Food: IndulgentAmbiance: InvitingService: AttentiveCost: ExpensiveVerdict: 2/4 On a rain-soaked day, we requested a chef friend to step out of his Malabar abode and join us for an anonymous review. He agrees, because it’s the promise of pizza. Having been a chef in Chicago and proud of his deep-dish pies, he’s happy to check out Pass the Salt in Fort, in spite of a vegetarian menu. Originally a cloud kitchen by owners Kruti Sanghvi and Vishal Shah that ran from Vile Parle for four years, Pass the Salt’s brick-and-mortar avatar is as a 58-seater space. The all-vegetarian space opened in June in a bylane within Fort’s original business district. Calzone caponata is a balanced mix of cheese and vegetables The first contender to be dished out is a calzone. Caponata (Rs 575) comes with a Sicilian mix of onions, aubergine, bell peppers, green olives with mozzarella and ricotta. It’s fluffy, airy and has the perfect amount of filling. Each bite oozes cheese without overpowering the vegetable mix. We choose Hawaiian barbeque (Rs 750), yes, with grilled pineapple, from the signature thin crust pizzas. These are a signature at the eatery, and the base is inspired by Vienna’s much-loved croissant. A generous spread of barbeque sauce, holds chargrilled onion rings, spice marinated pineapple, red paprika, green chillies and mozzarella. The reviewer opted for French onion from the options in Chicago style double crust deep dish pizza. Pics/Phorum Pandya Each bite has a sweet fire of chillies without singing the tongue, and makes for a juicy mouthful. The base is the star here. A love child between a lachcha paratha and a thin crust, the buttery crisp edges are cutting-edge (pun intended). From the Chicago style double crust deep dish pizza, we pick the French onion (7-inch, half) (Rs 1,150) which we are informed takes 40 minutes to prepare. It is worth the wait, for before us, the server places a two-inch tall pie, layered with mozzarella, caramelised onions, mushrooms and lots of garlic. All this in a sea of San Marzano sauce. We’re eating a well-made French onion soup. It could go a notch higher in savoury and spice for our taste buds. For serious caffeine fans, there’s a coffee menu by KC Roasters, including an Öko-Caribe cacao mocha and coconut caramel coffee, which we skip for next time. We go savoury in our dessert choice with Pass the Salt, please (Rs 500), which has a parmesan gelato, tomato granita and pink salt. The bite is chilled, cheesy, and leaves a smoky aftertaste with a salty finish. This one is not for the sweet-toothed but a must-try, if you like to be adventurous with your food. We walk out with a satiated pizza craving and a doggy bag of leftovers. The takeaway box has been designed with vents to hold the pizza in sturdy form and shape, and it comes with detailed instructions on reheating. We felt the pricing was on the higher side, but if you are looking for well-dished out pies, this one is a winner, hot off the oven. Pass the SaltAt Calcot House, Mudhana Shetty Marg, Fort Time 11 am to 11.30 pm; Mondays closed Call 9892843983 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. Pass the Salt didn’t know we were there. The Guide reviews anonymously and pays for meals
22 July,2024 09:10 AM IST | Mumbai | Phorum PandyaIf the popularity of tandoori sushi and noodles-stuffed samosas teach us anything, it’s that Mumbai can go ballistic and wacky when it comes to experimenting with Asian food to suit the desi palate. If you’re at chef Shruti Chadha’s Korean Supper Club dinner in Andheri, however, expect nothing short of a five-course meal of authentic Korean home cooked dishes. “The idea is to educate people about traditional Korean methods of cooking through authentic offerings that they might not find in the city,” she explains. From foraying into Korean fermentation practices following Internet trends during the lockdown, the chef has come a long way. “Kimchi, the fermented vegetable side-dish, sparked an interest that continues to drive me even today,” Chadha recalls. After multiple visits to South Korea to experience the food culture first-hand, and cooking her way through Korean cookbooks at her Andheri residence, the chef now opens the doors to other foodies like her every weekend.The curated menu that the chef has crafted for meat eaters and vegetarians alike, follows the five-course structure. “To build a hearty appetite, we begin with banchans, or appetisers that include samples of kimchi, radish salad and Korean style aubergine,” she reveals. It’s the first course, however, that has the most takers, we learn. Grilled or barbecued meat, served with napa cabbage, lettuce, kimchi and traditional sauces are a hit with the visitors. “They’re devoured within seconds,” Chadha laughs. Patrons at a previous dinner organised by Shruti Chadha; barley tea; an assortment of banchan, Korean appetisers will be on the menu These bites, for the few seconds they remain on one’s plate, might be a window into the Koreans’ understanding of gastronomy, suggests Chadha. “These appetisers are served with pickled garlic and cabbage for a reason. The umami and creaminess of the meat and lettuce is balanced by the sourness of the pickled vegetables,” she explains. For vegetarians, the chef introduces us to japchae — sweet potato noodles stir fried with fresh vegetables in soy sauce. “Japchae from the entrée menu remains a favourite among patrons because of the familiar flavours. So, does kimchi jjigae, a kimchi stew served with pork. Like japchae, jjigae has its own vegetarian version,” she reveals. Shruti Chadha Chadha believes the increasing interest in Korean flavours comes on the back of the rising popularity of K-dramas. “Sometimes, patrons seem to know more about the food than me. They cite various K-dramas that have popularised Korean cuisine. I’ve recently started watching some newer shows to keep up with the times,” she notes. However, the hotel management graduate suggests there’s something else that ties the two cultures together — gochugaru, a traditional chilli powder that resembles the Indian red chilli powder. “Gochugaru and gochujang, its fermented counterpart, pack a distinct flavour. The similarities between the taste profiles of the Indian chilli powder and gochugaru might be the reason we subconsciously love spicy Korean food,” she reveals. Protagonists of the K-drama Reply 1988 eat kimchi rice, a quickfire meal, in a moment from the show. Pic Courtesy/Youtube Towards the end of the set menu that Chadha shows us a sneak peek of, we notice yet another similarity that patrons from the city can look forward to. The meal ends with cups of piping hot tea of the barley and ginseng variety, paired with candid conversations about the experience. A surefire way to etch the memory in a Mumbaikar’s heart, we say. ON July 20 and 21AT Andheri (location revealed on registration)LOG ON TO zahvi.inCOST Rs 2,800 (per head)
20 July,2024 09:10 AM IST | Mumbai | Devashish KambleWhen the rains arrive, it can be a challenge to decide what to pack in tiffin boxes for kids, given the high levels of humidity. We reach out to Nitya Hegde, a home chef and culinary expert, to come to the rescue with a few healthy recipes. “Both recipes can be quickly prepared in the morning while the kids get ready for school. They can be enjoyed as standalone meals or paired with jam, ketchup, and butter without any hassle,” adds Hegde. She also suggests a few food items and handy tips to ensure a spill-free lunchtime. Banana buns/ Mangalore buns “Although they work all round the year, if you think your kids might not prefer fried banana buns during the monsoon due to its tendency to become greasy, consider making parathas made out of bananas instead. These parathas taste good and are less likely to get soggy. Pack them in an insulated container to maintain their texture and warmth,” suggests Hegde. Ingredients. 3 ripe bananas. 1 cup whole wheat flour. 1 tsp salt. 1 tbsp jaggery. 4 tbsp curd. 1/4 cup water to knead dough. Oil for deep frying MethodIn a large bowl mash, add the bananas, followed by curd, salt, and jaggery. Mix well. Add flour to make a soft dough. Roll the dough into thick poori, and deep fry it. Pack it with your favourite chutney or bhaji or enjoy as it is. For easy access in the tiffin, split the poori from one side, making a pocket and add your chutney or bhaji in the pocket so that it stays secure and is hassle-free. You can do the same with the parathas, simply roll it or fold it in half. Moringa paratha “Moringa paratha is a great choice because it doesn’t require additional dips. It can be paired with butter, homemade jam, or pickles. Ensure it’s packed in a moisture-resistant, airtight container to keep it fresh and prevent it from getting soggy due to the humid weather,” shares Hegde. Ingredients. 1 cup moringa leaves. 2 cup whole wheat flour. 1 spoon garam masala. 1/2 spoon red chilli powder. 1/4 teaspoon turmeric powder. 1 spoon chopped green chilli. 1/2 spoon cumin powder. 1 + 1 spoon oil. Salt to taste. Water MethodIn a bowl add one cup of chopped moringa leaves, two cups of whole wheat flour, salt, chopped green chilli, turmeric powder, chilli powder, garam masala, oil and water to make a stiff dough. Make medium-sized balls of dough. Dust the dough ball with some flour and roll the moringa paratha. Place the moringa paratha on a hot tawa, grease the oil and press the paratha edges with a spatula to get cooked. Pack it with butter, pickle and curd or enjoy as it is. Dabba-smart ideas 1 Pack the meal in a moisture-resistant, airtight container to keep it fresh and prevent it from getting soggy2 Use leak-proof containers like bento boxes or small airtight steel dip containers for items like chutney or sambar. This ensures that the liquids don’t spill, and mix with other food items, keeping it intact and edible3 Use separate compartments within the lunchbox to keep wet and dry food items apart. This will help in preserving the texture and taste of the dish4 Choose foods that hold up well over a few hours without becoming soggy or losing their taste. Also, choose foods that are easy for kids to handle and eat quickly during their lunch break. Sandwiches with thick spreads, wraps, quiches in muffin tins, or cut fruit that doesn’t release too much juice are ideal5 Place sauces and chutneys inside the prepared food item. If not, try packing ketchup pouches or yoghurt tubes
17 July,2024 09:15 AM IST | Mumbai | Priyanka GohilMac and cheese croquettes For a change from the regular mac and cheese, try these mac and cheese croquettes with harissa mayo at Eddies.AT Eddies Bistro, Shop No 6 Silver Croft, 16th and 33 Road Junction, Bandra West.TIME 12 pm to 12 amCALL 9930462377COST Rs 375 Traditional baked mac and cheese For classic comfort food, try the traditional baked mac and cheese in béchamel and cheddar cheese sauce. You can also add mushrooms and chicken for added flavour.AT The Backyard Brew, Poseidon Apartment, Versova, Andheri West. TIME 10 am to 11 pmCALL 8976766771COST Rs 375 (regular), Rs 475 (With mushrooms and chicken) Tomato cheese macaroni This restaurant is known for their twist to Parsi and Irani dishes, but their home-style mac and cheese will make you nostalgic. They have kept it simple but have added their flavours and spices to the traditional recipe.AT SodaBottleOpenerWala, The Capital 02, G Block BKC, Bandra Kurla Complex, Bandra East. TIME 8.30 am to 12.30 am (Mon-Fri), 12.30 pm to 1 am and 8.30 am to 12.30 am (Sat-Sun) CALL 7208871560COST: Rs 445 Mughlai masti mac n cheese pasta This rich fusion of Italian and Mughlai cuisines features a savoury Mughlai gravy blended with creamy mac and cheese. This is a newly launched flavour among other mac and cheese variations, including meat burst mac and cheese pasta, Punjabi butter chicken mac and cheese pasta, kheema and sausage mac and cheese pasta, and paneer tikka mac and cheese pasta.AT Firangi Bake (cloud kitchen with multiple locations)TIME 9 am to 11 pm CALL 7710090007 (cloud kitchen location: Andheri East) LOG ON TO Zomato or eatsure.comCOST Rs 370 Smoke House truffled mac and cheese Macaroni cooked in truffle three cheese sauce, baked with a trio of cheese and a super seed and grissini crumb. Add smoked chicken, crispy bacon, grilled pork or chicken sausages for added flavour.AT: Smoke House Deli, multiple locations (BKC, Bandra West; Colaba; Phoenix Mills; NESCO)TIME 9 am to 12.30 amCALL 9152017980 (Bandra)COST Rs 625 plus taxes Skillet mac and cheese Indulge in this recipe, crafted with a three-cheese béchamel and topped with crispy toasted panko breadcrumbs.AT Jamjar Diner (Versova, Bandra). TIME 9 am to 1.30 amCALL 7506640066 (Versova)COST Rs 625 (Bandra); Rs 550 (Versova) From Italian roots to an American favourite The origin of macaroni and cheese remains uncertain, but it is believed to have roots in Europe, particularly Italy, with early recipes dating back to the 13th century. Thomas Jefferson introduced macaroni to the US after being impressed by Italian pasta dishes during his travels. He served macaroni and cheese at an 1802 state dinner, popularising it, especially in the southern US states. The food company, Kraft, introduced boxed macaroni and cheese in 1937, selling eight million boxes in its first year. During World War II and the Great Depression, the idea gained popularity as an affordable and filling meal. Today, it remains a much-loved comfort food in America. Source: smithsonian.org
15 July,2024 09:00 AM IST | Mumbai | Priyanka GohilMediterranean briam Professional chef and consultant, Abhay Sabharwal, shares his simple, Greek-style briam recipe using roasted vegetables that is a healthy, vegan, textbook Mediterranean diet dish that can work well as a main course. “The dish typically includes zucchini, potatoes, onions and tomatoes. Except for the tomatoes, you can add or subtract the ingredients based on the availability, it is veggies layered with blended tomatoes,” he shares. Ingredients (serves 2 to 3)>> 100g potatoes (peeled and thinly sliced) >> 100g green or yellow zucchini (thinly sliced) >> 1 onion (sliced into roundels and separated into rings) >> 1 eggplant, sliced thinly >> 4 to 5 tomatoes (cut into large pieces) >> 4 to 5 garlic and cloves (finely chopped) >> 1 tsp dry thyme/oregano or mixed herbs >> 1 tbsp basil leaves (finely shredded) >> Fresh parsley for garnish >> 2 tablespoons, black olives, sliced >> Salt and black pepper (to taste) >> Extra virgin olive oil MethodPreheat the oven to 180oC. Till then, blend the cut tomatoes, basil, half of the garlic, a tablespoon of olive oil, salt, and pepper until smooth. Mix all the vegetables with dry herbs, balance half of the chopped garlic and a little olive oil, salt and pepper. In a baking dish, add the blended tomato sauce. Arrange the vegetable slices sideways, alternating between zucchini, potatoes, eggplant, and onions. If you have any of the extra olive oil and garlic mixture left in the mixing bowl, pour it over the veggies, then top with the remaining blended tomatoes. Cover the pan with foil and bake at 180oC for 45 minutes. Take the pan out briefly to carefully remove the foil, then place it back in the oven uncovered until the veggies are soft and charred, and most of the liquid has evaporated. Garnish with black olives, and fresh parsley and serve. Desi lasagne Chef Amisha Doshi shares a quick desi lasagne that can be made in a mug from leftover rotis and sabzi. “This is a quick lasagne that can be made with any vegetables or leftover sabzi available at home that can be paired with cheese and salsa. You can use your leftover roti and layer it in a mug or a bowl and make it your own,” the chef elaborates. Ingredients>> 3 to 4 leftover rotis>> Any sabzi left overnight that can be paired with the cheese and salsa sauce (paneer, corn, capsicum, etc) >> 2 tbsp butter >> 2 tbsp refined flour (maida) >> 2 cups of milk >> Salt to taste >> 1 tsp pepper >> 1 to 2 green chillies, finely chopped >> 1 tsp sugar >> ¼ cup grated processed cheese >> Dried oregano >> Red chilli >> 1 cup salsa sauce MethodPreheat oven to 180oC. If you don’t have ready-made white sauce, heat butter in a non-stick pan, add flour and sauté for 30 seconds. Add milk and cook till the mixture thickens, stirring continuously. Add salt, pepper, grated cheese, and green chillies and cook for one minute. You can make the dish with just salsa sauce, vegetables, and cheese, too. Place one roti in an individual baking cup. Spread the vegetables, salsa sauce, white sauce, and processed cheese. Sprinkle some dried oregano and chilli flakes on top. Layer with two more rotis, and repeat the process with the remaining ingredients. Top it with cheese and place it on a baking tray. Bake for 10 to 15 minutes, and serve hot. Delicious banana cake Anurita Ghoshal, founder-chef of the baking studio Eighth, has an easy recipe that takes under five minutes. “I created this one with overripe bananas. It is easy to get the family to eat it,” she shares. Ingredients>> 3 very ripe medium bananas >> 3 eggs >> 6 ½ tbsp (roughly 110 g) sugar >> 100 ml cooking oil >> 250 g flour (maida)>> Cinnamon to taste>> 1 tsp baking powder >> Leftover chocolate (Dairy Milk works best) MethodGrease a baking tin approximately eight inches in diameter. Peel the bananas and mash them with a fork. Add the eggs, sugar, and oil, and use a fork or whisk to combine. Whisk by hand for three to five minutes; there is no need to use electrical blenders. Add the flour, cinnamon, and baking powder and whisk together until thoroughly combined. Pour the batter into the greased tin. Bake for 40 minutes at 165oC, or until the cake has risen well and a toothpick inserted into the centre comes out clean. Cool in the tin for 15 minutes. Serve warm. Spread some butter, or if you have left over chocolate melt it and spread it on the cake for added indulgence.
10 July,2024 09:15 AM IST | Mumbai | Priyanka GohilAlien fries For fries in a cone, try the alien fries from UFO; they serve fries in cones, a unique combination of peri peri spice mix, sweet chilli, jalapeno sauce, white cheese and garnished with jalapeno slices.AT UFO Fries and Corn, multiple locationsTIME 9 am to 12 amCALL 7045388411 (Kandivali outlet)COST Rs 180 BBQ steak and chicken fries For meaty options, opt for this eatery’s BBQ steak fries and spicy chicken fries. Crispy fries come generously topped with tender, barbecue-seasoned steak bites. You can also try their spicy chicken fries with thinly-sliced chicken bites covered in an in-house spicy sauce topped on the warm, crispy fries.AT Between Breads and Buns, Carter Road, Bandra West (delivery only) TIME 1 pm CALL 7738558490LOG ON TO Zomato COST Rs 129 (BBQ steak fries); Rs 149 (spicy chicken fries) atOptions = { 'key' : 'd0ddb8ef8f1a62a8cdd22fac27fc5ea7', 'format' : 'iframe', 'height' : 90, 'width' : 728, 'params' : {} }; House fries Fancy a basket of thick house fries? This resto-bar offers one of the finest thick fries in Mumbai in a basket with dips such as garlic mustard aioli, bhut (jolokia) mayo, and herb tzatziki.AT Doolally Taproom, multiple locations (Andheri, Khar, Sanpada, Thane, Kemps Corner).TIME 9.30 am to 1.30 am (Monday to Friday); 7 am to 1.30 am (Saturday to Sunday)CALL 9167860275 (Khar outlet)COST Rs 375 Animal fries As the name suggests, these fries are loaded with veg/non-veg toppings, including caramelised onions, and cheese. They are thin, crispy, and drowned in a secret sauce.AT 145, multiple locationsTIME 5 pm to 1 am (weekdays), 12 pm to 1am (weekends)CALL 68101998 (Andheri outlet)COST Rs 395 Bacon and cheddar cheese poutine fries Crispy French fries are topped with savoury crispy bacon bits and rich melted cheddar cheese curd, smothered in delicious gravy for a decadent classic Canadian dish.AT Stacks and Racks, New Link Road, Malad, Ram Nagar, Malad West.TIME 12 pm to 11.30 pmCALL 8767676866COST Rs 199 Crinkle hemp fries Ditch regular salted fries and try out the crispy crinkle hemp fries with hemp mayo and hemp seeds. Golden-brown crinkle-cut fries, perfectly crispy on the outside and fluffy on the inside, served with a creamy hemp-infused mayo that adds a nutty, slightly earthy flavour. These are topped generously with toasted hemp seeds for a crunch.AT KHA- Burgers, Fries and Fried Chicken, multiple locations (Andheri West, Malad West, Mira Road, Kalyan, Wadala, Borivali, Versova, Kandivali East, Chembur, Bandra).TIME 12 pm to 12 amCALL 9076043503 COST Rs 129
09 July,2024 09:05 AM IST | Mumbai | Priyanka GohilAs monsoon clouds roll over Mumbai, Gallops at the Mahalaxmi Racecourse is back with their High Tea experience with an Indian twist. Located beside the popular horse race venue, the restaurant has delighted diners with its panoramic views and classic multi-cuisine menus for over three decades. In 2019, they introduced the Tea Charlie experience, loosely based on the English high tea culture, which resonated with city patrons. Encouraged by the positive feedback but mindful of the desire for more local flavours, the restaurant decided to reimagine the quintessential British tradition of afternoon tea, adding a distinctly Indian flair to it. Cucumber dill sandwich Yajush Malik, partner and chef, shares, “The earlier platter consisted of classics like English butter cookies, scones with highland cream, chilli cheese toast, macarons in various flavours, meringue tartlets and much more. But the revamped menu features a blend of British continental staples like cookies, cheese straws, finger sandwiches, and quiches, alongside much-loved Indian delights such as samosas, kachori, mini dabeli buns, chaat and an assortment of bhajiyas.” The restaurant offers a variety of teas such as masala chai, mint tea, chamomile tea, Earl Grey tea, Darjeeling tea, and cold options including iced tea with lemon, peach or elderflower. The menu is designed to be cyclic. It changes regularly to keep the experience fresh and exciting for returning guests. The selection process for the menu reflects a blend of global influences. “We have retained some items we tasted while in England. We also drew inspiration from tea cultures in regions like Malaysia and Hong Kong, acknowledging the colonial influence that has shaped this tradition, all the while keeping in mind that the items maintain a balance of flavours.” The menu also offers to pair your snacks with refreshing beverages apart from tea such as their new cocktails including caramel popcorn sour, guava Collins, spiced java plum, and lychee paloma. The monsoon-special high tea menu at the Mahalaxmi restaurant boasts of a variety of options across tea, cocktails and snacks. Pics/Aditi Haralkar One of the chef’s favourites is the cucumber dill sandwich, a soft white bread layered with butter, dill-infused cream cheese, thinly sliced English cucumber in between and a hint of lemon zest. “We want this to be a refreshing alternative that’s a leisurely experience at our cabanas, to try with friends, instead of the done-and-dusted coffee shop evenings, that offer routine menus,” he sums up. At Gallops, inside Mahalaxmi Racecourse, via Gate 1, Royal Western India Turf Club, Keshavrao Khadye Marg, Mahalaxmi. Time 3 pm to 6 pm (high tea) Call 8591093010Cost Rs 1,500 per Tea Charlie, (we recommend sharing between two)
08 July,2024 09:15 AM IST | Mumbai | Priyanka GohilMixologists are the modern world’s potion masters. And like the fantasies, it is their journeys, stories and experiments that colour their creations. This week, Mumbai will get a chance to sample the art of mixology from Barcelona’s Paradiso as they take over Slink & Bardot in Worli. The Spanish bar currently holds the position of 4th on the 50 Best Bars in the World, and has consistently ranked in the top 10. Vicky Singh, partner, Slink & Bardot, says, “There is a sense of adventure among young consumers about the art of cocktails. For us, this collaboration was an opportunity to exchange knowledge, and enjoy the creations.” We caught up with the visiting potion masters, Andrea Pagliarini, senior bartender, and Matteo Ciapaglini, Head of Lab at the Paradiso for a sneak peek of what they plan to stir up. Edited excerpts from the interview: What brings one of the World’s Best to Mumbai this year? How did the collaboration come about?Andrea Pagliarini: One of the main reasons [for our visit] was a mutual curiosity to get closer to Indian culture, which is really interesting and different from ours, right from gastronomy to history. A previous event held in Spain. Pic Courtesy/Facebook Does travel often inspire ideas for cocktails? Any particular city that remains memorable for both of you?AP: For us, traveling is learning. Each time we immerse ourselves in popular and gastronomic culture, bringing fragments of these experiences to everything we create. A trip I will always cherish is to Peru, a country with a thousand faces and flavours, and one of the most colourful cuisines on the planet. Matteo Ciapaglini: For me, one of the more interesting destinations was Japan, where I learned a different way of experiencing gastronomy with an attention to detail and the essence of the products that changed my vision. What will the highlight of this takeover be? What are some key things you plan to showcase in Mumbai?AP: On both evenings, we will try to bring forth a signature of both establishments. People will be able to experience Paradiso by trying not only the cocktails, but above all the atmosphere and hospitality. Another important event will be an invite-only masterclass on July 4 (today), where we will explain the basic principles on which the bar is based and give an in-depth explanation of the bar’s creative process. Barcelona and Mumbai are two key cities with an abundance of culture, architecture, and sports. Matteo Ciapaglini and Andrea Pagliarini Is there a signature drink that you would ascribe to either city?AP: I must say that in our current drink list, we do not have drinks inspired by the cultures of the cities. We always start with abstract concepts and then link gastronomic cultures. Certainly, one cocktail will have an Asian influence and another a more Mediterranean one. No spoilers, but to try a drink inspired by either culture, you’ll have to drop by at the event. Paradiso remains in the top 5 of bars across the world. Does that title drive you to push the boundaries further?AP: We have always tried to exceed our limits, creating more and more interesting cocktail lists and events year after year. We like to surpass ourselves and create new things regardless of our ranking in the list. What is an exciting thing you note about mixology in India that sets it apart from European or Western styles?AP: India is certainly growing at the cocktail bar level. One difference between Indian and European gastronomy is the skilful use of spices. We have much to learn from your gastronomy. ON July 4 and July 5TIME 9 pm onwards AT Thadani House, 329/A, opposite Indian Coast Guard, Worli.CALL 7045904728
04 July,2024 09:33 AM IST | Mumbai | Shriram IyengarThe Internet is abuzz with dairy-free alternatives and the expanding array of plant-based milks. The latest addition is potato milk, which has gained attention for its simplicity and easy availability. Social media gurus have been convincing people to try potato milk at homes using boiled potatoes, water, and dates. Do we adopt this new health trend and ingest anything and everything into our bodies without medical advice? Health hype “Dairy-free alternatives have become extremely popular in recent times due to dietary restrictions, lactose intolerance, veganism, and general health trends. Many of these alternatives, especially those made from nuts and seeds, have less saturated fat than dairy products. They are suitable for people with lactose intolerance or dairy allergies. Additionally, dairy-free options can be more expensive than traditional dairy products. Potato milk is popular in countries like Sweden, the UK and China. It can be prepared at home using potatoes and water. However, its protein content is minimal. While it may be suitable for individuals with specific dietary needs, it cannot be considered a healthy alternative for everyone,” advises Amita Gadre, nutrition consultant. She elaborates that a well-balanced diet without milk, for an adult, can still provide all the necessary nutrients for optimal health. While it is a good source of nutrients like calcium, vitamin D, and protein, these can be obtained from other foods such as leafy greens, millets, whole grains, nuts, seeds, fish, and legumes. Karishma Shah. Pic Courtesy/Instagram Dairy dilemma “When looking for alternatives, oat milk comes closest to what can be used as a substitute if at all individuals with dietary preferences want to consume. But it doesn’t provide the same amount of calcium or protein, and it can contain more fat. Alternatives are mainly for the look and consistency, additionally, access is an issue. There is very little hard-core scientific data to prove that dairy milk shouldn’t be consumed,” assures Shilpa Joshi, dietician and nutritionist. She adds that since lactose intolerance has variable factors, all dairy-free milk cannot be categorised as a viable alternative. Fad or future? “Potato has its benefits, but with the high starch level, I don’t think it should be even considered as an option. For growth, children rely on dairy for essential nutrients like protein, fibre, and iron essential. We don’t necessarily need to drink milk in large quantities as compared to when we were children; some amount is sufficient. According to Ayurveda, vegetables are only supposed to be cooked that too with a level of fat lubrication. There is no need to try or rely on these temporary fads; that is clearly an influence from the Western culture. Remaining connected to our ancient roots will guide us in making informed choices about what we put in our bodies,” explains Karishma Shah, integrative nutritionist and health psychologist. Whether it’s a fleeting trend or a dietary preference in the making, the choice ultimately lies in understanding its nutritional merits and how it fits into your dietary journey. While potato milk adds variety to the dairy-free landscape, its long-term viability hinges on broader accessibility and nutritional fortification. As trends continue to evolve, all three experts urge consumers to balance experimentation with informed choices. Try This : Cold potato salad When the potato is cold, it turns into resistant starch which is great for gut bacteria. Cold potato mixed with your choice of veggies and dressings can make up for a healthy salad, which can be consumed two times a week,” Shah shares a healthy cold potato salad recipe that can be incorporated into your daily meals. Ingredients >> 2 to 3 potatoes>> Choice of greens (lettuce, bell pepper, mushrooms, olives, etc)>> Choice of dressing (like sour cream or mayonnaise) >> Vinegar>> Thyme/ rosemary (pairs well with potatoes)>> Olive oil>> Salt and pepper, as per taste MethodParboil the potatoes, make sure they are only fork-tender. Drain the water out and peel the skins off. You can leave some on if you like the texture. Chop the potatoes when they are soft and refrigerate it for a couple of hours. While the potatoes cool, chop your preferred vegetables and prepare the dressing. In a large bowl, toss the cooled potatoes with the prepared veggies, vinegar, and olive oil until evenly coated. Season with salt and pepper, and garnish with thyme or rosemary for added flavour.
28 June,2024 09:20 AM IST | Mumbai | Priyanka GohilIn pescatarian love language, the sign of a true blue Mumbaikar is one’s appetite for a good bombil rava fry. Recently, we noticed chefs giving the native fish innovative twists. Bombay Duck (Rs 1,250) on the à la carte menu at Ekaa in Fort is inspired by a Japanese eel dish that is served on rice called hitsumabushi. When chef Niyati Rao couldn’t get a consistent supply of eel at Sassoon Dock, she switched to Bombay Duck which has a similar texture. “It is served with gor keri made from mangoes, jaggery and soy sauce. Fernandes includes bombil in the XO sauce used in his egg fried rice The dish also has spicy pickled cucumbers made using their homemade vinegar; made by boiling it with coriander seeds and Byadagi chillies. When it cools down, we actually leave the thin slices of the cucumbers in it to marinate for a week,” says Rao, explaining that bombil doesn’t have the nuances of other fish but has an extremely versatile texture. Rao, who grew up in Madh Island, says, “Out of seven days, six days we consumed fish. Bombay duck was always the hot favourite on the table. I never understood why it was a poor man’s fish. We even ate mudskippers called nivati. It’s a misconception that bigger the fish, the tastier it is. In fact, the more exercised the fish, the more delicious,” she explains. Chef Gresham Fernandes of Bandra Born also has fond memories of consuming the fish in his childhood. “My favourite is an old-school bombil fry with rava. East Indians make a dry bombil thecha. My mom also makes a spicy masala version with recheado. It’s made by marinating the soaked dried Bombil in the masala and then slowly frying it. We make this with white onions you get before the rains,” says Fernandes, mentioning another childhood favourite. “We would toast dried bombil in the ashes of a koyla. The Bombay duck is a key part of Rao’s à la carte menu Once crisp, it was paired with rice,” says Fernandes, who incorporates bombil to make his XO sauce condiment served with the fried rice (Rs 875). “Our XO sauce is made with dried bombil, ham, prawn and Doctor’s brandy. “It is a process of long braising — we cook bacon and ham and render the fat, adding in chilli, soy and sugar. To this we add Doctor’s brandy, and cook it slowly. In goes the prawn and dry bombil. It is cooked till all the fat is released. You get the crusty taste of socarrat, similar to the burnt rice at the bottom of a paella,” Fernandes explains. At the recently concluded Jazz and Sassoon Festival, Smoke House Deli Colaba featured a quinoa crusted crab meat stuffed Bombay duck (Rs 875), which will be back on the menu after the monsoon. “The festival celebrated the culinary and music heritage of Colaba. The Bombay duck was given a crispy quinoa crust, providing a familiar, yet interestingly new contrast in textures. The crab meat stuffing was infused with herbs and spices to bring a nuanced depth that elevates the humble and delicate bombil. We served it with a side of scalloped potato squares, giving an inspired take on a classic fish ‘n’ chips with an avocado chilli chutney,” says Rollin Lasrado, its executive chef. Agri-Koli indulgence Avinash Nalawade (right) with a Koli chef at the festival Drop by the Agri Koli Mejwani food festival to celebrate the fare prepared by Agri and Koli communities from the coastal regions of Maharashtra. Avinash Nalawade, chef de cuisine says, “We have invited local Agri and Koli women food to bring generational knowledge and authentic techniques to the preparation of these traditional dishes.” Agri cuisine is rooted in the agricultural practices and ingredients include rice, millets, and lentils, eggplant, pumpkin, and leafy greens. Dishes include bharli vangi, bhakri served with gram-flour based pitla. Koli cuisine, on the other hand, is heavily influenced by the fishing community’s heritage. Delicacies include Koli-style chicken sukka, mandeli fry, makul fry and kombdi vade.From June 28 to June 30Time 7.30 pm onwards AT Courtyard Pavilion, Courtyard By Marriott Navi Mumbai, Nerul. Call 2268769999 Bombil on our mind Masala bombil frySous chef Tibbar Singh marinates the fish with egg white, lemon juice and degi mirch powder. Then, he crumbs it with rawa (semolina) and deep-fries it to golden perfection. “Paired with a side of spicy chili mayo, our boneless Bombay duck fry offers a delightful crunch,” says Singh.At Badmaash, Andheri West. Cost Rs 555 Parab prepares a bombil thecha roll. Pics/Satej Shinde Bombil thecha rollPrasad Parab, culinary partner and chef makes boneless bombil fish fillets rolled over a traditional chilli garlic thecha filling. It is then crumbed and cooked. “The secret lies in the freshness of the fish that bends easily to form a roll. The crumb part has to be handled delicately. We serve the rolls with an aam murabba aioli,” he reveals.At The Mackerel Story, Shop No 1, New Development Road, opposite Takshila Society, Gate No 2, Mahakali, Andheri East. Cost Rs 359 Bombil tempuraBombil has its own unique flavours, which come from its natural juices. “We avoid pressing the fish, unlike many others, to retain its moisture. And marinate it with simple Japanese sake and mirin,” says Aashish Negi, chef de partie. The bombil tempura has a crunchy karage-style tempura made with boneless fillets, served with ponzu sauce and sriracha mayonnaise.At Coast & Bloom, second floor, Kohinoor Square, Shivaji Park, Dadar. Cost Rs 495 (plus taxes) BFF - Bombay Fried FishThis version is marinated with lemon juice, Kashmiri red chili powder, and ginger-garlic paste. The use of Japanese-style Panko breadcrumbs gives it a light and crispy texture, while keeping it moist and tender inside. Abhijith Sunilkumar, head chef gives us with a few tips: “Always use fresh fish as it has a shorter shelf life and clean well and rinse thoroughly to remove sliminess. A temperature of 175°C is ideal for deep frying. Too hot, and the outside will burn before the inside is cooked; too cold, and the fish will absorb more oil, becoming greasy,” he advises.At Cirqa, Lower Parel.Cost Rs 499
27 June,2024 09:18 AM IST | Mumbai | Phorum PandyaAs if to celebrate the onset of summer in South Korea, a new venture, Yo! Boba at Girgaon, has introduced the increasingly popular Korean staple, bingsu, to its menu. Last weekend, this writer dropped by the eatery to find it jam-packed with youngsters. It had only been a week since its inception, and the queue was spilling out of the small space, onto the main road. The Girgaon venue has an open kitchen without a seating area We waited for nearly 15 minutes before it was finally our turn to place the order. There is only space for a counter and an open kitchen. With no seating area, customers are required to collect their orders and head elsewhere, or find a spot near the eatery. A family of four behind the counter was working overtime to navigate the overwhelming response. While the menu boasted of nearly 10 flavours of bingsu (black current, berry blast, strawberry, mango tango, coffee, among others), they were currently only serving their bestseller, choco hazelnut bingsu (Rs 229). Along with this, we placed an order for their other specialties — lychee boba tea (milk-base) (Rs 179) and passion fruit boba tea (soda) (Rs 149). Lychee boba tea is refreshing The crowding within the tiny space made it tough for us to see how the bingsu is made. We managed to snatch a glimpse that revealed machines installed in the kitchen to make these desserts. Our order was ready in five minutes. A dollop of shaved and flaky ice cream was served alongside a generous amount of chewy boba topped with chocolate syrup. Patbingsu, the traditional milk-based, shaved Korean ice cream, is usually served with red beans, chopped fruit and fruit syrup. This one was an interesting variation with tapioca pearls. Courtesy its flaky texture, the ice cream melts instantly in your mouth. The taste is hardly different from the regular chocolate ice cream. However, the pearls add a playful element to it. Passion fruit boba tea. Pics/Devanshi Doshi Next, we tried their lychee boba tea and passion fruit boba tea. The former was sweet, while passion fruit was a tad sour. To our disappointment, several popping boba pearls had already burst open in the beverages, possibly in haste while preparing them. The increasing curiosity to explore Asian food culture among Mumbaikars is bound to draw in crowds here. But will the venue find regular customers in a location which houses many other leading ice cream ventures like Naturals, Baskin Robbins, Apsara, and even decades-old kulfi carts, all just a few metres away? We believe it will come down to constant innovation in flavours and presentation. All in all, the bingsu is fun to try, and the boba teas are unfailingly refreshing. Yo! BobaAT Sopariwala Estate, Charni Road, Girgaon.Till 11.30 pmCall 8108205557 Also check out Taro tea bingsuAt Dr Rizz, Poonam Garden Road, Mira Road East.Log on to @darizzspot Lotus Biscoff bingsuAt HighCha, Inorbit Mall, Malad West; also at Kandivali.Call 9930236084 PICS COURTESY/INSTAGRAM Classic bingsuAt Barako, outside Phoenix Mall, Lower Parel, also t Bandra, Colaba, and Mulund.Call 9867544164 Nutty fudgy chocolate bingsuAt The Bite Hub, Godrej Hill Road, Kalyan.Log on to @the_bite_hub **** Exceptional, *** Excellent, ** very Good, * Good, Average. Yo! Boba didn’t know we were there. The Guide reviews anonymously and pays for meals
26 June,2024 09:35 AM IST | Mumbai | Devanshi DoshiADVERTISEMENT
