iftar

REVIEW: TIFFIN BOX ETC

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Indian multi-cuisine

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…

 

DÉCOR

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.

 

FOOD

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.

 

 MINUS POINTS

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.

 

MY POINT

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)

voraviyaI (great for lunch) tableforone_pv (didn’t like the flavours at all.)

notjustanotherfoodie (Love the food, the   parathas,  dal makhani) @kalpitabhosale @mansidedhia1 (clichéd décor).

@voraviya (TBEs buffet is good!

 


RAMADAN KAREEN

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.

THE DIVINE TASTE OF IFTAR

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It is a dream come true and it happens just before the start of the holy month of Ramadan. I am surrounded by the magic of the spectacular sunset of the Arabian desert (the time when the Ramadan fast is broken) and just then I am regaled with the divine taste of Iftar. Each and every traditional recipe is made with authentic ingredients. As the amazing flavors gallop across our taste buds we are reminded that the lush green polo fields stretching around us are where the shining flanks of pedigreed horses   speed past in a spurt of color and sound. I find it difficult to believe that I am in Dubai, the gleaming, glittering  city of high rises and malls. Here in Desert Palm sprawling over 150 acres, there is silence as Mother nature’s bounty overflows. The sun sets, gilding the handsome palm trees which embroider the desert sky. From the most amazing gourmet cooking classes to horse-riding classes, shishas, global cuisines, Desert Palm has it all. Right now, its pre-Iftar time and I taste and nibble on the most traditional main course of succulent, seven spiced  lamb Kahrouf Mahshi infused with cinnamon cardamom. I mop it up with the traditional four Khubs  with fragrant rice and the Superlative Hammour Harra fish too. We start with the traditional Mezze of creamy    Hummus, Moutabel, Tabouleh  and Fattoush. The crisp skinned  Lamb Kebbeh and  Spinach Fatayar  delights, followed by the hearty and nourishing Yellow Lentil soup.

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THE  SWEET BOND OF IFTAR

Please take a look at the accompanying  photograph and you’ll see how the Iftar dinner brings together all nationalities. Ofcourse, the family Sapti (baby Sapti included) are getting set for Ramadan, as is Ahzar. From South of England there is the  dynamic General manager James Reeves, from Italy, the gifted  Executive Chef David Prantera , India is represented by the talented Chef Anoop  and the lovely Karishma Chopra. And wow!

what an amazing feast  of  Ramadan sweets there is: love the Mafourkeh of toasted bread drizzled with milkfat kashta. Equally delightful is the baked filo pastry with pista and ghee, its called Znoud, which means “lady’s forearm”. Chef Ali Hasan guides me thru this yummy buffet and the baked Omali made of velvety milk and airy puff pastry infused with rose water and blossom water is addictive.  Cant get enough of the Kataif pancakes plump with creamy kashta and crunchy with nuts. After that sweet finale, I sit by the rolling Polo fields under the shimmering night sky and go hubble bubble on the tobacco-free peach flavored sheesha.

 


 

 

Here it is. Just in time for Iftar, Chef Panteras very special recipe…

MANSAF RECIPE

1 KG                       lamb leg with bone / or boneless

200 gms                  plain yogurt

200 gms                  red onion                         half sliced , half chopped

1                      eggs                                 egg white , beaten with a fork untill frothy

25 gms                    corn flour

50 gms                    clarified butter

50 gms                    pine nuts

50 gms                    slivered almonds

15 gms                    water

salt

freshly ground pepper

10 gms                    turmeric powder

10 gms                    all spice

10 gms                    cinnamon stick

400 gms                  basmati rice

10 gms                    cardomom seeds

10 gms                    bayleaf

50 gms                    ghee

3 gms                      dry

Lemon

3 gms                      cinnamon powder

½  ltr                       lamb stock

 

1.Place the yogurt in a thick heavy based pot , add beaten frothy egg , corn flour , salt to the pan .Blend gently with a wooden laddle .

2 . Place the pot over a medium heat , stir with a a wooden laddle , lower the heat as the yogurt can split .

3.Lower the heat and gently let it simmer .

4.Boil the lamb in a pot with Water ,  bayleaf , cinnamon stick , cardamom , turmeric powder, salt to season .

5.Skim the surface for froth  the while the lamb is boiling

6.Heat ghee in a frying pan and add pinenuts  , almonds .fry untill golden brown , remove and keep aside .

7.Add sliced red onion to the same pan with ghee and fry gently untill transparent . add turmeric powder , all spice powder , cinnamon stick and mix and saute well .

8.Add the boiled lamb with this spice mixture with the stock .

9. When the lamb is done , remove and shredd the meat with a fork from the bone .

10. Reduce the sauce more and add yogurt sauce , blend well with wooden laddle , let the mixture boil , add the the shredded lamb and reduce the sauce more .

9.After the lamb has been cooked , keep reducing until the sauce thickens .

10.Heat the clarified butter in a pot and saute cinnamon stick , bayleaf , dry lemon ,chopped onion, minced lamb, add soaked basmati rice and add lambstock and let the rice cook ,add cinnamon powder when the rice is boiling .

11.Once the rice is cooked , serve on a large round serving platter , then garnish with fried nuts .

12.Top the platter with the shredded lamb and mansaf sauce , fried nuts .