foodies

Review: Hitchki

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Missile pao, Pasta nashta, Mr Aloowalia…serving all this and more is one more restaurant which joins the new Tsunami of “Modern Indian” restaurants sweeping Mumbai. We check it out to find out which of it’s names it lives upto “Hitchki” as in the hiccup which connotes that some one is remembering or thinking of you? Or “hitchki” as in the hiccup, the glitch? the setback? Impediment? It turns out to be the first. Happily.

Read my detailed review on http://www.whatshot.in/mumbai/critic-review-hitchki-plays-with-indian-flavours/C2722

Best of the best

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SHA MAGIC: ALFREDO BATALLER PARIETTI AND CHEF ANDRES MORAN

East is meeting West. Ancient wisdom is tangoing with the most advanced
western techniques. Here in the globally acknowledged wellness clinic (aptly called SHA, which means luminosity or king of kings in Arabic) nutrition and natural methods form the core of the fabulous SHA Method. Healthy-Ageing and non-invasive Aesthetic Medicine completes this well-being of the mind and the body.

Here,  I am feasting on the amazing food, the knowledge and the brilliant sunshine and views. SHA wellness clinic sits like royalty  on a beautiful Spanish mountainside overlooking the Mediterranean Sea, part of the Sierra Helada Natural Park, by the picturesque ancient town of Villa de Altea. This mild micro-climate of the area guarantees fantastic temperatures all year around, the area recognized by the World Health Organization as having one of the World‟s best climates, this in itself being an important factor for the maintenance of optimum health.

INSPIRATIONAL EXAMPLE

Turn your stumbling blocks into stumbling stones seems to be the life mantra of the dapper and dynamic Alfredo Bataller Parietti. He suffered from serious life threatening health problems for over thirty years. He was lucky enough to meet a doctor who was a leading expert in nutrition and natural therapies, who is now a member of SHA medical team.  Mr Bataller experienced the body’s auto-healing power through a natural diet and natural therapies, And so was born  his desire to share this knowledge and well-being and health. And SHA wellness was set up in the very location of their family home.This is how SHA Wellness Clinic was born. The SHA Method combines the effective elements of healthy nutrition and the curative powers of natural therapies with SHA Academy, a dynamic and practical programme of educational activities.

HEALTHY GOURMET

How amazing is this? SHA ‘s healthy and therapeutic  menu was awarded the Millesime ́s highest recognition for the Best Gastronomic Trend Grand of 2009 and a Sun in the Repsol Guide 2011. Healthy can be gourmet and this propelled me to take cooking lessons and learn more about it. SHA‟s main restaurant, SHAMADI, offers the most select modern cuisine, fusing Mediterranean and Japanese Macrobiotic  traditions, and always prepared with natural organic ingredients.

The SHA food pyramid upholds the recommendations from the World Health Organisation and to a great extent it is in line with what the Harvard University of Medicine proposed as being the most suitable diet for humans.

Interestingly, the philosophy of macrobiotics goes back 1000s of years; and here they combine it with the Mediterranean Diet too. Most of the foods used at SHA have also been eaten by the world’s most healthy and long standing cultures including China, Japan, India, Middle East and the Mediterranean. SHA offers wholesome, honest food, grains, beans, vegetables, sea vegetables, nuts, and seeds,plus various seasonings, herbs, sugar-free desserts and fish. Most of the foods are living, local, organic, and seasonal which means they are full of energy, nutrition, and antioxidants. They help to keep us young and vital.  And chef Andres Moran, the patisseur extraordinaire’s desserts, be it the gianduja, the tiramisu, chocolate mousse dazzle with their taste and nutrition.

SHA RECIPE

GLUTENFREE, SUGARFREE, DAIRYFREE CARROT CAKE

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THE THERAPEUTIC SHA CARROT CAKE

Here im learning at a rapid pace, attending talks, yoga, tai-chi, chi-kung, relaxation, breathing and laughter therapy and take a lesson in cooking at the Chefs studio. Chef Raquel Rocha shows me a step by step method to bake a gluten free, sugar free, dairy free carrot cake. It also has ginger and curcumin (turmeric) and lemon zest. Its yum.

Ingredients for cake  12g Arrow root,130g Corn flour. 85g Rice flavor, 4g Bicarbonate

10g Baking powder.2g Salt

2g Ginger zest, 5g Lemon zest 3g Cinnamon powder.250g Agave syrup

100g Sunflower oil.150g Rice cream

300g Zest of carrot

Preparation

Mix all ingredients, the liquids first and then mix in the dry ones. Put this batter in a cake tray  in the oven for 30min in the temperature 160oC.

Ingredients for cream

800g Coconut milk,200g Rice syrup

15g Cinnamon sticks,15g Orange zest

1gr Curcuma, 8g Agar agar

Preparation

Mix all ingredients and  warm till boiling. Cover the pot and leave for 10min to infuse. Run through the strainer and leave for cooling.

Blend till reach creamy and smooth texture and layer onto the cake. Decorate with carrot crisps (optional)  and edible flowers (optional).

Enjoy! Guiltfree!

Review: Koko

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No two ways about it. The six-month-old Asian gastropub KOKO has hit the sweet spot. Many sweet spots, actually. Food. Drinks and Ambience.

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

Japan Wows

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Yuko and Yoshihiro Narisawa. The iconic live bread.

What you see in the photograph is a live wheat bread (decorated with leaves and tree branches) and it was cooked over hot stone on our table.  And it yielded two most delicious warm, slightly chewy bread balls, we  devoured with butter covered with black olive powder and green moss.

This was just the beginning of Michelin starred Maestro Yoshihiro Narisawa’s magic. “Essence Of the forest” and a parade of dishes inspired and dedicated to nature follow. Dining at the Best of the best, taking an hours bullet train ride (from Tokyo)to stay at the exquisite traditional Japanese Ryokan (inn) San Jyuan thanks to Chef Munidasa are some of the highlights.

In Kyoto, I bow in Reverence at the Buddhist temples, wear the Formal “Furisode” kimono and attend Zen meditation there. And dine on the pure vegetarian “shojin” temple cuisines. Im still savouring Did you know that till the 19th century, Japan was largely vegetarian due to the Buddhist influence? And awesome vegetarian at that. In Japan the wow never wavers…

Review: Mr. Baozi

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It was the interesting name”Mr Baozi” that propelled us to  Juhu’s new gastro-pub. It was also the fact that it has the same owners as my favourite and the hugely popular The Bar Stock Exchange.

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

Double Veggie Wow

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Harsh Shodhan with Sonal Pakvasa and Jayshree Thacker (in yellow)

Our hunt for home bakers and caterers continues. And everytime I think that our Times Food guide has them all, I get pleasantly surprised. Like the new age, stylishly modern vegetarian gourmet catering by Harsh Shodhan, which I taste in the hostess with the mostest, Sonal Pakvasa’s elegant dinner in the garden. Pesto khandvi, hummus on edible spoons, mini handvo with chilli jam delight, and enjoying these is the uncrowned queen, Mumbai’s doyenne of vegetarian catering and food,   vivacious Jayshree Thacker. Her iconic restaurant and catering has magnetized Mumbaikars for decades. Double veggiewow indeed!

Review: The Clearing House

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It sure is the coolest haute restaurant to open in the past few months. And that’s not just because it’s uberstylish and housed in Asia’s largest ice factory ( a part of it is still operational). It’s because it delivers  personalized warmth and hospitality along with global flavors.

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

95 Year young and Counting

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Gautam and Magan Purohit at Shree Thaker Bhojnalaya. Boman Kohinoor, Viren D’esa and Lopa Chinai at Café Britannia

I dine at the world’s best restaurants,  as part of International Restaurant award academy juries but let me put on record that for the past three decades, I’ve been a a full time fan of the two 95 year young men, founders  of my all time  favorite Inexpensive, family run Mumbai eateries…

“Shree Thaker Bhojnalaya” (Kalbadevi) and “Café Britannia” (Ballard Estate).  It was indeed my lucky day, thanks to the vivacious and ever helpful Lopa Chinai who looped in Viren Desa who conducted an information packed walking tour of  Ballard Estate. The 95 year young Boman Kohinoor of Café Britannia buzzed around tables showing his recent photo with Kate and William and their unique berry pulao continues to be the star.

I once again tripped out  on the vegetarian Gujarati, Rajasthani thali at Gautam and Maganbhai Purohit’s “Shree Thaker Bhojnalaya”. I got high on my forever favorite ghee and then on the timeless elegance of the restored Royal Opera House, all thanks to the curator Asad Laljee. All in a delicious day’s work to kickstart 2017 to a high, happy note.

Review: The Korner House by Chef Vicky

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Happily many a new restaurant are giving priority to our well-being. Like The Korner House where the brilliant chef, author and TV host Vicky Ratnani even offers up “bowls of health and flavor” (Please note flavor is given equal importance.)

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