Review

REVIEW: PLUM BY BENT CHAIR

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Questions: Is this a home décor store which serves food? Or is it a restaurant which sells home décor? 

Ans: Yes to both. In the intriguigingly named “Plum by Bent  chair” it’s possible to  eat your salad and buy not o that funky plate  (a skull wearing headphones) it is served on and also the chair youre sitting on. 

Read my detailed review on whatshot.in

shop and dine: Behman and Lynne Homjee at PLUM BY BENT CHAIR
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REVIEW: IZUMI

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Go for it!  it’s unpretentious. It’s in a seriously small space. It’s Seriously good. My kind of place.   It doesn’t take bookings and seats only 15 we were told. So  my Japanese food expert buddy and i reached there at 5.57 pm. Ate our way through the menu. Verdict: Bandra’s IZUMI lives up to it’s hype.  Read my detailed review on whatshot.in

 

REVIEW: SOI 69

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Good news! Breach Candy  got it’s own Thai sidestreet (Soi). It perches on the fourth floor and has chef co-owners Seefah  and Karan (who wowed with their  no-frills erstwhile “The Blue” in Bandra).  Bringing them in is celebrity restaurant- nightclub tycoon Rishi Acharya. Read my detailed review on whatshot.in

REVIEW: HOUSE OF LLYOD

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Goa weaves it’s magic in Juhu. It all started over two decades ago (in Goa ofcourse) when  Celia Braganza and her son Lloyd cooked up a place known for its home style cooking and welcoming warmth.  And it’s Goa once more…Juhu’s House of Lloyd with it’s charming cane furniture,  potted plants, Mario Miranda murals and retro music sets the perfect stage for  the authentic flavors of Goa. Read my detailed review on whatshot.in.

REVIEW: UNO MAS

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Charming and unpretentious. Relaxed yet rocking. Open through the day.

 Hats off to the dynamo women behind Uno Mas: Cordon Bleu trained chef Pallavi Jayswal and Priyanka Sharma,  patisseur Anurita Ghosh and  interior designer Tejal Mathur. We love the robust, exuberant fare. Read my detailed review on whatshot.in.

Flamenco friday: In UNO MAS, rocking yet relaxed with Meher and Pia Davis.
(dancer Anant Joshi, Guitarist Deepak Verma)

REVIEW: TYGR

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I wish you miracles, joy, love: a fabulous 2019 flambéed with sparkling energy and gusto. Lets kickstart this new year with Tygr, an appropriately exciting brand new restaurant. Does its name stand for my most favourite big cat? Or maybe it’s  simply a short form for the cuisines it serves… Thai (Ty) Gr (Grill).

Read my detailed review on http://www.whatshot.in

TYGR…with globetrotting foodies: Rishabh Sheth, Romanch Dalal, Umang Bhatia, Rohitn Dhote, Rahil Kacheria, Neil Ramchandani, Viveka Purandare Bhatia, Dhruv Uday Singh.

Review: Rue Du Liban

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Hallelujah! A star is born. It has  risen in Kala Ghoda. It sparkles with flavour, authenticity and nostalgia and recreates the Levant. What is the Levant?  A place? a flavour? a region which serves up tastes of all cultures in the southeast corner of the Mediterranean? All this and more. And the three month old Rue du Liban not only serves up these authentic flavours but does so in a refined, gracious fine dine ambiance. Read my detailed review on whatshot.in.

Superb experience at RUE DU LIBAN with Dina and Dr Shahrukh Golwalla

 

Review: House of Daaruwala

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I admit. I have a big fat soft spot for  Irani cafes. And I mourn their dwindling numbers as also the lack of  good Parsi food restaurants in our city. So when I hear about Andheri’s brand new Irani café lookalike “House of Daaruwala” I dash across the city with big hopes through equally big traffic jams.

Read my full review in today’s Bombay Times.

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House of Daaruwala : with  gorgeous actor producer foodie Neetu Chandra.

Recipe: Kimchi

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MAGICAL KIMCHI

This  ain’t a bowl of mere fermented vegetables. It’s Kimchi. It’s magical. It’s origin is centuries old. But it was sent to space on board Soyuz with South-Korean astronaut Yi So yeon.

It was declared ” vitally important to the morale of Korean troops” (President Park Chung Hee).It’s been cited by Health Magazine as one of the world’s five “healthiest foods” and it dates back to the period of the  Three Kingdoms (37 BC‒7 AD.

Till today, it’s a very central part of the Korean meal. It is served as “Banchan” a collective name for small side dishes served along with cooked rice.

On my very first trip to Korea, I’m fortunate to not only taste kimchi in the finest three Michelin starred Korean cuisine restaurant but also blessed to get a taste of “vegan” kimchi in  a monastic meal ritual cooked by a monk in the mountains. And finally actually got to make the kimchi myself, in the finest kimchi making class of Korea…with Master Lee and two other brilliant chefs.

IN KOREAS BEST RESTAURANT

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At the best of the best La yeon withChef Sung il Kim and Yaeeji Kim. 

I’m on top of the world. In every sense of the term. I’m dining in three Michelin starred Layeon perched on the rooftop of  Shilla Seoul, the luxury powerhouse.

The gracious and stately Shilla stands behind Seoul’s  medieval city walls but continues to  reign supreme. La Yeon interprets Korean cuisine with great care and sophistication. Balanced flavors and textures explode …from mellow flavors of  Pinenut porridge to the perfect Bulgogi and bibimbap with  banchan and the most addictive umami rich kimchi.

I’m  not just feasting on the brilliant Chef Sung il Kim’s refined and sublime Korean food but also learning about the basics and evolution of Korean food. Translating for me is the everhelpful Yaeeji Kim.Highest quality ingredients, authentic flavors and creativity infuse the dishes… from mellow and soothing to royal-cuisine Hot Pot here.

BLISSED TEMPLE MEAL

 I m in  heaven and didn’t even have to die to get here… Just drove four hours in snow to reach the beautiful Naejang mountains. Can spiritual vegetarian meditative monk s food  be so seductively gourmet and varied? It sure is  I’m Tasting blessings… literally too.  All this at  the fabulous formal multicourse  monastic meal ceremony (barugongyang) The  lovable loving and friendly monk.

At Cheongjinam Temple.  We  sit on the floor with empty bowls baru in front of us. And as if by magic the silent servers glide in and fill them up. Making food and partaking in it is part of the meditative process in the temple and here, they eat only what they farm and make on site. Amazingly gentle and vibrant flavors and textures seduce . We wash the dishes after the meal with the water in each bowl and walk out in a single file.

We move in to the dining area and our eyes and taste buds are luxuriously  memorably  pampered. After that  lunch, monk Jung Kwan takes us on a fascinating walk to see her storage facilities where her “jangs”, sauces and kimchi are being fermented. Since garlic, onions are not used it is these fermented pastes that add a zing to her  vegetarian masterpieces.

lovable inspirational monk for delicious blessings which we tasted too. If this isn’t heaven what is?

Note:  A unique and blissed out treat. And to be lunching with Koreas finest gourmet chefs, Mingoo Kang ( chef Michelinstarred Mingles)

 Hyunseok Choi (chef of ever popular Choi)

Jinpyo Kim, CEO Plating Company

All this made possible thanks to the lovely  Editor in chief of Tasty Cookbook,Eunsil Jang.

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Jinpyo Kim 
Hyunseok Choi 
Monk Jeongkwan 
Mingoo Kang 
Eunsil Jang 

KIMCHI MAKING CLASS

Its  a dream come true. Not only to learn   kimchi making from Master Soyoung lee,but to do so with my own hands and then to have the privilege of a home-cooked lunch by  her. Kimchi making is done in winter (when the ingredients are available) and its all about bonding and a wonderful family feeling as we chop the vegetables and massage the spices into them. All this with Chef Choi who’s doing pathbreaking research in fermenting and Chef Heesuk Cho a  professor in Korean cuisine. Not only have most of the great Korean chefs trained under her but her restaurant (I had an amazing meal here) continues to inspire many others.

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Learning from the maestros Master Lee, JungYoon Choi (centre)  and chef Heesuk Cho.

It’s all thanks to the super helpful and amazing JungYoon Choi, a chef with 20 years of experience working in Spain, Australia and Korea. Trained at Alicia Foundation and El Bulli and is now executive chef of the Sempio Korean Fermentation Culinary Research Center in Korea. with top chefs and gastronomy-related professionals to research on Korea’s fermentation food culture. She very generously shares the authentic recipe for the kimchi.

 Kimchi

Kimchi
 Magical kimchi.

Main ingredients

     -Cabbage 5ea

     – Coarse Salt 7cups

Side ingredients

– Chives 200g (Cut 4cm)

     – Leeks 200g(Cut diagonally)

     – Red Brassica juncea 100g (Cut 3cm)

– Chopped raw shrimps 100g

– Chopped Sea staghorn 100g

– Radish 2kg (Cut 5cm)

Spices

– Crushed Chili pepper 6cups

– Chopped Garlic 1 1/2 cups

– Chopped Ginger 1/2 cups

– Salted shrimps 1cups

– Anchovy liqueur 1cups

– Sugar 1/2cups

– Coarse Salt 1/2 cups

Recipe

  1. Mixed all the spices and ingredients. (Let this ripen for 30 minutes.)
  2. Rinse pickled cabbage in cold water to remove moisture.
  3. Ready to the seasonings between the prepared cabbage.
  4. Store prepared Kimchi in a container.

The best tasting kimchi is stored in room temperature for an average of six months to reach its full flavor.

After that delicious home style lunch, we all get the fabulous kimchi to take home. As Choi says “my mother will be thrilled with this kimchi, for her and all of us, it is more valuable to receive this than an Italian designer handbag” That’s how magical kimchi is!!!