Seven Restaurant

Multi-cuisine

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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

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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
By the time you re reading this ,we will be eating in Shillong and Kolkatta. But right now , to be in walled in by the Gulmurg snow and yet be connected to you is an amazing feeling. Mail
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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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, fb, twitter @rashmiudaysingh) or sms
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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
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(standing) Reshma Gangji
(sittting) Deepak Poojary, Lata Poojary, Riyaz Gangji and Nishant
Mahimtura at Zaffran, Malad

ZAFFRAN (Malad)
North indian

Go ahead! kill me, South Mumbaikers, but it just has to be said…North Mumbai is where the action is, it’s the place to be.   “ Sobo is all about old money and sadly old people and young foggies ” says Nobo. I get energized and excited and learn something new with each round of mine to youthful North Mumbai.  How about a rollercoaster ride
(literally) inside a gleaming mall in Malad? It is at this mall that I chance upon Zaffran  and eat with  some amazing guests (all from the suburbs ofcourse.)

The well known dapper designer couple Riyaz and Reshma Gangji are not such well-known gourmets. You may know about their Libas  men and women, shoe and lifestyle product lines that are setting up internationally
too, but lesser known is that Riyaz cooks awesome seafood, while Nishant Mahimtura, the chairman’s omlettes (with winter garlic and French bread) are legendary. It was while studying in America that he fell in love with cooking. All three have mindblowing food at their homes and constantly travel to eat at world gourmet capitals. Yes! They enjoy Zaffran and will return.

It’s the same reaction from my readers who I meet for the first time… the creative and fun Deepak Poojary  a tattoo artist at his studio in partnership at Studio 62 in Goregaön and his charmng sister Lata
Poojary (just back from her honeymoon)  of  Jardine Lloyd Thompson India. Both love to travel and experiment with cuisines, Lata cooks brilliantly too.
AMBIANCE

Soaring ceilings, sweeping stone arches  reminiscent of the Moghuls… Could this really be the branch of the same  popular and hugely loved North Indian Zaffran which set up in Crawford market?
Happily, Zaffran has been setting many branches  in the Northern suburbs and getting more stylish and grandiose while still keeping its price points in check.
FOOD
A new look ( new logo embellished on the cutlery and tableware) but the same menu (more or less) While some dishes are missing (Lamb Barley Meatball Shorba,) some are added on ( Pink Salmon Tikkas)
But, by and large  it’s the same succulent  Raan, meltingly soft galauti kabab, malasa rich handi gosht, flavorsome  nihari, which delight and which you must try.

Plenty has been added on for vegetarians: delightful tangy sweet warm aloo tuk chaat is a must try as is the melt in the mouth vegetarian version of the popular Galouti Kabab. Okayish  Achari Paneer . It’s the signature Paneer Makhanwala with its luscious tomato and kasoori methi which is worth trying as is its non vegetarian chicken version.

Though the gosht biryani doesn’t come upto par, the cheese filled Lucknowi Seekh Kebabs ,  Nihari Gosht are unerringly cooked. Must end with  the moderately priced (Rs 95-120) and superlative
Indian desserts. Our favorites? Channa Payesh, Zaffrani phirni and kulfi payesh.
MY POINT
Tucked inside the sprawling, gleaming, noisy, bustling Infinity mall is a plus point, should you have be in a shopping-browsing mode. But otherwise it can be a bit off putting to brave your way through it.
However once you get to the restaurant,it’s a serene Moghul  oasis. The enterprising  Chef Chetan Sethi and Munib Birya ensure that their robustly spiced North Indian fare is light on your wallet (Rs 1000 for a meal for two) and delights your palate. Zaffran zindabad!
Ground Floor, Infinity Mall, Malad Contact 64502828 /64502929  Meal for two Rs 1,000

RATING

FOOD 3.5

SERVICE 3.5

DÉCOR 3.5

FOODLINE
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Readers Recommend

Wow! Looking for the most delicious eggless miniature cakes and desserts? She made the most sublime gems of wizardry delights for ace golfer PK Vasa’s birthday. Call Icing on top, 9867013315

Christmas is here: 18 mini cupcakes in red two-tier boxes, mistletoe cupcakes Gingerbread men (ready or as cookie dough kits), fruit-and- nut cake and more. Call Pallavi Ph: 9820120098

For yummilicious Christmas goodies -rum infused X’mas fruit cakes and mince pies, gingerbread men call Jennifer. Besides this there are organic cakes, muffins, whole wheat and multi grain breads and more.
Gluten free and eggfree options as well as gifting options too. Ph: 9821189717

Farida takes orders for homemade Bohri dum biryani other delicacies. Minimum order 1kg. Ph: 9892872188/ 9773334425

Homemade hand ground spices by Pooja Parmar, Andheri. Ph: 9819124684

Chef Rakhee Vaswani and UK Sugar craft artist Dipti  Shah’s r Xmas special, Jr master chef cookie decoration workshop, cupcakes, and more. Ph: 9820295221/ 9322246080

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

Workshops for Winter Tonic Food,  Undhiyo to  Calligraphy, Fabric Painting, Tray Painting, Paper Quilling, 3D Punch Craft  &  many more. Meena  26460936

Queries Answered

Koel wants to know where she get cupcakes you can call Cakeline. Ph: 241 23517

It was a treat to beat all treats. In more ways than one. It was a recipe that combined global icons, thought provoking discussions, book stalls and more, all seasoned with a relaxed but vibrant carnival atmosphere. The Times Literary Carnival’s director Bachi Karkaria and assistant director Namita Devidayal  whetted the appetite, of more than 10,000 visitors and then satiated it.

To complement this, I requested six of Mumbais best patisseurs to serve up a taste of the finest.

SHILPA BHAMBRI (grey top) BUNTY MAHAJAN, DESIREE ATTARI, SANDALI SALASKAR, KAINAZ MESSMAN, AASHIYANA SHROFF.

BUNTY MAHAJAN

LV bags, Moet bottles, Poker tables and Angry Birds…could these be the kinds of  3 D creative customized cakes you are looking for? Christmas themed cupcakes, Marzipan coated plum cake,

Tiered wedding cakes and more. The very talented mother son team of Bunty and Suchit Mahajan of Deliciae have had Mumbai eating out of their hands for over ten years. Belgian Chocolate, Red Velvet, Ferrero Rocher, White Chocolate. Customized Corporate gifting with Logo on Boxes. Almond Rocks, Hand Made Truffles, Mars & Ferrero brownies and more.

Best of the best : Death by chocolate

Cake order helpline:  902 902 3000

■ Hotel Pali Hill Khar (W)

■ Haiko Mall, Powai

Juhu  @ FYI – Frozen Yogurt Inc.

Desiree

The very gifted Desiree Attari’s impeccably crafted works of sugarcraft art have been wowing the city since 1991  . Wedding cakes, birthday cakes, baby shower  and theme cakes are her forte. Chocolate brownies, marzipan- fruits, assorted pastries, muffins and cupcakes too.

Take your pick from

flavours like Pina Colada, Black Forest, Pineapple,

Strawberry, Fresh Cream, Carrot, Coconut and Plum.

Best of the best: plum cake and chocolate cake

■ Bandra Reclamation Ph: 26454962/8998, 9820086923

Sandali Salaskar

How about luscious desserts in a glass jar? These and more

make us “COO” with delight as the affable Sandali and

Kiran Salaskar have us eating out of their hands. Traditional Christmas pudding

in a Jar, Sticky Toffee Pudding, Apple and Cheddar Crostatas , Brandy Crème

Profiteroles are their Christmas specials

Their gourmet food

boutiques (Nepean Sea Road and Juhu) also sell premium private label products (from coffees to truffle

oils) from all corners of the globe (therefore, the name…Country of Origin).

Best of the best: The red velvet jar

■ Sun-n-sand Hotel  26244422

Maneesha Bldg,

69 A Nepean Sea Road

23642221

Shilpa Bhambri

What’s new …..sugar crafted ,custom designed and 3D cakes,healthy cookies,100% wholewheat cakes and brownies. For the past 18 years, enterprising Shilpa Bhambri’s “ Cakeline”  amazing range of red velvet, baked new York cheesecake,strawberry ambrosia and  dessert cupcakes heve been bestsellers.

Famous also for her themed,

wedding, sugar-less, fat-free, vegan and gluten-free cakes and  gourmet gift

hampers and chocolate bouquets.

Best of the best: Divinity (classic chocolate cake)

■  Wadala

24157588, 9820007688

Aashiyana Shroff

Frosting and swirling in hillocks of buttery delight are the gifted Aashiyana Shroff’s amazing cupcakes. Her patisserie “Tart” specializes in cascading, tiered

and ornate cakes.Favourite cupcakes are

Red Velvet, Oreo, Banana Cream Cheese, Chocolate, and

Lemon Coffee Caramel.

A range of bespoke birthday or celebration cakes here. Must try the flourless chocolate cake, caramel shortbread and red velvet cake!
Best of the best: whiskey carrot cake
■  Express Tower, Nariman Point: 22875635

■ St Stanislaus High School, Hill Road, Bandra (W) 26558761

Kainaz Messman

Hugely talented Kainaz Messman’s  eight year old family run bakery-patisserie-chocolateries are currently overflowing with their Christmas range ( Cakes, Puddings,  Stollens to  Christmas Tree Brownies and Jujubes). Their decadent brownies, tea-cakes, sinful chocolates, fudge, various cakes and bakes, and home-style confectionery goods are all worth checking out.  Theobroma currently has 4 cafes; Colaba, Bandra, off Peddar Road and at Andheri Lokhandwala.

Best of the best Dense chocolate loaf, Chocolate Overload Brownie

■ Colaba Causeway, 22880101

■ Square Mall,  Bandra (W) Ph: 26469010

■ New Poornima Apts. Peddar Road 23515225

WORLDS HOTTEST CHEF

Yet another treat at the Times Literary Carnival? I was delighted to interview and do the world premiere launch of the NYC based Michelin starred chef Vikas Khannas book. International magazines have rated him the “sexiest man alive” “worlds hottest chef” but for me it’s his research backed recipes, deep faith in God, love for his family, and positively helpful nature (rare in this dog eat dog world) that makes me declare him to be the worlds hottest chef with the warmest heart. Balle Balle.

FOODLINE
Thrilled. Thanks for 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 Cuisine

First the bad news and then the good news follows. I admit that I’m a see-the-glass-as-half-full person, (love happy endings ) so when a restaurant turns out to be lousy, I feel sad. But my first duty is to you dear reader, to give an honest assessment which is useful and usable. To help me get a broader perspective, I invite foodie readers. Here’s what they say about todays restaurant under review – “If you care a wee bit about your money, please avoid this place” says Nishant Gandhi, a successful corporate executive, an entrepreneur, author in the making, also a trend-spotting & ideation specialist, blogger and content architect. “The food was quite tasteless. The desserts were equally disappointing..”says Godlevea Perreira who has a degree in hotel management from IHM Dadar.

Our review follows…

AMBIANCE

Tucked into an children’s amusement park in Powaii, this no frills Bengali eatery lured us with it’s very unusual location and price points. Much to our disappointment we found that it was neither authentic nor tasty. The service was slow in both the small airconditioned room as well as the outdoor area with it’s red and green awning. The outdoor area overlooks the kiddy park and one sits (almost) nose to nose with the stone dinosaur.

FOOD

Most of the dishes we tried, be it the Dimer devil ( mutton kheema stuffed with a boiled egg) or the Minced chicken kabiraja (with a lacy egg coating)were spicy, oily and deep fried. Kasha Mangsho (slow cooked mutton in gravy) was overcooked with a handful of tiny meat pieces. Also on offer are Rolls (mutton egg, Veg etc). Ilish bhapa, bhetki paturi And believe it or not, China town chilly chicken and paneer butter masala too. “The Mishti Doi was sour, the Rosogulla was not sweet enough” says Nishant and goes on to add “An extra word on the staff and service – Pathetic”. My other two guests agreed. Dhiraj Kumar, Software Engineer is a foodie, poet and part time Profesional Make up Artist.Arkesh Ayyagiri (student of SIES college of commerce and economics, Sion) kept us riveted about his volunteer work at his college fest “Fantasies”(Dec 7th and 8th with it’s Bollywood theme where Sonal Chauhan, Bruna Abdullah, Cyrus Broacha and Mir Ali are expected to attend.) No alcohol but very affordable price points here… if only they’d improve their service and food.

BIJOLI GRILL

Hakone Children’s Park, Hiranandani, Powai

Call: 65286604, 65286605

Meal for two approx R1,000 approx. No alcohol.

RATING
FOOD 2.5
SERVICE 2.5
DÉCOR 2.5
Open lunch and dinner

CONCRETE BLESSINGS South Mumbai foodies head here today and tomorrow… not only will you get the most unique and yummy food at their gourmet bazaar but will come away with a warm happy glow in your heart. At this annual exhibition cum sale, the multiply handicapped and mentally challenged students showcase their extraordinary talent. I’ve been privileged to watch and taste the SPJ Sadhana school’s fabulous offerings over two decades, Sister Gaitonde, Ranju Mahadevia, Tinu Sanghvi of the Hospitality and Catering Section are doing an amazing job of proving that “when life hands lemons you can make the most yummy nimbu pani” Cheers!

Friday 7th Dec. 2012 – 10 am to 8 pm 8th Dec. 2012 – 11 am to 6 pm, SPJ Sadhana School, Sophia College campus. Off Warden Road.

INDIA CHOCOLATE MASTER A dream come true for chocoholics like me. Patisseurs and chefs from all over the country converged in Mumbai for the fifth edition for World Chocolate Masters. A professional jury announced the results and it was the Oberoi and Trident’s very gifted Executive Pastry chef Vikas Bagul who justifiably won the National title. He will be going to the World Chocolate Masters Final, Paris and before that represent our country at the Asia Pacific chocolate masters. Success is truly sweet! Congratulations!

FOODLINE

Thrilled. Thanks for 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 all your messages.

READERS RECOMMEND

Renz: The ultimate range of fabulous home made syrups (using natural fruits and natural preservatives) great on their own and for mocktails and ice golas. Sugar free options too. Call Renuka9702010196

S M Kitchen introduces surprise meals twice Shabnam Merchant Ph: 9819078365
Corporate foods in offers daily lunch solutions to office goers Indian combo Rs 60, walk away lunch Rs 75 and shipshape options for diet conscious Rs 60. Ph: 9167775663, 9820932963

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

Meghna’s Kitchen for low fat cooking Ph: 9833 990 110.

Himalayan rainbow trout, Minimum order of 3 kg with prior notice of 7/8 days. Rainbow Fisheries: 9892492231

QUERIES

Koel wants to know where she get cupcakes.

QUERIES ANSWERED

Kaveri for non veg tiffin at Andheri you call Health Kitchen. Ph: 9323761400

Far Eastern cuisine

What does Umami feel like? Could it be what Im feeling on a wintery Jodhpur night now? Am feasting on the Royal Marwar thali in the romantic rooftop restaurant atop the Indo Sarcenic Umaid Bhawan palace which soars into the silent desert sky. Jodhpur swoons in delight below, the flaming red setting sun shimmers into twilight as the complex rich flavors of Royal recipes implode in my mouth. “Umami” the most luxurious gourmet adjective comes alive here. Does it do so in the brand new “Umame” in Churchgate? Pedigreed well-travelled gourmet guests from one of Mumbai’s most well-known families, Anil C Kilachand (passionate about cooking) took time off his busy work schedule to dine with us. Indira,a doting granma of three, active in Indus, gave us her opinion on the vegetarian fare here. We had a great time and great food…but did “Umame” deliver umami?

AMBIANCE

One more success story from chef-owner Farokh Khambatta. Having hooked his regulars with Joss (now closed), Amadeus and Café at NCPA, he very recently set up Umame on the so called “jinxed” location of Starters and More and Valhalla in Churchgate.

Umame sprawls in a large dimly lit hall with high-backed chairs, light box images of skyscrapers on the ceiling and a stylish black marble bar. In the cooler months the alfresco balcony is a great option.

FOOD

Thai, Indonesian, Malaysian, Burmese, Chinese and Japanese fare here.After systematic eating over four meals, here’s what came out consistently tops: the superlative, impeccably cooked Iberian pork belly with whispers of sweetness of honey garlic glaze. Outstanding Massaman curry dense with flavor and creamy in texture, the plumpest of scallops with prawns too. Burmese Khaosuey fans this is your mecca, seven accompaniments enliven the curried coconutty soup.

Sushi buffs can look forward to new style sushi as well as Nigiri ( Sunset boulevard sushi recommended). New style sashimi (must try yellow fin tuna).The menu winds through many a delight, dimsum ( go for crispy prawn cheung fun with chive paste) succulent Barbecue chicken Asian style, New Zealand lamb shank and more.

Indira agreed that the vegetarian gourmet is well taken care of (Nappa valley roll New style sushi, hosomaki, mango and avocado recommended)dim sum (must try Crispy sui mai water chestnuts, crispy cheung fun) main courses (ask for ma po tofu, Peruvian white asparagus, prosperity wheat noodles).

For desserts , it’s the Mille feuille with berries and honey balsamic glaze that comes out tops with its airy lightness and fruitiness. While the chocolate rich My sweetest mistake is okayish, the hot chocolate kahlua soufflé fares better.

MINUS POINTS

The downsides? Both at lunch and at dinner, we found the place too dark, tables set too close to each other and its so packed that it can get noisy. The long, winding menu confuses, some of the dimsum are patchy, inconsistent quality of the crispy duck with pancakes, the icky green tea tiramisu.

MY POINT

Umame is already drawing packed houses. Umame lives up to it’s name of Umami which describes the fifth taste (after sweet, sour, bitter and salty) the most gourmet of adjectives, We’ll be back.

Umame First Floor,Eros Theatre Building
M. Karve Road
Churchgate

PHONE: 022 6111 0303 / 04 / 05

AVERAGE MEAL FOR TWO Rs 4000

OPEN lunch and dinner

RATING

FOOD 4

SERVICE 4

AMBIANCE 3.5

REDEFINING UMAMI

Delicious divine bliss? This is it. A unique 56 course (chhapan bhog) prasadam meal. We partook of it in the lush gardens of Mehrangarh fort, as temple rasoiyas from the most sacred of temples around the country cooked up the most authentic of recipes. Enterprising Arun and Geeta Buddhiraja served up this Bhog, temple food of India and with it a unique collection of rare recipes.Jodhpur’s lovable Maharaja and Maharanisa ate with us on glistening green banana leaves. Unusual flavors and textures of 56 prasadam delighted with sweet, sour, tangy, salty and yes umami. And now later at night, Chef Sonus robust boothas and soolas on the Umaid Bhawan palace rooftop do an amazing jugalbandi with sogras,In the timeless lake palace Bal Samand, it’s the rabodi hara kanda (Rajasthani version of pasta but infinitely better) which seduces. Be it my swims in the chilled blue waters of ancient royal pools or the riot of exuberant color of flowers in the palace gardens…for me its umami unlimited.