Cafe Bean Garu
From cool, crisp Delhi I send you warm wishes and light for Diwali. I situnder giant leafy trees in the garden as I write about my exciting eatabouts in Powai and Delhi and over 50 kilos of Zeba Kohli’s solid chocolate Eiffel towerrs and chocolates which Delhi fell in love with. .
CAFÉ BEAN GARU
Bean Garu
Life gets even more exciting. Blind dates with foodie readers lead me to many a new joint. In response to my invite (in my column) to join me on blind dates, investment banker, Vishal Sharda responds with many a helpful tip on email ( cafe Bean Garu is thanks to him) but unfortunately Vishal is unaable to join us. Arkesh Ayyagiri (student of SIES college of commerce and economics, Sion) and Godlevea Pereira (from Vikhroli with a degree from IHM, Dadar) and I follow Vishals advice and pop into the gleaming Haiko mall. This superb surprise is located on the first floor, plonked by the escalator, on a verandah. It has an open kitchen which along with many a pure vegetarian Andhra dish also attempts many a mixed marriage. Start with their chilled herbal ice tea. Purists may cringe but the pesto cheese dosa actually tastes good and we all enjoy it’s crisp and unique flavor and texture. While there are experiments with unusual combinations, the regular idlis and dosas, podi tossed idlis are well made. Even the Chettinadu curry is superb, it’s the thick stew which disappoints while its accompanying spongy dosas are yum. Malabari curry, stew and curd rice with pickle Dosa also served here.
We all love the crisp melted chocolate dosa, topped with nuts. I’m fascinated to hear about Arkesh’s volunteer work at his college fest “Fantasies”(Dec 7th and 8th) with it’s Bollywood theme. We end our adventure without a hole in our pocket (average price per dish Rs. 70) at this reasonably priced joint.
Cafe Bean Garu,
Level 1, Haiko Mall, Hiranandani Gardens,
Powai
Call 022 4015 3258
Rs 400 for a meal for two.
FOOD 3.5
SERVICE 3.5
DÉCOR 2
MORE GOOD NEWS…
Some more good news… this one at the elegant and sprawling Italian restaurant of the Renaissance Powaii. We pop in to Fratelli Freshfor a quick checkout of the new menu as the Times Food Guide 2013,goes to press. The North Italian chefVincenzo Zizzacoaxes subtle and memorable flavors, be it the delicately poached Asian sole, spinach and citrus vinaigrette, the chicken breast with Parma ham enlivened with Chardonnay sauce or the unerringly made Irish beef fillet paired with melting Gorgonzola cheese. His home made plump cheese ravioli in brown butter and parmesan is outstanding too.Must try the dessert of fruit pie set off with fiordilatte and Marscapone icecream.
At the stylish Indian restaurant, the hugely talented Chef Surjan Singh Jolly takes over and Nawab Saheb is revamped with a new menu inspired by more than nine years of research in the age-old Royal recipes from the kitchen sof Awadh, Mewar, Hyderabad and more…. Chef Jolly’s star dishes are undoubtedly the ‘Nallika Khaasa salaan’ (chef’s world famed Lamb Stew) and ‘Daal Khaas Nawabi’. Start your royal expedition with succulent dishes like Lobster Hari Miri Angara, Kakori Seekh Sheermal, Kathael Shami, Lagan ki Pasliyan, Gosht Biryani Oudhi, and many more kebabs and curries.
■ Renaissance Mumbai Convention Centre Hotel, 2&3B, Near Chinmayanand
Ashram, Powai, Mumbai,
Ph: 66927540/7777/8888
PARIS COMES TO DELHI
Having gone into second print within a few months of publication, “A vegetarian in Paris” (A Times of India publication) was celebrated in a unique, flamboyant and special way by Madhu and Samyukta Nair at Le Cirque, the internationally renowned and iconic restaurant at the Leela Palace, Delhi. Le Cirque flew in special black truffles, rare cheeses and wines from France, and conjured amazing vegetarian dishes and delightful desserts too. Ooh! la! la!