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.

Asias 50 best restaurants 2013

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

Modern European

SIDDHARTHA BAJAJ AND NINA VASA AT CESKY

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.

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.

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.

MAMTA ENGINEER, KALYAN KARMARKER, TUSHAR GUPTA, MADHUMITA PYNE AND DARIUS RASTAGIRI (checked shirt)

Usha Khanna

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.

Seven Restaurant

Multi-cuisine

———————————————————————

I hate buffets. But  I still recommend this brand new, staggeringly large, theatrical buffet restaurant, which sprawls over 9,000 sq ft. In my two day stopover in Mumbai (in between TV shoots in Srinagar and Kolkatta) I ate three buffet meals …breakfast, lunch and dinner, here. I refer to the recently opened, much awaited, glittering five star international Shangri-La hotel’s multi-cuisine “Seven”

AMBIANCE – THEATRE OF FOOD

Lavishly laden, the marbled counters wind and curve through the restaurant which sprawls around the live kitchens. Navigate though these patiently, one station (the Indian non-vegetarian station,) is tucked away behind pillars. Under the eagle eye of the hospitality whiz, area general manager and chief of the hotel, Farhat Jamal, Seven is 

 all about drama and interactive performances by specialty chefs.

It’s the perfect lunch place for the first family of English theatre (also dyed in the drool foodies). Am delighted to learn that Sultan Padamsee (Alyque’s brother) started their theatre company in 1941. The flamboyant Alyque who dotes on  Indian food, his kids and Arthur Miller, wears 3 hats in his current  pulitzer prize winning play Death of a Salesman- director, protagonist and technical director.Produced by daughter the multi-faceted Raell who not only has a dozen productions running simultaneously but is also bringing world renowned Mentalist Lior Suchard to Mumbai. While Raell is a Chinese food buff, giving us her take on the Italian fare is the vivacious Jessica Rescigno from Milano, a traveling gourmet on her way to Bali and Sydney. Completing the high-profile global guestlist is Lord Wedgwood ( direct descendant of Josiah Wedgwood, the 18^th century father of English pottery) a well-traveled, discerning epicure.

Clever and thoughtful design, lighting, a judicious use of screens and seating (away from kitchen noises) ensure that we are have a relaxed, chatty afternoon. Yes! We will all return.

FOOD

Temptation strikes when you enter… a chocolate fountain spills over, a candy floss machine swirls sweet gossamer and endless food stations beckon.  I determinedly and systematically ate three buffet meals (Italian, Thai, American, Chinese, Japanese, Indian…you name it), but still cant say that I tried every dish or dessert.  Heres a quick guide…breakfast (French butter, superb croissant, freshly squeezed juice,  idli sambhar, molagapudi come out tops,  the usuals, eggs, parathas,  pancakes, fresh fruits etc) Over lunch  and dinner and the spread is huge. Japanese food lovers delight in the sashimi, sushi (superb spicy tuna rolls) and you get your bang for the buck just by tucking into this.

As a rule, it’s the freshly made interactive dishes which you should try. Our Italian guest Jessica endorsed the thin crust pizzas, the freshly tossed pasta and right amount of garlic in the Bolognaise.

Raells penchant for Chinese food was satiated and she particularly liked the mixed meat grill especially the prawns.

The hot from the tandoor, rotis, paneer and some of the kababs passed muster as did the shewarama. Ditto for the grills, done to any style you want. Vegetarians are looked after and there is a special station only for Indian vegetarian food.

Sweet lovers, go for the  freshly baked Chocolate soufflé, buttercream cupcakes. Chocolate fountain and baked yoghurt  with maple syrup. I also loved the caramel dessert with whisper of salt in it.

MINUS POINTS

As in all buffets, the dishes which lie around suffer loss of taste and texture, be it the lack luster biryani, risotto and even some of the Indian and Western dishes. Not the best waffles or pork sausages,  the stirfrys can be a bit greasy and some of the raw meats at the grill could be of a better quality. A few of the deserts are gelatinous or oversweetThere is  no chamomile tea or South Indian coffee either.

MY POINT

Located cheek-by-jowl with the Ruia’s throbbing Palladium and Phoenix High street, their new property, Hotel Shangri-La is an oasis of calm and style and this is the very first of it’s many restaurants. Full marks to “Seven” for sheer size, quantity, variety and pricing ( Rs 1150 breakfast, Rs 1550 lunch, Rs 1750 dinner)  they just need to take care of the quality of some of the raw ingredients and dishes. Bypass the dishes that are lying around and zoom into the interactive counters (sushi, stirfrys, pasta, shewarama etc) There’s a large Indian shudh  vegetarian station too. 

I also checked out the alacarte ( a well made grilled chicken) but would still suggest you stick to the buffet (available only at meal times). Unlimited, non stop eating in a round the clock, glitzy five star restaurant. Did I hear Shakespeare (or was it Alyque? Or me? ) say “all the worlds a multi-cuisine restaurant”.

SEVEN,

Shangri-La hotel, 462 Senapati Bapat Marg, Lower Parel.

Ph 6162 8000

Timings: 24 hours

Breakfast 6:30 – 10:30 am

Lunch 12:30 – 3:00 pm

Dinner 7:00 pm – 11:30 pm

RATING

FOOD 3.5
SERVICE 3.5
AMBIANCE 3.5

FOODLINE

I write this from Kolkatta and it’s great to be connected to you. Fabulous to be flooded with  your twitter, fb and email feedback.
Mail (rashmiudaysingh2013@gmail.com, FB, Twitter @rashmiudaysingh) or sms
(7738022873 ) to be listed here. Due to space constraint am unable to carry all your messages

Vegetarian Punjabi

Eat. Travel. Pray. Freeze.
As I write this, snowflakes (gentler than a baby’s breath) are falling softly outside my window. Gulmurg is preening in all her pristine, gleaming white glory. This is not paradise. This is Paradise on earth and its thanks to being on the jury of “The Foodie Awards” ( Kunal Vijayakars show on Times Now) that I’m travelling from Kashmir to Kanya Kumari. Its the most watched  food show which over 7 years has had the ever-hungry Kunal unearth and sniff out eateries from obscure destinations to gourmet capitals. In Srinagar, Kunal tracks down the family run, 60 year old “Mughal darbar” as we wolf down the 36 course wazwan (wedding banquet) and

the soft yet spongy Goshtaba  lingers in my tastebud memory, as does the nadru yakhni of the Taj Vivanta and the Rishta of Gulmurg’s newest luxurious The Khyber (where I meet the honeymooners Surendra Hiranandani and Alka),

HOLY DIP

In freezing, cacophonic Amritsar, we not only partake  of the sacred langar in the breathtakingly beautiful Golden temple, but also take the early morning holy dip (yes) in it’s  freezing waters of it’s sarovar. Healed and rejuvenated, we cant stop eating parathas in the ancient“Kesar da dhaba”, rajma  at “Bhrawan da dhaba” (guided here thanks to my Income Tax batchmate and commissioner Pathania) and breakfasting on the plump golden puris with cholle and the tangy laungi in the no-frills “Kanha”. By contrast Ista’s sophisticated kababs innovated with sarson marination delight.

DILLI DELIGHTS

We shoot in them all..from the gullis of old delhi’s Chache di hatti and it’s snaking queues to Gurgaon Oberoi’s fabulous, sprawling 10,000 sq ft specialty-multi-cuisine (yes there is such a thing) 361. From the high energy On the Waterfront to the iconic Spice Route, super chic Veda and more.

SIMBLY SOUTH

We feel like Vasco da Gama in Calicut (he landed here first) as we discover  the three generation-run Zain s superb Moplah Biryani and stuffed mussels cooked to granma’s recipes.Paragon’s Calicut fried prawns are enlivened with curry leaves but it’s the Royal Vega of the brand new Grand Chola in Chennai which stuns with it’s purity and taste. In Goa, A Ferradora’s owner-chef cooks every single meal himself and his Portugese Fejoida   is to kill for.

GURU DA DHABA – Mumbai

Balle. Balle. This is it. A discovery to beat all discoveries. Having taken the holy dip in the Golden Temple, this is like receiving one more blessing. The true blue Punjabi in me is thrilled  to eat in this seriously small (It seats only 30 people) functional, table and bench, non-airconditioned dhaba in Lokhandwala. The robust, homestyle flavors ensure that we keep eating.  Most of the dishes are the kind which are not served in restaurants…like the dahi kadi pakodi with it’s perfect whisper of tanginess, the winter special of sarson da saag paired with well-cooked makki di roti delights with it’s authenticity. It’s the simply cooked aloo spiked with jeera that is another favorite as is the stuffed karela with it’s slightly bitter signature. The  “sukhi matki dal” is a surprising and yummy healthy addition.Except for the arbi masala (I prefer flattened and crisp arbi) all the other homestyle dishes (rotis included) do a bhangra on our tastebuds. That’s why I shoot the accompanying photo when everyone is saying “balle balle”.

P.S. While the food and the prices (average per head Rs 100) please our palate and wallet, heres what warms our heart… owner Inderjit Anand, worked as an auto rickshaw driver and saved and set up this dhaba with his wife Ranjit. She passed away tragically, a few days before our shoot but her daughter Mandeep promised her that they would continue to be consistently excellent. She lives up to her promise. Mubarkaan!

.

GURU DA DHABA

Shop No.1, Kamdhenu Shopping Centre, First Cross Road, Lokhandwala Complex, Andheri (West). 2632 0440.

Open lunch and dinner.

Average price for two Rs 200

RATING FOOD 4 SERVICE 3 DÉCOR 2

FOODLINE
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READERS RECOMMEND

1) Must Check out the magnificent chilly sauce and peanut sauce hand ground, homemade and free of preservatives. Call Prakash Chilly contact Prakash Thadani Ph: 9820559097

2) Jharna Pawani Santacruz takes orders for cakes, brownies, mousses, chocolates and lollypops. Speciality is they are eggless made from wheat which are soft as maida. Ph: 26495240, 9869758572

3) Bhawesh recommends Momentz Cakes and Chocolates by Munira Bagasrawala for their homemade cakes and chocolates which are personally handcrafted. Ph: 9821184528

4) For high quality flavourful and natural foods, all chemical free, organically produced food grains, fruits, lentils, tea, coffee, fry fruits, spices, moong noodles, cooking oils, etc call Jigna of Greenway-Organic Produce. Ph: 23526291, 9820562063

5) Cooking classes veg and non veg, and all cuisines. Contact Rina Jain Ph: 9322337856

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

QUERIES ANSWERED

Mahinder for veg (Rs 1600) and non veg (Rs 2600) tiffin Monday- Saturday in Malad you can call Nirmala Kotekar, Tasty Bite Foods. Ph: 28814797, 9819550172

Modern American,

First of all, you wont be able to spot this new restaurant (they haven’t put up a sign board) then you wont be able to figure out it’s exact identity. By turns cozy and sexy, laid-back and fleet, Ellipsis is different things at different times to different people, which is exactly what its young owner and chef meant it to be. Though it  feels easygoing, it also attempts to preserve the core pleasures of fine dining.

To deliver this mega voltage ambitious experience,  the young owner Rohan Talwar  got in internationally renowned award winning Thomas Schoos (interiors,) NYC’s Death and company,( the bar) and the  Canadian chef  Kelvin (progressive American dishes which comfort as well as innovate.)

Quite clearly, Ellipsis is a trailblazer. So though Id already eaten here more than  half a dozen times  I invite trailblazers to join me today. Theatre and TV personality, granma  (believe it or not) of six, Sabira  along with industrialist husband Chottu Merchant pioneered (in 1980) the stand alone discotheque and rocked Mumbai with their Studio 29. Their close friend (also my ma in law)  the feisty Delhi based Mohini Bhullar (leading far from a quiet retired life after her long and successful publishing career, is always delighted to come back to Mumbai) accompanies us over a sparkling Proseco soaked dinner. That this restaurant serves the Italian sparkling wine on tap, by the glass, immediately wins over my guests.  Their discerning, well-traveled and refined palates are delighted.

SABIRA AND CHOTTU MERCHANT AND MOHINI BHULLAR IN ELLIPSIS

AMBIANCE

Charming and unusual décor of the eclectic combination of styles, periods and textures. Two distinctly-concepted floors with  rustic, yet modern décor,  statement chandelier, tiled tabletops,  vintage paintings from every style and period over the last 100 years charm.

FOOD

Great news…I pop in for lunch alone (after many dinners) and find a price sensitive three course set lunch menu  (Rs 1200 with sandwich and Rs 1400 with main. Okayish French onion soup, authentic and tasty Jamaican Jerk chicken,  well-made creamy crème brulee).

Simply divided into  - Garden, Farm and Sea – the market driven menu is printed daily. Many a dish offers a playful take on the traditional and the dishes are meant for sharing.

Three  masterpieces : Outstanding meltingly succulent pork belly nestled within steamed buns sparkled with kimchee, apple butter and jalapeño. Love the contrasting textures and flavors of the Beet Salad (with cardamom, coffee,herbs, pickled vegetables and beet meringue) And the superb dessert interpretation of  Rocky Road (an adult coffee icecream, a sweet peanut butter one  appealing to the child in you, cookie studded chocolate, caramelised marshmallow sauce.) Though my guests prefer the hazelnut lime ganache, sponge cake. Caprese with goat cheese spheres is delightful too.

On the dinner menu, the most expensive dish is the Rib Eye steak at Rs 2500, the average price per dish is Rs 900.

MINUS POINTS

Though a great global experience, unfortunately it was initially served up at global prices too ( especially the cocktails), which accounts for  there being fewer diners her. Some of the dishes go far off the mark, (thankfully they’ve taken the Mac N cheese off the menu). Chicken & waffles, served with foie gras butter is stodgy, flavorless heirloom tomatoes, over buttery gnochi. It’s the lunch with it’s flatbreads ( low on salt) and  sandwiches, Montecristo (interpretation of French toast)  which is not on par with the dinner menu.As Sabira rightfully points out, we are not given serving spoons and the dinner is served on small share plates.

MY POINT

The word “ellipsis” signifies three dots at the end of a sentence, which denotes that there is something more to come…and sure enough the youthful energy driving this Modern American dining concept, keeps more coming.

Live performances every Wednesday at their cocktail hour, Sunday brunch (with live performances, Rs 4000 eat and drink unlimited) well-priced set menus.

This hugely ambitious global experience venture with its global prices  ( cocktails Rs 800-1200,) has  now (thankfully)  pruned its prices  ( cocktails Rs  500-700).

Some of the dishes are patchy but Ellipsis’s chef is  ambidextrous, as comfortable using liquid nitrogen as he is in highlighting the natural flavors of the ingredients and serving up comfort.There is a triumph of technical accomplishment and flavors, and now (mercifully,) there is fine-tuning of prices too.

Ellipsis

B-1 Amarchand Mansion,

16 Madame Cama Road, Near Regal.

Ph 6621 3333

Open Lunch and dinner. Cocktail Hour: 6 p.m. to 9 p.m.

RATING FOOD 4

SERVICE 3.5

DÉCOR 3.5

FOODLINE

READERS RECOMMEND

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. Contact Foodline India Rs: Veg Rs.1560/Non
veg Rs 1820 Ph: 22037575-22908637

Exclusive Wooden Food Buffet Tags for Weddings and Parties. These can be customised as per
requirement and can be supplied all over INDIA and abroad. Call Panchatatva Studio Ph: 9820070614

For photo cakes and cup cakes call Pallavi. Ph 9820120098

Amal from Sugar OverDose known for her caketops also offers interesting baking classes- valentine
special cupcakes, chocolate coated brownies and desserts. Ph: 9821561159, 26111911

Farida takes orders for homemade Bohri dum biryani other delicacies. Minimum order 1kg. Ph:
9773334425

QUERIES
Amal wants who can supply modelling chocolate and white hot chocolate powder.

QUERIES ANSWERED

Mr Parikh Jain tiffin in Vile Parle you can call Vital Foods. Ph: 26126909-10, 9820445515

European, global 

Alleluia! A star is born.  Good ole Shakespeare was right, when he thundered “What’s in a name?” For sure, this unpretentious, moderately priced  star  is misleadlingly named. The brand new Café Sundance shares nothing with the late Sundance (RIP) except its name and space in Churchgate. The menu is entirely different, as is the management and the chef. But it is honest, direct and comforting. Like the three generations of guests today. They share a passion for food and fashion, bubbly young Aditi loves dancing and singing too, while her mother fashion entrepreneur Nisha Sharma moved to Delhi only to wow it with her successful garment factory which supplies to prominent stores. This is obviously in her genes because her mother Nina Vasa has not only been successfully creating garments for decades but also the best cheesecakes. After a long and leisurely lunch “We loved every single dish here” they chorused and like Arnie Schwarznegger we all added “We ll be back”.

IN THE PHOTO ARE NINA VASA, NISHA SHARMA AND ADITI SHARMA (the young one) IN CAFE SUNDANCE.

AMBIANCE

Gone are the erstwhile Sundance’s orange mascot with the cowboy hat and rundown chairs. The two levels of this small 55 seater are spruced up, bright cream walls, glassed  show kitchen, wooden tables and chairs, a giant backlit wall rack stacked with  vintage odds and ends and comic books complete the charm.

FOOD

Having enjoyed (most of) the lunch, I pop in unannounced for a solitary dinner too (am delighted to bump into my twitter foodie buddy Roxanne Bamboat). None of the old Ninja Turtle Burgers and Indian Chinese but whoa! What burgers, dogs and sliders here. Plenty of other café staples, such as sandwiches,pastas, pizzas and salads. For me, the sliders (Rs 100 each) (especially the moist, flavorsome pork belly slider with star anise and barbecue sauce ) work the magic. True blue German frankfurters made juicier with American mustard, ketchup are enlivened with relish, jalapenos and gherkins, be it the classic Hot dog, or the delightful bacon and cheese dog.

Veggies go for the portobello mushroom burger.  The juicy tenderloin burger, Cajun chicken burger (oozing cheese in its centre) and the fish and chips burger (with the tang of Bengali kasundi mustard) come out tops. The gifted 28 year old chef Mikhail Shahani ( who also runs Ketan Kadam’s Two One Two Bar & Grill) is always there. Happily, veggies are taken care of, the four-tiered vegetarian lasagna as good as that in Two one Two. Ask for the side of the steamed corn on the cob (with parsley butter and nimbu and mirchi) and outstanding aglio olio angel hair pasta. Chorizo  pizza, Mediteranean grilled prawns and the addictive Barbecue chicken wings are worth trying too. As is the  Cheesecake with it’s crunch of  Digestive biscuits and the dense,  Ecuadorian chocolate truffle (only at dinner).

MINUS POINTS

Packed and noisy. To make matters worse they don’t take reservations. Café Sundance  has additional drawbacks, the tables are placed too close to each other. Some of the mains are heaped over with sauce (pot roasted chicken, Rawas) as is the spinach ravioli. Beef strogonoff lacks punch. The option of whole wheat buns and rolls (for the burgers and dogs) is needed. Many desserts are unavailable

MY POINT

it’s centrally located, has a well stocked bar, is open through the day (8am to midnight). Serves   affordably priced (Av dish Rs 395) comfort food, has a  cheery newspaper menu and the bill is presented in a Jughead comic.  But its not about fussy gimmicks, the kitchen is the focal point and Café Sundance is ultimately about eating  more than anything else. I applaud their  gift for breathing fresh life into familiar genres, for grafting the present onto the past.Jughead khush hua!

Café Sundance, ground floor, Eros Building, Churchgate, call 22026212Open 8am to midnight.

FOOD 4 SERVICE 3.5 AMBIANCE 3.5

FOODLINE
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Readers Recommend

 Chandra recommends Madhu Mess run by Madhu Aunty in a slum opp IIT Powai, Gate no 1. Its frequented by IITian from decades for idlis, medu wada and egg dosas. Timings 4am to 10 am  

 Pooja Parmar supplies homemade hand ground spices, undhiya,

Beawar til papdi, gazak and revdi. Ph: 9819424684

  Rinku Amit Gokarn specializes in to customized cakes – Novelty

Cakes, Birthdays and Weddings Cakes. Ph: 99208 63063

 Mrs Jariwala’s red velvet cakes and lava cakes along with chocolate

crafting and sugar crafting are awesome. Ph: 9930900837

 Grace specialises in all sorts of designer boxes and bags for chocolates, brownies, mithais , and sweets. Baby

Shower, Birth announcements, 

9819807996

For yummilicious goodies -rum infused X’mas fruit cakes and mince pies, gingerbread men, 

organic cakes, muffins, whole wheat and multi grain breads and more.

Gluten free and eggfree options 

9821189717

 Farida takes orders for homemade Bohri dum biryani other delicacies. Minimum order 1kg. Ph: 9773334425

 Conducting Classes & Workshops for Winter Tonic Food, Undhiyo, Parathas-Rotis-Nans, Reasturant Style Punjabi-Mughali

Subzi, and more.  MEENA on Ph: 26460936

Queries

Yash Popat wants to know where can he can get White Hot Chocolate

Powder in Mumbai

Mr Parikh needs a Jain tifiin in Vile Parle East.

Ashish is currently looking for someone you can supply him chicken

(boiled/semi cooked) on daily/weekly basis for 2 persons in and around

Bandra.

World cuisine

Its  the first friday of 2013 and I begin by quoting an old saying  ” When Mohammed does not go to the mountain, the mountain comes  to Mohammed”  And that’s my wish for you for 2013…may your  ”mountain” of desires come easily and swiftly to you. As if by sheer serendipity  my guests today seem to specialise in doing this . The charming global gourmet couple Bela and Micky Dalal (long time  fans of the sublime Swiss  Spruengli chocolates ) are now
making sure that these exquisite handmade chocolate creations are available to us in  India for  exclusive caterings and customised  gift boxes too. Their dapper son, Rohan Dalal (co founder of the unique Doorbell pharmacy) provides customers with a unique, convenient and efficient way of tracking and ordering their monthly medicine and fitness supplement requirements.

The family Dalal (including their son Jay, economics major,  DJ by passion  currently rocking  NYC) has dined at Vineet Bhatias restaurants (in Switzerland and Mumbai), and  couple of months ago, I had an amazing meal in London’s Rasoi (Vineet Bhatia’s Michelin starred restaurant). And after Azok, Ziya in Mumbai Bhatias food is served in F Bar too.

AMBIANCE

Mumbai’s very own F Bar sashays in (of all places), into to the city’s latest high-rise in a business district. It has it all… Fashion TV, 10,000sq ft sprawling restaurant, dance floor, terrace and Vineet Bhatia’s food too. That it chooses to locate itself in the somewhat inaccessible location on the third floor of the One IndiaBulls Centre (Lower Parel) doesn’t seem to be a deterrent for Mumbai’s clubbers. But does it make for a destination for the diner?

Be prepared for a long walk through the gleaming lobby and corridors of IndiaBulls Centre and into a dark, twin-levelled space with mesmerizing images of the FTV channel on four large walls. Both, the bar and restaurant, share a theatrical black ceiling and upper wooden ceiling that rolls like a wave. God help women with heels who go up the steep stairwell (to the restaurant). No matter which table you sit at in the square-shaped restaurant area, the Fashion TV images are visible.

FOOD

Vineet Bhatia’s starters, flavoursome and generously portioned Tandoori Wasabi Curry Leaf Prawns, Tawa
Rosemary Seekh Kebab and the unusual Peanut Butter Chicken delight. Vineet Bhatia’s Fashion Bites, Saucy Bowls, Naaninis and Pizzans, strut the menu. It’s the Tawa Ravas, stylishly served in a spoon and made delightful with the
tequila glaze, that we all recommend. As we  do the robustly spiced, succulent Patiala Chicken with Whisky Flambé. Worth trying too are  the strange-sounding Naaninis (naans like paninis, served with curly fries, are stuffed with
Chettinad Potatoes and crisp Urad Dal). Interestingly, the other strange-sounding dish of Pizaans (naans topped and prepared like pizzas) layered with Paneer Makhni and the other with Rogan Josh-smoked Cashew Nut Pizzan (with soft bases) good too.
 

MINUS POINTS
The regular pizza (not Vineet’s) is too hard and is  smothered in  a sweet sauce. While Wasabi Curry Leaf Prawns are good, they are overcooked, ditto for the Papillote Fish with Olives Capers. Maa Dal is too tomatoey and Baby Corn Asparagus, too tough.The desserts look better than they taste, be it the Rasmalai Mango Lasagne, Blue Curacao Rabadi or the Sugar-free Apple Cinnamon Kheer, Granola, or the Guava Kulfi. Avoidable Coconut Panna Cotta, Bubblegum Jelly and Paan Laddoo.And the price points are high (Rs 5000 meal for two)

MY POINT
To check out its nightclub avatar  I had popped in here on an earlier saturday night (with my young rocking buddies Jivesh Bhojwani and Anandita De ) to  find long lines of clubbers waiting to get in and the place throbbing to DJ commercial music. But for dining, the space is too dark and at night, the music can get obtrusive.  However for those in the area and those looking for an interesting twist to Indian fare (served through the day), F Bar is
the answer.

F BAR
■ One India Bulls, 3rd Floor, Senapati Bapat Marg,
Next to Gold’s Gym, Lower Parel, Mumbai,
Ph: 6650582
Food-3.50 Service-3.00 Décor-4.00
Noon to 1.30am Meal for 2- Rs. 5000
FOODLINE

I’m feeling like a kulfi here in freezing Delhi but your messages are warming me. Fabulous to receive  your twitter, fb and email feedback. Mail(rashmiudaysingh2012@gmail.com, fb, twitter @rashmiudaysingh) or sms (7738022873 ) to be listed here.Due to space constraint am unable to carry your messages.

Bengali. Indian

What do I do when I have a blind date with a brilliant Bengali guy ? Take him to his favorite Bengali restaurant ofcourse (why? what were you thinking?). I’m delighted to lunch with the chatpatta firecracker Kalyan Karmakar and the equally charming Madhumita Pyne,  Bengalis who live in Mumbai (miss Calcutta), cook, blog and tweet about food (sometimes all three at the same time). Kalyan, market researcher, writes one of India’s most popular food and travel blogs, hosts cooking videos and food walks and does Travel food shows. Madhumita, an independent documentary film maker,  blogs, and has a large twitter following too. Both have a strong point of view on Bengali food and can be very unforgiving when it goes wrong.

Bhojohori Manna is a big favorite of theirs.I wish I could recount all their interesting past experiences in Bhojohari Manna but space constrains me.

FOOD
Homesick Bengalis head here. This moderately priced, superb Bengali eatery (set up in Kolkata a decade ago and then a few other cities too) is   named after a Bengali song by vocalist Manna Dey and sure is sweet music to our ears. Says Kalyan Karmarkar  (“the quality of the food reminds you of your granny when you miss her”)  he eats here regularly and vouches for the consistency. this eatery serves up Ghoti (West Bengal) and Bangal (East) dishes.

Do try the  thaalas (Rs 195, 245). Each comes with rice or pulao and a number of home-styled vegetarian dishes, chutney and mishti too. With the thaala  you can order fish and/ or meat dish from the a la carte menu. Normally one thaala is good for two. They have chutney and mishti in the thaali too.  The must try ala carte dishes are the
unerringly cooked signature dishes of shukto (bitter vegetables) poppyseed aloo poshto, Borishaal ilish and  the kosha mangsho. Flavorsome mutton pulao, coconut and mustard rich creamy  curries, many varieties of seafood (jhal, jhol. Kalia, korma, shorshe, malai) delight.

AMBIANCE

It’s spread over a large space (indoor and outdoor dining areas done up with clichéd kantha table tops et al).

MINUS POINTS

The food is authentic and they are the only Bengali restaurant in Mumbai to offer an authentic Kolkatan ‘don’t disturb us with your order while we watch TV’ service. My guests have experienced this a few times.

Though some of the  Mishti is too sweet, this eatery is a worth a special trek.

MY POINT

Consistency is the most important factor in assessing any restaurant. Kalyan and his  wife Kainaz (a pretty Parsi who loves Bengali food) went back a couple of days ago, for some much needed food R&R after an exhausting day of house shifting Says Kalyan “The hot soulful food at Bhojohori Manna & the warm welcome there was restorative.” Joi Bangla!
BHOJOHORI MANNA

Reliable Buisness Centre, Oshiwara, off Link Road, Andheri West, 400058
ph 6599 3385
Open 12:30PM-12:30AM
Meal for two approx. R1,000.

RATING

FOOD 4
SERVICE 2
AMBIANCE 3
BENGALI FOODFIXES

I love Calcutta with a passion, I also love Bengalis who are passionate about their buying as much as cooking and eating their food. So lunching with Kalyan and Madhumita is a treat as is getting them to share their fixes with us. The Oh Calcuttas at Tardeo and Andheri  for a fabulous ‘special’ Bengali treat. Hangla’s at Bandra for their mutton rolls (always have them with fried onions and never with sauce) Arsalan in Khar ( mutton biryani, rezala and chicken chaap.)   Mishti at Sweet Bengal.  Pratap Caterers also make Bengali meal dabba. Yet to visit Bong Bong (new Bengali cafe, in Bandra.) Bijoli Grill in Powai and Andheri (which I am planning to eat at really soon).

BUYING FISH

Go to Khar Market’s  fish section for ilish and kaatla. Occasionally parshe and pabda too and always the kaatla maachher mudo (fish head). Kalyan loves buying fish  from Pushpa and Poonam, two fabulous fish sellers there.

FOODLINE
WOW. Fabulous to receive  your twitter, fb and email feedback. Mail
(rashmiudaysingh2012@gmail.com, fb, twitter @rashmiudaysingh) or sms
(7738022873 ) to be listed here.Due to space constraint am unable to
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