Someone famously said that the way to a person’s heart is through food and with Valentine’s week officially upon us, we can’t help but surrender to the potent combination of food and love. While one can expect indulgent, heart-shaped dishes to pop out in popular joints, a collaborative effort by gastropub, Woodside Inn and Khar-based restaurant Kari Apla takes inspiration from a famous romantic trope to build a menu that celebrates the mingling of coastal flavours with a global western spread. The menu features a mix of Indian and continental flavours Aptly titled Opposites Attract, the Valentine’s Day special menu plays around with the comfort food fare of Woodside Inn and the coastal kick of Kari Apla. “The philosophies of both the restaurants are different but there is a common factor of comfort in our dishes. We thought why not bring these flavours together in a menu and present traditional Indian food in a fun and interesting way,” chef Mathew Varghese of Kari Apla tells us. Coastal Negroni and curry leaf and lemongrass highball Just like the course of any romantic relationship, the menu also went through multiple trials. “The moment the idea was finalised we jumped to conduct tastings to see how the dishes are coming out while sticking to fresh, flavour-focused ingredients. Be it the aloo tuk-inspired batata kaap or Bánh mì-inspired burger with a Kerala pepper fry patty and curry leaf aioli, you can expect the dishes to pack flavours with a hint of nostalgia,” Pankil Shah, co-founder of Woodside Inn, explains. Batata kaap If the mushroom stuffed ros omelette in xacuti curry and the Pondicherry inspired pouillabaisse pasta in coconut base gets too heavy, they can be washed down with curated cocktails like the coastal Negroni, featuring a piquant touch of kokum and the curry leaf and lemongrass highball with butterfly pea. “These drinks are available in non-alcoholic versions as well,” the chef quips in. If, like this writer, you also cannot leave a meal without a sweet treat, there’s a classic strawberry butter cake with cream cheese mousse and kaffir lime for a happy ending to the day. With such temptations on the table, be prepared to be swept off your feet. TILL February 16; 12 pm to 1.30 amAT Woodside Inn (Andheri, Bandra, Colaba); Kari Apla, Khar Pali Road, Khar West.
10 February,2025 08:59 AM IST | Mumbai | Divyasha PandaOn a mid-week afternoon, we dropped by a newly-opened coastal restaurant at the Times Square Building in Marol. At first glance, its name might lead you to expect a Kerala-centric menu inspired by the serene seaside town of Bekal in Kasaragod. Instead, this restaurant offers a more expansive culinary journey, featuring South Indian coastal specialities from Mangalore, Kerala, Karnataka, and Goa — served in a sensitively designed contemporary space. Architect Umesh Desai’s sharp sense blends with traditional architecture and offers an inviting ambience, soft lighting, geometric patterns, brass accents, and wooden carvings, giving the space a warm, elegant aesthetic. Ghee roast with neer dosa The restaurant had a quiet, unhurried atmosphere and was occupied by mostly office goers from the vicinity on the day we dropped by. Helmed by chef Lalit Chunara, the menu, we are told, is authentic. We started with goli baje (Rs 125) and asked for kadam idli, which we were informed has been discontinued. Considering it is a new place, it was surprising why lesser-known idli like kadam (cucumber idli, steamed in turmeric leaves) should be discontinued so soon — Mumbai needs to explore beyond the staple idli-dosa-vada trifecta to appreciate the expansive South Indian cuisine. The goli baje was crispy on the outside and warm and chewy inside — it had a bite to it. We would have preferred the usual coconut-coriander chutney, but they served it with a standard duo of tomato-based and coconut. Instead of kadam, we opted for soft, pillowy podi thatte idli (Rs 165) with the right amount of melted ghee and spicy, savoury ground chutney. Kori roti. Pics/NASRIN MODAK SIDDIQI The piping-hot benne masala dosa (Rs 185), prepared with dollops of butter, was quickly compared to a popular Bandra eatery, where the craze for this dosa variant has caught on like wildfire. This Marol version comes a close second after the Bandra eatery’s version. Next, we opted for chicken ghee roast (Rs 445). The spicy, tangy, and flavourful dish of chicken and spices cooked in ghee would have been great with appams, but we were suggested neer dosa, and it melted in our mouth. Next up, kori roti (Rs 545), a spicy staple of the Tulu Udupi-Mangalorean cuisine, is a classic pairing of the kori gassi (chicken curry) with dosa crisps. PIC COURTESY/INSTAGRAM Despite barely having any room for dessert, we tucked into the gadbad ice cream (Rs 395). This classic desi dessert brought back memories from our college days when this cost Rs 20 at the neighbourhood ice cream parlour that was savoured till the very end among friends. With its origins in Mangalore (today’s Mangaluru), this sundae is arranged in a tall glass with three different flavours of ice cream and jello, fresh fruits, and chopped nuts layered in between to give it some texture. We feel it is one of the most underrated ice cream iterations. At this restaurant, it was pricey, too. We washed down all of it with filter coffee (R95) — which was as good as you can sip on at any South Indian eatery. Podi thatte idli Bekal House is ideal for a working lunch if you’re in the area, or for an indulgent breakfast date on weekends. However, we wonder what the tandoor and Asian dishes were doing on the menu, given that their main attractions didn’t miss the mark. Gadbad Bekal HouseAt Times Square Building, Andheri-Kurla Road, Marol, Andheri East.Time 9 am to 4 pm; 7 pm to 12 amCall 9619525145 ****Exceptional, ***Excellent, **very Good, *Good, Average. Bekal House didn’t know we were there. The Guide reviews anonymously and pays for meals
07 February,2025 12:38 PM IST | Mumbai | Nasrin Modak SiddiqiAmong the many pet peeves this writer can be accused of, one is the assumption that South Indians are largely vegetarian. “I get irked when people confuse Tamil cuisine with Kerala or Malabari cuisine,” shares chef Reshma Mane. The founder of Every Aroma and Vannu Tinnuka, Mane is hoping to change this assumption with her pop-up titled A Bellyful of Chennai that brings to the table the meaty flavours of Dindigul and Ambur biryani with mutton rasam, quail and other dishes. Mutton urundai (mutton balls)and mutton biryani “I had decided early on last year that I would explore more flavours in this country,” she shares. For 2025, she decided to head to Chennai on the east coast of Tamil Nadu. However, Mane did not want to focus on the vegetarian variations. “Many people in the North associate South Indian food with the basic idli and sambar variations. To some extent, they might be familiar with Kerala-based cuisine. But there is such a vast difference. Moreover, the city is a microcosm of Tamil food, quite like Mumbai is,” she explains. Hence, Mane opted to keep this exploration focused on the non-vegetarian delights. Vanjaram fry at Marina Beach Describing her own experience on the famed Marina Beach, Mane says, “In the midst of Pongal holidays, I was lucky to be taken to the seafood stalls at the end of the Beach. Prepared by local fishermen, the viral meen [snakehead murrel] is so delicate, flaky and delicious.” Ambur biryani Among the dishes on the pop-up menu are Chettinad fish fry, mutton urundai (mutton balls) inspired from her past trips to Madurai; chicken sukka, parotta and of course, the Dindigul and Ambur biryani. “Unlike other parts of the country, in Tamil Nadu, they use the seeraga samba rice — not basmati or kollam. It retains the flavours and the moist factor of the meat,” she elaborates. Over the last few years, Mane has sought out culinary experiences from the region. From travelling to Madurai and sampling its mess food in 2022, to trying the Dindigul biryani, the region’s flavours and cultures have intrigued her. “I think Chettinad cuisine is often termed universally as spicy. But it is not so. It is the nuance of using their spices, and reasons that make it interesting. The coastal regions use spice as a way to balance the heat.” This has also put in motion her plans for the next trip — Hyderabad. The pop-up also hopes to bring to the table more than just the dishes. Mane promises a touch of the traditional banana leaf plates as well as ‘Chennai’ mess-style service. “That is the surprise,” she promises. ON February 9; 12.30 pm to 2.30 pmAT The Little House, Yari Road, Versova, Andheri West. CALL 9819875010 (for reservations; limited seats) COST Rs 2,000 Chicken pallipalayam Tracing its roots to the Kongu region, the chicken pallipalayam is a simple dish that can be quickly put together with spices, shallots, coconuts and chicken. INGREDIENTS>> 250 gms chicken (boneless)>> 1/4 cup ginger (crushed)>> 1/4 cup garlic (crushed)>> 1/4 cup curry leaves>> 1/4 cup fresh coconut slices (small)>> 2 tsp mustard seeds>> 2 tsp cumin seeds >> 1/2 cup Madras onions>> 1 tsp turmeric powder>> 1/4 cup dry red chilli (roughly chopped)>> Fresh coriander leaves>> Salt to taste>> Oil (for sauté) METHODWash the chicken and keep aside for a bit. In a pan, heat oil. Add mustard seeds, cumin seeds, half curry leaves, crushed ginger, crushed garlic and sauté. Add some Madras onions, and fry till they are soft and golden. Mix in turmeric powder, red chilli pieces and fresh coriander. To this, add the chicken pieces and fry well. Sprinkle a little water if needed. Add salt to taste, and cover the mix for 4 to 5 minutes. Once the chicken is done, add in fresh coconut slices. Mix well and let the water dry. Make sure the chicken is coated on all sides. Add remaining curry leaves and serve hot. Prawns thokku A simple Chettinad stir fry dish, the prawns thokku is a quick fix side dish for any good dinner, and is often kept handy as a ready mix for every occasion. INGREDIENTS>> 250 gms prawns (small/medium)>> 1/4 cup crushed ginger>> 1/4 cup crushed garlic>> 1/4 cup curry leaves>> 1/4 cup tomatoes (chopped)>> 2 tsp mustard seeds>> 2 tsp cumin seeds>> 1 inch cinnamon stick>> 3-4 cloves>> 1 cup Madras onions (chopped)>> 1 tsp turmeric powder>> 2 tsp red chilli powder>> 1 tsp fennel powder>> 1 tsp garam masala powder >> Fresh coriander leaves>> Salt (to taste) >> Oil METHODWash the prawns well and keep aside. In a pan, add some oil and sauté mustard seeds, cumin seeds, cinnamon, cloves, some curry leaves, crushed ginger and garlic. To this, add Madras onions and tomatoes. Fry until they are soft and brown. Mix in turmeric powder, red chilli powder, fennel powder and fresh coriander. Throw in the pieces of prawn and fry well. Add water if necessary. Sprinkle salt as per taste. Let the curry simmer under a lit for 4 to 5 minutes before adding garam masala powder and mix well. Ensure that the curry has a semi-dry consistency. When it is ready, garnish with the remaining curry leaves, and serve.Recipes courtesy: Reshma Mane Log on to: @everyaroma
06 February,2025 08:22 AM IST | Mumbai | Shriram IyengarIn the Nuwara Eliya district of southern Sri Lanka, you can trek your way uphill on a five-km-long trail to reach a 4000-ft-high cliff. The summit, which offers a panoramic view of what lies in the vast Indian Ocean, has been suitably named World’s End. But foodies like Mumbai-based Lakshit Shetty have found a quicker route. A bowl of piping hot sambol, crispy golden-brown hoppers, and prawn moilee in hand, and there’s possibly nothing left in the world you’ll want to seek. On its Independence Day, Shetty takes us on a trail into the heart of Sri Lankan cuisine; needless to say, it goes through the stomach. Sri Lankan chicken curry “Sri Lankan flavours are different, but not unfamiliar. And that is what makes it likeable,” reveals Shetty, who brought Sri Lankan flavours to Mumbai in 2018 with his restaurant Hoppumm. While additions like rampe leaves, commonly known as pandan leaves, and lemongrass in savoury dishes add a signature touch, the influence of Tamil cuisine, marked by coconut milk in the curries lends it a comforting familiarity, he says. Vegetable stew served in a Sri Lankan hopper Shetty quotes a Lankan tale he carries with him from extensive recces on the streets of Sri Lanka almost a decade ago. The stir fried kottu parotta, he says, was born when a tired worker reached a street-side stall just as it was about to shut one evening. Too hungry to return empty-handed, the worker asked the chef to put together scraps and leftovers for a quick meal. The cook obliged, tossing shreds of parotta (or paratha), chopped vegetables, and leftover curry. And there you had a snack that has since crossed the Palk Strait to find a place in the street food culture of Tamil Nadu and Kerala. The anecdote reminds us of a Bambaiyya street staple that has a similar origin story — the humble and wholesome pav bhaji. Lakshit Shetty For those with not-so-adventurous palates, Shetty recommends starting with lighter curries (and the chef’s favourites) like the green mango chicken curry and the prawn moilee — a spicy and tangy coconut milk-based stew. Vegetarians need not fret, the vegetable moilee with meat swapped out for zucchini, bell peppers and cabbage makes for an equally flavourful and filling meal. “The best part about tucking into Sri Lankan fare is that you’ll always know what’s in it, but the way it comes together will leave you surprised,” Shetty signs off. Egg kottu Chef Lakshit Shetty recommends you try tossing up an egg kottu at home to join the festive spirit. The Sri Lankan street food staple is a balanced meal of carbohydrates, proteins and micronutrients that you can whip up in a jiffy. INGREDIENTS>>1/4 of a large cabbage bulb>>1/2 onion>>1/2 carrot>>Chopped scallion (handful)>>2 eggs>>2 tbsp oil>>Salt to taste>>2 rotis or parathas >>Leftover curry (optional) MethodBegin by shredding your leftover parathas or rotis into smaller pieces. Heat 2 tbsp oil in a wok or kadhai. Once the oil is hot, add thinly sliced onions and stir fry until golden. Add the chopped cabbage and carrots and toss them in the oil until they soften. Toss the roti and any leftover curry in the mix next. Crack open the eggs in a separate bowl and add salt to taste. Pour the egg mix in and scramble them over heat with the vegetable mix. Garnish with a handful of chopped scallion or coriander and serve hot. Sri Lankan crab curry Ingredients>>750 g crab (serves 3-4) >>1/2 cup coconut oil>>Curry leaves>>1/2 tsp garam masala>>1 1/2 tbsp ginger garlic paste>>Pandan (single stem)>>2 large onions chopped>>1/2 tsp turmeric powder>>Salt to taste>>1 large tomato chopped>>4 green chillies>>1 tbsp chilli powder>>2 tbsp cumin powder>>1 tsp fennel powder >>1 cup coconut milk Method Heat all ingredients except the meat and coconut milk in a wide pan. Cook for 5 to 10 minutes until the spices are cooked. Add the crab and allow it to marinate in the mix. Slowly pour some water in. Add 2 tbsp pepper powder and 1/3 cup thick coconut milk. Cover with lid for 15 minutes on medium heat. Garnish with coriander leaves and serve.
04 February,2025 07:28 AM IST | Mumbai | Devashish KambleEuropean sizzle Located in Khar, this modern European eatery offers a delightful range of dishes, with its sizzlers being a hidden gem. The cottage cheese mascarpone polenta sizzler, topped with romesco sauce and served with mascarpone polenta, mushroom confit pilaf, and grilled veggies, is a must-try. They also offer a make-your-own sizzler option with different proteins, sauces, starches, and veggies for those seeking both savoury and indulgent flavours.AT Out of the Blue, Union Park Road, Khar West.TIME 8 am to 12 amLOG ON TO @outofthebluebombayCOST Rs 925 onwards SoBo haunt A vegetarian peri peri sizzler. PICS COURTESY/INSTAGRAM This Fort favourite offers a wide range of options, from chicken sizzlers to oriental teppan grills. Spice lovers can indulge in the red-hot chilli chicken sizzler or a veg peri peri sizzler. With both vegan and meat-filled options, it’s no surprise this is a popular spot for sizzling meals.AT Fountain Sizzlers, Flora Fountain, Fort. TIME 12 pm to 3.30 pm, 7 pm to 11.30 pmLOG ON TO @fountainsizzlersCOST Rs 760 onwards All for one Finally, a chill spot to enjoy sizzlers with a few rounds of beer. The lamb sizzler with shashlik sauce is cooked to perfection, with the lamb melting in your mouth and the sauce complementing it beautifully. One sizzler per person is more than enough to satisfy.AT Jugheads The Unrestaurant, (Thane, Andheri).TIME 12 pm to 11 pmLOG ON TO @jugheads_dunrestaurantCOST Rs 769 onwards Hot picks For a memorable vegetarian sizzler experience, this halt in Kandivli offers classics as well as adventurous versions of the sizzle like the veg sizzler served with baked beans and noodles and a Jain special sizzler.AT Red Indian Sizzlers, Swami Vivekananda Road, Kandivli West.TIME 11 am to 12 amLOG ON TO @redindiansizzlersCOST Rs 375 onwards Meat-ing point Located in Pali Hill, this place is a meat lover’s paradise, offering not only incredible steaks but also mouthwatering sizzlers like the signature exotica chicken sizzler or the prawn shashlik sizzler. If you’re craving a hearty steak or sizzling dish, this spot serves up some of the best picks. The portions are generous, so sharing is a great option if you’re not too hungry. Whether it’s a sizzling platter or a juicy steak, this place has you covered.AT Gondola, Pali Hill, Bandra West.TIME 12 pm to 11.30 pmLOG ON TO @gondolabandraCOST Rs 630 onwards Veggie delights Paneer shashlik sizzler This restaurant in Churchgate is one of the few vegetarian places offering international cuisine. Known for their Jain sizzlers, it is a must-try for those who prefer to avoid non-vegetarian food. While the menu offers a variety of continental selections, the paneer shashlik sizzler is a definite winner.AT Relish, near KC College, Churchgate.TIME 12 pm to 11 pmLOG ON TO @relish.restCOST Rs 600 onwards The Classics Iconic flavours A smoky sizzler with an assortment of fried veggies No list of sizzler spots is complete without this iconic establishment. Known for its diverse range, this eatery caters to vegetarians and non-vegetarians. If you’re unsure about what to order, the chicken shashlik is always a reliable and delicious choice. From seafood to vegetable options, they offer something for every palate. Whether you’re craving a herbal chicken dish or a plate of cheesy Italian sizzler, they have plenty of options to pair with soups, salads, and more.AT Kobe Sizzlers (Girgaon Chowpatty, Bandra).TIME 12.30 pm to 11 pmLOG ON TO @kobesizzlers.coCOST Rs 699 onwards Sizzling perfection A prawn sizzler served with a side of French fries This sizzler joint is known for its consistent quality and authentic flavours. While the prices are on the higher side, the large portions make it easy to share between two people. The fish shashlik is a standout, and is highly recommended. They offer a wide range of sizzlers, from juicy steaks and seafood to chicken, mutton, and vegetarian options like the paneer shashlik. Don’t miss their mouthwatering sizzling brownie for dessert, and for solo diners, they’ve introduced mini sizzlers perfect for one.AT Yoko Sizzlers (Fort, Santacruz, Bandra).TIME 11.30 am to 11.30 pmLOG ON TO @yokosizzlersCOST R750 onwards Also Read: National Granola Day: Rediscover your love for the treat by enjoying these dishes in Mumbai
24 January,2025 09:19 AM IST | Mumbai | Evita RocheCacao craze Hot chocolate with podi masala. Pics Courtesy/Instagram This outlet in Colaba does a walk-through of how the cacao bean is grown and extracted, and gives you the history of the bean that will ultimately be served to you as hot chocolate. They have a wide variety of options including but not limited to white, milk and dark chocolate in different ratios, all topped with a toasted marshmallow. They also offer a Podi hot chocolate, which is a blend of 45 percent milk chocolate, and 70 percent dark chocolate and housemade red podi masala.AT The Cacao Mill by Subko, 2nd Pasta Lane, Colaba.TIME 9 am to 11 pmLOG ON TO @subkocacao COST Rs 295 onwards Warm indulgence A glass of classic hot chocolate Check out this café in Mulund that offers rich dark hot chocolate. While this is the only hot chocolate on their menu, they offer a selection of added flavour syrups and toppings like hazelnut, Irish, cinnamon, caramel, whipped cream and ice cream. AT D’Crêpes Café, Veena Nagar, Mulund West. TIME 1 pm to 11 pm LOG ON TO @dcrepescafe COST Rs 250 onwards Cups of joy Creamy Belgian hot chocolate served in a cuddle cup Hop across to this space in Ghatkopar for their rich creamy Belgian hot chocolate made from fine quality cocoa; this is available in multiple flavours including caramel, hazelnut, tiramisu, strawberry, mint and more. The beverage is available in two sizes — a cuddle cup, which is a smaller size and a warming mug. As is customary with hot chocolate, add on marshmallows are available with each cup. AT The Chocolate Room, Rajawadi Colony, Ghatkopar East.TIME 11 am to 1 pmLOG ON TO @thechocolateroomghatkopar COST Rs 199 onwards Heavenly sips Signature hot chocolate topped with whipped cream Chocolate can be enjoyed in many forms, and this café proves that with a variety of Italian hot chocolate, chocolate shakes, chocolate shots, and a chocolate fondue, being only a few of the chocolate selections on the menu. Scattered across the city, this can be one of the perfect places to settle your chocolate cravings. AT The Chocolate Heaven (Borivli, Charni Road, Vile Parle, Ghatkopar) TIME 10.15 am to 12 midnight LOG ON TO @thechocolateheaven_mumbai COST Rs 200 onwards Cosy comfort A serving of hot cocoa with marshmallow Head over to this Bandra café for their wide range of hot chocolate options including s’mores hot chocolate, dark hot chocolate, frozen hot chocolate, and a classic hot chocolate. If you’re looking for a healthier option, there’s also the gluten-free Keto hot chocolate, made using stevia or erythritol. AT Chantilly café, Pali Hill, Bandra West. TIME 2 pm to 12 amLOG ON TO @chantillythecafe COST Rs 350 onwards Chocolate joy A cup of classic hot chocolate served with a cookie Thane’s chocolate lovers can head to this space for their affordable hot chocolate selections. From a classic hot chocolate to an orange variation, with a selection of sandwiches and desserts to pair it with, this café has it all. AT The Happyy Cup, Manpada, Thane West.TIME 1.30 pm to 11 pmLOG ON TO @thehappyycupcafe COST Rs 149 onwards Sweet escape Rich hot chocolate with a toasted marshmallow This haven for chocolate fans whips up a divine classic hot chocolate with marshmallows. This version is made with quality dark chocolate, milk, cream and Madagascar vanilla that enhances the flavour of the beverage.AT En’ creo Bistro, Dr Annie Besant Road, Worli. TIME 12 noon to 11.45 pmLOG ON TO @encreobistro COST Rs 180 onwards
16 January,2025 08:33 AM IST | Mumbai | Evita RocheBengal eats This restaurant is known for patishapta, a Bengali dessert delicacy that comprises a light crêpe filled with kheer. They also offer a classic Bengali dish, kasundi paneer paturi, which is paneer wrapped in banana leaves and infused with the tangy goodness of mustard.AT Oh! Calcutta, Shalimar Morya Park, off New Link Road, Andheri West; Vashi; Tardeo.CALL 7718867928 (Andheri)COST Rs 425 onwards Vegetarian feast This vegetarian eatery in Andheri West offers a full festive feast, which leaves you with time to focus on celebrating with loved ones.AT Swadesh Restaurant, 7 Bungalows, JP Road, Andheri West.CALL 9867787444 Dine in this Pongal This space offers a homely, light on-the-stomach pongal as a part of their vegetarian sit-down buffet during the festive season. AT South of Vindhyas, the Orchid, Vile Parle East. CALL 7506010316LOG ON TO theorchidhotel_mumbai COST Rs 1,799 South India’s pride Drop by for thinai rawa dosas, navadhanya idlis and rasam shots, in addition to their pongal, which is a part of the breakfast menu.AT Madras Diaries, Hill Road, Bandra West. CALL 9967211901LOG ON TO @madras.diariesCOST Rs 150 onwards Robust flavours Head over to Colaba for a taste of Punjabi specials from til ka chikki and til ka laddoos added to their famed menu this week.AT Kailash Parbat, Narayan Building, 1st Pasta Lane, Colaba.CALL 918928057046 Stuffed with sadhyas Try this curated South Indian delight for Pongal, with 35 dishes from the appam and murukku to the creamy ven Pongal and sweet sakkarai pongal packed into one sitting. They also offer take-away boxes of the curated menu for the festive season.AT Santosham, CT 143, Mahavir Compound, Chandivli; Thane; Powai.LOG ON TO @santoshamfoodsCALL 8108106447COST Rs 699 onwards Healthy bites If you are looking for something healthy, try this Charni Road outlet that will curate a menu that includes vegan mango lassis, gajar halwa and a no-oil undhiyo this year.AT Dr Amit’s Kitchen, 89, Shop 4, Ishwar Bhavan, Charni Road.CALL 9820959869 Camp delights From til mawa ladoo to gajak and rewari, this Chembur mithai adda has lined up a range of special offerings to celebrate, Sankranti or Lohri, as you please.AT Jhama Sweets, CG Road, Chembur; Meghdoot Building, Sion East; Sector 17, Vashi.LOG ON TO jhamasweets.comCALL 8260335577 (Chembur)COST Rs 340 (Til mawa laddoo); R180 (rewari); Rs 265 (gajak) Indulgent feast If you plan on celebrating Pongal luxuriously, try out the vegetarian pongal as a part of their Harvest Brunch. They also have a sweet version for the dessert enthusiasts.AT Hornby’s Pavilion, ITC Grand Central, Parel.CALL 9967211901LOG ON TO @itcgrandcentral Going traditional You can’t go wrong with sumptuous Gujarati fare on Sankranti. This diner has been serving traditional delicacies since 1945, and is the place to be if you want to try some lip-smacking undhiyo and adadiya this season.AT Shree Thaker Bhojanalay, 31, Dadiseth Agiari Lane, Marine Lines.CALL 22069916 Also try . AT Soam, Babulnath Road, Girgaon. CALL 23698080. AT Gujjubhai Ni Thali, Kemps Corner. CALL 907632324. AT Godwa, Ramkrishna Apartment, Borivli West.CALL 28988308
14 January,2025 08:30 AM IST | Mumbai | Shriram Iyengar | Evita RocheThere is a particular scene in the second half of the Ayan Mukerji directed movie Yeh Jawaani Hai Deewani (2013) where Bunny (Ranbir Kapoor) and Naina (Deepika Padukone) draw parallels between Bunny’s rose-coloured life abroad, and Naina’s life back in Mumbai. While Naina’s Mumbai foodie to-do list is timeless and a must-try, this city can check off Bunny’s foodie list as well. Bunny’s listMutton burger Bunny talks about the mutton burger he enjoyed while he was in San Francisco. However, Mumbai now has a few mutton burger joints of its own. Here are our top three picks. Classic BBQ mutton burger. Pics Courtesy/Instagram Meaty delight: This is one of Mumbai’s most iconic burger joints. Their mutton selections include a classic BBQ mutton burger and the Benjamin mutton burger which has a spicy ground meat patty, jalapenos, peri-peri mayo, hot sauce and cheddar cheese. AT Jimis Burger (Bandra, Andheri, Malad, Powai, Goregaon, Vashi).TIME 12 noon to 12 am LOG ON TO @jimisburger COST Rs 379 onwards Juicy Lucy burgerBold and juicy: Head over to this SoBo location for their Juicy Lucy lamb burger. As the name suggests, this comes with a juicy, crumb fried lamb patty and is served with both cheddar and Swiss cheese.AT Café Free India, Joshi Marg, Lower Parel. TIME 9 am to 12.30 amLOG ON TO @cafefreeindiaCOST Rs 475 Ground mutton burger Mutton frenzy: This burger joint in Powai offers you a choice between a smash-style burger with ground mutton patty and a curry spiced grilled mutton patty. AT Gourmet Burgers, Powai. TIME 12.30 pm to 12 midnight LOG ON TO @gourmetburgers COST Rs 400 onwards Blueberry cheesecake Mumbai has multiple restaurants and bakeries that offer a creamy blueberry cheesecake. Here are our top three picks. Blueberry cheesecake Berry cravings: This dessert joint at Malad offers you a choice between a blueberry cheesecake and a New York cheesecake topped with blueberries. Both choices are available in slices or as a full cake.AT Cremure, Chincholi Bunder, Malad West. TIME 9.15 am to 12 amLOG ON TO @cremure_COST Rs 180 A slice of red wine and berry coulis cheesecake Berry bliss: This dessert haven in Bandra has a cheesecake menu that includes, but is not limited to, classic New York style cheesecake topped with a Belgian blueberry compote.AT Dessert Therapy, Pali Hill, Bandra. TIME 8 am to 1 am LOG ON TO @desserttherapy COST Rs 350 onwards New York cheesecake with blueberry compoteBlueberry temptation: Head over or order in from this restaurant at Khar that offers an exquisite New York cheesecake slice and a cake topped with a blueberry compote.AT La Chérie (Parel, Dadar, Khar).TIME 12 pm to 12 am LOG ON TO @lacheriecheesecakesCOST Rs 269 onwards NAINA’S LISTMutton biryani In competition to Bunny’s mutton burger, Naina speaks about scrumptious homemade mutton biryani, which can be found in every nook and corner of the city. Here are three of our favourite mutton biryani places in the city. Savoury supreme: This bustling restaurant at the periphery of Bandra’s shopping hub, Hill Road, has become one of Mumbai’s iconic places to dine. The menu offers a selection of classic mutton biryani, a boneless version, and an Arabic mutton biryani.AT Lucky Restaurant, Hill Road, Bandra West. TIME 9 am to 1.30 amCALL 9820066471 COST Rs 400 onwards A serving of biryani Spice symphony: This café in SoBo has a diverse menu spanning Indian and also Indian-Chinese cuisine. They offer a variety of mutton preparations at affordable prices, including the popular mutton tikka biryani. AT Café Noorani, Haji Ali, Tardeo. TIME 8 am to 12 am CALL 23534753COST Rs 260 onwards A bowl of mutton biryani Royal spice: Head over to Andheri for a classic mutton dum biryani. This restaurant also offers a Bohri-style mutton biryani mealbox to-go. The menu features a shahi gosht biryani as a part of its royal matka biryani listing.AT Go Biryan, Lokhandwala, Andheri West. TIME 11.30 am to 2 amCALL 92512348844 COST Rs 529 onwards Gajar ka halwa While Bunny boasts about blueberry cheesecake, Naina reminisces about the decadent carrot halwa, another Mumbai classic. Here are three of our favourite jaunts for gajar ka halwa. Saffron indulgence: Scattered across the city, this restaurant is a sure-shot cure to those gajar halwa cravings.AT Makhani Darbar (Fort, Andheri, Vasai). TIME 9 am to 1 am CALL 9987074068 (Fort) COST Rs 79 onwards Halwa heaven: Head over to this store in Borivli to enjoy a creamy, decadent carrot halwa (below).AT Adarsh Sweets, Borivli West. TIME 9 am to 9 pm LOG ON TO adarshsweets.com COST Rs 305 onwards A bowl of gajar halwa Gajar nirvana: As a winter special, this store offers a delicious gajar halwa made in pure ghee and topped with small pieces of cashews.AT Purshottam Kandoi Haribhai Damodar Mithaiwala, Matunga; Santacruz; Ghatkopar; Borivli. TIME 7 am to 9 pm LOG ON TO purshottam.in COST Rs 187 onwards
09 January,2025 08:48 AM IST | Mumbai | Evita RocheHit pause and ponderComing in: First quarter At: Vile Parle Helmed by chef Prasad Metrani, culinary director, this botanical garden-inspired tea lounge, Madeleine de Proust at Fairmont, promises to be a first-of-its-kind dining space. The venue will blend serene surroundings with the sophistication of Indo-French culinary craftsmanship designed to evoke nostalgia and timeless indulgence. “Madeleine de Proust reflects the idea that sensory experiences — whether through food, drink, or atmosphere — can awaken memories and emotions. Whether you are savouring a cup of tea, enjoying freshly baked pastries or sharing coffee, every visit aims to spark an emotional connection, blending memories with the pleasures of the now,” says Metrani. C’est la vie, we say. First in, last out Coming in: January 25At: Lower Parel The exposed bricks and furnishings mirror the restored heritage space The tenth venture by Chrome Hospitality will open in January with Late Checkout. “It is a cocktail-forward bar and dining destination in a restored heritage textile mill from the ’70s. The space has an industrial charm with modern touches,” director Pawan Shahri tells us. The space is designed to accommodate high ceilings, complemented by exposed brick walls, plush furnishings and a striking sunroof that alters the day and night vibe. The menu is inspired by Japanese cuisine and is led by chef Amit Dhoundiyal’s global travels, combining innovative techniques with elevated flavours. Why go to Thailand? Coming in: first week of JanuaryAt: Bandra Chili cereal prawn from Khao Man Gai At her erstwhile restaurant Seefah, chef restauranteur Seefah Ketchaiyo and head chef Karan Bane used to churn out at least 1,200 portions of khao man gai — a Thai variation of Hainanese chicken rice — every week. So, they decided, why not build a restaurant around the dish? Khao Man Gai in Bandra will showcase this Thai classic that heroes tender poached chicken over aromatic rice, a ginger-garlic sauce and a light soup. “Khao Man Gai, or Thai-style chicken rice is one of Bangkok’s most loved dishes, and bringing it to Seefah has been our dream. We envisioned creating a QSR concept that could offer the authentic Bangkok street food experience. We prepare it in three styles — fried, grilled, and steamed — ensuring there’s something for every palate. The incredible response [by patrons] inspired us to give the dish a space of its own,” reveals Ketchaiyo. Also Read: Chef Garima Arora on her new Thai restaurant in Delhi, Michelin star, motherhood and more Smooth jazzy vibes Coming in: FebruaryAt: Kala Ghoda Mayank Bhatt The classic setting of Kala Ghoda seems perfect for a 1920s-speakeasy style bar. The Dim Sum Room, from Mayank Bhatt-led All In Hospitality, will open this year. “It will bring a slice of 1920s Prohibition-era charm to Kala Ghoda,” Bhatt shares. The founder adds that the space will blend a cosy dining experience with a speakeasy-style bar, and a cuisine that veers towards Cantonese flavours including Hong Kong-style dim sum, with global influences. Baking bread Coming in: First quarter of 2025At: Colaba A view of the cafe in Bengaluru After their success in Bengaluru, Pune and Hyderabad, the patisserie chain, Conçu has turned its attention to Mumbai. “Mumbai’s vibrant, fast-paced culture and diverse culinary scene make it the perfect city for Conçu,” shares partner Swati Upadhyay. The hybrid concept will be a gourmet café by day and contemporary cocktail bar by night, with the latter offering a range of interactive sessions as well. Italians soireeComing in: First half of 2025At: Navi Mumbai and Nariman Point The interiors at Toscano, Hyderabad Another South India favourite that is heading to Mumbai is Toscano. The Goutham Balasubramaniam-led Italian dining chain will open two outlets, in Navi Mumbai and Nariman Point, this year. “Bombay’s dynamic culinary scene and its deep appreciation for quality dining align with our commitment to offering world-class Italian cuisine,” says Balasubramaniam. For the foodies, the promise of handcrafted Italian delicacies and curated wine pairings awaits. Europe to Mumbai Coming in: January 1At: Prabhadevi An example of the European delight Milagro will focus on Founded by duo Francesca Smith and Romeo, alongside culinary visionaries and co-founders Suved Lohia and Deepesh Sharma, Milagro is a fine-dining restaurant and cocktail bar that promises a dazzling European escapade where you can dive into the rich flavours of authentic Spanish cuisine, crafted by the culinary prodigy chef José Manuel Borrallo Sánchez from Seville. Sánchez honed his craft across Michelin-starred restaurants in Mallorca, Valencia and Paris, including at Alain Ducasse’s Les Ombres. The interiors blend Paris’ enchanting charm with a touch of modern opulence. The vibrant cocktail bar is designed by artist Colby Murray, and captures the lively essence of vintage jazz clubs, making it the perfect spot to unwind and sip on signature cocktails. Changing avatars Coming in: January At: Khar The decor will reflect a vibrant and high-energy atmosphere The European and Asian cuisine café MUZE in Khar by Thevar Chandrahasan Pandian (ex-Sassy Spoon and Indigo, Mumbai) is an elevated daily dining. Think pumpkin and caramelised onion ravioli with miso brown butter sauce, miso mac and cheese, gochujang risotto with seafood, BBQ duck bao, sticky gochujang honey corn ribs and chimichurri prawns in coconut kafir lime sauce. As the sun sets, the space will transform into a high-energy bar with drinks and a vibrant atmosphere.
01 January,2025 09:01 AM IST | Mumbai | Shriram Iyengar | Nasrin Modak SiddiqiEATING AROUND Breaking bread with strangersSUPPER clubs saw strangers sharing tables for love of discovering new foods. The one we attended at Perch had Kochi-based Steve Sebastian, a self-taught chef, dish out a four-course barbeque menu. From smoked pastrami, bacon, to the brisket, pork lovers bonded at the second edition of Swiggy DineOut’s Supper Clubs of India dinner series hosted by Mumbai Foodie. “I started in my backyard in Kochi. This year was the first time I got the chance to host supper clubs. Supper clubs are a great way to discover new cooks and their foods; here, people come by to enjoy it like a piece of art. I like the concept of people getting together for food, and a group that appreciates food,” the 26-year-old tells us. The year witnessed restaurants host curated dinners in the form of pop-ups, where visiting chefs and mixologists took over menus and bar takeovers for select seating. Steve Sebastian Party like no otherDid we hear an early wrap up? “It depends on the age group,” laughs Bhakti Mehta, chef and founder of Little Food Co. “Sundowners were a huge hit this year, and I did notice parties wrapping up by 1 am or 2 am, as compared to 4 am closings that we witnessed a few years ago. I feel most parties are not alcohol and DJ-focused, but see the space for live acts and mentalists to entertain the guests. Many patrons have included sports in their lifestyle, be it running, pickleball or padel. With morning routines, they have become conscious of ending early,” she summarises. HERE TO STAY Mehta’s recent one-day pop-up focussed on broths and raw meats Korean and Japanese cuisinesSome trends are timeless, and grow with every year; like our love for South East Asian food. This year, Japanese and Korean cuisines went a notch higher to go beyond sushi and bibimbap. “Asian food has always been a major part of eating out in Mumbai, in the foreign foods category, especially with an increase in Japanese and Korean fare. Vietnamese also saw a marginal rise. Now restaurants are pushing the boundaries, incorporating izakaya style, and serving more than just sushi,” elaborates Mehta. Last week, she hosted a hot-pot experience with broths and raw meats by creating a one-day restaurant at The Nook in Bandra. “The idea was to serve a standout meal that had not been done before. People travel often, and are open to experiment with new dishes and cuisines.” Kantwadi with an aam papad; (right) millet tuzhavai payasam Millet museFrom Scarlett House by Malaika Arora and her son Arhaan stocking millet-based products like pasta from women-led vendors, to dishes like millet thuzhavai payasam at Tat Coastal Cuisine in Vikhroli, to cocktails with millet-infused blended scotch for one of its cocktails Sherly at Sixteen33, millets are being used with innovation and tact. We specially loved the collaborative effort where Great State Aleworks brewed with Brewbeast Brewery in Japan to celebrate a cross-border partnership with local millet. Each brewery picked millet local to its country — Same Page was born out of millet procured from Mohi in Satara as well as from Hanamaki, Japan. Millet beer; (left) the millet-infused scotch cocktail Sherly TOAST TO IT Mitesh Rangras in the new Bandra space. Pics/Shadab Khan Hic, hic, hurray!While tequila and gin took over the cocktail and spirit trends two years ago, 2024 saw rum make a comeback. “I was predicting rum three years back, as we hardly had any Indian-made rums barring Old Monk. This year, rum has made its quiet entry in the top-tier bracket. There is Rock Paper Rum, and even Pitbull giving dark rum competition at the entry level. Segredo Aldeia is another favourite. A lot of brands have flooded the Indian markets and there is a trend observed because of availability,” Ajit Balgi of The Happy High Bartending Academy explains. While India imitates trends in the West, where tequila is reigning, Balgi points out that rum is trending in the UK, and it has surpassed the popularity of whisky. Two Indies Rum by Amrut, Eekh from Goa and Camikara have solidified this trend. Ajit Balgi Coffee, with a sidewalkHole-in-the-wall coffee shops have mushroomed in the city this year. We spotted examples like Ab Coffee chains across the city and 505 Coffee in Fort. When we reached out to Raghav Agarwal, co-founder of 505 Coffee, the 29-year-old recalled how four months ago, he along with friends, Rohan Jhaveri and Shanay Surana, opened a 200-square-foot space in Fort, with a rocket machine from Milan and two single estate coffees — Baarbara coffee from Chikkamagaluru and Riverdale Estate in Tamil Nadu — freshly ground by from Corridor 7 Roastery. “Coffee culture for freshly brewed specialty coffee has grown in India in recent times. But cafés sell them at R300, which is so expensive. We’ve slashed our price to as low as R150, besides offering a great experience,” he says, adding that in other countries, most patrons pick their coffee on-the-go. “The concept of the third place — the spot between your office and home — has transformed into also where you can stop by to pick up your daily caffeine dose. “We are a modern-day hawker stand. Few Mumbaikars have the time to visit a coffee shop in the middle of their work day. Our target audience is 25-35-year-old working professionals who pick their cuppa during breaks.” (From left) A view of the exteriors of Raghav Agarwal’s coffee hub at Fort; Agarwal (in white) at the outlet Chota packet, bada dhamakaOne of our favourite entrants is the small, hole-in-the-wall food and drink spots that shed the conformist idea of what a restaurant or café should be. Take for example, Abokado, a 12-seater restaurant on Pali Mala Road, by chef-founder Mitesh Rangras. He has helmed restaurants including Lemongrass and Aoi, and currently runs Tango Tamari. “But opening a micro-eatery was a brave shot. It drops the old trappings of what a restaurant should be — an indoor and al fresco section, a reception, and so on. No more fussy expectations,” says Rangras, explaining that earlier, going to a restaurant was a treat. “Today, it is a necessity and a convenience. With a small space, I know my customer, and can build a community of diners,” he says, spelling out the best part: I changed my menu on Saturday, and by Wednesday, it was on the floor.” High on cocktail garnishesA beverage expert and also a foodie, Balgi says cocktails and food should be linked, but there are the operational issues of kitchen that restrict ideation. However, edible garnishes, where you get a tiramisu ladyfinger with a coffee martini or a cracker have made it to menus. “Recently, for a hotel, we created a XO Cognac cocktail with a side of 85 & chocolate cigar on the side. It was a night cap drink, and did well with our patrons.”
28 December,2024 09:30 AM IST | Mumbai | Phorum PandyaCompiled by Shriram Iyengar, Divyasha Panda and Kanisha Softa WESTERN SUBURBS Gourmet delightsFROM classics like zuppa di pollo to their artisanal cheese boards, add a twist to your festive palate with this outing.TILL January 5; 12 pm to 12 am AT Blabber All Day, Borivli East; also at Juhu and Thane.CALL 8875409409 (Borivli) Comfort centralThe smoked duck salad or the confit duck agnolotti are a must try at this Goregaon haunt. For those with a sweet tooth, the X-mas plum cake comes infused with chocolate rum sauce to keep the festivities going. TILL January 5; 12 pm to 12 amAT Baliboo, Oberoi Garden City, Goregaon East.CALL 7678040044 Dim-sum on the snow Turn the heat up a notch this Christmas with Merry Chowdown, a flair of dim-sum plates spiced up with Goan flair with a variety of drinks, including eggnog made from 12-year-old whiskey. FROM December 20 to December 31; 12 noon to 1 am AT O Pedro, Jet Airways-Godrej Building, BKC.CALL 7506525554 Christmas on the grillKick off the festivities with a live experience this season. Try the live grill station, with a turkey carving section to add to your grand experience. ON December 24, 7 pm to 11 pm; December 25, 12.30 pm to 4 pm; AT MoMo Café, Courtyard by Marriott, Andheri East.CALL 02261360761COST Rs 2,700 onwards (non-alcoholic); Rs 3,500 onwards (alcohol-inclusive) CENTRAL MUMBAI Oriental flavoursIf you are in the mood for an Asian menu, try a range of these delicacies from the karafuru salad to the dan dan la mian or a spicy seafood dumpling (below), before you wrap up the perfect lunch with a sakura sour. ON December 25 and January 1; 12 pm to 4 pm AT Koko, C Wing, Kamala Mills Compound, Lower Parel. CALL 7715963030 COST Rs 2,400 onwards (per person) A touch of spiceAdd some fire to your winter celebrations with a spiced-up menu from this old favourite. If the chilli smoked fried rice, ring of fire shrimp or the mapo dofu are not enough to warm your palate, their spiced holiday brew should do the trick. TILL January 10; 11 am to 12 pm AT PF Chang’s, Unit 4, One Lodha Place, Lower Parel; also at 14th Road, Khar. CALL 8655833293 (Lower Parel) Let the merriment flowIndulge yourself in the diverse selection of Christmas cocktails like the Mexican eggnog, the Hot as Bardot or the traditional hot chocolate to go with your tasty bites. A piece of advice — leave your diet plans behind. FROM December 17; 7 pm to 1 amAT Slink & Bardot, Thadani House, Worli Village.CALL 9326965643 Middle-Eastern delightsA chic rooftop ambiance adorned with festive lights, and a range of delightful mocktails, add to the experience of this Middle-Eastern repast in Dadar. TILL December 31; 12 noon to 1 amAT Ilili, rooftop, Guestline Hotel, opposite Swaminarayan Temple, Dadar East.CALL 8355845875 Also Read: Meet Mumbai’s OG Christmas bakers EASTERN SUBURBS Double happinessDitch the usual spreads for two special menus to dig into this Christmas. ON December 24 and December 25; 12.30 pm to 4 pm (brunch), 7 pm to 11 pm (dinner) AT Lake View Cafe, The Westin, Saki Vihar Road, Powai Lake.Call 8657415264 (for reservations) Christmas by the lakeIndulge in a Middle-Eastern fare this Christmas with succulent moorish kababs, warm shorb aush and zesty Tunisian shakshuka served with fresh salads like tabbouleh and festive cocktails for a flavorful brunch. ON December 25; 12 pm to 4 pmAT Bayroute, Hiranandani Business Park, Powai; also at BKC, Juhu, Cuffe Parade and Lower Parel.CALL 8657448949COST Rs 2,000 onwards Celebrate with a causeMake your meals count for a cause this season of joy as this Chembur café’s winter menu brings together charity for children battling cancer and delicious delights. From the holiday turkey sandwich to pistachio and parmesan crusted red snapper with apple cinnamon crumble and hot buttered rum, it is the perfect way to be good. TILL December 25; 10 am to 7 pm AT Le Café, Jewel of Chembur, Chembur.CALL 022267099977 OUTSIDE MUMBAI A leisurely ChristmasStuffed quail, apple strudel and panzanella salad are some of the traditional delights that accompany a vast serving of cocktails like the tiramisu martini and berry blush to get your festivities going. ON December 20 onwards AT Saltt Restaurant and Bar, Oleander Farms, Karjat. CALL 8097599430 Feast in AlibaugHead over to the ‘Baug for a taste of a first-time pop-up featuring a prized selection of Asian curries and baked delights to pair with festive treats to make this a fun holiday outing. FROM December 20 to January 5 AT Mhatrephata, five mins from Mandwa Jetty, Alibaug. CALL 9136569692 (to reserve table or take away) Merry in Lonavla Escape the crowds and get an a la carte lunch accompanied by a live band on the big day. From the delicious cookie sundae to a large Christmas cake, binge to your heart’s content. ON December 25; 11 am to 12 am AT Anglo Indian Café, Della Enclave Road, Lonavla. CALL 8766055364 (for reservations) SOUTH MUMBAI Go old-schoolThe roasted turkey breast with berry sauce and giblet gravy or the Christmas crispy duck breast with orange marmalade and sherry sauce at this classic Bombay haunt is a reminder of slowing down and enjoying the season. ON December 25; 9.30 am to 11.30 pm AT Gaylord, Mayfair Building, Churchgate.CALL 8657280340 Decadent bites This one is for the dessert lovers. Nothing says Christmas like a dessert station packed with gingerbread cookies, mince pies, eggnog cheesecake handcrafted by seasoned pastry chefs. ON December 24 and December 25 AT The Bayview, Hotel Marine Plaza, Marine Drive, Churchgate.CALL 7045945121 Stout celebrationsIf you want a taste of the dark side this season, head over to Colaba for a sample of the dark chocolate vanilla stout. Complement the drink with the pièce de resistance of an eight-hour-slow-cooked lamb bourguignon shepherd’s pie. TILL December 5, 2025; 12 pm to 2 am AT Woodside Inn, Wodehouse Road, opposite Regal Cinema, Colaba; Bandra and Andheri.CALL 9321728192 (Colaba) Go full roastHearty, wholesome and homely, this stuffed roast chicken and potatoes are the meat and gravy of any Yuletide celebrations in South Mumbai. There is a three-day wait, so order early before the rush begins. TILL December 31; 10.30 am onwardsAT Gables, Glamour Building, Colaba.CALL 9224269773COST Rs 1,200 (small roast chicken); Rs 1,500 (large chicken) Homely fare Order in from these home chef specials . Feisty Goan fareThis Christmas, indulge in a fiery spread with classic Goan fare. Dig into green sorpotel (below), roasts with feni-infused chilis and a gorgeous Gochujang smoked ham by home chef Aaron D’souza. TILL December 20 CALL 9167164009 (across Mumbai) LOG ON TO @thegoanpoie COST Rs 1,200 onwards . Going globalFrom savoury German meatloaf (below) to Polish cabbage rolls and indulgent Portuguese lemon marmalade cake, this menu has treats from all over the world for a wholesome Christmas spread, by chefs Amit Mehra and Semanti Sinha Ray. TILL December 20 CALL 8104689703 (deliveries across Thane, Navi Mumbai and Mumbai) COST Rs 1,350 onwards . Dessert delightsFrom marzipans, neuris to plum cakes and nankaties, sample the sweetness of traditional East Indian desserts from this home kitchen. Order soon, as they run out fast. CALL 9870061994LOG ON TO @thecake_genie
24 December,2024 10:00 AM IST | Mumbai | Shriram Iyengar | Divyasha PandaADVERTISEMENT