Flavourful and storied, Mumbai’s streets are home to dishes that carry within them the history of the city, its commerce and its communities. Glyston Gracias, city chef, Impresario Entertainment & Hospitality Pvt Ltd, knows this better than most. Gracias latest menu, Mumbai Local Heroes for SOCIAL, seeks to capture this experience. Beet (root) that toastie “The Mumbai Local Heroes food inspiration came straight from the streets and homes of Mumbai; from the bustling khau gullies, to its coastal family kitchens, from vegetarian staples of the suburbs, to spicy street food from central Mumbai. Growing up here, I’ve always felt that food isn’t just about taste; it’s a memory, a piece of home,” Gracias shares. Glyston Gracias In this new menu, the dishes, from Kandivali fried chicken to pohe bhujing, also carry with them the stories of neighbourhoods that formed the crux of Gracias’ research. “We dug deep into the city’s food culture, spoke to locals and paid tribute to iconic flavours, whether it’s the pohe bhujing that reimagines a humble breakfast or the hirva masala zinga that captures the city’s coastal soul. What stood out most was how strongly people feel about food that’s been passed down through families and communities. It reminded me of my own journey, cooked in my East Indian kitchen, where recipes aren’t written down but lived through memory,” he recalls. Kothimbir vadi At All SOCIAL outletsCall 7506394240 (Lower Parel) The Guide’s top picks Having sampled the fare, here are the dishes that left us with some warm memories: Samosa bhakarwadi with thecha Samosa bhakarwadi with thecha: The bestseller of the lot, this snackable combo of two crowd favourites — samosa and bakarwadi — flew off the plates as soon as they were laid out. The creative use of samosa-styled filling in light, flaky pastry was a nice touch.Cost: Rs 310 Kothimbir vadi: You cannot go wrong with this delectable Mumbai local snack. This variant comes with bold flavours and a deep-infused coriander kick that leaves a mark.Cost: Rs 310 Beet (root) that toastie: If you were looking for something more filling, and perhaps healthier, we’d suggest the Beet (root) that toastie. The simple Bombay sandwich gets an upgrade with the fresh beetroot complementing the comfort of cheese.Cost: Rs 310 Kandivali fried chicken Crispy chana garlic: Chef Gracias emphasised on the snack-able nature of this menu, and the crispy chana garlic underlines it. Bite-sized, crispy Kabuli chana tempered with curry leaves make this a very desi snack for our late afternoon cravings in the office.Cost: Rs 310 Kandivali fried chicken: This creatively named fried chicken piqued our taste buds for its crispy skin. The presence of bones in the chicken drumsticks gives it a rustic mouthfeel, although it might not be for every chicken-eating fan.Cost: Rs 390 Pohe bhujing: A Virar special, this one comes straight from the breakfast menus in the distant suburb. The bhujing is a biryani made from poha, instead of rice. While we loved the idea, the flavours felt a little mellow.Cost: Rs 390 Kombadi vade kalamutton taco: This one is for the hardcore meat lovers. Spicy gravy covers the Saoji-style kala mutton that is paired with kombadi vade, this is a delicious pairing of two very regional creations.Cost: Rs 450 Hirva masala zinga: Another spicy addition to the menu, the green thecha gives the prawns a spicy profile, while the potatoes add a wholesome flavour. It might be a snack, but it is heavy and rich to be a meal by itself.Cost: Rs 450 Prawns koliwada: Given the core idea of this menu, this signature Mumbai dish had to find a place on it. The prawns were well coated with the Koliwada-style batter, crispy and had the right amount of crunch to them.Cost: Rs 450
27 May,2025 08:56 AM IST | Mumbai | Shriram IyengarWith the monsoon at our doorstep, the city is a hot box. On a sticky evening last week, it posed a serious threat. A sudden downpour thunders into Mumbai’s first pre-monsoon showers. This nip in the weather has activated our appetite. We’re in time for an early seating at Osttaad, a Persian, Middle Eastern, and North Indian fine-dine that once held space in Lower Parel during the pandemic and relaunched in Santacruz two weeks ago. Lamb kagarcha gosht Spread across a spacious al fresco and indoor section, the 150-seater has modern fine-dine décor with a playful opulence of jhoomar and jalis balanced with muted tones. We get a scrumptious head start with the raw banana and pulled jackfruit shashlik (Rs 425) which is spiced with Turkish chilli pepper called Urfa. They are served on skewers with a side of tangy Afghani chutney prepared from raw tomatoes and mint chutney. The texture is of a fine galouti where the meat eaters take greedy bites too. A bowl of Samarkand chicken with Afghan taftan. Pics/Satej Shinde Lal chapur stuffed paneer tikka takes a Peshawari twist adding a filling of pine nuts and mint green pesto (Rs 475). We raise a toast to welcome the monsoon gods with two drinks from the special cocktails priced at (Rs 675). Both arrive at the table in overhyped fanfare of smoked gastronomy, which we wish bars would drop. Tashkent twilight is whiskey spiked with cinnamon and spices. The after taste is that of an apple pie; the star ingredient — whiskey — is a no-show. Disappointed, we turn to the red wine sangria with Iranian berries. The cherrywood smoke has burnt the flavours and we manage only a few forced sips. We decide to focus only on the food for the rest of the evening. Murgh pashtooni seekh (Rs 395) is the standout dish of how a great kitchen programme can lend to classic dishes. Soft minced chicken falls like an defeated army under our knife, and a spice of ajwain and house mix lends a robust taste without being spicy or overpowering. Raw banana and jackfruit skewer For the mains, we choose fermented Afghan taftan (Rs 295). The bread is a piece of craft. An original recipe from Afghanistan, the dough is pressed to form indents by hand. We pair it with damboli (Rs 495), a sautéed vegetable dish, cooked with ginger and spices that tastes like a well-done tawa sabzi. The murgh Samarkand (R495) slow-cooked, succulent boneless chicken is cured in star anise and yellow chilli. Each gravy dish with chicken doesn’t have to be a butter chicken clone, and this one leads by example. It is confidently mild, fragrant and light on the stomach. The kagarcha gosht (R625) is braised lamb in dum with saffron and ghee. The smoked finish lends it a charcoal sweetness. The meat dishes deserve a second helping. The 24-hour cooked black dal, Ostaad e’ Adasi (Rs 525) has a palatable spice but lacks salt to help unfurl the flavours. Sangria with Iranian berries We end our meal with honeyed sheermal (Rs 255); its nutty cloak is too scrawny for our liking. We compare it to the sheermal of Purani Dilli, where we observed a cook add overly generous layers of pista dust and almonds slivers. In this version, we found the centre a bit too doughy. Overall, the authentic fare is intelligently crafted and shines across the board, making up for the lacklustre bar menu. The interiors are ornate with vintage themed décor and tavern-inspired wallpapers as well as decorative ceramics OsttaadAT Savoy Chambers, ground floor, Linking Road, next to Porsche Showroom, Hasmukh Nagar, Santacruz WestTIME 12 pm to 1.30 amCALL 9833741741
26 May,2025 09:10 AM IST | Mumbai | Phorum PandyaAs a new week begins slowly on a Sunday, one just wishes for the company of good food to soak in the weekend calm. Putting the vibrant and diverse flavours of our state on the table, Kala Ghoda-based restaurant HyLo is inviting patrons to settle for a lazy Sunday brunch. “This is the first in a series of brunches I plan to host, each exploring a different region of Maharashtra. Maharashtrian cuisine, with its hearty snacks like misal pav, and soothing drinks like sol kadhi, naturally lends itself to a leisurely mid-morning or early afternoon meal. The brunch is all about reimagining traditional dishes in a modern format that invites everyone to experience the many flavours of Maharashtra,” senior chef Pankaj P Nerurkar explains. The non-vegetarian thali. Pics Courtesy/Team Hylo From dishes like kombdi vade, which is a fragrant coconut-based Malvani chicken gravy paired with fluffy, fried vade, to savoury bites of kothimbir vadi and good old favourites like steamed modak and sol kadhi, the menu relies on regional ingredients to explore the culinary heritage of the state. “We want to celebrate local ingredients and the signature spices that define our cuisine. While Konkani and Malvani flavours are known for their liberal use of coconut, kokum, and tamarind, creating dishes that are spicy yet balanced with a sweet-sour edge, the Khandesh region champions a rustic, spicy and tangy flavour profile. The variations are flavourful and exciting,” he elaborates. Start with the grazing table as you sample dishes like ukadlelya shenga, amba poli, chana garlic koliwada and an imli thecha cheese board. Move over to the main course where comfort dishes like ambat dal, bhaat, batatyache kaap and bowls of prawns masala and alani bhaat fill the air with a rich, aromatic goodness. These dishes can also be paired with sides like hirva vataana pattice, bhareli pomfret and kaleji masala on toast, among others. For a sweet end to the meal you can try the puranpoli baklava, a trendy twist on the popular sweet flatbread or go for classics like amrakhand, kharvas and aamras. “In a cosmopolitan city like Mumbai, where global cuisines often take centrestage, my aim is to bring Maharashtrian food to the forefront and showcase its incredible depth and versatility. I want to remind people that our cuisine is not just about street food staples like vada pav but a wide, beautiful variety of regional flavours which can hold their own in any modern dining setting,” Nerurkar sums up. ON May 25; 12 noon to 5 pmAT HyLo Kala Ghoda, 2nd Floor, Building 30, K Dubash Marg, Kala Ghoda, Fort.CALL 9004191901 COST Rs 2199 plus taxes (exclusive of alcohol) Tips to ace Maharashtrian cooking . Traditional cooking, especially vegetarian dishes, uses minimal oil. Lightly sauté vegetables to retain their nutritional value. Always use fresh coconut and herbs for coastal curries and chutneys to enhance texture and flavour. Use ingredients like kokum, tamarind, or jaggery alongside chilies and spices like goda masala to obtain a sweet-sour-spicy balance. Adjust chilli levels to suit your taste palate. Byadagi or Kashmiri red chilies add colour and mild heat, ideal for curries like kombdi rassa.Information courtesy: Pankaj P Nerurkar
24 May,2025 09:08 AM IST | Mumbai | Divyasha PandaGolden scoop IF you are a lover of frozen desserts, this mango sorbet is a must try. Light, airy and packed with the sweet goodness of mangoes, a velvety scoop of this sorbet will set the day for you.AT Coppetto Artisan Gelato, Multiple locations (Girgaon Chowpatty, Bandra West, Juhu) TIME 8 am to 11 pm CALL 9326124347 (Bandra West) COST Rs 210 Tropical twist Pic Courtesy/The Blue Gourmet While purists might scrunch their nose at a mango tiramisu, we recommend you to take a bite of this rich, creamy dessert, dripping with the goodness of juicy mango puree, light mascarpone and soft sponge for a fruity and seasonal twist to this popular dish.AT The Blue Gourmet, 14, Union Park, Khar West. TIME 12 pm to 12 am CALL 9930530510 COST Rs 445 Pure mango bliss Pic Courtesy/Parsi Dairy farm on Instagram Smooth and creamy malai barfi flavoured with the season’s freshest mangoes and topped with pistachios and almonds make this mango malai barfi a must-try at this city favourite haunt.AT Parsi Dairy Farm, Multiple locations (Marine Lines, Ghatkopar, Borivli)TIME 8 am to 12 pmCALL 2267752222 (Marine Lines outlet) COST Rs 290 (for 250 gms) Sunshine in a cup Pic Courtesy/Taatsu on Instagram These mango mousse tarts with a crunchy base and a delicious blend of silky mango mousse are baked to perfection for a rich, sweet bite.AT Taatsu, Multiple locations (Girgaon Chowpatty, Tardeo, Marol, Bandra West) TIME 1 pm to 10 pm CALL 8591099128 (Tardeo outlet) COST Rs 161 Luscious bites Pic Courtesy/Magnolia Bakery Homemade mango compote layered with pieces of moist coconut cake, whipped cream and fresh mangoes is what brings out the best of summer flavours in this mango pudding parfait.AT Magnolia Bakery, Multiple locations (Bandra West, Worli)TIME 9 am to 12 amCALL 7718847351 (Worli outlet)COST Rs 330 Sweet satisfaction Pic Courtesy/Poetry by love and cheesecake A seasonal twist on the viral kunafa trend, this mango pistachio kunafa cheesecake spells indulgence like no other. Layers of nutty pistachio paste mixed with pulpy mangoes and topped with kataifi will have you emptying the tub.AT Poetry by Love and Cheesecake, multiple locations (Matunga, Juhu) TIME 8 am to 11 pm CALL 9819935135 (Juhu outlet) COST Rs 1,500 (for 500 gm)
19 May,2025 09:23 AM IST | Mumbai | Divyasha PandaIf you are also someone who struggles to stop at single helping of desserts, this might not be the place to test your will power, lest the sweet, decadent slices of cakes woo you out of self-control into depths of gluttony. But we won’t blame you; if the spread is a buffet featuring cakes by more than 100 home bakers, chefs and pâtissiers — one is allowed to be a little messy. Inspired by a culinary trend in the United States of America, city-based bakery, Le15 Pâtisserie and F&B curation and experiences company, Gourmet Tales Co are joining hands for India’s first edition of Cake Party at a Mahalaxmi venue this Sunday. “I’ve always loved the idea of people coming together over cake; this is what I’ve built my life and brand around. When I first heard of the Cake Picnic in San Francisco, something lit up inside me and I thought why we don’t have something like this in India. When I shared the idea with Preet [Sanghvi], she jumped in with the same kind of excitement. It has been a real passion project,” Pooja Dhingra, pastry chef and founder of the bakery, shares. (Left) Macaroon cake; (right) a serving of mini nutella cheesecake With cakes by bakers from Mumbai as well as Pune and Nashik, Preet Sanghvi, CEO at the company, is keen to take the idea beyond that of a bake sale to create a community experience with the event. “Each baker is bringing one show-stopping cake that they’ve made in their own kitchens. Our version of the picnic is deeply-rooted in India’s vibrant baking and dessert culture. From diverse regional baking styles to the use of desi ingredients and flavours, we are expecting to celebrate it all in the gathering,” Sanghvi explains. From a cake walk with home-made treats and a special cake dash where you can stack as many slices you want in your plate in two minutes to a DIY zone with custom tote bag printing and charm making by Peaches and Pastels, the event seeks to bring an immersive experience to visitors. A view of Gallops where the cake party will take place. Pic Courtesy/gallops “While cake pop-ups have always existed, this is the first time a large-scale, picnic-style cake celebration is being hosted, where bakers and dessert lovers from across the country will come together just for the love of cake. We are expecting everything from regional Indian ingredients in classic formats and unique flavour pairings like miso caramel or chilli chocolate to a lot of visual storytelling through design. The pistachio-kunafa trend is still going strong, so I wouldn’t be surprised to see a few versions of that too. Since the response has been so heartwarming we are planning to take the event to other major Indian cities like Delhi, Bengaluru and Ahmedabad as well,” Sanghvi sums up. Preet Sanghvi and Pooja Dhingra ON May 18; 5 pm onwardsAT Gallops Restaurant, inside Mahalaxmi Racecourse, Royal Western India Turf Club, Mahalaxmi. LOG ON TO skillboxes.comENTRY Rs 499 onwards (first-come-first-serve basis; limited seats available)
16 May,2025 09:21 AM IST | Mumbai | Divyasha PandaCalm as kokum This tangy and refreshing Ko-Come Splash is a throwback to childhood summers coloured by kokum juice. The tang of lime and cranberry is balanced out with a smooth vodka base, and garnished with kokum for the local twist.AT Someplace Else, Level 2, Jio World Drive, BKC.Call 8356984990Cost Rs 875 Kala khatta delight Pic courtesy/Hylo Mint juleps, kala khatta and ice give this Chowpatty Julep a refreshing kick to keep you going.AT Hylo, Kala Ghoda, K Dubash Marg, Fort. Call 9004191901Cost Rs 790 Beach vibes Pic Courtesy/Le Cafe The weather might be unpredictable, but it is never a bad time for a gola. This aptly named, Chowpatty Chooski, is a kala khatta gola infused with vodka, and garnished with a pinch of masala chaat.AT Le Café, Jewel of Chembur, near Natraj Cinema, Chembur.Call 2267099977Cost Rs 575 Summer tang If you ever ditched school in Mumbai, raw mangoes might have a special place in your memories. The Green Gimlet brings back that essence of Mumbai’s masti.AT Monkey Bar, Linking Road, Bandra West.Call 7208688757Cost Rs 825 Golden reams Mumbai lives, not only in its streets, but also in its fashion. The traditional Paithani finds an expression through this homemade bitter gourd liqueur adding shimmer to a martini bianco.AT PCO, Kamala Mills Compound, Lower Parel. Call 9920055588Cost Rs 900 Green and refreshing Pic Courtesy/Toast & Tonic You cannot go wrong with this Drop The Betel cocktail that is a doff of the hat to the humble paanwala.AT Toast & Tonic, Godrej Building, BKC. Call 7208871559Cost Rs 950 onwards Santra special Simple, citrusy and fresh, Santra Season is infused with a London Dry gin, fresh orange, green pea shoot aperitif and strawberry wine topped with tonic water. The thecha and pickled karvanda add a Malvani kick to complete its palate.AT Bombay Daak, ONGC Complex, Reclamation, Bandra West.Call 8928791611 Cost Rs 900 Aunty classics Few of this generation might reCall the Aunty bars that lit up Mumbai’s after-hours with home-brewed wines. This Auntie’s Hooch pays tribute to that legacy with white wine, jasmine, grapefruit and beetroot bitters for a nostalgic touch.AT Dublin, ITC Grand Central, Dr Babasaheb Ambedkar Marg, Parel.Call 22267045110Cost Rs 1,020 Pop nostalgia For a generation that grew up with the earworm of the Boomer ads, the Boomer cocktail at this Fort bar might be a delightful throwback. Also try the Tiffany, an elegant nod to the delicious orange cream biscuits that were part of our daily teatime routine. AT KMC Bar & Bistro, Kitab Mahal, Fort. Call 9987653397 Cost Rs 995 Golawala memories If you are looking for something that brings back the memories of your summer cricket adventures, try this new curation of cocktails, Bombay Baraf Golawala down at Juhu. From the Guava chilli to Green apple with thecha, it drips of Mumbai flavours.AT Carnival by Trèsind, Krishna Curve building, opposite Juhu Garden, Santacruz West.Call 915240012Cost Rs 125 onwards Solkadhi twist As Mumbai as it comes, The Sea Spice is infused with a solkadhi twist, fragrant coriander, kokum agal agal and a unique fusion of green chillies, feta cheese and distilled rum providing the fiery spirit to a rich coconut infusion. Nothing says desi like this one.AT Joshi House, VB Worlikar Marg, MIG Colony, Adarsh Nagar, Worli.Cost Rs 750 Basil beats Pic Courtesy/Millo The cucumber and pineapple are a tribute to the city’s summer favourites, with the touch of basil adding a refreshing kick to this Basil Breeze Quencher. It is a reminder of the colours and energy of the local markets — calm amidst the chaos.AT Millo, Kamala Mills Compound, Lower Parel. Call 9808806806Cost Rs 750
13 May,2025 09:11 AM IST | Mumbai | Shriram IyengarTraditionally tops Pic Courtesy/Kailash Parbat This old stalwart continues to serve a delicious Mumbai falooda kulfi (above) to keep the summer tradition going.AT Kailash Parbat, 5-8, Narayan Building, 1st Pasta Lane, Colaba.CALL 7208398863COST Rs 170 (falooda kulfi) Milky magic Pic Courtesy/Parsi Dairy Farm If you’re looking for respite after a stroll on the blazing sands of Chowpatty, try the malai and kesar pista delights at this landmark.ON Parsi Dairy Farm, 261-63, Shamaldas Marg, Princess Street, Marine Lines.CALL 9987822225COST Rs 135 (100 gm) onwards Summer melodies You cannot go wrong with the seasonal favourite in this cold and creamy mango kulfi.AT Gupta Kulfi Ice Cream, 103, Mount Road, Anjeerwadi, Mazgaon. CALL 9867159508COST Rs 70 (100 gm) Millennium miracle There are few kulfi versions that sound as cool as the millennium 2000 that dominates the menu at this 89-year-old Marine Lines hub.AT Kapoor Ice Cream, 75/D, Chandanwadi, Marine Lines.CALL 9867860187COST Rs 90 (millennium 2000) Neat and nutty If you are looking at something different by the beach, try the zaffran rogan kulfi with dry fruits and nuts at this Chowpatty hub.AT New Kulfi Centre, Marina Mansion, SVP Road, Chowpatty, Gamdevi, Grant Road East.CALL 9956177777COST Rs 130 (100 gm, zaffran rogan) Seasoned variations Nuts, fruits, cream and all make the list on the recipes here. Grab a slice of their cassata with kesar badam to settle down on a scorching day.AT Kapoor Punjabi Kulfi, 17, Bhel Plaza, Chowpatty.CALL 9930395858COST Rs 80 (Cassata kesar badam) Simple and familiar While it might seem an anomaly on the list as a regular eatery, they also house some delicious kulfis. Try their kesar and malai offerings the next time you are in the neighbourhood.AT Hotel Hindmata, Akhil Bhartiya Bhavan, Tardeo. CALL 223809955 COST Rs 79 (malai); Rs 90 (kesar) Harbour helpings From mango, to rajwadi gulkand and pista, this dessert haunt offers everything you want on a kulfi binge.AT Old Mumbai Ice Cream, Sector 19, Kamothe, Navi Mumbai.CALL 9324819028COST Rs 45 onwards Good old treats While slices are in vogue, we have a soft spot for the old-school sticks. Try the milan tilla for a colourful twist.AT Jai Jawan Gola Kulfi Falooda Centre, Chowpatty, Girgaon. CALL 7506556792COST Rs 80 (milan tilla) New enthusiasm Pic Courtesy/Joshh Kulfi The new generation recommends this one for its star shaped-kulfis and hip experimental flavours including paan and chocolate sprinkle kulfi.AT Joshh Kulfi, 1, Juhu Tara Road, Juhu; 12, Kalpak Corner, Linking Road, Bandra West. CALL 8591732902 (Juhu) COST Rs 89 onwards Green fillings Pic Courtesy/Kulfi House If the strawberry and mango flavours get too regular, grab a bite of this refreshing meetha paan-flavoured variant.AT Kulfi House, 3, Crystal Corner, Suyog Nagar, Vasai West.CALL 8433518974 COST Rs 40 onwards Hand-crafted taste This Bohri Mohalla legend serves a mandarin apricot and rose with basil seeds that might give the new entrants a run for their money.AT Taj Icecream, 1, SBUT Transit Bohri Mohalla. CALL 223461257COST Rs 900/kg (apricot mandarin; rose with basil seeds) Punjabi flourish Rich, creamy and tempting, this royal Punjabi kulfi falooda is as rich as the name promises.AT Via Bombay, Jewel of Chembur, near Natraj Cinema, Chembur. CALL 2267099988COST Rs 275 Sugar-free kesar kaju pista kulfi Ingredients>> 2 cups full-fat milk>> 1/2 cup unsweetened almond milk (optional)>> 15-20 cashews>> 15-20 pistachios>> 8-10 strands of saffron>> 1/2 tsp cardamom powder>> 2-3 tbsp erythritol or stevia (as per taste)>> 1 tsp rose water (optional)>> 2 tbsp cream (optional) MethodSoak saffron strands in warm milk; keep aside. Add some milk to ground cashews and pistachios and make a coarse paste. In another pan, boil full-fat milk on medium flame. Reduce it by about 1/3 while stirring occasionally. Add the nut paste, saffron milk, and cardamom powder. Cook for five to seven minutes until the mixture thickens. Add sweetener (erythritol/stevia) and cream if you intend to use it. Cook for two minutes. Add rose water, mix, and turn off the heat. Cool and pour into kulfi molds. Freeze for six to eight hours or overnight. De-mold and serve chilled with a sprinkle of crushed pista or kesar. Recipe courtesy: Harsh Kedia, chef & co-founder, Conscious Mithaiwala
02 May,2025 08:59 AM IST | Mumbai | Shriram IyengarMain course Flavours from the other bay Aam kashundi kakra. Pic/Satej Shinde Think of Bengali food, and one of the first ingredients that come to mind is the pungent, heady aroma of mustard. A seasonal twist on the ingredient, aam kashundi kakra is where tender crab meat is cooked in a spicy, mango-mustard gravy and paired with fluffy rice for that perfect afternoon lunch. Chef Srimant Sahoo shares, “This pairing [crab meat with mango and mustard] is very close to every Bengali’s heart and a celebration of the state’s coastal bounty.”AT Oh! Calcutta (multiple outlets; Andheri, Tardeo, Vashi)TIME 12.30 pm to 3.30 pm, 7 pm to 11 pmCALL 9320478301 (Andheri outlet)COST Rs 675 A Kashmiri delight Chicken gushtaba. Pic courtesy/Folk Kalaghoda Part of the Kashmiri wazwan (a traditional multi-course feast), chicken gushtaba has succulent chicken meatballs dipped in a flavourful yoghurt-based yakhni that is as light as it is flavourful. Chef Jasleen Marwah explains, “Though the dish is traditionally made with mutton, the chicken variation is popular among the office goers because of how light it is on the stomach, especially in the summer.”AT Folk, 14, New Bake House, Maharashtra Chambers Lane, Kala Ghoda, Fort.TIME 12 noon to 11 pmCALL 9820453001COST R525 SEE PHOTOS: Indulge in these mango-based food menus in Mumbai this summer season Season’s best Dal puri and aam ki launji. Pic/Kirti Surve Parade If you haven’t already started on the season’s most loved offering, we have one more mango dish for you to try. Crispy, puffed dal puris (left) with a spiced moong-dal stuffing along with aam ki launji (raw mango relish) is the savoury cousin to aam ras and puri that will win you over with its tangy and spicy flavour profile. AT Soam, Sadguru Sadan, Babulnath, Girgaon Chowpatty.TIME 11.30 am to 10.30 pmCALL 2223698080COST R450 Beverages Gulp it down A sweet and spicy blend of green chillies, basil seeds, and sugar syrup, Kulukki Sharbath from Kerala is a refreshing cooler for the sweltering weather. This outlet serves the drink in two summer special flavours; pineapple and lime.AT Kerala Cafe (Chembur, Vasai)TIME 8 am to 12 midnight CALL 9136622645COST Rs 75 Sweet sips from Nagaland Mulberry ferment Here is a seasonal alternative to kombucha that you need to try. Made from foraged wild apple that grows once in a year, the wild apple fermented drink is a specialty from Nagaland. Co-chef Aren Longkumer explains how the natural fermentation of the drink gives it a characteristic sweet-sour taste. This outlet also has a bunch of other summer-special offerings like the mulberry ferment, roselle flower ferment and rice ferment which are equally refreshing.AT Naga Belly, Shop No. 24/A, Hubtown Premier Residence Commercial, Mudran Kamgar Nagar, JP Road, Four Bungalows, Andheri West.TIME 12 noon to 4 pm, 6.30 pm to 11 pmCALL 9321987470COST R295 (wild apple drink) Protein punch Wild apple fermented drink. Pics/Ashish Raje This classic, traditional drink from Bihar is a nutrient-packed beverage that will cool you down without burning a hole in your pocket. Made with roasted gram flour and infused with chillies, cumin powder, black salt and other spices, sattu sharbat is a must-try in this heat.AT Desi Khao Champaran Meat House, Oshiwara Garden Inn Co.Housing Society LTD, New Link Road, Adarsh Nagar, Jogeshwari West. TIME 11 am to 12 midnightCALL 9939998001COST Rs 60 Dessert When chaas met sorbet Masala chaas sorbet. Pic courtesy/Lost and Hungry Studios If you are also thinking about how something as tart as chaas ended up in a sorbet, you must try this unique, summer-special intervention. Layers of yoghurt in the texture of a sorbet spiced with roasted cumin powder, ginger and rock salt is where your craving for something cool will be satiated as Chef Saloni Kukreja tells us, “We wanted to do something apart from the usual creaminess of ice creams. The chaas sorbet is where we are going back to two of the most loved flavours of the summer season and our childhood.”LOG ON TO Indu Ice Cream on Swiggy, Zomato TIME 11 am to 11 pmCOST Rs 170 (for 100ml ceramic matka)
14 April,2025 10:43 AM IST | Mumbai | Divyasha PandaTake it from a Jain who grew up in Thailand — Thai cuisine has plenty to offer for the vegetarian palate. Ishaa Jogani Shah grew up in Bangkok. Unlike tourists who head straight to the street markets to savour skewered creepy crawlies, she knew where to find the best kway teow naam at Walee, pad krapow at Tien Sing, and a spread of vegetarian fare at Sutunthip. Earlier this month, she along with hotelier husband, Deval Shah, a graduate from Les Roches, Switzerland, with stints at the Taj, Oberoi and Marriott groups — opened a 26-seater casual fine-dine, Toa 66 at Churchgate (Toa: table in Thai; 66 is Thailand’s country code). Down a flight of stairs, the entrance welcomes you with the sight of a Jim Thompson painting. Titled Jim’s Dream, it depicts village houses opposite the artist’s home. Inside, a photo of Bhumibol Adulyadej (Rama IX), the much-loved late king of Thailand, greets patrons. Rust red walls, tall glass windows, and wooden décor give the feeling of a Thai home. The kitchen, seen as a glimpse in a rectangular stretch, adds to the drama. The interiors are splashed with memorabilia around the couple’s lives and their milestones, personal and professional. Kra-pow! Chef’s challenge The duo took their time to find the right chefs, and plumbed for Kanchit and Natanong Vongvichai, who are familiar with India. While Natanong had spent nearly a decade here, Kanchit’s earlier Indian stint was at Vong Wong at Nariman Point. “The cuisine demands precision. It respects tradition and also allows for evolution,” says Kanchit, adding that it is often misunderstood as being meat and seafood-centric. “Thailand has a large Buddhist community that follows a vegetarian diet. There is more to Thai cuisine than coconut and lemongrass,” he adds. This is the first time we are executing an entirely vegetarian Thai tasting menu in 35 years of cooking together. Kway teow lod The kitchen sources coconut milk, coconut meat, sauces, rice sticks, sticky rice, jasmine rice, glutinous flour, chaplu leaves, bird eye chilli and makrut lime from Thailand. “Even our curry pastes are imported from Bangkok, prepared by a Buddhist woman who doesn’t include onion or garlic in it, making it ideal for strict vegetarians,” Kanchit reveals. Sit down, and taste Currently, the restaurant is offering a seven-course set menu to its patrons. One of the most delish local foods that we have relished while on visits to Thailand is miang kham. Call it a Thai version of paan, it is served on a colourful cane tray as our first course. We take a chaplu leaf and slather it with a sweet and sour house sauce, and top it with toasted coconut, peanuts, green chillies and raw onions. A drizzle of lemon juice turns it into a taste bomb. The beauty is that each time, depending on the choice of portion and toppings, the impact varies. The second course is lookchin protein, a Thai-style soy protein cutlet, served with a delicate tom yam sauce. Larb tofu The next course, larb tofu, reminds us of paneer bhurji, but with additions of Thai flavours such as lemongrass and ginger. We like the rice crisps, and the glutinous rice that comes wrapped in banana leaf. Kway teow lod are handmade rice noodle sheets stuffed with soy protein, cabbage and baby corn served in a dreamy spicy panang sauce. Fragrant notes of galangal, lemongrass and chillies marry the creamy nuttiness of peanuts. Drizzled with coriander oil and topped with fried onion crisp. The coconut milky curry sauce is subtly spiced, warm and filling. That most dishes have tofu or soy protein to replace meats leads to a monotony that sets into our seven-course meal. Drinks are zero-proof, and thoughtfully designed for food pairings. Bad Thai (Rs 450) is a savoury sip that packs in the chaos of chillies, tamarind, lime and clarified coconut cream. It comes with a side of flattened beans to munch on. Pink milk (Rs 450) is served with lychee, rose, strawberry and sala syrup, while the open sesame, I want my coffee (Rs 450) is a take on a caffeinated whisky, with the earthiness of rice syrup. Our favourite is Bangkok glory (Rs 450), which is prepared from elevated tonic water with citrusy kaffir lime leaves, spicy galangal (Thai ginger) and fragrant lemongrass. For the mains, we opt for khao pad krapow with tom kha. Confession time: When we taste the Thai basil fried rice, we miss the chicken. The coconut-galangal soup is a warm hug. The citrusy notes of galangal and the milky creaminess of coconut are drool-worthy. The first dessert is a thap thim krop — water chestnuts coated in tapioca flour. Apart from the expected presence of water chestnuts and coconut milk, chefs have incorporated sala (snake fruit) syrup in the liquid as well as to colour the water chestnuts. It offers palate relief after the fiery flavours in the mains. The final course is kraw pow! an edible dark chocolate cup smoked with oakwood. It is filled to the rim with decadent Peruvian chocolate mousse, layers of pandan cream and a pistachio praline, all cloaked in a dark chocolate crumble. Toa 66At Rehmat Manzil, Veer Nariman Road, Churchgate.Call 9920820800Cost Rs 3,795 (seven-course meal)
09 April,2025 09:12 AM IST | Mumbai | Phorum PandyaA different touch Pic Courtesy/Donmai If you like an experiment, this vegetarian special miso ramen yasai comes with an oat milk broth in its umami.AT Donmai, ground floor, Altimus, Pandurang Budhkar Marg, Worli.CALL 9730659776COST Rs 725 onwards That’s all pork Pic courtesy/Mizu Izakaya A ramen Sapporo with braised pork belly chashu, hand-pulled ramen and bone broth sounds great. But the icing is the jammy Japanese ajitsuke eggs that top the bowl.AT Mizu Izakaya, 2, B Wing, Ganga Jamuna Sangam CHS, Pali Hill, Khar West.CALL 9372023641COST Rs 1,149 onwards Go Naruto PIC Courtesy/Atsui Ramen If you are looking for a touch of anime action, head over to Andheri for this Gen-Z hotspot. Their popular ichiraku ramen bowl is inspired by the anime series, Naruto Shippuden.AT Atsui Ramen, HEK Compound, Mahakali Caves Road, Andheri East.CALL 9930919516COST Rs 520 (vegetarian); Rs 580 (chicken); Rs 650 (prawns) Mumbai ramen PIC Courtesy/Sozo Izakaya This Sapporo spicy miso ramen comes with a spicy broth brewed with Indian flavours that douse the springy noodles.AT Sozo Izakaya, JP Road, Aram Nagar Part 2, Versova, Andheri West.CALL 9867986481COST Rs 405 onwards (tofu); Rs 475 onwards (chicken) One for the road PIC Courtesy/Milliways Inc Grant Road ought to be your next pick for a takeaway ramen meal. Try this shoyu ramen: chashu Belgian pork — braised Belgian pork belly with broth seasoned with shitake and bonito infused soy tare. Head over for a direct pick-me-up.AT Milliways Inc., 12, Piroja Mansion, Grant Road East. CALL 8828878756 COST Rs 630 onwards Miso all the way The sweetness of the yakinori and the umami of the miso lend this seasonal miso ramen bowl brothits unique flavour. With vegetarian, chicken and pork options, it is quite popular.AT Mirai, Suburbia Mall, SV Road, Bandra West.CALL 9004618228COST Rs 720 onwards Schooled in Nippon Pics Courtesy/Meats and Plants This Kalyan haunt is fashioned by culinary students who were awed by the dish in Japan. Their Japanese chicken ramen is prepped and served on demand. It sells out fast, so order in advance.AT Meats and Plants, 6, Chikan Ghar Road, Kalyan West.CALL 9833412539COST Rs 449 Miso ramen bowl Ingredients>>130 gm Ramen noodles>>100 gm Chicken breast (boneless) >>1 Egg >>Leek >>Spring onion>>Broccoli >>Zucchini>>Bok choy >>5-10 ml Goma abura sesame oil >>400 ml Stock water >>5 gm Chinese garlic >>1-2 sheet Yakinori >>Shiro miso >>Ginger >>10 ml Soya >>10 ml Cooking sake >>10 ml Mirin >>15 gm Miso ramen sauce Method For the broth:Place the chicken in the water, and bring it to a boil on low heat over 3 hours. Remove and strain the soup. For the ramen:Cook the ramen noodles. Drain and set aside. For the chicken chasu, marinate the chicken with ginger and garlic overnight. Shape it into cylinders. Simmer it in soya, sake, mirin and water for an hour. Once done, set it aside to cool. Blanch all the vegetables and soft boil the egg. For the miso sauce:In a small pot, cook the miso paste, ginger and garlic. Whisk until it dissolves. Pour the miso sauce into the broth and whisk while simmering. Garnish with thinly sliced leeks, soft boiled eggs, spring onion, chicken chasu slices and a drizzle of sesame oil. Inputs from Rinchen Angchuk, partner, Mirai Ramen in pop culture Naruto’s hunger pangsAnime fans are familiar with the ichiraku ramen that would help Masashi Kishimoto’s Naruto cope with tough times. From being bullied to becoming a hero, the dish was a part of the journey. Miyazaki’s miracleFrom giving us a visual meal in Ponyo (2008), to making it himself for his animators, Hayao Miyazaki relied on the quickfire recipe of ramen to inspire animators and audiences alike. Sci-fi satisfactionWhile the popularity might be recent, readers of a generation still recall the sight of a drenched Harrison Ford stepping into a ramen shop for a break in Ridley Scott’s iconic Blade Runner (1982)
04 April,2025 09:01 AM IST | Mumbai | Shriram IyengarThe eyes of Sayed Safar Ali, 84-year-old owner of Lucky Restaurant, light up when we tell him we want to speak about biryani. “Making biryani is art, not science. The word biryani comes from the Persian word ‘biryan’. When it came to the Mughals, they called it biryani. In the early days, few Mughlai restaurants in Bombay served biryani. Lucky, which opened in 1938, was one of them,” he says with pride. The restaurant serves Mughlai biryani, a version passed down from the court of Mughal emperors. “Memoni biryani is similar, just a bit generous with the oil,” Ali points out. The famous trio Hyderabadi, Lucknowi and Kolkata biryanis are the most popular versions. “The most sophisticated version comes from Lucknow. “The people of Lucknow like nothing better than to eat and be happy. They perfected the art of biryani, their recipe leaning towards a more fragrant style. Hyderabadi is spicier, with bold masalas. Kolkata, with the addition of egg and potatoes is overall mild” says Ali. Biryani is highly dependent on the hands that make it. Sayed Safar Ali with a plate of chicken biryani. Pic/Satej Shinde “Vegetable, mutton, chicken or fish are marinated in curd and masalas are mixed in. The last addition is of birista or fried onions, Ali explains. “When a biryani is sealed in atta, it is called dum cooking. This ensures the right temperature fed from above and under so it cooks evenly. There is a right time to put the masala as well, says Ali. “The right time to put the masala in the marinade. It has to be introduced before putting the par-boiled rice,” Ali signs off. Pan Indian palate Consultant chef Sadaf Hussain’s recent book, Masala Mandi, has over 50 types of biryani masala blends. “One is from Assam. While I have been corrected that Assam doesn’t have a [traditional] biryani, I wanted to add a version for representation,” says Hussain, who loves Delhi’s achari biryani made with the addition of pickle. Another version is his mother’s recipe that combines Hyderabadi and Kolkata flavours. Chef Sadaf Hussain “When in Mumbai, I savour the Bombay biryani, especially the local ones. My top picks are Noor Mohammadi and Biryani by Kilo. I make a version using Shan Masala,” he adds. While biryani in the north of India is made from long-grained Basmati rice, south India uses shorter-grained rice like Kaima or jeerakasala. “Due to the popularity of North Indian biryani, many institutes in South India have switched to Basmati,” says Hussain. Deciphering the methods of biryani making, he adds, “Hyderabad has a version of biryani with kacche gosht (raw meat). The meat is cooked after it is marinated in masalas for around 24 hours. It is added to the pot or vessel below the rice for cooking. On the other hand, Lucknowi and Kolkata biryani is usually a pakke gosht ki biryani. This means you first make the chicken or mutton korma and then you’re layering it up with rice. Here, the elders and the purest would add rice at the bottom [layer] first and then meat. Upkeeping family traditions While the definitions will divide biryani into regional pockets, homestyle serves merge the borders for a personal, fuller taste. Shahla Ahmed, a caterer in Delhi, who specialises in Rampuri and Mughlai cuisine and runs Khaalaa’s Kitchen, says the best biryani is one that has been elevated keeping family traditions and taste palates in mind. “My father had a typical way of making biryani, and when I started experimenting, I made it as per my taste. My version of the recipe has Nizami influences, along with the addition of saffron that gives it an Irani touch. I was a picky eater. I don’t like elaichi or mint leaves in my bite. I grind my own masala.” Biryani goes South South India has a robust list of biryanis that resemble meat and rice in curry made moist with the addition of tomato and onions. While the donne biryani of Karnataka is spicy and aromatic, and served in a pouch which lends it its name; Dindigul biryani of Tamil Nadu is dark brown with tender meat; Thalassery or Malabar version of Kerala is a mild dum biryani. Sarah Jacob Nair of Nair on Fire swears by her mum’s biryani. “She has taken several influences as she lived across the state. It is greenish like a donne or a Dindigul, but a milder Kerala style with gentler masala of nutmeg, mace and shahi jeera,” says Jacob. On the menu, she has a homestyle pothichoru-style biryani. Traditionally, a pothichoru is a food packed in banana leaf for a journey. “It has sabzi, curry, chutney, omelette and chicken. Our biryani too, doesn’t have distinct layers, but is a mish-mashed serving. For Eid, we are offering a Malabar dum biryani,” she says. Kerala also has variations like a rowther biryani from Palakkad and manjali biryani from Kochi. “Fish biryani doesn’t take certain masalas as well as chicken and mutton. We do a minimal seasoning of garam masalas, more pepper,” Nair elaborates. Pulao or biryani: The big debate Chef Mukhtar Qureshi of Waarsa at NCPA, Nariman Point, simplifies the difference. “In pulao, vegetables are tempered with rice but without dum (slow cooking). In some parts of Delhi, pulao is made with proper dum, but in Gujarat, Kolkata, and Rajasthan, it is cooked directly. Think of pulao as similar to Chinese fried rice,” he laughs. Vegetable biryani. Pics Courtesy/Waarsa He also acknowledges the much-debated concept of vegetarian biryani. “The most popular vegetarian biryani was Pulao buchi from Kashmir. In Kerala and Rampur, it is made with kathal [jackfruit]. In Gujarat, biryani can have a sweet touch, but in Kolkata, there is no vegetarian biryani — only vegetarian pulao,” he explains. Mukhtar Qureshi At Waarsa, Qureshi serves a Lucknowi vegetable biryani with saffron, as well as one made with kathal, both cooked using proper dum. “It is just as good as our mutton biryani,” he signs off. Take Your Pick >> LuckyAT Junction of SV Road & Hill Road, Bandra West. CALL 919820066471 >> Noor MohammadiAT Wazir Building, Bhendi Bazar. CALL 23456008 >> Biryani by KiloLOG ON TO biryanibykilo.comCALL 18002122212 >> Nair on FireCALL 9324059522LOG ON TO @naironfire on Instagram >> WaarsaAT NCPA Marg, Nariman Point. CALL 9594943555 >> ShalimarAT Mohammed Ali Road, Bhendi Bazaar. CALL 69098888 >> Go Biryan!CALL 9152848844LOG ON TO gobiryan.dotpe.in >> JafferbhaiAT Pathe Bapurao Marg, Grant Road East; Dadar and Bandra. CALL 23875656 >> Oh! CalcuttaAT Shop 99/C, Tardeo; multiple outlets (Andheri and Vashi)CALL 8356905158
29 March,2025 08:52 AM IST | Mumbai | Phorum PandyaADVERTISEMENT
