Vegetarian global multi-cuisine
Whoa! This is the first time, (in my two decades of food writing) that Ive seen such a massive wave of pure vegetarian eateries dedicated to serving only global multi-cuisines (no Indian cuisines at all). “Little Italy” was one of the first, several years ago. Many opened intermittently (eg Relish, Quattro) but the past few months alone have seen BurmaBurma, Picante, Spice club (to name a few) and Nariman Point’s very own Spesso (the Italian word for “often”)
I eat here twice, the second time is an improvement. The first meal is a disappointment but my guests dazzle. Well-traveled foodies all and here’s the surprise…each one has a vegetarian connect. Leon Bignell, the suave South Australian minister of Food keeps us riveted with his recounting of the large number of Indian vegetarian restaurants in Adelaide thanks to the growing population of Indian students there. Well-informed Queens counsel, Brian Hayes, charming Cathy Parker( Bignell’s aide), Travel maestro Carl Dantas and the dynamic Vinod Advani wine writer (who only cooks vegetarian food when abroad for friends) help me eat our way through the menu. We chat over our Swiss-Egyptian (you read that right) fondue pot. (please see photo)
Walk into the handsome, contemporary space and be pleasantly surprised. Open kitchen, wooden floor and a patisserie counter complete the décor.
Many a inter-country marriage takes place here…Italy’s Pizza marries Mexico (beans, salsa et al) Swiss fondue is in union with Egyptian dukka (and both dishes actually taste good) But lets start counting the cuisines served here…Mexican, Italian, Spanish, Lebanese Turkish…then Creole, French, Malaysian, American, Japanese Moroccan, Indonesian and Greek (excuse me if Ive missed some). Oh! Yes theres African, Egyptian, Swiss fondue, sizzlers and pizzas too. Presented innovatively and attractively, many a dish is tasty. Aldente penne.
Seven Layered Mexican Shots in shot glasses are a tasty mish mash of cheese, salsa, guacamole and veggies.
Go for the Spesso Platter (deep fried crispy roll, volau vont boxes quessadila s african paneer peri peri) flavoursome Malaysian curry too..
Eggless desserts in generous portions are the high point here. Be it the Hazelnut chocolate pot, the intense chocolatey Lava cake or even the “jain macarons”.
Don’t go looking for fare made to authentic recipes and be prepared for some disappointments. Sweet soggy volcano nachos, stodgy Prawn tempura, lacklustre Lebanese mezze, overfried and hard Arancini
disappoint. Oversweet Mandarin orange red velvet and Choco o loco taco. No alcohol served here.
Non vegetarians stay away.My Jain brethren looking for international flavors? This is for you. No other restaurant in the whole wide world will cookup so many cuisines (though some are flops) made to your requirements and presented innovatively. Well-made Eggless desserts too.
Well priced (Rs 1200 meal for two, 3 course Power lunch 350)
The arguments over authenticity could go on forever as desi-flavors do the garba and bhangra with international recipes and the result? Mexican pizza, Egyptian fondue. Tasty chhe!
P.S. Looking Indian vegetarian food in Nariman Point? The next door “Status” has the same owners as “Spesso”
Ground floor, Regent Chambers, Jamnalal Bajaj Road, Nariman Point
TIMINGS 11 am till dinner
FOOD 3 SERVICE 3.5 DÉCOR 3.5
Cost per meal for two; Rs 1200
YOUR REVIEWS OF SPESSO
I write from dazzling Dubai and am thrilled to receive your twitter and instagram feedback. Thanks @tanvivedak (very good food. Tall virgin margarita, desserts good. Did not expect such variety from a pure veg restaurant. Good service, nice ambiance )
@cherryred_22 ( beautiful ambience and interiors. Amazing rissotto,anglio olio and good combinations of different types of cheese in cheese fondue. All very decently priced)
@snehakhatri looks fancy, food not comparable to similar restaurants @notjustanotherfoodie (The desserts are yum)
Do keep sending me your reviews of all and any eateries you like or dislike email@example.com @rashmiudaysingh (twitter, instagram)
Bar (Bombay street inspired finger food)
Yeh hai Bombay Bronx meri jaan. You’ll either love it or hate it. You’ll either find it creative in it’s attention to thematic detailing or just an overload of thakke hue clichés. My guests and I love it. Surprisingly even my buddies in their sixties get hooked. I revisit on a packed Friday night, and meet an exuberant young couple, who (like TBB) symbolize the spirit of Mumbai. Miss Malini and her Mr, Nowshad Rizwanullah.They are a living example of Mumbai being the city which makes dreams come true (like it did for Big B). Having lived all over the world, Miss Malini moved to Mumbai 14 years ago, lived with six girls and a pigeon, worked as RJ, wrote scripts and then started blogging. Today, this digital princess’s new age multi media brand for the internet generation straddles many media and has a huge national and international following. They make fashion, Bollywood, travel and food accessible. Miss Malini’s dapper husband Nowshad, also moved to Mumbai, after having a global upbringing ( Harvard and Yale graduate) and now heads up the business and is the food reviewer.
They love Bombay Bronx, “True taste of mumbai masala. Happy and shiny”.
Take a look at the photo and you’ll see the exuberant couple hanging on to a local train’s over-head handle. Before that we sat in an auto rickshaw but ended up eating and drinking at the Irani café area, just next to the bar. Mumbai, in all it’s avatars, throbs in this 1800 sq ft area, Dabbawalas table, chor bazaar map on the ceiling, Eros cinema sign et al. A wall painting of a slouching Amitabh Bachchan blesses it all and sprinkles Mumbaiya magic dust as the Dj spins a mix of commercial and deep house music.
FOOD & DRINK
The colorful menu with it’s “vez’ and “non vez” sections, the “Kadak maal” booze menu offer many a Mumbaiya infused dish and drink. Newspaper cones with complimentry crunchy chakna (boiled peanuts, channa and more) set the tone for the street food that it is to follow. The spongy Gujju dhokla gets a crisp, deepfried cover and become a yummy, must try “dhoklapakoda”. Flavorsome kheema with soft pao, the Kothambir wadi is yum and tenderfirm , succulent tandoori chicken wings too. Chicken farcha burgers , Spongy baby idlis dusted with molagapodi are worth trying as is the Iced Peru and Pani Puri caiproshka. Creative presentation, ( newspapers, mini carrom board et al).
Some of the cleverly named dishes don’t live up to their name. Hard and overfried Krispee spinach, ditto for the Raju’s chicken lollipops, Oily baida roti, Bland pav bhaji sandwis. While the tangy signature cocktails pair well with the spicy fare some of them are not spiked with enough alcohol. Some of the regular alcohol is not available (eg Old Monk). Welll informed waiters (with “Boss” written on their shirts) miss out on getting our “pijja” order and when the place gets crowded it’s impossible to get “Boss s” attention.
It’s exuberant and fun, much needed in the otherwise boring Breach Candy area (except for Ghetto and now Py). Some of it’s finger food needs to be fine tuned, as do it’s signature cocktails. The brand new Bombay Bronx is well-priced, lusty, ultramodern, clichéd, rustic, fun, exuberant and a host of other adjectives that don’t normally squeeze together but find themselves in a tight, mostly happy clutch here. Tumko Jaane ko Maangta hai!
The Bombay Bronx Hubtown Skybay, Breach Candy (99677-01666). Daily 7pm-1am.
Nightout for 2: Rs 2000
RATING BUZZ 4.5 AMBIANCE 4
YOUR REVIEWS OF BOMBAY BRONX
I write from gorgeous Gulmurg and it’s great to receive your twitter and instagram feedback here: @cityslicker (food nice esp dhokla pakoda, cocktails disappoint, overall fun, buzzing vibe, will return) @jayvasantlal (total fun place, yummy food, well priced drinks, will return) @brandedbawi (love the décor, drinks with a Bambaiya twist, excellent concepts of dhokla pakoda and farcha burger) @prioskauke (peru shots to die for, also masala fish fingers. Must go back) @netfreaknash (super dhokla pakodas and Bombay duck) @swathirishi (love the twist of the paneer dhokla) @bloodynerd (I like the Boss concept, though a little light should be put on their concept foods) @antarazandc (why fry an already perfect treat of steamed dhokla and add calories?) @ankitanarsey (finger food good, stale munchies except for bhujia sev inconsistent cocktails, not enough stock of Kingfisher ultra. @darrypars (peru and vodka go well together) @dinubhai23 (have farcha burger, pani puri caiproshka, fried masala sing ) @yutidalal ( Yum peru shot, kachi kairi with vodka) @romakripalani @almondmelon @kalpitabhosale thanks for your comments too.
Kya naam hai! Full marks. Can you think of a better name than “Tiffin box etc” for a casual eatery that swiftly serves many an Indian regional cuisine through the day and home delivers too? I have the perfect guests to help me check it out, not only are they Sindhi, Maharashtrian and Gujrati but also well-traveled, discerning foodies.
Having just returned from Peru, they are planning their Belgrade and Iceland trip.
While Dr Raju Khubchandani has pioneered pediatric rheumatology in India, writing is his passion and I am riveted by the iconic child-care book he is co-authoring with Dr RK Anand. Shaila Khubchandani, a surgical pathologist of repute, actually finds interpreting Kidney biopsies relaxing as she does looking after their home .We eat our way through the menu, our review follows…
Doodh ka dabbas, bicycle tyres, kettles, caricatures (you get the picture?) adorn the canteen-like space. Tables and benches, open kitchen, paper mats et al.
They take the “etc” in their name very seriously and serve it all… from Awadh to Bengal to South India and even Birmingham, chaats, idli, upma etc etc. Surprisingly it’s the juicy, succulent kebabs (seekh and murg pudina tikka) that come up tops. Must trys…Robustly spiced Balti Birmingham curry, flavorsome Nalli Nihari and Lamb Koshe Mangsho. Go for the
Mustard infused rawas tikka (the most expensive dish at Rs350). However, the fish curry and the chicken makhanwala are just about okay, but the bhakri is superb.Wind up with the delightful Paan icecream and sugarfree gajjar halwa. VFM meal served in a tiffin box ( veg Rs 350, non veg Rs 420) curry, dal, three chapatis, rice and a sweet. Lunch buffet (Rs 414 for 10 dishes) too.
Uncomfy seating. It can get very noisy.Patchy dishes lacking flavor. Slushy Chettinad chicken, stodgy veg kabab.soggy chappatis served in foil. But the biggest disappointments are the lackluster saibhaji and the tasteless Sindhi curry. No alcohol.
This casual, quick service, open through the day, three month old Tiffin Box etc is somewhat light on the wallet ( Av meal for 2, Rs 1000) but can be heavy on the tummy with it’s many a curry and gravy. Its vast and ambitious menu tries to put all the complex cuisines of India into a Tiffin dabba and falters in doing so. While it does not warrant a special trip across town, Tiffin Box etc, a contemporary dhaba is perfect for a quick desi meal, snack etc for the office goers in the BKC vicinity.
Ground Floor, Naman Center, C 31, Next to Yauatcha, Block G- Bandra Kurla Complex, Bandra (E). Ph 61378080
Open 8 am to midnight
RATING FOOD 3 SERVICE 3.5 DÉCOR 3.5
MEAL FOR 2: Rs 1000
YOUR REVIEWS OF TBE
Value your twitter and instagram feedback. Please keep it coming (@rashmiudaysingh) @cityslicker_me (quick service, good chicken kolhapuri , dry Dhokla quick cheapandcheerful Indian meal)
@voraviya (TBEs buffet is good!
May Allah shower you with miracles this holy month of Ramadan and always. I am writing this right after a delicious Iftar dinner, thanks to Janhavi and Shan Mohammed giving me the lead about the brand new “Royal Flavors” (Oshiwara 26320600). So I called in for home-delivery (advance notice needed) for a few of their signature dishes. It was the pounded meat and wheat Mutton haleem (Rs 245) the fragrant kache gosht ki biryani (Rs 290) and flavorsome Khubani ka meetha (Rs 110) which worked the magic for us.
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 firstname.lastname@example.org 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 email@example.com twitter and instagram @rashmiudaysingh
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 firstname.lastname@example.org
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 email@example.com, tweet or instagram (@rashmiudaysingh). Waitingly yours