When we heard some early positive buzz about a new hangout spot-cum-watering hole called Factory Bar in Malad’s chilled out Orlem community, we decided to check it out. The smartly-themed resto-bar, owned by self-confessed corporate-slave-turned-entrepreneur and Orlemite, Anna Albuquerque, opened less than a fortnight ago (Halloween, October 31). And the elaborate drinks and food menu is accentuated by the sweet sound of karaoke which is a favourite with the guests almost all of whom are from the neighbourhood with everyone seeming to know everyone else in here, when we dropped by on Saturday night. Chicken steak in peri peri sauce We began with a couple of mocktails, virgin mojito (Rs 249) and tropical punch (Rs 249) for our non-drinking companions, and cocktails, electric blue (Rs 499) and whiskey sour (Rs 449) — all four drinks had us thirsting for more. The mojito and tropical punch were simple yet effective while the electric blue with its generous servings of gin, hit home well. The best of the lot though was the whiskey sour, where the bourbon comfortably sunk in under the fresh lemon juice capped off with frothy egg white just done right. A must try. Mushroom crostini The starters were chosen by our veggie pals, who looked extremely content as they tucked into the crispy and creamy mushroom crostini (Rs 349) and the gooey spiced up peri peri cheesy fries (Rs 299). The next 30 minutes were spent swaying to some all-time classics happily crooned by patrons who had to simply scan the QR code on their table to sing along. Sweet Caroline was our pick for the night. Electric blue. Pics/Ashwin Ferro We also bumped into former India hockey player and Olympian Gavin Ferreira, who lives down the lane, and was quietly celebrating his wife Aloma’s birthday before Anna and her staff sneaked in a cake much to the couple’s surprise. Every guest in the house was fed a generous piece too once again proving that this is one small, tight community, alright. Tropical fruit punch Continuing our foodgasm, for mains, we tried the grilled prawns in butter garlic sauce (Rs 569) and chicken steak in peri peri sauce (Rs 449). The prawns as well as the chicken breast pieces were fresh and cooked to a tee with their respective creamy and spicy sauces aptly complementing the core dish. The overall bill, at Rs 3,000, was more than satisfactory, considering it fed four adults. Of course, the foot-tapping music and community fervour were priceless accompaniments. The graffiti art captures the theme of the resto-bar Factory BarAt Link & Marve Road junction, opposite Mith chowky metro station, Malad West. Time 5 pm to 1.30 am (all days)Call 7631443144
13 November,2024 10:32 AM IST | Mumbai | Ashwin FerroGelato game changer This gelateria is redefining ice cream with Italian-style gelato sundaes, featuring rich gelato layered over toppings like Oreos, nuts, Biscoff cookies, and more. With nearly 15 gelato varieties, their flavours range from classic brownie fudge, to indulgent coffee biscoff.AT Scoop Gelateria, Shop No 5, Muralimal Kishandas Compound Society, Lal Bahadur Shastri Marg, Valmik Nagar, Bhandup West. Time 10.30 am to 12.30 am LOG ON TO @scoopgelateriaCALL 9769769499COST Rs 120 onwards Go big or go home At this ice cream heaven, you’ll find super sundaes made with double and triple ice cream scoops with assorted toppings such as dry fruits, jellies, sprinkles, whipped cream and a good old wafer biscuit. Apart from sundaes, they also serve fruit cream, live fog and rolled ice creams and freak shakes. Their offerings range from caramel swirl sundae to a fresh ghotala sundae. AT 51 Rainbow Ice Cream, multiple outlets (Jogeshwari West, Versova and Mira Road) LOG ON TO @51rainbowicecream_mumbai COST Rs 160 onwards Classic scoop From the popular Naturals group that has crafted ice creams to Mumbaikars since 1984, this experiential store serves freshly churned ice creams and sundaes with fan favourites like sitaphal sundae, tadgola sundae and more. AT Naturals Now, Plot 49, NS Road Number 13, Chand Society, JVPD Scheme, Juhu. Time 12 pm to 1 am LOG ON TO @nowbynaturals CALL 7678064351 COST Rs 210 onwards Spanish love affair The quaint chocolateria, known for its Spanish churros, offers a delightful twist on the traditional sundae with their signature churro sundae — a base of creamy ice cream topped with warm, chunky churro bites, whipped cream, custard, and a rich chocolate dip. They also feature sundaes like cookies, marshmallows, chocolate bananas, and more.AT Chocolateria San Churro, Simple Apartments, 16th Road, Pali Hill, Bandra West. Time 11 am to 1 am (weekdays); 10 am to 1 am (weekends) LOG ON TO @ sanchurro_bandra CALL 26400044 COST Rs 450 onwards Gadbad goodness An homage to the classic childhood favourite and the original Indian sundae, this dessert is anything but a “gadbad.” It’s a delightful mix of three scoops of ice cream and jello, layered with fresh fruit and chopped nuts for added texture — all beautifully arranged in a tall glass.AT Shiv Sagar, Shop no 272, Business Square, Gokhale Road, near Railway Station, Naupada, Thane West. TIME 7 am to 12 am LOG ON TO @shivsagarrestaurants CALL 9930101208 COST Rs 290 Single or double? This ice cream haven offers nearly 20 flavours in single, double, or on-the-go sundaes. Kids can choose from flavours like jelly in my belly and strawberry princess. From nutty Nutella to berry-licious blue, this ice cream parlour has you covered for every craving. AT Ice cream works, Multiple outlets (Bandra, Dadar, Kurla) TIME 11 am onwardsLOG ON TO @icecreamworksofficial COST Rs 109 onwards Hacks for a happy sundae . Start with a sturdy, indulgent base to support your sundae layers. Try freshly baked brownies for fudgy decadence, a buttery croissant for lightness, or a slice of dense cake for softness. For a fruity twist, add caramelised bananas or roasted berries which can lend a light and juicy dimension to the dessert. . Choose a good-quality gelato or ice cream which is smooth, rich, and velvety without being heavy. It should have that clean, pure flavour that compliments the other ingredients but still shines on its own. Pick a classic or unique flavour like a chocolate, vanilla or a refreshing sorbet. . Have fun with the toppings and use them to add texture, colour and flavour to the sundae. Try roasted nuts for crunch, chewy mochi for a twist, or a sprinkle of cocoa for sophistication. A drizzle of warm sauces like a silky chocolate ganache or a rich caramel can mingle with the cold gelato and add a comforting sweetness. Add honeycomb, fresh fruits, or cookie crumbles to keep each bite unique . Balance and layering is key to an unforgettable sundae. Aim for a mix of crunchy, creamy, hot, and cold elements to keep each bite exciting. Layers ingredients that complement each other. Chef Rashi Gupta, founder, Bread Bar and Gelato Bar
11 November,2024 08:47 AM IST | Mumbai | Kanisha SoftaItalian cuisine continues to hide an ancient tradition of Italian culinary skills passed down through generations of nonnas in the kitchen. For chef Rita Monastero, this tradition is a key part of the experience. An author and a regular presence on Italian television and radio, the chef will participate in a rare masterclass in Byculla on traditional Italian recipes this Sunday. The visit is part of the series titled A Taste of Italy: A Journey Between Tradition and Modernity, organised by the Consulate General of Italy in Mumbai, Istituto Italiano di Cultura in Mumbai, and the Italian National Tourist Board in collaboration with Magazine St Kitchen. Purple risotto; (right) Mont Blanc. Pic Courtesy/Wikimedia Commons The first session on Sunday will offer a hands-on experience in crafting three regional favourites — purple risotto with black olive caviar, the homelier fried pizza and coffee-mascarpone mousse. She will share techniques on skills from making sauces, fillings, desserts to plating and presentation. These masterclasses will also bring to the fore her inclination for ethical cuisine. “Ethical cuisine is based as much as possible on respect for nature and seasonality of ingredients,” says Monastero. Other than using seasonal ingredients, it also focuses on reducing waste. She notes, “In winter, I don’t buy or use strawberries or cherries for my desserts, preferring chestnuts instead. Furthermore, I believe in zero-waste cooking processes. For instance; we can use the tomato flesh for sauce, its water for a jelly and its peel for a powder in a recipe.” Rita Monastero While the pastas, spaghettis and pizzas dominate any conversation about Italian cuisine, Monastero believes Italian desserts are underrated. “People always order or ask to learn how to make just a few of them: tiramisù, panna cotta and gelato are their heroes. But there’s a whole world of Italian cakes to enjoy.” Her favourite is the Mont Blanc, a recipe first mentioned in the 15th century manuscript of Libro de Arte Coquinaria by the Italian chef Martino de Como. “The name is French but the recipe is Italian; and stands for a mountain-shaped dessert made with a chestnut puree and topped with whipped cream. It was invented in the Piedmont region in Northern Italy on the border with France,” she reveals. This weekend, Mumbaikars will get a chance to savour these treasures from the chef’s kitchen. While on such hectic trips, Monastero admits there won’t be time for much sightseeing. “I often have no time to visit cities like a tourist, but I enjoy meeting new people,” she signs off. ON November 10; 11 am to 2 pmAT Magazine St Kitchen, 13-A, Magazine St in Devidayal Mill, Reay Road East, Byculla.CALL 9987897207 COST Rs 4,000 onwards (recipe kits provided) Mont Blanc Ingredients. 500 gm pureed chestnut. 500 ml milk. Seeds of half a vanilla pod. 25 gm sugar. 10 ml rum. Whipped cream, as required. Meringues, as required MethodIn a deep pan, combine the chestnut puree with milk, seeds of the vanilla pod and sugar. Stir well on a low heat until creamy. Pour half a tiny glass of rum into the mixture, and pass it through a potato masher. Arrange it straight onto a serving dish. Top the mix with dollops of whipped cream and a few meringues, to recall the snow. Refrigerate well till it sets, and serve.
07 November,2024 09:27 AM IST | Mumbai | Shriram IyengarFOOD: FRESH AMBIANCE: SOOTHINGSERVICE: FRIENDLY COST: REASONABLEVERDICT: 2/4 In Worli, where mornings have lately been marked by the whiff of freshly mixed concrete and cement thanks to the city’s never-ending makeover, the aroma of freshly ground beans wafting from Toise Coffee Roastery + Brewstudio on Dr Annie Besant Road might feel almost nostalgic for locals. The cosy café that seems to have taken a brave leap across the Bandra Worli Sea Link, away from the caffeinated western suburb, claims to operate on a simple ethos — slow down, unwind, escape. Orange latte Our escapade begins with a chat with the friendly baristas at the counter about our preferences in coffee beans, allergies and favourite flavours. We are recommended the specials for the day — cranberry espresso, orange latte and the Toise affogato, all roasted and brewed in-house. We learn from founder Aman Gogri, who is attending to patrons on the opening week that the beans are sourced from estates like Kerehaklu, Baarbara and Salawara in Karnataka. Most items on the menu, to this lactose intolerant writer’s delight, are available in vegan alternatives such as almond, oat, or soy milk. The workstation consists of beginner-friendly equipment We pick the orange latte in oat milk (R360), and settle into one of the high chairs in the seating area that hosts an abundance of indoor plants that blend into the earthy tones of the minimalist interiors. Those seeking solitude might prefer the solo coffee table nestled in a warmly lit corner. Our latte soon arrives at the table topped with a flamed orange slice. It packs a pleasant punch of caffeine that gives way to a bittersweet aftertaste of orange peel that grows on us as we slowly sip the drink, as the barista suggests. Neapolitan toastie Fuelled by caffeine, it’s time we make the trek to the mezzanine floor to the brewstudio section that allows novices to brew their own coffee. The unusually low ceiling means we must bow to the coffee gods before reaching the compact workstation. After picking the lightest roast among three bean options, barista Nagraj first introduces us to the flavour profile of the beans, which in our case is marked by muskmelon and berries. After a detailed demonstration of the process, including grinding, understanding proportions, picking the right filters, and pouring the perfect drip, it’s time we put our training to test. The coffee gods are possibly busy on that working afternoon, we realise, as we struggle through the process. Our barista fills in with hands-on assistance and occasional pep talk. “The key to a good brew is patience and love. If you rush, you will fail. But once you learn the ropes, the process is almost therapeutic,” he says. After three rounds of pouring over our freshly ground beans and watching the clock to time it right, our concoction is served in mini cups that we learn have been specially crafted with rough bottoms to allow the flavours to taste smoother. Our day ends with tucking into a well-deserved Neapolitan toastie (R420) that turns out to be a safe and fulfilling bet after a day of experimenting. A generous spread of marinara sauce topped with creamy mascarpone and arugula comes with lightly toasted multigrain bread that helps us escape the usual post-carbohydrate meal food coma. Toise Coffee Roastery + Brewstudio AT Shop No 1, Madhuhans, Dr Annie Besant Road, Worli. Time 8 am to 10 pm LOG ON TO @toise.coffee on Instagram 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. Toise Coffee Roastery + Brewstudio didn’t know we were there. The Guide reviews anonymously and pays for meals
06 November,2024 09:19 AM IST | Mumbai | Devashish KambleDiwali is the season of gifting and receiving. And now, even as the festive hangover rages on in full force, those boxes of mithai and dried fruit staring you in the face present the formidable choice of re-gifting or repurposing. To help make the decision easier, we spoke to Reetu Uday Kugaji, a culinary expert and consultant chef, to explore interesting ways of using up those Diwali leftovers. “Leftover mithai is surprisingly versatile and can find numerous applications. However, before you begin to repurpose the sweets, make sure to examine them carefully — any change in texture or a sour smell is a sign that the sweets may not be safe for consumption. Discard these,” she warns. Reetu Uday Kugaji Mithai makeovers If you’re tired of munching on boxes of peda or kaju katli, chef Kugaji suggests the following hacks: . Store leftover dried fruit in a clean airtight jar with some organic honey. The honey preserves the dried fruit and increases their shelf life. You can stir this mixture into your morning cereal or granola, or even on buttered toast. . With Christmas just around the corner, soak leftover dried fruit in wine, rum or brandy, and use them to make Christmas cake and other delicious bakes. For more flavour, add spices such as nutmeg, cloves, cinnamon and dry ginger. You could also invite your friends over for a cake mixing ceremony in anticipation of the Christmas festivities. . Use dried fruit in granola bars. Add some nuts, seeds, nut butter and rolled oats with some honey. You can either chill the bars directly, or bake them for a short while. . Treat yourself to an indulgent breakfast by making pancakes or crepes that are stuffed with leftover mithai. Make sure to use sweets that aren’t too moist, to keep the pancakes or crepes from becoming soggy. Indian sweets such as peda, barfi and kaju katli work best as filling. As you spread the batter on the pan, place the finely-chopped or crumbled mithai on the crepe or pancake — the mithai will begin to melt and become pliable. If you are health conscious, swap your regular flour with millet. . Prepare stuffed multigrain flour parathas and use the leftover mithai as filling. . Use leftover karanjis to make choorma, churi or panjeeri. Crumble the karanjis and add coarsely ground dried fruit. Eat this mixture for breakfast with a glass of unsweetened milk, on cold winter mornings. . Leftover milky and syrupy sweets such as rasmalai, rasgulla, malai sandwiches and sandesh, which tend to have a shorter shelf life, can be quickly blended into milkshakes. . Cookies, cupcakes, cakes and muffins are another easy way to use various leftover mithais and dried fruit. Also Read: Pecan Miso Butter and Jelly Sandwich? Follow these recipes for gourmet versions Ela ada or elayappam with leftover mithai and dried fruit IngredientsFor the dough:. 1/2 cup rice flour . 3/4 cup hot water. 1/2 tsp clarified butter. 1/4 tsp salt For the filling:. Leftover barfi, kaju katli or puran of puran poli (as required). Leftover dried fruit, coarsely ground (as required) For the wrap:. 1 banana leaf, small Additional:. 1 tsp clarified butter MethodHeat the banana leaf over a low flame on both sides, to ensure that the leaves do not break while folding. Heat a non-stick pan and dry roast the rice flour. Let it cool. Add hot water, clarified butter and salt to the rice flour and knead into a stiff dough. The dough should not be sticky. Divide the dough into equal portions and roll into round balls. Place each ball on a portion of the banana leaf and flatten gently with your fingers into the shape of a small roti. Spread 1/2 tbsp of the filling in the centre of each dough ball. Spread evenly. Now fold the banana leaf and seal the sides by pressing down gently on the edges. Repeat the process until all the ingredients are used up. Place the banana leaf pouches in a steamer. Cover and steam for 15 minutes. Serve warm with a drizzle of clarified butter. Note: You can replace the rice flour with ragi flour or other millet flours for a healthier alternative. Punjabi kachi haldi di panjiri with leftover karanji and dried fruit Pics Courtesy/Reetu Uday Kugaji Ingredients. 200 gm fresh raw turmeric (kachi haldi), peeled and ground, pureed or grated. Crumbled leftover karanji as required. 2 tbsp desi ghee. 1 tbsp leftover mixed melon seeds, sautéed in desi ghee. 1 tbsp poppy seeds, sautéed in desi ghee. 1 tsp dried ginger powder. 1/4 cup leftover fox nuts (optional). 4 tbsp leftover mixed nuts, finely chopped or coarsely ground MethodHeat ghee in a heavy-bottomed pan and add the haldi. Cook on a low flame until the haldi is completely dry. Make sure it doesn’t brown. Set aside and cool in a sterilised dry glass bowl or a stainless steel thali. Mix the melon seeds and poppy seeds. Coarsely grind the dried fruit mixture and add dried ginger power. Mix well. Add some freshly ground cooked turmeric. Finally, add the crumbled karanji and mix thoroughly. Store in a sterilised and dry airtight jar or container, with hot and unsweetened milk.Also Read: Easy recipes to celebrate with Vegan Saag and other dishes
05 November,2024 01:50 PM IST | Mumbai | Anindita PaulThere’s a new buzz in town, and it’s courtesy Spotify’s flagship Indian hip-hop event, RAP 91, which is set to return for its third edition in Mumbai. Featuring the latest hits from the Indian rap scene, this year’s event will include a standout performance by the all-female rap collective representing the 59 Assembly, curated by Tash, a beatboxer and hip-hop head of Marol’s rap cypher. Fans of the hip-hop genre would be familiar with the cypher — a gathering of rappers coming together to freestyle verses. The collective will bring a diverse line-up to the stage, featuring Feni Fina, D Raashi, INSPECTAH G, Krishna Makwana, Sadhana Beatboxer, and DJ Soiri. Tash explained how the idea came together, “My friend, Shalin Choksi from Rap 91 reached out, needing female rappers from the city. I knew the artistes from Marol rap cyphers. I introduced him to 59 Assembly’s talented women, pitching them as a diverse collective, that’s how our all-female rap cypher was born.” The artistes will blend past and new material for this showcase, ensuring that it resonates with their personal identities as well as the audience’s love for their earlier releases. The performers will be part of a line-up that includes Kratex, Delhi-based trans-artiste Kinari, Fotty Seven and Bali, Rahul Rajkhowa, MC Gawthi among others. This cypher is the first time when all six women will perform together. It will also showcase their individual styles while forming a cohesive sound. “All of us will be spitting bars back-to-back, drawing on trap, drill, and old-school hip-hop to create an experience from start to finish,” the crew shared. The performance will include elements of rapping, beatboxing, and DJing, with Sadhana Tawde and DJ Soiri teaming up for a unique beatbox-DJ jam session. The performance will feature the artistes rapping over DJ beats and the beatboxing to create a raw environment. Tash “Our aim is to come together and perform as a united front to showcase the female rapping community and upcoming talent in the Mumbai hip-hop scene. If all of us had the same style, we would sound monotonous. We will be using different beats to present our unique and varying flows. This is how rap is supposed to be. We are supposed to switch flows, and we will be doing the same seamlessly,” the crew explained. “It was interesting to see our styles come together, since we have diverse approaches and languages. We were impressed when we had our first practice. There was a lot of cohesion and free-flowing communication compared to performing with male artistes. We noticed that our frequencies aligned and it felt like we were a group despite it being our first time performing with each other,” the crew explained. Tash is optimistic about the future of female artistes in this genre, “This isn’t just about one performance but about shifting the narrative and proving that women are just as fierce and talented in the hip-hop scene. This performance could inspire more female artistes to join cyphers and jams, discovering the real essence of hip-hop.” On November 10; 4 pm onwards At Mehboob Studios, Hill Road, Ranwar, Bandra West. Log on to insider.in Free BEAT AND BOX Krishna, rapper, Mumbai CentralThis is my first time performing with a female crew on such a big stage, and the experience has been incredible. I learnt classical music from a very young age and was introduced to hip hop in my teens. I’m bringing an Indian classical touch with ‘alaap’ to our set, and it’s amazing to see how that blends with the powerful hip hop styles around me. This is a rare chance to showcase how these two genres can co-exist, and I hope to spread this art to a wider audience. DJ Soiri, DJ, GoregaonI usually don’t DJ for hip-hop, so this opportunity was a huge surprise. I will be stepping out of the electronic and techno zone to craft something fresh. I used my skills as a sound engineer to create the intro beats from scratch. We will have a one minute-duo jam session, where I’ll be scratching alongside Sadhana to create an exciting ‘jugalbandi’. Being part of a hip-hop community is something I’ve always craved for. Sadhana Tawde, beatboxer, GhatkoparPerforming together brings such massive synergy. We’re tapping into hip hop’s roots, and it’s truly about unity — I’m beatboxing, and they are performing their styles to my beats. It’s a chance to get back on stage and feel bold, alive, and confident, especially after my two-year break. A huge shoutout to Tash; this is going to be great. Inspectah G, rapper, KandivliI’ve been performing hip hop for eight years, moving from beatboxing to rapping. My forte is drill, but this is by far the biggest stage I’ve been on and I’m ready to bring justice to the opportunity. We each have our unique backgrounds and styles; and while it was challenging sometimes, we took a month to build this set. Communication made it happen. I hope to empower more female rappers to find their voice. Feni Fina, rapper, Andheri West and TorontoThis feels like a moment for the next generation of artistes rising up. As women, it’s especially empowering. My style is authentic, rooted in my Mumbai and Toronto influences, it’s all about staying connected to one’s roots. With Spotify’s reach, we can show the world that Indian female artists are taking their place on big stages. This is an expression of our individuality. Raashi, rapper, PanvelIt feels great to showcase our talent. People don’t often see the strength of female rappers as a collective, and we’re here to change that. My style revolves around high-speed — I can spit bars at 150 words a minute, and I’m excited to bring that energy. This performance is also a comeback for me after a jaw injury. I’m ready to prove my resilience and show people that female rappers are a force to be reckoned with.
02 November,2024 10:51 AM IST | Mumbai | Kanisha SoftaSandwiches are one of the most understated dishes from our culinary memories. From school dabbas, to hurried college breaks, in the many train rides across the city and on a gourmet restaurant’s menu, the sandwich has been with us through it all. With International Sandwich Day being celebrated tomorrow, we fondly celebrate Mumbai’s contribution to this universal snack — the classic Bombay sandwich. A medley of fresh veggies on toast, slathered with butter and chutney, the Bombay sandwich has been the ultimate hunger saviour for us in more ways than one. City-based home chef Aaron D’Souza lists out an easy Bombay sandwich recipe for you to try at home. The Bombay sandwich Ingredients. 4 slices of white bread (or whole wheat). 1/2 cup of leftover potato bhaji. 1/4 cup of green chutney. 1/4 cup of sliced onions. 1/4 cup of sliced tomatoes. 1/4 cup of sliced beetroot. 1/4 cup of sliced capsicum. 1 tablespoon of butter. Salt and pepper to taste. Chopped cilantro, cheese and sev for garnish. Ketchup MethodButter the bread slices on the outside and inside as well. Spread a layer of green chutney on the inside. Then layer it with potato bhaji, onion, tomatoes, capsicum and beetroot. Season with salt and pepper. Top with the remaining bread slices. Toast it in a sandwich press. Once crisp add butter, cilantro and cheese. Cut into halves or quarters. Serve immediately with a side of chutney and ketchup. You can also add bacon to give it your own twist. Recipe by Aaron D’Souza Cheese overload With an exhaustive sandwich menu, Popular Sandwich and More lives up to their name when it comes to its cheesy Mumbaiya sandwich (R130), and variants like the tandoori paneer sandwich (R140).At Shop No. 2, Orbit Eternia, Lower Parel West. Call 9594546406 The key Bombay sandwich list Here’s our definitive list of pocket-friendly and must-visit outlets for a sandwich-hop around the city. . Quick stop-byRaju Sandwich Stall is always teeming with people trying to grab a plate of their famous buttery Mumbaiya sandwich (R40) or the zesty Mexican panini (R150) — another crowd favourite.At Opposite HR College, near Relish restaurant, Churchgate. Call 9930599195 . Sandwich heavenWith a bunch of outlets scattered around the city, Sandwizza is a Mumbai favourite when it comes to sandwiches. Be it the cheesy Maha Mumbaiyya sandwich (R145) or the veggie mayo toast (R160), the outlet’s specialty in bringing out yummy sandwiches has been undisputed for years.At Multiple outlets; Dadar West, Santacruz East, Vile Parle West, Andheri West. . Taste of homeWhat many people don’t know is that apart from the delectable North Indian and Mughlai fare, Pritam Da Dhaba’s menu includes the Mumbaiya sandwich (R295, plus taxes) that many vouch for as being one of the best in the city.At Multiple outlets; Dadar East, Juhu Tara Road. Continental ride If you prefer a global take on the humble sandwich, we’ve got you covered with these delicious picks. Mumbai chilli cheese melt Changing the sandwich, one grill a timeVeronica’s is known for a menu where sandwiches tend to hero the fare. Oh Shrimp! Po’Boy (R625) and Mumbai cheese chili melt (R375) are favourites among its patrons.At Waroda Road, Ranwar, Bandra West.Call 9372981697 Avocado sourdough sandwich Healthy choicesSmoke House Deli’s grilled Reuben sandwich (R625) with pastrami, cheese and pickles, and avocado sourdough sandwiches (R595) are famous, and for all the right reasons.At Multiple outlets; Phoenix Palladium, BKC and Colaba. Bandra Boy sandwich New findLil Gamby Pizza Shop’s Italian panuzzo sandwich titled Bandra Boy(R565) is a revelation. It is filled with chorizo, bacon, ham and oodles of cheese. Don’t miss out on this one.At Multiple outlets: Lower Parel, Khar and Chembur.
02 November,2024 09:48 AM IST | Mumbai | Divyasha PandaGrandma’s love In the mid-1990s, I lived at a working women’s hostel, and our warden, Mrs Galgalikar would cheer us up with sweets from Mishty Bela in Walkeshwar, I loved their chocolate pedas. By the early 2000s, my nostalgia for childhood came rushing back with a taste of Sri Krishna Sweets’ Mysurpa. Mysurpa. Pics Courtesy/Instagram I would ask friends from Mulund or Chembur to bring it for me. I remember visiting my grandmother in Madras [now Chennai] and she would always have a freshly-made plate ready. I associate it with Diwali and my grandmother’s love. At Sri Krishna Sweets, opposite Adarsh Hotel, Chembur; Shop no 2, Jai Commercial Plaza, Mulund West. Log on to @srikrishnasweetsAt Mishty Bela, Krishnaraj Building, Walkeshwar Road, Malabar Hill. Log on to @mishtybela Call 9326379712 Arundhathi Subramaniam, author and poet Sweet traditions Pedas from Camy Wafers I have been eating Mathura peda from Camy [Wafers] in Colaba for as long as I can remember. Even as we speak, I am on my way there to pick some boxes to give to relatives and friends during Diwali. I love Mathura peda, and especially from Camy because it has the perfect texture. I love its milky flavour. It has a nice brown colour with a very rich taste. They never go wrong with consistency either. It’s a tradition now to get these pedas for Diwali. AT Camy Wafers, Oxford House, near Colaba market, Colaba. Salome Roy Kapur, dancer-tutor, and Miss India (1972) Malai-filled memories My grandparents loved to throw big parties. They used to always place a large order of malai khaja from N Lookmanji in Mohammad Ali Road. It is my favourite. Even Tawakkal in Bohri Mohalla has some of the best malai khaja. The dish is a puff pastry stuffed with sweetened cream and garnished with rose petals. My parents would hide it because I used to polish it off in minutes. At N Lookmanji Mithaiwala, Tardeo; Tawakkal Sweets, Bhendi Bazar, Byculla. Call 9022284825 (N Lookmanji); 9820837152 (Tawakkal Sweets) Shabnam Minwalla, author Tastes like Ajji’s goodies Chiroti. Pics Courtesy/Wikimedia Commons I don’t have a sweet tooth, but my memories of Diwali revolve around the family getting together and making sweets at home. It was a tradition for my ajji (grandmother) who would make every sweet by herself. I still remember the taste of her chirotis and karanjis, with a simple stuffing of coconut shavings and gur (jaggery). I never found something similar, except at Vinayak Keshav Company in Girgaon. They had a stock of the GSB-style sweets and ‘faral’ that I loved. Sadly, they have closed down now, but I am still on the lookout for a similar flavour. Rahul Akerkar, chef and culinary director, Waarsa Sweet boxes of heaven Sev barfi remains a favourite for Kini When growing up, sev barfi from Karachi Sweets and Sindhu Sweets in Khar were two of my go-to places for desserts in Diwali. While Karachi Sweets has closed down, Sindhu Sweets is still doling out boxes of their trademark sev barfi. We would buy big boxes every year. Get there early on busy days as these sweets disappear from the shelves. At Sindhu Sweets, 3, Satguru Shopping Centre, Ram Krishna Nagar, Khar West. Abhijeet Kini, illustrator and creator of Angry Maushi comic series Party of one I have fond memories of heading to Chandru’s Pure Ghee Sweets in Versova while working in the city. They do the most delectable, melt-in-the-mouth Sindhi sev barfis. Not far away in the western suburbs is another favourite — Tewari Brothers Mithaiwala in Juhu. Jalebis from Bikaji Their imartis drenched in syrup and dripping with ghee are a no-brainer. On days when I’m craving a nice crispy jalebi, I drop by Bikaji in Malad West. I don’t have a mithai buddy in Mumbai, but I’m a Gemini, so I’m always in the company of myself. At Chandru’s Pure Ghee Sweets, near Versova Metro Station, Andheri West; Tewari Brothers Mithaiwala, Model Town Society,Juhu; Bikaji, Evershine Nagar, Malad West. Ashish Vidyarthi, actor and vlogger Also Read: Mango kaju katli to Kaju katli blueberry cheesecake: Ahead of Diwali, Indians and chefs share their love for the sweet with recipes
31 October,2024 12:50 PM IST | Mumbai | The Guide TeamWe are of the belief: Home is where the party is. Order the booze, whip up the dips and put your best pyjamas forward. Sixteen33, Bandra’s newest neighbourhood cocktail bar, is reason enough even for homebodies like us to dress up and show up for a night out. Ranwar and Chimbai Named after its location at the intersection of 16th and 33rd Road, the 64-seater is spread across 1,100 square feet, and serves as an all-day dining (and drinking) space that transforms into a sleek cocktail lounge by night. This vibe spills onto a top floor — a private and cosier box dressed in black, burgundy and golden flutes. Dim lights set the mood for a more intimate gathering. Also Read: From ambaadi to arbi, Indian restaurants are celebrating foraged foods on menus Cocktails for the community The cocktail menu is an ode to Bandra and six of its famous villages, namely — Ranwar, Chimbai, Chuim, Pali, Sherly, and Kantwadi — and its earliest residents. Chimbai (Rs 750) celebrates the Koli fishermen with a savoury muddle of shrimp liqueur, which mixologist Denzil Franklin has spiked with vodka, watermelon and sea salt. It comes with a fruit leather, made from leftover waste of oyster and watermelon rinds. The drink is palatable with a lingering taste of the sea. Next, we dive into Ranwar (Rs 690), namesake of the East Indian village with a 400-year-old history of paddy fields. A sweet and potent Indrayani rice liqueur with gin, lemon tincture is poured on a block of ice with the finishing mist of absinthe. The rice garnish is limp, but the flavour of fragrant floral rice unfurls well on the palate. Bar bites and Pali Pali Village oozes character and charming local heritage. This is interpreted as a drink in Pali (R650), which comes in a cocktail glass flaunting a dramatic stroke of pink-tinted cacao butter. The drink has a strong hit of rum, heightened by citrus, along with pineapple syrup, Campari and finished with strawberry yogurt. For eats, we tried truffle mushroom pâté in phyllo cups (R370) that have a paté of Shimeji, button shitake, porcini. These bite-size parcels line the stomach and open up the palate for more food.Also Read: Diwali 2024: Indian chefs share healthier ways to prepare festive sweets Patron comes first Consulting head chef Gracian D’Souza who crafted the menu, focused on dishing out the classics with a strong technique. “The food is not experimental, but known classics done well. Diners appreciate this, which is why we are doing this,” he shares. His theory is right, when we pop a portion from chorizo scorched olives (Rs 300) into our mouth. The no-one-can-eat-one challenge fails here. They are meaty, juicy and finish the texture of a deep-fried coating. The hummus (Rs 320) on the other hand, is creamy, and swirled on a flat plate, garnished with oven-baked chickpeas. 1633 cheesecake and Miso tofu They are served with slices of sourdough garlic bread. The chicken strips (Rs 390) come with a hot sauce we want to dunk all our bites in. The bacon wrapped prawns (Rs 490) are semi-fried on the pan; here, the bacon fat mingles with caper butter. The miso buff stir fry (Rs 520) is served in a watery sea of Asian ponzu and shiitake mushrooms. For vegetarians, umami flavours are heightened in the miso poached tofu (Rs 570). The 1633 cheese cake (Rs 450) by sous chef Anil Gupta is the smoothest cheesecake to round things off. It’s served with a fluff of fresh cream and a caramel sauce that’s left on the pan just a few seconds longer to earn a deeper flavour. Sixteen33At 16th and 33rd Cross Road, Khar, Pali Hill.Time 12 noon to 1.30 amCall 9758999555
30 October,2024 10:34 PM IST | Mumbai | Phorum PandyaFood: TraditionalAmbiance: FunctionalService: ProfessionalCost: ReasonableVerdict: 2/4 Mumbai's cosmopolitan culture might have ensured that most popular regional cuisines get their due; however, for a city of this scale, we feel that India’s diversity should get a better showcase in the Maximum City. It’s why we did a virtual jig when we learnt about a restaurant that serves authentic Odia cuisine in Mira Road East. Opened last year, this hidden gem took us on a pleasant culinary adventure across our home state, Odisha. An assortment of Odia staples Brightly painted in yellow and green with nuggets of trivia about Odisha dotting its interiors, Jagannath Bhog is a no-frills restaurant with an exhaustive menu. From delish thalis to economical combos and single-serve dishes, the menu features a plethora of vegetarian Odia delicacies. Not wanting to miss out on our roots, this writer decided to kick things off on a grand scale, with the unlimited thali (Rs 399). The restaurant is clean and minimalistic with an outdoor sitting area to host big groups. A Pipli art painting and (right) a photo of western Odisha’s famous Sambalpuri saree adorn the eatery walls The wait staff arrive first, draped in dhoti-kurta, bearing condiments and chutneys in copper cutlery and drop them on our banana leaves to commence our thali experience. The rice, curries, bhortas, and bhajas were served in clay bowls neatly explained by the waiting staff. The portions are adequate for one person, and are generously refilled in case you polish off a helping of dahi bara aloo dum quickly. While the mustard-based besara was a tad too pungent for our palate, it complemented the rice with the other curries. The dalma was a revelation. A unique take on the humble dal, dalma is prepared with boiled vegetables, tempered with panch phoran (five spice mix) and finished with dollops of ghee. A mishmash of dalma with rice and bhaja is soul-nourishing, and we couldn’t get enough of it. A refreshing departure from the theatricality of masalas, the fare’s subtle yet interesting spice profile and varied vegetable content (sajana chauin besara, parwal aloo besan tarkari) make for a diverse palate of flavours. While certain dishes might trick the palates of non-Odia patrons into imagining that they have Bengali origins, folks from the state (like this writer) would beg to differ. Patrons enjoy lunch at the restaurant. Pic Courtesy/Instagram Despite being sated, we push ourselves to make that mandatory space for desserts without which no meal can be termed complete. We try the famous, melt-in-the-mouth chenna poda (R250/250 gm) and pahala rasgulla (R30). With these sweet drops of heaven there is always the temptation of buying boxes of the same later, as an indulgence. Being so well-fed on a Sunday never seemed better. Jagannath BhogAT Shop No 5, Sheetal Classic, Sai Karishma CHSL, near KFC, Mira Road East.CALL 9967371028 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. Jagannath Bhog didn’t know we were there. The Guide reviews anonymously and pays for meals. Also Read: A vegetarian food trail through Mahavir Nagar khau gully in Kandivli
28 October,2024 09:40 AM IST | Mumbai | Divyasha PandaChef Khushboo Chawla’s love for cooking blossomed in her childhood, growing up in a Sindhi family where desserts were the heart of every celebration. In 2016, Chawla left her job in wealth management to pursue her true passion — baking. She enrolled in Sophia Polytechnic’s culinary school, specialising in baking. By 2019, her passion became her profession when she launched a home kitchen. In 2022, she flew to Paris to refine her craft with a professional course in baking and patisserie at École Ducasse. Today, she runs a home bakery in Thane, serving custom cakes, festive desserts, and hosts bake sales. For an easy-to-make Diwali spread, she recommends kesar pista date balls and rose nankhatai. The date balls are naturally sweet and nutritious, while the rose-infused nankhatai offers a fragrant twist on the classic Indian biscuit. Kesar pista date balls INGREDIENTS. 80 gm seedless dates, finely chopped. 1 tbsp saffron-infused milk. 2 tbsp roasted pistachios, chopped. 1 tbsp desiccated coconut (optional, for rolling). 1 tsp ghee (optional, for greasing hands) METHODSoak a few strands of saffron in warm milk for 5-10 minutes until the milk takes on the colour and the aroma of saffron. In a pan, over low heat, add the chopped dates and carefully pour in the saffron-infused milk. Stir the mixture continuously until the dates start softening and absorbing the milk, forming a sticky texture that’s easy to shape. Remove the pan from heat and fold in the roasted chopped pistachios. Mix well to ensure the pistachios are evenly distributed throughout the date mixture. Lightly grease your hands with a bit of ghee (if using) to prevent sticking. Take small portions of the mixture and shape them into round balls. Alternatively, you can press the mixture into a mould of your choice. For an extra touch of texture and flavour, you can roll the date balls lightly in desiccated coconut or leftover pistachios. Let the date balls cool completely before serving. These can be stored in an airtight container for up to a week. Rose nankhatai with almonds INGREDIENTS. 70 gm all-purpose flour (maida). 10 gm gram flour (besan). 5 gm semolina (suji). 50 gm ghee. 50gm powdered sugar. 1 tsp rose water. ½ tsp cardamom (elaichi) powder. ½ tsp baking powder. 1 tbsp dried edible rose petals. 8 to 10 almonds (for garnish) METHODPreheat your oven to 160°C (320°F). Line a baking tray with parchment paper to prevent sticking. In a bowl, sift together the all-purpose flour, gram flour, semolina, and baking powder. Set aside. In a separate bowl, whisk together the ghee and powdered sugar until the mixture becomes light and fluffy. Stir in the rose water, cardamom powder, and dried rose petals into the ghee-sugar mixture. Gradually fold the dry ingredients into the ghee mixture. Mix until a smooth dough forms. If the dough feels dry or crumbly, you can add extra ghee to achieve a soft consistency. Divide the dough into small portions and shape them into round balls. Flatten each ball slightly, and arrange them on the prepared baking tray, leaving space between each cookie. Gently press a single almond onto the top of each nankhatai. Bake them in the preheated oven for 15-18 minutes, or until the edges turn golden and the tops are set. Keep a close eye on them to avoid over-browning. Allow the nankhatais to cool completely on the tray before transferring them to an airtight container. Also Read: Diwali recipes: Elevate your feast with fusion flavours
24 October,2024 09:30 AM IST | Mumbai | Kanisha SoftaADVERTISEMENT
