— Rashmi Uday Singh

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

Italian

I’ve just walked into  Pizza Express (wifi ed ofcourse), London. A few days before leaving I ate (for the second time) in Pizza Express, Mumbai. After spawning over 400 restaurants in the UK, five months ago, this British import set up on the restaurant street, near the Gateway of India ( the monument set up to welcome a much earlier British visitor). As soon as it opened I invited a bunch of well-traveled foodie guests who had eaten at the UK branches. Be it the vivacious Viveka Purandare who is  currently finishing her degree in Finance and

economic Policy at Columbia University or her buddy the charming hospitality consultant Ridhi Kapoor.

Ever-friendly and helpful, Viral Somaiya  a graduate from Fashion Institute of Design and Merchandising Los Angeles, is a cricket buff, a natural comedian and a foodie all rolled in to one. While both Dhruv Uday Singh and Devang Bhimjiyani are USC graduates, Dhruv is a screenwriter  and actor in Los Angeles while Devang is in sports marketing with the Mumbai Indians. The buddies spent the entire dinner chatting (while I eavesdropped) but  every now and then they gave me their opinion about the food. The verdict? Some dishes as good as theyd eaten in London. Others below par. On my second dinner with another bunch of diners, almost every single dish met with approval.

(right to left) ARE VIRAL, DEVANG, VIVEKA, RIDHI AND DHRUV AT PIZZA EXPRESS.

FOOD

Thin is in. But freshly baked is the USP

of their thin crust (classic pizzas) and very thin crust (Romana pizzas). Its only after you order that the dough is rolled and pizza baked in the electric ovens around where the pizziolos bustle continuously. Crispy, thin Pepperoni Romana was fingerlicking food at both meals. Spice lovers ask for the large square Calabrese pizza, enlivened with spicy sausage  red chillies, jalapenos topped with baby mozzarella and  rocket leaves.  Crisp, well-dressed Soho veg. Bosco salad, al dente pasta, be it the pesto based Linguini Alla Genovese or spicy Penne Pollo Piccante.  Yeasty, warm, small round dough balls served with garlic butter  were an instant hit. Luscious banana and toffee on a biscuit base (Banoffee pie) dense and moist baked cheesecake followed next.

DÉCOR

For sure, our Mumbai Pizza Express is better looking than the London Bow street one Ive popped into. In Mumbai its cozy, vibrant and two leveled. Love the black and white patterned floor and the large show kitchen, where pizzaiolos  in striped black and white uniforms pound, stretch and toss.

SERVICE

Friendly. Swift. On my second dinner, I joined my guests  much later and they were bowled over by the service. Ditto for the London branch.

MINUS POINTS

Noisy, packed and over run with shrieking kids running all over the place (A plus point for families with kids). On our first visit the salad was underdressed and some of the pasta overcooked, on our second visit, we found all those defects taken care of. Oversweet freshly baked fudge cake.

MY POINT

Freshly baked, thin and crisp and  in just about every pie the toppings stopped the right distance shy of the edge, leaving a rim of crust that was perfectly blistered. It would be great if they could introduce the “Pizza leggera” the light healthy option ( as  they do in London). Swift service, large portions, (meal for two Rs 1200) plenty for vegetarians, a well stocked bar (Peroni beer too) make this British arrival serving Italian pizza just what the Mumbaiker wants (especially the kid Mumbaikers).

Pizza Express, ground floor, Dhanraj Mahal, Colaba 66562633. Open through the day

Meal for two: Rs 1200

RATING
FOOD 3.5
SERVICE 4
DÉCOR 3.5

HOT NEWS FROM LONDON

In London, I’m always learning and getting better informed. But my current three days were the best ever.  I attended  the most globally prestigious “The World’s 50 best restaurants awards 2013” as Ive been doing for several years as jury chairperson of the India region.

Here, the family run Spanish Roca brother’s “El Celler Can de Roca” was announced the world’s best restaurant. No Indian restaurant on list, but I found cheer in the fact that  the Roca brothers are inspired by our spices and the “Worlds best woman chef” the soft spoken Nadine Santini told me to convey her best to her Italian Sonia Gandhi. The next night I attended the glamorous Tatler Restaurant awards  and on the third, was delighted to be at  the “Chowster awards”. Here, India’s best food blogger Kalyan Karmakar gave the award for the best curry.  Attended the the Roca brothers “gastronimique opera”, had great meals too. The Waneys Peruvian “Coya” is making waves, “Novikov” continues to rock.    “L Anima’s” Chef Francesco Mazzei’s masterly home style spicy Sicilian  fare thrills. HKK (Hakkasan group’s latest,) very cool, cutting-edge  “couture” offering of Chinese fare in the banquet tradition dazzles.

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

For veg tiffin and non veg tiffin all over Mumbai call Mohini Krishnani. Ph: 9930601904, 24142597

Batata vadas, thalipeeth, chutney patties, Karanjees, methi thepla, methi parathas, authentic Maharashtrian sweets also available. Call Kutumbsakhi at Charni Rd. Ph: 22053977, 9323238767

Grace specialises in all sorts of designer boxes in raw silk,satin and paper  and bags for chocolates, brownies, mithais, dryfruits and sweets. Exclusive  collection for gifting, Baby Shower,Birth announcements,Bdays and Kids boxes too.Ph: 9819807996

Learn to cook Moghlai, Chinese, Italian Mexican, kebabs, biryani, cakes and chocolates at your place and convenient time call Mrs Khan 9323195215

Queries
Umang wants to know where she can get organic mangoes.
Anand wants a veg tiffin for lunch at Churchgate.

Italian

That I’m in Italy just now and writing about Mumbai’s Neapolitan pizzeria is a sheer coincidence. That it follows a series of meaningful coincidences, is serendipity. Here’s what happened: for the past six months (ie ever since Di Napoli opened in Nariman Point) we’d been hearing this buzz about it being pronounced the “best” pizza in India (or some such thing) by the Wall street journal. So we checked it out, enjoyed it. One question arose: do the Italians agree it’s the best in India? And after our meal, just when we were leaving, I saw an Italian couple starting their meal. I requested them to email me their reactions. Also to let me photograph them. Read on, to find out what Lorenzo Santulli had to say.

Italian diner Lucia Falcioni with a friend at Di Napoli. Photo by Rashmi Uday Singh

FOOD

You’ll either hate this slushy, foldable (almost like a naan) Naples style pizza or love it. The Italian diner, Lorenzo emailed to say that it was the best he’d eaten in India, (he’s been here since a year).
My friends Lopa Chinai and Nauka Mehta love it and eat here twice a week. We are not die-hard fans of this pizza style but enjoyed the pepperoni pizza, its soft base and blistered edges et al.

Banker turned baker, owner Jai Thakur’s passion shines through, be it the imported Italian ingredients from “00” flour , San Marzano tomatoes to the artisan 3-tonne hand-made oven .He also offers a choice of pizzas without tomato sauce and some without cheese. Crunchy tasty starter of french fries with parmesan and a bbq mayo dip, the smoked chicken bruschetta were worth trying.But it was the prawn pasta (though a tad oversauced, but cooked al dente) that came out tops. The fungi risotto had a perfect bite to it. Dense must-try Chocolate mousse and an oversweet but madly addictive Nutella pizza

DÉCOR

Red and white plastic chairs, red tiled open kitchen (with the pizza oven taking pride of place) and a wine bar complete the décor of this small and noisy pizzeria.

MINUS POINTS

Too noisy and too dimly lit (the Tv screen jars). Our “no cheese” truffle pizza was flavorless, though the other “no cheese” salmon pizza was much better. Lorenzo’s cheese platter “ was good, but the Gorgonzola cheese was missing and the buffalo mozzarella “not very good.” In the
- meat platter appetizer Parma prosciutto and mortadella were missing.

MY POINT

If the Naples style of soft, foldable pizza is your preference then you’ve hit the jackpot (Average meal for two Rs 1200). Open through the day, this small, new pizzeria, serves wine but no beer ( Italians pair only beer with pizza), unevenness in some dishes, yet Di Napoli is a much awaited entrant to Mumbai’s pizzeria-scape. Its been packed since it opened. Welcome! Ben Vanuto!

G2, Dalamal Towers, Free Press Journal Marg, Nariman Point,

Ph 43473200

Open 11am to 11pm

Fridays and Saturdays till midnight

RATING FOOD 3.5 SERVICE 3.5 DÉCOR 3

PARADISE FOUND

I am on a detox diet and whoa! Nutritious is delicious, healthy is tasty, is that possible? Yup. Here in this luxurious spa, nestled amidst lush green trees and vineyards near Milano, my physical and mental well-being is being harmonized to peak levels. My energy channels are being reactivated and detoxified with exclusive techniques. I am here in this serene hideaway, thanks to my friend Ann Scott, who is a regular here. Henri Chenot’s biontology, a scientific discipline that combines Chinese systems with the Western ones is working magic. As do Dominique Chenot’s detox and biolite diets based on flavor, taste and the 5 elements of Chinese medicine. I have been tripping out on luscious aubergine, beetroot ravioli and more and already collected the recipes. Happy to share them with you. Please mail rashmiudaysingh2013@gmail.com

FOODLINE

Its cool and sunny here and its wonderful to be connected to you, on twitter, FB and e-mail. Mail (rashmiudaysingh2013@gmail.com, FB, twitter@rashmiudaysingh) or sms (7738028783) be listed here.

READERS RECOMMEND

Pooja Parmar supplies homemade hand ground spices and masalas. Ph: 9819424684

Enjoy the delicious nutritive”Tiffins Mid-day Meal” everyday at
your desk and relax-once you become a member of “Tiffins, Monthly coupon scheme”which gives you 26 Meals coupons every month with one meal free. You are organized for your Lunch everyday. Rates: Veg Rs.1560/Non veg Rs 1820 Ph: 22037575-22908637.

For homemade paranthas, Punjabi dishes and pulaos around Goregaon call Veena Ph: 9969006977

For prawn, mutton and chicken pickles, chutneys, hummus and herbal dips call Roshan Homemade Products. Ph: 9821367493

Learn to cook Moghlai, Chinese, Italian Mexican, kebabs, biryani, cakes and chocolates at your place and convenient time call Mrs Khan 9323195215

QUERIES ANSWERED
Anita for veg and non veg tiffin, lunch and dinner at Worli you can call Calorie Care. Ph: 24122100

Delighted to be flooded with your messages.

Cooking Classes:

Aasiya is conducting the following classes:

April 20th – Mutton layered biriyani, mutton shorba, pathar ka gosht & mutton
dry fry.

April 29th – Momo Dough, Mushroom Bok Choy Dumpling, Veg Dimsum,
Chicken momo, Prawn momo with Schezwan dipping sauce.

April 30th – Waffles & custard apple ice cream, mango ice cream & dry fruit ice
cream ice cream.

May 1st – Mocha Mousse cake, blueberry cheese cake & strawberry panna
cotta.

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.

Workshop

Aliya is doing a Workshop on Vegetarian Desserts like Triffle Pudding, Mango Flan Delight, Coconut Pudding etc on April 20th; Workshop on Basic Sponge Cake like Chocolate Sponge Cake, Vanilla Sponge Cake, Marble Cake and Carrot Cake
April 22nd Workshop on Icing like Chocolate Truffle Pastry, White Forest Cake, and many more
April 27th .
Venue : Annanagar. Phone: 90945 00466

Mumtaz Alam from the The Craft Basket conducts special Demo classes on Small Bites ( mixed ) on 25th to 27th April on Shao Mai , Steamed Buns, Dumpling, Wanton, Momo, Chinese Pastries, Buns, Chinese Rolls,Veg, Parcels, Sushi, Vietnamese salad Rolls, and Cha gio ( spring roll using Rice paper ) All recopies are veg using mock meat without onion and garlic. Timing 12am to 3 pm.
Call Mumtaz Alam 9841427217 or 9940059217. Email mumtazalam44@yahoo.com  &  dcraft@yahoo.com

Thamima Shamsuddin from Homemade preserves is making fresh batches of apricot preserve,strawberry preserve, plum jam, plum and apple jam this week. Also available are freshly made garlic, lime and mango pickles.
Ph.99620-52757

Frangipani Culinary Expressions presents baking and desserts workshop from
24th and 25th April. the menu includes 9 different desserts some such as
brandy snaps, Nougat basket, Mango Cheesecake and more. All dishes are
eggless and gelatinless. For more information Contact Piyus 9962048088 or
visit www.facebook.com/teamfrangipani

Silpa is conducting dessert making class for children and ladies on home made
chocolates, icecreams, eggless cakes, muffins, cookies and puddings from 21st
to 30th April at 20 cresent park st t.nagar. Ph. 93809 -01733

Inara Hasan Ali has written a book on Superfoods Honey which is available
through websites like justbooks, crossword etc in India and through Amazon
UK and Canada.

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

European

Ek aur naya café? On Warden road? My heartbeat quickens (as it always does, whenever I hear of a new eatery). And then it suddenly goes boompity boompity boom when I brunch at the week-old “Vicinia” with two maestros of couture and style. Both  Alessandro Calvio and James Ferreira  are acclaimed for their masterly grasp of the art and science of making a woman more beautiful, both are passion-personified,The dashing pony-tailed Alessandro  is as equally in demand for his patented  haircutting and coloring technique in London (where he jets in from regularly)  and Mumbai. Here his international hairsalon in Worli’s  prestigious five star hotel is thronged by the crème d la crème,  James Ferreira has been draping magic out of his 200 year old Portugese bungalow for the past forty years and is now foraying into precious jewellery.

Both are dyed-in-the-drool foodies, Alessandro’s pasta and James’ innovative dishes are delightful. They enjoy the coziness of the café as we chat about food and fashion.

ALESSANDRO CALVIO AND JAMES FERREIRA AT “VICINIA”.
Photo by Rashmi Uday Singh

DÉCOR

Wedged between shoe shops, this small, twin-leveled 40 seater café (replaces Subway) is cosy with it’s exposed brick walls, photos of Bombay and white wooden tables and chairs. James loves the birdcage light and both commend the good management of space and the cosy feel.

FOOD

When I walk in here, Alessandro is sipping on his Lavazza Espresso and James on his Capuccino. I had eaten lunch here two days before and the eatery was packed. Todays winner is clearly the spongy, tasty, healthy oat meal pancake, even the regular one drizzled with honey and melted butter passes muster. It’s the aldente  alio oglio spaghetti, which is tasty, even though not the real mckoy. At my earlier lunch, the

salmon sandwich with french fries was worth trying but was mismatchedly served with Garlic mayo. Well made beef Bolognaise, okayish chicken breast with mashed potatoes. The bar promises to pick up as the owner Gaurish Rangnekar has done his masters in mixology from the New York bartending school  and along with his wife Akanksha runs the interesting “Bar mobile”The boozy pina colada and mojito soaked cup cakes make for an interesting finale.

MINUS POINTS

Lacklustre French onion soup, ditto for the Truffled crostini.Thin and rubbery Spanish omlette and somewhat dryish redvelvet cupcake,  and ricotta berry crumble too. Thin crust pizza was inconsistent, the pepperoni one lousy one day and the salami one okayish the next. Credit cards not being accepted is just a part of the teething troubles.

MY POINT

Open through the day, this new café and bar (only beer, wine and wine cocktails) is cozy and cute. It fumbles on some of it’s dishes and most desserts. A sure hit with canoodling couples, or those looking for a bite in a restaurant in the vicinity (that’s where the Latin word  “vicinia” derives from). Moderately priced, it has still to fix it’s teething troubles. We welcome  the brand new kid on the block.

P.S. As we sit chatting, both Alessandro and  James point out that they will pop in here for a bite and coffee, if in the vicinity,The high point in our conversation? Alessandro and James’s  definition of style : Its  “simplicity” and “being yourself” and not (thank God !) about being a bling bling fashion victim. Mama Mia!

Ground Floor, Chinoy Mansion,

Near Gangar Opticians,

Kemps Corner, 9167194784 / 022 23681010 OPEN 8AM TO 1AM.

Rating:

Food: 3.5

Service: 3.5

Decor: 3.5

Average meal for two: Rs. 2500

FOODLINE

I write this from Delhi, and am delighted to  be flooded with your twitter, FB and e-mail feedback. Mail (rashmiudaysingh2013@gmail.com, FB, twitter @rashmiudaysingh) or sms (7738028783) be listed here.

READERS RECOMMEND

Shankaranarayanan from Thanjavur offers authentic Tamilian food (Coconut Fish, Sambhar, Rasam and Sheera) as well as delicious home-style Kerala wedding meal “Sadhya” which has staples like Aviyal, Olan, Payasam, Pachaddi, Poriyals and Kootans. Ph: 26151931

Sunayan recommends Melt-in moments for brownies, tea cakes celebration and theme cakes, desserts and cookies.  Ph: 9821901546

Call cupcrazed –  for super soft and  moist cupcakes with light and silky buttercream and cream cheese frostings. They specialize in filled cupcakes.  Ph: 9769627119, 9619400416

Madhu Lahoty- Food Redefined Concept cooking classes teach you to make  guilt free fare at Lokhandwala Andheri West. Ph: 9820437212

Multi-cuisine medley from Ram Thapa — momos, Paperwrapped Chicken, Chilli Garlic Prawns and Prawn Tempura and more  Khar kitchen. Ph: 9821457380

QUERIES

Anita is looking for great home made food veg/ nonveg (preferable) for lunch and especially dinner in Worli.

QUERIES ANSWERED

Kavita for home made food veg/ nonveg (preferably) for lunch and especially dinner in Juhu you can call H.A.S. It All Foods. Ph: 23517086, 9870408072

Punjabi

Balle balle! And then again Balle balle! This is a double whoop of joy. Firstly, the true blue Punjabi in me is rejoicing to have eaten at this authentic, tiny dhaba in the Fort area. The second whoop of joy is for the legendary actress of yesteryears, Shobhna Samarth (immortalized for her role as Sita. I fell madly in love with this exuberant-great-fun granma, when I interviewed her, Tanuja and Kajol for my TV show “Kal aaj aur Kajol”). It’s a treat to be lunching with Shobhna’s son Jaideep, who though not into acting is making waves with his hugely successful foray into digital media. It is his charming wife, ex Air France, Shaila who guides me to “Oye Kake” since she has been here several times before. I happily marinate myself in four generations of this film family’s anecdotes, including foodie ones (Shobhna was a brilliant cook and foodie as is her great grandson Neal)

DÉCOR

Wedged into the grey, dull street is this tiny dhaba which is bursting with color and vibrance. Parandis, matkas, murals, basic steel chairs are crowded into this small, airconditioned space. A sardarji sits it at the counter…good sign! Turns out to be the managing partner.

FOOD

Lets get this straight, this is a pure vegetarian Amritsari dhaba (and that’s the way many are in Amritsar, contrary to your clichéd expectations about tandoori chikunn). The best-in-town, outstanding crisp tandoori stuffed parathas (mooli, gobi,aloo even pyaz and corn. It’s a complete meal, served with buttery dal makhani and curd. Rs 119). I am informed they get water from Amritsar for their parathas and kulchas. Happy to find Punjabi staples (served in very few eateries) dahi kadi chaval with it’s authentic tangy whisper and Rajma chaval too (makes for a complete meal at Rs 119 each). The chole kulche (though not like the iconic Cream Centre’s fabulous airy crisp ones) are tasty. The luscious mithi lassi has Jaideep scooping it out of his glass with a spoon. Happily. Delicous phirni and okayish rabdi complete our meal. Jain options served on request.

MINUS POINTS

Located in a crammed street, parking impossible. Oye kake has its flaws, little elbowroom and big noise among them. The decorations do go a tad overboard. Hariyali tikka, bit too spicy and stringy and Achari paneer tikkas too slushy. The paneer tikka masala struggles to transcend soggy masala as does the bhindi. My friends Gaurav and Sonica Arya went back the next day, loved the food but reported that the gulab jamuns were not only hard also served cold. Ours were spongy and warm. No alcohol and please remember no non veg.

MY POINT

Oye Kake is a delight. It is the brainchild of four youngsters (average age 26 years) Pankaj and Swapna Gupta Abhir dhawan and Hardeep Singh. No parking, no alcohol, no non vegetarian, but Oye kake’s authentic, well-priced Punjabi vegetarian fare will have you doing the bhangra. Oye!

Oye Kake. 13C, Cawasji Patel Street, Fort, Near Fountain 22871882

Open lunch and dinner

RATING FOOD 4 SERVICE 3.5 DÉCOR 3

Meal for two Rs 300

FOODLINE
Fabulous to be flooded with you twitter, FB and e-mail feedback. Mail (rashmiudaysingh2013@gmail.com, FB, twitter @rashmiudaysingh) or sms (7738028783) be listed here. Due to space constraint unable to carry your messages.

READERS RECOMMEND

Try Nirmala Popat’s homemade mukhwas made with good ingredients like paan, hari patti, gulkand, coriander and menthol. Check out her Anjeer and Gundar Paks. Ph: 25615433, 9820519888

Le 15 Gourmet Classes teaches Fresh Pasta making, Quiches, Soufflés, Cupcakes, Truffles and more. Professional (international) chefs conduct classes. Ph: 9769286544, 9820487727

Jasbir Kaur Renu, supplies Punjabi veg and non veg tiffin for lunch and dinner, Boriwali to Churchgate. Ph: 9321248874, 9702054936.

Iris cakes & candies offers a yummy range of mouth-watering treats from her home kitchen. Indulge in her signature chocolate mudd cake, the fudgiest brownie and exquisite Easter Bling concoction of marzipan and chocolate eggs crafted to tickle your distinctive palate. Ph: 9820605525

QUERIES ANSWERED
Chaitali for kiddy birthday party for 30 people you can call Monali on 9819132569 or you can call Banoo Jasubhouy – Fit Kids Fun Factory on 9820937904.

Zeenat Poonawala for yellow moong dal halwa you can call Sima Gupta, she offers a range of authentic Rajasthani style halwas like mung dal, aloo, badam etc. Ph: 67913992/9920380101

QUERIES

Kavita would like know of someone who delivers great home made food veg/ nonveg (preferable) for lunch and especially dinner in Juhu.