The biggest trend in design

THE INSIDE STORY


1 Rise of wabi-sabi

The biggest trend in design this year was imported straight from Japan. It is all about celebrating warmth, cosiness and infusing your space with a soul – aka the Japanese philosophy of ‘wabi-sabi’ which transforms old, raw and imperfect things to perfection. What made wabi-sabi click was that it celebrated imperfections. The year saw a rise of wooden furniture with rough textures, wobbly-shaped pottery and linen textiles that were not smooth. The focus was on beauty of repair.


2 Romance bright colours

People embraced dark tones and look-at-me colours. The walls were offset by large-scale floral prints, especially in wallpapers.

3 All green thumbs

Gardening was not just for people with backyards and budgets. Indoor plants, terrariums and miniature creepers were the rage. Windowsill herb gardens, DIY pots and creative plant arrangements nicely rounded up the green year.

4 Open-plan spaces

Interiors celebrated open spaces – and the trend is going to stay strong in 2019. Building a home? Have a no-wall scheme where the kitchen looks in to the living room and the bedrooms into balconies.

Forget picture windows, it’s about seethrough walls.

5 Scented candles

Not just for the festive season, candles became a year-around thing. To keep your home looking and smelling trendy, candles were lit up. This year, beeswax candles became popular as they are said to be non-polluting.

6 Quirky picks

From food furniture to custom prints and ‘look-at-me’ lighting solutions – interesting accents made a home. If you want something to perk up your indoor spaces, quirky is the way to go.

A yearful of surprising style

Can a fashion show be a microcosm of change? Yes, but only if you look at the Spring-Summer catwalk of Louis Vuitton menswear this year; the first outing of its creative director Virgil Abloh. The first man of African descent to hold such a position in an international luxury house, he is a self-taught designer who has given high fashion status to athleisure. With his LV outing he put millennial fashion on a luxury ramp – a move many say is changing the way we look at luxury. There was colour on the ramp – and not just on clothes, as his was a diverse catwalk. In short, the year 2018 saw fashion take a stand.

Prabal Gurung had models walk without music and with a white flower as a nod to #metoo and #timesup movements. Fashion stood up for sustainability with the fashion industry trying to counter its wasteful antecedents. The 80s melded into 60s and 90s and there was nothing known as “out of style”. Here’s looking at a year that saw the popularity of the pants saree, festive fusion and when fashion questioned its own stereotypes.


1 Male call

Menswear got a big push this year, from colourblocked suits to summer suits to gender neutral dressing. If you want to try new trends, follow influencers or a celebrity whose style is close to what you want. Test run a new look at home. There are many new trends for you to pick from: cropped trousers, statement shirts, pastel shades.

2 WALK OF LIFE: Designer Prabal Gurung made his models walk with a symbolic #timesup flower and without music as a nod to the #metoo movement and to show the march of women. Gurung also showcased slogan T-shirts with feminist mottos. In fact, slogan T-shirts were a big trend this year.

3 Pastel pop

Pastels were everywhere from weddingwear to formals to even menswear. It was a time to give in to sorbet hues and ditch the heavy, polarising colours like reds and blacks. And it seems pastels will stay strong in 2019 too. If you have to pick a pastel shade, go for millennial pink or blue-grey.

4 Plastic fantastic

Plastic may not be getting a good rap environmentally but in the fashion world it was the unexpected new material. It was on coats, shoes and bags, even hats and not just as a monsoon staple. It was high fashion. If there’s one plastic accessory you have to get, let it be the plastic shoe.

5 Shoe in

This was the year of the jutti. Clearly. From celebs to the streets, from ramp to the road, this is one shoe that was shining the whole year through. And it’s a trend that refuses to go away.

6 Fusion festive; India modern

Fashion was all about fusion and finding the millennial style identity. Was it the hybrid pants-anarkali or the saree pants or the pre-draped saree? The jury is still out on what is ‘India modern’ but designers were sure searching for the new Indian identity.

7 Bodysuit basics

Bodysuits or leotards joined in the athleisure brigade. The fitted onesies work well as unstructured corsets. If you want to try the trend, start with a basic black or white first.

8 The return of the mini

2018 saw a revival of — well — revival fashion. And that meant the return of the iconic 70s style – the mini, and more so in a dress format. Tip: While body positivity is on a high, the mini remains a tricky silhouette. If you want to go mini, make sure you pick the right length, which is guided by personal style and how much leg you want to show.

9 Saal of sarees

The humble saree stayed strong this year. From light wispy muls to fusion linens and banarasi weaves, the sarees were aplenty and so were the saree influencers who gave a new lease of life to this garment and created their own kind of saree fandom. One saree that you must own: a light mulmul.

10 The year of celebrity nuptials

What a whirlwind wedding year it was and it seems it’s going to go on this high for some time. Despite the fatigue from numerous celeb wedding functions in the last 4-5 weeks, these weddings are responsible for setting wedding style trends for the next year. From uncut polki jewellery, to handloom weaves to couple coordinated dressing and various sangeet and makeup ideas, nuptials is going to inspire some knotty trends.

Oysters can change gender

The closest living relatives of Tyrannosaurus Rex are chickens!


Research shows dogs appreciate music and have their own individual music preferences too. Reggae is apparently a firm favourite of the canine world!

Baby elephants suck their trunks for comfort

Trained pigeons can tell the difference between the paintings of Pablo Picasso and Claude Monet.

FOOD FUNDAS

RELATIONSHIP IN 2018 WELLNESS FOOD
FOOD FUNDAS

VEG


From being just a handful of dishes on the menu to being the main attraction, vegetarian dishes were the biggest draw this year. Fresh seasonal produce and tasty ingredients made for a taste feast as chefs dished out amazing preparations and shared it on their social media handles.

KETO

Almost every celebrity spoke of the health benefits of this low carb and high fat diet.

However, doctors are now warning of some severe side-effects. Do not try this diet out without a doctor/nutritionist’s recommendation.

GLOBAL FUSION

This was the year of fusion of cuisines of different countries across continents. Japanese Peruvian fusion Nikkei to Chinese Peruvian blend Chifa to Bengali Armenian fare, fusion knew no boundaries this year. This year was a celebration of cuisine developed by settlers while keeping the local influences and ingredients and traditions intact.

INTERNATIONAL INDIAN

Indian restaurant chains set shop abroad and moved beyond butter chicken, dal makhni and gravy. Traditional chaats served as one bite, chicken tikka with international sauces, Indian bread as tacos to street food staples such as tikkis and cheela given a gourmet makeover – Indian cuisine was the big draw across the globe.

NO ALCOHOL

Alcohol-free bashes, a trend that started with the ‘Dryanuary’ or no alcohol January trend after festive binge drinking became stronger as the year went by.

CRAFT BEVERAGES

Local craft beverages and artisanal spirits hogged the limelight. Cocktails were made from local gin and vodka while Indian beers and wines saw their names on the front pages of menus.

— By Amin Ali

LOVE CRIMES

HAUNTING

This happens when a person continues to interact with you on social media after you have stopped seeing each other. Haunting behaviours are often on the passive side (for example, liking your photo instead of commenting on it).

BENCHING

This happens when someone keeps a potential partner on the romantic back burner. They don’t make serious moves but they don’t extinguish the hope of a future relationship either.

STASHING

On the surface, your relationship might seem perfect: You go out, s/he texts you and you spend almost every weekend together. There’s just one problem: You haven’t met a single one of his/her friends or family members, and, you aren’t sure whether they know of your existence.

KITTENFISHING

This is when someone exaggerates her/his qualities on a dating site. It isn’t exactly lying, it’s more like deception.

CURVING...

...is the new rejection. When someone replies to your text, next day with a ‘Sorry just saw this’. Curvers are known for their icy coolness.

FRECKLING...

...is a summer fling. Like freckles, the love disappears once the season is over.

POKEMONING

This trend involves someone trying to ‘collect’ as many partners as possible. This is the new breed of ‘chancers’ who think they are the best, and can have anything and anyone they want.

MOSTING

When someone goes overboard on the fluff job and then vanishes. It’s not someone being flattering; it’s someone faking being totally smitten when they aren’t.

— By Nona Walia

‘NOW AGE’ LIVING

ZERO-COMMITMENT FITNESS EXPERIENCES

Finding time to work out with a busy schedule is tough. But don’t over commit either. Have small, pragmatic goals. Look out for more opportunities to curate your personalised experience, at your pace.

‘NOW AGE’ SPIRITUALITY

Now Age healing is a promise to make your Today more meaningful. Wellness retreats are increasingly focusing on mind, body and spirit. People prefer energy healing workshops that offer regular mindfulness, meditation, and yoganidra sessions.

SOCIAL MEDIA DETOXING

People are looking to escape their hightech devices. Wellness influencers are focused on social media holiday as it becomes more toxic.

SILENCE MOVEMENT

Take breaks of silence during your day – 15 minutes when you don’t talk to anyone.

You can stretch it to half an hour too.

Also set to be a big trend are silent spas, where you don’t chat up anyone.

Clean, pray, cook RECIPE - PUMPKIN ICE CREAM!

Freddy Kerawalla is a 74-yearold Parsi gentleman, who lives in Mumbai, and happens to by my wife’s mama (maternal uncle). Among other things, she credits him with having inculcated the love of reading in her. He was born in Surat and spent a considerable part of his childhood at his maternal grandparent’s house. One of Freddy mama’s most cherished memories was that of his grandfather waking up at 4 in the morning to chant his prayers in front of the chulha (oven), considered to be sacred.

His grandfather would first clear the remains of the wood used the previous day, add fresh logs, start the fire and begin his prayers. Little Freddy would look on with awe while his grandfather would shave off pieces of sandalwood, considered holy by the Parsis, and add it to the fire with a prayer on his lips. Grandma would then wake up and use the chulha to cook, once the hour- long prayer session was over. Freddy mama said he remembered this incident while reading the Times Kitchen Tales story on grandmother’s kitchen and then took out the penknife, which he had inherited from his grandfather, and which is so precious to him. As are the memories of the sweet potatoes that they would leave to bake under the logs of the oven in winter, and whose taste he has never been able to replicate since then.


This story of a Parsi family from Gujarat reminded me of a story from my native Bengal that my fellow Presidency College alumnus, neighbour and friend, Shaswati Saradar once told me. The tale of the ranna puja that she has seen at her maternal grandparent’s house. This ceremony was performed at the end of the month of Bhadra (according to the Bengali calendar). In a practice that draws its roots to life in rural Bengal, the women of the house would pray to Goddess Manasa, the Goddess of snakes, during ranna (cooking) puja. It signified the fact that monsoons were over and protection was sought from the snakes and other creatures that would make an appearance again in the kitchen and elsewhere in villages. The kitchen would be cleaned in preparation of the puja, a new earthen oven would be made, the ladies of the house would put on new clothes, offer prayers, and then cook using fresh utensils after the prayers; thereby cleansing the kitchen and making a fresh start for the year.

What I took out of these Kitchen Tales from the two ends of the country is the reverence with which the kitchen, as symbolised by the oven, was treated by householders. What a wonderful way of showing gratitude.

That’s the determination with which I plan to enter the kitchen every day in the New Year... to keep it sparkling clean and take that spirit into the rest of my life too. Here’s wishing you all a great New Year. Please go to www.kitchentales.com and tell us how you plan to things better in your kitchen this year. We are looking to be inspired.




READER CONTRIBUTION (RECIPE) PUMPKIN ICE CREAM!



INGREDIENTS
Whole milk: 1 litre

Condensed milk: 1 can

Saffron: A few strands

Cardamom: A few green pods

Pumpkin: 400 gm approximately. The bright orange one, skinned, de-seeded, chopped, boiled and pureed finely after cooling.

METHOD

Boil the milk in a heavy bottom pan and let it simmer for around 30 minutes. Add all the condensed milk, along with the saffron and cardamom and keep stirring. When the quantity reduces to three fourths of the original, add the pumpkin mix and keep stirring. Let it simmer for at least 30 40 minutes more – until you actually see it becoming thicker and creamier.

Remove from flame and allow it to cool completely. Pour it into the vessel or the box you want to freeze it in. After a few hours, take it out from the freezer, scoop it up and let the rich, smooth, creamy goodness trickle down your throat!

There will be no ice crystals if you have done it right.

DIY TIPS FOR A CLEAN KITCHEN

1. Keep a bag/portable bin when you chop vegetables and fruits and put the peels and waste into it immediately while cooking

2. Keep a kitchen cloth handy to wipe the kitchen platform clean of spills and crumbs as you cook

3. Rinse and wash your dishes immediately after eating so that they don’t overwhelm you the next morning

4. Wipe clean electronic kitchen tools such as mixergrinders, air fryers, ovens, grills, which are convenient to use and aid healthy cooking too, immediately after use as using soap and water later might spoil the equipment

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29 thalis from 29 states

Andhra Pradesh thali

Arunachal Pradesh thali

Assam thali

bihar thali

Chattisgarh thali

goa thali

Gujarat thali

Haryana  thali

Himachal Pradesh thali

Jammu and Kashmir thali

Jharkhand thali

Karnataka thali

Kerala thali

Madhya Pradesh thali

Maharashtra thali

Manipur thali

Meghalaya thali

Mizoram thali

Nagaland thali

Odisha thali

Punjab thali

Rajasthan thali

sikkim thali

Tamil Nadu thali

Telangana thali

Tripura thali

Uttar Pradesh thali

Uttarakhand thali

West Bengal thali

Arunachal Pradesh thali

Nagaland thali

sikkim thali

Telangana thali

goa thali.jpg

Uttarakhand thali

Meghalaya thali

West Bengal thali

Kerala thali

Uttar Pradesh thali

Tripura thali

Rajasthan thali

Punjab thali

Karnataka thali

Odisha thali

Maharashtra thali

Mizoram thali

Madhya Pradesh thali

Jharkhand thali

Jammu and Kashmir thali

Haryana thali

Gujarat thali

Andhra Pradesh thali

Tamil Nadu thali

Himachal Pradesh thali

Chattisgarh thali

bihar thali

Manipur thali

Assam thali

Meghalaya 
Varying with different tribes, the thali comprises of  sticky rice, spicy meat and fish preparations, steamed foods like momos, vegetables, pickled bamboo shoots etc
Goa
Comprising of seafood, rice, meat preparations, the spicy Goan cuisine also has vindaloo, coconut milk, rice, banana Halwa & fried kormolas, among other food items
Sikkim
The state's thali is a mix of steamed and fried goodness including dishes such as Dal bhat (boiled rice and lentil soup), Thukpa - the noodle based soup , momos, Phagshapa etc
Arunachal Pradesh
Tomatoes, red chilli chutney, rice, meat dish, steamed organic vegetables and fermented products such as cheese and soy beans make the mouthwatering thali
Assam
The delicious thali has meat dish, fish, fresh vegetables, aloo pitika, dal and saag
Manipur
Seasoned with the spicy chili pepper, Manipuri thali consists of rice, fish, leafy vegetables, Tan Ngang (bread) and the irresistible dessert Chahao Kheer, which is made with black rice
Bihar
The state's thali comprises of kebab, boti, chicken masala, sattu parantha, chokha (spicy mashed potatoes), fish curry & postaa-dana kaa halwaa
Chattisgarh
The state's trademark thali comprises of delicacies such as rakhia badi, pethas, rice pakodas, bafauri, steamed rice, fara (crispy balls made with leftover cooked rice)
Himachal Pradesh
The thali is loaded with hot and spicy lentils, vegetables, sidu, which is a kind of bread and meetha bhaat (sweet rice mixed with nuts)
Tamil Nadu
An amalgamation of flavours ranging from spicy to sweet, the thali comprises of rasam, plain rice, curd, badam payasam, sambar, poriyal (curry), kootu etc
Andhra Pradesh
High on red chillies and spices, Andhra thali offers food which is simple yet packed with flavours, ranging from rasam, chutney, vada, rice and more
Gujarat
The state's thali comprises of dishes that are sweet and tangy, namely methi na thepla, bhakhri, khatti mithi daal (sweet and sour lentil), aloo rasila, steamed rice, badshahi #khichdi etc
Haryana
The thali is loaded with homemade white butter, delicacies as kachri ki sabji, #khichdi, bajra/besan chapatti, homemade buttermilk, spicy curds, kadhi pakora etc
Jammu and Kashmir
Rice dishes along with meat preparations such as rogan josh, yakhini, harissa etc form the delicious Kashmiri thali, accompanied with the favourite beverages - noon chai and kahwah More
Jharkhand 
The state's thali has mouth-watering dishes such as chhilka, dhuska, kurthi daal, red rice, lal saag, dehati chicken, dudh peetha, sattu ka parantha, ghugni, litti chokha, balushahi etc

MUMBAI FOLKS GO ON FIRST PHOTO WALK AT AAREY FOR WORLD TRIBAL DAY

You may not know this, but Mumbai is said to be only the metropolis in the world to have a natural forest area and with big cats sharing space with humans. Take the example of the lush areas of the Sanjay Gandhi National Park (SGNP) and Aarey Milk Colony. The city’s green warriors have been doing their bit to protect and conserve the green sanctuary of Aarey for a while now, with workshops, discussions, a sit-down lunch with tribals, and more. But the latest in the effort to do so, saw a bunch of Mumbaikars doing something they hadn’t done before — they came to Aarey to celebrate World Tribal Day hand-in-hand with the local tribals for the first time. They sang, danced, applauded, learnt more about their way of life and yes, did a photo walk, too. Why? With an aim to break down the ‘walls’ between Aarey and the rest of the urban Mumbaikars. Here’s more on what happened…

‘CITY PEOPLE DO NOT KNOW THE WARLI FOLK’


There are 222 tribal hamlets in Mumbai and the biggest concentration of these is in Aarey. The photo walk that took place on World Tribal Day, was meant to help people know them. Says environmentalist Sanjiv Valsan, “The SGNP has 9-10 padas (hamlets) but Aarey has the highest concentration of them, probably in India. The adivasis are our neighbours and they are such friendly people. But there is a kind of ‘disconnect’ between them and the rest of the city. We want to show city people that they matter and that they must treated well, which unfortunately is not the case at present. They are not recognised for their rights even though they are one of the original inhabitants of Mumbai. They are not allowed to repair their homes and continue to face sanitation and water problems. It was important to build the emotional connect between them and urban Mumbaikars to reduce the urban-tribal divide.”

SONG AND DANCE AND SOME ICE-BREAKING, TOO

For Mumbaikars, it was a learning experience all through the day here. The participants met at Navapada at 9 am after breakfast the fun began. They did the ‘tarpa’ dance with the adivasis, got clicking on the photo walk and sat down and chatted with the tribals to understand their plight.

Juhu-based Jimmy Shroff learnt about these tribals for the first time. “When we met them at Aarey, we had a great time. The adivasis are very friendly and hospitable. It was fun to join in the tarpa dance with them, they just pulled us into the circle,” he recalls.

For Vakola-based educationist Prachi Adesara, it was first time she went to Aarey. “I took pictures and uploaded them with the hashtags #weareindigenous and #saveaareyforest. It is shocking to see the reality of how they stay there. As a resident of Mumbai, I felt bad as this was just few steps away from us. Forget comfort levels, there are no proper homes and facilities. More Mumbai must visit them to understand what they go through,” she says.

SIGNATURE CAMPAIGN TO GET ELECTRICITY TO AAREY

A group of Mumbaikars have started a signature campaign to help adivasis at Aarey get electricity. Says Sanjiv, “It’s time to get authorities to bring electricity to all the neglected Warli tribal padas of Aarey Forest. Many of these indigenous people of Mumbai still live in the dark, risking snake bites and leopard attacks daily. It’s been over 100 years almost, of them staying in the dark, this way. While the rest of the city got power, they didn’t get their rights.”

The Empresa Hotel

Spanish-Mumbai Delights
All-Day eatery @ The Empresa Hotel, Oberoi Complex, Off New Link Road, Lokhandwala, Andheri (W)

With a cosy outdoor seating, colourful ambience, Spanish-Mumbai food and foot-tapping music, Loco Loca opened recently. With the pleasant weather for company, lip-smacking delights and freshly made artisanal pastries, the outdoor bistro is an all-day hangout. Brought together by Adamo Hospitality, The Empresa Hotel sees the coming together of masterchef Ajay Chopra and award-winning mixologist Shatbi Basu to curate a Spanish-Mumbai love affair.


Indulge in some all-day desserts at the patisserie with the most irresistible freshly-baked artisan breads, cakes and cookies. Made in-house by Loco Loca’s expert bakers with the freshest ingredients, their menu also feature gluten-free and eggless lines.

Call: 022-4542 4242

CAFÉ ARPAN VEGETARIAN MULTI-CUISINE

Restaurant Review
CAFÉ ARPAN VEGETARIAN MULTI-CUISINE
“Where there is kindness, there is goodness, where there is goodness there is magic”… My favourite quote from Cinderella.

I’m an admirer. I have a big, fat, soft corner for restaurateurs who use their restaurant not just to make more and more money (nothing wrong with that) but also for a good cause. To help the differently abled.

Over the past thirty years, I’ve tracked and written about these restaurants. ‘By The Way’ (Tardeo) of SEWA Sadan for destitute women where I invited Shabana Azmi to lunch with me was one such. Indira Bodani’s ‘Gateway School’ with its on-site student café, Om Creations and SPJ Sadhana School do stellar work in the culinary field with the differently abled. Other than cheering them on, I put together and publish their recipes in a book. Prashant Issar’s Mirchi & Mime (hearing-impaired service staff) in Powai has won many of our Times Food Guide Awards, too. But ‘Café Arpan’ in Juhu is the first-of-its-kind in Mumbai. Run by the Yash charitable trust (registered NGO), it employs differently abled adults for every step of the way — from buying vegetables to helping in the cooking and serving. Sushama Nagarkar of Yash Charitable Trust whose daughter Aarti also works here, ensures that the menu is kept deliberately simple and short. It all started three years ago with a dabba service, which they still run.

DÉCOR

Very small, narrow 25-seater space. Cheery. Simple. No frills. Folding metal chairs. A counter with brownies and muffins. Team of 12 adults work in two shifts here.

FOOD

Filling. Wholesome. Served on disposable plates (made of corn waste). Short menu of 26 items curated by volunteer chef Anuj Jodhani. Pure vegetarian. Nothing costs more than `100. Ask for the Videshi Vada Pav and sink your teeth into the fluffy pao and the warm crunchy vada. Tasty, Spinach Corn & Cheese Pav with just enough moistness and crunch to the toasted bread. Mushroom & Cheese Pav worth trying, too.

Deep-fried Cheese Poppers. Sip on tasty Cold Coffee. Choice of salads, too, with spicy dressings; there’s also Special Arpan Salad. Try the Airport Wala Special Sandwich. Ask for the filling thali worth `150 with roti, sabzi, dal and rice from 12 to 3 pm.

MINUS POINTS

The menu could do with more variety. Nachos could be less soggy; ditto for the fries and lacklustre Garlic Cheese Bread. The service is very slow. Rastewala Sada Sandwich needs more punch. Oversweet eggless Brownies. Vegan Date Walnut Muffins.

MY POINT

I believe in kindness and goodness. Always have. Sure, I applaud genius and brilliance but even more I take my hat off to helpfulness and good causes. And when this not only enables employment for the differently abled and developmentally challenged but also delivers tasty, inexpensive, wholesome fare, then it’s time to cheer it on even more. The Juhu-based Chatterjee family loved Café Arpan.

“The food was simple but super. The restaurant was small but warm; the service special and the cause, wonderful,” said Siddhartha Chatterjee, a seasoned media professional. His 14-year-old son Arjun (who spends most of his time training for his tennis tournament across the country) and Namrata, his mother, (who ensures Arjun’s life runs seamlessly), too, loved the food.

Sure, Cafe Arpan is seriously small, no frills and has a short vegetarian menu. It’s open through the day and makes for a great neighbourhood cafe. It employs differently abled adults for every single aspect. It’s the first-of-its-kind in Mumbai. May its tribe increase!

Note: I got to know of it just by chance. Should you know of more such worthy causes, please do Instagram, mail tweet@rashmiudaysingh. Let’s spread magic.


Rashmi Uday Singh

The columnist visits the restaurants unannounced and pays her own bills


Feeling Good at Cafe Arpan with Arjun, Siddhartha and Namrata Chatterjee. With the Café Arpan staff Samvit Desai, Anand Jangir, Nazneen Kagalwala, Nandini Rajwade and Aarti Nagarkar

Scrumptious Pan Asian food for every mood - Pan Asian cuisine

Till a few years ago, Pan Asian cuisine was a relatively new concept for consumers. But with urbanisation, India’s demand for various superior food products along with the urge for experimentation by the masses has led to necessitating a possible change in the food consumption pattern. The popular trend to hit the F&B industry are ‘Woks’ and people seem to have started loving the concept. For those who are still unaware of what a ‘Wok’ is, read on. It’s an amazing bowl of rice/ noodles with veggies, Thai and Chinese flavoured sauces and seasoning. Non vegetarians can choose from a range of egg, chicken and fish options.

Wok Express is a popular Asian Food QSR brand, having burst on the food scene in 2015. Within a span of just three years, they’ve opened 25 restaurants and served over a million ‘Woks’. The brand is known for its famous ‘Make your own Wok’ option where you can customise the ‘Wok’ by picking your favourite rice or noodles, veggies, sauce and seasonings. That’s not it. The menu also boasts of appetisers, baos, refreshing bubble teas and dumplings which are similar to its widely popular cousin momos. Wok Express is now serving ‘Woks’ at a starting price of just Rs 55. You can visit one of their 25 restaurants across Mumbai and Pune or order online.


Call: 18002580808.

www.wokexpress.com

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smoothie with apple juice and frozen fruit
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