Bru-ing like a boss @ Bru World Cafe


Well, I have had this food blog for a while now and being the blonde that I am, I realised, how come, I haven’t done a post on coffee yet! C’mon, I mean, isn’t that the elixir of our weekdays. We all will die without coffee. Yet, we all conveniently survive on the crap (sorry) that we drink out of our coffee machines, everyday.
An engaging and insightful event, held by Bru Coffee, India at the Bru World Café, Andheri enlightened us not only about the types of coffee, the journey of a coffee bean, but also turned us novices into coffee brewers.

Arming us with all the basics that it takes to create coffee, we were given a tray, with a lovely French press, coffee shaker, milk, condiments, cocoa powder and a fresh new packet of Bru Gold at our disposal.

Well, here’s a little secret, Mr. Chiranjeevi Giri, our coffee expert, and Business Manager, BRU Café loved the coffee that I created (or maybe said that to everybody.) But yeah, if this blogging thing doesn’t work out, you know which café to find me at!

The point of this interactive workshop was to engage bloggers to brew their own coffee and sample it among consumers. The best one will be on the menu for a month! (If you go to the Bru World Café, Bandra Reclamation outlet, just say you love the Twisty Mocha, and I will send you all my love!)
  
Seriously, though coffee is just a vast subject that it will take more than just a couple of blog posts to sum up, what Mr Giri taught us is that coffee brewing, like wine making, is an art and terms like coffeeneur and coffeetender need to be coined soon.

We brewed our coffee using Bru Gold, and extremely simple ingredients which are available at your local market. All you need to invest in is a simple French Press. C’mon, it’s barely expensive and if you place it at your work desk, it will make you look like some elitist coffee-drinker too!

Happy brewing!


Daawat-e-Mithaas at Shahi Durbar



While kulfi falooda and Indian flavoured ice creams have been a rage for long, how about a Pink Floyd or a Rocky Road milk shake? Especially at a place whose name is traditionally Indian. Owned by Owais Merchant, here’s our review of Shahi Durbar’s Thane outlet

Want to eat- Strictly sweets. Milkshakes, faloodas, fresh fruit creams, juices, smoothies and of course ‘shahi’ kulfis

Where to go- Shahi Durbar, with outlets in Oberoi Mall, Inorbit Mall(Malad and Vashi) Carter Road, Thane, Vile Parle, Oshiwara and Ghatkopar

What we ordered- Owais made us try their signature Kulfi Falooda Rabri and the Sitaphal cream, both fresh, not too sweet and delicious desserts. While Sitaphal fruit cream had freshly cut fruit pieces in rich cream, Kulfi Falooda Rabri featured three signature Indian desserts blended in one. With more than 100 preparations on their menu, they have done a lot of innovations with simple Indian desserts, and even introduced sugar-free and healthy options.
We never knew ice cream could be prepared in these many variations and flavours!

Cost for 2- Rs 300


Would we go back- Well, my parents couldn’t stop binging on the desserts even till the next day, so yes, I now know where we are headed for our next post-dinner dessert session

P.S .All the desserts are 100 percent eggless and they also home deliver!

Dessert Workshop by Rakhee Vaswani, Femina Believe


If a non-chef like me can have a lot to do with preparing this cake, I wonder what someone with a passion for cooking can create.

To let women flaunt their refined flair with distinguished grace, Femina Believe LearningAcademy, a Times Group initiative, conducts regular workshops in areas ranging from Fashion to Culinary Skills to Personality Enhancement and Photography, in Delhi and Mumbai.

The workshops are priced at a nominal fee, and are conducted by some of the best people from the industry to acquaint women with sophisticated learning skills and garner certified training, in a subject of their interest.


We recently went for their dessert baking class, conducted by Chef Rakhee Vaswani at Palate Culinary Studio, Mumbai. A Le Cordon Bleu London trained chef, Rakhee took a 3-hour long, hands-on, cake preparation and styling workshop with a bunch of amateur, yet passionate bakers like us. 











Giving insights, tips, availability of ingredients, local substitutes and pocket-friendly methods to bake professional cakes at home, the much-insightful workshop, took us through step-by-step, detailed procedures to bake, style and decorate three cakes including the luscious red velvet with cream cheese frosting and the sinful rich chocolate torte with ganache!

Since the availability of ingredients and lack of knowledge about substitutes is a major challenge, Rakhee gave out numbers, suggested sources of availability and even some secret tips which she uses in her kitchen! At the end of the workshop, we not just learnt everything we needed to know about baking these 3 cakes, but also took away detailed recipes and tips, and of course a boxful of cakes that we prepared!

This 3-hour long workshop was conducted at Palate Culinary Studio in Santacruz and was priced at Rs 3500. The next workshop is on 24th and can be registered for here- 


Femina Believe holds these all-encompassing workshops in subjects like World Cuisines, Dining Etiquette, Healthy Cooking and also areas such as Make-up, Skin care and Styling and Communication Skills.

All details regarding registration, workshop venues, fees and contact information are given on their self-explanatory website. Here- 


Really can’t wait to attend their other Culinary and Dining Etiquette workshops!

P.S. Thank you Rishi Khanna for taking the pictures!

All you need is Ecuador!



 (Empenanda de Viento, a popular Ecuadorian street food, with a soft sugar coated shell and molten cheese filling)

Tucked away along the silvery coastline of the Pacific, Ecuador makes up for a familiar yet distant name at the same time. We have all heard of it, but not a lot about it! Barely much to pick it as our next tourist destination. Quintessentially embodying the best of South America, Ecuador is a culinary and picturesque extravaganza when one can indulge in a range of activities—right from surfing at the beach to enjoying a quiet getaway with the family. 

In fact, tracing back a little in history, Charles Darwin’s ‘Theory of Natural Selection’ was experimented in the Galapagos Islands, Ecuador. Well, nothing better than going back to your roots, is it?



As a part of a familiarisation event, we were acquainted with some Equadorian culinary delights such as Empenanda de Viento and authentic Equadorian chocolate over a chocolate appreciation workshop by Chef Sanjana Patel, LaFolie. The chef took us through an enlightening session highlighting ways to appreciate chocolate and acquainted us with varieties of chocolate and their varied tastes.

PRO ECUADOR, the Institute for the Promotion of Trade and Investment kept us highly intrigued by sharing many wonders which makes Equador a visual treat for a backpacker or luxury traveler. Héctor Cueva Jácome, Consul General representing Ecuador in Mumbai, India gave us a dazzling glimpse of his country and taking cue from the Beatles song, reinstated 'All You Needis Ecuador’


With visa on arrival for Indians which lasts you a good 3 months, perhaps one should head to the Southern Americas this time for the resplendent delights the continent, and the country Ecuador has to offer!



Delivery Options: Kya Miyaa, CST, Mumbai

Smells like Delhi, Tastes Like Hyderabad;

(With no traces of saturated oil!)

With budget price points and prompt delivery services, Kya Miyaa can very well be your lunch ordering regular. They even have special pricing for corporate lunches and catering, and the team is extremely sweet. Those who still haven’t called for lunch should call them right away!

Want to eat- Kebabs, Rolls, amazing Biryanis, Tikkas and delicious Hyderabadi food, prepared in a very low-fuss, low-cal, less oily manner.

Trust us, after eating almost everything off their menu, we had no traces of food colouring, oil stains or the feeling of having gobbled up a buffalo lingering with us—which is rare to find in typical Indian restaurant fares. The food is so light, yet so filling, that one can binge all they want, but wouldn’t feel bloated.

Where to go- Kya Miyaa, Near CST, Mumbai. Everyone knows the McDonalds at CST. Just keep walking along that road until you cross Sterling; take a slight detour to the left and let the aroma of Kebabs and Biryani guide you to Kya Miyaa.

What to order- Since it’s clearly more of an ordering place, you can order their meals or go a la carte and order their vegetarian Biryani. A must-try is the Veg Seekh kebab, Andhra curry, and a quirky named Paneer Boom Boom. A combination of drinks and dessert, I had their Strawberry Cheesecake Shake, a highly recommended must-have.

In addition to their simple menu, they have even introduced some pastas and Panini sandwiches for the nearby college crowd, who can count this as their new bunking adda!

Why Kya Miyaa- Apart from serving delicious Hyderabadi fare in the most low-cal, non-heavy and non-oily form, Kya Miyaa even ships it in cute, well packaged, microwaveable boxes, and delivers it at a very friendly price right to your office/doorstep. A Veg meal includes a Hyderabadi Dum Biryani, Parathas, Gravy, Raita, Dessert and Mirchi ka Saalan, all for Rs 170.

What we reviewed- Being a pure vegetarian, I was prepared unwelcome at Kya Miyaa, but was amazed to be served as a royal patron. One of the partner’s Vaibhav Wayal, has pure vegetarian parents and wished to ensure that ‘ghaas-phoos’ eaters like get our share of delectable Hyderabadi curries and biryanis. In spite of having a small cover, it doesn’t deter patrons ranging from senior office professionals to young college students from dining here. We even heard an old aunty telling Vaibhav how she loved the food and would bring her family back soon.


Would we go back- I have saved their menu, and am ordering lunch from there right now! So even if I don’t go back, their food is definitely coming to me!

Korean Hot Pot WorkShop @ Trikaya, Versova, Mumbai



Korean food! Isn’t that Chinese food’s poor cousin?’ was obviously our reaction when we were invited for the Korean BBQ and vegetarian Hot Pot at Trikaya Restaurant, Versova, Mumbai.

With chains in Mumbai and Pune, this casual Korean eatery invited us bloggers to get our hands dirty and dish up some delightful Korean fare for our blogger friends. Being a pure vegetarian, and ignoring ‘ghaas phoos’ snarls from my fellow non-veggie food bloggers, we waded the waters to prepare an authentic Korean Hot Pot, which looked somewhat like this.



Must say, it turned out pretty well.

They had semi-blanched the vegetables for the workshop, and all I did was pick a pair of chopsticks, and add everything from lettuce to spinach to mushrooms and broccoli in a Hot Pot and let it steam for a couple of minutes. Added to it were condiments according to taste like roasted garlic powder, scallions, oyster sauce, soy sauce, etc.

Since it wasn’t a food review, we didn’t eat a lot at Trikaya, but they made us taste their water chestnut and corn appetizer, some virgin mojitos, the Korean Hot Pot and Banana Toffee, which was delicious yet not too heavy to leave us bloated.

They have sold Korean food to us now, hope we can come back to try it all! J


10 lesser known places to get beer on a budget in Mumbai


While a lot of us carefully time our clocks in sync with the happy hours at leading city pubs, there are cheap joints, where happy hours last all day (and in some cases, all night) long. Some legendary, some unknown, some shady, some really cool, here’s a list of dirt cheap drinking joints in Bombay where you can chill with your buddies, with beer on a budget.

(No, we haven’t included Junta, Gokul, Mondegar, Leopold, Toto’s and the likes)

Ha, starting perhaps with the shadiest! This bar is so perfectly tucked away near Metro theater, that only regulars will be able to guide you best to its location. Ideal for pre-party cheap drinks, Harvic is frequented majorly by Xaviers’ students and young professionals from nearby offices. The boiled eggs and chana zor garam are recommended must-haves with drinks, at the place where two people can have a meal under 500 rupees.
Where- Anandi Lal Poddar Marg, Near Kitkat Restaurant, Dhobi Talao, Marine Lines

Another bar which holds a special place in the lives of Xaverites; be it broken hearts, mended friendships or the Malhar frenzy, you will find students from Xaviers in Sunlight’s puny corners at all times. A typical bar-like setup, this place has a diverse menu ranging from bar snacks to those authentic bombils and mandli fishes. Moreover, there’s even popcorn for chakna, which comes really cheap and a pint of beer costs approximately 150 rupees.
Where- Ravindra House, Kalbadevi Road, Near Furtados, Dhobi Talao, Kalbadevi

After shopping at Hill Road or lounging by Carters, if you are in the mood for something stronger than the drinks at Candies, Yacht could be a place you should head to. Regulars and newbies are treated equally and you can order a quarter or half bottle of alcohol here. Egg preparations are plenty along with (shhhh) beef ones. In short, when you are extremely broke and need to give a cheap treat, Yacht could come to the rescue.
Where- Near Bandstand & St Andrews ChurchHill Road, Bandra West





Well, ahem, well, not to sound privileged but hassle-free entry to this makes us ‘presswallas’ feel like the coveted ones. Unlike common perception, not all, but only one of you needs to hold a press club membership to enter here and binge on cheap beer and cheaper food. The food is good, the terrace seating is wonderful, and the place has decent crowd. This one’s probably not the cheapest, but we let you eavesdrop on all the dope we have on celebrities, politicians and even aliens from Jupiter! Sounds about right, doesn’t it?
Where- Glass House, Azad Maidan, Fort

A place where future CEO’s (IIT undergrads) and entrepreneurs can be found nonchalantly sipping some chilled beer or whiskey. Over the years, a lot more girls are found on the first floor of Laxmi (which is the bar area) while the place continues to be a pure-veg family restaurant on the ground floor. Their masala pao and tava pulao are to die for. The place is pure vegetarian (what???) but still has over 50 accompaniments with drinks, in multiple courses, so you can skip the tangdi for once.
Where- IIT Main Gate, Powai

Another pre-party drinks place at Pali Hill, PJs has an equal share of followers for the food too. Indian, Chinese and a hint of Italian, their chilly cheese toast is brilliant, along with the pepper steak. The only drawback- the place charges 50 rupees on weekdays and 100 rupees on weekend as entry fee (weird). But that works in a way, as the crowd gets filtered and you can clink glasses with a lot better crowd.
Where- SAISA Gymkhana, St. Anthony's Institute, 33rd Road, Pali Hill, Bandra West


We discovered this place when we walked up to Taj, realised we could never afford it, but wanted to have beer with the same view. Since this rooftop place overlooks the Gateway of India, couples can easily plan their date-nights here. The place serves only beer and wine, with multi-cuisine food options, and leaves you mesmerised with unending views of the Mumbai harbour.
Where- Hotel Harbour View, Kerawala Chamber, Opposite Radio Club, 25, J P Ramchandani Marg, Colaba,


An erstwhile Irani café, Café Ideal has retained the Parsi-ness in the menu by offering limited, yet authentic Parsi delights, along with a range of multi-cuisine options. They still have a jukebox, where you can play old favourites and enjoy some beer, along with mild liquor and cocktails. The place is another café by the seaside, as it is located along the Chowpatty beach. Ideally, grab a window table at Café Ideal and unwind over some lunch, chilled beer and old music, while seeing the world go by.
Where- 5, Fulchand Nivas, Chowpatty, Mumbai


Well the best thing about this place is, that it is present everywhere. Named as Jughead’s or Pop Tate’s, this ‘unrestaurant’ serves brilliant sizzlers, pastas and starters, along with a host of drinks, with amazing happy hours from 2:47 pm to 7:42 pm. With outlets right from Thane west to Sakinaka and Mulund to Malad, you are likely to be near an outlet in the ‘burbs as you read this.
Where- Malad, Vikhroli, Saki Naka, Vashi, Thane, Andheri, Mulund

The location couldn’t have been more posh, and the pricing couldn’t have been more modest. Situated in the lanes of Colaba, Alps preserves that old world Bombay charm, in a setting which couldn’t be more Bombay-sque. Right behind Taj, in the same lane as Mondegar, head to Alps for a cheap pitcher of beer (and no other alcohol) and some delectable starters.
Where- Nawroji Furdunji Road, Roosevelt House, Behind Taj Intercontinental, Colaba

Disclaimer- While most of these places may make you go ‘shady shady shady’ the minute you enter, remember that you are drinking daru at a cheap place, so don’t expect a swanky crowd or the most chic ambiance. These places are mostly thronged by college students and broke people, so no, not date material. Also, women, just gauge the crowd if you are going alone, but the staff at all the places is polite and courteous to their lady guests. Relive your college days and bring in the weekend. After a few drinks everything will turn hazy anyway!




In person: Chef Indrajit Saha, Sofitel Mumbai BKC



Chef Indrajit Saha, Executive Chef, Sofitel Mumbai BKC talks about Sri Lankan food, which the hotel recently hosted over a 10-day long Sri Lankan food festival from 4th to 13th September 2014

What was the idea behind hosting a Sri Lankan food festival?
We wanted people to know more about Sri Lankan food, as everyone knows about European or American cuisines, but barely knows about their own neighbour. We had even done a Viatnamese promotion earlier and the idea behind serving Sri Lankan food was the same, to give Mumbai a taste of a different palate, which is quite similar to our own South Indian cuisine.

What are the taste highlights of Sri Lankan cuisine?
Seafood, coconut milk, curry leaves and mustard; these taste highlights which are prevelant in South Indian cuisine and can be predominantly found in Sri Lankan cuisine.
The mud crab is a popular variant; so you need to have mud crab if you have a Sri Lankan restaurant. Around the world, devilled chicken, devilled fish and devilled beef are also synonymous with Sri Lankan cuisine. Dishes with stir-fried chicken, peppers, onion, ginger, garlic and chilli flakes are common Sri Lankan preparations. At times, tomato ketchup is also used in dishes. Sri Lankan cuisine is all about combination of cultures like Portuguese, Dutch and Indian. Spices come from India, because the English came and cultivated the spices here.
Sri Lankan sweets are individualistic except the watalappam, which is made of coconut and jaggery; ingredients which are used in many south Indian sweets. The watalappam is a combination between a halwa and chikki. There are some desserts like Love Cake and Pineapple upside down, where the influence of French and English ingredients can be seen.
  
How similar or different is Sri lankan food with Indian food?
Since Sri Lanka was a part of South India, the food is largely similar to South Indian preparations. Common dishes like appam, rice and curry are Sri Lankan staples. Though their curry powder is different from our Madras powder, but the use of chilli, spices and coconut milk is quite similar to Indian tastes, which makes us believe that Indians feel Sri Lankan food to be one of their own.  Even the ingredients include a lot of curry leaves, coconut milk, and vegetables like drumsticks, cauliflower, which Indians commonly use. Our very own appam, has an anglicized name called hopper, which is a common Sri Lankan delicacy. Their rotis are similar to ours, and both South Indian and Sri Lankan cuisine have Portuguese, Dutch and British influence, as Sri Lanka was a part of British India.

The major differences between our dals and curries are the overpowered masalas which Indians use, unlike Sri Lanka, where curries are much more subtle. They use a lot of roasted cumin powder, while we use a lot of coriander. We take a lot of time to make our curries and dals, with onion, tomato and cashewnut, thereby making them very rich. Their curries are more subtle, and masalas are not too overpowering. 

Sri Lankan Food Festival at Sofitel Mumbai BKC



With exotic cuisines like Lebanese, Mongolian to even Peruvian having made their way into the Indian fine dining circuit, Sofitel Mumbai BKC gave patrons a glimpse of the cuisine from a country closer home, yet unexplored— Sri Lanka.

Considered one of the most exotic and unexplored Asian destinations, Sri Lankan cuisine draws major influences from the Southern part of the Indian peninsula, where it formally belonged and includes dishes like appam, dals and curries, just like India.

Sofitel Mumbai BKC recently hosted Chef Duminda Abeysiriwardena from Sri Lanka over a 10-day long Sri Lankan food promotion at the Pondichéry Café from September 4th to 13th, 2014.

Along with displaying interactive cooking styles, Chef Duminda worked with executive chef Indrajit Saha to serve Mumbaiites authentic Sri Lankan delicacies, which strangely are so near, yet so far from India.

Though the vegetarian options were not many, we witnessed the preparation of the Sri Lankan vegetarian Kuttu roti, an amalgamation of roti and vegetables, on a large tawa, with constant cutting and mixing with two metal plates. The roti is prepared one day before, and then mixed with eggs and curry.


Here’s chef Duminda in action working up this traditional Sri Lankan delicacy-





Along with serving an assortment of Sri Lankan delights, Sofitel maintained the authenticity of the festival by dressing their servers and decking up the entire space in a traditionally Sri Lankan way. The minute you step in Pondicherry  Cafe, the smell of sea-food, along with South Indian and Sri Lankan displays like coconuts, bananas to Sri Lankan music is enough to keep you intrigued throughout the evening.

Fact File
Where- Sofitel Mumbai BKC till 13th September 2014
Cost per person- Rs 2000
Timing- 7 pm onwards

Recipe: Belgian Chocolate Brownie


Since you have drooled over the food there for so long, we finally get chefs from Le Pain Quotidien to spill some recipes for you. Here goes a hassle-free recipe of  Belgian Chocolate Brownie




A Chocolate brownie is a cross between a cake & a cookie in texture. They are either fudgy or cakey depending on their density. They may include nuts, frosting, chocolate chips & are normally served either with milk or coffee.

Serves 9

Prep time- 20 min
Cooking time- 40 min

Ingredients
  • 250 Gms unsalted butter
  • 300 Gms Callebaut chocolate (or any other dark chocolate)
  • 250 Gms Castor sugar
  • 5 Nos Eggs
  • 50 Gms Refined flour

Preparation
1.      Put some water in a pan and bring it to boil. In a cooking bowl put butter and chocolate together and keep the bowl on water, this method of cooking is called double boiler (see tips)
2.      In another bowl whisk together eggs & sugar until the mix is light & fluffy
3.      When chocolate is melted with butter, take out the bowl away from steam
4.      Fold chocolate mix into egg mix, slowly so the heat of the chocolate doesn’t cooks eggs in the mix
5.      Sift flour into the mix thus avoiding lumps
6.      For Baking, put paper cups into moulds, pour 130 gms of mix into it and bake in a preheated oven at 165c for 35-40 min.
7.      To check whether the brownie is cooked or not, put a knife through brownie, if it comes back nice and clean, it means the brownie is good to go
8.      Serve it warm along with sprinkle of sugar & a scoop of ice-cream

Tips
1.      A double boiler, also known as a bain-marie, is a stove top apparatus used to cook delicate sauces such as beurre blanc, to melt chocolate without burning or seizing, or cook any other thick liquid or porridge that would normally burn if not stirred constantly. It consists of an upper vessel containing the substance to be cooked that is situated above a lower pot of water. When brought to a boil, the steam produced in the lower pot transfers heat to the upper pot.
2.      You may include roughly chopped toasted nuts, grated orange zest, chocolate chips for variations in recipe.
3.      Any local variety of chocolate can be used but for best result we use Callebaut chocolate.