— Rashmi Uday Singh

(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
OMG. I cant stop smiling. 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

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.

————————————————-

INDIGO REBORN

The good Lord be praised, there has been a reincarnation. I popped in here unannounced for a quiet dinner and whoa! what  superb surprises. After thirteen years, it had been steadily losing steam and fraying at the edges and now once again Mumbai’s first stand-alone restaurant to serve truly international cuisine has been reinvented. The Burgundy lounge upstairs with it’s all-new tapas menu is an exciting new offering as is the whole shift in Chefs Rahul Akerkar  and Tarang Joshi’s approach to cooking and techniques that mark the eclectic European-Asian cuisine menu that has injected fresh vibrance into Indigo.

There are dishes which are a triumph of flavors and of technical accomplishment  that wind up working terrifically together. Outstanding cauliflower veloute embellished with luscious vanilla foam green garlic chives, the intense flavor of  tomato veloute jasmine tea is delightful.

While the  scallops lamb confit  is riot of complimentry effects, the juicy  watermelon with thinly shaved fennel feta cheese ginger foam is a masterpiece of textures. Another surprise. Another winner. Some of the old favorites have been retained. Though not every dish in the  new avatar succeeds (the lackluster chicken boudin blanc being a case in point) its surely time to celebrate happy rebirthday!

4 Mandlik Road,

Colaba

6636 8999

———————————————-

A TASTE OF BOHRI MOHALLA

First time ever. Adventurous foodies this way please. Walk the talk, eat on the walk and get an insiders taste of Bohri Mohalla, like never before.

‘Kalyan Karmakar, one of India’s leading and most passionate and articulate and great-fun food bloggers, is starting Finely Chopped Walks to bring “grunge eating”  alive. The first one will be in his favorite Bohri Mohalla. The cost and time details of the walk planned tentatively for 1st December evening can be found on his blog www.finelychopped.net He can also be reached at k.finelychopped@gmail.com or on twitter at @finelychopped As he explains, this is for  ’food adventurers and not for the weak hearted’

ZITAR

Modern Indian

Its birthday time folks! Today’s column is dedicated to celebrating birthdays and to new beginnings, be it the birth of a eatery, the  rebirth of another or the start of an exciting food walk. I love birthday celebrations and these get even more special when they’re for our strong heroes. But the treat of treats is celebrating birthdays of two readers who I met on a blind date for the very first time (please see photo), the joy of secretly requesting for a cake and candle and then watching the joy on their faces. My birthday wish? New and renewed joy, health, prosperity, fulfillment and the victory of good over evil, love over hate, of good values over materialism and ofcourse may life be series of miracles punctuated by great meals.

ZITAR

Before you read any further, please study the accompanying photograph which Ive shot. Do you see a giant tap? That’s because we are in the “Bathtub” (the companion bar to “Zitar”) Both brand new entrants on the Powai scene. So, what do you get when you cross a sitar with a guitar? A Zitar, a fusion instrument created by Niladri Kumar and also name of Powai’s new Indian restaurant. I popped in here on a blind date with the vivacious friends, Marketing whizkids Vidya Sinha and   Pallavi Rao.  Charming banker Godlevea Perreira  came from Vikhroli.

We were told that the contemporary twist given to the classical sitar is what inspired the Ricky Punwani and his young partners  to add a twist to the classic Indian cuisine and serve it differently too.

Did the food deliver this promised contemporary twist?  The menu not only zig zags all over India, but even serves up pizzas (ouch). The absolute hot favorites were the “Naan turnover” a naan plump with  tasty chicken makhanwala masala and the crisp pan seared fish. However, the cheese stuffed mushroom lacked cheese, the soft masala rich round egg kababs  were tasty

A mish mash of masala the Hyderbadi garlic chicken disappointed. Mains of  Kashmiri Dum Aloo, Spice and Garlic Roasted Chicken and more.Interesting but not the most fabulous desserts (  Gulab jamun with rose flavored icecream and crisp  jalebi drizzled with chocolate).

All this in a open through the day,  minimalistic space, with dark, hardwood tables that matched the dark  floor ( great music)

Quite definitely the starters and desserts were better than the slushy main courses, and the Corporate lunch home delivered lunch (Rs 199) and the  Buffet (Rs 457) at the restaurant are great value. And I love the idea of bubbly in the “Bathtub” to celebrate our special birthdays.

G1/G2/G3 Ventura House, opposite D-mart, Hiranandani Gardens, Powai, 40157888, open from 12 pm to 12 am

RATING

FOOD 3.5

SERVICE 3.5

DÉCOR 3.5

AVERAGE MEAL FOR TWO Rs 1200

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.

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

Kairvi Mehta from Choco Kisses supply hand made  chocolates, cheesecakes, cookies, short glass desserts, cupcakes, photo cakes, 3-d cakes, brownies, cake pops, chocolate and cookie bouquets etc. Also specialise in making festive hampers for birthday, weddings, and festive seasons Ph: 9820029065

Call Purnima Khatau for delicious cupcakes. Her icing is to die for.  Ph: 23523756

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

For yummy cookies and scrumptious brownies specially the oreo ones call Chocoholic.  Ph: 9819146826 / 9820624679.

A Pasteleria bakes cakes, cupcakes, brownies, breads, cookies, cereal bars, desserts and snacks. For orders call Anisha 9820949975

Yasmin’s homemade mayonnaise with salad oil no preservatives kindly refrigerate. Ph: 24928681, 9820781560

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

Awadhi, North Indian

Rejoice! I wish you new and renewed energy, joy, hope, fulfillment and abundance of every kind for the New Year. My friend Safdar Bandukwala informs that by a happy  coincidence the Hindu and Muslim New Years have coincided. Best way to celebrate? Counting ones blessings, thanking God, the great gourmet who tempts us with appetite then rewards us with pleasure. Many such “pleasures” follow… both in North and South Mumbai

KAKORI HOUSE

MAMTA ENGINEER, TUSHAR GUPTA DARIUS RASTAGARI (WEARING SPECS) AT KAKORI HOUSE, OSHIWARA.

Head here for the perfect Kakori kabab. It requires art and science to    marinate, hold at uniform temperatures, hand pound and then mould onto a skewer and grill. Gently coaxing the kabab off the skewer is definitely an act of love. And eating that velvety kabab is getting as close to heaven as possible. Which is exactly what my foodie readers  and I did on our  blind date. We  popped into the newly opened Andheri outlet. It is the fanciest yet, with wooden exposed beams, stone floors and wooden chairs with engraved crests. Only the red spirals on the white tablecloths distract, but lets not make too fine a point of that as the food is as good as ever.

The charming fashion Buyer Mamta Engineer (who came all the way from Churchgate) enjoys small Irani eateries in Mumbai to French cuisine in St.Tropez. The knowledgable  Tushar Gupta owns the great value Indian restaurant Almond Flower (Andheri)  and  the adventurous Darius, from Lalbaug is “a banker by profession,  a foodie by heart, tongue & stomach  and has eaten around the world.

VFM pricing (average price per dish `190), generous portions, superlative-inspiring biryanis and the softest, creamiest kebabs.  Ishtiyaque Qureishi (the son of the legendary Mohammed Imtiaz Qureishi of Dum Pukht and Bukhara fame) cooks up fragrant,  power-packed with flavour fare here. I love his no frills Mahim eatery and have been tripping out on Ishtiyaque’s biryanis and kababs for more than a decade. I feasted on the entire range at Karishma Kapoor’s wedding lunch too.

Go for the king of kababs, the Kakori (recognized by Unesco as a Heritage kabab) and the pan-fried, soft Galouti is to kill for. The flavorsome and buttery Black dal worth trying.  We try the chicken Noormahal biryani (chicken with soft, spicy meatballs) and find it not as great as the Dum gosht Lucknawi biryani.  And  the bursting-with-masaledaar-flavour Dum Murgh Masala Biryani.

Interestingly, this Kakori house has a 40% larger menu than the others and has North Indian fare (Palak Paneer, Kheema masala, butter naan and the like).There is superb  halim, (ground wheat and meat ) Nihari Gosht, though the plump, sweet Shahi Tukda is not as good. We are informed that Ishtiaque is away in his hometown (Lucknow) on his most challenging project ever…setting up a Kakori House in the centuries old Khau galli. Kakori House Marol is all set to open. May they continue to keep their price points down and quality up. May the Kakori House tribe increase.

■ Link Way Housing Coop Society, Bldg. 25,

Shop No. 4&5, Opp. Meera Tower, New Linkway Road,

Oshiwara, Ph: 64539950/51/52/53/54

Open for lunch and dinner

Food-4.00  | Service-3.50  | Décor-3  | Meal for 2- 600

MY SOBO EATABOUTS THIS WEEK

After dhanteras pooja, our entire staff and I popped into Gaylord (Churchgate) for their consistently good paneer makhanwala, lasooni palak, buttery black dal and garlic naan. Im happily surprised  to find that after several years pomelo is back in “India Jones” (Trident) and enjoy Chef Joy Bhattachary’s  tangy, sweet pomelo  salad. You just got to try Chef Huang Te Sing’s  VFM and packed with flavor Chimney soup (Oriental Blossom, Marine Plaza) and Baba Ling’s  (Lings pavilion) superlative steamed pomfret and winter beef stew. Mmmm!

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.

READERS RECOMMEND

Babycakes Diya cupcakes make a comeback this Diwali – colourful and bright with edible glitter. Eggless options are available, Angry Bird cupcake, Olympic theme birthday cake etc. Pallavi

Sheth Ph: 9820120098

They do weddings, shoots, baby showers, sit down 5

course meals ranging from 10 to 150 people and a whole

bunch of innovative cooking of Japanese, South East Asian,

Maharashtrian, French, Italian, Mexican & American style BBQ.Contact Chinu & Christophe Ph: 9820036525

Variety of chocolates namely almond rocks, soft centers- butter scotch,

hazelnut, coffee, orange, caramel, praline and biscuit coated chocolates.

Contact Sangeeta Ph: 9619313670

For sugracrafted cakes and chocolates crafting

courses and bakes at Andheri. Call Rainbow Arts Ph:

9930900837, 26323223

From cool, crisp Delhi I send you warm wishes and light for Diwali. I situnder giant leafy trees in the garden as I write about my exciting eatabouts in Powai and Delhi and over 50 kilos of Zeba Kohli’s solid chocolate Eiffel towerrs and chocolates which Delhi fell in love with.  .

CAFÉ BEAN GARU

Bean Garu

Life gets even more exciting. Blind dates with foodie readers lead me to many a new joint. In response to my invite (in my column) to join me on blind dates, investment banker, Vishal Sharda responds with many a helpful tip on email ( cafe Bean Garu is thanks to him) but unfortunately Vishal is unaable to join us. Arkesh Ayyagiri (student of SIES college of commerce and economics, Sion) and Godlevea Pereira (from Vikhroli with a degree from IHM, Dadar) and I follow Vishals advice and pop into the gleaming Haiko mall. This superb surprise is located on the first floor, plonked by the escalator, on a verandah. It has an open kitchen which along with many a pure vegetarian Andhra dish also attempts many a mixed marriage. Start with their chilled herbal ice tea. Purists may cringe but the pesto cheese dosa actually tastes good and we all enjoy it’s crisp and unique flavor and texture. While there are experiments with unusual combinations, the regular idlis and dosas, podi tossed idlis are well made. Even the Chettinadu curry is superb, it’s the thick stew which disappoints while its accompanying spongy dosas are yum. Malabari curry, stew and curd rice with pickle Dosa also served here.

We all love the crisp melted chocolate dosa, topped with nuts. I’m fascinated to hear about Arkesh’s volunteer work at his college fest “Fantasies”(Dec 7^th and 8^th) with it’s Bollywood theme. We end our adventure without a hole in our pocket (average price per dish Rs. 70) at this reasonably priced joint.

Cafe Bean Garu,
Level 1, Haiko Mall, Hiranandani Gardens,
Powai
Call 022 4015 3258
Rs 400 for a meal for two.

FOOD 3.5

SERVICE 3.5

DÉCOR 2

MORE GOOD NEWS…

Some more good news… this one at the elegant and sprawling Italian restaurant of the Renaissance Powaii. We pop in to Fratelli Freshfor a quick checkout of the new menu as the Times Food Guide 2013,goes to press. The North Italian chefVincenzo Zizzacoaxes subtle and memorable flavors, be it the delicately poached Asian sole, spinach and citrus vinaigrette, the chicken breast with Parma ham enlivened with Chardonnay sauce or the unerringly made Irish beef fillet paired with melting Gorgonzola cheese. His home made plump cheese ravioli in brown butter and parmesan is outstanding too.Must try the dessert of fruit pie set off with fiordilatte and Marscapone icecream.

At the stylish Indian restaurant, the hugely talented Chef Surjan Singh Jolly takes over and Nawab Saheb is revamped with a new menu inspired by more than nine years of research in the age-old Royal recipes from the kitchen sof Awadh, Mewar, Hyderabad and more…. Chef Jolly’s star dishes are undoubtedly the ‘Nallika Khaasa salaan’ (chef’s world famed Lamb Stew) and ‘Daal Khaas Nawabi’. Start your royal expedition with succulent dishes like Lobster Hari Miri Angara, Kakori Seekh Sheermal, Kathael Shami, Lagan ki Pasliyan, Gosht Biryani Oudhi, and many more kebabs and curries.

■ Renaissance Mumbai Convention Centre Hotel, 2&3B, Near Chinmayanand
Ashram, Powai, Mumbai,
Ph: 66927540/7777/8888

PARIS COMES TO DELHI

Having gone into second print within a few months of publication, “A vegetarian in Paris” (A Times of India publication) was celebrated in a unique, flamboyant and special way by Madhu and Samyukta Nair at Le Cirque, the internationally renowned and iconic restaurant at the Leela Palace, Delhi. Le Cirque flew in special black truffles,  rare cheeses and wines from France,  and conjured amazing vegetarian dishes and delightful desserts too. Ooh! la! la!

No prizes for guessing this one. Which four letter word shrieks and chillaosout of every newspaper and magazine and is tweeted, blogged, flogged? “Food” ofcourse. And considering I started writing about food over three decades ago when it was perceived as low brow and unfashionable I must really love my work. What’s the biggest reason? Is it the gourmet fancy schmancy restaurants? Nope. Could it be cause I love eating and cooking? Yes. Or for the joy of discovery of  holes in the wall? Yes sure. But most of all it’s the joy of connecting with you my dear reader, of understanding your palate preferences so that I can deliver reviews which are relevant and accurate.And so over the years have been meeting up over many a blind date…from Bohri Mohalla to Borivili and this weekend it was Powaii and Andheri.

BLIND DATES WITH YOU
Please take a look at the accompanying photograph of my wonderful blind dates. A sentence in my last fridays column inviting you to join me in my Powaii and Andheri eatabout had me happily showered with countless mails. Except for  my old favorite reader Shilpa Chawla (who’s been in touch with me past twenty years) I met all the others for the first time. The very first to arrive was Linda Mohandas from Churchgate, Nikhil Dave the businessman turned model came next. Private wealth manager Swayam M from Malad, Chef  and foodstylish Aesha Majithia,  the friendly couples Hem and Hormaz Mistry, Divya and Sumek Gopal  joined me here. Except for Linda (who was totally dissatisfied) all the other guests gave a thumbs up to the restaurant.

FOOD
Andheri’s Nom Nom  which opened four months ago  joins a growing lot  of restaurants that attempt to apply a sexy gloss to Asian food (both the authentic and its Indian mutations). It offers a  dizzying trip of  Japan  (sushi and tempura) Burma (Khao Suey), Singapore (Laksa), Thailand (Green Curry), Indonesia (Nasi goreng ) and Hong Kong too

The signature starters of Wasabi Water chest nuts, Prawns and  Mushrooms had  “too pungent a kick ” for first timers tasting wasabi but enjoyed by the rest of us. Chewy Tofu on skewers in Terriyaki sauce (supposedly Japanese), okayish sushi and the crunchy, sweet and tangy American corn in plum sauce (Jain preparation ) was hugely appreciated.

With the coconutty, silken Veg Red Thai Curry (“Too few vegetables” carped Linda) the tone of the meal improved,  Burmese Khao Suey (“ the show stopper” Chef Aesha Majithia)though well made, could do with more accompaniments. Linda not only felt that the Nasi Goreng   looked very unappealing (and compared it to politicians with egg on their face)  but we all felt it tasted stodgy too.
It was the gelatinous and over sweet desserts (Tiramisu, Black Forest pastry, Darsaan) that none of us enjoyed.

DÉCOR

Walk into the charming alfresco area with lamps and leaves into the indoor section done up in rust and  rope-like installations to find the handsome young owner- partner-chef Dharmesh Karmokar personally taking care of all the guests.

FINALLY

If only Nom Nom did not  take it upon itself to provide something for everyone (there’s “Vietnamese” Chicken fried rice too)  and focused on it’s strengths (Thai and Burmese) and fine tuned it’s desserts it would attract even more diners than it is doing now. It serves up a pleasant, cheerful,  experience. A welcome and refreshing addition to Andheri’s restaurantscape.

NOM NOM, near Banana Leaf, Four Bungalows, Versova, Andheri (W)

Rs 1500 for a meal for two without alcohol.

Open for lunch and dinner

RATING

FOOD: 3.5
SERVICE: 3.5
DÉCOR: 3.5

Readers Recommend

Please accept my apologies for not being able to meet up on this Andheri and Powaii food-safari.
Absolutely delighted to hear from you Madhurima M, Vishal Sharda, Chandrakant Kotian, Vidya Sinha, Mamta Engineer, Godlevea Pereira, Pankti Vora, Pallavi Rao, Darius Rastagari, Nitin sumitran, Chirag sancheti, Shubha Saxena, Esha Ramawat, Mahesh Mahajan, Tushar Gupta, Monica Jhaveri, Nishant Gandhi, Dhiraj Kumar, Monali Mitra,  Kaustubh Jha, Anjali Bhargava. Do forgive me if I have missed  adding your name and do stay in touch (rashmiudaysingh2013@gmail.com, Rashmi@rashmiudaysingh.com, twitter @rashmiudaysingh).

Waitingly Yours

Have you ever heard of “night-clubbing rocking research” which goes on all night? I’m still jetlagging ( am an early bird) after partying all night with my young  expert buddies who navigate me through Mumbais latest nightclubs.I love every jammed, crammed, noisy, heady moment (Please see photos, including the one I shot balancing one on leg and standing on a sofa.)

Vibrant, gregarious Anandita De’s enthusiasm is contagious, not much of a drinker, she has an incredible passion for dance and music ( learnt how to deejay from her friend the uber chic DJ Nihal Bhatia). Ever-gallant “Night rocker” Jivesh Bhojwani  is not only instantly recognized but welcomed by the owners, managers, bouncers. He works all week in his family construction business and parties over the weekend with friends, Arwa Safri (works with Dior) businessman Mohammed Merchant, bubbly Alina Wadiwala, socialista Ronak Mehta.

Here’s a sneak peek into the forthcoming “Times Nightlife Guide 2013”

We started off at Jivesh’s “favorite Pre-party” place. Whoa! Hard Rock is buzzing and packed. No entry fee and no cover charge here. Earnest the manager smilingly greets all at the door.

Bombay Dyeing Mill Compound, Pandurang Budhkar Marg, Worli, Ph: 24382888

F BAR

Next, we checked out the drinks and  Vineet Bhatia’s unusual starters at Mumbai’s very own F Bar which has sashayed in (of all places) into to the city’s latest high rise  business district. It has it all … Fashion TV, 10,000 sq ft sprawling into restaurant, dance floor, terrace and a long line of clubbers waiting to get in.

One India Bulls, third floor, Senapati Bapat Marg, Lower Parel, 91 22 6650 5820

12.00PM-1.30AM

REN

Ren

We love it here and shake a leg at Mumbai’s first “oriental” ( laser-cut inscriptions of Chinese characters on metal wall panels et al)  nightclub by dynamic Edward Wang. Ren (“people” in Chinese) is a smallish 2800 sq ft carpet space.,has a cozy feel to it and is packed.

Rs2,500 (cover charge per couple ) No guest list involved.

Ren by China Garden

Gabbana House, 15th Road, Khar West

2600 2626

LIV

Atlast! South Mumbai’s  comatose nightlife has been injected with life…and  a will to LIV. By invitation only, this signature statement night club powered by four  mega-voltage owners  with it’s glamorous ceiling  et al sets up where “Red Light” used to be. Cant tell you more except that it was so jammed that  I had to stand on the sofa on one leg…

LIV Niteclub

LIV

Mahatma Gandhi Road, Fort,

Near Khyber Restaurant

6634 6248

Open  Wednesday to  Sunday
9.30PM-1.00AM.

Note: We popped in and out of these nightclubs to check the buzz, the music, the crowd, the ambiance…to know the full details you’ll have to wait till  “The Times Nightlife guide 2013” is on the stands.

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BOX

Would you like to join me for lunch today (yes! Today) or lunch tomorrow? For “The Times Food Guide 2013” am doing my eatabout rounds in ANDHERI (West) and POWAII. Email me rightawayRashmi@rashmiudaysingh.com and alsorashmiudaysingh2012@gmail.com