Food

Review: BOMBAY CANTEEN

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Indian Cafe & Bar

We are rejoicing! Many reasons…not only is it a joyful experience but there is distinct joy in the food too. There is  a palpable youthful vibe not just in the ambiance, the staff, the diners but once again, in the food too. Bombay Canteen celebrates India and ofcourse Bombay.  Much like my brilliant world renowned artist guest Jaideep Mehrotra  whose  works embody the melting pot of cultures in our metropolis, a melange of the eastern & western sensibilities. Like the Sachin Sculpture at Sasmira Junction, which pays tribute to a local lad using state of the art material to create it.Both, he and his lovely wife Seema feel that ‘Bombay Canteen’ has both these elements and manages to capture them well in their flavours and presentation.

 

DECOR

Walk into this airy 4,000 sq. ft  of brilliantly done up space  and be charmed by the Bombay nostalgia in this unfinished “bungalow” with it’s stained glass, long rustic bar, printed tiles, manually lettered pricing boards.Thankfully it   does not degenerate into a themed cutesy cafe,

space,  Kudos to the Busride Design Studio.

NYC to MUMBAI

This Goan chef, worked in Mumbai and took NYC by storm way before glamorboy Vikas Khanna. I first met Chef Floyd Cardoz fifteen years ago, when I had been flown down to NYC  by Asia Society for a panel discussion on Indian food with the icons, Madhur Jaffrey  and Danny Meyer. I ate with Danny Meyer at “Tabla” , Floyds introduction of Indian food to America and loved it.  A couple of years ago, i ate at Floyd’s  “Northend grill” and came away disappointed. Both have since shut, Floyd still straddles both continents (Whitestreet in NYC and Bombay Canteen here). This one marks  his return to and celebration of Indian cuisine. Along with Chef Thomas  Zachiaras they use only local ingredients (many not served in restaurants) and evolve Indian cuisine by making it “cool”. Their passion shines through.

FOOD

Flavors and textures do a rocking jugalbandi! Like the crisp Arbi tuk and mugra chaat. Goan pulled pork does the dandiya with theplas. Eggs Kejriwal get yummier with Kerala coconutty chutney. It begins with the “chintus” (tiny floating snacks much like David Chang’s Ma Peche) super

Unda Curry Devilled Desi Eggs, paper-thin lotus-root fryums. Chhotas (salads, tacos and more) Badas (

Spiced Grilled Chicken Kaleji ) and we also ask for the “Patiala” ( large sharing dishes) fish. Chef Zachiaras’ coconutty My uncles mutton curry delights. Whoa! the rum-spiked Gulabnut, is Floyd’s improvement on the cronut, but for me its the fleshy guava tan ta tan ( tart tatin) with it’s red chilly icecream that works the magic. A fully stocked bar,c raft beers by The Gateway Brewing Co are the other upsides.

MINUS POINTS

My assistant calls to book the table in his name (I never book in mine) and is told they are booked up till 9.30pm.He persists and finally secures a booking for 7pmand for atleast the first two hours the cafe is more or less empty. The loud music jars and keep getting louder. Multi-Grain Khichdi, Steamed Kokum Idiyappam, banana deep fried pakodas

are ho hum. Infact, the vegetarian fare does not sparkle as much as the non veg one. Milk Braised Kashmiri Raan not available.Ice Cream Sandwich and masala chai popsicle sound better than they taste,

 

MY POINT

Balle balle! Indian cuisine gets its much needed complement of playfulness, modernism and global sophistication. Thankfully no molecular gastronomy here! No chicken tikka masala either!  Sure they don’t ace everything, the portions could be larger, the vegetarian fare more finetuned. Accessibility is the guiding ethos,  it is a go-to, drop-in (open for dinner only) canteen for enlightened food lovers on all budgets. I love the way this canteen  marries locally sourced, serious food with an ultra-casual, spontaneous dining ethos, Eating here feels unencumbered, honest and joyful…that word again!

P.S. I just hope this brand new Canteen keeps it up.

 

Bombay Canteen, Kamala Mills, S.B. Road, Lower Parel, Open for dinner only 7:00 pm – 1:00 am

Ph 49666666 Meal for 2 Rs 2000

RATING FOOD 4 SERVICE 4 DECOR 4

 

 

A BANQUET FOR THE SENSES

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Palace Hotel.

What you are holding in your hands is an open invitation to join me at a uniquely spectacular banquet. If you take a look at the accompanying photographs Ive shot, you may begin to get an idea of whats in store. Ofcourse, its just a whiff, a tiny flavor. It begins with the amazing breakfast safari in the magnificent desert and a platter of Bedouin breakfast. It ends with an elegant, authentic Thai meal in a Palace, with the worlds tallest singing and dancing fountains regaling us. In between I not only dine in world class restaurants. Meet world-renowned chefs (our very own Sanjeev Kapoor is here too) but also taste the food of a myriad restaurants in the “Beach canteen”, watch cooking classes, eat at the “Ripe market” in the park. The Dubai food festival not only serves up a flavor of the world but also the homegrown authentic, exoti Emirati ones. And I relish each one!

BREAKFAST IN THE DESERT

Its exhilerating to speed over rolling sanddunes. Nothing can match the vivid blue skies and cool desert  Februrary sunshine as we head towards the Bedouin camp. Here not only do I bask in the sun as I sip on the Arabic coffee (heady with cardamom and saffron,) but also chat with the chief of the Bedouins (looking majestic in his crisp white headgear). A bumpy roller coaster ride on a camel and my appetite is kickstarted. The wholesome Bedouin breakfast (please see photo) of wheat noodles (balaleet) with a whisper of sweetness, the airy light pancakes and “rotis” with zattaar nourish and energise. I couldve stayed on for hours but it’s time to drive on and watch wild animals in the conservation camp

PALACE OF PLEASURE

From the wilds of the desert to a luxuriously pampered dinner in the shimmering majestic, Arabian-inspired Palce hotel in Old Town, right near Dubai Mall. This Palace hotel sprawls langourously around the  placid lake. And it is in this lake that twinkling, dancing, singing fountains leap and piroutte in the sky. They provide an amazing backdrop to our dinner at Thiptara, the authentic Thai restaurant. It is here that Chef Chaiwat conjures  sweet, spicy magic.   In between tripping out on Thai dimsum, succulent Chicken satay and fragrant velvetty curries we converse with renowned chef Yousuf Khumayes from Saudi Arabia. He is here for the food festival and has not only been inaugurating but also sharing his views on healthy cooking at many a Food festival event. Explaining the exciting details of the Food festival (which is on till end of February) the dynamic director, Debora Greenwood elaborates on how this is a treat for foodies,

Through it all, I not only fall in love with this charming, Arabesque hotel which the dapper Fabrice Dufry helms but also nibble on the masterful Thai fare from which lemongrass, galanagal,

Makrut and other Thai herbs leap and delight. Much like the fountains around us.

MIDDLE EASTERN FUSION 

It’s a delight to meet the young, and down to earth,  renowned chef Yousef Khumayes who has been cooking since the age of four. Since then he’s certainly left a track of awards and accomplishments in his wake as an adult! Originally from Jeddah, (his mother is Irish) Chef Khumayes also has international exposure (having honed his skills in leading hotels and restaurants around the world) he has evolved a wide variety of culinary styles and techniques that he often blends in what he dubs ’Middle-Eastern Fusion’, something that is evident in his delicious, exciting, and surprising dishes. He continues to blaze trails in‘Top Chef’ creating  winning dishes and winning hearts too.

He shares with us one of his favorite yummy recipes

 

 

Scallops and quinoa salad:-

 

INGREDIENTS

8 ounces dry sea scallops/

4 teaspoons light soy sauce/4 tablespoons canola oil/

1 1/2 cups quinoa, rinsed

2 teaspoons finely chopped garlic / 3 cups water /1 teaspoon salt /1 cup sliced snow peas.  /1/3 cup rice vinegar/ 1 teaspoon toasted sesame oil /1 cup sliced scallions / 1/3cup finely diced red peppers / 1/2 A red chilli finely chopped  /1/4 cup finely chopped fresh coriander

 

PREPARATION

Toss scallops with 2 teaspoons light soy sauce in a medium bowl. Set aside.

Place a large, pan on medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to colour, 7 minutes. Add garlic and cook, stirring, for 2 minutes. Add water and salt and bring to a boil. Cover and cook over medium heat until the water is absorbed, about 18 minutes. Remove from the heat and leave to the side, covered, for 8 minutes. Stir in snow peas, cover and leave for 7 minutes more.

Meanwhile, mix 3 tablespoons canola oil, with 2 teaspoon light soy sauce, vinegar and sesame oil. Add the quinoa and snow peas, scallions and bell pepper, mix to combine.

Remove the scallops from the marinade and dry. Heat a big pan on high till it’s really hot. Add the rest of the canola oil and cook the scallops, turning once, until golden brown, about 3minutes each side. Toss the scallops into the quinoa salad. Serve with coriander and a squeeze of fresh lime juice and enjoy.

MUMBAI TO DUBAI

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Atul Kochhar with Mana Al Suwaidi in Dubai
Atul Kochhar with Mana Al Suwaidi in Dubai

Talk of meaningful coincidences! I have a blind date with the Michelin starred Atul Kochhar, from London who sent me a direct tweet to say he wants to meet up in Mumbai. I invite him to TRP. Two days later I go to Dubai for their fab food festival. This time I am invited by the dynamic and hospitable Mana Al Suwaidi and guess where to? To Michelin starred Atul Kochhar’s restaurant in Dubai.High ceilinged handsome Rang Mahal where  this highly acclaimed chef weaves his Indian magic. As one of the celebrity chefs at the Dubai Food festival he also wows Dubai with his cooking demonstrations. He distils the world on our plate while still retaining authentic Indian flavors. Its wonderful how the Dubai Festival makes many a celebrity chef accessible to all,  meeting chefs, watching them cook and getting a taste of their creations too…therein lies the festival magic!

Review: THE ROLLING PIN

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Vegetarian bakery, patisserie and cafe

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Are you a vegetarian who does not eat eggs ? Read on and you will be happy you did.  Over the years Mumbai has spawned many a shudh vegetarian Gujarati, Maharashtrian, Mexican, Italian, multi-cuisine  restaurant. This is the very first dedicated Patisserie-Bakery-café serving not just vegetarian but  “eggless-vegetarian” fare. “it’s a brilliant idea. India has the largest population of vegetarian Hindus in the world” opines my guest and blind date, London’s Michelin-starred Benaras restaurant  ‘s  Atul Kochhar (see box) To check out the patisserie I invite two gorgeous French ladies, Stephanie d Aboville who curates unparalleled access to Paris and beyond. Francette Harrison, a French “Jain” (she does not eat onions and garlic). She has moved here ever since her husband has been heading the Four Seasons and  knows Mumbai amazingly well. We also meet two regulars Hiloni and Surabhi who swear by this café.

DÉCOR

The large glassed in TRP stands right opposite the Phoenix High street. It is well light, airy, has an open kitchen and many a counter stacked with pastries, breads and cakes.

FOOD

This includes eggless and gelatin free desserts, breads, croissants, burgers, sandwiches a few multi-cuisine light meals too. Amongst the savories, the soft  paneer bursting with peppery notes is everyone’s favorite. Our Jain Francette loves the  3 jain sliders. The masala corn served in a cone is chatpatta good.   The opinion starts getting sharply divided when it comes to the sweet stuff.  The chocolate bar is everyones favorite.

The rest are not our favorites, But here again, the “eggless-vegetarians” like Hiloni Punatar point out that the

Madagascar mousse Chocolate mousse bar
and Raspberry princess are the best eggless desserts you can get in the city.

MINUS POINTS

While some of the savory dishes like the  Patti samosa are  too spicy or too stodgy, the vada pao is okayish, the khao suey lacklustre. Many of the  desserts are too stodgy, not light enough, the macarons chewy.

MY POINT

Kudos to the Guptas for catering to the niche vegetarian consumer (theyve set up pure vegetarian Mexican, molecular gastronomy restaurants too). In TRP, there are over 65 varieties of eggless and gelatin -free pastries and desserts. Here are some reactions on my instagram and twitter page… @anupa30Eggless macaroons is just absurd ! This is echoed by

@divyabarmecha and @chefkunal . say  @chef_sandeep @tulsi78  “it is heaven for me as I always wanted to try macarons cos of eggs couldn’t try”. So while some of these desserts are yum, many more do not match up to the ones made with egg, but they do fill in a huge need out there. “Eggless vegetarians” this way please!

 The Rolling Pin

Janta Industrial Estate, opposite High Street Phoenix, Lower Parel.
24979952

Open 9.30 am to 11.30 pm

RATING FOOD 3 DÉCOR 3.5 SERVICE 3.5

Meal for 2: Rs 800

 

Review: VIHAR COFFEE HOUSE

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Multi cuisine

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Kya idea aaya! I love hunting. Hunting out lesser known foodie joints. Over the years, Ive been finding differenct ways of doing so. But 29th january’s idea was unique! Id already sniffed out “Kamdar sweets” in Prathnasamaj. And met the young entrepreneurial owner, the young Jimmy Thakker (Parsi nahi, Gujju chhe). I had bought yum undhiyo by the kilo (Rs 360) from him. So I requested him to not only help me check out the colorful cacophonic Prathnasamaj area (I love it) but also dine with us. One happy coincidence led to another. My guests Arjun Divecha high-flying financial genius from SanFrancisco, along with the foodie couple Amrita and Richard Kozarack first popped into Jimmy’s shop (we bought lots of savory and sweet stuff) . Then Jimmy took us to the brand new Vihar café, further round the corner.

DÉCOR

Perched on the corner of the intersection (opp Tewari brothers) Café Vihar looks very handsome from outside. Inside it is a brightly lit, canteen like space with wooden tables and benches. The mezanine level (going to serve Mexican, Italian etc) was not ready when we visited.

FOOD

While the basic South Indian fare is better than the rest of the dishes, it is nothing exceptional. Crisp vada, flavorsome sambhar, a tasty Chilly cheese rawa dosa are worth trying.The Bissi belli though overloaded with cinnamon is tasty, as is the Lemon rice and crisp ragi dosa (on offer are palak to nutella dosa). The banana stuffed Mangalore buns have the perfect sweetness, plumpness and crispness.

MINUS POINTS

Limp and tasteless Akki roti. Ditto for the Amma’s appam, idiappappam. oversweet .sheera and gloopy payasam. Rasam lacks punch and the Paneer makhanwala et al not worth trying.

MY POINT

A pity that the South indian fare here does not pass muster. Friendly quick service, affordable price points (Meal for 2: Rs 600). They are still to get their act together and have plenty other cuisines planned. We wait and watch.

P.S MUST DO. Do you love authentic Gujju vegetarian savories (undhiyo, muthia, khakhra, rajkot se chutney…) sweets (kesar peda, raas malai) then head to Kamdar sweets. Jimmy has over 300 savory items and over 80 sweet ones. Go check out. Kamdar sweets, prathnaSamaj.
VIHAR CAFÉ
Girgaum
524, SVP Road, Opera House, Girgaum. 23821116
Meal for 2: Rs 600
RATING FOOD 2.5 SERVICE 3.5 DÉCOR 3

MY DUBAI FOODIE BLIND DATE

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Smiling BKK, Dubai with Vaishali, Mohit and Aneesha
Smiling BKK, Dubai with Vaishali, Mohit and Aneesha

“Smiling BKK” thats the name of the Dubai restaurant, recommended by my blind dates.  Mona Lisa (with a moustache) graces this Thai eatery, ( the owner looks like Mona Lisa, we are informed). While the young luxury inventory controller Mohit Bidchandani is holding a gun (given by the waiter to call him) PR consultant Vaishali Chatterjee, trend spotter, dancer is smiling with the menu. As is Tech & digital enthusiast, travel pundit Aneesha Hingorani (thanks @petpujaris). We love the small, vibrant tucked away eatery with it’s Thai curries and fish cakes. Watch this space for more hidden secrets which my blind dates help me sniff out. Be my foodie date  Instagram, twitter @rashmiudaysingh

 

Review: ASILO

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Multi-cuisine Rooftop bar

 

Saket sethi, Shradha setalvad,Safdar Bandukwala raising the bar at ASILO
Saket sethi, Shradha setalvad,Safdar Bandukwala raising the bar at ASILO

Sexily glamorous. Highest in Mumbai (40th floor) Alfresco. Rooftop Bar. These words define Asilo (A-Sea-lo) perfectly. Sure! It serves a full dinner menu too (we ate our way through the menu) but it’s as a bar that it rocks. My foodie guests, architect, businessman and yoga expert, rock too. Dashing and gifted, California educated  Saket Sethi has not only done Salman Khan and other Bollywood offices and homes but also huge corporate projects.

The long legged lovely Shraddha Setalvad has been developing the Yoga Kids in School Program ever since the new Government has mapped yoga back to India.  Friendly, well-travelled foodie businessman Safdar Bandukwala shares his expert views as does another dapper gentleman who prefers to remain anonymous. Our review…

 

 

DECOR

Walk up

the dimly lit stairwell, onto the 40th floor of the Palladium hotel into a charming space sparkling with white and wood, sofas, high tables, dramatic lighting, goodlooking long bar et al.

.

FOOD AND DRINK

We ate our way through the menu (Robata grills, use of Josper, an elegant combination of a grill & oven) and came away with mixed reactions. Well made Scallops with Prosciutto

And   Baked Brie with onion marmalade, apple confit and spiced nuts came up tops..

A fun cocktail menu… ask for the El Presidente,   Sandia Picante, Apple Pie-scented Vanilla Sky. with its  mix of vodka, water and cinnamon. El Verde, vodka, midori melon, sweet and sour mix .

 

MINUS POINTS

That dimly lit stairwell, slow service at dinner are downsides. So is the overdone steak, okayish

barbecued Cottage Cheese. A lot of dishes (

Choc Profitroles and Crème Brûlée were not

available.) Oversweet Mango mia too.

MY POINT

Open only in the evenings, this 40th floor sprawling rooftop bar is a project perfectly suited to  restaurateurs  (Jay Singh, Sanjay Mahtani of Shiro, Hard Rock Cafe, CPK, Big Kahuna, ) with a gift for breathing fresh life into familiar genres and for conjuring buzz . Though there is culinary thought in the menu (Robata grill et al) the menu has more misses than hits. But then as I said at the outset, it’s more of a Rooftop bar with great ambiance, crowd and music. It really does raise the bar! Cheers!

 

Rooftop, Palladium Hotel, 462, Senapati Bapat Marg,

Lower Parel, Ph: 61628000

Timings: – 5.30pm to 1.30am

Cover charge of Rs 2500 per person ( Friday& Saturday after 8pm)

RATING BUZZ 4.5 FOOD 3 SERVICE 3  DECOR 4

 

 

OF FOOD, FILMS AND FRESHNESS

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Here reality is more exciting than fantasy. Here food, films and freshness are sparkling with high-voltage glamour. Whoa! What action there is in these immaculate kitchens of this iconic hotel which has distilled decades of Hollywood glamour! It is not only a legendary landmark but also officially on the  National Register of Historic Places of the United States. Here, the brilliant French chef Thomas Bellec conjures magic and today I have invited our very own Los Angeles based Indian cookbook author Neelam Batra. Interestingly Neelam has cooked before in the very same kitchens for Vijay Amritraj’s Foundation dinner.

CALIFORNIA INDIAN

What happens when a gifted  Indian cookbook author and a brilliant French chef cook in California?  They not only delight in the freshness of the vegetables and produce here, go shopping to Farmers markets themselves but also on request share their fabulous recipes, bursting with freshness and goodness. Having won several awards for her three cookbooks and taught cooking in Los Angeles (which she still does), Neelam Batra has been wowing Californians with her special brand of Neelams californiacuisine and raising the bar.  Happily, Neelam has also been a judge on the prestigious James Beard awards and continues to reign supreme. Having honed his skills around the world under the greatest chefs, Chef Bellec from Brittany in France is how himself on the global gourmet scene. He creates gems of wizardry for the recently introduced high tea which we feast on together with   travel and style writer founder of @stylegroove  pretty woman Carrie Mitchell.  Chef Bellec’s little jewels of savory and sweet delight dazzle as he continues to reinvent and wow.

HOLLYWOOD TO BOLLYWOOD

All this action is taking place in the historic Beverly Wilshire which has not only played host to many a high profile event but

celebrities such as Elvis Presley, Warren Beatty and Steve McQueen have all lived in the Hotel. And then ofcourse the  Hotel shot into global fame when 25 years ago it was the the movie Pretty Woman starring Julia Roberts and Richard Gere was shot here. And so the pretty woman turns twenty five. And located on the glamour and fashion drenched Rodeo drive this Pretty woman continues to charm.   Several other movies likeClueless, Sex and the City: The Movie and Valentine’s Day   have also been shot here. I have dined here with Anil kapoor, Priyanka Chopra, Gulshan Grover and many others in the Beverly Wilshire. Both Hollywood and Bollywood lives and dines here.

RECIPES FOR FRESHNESS AND GOODNESS

  • Both Chef Bellec and Neelam agree that  freshness of ingredients is the most important  key to a great dish. Author of three award winning cookbooks   1,000
    Indian Recipes ( the most-sold Indian cookbook in the US,) she shares with us her favorite, easy to make versatile recipe using tomatoes. And Chef Bellec generously shares his unique recipe for tomato soup.

 

  NEELAM’S OVEN-DRIED TOMATOES

  • 30 to 40 medium to large cherry tomatoes
  • 1 to 2 teaspoons olive oil
  • ½ teaspoon garlic or kosher salt
  • Cut each cherry tomato into half from the stem to tip. Put in a mixing bowl and toss with the olive oil and salt. Line a tray with aluminum foil and place  each tomato half,  cut-side up and bake in an oven at 400ºF for about 15 minutes. Then reduce the heat to 200ºF and let the tomatoes sit in the oven until they look shriveled and dried, 1½ to 2 hours.
  • Remove from oven and set aside.

     SERVING SUGGESTIONS

  • Allow everything to cool and then refrigerate until ready to serve.
  • Serve them on the side with grilled fare or over your favorite crackers, or present them with cheddar cheese on warm toasts, make sandwiches or lightly scatter them atop a simle cumin rice pullao!

THOMAS’ TOMATOES
1/4 cup extra virgin olive oil
1 lb plum-Roma tomatoes
14 oz chicken stock or vegetable stock
2 large fennel bulb chopped coarse (if you don’t have fennel, use saunf)
1 large sweet onion chopped coarse
2 garlic cloves minced
2 spring fresh thyme
1 spring fresh rosemary
2 fresh leave laurel
Salt and pepper to taste

Sweet onion and garlic with no color in olive oil. And fennel and tomato cook of for 5 minutes. Add stock and herbs,cook at slow heat for 30 minutes, blend in food processor strain and seasoning to taste. Enjoy!

PICNIC IN PARADISE

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I write from Paradise. There’s no other word that describes the feeling of being amid lush green nature in the heart of  throbbing, cacophonic Manhattan. And even more tempting in the “Big apple” is the gourmet picnic fare that seduces with it’s masterful flavors and tastes. Each dish unerringly made by the brilliant and exceptionally gifted chef Ashfer Biju.

WHY PICNIC?

I love picnics and ever since my childhood have gone on one at the drop of a hat. But this is my most spectacular and memorable picnic ever. Interestingly, picnics have been a part of history and art and literature too. Did you know that  in 2000, a 600-mile-long picnic took place from coast to coast in France? This was to celebrate the first Bastille Day of the new Millennium. Even here, in the United States, the 4 July celebrate American independence is a popular day for a picnic. In Italy, the favorite picnic day is Easter Monday. The energy and abundance of nature infuses itself into the food and whoa! What amazing chemistry takes place. And when there is a maestro orchestrating the goodies in the picnic basket then even more magic happens.

BIJUS BEJEWELLED BREAKFAST

Kudos to Ashfer Biju, this young Indian chef who has captivated the highly sophisticated tastebuds of New Yorkers. Ofcourse, he has gourmet genes: his father had a highly popular  restaurant in Hyderabad still runs a super restaurant in Malaysia and chef Biju started cooking in his teens.

Not only did this young Executive chef  start off by wining the National Level Young Chef’s Competition, in Mauritius but has continued to be showered by accolades and awards. Nationally and internationally. Having worked in many a Leading Hotel of the world he now heads up the iconic Pierre hotel. Here elegant history and glamor tango with modern high-tech luxury. Not only has it played host to royalty and state heads but many a Hollywood star like Elizabeth Taylor have made it their home for several years. It is here in their cutting edge TwoE that  he has introduced many an amazing flavor palatte. Two e goes classic, Classic reinterpreted and many such spectacular dishes blitz the tastebuds here. And chef Michael Mignano’s dessert menu also dazzles, with it’s sorbet samplers and more. Interestingly, Pierre  also offers Mediterranean vegetable-based dishes, Indian vegetarian, vegan Halal, gluten-free and Kosher meals too.

Through the various menus this brilliant young chef’s passion for traveling and exploring different ethnic cultures, cuisines and people shines through.

His interest in Ayurveda and Medicinal Cooking keeps him evolving amazing recipes too.

 

Chef Biju has an impressive roster of international work, from Kreo-Asian Food Promotion at Hotel Palace, Luzern to

training at “Claridges Hotel”

“Mosimann’s Club” London.

 

FRENCH CONNECTIONS

 

Chef Biju’s  culinary training is rooted in the French and Basque regions. Interestingly, The Pierre has a huge and impressive culinary history. It opened in 1930 serving food in the classic French style, initiated by celebrated Master Chef Escoffier who developed the original menus. That tradition continues. And Chef Biju brings to the table amazing and dazzling flavors and textures. Our picninc basket too overflows with tasty magic…I request for the recipe of the superb buttermilk pancakes and end with the wish “Ma your life be a picnic always”.


 

Silver Dollar Buttermilk Pancakes

Makes 25 tiny pancakes (the size of silver dollars)

2 cups                    refined flour                  sifted

2 tsp               baking powder

1 tsp               baking soda

½ tsp                     salt

2 cups                    buttermilk

2 ea                large eggs               yolks & whites separated

2 tbl sp                  powdered sugar

2 tsp               melted butter

 

¼ tsp                     icing sugar                     for garnish

10 ea                      strawberries                   for garnish

1 cup                     maple syrup                   as accompaniment

1 cup                     chocolate chips                     optional

1 cup                     blue berries                   optional

 

Method of preparation:

 

  • Pre-heat a griddle or a non stick pan to medium high heat, lightly smear with oil (or use pan spray) and wipe off completely. There should not be any residual oil on the pan, but for a light coating

 

  • Combine flour, baking powder, soda and salt in a mixing bowl
  • Mix egg yolks and buttermilk together in a separate bowl
  • Prepare a soft meringue by beating egg whites and adding sugar gradually
  • Combine all three mixtures in a large mixing bowl ensuring the mixture is homogeneous using a spatula or a paddle, Do not over mix
  • Add melted butter to the batter

 

  • Pour the batter on to pre-heated griddle (approximately a table spoon full for each pancake)
  • To prepare chocolate chip or blueberry pancake, gently place some toppings on to wet pancake top at this stage
  • Once the pancake starts to bubble on top, turn and cook the other side for about a minute
  • Remove the pancakes from the pan, dust with icing sugar, Serve hot with maple syrup and strawberries

 

Review: SILVER BEACH CAFE

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WORLD CUISINE

So what if the name of this restaurant is not accurate and has nothing to do with the location? This Silver Beach cafe is located in the landlocked cacophonic Fort area. It gets a thumbs up from my well-traveled witty foodie guests. Theyre a bunch of school friends, each one doing brilliantly professionally. It’s a delight to lunch with them and hear all their wisecracks, so I request Neil Ramchandani to describe the experience in his own inimitable spoofy style. Here goes…”Seated at the table are London-based private equity entrepreneur and part-time circus bear, Rohit Dhote; Mumbai-based shipping tycoon-cum-professional wedding dancer, Rishabh Sheth; Chicago based jet-setting consultant and Gujju fashion icon, Romanch Dalal; his younger sister, Saumya (soon-to-be Googler and ruler of the tech universe); and University of Chicago MBA student/maker of exquisite yet unsettling hand gestures, Neil Ramchandani”.

 

DECOR

Walk through the  unassuming exterior into a warm, two-floored inviting space. Sit in the high ceilinged ( exposed wooden beams,) first floor which is bathed in daylight flooding in through the large glass windows.

FOOD

The menu zigzagged  to include a vast array  of dishes which is usually not an encouraging sign. But, happily most of the dishes delight. Pasta  cooked al dente and a cohesive and delicious filling of the Spinach and cheese ravioli to  fish in harissa sauce  with just the right amount of kick to it. Must try the thin crust pizza with sundried tomatoes, olive, and pesto.  The gooey chocolate pizza with marshmallows makes for a sweet finale. However,  the classic pepper and garlic fondue, Argentinean frittomisto (fried calamari), Quessadillas, enchiladas and  Turkish mezze platter  are okayish.

MINUS POINTS

On the downside,  the South African PeriPeri chicken was slushy and lacklustre. As was the molten chocolate cake.

The wait staff was courteous and attentive (our order of roast chicken was not served) but could have shown a better understanding of the menu.

OUR POINT

This charming new, two-leveled Fort cafe serves reasonably priced World cuisine, from breakfast, through fondues to chocolate pizza. Appetizers (Rs. 300,) mains (just under Rs. 500.). Well stocked bar too.  To end in Neil’s words “For these “foreign-returns” who were finding out that an idli from Santosh Sagar costs a dollar these days, the pricing was modest for the service and ambience offered”.

 

SILVER BEACH CAFE 16, Murzban Road, Near Sterling Cinema, Fort,  22037356

Open through the day

RATING FOOD 3.5 SERVICE 3 DECOR 3.5