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Eid-ul-Fitr 2025: Exploring the flavours of biryani across India
The eyes of Sayed Safar Ali, 84-year-old owner of Lucky Restaurant, light up when we tell him we want to speak about biryani. “Making biryani is art, not science. The word biryani comes from the Persian word ‘biryan’. When it came to the Mughals, they called it biryani. In the early days, few Mughlai restaurants in Bombay served biryani. Lucky, which opened in 1938, was one of them,” he says with pride. The restaurant serves Mughlai biryani, a version passed down from the court of Mughal emperors. “Memoni biryani is similar, just a bit generous with the oil,” Ali points out. The famous trio Hyderabadi, Lucknowi and Kolkata biryanis are the most popular versions. “The most sophisticated version comes from Lucknow. “The people of Lucknow like nothing better than to eat and be happy. They perfected the art of biryani, their recipe leaning towards a more fragrant style. Hyderabadi is spicier, with bold masalas. Kolkata, with the addition of egg and potatoes is overall mild” says Ali. Biryani is highly dependent on the hands that make it. Sayed Safar Ali with a plate of chicken biryani. Pic/Satej Shinde “Vegetable, mutton, chicken or fish are marinated in curd and masalas are mixed in. The last addition is of birista or fried onions, Ali explains. “When a biryani is sealed in atta, it is called dum cooking. This ensures the right temperature fed from above and under so it cooks evenly. There is a right time to put the masala as well, says Ali. “The right time to put the masala in the marinade. It has to be introduced before putting the par-boiled rice,” Ali signs off. Pan Indian palate Consultant chef Sadaf Hussain’s recent book, Masala Mandi, has over 50 types of biryani masala blends. “One is from Assam. While I have been corrected that Assam doesn’t have a [traditional] biryani, I wanted to add a version for representation,” says Hussain, who loves Delhi’s achari biryani made with the addition of pickle. Another version is his mother’s recipe that combines Hyderabadi and Kolkata flavours. Chef Sadaf Hussain “When in Mumbai, I savour the Bombay biryani, especially the local ones. My top picks are Noor Mohammadi and Biryani by Kilo. I make a version using Shan Masala,” he adds. While biryani in the north of India is made from long-grained Basmati rice, south India uses shorter-grained rice like Kaima or jeerakasala. “Due to the popularity of North Indian biryani, many institutes in South India have switched to Basmati,” says Hussain. Deciphering the methods of biryani making, he adds, “Hyderabad has a version of biryani with kacche gosht (raw meat). The meat is cooked after it is marinated in masalas for around 24 hours. It is added to the pot or vessel below the rice for cooking. On the other hand, Lucknowi and Kolkata biryani is usually a pakke gosht ki biryani. This means you first make the chicken or mutton korma and then you’re layering it up with rice. Here, the elders and the purest would add rice at the bottom [layer] first and then meat. Upkeeping family traditions While the definitions will divide biryani into regional pockets, homestyle serves merge the borders for a personal, fuller taste. Shahla Ahmed, a caterer in Delhi, who specialises in Rampuri and Mughlai cuisine and runs Khaalaa’s Kitchen, says the best biryani is one that has been elevated keeping family traditions and taste palates in mind. “My father had a typical way of making biryani, and when I started experimenting, I made it as per my taste. My version of the recipe has Nizami influences, along with the addition of saffron that gives it an Irani touch. I was a picky eater. I don’t like elaichi or mint leaves in my bite. I grind my own masala.” Biryani goes South South India has a robust list of biryanis that resemble meat and rice in curry made moist with the addition of tomato and onions. While the donne biryani of Karnataka is spicy and aromatic, and served in a pouch which lends it its name; Dindigul biryani of Tamil Nadu is dark brown with tender meat; Thalassery or Malabar version of Kerala is a mild dum biryani. Sarah Jacob Nair of Nair on Fire swears by her mum’s biryani. “She has taken several influences as she lived across the state. It is greenish like a donne or a Dindigul, but a milder Kerala style with gentler masala of nutmeg, mace and shahi jeera,” says Jacob. On the menu, she has a homestyle pothichoru-style biryani. Traditionally, a pothichoru is a food packed in banana leaf for a journey. “It has sabzi, curry, chutney, omelette and chicken. Our biryani too, doesn’t have distinct layers, but is a mish-mashed serving. For Eid, we are offering a Malabar dum biryani,” she says. Kerala also has variations like a rowther biryani from Palakkad and manjali biryani from Kochi. “Fish biryani doesn’t take certain masalas as well as chicken and mutton. We do a minimal seasoning of garam masalas, more pepper,” Nair elaborates. Pulao or biryani: The big debate Chef Mukhtar Qureshi of Waarsa at NCPA, Nariman Point, simplifies the difference. “In pulao, vegetables are tempered with rice but without dum (slow cooking). In some parts of Delhi, pulao is made with proper dum, but in Gujarat, Kolkata, and Rajasthan, it is cooked directly. Think of pulao as similar to Chinese fried rice,” he laughs. Vegetable biryani. Pics Courtesy/Waarsa He also acknowledges the much-debated concept of vegetarian biryani. “The most popular vegetarian biryani was Pulao buchi from Kashmir. In Kerala and Rampur, it is made with kathal [jackfruit]. In Gujarat, biryani can have a sweet touch, but in Kolkata, there is no vegetarian biryani — only vegetarian pulao,” he explains. Mukhtar Qureshi At Waarsa, Qureshi serves a Lucknowi vegetable biryani with saffron, as well as one made with kathal, both cooked using proper dum. “It is just as good as our mutton biryani,” he signs off. Take Your Pick >> LuckyAT Junction of SV Road & Hill Road, Bandra West. CALL 919820066471 >> Noor MohammadiAT Wazir Building, Bhendi Bazar. CALL 23456008 >> Biryani by KiloLOG ON TO biryanibykilo.comCALL 18002122212 >> Nair on FireCALL 9324059522LOG ON TO @naironfire on Instagram >> WaarsaAT NCPA Marg, Nariman Point. CALL 9594943555 >> ShalimarAT Mohammed Ali Road, Bhendi Bazaar. CALL 69098888 >> Go Biryan!CALL 9152848844LOG ON TO gobiryan.dotpe.in >> JafferbhaiAT Pathe Bapurao Marg, Grant Road East; Dadar and Bandra. CALL 23875656 >> Oh! CalcuttaAT Shop 99/C, Tardeo; multiple outlets (Andheri and Vashi)CALL 8356905158
29 March,2025 08:52 AM IST | Mumbai | Phorum Pandya
As temperatures rise, incorporate cucumber in your diet with these easy recipes
Kakdicha korda INGREDIENTS. 2 medium cucumbers (peeled and grated). 1/3 cup chickpea flourFor tempering . 2 tbsp groundnut oil. 1/4 tsp mustard seeds. A fat pinch of strong asafoetida. 1 green chili, chopped. 1/2 tsp turmeric powder. 1/4 tsp red chili powder. Salt to taste Keertida Phadke METHODSqueeze out the water from the grated cucumbers and make a paste with 1/3 cup of chickpea flour. You might need to add more water depending on how juicy the cucumbers are and how runny you prefer the korda. Tip the grated cucumber in a pan and sauté on medium-high heat for about five minutes — since this vegetable can be consumed raw, all you want to do is soften it. Add salt to taste. Now add the chickpea flour and combine. If you are making korda for the first time, adjust the water once you sauté the mixture for a bit. Cover and cook for six to seven minutes. Serve with rice or rotis. Kakdicha kayras Pics Courtesy/Keertida Phadke INGREDIENTS. 2 cups tavsa cucumber (the dark green variant) For the mustard dressing. 2 tbsp red mustard seeds. 1/2 to 1 tsp jaggery. 1/2 tsp red chili powderFor tempering. 1 tbsp groundnut oil. 1/2 tsp mustard seeds. 10-12 fenugreek seeds. A pinch of asafoetida. 1/8 tsp turmeric powder. 1-2 tbsp roasted and ground peanuts (optional) METHODPrepare the mustard powder by grinding two tbsp of red mustard seeds along with 1/2 tsp jaggery and two to three tbsp of water. In a bowl, whisk the mixture till it gets frothy and smells zippy. In another bowl, combine two cups of deseeded and chopped cucumber with 1/2 tsp red chili powder and 1/2 to 1 tsp jaggery with salt according to taste. Add the mustard dressing over the cucumbers, and combine. Now, prepare a tempering of 1 tbsp groundnut oil, 1/2 tsp mustard seeds, 10 to 12 fenugreek seeds, a pinch of asafoetida, 1/8 tsp turmeric powder and a pinch of red chilli powder. Pour this over the cucumber mixture and mix. The cucumbers might release water. If the final mixture feels too watery, add one to two tbsp of roasted and ground peanuts before serving. Recipes courtesy: Keertida Phadke, Chef Other ways to savour the juicy vegetable The good ol’ sandwich Cut the edges of bread slices and make a mix of cream cheese, tuna, dill leaves, salt and pepper, red chilli flakes. Spread this mix on the bread, cover it with thin slices of cucumber and a healthy sandwich is ready. A cooling drink With a scrapper, make fine slices of cucumber (the dark green variant) and place them then ice cold water, so that they curl up a little. Rim your glass with a mix of salt, red chilli powder and chaat masala. Add soda, ice, cucumber slices and lemon juice. You can add guava juice, watermelon juice or kokum juice to incorporate more flavours. Healthy snack Take cucumbers and cut them in half lengthwise. Scoop out the seeds with a spoon. This exercise should form a long hollow in the cucumber. In a separate bowl, mix cream cheese, onions, chopped basil, salt and pepper. Mix it all well. Put the mixture in a piping bag and pipe it out in the cucumber hollow. Garnish with spring onions greens and serve. Tips courtesy: Reshma Mane, chef
25 March,2025 09:35 AM IST | Mumbai | Divyasha Panda
Navroze 2025: Here's how you can savour traditional Parsi delicacies in Mumbai
You cannot have a good Navroze unless you have gorged on a whole patra ni macchi all by yourself. The culinary magicians at Ratan Tata Institute put their special skills on display just for festivals like these. This season, the institute has curated a menu that defines the best in Parsi cuisine, from vegetarian variants of berry pulao, to the more traditional patra ni kolmi, Kashmiri gosht ma tarela papeta or the chicken farcha. If you are looking for something spicy, order in the lagan nu achaar. For the sweet-toothed, there is the option of the pistachio rose bar cake, rose falooda and the ever-present lagan nu custard. Till March 19 AT RTI outlets (Hughes Road; Holland House, Colaba; Piccolo, Fort; PGH Cafeteria, Kemps Corner; Treasure Chest, Colaba; Dadar and Bandra) CALL 9152330577 (for queries and orders)
20 March,2025 10:00 AM IST | Mumbai | The Guide Team
Navroze: Along with Parsi cuisine, savour regional Indian festive food in Mumbai
As the city’s Parsis and Iranis celebrate Navroze, Folk, the traditional Indian regional restaurant at Kala Ghoda by chef owner Jasleen Marwah, thought it timely to create the Navroze table at her dining space. She has also gathered her chef girls’ squad to represent delicacies for Baisakhi, Pongal, Navroze, Gudi Padwa, Bihu, Vishu, Pohela (Poila) Boishakh. Marwah has roped in food and travel writer Roxanne Bamboat to set up a Haft Sin or special table at the restaurant. “The idea is to pay homage to this Parsi-Irani tradition as they celebrate Navroze today. However, the fare is from across the country — Bihari, Assamese, Punjabi, Chitrapur Saraswat Brahmin (CSB; Karnataka) and Kolhapuri,” shares Marwah, who has made roundels of topli paneer and patra ni machhi from Parsi cuisine for the menu. (From left) Roxanne Bamboat and Jasleen Marwah Bamboat explains, “Parsis and Iranis celebrated Navroze on March 20 and 21, which is also spring equinox. We lay out a Haft Sin or special table at home. At Folk, we wanted to recreate this spring-time magic, and have decorated our very own table. A typical spread consists of seven symbolic objects, including apple, dried berries, garlic, sprouted wheat or barley, sumac and vinegar. It includes coins, flower buds, sweets, painted eggs, garlic, a mirror, and candles. In Irani and Parsi homes, family members decorate the table with offerings of sweets and fruit for any well-wisher who comes to visit,” says Bamboat. Take a look at what foods are on offer: > Sattu kachori, alu; (left) mitthe chawal; (right) tinde bibbe upkari BIHAR: Sattu ki kachori: Chef Rachna Prasad is making sattu ka sharbat, sattu kachori and halwai wali sabji with thekua and ras pua. “Phagun, celebrated during Holi, is known for festive delights like thekua, malpua, dahi vada, pua, and mutton curry, bringing together the vibrant flavours of Bihar. Rachna Prasad Additionally, as summer approaches, Bihar’s internal regions, like Magadh, Mithila, and Bhojpur, rely on sattu-based dishes for cooling and nourishment,” says Prasad. Reshma Mane MAHARASHTRA: Kolhapuri mutton curry: Home chef Reshma Mane is cooking puran poli and Kolhapuri mutton to ring in the flavours of Maharashtrian New Year, Gudi Padwa. “The Kolhapuri mutton is my mom’s recipe made using the Kolhapuri tikat masala we source from Kolhapur. Our puran polis are smaller in size, and of medium thickness filled with chana dal and jaggery.” An Assamese pakoda platter; (right) Gitika Saikia ASSAM: Sesame pakodas: Chef Gitika Saikia has created a pakoda platter to represent Bohag Bihu by using local ingredients. Think curry leaves, pumpkin and black til bora (black sesame) turned into pakodas with delish tomato chutney. Amrita Kaur PUNJAB: Mitthe chawal: Chef Amrita Kaur sets Punjabi mitthe chawal for Baisakhi celebration. “They have saffron and dry fruits infused in sweet rice. Since it is a Navroze table, we’ve added berries to the recipe,” reveals Kaur. Shanti Petiwala KARNATAKA: Tendli bibbe upkari: Shanti Petiwala is cooking a sub-cuisine of Chitrapur Saraswat Brahmin — a small community from Karnataka. “Spring harvest has bibbe or tender cashews. I have made bibbe upkari — a simple stir fry with ivy gourd or tendli with bibbe and freshly grated coconut. The bibbe are allowed to dry in their skins. They require rehydrating for a couple of hours, peeling and then splitting to use in the dish. Our tendle bibbe upkari is best with dali thoy (a special Saraswat dal preparation) and sheeth (rice).” All the dishes are on the menu to order à la carte. TILL March 24 (lunch and dinner seatings) AT 14, New Bake House, Kala Ghoda. CALL 9820453001 COST Rs 500 (per dish, à la carte)
20 March,2025 08:59 AM IST | Mumbai | Phorum Pandya
Ramzan: More people are replacing traditional sehri food with healthier options
Two years ago, Lokhandwala resident Dr Ayesha AR discovered her gluten sensitivity, so she cut out wheat from her diet. Ramzan made her miss eating parathas at sehri, a meal had during pre-dawn, often laced with food memories. She picked up a recipe from her mother’s Facebook account for a dry fruit shake (made in water, not milk) with soaked cashews, almonds, figs, walnuts, raisins and dates blended with banana, which proved to be an ideal replacement. “Shifting to just a glass of a shake took some mental conditioning, but the results convinced me,” she shares. Ayesha felt fuller for longer without the discomfort of greasy foods. This year, she has added protein powder to the drink, smoothing her mornings. “Anyone who works out knows the importance of protein,” she explains. Nutritionist Sarah VazirAli explains that during fasting, the body uses stored fat for energy after eight to 12 hours without food, promoting fat loss and improved insulin sensitivity. Human Growth Hormone (HGH) levels rise, preserving muscle mass, while fasting also aids cellular repair, reduces inflammation, and supports gut health. However, slowed metabolism and dehydration can cause energy dips and cravings, making sehri and iftar choices vital. Pic/iStock VazirAli suggests 15 to 30 grams of protein at sehri to sustain muscle and curb hunger — about two eggs, a katori of dal, or a palm-sized portion of paneer. For more active folk, add nuts or yoghurt. A simple plate guide: 1/4 protein, 1/2 complex carbs, and 1/4 fats. Options like egg with roti, ghee and banana offer steady energy. Desi choices include moong dal chilla, besan chilla with dahi, paneer bhurji with roti, and dahi with chia seeds and dry fruits while avoiding fried or heavily spiced foods to prevent bloating. Chef Osama Jalali, who is also a professional powerlifter, says, “During Ramzan, the main macro we should take into consideration is protein. I ensure I have at least 1.5 grams of protein in my body weight. Kache qeeme ki tikiya is my go-to sehri dish. It is a high-protein meat marinated with spices and air-fried. I have it with multigrain bread. It fulfils my protein macros and keeps me satiated throughout the day.” Dr Ayesha AR, Sarah VazirAli and Haya Hanif Keeping it charged Restaurateur Haya Hanif says, “Good character begins in the stomach.” Switching to healthy eating wasn’t easy after years of feasting, but seeing results motivated her. Dealing with health and hormone issues that affected her confidence, Hanif realised the need for a diet change, especially during Ramzan. “The month is meant for detoxing the body and mind, not feasting,” she elaborates. Inspired by Islamic teachings on self-control, she opted for high-protein meals like plain egg bhurji or boiled eggs salad with avocado, leftover grilled kebabs and chickpeas, or a protein chia bowl with oats. If she wakes up late, a smoothie is her go-to. Vegetarian or non-vegetarian Fasting is about nourishing the body and understanding hunger, building patience, and appreciating the struggles of the less fortunate. To prevent constant hunger pangs, eat slow-digest foods like oats with nuts, Greek yoghurt with chia seeds, lean meats with whole grains, paneer with flaxseeds, and rice with lentils. Balanced options such as egg with roti, dahi with chia seeds and dates, paneer with methi paratha, and dal khichdi with ghee offer sustained energy. A protein-heavy bowl of chia seeds with oats For protein, a mix of plant-based sources (lentils, beans, quinoa, tofu, nuts, seeds) and animal-based options (eggs, dairy, chicken, fish) ensures balanced nutrition. Vegetarians can pair smartly, like dal with roti or curd with chia seeds, to get complete amino acids. Both cooked proteins (eggs, chicken, fish) and raw ones (Greek yoghurt, nuts, chia seeds) are beneficial, providing complete proteins and probiotics, respectively. Protein shakes or smoothies are good for sehri if you struggle with solid food, but avoid sugary versions that cause energy crashes. A smoothie with dahi, banana, peanut butter, sattu powder, and chia seeds is a hydrating and protein-rich choice. However, excessive protein without enough water can cause thirst, slow digestion, and bloating. Balance it with hydrating foods like dahi, fruits, and coconut water. Boiled eggs with avocado; (right) a whey smoothie. Pics/Anurag Ahire VazirAli suggests finishing sehri 20-30 minutes before Fajr (morning prayers), to aid digestion and drink water for hydration. “Above all, eat mindfully. Remember that fasting in Ramzan is about discipline, gratitude, and self-reflection, not just filling up. Nourish your body, and you’ll find fasting more meaningful and manageable.” Kacche qeeme ki tikiya INGREDIENTS. 1 kg mutton mince (from the tender leg). 1 tsp ginger paste. 1 tsp garlic paste. 1 tsp cumin. 6 cloves. 8-10 black pepper. 1 tsp raw papaya paste. 60 gm chana powder. 2 tbsp brown onions. 1 tsp mix of nutmeg/ mace and cinnamon powder. 6 green cardamoms. 2 black cardamoms. 2 star anise. 1 tsp yellow chilli. 1 tsp pure ghee. 250 gm pure ghee (for frying). Salt to taste METHODMix all ingredients with the minced meat and make a fine paste. Smoke the mince in the oven and let it rest for half an hour. Make kebabs and shallow fry them in a heavy-based pan in pure ghee. Serve them with mint chutney. Recipe courtesy: Chef Osama Jalali
11 March,2025 12:12 PM IST | Mumbai | Nasrin Modak Siddiqi
Mumbai restaurateurs and chefs reveal how they address poor reviews
In a case of extreme measure, the owner of ramen shop Toyojiro, in Kyoto, Japan, put a bounty of 100,000 yen (R58,000) on Instagram to hunt down two male customers who left him a one-star review. He also threatened them with a nasty comment: “I’ll deal with you.” The comment was later pulled down after it was received with harsh criticism. The era of online reviews in India kickstarted when social media forums and travel websites offered a platform for users to voice their opinions. Over time, review systems were formalised and customers began to rely on them to make their decision — to buy a product, visit a restaurant or take a holiday. For the hospitality industry, the practice of handing out customers feedback forms was an old tradition of taking feedback. Today, reviews and ratings make or break the image of a restaurant. We spoke to chefs and restaurateurs on their tryst with online reviews, especially the ones that leave a bad taste (pun intended). ‘Negative reviews need action’ Sumit Gambhir, co-founder, Woodside InnWe study reviews across our brands on Google every week to understand what went wrong. The good reviews are always nice to read but negative reviews need responsible action. It helps when a customer explains in detail what went wrong — the reason a dish went wrong, service not being up to the mark, etc. We immediately put it on our operations group and try to find out the reason. When a name is familiar, we put it on Instagram or Facebook, and track the person. We invited them back. Most are surprised at this gesture. In hospitality, it is important to be responsive. For Burger Shop and The Pantry, which are delivery models, we get the reviews on food ordering apps like Zomato and Swiggy. The apps allow us to send them a message, cancel a billing and refund a sum. Last week, a tourist group, tired after walking around Colaba, dropped by Woodside Inn. The server requested them to wait at the bar. This group felt the server could have been warmer. Such a review helps us with internal training. ‘Address reviews’ Sameer Uttamsingh, co-founder and spokesperson, DonmaiUnfortunately, things do go wrong at times in a restaurant. You can’t have a perfect day every single day. It comes at the cost of bumping off a bill, but that’s what it takes. We want everyone to be happy. That’s what hospitality is about. With an online review, we ask them for their contact details, and try to resolve the issue starting with an apology. We don’t want people talking about a bad experience at our restaurant. So, it becomes important to address a review. ‘Bad review is a Catch-22 situation’ Shahrom Oshtori, owner, Sixteen33We tackle a bad review at the root cause — which is identified by checking CCTV, body language, behaviour and direct feedback if any. Hospitality industry is run by people, not machines. Mistakes happen. We learn to rectify. An online review does affect the image of a restaurant. The effect is similar to online shopping — we always check reviews before buying a product. While there is no way to determine if a user has visited the restaurant on Google, food apps only allow people who have ordered the food to comment. A bad review is a Catch-22 situation. We respond mindfully, as it’s read by so many. ‘I have blocked review notifications’ Devika Manjrekar, head chef and owner, Toast Pasta Bar & The Doughnut ShopOnline reviews cannot be ignored as people who don’t know about the chef or restaurant will check them before visiting. Most of our bad reviews are centred on people feeling they’ve paid too much, not gotten a reservation or that they didn’t have enough vegetarian options. That is not a critique, but it brings down your rating. Some reviews can be untrue. I am tempted to respond, but my team doesn’t allow me. We report harsh comments by people who haven’t even visited us. For us, good service comes first. We focus on ensuring the guest leaves happy. I have stopped getting notified of reviews because it ruins my day. ‘Customers check reviews, photos before they visit’ Aditya Jain, marketing head, Blah! SantacruzHalf the battle is won when a human speaks to a customer instead of a bot. In case of a bad experience, the staff usually makes note and informs us. A negative review by a customer can be because of multiple reasons such as they might have not liked the taste of a dish, overall service or the music was too loud. Today, customers check reviews, photos and overall social media comments on a place. ‘Customers sometimes are unreasonably unfair’ AD Singh, managing director of the Olive Group of RestaurantsIf people are happy, they rarely write a review. If they have a bad experience, they do write it and people tend to remember them and spread the word. Word of mouth is a powerful tool. For us, the customer is king. We’re in business because of them and their happiness is crucial. Online, there are all kinds of people saying all kinds of things, so the teams try to assess everything on merit. If it’s reasonably fair, then we’ll offer all measures to make up where necessary. It could be another meal or a line of credit to show that the place cares and wants to have moved past the bad experience. The tricky time is where we feel a review is unreasonable. Customers sometimes are unreasonably unfair. Then, we try to sort out the problem, and not let the situation blow up. ‘If it’s genuine, we invite them back for a meal’ Rachel Goenka, CEO, TCSC HospitalityOur team takes first-hand feedback from guests while they’re dining with us. This helps us gauge their experience. We can pre-empt a response to a negative experience such as a drink coming late to the table, or a dish not being up to their liking. Customers are more vocal about negative experiences than a good one, whether it’s at the restaurant or on online platforms. When we receive a negative review online, our first priority is to try and respond within 24 hours and get the customer’s details so that our manager can reach out and speak to them. Our service recovery is based on the nature of the review — for genuine concerns, we invite the customer back for a meal to the restaurant or send them a meal on the house.
08 March,2025 08:39 AM IST | Mumbai | Phorum Pandya
International Women`s Day 2025
Indulge in this menu inspired by 'The Devil Wears Prada' in Mumbai
For passionate popular culture geeks like this writer, David Frankel’s The Devil Wears Prada (2006) is arguably one of the most defining and iconic films in cine history. With a sequel of the film recently announced, and Meryl Streep reprising the role of the formidable editor-in-chief Miranda Priestly, it feels almost serendipitous that we learnt of a special menu on the film as part of the monthly supper club food series by KMC Bar and Bistro in Fort. Arnez Driver “We chose The Devil Wears Prada because it’s a classic fashion film. It has all those moments where you see how hard women work to make it big in their respective fields. It was only befitting to screen the film for Women’s Day. Not to mention the fact that the location of the restaurant also happens to be in one of the most fashionable parts of the city,” Arnez Driver, co-operate chef of the bistro tells us over a call. Modelled on iconic moments from the film, the six-course menu takes inspiration from the characters and their quirks to serve dishes that are flavourful, low carb and high protein. “You could say we are almost mimicking the diet of a fashion model with our menu. Take the baby rocket and red-wine poached pear with whipped gorgonzola or the salmon roe served with blinis (traditional Slavic pancakes) — the dishes are all dainty, light and well-balanced. Poached pear with salad and The 24k tiramisu with espresso We have also played around with ingredients to add a bit of opulence since we are talking about a high-end fashion film,” Driver says, adding that the menu also has a gold leaf dusted tiramisu for dessert. “The food had to look good too, right?” he quips. As for the characters, Miranda Priestly’s tenderloin steak has been finished with a red wine reduction, with the vegetarian version featuring stuffed portobello mushrooms while the toasty grilled cheese that Andrea Sachs aka Andy’s (Anne Hathway) boyfriend makes is stuffed with emmental cheese, smoked scamorza and miso-glazed bacon for a zesty kick. “There has to be some carbs too, as Emily Blunt’s character tells us while stuffing her face with bread in the hospital. We have tried to keep it light with brioche bread,” Driver adds. What about Andy’s coffee runs in the film? Has the beverage found a place in the menu, we ask. “Well of course, there are hints of coffee everywhere in the menu. Apart from the espresso in tiramisu, we also have sweet potato, yam and other roots slow roasted in a coffee reduction and served on a bed of labneh,” he shares. Tenderloin steak with red wine reduction. Pics courtesy/Nikhil Vaidya There is also a selection of cocktails to wash down the dishes. “The idea is to keep it simple and decadent while keeping the taste palate as flavourful as possible. Though it is a six-course meal, the menu is very easy to go through and leans on clean eating,” he concludes. Now that seems like something Priestly would approve of. ON March 8; 7 pm onwards AT KMC Bar & Bistro, first floor, Shop no 2, Kitab Mahal, Azad Maidan, Fort. COST Rs 3,500 (excluding alcohol)Call 9987653397 (for reservations)
07 March,2025 09:37 AM IST | Mumbai | Divyasha Panda
Your guide to mindful snacking tips and healthy dining options in Mumbai
The one habit that remains a companion through happy and sad moments is snacking. Be it while watching a film, inviting friends for a house party, or simply trying to navigate a bad day — snacks have always stayed close. The contemporary snacking culture however has evolved quite a lot. Driven by social media trends, hectic lifestyles and on-the-go consumption, the idea of snacks have expanded beyond mere munchies to include healthier options, including protein-based snacks, plant-based alternatives, and a growing demand for global flavours. “Snacking has become an essential part of modern lifestyles, especially for working professionals and kids. Today’s snacking culture is largely driven by convenience, leading to excessive consumption of ultra-processed foods and artificial additives,” nutritionist and life coach Saloni Kothari shares. Reading labels and ingredient lists lead to healthy snack choices She adds that while there has been a shift in the snacking trend with the inclusion of healthy options — from baked chips and dips, to flavoured makhana, it is all the more important now to understand one’s dietary needs and adhere to a healthy snacking pattern. “Mindful snacking is crucial for maintaining overall health, managing weight, and preventing overeating. The idea is to be fully present while eating, choosing nutrient-dense foods, and paying attention to hunger cues. Being mindful allows you to enjoy flavours and textures and significantly reduces the need for excessive portions,” she explains. Swap carbonated drinks with coconut water to stay hydrated Here are a few tips to keep in mind while indulging in your favourite snacks >> Prioritise whole foods: Replace processed snacks with nuts, seeds, fruits, yoghurt, hummus, boiled eggs, and homemade energy bars. >> Make snacking intentional: Avoid snacking out of boredom. Stick to a planned routine with healthy options. >> Smart label reading: Educate people, especially parents, on reading ingredient lists and choosing low-sugar, high-fibre, and protein-rich snacks. Saloni Kothari >> Batch-prep at home: Prepare and pack snacks in advance, such as roasted makhana, sprouts chaat, peanut chikki, or whole-grain sandwiches to save time and indulge in healthy options. >> Healthy work and school habits: Encourage workplaces to stock healthy snacks and promote mindful eating. Schools can improve canteen options. >> Hydration over sugary drinks: Swap sugary sodas and packaged juices for infused water, buttermilk, coconut water, or herbal teas. A jar of makhana or fox nuts Healthy around town Big bites: Dig into a delicious bite of edamame avo toast with truffle edamame hummus, chunky guacamole, and furikake on a crispy quinoa sourdough for a healthy and filling snack. AT Mokai, Chapel Road, St Sebastian Colony, Ranwar, Bandra West.CALL 9820062166Cost Rs 550 Crunch time: Give a healthy spin to your usual chaat cravings with this Greek yoghurt based papdi chaat that has crunchy papdis topped with a healthy green chutney and pomegranate arils.AT Craft of Food 2.O, Rizvi Mahal, Waterfield Road, Bandra West.CALL 7045326486Cost Rs 319 Clean snacking: Tuck into a bowl of zucchini cream cheese with rolls of fresh zucchini all wrapped up in a sweet onion yuzu dressing for a light, nourishing and delicious alternative to noodles.AT Mirai, 2nd Floor Suburbia Mall, Swami Vivekanand Road, Bandra West. CALL 90046 18229Cost Rs 490 Herby twist: Indulge in lamb tacos made with slow-cooked lamb topped with zesty chimichurri sauce that brings a flavourful kick of mint and parsley to the protein of the meat. AT Luv Restaurant, Sterling Apartments, Sundervan Complex Road, Shashtri Nagar, Lokhandwala Complex, Andheri West.CALL 9920781422Cost Rs 550 Healthy crisps: Ditch the usual fried nachos for a serving of these beet and spinach baked nachos topped with creamy guacamole, tangy sour cream, and jalapenos for a healthy snack treat.AT Journal Bombay, North Avenue Potohar Nagar, Santacruz West.CALL 9004699654Cost Rs 450 Sweet cravings: Indulge in a healthy and tasty chocolate, peanut butter and banana smoothie bowl with a blend of 54.5 per cent dark chocolate, choco chips and banana topped with nuts and seeds for a nutritious kick to the usual fare.AT Poetry by Love & Cheesecake (multiple outlets)CALL 9819935135 (Juhu)Cost Rs 360 Chicken paradise: Head over to this city-favourite outlet for a delicious bowl of cajun chicken salad with cajun-spiced chicken mixed with orange wedges, farm-fresh cherry tomatoes and napa cabbage mixed with a lemon olive oil dressing.AT Woodside Inn (Bandra, Andheri, Colaba)CALL 7968158311 (Andheri)Cost Rs 625
04 March,2025 09:17 AM IST | Mumbai | Divyasha Panda
Ramzan 2025: Your food guide to breakfast spots in Mumbai for sehri
FOR THE EARLY BIRDS >> On the grillPALI HILL regulars would know Salim’s as the place for scrumptious mutton roll, baida roti and some galouti kebabs to start your day with. Head over early as they wrap up by 4 am.TILL 4 pm to 4 am AT Salim’s Shahi Sigdi, Pali Hill, Bandra West.CALL 9967138646 >> Kebabs on the rollAnother late-night haunt that doubles up as a breakfast joint for the pre-4 am crowd, Ayaz’s is a Juhu favourite. From their chicken baida roti to a chicken kalimiri roll (below), hop in early before they shut shop.TILL 12 am to 4 am AT Ayaz’s The Kebab Place, AB Nair Road, Juhu.CALL 9892599990 >> Binge on biryaniThere is never a bad time for biryani. From their signature biryanis to the chicken shahi roll, take your pick for a hefty sehri meal. Be careful not to overdo, as the day can get longer.From 10 am to 6 amAT The Hakim’s Kitchen, 1, Hatkesh Udhog Nagar, Mira Road; Manpada, Thane West. CALL 9321596839 (Mira Road) >> Jewel in the crownYou cannot go wrong with an early morning binge at this old city favourite. From their thick Shalimar falooda (below) to the Bombay biryani, this neighbourhood icon continues to deliver for the season.FROM 10 am to 5.30 am AT Shalimar, Vazir Building, Mohammad Ali Road, Bhendi Bazaar.CALL 69098888 >> Street side delightIf you are craving anything from the regular pav bhaji to a simple bhurji pav or a creamy omelette, this little hole-in-the-wall eatery by Irla market has it all. Perfect for a quick, filling snack that will last you through the day’s works.TILL 8 pm to 5 amAT Khurshid’s Pav Bhaji, near Cooper Hospital, Vile Parle West.CALL 7738331244 >> Live the vibesEconomical, fast and perfect for the early morning risers, this eatery delivers dishes on the go. Try their chicken seekh roll and parathas for a carbohydrate high.TILL 6.30 pm to 4 amAT Nawab Seekh Corner, near Kalpana Cinema, Kurla West.CALL 9004292472 >> Down the harbourIf you are racing against the sun in Navi Mumbai, head down to Vashi for a taste of some continental delights at this hotspot. From shawarmas and burgers to Thai delicacies, you can take your pick.TILL 12 am to 4 amAT The Streeters, Shop 4/7, Janta Market, Sector 7, Vashi.CALL 7977501514 FOR THE LATE RISERS Diners catch up at Olympia Coffee House. Pic/Atul Kamble >> Coffee and kheemaFor over a century, this quaint restaurant has delivered on its promise. Step in for a quick bite of their kheema pav, and a cup of strong coffee to set you on your way.FROM 7 am onwardsAT Olympia Coffee House, Rahim Mansion, Colaba.CALL 7666045220 >> Dig into AmericanaLooking for a change from the Subcontinental fare? This Navi Mumbai eatery is perfect for Continental classics, as well as vegetarian fare. Do try their grilled cheese sandwich for a classic Americana experience.TIME 8 am onwardsAT Café Monza, Bhoomi Heights, Sector 8, Kharghar.CALL 9022224253 >> Go IraniHead over to Mahim if you seek something familiar and quick to the stomach. Dig into their bread pudding along with your morning cuppa for a sweet beginning.FROM 8 am onwardsAT Café Irani Chaii, Rosary Chawl, MMC Road, Mahim.CALL 224455577 >> Colaba tucksAnother popular choice, this SoBo icon continues to serve early risers their protein boost on the way to work. If you are just on the borders of your sehri timings, head over for a quick bite of their shami kebabs.TIME 8 am onwards AT Bagdadi Restaurant, Tulloch Road, Colaba. CALL 222028027
01 March,2025 08:37 AM IST | Mumbai | Shriram Iyengar
Community eating tradition of seafood boils comes from Louisiana to Mumbai
If you’re the kind that reaches for a napkin and neatly lays it out on your lap the moment your food reaches your table, you might have a hard time reading this any further. A serious seafood boil — the kind that originated in Louisiana, USA in the early 20th century — is all about the crustaceans cracking, juices dripping, and hungry eaters with a cold beer in hand tucking into spice-drenched seafood laid out on the table with no cutlery in sight, says food entrepreneur Leeann D’Souza, who will bring the experience to a Bandra rooftop this weekend with her home cuisine collective, Nommers. (From left) The seafood is sourced from markets like the Bandra Fish Market on Bazar Road; (right) a pot of seafood boil cooked by the team There’s a method to this culinary madness, she assures us. What begins with boiling a large pot of water, becomes a community exercise where 15 spices, including the quintessential Cajun are thrown in while the prawns, shrimp, and crabs start to soften. “When the boiling is done, the real party begins. You drain the water and lay it all out on a community table, where the crustaceans are further seasoned with bay leaf, garlic butter, and dry rub spice mixes,” she reveals, adding that there’s always enough for everyone — with her team of chefs, the organiser plans to boil at least 15 kg of each shellfish. Crab and corn smothered in garlic butter and spices “I was globe-trotting for work nearly half a decade ago when I was introduced to seafood boils in Texas, where they’re popular even today. The towering heaps of seafood and the way the community came together to prepare for the boil reminded me of the fisherfolk community back home in Mumbai,” D’Souza reveals. For the upcoming feast, the organiser is banking on her local network of fisherfolk from Chimbai, Khar Danda, and Versova to source fresh catch of variety like mud crabs, prawns, and clams. “The local variants add a flavourful twist to the tradition. My favourites from the platter, the crabs of Mumbai, for instance, are much sweeter than what you’d find in North America,” she adds. Leeann D’Souza If you find the time to look away from the seafood extravaganza, you might even make a few new friends, we learn. “People are often hesitant in the beginning. They are probably wondering, ‘How do I look devouring food with my bare hands?’ or ‘Should I ask for a fork?’. But when they see the other foodies getting hands-on at the table, their inhibitions fade away and it becomes a community activity. There are no judgments. You can pick what you want to eat and how you want to eat it,” she signs off. There’s a lesson for the world somewhere in there, if you ask us. ON February 28 and March 1; 7 pm to 10 pmAT Hava Rooftop, Khar Pali Road, Bandra West. LOG ON TO district.in ENTRY Rs 3,899
26 February,2025 08:38 AM IST | Mumbai | Devashish Kamble
World Bartender Day: Try these cocktails inspired by Bombay
Parsi punchlines Transforming from the Colonial era to retro-era feel, we wanted to infuse the feel of the permit room of old Bombay. We devised eight cocktails that tapped into elements of nostalgia from the Campa Cola, the bootleggers of the docks to the Parsi staples. Batliwala is a throwback and homage to Pallonji’s, the original Bombay-soda. It was the first Indian cola, in many ways, and has since become a unique feature of the city’s culinary landscape. We designed a low-alcohol cocktail with gin as the base. We used the carbonation process to give it the fizz, while adding the raspberry’s tart to spark the nostalgia with the signature Pallonji flavour. All our cocktails are based on a certain nostalgia from the lost past of Bombay. - Aditya Hegde, founder, Permit & Co At Permit & Co., 1st Floor, Raghuvanshi Mills, Lower Parel. Call 72083333535 Born in Bandra Ranwar As a neighbourhood bar, we wanted to speak about the villages of Bandra. Back in the day, Ranwar was full of paddy field. To incorporate this story, we created a gin-based cocktail with Indrayani rice liqueur. To this, we add a lemon tincture and finish it off with an absinthe mix. This is served in a clay glass, an homage to the clay of the farmers’ houses adorned with Warli artworks. - Denzil Franklin, head mixologist At Sixteen33, Pali Hill, Bandra West. Call 9758999555 Ode to Deco Regal For this cocktail, we wanted the presentation and overall vibe to stay true to Bombay’s Art Deco style. That’s why we serve it in a highball glass with a ribbed texture to give it that Great Gatsby-era feel. Ingredient-wise, Regal is a modern take on an older cocktail, called Tar-Booze, that we served during the launch years. For Regal, we infused rum with pandan for an aromatic depth, and the soda is a blend of clarified cucumber and watermelon juice. Just like the iconic Regal Cinema building, its design, structure, and style speak for themselves. - Prantik Haldar, beverage innovations head At The Bombay Canteen, Unit 1, Process House, Kamala Mills, Lower Parel. Call 8880802424 Booze by the sea Not Alfonso; (right) Paanch As a bar, we wanted to echo the flavours and culture of our neighbourhood – the sea. Our menu, Tales from the shoreline, was inspired from this very concept. The key was to use ingredients familiar to the Indian palate, but infuse them with a unique style. For the Not Alfonso, we use the local mango ginger — indigenous to the Koliwada neighbourhood — with whiskey, honey and clarified milk. It is a twist on the classic penicillin that was key to Colonial residency. The other indigenous flavour twist is the Paanch, an homage to native Indian flavours of turmeric, orange juice and the typical gin and tonic — the British cure-all for malaria. They are fun takes and infused with a touch of the city’s past. - Vicky Singh, restaurateur At Slink&Bardot, Thadani House, opposite Coast Guard, Worli. Call 7045904728 Colonial cuppa Ballard Estate The Ballard Estate cocktail draws inspiration from Mumbai’s storied past, specifically the grandeur and significance of the Ballard Estate precinct — named after Colonel JA Ballard. The base spirit, Ballantine’s Finest Whiskey, reflects the rich history and enduring character of this locality. Whiskey-infused Earl Grey tea is a nod to its colonial past, and the long-standing tea-drinking tradition in India. The addition of mahua connects the cocktail to Mumbai’s native botanical heritage, while clarified guava juice and angostura bitters echo the nuanced and bittersweet legacy of the precinct. Together, these ingredients create a cocktail that is not just a drink but a storytelling experience. - Rahul Kadam, bar manager At Native Bombay restaurant and Native Bombay Lounge, 10/12, Cochin Street, Ballard Estate, Fort. Call 9619066000
24 February,2025 08:59 AM IST | Mumbai | Shriram Iyengar