colaba, as well as popular Matunga food joints like Sharda Bhavan and Café Madras. “It sells well in Pune, Panchgani and Lonavala. We also reach out to caterers to serve them at Parsi weddings and other ceremonies, where the raspberry and ice cream soda are a must-have,” says Chheda. Sweetness in history Kurush Dalal What made raspberry soda so popular among the Parsis, we ask, Kurush Dalal, food historian and archaeologist. “One honest answer. It was sweet,” he quips. Sharing a practical nugget, he adds, “The drinks used to be on the sweeter side to keep the contents from going bad. Owners didn’t have to worry about preservatives if the drink had enough sugar and was carbonated.” “My mother [Katy Dalal] who was a caterer, found Rogers to be a little erratic at that time in the 1970s. Interestingly, a lot of Rogers distributors actually went from house to house in Parsi colonies and neighbouring areas. One could buy a crate of cold drinks. The restaurants were regularly serviced by trucks, and they all had depots for storage,” recalls Dalal, sharing how his aunts in Grant Road and in Bandra would stock raspberry soda in their fridge for him when he visited them as a child. “Parsis have set up a lot of beverages all over the world. The first two aerated beverage companies in Singapore were both Parsi companies,” he signs off.
30 August,2025 08:30 AM IST | Mumbai | Phorum PandyaADVERTISEMENT
