Two years ago, Lokhandwala resident Dr Ayesha AR discovered her gluten sensitivity, so she cut out wheat from her diet. Ramzan made her miss eating parathas at sehri, a meal had during pre-dawn, often laced with food memories. She picked up a recipe from her mother’s Facebook account for a dry fruit shake (made in water, not milk) with soaked cashews, almonds, figs, walnuts, raisins and dates blended with banana, which proved to be an ideal replacement. “Shifting to just a glass of a shake took some mental conditioning, but the results convinced me,” she shares. Ayesha felt fuller for longer without the discomfort of greasy foods. This year, she has added protein powder to the drink, smoothing her mornings. “Anyone who works out knows the importance of protein,” she explains. Nutritionist Sarah VazirAli explains that during fasting, the body uses stored fat for energy after eight to 12 hours without food, promoting fat loss and improved insulin sensitivity. Human Growth Hormone (HGH) levels rise, preserving muscle mass, while fasting also aids cellular repair, reduces inflammation, and supports gut health. However, slowed metabolism and dehydration can cause energy dips and cravings, making sehri and iftar choices vital. Pic/iStock VazirAli suggests 15 to 30 grams of protein at sehri to sustain muscle and curb hunger — about two eggs, a katori of dal, or a palm-sized portion of paneer. For more active folk, add nuts or yoghurt. A simple plate guide: 1/4 protein, 1/2 complex carbs, and 1/4 fats. Options like egg with roti, ghee and banana offer steady energy. Desi choices include moong dal chilla, besan chilla with dahi, paneer bhurji with roti, and dahi with chia seeds and dry fruits while avoiding fried or heavily spiced foods to prevent bloating. Chef Osama Jalali, who is also a professional powerlifter, says, “During Ramzan, the main macro we should take into consideration is protein. I ensure I have at least 1.5 grams of protein in my body weight. Kache qeeme ki tikiya is my go-to sehri dish. It is a high-protein meat marinated with spices and air-fried. I have it with multigrain bread. It fulfils my protein macros and keeps me satiated throughout the day.” Dr Ayesha AR, Sarah VazirAli and Haya Hanif Keeping it charged Restaurateur Haya Hanif says, “Good character begins in the stomach.” Switching to healthy eating wasn’t easy after years of feasting, but seeing results motivated her. Dealing with health and hormone issues that affected her confidence, Hanif realised the need for a diet change, especially during Ramzan. “The month is meant for detoxing the body and mind, not feasting,” she elaborates. Inspired by Islamic teachings on self-control, she opted for high-protein meals like plain egg bhurji or boiled eggs salad with avocado, leftover grilled kebabs and chickpeas, or a protein chia bowl with oats. If she wakes up late, a smoothie is her go-to. Vegetarian or non-vegetarian Fasting is about nourishing the body and understanding hunger, building patience, and appreciating the struggles of the less fortunate. To prevent constant hunger pangs, eat slow-digest foods like oats with nuts, Greek yoghurt with chia seeds, lean meats with whole grains, paneer with flaxseeds, and rice with lentils. Balanced options such as egg with roti, dahi with chia seeds and dates, paneer with methi paratha, and dal khichdi with ghee offer sustained energy. A protein-heavy bowl of chia seeds with oats For protein, a mix of plant-based sources (lentils, beans, quinoa, tofu, nuts, seeds) and animal-based options (eggs, dairy, chicken, fish) ensures balanced nutrition. Vegetarians can pair smartly, like dal with roti or curd with chia seeds, to get complete amino acids. Both cooked proteins (eggs, chicken, fish) and raw ones (Greek yoghurt, nuts, chia seeds) are beneficial, providing complete proteins and probiotics, respectively. Protein shakes or smoothies are good for sehri if you struggle with solid food, but avoid sugary versions that cause energy crashes. A smoothie with dahi, banana, peanut butter, sattu powder, and chia seeds is a hydrating and protein-rich choice. However, excessive protein without enough water can cause thirst, slow digestion, and bloating. Balance it with hydrating foods like dahi, fruits, and coconut water. Boiled eggs with avocado; (right) a whey smoothie. Pics/Anurag Ahire VazirAli suggests finishing sehri 20-30 minutes before Fajr (morning prayers), to aid digestion and drink water for hydration. “Above all, eat mindfully. Remember that fasting in Ramzan is about discipline, gratitude, and self-reflection, not just filling up. Nourish your body, and you’ll find fasting more meaningful and manageable.” Kacche qeeme ki tikiya INGREDIENTS. 1 kg mutton mince (from the tender leg). 1 tsp ginger paste. 1 tsp garlic paste. 1 tsp cumin. 6 cloves. 8-10 black pepper. 1 tsp raw papaya paste. 60 gm chana powder. 2 tbsp brown onions. 1 tsp mix of nutmeg/ mace and cinnamon powder. 6 green cardamoms. 2 black cardamoms. 2 star anise. 1 tsp yellow chilli. 1 tsp pure ghee. 250 gm pure ghee (for frying). Salt to taste METHODMix all ingredients with the minced meat and make a fine paste. Smoke the mince in the oven and let it rest for half an hour. Make kebabs and shallow fry them in a heavy-based pan in pure ghee. Serve them with mint chutney. Recipe courtesy: Chef Osama Jalali
11 March,2025 12:12 PM IST | Mumbai | Nasrin Modak SiddiqiIn a case of extreme measure, the owner of ramen shop Toyojiro, in Kyoto, Japan, put a bounty of 100,000 yen (R58,000) on Instagram to hunt down two male customers who left him a one-star review. He also threatened them with a nasty comment: “I’ll deal with you.” The comment was later pulled down after it was received with harsh criticism. The era of online reviews in India kickstarted when social media forums and travel websites offered a platform for users to voice their opinions. Over time, review systems were formalised and customers began to rely on them to make their decision — to buy a product, visit a restaurant or take a holiday. For the hospitality industry, the practice of handing out customers feedback forms was an old tradition of taking feedback. Today, reviews and ratings make or break the image of a restaurant. We spoke to chefs and restaurateurs on their tryst with online reviews, especially the ones that leave a bad taste (pun intended). ‘Negative reviews need action’ Sumit Gambhir, co-founder, Woodside InnWe study reviews across our brands on Google every week to understand what went wrong. The good reviews are always nice to read but negative reviews need responsible action. It helps when a customer explains in detail what went wrong — the reason a dish went wrong, service not being up to the mark, etc. We immediately put it on our operations group and try to find out the reason. When a name is familiar, we put it on Instagram or Facebook, and track the person. We invited them back. Most are surprised at this gesture. In hospitality, it is important to be responsive. For Burger Shop and The Pantry, which are delivery models, we get the reviews on food ordering apps like Zomato and Swiggy. The apps allow us to send them a message, cancel a billing and refund a sum. Last week, a tourist group, tired after walking around Colaba, dropped by Woodside Inn. The server requested them to wait at the bar. This group felt the server could have been warmer. Such a review helps us with internal training. ‘Address reviews’ Sameer Uttamsingh, co-founder and spokesperson, DonmaiUnfortunately, things do go wrong at times in a restaurant. You can’t have a perfect day every single day. It comes at the cost of bumping off a bill, but that’s what it takes. We want everyone to be happy. That’s what hospitality is about. With an online review, we ask them for their contact details, and try to resolve the issue starting with an apology. We don’t want people talking about a bad experience at our restaurant. So, it becomes important to address a review. ‘Bad review is a Catch-22 situation’ Shahrom Oshtori, owner, Sixteen33We tackle a bad review at the root cause — which is identified by checking CCTV, body language, behaviour and direct feedback if any. Hospitality industry is run by people, not machines. Mistakes happen. We learn to rectify. An online review does affect the image of a restaurant. The effect is similar to online shopping — we always check reviews before buying a product. While there is no way to determine if a user has visited the restaurant on Google, food apps only allow people who have ordered the food to comment. A bad review is a Catch-22 situation. We respond mindfully, as it’s read by so many. ‘I have blocked review notifications’ Devika Manjrekar, head chef and owner, Toast Pasta Bar & The Doughnut ShopOnline reviews cannot be ignored as people who don’t know about the chef or restaurant will check them before visiting. Most of our bad reviews are centred on people feeling they’ve paid too much, not gotten a reservation or that they didn’t have enough vegetarian options. That is not a critique, but it brings down your rating. Some reviews can be untrue. I am tempted to respond, but my team doesn’t allow me. We report harsh comments by people who haven’t even visited us. For us, good service comes first. We focus on ensuring the guest leaves happy. I have stopped getting notified of reviews because it ruins my day. ‘Customers check reviews, photos before they visit’ Aditya Jain, marketing head, Blah! SantacruzHalf the battle is won when a human speaks to a customer instead of a bot. In case of a bad experience, the staff usually makes note and informs us. A negative review by a customer can be because of multiple reasons such as they might have not liked the taste of a dish, overall service or the music was too loud. Today, customers check reviews, photos and overall social media comments on a place. ‘Customers sometimes are unreasonably unfair’ AD Singh, managing director of the Olive Group of RestaurantsIf people are happy, they rarely write a review. If they have a bad experience, they do write it and people tend to remember them and spread the word. Word of mouth is a powerful tool. For us, the customer is king. We’re in business because of them and their happiness is crucial. Online, there are all kinds of people saying all kinds of things, so the teams try to assess everything on merit. If it’s reasonably fair, then we’ll offer all measures to make up where necessary. It could be another meal or a line of credit to show that the place cares and wants to have moved past the bad experience. The tricky time is where we feel a review is unreasonable. Customers sometimes are unreasonably unfair. Then, we try to sort out the problem, and not let the situation blow up. ‘If it’s genuine, we invite them back for a meal’ Rachel Goenka, CEO, TCSC HospitalityOur team takes first-hand feedback from guests while they’re dining with us. This helps us gauge their experience. We can pre-empt a response to a negative experience such as a drink coming late to the table, or a dish not being up to their liking. Customers are more vocal about negative experiences than a good one, whether it’s at the restaurant or on online platforms. When we receive a negative review online, our first priority is to try and respond within 24 hours and get the customer’s details so that our manager can reach out and speak to them. Our service recovery is based on the nature of the review — for genuine concerns, we invite the customer back for a meal to the restaurant or send them a meal on the house.
08 March,2025 08:39 AM IST | Mumbai | Phorum PandyaFor passionate popular culture geeks like this writer, David Frankel’s The Devil Wears Prada (2006) is arguably one of the most defining and iconic films in cine history. With a sequel of the film recently announced, and Meryl Streep reprising the role of the formidable editor-in-chief Miranda Priestly, it feels almost serendipitous that we learnt of a special menu on the film as part of the monthly supper club food series by KMC Bar and Bistro in Fort. Arnez Driver “We chose The Devil Wears Prada because it’s a classic fashion film. It has all those moments where you see how hard women work to make it big in their respective fields. It was only befitting to screen the film for Women’s Day. Not to mention the fact that the location of the restaurant also happens to be in one of the most fashionable parts of the city,” Arnez Driver, co-operate chef of the bistro tells us over a call. Modelled on iconic moments from the film, the six-course menu takes inspiration from the characters and their quirks to serve dishes that are flavourful, low carb and high protein. “You could say we are almost mimicking the diet of a fashion model with our menu. Take the baby rocket and red-wine poached pear with whipped gorgonzola or the salmon roe served with blinis (traditional Slavic pancakes) — the dishes are all dainty, light and well-balanced. Poached pear with salad and The 24k tiramisu with espresso We have also played around with ingredients to add a bit of opulence since we are talking about a high-end fashion film,” Driver says, adding that the menu also has a gold leaf dusted tiramisu for dessert. “The food had to look good too, right?” he quips. As for the characters, Miranda Priestly’s tenderloin steak has been finished with a red wine reduction, with the vegetarian version featuring stuffed portobello mushrooms while the toasty grilled cheese that Andrea Sachs aka Andy’s (Anne Hathway) boyfriend makes is stuffed with emmental cheese, smoked scamorza and miso-glazed bacon for a zesty kick. “There has to be some carbs too, as Emily Blunt’s character tells us while stuffing her face with bread in the hospital. We have tried to keep it light with brioche bread,” Driver adds. What about Andy’s coffee runs in the film? Has the beverage found a place in the menu, we ask. “Well of course, there are hints of coffee everywhere in the menu. Apart from the espresso in tiramisu, we also have sweet potato, yam and other roots slow roasted in a coffee reduction and served on a bed of labneh,” he shares. Tenderloin steak with red wine reduction. Pics courtesy/Nikhil Vaidya There is also a selection of cocktails to wash down the dishes. “The idea is to keep it simple and decadent while keeping the taste palate as flavourful as possible. Though it is a six-course meal, the menu is very easy to go through and leans on clean eating,” he concludes. Now that seems like something Priestly would approve of. ON March 8; 7 pm onwards AT KMC Bar & Bistro, first floor, Shop no 2, Kitab Mahal, Azad Maidan, Fort. COST Rs 3,500 (excluding alcohol)Call 9987653397 (for reservations)
07 March,2025 09:37 AM IST | Mumbai | Divyasha PandaThe one habit that remains a companion through happy and sad moments is snacking. Be it while watching a film, inviting friends for a house party, or simply trying to navigate a bad day — snacks have always stayed close. The contemporary snacking culture however has evolved quite a lot. Driven by social media trends, hectic lifestyles and on-the-go consumption, the idea of snacks have expanded beyond mere munchies to include healthier options, including protein-based snacks, plant-based alternatives, and a growing demand for global flavours. “Snacking has become an essential part of modern lifestyles, especially for working professionals and kids. Today’s snacking culture is largely driven by convenience, leading to excessive consumption of ultra-processed foods and artificial additives,” nutritionist and life coach Saloni Kothari shares. Reading labels and ingredient lists lead to healthy snack choices She adds that while there has been a shift in the snacking trend with the inclusion of healthy options — from baked chips and dips, to flavoured makhana, it is all the more important now to understand one’s dietary needs and adhere to a healthy snacking pattern. “Mindful snacking is crucial for maintaining overall health, managing weight, and preventing overeating. The idea is to be fully present while eating, choosing nutrient-dense foods, and paying attention to hunger cues. Being mindful allows you to enjoy flavours and textures and significantly reduces the need for excessive portions,” she explains. Swap carbonated drinks with coconut water to stay hydrated Here are a few tips to keep in mind while indulging in your favourite snacks >> Prioritise whole foods: Replace processed snacks with nuts, seeds, fruits, yoghurt, hummus, boiled eggs, and homemade energy bars. >> Make snacking intentional: Avoid snacking out of boredom. Stick to a planned routine with healthy options. >> Smart label reading: Educate people, especially parents, on reading ingredient lists and choosing low-sugar, high-fibre, and protein-rich snacks. Saloni Kothari >> Batch-prep at home: Prepare and pack snacks in advance, such as roasted makhana, sprouts chaat, peanut chikki, or whole-grain sandwiches to save time and indulge in healthy options. >> Healthy work and school habits: Encourage workplaces to stock healthy snacks and promote mindful eating. Schools can improve canteen options. >> Hydration over sugary drinks: Swap sugary sodas and packaged juices for infused water, buttermilk, coconut water, or herbal teas. A jar of makhana or fox nuts Healthy around town Big bites: Dig into a delicious bite of edamame avo toast with truffle edamame hummus, chunky guacamole, and furikake on a crispy quinoa sourdough for a healthy and filling snack. AT Mokai, Chapel Road, St Sebastian Colony, Ranwar, Bandra West.CALL 9820062166Cost Rs 550 Crunch time: Give a healthy spin to your usual chaat cravings with this Greek yoghurt based papdi chaat that has crunchy papdis topped with a healthy green chutney and pomegranate arils.AT Craft of Food 2.O, Rizvi Mahal, Waterfield Road, Bandra West.CALL 7045326486Cost Rs 319 Clean snacking: Tuck into a bowl of zucchini cream cheese with rolls of fresh zucchini all wrapped up in a sweet onion yuzu dressing for a light, nourishing and delicious alternative to noodles.AT Mirai, 2nd Floor Suburbia Mall, Swami Vivekanand Road, Bandra West. CALL 90046 18229Cost Rs 490 Herby twist: Indulge in lamb tacos made with slow-cooked lamb topped with zesty chimichurri sauce that brings a flavourful kick of mint and parsley to the protein of the meat. AT Luv Restaurant, Sterling Apartments, Sundervan Complex Road, Shashtri Nagar, Lokhandwala Complex, Andheri West.CALL 9920781422Cost Rs 550 Healthy crisps: Ditch the usual fried nachos for a serving of these beet and spinach baked nachos topped with creamy guacamole, tangy sour cream, and jalapenos for a healthy snack treat.AT Journal Bombay, North Avenue Potohar Nagar, Santacruz West.CALL 9004699654Cost Rs 450 Sweet cravings: Indulge in a healthy and tasty chocolate, peanut butter and banana smoothie bowl with a blend of 54.5 per cent dark chocolate, choco chips and banana topped with nuts and seeds for a nutritious kick to the usual fare.AT Poetry by Love & Cheesecake (multiple outlets)CALL 9819935135 (Juhu)Cost Rs 360 Chicken paradise: Head over to this city-favourite outlet for a delicious bowl of cajun chicken salad with cajun-spiced chicken mixed with orange wedges, farm-fresh cherry tomatoes and napa cabbage mixed with a lemon olive oil dressing.AT Woodside Inn (Bandra, Andheri, Colaba)CALL 7968158311 (Andheri)Cost Rs 625
04 March,2025 09:17 AM IST | Mumbai | Divyasha PandaFOR THE EARLY BIRDS >> On the grillPALI HILL regulars would know Salim’s as the place for scrumptious mutton roll, baida roti and some galouti kebabs to start your day with. Head over early as they wrap up by 4 am.TILL 4 pm to 4 am AT Salim’s Shahi Sigdi, Pali Hill, Bandra West.CALL 9967138646 >> Kebabs on the rollAnother late-night haunt that doubles up as a breakfast joint for the pre-4 am crowd, Ayaz’s is a Juhu favourite. From their chicken baida roti to a chicken kalimiri roll (below), hop in early before they shut shop.TILL 12 am to 4 am AT Ayaz’s The Kebab Place, AB Nair Road, Juhu.CALL 9892599990 >> Binge on biryaniThere is never a bad time for biryani. From their signature biryanis to the chicken shahi roll, take your pick for a hefty sehri meal. Be careful not to overdo, as the day can get longer.From 10 am to 6 amAT The Hakim’s Kitchen, 1, Hatkesh Udhog Nagar, Mira Road; Manpada, Thane West. CALL 9321596839 (Mira Road) >> Jewel in the crownYou cannot go wrong with an early morning binge at this old city favourite. From their thick Shalimar falooda (below) to the Bombay biryani, this neighbourhood icon continues to deliver for the season.FROM 10 am to 5.30 am AT Shalimar, Vazir Building, Mohammad Ali Road, Bhendi Bazaar.CALL 69098888 >> Street side delightIf you are craving anything from the regular pav bhaji to a simple bhurji pav or a creamy omelette, this little hole-in-the-wall eatery by Irla market has it all. Perfect for a quick, filling snack that will last you through the day’s works.TILL 8 pm to 5 amAT Khurshid’s Pav Bhaji, near Cooper Hospital, Vile Parle West.CALL 7738331244 >> Live the vibesEconomical, fast and perfect for the early morning risers, this eatery delivers dishes on the go. Try their chicken seekh roll and parathas for a carbohydrate high.TILL 6.30 pm to 4 amAT Nawab Seekh Corner, near Kalpana Cinema, Kurla West.CALL 9004292472 >> Down the harbourIf you are racing against the sun in Navi Mumbai, head down to Vashi for a taste of some continental delights at this hotspot. From shawarmas and burgers to Thai delicacies, you can take your pick.TILL 12 am to 4 amAT The Streeters, Shop 4/7, Janta Market, Sector 7, Vashi.CALL 7977501514 FOR THE LATE RISERS Diners catch up at Olympia Coffee House. Pic/Atul Kamble >> Coffee and kheemaFor over a century, this quaint restaurant has delivered on its promise. Step in for a quick bite of their kheema pav, and a cup of strong coffee to set you on your way.FROM 7 am onwardsAT Olympia Coffee House, Rahim Mansion, Colaba.CALL 7666045220 >> Dig into AmericanaLooking for a change from the Subcontinental fare? This Navi Mumbai eatery is perfect for Continental classics, as well as vegetarian fare. Do try their grilled cheese sandwich for a classic Americana experience.TIME 8 am onwardsAT Café Monza, Bhoomi Heights, Sector 8, Kharghar.CALL 9022224253 >> Go IraniHead over to Mahim if you seek something familiar and quick to the stomach. Dig into their bread pudding along with your morning cuppa for a sweet beginning.FROM 8 am onwardsAT Café Irani Chaii, Rosary Chawl, MMC Road, Mahim.CALL 224455577 >> Colaba tucksAnother popular choice, this SoBo icon continues to serve early risers their protein boost on the way to work. If you are just on the borders of your sehri timings, head over for a quick bite of their shami kebabs.TIME 8 am onwards AT Bagdadi Restaurant, Tulloch Road, Colaba. CALL 222028027
01 March,2025 08:37 AM IST | Mumbai | Shriram IyengarIf you’re the kind that reaches for a napkin and neatly lays it out on your lap the moment your food reaches your table, you might have a hard time reading this any further. A serious seafood boil — the kind that originated in Louisiana, USA in the early 20th century — is all about the crustaceans cracking, juices dripping, and hungry eaters with a cold beer in hand tucking into spice-drenched seafood laid out on the table with no cutlery in sight, says food entrepreneur Leeann D’Souza, who will bring the experience to a Bandra rooftop this weekend with her home cuisine collective, Nommers. (From left) The seafood is sourced from markets like the Bandra Fish Market on Bazar Road; (right) a pot of seafood boil cooked by the team There’s a method to this culinary madness, she assures us. What begins with boiling a large pot of water, becomes a community exercise where 15 spices, including the quintessential Cajun are thrown in while the prawns, shrimp, and crabs start to soften. “When the boiling is done, the real party begins. You drain the water and lay it all out on a community table, where the crustaceans are further seasoned with bay leaf, garlic butter, and dry rub spice mixes,” she reveals, adding that there’s always enough for everyone — with her team of chefs, the organiser plans to boil at least 15 kg of each shellfish. Crab and corn smothered in garlic butter and spices “I was globe-trotting for work nearly half a decade ago when I was introduced to seafood boils in Texas, where they’re popular even today. The towering heaps of seafood and the way the community came together to prepare for the boil reminded me of the fisherfolk community back home in Mumbai,” D’Souza reveals. For the upcoming feast, the organiser is banking on her local network of fisherfolk from Chimbai, Khar Danda, and Versova to source fresh catch of variety like mud crabs, prawns, and clams. “The local variants add a flavourful twist to the tradition. My favourites from the platter, the crabs of Mumbai, for instance, are much sweeter than what you’d find in North America,” she adds. Leeann D’Souza If you find the time to look away from the seafood extravaganza, you might even make a few new friends, we learn. “People are often hesitant in the beginning. They are probably wondering, ‘How do I look devouring food with my bare hands?’ or ‘Should I ask for a fork?’. But when they see the other foodies getting hands-on at the table, their inhibitions fade away and it becomes a community activity. There are no judgments. You can pick what you want to eat and how you want to eat it,” she signs off. There’s a lesson for the world somewhere in there, if you ask us. ON February 28 and March 1; 7 pm to 10 pmAT Hava Rooftop, Khar Pali Road, Bandra West. LOG ON TO district.in ENTRY Rs 3,899
26 February,2025 08:38 AM IST | Mumbai | Devashish KambleParsi punchlines Transforming from the Colonial era to retro-era feel, we wanted to infuse the feel of the permit room of old Bombay. We devised eight cocktails that tapped into elements of nostalgia from the Campa Cola, the bootleggers of the docks to the Parsi staples. Batliwala is a throwback and homage to Pallonji’s, the original Bombay-soda. It was the first Indian cola, in many ways, and has since become a unique feature of the city’s culinary landscape. We designed a low-alcohol cocktail with gin as the base. We used the carbonation process to give it the fizz, while adding the raspberry’s tart to spark the nostalgia with the signature Pallonji flavour. All our cocktails are based on a certain nostalgia from the lost past of Bombay. - Aditya Hegde, founder, Permit & Co At Permit & Co., 1st Floor, Raghuvanshi Mills, Lower Parel. Call 72083333535 Born in Bandra Ranwar As a neighbourhood bar, we wanted to speak about the villages of Bandra. Back in the day, Ranwar was full of paddy field. To incorporate this story, we created a gin-based cocktail with Indrayani rice liqueur. To this, we add a lemon tincture and finish it off with an absinthe mix. This is served in a clay glass, an homage to the clay of the farmers’ houses adorned with Warli artworks. - Denzil Franklin, head mixologist At Sixteen33, Pali Hill, Bandra West. Call 9758999555 Ode to Deco Regal For this cocktail, we wanted the presentation and overall vibe to stay true to Bombay’s Art Deco style. That’s why we serve it in a highball glass with a ribbed texture to give it that Great Gatsby-era feel. Ingredient-wise, Regal is a modern take on an older cocktail, called Tar-Booze, that we served during the launch years. For Regal, we infused rum with pandan for an aromatic depth, and the soda is a blend of clarified cucumber and watermelon juice. Just like the iconic Regal Cinema building, its design, structure, and style speak for themselves. - Prantik Haldar, beverage innovations head At The Bombay Canteen, Unit 1, Process House, Kamala Mills, Lower Parel. Call 8880802424 Booze by the sea Not Alfonso; (right) Paanch As a bar, we wanted to echo the flavours and culture of our neighbourhood – the sea. Our menu, Tales from the shoreline, was inspired from this very concept. The key was to use ingredients familiar to the Indian palate, but infuse them with a unique style. For the Not Alfonso, we use the local mango ginger — indigenous to the Koliwada neighbourhood — with whiskey, honey and clarified milk. It is a twist on the classic penicillin that was key to Colonial residency. The other indigenous flavour twist is the Paanch, an homage to native Indian flavours of turmeric, orange juice and the typical gin and tonic — the British cure-all for malaria. They are fun takes and infused with a touch of the city’s past. - Vicky Singh, restaurateur At Slink&Bardot, Thadani House, opposite Coast Guard, Worli. Call 7045904728 Colonial cuppa Ballard Estate The Ballard Estate cocktail draws inspiration from Mumbai’s storied past, specifically the grandeur and significance of the Ballard Estate precinct — named after Colonel JA Ballard. The base spirit, Ballantine’s Finest Whiskey, reflects the rich history and enduring character of this locality. Whiskey-infused Earl Grey tea is a nod to its colonial past, and the long-standing tea-drinking tradition in India. The addition of mahua connects the cocktail to Mumbai’s native botanical heritage, while clarified guava juice and angostura bitters echo the nuanced and bittersweet legacy of the precinct. Together, these ingredients create a cocktail that is not just a drink but a storytelling experience. - Rahul Kadam, bar manager At Native Bombay restaurant and Native Bombay Lounge, 10/12, Cochin Street, Ballard Estate, Fort. Call 9619066000
24 February,2025 08:59 AM IST | Mumbai | Shriram IyengarSlow and steadyRahul Hemmady, sommelier, @ekaaindia I recommend beginners start with wines that are less acidic in nature like chardonnay for whites, and merlot for reds. Build your way up to more food-friendly and well-balanced acidic wines that have some age worthiness. For those looking to experiment, try a white port and tonic or pineau de charentes and tonic with a splash of soda. These low-ABV (alcohol by volume) cocktails offer a slow, steady buzz. My pairing recco: Food pairings are chosen according to the setting and the company, but if you’re feeling adventurous, try a New Zealand sauvignon blanc or a German riesling with spicy gol gappas. The wines beautifully contrast the chilled, minty, and spicy water in the gol gappas. White port and tonic Ingredients>> 120 ml tonic water>> 60 ml white port wine>> Orange slice or lime wedge>> 30 ml soda MethodPour 60 ml of white port in a glass with ice cubes or a clearwater ice block. Add 60 ml tonic water and a splash of soda (30 ml) to tone down the tonic water’s bittersweet profile. Squeeze an orange peel over and around the rim, or top it with a lime wedge and a mint sprig. For large gatherings, use a ratio of 2:2:1 for white port, tonic water and soda in a pitcher and serve chilled. Fruity funVidita Mungi, proprietor, Rhythm Winery, @rhythmwinery The bitterness of the grapes is usually what throws people off when they’re new to wines. To add to that, the serving temperature for full bodied red wines often doesn’t sit well with Mumbai’s temperatures. A fun way to begin your journey can be by exploring wines made using mangoes, jamuns and kiwis. These are acidic, lightweight wines that are served chilled. If you’re looking for a sweet and spicy twist, indulge in a mulled wine that packs a punch of flavour. My pairing recco: If you’re a fan of tandoori bites like chicken tikka, seekh kebabs and chicken tikka, make sure you pair them with a light bodied, high-acidity wine that will cut right through the spices. Mulled wine REPRESENTATION PIC Ingredients>> Red wine >> 4 cups apple cider>> 1 orange >> ¼ cup honey>> 4 whole cloves>> 2 cinnamon sticks>> 3 star anise MethodCombine all ingredients in a deep saucepan and mix. Heat on medium-high heat till the mixture comes to a simmer. Turn the heat to low and cover the saucepan with a lid. Let the mixture simmer further for at least 15 minutes. Serve the drink hot. Pair it rightFay Barretto, mixologist, @mrbartenderandthecrew If you’re already a wine enthusiast, find a nice label, learn the story behind it. It can make for a memorable story to share with friends and family. For those on the fence about wine, a New York sour with a hint of shiraz would be the perfect introductory cocktail. There’s also midnight in New York featuring bourbon, lemon and grenadine syrup and manky panky featuring shiraz, fernet, raspberry liqueur and blood orange. My pairing recco: Riesling and chicken curry, pinot noir and burgers, sauvignon blanc and grilled vegetables. As a handy guide, remember that white wines pair with spicy and salty dishes, bitter wines pair with fatty food and sweet wines pair well with salty food. Midnight in New York Ingredients>> 30 ml bourbon>> 30 ml shiraz>> 15 ml lemon Juice>> 7.5 ml grenadine MethodPour the ingredients in a shaker. Shake well and serve in a Nick and Nora glass.
18 February,2025 08:21 AM IST | Mumbai | Devashish KambleSomeone famously said that the way to a person’s heart is through food and with Valentine’s week officially upon us, we can’t help but surrender to the potent combination of food and love. While one can expect indulgent, heart-shaped dishes to pop out in popular joints, a collaborative effort by gastropub, Woodside Inn and Khar-based restaurant Kari Apla takes inspiration from a famous romantic trope to build a menu that celebrates the mingling of coastal flavours with a global western spread. The menu features a mix of Indian and continental flavours Aptly titled Opposites Attract, the Valentine’s Day special menu plays around with the comfort food fare of Woodside Inn and the coastal kick of Kari Apla. “The philosophies of both the restaurants are different but there is a common factor of comfort in our dishes. We thought why not bring these flavours together in a menu and present traditional Indian food in a fun and interesting way,” chef Mathew Varghese of Kari Apla tells us. Coastal Negroni and curry leaf and lemongrass highball Just like the course of any romantic relationship, the menu also went through multiple trials. “The moment the idea was finalised we jumped to conduct tastings to see how the dishes are coming out while sticking to fresh, flavour-focused ingredients. Be it the aloo tuk-inspired batata kaap or Bánh mì-inspired burger with a Kerala pepper fry patty and curry leaf aioli, you can expect the dishes to pack flavours with a hint of nostalgia,” Pankil Shah, co-founder of Woodside Inn, explains. Batata kaap If the mushroom stuffed ros omelette in xacuti curry and the Pondicherry inspired pouillabaisse pasta in coconut base gets too heavy, they can be washed down with curated cocktails like the coastal Negroni, featuring a piquant touch of kokum and the curry leaf and lemongrass highball with butterfly pea. “These drinks are available in non-alcoholic versions as well,” the chef quips in. If, like this writer, you also cannot leave a meal without a sweet treat, there’s a classic strawberry butter cake with cream cheese mousse and kaffir lime for a happy ending to the day. With such temptations on the table, be prepared to be swept off your feet. TILL February 16; 12 pm to 1.30 amAT Woodside Inn (Andheri, Bandra, Colaba); Kari Apla, Khar Pali Road, Khar West.
10 February,2025 08:59 AM IST | Mumbai | Divyasha PandaOn a mid-week afternoon, we dropped by a newly-opened coastal restaurant at the Times Square Building in Marol. At first glance, its name might lead you to expect a Kerala-centric menu inspired by the serene seaside town of Bekal in Kasaragod. Instead, this restaurant offers a more expansive culinary journey, featuring South Indian coastal specialities from Mangalore, Kerala, Karnataka, and Goa — served in a sensitively designed contemporary space. Architect Umesh Desai’s sharp sense blends with traditional architecture and offers an inviting ambience, soft lighting, geometric patterns, brass accents, and wooden carvings, giving the space a warm, elegant aesthetic. Ghee roast with neer dosa The restaurant had a quiet, unhurried atmosphere and was occupied by mostly office goers from the vicinity on the day we dropped by. Helmed by chef Lalit Chunara, the menu, we are told, is authentic. We started with goli baje (Rs 125) and asked for kadam idli, which we were informed has been discontinued. Considering it is a new place, it was surprising why lesser-known idli like kadam (cucumber idli, steamed in turmeric leaves) should be discontinued so soon — Mumbai needs to explore beyond the staple idli-dosa-vada trifecta to appreciate the expansive South Indian cuisine. The goli baje was crispy on the outside and warm and chewy inside — it had a bite to it. We would have preferred the usual coconut-coriander chutney, but they served it with a standard duo of tomato-based and coconut. Instead of kadam, we opted for soft, pillowy podi thatte idli (Rs 165) with the right amount of melted ghee and spicy, savoury ground chutney. Kori roti. Pics/NASRIN MODAK SIDDIQI The piping-hot benne masala dosa (Rs 185), prepared with dollops of butter, was quickly compared to a popular Bandra eatery, where the craze for this dosa variant has caught on like wildfire. This Marol version comes a close second after the Bandra eatery’s version. Next, we opted for chicken ghee roast (Rs 445). The spicy, tangy, and flavourful dish of chicken and spices cooked in ghee would have been great with appams, but we were suggested neer dosa, and it melted in our mouth. Next up, kori roti (Rs 545), a spicy staple of the Tulu Udupi-Mangalorean cuisine, is a classic pairing of the kori gassi (chicken curry) with dosa crisps. PIC COURTESY/INSTAGRAM Despite barely having any room for dessert, we tucked into the gadbad ice cream (Rs 395). This classic desi dessert brought back memories from our college days when this cost Rs 20 at the neighbourhood ice cream parlour that was savoured till the very end among friends. With its origins in Mangalore (today’s Mangaluru), this sundae is arranged in a tall glass with three different flavours of ice cream and jello, fresh fruits, and chopped nuts layered in between to give it some texture. We feel it is one of the most underrated ice cream iterations. At this restaurant, it was pricey, too. We washed down all of it with filter coffee (R95) — which was as good as you can sip on at any South Indian eatery. Podi thatte idli Bekal House is ideal for a working lunch if you’re in the area, or for an indulgent breakfast date on weekends. However, we wonder what the tandoor and Asian dishes were doing on the menu, given that their main attractions didn’t miss the mark. Gadbad Bekal HouseAt Times Square Building, Andheri-Kurla Road, Marol, Andheri East.Time 9 am to 4 pm; 7 pm to 12 amCall 9619525145 ****Exceptional, ***Excellent, **very Good, *Good, Average. Bekal House didn’t know we were there. The Guide reviews anonymously and pays for meals
07 February,2025 12:38 PM IST | Mumbai | Nasrin Modak SiddiqiAmong the many pet peeves this writer can be accused of, one is the assumption that South Indians are largely vegetarian. “I get irked when people confuse Tamil cuisine with Kerala or Malabari cuisine,” shares chef Reshma Mane. The founder of Every Aroma and Vannu Tinnuka, Mane is hoping to change this assumption with her pop-up titled A Bellyful of Chennai that brings to the table the meaty flavours of Dindigul and Ambur biryani with mutton rasam, quail and other dishes. Mutton urundai (mutton balls)and mutton biryani “I had decided early on last year that I would explore more flavours in this country,” she shares. For 2025, she decided to head to Chennai on the east coast of Tamil Nadu. However, Mane did not want to focus on the vegetarian variations. “Many people in the North associate South Indian food with the basic idli and sambar variations. To some extent, they might be familiar with Kerala-based cuisine. But there is such a vast difference. Moreover, the city is a microcosm of Tamil food, quite like Mumbai is,” she explains. Hence, Mane opted to keep this exploration focused on the non-vegetarian delights. Vanjaram fry at Marina Beach Describing her own experience on the famed Marina Beach, Mane says, “In the midst of Pongal holidays, I was lucky to be taken to the seafood stalls at the end of the Beach. Prepared by local fishermen, the viral meen [snakehead murrel] is so delicate, flaky and delicious.” Ambur biryani Among the dishes on the pop-up menu are Chettinad fish fry, mutton urundai (mutton balls) inspired from her past trips to Madurai; chicken sukka, parotta and of course, the Dindigul and Ambur biryani. “Unlike other parts of the country, in Tamil Nadu, they use the seeraga samba rice — not basmati or kollam. It retains the flavours and the moist factor of the meat,” she elaborates. Over the last few years, Mane has sought out culinary experiences from the region. From travelling to Madurai and sampling its mess food in 2022, to trying the Dindigul biryani, the region’s flavours and cultures have intrigued her. “I think Chettinad cuisine is often termed universally as spicy. But it is not so. It is the nuance of using their spices, and reasons that make it interesting. The coastal regions use spice as a way to balance the heat.” This has also put in motion her plans for the next trip — Hyderabad. The pop-up also hopes to bring to the table more than just the dishes. Mane promises a touch of the traditional banana leaf plates as well as ‘Chennai’ mess-style service. “That is the surprise,” she promises. ON February 9; 12.30 pm to 2.30 pmAT The Little House, Yari Road, Versova, Andheri West. CALL 9819875010 (for reservations; limited seats) COST Rs 2,000 Chicken pallipalayam Tracing its roots to the Kongu region, the chicken pallipalayam is a simple dish that can be quickly put together with spices, shallots, coconuts and chicken. INGREDIENTS>> 250 gms chicken (boneless)>> 1/4 cup ginger (crushed)>> 1/4 cup garlic (crushed)>> 1/4 cup curry leaves>> 1/4 cup fresh coconut slices (small)>> 2 tsp mustard seeds>> 2 tsp cumin seeds >> 1/2 cup Madras onions>> 1 tsp turmeric powder>> 1/4 cup dry red chilli (roughly chopped)>> Fresh coriander leaves>> Salt to taste>> Oil (for sauté) METHODWash the chicken and keep aside for a bit. In a pan, heat oil. Add mustard seeds, cumin seeds, half curry leaves, crushed ginger, crushed garlic and sauté. Add some Madras onions, and fry till they are soft and golden. Mix in turmeric powder, red chilli pieces and fresh coriander. To this, add the chicken pieces and fry well. Sprinkle a little water if needed. Add salt to taste, and cover the mix for 4 to 5 minutes. Once the chicken is done, add in fresh coconut slices. Mix well and let the water dry. Make sure the chicken is coated on all sides. Add remaining curry leaves and serve hot. Prawns thokku A simple Chettinad stir fry dish, the prawns thokku is a quick fix side dish for any good dinner, and is often kept handy as a ready mix for every occasion. INGREDIENTS>> 250 gms prawns (small/medium)>> 1/4 cup crushed ginger>> 1/4 cup crushed garlic>> 1/4 cup curry leaves>> 1/4 cup tomatoes (chopped)>> 2 tsp mustard seeds>> 2 tsp cumin seeds>> 1 inch cinnamon stick>> 3-4 cloves>> 1 cup Madras onions (chopped)>> 1 tsp turmeric powder>> 2 tsp red chilli powder>> 1 tsp fennel powder>> 1 tsp garam masala powder >> Fresh coriander leaves>> Salt (to taste) >> Oil METHODWash the prawns well and keep aside. In a pan, add some oil and sauté mustard seeds, cumin seeds, cinnamon, cloves, some curry leaves, crushed ginger and garlic. To this, add Madras onions and tomatoes. Fry until they are soft and brown. Mix in turmeric powder, red chilli powder, fennel powder and fresh coriander. Throw in the pieces of prawn and fry well. Add water if necessary. Sprinkle salt as per taste. Let the curry simmer under a lit for 4 to 5 minutes before adding garam masala powder and mix well. Ensure that the curry has a semi-dry consistency. When it is ready, garnish with the remaining curry leaves, and serve.Recipes courtesy: Reshma Mane Log on to: @everyaroma
06 February,2025 08:22 AM IST | Mumbai | Shriram IyengarADVERTISEMENT
