Bandra’s boss lady Desiree Attari began her baking journey from home in 1991, moving to a bakery storefront at Bandra Reclamation in 1997. For Attari, a staple rum plum cake is essential in every household. “I developed the recipe myself, and believe what sets our cakes apart is the signature sugarcraft; the cake tastes homemade but has a professional finish,” she explains. Beyond traditional plum cakes, she creates Christmas-themed cakes. Desiree Attari “We serve plum, cream cakes in festive and regular themes to cater to all palates,” she shares. Fruits, nuts and peels are soaked in rum three months prior. Preferring orders via the phone, Attari advises against couriering cakes with sugarcraft. “We stick to manual methods, and prepare everything in-house, from scratch including marzipan, fondant,” she says. Known for marzipan fruit baskets and chocolates, her bakes are favourites, and available till February. “A customer once said, ‘Place a piece of this cake in my mouth before I’m buried.’ That kind of love keeps me going,” she smiles. Last Date Until stocks lastAT Desiree, 19 Santhal, ONGC Colony, beside Candies, Nityanand Nagar, Reclamation, Bandra West. Call 9820086932 Cost Revealed upon request Mummy and me Vashi-based mother-daughter duo of Martha and Belinda Lewis are known for their festive treats that include jujubes, marzipan, kulkuls and more. Baking together for over 25 years, their signature rum fruit cake remains a favourite. Fruits, nuts, and peels have been soaking in pure rum since October, and the batter is baked a few hours before delivery to ensure freshness and moisture. “Christmas is about coming together. As a child, I helped my mum peel and mix, and now, with support from friends and family, we keep the tradition alive,” shares Belinda. Marzipan Their household also cherishes a wine tradition. “My father made grape wine at the start of every year, and as kids, we eagerly waited for a taste during festivities,” she reCalls. For 91-year-old Martha, Christmas remains a grand affair. “We would participate in church competitions and cook in large quantities for the church feast,” she reminisces. Belinda Lewis and Martha Lewis Last Date December 12 Call 7666659690 Cost R1,000 onwards (delivery across Mumbai via courier) Early Christmas At Naomi Pais’s home in Vakola, Christmas arrives early, with the aroma of rich fruit cakes wafting through her kitchen nearly 15 days before the festivities. Pais, who began her sweet-making journey 15 years ago, has been conducting workshops for the past decade. “I specialise in customised Christmas-themed rich fruit cakes, topped with marzipan and fondant decorations,” the sugar craft connoisseur explains. Christmas-patterned mini fruit cakes topped with marzipan and fondant She adds rum post-baking to give the cakes a boozy essence without overpowering the flavours. Sticking to her East Indian roots, Pais continues to use copper vessels that are re-tinned annually and wooden spoons alongside a stand mixer for larger batches. Her festive offerings also include guava cheese, jujubes, fudge, and date rolls. “As kids, we’d lick the batter bowl clean. Now, I bake at such a large scale, the memories are mostly the burns!” she laughs. Naomi Pais Last Date December 15Call 9967652731 Cost Rs 1,700 onwards A slice of tradition For Goretti Ann Rosario, continuing her family’s legacy and keeping traditions alive has always felt natural, “My family has been baking Christmas cakes for about 50 years now. My grandmother ran a small neighbourhood bakery catering mainly to friends and family. Soon, my mother took over and included East Indian sweets to the menu,” she reCalls. Rosario, now 58, took over the rolling pin and has been working from her Prabhadevi home kitchen since 1999.The seasonal cake of the Rosario family has been the Christmas rum fruit cake which is a 70-year-old family recipe. Rum-soaked fruit cake “The candied mixed peel, cashew nuts, plums, dry fruits and nuts are soaked in pure rum for a minimum of 15 days, allowing the flavours to mature and deepen, before the cake is baked and then topped with an optional layer of rich marzipan,” she explains. Each cake is baked to order, with ingredients sourced and prepared based on the delivery date. Although Rosario has seen the transition from mud pots to box ovens, and now, a cooking range oven, she still uses hand-mixing for the final knead and treasures the traditional wooden stick with a ball at the end. Christmas treats plate She reCalls her childhood Christmases, “I remember celebrating Christmas in our cottage with the whole family where carollers would drop by.” Despite setting a clear last order date, she is flooded with Calls and messages until Christmas Day. “It’s amusing and sad when people order at the last minute — some even reach out during midnight mass! But it’s heartwarming that they return year after year,” she smiles. Last Date December 10 Call 9820501655 Cost R900 onwards (delivery across Mumbai via courier) A family affair The Mascarenhas family in Orlem, Malad, has turned their love for Christmas baking into a family affair, transforming Lloyd Mascarenhas’ passion into a thriving home-baking business eight years ago. Among their bestsellers is a date and walnut cake, a treasured family recipe. “It’s a bar cake packed and garnished with tutti-frutti, chopped dates and walnuts. The honey and maple syrup glaze adds sweetness, while warm spices like nutmeg, cinnamon complement the flavours,” he shares. Slices of date and walnut cake Mascarenhas also whips up Goan treats like bebinca and date rolls, recipes he’s learnt from friends. He is a traditionalist, “I know the taste of my customers, and they love this menu, so I stick to it, without following trends. Finding cakes with the same taste is rare. I still remember my grandmother giving us R2 for pastries from the local bakery, which was better than most today.” R Mascarenhas Last Date December 14Call 7021453356 Cost Rs 500 onwards (delivery across Mumbai via courier) Goan goodness Since 1987, Josephine Fernandes has brought treasured Goan recipes to Dadar, with her signature baath taking centre stage. Made with coconut and rava, her baath is renowned for its soft, moist texture. “We use only the white flesh of coconuts that is usually sourced from our family trees in Arambol, Goa,” reveals Josephine’s daughter-in-law, Genevieve. Passed down from Josephine’s mother, the family recipe remains a cherished tradition. A batch of Goan sannas The batter is prepared a day in advance, resting overnight before being freshly baked just hours before delivery. “Our Goan sannas are the best in the area, made with fresh toddy from Manori,” Genevieve adds. Alongside Goan classics, Josephine also bakes a special chocolate cake adorned with Christmas-themed meringue decorations. “At 70, she never says no to an order unless absolutely necessary. She’s happiest when her regulars get their favourite sweets,” Genevieve says with pride. Josephine Fernandes Last Date December 15Call 9930964533 Cost R1,100 (pick-up only) Sweet slice of history St Anthony’s Bakery has seen pre-Independence times, but its customers have rarely seen an empty carousel during the festive season. Located in the heart of Thane, the bakery is now managed by four brothers: Ajit, Nilesh, Pravin, and Dilip D’Souza. Renowned for its rich plum and Dundee cakes, orders for these festive favourites begin on December 15. Rich plum cake “The fruit peels and nuts are soaked in pure rum for one and a half months. Our plum cake is packed with fruits, offering a rich bitter-sweet flavour,” explains Dilip D’Souza. Developed by their mother 45 years ago, the recipe has been updated by the brothers for the ideal balance of rum-soaked fruits. A plate of kulkuls Their Dundee cake, made with dry fruits, semolina, and pure Amul butter, is another crowd-pleaser. The bakery also provides savoury Christmas specials like stuffed turkey and sorpotel. “We’ve introduced more seasonal sweets, snacks, and gifting hampers to meet modern demands,” Dilip shares. Dilip D’Souza Last Date Until stocks last AT St Anthony’s Bakery, Shop no 1, Anthony Annex, Kolbad, Uthalsar, Thane West.Call 9167045526Cost Rs 230 onwards (delivery across Mumbai via courier) Also Check out Banana date and walnut cake >> Old favourite: Run by the third generation of the Ramakrishnan family, this bakery is a gem. Their egg and eggless plum cakes, alongside the banana date and walnut cake, are beloved favourites.Last Date December 18At Vienna Bakery, 125, Vakola Pipe Lane, behind Saint Anthony Road, Siddharath Nagar, Santacruz East. Call 8369459055Cost Rs 1,100 (pick-up only) A loaf of Battenberg cake >> We loave it: Based in Mulund, Fay Almeida is known for her Battenberg cake, a pink-and-white ribbon cake with a marzipan-covered checkerboard loaf, as well as her fruit cake which is topped with marzipan and fondant. Last Date December 16 at Indulge Custom Bakes, Udyog Premises, MM Malaviya Marg, opposite Park Royale, Nahur, Mulund West. Call 8422993535Cost Rs 125 onwards
13 December,2024 07:22 PM IST | Mumbai | Kanisha SoftaSky-high feasts Enjoy the festive dinner overlooking the city’s skyline and feast on a variety of veg and non-veg featuring roasted turkey with all the classic trimmings and indulgent showstoppers like pork belly, mac and cheese. To sweeten the deal one can take their pick from apple, pumpkin, or gooey chocolate chip cookie pie. Time 7 pm to 1 am; November 28 to December 1AT Bastian- At the Top, Kohinoor Square, Dadar West; Bastian Kamal Building, B 1, New Linking Road, Bandra West.Call 250333555 Cost Rs 1,800 onwards Indulge in a festive feast Choose from a hearty set menu or an à la carte menu. The festive menu includes comforting holiday staples such as a traditional roasted turkey, and pumpkin pie. For those craving variety, the menu also features fan favourites such as porcini risotto and gambas spiced prawns. Time 12 pm to 4 pm; 6.30 pm to 12 amAT The Clearing Calicut Road, Ballard Estate.Call 9137517707Cost Rs 16,000 (half a turkey for six people); Rs 26,000 (full turkey) Roast, ravioli and more Savour a two-day dinner feast that fits all cravings. Dive into Americano flair like autumn harvest pizza, lobster and prawn ravioli and three types of pies. The turchetta, which is turkey treated like porchetta includes braised dark meat served with garlic mashed potatoes, cranberry relish and turkey gravy. Time 7 am to 1 am; November 28-29AT Americano 121/123 Radha Bhavan, Nagindas Master Road, Kala Ghoda, Fort.Call 9321104682 Cost Revealed on request Savour the season in style The highlight of this buffet buffer is the carving station that includes roasted sage butter turkey with cornbread stuffing, beans almondine, roasted parsnips, and cranberry sauce, alongside honey-glazed pork belly. End on a sweet note with festive desserts like pumpkin pie with whipped cream, pear verrines, pumpkin spice cake, cranberry apple crisp and seasonal delights. Time 7 pm onwardsAT JW Cafe, Inside Marriott Mumbai Sahar; Chhatrapati Shivaji Maharaj International Airport Area, Vile Parle East.Call 7710009250Cost Rs 2,900 plus taxes (adults); Rs 1,450 (kids) Sweeten the season This quaint bakery is kicking off a celebration that blends Thanksgiving and Christmas cheer, with their signature pumpkin and pecan pies. Time 7.30 am to 11 pm AT Mavs Bakery, Shop 2, Firdous Apartments, Waroda Road, Reclamation, Bandra West.Call 9819873959. Cost Rs 1,200 Remember Ross’ sandwich? Not in the mood for a full Thanksgiving feast like Chandler Bing from the hit sitcom Friends? Dive into a sandwich inspired by Ross Geller’s Thanksgiving leftover sandwich. The sandwich is completed with the iconic ‘moist maker’ in the middle. Enjoy our take on it (above) in your own home. Meat lover’s sandwich Ingredients For the sandwich>> 3 slices of bread>> 1 chicken breast>> 2 eggs (fried)>> 2 slices of ham>> 3 to 4 crispy bacon strips >> 1 tablespoon maple syrup>> 6 to 8 Arugula leaves (optional) For the gravy>> 2 tablespoon butter>> 2 tablespoon refined flour>> 1 teaspoon fresh thyme (chopped)>> 1.5 cup chicken stock/broth>> A pinch of salt>> Ground black pepper For the spicy mayonnaise>> 150 gm mayonnaise>> 3 tablespoon spicy hot sauce>> 1.5 tablespoon tomato ketchup Method Marinate the chicken with oil, salt, black pepper, and thyme. In a pan over medium heat, melt butter and sear the chicken breast on both sides until cooked through. Slice or shred the chicken breast and set aside. In a saucepan, melt the butter and whisk in the flour and cook until golden. Whisk in the chicken pan drippings, in the saucepan and then add the chicken stock. Bring the mixture to a boil, reduce the heat, and simmer until it slightly thickens. Add thyme, season with salt and pepper, and simmer for 5 to 7 minutes, adding more stock if the gravy thickens too much. Let it cool. In a bowl, combine mayonnaise, spicy hot sauce, and ketchup. Spread mayo on one side of each slice of bread. Dip one slice of bread into the chicken broth gravy. Build the sandwich by placing cheese on the spicy mayo-spread slice, followed by sliced chicken, egg, and a gravy-soaked slice of bread to act as the moist maker from the iconic Friends’ sandwich. Layer on the ham, crispy bacon strips mixed with maple syrup, arugula leaves, and the mayo-spread slice of bread. Grill the sandwich, cut it in half, and serve with a side of potato wedges or French fries. Recipe courtesy: Karan Kanodia, Smoke House Deli Thanksgiving leftover sandwich Ingredients: 10gm jam 5gm Peanut butter 25gm Amul salted butter 175gm boiled chicken or pork 3 slices fresh bread 15gm spring onion 1 potato (for mashed potatoes) 5gm salt 15gm black pepper 1 egg 5gm brown sugar 1 onion 15gm any cheese 5gm crushed mustard Method Heat butter in a pan. Stir-fry the boiled chicken or pork with salt, black pepper, crushed mustard, and brown sugar until cooked and browned and set it aside. On one side of each slice of bread, spread a layer of jam. On the other side of the bread, mix peanut butter and salted butter, and spread it evenly. In the same pan you used to cook the meat, stir-fry sliced onions until browned and set them aside. Add a bit of water and flour to the pan with the meat drippings to make a smooth gravy. Stir until it thickens and set it aside. In a separate pan, break the egg and scramble it to a loose consistency. Once done, remove and keep aside. Boil the potato and mash it with butter, salt, and pepper to a consistency of your liking. On one slice of bread, layer the cooked chicken or pork. Add a layer of mashed potatoes and browned onions on top. Soak another slice of bread in the prepared gravy and place it on top of the meat and potatoes. Add the scrambled egg, grated cheese, and finely chopped spring onions over the gravy-soaked bread. Heat a pan with a bit of butter and toast the sandwich until it turns golden brown and crispy on both sides. Cut the sandwich into halves or quarters and serve immediately. Recipe courtesy: Chef James Watson, Divine Mercy English Tea House Café
04 December,2024 02:28 PM IST | Mumbai | Kanisha SoftaThe popular American chain Jamba is making its long-awaited Indian debut in Bandra this weekend, and it’s entering the scene with plenty of promise. Founded in 1990 in California, it carved a niche for itself with its health-forward ethos, energy-packed smoothies and bowls, making it a go-to spot for fitness enthusiasts and smoothie lovers alike. Boasting over 850 locations across the USA and in Australia, South Korea, and Thailand, Bandra, famous for its parade of indie ‘bougie’ brands, Jamba has its work cut out. While finishing touches were underway on the day we visited, the outlet sports a clean look, with a 25-seater al fresco space. It is devised as a space to swing by for a smoothie on the go, or linger over a bowl with friends. There are a couple of food options sourced from a third party, including mini pizzas and croissants. A server pours a glass of our favourite, the spicy tropical mango smoothie The menu offers a range of classic and inventive options, some of which you can order with ‘boosts’ or ‘shots’ of other ingredients, like multi vitamin powder and whey protein. We tried them, starting with the apple and kale smoothie (Rs 289). While undeniably fresh, its raw notes might be too ‘green’ for some — and very icy by Mumbai standards. The blueberry strawberry blast-off (Rs 329) was more universal in taste — a fruity, sweet crowd-pleaser if they could balance the ice and flavours. The matcha pineapple surprise (Rs 329) stole the spotlight during the tasting session. This smoothie offers a unique and intriguing balance between matcha’s earthy bitterness and pineapple’s tropical sweetness. The contrasting flavours blend seamlessly, creating a refreshing yet nuanced drink that feels indulgent and healthy; ideal for a light post-workout pick-me-up or as a mid-day refreshment. Unfortunately, the acai primo bowl (Rs 429) was a bit of a let-down. While the base had the creamy tanginess you’d expect from an acai blend, the toppings struggled to find harmony. The granola lacked balance — some bites were overwhelmingly crunchy while others felt sparse — and the drizzle of honey tipped the flavour scale too far into the sweet zone, masking the overall flavours of the dish. What should have been a refreshing, nutrient-packed bowl felt overly indulgent, with the acai’s natural tartness getting lost under the sticky sweetness. The acai primo bowl comes with a drizzle of honey. Pics/Nimesh Dave For us the showstopper was the small test portion of the spicy tropical mango smoothie (Rs 329, full glass) that was served to us before we left. With its vibrant mango and banana base and a surprising kick of jalapeño, it was bold, refreshing, and precisely the innovation Jamba needs to make a mark here. The health platform has entered a crowded and discerning market where local brands deliver fresh juices and smoothies at competitive prices. The consistency and slightly more refined menu set it apart, on paper and based on our tasting session. However, that also means expectations will be high. Ingredient quality, flavour innovation, and the ability to adapt to Indian preferences will be key. JambaOPENS December 6At Delux Mahal Building, junction of 16th and 33rd Road, Bandra West. TIME 11 am to 9 pm LOG ON TO @jamba.india
29 November,2024 09:22 AM IST | Mumbai | Nasrin Modak SiddiqiSlice of perfection Indulge in this luscious cheesecake with a buttery base and creamy filling topped with thinly sliced strawberries and a chocolate covered strawberry.Log on to: loveandcheesecake.comCost: Rs 1,350 onwards Savour the sweetness This Time: less treat brings together farm-fresh strawberries layered with smooth ice cream, drizzled with sweet syrup, and topped with a generous helping of whipped cream for a juicy strawberry surprise.Time: 11.30 am to 11.30 pm AT Mahabaleshwar Juice Centre, Olivia Prime, Uthalsar, Thane West. Call: 9082175829Cost: Rs 150 onwards Berry blissful This tiramisu features delicate sponge ladyfingers soaked in lemon juice and elderflower liqueur, layered with strawberry mascarpone and topped with strawberries. Log on to: @newyorksouffle Call: 9819819250Cost: Rs 800 Toasty affair Try this innovative twist with the strawberry avocado toast. It features multigrain bread topped with avocado mash, a strawberry and kale salsa, crumbled feta cheese, and a sprinkle of pumpkin seeds.Time: 11 am to 11 pm AT Farmers Cafe, Shop No 1, Celeste Building, Kinchin Society, 14th Road, Khar West.Log on to: @farmerscafemumbaiCall: 7506015930Cost: Rs 590 Fresh twist This salad blends fresh greens with tadgola, strawberries and a tangy strawberry tomato vinaigrette. Time: 11 am to 11 pmAT Project Hum, 16 Gasper Enclave, St John the Baptist Road, Bandra West. Log on to: @project.humCall: 9337883053Cost: Rs 534 Italian delight This maritozzi features soft, pillow-ey buns stuffed with freshly-made whipped cream and sliced strawberries, all topped off with a delicate dusting of sugar.Time: 11 am to 12.30 am AT Mahabi Cafe Patisserie Gelato, Shop no. 9, Unique Vistas, near Neelkanth Greens, Thane West.Log on to: @mahabipatisserieCall: 8850839511Cost: Rs 350 Scoop, savour and smile Soak in this treat that starts with a layer of strawberry and Gondhoraj lemon sorbet, followed by a smooth vanilla ice cream base. A generous topping of the in-house strawberry compote adds a burst of sweetness. Log on to: @induicecreamCost: Rs 420 The old-school way Savour the nostalgia with this iconic dessert. Smooth sweet cream is mixed and topped with sliced juicy strawberries for a Time: less midnight treat. Time: 5 am to 1 amAT Haji Ali Juice Centre, Lala Lajpatrai Marg, Tardeo.Call: 23512553Cost: Rs 330 Double the fun Enjoy the best of both worlds with these indulgent chocolate-covered strawberries, dipped in Belgian chocolate and topped with cookie crunch, sprinkles, or gold dust. Available for delivery in Mumbai and Navi Mumbai.Log on to: fruitilicious.inCost: Rs 400 onwards Guilt-free goodness Binge on a vegan, gluten and refined sugar-free delight featuring fluffy vanilla sponge layered with whipped cream, and juicy strawberries for an indulgent yet guilt-free treat.Log on to: @skinnybakes_mumbaiCall: 9810522537Cost: Rs 1,800 onwards Handy hacks >> Soak your strawberries in water and vinegar for two minutes to keep them fresh>> Blend strawberries with lemon juice. Freeze, and use the cubes to make vitamin C and antioxidant-infused water.>> Blend strawberries with olive oil, cider vinegar, garlic, salt, and pepper for a tangy vinaigrette.- Arunita Ghoshal, chef Strawberry salsa with sweet nachos Ingredients For the salsa:>> 1 cup fresh strawberries, chopped>> 1 cup spiced strawberry compote (see recipe below)>> 1 tsp lemon juice>> Powdered sugar, to taste>> 2 tbsp mint leaves, finely chopped>> Pinch of salt For the sweet nachos:>> 3-4 ready tortillas>> 1 tbsp melted butter>> 2 tbsp cinnamon sugar For strawberry compote:>> 200g fresh strawberries, chopped>> 100g sugar>> 1 tbsp lemon juice>> 1 tsp balsamic vinegar>> 1 tsp cinnamon powder or fresh rosemary (optional)>> A pinch of red chilli flakes or chopped basil leaves (optional) MethodIn a bowl, mix the chopped strawberries with lemon juice, a pinch of salt, powdered sugar, and mint leaves. Let the mixture chill in the refrigerator while preparing the rest of the dish. In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens. Add balsamic vinegar and cinnamon powder (or rosemary) for depth of flavour. For a spicier kick, include red chilli flakes or basil leaves. Let the compote cool, then mix it into the chilled strawberry salsa. Cut the tortillas into triangles resembling nachos. Brush them with melted butter and sprinkle cinnamon sugar evenly over the surface. Bake in a preheated oven at 120°C until crisp and golden. Allow to cool. Place the sweet nachos on a serving plate. Serve with the chilled strawberry salsa as a dip, or drizzle the salsa over the nachos for a burst of flavour. Recipe courtesy: Mahek Mandlik Strawberry and almond tea cake Ingredients:· 250g strawberries· 1 cup maida · ½ cup almond flour· 1 teaspoon baking powder · 3/4 cup castor sugar· ½ cup unsalted butter· 1½ teaspoon vanilla extract· 1 egg· 30 ml warm milk · ¼ teaspoon salt· 50 gm chopped almonds For the compote · 400 g strawberries · 50 g maple syrup · 1 tbsp lemon juice· Half tap vanilla extract MethodPrepare the strawberries by washing and setting them aside. Slice them in half for later decoration. Grease a 7-inch round cake pan with butter and dust with flour to prevent sticking. Combine the strawberries, maple syrup, lemon juice, and vanilla in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 15 to 18 minutes, or until the strawberries are soft and juicy. Remove from the heat. The compote will thicken as it cools.In a bowl, beat together butter, sugar, and vanilla extract until the mixture becomes light and fluffy. Sift the maida, salt, and baking powder into a separate bowl. Add the almond flour and set aside. Add the egg to the butter mixture and whisk well. Gradually add the dry ingredients to the wet mixture, alternating with the warm milk. Mix until the batter is smooth and well-combined. Fold in the chopped almonds and the cooled compote Transfer the batter to the prepared cake pan. Arrange the halved strawberries on top in a circular pattern. Preheat the oven to 180°C (350°F). Bake for about 45 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely. Once cooled, serve and enjoy with tea or coffee.
23 November,2024 02:20 PM IST | Mumbai | Kanisha SoftaJudge a man by his actions, a friend by his loyalty and an Indian wedding by its feast. When mother-daughter duo Natasha and Veera Almeida invite us to a wedding in Vasai’s Giriz Village this weekend, it comes with a delicious twist — it’s all the food, without the actual wedding. Igoreyaa, the duo’s new experiential food venture will make Jao Shiker, a 1947-established bungalow in the village, their home for a day this weekend to give us a taste of their culture. Chichavni with rice “Cooking for an East Indian wedding used to be a community event before catering services took over. Women of the community would congregate and share their skills and knowledge to churn out large quantities of delicious fugiyas, sorpotel, and chichavni. The actual process would be short, but it would be purposefully drawn out to make time for bonding,” shares Natasha. The new venture brings back this tradition and allows participants to get a close look at this practice. Natasha Almeida and Veera Almeida The Almeidas have hit two nails on the head by reopening the doors to Jao Shiker after decades. “The home, like many other bungalows here, yearns for a dweller. Their original inhabitants have unfortunately or fortunately found home in better developed cities offering better employment opportunities. These bungalows stand out from the Portuguese-inspired residences you might spot elsewhere in Mumbai, owing to their local influences in design, marked by intricately carved teakwood work,” she reveals. Ten per cent of the proceeds from the event, to that end, will go towards the maintenance of these structures. Sundried papris on a net While the host will share a brief history of East Indian wedding traditions — how the lugra gave way to wedding gowns, for instance — the focus is on igoreyaa, the dishes. Chichavni, a warm hug in the form of a tamarind stew, promises to be a favourite. “It’s not extravagant or complex. The recipe calls for tamarind, spring onions, and spoonfuls of bottle masala. There are few things a hot bowl of chichavni can’t fix,” she laughs. Ask her for a personal favourite, and the 27-year-old picks her mother’s humble pork indyal with bhokache wade. Bhokache wade We bid farewell to the hosts, after all they have one big fat East Indian wedding to plan, and then a Christmas feast right after, in December. Honestly, we’re fatigued merely thinking about it. The Almeidas aren’t — their goal is to revive at least eight such bungalows in Vasai to put the village on the map. “Planning and financing these monthly revival efforts is a mammoth task with rewards that come slowly. But if this is what it takes to keep our heritage alive, we must do it,” she signs off. Participants join a traditional dance at last month’s session; (right) a woman prepares grated coconut for a dish ahead of the event ON November 23; 11 amAT Jao Shiker, Lahan Giriz village, Vasai West.LOG ON TO @igoreyaa on Instagram ENTRY Revealed on enquiry
21 November,2024 08:26 AM IST | Mumbai | Devashish KambleWalking from Churchgate to Kala Ghoda can get most of us to break into a sweat. However, when we enter Across, a Himalayan modernist kitchen, it feels as if we’re breathing the cool, crisp air of the hills. It is the illusion created by the high-blast AC temperature. We settle into the 40-seater space, done up in light wood, squeaky white walls adorned with paintings by artists from the region. Apple cremeschnitte; (right) Prawn mustang jimbu As we sip on Estate Manager’s evening tea (R950), a smoky tea with bourbon and nibble on slice of Kanchan cheese from Kalimpong, chefs Viraf Patel and his wife Prakriti tell us about their journey of discovering Himalayan cuisine; this was initiated by the latter’s Nepalese heritage, when they first met 18 years ago. Across, we learn, was named because the idea was to serve borderless cuisine from the Himalayas. They call it necessity-based research of a cuisine that covers Nepal, Bhutan and the Tibetan Plateau, along with hints of Himachal and Arunachal Pradesh. “The need emerged from wanting to eat that food,” says Viraf, who runs Firebred Hospitality, a consultancy company. He previously helmed kitchens at Cafe Zoe, Indigo, Salt Water Grill, Salt Water Café and The Tasting Room Mumbai. Pork trotters and ham; (right) Timur potato “While there is a certain generalised representation of the cuisine, we were looking at regions across the Himalayas, which were not necessarily represented yet in a readily available format. Several flavours and ingredients are shared across the region,” Prakriti tells us. Timur is a type of pepper sourced from Sikkim and Nepal, jimbu, a foraged cross between garlic chive and spring onion, is from Nepal, while white beans are sourced from Sollukku, at the base of the Everest. We had our first sting from a nettle bush in Ireland, and the first taste of it in a chutney form in Assam. At Across, nettle, considered as a poor man’s cooking ingredient, is paired with corn grits in a nettle and corn soup (Rs 500). Throughout the menu — including this velvety porridge — simple ingredients have been used tactfully with a fine dine representation that is almost a homage to the source. The soup is warm and hearty; the smooth monotony textured with fried corn and wild chives. Viraf and Prakriti Patel Timur potato (Rs 550) are double fried potato wedges, crumbly crisp and indulgent. Flavoured with chilli and timur peppercorn dust, it’s a serious ‘No one can eat just one’ situation. Prakriti informs us that when bread is baked at higher altitudes, there is always the fear if it will proof. Along with yeast, baking soda is added, to be sure. The bread served through courses here has been christened Insecurity bread. We first try the dense and puffy bread with solu white bean hummus (R650) made from beans sourced from Solukhumbu district, Nepal. They are sweeter, and unearth a refreshing taste. We slather it on the bread with confit mushrooms. A view of the interiors. Pics/Shadab Khan Next, we dunk it into a prawn and mustang jimbu (Rs 750), a watery stew with chilli, chives and jimbu. While use of chillis is consistent, it craftily lights a delicate, welcome burn. From Nepal, we traverse to Bhutan with a stew, ema datsi (Rs 750), and red rice. This one raises the spice bar with hot chilli peppers but cajoles the palate with fresh Ladakhi churpi cheese. The stew is allowed to cook with the cheese and earns a glutinous silkiness. Hardcore meat lovers will relish pork trotters and ham (R1,150). Cooked in a deep red broth of chillies and coriander seeds, the broth has a collagenous silkiness worthy of its slow-cooked wait. Lākhāmaari, a Nepali sweet prepared from flour, sugar and ghee, with patience and difficulty is folded into shapes. On the dessert menu, it replaces puff pastry base for apple cremeschnitte, slathered with caramel and layers of cream. Viraf’s mastery over contemporary European cuisine adds finesse to dishes without deviating from the soul and spirit that is intrinsic to this vast region’s food-scape; a win-win for chef and customer alike. AcrossAt 5, Hari Chambers, 58/64 Shahid Bhagat Singh Marg, Fort. Time 6 pm onwards (Wednesday to Sunday)Call 7506128945
19 November,2024 09:21 AM IST | Mumbai | Phorum PandyaWhen we heard some early positive buzz about a new hangout spot-cum-watering hole called Factory Bar in Malad’s chilled out Orlem community, we decided to check it out. The smartly-themed resto-bar, owned by self-confessed corporate-slave-turned-entrepreneur and Orlemite, Anna Albuquerque, opened less than a fortnight ago (Halloween, October 31). And the elaborate drinks and food menu is accentuated by the sweet sound of karaoke which is a favourite with the guests almost all of whom are from the neighbourhood with everyone seeming to know everyone else in here, when we dropped by on Saturday night. Chicken steak in peri peri sauce We began with a couple of mocktails, virgin mojito (Rs 249) and tropical punch (Rs 249) for our non-drinking companions, and cocktails, electric blue (Rs 499) and whiskey sour (Rs 449) — all four drinks had us thirsting for more. The mojito and tropical punch were simple yet effective while the electric blue with its generous servings of gin, hit home well. The best of the lot though was the whiskey sour, where the bourbon comfortably sunk in under the fresh lemon juice capped off with frothy egg white just done right. A must try. Mushroom crostini The starters were chosen by our veggie pals, who looked extremely content as they tucked into the crispy and creamy mushroom crostini (Rs 349) and the gooey spiced up peri peri cheesy fries (Rs 299). The next 30 minutes were spent swaying to some all-time classics happily crooned by patrons who had to simply scan the QR code on their table to sing along. Sweet Caroline was our pick for the night. Electric blue. Pics/Ashwin Ferro We also bumped into former India hockey player and Olympian Gavin Ferreira, who lives down the lane, and was quietly celebrating his wife Aloma’s birthday before Anna and her staff sneaked in a cake much to the couple’s surprise. Every guest in the house was fed a generous piece too once again proving that this is one small, tight community, alright. Tropical fruit punch Continuing our foodgasm, for mains, we tried the grilled prawns in butter garlic sauce (Rs 569) and chicken steak in peri peri sauce (Rs 449). The prawns as well as the chicken breast pieces were fresh and cooked to a tee with their respective creamy and spicy sauces aptly complementing the core dish. The overall bill, at Rs 3,000, was more than satisfactory, considering it fed four adults. Of course, the foot-tapping music and community fervour were priceless accompaniments. The graffiti art captures the theme of the resto-bar Factory BarAt Link & Marve Road junction, opposite Mith chowky metro station, Malad West. Time 5 pm to 1.30 am (all days)Call 7631443144
13 November,2024 10:32 AM IST | Mumbai | Ashwin FerroGelato game changer This gelateria is redefining ice cream with Italian-style gelato sundaes, featuring rich gelato layered over toppings like Oreos, nuts, Biscoff cookies, and more. With nearly 15 gelato varieties, their flavours range from classic brownie fudge, to indulgent coffee biscoff.AT Scoop Gelateria, Shop No 5, Muralimal Kishandas Compound Society, Lal Bahadur Shastri Marg, Valmik Nagar, Bhandup West. Time 10.30 am to 12.30 am LOG ON TO @scoopgelateriaCALL 9769769499COST Rs 120 onwards Go big or go home At this ice cream heaven, you’ll find super sundaes made with double and triple ice cream scoops with assorted toppings such as dry fruits, jellies, sprinkles, whipped cream and a good old wafer biscuit. Apart from sundaes, they also serve fruit cream, live fog and rolled ice creams and freak shakes. Their offerings range from caramel swirl sundae to a fresh ghotala sundae. AT 51 Rainbow Ice Cream, multiple outlets (Jogeshwari West, Versova and Mira Road) LOG ON TO @51rainbowicecream_mumbai COST Rs 160 onwards Classic scoop From the popular Naturals group that has crafted ice creams to Mumbaikars since 1984, this experiential store serves freshly churned ice creams and sundaes with fan favourites like sitaphal sundae, tadgola sundae and more. AT Naturals Now, Plot 49, NS Road Number 13, Chand Society, JVPD Scheme, Juhu. Time 12 pm to 1 am LOG ON TO @nowbynaturals CALL 7678064351 COST Rs 210 onwards Spanish love affair The quaint chocolateria, known for its Spanish churros, offers a delightful twist on the traditional sundae with their signature churro sundae — a base of creamy ice cream topped with warm, chunky churro bites, whipped cream, custard, and a rich chocolate dip. They also feature sundaes like cookies, marshmallows, chocolate bananas, and more.AT Chocolateria San Churro, Simple Apartments, 16th Road, Pali Hill, Bandra West. Time 11 am to 1 am (weekdays); 10 am to 1 am (weekends) LOG ON TO @ sanchurro_bandra CALL 26400044 COST Rs 450 onwards Gadbad goodness An homage to the classic childhood favourite and the original Indian sundae, this dessert is anything but a “gadbad.” It’s a delightful mix of three scoops of ice cream and jello, layered with fresh fruit and chopped nuts for added texture — all beautifully arranged in a tall glass.AT Shiv Sagar, Shop no 272, Business Square, Gokhale Road, near Railway Station, Naupada, Thane West. TIME 7 am to 12 am LOG ON TO @shivsagarrestaurants CALL 9930101208 COST Rs 290 Single or double? This ice cream haven offers nearly 20 flavours in single, double, or on-the-go sundaes. Kids can choose from flavours like jelly in my belly and strawberry princess. From nutty Nutella to berry-licious blue, this ice cream parlour has you covered for every craving. AT Ice cream works, Multiple outlets (Bandra, Dadar, Kurla) TIME 11 am onwardsLOG ON TO @icecreamworksofficial COST Rs 109 onwards Hacks for a happy sundae . Start with a sturdy, indulgent base to support your sundae layers. Try freshly baked brownies for fudgy decadence, a buttery croissant for lightness, or a slice of dense cake for softness. For a fruity twist, add caramelised bananas or roasted berries which can lend a light and juicy dimension to the dessert. . Choose a good-quality gelato or ice cream which is smooth, rich, and velvety without being heavy. It should have that clean, pure flavour that compliments the other ingredients but still shines on its own. Pick a classic or unique flavour like a chocolate, vanilla or a refreshing sorbet. . Have fun with the toppings and use them to add texture, colour and flavour to the sundae. Try roasted nuts for crunch, chewy mochi for a twist, or a sprinkle of cocoa for sophistication. A drizzle of warm sauces like a silky chocolate ganache or a rich caramel can mingle with the cold gelato and add a comforting sweetness. Add honeycomb, fresh fruits, or cookie crumbles to keep each bite unique . Balance and layering is key to an unforgettable sundae. Aim for a mix of crunchy, creamy, hot, and cold elements to keep each bite exciting. Layers ingredients that complement each other. Chef Rashi Gupta, founder, Bread Bar and Gelato Bar
11 November,2024 08:47 AM IST | Mumbai | Kanisha SoftaItalian cuisine continues to hide an ancient tradition of Italian culinary skills passed down through generations of nonnas in the kitchen. For chef Rita Monastero, this tradition is a key part of the experience. An author and a regular presence on Italian television and radio, the chef will participate in a rare masterclass in Byculla on traditional Italian recipes this Sunday. The visit is part of the series titled A Taste of Italy: A Journey Between Tradition and Modernity, organised by the Consulate General of Italy in Mumbai, Istituto Italiano di Cultura in Mumbai, and the Italian National Tourist Board in collaboration with Magazine St Kitchen. Purple risotto; (right) Mont Blanc. Pic Courtesy/Wikimedia Commons The first session on Sunday will offer a hands-on experience in crafting three regional favourites — purple risotto with black olive caviar, the homelier fried pizza and coffee-mascarpone mousse. She will share techniques on skills from making sauces, fillings, desserts to plating and presentation. These masterclasses will also bring to the fore her inclination for ethical cuisine. “Ethical cuisine is based as much as possible on respect for nature and seasonality of ingredients,” says Monastero. Other than using seasonal ingredients, it also focuses on reducing waste. She notes, “In winter, I don’t buy or use strawberries or cherries for my desserts, preferring chestnuts instead. Furthermore, I believe in zero-waste cooking processes. For instance; we can use the tomato flesh for sauce, its water for a jelly and its peel for a powder in a recipe.” Rita Monastero While the pastas, spaghettis and pizzas dominate any conversation about Italian cuisine, Monastero believes Italian desserts are underrated. “People always order or ask to learn how to make just a few of them: tiramisù, panna cotta and gelato are their heroes. But there’s a whole world of Italian cakes to enjoy.” Her favourite is the Mont Blanc, a recipe first mentioned in the 15th century manuscript of Libro de Arte Coquinaria by the Italian chef Martino de Como. “The name is French but the recipe is Italian; and stands for a mountain-shaped dessert made with a chestnut puree and topped with whipped cream. It was invented in the Piedmont region in Northern Italy on the border with France,” she reveals. This weekend, Mumbaikars will get a chance to savour these treasures from the chef’s kitchen. While on such hectic trips, Monastero admits there won’t be time for much sightseeing. “I often have no time to visit cities like a tourist, but I enjoy meeting new people,” she signs off. ON November 10; 11 am to 2 pmAT Magazine St Kitchen, 13-A, Magazine St in Devidayal Mill, Reay Road East, Byculla.CALL 9987897207 COST Rs 4,000 onwards (recipe kits provided) Mont Blanc Ingredients. 500 gm pureed chestnut. 500 ml milk. Seeds of half a vanilla pod. 25 gm sugar. 10 ml rum. Whipped cream, as required. Meringues, as required MethodIn a deep pan, combine the chestnut puree with milk, seeds of the vanilla pod and sugar. Stir well on a low heat until creamy. Pour half a tiny glass of rum into the mixture, and pass it through a potato masher. Arrange it straight onto a serving dish. Top the mix with dollops of whipped cream and a few meringues, to recall the snow. Refrigerate well till it sets, and serve.
07 November,2024 09:27 AM IST | Mumbai | Shriram IyengarFOOD: FRESH AMBIANCE: SOOTHINGSERVICE: FRIENDLY COST: REASONABLEVERDICT: 2/4 In Worli, where mornings have lately been marked by the whiff of freshly mixed concrete and cement thanks to the city’s never-ending makeover, the aroma of freshly ground beans wafting from Toise Coffee Roastery + Brewstudio on Dr Annie Besant Road might feel almost nostalgic for locals. The cosy café that seems to have taken a brave leap across the Bandra Worli Sea Link, away from the caffeinated western suburb, claims to operate on a simple ethos — slow down, unwind, escape. Orange latte Our escapade begins with a chat with the friendly baristas at the counter about our preferences in coffee beans, allergies and favourite flavours. We are recommended the specials for the day — cranberry espresso, orange latte and the Toise affogato, all roasted and brewed in-house. We learn from founder Aman Gogri, who is attending to patrons on the opening week that the beans are sourced from estates like Kerehaklu, Baarbara and Salawara in Karnataka. Most items on the menu, to this lactose intolerant writer’s delight, are available in vegan alternatives such as almond, oat, or soy milk. The workstation consists of beginner-friendly equipment We pick the orange latte in oat milk (R360), and settle into one of the high chairs in the seating area that hosts an abundance of indoor plants that blend into the earthy tones of the minimalist interiors. Those seeking solitude might prefer the solo coffee table nestled in a warmly lit corner. Our latte soon arrives at the table topped with a flamed orange slice. It packs a pleasant punch of caffeine that gives way to a bittersweet aftertaste of orange peel that grows on us as we slowly sip the drink, as the barista suggests. Neapolitan toastie Fuelled by caffeine, it’s time we make the trek to the mezzanine floor to the brewstudio section that allows novices to brew their own coffee. The unusually low ceiling means we must bow to the coffee gods before reaching the compact workstation. After picking the lightest roast among three bean options, barista Nagraj first introduces us to the flavour profile of the beans, which in our case is marked by muskmelon and berries. After a detailed demonstration of the process, including grinding, understanding proportions, picking the right filters, and pouring the perfect drip, it’s time we put our training to test. The coffee gods are possibly busy on that working afternoon, we realise, as we struggle through the process. Our barista fills in with hands-on assistance and occasional pep talk. “The key to a good brew is patience and love. If you rush, you will fail. But once you learn the ropes, the process is almost therapeutic,” he says. After three rounds of pouring over our freshly ground beans and watching the clock to time it right, our concoction is served in mini cups that we learn have been specially crafted with rough bottoms to allow the flavours to taste smoother. Our day ends with tucking into a well-deserved Neapolitan toastie (R420) that turns out to be a safe and fulfilling bet after a day of experimenting. A generous spread of marinara sauce topped with creamy mascarpone and arugula comes with lightly toasted multigrain bread that helps us escape the usual post-carbohydrate meal food coma. Toise Coffee Roastery + Brewstudio AT Shop No 1, Madhuhans, Dr Annie Besant Road, Worli. Time 8 am to 10 pm LOG ON TO @toise.coffee on Instagram 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. Toise Coffee Roastery + Brewstudio didn’t know we were there. The Guide reviews anonymously and pays for meals
06 November,2024 09:19 AM IST | Mumbai | Devashish KambleDiwali is the season of gifting and receiving. And now, even as the festive hangover rages on in full force, those boxes of mithai and dried fruit staring you in the face present the formidable choice of re-gifting or repurposing. To help make the decision easier, we spoke to Reetu Uday Kugaji, a culinary expert and consultant chef, to explore interesting ways of using up those Diwali leftovers. “Leftover mithai is surprisingly versatile and can find numerous applications. However, before you begin to repurpose the sweets, make sure to examine them carefully — any change in texture or a sour smell is a sign that the sweets may not be safe for consumption. Discard these,” she warns. Reetu Uday Kugaji Mithai makeovers If you’re tired of munching on boxes of peda or kaju katli, chef Kugaji suggests the following hacks: . Store leftover dried fruit in a clean airtight jar with some organic honey. The honey preserves the dried fruit and increases their shelf life. You can stir this mixture into your morning cereal or granola, or even on buttered toast. . With Christmas just around the corner, soak leftover dried fruit in wine, rum or brandy, and use them to make Christmas cake and other delicious bakes. For more flavour, add spices such as nutmeg, cloves, cinnamon and dry ginger. You could also invite your friends over for a cake mixing ceremony in anticipation of the Christmas festivities. . Use dried fruit in granola bars. Add some nuts, seeds, nut butter and rolled oats with some honey. You can either chill the bars directly, or bake them for a short while. . Treat yourself to an indulgent breakfast by making pancakes or crepes that are stuffed with leftover mithai. Make sure to use sweets that aren’t too moist, to keep the pancakes or crepes from becoming soggy. Indian sweets such as peda, barfi and kaju katli work best as filling. As you spread the batter on the pan, place the finely-chopped or crumbled mithai on the crepe or pancake — the mithai will begin to melt and become pliable. If you are health conscious, swap your regular flour with millet. . Prepare stuffed multigrain flour parathas and use the leftover mithai as filling. . Use leftover karanjis to make choorma, churi or panjeeri. Crumble the karanjis and add coarsely ground dried fruit. Eat this mixture for breakfast with a glass of unsweetened milk, on cold winter mornings. . Leftover milky and syrupy sweets such as rasmalai, rasgulla, malai sandwiches and sandesh, which tend to have a shorter shelf life, can be quickly blended into milkshakes. . Cookies, cupcakes, cakes and muffins are another easy way to use various leftover mithais and dried fruit. Also Read: Pecan Miso Butter and Jelly Sandwich? Follow these recipes for gourmet versions Ela ada or elayappam with leftover mithai and dried fruit IngredientsFor the dough:. 1/2 cup rice flour . 3/4 cup hot water. 1/2 tsp clarified butter. 1/4 tsp salt For the filling:. Leftover barfi, kaju katli or puran of puran poli (as required). Leftover dried fruit, coarsely ground (as required) For the wrap:. 1 banana leaf, small Additional:. 1 tsp clarified butter MethodHeat the banana leaf over a low flame on both sides, to ensure that the leaves do not break while folding. Heat a non-stick pan and dry roast the rice flour. Let it cool. Add hot water, clarified butter and salt to the rice flour and knead into a stiff dough. The dough should not be sticky. Divide the dough into equal portions and roll into round balls. Place each ball on a portion of the banana leaf and flatten gently with your fingers into the shape of a small roti. Spread 1/2 tbsp of the filling in the centre of each dough ball. Spread evenly. Now fold the banana leaf and seal the sides by pressing down gently on the edges. Repeat the process until all the ingredients are used up. Place the banana leaf pouches in a steamer. Cover and steam for 15 minutes. Serve warm with a drizzle of clarified butter. Note: You can replace the rice flour with ragi flour or other millet flours for a healthier alternative. Punjabi kachi haldi di panjiri with leftover karanji and dried fruit Pics Courtesy/Reetu Uday Kugaji Ingredients. 200 gm fresh raw turmeric (kachi haldi), peeled and ground, pureed or grated. Crumbled leftover karanji as required. 2 tbsp desi ghee. 1 tbsp leftover mixed melon seeds, sautéed in desi ghee. 1 tbsp poppy seeds, sautéed in desi ghee. 1 tsp dried ginger powder. 1/4 cup leftover fox nuts (optional). 4 tbsp leftover mixed nuts, finely chopped or coarsely ground MethodHeat ghee in a heavy-bottomed pan and add the haldi. Cook on a low flame until the haldi is completely dry. Make sure it doesn’t brown. Set aside and cool in a sterilised dry glass bowl or a stainless steel thali. Mix the melon seeds and poppy seeds. Coarsely grind the dried fruit mixture and add dried ginger power. Mix well. Add some freshly ground cooked turmeric. Finally, add the crumbled karanji and mix thoroughly. Store in a sterilised and dry airtight jar or container, with hot and unsweetened milk.Also Read: Easy recipes to celebrate with Vegan Saag and other dishes
05 November,2024 01:50 PM IST | Mumbai | Anindita PaulADVERTISEMENT
