Wednesday, 17 December 2014

Glass Noodle Salad with Oriental Dressing


Salads are something that I personally want with my meals. it can be as simple as just an onion & tomato salad, or sometimes when in a mood, they can be anything out of the box.
Apart from making food for the house, I also make for friends, and take orders as well. 
So this time, I planned to make something from the vegetables and the produce I had at home and came up with this, healthy and simple salad. 




Ingredients - 
Glass Noodles - 110 gms
Strands of Green and Yellow Zucchini - 70 gms
Fresh Red Chillies - 5 gms
Alfa Alfa Sprouts - 30 gms
Sliced Onions - 20 gms
Juliennes of Carrots - 30 gms

For the Dressing - 
Olive Oil - 20 ml
Soy Sauce - 5 ml
Fish Sauce - 5 ml
Garlic Chopped - 10 gms
Vinegar/lemon juice - 5 ml
Sugar - 3-5 gms
Red Chillies - 5 gms



Method - 
For the Dressing -
1. In a bowl, take the chopped garlic, sugar, red chillies, fish sauce, soy sauce, vinegar or lemon juice and start whisking.
2. Slowly add the olive oil and keep whisking.
3. Once all the oil is poured, check the seasoning and all the ingredients are emulsified.

For the Salad -
1. In a bowl, take the glass noodles, carrots, onions, zucchini, alfa alfa sprouts, add the fresh red chillies as per taste and drizzle some of the dressing and toss well.
2. After everything is mixed, keep it in the refrigerator to chill.
3. While serving, drizzle the rest of the dressing and give it a last toss and serve.



Note - 
1. Cut the glass noodles in to small strands if they are very big.
2. Vegetables of choice can be used, for eg. red, yellow and green bell peppers.
3. The hotness of the dressing and the salad can be adjusted to taste.
4. Boil the noodles as per instructions on the pack.













Tuesday, 9 December 2014

Sweet Talk at MM Mithaiwala

Since birth, I have always been a fan of spicy food, but along with spicy food comes sweets as well. Every tuesday, my grandmom, grandfather and mom visit the gurudwara and come home with the most amazing sweet dish - karah prashad (a sweet mixture of whole wheat flour cooked with milk, sugar and ghee).

At time when Im craving for food, not thinking about anything else, I just step out of the house and go search for the best place where I will get that and eat. It was the other day I was craving for Chinese food in the night at around 1:30 am, took the car keys and moved out, with my mom asking me where I was going.

Something similar happened, was walking down near malad station and after eating something spicy, I wanted something sweet, and there I spotted MM Mithaiwala. This place is one of the oldest place in town serving sweets and not just some sweets, a whole lot of sweets.


Upon entering the place, I could only see was, sweets, more sweets and more sweets, along with the lassi wala, the pani puri chaat wala and a whole huge variety of Farsans (Savory items, eg. chips etc).
While I was having a look at the whole collection that they had, Mr. Jassi, the person incharge of the outlet, came and met me and gave me a small background about the brand, the company.

History - M.M. Mithaiwala began as a family catering business in 1946 and remains one to this day. A pioneering family, the Guptas, since the days preceding independence worked together diligently and with determination to build the business from its modest beginnings at Malad, Mumbai in 1951 at Gupta Market by Shri Chandrabhan Nathanlal Gupta. The tradition was carried on by Shri Man Mohan Gupta and his brothers.

After he told me about the history, I was taken on a small tour of the outlet and again, looking at the variety, one could just say, that its an heaven of sweets. Taking a seat in the office, and with some more talks going on, came not some but many sweets, to name a few to begin with, there was Gulab Jamun, Kala Jamun, Shahi Jamun, Malpua, Rasmalai and lots more. 


      
Orange Chaska
Kiwi Madhuri
        
Kesar Ras Madhuri
    




















To being with, the Orange Chaska, not very sweet, real good flavor of the orange, soft and moist, this was of the recommendations from Mr. Jassi and he insisted me to try it out.
The Kiwi Madhuri, the first bite felt like there was no sugar and which was just perfect for me. It was a sugar free mithai but one thing that was missing, the flavor of kiwi in the mithai, the only kiwi flavor was from the slices kept on top.
The Kesar Ras Madhuri, again, soft, juicy, perfect in taste, not very sweet, look wise quite different, and taste wise as well.

     
Platter 1
The first platter that came to me was filled with like abt 10-12 sweets and it was just the start. in the platter we had sweets like the very popular, kaju katli, then there was anjir katli, and shahi katli. Then there was kajur barfi and dry fruit barfi, also there was cashewkiwi, which was filled with kiwi and there was a similar product Cashew Pista Gulkan Matki which was filled with gulkand and this was one of the most amazing sweets.
Then there was boondi ladoo and it is one of those things, that I always like during a festival.

Apart from these, there was also Cranberry and Blueberry sugar free burfis, the cranberry was much better as compared to the blueberry one. Also while enjoying all these lovely sweets, I was told that, there is an in house nutrition who checks the mithai and notes down all the informative values of nutrients so that all the mithais are not very harmful also and are healthy as well making sure that a person gets the required amount of each nutrient.
There was also one of my all time favorite dishes, Moong Dal Halwa, I still remember, while working, when ever there was moong dal halwa being made, I use to remove a bowl aside for myself and have it later. Here, it was a bit grainy, and I felt it was a bit raw, but after telling this to Mr. Jassi, he explained me that here the dal is not made into powder, anyways, each one has their own style of making.



Kala Jamun
Kesar Malai Sandwich
Shahi Jamun


The Kesar Malai Sandwich, a dish from Bengal, made from cheena and stuffed. It was moist, filled had some sugar syrup soaked in and filled with kesar cream which tasted quite interesting.
Everyones had Gulab Jamun, the one I had here was not just any, but stuffed with dry fruits and cooked to perfect. It was soft, but very sweet for my palate, where the Kala Jamun was just perfect and I would prefer it move over the Shahi Jamun. It was crispy on the outside but yet soft in the inside, not very sweet but still amazing.
Platter 2

By the end, I dint have any more space to eat more desserts, there was more coming up, there was jalebi, rabri, rasgulla, rasmalai and much more.
All the dishes that I had, were good in some way and some which weren't suiting my palate. It was for sure that I had a sugar overdose that afternoon.

The place is filled with mithais and it is an heaven for a sweet lover. You name the sweet and they have it. The shelves are filled with mithais from all over the country.



Address: Opposite Malad Railway Station, Parekh Rd,
Vijaykar Wadi Industrial, Vijaykar Wadi, Malad West,
Mumbai, Maharashtra 400064
Phone: 022 2889 9501
MM Mithaiwala
Facebook MMMithaiwala
Twitter -  @MMMithaiwala


Monday, 24 November 2014

Home Style Vegetable Fried Rice

Chinese is one of the most famous cuisines around the city, and many people are a die hard fan of chinese. Even I am a die hard fan of chinese but from the street side. Sometimes late night I have cravings for Chinese food, and that is the time, learning and the chef inside comes into action.


Ingredients -
Boiled Basmati Rice - 150 gms
Green & Yellow Zucchini - 20 gms each cut into cubes
Carrots - 20 gms cut into cubes
Salt -  to taste
Msg or Ajinomoto - 5 gms (avoid)
White Pepper - to taste
Soy Sauce - 5 ml
Oil - 15 ml

Method - 
1, In a wok, heat oil, and add in the carrots, green and yellow zucchini and toss it well.
2. Add in soy sauce, white pepper and salt and let the vegetables cook.
3. Once the vegetables are cooked, add in the basmati rice and toss it well.
4. Season the rice well and turn off the heat.
5. Serve hot.


Note - 
1. It is recommended to avoid the Ajinomoto, but it does bring out the flavors.
2. Other vegetables like bell peppers can also be added as per taste.
3. While boiling the rice, keep it 80% cooked, so that they do not become mushy, also the rest will get cooked while tossing it with the vegetables.




Monday, 17 November 2014

Hop Hop Hoppipola



There is always a time in life, where people grow and its very difficult for friends to meet, interact, but more than that, the old days, that is the teenage life, where partying, drinking and enjoying with friends are missed.

Now also, when some of my cousins come over, I tend to relive those days, drinking, partying, going out in the nite for long drives, not to forget playing my all time favorite game 'Monopoly'
This is one of those games, I have played in-numerable times, that I have forgotten the count itself. The other day, I recieved a mail from FBAI-Food Bloggers Association India, mentioning that a new restaurant cum all day bar is opening its doors to public. After having branches in Pune and Bangalore, the doors are soon going to open to the public of bombay, it was Hoppipola.


The restaurant is a part of the well known food chain, which also has Ohh Calcutta and Main Land China. The place being a couple of minutes away from my house, dint make me think much about it and went away and also knew that it will be a place, where ill get to meet all my fellow food bloggers.

Bird House Wall




Upon entering the place, the first site made me fall in love with it, the place was done very beautifully, use of light colors, spaced out not like other places which are crowded, and filled with tables and chairs. Meeting a few other bloggers, having a look around the place was the first thing. And there were actually two places that caught my attention, the wishing wall, which had small houses with door that could open, and they weren't any ordinary house, any person dinning in, could just open one of the houses, and can get lucky and win him/her self a complimentary shot or a glass of beer.




A Black Board Table with FBA

Apart from this, the other thing that got my attention was the game wall, this place had lots of games, to name a few would be Jenga, Monopoly, Uno and also a 32 bit tv game, along with these there were also old comic books of Superman, Spiderman and all other and there were some other book on food as well. Looking at the wall, I went to a flashback and was mesmerizing my childhood days, and all the more, the tables were not any normal tables, they were made of blackboard and on the table there was a box of chalks, which allowed you to write on the table as we all used to do in the childhood days.

While talking to people, I came to know, that Hoppipolla is not just any name, but has a meaning behind it, 'Jumping in the Puddle' and this is what makes the ambiance of the place this way, so people can come here, eat, play have fun and relive their childhood days.

Hummus with Chips and Fried Pita
When its a restaurant launch, there has to be food and drinks, to begin with, the food, we all had the Hummus with flatbreads, and it also contained fried pita which tasted really good, the hummus could be considered as one of the great hummus I have had in town. after the hummus,we got the mexicans favorite, Nachos, sadly, the nachos were readymade, but the salsa and the sour cream along with it complimented properly.


Nachos with Salsa and Sour Cream
The sour cream was not whipped cream like texture which is found in most of the places, here it was heavy, had the sourness and along with that had some herbs in it as well.

Patatas Bravas
Lamb Kebabs on Mini Flat Bread







The nachos were not over also, we got Patatas Bravas, these are one of my all time favorite Spanish starters, soft in texture, topped with amazing sauce, here it was served the very similar way, but some changes could be made for eg, the sauce could be a bit spicy, little tangy.


There was one thing which looked very enticing and tasted really good. These small lamb kebabs on mini flat breads with onion kachumber were tender and moist, but had a bit of an extra salt to it.
As a part of the decor, I also noticed there was a board with wording, very similar to the ones that is outside churches with a meaning full quote.
It was something I have seen at a place for the very first time.


The Harissian 



There two types of skewers for us as well, The Harissian, this dish consisted of fish marinated in a harissa base, skewered and then grilled to perfection. The fish was cooked perfectly, but it was again the salt which spoilt the whole experience and the taste, in my opinion, if the salt would have been less, the dish would have been extremely brilliant.




Along with the Seafood skewer, there was a chicken skewer as well, this was more on the mediterranean side, had a taste of lemon, labne and was served along with some, labne. Finally there was some dish with a little less salt, as compared to the other dishes.
Chicken Wings






I have always been a big fan of chicken wings, this dish is like a perfect to have with some drinks. These ones were cooked beautifully, the sauce was tangy, crispy, not soggy, which I find at many places. If the tabasco could be cut down a bit, the dish would have been much better.


Garlic Shrimp Tapa - Gambas al Ajillo



I'm personally not a big fan of seafood, but garlic shrimps are one of those things I love. The ones served to us was juicy, succulent, had an amazing flavor of garlic but again, loaded with salt,
Fish & Chips














I remember the days, when I working, and an order for Fish & Chips use to come, I use to make a small piece of the fish for myself as well.
Sine then, knowing that I'm not a Seafood person, I love Fish & Chips. Here the moment the dish arrived, I just wanted to dig in, but cant resist myself from taking pics. Soon after taking the first bite, I came to a conclusion, the Chef, loves salt, and can't avoid using it less. The fish was just perfect, cooked spot on, but due to the excess salt,

Watermelon Mojito 

Food and Drinks are a combination made in heaven, so with all the food, I gave Watermelon Mojito a try, in fact went behind the bar as well. Taste wise, the drink was quite refreshing, if there could some watermelon syrup or something, would have been much better, the reason being, the watermelon sometimes aren't that sweet.
Apart from this, they have a good variety of other drinks as well, which go well with the food.

Truth & Dare Jenga

Apart from the food we were having, we picked a game, and started playing, a simple but yet difficult game, Truth and Dare Jenga. The games simple to be simple, but the fun is when the tiles come out and the things written on them are more fun.


Beer Shots
 The place also has two more games, that is the Chugathon, and Gone in 60.
Each game consists of having beer. In the Chugathon, each person is given a mug of beer, and the person who finishes the first wins and the name is then listed on the board.
Gone in 60 consists of shot, but this time its beer shots. In the game, each person is give 30 shots, and is timed, the person who finishes first, wins. All beer lovers must try out these games.

Margherita Pizza


After so much drinking and games, we all were hungry again, and wanted to have something, decided to order the simple Margherita Pizza, to end the meal, drinking and the gaming. 
The pizza was very thin, the sauce was good, loaded with cheese and just perfect dish to end. 

The place is really good, for the ambiance, you could just spend the entire day here and chill with your friends. 


Overall - 
1. The place is cozy, simple with interiors, homely feeling and a perfect place to spend the day with friends. 
2. Food, the menu is pretty interesting, so can be the dishes, if the Chef uses less salt in it. 
3. The food is more of a bar kind of food, good to go with drinks. 
4. The service is a bit slow, you will need to tell the staff a couple of times, but I think, it was may be the place is new or something. 
5. Good music in the background, 
6. Play games, and become a child again. 
7. Cost wise, its not very expensive, drinks are prices at approx 300 Rs a cocktail and for food, the most expensive would be approx 350 Rs. 
8. Small changes here and there made by the chef and the staff would do wonders. 

Im for sure going back here again, loved the place and in my opinion, do try it out, I'm sure that you are going to enjoy it. 


Contact & Address : Hoppipola - All Day Bar and Bonhomie, Ramee Guestline Hotel, Off S.V. Road, Opposite post office, Khar West, Mumbai – 400052.
Social Media - Facebook | Instagram | Twitter – @atHoppipola

An Update on the review - I have visited the place again a few time, and by then, the food, which had more salt, was proper, but still the service is a bit on the slow side compared to other restaurants. As I had told, I will visit the place again, I did and enjoyed it.

You can also check the video review of the place here - Hoppipola - Review


Do follow me on
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Thursday, 6 November 2014

Burnt Chilli Risotto

Cooking is always fun, if you love to do it. But one of the boring things about cooking is the preparation needed before the cooking starts. This dish requires minimum preparation, and is a bit easy to make. The dish is difficult to perfect, but packed with flavors. The reason the dish came into making was, my sisters friends had come home for a sleepover, and it was about 2 in the morning, they all were behind me, telling me that, we are hungry, teach us how to cook, but it should be something easy, and there came up this dish, Burnt Chilli Risotto
And actually, they were with me in the kitchen learning the risotto and we even have a video of it. 


Ingredients -
Arborio Rice - 100 gms
Veg Stock - 250 ml approx
Chopped Dried Red Chillies - 2 -3 nos
Chilli Flakes - 1 tbsp
Fine Chopped Onions - 1 tbsp
Fine Chopped Garlic - 1 tsp
Butter - 30 gms
Salt - to taste
White Pepper - 5 gms
Cooking Cream - 25 ml-30 ml
Oregano - 5 gms
Thyme - 5 gms
Mascarpone Cheese - 25 gms


Method -
1. In a pan heat oil, and butter, then add in the arborio rice and saute for a couple of minutes.
2. Add in the chopped onions, garlic and the dried red chillies and saute till the onions are translucent.
3. Once the onions are done, add in stock little at a time and stir well and let the rice cook.
4. Keep adding stock little at a time and keep stirring.
5. When the rice is half cooked, add in the chilli flakes, thyme and oregano and mix well.
6. Keep adding stock if needed and cook the rice till Al Dente.
7. Finally add in the, fresh cream and season with salt.
8. Take the pan off the heat, add in butter, mascarpone cheese and mix well.
8. Drizzle some chilli oil if needed and serve hot.

Note - 
1. Do not wash the rice, it will lose all its starchiness.
2. Keep stirring the rice continuously to avoid sticking to the pan.
3. The texture of the risotto should be like flowing lava.
4. Finish the risotto with some butter in the end.
5. Do not over cook the rice.


Friday, 24 October 2014

Hummus

Staying awake late nights is a habit for me, and having dinner early is another thing which I follow. When im awake till late nights, I tend to feel hungry and look for some food in the fridge and I always make some dips or food, which can be refrigerated and had when needed. 
One thing I always make and keep well in advance, it is the Mediterran Dip - Hummus, made from simple ingredients like chick peas, garlic, olive oil. The best way i like to eat this dip is, take a warm chappati,  apply some hummus and rolled, just perfect. 


Ingredients - 
Boiled Chick Peas - 200 gms
Tahini (white sesame paste) - 2-3 tbsp
Garlic - 3 cloves
Extra Virgin Olive Oil -250 ml-275 ml
Lemon Juice - 15 ml
Paprika - a pinch
Greek Yogurt - 1 tbsp
Salt - to taste



Method - 
1. Take all the ingredients in a electric chopper except the yogurt.
2. Blitz it till you obtain a smooth paste/puree.
3. Remove in a bowl, add in the yogurt and mix well.
4. Drizzle olive oil and sprinkle some paprika powder and serve.

Note - 
1. Store in a airtight container with some olive oil drizzled on top.
2. Some Beetroot can be added to get the red color and the flavor which can be termed as Beetroot Hummus.
3. Alot more flavors can be added to give the simple Hummus a twist.

Wednesday, 15 October 2014

Orange Spice

I always like to have some or the other drink with my lunch. Even if it is a glass of juice or as common as a glass of the good old Nimbu Pani. 
Experiment is one of those thing I and my Mom like to do always, no matter even if the dish turns out to be a bit bad. 

This time, I had some orange juice and some tabasco near me and got a crazy idea or doing something with these. 



Ingredients - 
Orange Juice - 200 ml
Mint Leaves - a handful
Tabasco - few dashes
Lemon Juice - 20 ml
Cumin Powder - a pinch
Ice - as required

Method - 
1. The the serving glass and put some ice in it to chill it.
2. In a cocktail shaker, take some ice, pour in the orange juice.
3. Roughly tear the mint leaves with the hand and put them in the shaker.
4. Add in the rest of the ingredients, tabasco, lemon juice and close the shaker
5. Shake well.
6. Throw the ice from the serving glass and strain the juice in the glass.
7. Garnish with mint leaves and orange wedge and serve chilled. 

Monday, 29 September 2014

Tips on Making a Great Risotto

Cooking is a mixture of creativity and art. If a person has passion to cook, he or she can master a dish. To perfect a dish, there are some tips which can be considered while making it, also the most important thing, practice and experience, the two things which are necessary in making a dish perfect.

Risotto is one of those dishes, that when seen on television, seems easy to cook, but it is very difficult to master. The dish can be easily undercooked or can be overcooked. Its a bit tricky to get the perfect texture, which comes with some tips, experience and practice.


Picture courtesy http://realfood.tesco.com/

Some of the tips to master this death dish are.

  1. Never wash the rice, as it will lose all the starchiness. 
  2. Use the best rice available for risotto in the market. for eg. Arborio, Vialone Nano or Carnaroli.
  3. Start with butter and toast the rice a bit in the butter. 
  4. While cooking, add stock little at a time and cook till almost done. 
  5. Keep stirring the rice, so that it doesn't stick to the pan. 
  6. If possible, deglaze the pan with white wine, to extract all the flavors stuck to the bottom of the pan. 
  7. To finish off the risotto, take it off the heat, add in the cheese and butter and stir. 
  8. Always taste the food and cook the rice till the Al Dente stage, which means 'To the tooth'.
  9. The texture of the risotto after it is cooked, should be close to flowing lava.
  10. When cooked risotto is kept outside, it tends to dry up, so while serving, add some more stock and heat it up once again if needed.
  11. Last but not the least, keep experimenting and trying. 






Tuesday, 16 September 2014

An Old Classic - GayLord

There was a time when people use to visit a particular restaurant a couple of times as there were not many options, but in recent times, there have been quite a many restaurants opening up and there has been a lot of competition these days. I personally have seen a new restaurant opening up every now and then and that to at every corner.
Being a Chef and a Foodie, I like to travel, try out different cuisines and roam around and eat at many restaurants. Due to the long working hours and busy schedule, in recent times haven't tried any new restaurants. Recently, a mail from the FBAI - Food Bloggers Association India was received in the mail box, which said, there was another bloggers meet up at an old, classic restaurant names GayLord. This is one of those restaurants which I use to think, some day ill visit for sure whenever I use to pass by and finally got a chance to visit here.

The main reason, the restaurant had arranged a bloggers meet was, its a restaurant that doesnt need any publicity or any articles, its one of the most famous and the one of the oldest, this was being discussed between me, my friend Zenia Irani blogging at www.brandedbawi.com, Jahan Bloch, blogging at www.toxicbaker.com and almost everyone else there. The actual reason was they were going social and spreading over social media, as it is the generation of social media and people are jumping over to the internet.

So everyone arrived, we got into talking to each other, and I tell you, there was lots and lots to catch up and talk about. Drinks were there to accompany the talks and not to forget the food. Drinks like their well known Pina Colada, their Daiquiri and lots more.


My peach daiquiri was good, but had a bit extra kick of the alcohol, couldnt taste the flavor of the peach, but it is said, the more the better, so the more alcohol, the better it was.

This is not it, there was a huge menu and a good variety of food planned for the meet and the dishes were picked from their menu and consisted some of their well known.

Looking at the menu,  I was a bit surprised, why isn't there classic dishes like the Chicken Ala Kiev, Lobster Thermidor, Chicken Montreal and many others. But the menu was quite enticing and mouthwatering.

While all of us were seated, came the GM of the restaurant. Mr Noel. the person has been handling the place for the last 25 years and its a very long time, and has a big hand in maintaining the consistency of the food, the service and the taste which is what I was hearing from people. as they had visited the place earlier as well.
There was a time, Gaylord was mainly known for its bakery, as they were the first people to have an show oven, where people could see the breads being baked fresh and coming out of the oven and anyone passing by had to stop there for a glimpse for sure and smell the aromas of the breads.


One of the dishes to start with was the Bhaerwan Aloo, a mild preparation consisting of Potatoes stuffed with cottage cheese stuffing and other flavors, The dish seemed pretty interesting, but there was something which was lacking, it was a bit bland and had a floury taste to it.
Look wise the dish was really good. and as they say, people eat with their eyes first and then proceed, thats what exactly happened, the dish was quite eye appealing.


Another dish, that was the Chicken Kebabs, must say, they the most amazing, juicy and tender kebabs. Packed with flavors, and just amazing.
This is one of the dishes I wouldn't mind eating again and again.
In case, you get a chance to visit the place, do give it a try and I'm sure, you will love it.




Paneer is one of those dishes, a person loves to eat and enjoys it for sure. The kesari paneer over here was looking very tempting but was lacking flavor, was bland and tasteless from the center.
Something could have done to it so that one can enjoy it and have the taste eat more of it.
Along with these, also there was Lahori Fish Tikkas, and must tell you, the fish was just melt in mouth, lots of flavors, and cooked to perfection.









A roughage with the meal is always a great option, and here we all had a variety of two of the classics, Waldorf Salad and the Prawn Cocktail. The Prawn Cocktail  dint seem like actual prawn cocktail, as it was quite sweet taste wise, but the prawns were perfect in texture.
The Waldorf Salad, had real good crunch from the walnuts, had the nice taste from the dressing and was quite eye appealing as well. I'm glad, that a classic like this dint go wrong.

Apart from the food and all the bloggers, there was also the Founder of Gaylord- Mr A.N Malhotra - he was one of the founding partners of Gaylord and is the current CEO. It was a great pleasure meeting the man behind the restaurant and interacting with him was such an honor.




There was another classic on the table, the Classical French Onion Soup and this one had an egg yolk as well. The soup had flavor at first, but once mixed with the egg, lost the flavor and dint look that appealing as well. Where the other soup, Chicken Consomme, was quite interesting and much better than this one. Do give it a try when visiting here.


In between, we all headed to the all time famous, the bakery which was well know at one point of time for a group photos and where the history was being told to us and was quite surprised to hear that the it was amongst the first bakeries in town.


There was a time, I use to avoid eating fish, but in recent times, after joining the industry and working, I have again started with the same, and recently i had good pomfret meuniere at this place, cooked perfectly,and had a nice flavor of the lemon from the lemon butter which  was poured over it and served.
If i remember, I dint stop at just 1 piece and had a couple of them.



The Roast Chicken and Bacon, looked a bit unpleasing, and after i had a piece of it, dint enjoy it as well. Cant explain it but it was a no for me to this dish.
Would avoid it the next time as well.






The Keema Nali Ghost, one of my all time favorite mutton dish, so I had to try this one without any doubt. The texture of the dish was very nice, the meat was tender, but had a strong flavor of cardamom which was very overpowering and was a let down.





The murg Makhni, a north Indian classical dish, this one had the right consistency, the chicken pieces were quite tender and not chewy which is more of a disappointment, but this one was just perfect. 
And specially along with the variety of naans and parathas, the flavors were complimenting each other. 
The was one dish dish which was the hero of the day and took away all the attention, Lasuni Palak, this dish, I would say was one of the best lasuni palak I had in a very long time. If I visit the place again, this will be the dish I would go for again, without any questions.  


Before leaving the place, everyone was handed over with a token of appreciation, a huge basket which consisted goodies from their bakery, like the macarons, breads, cupcakes, cookies and much more.
To the left with me are some of my favorite bhookads and bloggers.
(L-R - Beenaz, Myself, Megha Sarin and Zenia)










Like I always say, 'Photo to Banta hai'. At every meet, there has to be a picture where all of us come together and take a photo, that we can always cherish and remember. With this another great FBAI event comes to end, which was filled with lots of food, fun and talks and a great story. 
Thanks to the FBAI - Food Bloggers Association India and Dennis Taraporewala - Director of Criesse Communications and the whole team for having us over and the wonderful evening. 


Address - Mayfair Building, Ground Floor, Veer Nariman Road, Churchgate, Mumbai
Number - 02222821259, 02222044693

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