CATERERS & DESSERT MAKERS

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Two joyous whoops! Double celebration time! A shiny brand  new 2015 (I wish you miracles!) . And more of my dreams come true as I discover some amazing talent that creates magic out of home. Ive been finding different ways and means of tracking talent that hums out of home kitchens (so I can include it in our very own Times Food Guides) and this time I find it when I happen to pop in to the dynamic entrepreneur  Shaan Khanna’s Spicy Sangria gathering. It’s at the elegant and stylish Mana Suneil Shetty’s fabulous home store which is buzzing with great food and unique flavours. Heres a taste…

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Nidhi Gadia’s waffles

How about some mobile pleasure food? Waffles on a stick. Waffle House specialises in a wide variety of Waffles. The charming Nidhi Gadia is already well loved for her sweet as well as Savoury waffles along with mobile pleasure food – Waffle Sticks ! : +919820026511

Instagram& Twitter: @wafflehouse_in

 

 

 

 

Raashi’s The Picnik Basket

Make your life into a picnic… add oomph to your table with onion marmalade, slow-roasted bruschetta, cranberry mustard,chocolate peanut butter..or whip up a gourmet meal in minutes with thai curry paste, flavoured mayo’s, marinara & barbecue sauce! The gifted Raashi Sawhney also makes hampers and gifts and  more.

@thepicnikbasket

9987687005/9321954055.

 

Shweta & Sanya’s Teacharmers

Amazing fragrance and flavors.Superb packaging too. The lovely Shweta and Sanya of Teacharmers have a exclusive range of exotic blooming tea from all around world such as rose,chyrsthameus as well as pyramid silken teabags for the ultimate tea experience .

Shweta/sanya -9821532699/+91 98-70-061617

 

Nitika and Minnie’s Cocoa Bean

Chocoholics this way please! The talented Nitika and Minnie serve up an array of the most intense and flavourful sweet delights. Cocoa Bean – Their desserts are all about taste and texture!!! Highly recommended are the  malakoffs and truffles.
Nitikakhemani 9820144272
Minnie mehra 9833079217

 

Srikanta & Neha’s Open Table
Try Open Table’s delicious fresh dips – from a Layered Lebanese Dip to Sundried Tomato Dip, everyone has a favourite! Essence and color-free Cooler concentrates (Simply Rose and their Ginger Lemon Appetizer) Prices: approximately Rs 200 for a box of dip, Rs 220 for a 550 ml concentrate bottle.
Srikanta Taparia 9819592278  Neha Chokhani 9820133487.

 

Amrita Diwanji…Food Photographer

A photographer with a great passion for food, the brilliant Amrita Diwanji has

shot for Ellipsis, Cheval, & Burgs.

+91 98205 48700

 

Rohan’s Pack a Pav

In his time off from work, Rohan Mangalorkar potters around in the kitchen whipping up yummy recipes (his mothers) that typically involve bread, meat, and inventive condiments. Tasty, juicy homemade mutton shammi kebabs, chicken seekh kebabs, and veg shammi kebabs sandwiched between fluffy pavs.

Pack-a-Pav, a stall that pops up at  food festivals and can be called for your next party catering too. “This works well at sundowners or parties that need bread to soak the alcohol,” says Rohan.We agree!

Rohan  9920230240,

@Rohan_power

 

Sanjnaa’s Ellipsis Bakery

Brownies, cupcakes red velvet Oreo and chocolate chip cookies, freshly baked breads…the  gifted Sanjnaa Talwar of Ellipsis gives a sneak peek of their about to open standalone bakery in Worli. “It is a month or two away” she says, but trials are on …give us this day, our daily bread!

 

 

Shweta Parikh 

This talented young home baker, sources the finest of ingredients  and take orders only on weekends. She specialises in customised fondant cakes, cupcakes, macarons, cookies, cake pops, brownies, cheesecakes.  And if you are looking for eggless, she has those for you as well.

Shweta Parikh

91-9930514430

 

 

P.S. You’ll find ALL the above and much much more in your very own Times Food Guide 2015 (the “caterers and dessert makers” volume). Should you wish to be part of the Times Food Guide 2016 and this column please mailrashmiudaysingh015@gmail.com, instagram, twitter @rashmiudaysingh waitingly yours…

INDIA SHINES IN LONDON

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for the BOX.

I write from cacophonic Christmassy shimmering, glittering and shivering London. Am here for three days and Indians dazzle. It’s not about Indians in Indian restaurants,
its far more exciting than that. I have an exuberantly flavored meal  at the two year old Peruvian “Coya” (Zagat rated it the worlds best restaurant) and guess what? It is not only owned by Indians, the Waney brothers but even the chef is Sanjay Dwivedi. Making waves with it’s luxurious elegance is Rosewood London the first new truly grand hotel to have opened after 25 years. It  has already got cult status as a quintessential London  destination. And just by chance I bump into  the mega-Octane Radha Arora, the President of the group who is on a flying visit to London. His vision and genius is powering this dynamic, exciting group (which amongst other iconic properties also has the fabled Carlyle in NYC). Here, the creatively grounded Chef Palash Mitra, master of spice,  deftly delivers authentic, simple Indian food. I savor every morsel, send you wishes for a delicious Christmas and New year! Lets raise a toast to our India!

Review: BREWBOT EATERY & PUB BREWERY

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Multi-cuisine

 

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Our verdict: Stop wasting time analysing  the name, Andheri’s four month old Brewbot is  worth a visit! My four fab dedicated foodie blind dates (who I  contact  on instagram the evening before) from different professions dine here with me. Whoa! What fun! there’s Salonee Sanghvi ( @foodalong an equity analyst loves travelling) Poonam Kakodkar, (@poonamdk HR professional, foodie, marathoner, amateur photographer.)

Alok Verma (@chocolate_and_zucchini

a doctor-in-making, trained singer and a baker at heart)

and Sagorika Datta

(@sagorikaa15

Information Technologist, leaving for masters in New Zealand extreme bibliophile and  tech-freak.) I savor every moment with them.

 DÉCOR

We like.  “Beer factory” ambiance, exposed brick walls,  gleaming gigantic copper and steel brewing vats, painted bots, TV sets et al. Alfresco seating too.

 

FOOD.

The mutli-cuisine menu offers comfort for those who want it and adventure for those who dare. Go for the Goat cheese lollipops (stuffed with jalapeno and dates), delectable salmon pizza with  marscapone, unerringly cooked mussels in wine or involtini eggplant and you wont go wrong. Ask for the comforting juicy Burger, home made pasta,  sweet, tangy chicken with honey chilli sauce and you wont wrong either.  Outstanding chocolate foindant with a whisper of coffee, we love the caramel crème brulee (in the trio). Swiss trained, hugely talented partner and chef Anand Morwani  masterfully combines flavor with texture and both with presentation.

 

SERVICE AND DRINKS

How do we  judge the service accurately?  my blind dates go in half an hour before me: are greeted by Julie the brewmaster and given attentive service. The partners,  Ketan Gohel (Prince of Palitana)  and Ansh Seth ensure that all goes smooth. Though their microbrewery license is awaited. the well-stocked bar and creative cocktails (beer margarita :A bottle of Corona inverted in a Margarita glass) and others delight.

 

MINUS POINTS

Loud, very loud music. The grating sound of the frozen margarita blender disturbs. Doughy, lackluster bread, ditto for the  Crab sliders. Hard Risotto balls.  Bland chicken roulade.

OUR TRIED, TESTED AND TASTED VERDICT

We all love the lived-in, age-softened feel of the Beerfactory ambiance.

And Chef Morwani ‘s cooking appealingly complements that atmosphere. It’s mostly a mix of  beer-bites, comfort foods and  gourmet ones (molecular dishes are on the cards, as is the microbrewery and my favorite Kolsch .) We  still couldn’t decide whether this restaurant was positioned to be a drinkers’ refuge with ambitious food or a proper restaurant with a particular vanity about its beer-cocktails and microbrewry. Either ways it rocks!

Note: Sunday Brunch Rs 1200- 1800

Morya Landmark

Off New Link Road

Near Infiniti Mall

Andheri (West)

PHONE  4003 4448

HOURS Daily, 6pm to 1am

 

FOOD 4 SERVICE 4.5 DECOR 3.5 

 

MY FOODIE FINDS

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As the Times Food Guide 2015 goes to press, here’s what I find …

HEALTHY YUMMIES

Looking for oven fresh healthy and yummy weight watchers  goodies? brownies, Raggi and oat cookies, assorted muffins  and more by talented Pallavi Dayal.
(9619483431. 02223865852)

DELECTABLES

Superb Gourmet & Classic Salads, Dips, Dressings, appetizers & Desserts are brilliantly prepared by

the two sisters Janaki Grover  and Devaki Trivedi.  Fashion  and home accessory designer Rakhee Grover Jain swears by their“Saladicious” fare ( 98202 22342
98200 24842).

H.A.S. It All Foods

Call H.A.S it all.  husband, wife and son (Haresh, Anju and Siddhanth) for healthy low-calorie fare to tiffin services and multi-cuisine corporate party orders. Superb roast cashew peanut chaat, swell n simple
Indian and western desserts.( Ph 23517086, 9870408072, 9870008081)

PARFAIT PERFECT

 Sharmeen Indorewala’s rich, creamy, frozen, preservative free , gluten free dessert in 10 fun flavours.

Place your orders for delivery/pick up at (9920029229)

REVIEW: LONG & SHORT, THE GASTROBAR

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Global streetfood

 

Here it is. The long and short on the Long & Short. This gastrobar (with ambitions to be an interactive entertainment zone) opened on the first floor of Hotel Intercontinental almost a year ago. However, it limped along trying to hit it’s stride: went through a change of chef and menu tweakings. Over the past year, I ate here six times. And since it serves up international street food, I dined here with a bunch of great-fun global foodies: banker Dianne, private equity investor Rohit, ( both from London) strategy consultant Romanch (Chicago,)  oilfield service expert Rishabh,  lawyer Tulsi (both from Mumbai). We start at the bar and actor, writer Dhruv (Los Angeles) raises a toast to Viveka and Umang (both NYC based) for their forthcoming wedding. The global foodies love the ambiance, enjoy the innovative cocktails and only some of the food.

DÉCOR

A bicycle at the entrance, sets the quirky tone. Cutting chai teapots, dabbas and kerosene tins, knick knacks , old photos and  an interactive stage for gigs here. The charming small, alfresco terrace overlooking Marine Drive is a boon, especially in these cool months.

 

FOOD

Flavors and cuisines jostle and joust across the eclectic menu under “Shorts” (starters) and “longs” (mains) and the cocktails too are  funky,  (footlongs, jars and so on)  It’s Chef Kayzad Sadri’s  Cajun style chicken and waffles with a thrillingly salty charge,  salmon vibrant with Terriyaki  and the unerringly roasted chicken with jus that come up tops. Other recommendations are the sweetly spicy tasty American spare ribs, grilled strawberry and sprout salad and the tortilla chips tasty Mexican fondue.  Chatpatta Corn bhel. Tenderfirm  dimsum, crunchy Tempura are worth trying too. Must end with the luscious strawberry Pavlova rum cream delightful with burnt marshmallows. The deconstructed apple pie is a masterpiece of crunch and squish.

MINUS POINTS

Some interpretations of the streetfood are completely off the mark, be it the Mumbai masala sandwich,  strange “Swiss brick”, bready NYC hotdog. Lacklustre Flatbread  ditto for the steamed fish and the Patila biryani.  The cauliflower spa risotto and the pork steamed buns have (sadly) been taken off the menu.

MY POINT

Though, comatose and  off the foodie map till now, this open through the day gastrobar has refreshed itself. It’s  interactive entertainment buzz is beginning to build up (evenings with French singer, karaoke etc). I popped in here for the Sunday karaoke four course brunch (Rs 1999 ) and  even though not packed, it was fun. The menu still has weak spots, with a few too many dishes not from the heart but from a marketing plan, Chef Sadri’s exuberant new menu is on it’s way. There is playfulness in it’s décor, food and cocktails and with Happy hours from 1 to 8pm and meal for 2 at Rs 2500 served through the day, it sure is good value. Cheers!

InterContinental,  Marine Drive.  Ph 39879999. Open from 7am-1.30am

RATING

FOOD 3.5 SERVICE 3.5 DÉCOR 3.5

AVERAGE MEAL FOR 2: RS 2500

Review: TERTTULIA

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European

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I have a big soft spot for Pune restaurants. When I researched and wrote Pune’s first ever restaurant guide more than 15 years ago, I noticed a certain homespun charm and the usage of fresh ingredients here. Ofcourse, one cannot generalize, but I was delighted when Pune’s Imrun Sethi’s Terttulia opened in Dadar, mid July. That, here, I met two friends who have known each other for decades further added to the  charm. Just having flown in with Kamal Morarka, her jetsetting industrialist and politician husband, Bharati, grandmother of five, makes time for Bharatnatyam, Kathakali, classical music, handicrafts and ofcourse gourmet food. “Bharati’s  dinners are always fabulously organised with  exquisite food and personal artistic touches ” says her lively warm friend Nina Vasa.  Rooted in tradition yet modern, charmingly outspoken Bharati has us riveted. We enjoy the food, cocktails and Terttulia (Spanish for social gathering)

 

DÉCOR

This cozy Dadar eatery captures the clubby, chaotic spirit of a handsomely timeworn saloon :

floral sofas, mismatched light-fixtures,  birdcage. antique trunk, chalk art on the walls.mantlepieces with  vintage-looking knick-knacks…get the picture?

 

FOOD

All day dining here…burgers, pizza, pasta, steak, sandwiches , interspersed with some unusual dishes (  bite-sized Bacon ’n Parmesan Wrapped Dates, feta-stuffed  Portobello Mushrooms  are must trys). Veggies go for the flavorsome organic brown rice  with olives, tasty, thin crust pizza, well made paninis crunchy with walnuts and superb with artichokes.

It is chef Parag Naik’s unerringly roasted chicken that comes up tops in the non-veg options. The  Gooey chocolate cake lives up to it’s name.  Cocktail lovers make a beeline for the Ginger pear martini, Melon Sangria, Terttulia special Sunday sangria. Orange basil mojito is a must try.

MINUS POINTS

Sadly the  red snapper was not available. The  Rawas  was dry and lacked flavor. Ditto for the pasta and the Cremebrulee cheesecake.

 

MY POINT

Happy that this stretch of Dadar has got a restaurant like Terttulia.  Charming and open through the day Terttulia ‘s well-stocked bar area whips up a buzz at night.  The standard European  here aims to comfort and not dazzle. Comforting prices too.

 

Ground Floor, Hotel Parkway, Near Natural Ice Cream, Ranade Road Extension, Shivaji Park, Dadar (West). Fo 6002 0202
Hours: Daily, from noon to 1.30am

RATING FOOD 3.5 SERVICE 3.5 DÉCOR 3.5


 

DUBAI

Its cold and sunny here in Dubai ! And boy! Is it teeming with restaurants, gourmets, foodbloggers, foodwriters. instagrammers, tweeters (is that what we are called?). The high-flying,  media-baroness now sought after brand consultant Rita K Mehta, loves the cutting edge “Tresind”. Her gorgeous daughter Faarah, director of an elective educational academy and media house is also busy setting up her granpa (the legendary Russy Karanjia’s) foundation. They update me on all that’s rocking here as we dine at the brand new, super-glam Cle. I also  meet up with Dubai’s leading bloggers @secretsquirrelfood, @thehedonista @ishitaunblogged they guide me through the gastronomique maze of Dubai.  Michelin starred chefs restaurants rub shoulders with cheap and cheerful mall eateries. Want more info? Please mail rashmiudaysingh2015@gmail.com, instagram twitter @rashmiudaysingh

THE EVERGREEN CULINARY ICON

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Australia’s culinary queen...Maggie Beer
Australia’s culinary queen…Maggie Beer

You’ll agree with me, that to meet a legend in her own kitchen is a treat. To watch her cook is even more delightful and then when this 70 year young sunshiny, cheerful legend starts to share the secrets not only of her cooking but also of her staying young, its time to raise a toast. Over the years I have been a great admirer of the Australian Maggie Beer, watched her on TV (Masterchef included), read her books and even tasted some of this cook, food author, restaurateur and food manufacturer’s delicious products. The list of awards conferred on her, is unending…from the Centenary Medal  to

the “Senior Australian of the Year“, to

Member of the Order of Australia and counting.

Maggie is an inspiration! She turned all the obstacles in her life into stepping stones. Her  parents faced issues with bankruptcy, she did not complete her high school education (even worked as an elevator operator) and has no formal training in cooking. Her parents became caterers and she went on to  establish  a hugely popular  Restaurant in  South Australia’s  Barossa Valley . I ate at her café (alfresco in the cool sunshine) and not only tasted but also bought  her range of gourmet foods, including Pheasant Farm Pate, quince pasteverjuice and gourmet ice creams.

TASTY TIPS

I’m fascinated. I watch her smile and deftly toss  and swirl and conjure up her signature dessert with her home made icecream. She smiles a lot and has a generous smile which lights up her eves and the whole room. Maggie explains that it all begins with your food shopping… “Think local and think seasonal” – it

ensures fresher food options. She advises to grow your own and to have a vegetable garden (Maggie’s is within 20 metres of her kitchen door)

We live in highrise apartments, I remind her. “Growing your own produce would have to be my best health tip ever, even if that means a tomato plant in a pot, or some herbs in a planter box on an inner city balcony, it will make all the difference to your cooking.” Put the season in a jar, is her next advice. Always cook from the heart, with ingredients at hand, never letting anything go to waste.

The time-honoured craft of preserving in times of plenty is one of the most effective guards against waste. So she advises the practice of making jams, chutneys, sauces and pickles, which means you will never throw away excess fruit or vegetables again.

How is she so positive inspite of her hard life in her younger days? “I love what I do” she says emphatically. “I, also, always wear rose colored glasses” she points out. Maggie values family relationships and ensures that she spends time with her two daughters and five grandkids. How does she stay so young and full of energy? Its all about eating fresh food, but food that is in season , no preservatives, “ moderation” are some of her tips. As is cooking with olive oil. Yes! she loves butter, but it’s all about moderation.