Toshin Chocolatier Patissier

Indulge in delightfu sweet surprises at this patisserie





Toshin Chocolatier Patissier, Mumbai's newest artisanal patisserie, is all set to bring to you a range of new products in the New Year. As a part of his new year's resolution, Chef Toshin Shetty has vouched to surprise patrons with artisanal ice creams and sorbets, which will be made available by February 2016. Trained at a popular Italian university, Chef Toshin will introduce classic ice cream flavours like Pistachios, Fresh Vanilla, Dark Chocolate, Caramel and Hazelnut to please your sweet tooth. These flavours have been carefully crafted and improvising upon to bring you a taste that you won't forget easily. Chef Toshin aims to leave you satisfied with every scoop of ice cream presented to you at Toshin Chocolatier Patissier. These ice creams are prepared using only the purest ingredients from various parts of the world.
Chef Toshin will also present three new sorbets -Banana, Passion Fruit and Raspberry -using fresh fruit puree imported from France to ensure only the best ingredients are being used to deliver finest quality sorbets. This is only part of his initial creations. He will be introducing many more artisanal signature flavours next year. An alumni of a reputed culinary school in London, Chef Toshin serves handcrafted pralines, cookies, macarons and desserts at his eponym patisserie in Chembur.
Where: Toshin Chocolatier Patissier , 1st Floor, Ivy Restaurant & Banquet, Next to Shoppers Stop, Amar Mahal Road, Chembur (W).
Call: 022 67982299.
http:www.toshin.in





THIS NEW YEAR'S EVE, THROW A LOW-CAL PARTY





All set to party but afraid of the calorie intake? Have no worry , make these appetisers and hors d'oeuvres that are tasty yet won't let you pile on the pounds.We've gone past hummus on toast and dressing up that crostini and bruschetta.With home parties for the New Year's Eve being high on most people's agenda, here's are ways to orchestrate a light buffet that your guests are sure to enjoy ...

SERVE MINI FOODS

Bite-sized is the new delicious! Mini food was the top food trend for 2015 so it's all about small soup shooters, mini pitas and sandwiches and shrunken pizzas or pizzettes. Not only do you get to eat the food you like, but it's psychologically comforting as it's a small serving. Says nutritionist Dhvani Desai, “Small food or small plates work well as they curb hunger without letting one pile on the pounds. You feel satiated that you have had the food of your choice minus the calorie guilt.“ But there are two aspects to this. “Make sure you eat the right minis. For instance, baked potatoes laden with a rich dressing won't work. Also, exercise portion control by choosing only one or two mini bites.“ This New Year's Eve, put a whole smorgasbord of these miniatures on the serving tray. We suggest mini burgers and tacos, mini meatballs with spaghetti, mini tarts and even tiny spring rolls. You can also serve mini veggie dips in little shot glasses.

ZERO-ALCOHOL DRINKS: BEING `SOBER CHIC' IS THE NEW COOL

Sober is now being hailed as being `seriously chic', so say hello to non-alcohol drinks made of juices and fermented tea. Chefs are pushing the envelope by adding infusions, syrups and spices too. Margaritas make way for `cucumberitas' and cocktails are now made of fruit, vinegar and brown sugar.

CANAPES AND VEGGIE DIPS

Dips are the centrestage for any party table.
Affirms home caterer Natasha Alpaiwalla, “The advantage of these is that they stay for long and are easy to serve. And there's so much you can do. Simple avocado with yoghurt goes well with carrot and celery sticks or pita triangles. You can also make a dip using nuts, peas and basil with yoghurt.
Another popular bite is baba ganoush made of eggplant and tahina (which has sesame seeds and is thus packed with cal cium).“ For an Indian touch, combine finely chopped roast pepper and pine nuts with grated coconut and coriander. Stir with kari patta and give it a pine nuts vaghar. The all-time favourite -salsa, with tomatoes and lime -is packed with vitamins A and C. Use whole-grain crackers and wheat bread as canapes.n

TRY THIS: TURKISH BEETROOT DIP

Also called Pancar Ezmesi, this healthy dip is made by blending raw baby beetroot, olive oil, Greek-style yoghurt and garlic cloves with pepper. Serve it chilled.

HAVE A SPOON STATION

Always wanted just a mouthful of a particular dish?
Try appetiser spoons. They're being used to serve almost anything from soup to antipasto, salad, salmon and sorbet. In fact, we suggest a complete soup station Try figs and goat cheese or even fruit and let guests pick up a spoon of their choice. You could end it with tiramisu or trifle on a spoon.

mini ribbon sandwiches

little pizzettes

beetroot dip

canapes with pine nuts

figs with goat's cheese

dragonfruit

chilled tzatziki and baked risotto with mushroom and kale

fruits on stick - gourmet popcorn is the new cupcake

Palazzo Manfredi

The Aroma Of Rome





My (yes it's mine!) magnificent eternal city seduces in so many enchanting ways. We sit within air-kissing distance of the 2000-year-old Colosseum and matching its grandeur are the sublime creations of Maestro Chef, Giuseppe Di lorio of Michelin-starred ristorante, Aroma.Whoa! What an experience in Aroma, which crowns the 17th Century historic Palazzo Manfredi, built upon the site of the Roman gladiators' barracks and is helmed by the dynamic, Bruno Papaleo. We start with the Tapioca and Cheese Foam Soup and end with an exuberance of desserts (3 textures of pear to liquid hearts). All this with Ann Scott, arguably UK's numero uno luxury hotel and spa PR, who has retained her position as London's 1000 influential individuals and ranked in the city's top 10 spinners and marketeers. An aperitivo on yet another rooftop Michelin-starred restaurant, Imago (bumping into the Hassler hotel's legendary owner, Robert Wirth) and the brilliant Chef Apreda are my other Roman highlights. Only the miracle of Christmas could ensure that I attend the Pope's midnight mass at St Peter's in the Vatican and then a priest walks me back home.
PS: I have a long list of restaurants recommended by Chef Bottura (Italy's best and the world's second best).Please Instagram, tweet @rashmiudaysingh email rashmiudaysingh2016@gmail.com if you need info.





Restaurant Review - RADIO BAR GLOBAL CUISINE

Restaurant Review





RADIO BAR GLOBAL CUISINE

love Bandra Khar bar bar I (sorry for that cheap pun). And, happily leading this recent new spate of bar openings is Radio Bar. I had been wanting to go there ever since it opened but then one night, (clearly my lucky night) not only did I meet Shah Rukh Khan at Rana Kapoor's dinner but also Manasi Scott, who was anchoring that event. This gorgeous, hippieheart diva, singer, songwriter, actor with music in her veins and an international hit on the world charts accepted my impromptu invite. She made for the perfect guest to check out Radio Bar. After a fun late dinner, we packed the pizza for Zephan, her foodie son, (already enrolled in `Little Chef') who later opined that the pizza was “delectable“.
DÉCOR
Stacked against a wall -radios, transistors and memorabilia.Hanging from the wall -lamps made from cassette tapes and mikes. On the bar wall -large speakers. An underground dance floor, a jukebox and an alfresco area with a cart converted into a bar complete the décor.
FOOD
The creative chef, Rohan D'Souza, trawls the world for his bar and dinner menu. South African Shito Chicken Skewers are deliciously fiery spiced. Barbeque Tiger Prawns perfectly sparkled with chilly and tamarind. Hummus is paired with Spinach Pita and Pepperoni Pizza kissed with garlic confit and caramelised onion delights.Plenty of cocktails -ask for the Radio Bar Mojito r and the Crème Brûlée Martini. End with the Chocolate and Hazelnut , Crusted Mousse.
MINUS POINTS
In some dishes, too many . ingredients hustle and bustle on a plate. The Baked Chargrilled Mediterranean Vegetables r with Goat Cheese, Pine Nuts, Tomato Coulis and Filo Pastry being a case in . point. Ditto for the Mini Tacos stuffed with a long list of ingredients. The Chorizo Sauce overpowers the pan-fried Rawas. The vegetarian dishes are not as good as the non-veg ones. Juke box not operational; open only at night, (except Sunday) are some of the downsides.
MY POINT
Brilliantly located on the arterial Linking Road, (basement for parties and alfresco in winter), Hitesh Keswani, Nikhil Meran and Rohan D'Souza's creatively done up Radio Bar, the DJ, as well as the food (some of it falters) have the `burbs' well heeled, over 30s dancing to its tune. So what if the juke box doesn't work? This is the rocking Radio Bar, remember?
TIMES FOOD GUIDE

Craft Deli.Bistro.Bar , Level 1, Phoenix Marketcity, LBS Marg, Kurla (W).

 Food that is crafted to perfection using freshly-sourced, hand-picked ingredients


Craft, a chic all-day deli, bistro and bar and a venture of Bellona Hospitality Ltd, launched at Phoenix Marketcity Kurla is an ideal place where you can unwind after a long day at work. With its aesthetically designed interiors and patio and beautifully created dishes and handcrafted cocktails, this new eatery is fast becoming popular.

With chef Paul Kinny at the helm, the food menu is simple and modern, crafted to perfection using freshly-sourced, handpicked ingredients. Craft dons a new avatar through different times of the day. In the evenings, it metamorphoses into a suave nightspot with an energetic party vibe. Expect a unique cocktail experience and great music in its al fresco section.

Where: Craft Deli.Bistro.Bar , Level 1, Phoenix Marketcity, LBS Marg, Kurla (W).

Timings: 11:30 am to 11:45 pm.

Call: 022 61802073 74.

Meal for two: ` 2,000 plus taxes.

Mibonasa-South East Asian Dining, Off Palm Beach Road, Navi Mumbai.

Tuck into delicious treats from the Far East





What do you get when a family of four comes together with their shared love of good food? Mibonasa is one such labour of love by a family, which has travelled extensively , sampling authentic and traditional food wherever their wanderlust has taken them. And with this restaurant, they are sharing their culinary adventures with foodies in Mumbai. The restaurant's name is a mash-up of the names of the family members -Mini, Bobo, Nayantara and Sangamitra. Each of them is passionate about the culinary traditions of the Far East and with Mibonasa, they are bringing authentic Asian cuisine to a simple and casual setting. Here, guests can dine on delicious Asian food without having to worry about artificial flavours, colours or even MSG.
Award-winning gold medalist chef Tenzin Kalden has lent her expertise in authentic Asian cuisine to thoughtfully craft a menu, which offers delicious authentic fare without compromising on nutrition.Executive Chef Deepak mans the kitchen and loves to put an innovative twist on classic dishes.
Their menu is a loving ode to some of the most popular dishes from the East -from freshly made sushi to sugar cane chicken skewers, Nasi Goreng to Khow Suey , and Konjee Crispy Lamb to standing pomfret, the restaurant is a must try for food lovers who appreciate authenticity. They also have an enviable collection of teas and other signature beverages.
Where: Mibonasa-South East Asian Dining, Off Palm Beach Road, Navi Mumbai.
Call: 022 27816573.
http:www.mibonasa.com