Vegetarian bakery, patisserie and cafe
Are you a vegetarian who does not eat eggs ? Read on and you will be happy you did. Over the years Mumbai has spawned many a shudh vegetarian Gujarati, Maharashtrian, Mexican, Italian, multi-cuisine restaurant. This is the very first dedicated Patisserie-Bakery-café serving not just vegetarian but “eggless-vegetarian” fare. “it’s a brilliant idea. India has the largest population of vegetarian Hindus in the world” opines my guest and blind date, London’s Michelin-starred Benaras restaurant ‘s Atul Kochhar (see box) To check out the patisserie I invite two gorgeous French ladies, Stephanie d Aboville who curates unparalleled access to Paris and beyond. Francette Harrison, a French “Jain” (she does not eat onions and garlic). She has moved here ever since her husband has been heading the Four Seasons and knows Mumbai amazingly well. We also meet two regulars Hiloni and Surabhi who swear by this café.
The large glassed in TRP stands right opposite the Phoenix High street. It is well light, airy, has an open kitchen and many a counter stacked with pastries, breads and cakes.
This includes eggless and gelatin free desserts, breads, croissants, burgers, sandwiches a few multi-cuisine light meals too. Amongst the savories, the soft paneer bursting with peppery notes is everyone’s favorite. Our Jain Francette loves the 3 jain sliders. The masala corn served in a cone is chatpatta good. The opinion starts getting sharply divided when it comes to the sweet stuff. The chocolate bar is everyones favorite.
The rest are not our favorites, But here again, the “eggless-vegetarians” like Hiloni Punatar point out that the
Madagascar mousse Chocolate mousse bar
and Raspberry princess are the best eggless desserts you can get in the city.
While some of the savory dishes like the Patti samosa are too spicy or too stodgy, the vada pao is okayish, the khao suey lacklustre. Many of the desserts are too stodgy, not light enough, the macarons chewy.
Kudos to the Guptas for catering to the niche vegetarian consumer (theyve set up pure vegetarian Mexican, molecular gastronomy restaurants too). In TRP, there are over 65 varieties of eggless and gelatin -free pastries and desserts. Here are some reactions on my instagram and twitter page… @anupa30Eggless macaroons is just absurd ! This is echoed by
@divyabarmecha and @chefkunal . say @chef_sandeep @tulsi78 “it is heaven for me as I always wanted to try macarons cos of eggs couldn’t try”. So while some of these desserts are yum, many more do not match up to the ones made with egg, but they do fill in a huge need out there. “Eggless vegetarians” this way please!
The Rolling Pin
Janta Industrial Estate, opposite High Street Phoenix, Lower Parel.
Open 9.30 am to 11.30 pm
RATING FOOD 3 DÉCOR 3.5 SERVICE 3.5
Meal for 2: Rs 800
Jai Ho Japanese! While my favourite “Narisawa” (Tokyo) continues to reign supreme as Asia’s best, Aamchi Mumbai has adapted to this cuisine surprisingly well too. From the Northern end, especially Bandra (Kofuku, Aoi) to the dagger-shaped southern tip. Here Taj’s Wasabi has been holding it’s own past ten years, Tetsuma came along to stake a claim but gave way to the Mediteranean Pier. Now once again (four months ago) a Japanese restaurant reared its head in Colaba, And that too with an elaborate menu. So I do an elaborate check out, eat here twice. Once for lunch ( Rs 5000 for 2) , and then again with a foodie family ( I pay around Rs 20,000).
Bela & Micky Dalal– affable, well-travelled foodies, lovers of the simplicity & sereneity of their rustic Alibag home along with their dapper sons and the lovely Nishita Murarka dine and opine for me.
New age entrepreneur Rohan Dalal’s unique subscription based home delivery service that provides medicinal, nutritional and daily care products across greater Mumbai is in huge demand.
Talented and handsome Jay Dalal, works at one of India’s premier consultancies plans to venture into the digital market and as DJ continues to rock his New York tunes across town.
Dedicated to fitness (Bela – yoga & fitness enthusiast) the whole family are dyed in the drool foodies and we systematically eat our way through the menu.
Walk into Colaba’s latest Japanese restaurant and be charmed by its rich yet understated elegance. Copper lattice-work columns, Italian chandeliers, opulent leather and suede sofas with chrome-and-wood tables and the textured stonework sushi and cocktail bar. Dramatic bright lighting and a birdcage table at one corner makes for a perfect setting for the food that follows.
“To die for” sushi “Oh my God sushi” …sounds gimmicky but most of it is actually all about innovative drama. Rolls set on fire, buried under heaps of crushed tempura, spider rolls, others that look like a caterpillar and so on. Through it all, they retain their texture and
flavour and play to popular tastes with cream cheese, mayo, et al. James Biaka consultant chef here (ex Tetsuma and now Kofuku, Hengbok) ensures there is succulent pork belly, Buta-No-Shogakaki sliced pork intensely flavoured with ginger and soya sauce on the menu. Looking for a more expensive
experience? Ask for the superb Miso Black Cod. Plenty for vegetarians…flavourful Mushroom Rice(Hot Pot Rice with Bop Sauce)Edamame Dip, Veg Kimchi Soup, Quinoa Salad and Avocado Dragon Roll. End with the Vanilla Panna Cotta and Butterscotch with the perfect kiss of sweetness.
In an effort to bend over backwards to please all palates, some of the sushi rolls tip over into too much of a crunchy, saucy mish mash. Baked sushi roll,
Mountain Crunchy Roll being cases in point. Lacklustre, over-cooked Wasabi Chicken, over-salted Tofu Grilled Asparagus and thick-skinned Mochi dessert. The “chefs specials” have small portions and high prices (Rs 2000 and more per dish).
Traditional as well as fusion Japanese fare served in the dynamic and lovely Agarwal sister’s Saizen ( means ‘best’ in Japanese) Interestingly, this restaurant has two price structures while the sushi (`450–600) and many of the dishes are affordably priced, the Chef’s Specials like the Black Cod Miso are priced at over `2,000 each.
Vegetarians and Jains are very well taken care (quinoa salad, plenty of sushi et al)
By bringing inventive cooking and a few high-end grace notes Saizen answers the desires of a generation of savvy, adventurous diners (also vegetarians and Jains) looking for affordable, accessible Japanese fare.
■ 41/42, Minoo Desai Marg, Behind Radio Club, Colaba, Mumbai, Ph: 65081100
Noon to 3pm, 7pm to 11.45pm
Food-4.00 | Service-3.50 | Decor-4.00 | Meal for 2-`4000-8000
YOUR INSTAGRAM & TWITTER RESPONSES
Wow! Thanks for your reponses, i have incorporated them in my review. @garimaaj @duhitachadha
@jigarparmar and many others. Sorry cant include all names here but value each one’s views. Keep them coming please!
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…
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.
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.
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!
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!
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.
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 firstname.lastname@example.org, instagram, twitter @rashmiudaysingh waitingly yours…
I can’t stop smiling! I feel great ‘hengbok” as I review “Heng bok” Mumbai’s very first dedicated Korean restaurant whose name translates to “happiness” (in Korean, ofcourse!). Never mind that the driving force chef James Biaca is from Mizoram. He has already proven his prowess with the well-loved Japanese “Kofuku”. Several research trips to and imports from Korea and voila! Bandra gets “Heng Bok”.
Simple, unpretentious décor. Two boxed in levels, simple wooden tables, a large Buddha as soon as you walk in.
Kudos for the deft use of kimchi — that spicy, tangy tangle of fermented vegetables — in many of the dishes, be it Jjigae (soups) hot pots, barbecues. They even serve up Korean sushi and Korean dimsum . And for Japanese buffs there is sashimi and sushi too.
Spicy food and pork-belly lovers this is your heaven. It’s called Gochujang Sangyupsal (pork-belly imported from Belgium is marinated in Gochujang a spicy Korean chilli paste). You barbeque it on your table (they will help you along), when done to choice, wrap it in a lettuce leaf, dab the spicy sauce and sesame oil and let the flavor bomb implode on your taste buds. The less spicy version (samgyupsal) is worth trying .They offer beef and seafood barbecue too. Chicken (dak) is served up only as appetisers Having sparked your appetite satiate it with the either of the other two classic Korean dishes…the jeongol (hot pot) or the Bibimbap ( must try rice dish). Jeongol (hot pot stew) The large hot pot brims with a spicy broth (choice of pork beef and vegetarian too) and makes for a hearty meal.
Okayish Korean sushi, Hengbok Kimbap, not as exquisite as the Japanese version (also served here). Superb sashimi (which my sashimi expert guest loved)
Even the Japchae (sweet potato glass noodles) were light and tasty, though looked like a gloopy mess.
Deep fried and almost ketchupy chicken starter,
Special dishes have been created for vegetarians and some lack flavor (the lacklustre pancake and glutinous dimsum). The tables being placed too close to each other, a closed up basement level are some of the minus points
There is a cook-it-yourself drama on the table (large hot pots, barbecue plates), there are spicy, garlicky blasts in the food, plenty of non vegetarian (Belgian pork belly, beef, octopus, squid), there is Japanese sushi and sashimi too. Though special dishes have been created for vegetarians, this is not exactly a vegetarian mecca. But it’s a great new introduction to Korean food paired with the Korean Jinro Shoju (must try). We are happy that Heng Bok (happiness) is here!
11/1, Kalpak Corner Building, Turner Road, Bandra (W), Ph 26510044/66/77,
Timing open for lunch and dinner
Meal for 2 Rs 4000
RATING FOOD 4 SERVICE 3.5 DÉCOR 3
Whoa! Mumbai’s restaurant jungle is getting more populated…Blue Frog, White Owl, Lazy dog, Barking deer and now Tijuana Iguana. Coincidentally, I’m writing this from Australia, home to the most amazing wildlife (which I love). At the dinner, before I left Mumbai my wild-life conservationist guest Sam Mistry explained the interesting background about Iguana, the lizard from Central America and Mexico. Not only is he a trustee of the Corbett foundation but even honeymooned with his Doctor wife Rati in Kenya. A brilliant and dedicated doctor she also makes time for regular visits to wildlife parks. Both love animals (Sam prefers them to humans) and yes! they were happy to be in Tijuana Iguana.
As soon as you walk in, through the greenlight haze, the Iguana eyes stare from the large looming poster. Three smallish rooms (on different levels) make up this new Fort restaurant, set up by American businessman Jai Lalwani, who runs hotels and similar ‘Ameri-Mex’ concept bars in the US. We stopped at the bar for a drink and moved up the steps to the tiny space with sofas for dinner.
FOOD & DRINK
A deliciously tangy Margarita, followed with well-made chicken wings
Standard Tex Mex fare heaped over with beans and cheese, be it Quessadillas or Enchiladas, Burritos. Plenty of Burgers ( try black and blue burger with blue cheese) sandwiches (Philly cheese steak). Many a choice for veggies too (including the wittily named “Patel pasta” “Peruvian paella”). Health club section ( grilled salmon and chicken too) The Simply Sinful Snickers Pie with icecream and an Oreo cookie crust, topped with caramel and fudge was a must try. Plenty of cocktails, (go for vodka melon cranberry based “The Good life” ) Shots at the well stocked bar.
My biggest disappointment was the guacamole, as it lacked texture and flavor. A lot of the dishes were just a heap of cheese and beans and lackluster. The Brownie bottom pie was thick and hard. It can get very noisy here.
This open all day, new Fort entrant promises to go from a restaurant into a Happy Hour zone, back to a diner and then into a nightclub, all in one evening. We have yet to watch their bartenders Salsa Meringue, and throw Fire and Toss bottles, but sure enjoyed meeting them much more than we did the Ameri-Mex fare here which still needs to hit it’s stride.
Bombay Mutual Annexe, Rustom Sidhwa Marg,Gunbow Street, Opposite Residency Hotel Fort
Open 12 noon till 01:30am
RATING FOOD 3 SERVICE 3.5 DÉCOR 3.5
I am in eight heaven ! Joyfully bonding and reviewing a restaurant with eight of my fabulous foodie blind dates (I met them over instagram when they hashtagged #dinewithrashmi) It’s a rainy afternoon and we are at Juhu’s new Villa 69 and they have come from Mulund, Andheri Vashi, Walkeshwar, Bandra .
Talented homecook Shabnam mukadam (@cookingfiesta1) brings along her most sublime mithai, Photo blogger, marketing porfessional Ritika Betala (@foodiesofindia)
CA turned social media marketer (@sanjanaj88) are among the first few to come. BMM graduate and food blogger Samina (@theCconfession)
Pro MakeUp Artist.Diane D’costa (@d_diane) Project manager Aaron Pereira @pereiraaaron and
Chartered Accountant turned Lifestyle Blogger Bhumika Thakkar @bhumika_t join us as we have an amazing time.
By day this sprawling, very white Villa (obviously the brainchild of a romantic, with cupids painted on walls) is daylight bathed. It has a charming alfresco courtyard too. By night it takes on a sizzling, dramatically lit avatar and throbs with cutting edge music.”Perfect for a date” is the unanimous comment of my guests.
In the multicuisine menu which zig zags thru continents, it’s the affordable pricing which stands out ( Av price of main course Rs 395). It’s also the flavorsome Thai curries (we try them all) which come up tops. We all love the daintily presented cottage cheese picatta in the tangy tomato sauce. Sweet spicy honey chilli chicken,crispy panko fish are all worth trying.
We ask for recommendations and check out the veg as well as the non veg dishes. Suffice it to say that a lot of it does not pass muster, oily flavourless tofu, lacklustre chicken BalineseAyam pelalah, and soggy Fiamma and Toscana pizzas) and totally avoidable desserts.
Villa 69 is one more rocking offering from the successful serial nightclub owner, Suved Lohia. The life-size statue of a horse (glittering mirrors like those in a disco ball) in the restaurant, the Bolly bashes and other night events here make it clear this is a buzz-bedecked party zone. The food has more misses than hits ( the restaurant is totally empty at lunch,) but it’s Villa 69 s sexily glamorous night avatar which is the hit.
Plot No.30 Near PVR Cinema and Oakwood Premier J. M. Road Juhu
022 6596 9669
Open from noon to midnight
RATING FOOD 2.5 SERVICE 3.5 DÉCOR 4
Whoa! What energy! Aamchi Mumbai is rocking with youth and energetic bars and nightplaces…from Colaba (Colaba Social) through Parel (PDT) to Andheri (Boveda). Before leaving for Los Angeles, I visited each of these new arrivals. Thumbs up to the infusion of youthful energy.
Boveda in Andheri is not only for the young nightbirds but is also set up by two 24 year olds and has an equally young chef.
The sprawling 2,500 sq feet space with it’s suspended retro bulbs, wooden crates for lamp shades exposed brick walls give it an industrial look. A long dramatically lit-up bar and an outdoor patio complete the décor.
FOOD DRINKS AND GIGS
43 starters and 6 mains. Dinner is obviously not what you go there for. Plenty of drinks and gigs is what you do go for…there is no entry or cover charge. DJ s (Arjun Wagle Ma Faiza, Ankytrixx, Sanjay Dutta) artists ( Whirling Kalapas, Nikhil D’zouza etc) rock the place..
Ask for the robustly spiced, tossed spiced mushroom jalapeno, the deepfried tasty veg croquette plump with paneer and spinach. Enjoy the dominant paprika flavor of the spiced chicken. I particularly liked the smoked haloumi cheese on the American pizza. Desserts were woefully lacking, the chocolate ganache tart was good but not the greatest.The must try signature Bóveda cocktails – BVD, Spiked Old Fashion, Melon Ball and The Green Beast.
More maincourses are definitely needed. And some of the dishes on the menu, like the chorizo prawn stew with pao, the Madras curry chicken with rice lack the zing and don’t pass muster. Ditto for the halumi potato mushroom butter garlic starter. More desserts please!
Open only in the evening, this fairly new Andheri arrival is already rocking. Boveda (“vault” in Spanish) doesn’t mean you go looking for Spanish food (there are a few dishes). Don’t go for looking for dinner either, do go for a great night out (plenty of action) cocktails, well-plated starters (please see photo) and a lusty, young vibe. Rock on!
BOVEDA G04, Morya Landmark One, Plot B-25, Off New Link Road, Oshiwara Village, Andheri (West). 67080858/59
Rs 1800 for two without alcohol
Open 6.30pm to 1am
RATING FOOD 3.5 SERVICE 3.5 DÉCOR 3.5
A TASTE OF HOLLYWOOD
Hot, hotter and haute. Newest to the iconic legendary Los Angeles restaurants… I am eating non-stop (guided by my friend, the LA Times food critic, Irene Verbila). Here reality is more exciting than fantasy. See the accompanying photo and you’ll know what I mean. Long necked swans glide gently past
Wolfgang Puck’s (America’s uncrowned King of chefs) restaurant as his multi-talented executive chef Hugo Bolanos conjures up the most exciting Californian produce driven dishes. Here in Belair, amid the serene, the worlds most romantic 12 acres of lush green paradise, Hollywood legends like Grace Kelly , Marilyn Monroe have lived and dined for over 5 decades. Even today this romantic haven is full of stars lounging in the Californian cool sunshine.
Here’s the hottest new three month old restaurant “Flores and ladies gunboat society” (Southern American fare to kill for). Mario Batalli’s “Pizzeria Mozza” the century old, open 24 hours “Pacific dining car”remain favorites . Quite the opposite is Jose Andres cutting edge “Bazar” as good as ever. Ive just received the most precious courier (from Napa valley) the of the most luscious peaches and pluots from the worlds most legendary fruit grower “Frog Hollow farm”. All thanks to our very own globetrotting gourmet and finance whiz Arjun Divecha. Meanwhile the swans are gliding gently as I savor Wolfgang Puck’s signature steak over sundaybrunch and hey! Lionel Richie is on my neighboring table. I have stars in my eyes…and hey waiter is that a star in my soup?
PS Should you need more info on LA eateries please email@example.com FB, instagram, twitter @rashmiudaysingh
Japanese, Chinese, Vietnamese, Asian
I’m a “Shabu shabu” fan. Dunking thin slivers of raw beef (preferably Wagyu) in a pot of boiling broth on my table and then pampering my palate with the pristine flavors and textures has been one of my passions around the world. Alas! this Japanese “Shabu shabu” comes to Mumbai’s “Hai Bao” in a totally different (mainly seafood, veggies added on) but flamboyant avatar to Juhu’s new eatery. It has it’s fans (like the family I bump into here) They’re totally hooked “The concept is cool, shabu shabu a knockout, addons are superb, it’s a filling yet light meal” say the well known dashing fashion designers Riyaz and Reshma Gangji who along with Aman and Ananya eat here regularly. Also checking out this new restaurant is the brilliant Chef Himanshu Taneja, passionate and adventurous foodie wanting to try out all that is new in the city. Hai bao has serious detractors @chingypatel (Absolutely avoidable! Terrible food and service! People get enticed cause the Shabu Shabu concept is relatively new in India.) @TaariniNB
(you have to pretty much cook their own food, including the meats. Kinda painful.)
The truth lies somewhere in between.
Profusion of plants (mainly artificial) in this sea facing, high-ceilinged restaurant with wooden furniture.
You name it, they got it. Over the past few months they’ve added on plenty of Chinese dishes especially for the Indian palate (Vegetarian soups, Paneer soya chilly, Chicken crushed pepper, chicken Sichuan pepper. Many vegetarian options too.) Their version of “Shabu shabu” dunking and cooking raw seafood and meats in a choice of broth ((Tom Yum/ Laksa /Clear Seafood ) with 24 varieties of sauces is a filling, tasty option. Try the Hanbun combo ( dumplings, fish fillet, cuttle fish, prawns, chicken, eggs and a range of vegetarian options like pakchoy, shitake mushrooms and broccoli.You could opt for the barbecue grill on the table too. Try the Prawns in shells enlivened with garlic and mellow with butter, well made
Scallops in white sauce and an okayish panfried pomfret. Attentive service under Leo Pinto, (Ipad menus, fancy call buttons connected to waiters wrists et al ) add a dimension to the experience.
Some of the raw seafood (for the Shabu Shabu) is not fresh. Thick skinned Chicken kothay, Veg kothay. Avoid the insipid Laksa broth, the tasteless Hokkein rice. Stay clear of the oversweet and strange desserts, be it the tender coconut with strands of fresh malai jellied and reset in a hollowed coconut shell or the syrupy sweet mango pudding.
“Profusion” accurately describes Hai Bao… from the number of dishes, cuisines, versions of “Shabu Shabu”, dipping sauces to the number of plants here. Since opening they’ve hiked up set lunch price from 499 to 599 and 999 (with Shabu shabu). The non veg Shabu shabu meal, enough for 4 to 6 (priced between 1100 to 1999) and veg (Rs 750). Generous portions. Authentic flavors give way to robust, spicy Chindian ones. Adaptation, thy name is “Haibao”.
HAIBAO , opposite Ramada Palm Grove, Juhu Tara Road, Ph 26101800
Open lunch and dinner
Meal for 2 Rs 2000
FOOD 3 SERVICE 3.5 DÉCOR 3.5
YOUR REVIEWS OF HAI BAO
Your reviews are invaluable. A zillion thanks. Been flooded with your twitter and instagram and mail reviews (firstname.lastname@example.org, @rashmiudaysingh) Sorry unable to print all your reviews due to space constraint.
MUST GO @crazyloveshoesOh amazing! Just amazing!!
@meghna0205Omg I’ve been dying to go here for ages!
@mumbaifoodieBeen there twice last month! Really love the shabu shabu concept.
@foodavalanche ( the shabu shabu tastes brilliant though it’s for a min of 5 or 6 – keep some space for the the laksa soup & their coconut desert.)
@sozzlebeeShabu shabu finally in india.. Went thete almost 6 months back.. Lovely selection of seafood n meats… Quantity definately humongous.. Got excellent service but drinks need to be worked on bigg time…
DON’T GO @vanillachic89Not the best option of people who love to eat meat but aren’t great at cooking it – the taste was great but too much effort – and ended up feeling more stressed that relaxed.
@chingypatelAbsolutely avoidable! Terrible food and service! People get enticed cause the Shabu Shabu concept is relatively new in India.
#Haibao very very avoidable. Dodgy meat, insipid broths and rather cloying service. Pity because its a good concept.
Mumbai’s second WHATSHOTTASTINGSESSION with talented home caterers and bakers.
Company Name: Sweet Bliss by Ravisha Sharma
Twitter & Instagram handles: @ravishasharma
Specialties: Cupcakes, marshmallows, cake pops,
Company Name: T’s Kitchen by Tejas Navin Master
Phone: 099203 16702
Specialties: Chicken Cafreal, Goan Roast Chicken, Mutton Sukha, and Pasta
Company Name: Cocoa Love by Harpriya Kohli
Twitter & Instagram handles: @harpriya_kohli
Facebook : https://www.facebook.com/cocoaloveandmore
Specialties: Cheesecakes, Tea- time cakes- Vanilla pound cake,
Pineapple upside down, Carrot cake and Marble cake,
Cupcakes, brownies (Plain, Walnut and Flavoured)
Desserts (eggless)- Chocolate mousse, soufflé and
Tiramisu, Chocolates (flavoured)
Company Name: Sweet Escape by Nikita Bokadia
Instagram handles: @nikitabox
Specialties: Brownies, shaped cakes and chocolates
Company Name: Bakery Junction by Lakshmi Nambiar
Facebook : https://www.facebook.com/BakeryJunction
Specialties: Cakes, Cupcakes, Theme Cakes
Company Name: Tooth Fairy by Rachana Shah
Instagram handles: @toothfairybakes
Facebook : https://www.facebook.com/pages/Tooth-Fairy/
Specialties: Semi-sweet gooey chocolate
brownies, Oatmeal cookies, banana-chocolate
loaf/muffins and any other tea-time binge snack
Company Name: Cheesecake Republic by Aishwarya Jalan & Shruti Jalan
Phone: 9820302204 / 9820401012
Instagram handles: #cheesecakerepublic, @shrutijalan14,
Facebook : https://www.facebook.com/cheesecakerepublic
Specialties: Baked & No bake cheesecakes, tea time
cake loaves, carrot cake, squidgy cake, mud cake with
or without rum, mud cake with or without pecans,
Honey almond cake, lemon bars and many more.
Company Name: The Odd Hour Kitchen by Shivani Savant
Facebook : https://www.facebook.com/TheOddHourKitchen/info
Specialties: Muffins, Cookies, Quiches, Breads & Cakes
Company Name: Just Cookies by Dinesh Poddar
Company Name: Bhuke Plate by Cherina Gamadia
Instagram handles: @bhukeplate
Facebook : https://www.facebook.com/BhukePlate
Specialties: STUFFED PASTAS, MEZZES, SALADS
Company Name: The Little Food Co by Bhakti Mehta
Twitter & Instagram handles: @littlefoodco
Facebook : https://www.facebook.com/pages/Little-Food-Co/
Specialties: Thai paani puri, Mexican fish tacos, Mushroom & leeks lasagne, crepe station, falafels, baked fish, soy honey chicken
Company Name: The Hungry Bunny by Sama Ankolkar
Twitter & Instagram handles: @thehungrybunnymumbai
Facebook : https://www.facebook.com/THBMumbai
Specialties: Muslim and Italian dishes
Company Name: HOT ROCKS BBQ by Srikar Shetty & Neville Patel
Twitter & Instagram handles: @hotrocksbbq
Facebook : https://www.facebook.com/pages/Hot-Rocks-BBQ
Company Name: Food Biz by Amar Jog
Phone: 98196 95223
Twitter & Instagram handles: @AmarJog
Facebook : https://www.facebook.com/foodbizinc
Specialties: Appetizers, Ethnic Foods, Modern European, Concept Stations