Discovering and writing about home talent in my columns and books has been my lifelong passion. So I’ve been tweeting instagramimg and writing and trying to sniff out new talent.
…A million thanks for your fabulous response on twitter instagram and my columns.
We re planning many Tasting sessions in Mumbai (have done many over the years here) and Delhi (have already been conducting them in Chennai).
MUMBAIS next WHAT’S HOT TASTING is on 12th June, 2014…
Meanwhile here’s a LISTING of our great talent…
Company Name: All My Sins
Instagram handles: @allmysins @eteepodar
Facebook : www.facebook.com/allmysinspatisserie
Specialties: Cakes, Desserts (with egg and eggless) ,cookies and flavored butters.
Company Name: The Mad Batter
Specialties: Eggless , Whoopie Pies, Marshmallow Pops, Glitterati ie Glitter Cookie Towers, Cupcakes, Brownies, Cheesecakes also available in miniature form, cookies, Desserts etc.
Company Name: Sweet Favours
Specialties: Cheesecakes, Red Velvet Whoopie Pies and Caramel Apple Pie Cookies.
Name: Sweet Indulgence
Specialties: Molten Chocolate cake and Chocolate Mousse cake
Company Name: Baker’s Hut
Twitter & Instagram handles: @manalimore
Facebook : https://www.facebook.com/bakerhut
Specialties: Cakes, Designer Cakes, Eggless, Muffins, Soft
Company Name: Nima Parikh
Specialties: Brownies, Strawberry Pie (in season), Pizza Sauce and Cocktail Pizzas
Company Name: Just Cookies
Specialties: All our products are 100% vegetarian &
eggless without any raising agents. Rose Petal, Whole Wheat Muesli, Lavender
Cookies. Also offer Cookies made in the Flower,
Fruit, Nut & Chocolate line in both Flour & 100%
Whole Wheat option.
Fresh Yogurts in Paired (combination) as well as
individual Flower, Fruit, Nut types using natural
ingredients and flavours.
Paired Yogurts: a) Orange with Chocolate &
Hazelnut b) Banana with Honey & Walnut c)
Citrus & Khus aperitif. (offered in sugar free too)
Muddled Yogurts typically in fruity range with an
option of added muesli/granola for the first time
in India. (offered in sugar free too)
Nolen Gur Souffle for the first time in Mumbai.
Mousses in various Fruit flavours individual
& in combination with other fruit. The most
recent addition is a mousse made using natural
Company Name: Cake Me Out
Instagram handle: @CAKEMEOUTINDIA
Facebook : https://www.facebook.com/cakemeout.india
Specialties: French Cakes, Desserts, Cakes, Macaroons, Cookies, Eggless, Cheesecakes, Designer cakes
Company Name: Onesta Confections
Twitter handle: @onestaindia & Instagram handle: @onestaconfections
Facebook : facebook.com/onestaconfections
Specialties: Cheesecakes, Gourmet Chocolates, Cupcakes, Mini Pastries and Cakes.
Name: Whisk A Wish
Instagram handle: @whiskawish
Facebook : https://www.facebook.com/WhiskAWish
Specialties: Whole Wheat Carrot Cake, Mawa Mithai Cake, Choux Box, Peanut Butter cookies, Chocolate cupcake with strawberry buttercream
Name: Buns and Muffins
Facebook : www.facebook.com/pages/Bunsnmuffins/
Specialties: Flavorful breads, rolls, calzones, stuffed buns, pies, muffins and cupcakes
KEEP WATCHING THIS SPACE FOR MORE DELICIOUS DISCOVERIES…should u want to be part of email me email@example.com tweet instagram @rashmiudaysingh
Vegetarian Italian, Mexican
Shudh vegetarian goes global and upmarket in Breach candy. It also crosses the Indian borders (or does it?) to serve Mexican and Italian cuisines. I lunch with a gourmet veggie twosome: a former state level badminton champion, the multi-talented, lovely Jayshree Sanghi of India’s fourth generation automobile pioneering family is not only a Kathak dancer (trained under Padmashree Sunaina Hazarilal) but a creative cook whose dinners are legendary. Equally sporty (US champ in racquetball and squash) Navin Deo, having spent 40 years in a high profile US government job is back in India and making Impactroses which have been in huge demand. Im bowled over by his long stemmed roses (see pic)with their personalized gold embossed messages on the petals. We eat our way through the entire menu: result? the roses and the giant cookie dessert are the only highpoints of our lunch.
Happy surprise. The second floored restaurants pleasant ambiance with pale purple sofas, yellow-cushioned chairs with wooden geometrical frames, simple black-and-white caricatures, and graphics.
Along with their ala carte Mexican and Italian menu they offer daily (except weekend dinners) a “Sunday food festival” (Rs 999 for one) you can order all 28 dishes. But we are told very strictly that it cannot be shared. So we get 2 of these and plenty a la carte ones too. The Picante Pizza (even a wheat-watchers one,) al dente aglio olio and lasagna pass muster. It is the giant, freshly baked gooeycrisp cookie topped with warm chocolate sauce, and the moistwarm Molten Chocolate Cake that saves the day.
Desi palate tuned fare, with plenty of cheese and ketchup.Soggy nachos, ketchupy Habanero Cottage Cheese, ditto for the quesadillas
Burrito lacks punch, overdressed salads, a strange Arabic pizza and so on. And on. No alcohol.
Open through the day, pleasing ambiance, well-presented food, attentive service are the plus points. Sure! a restaurant is in the business of making money and has to cater to all tastes but except for a few dishes, the vegetarian Italian Mexican fare bends over backward to please the Indian palate and tips over to become a mish mash of Gujjutalian and Mexidesi. Tasty no doubt!
Picante Ristorante, 401, Akruti Skypark, Mahalaxmi, Bhulabhai Desai road.Ph 23529393
meal for 2 Rs. 1500.
Open noon to midnight
RATING FOOD 2.5 DÉCOR 3.5 SERVICE 3.5
MUMBAI TO DUBAI
Khulja simsim. Your twitter and instagram messages as well Dubai foodies guide me through Dubai. It’s food scene dazzles with world class restaurants (love La Serre, Zuma, La Petit Maison). I also eat at two brand new, must-try restaurants Yuan (Atlantis) and Katsuya (Dubai mall) with Dubai-based foodie extraordinaire and global philanthropist Dr Rajen Kilachand. He also takes me to high tea (Fortnum and Mason), along with his friend the legendary Rusi Karanjia’s granddaughter, the gorgeous Faarah Mehta. I trip out on Umai (The Oberoi) cutting edge sushi and cod, Soy (Dubai mall) VFM Chinese, many a local eatery, belly dancing too. Two “first time evers” … the Awesome Oberoi’s breakfast “Lollipop waffles” (you read that right) and the fabulous traditional “pre-iftar” dinner at Desert Palm while the spectacular sun sets over the lush green polo grounds behind us. P.S Happy to share info please email firstname.lastname@example.org twitter and instagram @rashmiudaysingh
It is a dream come true and it happens just before the start of the holy month of Ramadan. I am surrounded by the magic of the spectacular sunset of the Arabian desert (the time when the Ramadan fast is broken) and just then I am regaled with the divine taste of Iftar. Each and every traditional recipe is made with authentic ingredients. As the amazing flavors gallop across our taste buds we are reminded that the lush green polo fields stretching around us are where the shining flanks of pedigreed horses speed past in a spurt of color and sound. I find it difficult to believe that I am in Dubai, the gleaming, glittering city of high rises and malls. Here in Desert Palm sprawling over 150 acres, there is silence as Mother nature’s bounty overflows. The sun sets, gilding the handsome palm trees which embroider the desert sky. From the most amazing gourmet cooking classes to horse-riding classes, shishas, global cuisines, Desert Palm has it all. Right now, its pre-Iftar time and I taste and nibble on the most traditional main course of succulent, seven spiced lamb Kahrouf Mahshi infused with cinnamon cardamom. I mop it up with the traditional four Khubs with fragrant rice and the Superlative Hammour Harra fish too. We start with the traditional Mezze of creamy Hummus, Moutabel, Tabouleh and Fattoush. The crisp skinned Lamb Kebbeh and Spinach Fatayar delights, followed by the hearty and nourishing Yellow Lentil soup.
THE SWEET BOND OF IFTAR
Please take a look at the accompanying photograph and you’ll see how the Iftar dinner brings together all nationalities. Ofcourse, the family Sapti (baby Sapti included) are getting set for Ramadan, as is Ahzar. From South of England there is the dynamic General manager James Reeves, from Italy, the gifted Executive Chef David Prantera , India is represented by the talented Chef Anoop and the lovely Karishma Chopra. And wow!
what an amazing feast of Ramadan sweets there is: love the Mafourkeh of toasted bread drizzled with milkfat kashta. Equally delightful is the baked filo pastry with pista and ghee, its called Znoud, which means “lady’s forearm”. Chef Ali Hasan guides me thru this yummy buffet and the baked Omali made of velvety milk and airy puff pastry infused with rose water and blossom water is addictive. Cant get enough of the Kataif pancakes plump with creamy kashta and crunchy with nuts. After that sweet finale, I sit by the rolling Polo fields under the shimmering night sky and go hubble bubble on the tobacco-free peach flavored sheesha.
Here it is. Just in time for Iftar, Chef Panteras very special recipe…
1 KG lamb leg with bone / or boneless
200 gms plain yogurt
200 gms red onion half sliced , half chopped
1 eggs egg white , beaten with a fork untill frothy
25 gms corn flour
50 gms clarified butter
50 gms pine nuts
50 gms slivered almonds
15 gms water
freshly ground pepper
10 gms turmeric powder
10 gms all spice
10 gms cinnamon stick
400 gms basmati rice
10 gms cardomom seeds
10 gms bayleaf
50 gms ghee
3 gms dry
3 gms cinnamon powder
½ ltr lamb stock
1.Place the yogurt in a thick heavy based pot , add beaten frothy egg , corn flour , salt to the pan .Blend gently with a wooden laddle .
2 . Place the pot over a medium heat , stir with a a wooden laddle , lower the heat as the yogurt can split .
3.Lower the heat and gently let it simmer .
4.Boil the lamb in a pot with Water , bayleaf , cinnamon stick , cardamom , turmeric powder, salt to season .
5.Skim the surface for froth the while the lamb is boiling
6.Heat ghee in a frying pan and add pinenuts , almonds .fry untill golden brown , remove and keep aside .
7.Add sliced red onion to the same pan with ghee and fry gently untill transparent . add turmeric powder , all spice powder , cinnamon stick and mix and saute well .
8.Add the boiled lamb with this spice mixture with the stock .
9. When the lamb is done , remove and shredd the meat with a fork from the bone .
10. Reduce the sauce more and add yogurt sauce , blend well with wooden laddle , let the mixture boil , add the the shredded lamb and reduce the sauce more .
9.After the lamb has been cooked , keep reducing until the sauce thickens .
10.Heat the clarified butter in a pot and saute cinnamon stick , bayleaf , dry lemon ,chopped onion, minced lamb, add soaked basmati rice and add lambstock and let the rice cook ,add cinnamon powder when the rice is boiling .
11.Once the rice is cooked , serve on a large round serving platter , then garnish with fried nuts .
12.Top the platter with the shredded lamb and mansaf sauce , fried nuts .
DESSERT MAKERS (WHO WORK OUT OF HOME)
I am very khush! Have discovered amazing home baking talent. Here are some of the results of my latest #whatshottastingsession.
HERES HOW I DID IT
Anyone who bakes professionally out of home can take part. For the past 20 years, I have been regularly conducting these sessions (in Mumbai and Chennai) in order to discover and encourage home talent and to include the talented ones in The Times Food Guide.
I was flooded with Instagrams, tweets and mail requests. I invited 21 dessert makers (and 6 gourmet tasters) to the centrally located, evergreen Gaylord with Noel and Robert being ever helpful.
LOOK WHO’S BAKING
Passion powers these talented women, some have switched careers, others moonlight. From strategic global account manager, engineer, fashion stylist, product manager to CA, doctor, recruitment firm director and architect. Many are professionally trained too. From popcorn cupcakes to gluten free treats…they do it all. Please excuse my sketchy writing…to get full details you’ll have to wait for the Times Food Guide 2015
Sugarfree , gluten free and healthy desserts from Charvi Bubna’s “cheat clean” (Try her brown rice flour and honey brownies. 9820934080)
Eggless expert Shailee anklesaria’s “Sugar fairy” makes cakes et al, super oatmeal cookies (9820246367)
Egg and gelatin-free “Choco kisses” from Kairvi mehta and jayshri Mehta (9820029065)
Tara kapur’s “bombay bizarre baker” (9820006440) caters to all those with food allergies. Go for gluten free almond cake,
“Charlene and the chocolate factory” (9833258908)
Charlene Vaz specializes in truffles and chocolates with an indian twist.
Yummy Japanese chocolates by
Varsha kalani’s “okashi” 9833505747
Call “the dessert table” (9867385908) Delafruz tangri and Jalpa timbadia for super customized desserts with matching crockery and cutlery. Must try Chocolate cake with marshmallow frosting.
Shillpa Bhambri is the only exception, she’s been featured since my first book (1997), her latest fusion cupcake was a hot seller (Cakeline 9619559433
Hand painted cakes and more by Jahan bloch ‘s “chic confections” (9930704646).
Dimple sanghvi’s “the mad batter” . candy castle cupcakes , glitterati cookie tower (961911760)
Egg and gelatin free desserts in jars by Innovative Nishita Kamdar ‘s “JAR designs” ( try paan velvet 9819365658)
Internationally trained Shikha Murarka’s “MishMash” s (9819766027) sugar and fondant work ( popcorn cupcakes, a handbag cake) were delicious.
Mango yoghurt cheesecake, red velvet cookies were Shanaz Barodawalla’s signature “sweet flavours” ( 9890453087)”Knead with love” s Richa Lulla’s (9833480814)
Umehani rangwala’s “lovecrumbs” caters to all your cake needs (8108429266)Try Witty meha Agarwal’s “the big apple baking co”’s orange cream. 9833015376″My butter half” by yeshi chaudhary ‘s red velvet was yum. 9769299795
Thanks foodies extraordinaire for tasting, eating, tweeting… Urvika kanoi ( professional chef who helped coordinate this tasting session.) Vasudha kejriwal ( marketing manager) Dinesh bahrani ( Head chef at Boveda)
Kritika dayal ( at a leading magazine firm)
Ronak Rajani ( social media marketer)
Rishab verma- (LCB trained pastry chef )
WITH SHUKRAAN FROM DUBAI
A million thanks for all your Eating-out advice in Dubai (on instagram and twitter.) Will be conducting more #whatshottastingsessions as soon as I return. If interested please contact, twitter, instagram @rashmiudaysingh email@example.com
Global progressive Indian
I’m in Juhu’s new Spare Kitchen and I’m rejoicing. Not only is it a worth-eating-in restaurant but I’m also lunching here with three foodies who I’d never met before (except over instagram @cherryred_22 and twitter). Hailing from a well-traveled family, not only is the talented Anju Agarwal’s cooking superb and popular with Ruchi, (her vivacious daughter, studying medicine) and the bubbly Gauri (in 10th grade) but her blog is well-loved too. We eat our way through the multi cuisine menu, I enjoy every moment of my lunch with the bubbly threesome, hearing about their idli cupcakes to their herb garden on the rooftop of their 8 floor bungalow.
Drive into Juhu’s King hotel’s side entrance and walk into this large 5000 sq ft Spare Kitchen ( for sure it’s much more than a kitchen,) it has an outdoor area (woodfired pizza oven here) a lounge, an open bar and a Private dining too.
Brick walls, dark wood tables flat screen TV s complete the décor. At night, the haze of dramatic blue light enlivens the restaurant.
Comfort food with a twist.Please take a look at the photo, Ruchi is holding up the “Bruschetta two ways” which distils the freshness and flavor of tomatoes on toast and gazpacho in a shot glass too. The gifted young partners chef Rakesh. Ricky and Gaurav ensure that many a dish tells a story through it’s ingredients and presentation. Happily, taste and flavor keep pace with the story (except in some dishes). And though it is a mish mash of a menu with Indian starters and mains, plus pastas, burgers, pizzas and European fare, it still works. Must trys? Succulent kababs, be it the tenderfirm and unerringly spiced chicken seekh sesame, coriander crusted chicken tikka or the Dual Paneer tikka 2 ways ( sundried tomato and and basil pesto.I Bombay’s better butter chicken (makhanwala lightly done with Italian tomatoes, sans cream) is flavorsome and the beer batter fried fish and chips and pizzas delicious too. But the magic is created by the Chemistry of mango dessert a charmed wedding of tangy kachi kairi jelly with the spike of aam ras, mango cheesecake with chocolate fudge.An equally mega voltage chocoholics dream come true is the Chocolate ecstasy (rendered in 5 textures and temperatures) from the simple chocolate tart, to cutting chai with an edible chocolate spoon .
While the presentation of the Chowpatty TSK platter (Bhel vada pao, pao bhaji pani puri shot) is brilliant the flavors lag behind. Ditto for the concept of the “nizzas” naan-pizza ends up falling flat. Lackluster chowder (though authentically served in a bread bowl) is lackluster as does the
Malabari Lamb perched atop tiny uttapam discs.Superb desserts, but strawberry rasmalai cheesecake,? Skip it, and take a pass as well on the gelatinous greentea panacotta.
MY TRIED, TESTED AND TASTED VERDICT
The Spare Kitchen has (finally) managed to break the jinx ( three predecessor restaurants in this venue met an untimely end). Ever since it opened, nine months ago, it has been magnetizing regulars and Bollywood too with it’s choice of progressive Indian, pasta, pizza, burger kind of fare served through the day (Rs 1500, Meal for 2) Sure it has its share of flaws, but food’s the center of a meal, so you’ll be served a final balance of basic satisfaction and innovative presentation. Comfort food with a spin. A welcome one!
P.S Feedback (@krishpatel689…”awesome) @stuffednstarved @noturpapa whats yours?
THE SPARE KITCHEN Kings International Hotel compound, ground floor, Juhu Tara road, opposite Juhu church, Ph 65893333,
Open noon to 1 am.
Rs 1500 for a meal for two
RATING FOOD 4 SERVICE 3.5 DÉCOR 3.5
WHATS HOT TASTING SESSIONS BEGIN
I am on the lookout for home bakers and caterers to include in your very own Times Food guide 2015. Overwhelmed with your fabulous response. This years first “Whats Hot Tasting session” was held yesterday. Should you be interested please email firstname.lastname@example.org, tweet or instagram (@rashmiudaysingh). Waitingly yours
One of Mumbai’s latest trends? Swanky, new office buildings getting pregnant with restaurants, cafes, coffee shops, bars and nightclubs. The latest to join this brigade is the 10 day old Tea Trails. Is it world class? Or is it a chai ki dukan? I get Tea-lover NYC based “sexiest chef on earth”Vikas Khanna’s opinion. From views on the growing popularity of tea in the US, smoked tea (which he cooked with for his Masterchef show) it’s health benefits to adding thandai to tea…he gives us plenty of tea-gyan. To meet him my foodie blind dates (instagram and twitter buddies) the lovely @nehads12 Neha Shah working with a high profile international bank dashes down from Nariman Point. The well-informed @Gayayadav Gayatri Yadav, business development manager drives in from Malad. Dynamic professional, Shilpa Chawla, my loveliest reader past 20 years and author, foodstylist Chef Michael Swamy (who works closely with Vikas) shares his take on the food as well. Through it all, inspite of his frenetic two day trip for his new book and hosting a movie premiere, the tall, lovable, down to earth Vikas, our Punjabi munda hugs every one, smiles, laughs incessantly and turns out to be everyones cup of tea.
Walk into BKC’s gleaming, glass building and zoom up the hi-tech lift to the third floor. The Tea Lounge is plonked in a high-ceilinged open-lobby kind of space. Wooden partitions, a small food counter give it a makeshift look. Innovative lights, posters. WIFI in this small 40 seater space, bathed in natural light during the day.
A simple, easy to navigate menu of 45 – 50 variants of teas with various blends.From Flavored blacks, white, greens, Oolong to Tisanes, Bubble Tea and chai here. Our vote goes to the “Tea Explorer” ( Rs 250, 4 teas, white, Oolong, International, green and Tisane).Perfect for the beginner. I love the sensuous Lapsang Souchong (Rs 150) which is infused with smokey flavors by being smoke-dried over pinewood fires.
Though a bit too sweet, Apple and cinnamon infused Turkish Red Apple (Rs 95) is good as is the fruit-filled Mango Taiwanese Bubble Tea (Rs 110 or 130) even though it doesn’t have the tapioca balls. We sip and sample plenty of teas (including the kullad (Rs 70) and the coolers.
All served in glass pitchers with inbuilt infusers, a timer sand watch, brewing instructions et al. Complimentary cheese straws too.
Flavorsome Thai curry, well-made Tea infused Burmese Tea Leaf Salad stand out in the lunch specials. In the all day menu, it’s the crisp onion bhajias, the simple slice of the pound cake that are worth trying, the rest of the outsourced desserts and a few savories are average or below par.
Inaccessible, third floor location in the Capital Building (but a plus point for those working here) Dry, lackluster sandwich, muffins lack chocolate, Flavorful but soggy Tea biscuits, gelatinous blueberry cheesecake, lemon tart encased in a hard shell. The tall, cool lemon and mint iced tea disappoints as does the slow service. Shilpa never got her order of Japanese tea inspite of requesting for it through the evening. My favorite Japanese Genmaicha and Gyokuro teas are not on the menu.
MY TRIED, TESTED AND TASTED VERDICT
Sniff, swirl, sip and spit…Ive done many a tea tasting sessions around the world and been romancing tea forever. So when Tea centre opened in Churchgate decades ago I was over the moon. I came to Tea Trails with joy and expectation. Happy that the dynamic Kavita and Uday Mathur’s passion for tea spills over and they have taken care to ensure accurate brewing (timer et al) and serve up a flavor of world teas as well as our chai. Not exactly a gourmet tea lounge (a few rare teas could’ve been added) Food needs to be finetuned as does the service, but these could be just teething troubles. Open through the day till 7pm, I welcome this Tea Lounge… ideal for chai and gupshup for tea lovers in the vicinity or should I say vicinitea?
TEA TRAILS, The Capital, Bandra Kurla Complex.
Open 9am to 7pm
Average spend Rs 600 for 2.
FOOD 2.5 TEA 3.5 SERVICE 3 DÉCOR 3
MY HUNT HAS BEGUN
I’ve been tweeting and instagraming for Home dessert makers for the Times Food Guide 2015 . Wow! What a response. Thanks a million. Will be inviting you for my “Whats hot” Tasting sessions so if you want to be included please mail email@example.com, twitter, instagram @rashmiudaysingh,
Image Posted on Updated on
We are excited. It’s a brand new 6 week old restaurant. I swoop down with eight of my blind dates( foodie readers who Id never met except over twitter and instagram).This Pan Oriental casual eatery has been newly born to the established 20 year old “Mainland China” family. Its more Oriental than Chinese. It’s more casual. More affordable. Is it worth going to? Nine of us troop down, eat, tweet and instagram for three and half hours. Our review follows…
DÉCOR We all love the mega-voltage energy of the colorful ambiance. Ride up the escalator in the gleaming Oberoi mall and walk into a vibrant, high-ceilinged hall. Buzzing open kitchen, Oriental grocery shop front décor, with a retail shelf hanging over the kitchen fitted with long ladder on rails, walls plastered with street scenes of countries of the Far East.
FOOD On the subtle-to-blunt spectrum, the food here falls almost smack in the middle. It serves up the popular dishes of Mainland China and also some Japanese, Korean, Thai, Vietnamese and Burmese ones. Robust flavors gallop across our taste buds, be it the Dynamite tofu (lives upto it’s name) the crisp sambal fish made more lively with salsa and intensely flavored Black pepper chicken. Chatpatta Kimchi rice too. Flavorsome curries be it the Thai green or the Burmese Khao suey (complete with crunchy condiments) here. Amongst the more subtle and steamed dishes the plump chicken suimai is worth trying, but it’s maestro Chef Rajesh Dubey’s the unerringly cooked Seabass sparkled with Tamari sauce and presented with panache that dazzles.Infact, creative presentation marks many a dish… eg balls of dynamite tofu served in a Martini glass. Desserts are above par, but it’s the feathery sponge that is drizzled with luscious sweet caramel to wickedly flavorful effect
MINUS POINTS Gloopy sushi , undercooked prawns in the Thai curry, lackluster Mee Goreng lamb and the Korean Bulgogi (we try the mock meat version) is not authentic but tasteless too. A thick sticky skin clasps the vegetarian dimsum. We try booking ahead, but because of their no reservations policy, end up waiting for our table. When full (like it is when we visit it) the restaurant can get very noisy.
MY POINT A brilliant concept, executed with gusto and delivered in a vibrant, high ceilinged ambiance, bar et al. The food is a mixture of appealing and ho-hum. But it almost always delivers high-impact flavors (well presented plates) at relatively low-impact prices, (Rs 1000, meal for 2).
Anjan Chatterjee’s Mainland China’s Asia Kitchen is not about fine dining, but Fun dining.
MAINLAND CHINA ASIA KITCHEN, Oberoi mall, Film city Road, Goregaon East. 28423141 9322249924 Open lunch and dinner RATING FOOD 3.5 SERVIE 3.5 DÉCOR 3.5
MEET MY FOODIE BLIND DATES
Whoa! Take a look at the photo and you ‘ll know what fun 9 strangers can have together simply because we are foodies. I invite them over twitter and instagram and they travel from far and wide. I love meeting each one…from the corporate lawyer and chef to belly dancer by passion. Kavita Tejnani certified Yoga Instructor, finsancial insurance advisor, thoughtfully brings Sindhi sweets and a thank you note.Passionate belly dancer, Chitra Kannan the Vice President of a packaging company , Jyoti Narula Ranjan @jnrispartof techie turned entreprenuer is now building @SynTalk. @priyahgandhi a corporate lawyer between jobs and @theglobalfoodie Urvika Kanoi a classically trained chef from LCB ( setting up her own restaurant soon) all share their views. The fit foodie @KamathGurudutt and the HR professional @elsonsequiera are the two gallant males amongst us. Adding even more fun to the lunch is Perzen Patel better known as @BawiBride, a Marketing Manager by day and Parsi caterer/food blogger by evening. Needless to add all of us love to cook, eat, tweet, blog, instagram and yes we all enjoy Mainland China Asia Kitchen.
P.S Join in. Be my next foodie date email firstname.lastname@example.org, twitter, instagram @rashmiudaysingh