![7 weird and most unfortunately food names that will surprise you]()
Twitterati share pictures of weirdly named food items that you just won't believe it until you see it!
So many weird food names in Canada pic.twitter.com/K8tGvA3sNH
— Laura McQuillan (@mcquillanatorz) August 9, 2016
I was looking for weird food names from around the world, & from Australia they offered up this.
I love the choc one pic.twitter.com/U2oUr7gtL9
— Shane Matthew Neave (@shane25873) June 10, 2016
Oh my international food names are a bit erm weird pic.twitter.com/kimkXHf3Dt
— dawnhargadonlfc (@DawnHargadon) May 19, 2016
Umm?! #RaisinSnails #WeirdFoodNames #doesnottastelikesnails pic.twitter.com/uLtgMswVwB
— Becky Pierson (@youthette) November 12, 2015
Toad in the Hole #toadinthehole #britishfood #wholesomefood #sausage #weirdfoodnames pic.twitter.com/ey3NMlxYvI
— Mikaela Hammond (@cookandbooks) November 1, 2014
Does anyone want some warm susu with their tea? #milk #susu #weirdfoodnames pic.twitter.com/WG5Tcq52S5
— Pharrell (@GeoPhunk) July 12, 2013
Why would I want to eat angle hair #weirdfoodnames pic.twitter.com/oqFCUnLP
— Baella (@Kaylla2raylla) May 17, 2012
http://images.mid-day.com/images/2016/aug/23Chef-Gaggan-s.jpg*Chef Gaggan. Pic courtesy/Vasco Celio*
On September 2, the 38-year-old maverick will fly to Mumbai as part of his Asia tour to host a pop-up for 30 guests. “In 36 hours, I will be back in Bangkok. I’m no celebrity chef with time for leisure travel,” he shrugs, clearly hinting at a growing breed.*Gaggan and his daughter Tara*
Excerpts
*Q. The pop-up in Mumbai*
*A.* It’s for 30 lucky guests, and we are lucky to serve them. One of the dishes is a paper, created using a freeze dryer, with toppings. When you take a bite, it tastes like masala chai. I’m not revealing more.
*Q. The Lab in Bangkok...*
*A.* Was launched last week. It is a kitchen cum spaceship, spread across 2,000 square feet. It cost us $700,000. I could have opened two restaurants in that budget, but the purpose was to shorten the gap between our innovation and activation of a dish. Sometimes, a particular dish is incubated for one to two years. That’s too long.
*Q. Innovation...*
*A.* Is a continuous process. Food has become fashion, and we have to have a collection for autumn, winter, summer and spring. We are an eight-member core team, and every Friday night, we meet for BBQ and discuss food. Our last brainstorming session went on till 5 am. There have been times, when struck with an idea, I have rushed to
my kitchen in the middle of the night.
*Q. When I judge a food show...*
*A.* I look for honesty in a dish. A dish can have attitude or arrogance. Attitude is like rock and roll, and arrogance is you either take it or leave it. The problem with today’s kids is that they think they have learnt everything. At 38, I am still learning every day. Recently, I got a call from MasterChef India. They wanted me to speak to a contestant, who is my fan, on the phone as he was expected to win. I was by the phone for three hours but I never got that call. I called them the next day to ask why, they said because he didn’t win. One bad day doesn’t make you a loser. You must be fair to the winner and loser.
*Q. The Emmy nomination for Chef’s Table episode on Netflix…*
*A.* Makes me feel like Malala. This nomination is not for me but for the story. This one is for the team, especially the director, David Gelb, who spent three weeks with me. When I heard about the nomination, I called him and told him: ‘Now you will know how I feel the stress I got through when I am nominated in the 50 best chefs list.’ Nobody knew my family background, and many journalists asked why I never gave them this story. I told them, you didn’t deserve it. David ensured he didn’t add any unnecessary drama to the episode.
*Q. Chefs have become super stars...*
*A.* That is the biggest problem. You can either cook on TV or be true to your restaurant. How many celebrities actually cook in their kitchens? When you are a restaurant chef; your name is behind every dish that goes out. I dedicate 40 per cent of my time in my kitchen. I have a dedication of 200 nights to Gaggan. What use is an actor if he doesn’t act? Just like our attitude towards Olympics where authorities don’t want to create infrastructure, chefs in India crib about not getting world recognition.
*Q. El Bulli...*
*A.* It taught me the greatest lesson of how to work like a family. Today, I have staff from 14 nationalities. I was an intern at El Bulli for an entire winter month. All we had were tomatoes, melons, seasonal vegetables, meats and bread. I was fed up of eating salads, potatoes, meats with dressing of red wine vinaigrette. One day, I made some dal. A chef asked what it was and I told him I was craving home food. He told me I had to eat what everyone ate, and made me throw the food in the bin. A sentimental Indian, this made me angry. Now, at our restaurants, we have a cook for every cuisine for our internal meals. Yesterday, we had a whole goat biryani, the night before, Latin BBQ.
*Q. A restaurant in India...*
*A*. Is not on the cards. Till early this year, I was sure about signing the deal, but while going through the 200-page contract, I realised it was too much. I was getting 11 per cent profit, and everyone else would end up making money on my name. The first sitting would pay the landlord, second sitting would cover my costs and in the third, I would make profit. At my steak house in Bangkok, Meatlicious (where he is a partner), we fire meat on grills, add salt pepper and serve without any presentation. I broke even in seven months. Why would I wait for five years to make a profit, and spoil my name? Bhaad mein jayen.”
http://images.mid-day.com/images/2016/aug/22creamy-popsicles-s.jpg*Paleteria offers both fruity and creamy popsicles. Pics/ Datta Kumbhar*
Paleteria was started by 27-year-old Mallika Jadeja in February as a home-delivery service. Her sister Melanie Sawla, 24, who, until now, helped her only on weekends, will soon be joining her full-time.
The menu, listed online, is split into two categories — creamy and fruity — and features 17 pops, although some may not always be available. Another thing to bear in mind is that you need to place your order 24 hours in advance, because all the ingredients are freshly bought and used once the order is placed.*The Fruitilicious popsicle*
Although coming to Parel all the way from Goregaon, the Thermocol box holding our goodies reached us right on time. Each popsicle had a wrapper with the logo and flavour on it, and the beauties were stored in dry ice
to help them keep their shape. We dug right in, and here’s what we thought.
*Creamy goodness*
The Blueberry Cheesecake was by far our favourite. Paleteria manages to achieve the perfect consistency of cheesecake in popsicle form. The richness of the creamy, jammy blueberry confection is cleverly cut with the use of the biscuit crumbs that would make up the base of a cheesecake.
Among the other creamy popsicles, we tried the Tiramisu, the Coconut Delight and the Nutella, of which the latter two hit the right spots. The coconut pop was creamy yet light, dotted with small flecks of coconut, transporting us to a sunny tropical beach. The Nutella, meanwhile, was sheer decadence. We were on the fence when it came to the Tiramisu, which some of us thought tasted like plain ol’ coffee, while others liked it because it wasn’t sugary sweet.
*Fresh and juicy*
Next, it was the turn of the fruity pops. The Fruitilicious popsicle was as delicious as it sounded. Packed with juicy chunks of fresh kiwi, strawberry, peach and green apple, it was exactly what a summery ice lolly should taste like.
The Red Wine Sangria popsicle truly surprised us. We had barely licked the surface when our taste buds instantly started doing a happy dance in recognition of our favourite kind of alcohol. Don’t be surprised if you find us walking around town with these bright red, boozy popsicles in hand.
The only popsicle that failed to impress us was the Pomberry. What should have been a lovely fusion of sweet pomegranate and tangy blueberries fell slightly flat, with only the flavour of pomegranate shining through.
Our verdict Paleteria has managed to give one of our favourite childhood memories a delicious upgrade. Order our favourites or pick from their other flavours.Paleteria delivers all over Mumbai. The popsicles are priced at '100 each, with the exception of the Red Wine Sangria, which costs '150. Free delivery is only applicable on orders of above 20 popsicles; a '150 delivery charge is tacked onto smaller orders.
*CALL* 9967046186/ 9702952300
http://images.mid-day.com/images/2016/aug/21Adam-Gilchrist-s.jpg*Blame his many seasons with Kings XI Punjab, but Gilchrist loves butter chicken, and Chef Saransh Goila*
It's been over eight years since Gilly hung up his gloves — three since his last IPL appearance, but his trips to India have continued. And, if his disarming smile in front of his trademark protruding ears is to be believed, he's going to keep coming back. Having been wowed by the fare cooked by Chef Saransh Goila of the 'Goila Butter Chicken' fame, Gilly sat with us to discuss food, drink and more:
*Q. Not so long ago, cricketers touring from Down Under would dread Indian food. Clearly, times have changed.*
*A.* I know, they used to be psyched out! Many of the boys had concerns about spicy food, but India has changed so much in the years I've been coming here. Now they get choices of Italian, Chinese etc. at the hotels and moreover after the IPL, we've started spending much time here, there are no excuses. Food was never an issue with me though. I was the only one who would put on weight while others lost it!
*Q. What's been your best meal here, and the worst one?*
*A.* I've spent so much time here, first with the Deccan Chargers in Hyderabad and then with Kings XI in Punjab, that I've had several memorable meals. But worst? (thinks) Um, I've not really embraced the breakfasts here, I don't think India has a breakfast culture… so I've stuck to my bacon and cereal.
*Q. What's on the Gilchrists' menu on a regular day in Perth, and who cooks it?*
*A.* Oh, my wife does. We are all big on seafood, especially in the summers. We also like our beef, and the kids love Mexican. Indian food is regular too — we love butter chicken, Mel does a really good dal. When we have curry nights back home, we use all our condiments, chutneys, make raita... the whole lot.
*Q. Does being famous allow you quiet dinners at restaurants or drinks with buddies?*
*A.* Oh, surely. We go out often and there's always people who'd smile and wave but it's nothing like India where there's a tendency among fans to really come up to you and show their passion! It's so demanding for the cricketers here... their public lives can get pretty intense.
*Q. What is it with you Aussies pouring drinks over every World Cup trophy that you win?*
*A.* (laughs) Gets pretty crazy after big wins, doesn't it? Well I was part of many such celebrations but to be honest I was always for drinking the champagne than pouring it! I would also mind the boys pouring that stuff on my head because it would soak my baggy green (term for Australia's test cap)… you don't want one of your most cherished material possessions to be ruined! (pauses) But I guess as we all grew older and matured, our celebrations went from change rooms to nice restaurants and bars.
*Q. Have you picked up cooking skills after retirement? How's life in the slow lane?*
*A.* I'm more of a consumer than a provider! Look, Mel is the better cook so I just help out with supermarket trips, my cooking skills are strictly to survive and at best, for my kids to survive. I keep busy, I'm involved heavily as an investor in a business that grows and exports sandalwood timber and oil. We have plantationsin Australia, where the climate is similar to that in Bangalore.
*Q. Parting advice to any team touring India?*
*A.* Hotter the better… chilli can kill any bug!Aussies and the Delhi Belly*Gilchrist* made his international debut in Faridabad in 1996 and has toured India many times since. But not all of his famed former teammates hit it off with the masalas, he reveals:
*Shane Warne:* He was never a big fan of anything, he'd stick to bacon and margherita pizzas.
*Jason Gillespie:* Dizzy was petrified of Indian food! He hated even the thought of curries and chillies, as even mild pepper was too hot for him.
*Ricky Ponting:* Pup was fussy earlier, he came from a pretty sheltered background! But he eased up once he began travelling across the world - he loves all types of food now.
*Matthew Hayden:* Matty used to be fantastic, the biggest foodie of the team. I kid you not, he would bring a separate kit bag, full of cooking utensils, heating trays, even herbs and spices and do cook-ups in his rooms. It was great education for others too. We used to tell him he's a terrible cook but he's brilliant!
http://images.mid-day.com/images/2016/aug/21Siddharth-Kashyap-s.jpg*Chef and restaurateur Siddharth Kashyap's trip to southern USA introduced him to the smokers' scene there with its bar food and easy vibe. Pics/Sayyed Sameer Abedi*
A few years ago, when Kashyap travelled to the UK and then southern USA, he got into the smokery scene with its cured and smoked meats, bar food and easy vibe. That is what he, along with partners Karna and Nishant Rao, are trying to recreate at the about-to-open The Boston Butt Bar, Smokery and Charcuterie at Kala Ghoda.
Located above The Irish House, the location itself made them stretch their previous budget. However, growing as it is as a district for art, fashion and food, the trio decided it was worth the budgetary spike.
The new eatery derives its name from a cut of meat — the Boston Butt is a wider cut of the pig shoulder, traditionally used for pulled pork recipes. For the decor, the trio approached Bandra-based Reza Kabul who put together influences from New Orleans' French Quarters (such as the bevelled window panes), Southern diners (a plaid corner couch) and typical smokery elements such as Prohibition era signboards.*It’s what he and partners Karna and Nishant Rao hope to recreate at their new Kala Ghoda eatery*
A tractor front, painted red, becomes the DJ's console for the upper section of the eatery, which will be cultivated as the livelier section with its bar; there are plans to host live jazz bands later on. The lower section expects families for dinner. "Even these table bottoms are called the Boston," says Nishant, pointing to the heavy industrial chic stands. Then there is the Boston Round, an apothecary bottle with a narrow neck that would traditionally hold tinctures or medicines. Boston Butt uses them for serving drinking water and condiments.
"Barbecues and smoking originated in the Mexico region," informs Siddharth. "Smoking also comes from a form of pit-cooking. It has coarser beginnings — the tenderloin would be sold to the rich; a tougher cut was sold for less. Curing or smoking this cut tenderised it and preserved it for longer." The time taken to smoke depends on the meat — a brisket or a pig shoulder could take 16 or 15 hours respectively; vegetables take two hours. A separate kitchen staff comes in at 11 pm to start the smoking and baking process (they bake their own bread) for the next day. "We use birch, hickory, applewood or mango wood," says Siddharth.*The smokey flavour is most apparent in the Philly Cheese Steak with chicken, where the bland meat takes on a sweet-salty smokiness associated with pork*
"The meat is smoked at 150-160 degrees Fahrenheit which gradually melts the fat and connective tissues, cooking it slowly to the centre." The result is tender, moist meat with a slightly caramelised and distinctively smokey flavour. It's most apparent in the Philly Cheese Steak with chicken, where the usually bland meat takes on a sweet-salty smokiness associated with pork.
While the menu has ample red meat attendance in the form of lamb, pork and buffalo, an effort has been made to have enough for the vegetarians and pescatarian diners. The task was to find mediums that smoked well. "We tried smoking everything and anything," says Siddharth, who has the chef duties in the partnership.
"And discovered you need things with body that take in the smoke well and don't disintegrate, such as mushrooms, tomatoes, yams, potatoes. Cucumber failed miserably and turn into some sort of mush; zucchini, on the other hand, held well." So, vegetarians can expect a pear and smoked leek gazpacho, a smoked halumi chilli and smoked bean mini sloppy with a cider slaw. In seafood, salmon, kingfish and black pomfret will be given the smoke treatment, but the real treat is calamari or squid, whose usually rubbery texture needs much mastication. After a brief time in the smoker (four to five hours), the squid rings give away easily under your teeth.
The charcuterie part of their brand is expected to start a month later — it refers to the curing on meat. "Traditionally, large cuts, such as the shoulder, are cured over two to three years," says Siddharth. "However, we will be focusing on smaller slices which should take a few months." The Boston Butt opens on 24 August, 2016. For the first week, it will be open only for dinner, 6 pm onwards and children under the age of 18 will not be allowed past 7 pm. Later, it will open for lunch.What to order*Bourgeois Pig:* A flattened brioche roll carries home-smoked bacon and its entourage of chilli jam and mascarpone cheese
*Mutton chops:* This lamb chop comes with a Kentucky black barbecue sauce reduction — strong and saucy and complimented by an Alabama white sauce
*Chicken wings:* Slathered with tarty hot saucy, it’s offset by a stronger-than-usual gorgonzola dip
http://images.mid-day.com/images/2016/aug/Awadhi-Biryani-s.jpg*Raan-E-Mussallam*
Some of the recommended must-tries, helmed by Peshawari chef Chattar Singh, include Murgh Ke Parchey, griddle-cooked chicken breasts marinated with saffron and yoghurt and Dal Dungar, a comforting, mixed lentil preparation cooked over a charcoal, with cloves and clarified butter. Another specialty is the Bolani Katchalu, an Afghani flatbread stuffed with spinach, pumpkin, sweet potato or green lentils and then, baked.
*From chowk to khet: Amritsar*
Get transported to the rustic farms of Amritsar as you gulp down a glass of lassi with Sarson Ka Saag and Pindi Chhole Kulche.
The menu also features the Crystal Chowk Ka Murg Tikka, a dish that borrows its name from the popular street in the heart of Amritsar, showcased by chef Ashish Sharma. He has also prepared Panjiri, a traditional Punjabi dessert made from whole-wheat flour, distributed as prasad at religious events.
*Biryani binge: Awadh*
Bite into succulent Galouti Kebabs or try its veggie version, Suran Ki Galouti, skewered by chef Seraj Mohammad from Lucknow, who has worked at the legendary Tunday Kebabi.*Awadhi Biryani*
Some other must-tries from the region boasting of a royal, culinary heritage include Zaffrani Paneer Tikka, Lagan Ka Gosht (mildly-spiced slow-cooked lamb with caramelised onion and cashew nuts) and of course, Awadhi Biryani, a dish brought to India by Persian travellers and merchants.
*Finding Ameenabadi: Delhi*
Did you know that the old Delhi cuisine, with aromatic gravies and robust spices, is traditionally called Ameenabadi owing to its strong Mughlai influence? Savour Gobi Ameenabadi (mildly spiced wok tossed cauliflower), Langarwali Dal, Dhabewala Murgh and Mutton Beliram (made popular by chef Beli Ram who came to Delhi from Punjab).*Chole Bhature*
Also, dig into Chhole Bhature, an all-day Delhi specialty along with sweet and crispy Jalebi with Rabdi. “If you want to make rounded, puffy bhature, shape the dough (kept covered with a wet cloth for sometime) by patting it in your palms instead of a rolling pin,” says chef Vijay Rawat.*Rosagulla*
*Beyond Macher Jhol: Kolkata*
“There is a misconception that Bengali cuisine is largely a meat eater’s delight. Kolkata is also known for its hearty vegetarian specials,” says chef Partha Roy, who will dish out Begun Bhaja along with Chanar Paturi that features paneer, flavoured with mustard, coconut and green chillies and steamed in pumpkin leaves, and Patishapta, a decadent rice-flour crepe filled with coconut, khoya and jaggery. Seafood lovers can relish Mangshor Jhol and Kalo Jeere Diye Chingri Dalna. End the meal with a Rosagulla or Chanar Paayesh.*What is the Grand Trunk Road?*
Connecting Afghanistan, Pakistan, India and Bangladesh, the 2,500-kms-long Grand Trunk Road (GTR) is one of Asia’s longest and oldest highways. It was in existence even during the Mauryan Empire. In 16th century, Sher Shah Suri, the founder of Sur dynasty, extended its borders to Chittagong in the Bengal province and Kabul in Afghanistan. “The regions along the road have diverse cuisines due to the climate, fertility of land and availability of natural resources. The festival menu shows this diversity,” says Harpreet Singh Sahai, executive sous chef, Hyatt Regency. Roping in chefs from several of their properties across India, the ongoing fest showcases 10 dishes from each region — Northwest Frontier (Kabul and Lahore), Amritsar, Delhi, Awadh and Kolkata — every day. Tonight’s dinner focuses on Kolkata; tomorrow, the festival culimates with a lavish brunch featuring fare from all these regions.
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*AT* The Bombay Canteen, Kamala Mills, Lower Parel.
*COST* Rs 40 to Rs 60
*TIME* 6 pm to 9 pm
*CALL* 49666666
*Yucca chips*
These tapioca chips are served either fried or baked. Eat them with a Peruvian chilli paste dip called Aji Amarilla.
*AT* Lima, Maker Maxitty, North Avenue 2, Bandra Kurla Complex, Bandra (E).
*COST* Rs 225
*CALL* 30005040
*Cuban cigars*
The handcrafted cigars comprise homemade phyllo pastry wrapped around two variants — Cheese and Chilli served with a honey mustard sauce and Pulled Pork with Harissa and Chilli Flakes, served with a garlic aioli.
*AT* The Irish House outlets in Fort, Lower Parel and Andheri.
*COST *Rs 375 (for veg), Rs 425 (for non-veg)
*TIME* 12 noon onwards
*CALL* 8898056785
*Tangy tarts*
One of Mumbai’s favourite street snacks, the pav bhaji gets a makeover. This version is served as a tart, topped with cheese and accompanied by a mint chutney.
*AT* Light House Café, Dr Annie Besant Road, Worli.
*COST* Rs 280
*CALL* 9967414148
*Grilled cakes*
These savoury cakes are made with polenta, red and green Mojo sauce and served with a special house salad.
http://images.mid-day.com/images/2016/aug/Fudge-Ripple-Ice-cream-s.jpg*Chef Tanvi Maniar’s Fudge Ripple Ice cream*
*Cook with chocolate *
Celebrity pastry chef Marike van Beurden from The Netherlands will spend three days in Mumbai talking and cooking up all things chocolate. Her workshop on Saturday is for all budding chefs and will have her sharing tips and recipes for two of her desserts. She will also create handcrafted pralines, a chocolate-based cocktail menu and dessert buffet, all of which will be available the whole of next month.*Chef Marike’s chocolate creations*
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*1. Jumjojee – The Parsi way*
Authenticook’s event specially designed for Navroz, is held not on the 17th but on the weekend after that. Home chef Mahrukh will host this Nowruz special lunch on 21st August, Sunday, at her ancestral property in Grant Road.*Pic courtesy/Authenticook*
A four course feast starting with a welcome drink is priced at 1399/- per person. We think that this is a steal for anyone who loves the parsi food. To book your place for this and know other details, click on the link given below:
http://www.authenticook.com/meal/jumjojee-parsi/1/52/
*2. Machchi on my mind*
Another delicious popup around the Parsi New year. Perzen Patel of BawiBride, brings in the new year with a 7 course seafood lunch on 21st August Sunday, at Flavour Diaries, Khar.*Pic courtesy/Bawi Bride Facebook page*
We saw quite a few popups by Perzen last year, but this is the first in 2016. Looking at the menu, we would love to have more in the next few months. For now grab this opportunity to taste the machhi from the Parsi households. The lunch is priced at 2500/- per person. Make your bookings at:
https://insider.in/event/machchi-on-my-mind-august21
Perzen Patel also has a special delivery menu for 16-17th August for people who would like to welcome the new year from the comforts of their home. Visit her website and facebook page for details
http://images.mid-day.com/images/2016/aug/17Happy-Fried-Chicken-s.jpg
'I told you not to put all the eggs in one basket,' reprimanded a mother hen to her husband in a funny sketch on a whitewashed wall while another showed a fight between the chicken and the egg where the former declared, 'I came first'. The chicken puns warmed us up to Genuine Broaster Chicken, which sprung up last week in the Seven Bungalows neighbourhood in Andheri. With a playlist populated by crowd favourites like Adele and Lana Del Rey, the kitschy eatery — fairy lights adorning sacks stuck to the ceiling and exposed bulbs protruding from blue-and-red helmets — presented a hip, young vibe.*Happy Fried Chicken*
The 1953-established American brand, known for its unique pressure cooker-cum-deep fryer technique of cooking chicken, has been imported into India by Yellow Tie Hospitality. While we expected a typical, chicken-dominated QSR menu with a makhni gravy thrown in (since the menu says, 'American soul, Indian heart'), we were surprised to find a smorgasbord of pocket-friendly options, from the signature Broaster fried chicken to Franchos (fries loaded with sauces), pizzas, pastas, meaty lamb burgers, pan-seared fish, desi mains and woks, including several creations by the celebrity chef Harpal Singh Sokhi (of TV show Turban Tadka fame).
*Ghotala Khichdi. Pics/Datta Kumbhar*
*Winner winner, chicken dinner*
We began with one of Sokhi's reccos, Happy Fried Chicken (Rs 179) featuring six pieces of the tender, boneless chicken strips wrapped in a crunchy, ajwain-laced coating, accompanied by a curry mango jalapeno dip. While we loved the sweetish indie-flavoured dip, the dish mainly scored due to the succulent meat flavours retained in the broaster way of cooking, scoring over similar chicken pops we've tried at other assembly-line QSR eateries. We washed them with Tarbuj Cola (Rs 119), a refreshing thirst-quencher with a fine balance of watermelon juice and the fizzy cola.*The interiors*
Next, we picked Melting Barrels (Rs 169), a vegetarian appetiser (surprisingly, the menu features equal number of veg options) comprising spring roll-like fried barrels stuffed with sweet corn and cheese filling served with a Thai sweet chilli dip. While the gooey stuffing was yum, the barrels lacked a crunch. Piqued by the quirky Anna's Chicken Idly (Rs 179), we called for it, expecting chicken stuffed between two idlis. However, what appeared were flat chicken patties, more like bland North Indian kebabs than the fluffy South Indian idlis.
*What a ghotala!*
A burst of flavours greeted us when we took a bite of the Lamb Rogan Josh Burger (Rs 279), another of the chef creations on the menu. The sponge soft, hot pink buns (colour derived from beetroot, we were told) packed in a delightfully meaty lamb patty, caramelised onions and spiced gravy. From the mains, we opted for a vegetarian Ghotala Khichdi (Rs 249). With portion sufficient for two, the dish comforted us with well-cooked rice laced with chopped veggies, chunks of cottage cheese and a butter masala gravy. Content, we left the restaurant promising a second date with Broaster Chicken soon.*
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*Gnocchi with Pesto. Representation pic*
*2* The cuisine can be divided by region — Istria, Dalmatia, Dubrovnik, Lika, Gorski Kotar, Zagorje, Medimurje, Podravina, and Slavonija — each of which will serve you a varied smorgasbord. While a lot of dishes can be found all over Croatia, with a few differences, many others that are distinct to one particular region won’t necessarily be well known in other parts of the country.*Chef Abhay Sabharwal*
*3* The food along the Dalmatian coast draws influence from the cuisine of the Greeks, Romans and Illyrians. More recently, even Italian and French-inspired Mediterranean cuisine has made an appearance in Croatia. Because of this, the coastal food is characterised by the use of plenty of seafood, olive oil, fresh vegetables, herbs and spices, ham and wine. The coast is where you will find Pag cheese, Kvarner scampi and Ston oysters. Pasta and rizot (risotto) are also extremely popular in Croatian cuisine.*Chef Mirian-Stella Petric*
*4* The cuisine found further inland, in what is known as continental Croatia, has taken a little from every culture that it has come in contact with over the centuries, be it Hungarian, German, Turkish, Russian or Greek. It also has a heavy Slavic influence. The food in this region is known for its use of spices such as black pepper, paprika and garlic, as well as its incorporation of lard into dishes.
*5* You will find both, peasant cooking (cucina povera) and bourgeois cooking in Croatia. Peasant cooking traditions make innovative use of basic pantry staples (cereals, dairy products, meat, fish and vegetables) and ways of cooking (stewing, grilling, roasting and baking). On the other hand, bourgeois cooking is expectedly more refined, involving the use of complicated procedures and selected herbs and spices.
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*Spike it right*
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Pooja comes from Uttarakhand, and her recipes showcase the best from Kumaon. Mostly bent towards the Himalayan vegetables and lentils, these add a dimension to the Mumbai culinary landscape which was mostly absent otherwise. Tei on the other hand is from Shillong and demonstrates Khasi style of food. Cuisines very different from each other, but come together seamlessly. The recipes are rustic and labor intensive; no added flavors, no refined products, no shortcuts. The bone broth and stock used in the cooking is also homemade.*Munsyari rajma with jumboo and wood smoked pork saute*
We got a chance to taste some of the food that Meraki produces, at one of their popups recently. The menu highlighted various styles of pork and other meats, from Meghalaya and lentils from Kumaon. For us what stood out was the jumboo (herb only found and used in Kumaon) spiced Rajma and the wood smoked pork saute. Both, a perfect accompaniment for some good whiskey or a dark beer. Apart from this they had a wide variety of other meat dishes, dried fish chutney, Kumaoni bhat (black beans) dal and alu gutka.*Pooja and Tei*
Meraki also prepares meat pickles which are up for sale. Their recent batch of pork pickle were shipped to Bangalore and Pune in addition to Mumbai. With two pop-ups already done for this season, they plan to conduct a few of them in September. If you are looking for some new flavors to tickle your palette, look no further, for this will provide a refreshing new addition to the eating out options.
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The drink is a bittersweet combination of vodka, broccoli, orange, lime, white chocolate and egg white.
The Asian gastro-pub’s collaboration with UK-based mixologist Dimi Lezinska has resulted in interesting ingredients finding their way into drinks, from matcha and kahwa tea to even parmesan.
*One Caponata to go*
If you work in Colaba or Fort area and are looking for new lunch options to order from, check out a new delivery menu that’s been launched by Ellipsis.
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*At:* Foodarto, 15th Road, Pali Village, Bandra (W).
*Call:* 9619896980
*Cost:* Rs 500 log on to bookmyshow.com
*Asian delights*
12 pm to 1 am Relish a menu created by chef Michelle Unn featuring dishes like Sushi, Shanghai Xia Qiu, Stir Fried Tofu & Avocado, Grilled Sea Food Khao Suey, and Omakase Dessert Platter.
*At:* Ruka, 462, Ramee Guest Line, Juhu.
*Call:* 7045593073
*Music to the ears*
8 pm onwards Attend a show by the True School of Music. It features a stellar line-up of True School student bands and singer-songwriters, including the school’s very own international faculty jazz band.
*
*
*At:*BlueFROG, Mathuradas Mill Compound, Senapati Bapat Marg, Lower Parel.
*Call:* 61586158
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But, wait another week and you can find Turkish coffee to go with your baklava or biryani-flavoured almonds to satiate your midnight cravings.*Inside Levantine’s display case sit lemon peel dates in spoons*
Levantine is a two-week old store selling Middle Eastern delicacies including plain and stuffed dates, flavoured cashewnuts and almonds, dried fruit energy bars, and baklava.
We enter the gold-and-black storefront and pass through a coloured glass door to find ourselves in a small space. The room is lit with red, teardrop chandeliers and a row of Turkish coffee cups line niches in the walls.
Our eyes instantly move to the display cases. There, delicate dates stuffed with strips of orange or lemon peel, paan or chopped almonds sit on white spoons — the oranges, yellows and stark whites giving the dates a pop of colour. There are also chikkis and energy bars stacked in neat rows. Hugging the walls are wooden displays featuring boxes of baklava, and flavoured cashewnuts and almonds.
We spent a good hour inside, tasting everything while chatting with the owner, Suraj Mordani. He insists customers try everything to ‘make a more informed decision about which taste suits them the best’. The store gets its Khodri and Sagai dates from Saudi Arabia and Medjool dates from Jordan; even the assortment of baklava is imported.
The energy bars are made with palm jaggery and honey and contains no sugar. Although the portions are small, they can be heavy. We had the chikkis and nuts in different ways — as an evening snack, as chakna while drinking and just as a post-dinner sweet.
Levantine scores well on many fronts — the packaging is good, the service at the store is excellent and you can question them about everything. Besides, the pricing is reasonable keeping in mind that most ingredients are imported. We like that our dessert options have moved away from cupcakes and macaroons. On the downside, some of what’s on offer is overtly sweet; it would also help if the baklava were sold in smaller boxes.
We eagerly await the arrival of their Turkish furniture, which, we’re told, will mean people can sit at the store and indulge in Turkish coffee. Till then, we pick our favourites from what’s available.*
*
*Cream and Onion Cashews*
These tasted exactly like the Pringles chips of the same flavour. The cashews were mild and had a delicious aftertaste of fried onions, making this our favourite snack of the lot. We couldn’t eat just one.
Cost Rs 180 for 100g
*Caramel almonds
*The almonds, coated with a heavy, dark caramel-y crust with sugar crystals and sesame seeds, were sweet and reminded us of caramel popcorn we love eating in movie halls. The almonds felt a bit raw though; they would’ve tasted nicer if roasted.
Cost Rs 160 for 100g
*Fig and gulkhand chikki*
The chikki’s gulkhand flavour had a lingering aftertaste. The figs held the chikki together, adding a sweet softness that blended in with the almonds, cashews and pistachios. The bar was chewy and soft, and needed more crunch.
Cost Rs 70 for a bar
*Orange peel and dark chocolate energy bar*
A layer of dark chocolate covered a bar made of chopped almonds, oats and flaxseed. It was a good balance of sweetness and crunch with a faint citrus-y taste of orange peel.
Cost Rs 90 for a bar
*Dates stuffed with orange peel*
The Sagai dates were soft and mildly sweet with the orange peel adding a nice textural element without changing the flavour.
Cost Rs 60 for one
*AT* Levantine Gourmet, Shivasthan building, 16th Road, Bandra (W).
*TIME* 10 am to 9 pm
*CALL* 26000424
*OPEN ALL DAYS*
Levantine didn't know we were there. the guide reviews anonymously and pays for its meals.
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*Also read...*
*Food: Here's how you can enjoy delicious Turkish dessert baklava in Mumbai (Click here for full story)*http://images.mid-day.com/images/2016/aug/1616Hogwarts-castle-s.jpg
*Also read - Mumbai food: Eat Harry Potter-inspired dishes at this weekend brunch**A replica of the Hogwarts castle. Pics Prabhanjan Dhanu*
At the Harry Potter brunch at Courtyard by Marriott, being fans of the boy wizard automatically transferred you to Hogwarts School of Witchcraft and Wizardry. The food, a replica of Nimbus 2000, and entering through platform no 9 ¾ almost made us feels like wizards. However, the waiters dressed up as extremely white Harry Potter characters, a tiny Lord Voldemort and a young Professor Albus Dumbledore made us giggle.*Butterbeer*
The turnout was massive, but we missed the firewhisky, Hagrid's rock cake and more.*Ham loaf*
*Taste test*
So the food was cooked by over 24 chefs and they tried to incorporate everything Harry ate or liked, as mentioned in the books.
What we liked
*>>* Butter Beer: It was a sweet mix of soda, house recipe of caramel serum topped with whipped cream.
*>>* Spaghetti with Bolognaise: While it was served without the meatballs, the combination of Harry’s favourite food was delicious.
*>>* Ham with berry sauce: It was finger-licking good. The soft meat with a touch of sweet sauce kicked in all kinds of flavours.
*What we didn’t*
*>>* Shepherd’s pie: It lacked a generous amount of cheese we expected, the meat tasted a little stale.
*>>* Desi food: While everything on the menu concerned English food, there was a bit of Indian food too, including a chaat counter. This took away from the look and feel of the theme.
*>>* Dessert: Despite the variety few had anything to do with what you find in the books.*ON* August 20, 21
*AT* Courtyard by Marriott Mumbai International Airport, Andheri Kurla Road.
*TIME* 12.30 pm to 2 pm, 2.30 pm to 4 pm (brunch); 7 pm to 9 pm, 9.30 pm to 11.30 pm (dinner)
*COST* Rs 1,695 to R2,045 plus taxes
*CALL* 8689920808
http://images.mid-day.com/images/2016/aug/15Teppan-Soba-Noodles-s.jpg*Kung Pao Chicken*
Located in Parel village, the eatery has an extensive menu comprising the usual salads, soups, appetisers, rice, noodles, and desserts. What caught our eye was the portion sizes mentioned — starting with 500 ml and going right up to 1,000 ml!
On a rainy afternoon, we ordered a lunch feast over the phone. The food arrived in 40 minutes, in takeaway boxes with the dishes’ name scribbled on top. There was no spillage, although the plastic bag looked like it would give way at any moment.
But, we were distracted by what looked like enough food to feed 10 people, and the aroma of burnt garlic and soy sauce.*Teppan Soba Noodles*
*Chicken tales*
We started with the Steamed Chicken Wontons (Rs 180). While they looked delicious, glistening with golden brown fried garlic and chopped chillies, they proved to be the biggest disappointment. The casing was too thick and doughy; it didn’t appear to be steamed enough and while the chicken stuffing was generous, it was bland.*Chicken in Konji Sauce*
The second appetiser, Kung Pao Chicken (Rs 180), fared better. The classic Sichaun dish came with whole fried garlic, onions and capsicums. It wasn’t as spicy as versions we have tasted in other restaurants, but this meant we could taste the chicken, which was juicy and tender. There was a distinct lack of peanuts and the dish was a bit oily but still delicious.
It would make for perfect bar food.
The other chicken dish was a main, Chicken in Konji Sauce (Rs 210). It was a mildly spiced, slightly sweet and thin gravy with soft chicken pieces; bell peppers gave it a nice burst of colour.
In an attempt to try variety — they didn’t have lamb and we were hesitant to test out seafood in the monsoon — we picked from the vegetarian section of the menu. The Teppan Soba Noodles (Rs 190) were thick but tasted like regular wheat noodles. The dish featured bell peppers, onions, carrots, baby corn and limp pieces of broccoli, and its heat came from the pepper it was liberally doused in. It had enough flavour to be eaten on its own, without any gravy but the vegetables barely made an impact.
*The crunch test*
Already stuffed, we decided to save dessert for later. It proved costly. The Honey-Dipped Noodles (Rs 140) was a big portion of crisp noodles sweetened with honey, and, we think, lots of sugar. However, by evening, it had lost its crunch.
The lesson? Eat these while they’re still fresh.
Xiang’s portions are generous. We had the leftovers in the evening and they tasted the same.
A delivery service relies on its phone operators to ensure customers are satisfied, and Xiang did well here. They called to inform us that our chosen dessert, the Chocolate Wontons, weren’t available, and sent another dish on the house. We received a call the next day too, to ask for our feedback.*AT* Parel Village, Parel East
*TIME* 11 am to 3 pm, 7 pm to 11 pm
*COST* Rs 900
*CALL *9820041352, 9820041485
*Xiang didn’t know it was us. the guide reviews anonymously and pays for its meals*
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*Also read...*
*Restaurant Review: Chinese surprise in Lower Parel (Click here to read)*http://images.mid-day.com/images/2016/aug/15Rainbow-Cake-s.jpg*Rainbow Cake*
Sample Korean-inspired Kimchi Fries baked with cheese, Lo Bak Go — radish cake with wild mushrooms from Hong Kong, Cheung Fung — rice dumplings in yellow curry , Japanese Carbon Tiger Prawn Tempura served with Yuzu Mayonnaise, Bicol Express — slow cooked pork stew with shrimp paste and long chillies from the Philippines and end your meal with a light Rainbow Cake.
http://images.mid-day.com/images/2016/aug/14Kornelia-Santoro-s.jpg*Despite battling anorexia nervosa in her youth, 54-year-old Kornelia Santoro says she always loved food*
At least, Goa-based Bavarian cookbook author Kornelia Santoro's new collection of recipes, Cooking for Happiness (HarperCollins India), suggests so. "It is very convenient to eat out in restaurants and it can make you happy. But, if you want to influence your mood seriously, you need to make an effort in the kitchen. Preparing your own meals gives you control over the ingredients," says Santoro, who has previously written Korn-elia's Kitchen: Mediterranean Cooking for India and Cooking for Allergies.
The recently released book offers a slew of easy-to-prepare recipes to help overcome those dreaded lows, and is interspersed with stories from Santoro's life, and how eating right helped her fight her own demons. "I do not pretend that I am happy 24/7, but I believe, I have made a serious impact on my feelings with the right kind of food," says the 54-year-old who battled anorexia nervosa as a teenager.
"When you suffer from anorexia nervosa, you are obsessed with food. It's not only calorie counting, but also cooking. One symptom is that you start to cook delicious food and you give it to the people around you. On the one hand, you fatten them up, on the other hand you can feel superior because you do not eat the food that you have cooked," she adds. Santoro plugged her eating disorder with psychotherapy. Her tryst with food, however, took a different turn, when she met her Italian husband in 1996 and settled in Goa. "My husband loves food so I started to cook seriously."
The lessons she picked up while working in the kitchen, and through her research, translated into this book. "Cooking is a very sensual experience, and it has so many implications that are often directed at making you happy," says Santoro. "When you cook, you use all your senses, especially your sense of touch, smell and sight. Despite it being such a consuming activity, it works like meditation because it teaches you to be in the moment," she says.
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At Bastian, Narayanan and his team use only in-house syrups. "And that takes a lot of time. Be it basic sugar or flavoured syrups, the preparation can take two to three weeks. But, once you have that in place, everything about your drink falls in place," he explains.
Dimitri Lezinska, who designed the bar menu for KoKo, prefers to make his own aromatic bitters. "Bitters are like salt in a cocktail. They take up to three months to prepare, and in order to attain consistency, we macerate the plants, herbs and roots individually. While the alcohol easily extracts the flavours from herbs and flowers, it takes a tough fight to penetrate the roots and barks," says Dimi, who loves creating his own batch.
It is quite evident that making a great cocktail needs enterprising hands at work. We made pit stops at bars in the city, where cocktail innovation is all about making new rules.
*MR American*
Nishant Mitra, head chef and head of operations @ Eddies Bistro, Bandra (west)
Time Taken: 6 days; Rs 400 + taxes
Surprisingly, Mr American is not a cocktail that flashes on Nishant Mitra's menu. And he won't serve it, unless you ask him. For the last one year, he has been trying his hand at strange combinations of infused alcohols. His infused bar serves bubble gum with vodka, raw mango and chilli with the same, and starfruit and fennel with gin, among others. "I was just bored with what was being served everywhere," says Mitra. So, he decided to pickle fruits, spices and herbs, with alcohols. Among his first batches was dill and cucumber infused in vodka for over six days in mason dispenser jars, which he served with soda and tonic.
"It was just an experiment," he says, and it worked. But, if you want a cocktail with infused alcohol, Mitra will make his specials for you. The sweet and spicy Mr American is one of the few drinks made on request. For the drink, orange peels, rosemary, cloves and mace are infused in whisky for six days. The whisky is then poured into orange marmalade — a natural bitter. He evens out the sourness with a spoon of maple syrup. Perfect for a hot summer afternoon, this drink is refreshing to say the least, and the burst of natural flavours makes it worth a try.
*Vodka Curry Mango Chutney Foam*
Arjun Chaudhary, mixologist @ Farzi Café, Kamala Mills
Time Taken: 72 hours; Rs 425 + taxes
It is pouring cats and dogs outside. What we would really love is a stiff drink to warm up our insides. The bartender removes a flask from the storage — green from the curry leaves. They have been steeping in vodka for 72 hours now. On the other side, a foam pipe creates froth out of a mango chutney with sonth (dry ginger and tamarind paste). The bartender takes 90 ml of the curry vodka, strains it, adds crushed ice and passes it through a slush machine. He puts it in a margherita glass and tops it with the chutney foam. We reach out for a straw but a sip is recommended. "This way, you'll taste both elements at once. The pungent curry leaves and sour chutney foam."
Chaudhary walks in while we are sipping the cocktail, and offers to create the Tokyo Summer, his take on the sushi. This one is served at PaPaYa. "The gari or Japanese ginger is infused in vodka for four days. But, the tough part is remembering to stir it four times a day. What the chutney did to us, the wasabi in the second drink does beautifully, without distorting our face with its pungency."
*Popcorn Martini*
By Chef Clyde D'Mello @ Dishkiyaoon, BKC
Time Taken: 7-21 days; Rs 375 + taxes
Do you know why a martini comes with three olives on the rim?" bartender Jitesh Gupta asks us raising an eyebrow. Time up, he reveals: "After each sip, you eat an olive. In three swigs, you must finish your drink."
A drink that lasts just three sips. Yet, chef Clyde D'Mello's recipe takes 7-21 days to prepare the popcorn martini. He gestures for us to take a whiff of it. We detect a hint of popcorn with vermouth lingering in the background. We take a neat sip that takes over our entire palate and finally settles in our throat, without being very overpowering. The memory of sitting in a movie theatre with a tubful of popcorn settles in.
"In 500 ml vodka, we put 25 grams of saltless white popcorn. To add a little colour and a tinge of sweetness, we add two or three caramel flavoured popcorns, muddle this and let it steep for at least a week," says D'Mello, who has also tried a chaat martini where he experimented with the jal jeera and vodka. Gupta takes just 15 ml of the matured mixture, and adds 45 ml of bianco martini, known to most as vermouth. He takes a generous helping of ice cubes and gives the contents a good shake. "It is shaken, like James Bond would have liked it," he tells us, garnishing the glass with three caramel popcorns on a toothpick.
*Funky Buddha*
By Dimitri Lezinska (aka Dimi) at Koko, Kamala Mills
Time taken: 8-10 days; Rs 550 + taxes
Bartender Akash Singh is a sweet talker, and a potent cocktail maker. It would have been an easy 10 minutes to just watch him make us a Funky Buddha. Meanwhile, Dimi tells us how the cocktail is made with mango falernum as a sweetner. "Originating in Barbados in the 1700s, the punch-like consistency contains rum, citrus, almonds, spices and lime. Every household would make a batch, until one day someone decided to sell it," says Dimi, who has been working on his recipe for the past two years. His version contains almond, ginger, tamarind, cinnamon and cloves in rum with sugar and lime peels. "I let this mixture steep for six days and add then add mango flavoured tea. The entire process takes eight to 10 days," he explains.
He gives us a tasting glass and we take a whiff. When we tell him we are reminded of cough syrup, he frowns in jest. "I spend so much time on this and all you can say is cough syrup!" Just then, the cinnamon hits our throat, and the flavours explode. The mango tea is supported subtly by the spices. Singh is ready for his theatrical preparation. He takes just 7.5 ml of the mango falernum, 45 ml old monk and lime juice and gives it a dry shake. He then adds the ice. "We don't want to shake it too much and lose the flavour," he says, pouring us a tall glass. The black rum touches our palate accompanied by the spicy unique flavour of the falernum, which gives the drink some length.
*Polynesian Pearl Diver*
By Arijit Bose, mixologist @ Bastian, Bandra (West)
Time Taken: 12 days; R500 + taxes
Our curiosity is at its peak when we are informed that Chef Kelvin Cheung's Bastian serves a drink that Leonardo DiCaprio flaunted in the 2012 Quentin Tarantino film Django Unchained. Being a diehard DiCaprio fan was the immediate motivation. The second was the fact that Cheung's seafood restaurant is the only place that serves this drink in the city. "The Polynesian Pear Diver was specially created for the Tarantino film," says bar manager Ashitosh Narayanan of Bastian and One Street Over. "But, it is a variation of restaurateur Don the Beachcomber's cocktail Pearl Driver."
Polynesian or not, Narayanan describes it as the toughest cocktail on Bastian's menu. Why? The making of the drink is very technical, he explains. "We use the famous Don mix, which is made from five syrups. The heart of the syrup is the pimento dram, where Jamaican allspice berries are infused in dark rum for over 10 days. After it is strained, vanilla syrup is added to it. This third syrup is mixed with the fourth, which is a combination of honey and whisked butter," he explains. Once the syrup is ready, it's rather easy to put this drink together.
"We blend different kinds of rum, refrigerate it for 24 hours, and then mix 60 ml of the alcohol with the syrup, along with imported Mexican lime and orange juice." Naryanan quickly shows us how it's done, and then pours the fruity mix in a huge tiki glass. We take a sip and can't stop at one. The fruity flavours remind us of a rich Christmas plum cake. Just that we are drinking this one, and not biting into it. "You can drink it all day, and nothing like having it with seafood," Naryanan adds.
*French Negroni*
By Grey Goose @ AER Bar & Lounge, Four Seasons Hotel
Time taken: 15 days; Rs 1,400 + taxes
When we first meet bar supervisor Ritesh Sudesh Pawar on the 34th floor of Four Seasons, he is busy arranging two airtight wooden casks on his white-washed bar station. Minutes later, his assistant fetches a large container of ice cubes and he nods at us, asking if he can begin making the French Negroni. The drink is made with gin, vermouth and Campari. "We've given our own twist to the classic drink by using vodka instead of gin," says Pawar. And, the only reason they've labelled the Italian cocktail 'French' is because they've used vodka procured from France, he adds. But, this isn't an ordinary combination.
http://images.mid-day.com/images/2016/aug/Israeli-Salted-Burger-s.jpg*Israeli Salted Tenderloin Burger*
As one of the first families to acquire a Maruti 800 car, Messman’s mother said that their father looked like a big bear trying to get into a dinky car. The name stuck on, while the three chicks represent Messman, her sister, Tina and her mother. “It was mom’s dream that we open a burger joint because all of us love burgers,” revealed the head chef, who has helmed the menu offering a wide range of burgers — with separate sections for tenderloin, chicken, pork, seafood and vegetarian — freakshakes along with appetisers, sharing plates and desserts. They are also awaiting the license to serve beer and wine.
*Red Freakshake*
*Mac & Cheese comfort*
Among the appetisers, we loved the Mac & Cheese (Rs 220), a version that turned the gooey comfort dish into deliciously crispy fritters, dusted with corn crust and served with a zingy homemade hot sauce. Meanwhile, the crunchy tempura-like Squid (Rs 250) scored due to the signature curry leaf and lemon mayo that accompanied it. And the Loaded Fries (Rs 250), generously interlacing stringy mozzarella and a tomato and basil sauce, made for a meal by itself.*The cheery interiors. Pics/Bipin Kokate*
*Burger binge*
Those who love burgers will be spoilt for choice with options like Israeli Salted Tenderloin, French Blue Cheese, Louisiana Fried Chicken, Korean Fish, English Breakfast (with fried egg and bacon rashes), Chaat Burger (with tamarind sauce and gram vermicelli) and a Falafel Burger too.*Kainaz Messman Harchandrai*
A bite of the Israeli Salted Tenderloin (Rs 395) and a burst of flavours greeted us from the melt-in-your-mouth home cured salted tenderloin (carabeef) that complemented the tangy sauerkraut and gherkins. This was one of the best carabeef burgers we had tried in a while. Thai Pork Belly (Rs 400) packed in a punch with its Asian flavours seeping through the succulent meat cooked in a barbecue sauce. We washed it down with Yellow (Rs 210), a freakshake that infused flavours from Theo’s signature lemon tart and Red (Rs 240), which roped in the pattiserie’s famous Red Velvet cake in its pretty pink, thick concoction.
http://images.mid-day.com/images/2016/aug/12parsi-food-s.jpg*(From left) Shireen Adenwalla, Kainaz Contractor, Perzen Patel and Katy Billimoria with chef Thomas Zacharias. Pics/Bipin Kokate*
Decked in aprons bearing their respective names, the Parsi quartet, seated comfortably at a table at The Bombay Canteen, has collaborated with the restaurant to create The Canteenwalla Menu that launches next week to celebrate the Parsi New Year. "The occasion is largely about food. Since the last two weeks, the dinner table discussion in my house is where to go for dinner on that day," admits Patel.*Aleti Paleti by Kainaz Contractor*
*Beyond Salli Chicken*
The menu features multiple contributions from each chef. While Adenwalla is credited for Chicken Maivahlan and Jardaloo (apricot) Ma Gos, Kanpur-born Billimoria's offerings include Saas Ni Machhi and Sitaphal Parsi Ravo. Though each dish reflects the authentic character of its owners, deft chef Thomas Zacharias has dressed it up to suit the restaurant's sensibilities. Like, the Chicken Maivahlan, traditionally a creamy chicken baked dish, will be cooked in a copper pot. Mean-while, Billimoria's Parsi Ravo with semolina and cream milk, substitutes her addition of a Kesar Peda with the seasonal custard apple.*Lagan Nu Custard Ice Cream Sandwich by Perzen Patel*
"The taste of a dish in every Parsi household varies, that's something unique to the community," says Zacharias. Case in point: One of Patel's contributions, Grandpa's Kheema Kebabs pack in potato and bread vis-à-vis the spiced kheema kebabs cooked in most Parsi homes. "I learnt the recipe from my grandfather, who would make it for breakfast," recounts Patel, who will also dish out Lagan Nu Custard Ice Cream Sandwich.*Jardaloo Ma Gos by Shireen Adenwalla*
Similarly, Contractor's offering, Aleti Paleti (made using offal including mutton liver, kidney and spleen) features a fried egg, just the way her father liked it for breakfast. She has also shared the recipe for Russian Pattice Pav Sandwich and Nariyal Na Doodh Ma Cauliflower, where the dish is baked into a pot pie with puff pastry. "The flavours change according to the part of the country that a Parsi is from. Those in Delhi prefer spicier fare while Parsis in Mumbai use more of fish, prawns and peanut and coconut base, influenced by Gujaratis and coastal cuisine," she informs. Patel adds, "Traditionally, Parsis in the city also had a lot of Goan cooks, so there is a strong Goan influence too."*Saas Ni Machhi by Katy Billimoria*
When we enquire about the origin of a Russian Pattice, the group turns to Patel, who replies, "It's a take on the chicken-potato Russian salad. This might sound racist but according to one theory, it's called so due to its sauce-chicken filling, which is white like the Russians."
*Eggs, meats get vote*
During the conversation, the group reaffirms the community's love for eggs and meat, which also make their presence felt in veggie dishes. "We have a dish called Papdi Ma Kebab, wherein you add kheema kebabs to broad beans," says Adenwalla, as Billimoria adds, "We make Chutney Eeda Pattice (a version features on the festive menu too), where potato pattice is stuffed with chutney and half an egg." Patel logically explains, "They were added to leftovers to make the dish more interesting the next day." Zacharias observes, "This shows how under-represented eggs are at restaurants."
http://images.mid-day.com/images/2016/aug/Kunal-Ajay-s.jpg*Kunal Vijaykar*
The event is being organised by The Food Bloggers Association of India (FBAI) with food platform Vikhroli Cucina. "Everyone is doing things at a micro level — through home deliveries, tying up with hotels or food delivery services or by hosting pop-ups. It is time to scale up. We thought there is a lot they can learn from a single space or platform that gives them insight on how to grow their brand," says Sameer Malkani, co-founder, The FBAI.*Ajay Chopra*
The day-long event will include sessions that pan across different aspects of the food industry. Chef Saransh Goila will share tips on using social media to find new customers, chef Michael Swamy will discuss food presentation styles, Rishi Khiani of the food delivery app, Scootsy, will talk about packaging and delivery and Kunal Vijaykar will give a consumer’s perspective of food expected from home chefs.
Ajay Chopra, chef consultant with Zion Hospitality, will use his experience as a professional chef to guide home cooks on how to create a method out of the madness. "There are multiple facets to running a food business. Some key points include how to project your food using good photography techniques, where to find the right suppliers and how to increase visibility," he says.
As part of the home chef food experience, five chefs will be cooking their favourite dishes for the Jugalbandi lunch buffet. Expect to tuck into regional delicacies such as Shorshe Chingri, Black Sesame with Pork, Bamboo Shoot with Bhut Jolokia and Chhena Poda. Sandeep Sreedharan, chef and founder of delivery service Modern Coastal will prepare Calicut Fish Curry, an Okra Pachadi and an Ayurvedic-based Dal with Ash Gourd. He will also conduct a session on deciphering flavours.
http://images.mid-day.com/images/2016/aug/11Taj-Mahal-Palace-s.jpg*Baked Almond Cake*
Not being able to afford much else with our pocket money, a pot of steaming tea and a tall glass of cold coffee would be shared among a few friends. As we walked in last morning, the new Shamiana had shifted to the right side, where the Starboard bar and the Zodiac Grill restaurant were located earlier (and where Shamiana was first located when it opened.) While we particularly missed the friendly bar with the sit out we immediately took to the warm, relaxed ambience of the new space.*Shamiana’s new look. Pics/Sneha Kharabe*
The revamped space hosts an open kitchen that features a live dessert section (where live chocolates are made too). While cookery books are stacked on one side, a wall of fame display ing black-and-white photographs of some of the hotel’s popular patrons are mounted on a wall painted in a muted colour palette. The new menu features comfort food from across world including Mac & Cheese (Rs 585) and Rajma Chawal (Rs 585).
http://images.mid-day.com/images/2016/aug/Golden-Snitch-s.jpg*Golden Snitch*
This weekend, attend an official Harry Potter brunch (in association with Warner Bros Entertainment), featuring over a hundred dishes inspired by the JK Rowling series.
Recreating the magical world, the ve
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The 'Anaconda' hitmaker and the 'All Eyes on You' rapper take a picture in front of their new house in Beverly Hills.
Reported by AceShowbiz 15 minutes ago.
*Los Angeles:* Lou Pearlman, the producer responsible for boy bands Backstreet Boys and NSYNC, died in prison while serving his 25-year sentence for a USD 300 million Ponzi scheme. He was 62.
Twitterati share pictures of weirdly named food items that you just won't believe it until you see it!
NBA star Steven Adams is back in New Zealand and teaming up with a Tauranga beauty queen to bring basketball to disadvantaged Kiwi kids.The 2.13m player heard about the efforts of medical student Kristy Toy, who ran a charity auction...
Reported by New Zealand Herald 51 minutes ago.
THREE men caused terror in a street by hurling bricks and a metal bar at a woman and her family.Craig Dutton, Ryan Corrigan and Aaron James shouted threats and someone threw a bar at the victim.The terrified mum ran in her house to escape but they kicked at her door.Corrigan, aged 23, then jumped on her car, leaving it a write-off.And one member of the group produced a knife, leaving the victims frightened.Now Dutton and James have been sent to prison and Corrigan was handed a suspended jail...
Reported by The Sentinel Stoke 1 hour ago.
A MOTHER-OF-ONE crashed her ex-partner's car after a prank to get revenge on him turned disastrously wrong.Stoke-on-Trent Crown Court heard how Rebecca James took Lee Farrell's Vauxhall Astra after he left it outside a house for 20 minutes.She had intended moving it so he would arrive back and wonder what had happened to his vehicle.But soon after driving off, 25-year-old James collided with a parked BMW in Chelmsford Road, Bentilee.James appeared at crown court to appeal her sentence after...
Reported by The Sentinel Stoke 1 hour ago.
A COUPLE who met while living in a hostel for the homeless have tied the knot after turning their lives around.Alison Dunn and Sandra Simonsen got married at Hanley Town Hall yesterday three years after Sandra proposed to Alison with a Haribo sweetie ring.They first met in the summer of 2013, while living at Brighter Futures' 90 Hope Street Hostel, which provides support and accommodation to those in need.Both have endured difficult times, but managed to get a house in 2014 thanks to help from...
Reported by The Sentinel Stoke 1 hour ago.
Rotting commodes and soiled toilet brushes were found during an inspection at a Lincolnshire care home. When officers from the Care Quality Commission paid an unannounced visit to the Cheyne House Nursing home they also found a resident in a wheelchair was left sitting at the dining table on his own for nearly three hours.The North Carlton home, which had 24 people in its care at the time of the inspection, was since placed in special measures and told it must improve by the health...
Reported by Lincolnshire Echo 1 hour ago.
Lincolnshire has an abundance of picturesque towns and affluent streets, but which ones are the most expensive?The Lincolnshire Echo has looked through Zoopla's property rich list to see which towns and streets are considered to be the most valuable in the county.And Stamford came out on top.READ MORE: The doctor will see you now! Former medical centre for sale as a home for £150kZoopla's Z-Index, a secret algorithm used by the site to estimate the value of a given house, estimates that...
Reported by Lincolnshire Echo 30 minutes ago.
A heroin addict has been sent to prison for burgling the house of his dealer while armed with a taser.Jason Xion Wood, 41, from Adelaide Street in Camborne, hatched the plan with fellow addict and friend Justinas Marcinvicius, who collapsed and died during the raid at the house of Jason Barnett in Penzance.Prosecuting Wood, Michael Brown told the court how in April 2015, Mr Barnett received a visit from Wood where they discussed and used heroin together.Read more: Driver was on mobile phone when...
Reported by The Cornishman 37 minutes ago.
One of Tree’s loose Soundcloud uploads from 2015, an unusually quiet year for the Chicago rapper and producer, was a song called “Pac Dilla,” inspired by “years of comparisons by writer after writer.” Tree has called Tupac a sworn influence, whereas Dilla has been his most frequent point of comparison since his breakthrough 2012 release Sunday School—sometimes, a way of implying that Tree is more distinctive as a producer than MC. His latest rapping-first project, an EP entirely produced by fellow Chicagoan I.B. Classic, proves the perceived slight may be a good punching bag for him. It makes the case for Tree-the-MC better than any of his other projects, while Classic's beats, with their soupy synths and funhouse samples, maintain the spiritual connection to Dilla.