— Rashmi Uday Singh

Nigar Sultana from Dawat –e-biriyani resides  resides in Kodambakkam and takes orders for biriyanis. Her minimum order is 1 kg on weekdays and half kg on weekends.  Besides the biriyani she also makes the side dishes such as brinjal curry, chicken 65 and traditional desserts like bread halwa and phirni. Ph. 98403-18668.   Can home deliver.

Achu Kurian resides on 2nd Avenue, Harrington Road and takes orders for cakes and desserts such as Apricot pudding, strawberry cheesecake, mango cheesecake. Mud pies, cupcakes, coconut pudding, brownies etc. She does not home deliver.  Ph. 98411-44072.

Susan Sapru from Sait colony, Egmore takes orders for cakes, bakes and snacks. Home delivery depends on size of order. Ph. 98405-61129.

Soniya Srinivasan  makes healthy papads made from black tulsi and keelanelli ( keelanelli leaves are good for jaundice,  pickles like vadu manga, amla pickle, gongura leaves. She also makes spaghetti squash which is used for salads.  All ingredients are sourced from her organic farm on ECR. She can home deliver upto Anna Nagar. Ph. 944444-2662

Asiya is conducting the following workshops:  June 15th -( Saturday)  Corn & spinach cheese sandwich, chicken tikka grilled sandwich, chicken & mushroom mozzarella  sandwich & Egg salad Sandwich

June 18th & 19th- (Tuesday & Wednesday) – Thai food :

Ø  Tom yum Goong ( Tom yum prawn soup)

Ø  Gai Haw Baiteuy (Chicken wrapped in pandan leaf)

Ø  Pad thai ( Stir fried Noodles)

Ø  Yam Mamuang ( Green mango Salad)

Ø  Gaeng ped goong (Thai Red Prawn curry)

Ø  Gaeng gari gai (Thai Yellow chicken curry)

Ø  Gaeng kio wahn gai(Thai green chicken curry)

Timings – 10.30 to 2.00.

Venue – No 67 Mc. Nichols road, Jamals park avenue, Chetpet.  Call Aasiya Hasham  at  98401-98985 or Khyrunissa Azeem  at  98402-14150

Frangipani Culinary Expressions presents: Natural flavour Icecream classes  on 20th June. On the  menu is Vanilla, Chocolate, Coffee, Chocolate mint, chocolate chip oreo, Mango, Fig, Chikoo, Rose & tender coconut ice cream and Pan Ice cream,

Sundae- Coffee Parfait, Pinacolada , Hot fudge

Sauces- Crunchy Chocolate sauce, Fudge sauce, Butterscotch and Chocolate Ganache

ICECREAM FONDUE . Call Piyus at 99620-48088.

For any queries or recommendations, call 98840 65010 or mail anjalisharma966@gmail.com or rashmiudaysingh2012@gmail.com

European

SAM MISTRY AND DR. RATI MISTRY AT BARKING DEER.
PHOTO BY RASHMI UDAY SINGH

How else would you describe the fact that we land up at the brand new “Barking Deer” with a  dedicated animal lover and conservationist couple ?  A meaningful coincidence (turns out to be a yummy one too) ofcourse. Sure! Two things turn out not so right, firstly “Barking Deer” was touted as a “microbrewery” (they have yet to get their license) Secondly “the barking deer is very small and very cute and not as big as depicted in the restaurant logo” points out Sam Mistry, the committed and passionate conservationist since 1958 “and yes it does actually bark” he says. His charming and knowledgable physician wife, Dr Rati Mistry, has been trusted and relied upon by  generations of families for over four decades. An accomplished cook too, she has even taken a short professional course in international cuisines and the couple love food, friends and fun. “ We  honeymooned in the forests in Kenya“  chuckles Sam and pauses to add“I civilised her. she was wild” and together they’ve lived life on the wild side, literally. They love both, the barking deer and the restaurant named after it too.

DÉCOR

Dimly lit, exposed brick walls and ducts and wooden tables make up the décor of this large 4000 sq ft space with its elaborate brewing rig (still not functional ) and bar at the far end. Thankfully, the music volume allows for conversation.

FOOD

Never mind if the microbrewery has not been installed. We do a beer tasting of the stouts, ales and more. Murphys Irish stout it too bitter for us, the Belgian Liefman fruity beer poured in a champagne flute delights with it’s whispers of sweetness, the Mexican SOL  and the  Leff Belgian blonde wheat beer  pair well with the robust starters.  Moist pork ribs  are grilled and tasty with  bbq sauce. As are chicken wings dipped in blue cheese.  Deep fried poppers with jalapeno and equally deep fried mushroom parlouft. ( cheese stuffed ) are tasty veggie options.

Coming up tops are the generous portions of lamb shanks juicy and flavorsome with pilsner beer and jus. Bacon wrapped braised beef and grilled filet mignon are worth trying.   As is the  Capuccino creme brulee, heady with the flavor of coffee and mellow with cream.

MINUS POINTS

The liquor is steeply priced and needs to be priced competitively. Overcooked prawn charmoula, stodgy crepes stuffed with mushroom spinach ricotta and a lacklustre Marscapone cheese tart with fruits.

SERVICE

Attentive service. Since we do an extensive beer tasting and eat our way through the menu, my bill is a little over Rs 10,000 for four of us. Next day I get a mail on my website id, from Chef Parag Joglekar, pointing out that Service charge has, through oversight been levied twice and he would like to rectify that. I give them plus points  for the readiness to acknowledge a mistake.

MY POINT

No  microbrewery license, yet (Gregory Kroitzsh, the managing partner is still awaiting it). However, Barking Deer is still worth a visit for beer-buffs looking for variety (which comes for a steep price). An average meal per head is Rs 900 here,  check about the Soup, salad, sandwich lunch. All-purpose crowd pleaser dishes here, hearty gut busters  too and desserts that go for gooey abandon.

Mathuradas Mill compund, Senapati Bapat Marg, LowerParel

Ph 6141 7400

Daily,  11.30am to 1.30am

Av meal for 2 (Rs 1800)

RATING

FOOD 3.5 SERVICE 3.5 DECOR 3.5

BOX

CORRECTION

Our apologies for the RATINGS wrongly published last Friday for Mamagoto. Here are the correct ones…

Mamagoto

Gazebo House, Ground Floor, 133 Hill Road, Bandara West, Mumbai – 4000054

26552600

RATING FOOD 4 SERVICE 3.5 DÉCOR 4

BOX

A REQUEST FROM SINGAPORE

Am getting a taste of this sultry, warm foodie paradise!On my last trip I ate my way through  Michelin starred restaurants invasion here, this trip is dedicated to sniffing out “off the eaten track” “VFM holes in the walls”. Will be really grateful for any suggestions and recommendations you have. Please emailrashmiudaysingh2013@gmail.com, twitter@rashmiudaysingh

BOX

FOODLINE

Am in Singapore and sending you thanks for all your messages, recommendations and queries. Sorry, cannot print all your messages due to space constraint. Mail (rashmiudaysingh2013@gmail.com, FB, twitter @rashmiudaysingh) or sms (7738028783) be listed here.

Readers Recommend

Nicola  offers chocolates  of many flavors ( mint, coffee, coconut and more.) Icecream chocolates too. Ph: 25211819, 9322037555

Jolly Jeff offers  Stuffed Bakra,  Pepper Chicken, Tandoori Chicken, Cutlets,  Biryani, and more. Ph: 26521856

Call Kitty for  biriyanis, Italian dishes cookies, cakes and muffins and more. Ph: 9820062797

Queries Answered

Umang for soya nuts you can call Home Foods. Ph: 26403798

Ankit for homemade mukhwas you can contact Chandrika of Bawarchi. Ph: 24144251, 9320044251

Queries

Hetal is looking for a veg tiffin for lunch at Kandivli.

Asian

She’s youthful, she’s vibrant fun, she’s quirky and high-energy. She’s Asian but Delhi-born. She has just moved to Bandra (Ghatkopar too)  and Mamagoto (means “play with food”  and not Mama go too) has caught the imagination of the fickle Mumbaiker. The result? Packed restaurant and “no reservations” policy. So I land up at the Bandra eatery, one afternoon at 12.15 and wait outside to lunch there. And on another night, take a bunch of very special guests at 7pm so we can grab a table. They’ve been to the Delhi Mamagoto and are fans and compare the two for me (“equally good” is their verdict).  The Mehrotras are a family of foodies extraordinaire and Vinod Advani, South Australia Tourism Ambassador, Times FM’s first and finest radio jockey, travels to the world’s farthest corners to taste rare wines and is here to kick off his 60^thbirthday celebrations, today.

Im always on a high to be with India’s finest inventive contemporary artist and love his unique individualistic style and have attended most of Jaideep Mehrotra’s 22 solo exhibitions, in India and abroad.

Seema combines style with substance, is his manager,  handles the Mehrotra home, taxes and investments. Even though still in school Mallika is an accomplished foodie, pianist,  kayaker and footballer. We miss her global-foodie New York based sister Anushka .

DÉCOR

Push through the door and you’ll be bombarded with colored graphics,Asian Ninjas, yellow striped tigers, Sea blue, Imperial Yellows, Radiant reds and Celadon Greens. All this in an industrial-chic space, with a bar.

FOOD

This vibrant vibe of the ambiance infuses  the  design of the overcrowded menu and the food too. From Japanese Robata Grill to Thai, in dish after dish there is a determination to  find a balance of sweet, sour, salty and hotly spicy and garlicky. Mama’s Thai  soul asserts itself through her kaffir lime and Thai basil infused rich creamy curries.

I ate my way through the menu at lunch and dinner. We loved the unique salads ( Snowpeas green bean salad with coconut sauce, made crunchy with roasted peanuts). Grilled fish with  Asian dressing, garlicky eggplant Robata, basil cups with chatpatta veggies, Chestnuts pok choi cashewnuts all delighted. In short if you enjoy vibrant, robustly spiced fare, then you’ve hit  jackpot. The youthful energy of Kabir Suri and Rahul Khanna is evident even the back-to-childhood kind of caramel drizzled sponge cake is on the same lines. Moist, yummy mud cake and dense, flavorful coconut icecream too.

MINUS POINTS

Noisy, too noisy. And then many of the  dishes have either no flavor or too much of it muddled together, be it the  batter-heavy calamari, the gooey Goreng, overcooked prawns with red chilli, flavorless steamed fish, lackluster lamb Massaman curry and gelatinous cheesecake.

MY POINT

I love  “Value for money” eateries and this brand new Asian fun dining is one. Average price of the dishes (Rs 200-450).  Vibrant, high-energy ambiance infuses the robust, rich flavors of the food. We need some toned down, pristine and simple options too (there are too few). Thankfully, there’s plenty for veggies. The tantalizing seasonings, the cheeky décor all add upto a great experience, if only the colorful, Mama wasn’t so  noisy…

Mamagoto

Gazebo House, Ground Floor, 133 Hill Road, Bandara West, Mumbai – 4000054

P+91 22 26552600

RATING

FOOD 4
SERVICE 3.5
DÉCOR 4

FOODLINE

Cheers! I believe,  When life hands lemons, make nimbu paani…and please tell me all about it, along with all your recommendations and queries. Mail (rashmiudaysingh2013@gmail.com, FB, twitter
@rashmiudaysingh) or sms (7738028783) be listed here.

Readers Recommend

For cakes, puffs of all types, cake pops, cookies, chocolates, brownies and
nankhatais call Rajni Bhatia. Ph: 9769932064

Rachna Prasad, Powai takes orders for authentic Dum Mutton and Chicken
Biryani. She also caters for Veg Biryani for her vegetarian clients.
Ph:9820968751

Available for sale in Mumbai *organically grown and naturally
ripened Kesar mangoes* from my farm near Bhiwandi.Cost: Rs. 300 / Box (1dz.) The mangoes are available for pickup at the
following locations around town; Chembur (E), Vile Parle (E), Bandra (W),
Andheri (W), Byculla (W), and Peddar Road. Please do call to check on
availability before arriving Contact Ubai Husein
Ph: 99200 18204

Farida takes orders for Bohri dum biryanis and other Moghlai dishes,
minimum order 1kg, delivery all over Mumbai at no extra cost. Ph:
9773334425, 9892872188.

Queries

Umang wants to where she can get soya nuts.

Ankit want to know where she can get homemade mukhwas.

Queries Answered

Priya tofu and olive oil you can call  Pick Point, they will deliver everything.
Ph:22856452, 22831730, 9969477800

Alina for homemade brownies and cookies call Cakeline, Shilpa Bhaambri.
Ph: 24123517, 24157588, 9820007688s

Multi cuisine

Please do it. Please do take a look at the accompanying photograph Ive shot of this two month old Andheri restaurant. It will reveal a lot more than I can write in several pages.

Photo by Rashmi Uday Singh

DÉCOR

Do you see the dull-gold reksine sofa on which Ive placed the food? This is the first time Ive sat one such and eaten my meal alone. In this tiny, narrow (you can see it edge to edge in the photo) wooden-floored eatery, a clutter of mismatched furniture, wrought iron chairs,  stained glass backlit  panels and artificial leaves jostle for attention. The brightly lit counter with desserts and TV complete the décor.

FOOD

Soup, sandwich, pizzas quick clearly whipped out of a tiny kitchen. Creative fillings in sandwiches (be it the wasabi chicken or  hummus grilled sandwich.) Well made spaghetti Alfredo. Wind up with a choice of Typhoo  teas.

The enterprising  young Toronto banker turned restaurateur Manish Puri,  the is always here tending to his restaurant.

MINUS POINTS

Tasteless chicken cilantro soup and a pizza on a readymade base. Stodgy oversweet desserts from the counter. There is an amateurish, hastily put together feel about the food. No alcohol.

MY POINT

I ate my lunch in an empty eatery, but when I was leaving, regulars Jessie Bhatacharjii ,Viyat Adalja and Vishal Prabhakar walked in. “We love the cozy ambiance and the sandwiches here” they pointed out. While none of the food is memorable, some of it avoidable, it is a tiny, open-through-the-day space

(Dishes  priced between Rs 139 and Rs. 249) to while away your time.
Shop 9, Mayfair Building, Raviraj Oberoi Complex, Opp. Lakshmi Industrial Estate,

Mon – Fri: 11:00 am – 11:00 pm

Sat – Sun: 12:00 pm – 11:00 am

RATING
FOOD 3
SERVICE 3
DÉCOR 3

ORGANIC HEAVEN

Found. I’ve been a fan of the Slow food Movement and of Dr Vandana Shiva’s  “Navdanya” for the longest time. And I found it, right there, cheek by jowl to Bistro 1. This amazing organic store  home delivers all over Mumbai. It’s a treasure trove …from traditional Indian wheat varieties, millets, legumes and pulses  to Oilseeds  and Virgin Oils extracted by cold press “ghanis”,Natural Sweeteners, spices,herbs and more.Navdanya is a non – profit association that works with local communities and a wide range of other organizations and has been saving seeds, creating awareness on the hazards of genetic engineering and more. Carlo Petrini and the international Slow Food believe in recognizing the importance of pleasure connected to food, respect the natural rhythms of the seasons  and  in responsible ecogastronomy.  I bought bags of organic whole dals (been sprouting them since) alsi seeds, attas…and will be asking for the fragrant, whole spices to be home delivered.

Navdanya No 10
Mayfair Housing Society,
Oberoi – Raviraj Complex
Off Andheri Link Road,Andheri (West)
022 6725 5779
Monday to Saturday – 11 am to 7 pm

MY CUPS OF TEA

As I write this, I am sipping on the most fragrant “Cream Fantasy” “summer tea” (yes! there is such a thing as “summer tea”) I raise a toast with it to Executive chef Joy Bhattacharya’s “Frangipani” and “India Jones” recently bagging well-deserved  awards of excellence. I’m sipping premium tea and I’ve happily paid premium prices for it. I’ve infused it with an infuser and am sipping it out of a pot-bellied, cute, double-walled cup. Its a unique blend of Sri Lanka’s finest tea, it’s a tangy and delicate Chinese green tea masterfully blended with delectable sweet berries, tasty cream with a light base of flower petals. The young Raghav Gupta offers a huge range of must-try green, black and Oolong Basilur teas.

FOODLINE

Internet zindabad. Great  to be connected to you. Mail (rashmiudaysingh2013@gmail.com, FB, twitter @rashmiudaysingh) or sms (7738028783) be listed here.

Readers Recommend 

Call Rubab for her  exotic sugarcraft work and provision for theme parties. Everything from personalized chocolates to 3D cakes, and pastries (eggless versions too!) Ph: 9820401985, 26782154

Hummus, Prawn Fofos along with Italian Antipasti Platter, Mexican Tapas Platter, quiche and seafood. Multi-cuisine  catering from 8–100 people (kids parties, desserts bars, salad bars et al. Ph: 22014916, 66348671

Veg meals at `135 and Non-Veg meals at `175,From healthy low-calorie fares to tiffin services and party orders (salads, snacks, desserts and more), Indian, Continental, Burmese and Italian cuisine. Ph: 23517086, 9870408072, 9870008081

For Parsi food, try Grant Road’s Jimmy Caterers— Saas ni Machhi, Sali Boti, Kid Gosht, Dhansak, Patra Fish and more From weddings to Navjotes (minimum 100 people), Ph: 23519334

Freshly ground masalas including haldi (turmeric), mirchi (chilli powder) to  Sunday Masala (to make those weekend meals special).  Ph: 23464268, 23465533, 9820188386

QUERIES

Priya wants to know where can get tofu and olive oil.

Alina wants to know where can get homemade brownies and cookies

Mediteranean

Go on. Wipe that snooty smirk off your face, South Mumbaikers! We can never match the youthful exuberance and newness of the fleetly evolving whirl of the  suburbs. I love to eatabout and hangabout here. Like today, with the great fun and well informed two some:

Malaya Pradhan, who not only loves to cook but has a take on most everything and

Mrinalini Khanna who admits to a more low maintaince take when it comes to food. Both love seafood in general , while  Malaya is one of the  senior creative forces, Mrinalini is the key development & sales head of gigantic Endemol, the worlds largest TV and film content provider known  in India for their superhit addictive shows. They lead me to “Apicius”, which is very close to their office and where they’ve eaten before.

MALAYA PRADHAN AND MRINALINI KHANNA.
Photo by RASHMI UDAY SINGH

DÉCOR

Zoom up to the eight floor  of a nondescript office building to be pleasantly surprised by the sprawling, grey slate-walled space, chandeliers, al fresco lounge and large bar. Tastefully done.

FOOD

Never mind that it’s name Apicius derives from  fifth-century Rome, it serves the predictable falafel, pasta and pizza.Except for the above par John Dory enlivened with capers and mellow with parsley butter, the rest of the fare is strictly average. Be it the Mezze with its lackluster hummus and labneh or the soggy Ceasers salad. Okayish  Pizza pepperoni, overcooked  Portobello mushroom, smothered in cheese  Melanzana here. The other two exceptions are, well made  Shish taouk sparkled with lemon ginger garlic and   prawns with cognac.

MINUS POINTS

We all agree, that though appetizingly presented the  portions are too small. The food average, the desserts too sweet (umm ali, baklava) and the  coffee served cold.

MY POINT

As Malaya and Mrinalini point out this definitely is “the most tasteful” of Andheri’s restaurants and they would come back for the seafood too. The rest of the Mediteranean fare is average, portions small, service attentive. So,would I make a special trip from Sobo to Apicius? Yes. But only if Mrinalini and Malaya join me.

8^th floor, Blue Wave Building
Off Link Road
Andheri (West)

Ph 2673 4337

Open. noon to 3.30pm and 7pm to 1.30am

Av meal for two Rs 2500

RATING

FOOD 3
SERVICE 3.5
DÉCOR 3.5

THE LATEST FROM THE GREATEST

Here, they are: the real stars. In  shimmery Hollywood, its the superstarchefs who have the  Hollywood royalty eating out of their hands. Two iconic chefs tower above the rest…the uncrowned king Wolfgang Puck and  Nobuyuki Matsuhisa (Nobu). I book weeks ahead and get a taste of the latest from the greatest. Save up, and eat here.

SPAGO

CHEF WOLFGANG PUCK FIROZA MOOS AND MEHER DAVIS (in yellow scarf) AT SPAGO.
Photo by RASHMI UDAY SINGH

A must-visit iconic, flashy legend gets better. To celebrate it’s thirtieth anniversary this year, Wolfgang Puck has not only revamped it, added a multi-million dollar art collection but also  a brilliant Japanese chef. Oscar parties, star spangled A lists continue to haunt it. Healers extraordinaire, Meher Davis and Firoza Moos  are here in LA to update their NAET healing skills. I book way ahead and lunch in the sun-spangled patio to celebrate Mehers birthday and her daughter Pia’s graduation. We  trip out on  Pucks legendary”California Cuisine,” designer pizzas and Japanese creations and his famous infectious charm .

176 N cannon Drive, Beverly Hills

CUT

Steak-buffs  must dine at Puck’s  sexy, sleek restaurant in the fabulous “Pretty Woman” hotel which delivers a seamlessly perfect contemporary twist to the classic steakhouse experience.

Beverly Wilshire, 9500 Wilshire Boulevard

NOBU MALIBU

Having set up contemporary Japanese restaurants across continents, Nobu just got sexier and glossier with his  brand new Nobu Malibu  on the brilliant blue Pacific oceanfront.  Waiters have attitude,  prices are sky high, but the fare is sensational,be it the old favorites ( Black cod, lacquered with salty, mellow miso) or the Malibu specials, the

uni tacos best crunchy, creamy mouthfuls ever. We celebrate our buddy, Tracy Dubins granmas 100th birthday here. A memorable venue for a memorable occasion.

22706 Pacific Coast Highway, Malibu |

POLO LOUNGE

You cannot come away without a taste of Hollywood’s most beloved and historic dining institution, which has just undergone a subtle Tihany-style revamp to celebrate it’s  100^th year .

It is in The Polo Lounge  that Charlie Chaplin had a standing reservation, Marlene Dietrich, eradicated the “no slacks for women” dress code and dined  here. Even today, it’s a favorite with movie Moghuls. I love the traditional American fare (especially Elizabeth Taylors favorite McCarthy salad I have the recipe too, rashmiudaysingh2013@gmail.com, twitter @rashmiudaysingh)  and I revel in the timelessness here.

Beverly Hills hotel, 9641 Sunset Boulevard

LA TIMES FOOD CRITIC’S RECOS

On my friend Irene Verbilia’s recommendations, we checked out some of the new ones Chi Spacca: (Mario Batali and Nancy Silverton’s  meat–salumi place) the new A.O.C.: Suzanne Goin ‘s  masterful local cuisine in the glam Spanish bungalow
Bludso’s Bar-and-Que ( Texas-style barbecue)
Tar & Roses ( vegetables cooked in the woodburning oven, exotic meats.)

FOODLINE

Internet zindabad. To be several continents away and to be connected to you is fabulous. Mail (rashmiudaysingh2013@gmail.com, FB, twitter @rashmiudaysingh) or sms (7738028783) be listed here.

Readers Recommend

Cocktail snacks varying from Continental to Mexican to Indian, Chaats, ready-to-eat sauces are their specialities. For a kitty party, birthday party or any occasion, you can choose from a wide variety of mouth-watering food-stuff like cassedias, cheese corn balls, frankies, veg. keema cutlet, paneer makhani, sarson ka saag-makai di roti and lots more. Ph: 9870462649

Homemade fresh and seasonal Granola packs for you? Ask for the healthy nut bar options (fig or apricot) rich with flax seed and rolled oats, Peanut butter, pink  mustard, coconut sugar.  All her products are 100 per cent vegan and preservative free and can be stored for upto three months without refrigeration. Ph: 9833810711

Jagannath Chaturbhuj Halwai do not serve anything sweet except for boondis and  jalebis. Have the authentic kachoris made in pure  ghee, Sev,Tikka Sev, Papdi, Moong Dal Bhajiya and Teekha Ganthiya, Lakdii Ganthiya, pure Kesar and Dry Fruit Jalebis, will make you plan your return trip before you’ve even left. Ph: 23426143, 9967266940

Health Food supplies veg and diet food tiffin all over Mumbai , contact Sushma. Ph: 28325280

Queries Answered

Khushnuma for Mediterranean and European caterer you can contact Nilesh Dighe of Culinary Delights. Ph: 22046217, 9821210538

Gajalakshmi from Velachery is looking for an institute or classes in her area on baking.

Khatija from Secretariat Colony, Kellys is conducting classes (veg and non veg) every Wed and Sat from 3.45 to 5 on desserts, grills, baking, ice creams, biriyani, Chinese and much more. Also having special classes for Ramzan. Ph.984033- 1658.

Salt and pepper from Perumbur supplies lunch and dinner. They also take orders for weddings and birthday parties. Ph. 98436-16371.

Mumtaz Alam is conducting the following classes for teenagers at Santhome:

On Monday Steamed Bun,Chicken Parcels Crispy Wantons, and Savoury Crepes,
On Tuesday, Choco Almond Biscottie, Muffins,Orange Coconut Biscuit and Brownies.

On Wednesday . Egg Custard Tart,French Onion Tart and Apple Tart.

Thursday Phat Thai, Chicken Golden Rice and Kavue Suey .

On Friday Tom yum Soup, Raw Thai Mango salad and American Chop Suey and Saturday it’s Yogurt Orange cake, Marble Cake, and Black Midnight Cake. Ph. 99400-59217.

Silpa is conducting dessert making class for children and ladies on home made chocolates, icecream, eggless cakes, muffins,cookies, pudding and roties and side dishes from 20th - 30th May at 20 crescent park St. T-Nagar. Ph. 93809 – 01733

Sara koshy is conducting the following workshops:

May 18- Vegetarian Stuffed Buns- Veg pizza spirals, Mushroom rolls, Cheese and herb buns and Apple strips.

May 22- Tea Time cakes-Coffee walnut cake with mocha icing, apple cake, citrus drizzle cake, sliced apricot upside down cake and fudgy brownies. All the workshops will be at Kottivakkam from 10.15am- 2.15pm. To register, call 8124145884.

Manisha Modi is conducting one day classes for beginners and experts. Authentic gujarati dishes 8 varieties .. patra, dhokla, Shrikhand, thepla, muthia
May 20th @ Rs. 750.

May 24th & 25th— 22 varieties of North Indian vegetable gravies—Paneer butter masala, malai kofta, shabnam alloo, bikaneri vegetables etc. Rs. 1300.

Following is Manisha’s easy and tasty fast-food recipe for children:

Crunchy Munchy Lajawab

Ingredients : 100 gms noodles deep fried, 1 onion, 1 capsicum cut in to slices, 2 tbsp. Sugar syrup, 1½ tbsp. Tomato sauce, 2 tsp. Lemon juice, 1 tsp. Red chilli pd., 1/4 tsp .pepper pd, 2 tbsp. Coriander leaves, salt.
METHOD

Mix every thing except fried noodles. Before serving mix noodles.
Venue: Medavakkam tank road, 2nd street, Kilpauk. Ph. 26403766 and 94440 35883.

Frangipani Culinary Expressions presents: Dessert and Baking on 22nd and 23rd may this includes 8-9 desserts like strawberry galette, apricot creme brulle and more. Contact Piyus 99620-48088 or visit www.facebook.com/teamfrangipani

For any queries or recommendations, call 98840 65 010 or mail anjalisharma966@gmail.com or rashmiudaysingh2012@gmail.com

FOODLINE

Internet zindabad. To be several continents away and to be connected to you is fabulous. Mail (rashmiudaysingh2013@gmail.com, FB, twitter @rashmiudaysingh) or sms (7738028783) be listed here.

Readers Recommend

Tiny cakes and tarts (cakelets and tartlets), bite size cookies, cup cakes, cake pop, red velwet cake are bestsellers. Try the Carrot Cake and the Johnny Bravo, a dark chocolate sponge served with a chunky caramel sauce and a rich cream cheese frosting. Icing on top Ph: 9867013315

Jayshree’s Almond rock as well as the Nutty ’n’ Crunchy , in flavours like Mint, Pineapple and Orange are exceptional! Jayshree also specializes in seasonal gifts and takes orders only on a very small scale. Ph:65346926, 9920105303

Call up CK Kariwala if you are looking for some authentic Marwari food! They have some amazing Dahi Vada, Samosa, Dal Kachori, Rava Kachori, Cutlet, Sanger Subzi and Matar Puri, Badam Halwa, Dal Halwa, Badam-Pista Burfi and Badam Burfi. Ph: 22184260, 66348685

Home Made Food Products supplies veg and non veg tiffins from Churchgate to Malad. Contact Prema Ph: 28409239

From that gali in Lalbaug devoted to chiwda and fresh farsaan you can also pick up Vijaylaxmi’s crunchy and Spiced Mahalaxmi, Makai and potato chiwda. Ph: 24714810

Queries

Khushnuma is looking for Mediterranean and European caterer.

Ratan is looking for cooking classes for children.

We muscle our way through heedless pedestrians and flag down sullen cabbies in our favorite, manic Manhattan. Here, my son Dhruv and I are  setting out on an event which rivals going to the theatre or opera and even more to a blood sport. The coffee and adrenalin fuelled denizens of this dagger shaped island are as fixated   about having the right brand of ipod, mobile, gym membership and most importantly, the right restaurant reservations, made months ahead (like we did.) Eating out in New York city is serious stuff. It didn’t start that way when Delmonicos, the very first restaurant  was set up over 180 years ago, Immigrants in the melting pot,the World fair of 1939 accelerated the globalisation of food here.  Come join us on a gourmet safari in   NYC’s frenetic jungle where buildings needle the sky and flavors implode on the palate.

DELIS, PIZZAS AND DOGS

You just gotta do it like the Noo Yawkers do it. Eat the steaming, paper thin heaps of pastrami overflowing from a sandwich (I prefer Katz Deli in East Houston, over Carnegie) glugged with Dr Browns cream soda. Though miles away from Italy, Manhattan is pizza lovers haven. Lombardis (Spring street) is my choice though you can pick up a slice most anywhere and munch on it as you hoof your way down the street. As for those hot-dog street vendors (most of them are crappy, except for Papaya King, East 86^th street) but  you gotta chomp on it. Atleast once.

THE SUBLIME TO THE SIMPLY DIVINE

Multi course meals (I checked out vegetarian courses too), languorously spread over hours, touching gastronomic peaks with prices to match (average 200 US d per head)

ELEVEN MADISON PARK

The best of the best. Its not about gimmickry, (even though fresh carrots are ground on the table, and  the cheese course is served in a picnic basket) but about teasing and revealing as the 16 course meal progress, be it the outstandingly creative vegetarian courses, crispy crackling duck and even a flirtation with molecular gastronomy. There are card tricks at the table, but the real magic is in the food, in the fun and fascinating meal which Chef Daniel Humm and Will Guidara deliver and ace in the grandiose, large room.

11 Madison Avenue (24th Street)

PER SE

I tripped out on  the vegetables tasting menu at legendary chef owner Thomas Keller’s Napa valley “French Laundry” . In NYCs plush but unshowy dining space, there is constant evolution and precise execution, artistic plating, potatoes, cilantro,  avocado and more are so flavorful that they seemed to have been cultivated in a more verdant universe. Foie gras with just that perfect touch of chocolate and a symphony of salts and what seems like endless gems of sweet wizardry. A choice of 5, 7 and 9 courses in this opulent room  with a view of the park.

(10 Columbus Circle)

Also our favorites are Le Bernardin

(155 West, 51 street) This seafood “near perfect” restaurant continues to dominate the fickle, trend conscious arena of New York. Chef Eric Ripert’s three types of seafood dishes ( almost raw, barely touched and lightly cooked) thrill. Ate at the perfection itself Daniel Bouluds Daniel (60 E, 65^th st) on our last trip. Oustanding French grounded creations.

At Le Atelier du Robuchon ( 57^th st, 57 st) Loved  the burger  been endowed with pedigree ( foie gras et al) “pommes purees” (mashed potato) with it’s near cult status.

JAI HO

JUNOON

GEOFFREY DRUMMOND (BLUE SWEATER) ROZANNE GOLD (BROWN DRESS) MICHAEL WHITEMAN AND BARBARA THOMAS (GREEN DRESS) STANDING IS RAJESH BHARDWAJ AT JUNOON.
PHOTO BY: RASHMI UDAY SINGH

Michelin starred Junoon (means passion in Hindi) serves up an authentic, yet elegantly modern take on Indian cuisine in a handsome, high ceilinged packed and noisy restaurant.   Here, The Dynamic New York Restaurateur Rajesh Bhardwaj the Founder & CEO of. Junoon and a brilliant chef himself is behind the hot sexy chef Vikas Khanna”.

Handi, Sigri , Pathar , Tawa and Tandoor conjure up spicy, robust dishes and flirt with plated modern versions too (Spiced Paneer Gnocchi with medley of Spinach Trio). Tonight,  I dine with global culinary icons, Emmy and James Beard Award winning producer and director of culinary shows Geoffrey Drummond ( producer of the legendary shows of Julia Child and other culinary legends)currently producing and directing Three Michelin starred chef Eric Riperts shows.  His wife, painter and art professor Barbara Thomas, spent her childhood in India, loves to cook and invent dishes along side her husband.New York’s “first couple of food” Michael Whiteman, (worlds most eminent food, restaurant and international hotel consultant who created the Rainbow Room and Windows on the World) along with award-winning chef, cookbook author, and journalist Rozanne Gold are here.

They loved Junoon and we’ll be back.

27 W, 24^th St

ASTOR COURT ST REGIS

It comes as a super surprise that the century old NYC landmark and legendary hotel St Regis known for its

unique luxury dimension is headed up by the brilliant Indian executive chef Baasim Zafar. He is all set to sparkle the once favorite hotel of  Marlene Dietrich, Salvador Dali,  and famed for the creation of the Bloody Mary cocktail since 1934 (still served here) Equally perfected are the timeless classics, the French Onion soup, the King Cole burger and more.

55^th and 5^th Avenue

OUR CASUAL FAVORITES

Crazily addictive is David Changs  Momofuku Ssam bar (East village), it’s Glossy, raucous and glamorous. You cant go back without eating the worlds best fatty pork-belly steamed bun with hoisin sauce.

Tertulia (359 Sixth Ave between Washington Pl and W 4th St,) is another must visit.  Chef Seamus Mullen’s charming , snug, Spanish rustic  nostalgic dining room, with its arched wine-cellar  ceiling, scuffed white brick walls, careful cooking and top-notch ingredients.

For Innovative,  inspired supercharged dimsum conjured (no other word) by master chef Joe Ng and Chinese food expert Ed Schoenfeld go to Red Farm (207 Second Ave East Village)

Pac Man dumplings; yuzu wasabi shrimp and more. Im unable to fit in all the restaurants, should you need more info please email: rashmiudaysingh2013@gmail.com, twitter @rashmiudaysingh

Multi-cuisine (American, Tex Mex, Pizzas)

When I heard of the recently opened “Jam Jar diner” I fell in love with that name and  made a dash to Versova to check it out. With me was a chef extraordinaire  Himanshu Taneja, the highly experienced Executive Chef of a suburban five star hotel,  who’s passionate about excellence and likes to do “simple things right”

On my way there, I bumped into a gentleman who was extolling the virtues of his Darjeeling tea and on an impulse I requested  Tarun Agarwal  to join us. He combines working on acquisition deals at i-maritime Consultancy with his passion for  procuring and selling the most exquisite varieties of Blue Hill Darjeeling Tea.

HIMANHSU TANEJA AND TARUN AGARWAL AT JAM JAR DINER.
Photo by Rashmi Uday Singh

DÉCOR

Enter the small blue bungalow and the  juke box, (it works) the mixed print crockery and the crooked shelves grab attention. Climb the stairs to a mosaic tiled alfresco terrace.

FOOD

It was the American diner style comfort  food ( burgers, hot dogs, pancakes, waffles, eggs) which was far better than the  Tex Mex fare here. The bar makes a small selection of the usual cocktails but with a “twist”.

Well made   thin-crust   Pepperoni pizza  Monterey jack. Enjoyable prawn popcorns stayed crisp,   excellent home made French fries and a must-try ice cream sandwich, with ice cream clasped by two crisp, chocolate-peanut-butter cookies.

MINUS POINTS

Tex Mess fare here, gloopy and swamped with ketchup and tobacco ( enchilada), curdled sour cream on the nachos , crumbly burger buns were the disappointments as was the  cheese cake with it’s rubbery consistency

MY POINT

Open all day and serving American diner style fare, Jam jar also doubles as a nightspot with plenty of cocktails with a twist to them. When I return from my travels, I will try the breakfast options  ( served from 9 am to 4 pm),Mr Benedict,  mini citrus ricotta pancakes and more, till then I’m eating my way through LA and NYC.

Sit on the charming alfresco terrace or while away the hours listening to golden oldies on the juke box. Its like coming to granma’s cottage, a comforting feeling for some moderately priced standard comfort food.

JAM JAR DINER

7 A and B, Aram Nagar 2, JP Road, Versova.

26358880/26368880,Rs

Open Daily, 9am to 1am

Meal for two – Rs 1200

RATING

FOOD 3
SERVICE 3.5
DÉCOR 3.5

BOLLYWOOD TO HOLLYWOOD

SAMANTHA NAYAR, BEN TRODD AND CHEF GILLES ARZUR AT BLVD.
Photo by Rashmi Uday Singh

It is eternal springtime here in Los Angeles. And if its Hollywood, its got to be the “Pretty woman hotel” Beverly Wilshire where eight decades of Hollywood history distils itself.

It is right here, on the patio, overlooking Rodeo Drive, (the glamor boulevard to the world) that, over the years, Ive met Priyanka Chopra, Anil Kapoor, Gulshan Grover and Preity Zinta  Hollywood and Bollywood stays and dines here. A regular here too, is Mumbai’s dynamic Samantha Nayar who is here on her annual family holiday.

Today’s lunch delights the palate and warms the heart. Both she and the dapper Ben Trodd ( who has led many a hotel to win awards and  is spearheading this Hollywood landmark) are great gourmets but  also equally passionate about charitable work. Our lunch is peppered with many a British aside and discussion about “farm to table” food.

And it is here in BLVD, ( voted top “Power Tables” … Wall Street Journal) that the French chef Gilles Arzur works magic with Californian ingredients, be it the delicate seafood dishes, the crunchy salads or the succulent Jidori chicken. I dine at many a iconic LA restaurant, (Spago, Nobu Malibu) and the new ones but it’s chef Arzur’s creative and yummy pure vegetarian bunless burger that is most memorable. Should you want the recipe, please email: rashmiudaysingh2013@gmail.com

FOODLINE

Internet zindabad. To be several continents away and to be connected to you is fabulous. Mail (rashmiudaysingh2013@gmail.com, FB, twitter @rashmiudaysingh) or sms (7738028783) be listed here.

READERS RECOMMEND

Food by Kilo The most VFM way of ordering food for office/home. Kebabs, biryani, risottos, Chinese and all by the kilo, only 6 hrs notice required, home delivery in Western Mumbai. Call Foodfirst. Ph: 28788709, 28780196

A  5 day  fun workshop for all Cheflings (pref above 6 yrs) in May….brownies, cake pops, choc lollies, canapes, pizzas, fondue, granola bars and more! Call: 9821415935

Jaishree Bhatija recommends Kavita’s delicacies-specialist in veg cocktail snacks, they also take orders for party meals. Their chaats and dahivadas, atte ke laddoos and sev barfi are simply mouth-watering. They also provide tiffin service with exotic Sindhi- Punjabi food. Ph: 9870462649

Palate brings to you another great opportunity to cook . Mothers day. Dont you think you need to make your mom feel special on this wonderful day. She has cooked for you all her life , today return all those hardworking years of motherhood by Coming here to  learn some amazing food to cook  for her and take home some gift vouchers giving her a surprise like no other. Note- 15% discount for a mother daughter workshop Ph:  9820295221

QUERIES ANSWERED

Umang for organic mangoes you can call Food Spot. Ph: 23522116
Anand for veg tiffin for lunch at Churchgate you can call Patel Caterers. Ph: 66359331

Gajalakshmi from Velachery is looking for an institute or classes in her area on baking

Vasuki Ravichandran conducts classes on Chinese cuisines till May 6th. On the menu are Chicken lollipop, chilli chicken, Pepper chicken, chicken manchurian gravy, Chicken fried rice, chicken wanton, Fish fingers, spring rolls, prawn pepper fry, chilli fish, Schezwan fried rice, golden fried prawn, chicken wings, cakes, doughnuts etc. Timings: 10.30 a.m to 1.30 p.m. Call Vasuki at 94440-18560 or Bhavani at 96000-09309. Venue: 4/12, Sunrise Avenue, kabaleeswarar Nagar, Neelangarai.

Frangipani Culinary Expressions presents bread making with dips on May 8th and 9th. Learn to make 8 different varieties of bread and 7 dips some such as Whole wheat bread, Choco Orange monkey bread and more. Eggless Cupcakes on 15th May with 7 different varieties of cupcake and 4 icing Contact Piyus at 99620-48088

Sara Koshy’s workshops:
May 4th – Quiche. Pies and Tarts (Part 1)-Luncheon Quiche Lorraine, Chicken and Mixed Vegetable Quiche, Herb and Fish Quiche and Lattice Cherry Pie.

May 15th – Tea Time cakes-Coffee walnut cake with mocha icing, apple cake, citrus drizzle cake, sliced apricot upside down cake and fudgy brownies. May 22nd – Stuffed Buns- Veg pizza spirals, Mushroom rolls, Cheese and herb buns and Apple strips. Venue: Kottivakkam 10.15am- 2.15pm. Ph. 81241-45884.

Manisha Modi conducts one day classes for beginners and experts as well.
May 4th — mocktails 10 varieties.. Virgin pinnacolada, orange bliss, green lady, floating paradise, watermelon cloud etc. @ Rs. 650.
May 6th , 7th and 8th — Special children classes (age 10 to 18) will be conducted for 3 days which will cover chocolates, cup cakes, sandwiches, salads, pastas, noodles and mocktails etc. @ Rs. 1500/-.
May 20th– authentic gujarati dishes 8 varieties .. patra, dhokla, Shrikhand, thepla, muthia etc. @ Rs. 750.
May 24th & 25th— 22 varieties of North Indian vegetable gravies—Paneer butter masala, malai kofta, shabnam alloo, bikaneri vegetables etc. Rs. 1300.

Following is Manisha’s easy and tasty fast-food recipe for children:
Crunchy munchy lajawab
Ingredients : 100 gms noodles deep fried, 1 onion, 1 capsicum cut in to slices, 2 tbsp. Sugar syrup, 1½ tbsp. Tomato sauce, 2 tsp. Lemon juice, 1 tsp. Red chilli pd., 1/4 tsp .pepper pd., 2 tbsp. Coriander leaves, salt.
METHOD: Mix every thing except fried noodles. Before serving mix noodles. Venue: Medavakkam tank road, 2nd street, Kilpauk. Ph. 26403766 and 94440 35883.

Mamta Ki Rasoi is having a Culinary Workshop from May 3rd onwards at Perungudi, Mylapore and Kottivakkam on exotic Chocolates making, wrapping, packing and chcolate bouquet o 3rd May 2 pm to 5 pm. Ice-creams and kulfis on 6th May 2pm – 5 pm , Learn cakes , bread, tarts ,cookies ,pizza ,burger ,brownies ,puff ,doughnuts and muffins on 4 th and 5th may 2 pm to 5 pm North Indian &South Indian dishes from 7th to 10 th May Ph. 917164-5389

Aliya’s workshop for Ladies .
May 4th – Chicken Filled Buns, Crescent Rolls, Tropical Smoothie and Mango Shrikand
May 6th – Cookies with 5 Variations like Jam Cookies, Almond Cookies, Choco Chip Cookies, Tutti Fruiti Cookies and Plain Cookies with Chocolate Glaze
May 11th – Chicken Lasagna, Spaghetti Nepolitan, Pesto Pasta, Ceaser’s Salad and a Mocktail
May 13th – Icecreams like Fresh Fruit, Black current, Fig and Honey Casatta and many more
Venue: No.68/1, Q Block , Annanagar East. Facebook – kitchenelazeez. Ph. Ph : 90945-00466

For any queries or recommendations, call 98840 65 010 or mail anjalisharma966@gmail.com or rashmiudaysingh2012@gmail.com