Review: Me So Happi

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Usually trying to please everyone results in disaster. But here somehow the 28 year young owner Aarathi Arambhan brings her family’s offshore catering experience to use and sails through with a lighthearted, well-priced experience: …happily.

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Recipe: Herbed Chicken Drumsticks

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Herbed Chicken Drumsticks

Chef: Satish Arora

Cuisine: Continental

Category: Starter

Serves: 4

Cooking Time: 20 minutes Prepn/Marin 15 minutes


8 Chicken drumsticks, without skin

60 gms. Fresh bread crumbs

15 gms. Parsley, chopped

20 gms. Garlic, chopped

1 tspn. Rosemary, chopped

1 gms. Star anise powder

2 tbsp Thyme

1 tspn. Paprika powder

1 ½ tbsp. Cheese powder

8 Egg whites

1 tsp. Black pepper corns, crushed

10 gms Flour

As required Salt

4 tsp. Olive oil


Make insertions in chicken pieces.

Beat egg white stiffly in a bowl.

Mix bread crumbs with parsley, paprika, star anise powder, garlic, rosemary, thyme, cheese powder and salt. Mix well.

Dust chicken with flour, then dip in eggs and roll in breadcrumbs. Pat and keep aside.

In a frying pan, heat oil. Put chicken pieces slowly (not too many at one time). Turn over when brown.

Arrange in a greased tray and put in preheated oven (350 F.) for 15-20 minutes.

Serve chicken with a spicy tomato sauce.

Review: Fatty Bao

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Perfect marriages. Here goes… I dedicate the review of Bandra’s brand new “Fatty bao” to perfect marriages. Reasons? Fatty Bao  performs the perfect marriage between serious, sometimes challenging food   to  an ultra-casual, spontaneous dining ethos, as it also weds quality to fun.

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Recipe: Murgh Shorba

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Murgh Shorba “healthy refreshing soup”

Chef: Kesar Singh Kotwal

Cuisine: lndian

Category: Soup

Serves: 4

Cooking time: 45 minutes Prepn/Marin Time 10 minutes

Ingredients 1kg Chicken bones


5 gms. Peppercorns

20 gms. Onions, quartered

40 gms. Tomatoes, quartered

60 gms. Turnip (shalgam), quartered

30 gms. Leeks, diced

As required Salt


40gms. Chicken breast, boiled and shredded

40ml. Fresh Cream


Boil chicken bones along with the flavouring ingredients for 35-40 minutes.

Strain the soup and check seasoning. Stir in the cream before serving.

Garnish with shredded chicken and serve hot.

Whats Hot Tasting Session in Chennai

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Joy of joys!  My latest “Whats Hot tasting session” not only served up delicious surprises but  an amazing range too. Home enterprises run by passionate foodies and look what they are upto. From anti-bacterial, anti-aging healthy fare to traditional, home made Muslim sweets.




Age old flowers, forgotten recipes, organic fruits and vegetables…you name it. Sonya Srinivasan grows them in her own organic farm (be it Avarampu flowers or modakathan) and makes the most delicious Anti -inflamatory anti bacterial, anti-aging chutneys, decoctions et al. We do a tasting of the tasty and wholesome Aragarkovil dosa of Black urad dal. Delightfully vibrant and flavorful chutneys and more. Plenty more. Dual grained atta with a little twist,  wheat and oats spiced with dry ginger powder and a hint of fennel powder, wheat sprouted ragi powder with Jeera powder,  azhagar kovil dosa batter made of whole Urad with skin  and spiced and atta with powdered curry powder and corn flour too.

Sindhi food lovers delight: sweets and savories such as Singhar ki mithai ( made from non – salty sev of besan or gramflour), Tosho ( sweet flour rolls) , Seero Malpuro ( Malpua served with sooji halwa) and Sindhi khicha ( Tapioca). Loved the healthy yummy Peanuts and rock.ginger sweet too.

And all that wasn’t enough, Sonya grows and sells Indian pittu apple  to Dragon fruit  and avocado too.  Ph. 944444-2662

Can home deliver too.



I cant stop eating it. The purest and sweetest taste of the finest almonds in this “badam ke bhukath”.And to think that its  made of only almond and sugar. Making these traditional Muslim sweets are Azra Zafar and her daughter in law Sobia Habibunissa. These traditional Muslim sweets  are made during marriages. Making these sweets is a time consuming exercise and needs lot of hard work such as  Ande ki piyousi (eggs ,khoya ,saffron and ghee ), badam ke loaz ( pure badam and khoya and saffron). And they also make the humble pumpkin into a delight in their kaddu ke loaz ( pumpkin khoya and saffron ) and  dum ke puri ( puri stuffed with badam halwa and baked). When I request for the recipes I am told these are “fiercely guarded recipes, handed down over generations and cannot be shared with outsiders.” Atleast we can eat them, and that’s fabulous!

Call 98405-38889 or mail



I have to place on record my thanks to the ever helpful, knowledgable Foodies who helped me taste my way through this tasting session. Brilliant Executive chef Jaffar Ali who has honed his skills over the years, showcases them brilliantly be it in the Connemara’s  Oriental or the Chettinadu cuisine restaurants. Afzal Khan’s amazing knowledge and skills in food and beverage are well known.  Infact it’s thanks to the everhelpful Ahmar Siddiqui, that we hold this whats hot tasting session at the  Connemara hotel. Rakesh

Raghunathan, food entrepreneur, blogger and TV show host peppers the evening with his lively food comments and Anjali Sharma coordinates and puts it together. Thanks to all the participants and foodies our  Tasting session turns out to be a truly “Whats hot”  one!

Review: Gangstas, Mumbai

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Bar. Bar. Themed bar? From the decades old Toto’s Garage with it’s car suspended from the ceiling to the brand new Radio bar with it’s radios, to Mumbai’s very own mafia den…Gangstas. We love the creative attention to detail in the lively themed décor.

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#WhatsHotTastingSession in Chennai

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Your attention please! Superb surprises ahead. Please take a look at the photograph Ive shot under the trees. What you can see are Chennai’s talented homebakers and caterers. What you cannot see are the interesting and delicious food they brought along. All this for our “Whats hot Tasting session”. I ‘ve flown down from Mumbai for this and each time I conduct this session, I get surprised. Pleasantly. With the variety and vivacity.


Unusual flavors tango on my tastebuds as I taste Sonya Srinivasan’s Avarampu flowers and leaves, Modakathanet al  made to forgotten recipes into healthful, anti inflamatory anti bacterial chutneys and preserves.  Bursting with flavor and texture are Chef Jaffar Ali’s superb repertoire of Chettinadu chutneys. Hand pounded and made of the finest ingredients by

Mani Megaly  and shanti from Kariakuddi, be it the  superb Ginger mango, or the unusual beetroot and broccoli. I taste these again at a memorable Chettinad meal in the Raintree and cant wait to lay my hands on the recipes and share these with you. Infact it’s thanks to the everhelpful Ahmar Siddiqui, Afzal khan, Sanjukthaa Roy and ofcourse Chef Jaffar Ali that we hold this whats hot tasting session at the Connemara hotel.

Fouziya’s line of organic pickles and preserves  is tongue ticklingly good. Especially her date n lime pickle.



How about some traditional Muslim Mithai? Made from the purest of almonds (Badam ke bukath

Badam le lauz)

sobia and noorie zafar  also make a superb Ande ki piyosi and more.

Velvetty creamy home made Casatta icecream made by Sadia gibran’s got top vote as did her Roat semolina cake Mamta ki Rasoi brought along delightful icecream made from natural mint and rose

And an unusual muesli butterscotch

Akshita Agarwal, a student baker’s c

akes in a jar (esp the Pineapple crunchy wit  Praline) was a big hit.

Shivangi Daga’s eggless  dessert classes are in demand. Susan is well known for her  Xmas cakes and Brownies. Cindana of Sugar Monkeys for her

Desserts in jars, especially the Red velvet and  Carrot cake.

Kashish Bathija has just started off and brought along Indian desserts.




How would you like to cook and then party with all that you’ve cooked? All in a beautifully appointed recreational Food studio? Shree Periakaruppan’s Foodology with its many specialty chefs (F

Neelima vegan certified chef and stylist from Canada. Damyanti Paul

Srilankan food and more) is the answer. From 16 flavors in coated cashews to food for kiddies parties are Meena and Nisha chabbria’s specialty.

Ready to cook chapattis? Uma Srinivasan has them for you. She does catering too. Mansi of Foody Palace and her home chefs promote home cooked food and each one actually cooks in her own home kitchen.



Are you  a home baker and caterer and want to be part of this? Or a passionate foodie like Rakesh

Raghunathan, food entrepreneur, blogger and TV show host then, anjali —— instagram, twitter @rashmiudaysingh


WATCH THIS SPACEDue to space constraint Ive given you only a whiff of our tasting session. For more details (contacts etc) watch this column every other Friday

Review: Pizza Metro Pizza

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London. Bandra and now, the latest Pizza Metro Pizza has set up at SOBOs Kemps corner. Indisutrialist Jay Mehta and wife Juhi Chawla’s PMP distils the spirit of a Pizzeria. It is packed, noisy and brimming over with happy families.

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Secret squirrel Karen McLean dazzles

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Im about to share a very yummy secret with you. Correction: many secrets that will help you cook and eat healthy as well as tasty. And creating  these recipes and sharing them freely is a slender, slim and sunshiny young girl. I was  so rivetted by her instagram posts that I requested to meet her. Whoa! What an amazing success story…Karen McLean , this Australian-Vietnamese girl moved to Dubai only two years ago and since then has millions of fan followers. She’s a qualified CA who came to a foreign country (Dubai), loves cooking and her dad and grandpa are amazing cooks. But healthy eating recipes are her very own and it was accidentally that Karen started sharing them on her website and instagram and voila! her fan following hit sky high.

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