Forever grateful. That’s what I am to all of you who keep me informed about all the holes in the wall eateries (love them). Also all the new ones. Like this one today. Im thankful to Jimmy Thakkar who I met just by chance when I was buying undhiyo, steamed muthiya and Rajkot pedas from his fabulous 18 year old shop in Grant Road. This is the second new eatery he has pointed me to, so I invited him and Nikunj Patel, his diamond merchant friend to lunch with me. They’re both pure vegetarians.
I love Bandra bar bar (sorry for that cheap pun). And, happily leading this recent new spate of bar openings is Radio bar. I had been wanting to go there ever since it opened but then one night
( clearly my lucky night, not only did I meet Shahrukh Khan at Rana kapoor’s dinner) but also Manasi Scott (who was anchoring that event). This gorgeous hippie-heart diva, singer, songwriter, actor with music in her veins and an international hit on the world charts accepted my impromptu invite. She made for the perfect guest to check out Radio Bar.
It’s a happy coincidence. Im writing from Italy where family recipes, granma s cooking, traditional dishes are given pride of place. And Im reviewing Dadar s new cafe dedicated to the very same values. No prizes for guessing why it’s called “Grandmama s cafe”.
Chef: Alwyn Fernandes
Cooking Time: 30 minutes Prepn/Marin 5 minutes
1 ½ Kg. Whole chicken
2 Spring onions, sliced
2 Green capsicums, sliced
2 Pineapple slices cut into pieces + 1 slice for garnishing
1 cup Mayonnaise
50 ml Cream
2 tbsp. Curry powder (Atlas brand)
1 tbsp. Mango chutney
1 tsp. Salt
1 Carrot sliced
1 sprig Celery, chopped
To make a stock, take enough water to sink chicken, add salt, peppercorns, carrot and boil stock for
Put chicken in when stock starts boiling again, reduce flame and cook for 10 minutes.
Take out and dry chicken. Shred with fingers.
Mix with all the other ingredients in the bowl.
Mix well, garnish with a slice of pineapple and chill before serving.
Chef’s Tip lf the number of guests increase serve on a bed of cress lettuce “