food

SPECTACULAR FEAST

Posted on

 

Feasting on the spirit of Dubai with Cynthia Munoz and Chef Alan Gobeil in Zeta
Feasting on the spirit of Dubai with Cynthia Munoz and Chef Alan Gobeil in Zeta

Here’s a feast to beat all feasts. It pampers all my senses…there is light, sound, dance, music and ofcourse food. As though all this were not enough there is also the worlds tallest building and the worlds biggest choreographed fountain to keep me company. If the accompanying photograph had a video and sound track, heres what you’d see and hear… glittering and shimmering fountains leaping and swirling and twirling into the evening sky as different colored lights bathe and sway with them. These fountains dance to music and Whitney Houston’s husky ”I’ll always love you” echoes sensuously as the fountains sway to it’s melody. And as though blessing it all and taking the ringside seat like a benevolent all-caring Pasha is the worlds tallest building, The Burj Khalifa which shimmers glamorously. And right here while feasting on this spectacle I am feasting on the freshest of fare created by the brilliant Executive chef Alain Gobeil . All this is the glamorous Zeta Restaurant where the heart of Dubai seems to throb  in all it’s  glory. In many different ways.

THE FOUNT OF GREAT COOKING

What are the ingredients of great cooking? I not only learn about them but also taste them here.  I am feasting on spectacular food which matches the location, There is freshness, there is tang, there is texture, there is flavor and  Canadian Chef Alan Gobeil’s global travels and training shines through all his cooking. Here, he conjures (only apt word) modern Japanese fare with plenty of Sushi, ceviches, salads and tartares. And with us too is Cynthia Munoz from Peru, a country known for it’s great and vibrant cuisine with many a choice of ceviche. We discuss the absolute necessity of freshness and the chef points out that it is imperative to buy the best you can get. “Don’t alter it” he stresses, “don’t overload it, respect it”.  Yet another tip from his is to concentrate on  ingenius pairings. Like for instance the prawn avocado salad has wedges of orange in it, also crunchy flying fish roe. “You must add crunch to your salads, use whatever you like or whatever you have readily available.” He says. This touch of his is evident in all his creations.  As Cynthya points out the food here is light and refreshing and not greasy. As we nibble and talk, the

The Dubai Fountain, the world’s largest choreographed fountain system set on the 30-acre manmade Burj Khalifa Lake, at the center of the Downtown Dubailights up with its thousands of lights and  colored projectors. Whoa! It is now  shooting water up to 500 ft into the air and what a range of music it has… from  classical to contemporary Arabic and world music. Even

Thriller” by Michael Jackson. I am amazed to know from the chef that some years ago there was only sand here and now

parkland, the worlds biggest mall, homes and nine hotels surround this man-made Burj Khalifa Lake. Including the swanky Address Downtown hotel where I am getting a taste of Dubai. Modern, fresh, cutting edge and gloriously spectacular!!!

 

 


 

ZETA SALAD RECIPE

 

IngredientS

 

Salad:

50 gms Prawn, poached and chilled /  60 gms Avocado /10gmsTomato/ 100 gms lettuce/ 40 gms orange segments/  5 gms chives/  a few sprigs of mixed cress/ 5 gms spring onions/ 5 gms tobiko (flying fish roe) optional/ salt and pepper to taste.

Cocktail sauce dressing:

500 gms Mayonnaise/ 1 ml Tabasco/ 200 gms tomato ketchup /  5 ml lemon juice/ 5 gms fresh red chilli/ salt and pepper

METHOD

Mix all ingredients together to prepare the cocktail sauce dressing, adjust seasoning and spice to taste.  Toss the chilled prawns in the dressing. Place the prawns on a plate and assemble the salad by placing in an attractive manner all ingredients in and around the prawns. Garnish with tobiko, cress, green onions, and place dots of cocktail sauce dressing in a few areas. Enjoy!

CATERERS & DESSERT MAKERS

Posted on

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…

4

 

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…

Review: NUTCRACKER

Posted on

This slideshow requires JavaScript.

Multi-cuisine

I raise a toast with the unique “breakfast in a bottle” along with my guests (please see photo). We re in the week old café “Nutcracker” and we’re celebrating the legendary 86 year young Padmashree Dr RP Soonawala’s forthcoming prestigious Dhanvantari  award (conferred on the likes of Dr Christian Bernard) . Internationally and nationally recognised for his medical inventions and pioneering Family Planing work, the lovable doc has delivered the nation including Juhi Chawla and Jay Mehta’s daugher. The dapper gourmet Jay and RP share over a decade of friendship, passion for cars, food, chocolates and perfection. Though busy with his national and interntional businesses (including restauranting) Jay takes time off to dine at the worlds finest Michelin starred restaurants and the small homestyle ones (like he does today).  He is a pure vegetarian.  “Nutcracker” serves pure vegetarian food too.

 

 

DÉCOR

It’s seriously small. Sits cheek by jowl with Ayub’s Kababwalla in the Kala Ghoda area. Charming in a rustic unfinished way, (three yellow stools suspended on the wall, cardboard framed mirrors et al ) oldworld art deco tiled flooring.

FOOD

Homestyle vegetarian: all day breakfast (go for the Parsi eggs with salli, yum Parsi Akuri, the cracked wheat and barley upma) Burgers & sandwiches ( chunky black bean with garlic mayo has a satisfying bite, home made barbecue sauce on the cheese one delights, classic grilled cheese sandwich deliciously oozes cheese). Healthy options too (Must try the delicious breakfast in a bottle… The Asian Salad.  )

Ask for the square wedge of “Seven Layer Cookie,” (chocolate, biscuit crumbs, almond flakes et al) and the dense yet light Belgian chocolate cake.

MINUS

No booking policy has us waiting. It was packed and the bare room amplified noise levels. No wine or beer in this café. Some of the dishes gloopy (sliders with egg and pesto) lacklustre (buttermilk  pancakes). No  Eggs Florentine or egg Parfait available today. Oversweet French toast.

 

MY POINT

This open through the day, pure vegetarian (eggs included) cafe redefines family-run and homestyle (even the sauces are home made). It follows in the footsteps of “Kala Ghoda café” Pantry” “Teapot café” but is even more homespun. I have a big, fat, soft spot for family run restaurant and this one has the chartered accountant turned restaurateur Anahita Bafna cooking, her sister serving and her investment banker husband helping out too. Together they have delivered Nutcracker. Sure! it is a new born and still needs to find it’s feet. But we (who better than world renowned obs-gynae Dr RP Soonawala) welcome this bonny new baby!

 

The Nutcracker, opposite One Forbes Building, VB Gandhi Marg, Kala Ghoda, Fort, Ph 22842430, Rs 1600 meal for two.

RATING FOOD 3.5 SERVICE 3.5 DÉCOR 3.5

THE SAHIB ROOM & KIPLING BAR

Posted on

This slideshow requires JavaScript.

Indian

My salaam to the Sahib and (never forget) the  Memsahib. Interestingly, now that  current restaurant trends are all about sleek minimalism, molecular gastronomy and global fusion, Palladium Hotel’s four month old Sahib Room is a thrilling blast from the  past, a reminder of how much pleasure can be had just from being tucked into elegance and graciousness. And fittingly my dinner companion is the epitome of style and substance. The ever-gorgeous Dr Jamuna Pai, pioneering cosmetologist is renowned not just for the many firsts to her credit but also for her Bridal TV shows and the innumerable  Miss Universe, and Miss India’s she has been skincare expert to. With cutting edge skincare clinics in Mumbai ,Delhi and Pune she has almost become a household name now in India for skincare, but  she still makes time to cook Indian food brilliantly. Her fabulous recipes have been part of  my Penguin Celebrity cookbook too,.Both Doc and  the soft spoken Suchi Kalia give a thumbs up to the food here.

DECOR

It’s spacious, it’s plush, it offers privacy. We sit under shimmering Ossler chandeliers and Venetian crystals, (plenty of space between tables) and  finely curated prints (that date back to the 17th century) around us. We love the community bar table, the quirky magnifying reading glass, quill pen and gramophone in the adjoining Kipling bar (with many an innovative cocktail) and settle down to a leisurely and fun dinner.

FOOD

Multilayered, rich, spice perfumed flavours from Awadh, Hyderabad, Kashmir and more. Hailing from the Awadh region, 32 year old chef  Angad Rai not only brings his training in the Lucknavi kitchens  but also khada and khushboo masalas pipri, kachri, patherkephool, nag kesar, rose petals. He handpounds them and teases big effects from the superb softest Galouti and equally good  vegetarian waterchestnut and avocado Khaas Kebabs. We trip out on the homestyle Awadhi Purvanchal saag (spiked with bathua And ambada).Exquisite nalli nihari (cooked in Unani masala) must be mopped up with the light saffron flavoured taftan bread.   Succulent Lahori chaampain with whispers of saunf. Kashmiri hand pounded Sasranga  mutton  mellowed with curd, saffron and mogra is a must try. Khaas dal makhni rich with safed makhan too. End with the moist, subtle and flavoursome kache gosht ki Dum Biryani. Plenty for vegetarians (50 percent of the menu)

Try the Kalonjiwale Baigan, tangy Amchuri Bhindi  and Ande ki biryani.

MINUS POINTS

Small portions. We could do with more generosity. The seafood (be it the gongura prawns or the jaituni pomfret) though not below par lacks the masterfulness of the rest of the dishes. The light Broccoli Dak Bangla.with kasundi mustard  is dragged down with it’s Philadelphia cream cheese slathering. Rajbhog, angoodi rabdi are ho hum, the outsourced paan icecream is a little better, but what is fabulous (and we  ask for seconds) is the Khubani ka meetha (unfortunately, on my second dinner I was told it’s not on the menu anymore).My favourite sparkling water (neither Perrier nor Pelligrino) available in this 5 star hotel.

MY POINT

Kudos to The Sahib Room for not taking it’s name literally and serving up clichéd decor or Anglo-Indian food from the Raj. Instead Awadh, Hyderabad and Kashmi distil themselves graciously on our plates in elegant surroundings. I eat two long meals here (pay an average of Rs 5000 meal for 2).There is consistency in the food (except for a few, the desserts and the portions could be bigger), I am told that the chef uses the principles of Unani medicine in cooking to achieve the perfect balance between being rich yet non-greasy. There is plenty of ceremony associated with fine dining  yet there’s a relaxed air, that is in sync with most diners’ temperaments. I raise a toast in delight with their  paan martini  Mera Salaam hai!

 

The Sahib Room & Kipling Bar Palladium Hotel, Lower Parel/

Av meal for 2: Rs 5,000  Ph 61628000

Open for lunch and dinner

RATING FOOD 4 SERVICE 4 DECOR 4


 

TIMES FOOD GUIDE 2015

Booking restaurant tables under fake names, landing up for surprise checks… am busy doing that twice a day. Exciting, exacting and fattening times are here. I am busy eating for The Times Food guide 2015. Would love to incorporate your recommendations, please do share your favourite restaurants and invite you to dine with me (rashmiudaysingh2015@gmail.com) FB @rashmiudaysingh instagram, twitter. Waitingly yours.

Review: Spesso Gourmet Kitchen

Posted on

This slideshow requires JavaScript.

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)

 

DÉCOR

Walk into the  handsome, contemporary space and be pleasantly surprised. Open kitchen, wooden floor and a patisserie counter complete the décor.

 

FOOD

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”.

MINUS POINTS

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.

 

MY POINT

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”

SPESSO

Ground floor, Regent Chambers, Jamnalal Bajaj Road, Nariman Point
Call: 40318750

TIMINGS 11 am till dinner

RATING

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)

@riiaac@power_struggle @rachnavaswani  @power_struggle@romakripalani@saumightsay

@eteepodar@tarunhasan@theashishsingh

@ila_iiLooks good .@divj@gaurav_agrawall

@priti3566@deepakbhatia2014

Do keep sending me your reviews of all and any eateries you like or dislike rashmiudaysingh2015@gmail.com @rashmiudaysingh (twitter, instagram)

Matching Food and Fitness

Posted on Updated on

FOOD AND FITNESS

It’s the ultimate dream: to love food, enjoy it, and still remain fit and healthy. For most of us, that’s what it remains: a dream. It should be doubly difficult if you earn your daily bread through eating. There is however, a living paradox—author, columnist and food writer Rashmi Uday Singh, who manages to stay fit and svelte. She explains how Even the most intelligent and perceptive often remark to me: “You don’t look like a food critic.”

What these refined gentlemen and ladies mean is that I don’t hog mindlessly and that I don’t live up to their medieval, preconceived notion of a food critic. According to them, it’s blasphemy not to eat and drink to the exclusion of everything else. I’d only like to ask, are all wine-tasters alcoholics? And why on earth I do have to look like a stuffed samosa to live up to anyone’s idea of what a food critic should look like? Why do I have to be obese and suffering from the after-effects of too much eating and drinking, just to prove that I eat for a living? The truth of the matter is that I am passionate about food. It excites me! I cannot resist sinful desserts, ad I am a chocoholic, the darkest, most handsome love of mylife. I love restaurants and eat out all the time. However, being fit and being able to respond with all my senses to food, is equally important to me. And having scripted, directed, produced and anchored a weekly TV show, Health Today, I have been fortunate enough to find a way to devote myself to my two passions. The weekly show was telecast for one year and researched it for over two years. I had the opportunity to interview and spend time with brilliant experts in the medical field. I questioned them relentlessly, chewed on every single answer they gave and digested it. Nutritionists, heart specialists, ayurvedacharyas, oncologists, naturopaths, homeopaths …my cameras recorded every single nuance, be it the “Vatta Pacifying diet” of Deepak Chopra in Los Angeles or the “heart smart” diet of Dr. Naresh Trehan. Banglores Naturopathy Clinic supplied as many relevant answers as the Apollo Hospital in Chennai. Dr. Praful Desai of Tata Memorial explained how diet can actually prevent cancer, while nutritionists explained how food can lower stress levels. What emerged was something basic and fundamental. When some wise guy said “make your vacation”, he definitely had me in mind.

Here are some of my tried and tasted and tested tips:

It’s all about the appetite mechanism: Okay, so you know it all, but it still might help to read what follows. Because it is only when one understands appetite mechanism that one realises that bad eating habits don’t just mean calorific and junk food but also being out of harmony with the way you eat. Ever wondered why eating and emotions are linked? Our appetite is coordinated in an area called the hypothalamus and it is this area, which controls a lot of our emotions. The “feeding” centre is divided into “hunger” and “fullness” centers. The number of signals reaching these centers dictate whether you feel hungry or full. It’s important to feel pleasantly full after a meal, because you are less likely to binge in between. Basically, you need to get tuned in to the ‘satiety’ value of eating. These ‘satiety’ signals are sent back in different stages.

Chewing: Nobody ever told e why should I chew my food well and slowly. Sure, it helps in the production of saliva and digestion, but what it also does is send signals of satiety to the brain. So, the more you chew, the more time you take over eating, the greater the perception of satiety. This is because within the jaw are stretch receptors which respond when you chew.

Exciting the taste buds: Foods that turn you on are called ‘organoleptic’. And the great news is that organoleptic foods [foods which smell, look, taste and feel good in the mouth] are actually good for you. They register satisfaction quicker and they increase the production of saliva and digestive juices. If you have exciting flavours, varying temperatures and textures within a meal, your mouth has a far greater opportunity to send satiety signals.

Lifting the arm: It may sound really strange, but the more you lift you arm to eat, the greater will be the filling of fullness. That’s because you give your brain the time and the chance to register those signals.

Trust your stomach: Within the stomach wall are stretch –receptors which send signals of fullness to your brain when there is food in your stomach. When you eat sugary, refined or fatty food they pass through your stomach quickly and satiety signals are not sent back to the brain. So, you tend to eat a lot more than you actually need to. But, when you eat high-fibre food (fruits, veggies, whole grains) they stay in the stomach longer and send satiety signals to the brain. So, while I taste almost everything, it’s the high-fibre food that I concentrate on.

Food and mood: It might help to know that it’s not just alchohol which is a mood-altering substance. Our everyday food does affect our moods too. Within the brain, chemicals help transmit messages from one nerve cell to another. There are two such substances known as endorphins, which affect our moods—serotonin and norepinephrine. The body makes these particular endorphins from the food we eat and therefore, we can, to a certain extent raise the level of these substances in the brain by eating specific foods. The main source of these endorphins is sugary carbohydrate-rich food. This explains why many of us feel happier when we eat chocolates and sweets. However the problem with eating too much of these is that sugary foods are absorbed rapidly into the blood. And though this causes a serotonin rush, it is broken down rapidly and eventually leads to a drop in blood sugar and endorphin levels. So, such foods can leave you feeling even lower than before. On the other hand, natural sugars give you a steady high. Feeling low and depressed is also linked to deficiencies in vitamins and minerals and therefore, to improper eating. A huge database of research points in the direction of eating right and light. So, for the sake of your mood, it is best to stick to natural sugars and natural starches. Natural sugar are found in fruits and veggies (as opposed to refined sugars in honey, cakes etc.) and natural starches occur in wholegrains, brown rice, beans, fruits and veggies (as opposed to refined starches in white brad, pastas etc.). these natural foods keep you clear-eyed and energetic. The reason? They release energy at a slower steadier pace, do not slow down your metabolism and and so don’t end up channelising the blood supply away from your brain. In other words, they keep you feeling fresh and in a good mood. Naturally!

Helpful tips on eating the right way

Position of eating: slouching is bad idea. Sitting upright helps. It places your stomach in a position where gravity helps rather than hinders.

Relax while eating: Digestion requires the flow of blood to your stomach but when your are under stress or upset, the stress hormones in your blood make much of the blood stream go to your limbs, this hinders digestion.

Your environment is important: If you eat live and treat your meals as just a fuel-stop-over then you may actually be hindering you health. You must value meal times as enjoyable pastimes. I make it a point to picnic, to set up candlelight dinners, to have interesting company, to eat with one’s love and of course, to eat in restaurants. All these environments relax me amd make my digestive juices flow, thereby helping swiftly and effortlessly digest all that I have eaten.

Who wants to kiss and ashtray?: Smoking kills…the tastebuds. Moreover, cigarettes discolour your nails and lips and ages you skin. And anyway, who wants to kiss an ashtray?

Drinking plenty of water: I begin my day and end it with warm water. Deepak Chopra advises sipping hot water through the day if you want to lose weight and flush out toxins.

Moderation is the name of the game: Moderation may be a boring word, but it works. You can taste everything, relish it, enjoy it and do so as intensely and passionately for the rest of your life. It’s not about denial and fanaticism, it is about celebrating food and savouring it in all its delicious forms. It is about enjoying it!

There is plenty more to say, but even plenty more to learn as I eat my way through life. As I said before, I eat for a living and have a huge appetite for finding out more ways and means of eating my way to more health and fitness.

Review: Picante

Posted on

PICANTE

This slideshow requires JavaScript.

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.

 

DÉCOR

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.

 

FOOD

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.

MINUS POINTS

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.

MY POINT

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

MY CUP OF TEA...DR RAJEN KILACHAND AND FAARAH MEHTA
MY CUP OF TEA…DR RAJEN KILACHAND AND FAARAH MEHTA

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 rashmiudaysingh2015@gmail.com twitter and instagram @rashmiudaysingh

Review: The Spare Kitchen

Posted on

Global progressive Indian

THE SPARE KITCHENI’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.

DÉCOR

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.

FOOD

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 .

MINUS POINTS

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 rashmiudaysingh2015@gmail.com, tweet or instagram (@rashmiudaysingh). Waitingly yours

Review: Burma Burma

Image Posted on Updated on

 

Vegetarian Burmese and Tea salon

This slideshow requires JavaScript.

It’s largely pleasurable. It’s satisfying.  It gets our unanimous vote.  It does so not only because like our brand new Prime Minister “ vegetarian chhe” but because this 2 week old, brand new Burmese (hold your breath) pure vegetarian eatery deserves it. The arguments about authenticity (Burmese cuisine is predominantly non vegetarian) could go on forever. But what comes to the table delivers pleasant surprises.And bowls over the dyed-in-the-drool gorgeous vegetarian gourmet Mandira Bedi. She’s so magnetized by this vegetarian arrival, that she makes time from her TV shows, corporate events, charity work and designing stunning sarees to drive across town to dine here. The other committed and well-traveled vegetarian gourmet is the London based hot shot lawyer Sunil Sheth, who heads up the most unique international charity (Princess Anne, grand patron) for those with the double disability of being deaf-blind. He is here in India to expand charitable activities. And the ever-helpful Mandira gives him many a brilliant suggestion over a fun-dinner.

 

 

DÉCOR

Walk past the bar (No! alcohol, please note) into the earthy-wooden-toned room which has skilful patches of vibrant color. From (backlit) parasols hanging upside (on the ceiling),a  wall with  a “Prayer Wheel”, splotches of color of Burmese laquerware et al. Free wifi, and a TV screen too. Not super fancy, but thankfully not overcute thematic either.

FOOD

Never mind if they don’t use the Burmese cuisine’s predominant non vegetarian ingredients, fish oil et al. They coax  masterful flavors from   Chilli oil, onions, garlic coconut and Burmese spice mix Yessa. The must trys? Salads …crunchy with Achow nuts and tangy with chilli oil and lemon. Be it the zingy ginger salad, the chatpatta raw mango or the fermented tea leaf laphet salad.

Flavorsome thin peppery broth and the “samuza hincho” baby samosas dunked with carrot cabbage and capsicum, are delightful. The two young, dynamic Marwari owners,Ankit Gupta  and Chirag Chhajer ensure that every last detail is perfect.

In the mains, go for the  uniquely tasty  creamy coconutty rice with the contrast of peanut tomato chutney. The ever popular (originally breakfast dish) oh no (Burmese for coconut) Khao suey coconut curry with noodles and condiments (fried garlic, onions, nimbu etc) just about passes muster and could do with more punch. Mandira is particularly thrilled with the Red Velvet, and the large wedges of tasty desserts from Sanah Ahuja’s  Crumbilicious.

 

MINUS POINTS

The biggest let downs are the stuffed doughy, hard buns (Paukse). Okayish  Pyan Boo Palata  (paratha)  with a  corn coconutty mash. Hard tofu stir fried with tofu and lacklustre Burmese Falooda too. It can get noisy and there is no alcohol.

MY POINT

This mid-priced (Rs 1500 for 2) new Fort eatery distils the spirit of Burma in it’s earthy, wooden interiors. Though not authentic to this low impact cuisine’s non veg fundamentals, it still serves up deliciously surprising textural contrasts and flavors in it’s vegetarian spread.  It pays great attention to detail (imports sunflower seeds,  teas to chopsticks). The soups and salads (love them) score over the mains. It is a winner, but will this new Tea salon and vegetarian eatery (like our vegetarian Prime Minister) continue to deliver? I toast it with my favorite cup of “Monkey picked Oolong tea” and surely hope so.

 

INSTAGRAM AND TWITTER FEEDBACK

Thanks for  flooding me with feedback on this 2 week old Burma Burma. @chingypatel (“loved it”  “the tealeaf salad is an acquired taste in the beginning, but grows on you”) @panktiv (“loved the tealeaf salad…said its like Burmese bhel” (I agree) @meau01 (“Very inexpensive”)@mohidkadri (“yummy and so tasty salad”) @elisha_saigal (“food is good. Fresh ingredients and knowledge rich staff”  “but after serving the main course they go into a lull as though dreaming of scuba diving in Myanmar” ) @chingypatel (“BurmaBurma rocks”) @foodcookeat (“that sounds awesome”) @nsonal tells @hspicture (lets go there).

Look forward to even more feedback from you…as you can see its invaluable.

 

BURMA BURMA Kothari House
Off M. G. Road
Near Allana Centre Fort

Ph 40036600

Open lunch and dinner

Meal for 2 (Rs 1500 per head)

No alcohol

RATING FOOD 3.5 SERVICE 3.5 DÉCOR 3.5

Restaurant Review: Makhan

Posted on

MAKHAN

Marwari, Gujarati, chaat

Dissapointing. That one word sums up the whole review of Makhan in Kalbadevi. I love diving into the cacophonic, colorful Kalbadevi area, but my excitement to check out this new pure vegetarian eatery from the Brijwasi mithai chain was short-lived. Sadly.

DÉCOR

Functional décor marks the smallish air conditioned space with it’s mithai counter running alongside. Stainless steel tables and  ochre walls complete the decor. A narrow staircase leads to the even smaller mexanine area (open for dinner only.)
FOOD

MakhanI ate alone… with determination and (you’ll agree) with optimism and hope.  Please take a look at the accompanying photograph…I   tasted my way through all those dishes (with the hope of coming across delicious ones, the eternal optimist that I am). But it is only the Delhi dahi bada papdi chaat (I hold close up) drizzled with tamarind chutney and squishy and crisp under the chilled dahi that delights. Crisp pappad chudi and  the robustly spiced Samosa chaat are just about above par.

They also serve Upvas food (which includes French fries) and  thalis. (Rs 130  to sp Rs 240).

 

MINUS POINTS

The Marwari and Gujarati fare (which I absolutely love) is either  undercooked, overcooked or just plain dull that no measure or mingling of seasonings could save it.

While the Kair sanger  is okayish the accompanying parathas  are greasy, the stuffed pyaz paratha  is doughy.  My most favorite Dal batti and it’s soggy churma disappoints. As does the watery Gattey ki sabzi with  oily thin ajwain paratha. Jodhpur’s famous Mirchi vada  is crisp  but  stone cold. Can the silky superb Gujarati kadhi actually be rendered so tasteless? Ditto for the Punjabi kadhi and the stodgy Gujarati Handvo. The bhaturas  are plump but kacha and the cholley tasteless. Ofcourse,  the Dhansak is not even a pale imitation of the Parsi original. I could go on listing the dishes I ate, but suffice it to say that  it’s all below par and all the accompanying rotis, bhakris, parathas are undercooked and overgreased.

Parking is impossible.

MY POINT

Im a Kalbadevi area addict. Shree Thacker Bhojnalaya tops my reasons for popping in to this throbbing, pulsating part of the city.

Im a fan of the exquisite gourmet vegetarian Gujarati and Marwari cuisines. So that’s why I determinedly ate my way alone through Makhan’s menu (paid Rs 2000, no credit cards accepted) .  Generously portioned dishes, modestly priced (meal for 2, Rs  300- 400), swift service but none of these reasons make up for the food which lacks luster. And which (heres that word again) disappoints.

 

Makhan 192/194 Kalbadevi Road, Opposite the Cotton Exchange, Kalbadevi (2240-2597). Open  noon- 11pm. Meal for two R300-R400

RATING FOOD 2 SERVICE 3.5  DÉCOR 3


 

 

CHEAPANDCHEERFUL

Been flooded. Overwhelmed. A zillion thanks for all your recommendation on twitter, email and instagram Awesome recommendations from South Indian Udipis to Bengali Roll places, and from Chaat corners to Dessert shops, we’ve got it all.

@HungryMumbai @WheelsOnOurFeet @rbhotica @DelishDirection @Rulerofmind @RassiBomb @ZeniaIrani thanks ever so much. Sorry cant thank each and every one of you, due to space constraint, but look forward to hearing from you on rashmiudaysingh2014@gmail.com, twitter and instagram @rashmiudaysingh and eating about with you too.


NEW, NEWER, NEWEST

Tried. Tested. Tasted. It doesn’t get any better than this. Find out the latest about the greatest, know all about the brand new restaurant openings from the chotta to the motta all delivered to you with  speed, accuracy and comprehensiveness. “It’s the best biryani in South Mumbai” posted @abhinitk (on my instagram account, I still have to find out his full name) I went instantly to check out this newest, cheapandcheerful eatery and takeaway which has just opened in South Mumbai. It’s called Kyamiyaa, its seriously small, is it worth dashing down to? Is it Value for money? …  to find out more you have to log onto Timescity.com. What you waiting for?   Go for it. Tcity.me/kyamiyaa.