india

Review: BAYROUTE

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Marhaba, welcome Mumbai’s newest restaurant Bayroute! Bye bye Moshe, we’re sad you closed your restaurant and sailed off to Alibag to set up your cooking school. In the very same  Moshe Cuffe parade  location  Bayroute has opened.

Read my full review in today’s Bombay Times.

BAY ROUTE
At Bayroute.. Lunching with the   Superstar Soonawala s Dr RP Soonawala, Roshni Soonawala, Dr Feroze Soonawala. 
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WORLDS BEST CHEF’S DOSA DIARIES

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Please take a look at our very own dosa lovingly held by the Worlds best chef. I  last met this brilliant and down to earth charmer, Michelin starred Daniel Humm at the prestigious Worlds 50 best restaurant awards ceremony in Melbourne. His NYC restaurant Eleven Madison park (which I’ve dined in three times) was justifiably crowned “The world’s best restaurant 2017” As the  jury chairperson of the Indian subcontinent (Worlds 50 best)  I was thrilled he  came to India and made seismic waves, cooking for The World series in Mumbai and Delhi and taking in the spices, cultures, sounds, sights, tastes of India. Since Im still in Spain on research, I could not meet him, but he sent me this email about his “tremendously inspirational” time here. Due to space constraint I can’t reproduce all he wrote. What about the dosa? “my experience with dosas in India was like nothing I’ve ever tasted” wrote the maestro “It was light, complex, almost crepe like, but with a sourness, and delicate nature to it. Of the two types I tried I tend to like the more chewy, less smooth option, but both were incredible”. The dosas themselves made him  think…”to push our boundaries further, and look to other cultures for inspiration”. Forever learning and evolving. That’s what keeps him on the top. Looking forward to meeting you Daniel Humm  in Bilbao, this June at The world’s 50 best awards 2018. India wishes you all the best!

FOR THE BOX (3)
World’s best chef Daniel Humm and his favorite dosa.

Review: CIN CIN

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I’ve done it again and again. Over the years, studied Italy by traveling on my belly through all it’s twenty regions with their varying cuisines . I call it “the butter equator” ( it divides Italy in two) one half uses more fat and butter and the other more olive oil. And I love both halves. So when I heard that Cin Cin is serving up food  from all parts of Italy, I was excited and  landed up with discerning gourmets.

Read my full review in today’s Bombay Times.

CinCin 1
Raising a toast at CIN CIN with Manasvi and Pragya Jaiswal , Namrata Jaykrishna and Aniket Parikh.  

Review: MADEIRA & MIME

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I’m excited. I’m delighted. It’s rare to find a place which ticks all the boxes. It rocks. Has a fun vibe, music, drinks and (yes!) good food, reasonably priced too. And warms the heart ( is socially committed and has speech and hearing impaired staff.) Smiling service too.

Read my full review in today’s Bombay Times!

Madeira & Mime 1
At Madeira & Mime with Arkesh and Shobha Ayyagiri. Manager Vidya and the speech hearing impaired Rina, Pratik and Nandan. 

Review: Oozo

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What!!! Korean (dakdoritang), Peruvian ( pescado Sudado), Uzbek (lagman),  Greek (Garidas tourkolimano), Colombian (Bandeja Paisa Sizzler) and more such dishes  in a Saki Naka restaurant? The intriguingly named “Oozo” sure had us intrigued and excited.

Read my full review in today’s Bombay Times!

Oozo Bar & Dinner 1

Oozo Bar & Dinner 2
At Saki Naka’s OOZO with Gaurqav Roy and Shilpa Chawla.

GOODNESS REDEFINED

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Can such deliciously addictive food be so healthy (Vegan,ovenroasted,no sugar, no oil and preservative free)? Not only healthy but for a great cause too. Home made by the Helping Hands Foundation which  raises funds for the Accommodation Project for kids who live on the street with their families during treatment for Cancer 

Thanks  fashion designer extraordinaire Rakhee Grover Jain who’s been a regular buyer of the dedicated Madhavi Goenka s “Helping Hands” home made bags of goodness for introducing  them to me.  Cant stop eating these crunchy organic heavenly handfuls  made by a delicious social enterprise that redefines goodness.

Ph 9820129535

FOR THE BOX (11)
Raakhee Grover Jain and Helping Hands Madhavi Goenka.

 

 

Review: THE WINE RACK

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I raise a toast (with fine wine ofcourse) to  the gorgeous supermodel turned celebrity chef Sarah Todd and Ashish Dev Kapur’s “The Wine Rack”. I raise another toast to my superstar guest Ananya Birla who though from India’s legendary industrialist family is following her dream and rocking the global music world with her songs.

Read my full review in today’s Bombay Times.

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Superstar singer song writer Ananya Birla with vocal coach Samantha Edwards at Celebrity chef Sarah Todd’s The Wine rack. 

Review: JUSS BY SINDHFUL NOTE

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So what if it seriously small? It was a delight to dine in Mumbai’s first dedicated Sindhi cuisine restaurant. And magnifying my joy was the fact that not only were my guests well-informed foodies who re Sindhis, have grown up on Sindhi food but also gave me a full lesson on the cuisine.

Read my full review in today’s Bombay Times!

Juss By Sindhful
At JUSS BY SINDHFUL with Bansi Jaising and Harish malani.

INDIA SHINES…AGAIN!

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INDIA SHINES…AGAIN!

It’s a starry superstarry night in magical Macau. Here, at the prestigious Asian Oscars of gastronomy  Indians and Indian cuisine is shining as our very own Gaggan Anand’s restaurant is crowned Asias best in fourth consecutive year. Asias 50 best restaurant awards are flagged off under the star spangled sky as culinary superstars mingle amid a feast for the senses by the poolside of the super luxurious Wynn Palace.

The Minister of Tourism, Celebrated chefs, restaurateurs and industry VIPs are in attendance. Asia’s 50 best restaurants in it’s sixth edition this year continues to grow in influence and magnetizes the best. Japan  has the highest number of restaurants on the list (11), followed by Hong Kong and Thailand (9 each.)

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Superstars at Asian Food Oscars in Macau:
Gaggan Anand, Helene Pietrini, Manish Mehrotra, Sachin Poojary, Dharshan Munidasa.

ON YOUR REQUEST…SUPERSTAR’S RECIPES

Over the years, I’ve been receiving many a reader request for recipes from these superstars. Each one generously shares his. I serve them to you with a delicious scoop of news on each restaurant.

ASIAS BEST RESTAURANT..GAGGAN

“Lick it up” is genius Gaggan’s latest innovation which has already become an icon. The dish is designed to be ‘licked up’ directly from the plate. Constant creative evolution, soulfulness of Indian street food delivered through hyper-modern cooking techniques in a delicious way marks all his 25-courses.

Fish Gunpowder

Gunpowder

Ingredients:

10 g curry leaves 1 gm hing or asafetida 20 gm sesame seeds (black or white) 20 gm urad dal

20 g Channa dal 20 g  rice 50 g red chilly of ur choice

Method:

Roast all ingredients and rough grind them.

Fish with Curry Infusion

Ingredients:

100 g x 4 pcs fish any choice 50 g red onions, finely chopped

25 g ginger, sliced 25 g curry leaves 15 g green chili 15 g turmeric powder 50 g coconut oil, salt to taste .

Method:

  1. Portion  filleted fish into 100 g each.
  2. Heat up the coconut oil, add curry leaves,  red onions,  ginger until fragrant.
  3. Roast for 2 minutes, add turmeric powder and chili
  4. Season  with black salt and sugar.
  5. Blend mixture in blender and chill on an ice bath.
  6. Marinate the fillets with the curry infusion .
  7. Steam the fish with marinate

Take 50% cooked rice and 50% coconut milk blend. Place like a small coin in centre.Place fish in centre.

INDIAS BEST RESTAURANT

New Delhi, New York and now London… “Indian Accent” outposts continue to magnetise loyal fan followings. Leading the way,  Manish Mehrotra has put modern Indian food on the gastronomic map. Contemporary  food with an ‘Indian accent be it galautis  stuffed with foie gras. Or pulled pork phulka tacos dazzle with their flavour and texture.

Tandoori Pineapple, summer shahtoot,Jaggery Glaze

Ingredients:

I Pineapple /   2 tsp Demerara sugar/ 2 tsp butter/ I tbsp. jiggery/  1 tsp fennel seeds/

2 Star anise/ 2tsp roasted sliced  almonds

Method:

  1. Clean and slice pineapple. Into ½ inch slices.
  2. Brush with butter and dust with demerara sugar
  3. Put on the skewers and cook in tandoor or oven till edges are charred.
  4. MeanwhileHeat Jaggery, Fennel Seeds, &star anise in a pan with 4tbsp of water & cook to a  thick syrup. Strain. Cool.
  5. Add fresh shahtoot (mulberry) to  syrup. Toss gently.
  6. Arrange charred pineapple on a plate and drizzle sugar coated shahtoot on top
  7. Garnish with sliced almonds.

SRI LANKA’S BEST RESTAURANT

Chef Dharshan Munidasa has single handedly put Srilanka on the world gourmet map. And he is the only chef who has two restaurants featuring on the 50 best list. Set in a preserved 400-year-old Dutch hospital in Colombo “Ministry of Crab” is a Crab lovers paradise. His Japanese  “NihonBashi” continues to be on the list.

Garlic Chili Crab

Ingredients – 500g meaty  crab

3/4 cup extra virgin olive oil/1/2 cup chopped onion/1/4 cup chopped garlic

1 teaspoon chilli flakes /1 tablespoon soy sauce /1 cup chicken stock

In a skillet throw in oil, onion, garlic and clean crab. Add chicken stock. Cook for 8 minutes. Add chilli flakes, cook for 2 minutes. Splash soy sauce and plate up.

FROM INDIA…

Competing with the Japanese restaurants of Japan and still holding it’s own is a matter of pride for us. I refer to Wasabi by Morimoto. What

sets this fine dine Japanese restaurant apart from the others is the amazingly creative and fabulous vegetarian menu. Ofcourse, the gifted chef Sachin Poojary and executive chef Amit Chowdhary  ensure that the exquisite  non vegetarian dishes are as impeccable as ever.  This Japanese salad dressing has My favorite past 14 years…

Soy onion salad  dressing:

Ingredients:-

1- Onion – 8nos/ Soy – 400ml/ Mirin- 76ml/ Rice Vinegar- 200 ml/ Grape seed oil -200ml/ Sesame Oil- 100ml/ Mustard Paste – 16gm / Sugar 26gm/ Black Pepper – 1/4 TSP

Method:

Fine chop onion/ In a mixing bowl add all the ingredients except the grapeseed oil. / Mix ingredients well and slowly whisk in the grapeseed oil.store in fridge. Toss into salad when ready to serve.

DYNAMIC DREAM TEAM

Driving these awards and making them into high-octane international influential forces ( in gastronomy and tourism)  is the London based   dynamic dream team.  Helming and driving the awards Charles Reed, Helene Pietrini, Tim Brooke Webb, William Drew  Tiago Restani, Laura Price, Rikki Muddie Emer Schlosser Giulia Sgarbi, Rula Danias and Kate Cheverton. and I shoot their photo post awards..under the stars of course!

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My post awards celebratory snap shot of  the dynamic  dream team of Asia’s 50 best..