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.
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.
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.
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.
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 (firstname.lastname@example.org) FB @rashmiudaysingh instagram, twitter. Waitingly yours.
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.
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
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We are excited. It’s a brand new 6 week old restaurant. I swoop down with eight of my blind dates( foodie readers who Id never met except over twitter and instagram).This Pan Oriental casual eatery has been newly born to the established 20 year old “Mainland China” family. Its more Oriental than Chinese. It’s more casual. More affordable. Is it worth going to? Nine of us troop down, eat, tweet and instagram for three and half hours. Our review follows…
DÉCOR We all love the mega-voltage energy of the colorful ambiance. Ride up the escalator in the gleaming Oberoi mall and walk into a vibrant, high-ceilinged hall. Buzzing open kitchen, Oriental grocery shop front décor, with a retail shelf hanging over the kitchen fitted with long ladder on rails, walls plastered with street scenes of countries of the Far East.
FOOD On the subtle-to-blunt spectrum, the food here falls almost smack in the middle. It serves up the popular dishes of Mainland China and also some Japanese, Korean, Thai, Vietnamese and Burmese ones. Robust flavors gallop across our taste buds, be it the Dynamite tofu (lives upto it’s name) the crisp sambal fish made more lively with salsa and intensely flavored Black pepper chicken. Chatpatta Kimchi rice too. Flavorsome curries be it the Thai green or the Burmese Khao suey (complete with crunchy condiments) here. Amongst the more subtle and steamed dishes the plump chicken suimai is worth trying, but it’s maestro Chef Rajesh Dubey’s the unerringly cooked Seabass sparkled with Tamari sauce and presented with panache that dazzles.Infact, creative presentation marks many a dish… eg balls of dynamite tofu served in a Martini glass. Desserts are above par, but it’s the feathery sponge that is drizzled with luscious sweet caramel to wickedly flavorful effect
MINUS POINTS Gloopy sushi , undercooked prawns in the Thai curry, lackluster Mee Goreng lamb and the Korean Bulgogi (we try the mock meat version) is not authentic but tasteless too. A thick sticky skin clasps the vegetarian dimsum. We try booking ahead, but because of their no reservations policy, end up waiting for our table. When full (like it is when we visit it) the restaurant can get very noisy.
MY POINT A brilliant concept, executed with gusto and delivered in a vibrant, high ceilinged ambiance, bar et al. The food is a mixture of appealing and ho-hum. But it almost always delivers high-impact flavors (well presented plates) at relatively low-impact prices, (Rs 1000, meal for 2).
Anjan Chatterjee’s Mainland China’s Asia Kitchen is not about fine dining, but Fun dining.
MAINLAND CHINA ASIA KITCHEN, Oberoi mall, Film city Road, Goregaon East. 28423141 9322249924 Open lunch and dinner RATING FOOD 3.5 SERVIE 3.5 DÉCOR 3.5
MEET MY FOODIE BLIND DATES
Whoa! Take a look at the photo and you ‘ll know what fun 9 strangers can have together simply because we are foodies. I invite them over twitter and instagram and they travel from far and wide. I love meeting each one…from the corporate lawyer and chef to belly dancer by passion. Kavita Tejnani certified Yoga Instructor, finsancial insurance advisor, thoughtfully brings Sindhi sweets and a thank you note.Passionate belly dancer, Chitra Kannan the Vice President of a packaging company , Jyoti Narula Ranjan @jnrispartof techie turned entreprenuer is now building @SynTalk. @priyahgandhi a corporate lawyer between jobs and @theglobalfoodie Urvika Kanoi a classically trained chef from LCB ( setting up her own restaurant soon) all share their views. The fit foodie @KamathGurudutt and the HR professional @elsonsequiera are the two gallant males amongst us. Adding even more fun to the lunch is Perzen Patel better known as @BawiBride, a Marketing Manager by day and Parsi caterer/food blogger by evening. Needless to add all of us love to cook, eat, tweet, blog, instagram and yes we all enjoy Mainland China Asia Kitchen.
P.S Join in. Be my next foodie date email firstname.lastname@example.org, twitter, instagram @rashmiudaysingh
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Vegetarian Burmese and Tea salon
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.
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.
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.
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.
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
Open lunch and dinner
Meal for 2 (Rs 1500 per head)
RATING FOOD 3.5 SERVICE 3.5 DÉCOR 3.5