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Friday, December 27, 2013

Review: Amritsari Tadka

When we heard of Amritsari Tadka's launch in the neighbourhood, we expected a hard core North Indian Dhaba like experience. Did the place meet our expectations? Read on to know...

When we entered Amritsari Tadka, which has been started by the same group as Only Parathas, we were a little upset about the ambience. An average looking restaurant with little or no sign of Amritsar. 

Tikka Platter
The service was impressive though: Servers were prompt and well trained, the restaurant was clean and pretty crowded on a Friday afternoon.

We ordered what the server recommended, a platter of tikkas, a 'Chinese' prawn starter (yes, they serve Chinese as well) and a Lemongrass mocktail to begin with. Amongst the starters, our favourite was the Ajwaini Fish Tikka - perfectly cooked and full of flavour.

Amritsari Naan and Prawns with Raita
In the mains, we had the Prawn gravy alongwith the signature Amritsari Naan. The mains didn't impress us much. A little more spices could have helped!


Sizzling Brownie
For the desserts, we had the jalebi with rabdi and the sizzling brownie. The jalebi was not hot enough although it was juicy and crispy! The sizzling brownie was... umm... we have definitely had better.

Overall, Amritsari Tadka is a great option for the kitty party ladies or for a family dinner! Skip it if you're planning a date or looking to have a traditional Punjabi meal!

Venue: Amritsari Tadka
Linking Road, Khar West

Landmark: Level below Only Parathas

Phone: 022 66694199

Follow
Mumbai Candid at @ChandniT @MumbaiCandid

Monday, December 2, 2013

Review: Philips Saeco Espresso Machine

Ever thought of waking up to a cup of hot cappuccino just like you would get at your favourite cafe? With the Philips Saeco Espresso Machine, you can make that possible.


Philips has launched this new coffee machines for residential use, targeting the business class. With this machine, you can manually select options and make yourself an Espresso, Mocha, Macchiato and the likes, but the automatic function only lets you make a Cappuccino.



What we like: The Cappuccino tasted as good as it could get. The Espresso was also quite impressive. You could select how strong you want your coffee to be. Also, it's quick and takes less than a minute to get one cup of coffee.

What we dislike: The machine is not very user friendly and can get quite complicated if you're tech-challenged. In a day, the machine can serve upto 50 cups of coffee, hence it is not recommended for commercial use. The coffee servings are not quite consistent, the first cup might look and taste quite different from the second cup. The internal cleansing process of the machine is tedious and unavoidable.

Our take: For a cost as high as Rs.75,000, we hope that the machine would be easier to use and less complicated. Although, if you love your morning coffee and don't mind spending a few extra bucks on it, then this one is for you!

What: Philips Saeco Espresso Machine
Where: Any consumer electronic outlets : Click Here
Price: Rs.75,000

Thursday, November 14, 2013

Review: Chef's Basket Recipe Kit Penne Pasta

When we first heard of Chef's Basket Gourmet Recipe Kits, we were absolutely amazed by the concept. All the ingredients you need to prepare a dish, in one box, sounds very cool. 



Soon enough, we received the Creamy Tomato Penne Pasta recipe kit for a trial. Firstly, the packaging is quite amazing, with all the ingredients in a triangular cardboard box. These guys have spent some time and money in preparing a good looking kit!


The box contained Penne Pasta, Creamy Tomato Pasta Sauce, Black Olives, Extra Virgin Olive Oil, Sea Salt and Mixed Herbs. All you had to do is follow a simple recipe printed on one side of the box, using all the ingredients in the pack, and any of you own (if you want) and prepare the pasta! The pasta tasted delicious, something like you would get at an Italian fast food restaurant. 




The recipe kits are quite impressive although the pricing seems to be a bit too steep. Rs.250 for a pasta kit which can serve as a meal for two. We would rate it a 3 and a half on 5 for the delicious taste and appealing presentation! 

What: Chef's Basket Gourmet Recipe Kit
Where: You can get it at your nearest supermarket, e.g. Big Bazaar, Nature's Basket, etc.
Price: The Penne Pasta Recipe kit is priced at Rs.250 whereas the Burrito Recipe Kit is priced at Rs.350 (6 Burritos).



Monday, November 11, 2013

Zumba your way to good health!

Full of zeal, Vin Iyer conducts 15 Zumba classes per week at her studio in New Jersey, USA. She is a certified Zumba jammer (a fitness trainer qualified to teach Zumba) in the business since 2007, and the first ever to have conducted workshops in India. This month, she becomes a trainer of the trainers at Talwalkars Mumbai. But first, we sit her down to share fitness tips and tell us why Zumba rocks. Edited excerpts from the interview...

Zumba is exercise in digsuise, says Vin Iyer
How is a Zumba workout different from a regular dance or aerobics class?
Zumba creates a party-like atmosphere in the class and it’s not just about working out. We like to call it exercise in disguise! Aerobics might make for a good workout but there’s no fun factor involved so chances of losing interest over a period of time are high.

We’re partial to dance! Do you think Zumba is more effective?
Yes, it could be more effective. Students seem to dance more in a Zumba class because they’re truly enjoying the moves and the music. Moreover, it is an intense cardio-based activity where your entire body is required to contribute.

How many calories could we expect to burn in an hour-long class?
It depends on the intensity of the moves, but on an average you could burn 500-700 calories per hour.  Can’t beat that! It also depends on how good the trainer is. So far, the trainers I have interacted with at Talwalkars ensure that the clients get desired results and also enjoy the workout.

So the trainers in Mumbai are experienced enough to teach Zumba?
Absolutely, they already have so much dance experience, great Zumba moves and immense stamina. Talwalkars has a progressive instructor-support program where they teach new and relevant skills.

We’re the lazy types, you know. Do we need a certain level of fitness to join a Zumba class?
Some students may need to modify the moves but they can still benefit from the class. Zumba need not always be fast and hard. It is made for everyone. 

Vin, tell us the secret behind your fighting-fit body.
Staying consistent with workouts is very important in maintaining a good weight.  I believe diet too, plays a key role in keeping your body in shape.  I like to indulge (in sinful foods) of course but I limit it to a few times a month.  You could decide when you want to indulge without letting it interfere with your diet and workout schedule.  Be consistent, be persistent.

About Talwalkars Zumba Fitness
The fitness experts at Talwalkars insist that Zumba fitness is a fun workout that will help you shed the extra kilos. Zumba is a combination of dance and movement set to pacey music, a fitness form that dates back to the 90s. Fitness centres of Talwalkars at Warden Road, Chembur, Mulund, Kharghar, and Seawoods Navi Mumbai host Zumba sessions. To join a class, call 022-33710100

-- By guest blogger Diti Shah

Friday, October 25, 2013

Gig by the sea

Before Saturday night sets in, pre-game with free music by the sea. At 6 pm tomorrow, Mackichan Hall Chowpatty will open doors for Puma's annual music gig, PUMA Loves Vinyl (last year, it took place at Mehboob Studios).
This one's for the fans of drum'n bass and desi electronica. The opening act is Delhi Sultanate's solo project BASSFoundation Roots (6.30 pm) followed by hip-hop mixer DJ Uri (7.30 pm) and Madhav Shorey's newish EDM project Kohra (8.30 pm). We're particularly excited about Midival Punditz's spirited, pacey electronic set. B-boys and hip-hop dancers will add to the entertainment.
The gig also marks the launch of Puma's music CD featuring the above artists. 

Delhi beat: Gaurav Raina and Tapan Raj of Midival Punditz 

- by guest blogger Diti Shah

Sunday, August 25, 2013

Review: The Birdsong Organic Cafe



Everytime you think that Bandra has everything you ever wanted, something new pops up and pleasantly surprises you. 

Birdsong Cafe, the latest addition to the coffee shops is located in a secret lane, off the noisy, bustling, shoppers paradise - Hill Road. The location of the cafe is its biggest advantage, considering the fact that it makes for a perfect spot to enjoy a book over a cup of coffee , tea or one of their health juices.



What makes the cafe more interesting is the fact that the food served here is completely organic. Even their brownies and cookies are a healthier option. We tried the yogurt salad, the lemon ginger juice and the carrot beet juice. The juices were as healthy as they could get but we wished the glasses were bigger. The yogurt salad was delicious and definitely worth a try. 

We did want to try one of the brownies but they looked dry and we weren't sure if it was a good idea, Maybe next time, cause we're sure coming back here! 

Venue: The Birdsong Cafe
Waroda Road, Off Hill Road, Bandra West
Landmark: Behind American Express Bakery

Phone: 26422323, 26423939

Follow
The Birdsong Cafe at @TheBirdsongCafe
Mumbai Candid at @ChandniT @MumbaiCandid

Saturday, August 24, 2013

Wine Week in association with Deutsche Bank and All Things Nice!


We recently attended the preview dinner at Ellipsis, Colaba, for #WineWeek that is happening from 25th August to 31st August at 25 elite restaurants in the city. 

We were given a set menu and each course was paired with an Indian and International wine. Nikhil Agarwal of All Things Nice and Chef Cheung played hosts and shared a lot of interesting stories behind the wines as well as the dishes. 

We loved how the taste of wine differed when paired with the dishes. Amongst our favourites were the Zonin Prosecco Brut, Italy which was served to us before we started our meal and the Myra Shiraz, India (2010) which was served with the second course Peas, Prawns, Truffle, Parmesan, Pickles, Millet, Amaranth. 


The food at Ellipsis was not so impressive but the dessert made up for all the inconsistency in the mains! Cinnamon Cookie, Cinnamon Ice Cream with dark chocolate. By the end of it, we were left craving for more of the delicious ice-cream!
The idea of the wine week is to let people enjoy a 30% off on wines and pair them up with a set menu at any of the following restaurants.
Botticino, Trident Bandra Kurla
• Busaba, Colaba
• Busaba, Lower Parel
• Cafe Mangii, Khar
• Cafe Mangii, Versova
• Cafe Mangii, Powai
• Cafe Prato, Four Seasons Hotel
• Ellipsis
• Great Wall, The Leela
• India Jones, Trident Nariman Point
• Kebab Korner, Intercontinental Marine Drive
• Koh, Intercontinental Marine Drive
• Masala Bay, Taj Lands End
• Ming Yang, Taj Lands End
• Olio, Novotel
• Olive Bar and Kitchen, Bandra
• Olive Bar and Kitchen, Mahalaxmi
• Opium Den, Trident Nariman Point

• Pali Village Cafe
• Poco Loco
• Prego, The Westin
• Red Zen, Courtyard by Marriott

• San Qi, Four Seasons Hotel
• Stax, Hyatt Regency
• The Tasting Room
• Two One Two Bar and Grill
• Vetro, The Oberoi
• Vinoteca by Sula
• Vista, Taj Lands End

The wine week starts from 25th August 2013. You can book your table here - Make a reservation!


Friday, August 2, 2013

International Beer Day: Happy Hours in the city!



2nd August is International Beer Day and guess what, it's a Friday! So here's where you can go, get drunk today!


Where: The Irish House, Lower Parel |Kala Ghoda | Kurla
When: 5.30 PM - 8.30 PM, All days
What's the deal: 1+1 on domestic and imported liquor

Where: Drunken Munkey, Andheri
When: 11 AM to 12 AM Sun-Thurs and 11 AM to 9 PM Fri-Sat
What's the deal: 1+1 on domestic and imported liquor

Where: Astrix, Chembur
When: 6 PM to 9 PM, Mon-Fri
What's the deal: 1+1 on domestic liquor

Where: Amigos, Andheri
When: 6 PM to 9 PM, Everyday
What's the deal: 1+1 on domestic liquor
  
Where: The Little Door, Andheri
When: 6 PM - 9 PM
What's the deal: Unlimited Kingfisher Beer at Rs.397

Where: Loca Loca, Khar
When: Upto 9 PM, All days
What's the deal: 1+1 on domestic liquor

Thursday, August 1, 2013

California Pizza Kitchen Gets a New Menu

We were recently invited to try the new menu at California Pizza Kitchen (CPK). Here's a sneak peak into the recent additions.


 Our favourites were the Black Bean Quesadillas and the Chicken Caesar Sandwich in Cheese bread. The Waldorf Salad, although colourful, missed the crunch! The Lettuce Wrap was tangy and delicious and would've tasted better if it was slightly warmer. Surprisingly, we were disappointed with the pizzas and would suggest our readers to stick to the classics and not experiment with the new additions.

We loved the fact that all the dishes were served with sides, either salad, fries or dips. Overall, we appreciate CPK's attempt to try out something new, we love their inhouse baked breads (that are also for sale) and the fresh ingredients used in all the dishes!


Black Bean Quesadillas

 Charqui Chicken


Waldorf Salad


 Lettuce Wrap



 Chicken Caesar Sandwich

Venue: California Pizza Kitchen
Phoenix Mills, Lower Parel | BKC, Bandra | Malad
Mumbai

Follow
California Pizza Kitchen at @CPK_India
Mumbai Candid at @ChandniT @MumbaiCandid


Monday, June 24, 2013

Tea Cakes Promotion at Sofitel




Pastry Chef Marzban Avari hosted a tea cake tasting session at Artisan, the Epicerie, Patisserie &  Chocolaterie at Sofitel Hotel BKC. Crafted especially for the monsoons, the menu included  Chocolate & Apricot Cake, Hazelnut Cake, Lemon & Almond Cake, Caramel Cake and Mix Berry Cake, served with a choice of piping hot tea. We opted for the Christmas Tea which was aromatic and flavourful. Our favourite from the cakes were the Chocolate and Apricot as well as the Hazelnut Cake.
The cakes were priced at Rs.200, a steal!
On special request, Chef agreed to share a couple of recipes of the tea cakes especially for the Mumbai Candid readers. 

Recipes


Caramel Tea Cake
Ingredients
Refined Flour    g    900
Baking powder    g    20
Eggs    g    30
Vanilla pod    g    5
Almond paste    g    200
Butter    g    900
Orange juice    ml    100
Sugar    g    900

Method
1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5. In a clean sanitise bowl add sugar, sprinkle some water and make caramel. When it reaches the caramel stage ass 200 gms of butter.                                                                              6.In a bowl of a stand mixer fitted   with paddle attachment, beat the above caramel mixture on low speed until it breaks up.
7.  As the caramel cools down , start adding the remaing butter.
8. Continue on low speed while adding the butter,
9.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

10.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
11.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
12. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds. .
13.Finally, add the flour mixture in batches, stirring after each addition until incorporated.
14. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
15.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.

16.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
17.Brush the entire warm cake with the orange juicer , then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
18.When the cake is cool, transfer it to a serving plate; serve at room temperature.








Chocolate Tea Cake
Ingredients (Serves 3) 
Refined Flour    g    270
Baking powder    g    6
Eggs    nos    20
Vanilla pod    g    5
Almond powder    g    70
Butter    g    270
Cream    g    60
Orange juice    ml    100
Choco powder    g    60
Sugar    g    300

METHOD:               

1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, choco powder, and almond powder twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5.In a bowl of a stand mixer fitted with paddle attachment, beat the butter on low speed until it breaks up.
6. Add the sugar gradually and continue mixing until it forms a smooth mixture.
7. Continue on low speed while adding the butter,
8.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

9.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
10.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
11. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds. .
12.Finally, add the flour mixture in batches stirring after each addition until incorporated.
13. Add the cream, at medium speed and mix for another 30 seconds .                          14.Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
15.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes. 
16.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
17.Brush the entire warm cake with the orange juicer , then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
18.When the cake is cool, transfer it to a serving plate; serve at room temperature.




Almond Lemon Tea Cake
Ingredients
Refined Flour    g    120
Baking powder    g    2
Salt    g    7
Eggs    no    5
Vanilla pod    g    5
Almond paste    g    200
Butter    g    250
Sugar    g    200
Lemon zest    g    5
Orange zest    g    5
"
1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, and salt twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5. In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
6. This can take up to a minute, depending on how soft and warm it is.
7. Slowly add the sugar in a steady stream, beating until incorporated.
8 Do not add the sugar too quickly, the paste won’t break up as well.
9.Cut butter into 1 tablespoon pieces.
10.Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
11.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
12.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
13.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
14. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
15. Add in the citrus zest and mix in with a wooden spoon.
16.Finally, add the flour mixture in batches, stirring after each addition until incorporated.
17. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
18.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
19.Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
20.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
21.Brush the entire warm cake with the zest sugar mixture, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
22.When the cake is cool, transfer it to a serving plate; serve at room temperature.

Venue:  Artisan, Sofitel Hotel
Bandra Kurla Complex, Bandra East
Landmark: Near Trident Hotel

Phone: 6117 5000

Follow:
Sofitel Mumbai at @SofitelMumbai
Mumbai Candid at @ChandniT @MumbaiCandid 


Monday, April 29, 2013

Hot out of Punjab!

Punjabi food is exciting if you have an uncompromised appetite. There is no denying that it is one of the heavier cuisines – rich, flavourful and spicy and most of us love it that way. We’ve savored good Punjabi food – sarso da saag, choley puri and daal makhani at many many restaurants in Mumbai. And yet there comes a time when one meal takes your breath away. Without exaggeration, that happened to us when we dined at The Square – Novotel at their Punjabi food festival ‘Zaika Punjab Da’.
What separates good food from excellent food is an abstract concept. Like Po’s father said in Kung Fu Panda, “The secret of my secret ingredient soup is – nothing.” We met a gifted chef who shared the same philosophy. Many years ago Chef Ranveer Brar, executive chef of Novotel Mumbai discovered Sweety Singh, a simple self-taught cook in Punjab, and decided that his food deserved more takers. Singh has been travelling the world ever since, cooking for top hotels and doing personalized menus for celebrities. He sure must be something, we imagined.
Singh conceptualized the menu for Zaika Punjab Da but more importantly, shared his secret recipes with Novotel. “I have no problem sharing my recipes. It is no secret. Even if I gave you the exact recipe you wouldn’t be able to reproduce my food,” he said with inadvertent pride, “that’s because the masalas are specially made in Punjab and you wouldn’t find them here.”
bhatti da murg
We could hardly wait to try the Punjabi food cooked in desi ghee. The buffet was split into two sections, multi-cuisine global fare and pure Punjabi fare. We obviously saved our hunger for the latter. Singh piled our plates with bhatti da murg, chikkad choley, maa ki daal, baingan bharta and mutton curry. Piping hot rotis arrived at the table. The murg and mutton were cooked to melt in the mouth, the choley had a sharp zing without being overly spicy and the rich creamy daal filled our tummies yet kept us asking for more. “But there is no cream, no cashewnut paste in my gravies. What you taste is pure Punjabi food,” he said. We took several helpings of the baingan bharta…doused in a layer of desi ghee, cooked without onion and garlic and yet so full of flavour. “Leave room for dessert,” he said, and served a traditional sweet dish of gaund (edible gum) and jaggery. We forgot its name – but the meal was unforgettable.

By guest blogger Diti Shah

Zaika Punjab Da was on from 13th to 28th April at The Square, Hotel Novotel, Juhu, Mumbai. 

Tuesday, April 23, 2013

Belvedere Cocktail Masterclass at Wink


 
We were recently invited to a cocktail masterclass hosted by Belvedere Vodka alongwith their Global Brand Ambassador and bartender Allison Dedianko at Wink, Taj Vivanta.

The masterclass was a great experience where Allison alongwith the inhouse bartender at Wink taught us how to make 6 exotic cocktails, inspired by Indian ingredients. After the interactive session, participants were allowed to step into the bar and prepare their favourite cocktail out of the six concoctions. Our favourite was the Saffron and Cinnamon Daisy and we prepared the same!
 
Shaking up a cocktail alongwith Richa of Knead With Love



Here are the recipes of the cocktails: 

Pineapple and Cardamom Martini
50ml Belvedere Vodka
20ml Pineapple Juice
10ml Cardamom Infused Simple Syrup
2 Cardamom pods
2 Chunks of Fresh Pineapple

Muddle cardamom with simple syrup and fresh pineapple. Add rest of ingredients and shake with cubed ice. Fine strain into a chilled martini glass. Garnish with pineapple leaf. 


Saffron and Cinnamon Daisy
50ml Belvedere Vodka
25ml Saffron and Cinnamon Syrup
25ml Lemon Juice
Dash Premium Triple Sec
Dash Egg White

Dry shake all ingredients to emulsify the egg white and create a foam. Add ice and shake until very cold. Fine strain into a chilled martini glass. Garnish with a pinch of cinnamon.


Clove Sour
50ml Belvedere Vodka
25ml Clove Infused Simple Syrup
25ml Fresh Lemon Juice
2 Dashes Bitters

Shake with ice and strain over fresh ice into a rocks glass. Garnish with a slice of lemon. 


The Zephyr (Global Signature)
45ml Belvedere Vodka
25ml Pink Grapefruit Juice

15ml Orgeat (Almond Syrup)
15ml Fresh Lemon Juice

Top with Tonic Water

Shake first four ingredients with ice and fine strain into a highball glass over fresh ice.  Top with Tonic Water and garnish with a wedge of pink grapefruit.

Lemongrass Silver Fizz 
50ml Belvedere Vodka
10ml Fresh Lemon Juice
10ml Simple Syrup
2 Inch slice of Lemongrass
15ml Egg White
Topped with Cream Soda

In a cocktail shaker muddle lemongrass. Add BV, lemon, egg white and sugar. Dry shake then shake with ice and fine strain into champagne flute. Top with cream soda.

Belvedere Vodka Tasting Notes

Nose: Faint hint of vanilla along with gentle characteristics of soft cream

Palate: Full and round with medium body and a naturally smooth, rich and velvety

Texture. Some light vanilla notes swaying between sweet and savoury, with a hint of white pepper and spice

Finish: Good length with notes of almond, clotted cream and some faint Brazil nut characteristics


Venue: Wink, Vivanta by Taj
Cuffe Parade

Follow: Allison at @belvedere_ali 
Richa at @kneadwithlove
Mumbai Candid at @ChandniT and @MumbaiCandid

  

Friday, April 19, 2013

Review: Singkong

When we heard that one of our favourite restaurants The Tasty Tangles had been replaced by a brand new Pan Asian eatery, we were both, disappointed and inquisitive.
Singkong, the latest addition to Bandra's food scene, in one word is 'delightful'! A live sushi counter, a bar and dim lighting are the key features of the ambience. The look and feel of the place is much similar to The Tasty Tangles, which in a way is a good thing.

Browsing through the menu, we realized that the place is priced not as steep as The Tasty Tangles or Sanchos and comprises of Thai, Japanese and Chinese dishes. They also have an extensive bar menu with some unique blends.




We ordered our drinks after scanning through the bar menu, the Tropical Sangria and the Singkong Martini caught our attention. While the Sangria was quite a disappointment, the signature martini was delicious and got better with every sip. The coffee flavour along with the punch of vodka and cinnamon blended perfectly and left us craving for more.




 

Coming to the food, we were served tasting portions of a lot of dishes out of which our favourites were the following. Roasted Black Pepper Chicken, succulent and flavourful; Oriental Shrimp Nest, served in a shot glass and was definitely a winner, Spicy Aromatic Chicken Dumpling, a signature dish and comprised of a riot of flavours. A special mention to the sushi, even though we are not fans of sushi in general, we thoroughly enjoyed and savoured the ones served here. The chef has done an incredible job of tweaking the flavours for the Indian taste buds.



 



For desserts we tried the Sesame Honey Mini Cones which transported us back to being kids and the Chocolate Mocha Fudge Cake, dense and sinful.
Overall, Singkong is an ideal destination for lunch and dinner meetings or family get togethers. lovely flavours and spacious seating, give it a miss if you are planning a quiet date!


Venue: Singkong
15th Road, Off Linking Road, Bandra
Landmark: Above Sanchos

Phone: 6709 4444







Thursday, March 28, 2013

Review: Sufra


When a place claims their food is authentic, we expect it to be authentic. If we are sold water in a coke bottle, we would definitely have a problem. That's how we can best describe our experience at Sufra by Moshes.
Having lived in the gulf for over a decade, we definitely can't go wrong in how an authentic Chicken Shawarma should taste. The Shawarma at Sufra, priced at Rs.150, almost double of the other Shawarma places, was served in a Roti like bread, definitely not pita. The bread was half cooked and most of it got stuck to the paper that it was served in.


Need we say more? Although the flavours were good, but the bread put us off completely, compelling us to trash more than half of it. Opt for Carters Blue Shawarmas or a roll from Maroosh instead and you won't be disappointed.

Venue: Sufra
Carter Road, Bandra
Landmark:  Near Oceanic Building

Phone: 26497259

Wednesday, February 20, 2013

Review: Busago

When you've visited all the Thai places in your vicinity and all you get is butter chicken like Thai Curry and watery Khao Suey, you keep your expectations low at a new Thai restaurant.

Much to our surprise, Busago, a tiny little eatery, shines brightly between Thai Ban and Mia Cucina. Divided into an outdoor and indoor seating, this place is always full considering they have hardly 5-6 tables. But waiting is worth it! 

 
Without wasting much time, as soon as we got a table, we got straight to ordering. The menu is very limited, with curries, khao suey, momos and smoothies & juices.We called for the chicken momos, the red thai curry and the khao suey. We were first served six tiny but delicious pieces of momos. They were too tiny and before we could enjoy them, they were over!



Next up were the Curry and the Khao Suey. Two big bowls of curries arrived followed by two big bowls of rice and noodles. That was not it, we were also served a variety of spices alongside to add on to our curries as per our taste. Very impressive and the food was delicious as well! All we missed was a glass of wine, hope they serve us some on our next visit! 

Venue: Busago, Bandra
Address: Gasper Enclave, Pali Naka
Landmark: Opposite Gold's Gym

Phone: 6127 8897

 

Saturday, January 12, 2013

Mini Review: Guilt Trip


For those who don't know, Guilt Trip has been started by one of the ex partners of LSD - Love Sugar Dough, hence our expectations were high. Located right next to Baskin Robbins at Carter Road, Guilt Trip is primarily a cupcake shop but also stocks brownies, macaroons and few other desserts.

We tried the Chocolate Truffle Cupcake and it was quite a disappointment. Sugary, dry and not gooey at all. Priced at Rs.70 we expected much more from it. Let's hope we have a good enough reason to go back there!  


Venue: Guilt Trip
Address: Off Carter Road, Bandra West
Landmark: Next to Baskin Robbins

Phone: 69996096

Review: JamJar Diner

  
You will wonder why the place is called JamJar Diner until you're served your drinks in cute little jam jars. *no kidding*
Located at Versova, where there is a queue of eateries trying to impress the locals, JamJar Diner is one of the most recent contenders. 



The little blue door that leads you inside this restaurant can be quite deceiving. Once you enter, you realize that the place is spacious, divided into two floors and has a terrace seating. We chose the terrace seating and simply loved the breezy, comfortable ambience.

The menu looks interesting but limited. The bar menu has all the cocktails with a twist. We called for the Red Sangria and the White Sangria. Although these sangrias were full of flavour, we would rather opt for the classic sangrias, the twist was too twisted for our taste buds. The Caprioska that we ordered next was stiff and perfect.




Coming to the food, we first called for the Nachos, and soon a huge portion of crispy tortillas with generous toppings arrived at our table. Absolutely delicious, we would totally recommend this! Next, we tried the Shrimp Popcorn. This was also quite good, makes for a great snack with drinks. Lastly we had the Chicken burger. The burger was passable as the patty could have been bigger and we missed some extra cheese!




For desserts we tried the Rocky Road - good, with large chocolate pieces that made it rather comfortable to eat, Mango Cheesecake - disappointing, we definitely think they need to work on this and the Ice-Cream Cookie Sandwich - this was the best out of the lot. 

Overall, JamJar Diner, with its impressive interiors, is a great place for a couple of drinks and some finger food. Skip, if you are looking forward to have an elaborate meal. 

Venue: JamJar Diner
Versova, Andheri West
Landmark: Next to Dhuan

Phone: 02226358880

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