Hot. Hotter. Hottest. Mumbai’s foodscape is rocking. Ive been tracking it past three decades and it’s never served up so much of choice, innovation and fun. And now that your very own Times Food Guides 2017 are going to press, I ate my way through a quick round up… Cookies baked on site, candies made on site, treasure trove of a Deli and an everchanging concept. Here’s the best part, (Im all admiration for the foodpreneurs) who are getting younger and younger (Sanjana Sanghi of Popuphut is 23 years old). A quick round up of the brand new…
OH DOUGH…Kala Ghoda
Go. You must. It’s a charming cookie, icecream, coffee heaven. It’s small (two marble topped tables and 8 bentwood chairs) but it’s powered by huge passion, dedication and a brother sister team ( Cordon Bleu trained Ritika and Lausanne Hotel school graduate Pawan Chawla). The cookies are freshly baked (on site) through the day. Everything is home made from marshmallows to icecreams.
Go savor those saucer-shaped, perfect textured cookies, be it the regular chocolate ones or the unusual (I love tang of the cranberry balsamic, the orchestra of flavors of S’mores and Chipzel). I love the smoked French vanilla icecream, the dark Chocolate and even the oozing umami Pistachio Black Truffle is rcommended. Ooh la la vegan dark chocolate icecream, eggless cookies, Superb Ohffogato (Smoked Vanilla icecream & shot of espresso) too.
Hind Rajasthan Chambers, 6 Allana Marg, Kala Ghoda, 22631313
11.30am to 11.30pm; Monday, closed.
POPUP HUT…Kemps corner
Pizza in a cone, gourmet kulfis, tea tasting…everchanging excitement here. Walk through a narrow alleyway to get to this seriously small space. The brain child of 23 year old Boston and London educated Sanjana Sanghi , this curated marketplace promotes and provides a retail platform for budding chefs, food entrepreneurs and culinary experts. And happily offers newness to us customers too. Till the 20th of December you can look forward to Chado tea (sip-sit-shop of a 100 loose leaf teas), In January it will be the unusual “Coney island” pizza in a cone, by 26 year old Bharat Advani. Since they opened, they’ve had home made organic icecrams, Thai street desserts, Natural-Homegrown and Artisanal products by Anirban Poddar’s Shophop (Id popped in here and bought some too)gourmet kulfi’s by Pistascia and more.
Kwality House, next to Crossword, below Kemps Corner Flyover. 9819334698
Open 12 noon to 11pm
A SALUTI …Bandra
Khuljasimsim.A gourmets treasure trove. It specialises in obscure International Ingredients like guanciale,Truffle salami, to Wakame to Porcini to free range eggs and elderflower syrup.
You’ll find it all…selection of cheese – cow, sheep, goat & vegetarian, cold cuts – turkey, chicken, pork, duck, seafood. All meticuloursly sourced by Sapna Lawyer who honed her skills in India’s finest Fortune Gourmet Specialities pvt ltd and worked in Spain and Dubai too. Lagos born Milanda, patisseur extraordinaire (Bollywood superstar clientele too)bakes all the desserts (cupcakes, Brownies, Apple & Cinnamon Streusel loaf cake to Eclairs) here. Also pestos, stocks, dips, salad dressings and more. And conducts Gourmet Cooking Classes too.
Shop No. 1, Shahina Apts, Pali Mala Road, Pali market
Go to this colorful candy production “theatre” where handmade candy (from Spain) is not only made but you can also get it customized. Choose your color and flavor and get your name written inside (yes your read that right) each candy or on the lollipops too (only remember to give them enough advance notice). Great for kids and adults.
Once again it’s two young owners Samir Gadhok and Avani Raheja whove brought in this variety of colors and over 40 flavours (watermelon to strawberry, Paan Masala and Kala Khatta too). There is rock candy, marshmallows…but I loved the lollipops and with every lick, I regressed to my happy childhood.
Level 3, Palladium, 462 Senapati Bapat Marg. +91 22-40235077
Hours: 11am to 9pm
BAD Café.., that name was enough to whip up our curiosity and magnetize us to Bandra.
Read my detailed review on http://www.whatshot.in/critic-review/bad-cafe-r-9406
Am I in a glamorous 1920s Hollywood movie train? Or an Agatha Christie thriller? Dining on gourmet food in this plush, gleaming dining car in the uber luxurious Belmond Hiram Bingham train by Orient Express, is a dream come true. Its speeding me through breathtakingly beautiful everchanging Peruvian Andean landscapes to the mystical Machu Picchu. Im sure you’ll agree with me, that food gets infused with a magical quality when we dine on a moving train. Add to that gourmet food (cooked in the state of the art kitchens in the train, vegetarian options too),finest of wines, immaculate service, white linen, petit fours, freshly brewed espresso and Im in heaven. A well-stocked bar, live music and Pisco sour lesson complete my joy. Almost. Meeting the gallant Andy Montufar Oquendo and Orozco the chef on board who conjures chef William Paniagua recipes magnifies my joy. A fittingly memorable, delicious, journey to one of the new seven wonders of the world. It’s a wonder in itself too.
P.S. The train is named after Hiram Bingham, the American explorer who discovered Machu Picchu in 1911.
I write from foodie Paradise. And what a magnificent gigantic one. From the frozen peaks of the Andes to the roaring Pacific ocean, the deepest jungles of the Amazon, sand dunes, ancient Inca civilizations, Machu Picchu and the bustling gastronomic capital of Lima. Each region produces a staggering wealth of produce, vegetables, fruit, herbs, grains…you name it. And this great geographic and cultural diversity has brought ingredients ranging from highland tubers to tropical jungle fruits to a complex cuisine of Spanish, indigenous, African and Asian influence. For sure this vast country translates to paradise for us foodies. Ceviche with slivers of fiery chili and corn, slow-simmered stews, velvety Amazonian chocolate. I explore the bounty of food markets, sample grilled anticuchos (beef skewers) on the street corners and (thanks to my co-chairperson of the Worlds 50 Best Restaurant Academy, Diego Salazar) dine at the finest restaurants of Lima. But most excitingly, I check out Peru for Vegetarians (ably guided by Maria Jose, Sabrina Chaves, Elda Cantu) It’s a deliciously gourmet Vegetarian paradise too.
FROM LIMA TO THE SACRED VALLEY
Please take a look at the accompanying photograph shot in the globally awarded “Most Romantic resort of South America”. Im feasting not just on the superb Peruvian food but also on the stunning views. Dining on this luxurious rooftop with the glorious coastline of the Pacific ocean below, is one of the many memorable experiences that Belmond Miraflores Park serves up. Helming it is the dynamic Thomas Moons with global experience and training as a chef too. Lima born Tula Castaneda delights with her knowledge of Peruvian cuisine. I lunch with them at their renowned Tragaluz restaurant, chef Jean Paul Barbier’s quinoa tabouleh with beetroot, mushrooms, watercress, makes a masterpiece out of potatoes with the Peruvian Yellow chilli,porcon mushrooms with truffle sauce and more. August Baert’s Tragaluz delights. Not only is the finest Peruvian chocolate used here, but their superb spa gives me a Chocolate massage too. This is definitely my idea of having my chocolate and eating it too.
In the Sacred valley ( an hour’s flight away from the bustling city of Lima) nature preens in all her magnificence. And it is here in the Belmond Rio Segredo, that I lunch by the shimmering River Urubamba with the brilliant chef Cesar Landau. In the mellow sunshine of the Sacred valley, Chef Cesar’s creative cuisine with Peruvian ingredients delights, be it the tomato tree with water melon gazpacho, vegetarian ceviche with asparagus, mushroom and seaweed from the lake or the quinoa risotto.
I also get a superb Pisco tasting session from the knowledgable Cesar Chiara.
This award winning national drink is the purest brandy, and from the 8 grapes, two types of Piscos (aromatic and non aromatic)are made. I learn all about that famous lemon, sugar and white of egg based cocktail Pisco sour. All this in the beautiful glassed in bar and restaurant overlooking the stunning gardens of the Rio Segredo. Close by the salt mines of Maras produce the delicious Maras salt from the ancient times of the Incas. I can taste this vibrant salt in all my food and when it is used as a scrub in the Willka spa, it revitalizes me and Im ready to feast on Rio Segredo’s banquet again.
Here’s Chef Cesar Landau’s recipe . A delicious creamy way to cook the healthy, protein rich, gluten free quinoa. You can add or omit the vegetables.
70 gr quinoa/40 gr mushrooms/20 gr zucchini
50 gr cream of milk/30 ml broth of vegetables/ 30 gr parmesan cheese/
2 gr chopped garlic/3 spears of asparagus/ 1 cherry tomato/
20 ml olive oil/5 ml truffle oil/Salt
Boil water with rosemary in a pan. When the water is boiling add the quinoa. Cook for 20 minutes. Rinse the quinoa and let cool
In a frying pan, add olive oil, garlic and let cook till garlic turns golden. Then add the mushrooms, the zucchini and sauté. Then add the quinoa and the cream and let it reduce.
At the end check the salt and the parmesan cheese.Before serving, drizzle with truffle oil.Grill the asparagus and served on top.
Whoa ! What talent! What creativity and what a variety! Each time I conduct our “whats hot tasting session” for home chefs, caterers and bakers in Chennai I get delighted …and impressed. We conduct this just before the iconic grand dame, The Connemara went under revamp to emerge more beautiful than ever. Today, I serve up three yummy options…from eggless desserts and cakes to ready to cook chapattis and a culinary recreation school too.
Looking for eggless (strictly) cakes and desserts? Cake pop bouquets, dessert cups, cupcakes, brownies and more? 100%veg mousse cups and dessert cups
The forever helpful Afzal Khan not only organises everything but also helps me with the tastings. He points out that their themed cake pops and cupcakes are delicious and sure-fire kiddie favourites.
Call the talented Ayushi & Akshita Agarwal of Sprinkles. Both are student entrepreneurs, use only the finest ingredients and take great pains to take ensure that their patisserie delights their clients. They take a minimum Order: for mini cupcakes and cake pops minimum order is 10 pieces while for brownies its 6 pcs
Aminjikarai, near Ampa Skywalk
How about celebrating and learning and eating…all at the same time? Unique and interesting food classes? Mom/Dad& Me, Couples Date Night, Kids Parties, Mom & me, Dad& me etc. Go check out this creative recreational culinary studio.
A great way to have kiddie parties and spend quality time with your kids. Entertaining and Educational Cooking Experience for Toddlers to Teens.
A delicious way to celebrate! Couples that cook together, stay together! Create a meal that will be memorable and romantic!
Take a look the fun group photograph of the founder Shree Periakaruppan as well as a few of her culinary team. From Bee Bee Martinet’s Malaysian fare to, Tasneem Ayub’s Moghlai to Neelima Sriram’s vegan and vegetarian offerings.
Damayanthi Paul, teaches Sri Lankan cuisine. Kamalika Krishmy. Winner of Superfchef is sought after for desserts, baking and Indian Food!Sumi Shroff specialises in punjabi, fusion and kids menuPreethi Venkatramani ,Baker Shyamala Sivaraman and ChefNaren specialises in Arabic and international cuisine. The founder Shree Periakaruppan a dynamic IT professional having lived for over a decade in Washington (and honed her cooking skills) set up Foodology two years ago. Since then, she has had Chennai eating out of her hands.
3A, Second Main Road, Kasturibai Nagar, Adyar. Landline: +91 24454885 and 900 305 4885. email@example.com
Here’s an amazing success story built around ready to eat chapattis. S. Srinivasan left his successful corporate career and his wife Uma also quit her job to take care of the production where two other women help her knead, roll out and seal chapattis. She continues to be a foodblogger. Giving me his expert palatte opinion, is The Conemmara’s brilliant executive chef Jaffer Ali. We conducted this Whatshottasting session The couple began by supplying 350 ready-to-eat chappatis a day. Today, on an average, the unit at Madipakkam rolls out 3,000 every day.
Ofcourse, they did not stop there. Snacks, healthy options and more. Chapatis, Pooris, Methi Chapatis and Ragi Chapatis, made with hygienic manufacturing and packing process ensures that the freshness of the Chapati is retained. High quality whole wheat flour, oil, salt and mineral water are used. Organic food including samosa, ragi rolls and short eats and podis. Bulk orders, snacks for Events are all part of their repertoire.
Plot No 3032, 1st Floor, 6th Main Road, Ramnagar South, Madipakkam, Chennai 600091
Phone: 9500021540 / 9962530871 / 044-22580049
AN OPEN INVITATION
Are you a home chef? Conduct any foodie services out of home? Would you like to be part of our next “Whatshottasting session’? Please mail your details of work and contact to firstname.lastname@example.org, instagram, twitter @rashmiudaysingh Please put “Chennai whatshottasting in the subject line.
I cant stop smiling. Thrice as nice. That’s how I feel as I write this review. “The Village shop” (TVS) is a charming family run café (I have a big fat soft corner for family-runs and the home spun quality of their food).
Read my detailed review on http://www.whatshot.in/critic-review/the-village-shop-r-9397
Exciting times. I continue to research (read eat) my way for our very own Times Food Guide. I eat at Kala Ghoda’s brand new modern Indian “Hitchki”, and get to know about meatilicious “Boston Butt” there from Micky and Jay Dalal. From dining at well-know TV chefs (Vicky Ratnani’s The Korner House and Jamie Oliver’s Pizzeria) to “Ministry of Salads” in Warden Road, BAD café in Bandra , Goila’s butter chicken in Andheri and a rocking night out at “Play the lounge” I do it all. Chef Himanshu Taneja of JW Marriott’s superb Pan Asian Dashanzi to Mahindra’s healthful “Saboro” in Churchgate. I dine in Iconic old retaurants which have got new chefs ( Chef Francesco Francavilla delights in Vetro as do Chef Rohit Chadha and his expat chefs in Golden Dragan, Yet to dine at Chef Xi Xi Ling’s Mekong) Chef Alessandro Persico’s Celini is as good as ever. I check out Udippan Chakravorty, Ananda Solomon’s successor’s “Thai Pavilion” and “Trattoria”. As a policy I do not accept preview invites and dine only after the restaurant has opened to the public. There are several such, about-to-open, including Aditi Dugar, chef Pratik Sidhu’s “Masque” (Mahalaxmi) which has interiors by Ashiesh Shah and has been making waves even before opening. Exciting times ahead.
P.S. A REQUEST Should you have dined at any brand new restaurants, please do share with me (Instagram, twitter @rashmiudaysingh, email@example.com)
Sure dining at restaurants is exciting but tracking professional home chefs has been my overriding passion for the past three decades.And I continue to do this in Mumbai and Chennai. Are you a professional home chef ? Do you conduct any foodie services out of home? Then what you are holding in your hands is an open invitation to be part of our next #whatshottastingsession and of the Times Food guide. All you need to do is send us details about your work and contact details instagram, twitter @rashmiudaysingh firstname.lastname@example.org
Please excuse me if I’m getting carried away. I can’t contain my excitement at discovering Mumbai’s talented home chefs. And this #Whatshottastingsession is organised specifically for our very own “Times Food guide 2017” which is being readied for going to press. On a rained out evening, we meet (fittingly enough) at the city’s landmark, iconic sixty year old Gaylord and the ever gracious AN Malhotra plays host to Mumbai’s most talented taste-magicians. I’m grateful to the ever helpful team at Gaylord and also to the home chefs who’ve come all the way from Thane, Ghatkopar, Mulund, Mira Road…Im so happy. Cant stop smiling.
Breakfast & Bites | Worli | 9821086711
Looking for healthful and yummy fare? Call Mother-daughter team of Bharti and Bhavna Kumar. Crunchy and nutty bowl of muesli, Honey Nut Granola and Savory Oat Crisps (Matri), yummy trail mixes and Oatmeal Cookies, too.
Amshefs Gourmet | Bandra | 9820769788
Party time? How about a variety of sinful dessert dips like Cookie dough dip, Nutella Caramel Cheesecake dip and more ? .yum Golden Addictive hotseller (roasted almond n caramel popcorn clusters with a hint of salted caramel)? Amna Shehzad Furniturewala makes all this and more.
Through The Food Door | Thane | 9987090418
Mani Vinaik’s ‘Chocolaticious’ Brownies, boozy bakes and coloured ganache have a fan following. Try her decadent Cream Cheese Pound Cake. This expert at catering for kiddie parties; is also known for themed cupcakes and Lasagne.
Rainbow Rasoi | Powai | 9892098240
Radhika Ichhpuniani (A highly qualified CA turned chef) takes catering orders from her FSSAI certified home kitchen and dishes up delicious vegetarian Italian, Mexican and Indian fare. Mini Pizza Uthapams and Mexican rice are a must-try!
IndiKitchen | Mahalakshmi | 7045313491
This food delivery service by youngsters from the corporate world ( Alok Shah, Chirag Arya, Varun Ahuja and Anuj Bagri) serves it all… Breakfast, lunch, snacks and dinner. Try the Biryani, Chicken Kalimiti and the range of Wow Paws.
Cup-a-Luscious | Mulund | 9833042828
Eggless delights: Chocolate Strawberry Dessert Jars, Pushpops, and customized cupcakes with fondant. Blueberry cupcake takes the cake! Baijul Rathod 26-year-old freelance architect take a bow.
The Humble Pie | Ghaktopar | 9880069696
A network engineer turned pastry chef, MrudulaPutchahas adiploma in patisserie from Lavonne Academy of Pastry Arts. Pies, Tarts, Cookies, Brownies, Cakes and Cupcakes, she does them all. My favourite: Sticky Toffee Pudding in a dessert jar.
Indian Food Express | Sion (E) | 9969134995
Found. Home made and fabulous my favorite Mulgapudi Gunpowder, Sambar Powder, Rassam Powder and the softest idlis. A teacher, marathon runner and social entrepreneur,Geetha Shridhar has been featured in many cookery shows for her famed BisiBele Bhath.
The Hungry Momma | Mira Road | 9820502049
CallMugdhaAgnihortri for catering orders for Kiddie Parties and house gatherings. Dhansak, Indian Street Food, ChingriMalai Curry, DaalPakwan, dips, and fish pickle. Brownies, muffins, cupcakes to mousse and Jar Desserts.