india

Review: MANGO TREE

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Juhu is the latest. Bangkok, Hong Kong, China, Tokyo, Manila, London and now Mumbai. Mango Tree put down it’s roots in Hotel Horizon,  in March this year. As a rule, I’m wary of  chain restaurants. So did a thorough and systematic check out over two meals spread over three months. 

Read my full review in today’s Bombay Times.

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 At Mango Tree with global gourmand Raman Macker and Akash Sharma. 

 

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Review: HAMMER & SONG

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It’s high energy. Yet, it’s comforting. Open all day, it offers the comfort of an old family friend, with whom all generations are comfy. At night it morphs  into a swinging star. Having attended a birthday dinner here, I checked it out subsequently at lunch with a charming mother and daughter gourmet duo.

Read my full review in today’s Bombay Times.

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At Hammer & Song with Rani Kapur and Mandira Kapur Koirala. 

 

Review: Fab Café

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What! Ek aur naya health café? Last Friday I’d reviewed Bandra’s Farmer’s café. This week its South Mumbai’s Fab café. However, this one is different: A part of the “experience centre” of Fab India known for it’s ethnic Indian clothes et al.

Read my full review in today’s Bombay Times!

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At Fab café with the fab two some: Pooja Dhingra and Karishma Sakhrani. 

 

Review:FARMERS CAFÉ

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Vegan? Vegetarian? Jain? Gluten free? Sugarfree? You name it, they got it  Keto ? Voila! a whole menu.  I’m a Flexitarian and never on a diet. But I’d still return to Bandra’s Farmers café for a tasty, guilt free, moderately priced meal.

Read my full article on whatshot.in

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Fit, fine and fab Saket Sethi and Chintan Shah at Farmer’s Café. 

 

Review: PICKLE and PINT KITCHEN AND BAR

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The good news is that menus, cuisines, restaurants pop up with unstoppable energy in Mumbai! The bad news is that some are not even worth going to. Which category did  Andheri E’s  latest “Pickle and Pint” belong to? 

Read my full review in today’s Bombay Times!

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PICKLE AND PINT: with food and film aficionados Nidhi Tuli and Suruchi Sharma. 

Review: MUSTARD

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Charm and elegance suffuse the  pastel hued room. Bengali grace blends with French flair seamlessly without resorting to clichés by award winning Sumessh Menon. French louvered doors, chairs with soft floral fabrics, local artwork done by artists from Pondicherry complete the décor.

Read my full review in today’s Bombay Times!

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MUSTARD: My favorite French and Bengali appetisers. 

RESTORE. REGENERATE.REJUVENATE 

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I write from paradise. And it’s not only because the biblical forbidden fruit, the apple is the focus today, or because we are standing under it’s “tree of knowledge”. It’s also because I am in the  divinely beautiful mountainside overlooking meadows and forests in the world famous Lanserhof medical institution. It  has been at the forefront of cutting edge research and is based on a symbiosis of traditional naturopathy and state-of-the-art medicine.

I’m on a quest.  As a food critic I not only research (read eat) and write about what’s delicious and assess the world’s best restaurants as regional jury chairperson of international academies but am on a mission  to find out what’s the final word on what to eat. How to eat and when to eat. And I’m in my mecca.

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Awesome apple: Chef Karston Wolf, Dr Benedetto Reisch. 

THE AWESOME  APPLE …

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Easy delicious Apple Chutney.

The photograph I shot just outside the dining room says it all… Along with the brilliant chef Karsten Wolf who specializes in “Energy Cuisine” is the highly qualified and experienced Doctor Benedetto Reisch the dynamic  medical Director. And this is exactly how the food and the recipes have evolved here…on the basis of research of 70 chefs and as many doctors. Today we focus on the nutritional powerhouse, the apple.

Its always mystified me why the apple has been projected as a “forbidden fruit” in many religious traditions and not just in the biblical story of Adam and Eve.

It’s almost magical in it’s nutritional benefits. You name it…Good source of soluble and insoluble fiber
Vitamin C , heart-healthy potassium
B-complex vitamins, anti-oxidants,

 flavanoids, and dietary fiber. Studies suggest that its components are not only essential reducing cholesterol levels,

recommended for arthritis, obesity, gallbladder stones but also for optimal growth, development, and overall wellness. And since,

Europe’s leading Lanserhof medical institution, is based on the Classical Mayr Medicine, it’s focus is on the digestive system and food. Not only is their “Energy cuisine” nutritious and delicious, but the dynamic and caring Dr Benedetto Reisch, also shares the basic principles. What we eat, how we eat and what time we eat is a very crucial part of the basic concept. And chef Karsten Wolf shares the recipe of his apple chutney which can sparkle every meal and make for a great dip too.1 kg  (diced) apples/

200g (finely chopped) onions/200g of brown sugar /25g of (finely chopped) ginger/2 chili peppers /1tsp salt/1tsp anchovy apple pie spice (optional)400ml white wine vinegar. Cook all ingredients till soft and then put into a mixer. Enjoy!

 SUPERENERGY SPROUTS 

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Sprouting health…Shobha Golecha

From Germany to Chennai. Here’s the most amazing source of energy…sprouts. I’m a great believer in the healthy magic of sprouts and the good news is that, in Chennai you can source the freshest, made to order …moong ,moth, black horsegram, brown horsegram, methi, peanuts, masoor, wheat, ragi ,jowar, etc and Shobha Golecha’s signature sprouts… the Alfa.

The enterprising Shobha not only sprouts from organic grains but also  teaches  and advises on various ways to enrich dishes as well as new recipes.

She ensures that these  builders, repairers,and maintainers of our body and mind are made integral to our diet…in a tasty way.

“Sprouting  increases the nutritional value from 20 – to 500 times the grain value.” She points out. “Its the tastiest way of going healthy ,for the busiest to  the serious health enthusiasts.

Sprouts in general are protein rich full of amino acids, high fiber so detoxes,cures constipation, high in antioxides, anti inflammatory, increases immunity, controls sugar, helps weight management, and loaded with vitamins and minerals.

avorite dishes shades healthier, and boring foods more tastety, crunchy and appealing.

Use as salads, sundals, soups, in wraps, sandwiches, roti, kakra , breads,chaat, dips and chutneys, dosa , idli, raita ,accompaniments or maincourse, dressing or garnishing to where imagination can take you. Shobha home delivers, teaches on how to make sprouts at home. Her ultimate aim…”We want thousands to learn, earn and be a part of making INDIA one of the healthiest country’ s of the world, easiest way to overcome malnutrition, under a single banner.

Daily Sprouts

7200028271 /9444711247 / 42850016

Review: PALI THAI

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Enter through  Pali Bhavan, walk through a dimly lit narrow curtained archway and enter a totally different world. Sexily glamorous space. Mood lighting, pendant lamps (inspired by ngob,  Thai farmers’ palm leaf and bamboo hats), indoor palm and plantain trees, masterful orchestration of vibrant colour and design by the brilliant Ashiesh Shah in this intimate 40 seater space charms.

Read my full review in today’s Bombay Times!

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At Pali Thai:  Soraya Homcheun, Cholada Siddhivarn and Amish ChinaI.

 

INDIAN SHINES IN RUSSIA

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Surprises never cease! This young enterprising doctor turned restaurateur is from Malad (his parents still live there). He came to Russia to complete his medical education, practised as a doctor and than passion for food turned into a business and today he owns 20 restaurants in South Russia. I came to know of Ajay Singh just by chance when a common friend mentioned his name in passing.  No! none of Ajay’s restaurants serve Indian cuisines. It’s Russian, Pan asian ,frontier ,multi cuisines,  sushi bars too. He is all set  to open a Italian restaurant with  renowned Italian chef Mirko Zago joining hands with the Tsar of Russian restaurant business Arkadi Novikov. Jai ho!

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Ajay Singh does India proud in Russia.