— Rashmi Uday Singh

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.

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German and multicuisine

Its True. A picture is worth more than a 1000 words.Please see the accompanying photograph I’ve shot of Bandra’s brand new “Imbiss” . Can you see both the side walls of the restaurant?

That tells you how “seriously small” it is (never mind all that buzz about it being “charming” and “cosy”). Can you see the glass counter with its untidy array of dishes covered with plastic sheets? The bare tables and benches (you can sit only one side of the table) and the tiny mezzanine too?

Okay so now that you have the picture (sorry for that cheap pun) its time to introduce you to the food.

FOOD

It’s tasty. Its carnivorous ( and how! Only one veg dish) . “Imbiss” may mean a light meal in German, there may be sausages (bratwurst and what not) galore on the menu, but its not true blue German. There’s enough meat to delight a meat lovers heart and palate. Like that of the well-traveled global-gourmet couple in “Imbiss” today. Richard Koszarek is of Polish descent (give him his Polish Kielbasa sausages anyday) In their well-equipped kitchens (in their Juhu Bungalow ) he grills the most amazing steaks, cooks Polish, Chinese and Thai while Amrita’s Indian cooking is legendary. Being in the family aviation business which was the Beechcraft distributor in India further propelled the foodie couple’s passion for food. They willingly and smilingly sample this brand new Bandra eatery with me, even though it’s uncomfy and we are wedged against the wall.

The well made duck sausage with skin comes out tops, as does the pork Cumberland sausage drizzled with a brown sauce. The cured pork chop on the bone, the Kassler delights with it’s smoky flavor.Tender, juicy baby back spare ribs glazed with smoked BBQ sauce, grilled Bratwurst are worth trying. Even the Bavarian ham and cheese sandwich,served with a warm sauce, is unique. And oh! Yes! the flattened and breadcrumbed chicken escalope and the wedges of home fries are worth trying too. Please note that Bruce Rodriques gets all sausages and meats from Alf farms, Thane.

MINUS POINTS

Vegetarians stay away (even if you are a baingan lover and their eggplant Schnitzel is crispyummy enclosing a slice of fleshy eggplant). Those looking for alcohol please go elsewhere. There is no zempf worth the name, only weak mustard and no sauerkraut either.Overdone and tasteless Weiner Schnitzel. thick-skinned momos also find their way into the menu. No crackling available. No desserts, no fish on menu.

MY POINT

It sure is a eatery with it’s heart in hearty food, but this stamp-sized, brand new Imbiss, tucked off Hill road can be hard to find. Pork, veal, beef (a couple of chicken dishes) duck are its specialties (one veg dish and no desserts or alcohol). Happily, the average price of a dish is Rs 150. If you are a hardcore carnivore who thrives on sausages and the like then this is definitely your “meating point”.

Ben-O-Lil Haven CHS, Shop #5, 14, Varoda Road, Off Hill Road, Bandra (W) Ph 2641 6485

RATING FOOD 3.5 SERVICE 3 DÉCOR 3

FOODLINE
As Im writing this, Im nibbling on juicy and sweet tomatoes and also enjoying the fact that they’ve come straight from the ‘farm to table’ Fresh ,local, seasonal fruit and vegetable produce procured from farms outside mumbai is delivered to your doorstep. ( Cuffe parade to Bandra) and I get to know of Sushma Seksaria’s La Devi 022-22691599) all thanks to Ashlesha Shirodkar. 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.

READERS RECOMMEND

Rose kitchen for exclusive lunch tiffin Veg (Rs 160),Non Veg (Rs 200). Sharda also takes orders for snacks and fast food. Ph: 9167938486.

SE Danawala delivers pure jamun honey (Rs 320/kg), neem honey (Rs 400/kg), Kashmiri honey(Rs 305/kg). Ph: 26287634, 9821462078
Amazing aloe Vera, this does medicinal wonders for your skin and health with vitamins and immune-booting enzymes. Call Moncy Mathew’s aloe-vera juice and aloe-based moisturizing cream, tooth gel and honey. Ph: 9820601907

Reshma Sanghvi teaches Pan Asian, to Mexican, dips to main courses, sizzlers and stir fries too. Ph: 23696495, 9820007816

Suman’s Obsession’s Espresso and Chocolate Cake, Fresh Fruit Cake, and Sugar-free Cookies boast of low calorie cream (no margarine). Lasagna, salads and pastas too. Ph: 22151699, 9819616458

QUERIES

Yohan is looking for a low cal tiffin in Andheri.
Chaitali is looking for a kiddy birthday party organizer for 30 people.

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European/ Global

The world maybe my oyster, but I love my Colaba with a passion. Here the past Bombay coexists seamlessly with the present Mumbai, here poverty and glamour do a mujra and that eternal temptress, the sea is always an air-kissing distance away. So when I hear that a brand new restaurant has opened on the tip of my dagger shaped Mumbai, what do I do? First, get feedback from restaurant-knowledgeable Mumbaikers. Says our city’s most discerning vegetarian gourmet Harsh Goenka “ Pricing ok. Food very so so. Ambiance makeshift” On the other end of the spectrum is the non-vegetarian epicure Kaikhushru Dinshaw “Excellent food and service, reasonable pricing (including wine) nice ambiance, will definitely go back”. I dine here twice. With two international jetsetters, both combine beauty with brains and a discerning palate too. Dr Jamuna Pai, the most sought after aesthetic and cosmetic physician and Rita K Mehta founder, editor and owner of Cine Blitz for over 30 years have plenty to exchange notes about. Their animated conversation ranges from anti-aging guru Jamuna’s three highend Mumbai clinics, Pune too and Delhi all set to open to Rita’s current media syndication house and Marketing and Consultancy and ofcourse, Pier’s food. They approve.

DÉCOR

Opened. March 1st, there are several things “Pier” is not. Its not a café, its not a fine dine. Its also not a seaside thematic restaurant. Okay, so it IS located across the street from the sea (near Radio club). And yes! It is a smart casual restaurant. Don’t get put off by the dimly lit, ho –hum décor of this large, roomy restaurant with a long backlit bar.

FOOD

The European/Global menu does a good balancing act between casual ( truffled eggs, beef burger) and sophisticated (duck confit, Pork belly). Ex Indigo chef Ratish Dhabri’s menu has almost an equal number of vegetarian and non-vegetarian dishes. For me it’s the meltingly flavorsome Duck confit (with snowpeas with baconbites and garlic mash) that comes out tops.Creamy goat cheese on caramelized apple with walnut brittle is a masterpiece of textures. The white quinoa tabouli salad with its three pepper drizzle passes muster and the French onion soup as well as the unusual Edamame ravioli are must trys. Well made Creme brulee, and vanilla Panacotta delight.

MINUS POINTS

Lacklustre décor and some dishes to match it…be it the overcooked country hen, ditto for the prawn and avocado starer. Soggy truffled eggs, Eggplant with zuchini parmagiana disappoint, as does the tasteless pumpkin soup. The beef burger ‘s patty is chewy. Capuccino souffle is a flop.

MY POINT

Colaba’s newest arrival is a place where you can treat a business associate or a family member to a dinner that feels sufficiently special and not bust the bank. Average meal per head Rs 1500. ( innovative Cocktails 325-500, well priced booze ) It’s a place you can take someone who might be a date (but, then again, might not) and leave your designs ambiguous, your options open. However, some of the dishes do not rise to sublime heights, some are entirely forgettable, vegetarian options need to be improved. I’m happy to note that the 32 year old owner Samir Chhabria openly acknowledges his gratitude to Rahul Akerkar (Samir worked for over a year in Indigo’s kitchen), so though the now-comatose location (which used to be buzzing with Tetsuma and Prive here) needs to get a shot in the arm and the décor revamped, Pier is a restaurant to keep an eye on and to go back to.

The Pier, 41/44, Minoo Desai Marg, Behind Radio Club, Colaba, Ph 60660037, Avrage meal per head Rs 1500 .Open for dinner. Opening for lunch soon.

RATING FOOD 3.5 SERVICE 3.5 DÉCOR 3

FOODLINE

Just back from Delhi and 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. Due to space constraint unable to carry all your messages.

READERS RECOMMEND

Schroff’s offers three healthy things jams, pickles and squashes all preservative free. Zinobia also offers catering for kiltty and large parties (Parsi food is the speciality). Ph: 24135650, 9869914472

Sona the Party Shop offer you for your child’s party DJ, game compere, hosting, amusements, tattoo artist, hair braiding, nailart, pottery, balloon sculpting, glitter mehendi, magic show, animal magic show, fire show, ventriloquism, limbo dancing and more. Kiddy fun gamestalls gun shooting, ring tossing, bowling, remote car racing, Trampoline jumping, rock climbing, electronic toyrides, moon walkers, among others. Ph: 26402493

Nicola has a wide array of chocolates to offer. Flavoured options include mint, coffee, coconut, raisins, icecream and even liquor. Her Rum Raisin and Cherry Bandy are particularly popular. Her Icecream chocolates are also wonderful delights. Ph: 25211819, 9322037555

Thandai and Sharbats are best during the hot Mumbai summer! Rajasthani Mahila Mandal also takes orders thepla, chakli, farsaan, chidwa, mathri, Bhelpuri, Kanji Vada, Kachori and Samosa. There are papads, achaars and masalas too on offer. Ph: 26128083

QUERIES ANSWERED

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

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Mutli-cuisine (Indian, Continental, Oriental)

 

This has to be one of the shortest reviews Ive ever written. Its also one of those which saddens me, as I write it. While I do take note of the investment of money, time and hopes which go into setting up of a restaurant, my first duty is to you dear reader, to share with you an accurate account of all that I encountered. Here goes.

 

 

FOOD

I don’t have to say too much, please take a look at the photograph I shot at 1.50 pm on a Saturday at Juhu’s restaurant “Trifecta”. Not only was the restaurant empty but I went through a lot of the dishes from the three cuisines (that’s why it’ called “Trifecta”) . Woefully, the “Parma ham” was not Parma ham, thick-skinned momos, overcooked Jerk chicken, ditto for the fish tikkas. Lacklustre black dal and oversweet chicken makhanwalla. The Burmese Khao suey was just about okay, but the stodgy tiramisu and Balleys cake disappointed.

SERVICE

Since we were the only ones, polite waiters clustered around us. Parma ham  with figs took over half an hour to be served as did the tapioca pearl steamed Saku Rai. Both strictly avoidable.

MINUS POINTS

See all the above

DÉCOR

Clean, wooden-slatted and pleasant space off the ground floor lobby of Juhu’s Royal Garden hotel.

MY POINT

Sadly, “Trifecta” replaces “Opa” which had served above average Mediteranean fare. But here there’s clutter and a long, winding menu with more than three cuisines (Swiss Fondue, Japanese Tempura, Thai Satay et al.) But as always the acid test of a restaurant is “would we go back here?”. No prizes for guessing that the answer is “Not till they improve.”

 

Royal Garden Hotel, Lobby Level, Juhu Tara Road, Juhu
67699999

Open lunch and dinner

Average Rs 2000 for meal for two.

RATING FOOD 2.5 SERVICE 2.5 DÉCOR 3.5

 

SWEETEST SURPRISES

 

Joy of joys!  Aapne tweet ya email  kiya, aur humne bulaya. And these charming girls came from Malad, Santacruz, Powai and Baroda. But heres the good news, you can call and taste their  Easter Bling eggs, cupcakes and macarons and we have only twitter and email to thank.

EASTER BLING

See that easter egg which Iris Alvares is holding out? Marzipan, chocolate and bejeweled too. Edible “jewels” . Now that Easter is round the corner call and check about the Easter eggs. Iris’s home kitchen turns out  signature chocolate mudd cake, the fudgiest brownie too.  Call  9820605525 – Powai

CUPCRAZED

My two Parisian girl-friends and I did go cupcrazy and couldn’t stop eating the tiny, super soft & moist cupcakes with light n silky buttercream and cream cheese frostings. Parinaz Bhagat makes more  than 20 flavours and specializes in filled cupcakes.Absolute must trys are the Red Velvet with Cream Cheese, Banana caramel Cupcakes filled with Caramel,Peanut Butter jelly Cupcakes,
Death by chocolate. Cup cake towers, eggless cup cakes and themed ones too. -Delivery till bandra
Malad(W)  9769627119/9619400416

PUPKINS

When 19 year old baker  (student of B Com and bakery ) Shriyaa Shetty tweeted about her passion, I was delighted and determined to get a taste of it. She bakes cupcakes,fudge,macaroons,belgian chocolates,basically most things baked! Dense yummy walnut fudge (like Coopers) and coconut macarons are what I loved.   9920160508, Santacruz.

13 YEAR OLDS CAN COOK

When 13 year old Richa Awasthi mailed to share her passion for food with me, I was thrilled. That she started cooking at age 3, baked and iced her own 13^th birthday cake four days ago, makes Keralite to Mexcian food adds to my joy. Baroda based Richa came along with her mother Hema and this little girl even makes earrings for an NGO and is working on a book.

 

FOODLINE

Fabulous to be flooded with your twitter, FB and e-mail feedback. Mail (rashmiudaysingh2013@gmail.com, FB, twitter @rashmiudaysingh) or sms (7738028783) be listed here.

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I didn’t even say “khulja sim sim” and whoa! what a treasure trove of the sublime to the simply divine has opened up. You owe it to yourself to browse through the yummy surprises that will leap out of this page. I discovered some of these while working on The Times Food Guide 2013 (the white guide) and have been over the moon since. Here they are…

 

 

OOOH LA LA ORGANIC

I just can’t stop shopping here, have picked bags full of genuine guaranteed organic products from Austria and Germany. From orange blossom honey to chocolates, Quinoa to  pastas. Jams, oils, nut butters, spelt rusks…I buy them all, here in  Kemps corner’s Organic Haus and pay  only Rs 5000 (Since there are fantastic offers on for a few more weeks). The eco-seal guarantees that strict organic regulations have been met.  The fit and toned legendary cricketer Dilip Doshi and the lovely Swapan Bharma explain that these products are backed by more than 1400 years of  organic experience which stand for equal protection of the environment, animals, man and guarantee healthy and sustainable agriculture.We salute this and grab the  fabulous  products high on taste and affordable in price too.

■  Kemps Corner, , Ph: 23522586, 23522588,

JUICY NEWS

We raise a toast with talented Renuka N Gandhi’s ultimate homemade syrups.Natural, refreshing, artifcial preservative free, these make for very refreshing mocktails and welcome drinks.Add soda,milk,icecream,crushed ice or water …choice is yours. All 25 flavours available in sugar free too. Our favorites were Rose and Pink Guava, theres Pineapple to Paan,Gulkand to Pineacodala…and more.Now that summer is here its time to say Cheers Renz!

Renuka 9702010196

HER TEA-STORY

 

Enterprising and go-getting Radhika Shah not only has exclusivity to the finest of tea leaves from plantations around the world, but has pioneered tea ceremonies in India for corporates, art, theatre, hosted tea appreciation and  curated tea-food parings. As though all this not enough, her  Radhikas Fine Teas and Whatnots, also has an online home delivery to retailing her own exclusive brand of Whole leaf-Organic-Signature edition of 10 flavors from Rose to Oolong… I got to know of Radhika through Rael Padamsee and was fascinated by her innovating Teas for each part of the day to Teas resonating feelings.  Ph 66780973

CULINARY STUDIO
Having  trained at Tante Marie Culinary School , studied bakery from Sophia and at various culinary holidays, mother of two and wife of a passionate foodie, Rakhee Vaswani has turned her passion to a profession. In a vibrant ,quirky ,candilicious and very French inspired   boutique Studio space,  her international concept Palate Culinary Studio  has kids from the age of 6, to  preteens , homemakers to celebrities like Malaika Arora Khan. From the ABC of ghar ka khana to   South East Asian,Japanese to  Fusion cooking , she has them all. Sugar craft and modeling too.
7 juhu rd Santacruz west ,
Ph  65695221.9820295221

BAKERS HAVEN

Look carefully at the photo and you’ll see Imran Hamidani holding up  aluminium cake moulds of a car and fish. The day before that I had phoned him for cookie cutters, baking tins, spatulas, egg beaters, muffin trays, unsalted butter, sprinkles, icing nozzles and more. And he of Arife Lamoulde, had delivered them all the way from Andheri. His 75 years old Crawford market establishment (has now spawned  Borivali, Bandra, Matunga, Vashi)  has bakers & confectioners make a bee line. For home delivery, you can order on the netwww.arifelamoulde.com or call

022 – 6710 2542

PIZZA-Z

The young and gifted Aditya Shah,  not only bakes the freshest, thin crust pizzas, made to his granmas recipe but also ensures that they are completely homemade, vegetarian and uniquely Indian.

His Juno’s Pizza, uses only natural ingredients for the freshest of pizza sauce and dough. Thin-crust, Jain and Whole-wheat pizzas, cheeseless ones too are his specialty. He offers Free Home Delivery from Colaba to Worli (BKC has just been added on) “Only limited quantities are made everyday to maintain freshness, so order one before we are sold out!” says this USC graduate, who is passionate about perfection. Ph 64520022 / 33

P.S Our gourmet taster today? Perky, pizza loving, nine year old, bubblicious Myrra Arya with a refined palate.

FOODLINE

Once again a million thanks for your twitter, FB and e-mail feedback. Mail (rashmiudaysingh2013@gmail.com, FB, twitter @rashmiudaysingh) or sms (7738028783) be listed here.

 

READERS RECOMMEND

For authentic khouyse the Burmese noodles curry dish and 11 dry masala range (speciality masalas)
Aasha. Ph: 9820077877

 

Try Joy D’Souza’s Apple Pie and Thalipeeth (a baked sweet made from suji, coconut and cashewnut) cakes and brownies. Give her two weeks for your wedding cake, wedding cake is her speciality. Ph: 24360248

 

Sweets with a modern twist include Kaju Cake, Kaju Modak with Chocolte Frosting, Coconut Modaks, Organic Nankhatai, Dry-fruit Sticks and more. Sugar-free Khajoor Mithai, Anjeer Mithai, Pista Badam, Coconut Burfi and more. Contact Maya Ph: 26480796, 9821021499

 

Gautam Caterers also known as Foodcraft offers chicken chaat and basket chaat in addition to a spread of Indian (chicken tikka, reshmi kebab, butter chicken, kadhai chicken, chilly chicken and paneer makhni) and Chinese fare. Ph: 9820039255, 9322667589.

 

Whether it’s parties, pujas, or utsavs call Patvardhan Jaywant for pure Maharashtrian fare like bhajani vada, panchamrut, dalimbia, jawar bhakri, phodni mirchi, kothimbir vadi, puran polis and thalipeeth. Ph: 24307102

 

QUERIES ANSWERED

Varsha for cooking class on chocolates you can contact Nargish of 5-Star Chocolate making class. Beside chocolate classes  she also teaches Desserts, Ice Creams, Italian cuisine (Pastas and Italian Sauces), Soups and Starters, and also Mocktails. Ph: 23714555, 9821524889

 

READERS RECOMMEND

 

Rose kitchen for exclusive lunch tiffin Veg (Rs 160),Non Veg (Rs 200). Sharda also takes orders for  snacks and fast food. Ph:9167938486.

 

SE Danawala known for his pure honey will deliver at your doorstep jamun honey (Rs 320/kg), neem honey (Rs 400/kg), Kashmiri honey(Rs 305/kg). Ph: 26287634, 9821462078

 

Thandai and Sharbats are best during the hot Mumbai summer! Rajasthani Mahila Mandal also takes orders thepla,  chakli,  farsaan,  chidwa,  mathri, Bhelpuri, Kanji Vada, Kachori and Samosa. There are papads, achaars and masalas too on offer. Ph: 26128083

 

Obsession’s Espresso and Chocolate Cake, Fresh Fruit Cake, and Sugar-free Cookies boast of low calorie cream and no margarine. Suman home delivers lasagna, salads and pastas apart from her desserts. Ph: 22151699, 9819616458

 

QUERIES ANSWERED

 

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

 

Yohan is looking for a low cal tiffin in Andheri.

Chaitali is looking for a kiddy birthday party for 30 people.

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Japanese

Flavor of the season? Japanese food. I’m just back from Singapore’s “Asias 50 best restaurants awards” where as jury chairperson of the Indian subcontinent we crowned Tokyo’s “Narisawa” as “Asia’s best restaurant”. I land back in Mumbai and head straight for the new, most popular Japanese arrival. At “The Times Food awards 2013” we gave Kofuku, the “Noteworthy newcomer” award. “Justifiably”, chorus my Japanese food buff guests, Giamming Toh, the chief of Singapore Airlines and Aruna Jehangir, who flew for Air India in it’s heyday and made sure she visited Japan regularly.

DECOR

Ooof ! ho! The cluttered side entrance of Bandra’s KFC building, the messy lift upto the second floor are offputting.In place of “Firangipani”this new brightly lit restaurant has a  raised platform of tables, a long bar and  understated paper lanterns, blonde wood furniture, wood panels, ornate wall hangings complete the decor. Its comfy, casual and cheerful.

 

 

FOOD

I love Japanese food for the   purity of it’s ingredients,lilting clarity of their flavours and preparations and presentations that allow them such unfettered voice.What I love about Sukiyaki, Nabe and Ramen is the opposite.Layered, complex and sometimes almost translucent,these are my favourite broths.And Kofuku serves up these as well as the cold dishes (sushi, sashmi).The   Sukiyaki served bubbling onto the table (see photo) is a perfect combination of beef and vegetables.

 

Rinchen Angchuk (primary business was importing Japanese ingredients) and James Biaka chef of the now shut Tetsuma have teamed together here. Outstanding sashimi platter Rs 1500 (Ham, achi,  Maguro, Tai). Ditto for Nigiri, Maki, Temaki sushi (plenty for vegetarians).We are informed that while the hamachi, tuna and octopus come from a reliable source in Japan, the rest of the seafood is sourced from the coast of India.

 Light, airy, crunchy veg and non-veg  tempura, Japanese version of our bhajia’s.Silken agedashi tofu, Miso black cod served in four chunks, with a sweet whisper is brilliantly made though the portion is small.Mr Toh does the final check for authenticity and asks for green tea icecream and red bean. They serve it.

SERVICE

Swift and smiling service marks our meal. We discuss the difference between service and hospitality, at which point, from my bag, I take out a handstitched pyjama which Kavita the Malay airhostess had impromptu stitched  for me from a blanket (you read that right) on my SQ flight from Singapore to Paris.Aruna agrees that service is a very important factor and  ensures the finest service from therapists and doctors in her Meridian Ayurvedic centre in Goa. Great bar service too, we raise a toast for Aruna’s birthday with warm sake and on a last minute request they serve up a birthday cake too.

MINUS POINTS

MY POINT

Casual Izakaya dining (sushi, sashmi, Sukiyaki, Ramen and more) at this cheerful, brightly lit, jampacked second-floored Bandra restaurant. Moderately priced for high-quality Japanese fare (average meal per head Rs 1000). Packed with Korean, Japanese, Chinese diners.It surely lives up to it’s name “Kofuku” which means “happiness” Here’s what my Singaporean Japanese food buff guest Mr Toh has to say “Ive eaten in all the Japanese restaurants in the city. ”In Mumbai Kofuku is as good as it gets. I’ ll be back.” Me too.” 

Kofuku

Second Floor, Kenilworth Shopping Arcade, off Linking Road, Bandra West,

Ph 6710 1101

12.00PM-3.00PM, 7.00PM-1.00AM

Its cool and sunny here in delightful Delhi.Being connected to you is a fabulous feeling. Thanks for your 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 all your messages.

READERS RECOMMEND

Farida takes orders for delicious homemade bohri dum biryanis and other delicacies. Minimum order 1kg. Ph: 9892872188, 9773334425

Abhay Palkar’s Chicken and Mutton Biryanis, Prawn Pulao and Crumb-fried Chicken and Vegetarian Biryani is worth a try. Be sure to call up with a minimum order of half a kilo Ph: 9820582710

Shub recommends Grace for their wedding collection of Wedding card Boxes,Gift Hamper Boxes, Potlis, Batuas N Envelopes in Rawsilk. For exclusive packings ofMithais,Chocolates, chikkis, laddoos, brownies for Mehandi,Haldi n other functions call Grace. Ph: 9819807996

SugarOverDose is holding a Cake Arts and Craft Class on the 24th March and a Cupcakes Class on the 30th March. Class details are available on the facebook page https://www.facebook.com/SugarOverDose2011/eventsPh: 9821561159

 

Chandrika, who runs Bawarchi can customize her garam masalas (Rs. 1,000/kg) that can be used in Punjabi dishes as gravy, biryani or more. Ph: 24144251

 

QUERIES

Varsha is looking for cooking class on chocolate making class.

Nidhi Chopra wants to learn variety of non veg kebabs. She stays at Mira Road.

QUERIES ANSWERED

Sunil Gehani for Punjabi, Goan, and North Indian tiffin in Borivali you can call Tasty Bite Foods. Ph: 28814797

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Bakery-café 

Here it is. The most charming, friendly, happy bakery-café of Mumbai.I ate here  thrice before taking off on my trip to Paris and Singapore (from where I write this). If you haven’t been here, go check it out. 

 

 

DÉCOR

Tucked into the lane which meanders past “Trishna” in Kala Ghoda, The all-white, high-ceilinged, wi-fied, pretty-as-a-picture space with wooden tables, white chairs, window seats, industrial lamps is European in sensibility too. FOOD

Looking for homestyle French fare? Home into the  well made French onion soup  and the meltingly cheesy  Croque-monsieur and  Quiche Lorraine withthe perfect pastry and custardy soft filling. The bakery section turns out okayish  Raisin rolls, Financiers,  Palmiers. Try the salads ( Marguerite’s sunshine salad) deliciously soft, Banana bread, dig deep into the creamy Banoffee pie for the caramel base (My gourmet buddy Safdar Bandukwala loved it).

Try the Rawas on a rich Carrot ’n’ Tomato Stew, even the Roast Chicken, though dryish, is worth trying. Ditto for the Flourless Chocolate Cake’s crusty exterior and luscious gooey inside .

 

MINUS POINTS

Too nosiy, no wine or alcohol. The sparse, menu serves up breakfast options which includes mushy and runny Scrambled Eggs and leathery and gluten-free Red Millet Pancakes served with an Apple Cinnamon Mash and Fresh Cream, both of which disappoint. Not the greatest French onion soup. Mushy . Lamb stew.

MY POINT

Three young owners (who also own the rockingly popular Woodside Inn) and Marguerite de Lastour, the French developer take a bow.Charming, well-priced (average meal per person Rs 500), open through the day.So what if all thedishes are not the greatest? Or there is no wine to pair with the French fare? One thing is certain. it is a spot of sunshine in the Fort area. An open-through-the day welcome one.

 

■ Yeshwant Chambers, Ground Floor, Military Square Lane, Near Trishna, Kala Ghoda, Fort

RATING FOOD 3.5 SERVICE 3.5 DÉCOR 3.5

OPEN 8.30 am to 11pm

 

INDIA SHINES IN SINGAPORE

Stop press. As I write this, i can’t stop smiling…and applauding. India is shining at the most prestigious Oscar of Food awards “Asias 50 best restaurants 2013”in Singapore.

 

 

Shining as India’s best restaurant at  rank number  7 of  Asia’s 50 Best Restaurants, is ITC ‘s Dum Pukht, Bukhara (number 26) represented by two of our most brilliant female chefs, Manisha Bhasin and Madhu Krishnan

Its a brilliantly balanced list, with India’s best Japanese Wasabi by Morimoto in Mumbai (no. 20,)  grand corporate chef  Hemnat Oberoi is here. Modern Indian restaurants get their share of recognition (Varq’s Chef Amit chaudhari) “Indian Accents” Chef Manish Mehrotra are here) We miss Rahul Akerkar (Indigo  at no. 28) as we do Chef Ananda Solomon for his well-deservd award for the coastal cuisine Karavalli in Bangalore(no. 44).

Kolkatta born Gaggan Anand’s restaurant Gaggan (Bangkok) our Srilankan neighbour Dharshan Munidasa ‘s “Nihonbashi” make a mark. AD Singh of Olive, Anjan Chatterjee of “Oh Calcutta” receive their share of applause as “chefs favourites”.

The dapper and dynamic Charles Reed, Sue Woodward and her team  of  theprestigious “Worlds 50 best restaurants” have flown  in from London to mastermind the events.  Happily. They see India as an important culinary destination. And Mumbai takes centrestage.Jai ho!

P.S I write this from the Changi airport, excited to board Singapore Airlines which is surely one of the most expensive airlines (my wallet is still groaning) but oooh! la! la! (having flown to paris and back) the Michelin starred chefs food (“Book a cook) flat beds and what superlative service…My compliments to Giamming Toh

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Modern European

 

Three points to keep  in mind about Cesky, Powai’s latest and upscale Modern European restaurant: there is no à la carte here (Fixed Degustation menus only; `7,000+

for a seven course and `3,500 for a three-course menu) and it is only open for dinner. Also every single ingredient used by Masterchef Christian Cilia (of London’s La Brasserie) has been imported

(“including the salt“ ).

 AMBIANCE

Surprisingly enough, this ambitious restaurant is located just off the noisy bar. This pleasantly appointed, very high-ceilinged space (with very large propeller ceiling fans), enrobed in white and set off with black, was empty when we visited it on a Friday night.My guest Siddhartha Bajaj who works in real estate equity is not only a dish, he’s also formidably charming and one of the most patient men I know. I generally hangabout with him and our common close writer pal SDS, but this time Nina Vasa and I were lucky to monopolise him. The exuberant Nina loves her work, people and life and her cheesecake is legendary.We all noted the very high-end crockery, cutlery and glassware lighting and a tiny open kitchen where Chef Christian Cilia cooks.

 

FOOD

We had no choice but to stick to the  Degustation Menu. The meal (made only with ingredients  imported from England)started off on a very promising note, with the finest Beluga Caviar and Champagne Sorbet. Intense and delightfully rich and flavorsome white Onion Veloute followed. Perfectly seared foie gras was next.

We were informed that Christian Cilia’s changing menus boast of Cauliflower Panna Cotta with Vanilla Jelly; Fillets of Veal served with Seared Foie Gras; Mushroom Jus New Zealand Lamb with Barley Risotto, and more. Sophisticated and artfully minimalistic plating, international wines to compliment the dishes and swift service too. Gem-like tasty petit fours complete each  meal.

 

MINUS POINTS

When you are paying over  Rs 7000 per head per person, the least you expect is a quiet exclusive space.Instead it is almost like an extension of the bar, with just a glassed-off partition.The noise and the thumping piano from there tampers with the exclusivity of the experience.The bland and somewhat-tasteless Smoked Haddock with

Salsify Pea Purée made it worse. As did the tiny serving of Beetroot Sorbet with Goat Cheese which came next. A lacklustre  Chocolate dessert too. We also requested for a vegetarian  three-course option, but since we hadn’t requested in advance, it was a skimpy ( pasta and salad) one.

MY POINT

With all the global emphasis on freshness and local ingredients, it is a bit out of place that importing of all ingredients (“including salt”) should be touted as such a USP. Even so, a more private and secluded restaurant space, à la carte menu, lowering the prices and upping the  taste and flavor quotient is needed.

■ Cesky Meluha The Fern – An Ecotel Hotel, Central Avenue, Hiranandani Gardens, Powai,  Ph: 25755555

7.30pm to 11pm

Food-3.00 | Service-3.00 | Décor-3.00 | Meal for 2“ 7000

 

PARIS MY PARADISE   

I’m on zero gravity here. Multiple reasons: foodies of the world have converged here…It’s the largest cookbook fair of the world, (doubled the space from last year.) Superb cookbooks from all over the world, Registered visitors are 18% from France, 48% from Europe  and 34% from outside France.Edouard Cointreau’s París cookbook fair is a treat to beat all treats. He has  over 1000 guests at the Gourmand Awards, from 61 countries.

And then to top it all, I am in the legendary George V, the hotel of Kings and the King of hotels. Theyve mastered combining luxury with comfort and now added on the most unique specials for kids(includinga crockery line with a famed french cartoonist). Michelin starred dining, a serene indoor pool surrounded by statues and art and caring service…if this is not Paradise what is?

 

FOODLINE

Its sunny and bracingly chilly in Paris and it’s great to be connected with you on 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 all your messages.

READERS RECOMMEND

Sushma Saksaria of La Devi provides quality gourmet food from all over the world (quinoa; couscous; French vegan nut butters; Japanese and Italian gluten-free dressings; Spirulina Spaghetti; and honey and flower juices from auroville. Ph: 22691599, 9821112626,

Kanta Nagpal supplies Sindhi fare (Sindhi Kadhi and Veg Chana Masala, etc) right to your table! Appropriately called Mom’s Specialties, call Kanta a day ahead (50 guests or less) and order her Sindhi Mutton, Dal Tikki, Mughlai Mutton, Raan, Baked Cannelloni, Corn ‘n’ Palak, Veg Chana Masala and Paneer Makhanwala. Ph: 23895354, 23806055

Kaizad Patel specializes in Saas Ni Machhi and Prawn Patio, Lagan nu Bhonu, Sali Murgi, Sali Boti, Patra ni Machhi and Lagan nu Custard.  Indian and Mediterranean fare too. Ph: 23649319, 9820200133

Innovative indulgences (signature Mawa, Malai and Tutti Frutti)  yummy Fresh Fruit with Chocolate. A day’s notice and a 1kg minimum order needed. Ph: 28780530, 9324420444

Veenu Dembla for her  handmade dry flower arrangement adorned with homemade chocolates. Almond Chocolate Baskets, cakes with Chocolate Oreo or Fresh Fruit flavours and chocolates in Pistachio, English Toffee and more. Ph: 9892013261

QUERIES ANSWERED

Pauru for prawn pickle you can call Nargish Lala. Ph: Ph: 22085198, 65079177, 9819002500

Kailash for South Indian caterer you can contact Muttuswamy Catering Pvt Ltd. Ph: 24074768, 24097460, 9892136666, 9820280362

QUERIES

Savio is looking for a Japanese caterer.

Odelia is looking for caterer who can arrange a party in Alibaug.

 

 

 

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Mediterranean

Now, why did I think that this newcomer “Otto Infinito” s name was inspired by the Ottoman Turkish empire? (Could it be because I am obsessed byTurkey?) While it does have a smattering of Turkish dishes, the name refers  to “ 8 to the power of infinity” (it opens at 8am folks). Over a period of time I ate four meals here. But to check out the Turkish dishes, who better than Turks who are not only passionate about their country but want all of us to be too. The globe-trotting dashing Emin Cakmak, (chairman of the Turkish Indian Tourism Council) and  the lovely Victoria, his wife and partner of Hello Tourism accompany me. Symbolizing the exotic, vibrant charm of Turkey is it’s consul general Ceylan Ozen who works round the clock mesmerizing all of us with the charms of Turkey, her dapper businessman husband Ender Erisen, plays the man that every successful woman needs in her life.

 

 

FOOD

Lets get it straight, the Turkish dishes “are not Turkish”  as my Turkish guests pronounce “but tasty” . This is true of the Turkish kababs served with Harissa mayonnaise, while the Mezze dips (hummus, moutabel, labneh) are well-made. Their signature  crisp Square  Pizza topped with robustly spiced harissa chicken was good. On another day it was not topped with enough pepperoni. I also had a  quick lunch of a dryish Multigrain Sandwich with Chicken; a well- made Spaghetti with Porcini and the above-average Maghrebi Mezze Platter.At breakfast the baked egg Berber omlette was worth trying too. It’s the aldente spaghetti aglio olio and the ravioli plump with chorizo that comes out tops, while the chocolate  dessert’s marriage with passionfruit  just about passes muster.
DÉCOR

This unpretentious, large (over 6,000sq ft) bare space has alfresco dining too.

At night, the restaurant is suffused  in a dim fluorescent light and appears more like an airport lounge. Floor to ceiling glass walls letting in the daylight, make lunch a much better option.

 

MINUS POINTS

Very noisy at lunch time. Cold and stale bread, over-creamyMushroom ravioli, swamped with sauce  Moroccan chicken, dense truffle soufflé are all avoidable. The biggest disappointment at dinner was the  overcooked rock salt fish. While the tuna carpaccio was great one day, it was stodgy the next. Ditto for the Hazelnut cheesecake and Limoncello sorbet.

MY POINT

Moderate pricing is its strongest point. .

The takeaway counter with its well-priced salads and baked products a sure  boon for the office goers. It is a open through the day,  noteworthy but low-wattage addition to Mumbai’s eating out  scene: an “if you happen to be” as opposed to a “you have to try” restaurant.

 

OTTO INFINITO

Raheja Tower, Bandra Kurla Complex, Bandra (E), Mumbai, Ph: 26567777,

Open 8am to 12.30am

Food-3 | Service-3.50 | Décor-3.00 | Meal for 2- Rs. 2000

———————–

 

 

GO TASTE IT

Since I will be in Paris (on work) when this mega-exciting taste festival wows Mumbai, I took time off to go on a pre-taste of it. We ate  at four of the twenty restaurants who will be showcasing their signature, tasting and iconic dishes. Started off at the progressive American  “Ellipses” went on to the Thai “Koh”, Olive and Tasting Room too. The exciting news is that come 22^nd  Feb, more than twenty highly acclaimed, stellar Indian  and International chefs (Alain Fabrègues, Jehangir Mehta, Margot Janse and Vivek Singh to name a few) will be cooking.

Live chef demos, a farmers’ market premium food and drink features and exhibitors including wineries, coffee shops, patisseries, breweries among other exciting options too. Making all this possible are  the dynamic team of Babso Kanwar, Rachna Sharma and Karen Anand.

“Taste festivals is all about gourmet food featuring the latest, greatest and most exciting restaurants…we think the city is ready for something as big and glamorous as Taste of Mumbai”  says the multi-talented Karen. We agree. This ticketed festival, seems like the perfect recipe for a  yummy weekend.

 

P.S A pity that I won’t be here to do a fun cookout at the Fischer and Paykel taste theatre and social kitchen with the Diva of Italian food, best-selling author and owner-chef Ritu Dalmia.

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

Chocolate lolipops, chocolate modals, shaped chocolates and fancy  basket shapes. Try the assorted chocolates call Manisha Momaya. Ph: 28770877, 9820233241.

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

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

Marie’s merry masalas East Indian Bottled masala, Vindaloo masala, Fish curry masala and Dry Powder Spice. Ph: 26409371

Queries Answered
Ananya for khakras, muthiyas and dhoklas you can call Gogo Snacks. Ph: 23619968/   5292

Queries
Pauru wants to know where she can get prawn pickle
Kailash wants a South Indian caterer for a birthday party for 50 people.

 

 

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European

 

Nothing to do with valentine-shalentine day, but there are no two ways about it: food and love are inextricably intertwined. And today’s column is dedicated to Usha Khanna, who has been  serving up food with love. It is also dedicated to my readers who come with me so readily and happily (this week, to Oshiwara) on such short notice. Like my most favorite Kalyan Karmarker, foodblogger extraordinaire (who is currently eating his way through Spain) Mamta Engineer,charming fashion buyer who drives all the way from Cuffe Parade and banker, Darius Rastagari does from Lalbaug. Documentry film maker Madhumita Pyne and restaurateur Tushar Gupta all share their palate opinion.

 

 

 

Ambiance

A wonderful, happy, must-visit surprise; enrobed in wood, it  sprawls  in Oshiwara (unlike the smaller double decker flagship location across from Regal). It has a cheery outdoor area with a black and white paper mural wall  covering an entire wall. The young owners, Abhishek Honawar, Pankil Shah and Sumit Gambhir ensure that both eateries have a relaxed energy.

Food

Moderately priced, tasty pasta, pizza, and sandwich fare, It’s the Goat cheese  pizza’s very thin, supple crust topped with the robust bite of beef that gets top vote. On another day, it was their specialty Franco Meat Ball and sandwiches (Roast Beef, Herb Focaccia and Tomato Mozzarella) that turned out  moist and tasty with

generous fillings. Wonderfully creamy tiramisu.

Minus points

The service was sloooow. The coffee machine was not working, crispy rawas was too crusty, the ground pork burger not juicy enough. The apple Crumble was tasty but oversweet and stodgy

My Point

Comfort food at comforting prices. Though some of the food can be inconsistent, ditto for the service, great music and drinks here. In a few words, this open all day eatery is like a warm hug, reassuring , comforting and relaxing. Ofcourse we will come back for more.

 

■ New Link Plaza, Oshiwara Link Road, Next to Oshiwara Police Station, Andheri (W), Ph: 26328963

8am to Midnight

Food-3 | Service-3.50 | Décor-3.50 |Meal for 2“ 1000

 

BOX

The Lifetime Legend 

Usha Khanna, the lovable 86 -year-young bubbled like vintage Champagne when she received a standing ovation for her “Lifetime Legend award” from  Kunal Vijaykar’s show ” The Foodie” on Times Now. Almost five decades ago, she set up the  long, narrow-corridored Samovar café ( in Jehangir Art Gallery) which has been a home for all. It nurtured our city’s history- young MF Hussain, Sabbavala, Shiva Naipaul and Amitabh Bachchan all ate here. Right now, it’s paratha festival is in full-swing ( yummy chicken, aloo parathas,gajjar halwa and  strawberry parathas too) This is Mumbai’s only restaurant with a superb, dedicated coffee-table book, (full of Usha Khanna’s delicious anecdotes). And she is truly a pioneering legend, who shows the way to serve food with love.

 

BOX

TIMES FOOD  AND NIGHTLIFE 2013 AWARDS

The wait is over. Come Sunday and we will honor and applaud the finest  restaurants and nightclubs across Mumbai.The award winning restaurants  and nightclubs will come together to serve up a treat to beat all treats. We salute the best of the best.

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
The Dessert Cart is conducting Sweet, For My Sweet, a Valentine’s Day theme hands on baking workshop at Santum store, Khar(W) on 9th Feb. Ph: 26495775/6

Vj’s kitchen supplies starters, salads and dips for parties upto 30 people
Ph:     9820122317

Magic o Meal provides bulk veg North Indian tiffin services and in house corporates catering as well. Low -fat and low-oil, freshly cooked healthy and delicious home-made food. Ph: 9320022422/33

Dimple delivers pure and natural honey from her farm in Agumbe, Karnataka at your doorstep. Ph: 24463400/3500

Healthy and tasty, ready to eat soya nuts (masala and salted) Rs 13 for 100 gms. Minimum Rs 500 for home delivery. Ph: 26403798

Conducting Classes for Undhiyo, Parathas-Rotis-Nans,  Hand Moulded  Dry Fruit Sweets, Easy Method of preparing  Bengali Sweets , Sizzlers Vegetables & Fruit Carving , Eggless Cakes, Chocolate Bouquets , Chocolates(85types),  Punjabi food, Bread Making, South Indian Food, Aarti thal.i  Rangoli, Calligraphy, Lamasa, Bread items ,…many more details. Ph:  Meena 646 0936

madhursethi@ Prachi’s Homemade Pesto And Spreads is a Italian homemade spreads best known for Italian food, located at Maker Towers

QUERIES
Ananya wants to know who can supply khakras, muthiyas and dhoklas in Bandra.

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