Sandas saf hone ke gharelu upay

Sandas saf hone ke gharelu upay

Taj hotel Mumbai Menu card with price

Taj Mahal Palace has many restaurants such as Shamiana, Sea Lounge, Wasabi by Morimoto, Souk, Masala Craft, Golden Dragon, La Patisserie, Starbucks, Aquarius and Harbor Bar.

Souk Menu, Menu for Souk, The Taj Mahal Palace Hotel, Mumbai

Wasabi By Morimoto Menu, Menu for Wasabi By Morimoto, The Taj Mahal Palace Hotel, Mumbai

Sea Lounge Menu, Menu for Sea Lounge, The Taj Mahal Palace Hotel, Mumbai

Starbucks Menu, Menu for Starbucks, The Taj Mahal Palace Hotel, Mumbai

Harbour Bar Menu, Menu for Harbour Bar, The Taj Mahal Palace Hotel, Mumbai

Golden Dragon Menu, Menu for Golden Dragon, The Taj Mahal Palace Hotel, Mumbai

Shamiana Menu, Menu for Shamiana, The Taj Mahal Palace Hotel, Mumbai

Masala Kraft Menu, Menu for Masala Kraft, The Taj Mahal Palace Hotel, Mumbai

Of these, the Shamiana restaurant is the most popular. Their menu card does not have an option like thali, but you can enjoy other food.

Aloo Paratha - ₹ 585
Pav Bhaji - ₹ 585
Masala Dosa - ₹ 585
Idli - ₹ 585
Pav Bhaji - ₹ 550
Chole Kulche - ₹ 825
Rajma Chawal - ₹ 825
Veg Burger - ₹ 650
This is the menu card of Shamiana Restaurant, Taj Mahal Palace, Colaba, Mumbai.

Here are some dangerous food types that could raise chances of cancer in the human body

Several types of foods that we consume on a regular basis can be carcinogenic. From excessive sugar and alcohol to consumption of processed foods, cut out these harmful items from your plate:

Processed foods


Scientists in France recently zeroed in on a troubling link: people who eat more ultra-processed foods, including items like chips, candy, soda, frozen dinners and instant ramen, develop more cancer than those who cook with raw ingredients at home. So food that comes pre-packaged in plastic wrap or on a microwaveable tray should be eaten only sparingly.

Red meat

All red meat has a protein that can damage our intestines, making it easier to get colon cancer. Red meat isn’t officially listed as a cancercauser, but it’s got a compound called ‘haem’ or heme protein, which is what makes it red. Unfortunately, haem can also damage our intestinal lining. Processed meats like sausage, bacon, and hot dogs can up a person’s cancer risk, especially if they’re eaten on a regular basis.

Eating large quantities of meat that has been salted, cured, or smoked, can cause stomach and bowel cancers. That is largely because processed meats are treated with nitrates: chemical additions that help keep the colour of the meat pink and the flavour tasty and salty. The same can even be true of so-called ‘nitrate free’ varieties of processed meat.

Food from plastic containers

Any foods kept in plastic, especially plastic that’s been microwaved or run through the dishwasher, can be contaminated with cancer-causing chemicals. Phthalates are chemicals that make plastics more f lexible and durable, but some are endocrine disruptors that mess with the way our hormones work and can cause cancer.

Sugars

Consuming too many sweet drinks and sugary snacks doesn’t just up your odds of developing diabetes, it can also mess with the way our intestinal cells work, making cancer more likely.

The risks of eating too much sugar doesn’t end when cancer begins — recent research has suggested that sugar can fuel tumour growth in people who already have cancer.

Charred food

When meats are cooked or fried at high temperatures, they form compounds called heterocyclic amines (HCAs), as well as polycyclic aromatic hydrocarbons (PAHs). These compounds can prompt DNA changes that may increase our cancer risk.

One study suggests that marinating meats first may help: Research from Kansas State University found that marinating meats in spices like rosemary, thyme, oregano, and sage can cut down HCAs in a piece of meat by 87 per cent.

Alcohol

The more alcohol you drink, the greater your risk of developing cancers of the throat, liver, breast and colon. Moderation is key: “The more you drink, the higher your risk,” as US’ National Institutes of Health explains it. A recent study of alcohol consumers in 195 countries and territories around the world found that more than one in four alcohol-related deaths in people over age 50 are due to cancer.

On the upside

Fortunately, you can do a lot to curb your risk of developing cancer by eating a healthy diet rich in nutrients from fruits, vegetables, whole grains, and legumes.

Colourful vegetables and fruits like celery, kale, carrots and tomatoes contain beneficial phytochemicals; that’s what gives them bright colours, odours, and flavours. These phytochemicals reduce inflammation and act like ingestible body guards, keeping the things we eat, drink, and breathe from becoming carcinogens. Phytochemicals can also help prevent DNA damage and repair it.

And a daily cup of coffee or green tea can also do a body good. Scientists have found that drinking coffee may lower your risk of developing certain kinds of cancer, including endometrial (uterus), prostate, liver, mouth, throat, and breast.

If you’re more of a tea person, some compelling evidence suggests the green kind, which is rich in plant chemical compounds (polyphenols), might interfere with the way cancer cells like to ruthlessly divide and multiply, thereby slowing down blood-vessel formation around tumors.

Virat Kohli, after turning vegan a few months ago, had said that he’s feeling “stronger than ever”.


Megan Fox stays away from all types of processed foods and includes a lot of superfoods and grains in her diet

GOYAA

GOYAA
ASIAN
Global discovery. Again and again, that’s the word that kickstarts my adrenalin. Be it while researching the world’s first vegetarian guide to Paris or India’s first city restaurant guide. And todays’ restaurant gives me that same tingly, happy feeling. It sits quietly in Byculla. Elbowed into the printers compound, in one of the warehouses. It faces a Parsi chawl (yes, there is such a thing) and yes, we did get lost trying to find it (because of some road closures) and ended up in Ghodopdeo village. We had a super time with great fun foodies, garment exporter turned banker Bindia Kripalani and Aruna Jehangir whose seafacing rental villas and Ayurvedic clinic in Goa are hugely popular. Yes! We will return. And make it a point to do so on Saturday… for the live-jazz night.

DÉCOR


Having negotiated your way into the winding Byculla lanes, walk into a low ceilinged reception area. And then wham! The warehouse’s high ceiling, with amphitheatre-like steps comes as a surprise. There is a glassed in open kitchen, greytoned industrial chic, and Nikita D’Silva ensures that the focus is on the food and the only pop of colour are the bright green plates.

FOOD

Our server in a black uniform (like the rest of the servers) brings us the comprehensive short menu of what he calls “upscale comfort food” and when we ask for a a huge number of small and large plates of baos, burgers et al advises us to slow down. A riveting parade of dishes begins… complimentry Sticky Rice Balls with tangy sauces, Prawn Wafers with a dense bacon sauce. Tart, sweet, salty, fruity bursts pop in many of the dishes. We love the refreshing juicy watermelon tucked into the Belgian Pork Belly Bao with goat cheese enlivened with ginger coriander dressing. Sweet Persimmon Chutney sparkles the charred broccoli served with airy burrata foam Orange segments top the cast iron cauliflower, under a layer of mashed potatoes with Vadouvan butter, Citrus pesto in the seabass, guava in the pork belly… unexpected marriages. Fleshy moist eggplant plump with flavour and kissed with sweetness, delicious dessert of PB & J – Peanut Butter Mousse with textured peanut brittle on a chewy macaron base. Must ask for this dessert… Pillows of marshmallow bursting with whisky over a callebaut mini molten lava cake sprinkled with miso caramel… Umami heaven.

MINUS POINTS

Open only for dinner. Uncomfy chairs.The location is at once a minus and also a plus point. They do have valet parking. Thick skinned duck dumpling and chewy pork ribs are avoidable. Please note, no take-aways and no kids.

MY POINT

Tucked into one of Byculla’s warehouses, Goyaa has a wonderful feel of discovering a hidden secret. It’s a grey minimalistic high-ceilinged space. Vibrantly seasoned and creatively composed with unexpected flavour combinations, upscale comfort food of baos and more (plenty for vegetarians).

Not all of it works. Dishes priced at `275 to `350 (the most expensive being `450).

The whole experience (including getting lost due to the closed road) is an exciting story. “Goyaa” is the Persian word for the art of telling a story. An unpretentious delicious story!

PS: The twist to our story? We find out at the end… our unformed server is Siddharth Somaiya, the brilliant 30-year-old owner chef.


At our delicious discovery GOYAA… with fab foodies Bindia Kripalani and Aruna Jehangir

Shanghai Club, ITC Grand Central Hotel, Dr Baba Saheb Ambedkar Road, Parel

It’s Hunan Time at Shanghai Club
A Culinary Voyage @ Shanghai Club, ITC Grand Central Hotel, Dr Baba Saheb Ambedkar Road, Parel
The unique culinary voyage that started with Sichuan cuisine at ITC Grand Central last month is all set to move to Hunan cuisine as their second destination for the scrumptious food voyage across different Chinese provinces. This will be followed by Cantonese cuisine, Shanghai cuisine and Beijing cuisine. For those looking for a delectable luxury dining experience that braces quality with accessibility, the restaurant showcases a perfect blend of ancient Chinese tradition along with contemporary décor with touches of the symbolic red colour to emphasise upon the Chinese look. Presenting enchanting flavours from China, you can explore delicious spicy Hunan cuisine — Wok Tossed Noodles with Pickled Vegetables, Asparagus in Chilli Garlic Sauce, Steamed Tofu in special Hot Black Bean Sauce, Crispy Baby Corn Salt and Pepper. Book your tickets now to experience delicately balanced flavours of yin and yang, dished out by Master Chef Jia, served in an elegant and warm atmosphere.

Date: 27th February to 8th March 2019 Timings: 12:30 pm – 2:45 pm, 7 pm - 11:45pm Price: ` 1500 plus applicable taxes for a three course meal and ` 2000 plus applicable taxes for a four course meal For Reservations, Call: 022 67045111/12 or +91 7021598141

RUE DU LIBAN WINE & DINE Restaurant Review

LEVANTINE

Hallelujah! A star is born. It has risen in Kala Ghoda. It sparkles with flavour, authenticity and nostalgia and recreates the Levant. What is the Levant? A place? A flavour? A region which serves up tastes of all cultures in the Southeast corner of the Mediterranean? All this and more. And the three month old Rue du Liban not only serves up these authentic flavours but does so in a refined, gracious fine dine ambiance. The perfect place to dine with the charming gracious couple, leading cardiologist, specialising in echocardiography Shahrukh Golwalla and Dina Golwala. Both well-traveled Levantine cuisine buffs. It’s delicious and healthy too… just what the doctor ordered.


DÉCOR

Walk in and Whoosh! You’re transported into the gracious and vibrant era of Beirut when it was “Paris of the Middle East”. Glamour suffuses the dramatically dimly lit space. Every detail orchestrates that feeling: art installation of suspended transparent olive leaves, maroon booths, green walls with watermarks of olive trees, filigreed lights, mirrors… Kudos UK’s Atelier Rosendale Design.

FOOD

Joy of joys! My metaphors get mixed up when I taste the perfect “Mouhamara” — walnutty, garlicky, red peppery and pomegranate molasses notes harmonise in the most classic creamy, nutty, spicy, sweet and tangy symphony. Smoked Aubergine “Rahib” crowned with pistachios delights. Spell it “hommos” or “hummus”, the crucial point is the taste and texture factor and RDL aces the Hommos Beiruty. Dish after dish sashays in handcrafted crockery, bespoke brassware.

Cheese lovers mecca — Go for the Grilled Haloumi Cheese with Pomegranate Molasses. Love what they do with Labneh Goat Cheese, top it with sumac and fried mint (Labneh Meizeh), strain the creamy yoghurt spike it with garlic and dry mint (Labneh Mtawameh). Aged and dried Shanklish Cheese is a must try. As is the hot-off-the-grill Signature Shish Touk with that delightful “toum” (creamy garlicky) sauce. Vegetarians go for the tasty Okra (Bemeieh Bziet) and the Haricot Beans (Loubieh Bzeit). Delicious beef Lahme Meshwi, charcoal grilled to perfection and served on freshly baked bread with Biwaz and Shatta is a must try. Sweet finale of multi textured Ossmallieh Vermicili Pastry, velvetty Tahini Icecream and rich with pistachios icecream are our recommendations.

MINUS POINTS

Grilled meats are one of the major draws of this cuisine. Unfortunately the mixed grill platter Mashewi Mshakal serves up dry overdone meats. Ditto for the home made Lebanese Lamb Sausages (soujok). Even the Fish Samka Harra lacks moisture. No alcohol license and open only for dinner. Small portions are the other drawbacks.

MY POINT

Ushering in the “Paris of the East” glamour that Beirut was once known for. Suffused with the gracious fine dine vibe that is rare in todays “casual café” world. Rue du Liban serves up Levantine fare of the “fertile crescent” in the Mediteranean region that was the cradle of civilisation, more than 10,000 years ago. I love this ancient cuisine of Lebanon, Israel, Palestine, Syria, Turkey, Egypt and Cyprus. It retains it’s fresh yet exotic, healthy deliciousness. To ensure authenticity, RDL has brought in Beirut’s famed consultant chef Athanasios Kargatzidis to mastermind and monitor the menus. I dined unannounced and met him bustling in the kitchen along with Devendra Ketle. So he is obviously there on a regular basis. Add to that the glamour dripping ambiance, super service and you know why we’re rejoicing at this sexily glamorous new arrival. Kudos Juhi Chawla, Jay Mehta, Arja Shridhar, Sam Malde. Pity we cannot a raise a toast to you in your restaurant. Hope you receive your liquor license soon. Marhaba!

Biggest rooftop party for NYE 2018 @ The Orchid Hotel

Lavish Spread @ The Orchid Hotel, 70/c, Nehru Road, Adjacent to Domestic Airport, Vile Parle (E)

Ring in the New Year at the grandest roof top bash on the last weekend of the year as you approach 2019 with an attractive theme ‘Angels and Demons’ at The Orchid.

Indulge in a scrumptious 14 course lavish buffet along with an unlimited service of imported premium liquor brands.

DJ Clyde, DJ Mani will play popular Bollywood tracks along with Emcee Cheryline and Leanne setting the dance floor on fire. The exclusive dining options at Boulevard and South of Vindhyas restaurant includes a seven course prolific buffet spread along with unlimited service of premium liquor brands.

New Year Event Packages (Allinclusive): Cascade `5000 per person Upper Deck ` 7000 per person Restaurants: Boulevard and South of Vindhyas @ `3500 per person Time: 9 pm onwards Call: +91 8433959703 / 9136906481 / 022 2616 4000 / Ext: 3536 Visit: www.orchidhotel.com

Ring in New Year’s Eve at The Empresa Hotel with unique offers

Unique Offers @ The Empresa Hotel, SAB TV Lane, Oberoi Complex, Off New Link Road, Andheri (W)

If you are still wondering how you’re going to spend your New Year’s Eve, we’ve got the perfect plan for you. The Empresa Hotel, home to some of the best restaurants in the suburbs, has celebrations planned at its restaurants — Loco Loca and The White Charcoal.

Loco Loca offers two seating for its guests. From 8 pm to 10 pm, there is no cover charge; and from 10.30 pm to12.30 am guests can enjoy any dishes from the restaurant by paying a cover charge of `2,000*.

The White Charcoal offers two seating, one at from 8 pm to 10 pm at no cover charge; while the 10.30 pm to12.30 am seating offers diners a choice of ordering any of its delicious preparations for a cover charge of just `2,500*.

With a choice of gastronomical delicacies, experience highly rated hospitality, beverages and cuisine this festive season and ensure that you set foot in 2019 on the right note!

When: 31st December’18 Time: Seating at 8 pm and 10.30 pm Price: `2,000 (Loco Loca) and `2,500 (The White Charcoal).

Taxes additional, as applicable.

Call: +91 22 4542 4242 / +91 9137528772

Brownie Point Celebrate special occasions with delectable treats

For 21 years now, Brownie Point has been adding sweet moments in several celebrations. Building the brand, one piece at a time, Chef Manish Khanna hasn’t left a stone unturned in delivering the best in desserts and cakes, across India and Dubai. With successfully running 25 outlets in India and four in Dubai, it has become the quintessential brand when one thinks of desserts and cakes.

As one religiously devours the brownies, one can’t stop drooling over the brand’s incredible range of desserts and cakes. Apart from its classic range, it also offers a seasonal range, available for all festivities. Be it Christmas, Valentines, Easter, birthdays or theme parties that need customised products, Chef Manish ensures it’s done. On special orders, they bring alive their premium range of cakes, which one relishes till the last bite.


“For a brand that’s now a household name for every celebration, Manish has carefully curated cakes and desserts that are loved across all age groups. His dedication and perseverance is what gives Brownie Point the domestic and international presence they enjoy,” shares a dear friend, Chef Vikas Khanna.

Head to any Brownie Point outlet and pick from the vast option available in cakes, pastries, brownies, tea cakes, cookies, cupcakes and lots more.

Call: 98205 04444.