Grandma’s love In the mid-1990s, I lived at a working women’s hostel, and our warden, Mrs Galgalikar would cheer us up with sweets from Mishty Bela in Walkeshwar, I loved their chocolate pedas. By the early 2000s, my nostalgia for childhood came rushing back with a taste of Sri Krishna Sweets’ Mysurpa. Mysurpa. Pics Courtesy/Instagram I would ask friends from Mulund or Chembur to bring it for me. I remember visiting my grandmother in Madras [now Chennai] and she would always have a freshly-made plate ready. I associate it with Diwali and my grandmother’s love. At Sri Krishna Sweets, opposite Adarsh Hotel, Chembur; Shop no 2, Jai Commercial Plaza, Mulund West. Log on to @srikrishnasweetsAt Mishty Bela, Krishnaraj Building, Walkeshwar Road, Malabar Hill. Log on to @mishtybela Call 9326379712 Arundhathi Subramaniam, author and poet Sweet traditions Pedas from Camy Wafers I have been eating Mathura peda from Camy [Wafers] in Colaba for as long as I can remember. Even as we speak, I am on my way there to pick some boxes to give to relatives and friends during Diwali. I love Mathura peda, and especially from Camy because it has the perfect texture. I love its milky flavour. It has a nice brown colour with a very rich taste. They never go wrong with consistency either. It’s a tradition now to get these pedas for Diwali. AT Camy Wafers, Oxford House, near Colaba market, Colaba. Salome Roy Kapur, dancer-tutor, and Miss India (1972) Malai-filled memories My grandparents loved to throw big parties. They used to always place a large order of malai khaja from N Lookmanji in Mohammad Ali Road. It is my favourite. Even Tawakkal in Bohri Mohalla has some of the best malai khaja. The dish is a puff pastry stuffed with sweetened cream and garnished with rose petals. My parents would hide it because I used to polish it off in minutes. At N Lookmanji Mithaiwala, Tardeo; Tawakkal Sweets, Bhendi Bazar, Byculla. Call 9022284825 (N Lookmanji); 9820837152 (Tawakkal Sweets) Shabnam Minwalla, author Tastes like Ajji’s goodies Chiroti. Pics Courtesy/Wikimedia Commons I don’t have a sweet tooth, but my memories of Diwali revolve around the family getting together and making sweets at home. It was a tradition for my ajji (grandmother) who would make every sweet by herself. I still remember the taste of her chirotis and karanjis, with a simple stuffing of coconut shavings and gur (jaggery). I never found something similar, except at Vinayak Keshav Company in Girgaon. They had a stock of the GSB-style sweets and ‘faral’ that I loved. Sadly, they have closed down now, but I am still on the lookout for a similar flavour. Rahul Akerkar, chef and culinary director, Waarsa Sweet boxes of heaven Sev barfi remains a favourite for Kini When growing up, sev barfi from Karachi Sweets and Sindhu Sweets in Khar were two of my go-to places for desserts in Diwali. While Karachi Sweets has closed down, Sindhu Sweets is still doling out boxes of their trademark sev barfi. We would buy big boxes every year. Get there early on busy days as these sweets disappear from the shelves. At Sindhu Sweets, 3, Satguru Shopping Centre, Ram Krishna Nagar, Khar West. Abhijeet Kini, illustrator and creator of Angry Maushi comic series Party of one I have fond memories of heading to Chandru’s Pure Ghee Sweets in Versova while working in the city. They do the most delectable, melt-in-the-mouth Sindhi sev barfis. Not far away in the western suburbs is another favourite — Tewari Brothers Mithaiwala in Juhu. Jalebis from Bikaji Their imartis drenched in syrup and dripping with ghee are a no-brainer. On days when I’m craving a nice crispy jalebi, I drop by Bikaji in Malad West. I don’t have a mithai buddy in Mumbai, but I’m a Gemini, so I’m always in the company of myself. At Chandru’s Pure Ghee Sweets, near Versova Metro Station, Andheri West; Tewari Brothers Mithaiwala, Model Town Society,Juhu; Bikaji, Evershine Nagar, Malad West. Ashish Vidyarthi, actor and vlogger Also Read: Mango kaju katli to Kaju katli blueberry cheesecake: Ahead of Diwali, Indians and chefs share their love for the sweet with recipes
31 October,2024 12:50 PM IST | Mumbai | The Guide TeamWe are of the belief: Home is where the party is. Order the booze, whip up the dips and put your best pyjamas forward. Sixteen33, Bandra’s newest neighbourhood cocktail bar, is reason enough even for homebodies like us to dress up and show up for a night out. Ranwar and Chimbai Named after its location at the intersection of 16th and 33rd Road, the 64-seater is spread across 1,100 square feet, and serves as an all-day dining (and drinking) space that transforms into a sleek cocktail lounge by night. This vibe spills onto a top floor — a private and cosier box dressed in black, burgundy and golden flutes. Dim lights set the mood for a more intimate gathering. Also Read: From ambaadi to arbi, Indian restaurants are celebrating foraged foods on menus Cocktails for the community The cocktail menu is an ode to Bandra and six of its famous villages, namely — Ranwar, Chimbai, Chuim, Pali, Sherly, and Kantwadi — and its earliest residents. Chimbai (Rs 750) celebrates the Koli fishermen with a savoury muddle of shrimp liqueur, which mixologist Denzil Franklin has spiked with vodka, watermelon and sea salt. It comes with a fruit leather, made from leftover waste of oyster and watermelon rinds. The drink is palatable with a lingering taste of the sea. Next, we dive into Ranwar (Rs 690), namesake of the East Indian village with a 400-year-old history of paddy fields. A sweet and potent Indrayani rice liqueur with gin, lemon tincture is poured on a block of ice with the finishing mist of absinthe. The rice garnish is limp, but the flavour of fragrant floral rice unfurls well on the palate. Bar bites and Pali Pali Village oozes character and charming local heritage. This is interpreted as a drink in Pali (R650), which comes in a cocktail glass flaunting a dramatic stroke of pink-tinted cacao butter. The drink has a strong hit of rum, heightened by citrus, along with pineapple syrup, Campari and finished with strawberry yogurt. For eats, we tried truffle mushroom pâté in phyllo cups (R370) that have a paté of Shimeji, button shitake, porcini. These bite-size parcels line the stomach and open up the palate for more food.Also Read: Diwali 2024: Indian chefs share healthier ways to prepare festive sweets Patron comes first Consulting head chef Gracian D’Souza who crafted the menu, focused on dishing out the classics with a strong technique. “The food is not experimental, but known classics done well. Diners appreciate this, which is why we are doing this,” he shares. His theory is right, when we pop a portion from chorizo scorched olives (Rs 300) into our mouth. The no-one-can-eat-one challenge fails here. They are meaty, juicy and finish the texture of a deep-fried coating. The hummus (Rs 320) on the other hand, is creamy, and swirled on a flat plate, garnished with oven-baked chickpeas. 1633 cheesecake and Miso tofu They are served with slices of sourdough garlic bread. The chicken strips (Rs 390) come with a hot sauce we want to dunk all our bites in. The bacon wrapped prawns (Rs 490) are semi-fried on the pan; here, the bacon fat mingles with caper butter. The miso buff stir fry (Rs 520) is served in a watery sea of Asian ponzu and shiitake mushrooms. For vegetarians, umami flavours are heightened in the miso poached tofu (Rs 570). The 1633 cheese cake (Rs 450) by sous chef Anil Gupta is the smoothest cheesecake to round things off. It’s served with a fluff of fresh cream and a caramel sauce that’s left on the pan just a few seconds longer to earn a deeper flavour. Sixteen33At 16th and 33rd Cross Road, Khar, Pali Hill.Time 12 noon to 1.30 amCall 9758999555
30 October,2024 10:34 PM IST | Mumbai | Phorum PandyaFood: TraditionalAmbiance: FunctionalService: ProfessionalCost: ReasonableVerdict: 2/4 Mumbai's cosmopolitan culture might have ensured that most popular regional cuisines get their due; however, for a city of this scale, we feel that India’s diversity should get a better showcase in the Maximum City. It’s why we did a virtual jig when we learnt about a restaurant that serves authentic Odia cuisine in Mira Road East. Opened last year, this hidden gem took us on a pleasant culinary adventure across our home state, Odisha. An assortment of Odia staples Brightly painted in yellow and green with nuggets of trivia about Odisha dotting its interiors, Jagannath Bhog is a no-frills restaurant with an exhaustive menu. From delish thalis to economical combos and single-serve dishes, the menu features a plethora of vegetarian Odia delicacies. Not wanting to miss out on our roots, this writer decided to kick things off on a grand scale, with the unlimited thali (Rs 399). The restaurant is clean and minimalistic with an outdoor sitting area to host big groups. A Pipli art painting and (right) a photo of western Odisha’s famous Sambalpuri saree adorn the eatery walls The wait staff arrive first, draped in dhoti-kurta, bearing condiments and chutneys in copper cutlery and drop them on our banana leaves to commence our thali experience. The rice, curries, bhortas, and bhajas were served in clay bowls neatly explained by the waiting staff. The portions are adequate for one person, and are generously refilled in case you polish off a helping of dahi bara aloo dum quickly. While the mustard-based besara was a tad too pungent for our palate, it complemented the rice with the other curries. The dalma was a revelation. A unique take on the humble dal, dalma is prepared with boiled vegetables, tempered with panch phoran (five spice mix) and finished with dollops of ghee. A mishmash of dalma with rice and bhaja is soul-nourishing, and we couldn’t get enough of it. A refreshing departure from the theatricality of masalas, the fare’s subtle yet interesting spice profile and varied vegetable content (sajana chauin besara, parwal aloo besan tarkari) make for a diverse palate of flavours. While certain dishes might trick the palates of non-Odia patrons into imagining that they have Bengali origins, folks from the state (like this writer) would beg to differ. Patrons enjoy lunch at the restaurant. Pic Courtesy/Instagram Despite being sated, we push ourselves to make that mandatory space for desserts without which no meal can be termed complete. We try the famous, melt-in-the-mouth chenna poda (R250/250 gm) and pahala rasgulla (R30). With these sweet drops of heaven there is always the temptation of buying boxes of the same later, as an indulgence. Being so well-fed on a Sunday never seemed better. Jagannath BhogAT Shop No 5, Sheetal Classic, Sai Karishma CHSL, near KFC, Mira Road East.CALL 9967371028 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. Jagannath Bhog didn’t know we were there. The Guide reviews anonymously and pays for meals. Also Read: A vegetarian food trail through Mahavir Nagar khau gully in Kandivli
28 October,2024 09:40 AM IST | Mumbai | Divyasha PandaChef Khushboo Chawla’s love for cooking blossomed in her childhood, growing up in a Sindhi family where desserts were the heart of every celebration. In 2016, Chawla left her job in wealth management to pursue her true passion — baking. She enrolled in Sophia Polytechnic’s culinary school, specialising in baking. By 2019, her passion became her profession when she launched a home kitchen. In 2022, she flew to Paris to refine her craft with a professional course in baking and patisserie at École Ducasse. Today, she runs a home bakery in Thane, serving custom cakes, festive desserts, and hosts bake sales. For an easy-to-make Diwali spread, she recommends kesar pista date balls and rose nankhatai. The date balls are naturally sweet and nutritious, while the rose-infused nankhatai offers a fragrant twist on the classic Indian biscuit. Kesar pista date balls INGREDIENTS. 80 gm seedless dates, finely chopped. 1 tbsp saffron-infused milk. 2 tbsp roasted pistachios, chopped. 1 tbsp desiccated coconut (optional, for rolling). 1 tsp ghee (optional, for greasing hands) METHODSoak a few strands of saffron in warm milk for 5-10 minutes until the milk takes on the colour and the aroma of saffron. In a pan, over low heat, add the chopped dates and carefully pour in the saffron-infused milk. Stir the mixture continuously until the dates start softening and absorbing the milk, forming a sticky texture that’s easy to shape. Remove the pan from heat and fold in the roasted chopped pistachios. Mix well to ensure the pistachios are evenly distributed throughout the date mixture. Lightly grease your hands with a bit of ghee (if using) to prevent sticking. Take small portions of the mixture and shape them into round balls. Alternatively, you can press the mixture into a mould of your choice. For an extra touch of texture and flavour, you can roll the date balls lightly in desiccated coconut or leftover pistachios. Let the date balls cool completely before serving. These can be stored in an airtight container for up to a week. Rose nankhatai with almonds INGREDIENTS. 70 gm all-purpose flour (maida). 10 gm gram flour (besan). 5 gm semolina (suji). 50 gm ghee. 50gm powdered sugar. 1 tsp rose water. ½ tsp cardamom (elaichi) powder. ½ tsp baking powder. 1 tbsp dried edible rose petals. 8 to 10 almonds (for garnish) METHODPreheat your oven to 160°C (320°F). Line a baking tray with parchment paper to prevent sticking. In a bowl, sift together the all-purpose flour, gram flour, semolina, and baking powder. Set aside. In a separate bowl, whisk together the ghee and powdered sugar until the mixture becomes light and fluffy. Stir in the rose water, cardamom powder, and dried rose petals into the ghee-sugar mixture. Gradually fold the dry ingredients into the ghee mixture. Mix until a smooth dough forms. If the dough feels dry or crumbly, you can add extra ghee to achieve a soft consistency. Divide the dough into small portions and shape them into round balls. Flatten each ball slightly, and arrange them on the prepared baking tray, leaving space between each cookie. Gently press a single almond onto the top of each nankhatai. Bake them in the preheated oven for 15-18 minutes, or until the edges turn golden and the tops are set. Keep a close eye on them to avoid over-browning. Allow the nankhatais to cool completely on the tray before transferring them to an airtight container. Also Read: Diwali recipes: Elevate your feast with fusion flavours
24 October,2024 09:30 AM IST | Mumbai | Kanisha SoftaBy the time this story goes to press, regular patrons are confident that several new stalls will pop up at Kandivli’s khau gully, Mahavir Nagar. Popular among collegians and adventurous foodies, this haunt that runs along a bustling stretch, is home to quirky dishes like burger idli, cheese burst noodle vada pav, ramen with Indian tadka, dilkhush dosa (a heart-shaped dosa), Korean pizza, and other odd-ball finds. Here’s our tried-and-tested trail featuring audacious mix-and-match innovations for scrumptious vegetarian fusion fare. Idli or burger? The idli burger is served with four dips We begin our trail with a bold fusion that presents idli as a cheesy burger. Babu Naidu, founder of Avantika Chennai Café, traces the ideation of this dish back to his village near Chennai. “When we were kids, our elders would mix and match all kinds of ingredients into food, like mutton, paneer, and dry fruits in idli. The idea was to make small modifications to the food as per the liking of the children so that they eat healthy,” he recalls, as two steam idlis sizzle on the tawa. The layers are lathered with green and red chutney, followed by mixed vegetables, paneer, cheese, and chipotle sauce. Babu Naidu An IT professional, Naidu quit his job after the pandemic to take the family legacy forward. “We have many restaurants across South India. Since I was born in Mumbai, I wanted to introduce the city to South Indian flavours with a twist,” he says. After an exhaustive recce, he opened his first branch in Mahavir Nagar. “Here people willingly experiment with food,” he adds. Our burger idli (Rs 139) is topped with another mini idli, and sided with chutney and sambar. The first bite is a burst of flavours that does not overpower the idli’s taste. “Even though eating habits have changed, kids will remain kids. Offer them something healthy which is either presentable or sprinkled with small amounts of flavours they like, and they will relish it,” he explains. At Avantika Chennai Café, shop no 54, Raj Arcade, opposite DMart. Call 9920406565 Extravagantly Gen-Z Jumbo gulab jamun and fusion sev puri A counter placed outside the eatery Oye Chatore grabs our eyes. Alongside Internet personality Orry’s caricature, a poster reads: ‘We are totally slaying at Gen-Z chaat.’ “We call it an Orry-approved chaat stall because he posted about it soon after we launched it,” shares Pratik Soni, who co-founded Oye Chatore with Nikunj Dasani and Navaljit Singh. While it serves authentic desi chaat, the Gen-Z counter is reserved for fusion chaat like pani puri shots, panini, and fusion sev puri, among others. We try the TFW Extravaganza (Rs 180), where sev puri is garnished with Italian ingredients. Sev is replaced by loads of grated cheese, which is melted using a torch gun. This snackable chaat is sweet, sour, and cheesy, all at once. For gulab jamun lovers, this eatery serves it in a jumbo size (Rs 60). Nearly as big as a fist, the dessert is warm and decadent. At Oye Chatore, shop no 53, Raj Arcade, opposite Croma.Call 9821854741 Toasted and happening Bangkok caramel toast and Grilled halloumi sandwich Recently-opened stall, Bestie Toastie was started by Darshana Tendulkar to break away from the junk food-only trend here. “Mahavir Nagar is mostly visited by college students. Anything that includes potatoes and loads of cheese sells quicker. In an attempt to subtly introduce youngsters to fruits and vegetables through fusion food, I founded Bestie Toastie,” she shares. Darshana Tendulkar This writer calls for their grilled halloumi sandwich (Rs 230) and Bangkok caramel toast (R150). The former is a mix of tossed veggies, loads of halloumi cheese (a rare ingredient in street food), and a toasted loaf of bread. While it makes for a filling snack, we particularly enjoy the Bangkok caramel toast, which is an instant sugar rush. The dish is a chunky slice of bread drenched in a sugary and milky syrup made of slowly cooked fresh cream, butter (served with and without salt), and brown sugar. At Bestie Toastie, near shop no 29, opposite DMart. Call 7021248349 Blooming good idea Peri peri blooming onion and major spicy supreme corn dog topped with a special sweet and spicy sauce In February this year, an overseas family trip birthed Anmol Mehta’s Alla Bella Mozzzrella. Jointly run with his wife Charmi, this venture introduces the city to Thailand’s blooming onions and Korea’s cheese dog. “As soon as a new dish is introduced here, everyone serves their own version in quick time,” Mehta chuckles. This gully thrives on trends, and continues to introduce variations until it is overdone, and a new food trend takes over. Anmol and Charmi Mehta Fortunately for the Mehtas, blooming onions remains an iteration specific to their shop. We order their peri peri blooming onion (Rs 120) and major spicy supreme corn dog (R250). The blooming onions require slightly larger than average onions to be cut such that it blooms open like a lotus. This is then fried, sprinkled with peri peri masala and topped with peri peri sauce. “There is a difference in what we ate in Thailand and what we serve here. Our blooming onion caters to Indian street food fans — it is pocket-friendly and masaledar,” Anmol suggests. As for the cheese dog, their special sweet and spicy sauce rescues it from being an overload of cheese. If you are not big on cheese but still want to try it, opt for the mini version (three to four inches). At Alla Bella Mozzzrella, 2nd counter outside Gupta Snacks, opposite Jungle Juice. Call 9920367807 Momo masters Tandoori momos in bright orange gravy Right across the street is another famous haunt. Named Crime Master Momo, this one commits the delectable and spicy crime of cooking some of the best fusion momos. Founders Dhaivat Parmar and Karan Marvi quit their jobs as civil engineers to start this in 2021. “The khau gully in the neighbourhood [Mahavir Nagar] is roughly 10 years old. We are relatively new, and one of the few to serve momos with gravy,” the duo reveals. We order the hottest-selling Afghani momos (R190) and tandoori momos (R180). Four cooks behind separate stoves are trying to cater to an overwhelming crowd of young, impatient patrons. Dhaivat Parmar and Karan Marvi The founders share that while they serve over 160 plates daily, the count increases to 230 on weekends. Our momos are tossed into slow-cooked sauces in the pans. The cream-coloured Afghani sauce, we learn, is inspired by the sauce traditionally served with Afghani kabobs. On the other hand, the tandoori momos are a hat-tip to Punjabi cuisine. They are served drenched in sizzling bright orange gravy, topped with a dollop of hot Schezwan sauce. Post our snacking, tears roll down our cheeks; it’s our winner from this trail. If you cannot manage high spice levels, the Afghani momos as a creamier alternative. Chefs prepare the Afghani momos At Crime Master Momo, shop no 72, near Xth Central Mall.Call 9987284547 Bowled over Our trail ends with at All Dipped India, home to one of the most viral desserts — bowl cake. This unique best-selling dessert was the result of founder Khushbu Obaid Shaikh’s pregnancy craving. “I was craving a cake but did not want those stale cakes from the cake shops. I wanted a fresh and warm bake. After watching many cake tutorials, my husband and I began baking at home. We baked a layer of cake in a baking tin and did not bother to layer it. Why in a bowl? Because we ate straight out of the tin; the kick from my baby was a sign,” she recalled, revealing that she delivered a stillborn baby, and launched All Dipped as a tribute to the child. Blueberry bowl cake and Khushbu and Obaid Shaikh While their bestselling and original introduction is the Swiss chocolate bowl cake, we call for their newly launched (R249) blueberry bowl cake. It is prepared in less than five minutes. A layer of blueberry cake is placed in a white chocolate filled sustainable and locally available bowl. It is lathered with whipping cream, drenched in some more warm, liquid white chocolate, and topped with extra blueberry sauce and white chocolate balls. Patrons gather around the stall to grab their own bowl cakes The founder writes ‘mid-day’ on our bowl as per our request, before serving it to us. Around us, collegians are feeding their social media with clicks of these instant bakes. The cake is spongy, soaks in the warm white chocolate completely, as we slip into instant food coma. At All Dipped India, Shop no 4, ShubhKamna CHS, near Shiv Sagar Restaurant. Log on to @alldippedindia Also Read: Love trying new desserts? Here are some must-eat finds across Mumbai
16 October,2024 12:41 PM IST | Mumbai | Devanshi DoshiSparks on your plate Light up your festivities with a firecracker-themed gateau. Inspired by anar, sutli, ladi and bombs, these desserts fuse French techniques with Indian flavours like chocolate ganache, rose, cardamom, and kalakand. Pop rocks add a playful, crackling twist, recreating the festive fizz in every bite.LOG ON TO @theartlab_patisserieandbakery CALL 9321005226 COST Rs 1,299 for two Spin on sandesh This home chef has reimagined the classic sandesh as innovative creations like rose falooda. Choose from sandesh tarts, chikki, and floral cakes (below) in flavours like orange biscoff, nutella, rose, and kesar pista.LOG ON TO @mithaasbyjagrutiparekh CALL 9619615254 COST Rs 275 Lychee lovers assemble This bite-sized treat is stuffed with a mix of dried lychees and cashews, offering a delightful combination of textures. It’s topped with khus khus seeds that add a subtle crunch.TIME 8 am to 12 am AT Bharat Foods, near Reliance Digital Mall, Chandavarkar Road, Borivali West. LOG ON TO @bharatfoods.coCALL 8779107791 COST Rs 40 Savour the layers Indulge in this strawberry kaju katli that is prepared with layers of sweet strawberry jam between rich, nutty kaju katli.TIME 8.30 am to 10.30 pm AT Prashant Corner, Shop 17 and 18 Gagangiri Society, Panch Pakhadi, Thane West. CALL 7045930170 COST Rs 400 (for 250 gm) Sarees and sweet treats Here’s an East Indian dessert (below) that combines tradition with artistry. A sweet ghavna pancake made from broken wheat, cardamom, and freshly grated coconut is adorned with edible sugar lace resembling a draped saree. Paired with a chocolate pani puri filled with a goracha mix of sweet potato, sabudana, cardamom, and coconut juice, it offers a flavourful fusion experience. The desserts are available by pre order only.LOG ON TO @perierasachin1 CALL 9867100798 COST Rs 150 Cheesecake with a twist This baked jalebi cheesecake blends the textures of a crumbly cheesecake with the sweetness of golden jalebi. A sugar-soaked jalebi is placed on a creamy cheesecake, topped with syrup.TIME 12 pm to 12 am AT Gallops, Royal Western India Turf Club, Mahalaxmi. LOG ON TO @gallopsmumbai CALL 9324326169 COST Rs 495 Shrikhand-filled wonder Try the fluffy donut filled with saffron-infused shrikhand that comes topped with a hint of cardamom and garnished with slivers of pistachio for an indulgent finish.AT English Vinglish, Juhu Supreme Shopping Center, Cross Road Number 9, Juhu Scheme, Juhu. LOG ON TO @evdesserts CALL 26712600 COST Rs 100
14 October,2024 09:18 AM IST | Mumbai | Kanisha Softa | Anisha ShrivastavaThrough Chef Miera Asrani’s love for cooking came relatively late in life, it was worth the wait when she saw the joy on her son’s face after teaching him how to whip cream. This moment sparked her culinary journey, starting with cooking classes at home. At 30, she enrolled in a confectionery and pastry course at Sophia College in 2018. In 2024, she enrolled in the Academy of Pastry and Culinary Arts to enhance her skills. Today, she runs a studio in Vashi, hosting hands-on classes for all ages, conducting workshops and organising exclusive culinary themed events across Mumbai. She suggests a classic Portuguese dessert, Serradura, which gained popularity in Goa due to its colonial connection with Portugal. This recipe can be found in many Portuguese households as well as traditional eateries across Goa. It is made with tea biscuits, sweetened whipped cream, fruits, and nuts. If you’re looking to savour the seasonal fruit, this chilled recipe is a delightful treat to beat the October heat. Miera Asrani Use it right . Custard apple chaat: Fold in custard apple pulp with boiled potatoes, tomatoes, onions, chaat masala and green chutney. . Custard apple and avocado salad: Create a salad with a hint of sweetness by combining mixed greens, creamy avocado, sweet custard apple and tangy lime dressing. . Custard apple acai bowl: For a power-packed breakfast, blend a packet of acai puree with bananas and almond milk. Top the mixture with de-seeded custard apple and granola. . Custard apple ice cream: Indulge in a rich ice cream by simply mixing custard apple pulp, cream and sugar together and freeze until set for a sweet, and refreshing treat. Custard apple serradura INGREDIENTS. 1 large ripe custard apple. 1 cup heavy whipping cream. 1 tsp vanilla extract. 2 tbsp condensed milk. 10-12 Marie biscuits (crumbled) METHODScoop out the pulp from the custard apple and carefully remove the seeds. Set the pulp aside. In a chilled bowl, whip the heavy cream for 10 minutes using a hand mixer until soft peaks form. Gently fold the condensed milk into the whipped cream. Carefully fold the custard apple pulp into the cream and condensed milk mixture, mixing it evenly. In serving glasses or bowls, layer crumbled Marie biscuits at the bottom and add a layer of the custard apple and cream mixture over the biscuit crumbs. Repeat the process, alternating layers of biscuit crumbs and the cream mixture, finishing with a layer of the cream mixture. Top the final layer with a bit of custard apple pulp and de-seeded custard apple for garnish. Refrigerate the dessert for 2 to 3 hours allowing it to set, before serving.
10 October,2024 09:46 AM IST | Mumbai | Kanisha SoftaWine tasting can sometimes feel a bit daunting. To make things a shade simpler, Prithvi Nagpal, a certified wine expert will be organising Sommelier’s Secrets: Decoding Fine Wines, an event crafted to make wine not only enjoyable but also accessible and educational. The session will introduce participants to six wines while exploring sustainable winemaking practices, the nuances of grape varieties, and the unique stories behind each bottle. Nagpal is passionate about sustainability, which is the central theme of the event. “Sustainability, or what I like to call ‘minimal intervention,’ is crucial not only for wine but for everything we consume,” he explains. “It involves practices like organic farming, water conservation, reducing chemical use, and even sustainable packaging.” According to Nagpal, these practices are becoming increasingly common worldwide, and India is catching up. “As awareness continues to rise, sustainability will play a larger role in shaping the future of winemaking in India,” he adds. (Right) Prithvi Nagpal meets Baruffo the dog who inspired the beloved Cantalici Chianti Classico Baruffo wine of Italy The wine selection at this platform rotates to keep the experience fresh, with the current focus on Italian wines. Nagpal highlights terroir-driven wines, which reflect the characteristics of the land they come from. “We’ve chosen wines from different regions of Italy to show how diverse a single country’s wine can be,” Nagpal explains. For instance, Primitivo from Italy and Zinfandel from the US may be the same grape variety, but they produce vastly different wines due to their unique environments and winemaking traditions. “It’s amazing how much a region’s culture, climate, and winemaking techniques can shape the final product,” he adds. He also notes that India is emerging with its own unique grape varieties and regions, such as Nashik and Akluj that produce wines like Chenin Blanc, Sauvignon Blanc, and Shiraz. “India’s wine industry is evolving, and we’re seeing a growing interest in homegrown wines that reflect our own terroir.” Beyond the technicalities, Nagpal believes each wine tells a story, often filled with fascinating history or quirky anecdotes. One of his favourites is the tale of Cantalici Chianti Classico Baruffo, named after a dog that guarded the vineyards from wild boars. “Baruffo’s story was a hit with customers and helped me sell six times more of that wine!” he recalls, with a smile. The event will include wine tasting and insightful cultural anecdotes Nagpal’s engaging and humourous approach makes wine approachable for everyone. “Wine doesn’t have to be snooty or intimidating. It’s just a drink, best enjoyed over good conversation,” he says. e encourages attendees to be open-minded, whether pairing butter chicken with Malbec or simply enjoying a bold red during long chats with friends. He sums up the intent, “Wine is meant to be fun, and that’s exactly what we bring to the table.” ON October 13; 4 pm to 6 pmAT KMC, 1st floor, shop no 2, Kitab Mahal, Azad Maidan, Fort.Log ON TO @troveexperiences.comCost Rs 2,500
09 October,2024 09:36 AM IST | Mumbai | Anisha ShrivastavaSay cheese Inaugurate in August last year, Yummy Treats offers a range of fast food, and their sandwiches are popular picks. We sampled their bestselling melting cheese sandwich (R250) — an oven-baked sandwich with a double layer of butter and their in-house chutney with chopped tomatoes, bell peppers, paneer, sweet corn and mayonnaise between the pan-toasted bread slices, served with potato chips. As the name suggests, the key ingredient is the cheese, loaded on top and between the slices. “The idea behind the name and the sandwich was to give people a taste of a loaded pizza in the form of a sandwich,” the owners, Kanchan Joshi and Shekhar Sawant told us. “We would also like to expand our outlets across Navi Mumbai by next year,” they added. The other special sandwich the owners would like people to try is their spinach corn cheese grill sandwich (regular: R200; jumbo: R250) cooked similarly to the one we tried with spinach and corn as the main ingredients. TIME 8.30 am to 11 pmAT Yummy Treats, Akshar Shreeji Heights, Sector-46/A, Seawoods West. CALL 8928999290COST Rs 110 onwards Paneer perfection Paneer chilly special jumbo sandwich; (right) Pics/Amey Mirashi Chetak Sweet Point is known for its mouth-watering sweets and the range of fast foods like dosa, chaats, and sandwiches. We tried their paneer chilly special jumbo sandwich (R160), which was loaded with finely chopped paneer, onion and capsicum with an added mixture of red chilli sauce, tomato ketchup, and red garlic chutney, along with butter spread on the slices. This spicy sandwich was served with grated cheese on top and potato wafers to balance the spice levels. “We use our in-house paneer. The milk sourced from Aarey Colony is used to make raw paneer,” says Chandresh Khatri, who owns this decade-old food joint. Other sandwiches suggested by Khatri include chilli cheese toast (R90) and veg cheese grill (mini, R130; jumbo, R150) from their best-selling list. TIME 11 am to 10.30 pmAT Shop No 4, Shree Ambika Apartment, Sector 42A, Seawoods West.CALL 8828229029COST Rs 60 onwards Flavourful bites Aloo masala grill sandwich Founded by Soham Surve, this relatively new entrant is popular for their aloo masala grill sandwich (R50), which we tasted at their outlet. The flavourful potato stuffing is added between the bread slices with sliced tomatoes, capsicum and onions and it is grilled and served with Surve Snacks’ in-house mint mayonnaise and tomato ketchup. This sandwich is one of their bestsellers, alongside paneer tadka grill (regular, R130; jumbo, R225), and veg cheese grill (regular, R85; jumbo, R130). “Unlike other food joints, we serve French fries with our jumbo sandwiches,” says Surve, who worked in the banking sector for nine years before starting this food joint. “I wanted to start a snacks corner where I could serve a variety of dishes that are affordable and live up to the best quality standards,” he added. TIME 9 am to 10 pmAT Shop No. 5, Seawood Corner CHS, Sector 25, opposite Seawoods railway station (East).CALL 9920136680COST Rs 40 onwards Smoky flavours Smoky charcoal cheese grill; (right) Chocolate toast sandwich Gupta Sandwich and Snacks Corner is one of the oldest pure vegetarian fast-food places in Navi Mumbai. We tried their smoky charcoal cheese grill (R200). The filling included mushrooms, diced capsicum, paneer, onions, and tomatoes with cheese and mayonnaise with smoked spices. “We introduced this sandwich last year for our customers who wanted to try something different,” says owner Rajesh Gupta. We also tried their chocolate toast sandwich (R60), where the bread slices were layered with butter and chocolate spread from inside and on the top. The outer layer was crunchy, while it was soft on the inside. “People were unsure about the chocolate sandwich when we introduced it. Today it’s one of the favourites,” he told this writer. You can also try the veg toast (R50), chilli cheese toast (R100), and masala cheese grill (R150) sandwiches. TIME 10 am to 11 pm AT Shop 8, Mahavir Niwas, Sector 21, Seawoods East. CALL 9920294267 COST Rs 50 onwards
08 October,2024 09:13 AM IST | Mumbai | Amey MirashiCrookie (croissant and cookie), and brookie (brownie and cookie) are passé. A new trend from the West, the cookie cup (cookie and cupcake), has been taking the global baking community by a crumbly storm. After some searching, we found a couple of varieties of these mini desserts with Girgaon-based homebaker, CutsNJoys. On founders Aya Bhansali and Prishita Mehta’s advice, we ordered a mixed batch of cookies and cookie cups. Priced at Rs 420, this cookie treat box includes one Nutella cookie cup, one lotus biscoff cookie cup, one chocolate cookie and one Nutella cookie. “You can also order boxes of three, four and six cookies, cookie cups or mix batches like this one,” the 23-year-old duo had informed us over a call. Arya Bhansali and Prishita MehtaArya Bhansali and Prishita Mehta We received the order by evening. The cookie cups justly resembled cupcakes. However, instead of having frosting on the top like one does on cupcakes, these were hollow in the centre. The home bakers had filled this space with a dollop of Nutella and lotus biscoff spread. The soft, gooey yet crumbly texture of the dessert did justice to its name. We finished the cookie cups followed by the chunky, chocolate-y cookies within a few minutes. While the writer was partial to the Nutella cookie cup, because it best complemented the chocolate chip chunks in the cookie, our friend liked lotus biscoff better, as it offered two distinct and popular flavours in the same dessert. For die-hard chocolate fans, the Nutella cookie cups will have you craving for more! Pro tip: Pop it in the microwave for 10 to 15 seconds before indulging in it Delivery Across Mumbai and suburbs Log on to @cutsnjoysCall 9323173739 Food ReviewFood: ScrumptiousService: PromptCos: ReasonableVerdict: 2/4 Also check out Cookie dough pizzaLog on to @bakeemymumbai Cost Rs 1,250 Shawshank (cookie overload milkshake)At Pure Milk Centre, Ghatkopar East; also at Bhiwandi and Ulhasnagar. Cost Rs 565 Caramel fudge chonkyAt Crème Cookies, Tardeo (takeaways only). Log on to thrive.now (for pan-Mumbai delivery) Cost Rs 205 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. CutsNJoys didn’t know it was us. The Guide reviews anonymously and pays for meals
05 October,2024 09:47 AM IST | Mumbai | Devanshi DoshiIn a tree-lined lane in Mahim, where the charm of old Bombay lingers, housed in an old industrial estate surrounded by residential buildings, pastry chef Heena Punwani and her team at Maska Bakery are quietly baking a storm. Last year for Christmas, we had reached out to Dina Weber, a German baker who runs a small artisanal bakery, SAPA Sourdough and Pastry, in Mysore, focusing on perfecting the art of sourdough fermented bread and classic French and German patisserie. She sent us her signature stollen; it was the best we’ve had in India, and we’ve wanted to meet her in person ever since. The good news is that Weber is collaborating with Maska Bakery to showcase her signature baked goods for three days. Cassis lime doughnut Following Maska’s successful takeover at SAPA Bakery in July this year, this inter-city collaboration ensures the flavours come full circle. Weber says, “We love sharing our kitchen and partnering with other kitchens. It’s a great way to build community, make lasting friendships, and learn more about different cities and how other kitchens operate. Most of all, it is an incredible feeling to share our food with people across India whenever possible.” Before she opened Maska Bakery in December last year, Punwani had travelled around India, meeting pastry chefs she admired. That’s how she met Weber in Mysore. Their baking philosophies aligned perfectly. “We both love indulgent, authentic and high-quality products while supporting a healthy work culture,” reveals Weber. Punwani adds, “The similarities in our philosophies immediately struck me — contemporary desserts made with the best techniques and ingredients, which hit the spot, made in a happy and positive kitchen. When Maska Bakery opened, Dina visited us, and we started talking about jamming together over an idea. Thus, Maska Bakery X SAPA Sourdough and Pastry Back2Back Kitchen Takeover emerged. Dina’s desserts are a nod to her German heritage, and we at Maska create desserts that salute old Bombay — so, it will be fun to see the two come together.” Heena Punwani and Dina Weber Weber shares how those elements are woven into the menu in small and big ways. “Sometimes, it’s a single ingredient I love from home, like asparagus, which we mix with new flavours like miso in a Danish. Or rhubarb paired with buckwheat and chocolate in a tart. Other times, I like to recreate an entire cake, like the peach oma torte. ‘Oma’ means grandmother [in German], and it is based on the old-school cakes that my grandmother would bake. At family celebrations — whether baptisms, funerals, or weddings — it’s tradition for neighbours, aunts, and grandmothers to contribute a torte [a cream-layered cake] for festive gatherings. The pretzel sausage roll, for instance, combines two German favourites into one snack. We love using less commonly used flavours, and showcasing how beautiful they can be. Rhubarb is a hearty vegetable, and it’s deliciously tangy. We also have a Sunday surprise dessert with a rare seed that is used to make praline. Also, ingredients like Earl Grey tea are good.” Her favourites on the menu are hazelnut rhubarb and buckwheat tart. Weber is aware of her diverse culinary background and ensures that her bakery continues to push boundaries while staying true to its roots. “The thread that passes through all that we create is to not overcomplicate things: if the ingredients and techniques are solid, the product will be great. When you use that as a base, you can add Indian ingredients, French techniques, or German flavours, and that ethos will hold it together. It keeps us creative and playful too. I am not into food trends or social media trends that are overdone and short-lived. Consistency and quality have made us stand out for four years in today’s world, and we will continue this approach. We are excited that our team is getting increasingly solid and skilled to lead. Building a team like this takes time, but we are gradually readying to expand; even though we haven’t finalised the exact concept in the baking space yet.” From the SAPA menu, Punwani is most excited about the sausage pretzel roll with its German bratwurst filling and the cassis lime doughnuts. “They make some of the best doughnuts I’ve tasted. From the Maska menu, the items that hold a special place in my heart are the Kejriwal babka and the revenge black forest cake because of their wink to old Bombay menu items.” ON October 4 to 6, 11 am to 8 pmAT Maska Bakery, ground floor, Mogul Lane, inside Nav Vivek Industrial Premises, New Dinkar Co Operative Housing Society, Mahim West.CALL 8591162752 (to order)
04 October,2024 09:23 AM IST | Mumbai | Nasrin Modak SiddiqiADVERTISEMENT
