Saturday, August 17, 2013

12:15 AM

Ice cream-making workshop for readers

Ice cream-making workshop for readers


Enjoy eating ice cream? Now learn how to make it. This Saturday (August 16), HT Café is hosting a workshop on the occasion of Raksha Bandhan for readers of the paper. We have held a contest via our Twitter handle (@htcafe), and five lucky winners will get to attend this class at Haagen Dazs Lounge, Bandra (W) with their siblings.
The session will be held from 11 am onwards, during which experts at the outlet will offer the participants tips and tricks of the trade. In the following week, we will also feature this activity in our paper.
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12:14 AM

Strawberry and pepper chocolate

Strawberry and pepper chocolate


Lift a piece from the sleek chocolate box, place it straight on the middle of your tongue, close your mouth and allow the warmth to slowly melt down this rock into liquid. The strawberry and pepper chocolate at this Bandra-based eatery tastes more of the former ingredient. It has a thin shell, encasing a soft chocolate ganache, flavoured with strawberry pulp. The chocolate has minimal hints of pepper, so it works even for those who like their confectionery relatively sweeter. R55 per piece
ALSO TRY: Yuzu — Japanese orange chocolate balls
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12:12 AM

Costa Coffee shops - Coffee shop chain adds camel milk to menu

Coffee shop chain adds camel milk to menu


Customers at Costa Coffee shops across the United Arab Emirates can now ask for their drinks to be made using camel milk instead of cow’s milk. The British brand has become the first international coffee shop chain to offer camel milk as an alternative to cow’s milk — a new feature that points to the increasing acceptance and revival of a traditional Bedouin staple, which had been gradually displaced by the popularity of Western cow’s milk.
To launch the ingredient, the company has also developed a new Strawberry Camel Milk Cooler, a blend of fresh camel milk, strawberry and vanilla. According to the coffee shop chain, camel milk is ideal for those who are lactose intolerant, as it contains up to 50 per cent less fat than cow’s milk, and is high in vitamin C and calcium. It’s also said to be the closest animal-milk substitute to a human mother’s milk.
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12:11 AM

THE RENAISSANCE MUMBAI CONVENTION CENTRE HOTEL, POWAI

Asparagus chocolate

AT THE RENAISSANCE MUMBAI CONVENTION CENTRE HOTEL, POWAI Eating vegetables was never so much fun. Blanched, oven-dried shafts of asparagus are drenched in a coating of dark chocolate and sprinkled with finely sliced pistachios. The shafts are then allowed to solidify to reveal these cocoa-covered greens. While it may sound crazy, this unusual pairing works well. The vegetable lends a juicy, grassy note to the chocolate’s deep nature and gives it a fresh lift. Each bite-sized piece has to be eaten as a whole, since the fibrous texture of asparagus doesn’t let it snap at once. R30 per piece. Requires a minimum order of 12 chocolates ALSO TRY: Masala chai chocolate
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12:09 AM

Green tea chocolate NEERU’S CAKES, NAPEAN SEA ROAD Spa

Green tea chocolate

AT NEERU’S CAKES, NAPEAN SEA ROAD Spa in a box — this is the though that this chocolate brings to mind. The dark brown squares are made using chocolate that’s been flavoured with green tea extracts. Though the chocolate’s texture is not as smooth as we would have liked it to be (and it does not melt too quickly), its sweetness is apt. It has deep floral notes that leave an herbal tea-like trail on the palate. Apart from the squares, these bakers also sell a cup version of this chocolate, where edible cocoa cups are filled with tea-infused cream. R1,200 per kilo
ALSO TRY: Thyme and almond digestive chocolate
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12:06 AM

Eat here for sure

Eat here for sure


We stepped into Eat Deli.Cafe with few expectations and even a smaller appetite, least expecting it to have a lavish menu. Located at Pali Naka, this restaurant is tucked into a corner at the start of a one-way street. Accessing it might be a bit of a challenge, but that trip might just be worth it.
The menu fits in a lot — soups, salads, sandwiches, burgers, pizzas, sides, waffles, pancakes, slushes, smoothies and desserts — but the limited options in each section make the decision-making easy.
Our first order — the Cream Of Tomato With Cheddar Cheese Toast ( R250) — arrived in less than 15 minutes. Brought to our table in a deep glass mug, the presentation and correct temperature of the soup made the concoction even more appealing. The Grilled Jalapeno Popper and Cheese Sandwich ( R370) was our least favourite. The bread didn’t complement the poppers, which on their own, were perfectly spicy and crispy. However, the potato wedges on the side were the real stars of this dish.
The Three Cheese Pizza with Ham, Bacon and Mushroom ( R450) was the highlight of our meal. The paper-thin crust folded easily. The generous quantities of the ingredients made it hard not to want to order another just to take home and eat a few hours later. The bacon was fresh and well cooked. The Classic Irish Lamb Stew Garlic Crust ( R600) was the second most expensive dish in the mains after the Norwegian Salmon Steak on Arugula Pesto and Wild Pepper Finished Risotto ( R700). The preparation wasn’t very stew-like (and was served with rice), but that wouldn’t even have bothered us if the lamb were cooked for just a few minutes more.
At this point, we knew we could push ourselves no further, but the Blue Velvet Cheese Cake ( R240; all prices inclusive of taxes) had to be tried. Largely, because it’s blue! Acing again in presentation, the massive slice of cake towered over the swirl of whipped cream with sprinkles. If two diners order this on a packed stomach, there’s no way they would finish it. Like the many good things in life, this one too was rich, definitely unhealthy and incredibly creamy, but delectable.
It’s not every day that we come across places that take the effort to get the small things right. This one has the potential to give other leading delis in the city some stiff competition. (HTCaféreviews anonymouslyand paysforitsmeals.)
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Tuesday, August 13, 2013

10:18 AM

Claiming to cause weight loss, it recommends swapping daily meals for just ‘six’ biscuits a day

Heard of the Cookie Diet?

Claiming to cause weight loss, it recommends swapping daily meals for just ‘six’ biscuits a day. Experts warn that this eating pattern can be extremely dangerous



    We’ve heard of the Breatharian Diet, Baby Food Diet and the Cabbage Soup Diet, and now the latest import from the West has a new take — it involves just eating six 90-calorie cookies — to ditch the flab. Founded by Miami-based Dr Sanford Siegal, it’s said to have found a following among the likes of Guy Ritchie and Denise Richards. Mumbai folks have tried it too. You swap the cookies for breakfast, lunch as well as the snacks you usually have in between. A light healthy, dinner is permitted. But will biscuits work as meal replacements in the city?
IT’S NUTRITIONALLY RESTRICTIVE
Such eating patterns are a big no-no, says nutritionist Dr Sunita Dube. “I have heard of this Cookie Diet and recently a patient who had tried it came to me. She was weak, her energy levels flagged and she suffered from constipation on account of it as well. Though you may lose weight with this diet, as you are restricting the calorie intake, it will take a toll on your energy levels as it’s not balanced. I’d advise people not to follow it because it won’t fit into the Indian eating pattern as our bodies are attuned to proper meals,” she says.
    City-based diet expert Dr Nupur Krishnan also cautions against it. “This is a dangerous fad. “Eating six cookies or less will have an adverse effect — it can result in hair loss, skin and eye problems and irritability. Every diet should have macro (proteins carbs and fat) and micro nutrients (vitamins and minerals) which this does not have. Some people eat only cookies for breakfast too, which is also dangerous as you are not fulfilling a protein intake in the morning, which is necessary.”

When cookies can harm
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Saturday, June 15, 2013

2:00 AM

Who will be the winner tonight?

Who will be the winner tonight?



    After months of gruelling challenges and pressure tests, it is down to that final episode that will determine who from the top three will be the winner on MasterChef Kitchen Ke Superstar. Doyel
Sarangi is a housewife from Kolkata, who wants to gain an identity for herself. The other two include Navneet Rastogi, a small-time caterer from Varanasi, and Ripudaman Handa from Delhi, who like any other youth is battling a dilemma pursuing one’s passion versus fulfiling family expectations.
    As the judges Sanjeev Kapoor, Kunal Kapoor and Vikas Khanna get ready to reveal the votes from across the nation, another dose of filmi fun will be brought in by actor Ranveer Singh, who will also crown the winner. Coincidentally, along with being a foodie Ranveer himself is a very good cook.
    MasterChef Kitchen Ke Superstar grand finale airs tonight at 8pm on Star Plus.

Navneet Rastogi, Doyel Sarangi and Ripudaman Handa


Ranveer Singh
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1:59 AM

Restaurant Review - BARKING DEER


Restaurant Review

BARKING DEER


How else would you describe the fact that we land up at the brand new Barking Deer with a dedicated animal lover and conservationist couple? A meaningful coincidence (turns out to be a yummy one too), of course. Sure! Two things turn out not so right, firstly Barking Deer was touted as a “microbrewery” (they have yet to get their license) Secondly, “It is very small and very cute and not as big as depicted in the restaurant logo,” points out Sam Mistry, the committed and passionate conservationist since 1958 “and yes, it does actually bark,” he says. His charming and knowledgable physician wife, Dr Rati Mistry, has been trusted and relied upon by generations of families for over four decades. An accomplished cook too, she has even taken a short professional course in international cuisines and the couple love food, friends and fun. “We honeymooned in the forests in Kenya,” chuckles Sam and pauses to add, “I civilised her. She was wild.” And together they’ve lived life on the wild side, literally. They love both, the barking deer and the restaurant named after it too.
DÉCOR Dimly lit, exposed brick walls and ducts and wooden tables make up the décor of this large 4,000 sq ft space with its elaborate brewing rig (still not functional ) and bar at the far end. Thankfully, the music volume allows for conversation.
FOOD Never mind if the microbrewery has not been installed. We do a beer tasting of the stouts, ales and more. Murphys Irish stout it too bitter for us, the Belgian Liefman fruity beer poured in a champagne flute delights with its whispers of sweetness, the Mexican SOL and the Leff Belgian blonde wheat beer pair well with the robust starters. Moist pork ribs are grilled and tasty with bbq sauce. As are chicken wings dipped in blue cheese. Deep fried poppers with jalapeno and equally deep fried mushroom parlouft. (cheese stuffed) are tasty veggie options.
    Coming up tops are the generous portions of lamb shanks juicy and flavorsome with pilsner beer and jus. Bacon wrapped braised beef and grilled filet mignon are worth trying. As is the Capuccino creme brulee, heady with the flavour of coffee and mellow with cream.
MINUS POINTS The liquor is steeply priced and needs to be priced competitively. Overcooked prawn charmoula, stodgy crepes stuffed with mushroom spinach ricotta and a lacklustre Marscapone cheese tart with fruits.
SERVICE Attentive service. Since we do an extensive beer tasting and eat our way through the menu, my bill is a little over Rs 10,000 for four of us. Next day, I get a mail on my website id from Chef Parag Joglekar, pointing out that service charge has, through oversight, been levied twice and he would like to rectify that. I give them plus points for the readiness to acknowledge a mistake.
MY POINT No microbrewery license, yet (Gregory Kroitzsh, the managing partner is still awaiting it). However, Barking Deer is still worth a visit for beer-buffs looking for variety, (which comes for a steep price). An average meal per head is Rs 900 here, check about the soup, salad, sandwich lunch. All-purpose crowd pleaser dishes here, hearty gut busters too and desserts that go for gooey abandon.
A REQUEST FROM SINGAPORE Am getting a taste of this sultry, warm foodie paradise! On my last trip, I ate my way through the Michelin starred restaurants invasion here; this trip is dedicated to sniffing out “off the eaten track, VFM holes in the walls.” Will be really grateful for any suggestions and recommendations you have. Please e-mail: rashmiudaysingh2013@gmail.com, twitter@rashmiudaysingh
FOODLINE Am in Singapore and sending you thanks for all your messages, recommendations and queries. Sorry, cannot print all your messages due to space constraint. Mail (rashmiudaysingh2013@gmail.com, FB, twitter @rashmiudaysingh) or sms (7738028783) be listed here.
READERS RECOMMEND
    Nicola offers chocolates of many flavours (mint, coffee, coconut and more.) Ice-cream chocolates too. Ph: 25211819, 9322037555.
    Jolly Jeff offers Stuffed Bakra, Pepper Chicken, Tandoori Chicken, Cutlets, Biryani and more. Ph: 26521856.
    Call Kitty for biriyanis, Italian dishes cookies, cakes and muffins and more. Ph: 9820062797. QUERIES ANSWERED
    Umang for soya nuts you can call Home Foods. Ph: 26403798
    Ankit for homemade mukhwas you can contact Chandrika of Bawarchi. Ph: 24144251, 9320044251 QUERIES
Hetal is looking for a veg tiffin for lunch at Kandivli.

Dr Rati Mistry and Sam Mistry at Barking Deer


Rashmi Uday Singh
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Thursday, April 25, 2013

9:25 AM

THE KING OF FRUITS - Mango IS HERE

THE KING OF FRUITS - Mango IS HERE



    Summer in India for foodies is synonymous with the mango season. In our country, each state boasts of different varieties of mangoes, all hailed as delicacies. Some are meant to be eaten ripe, while others are best eaten when they’re green and raw.
    While this season starts as early as the last weeks of March, it is only around the last week of April that the many varieties make their entry in the fruit bazaars across the country. This season lasts up to the end of June. In certain areas, it lasts up to the first week of August.
    From mangoes that are as small as ping pong balls to large ones that weigh as much as two to three kilograms each, each one of them is a gourmet’s treat. And with these different mangoes come some of the famed dishes, all prepared as seasonal delicacies. 

    Be it the aam ras or mango shrikand in the western states that is usually teamed up with puris or the avakkai pickles, mango thokku and mango rice made in south India, the range of special dishes in the vast Indian cuisine is aplenty. These many sweet, savoury and spicy treats in the regional cuisines use mangoes as the
    core ingredient both in its ripe and raw forms. Add to this the many bakeries and pattisseries that have mushroomed across the metros who make cheesecakes and other desserts centred around mangoes, referred as the ‘king of fruits’, and you have enough options to keep that sweet tooth satiated. But, one must admit that nothing beats that feeling of biting through a freshly cut mango.
    Bombay Times takes you on a gastronomic journey across the various states in the country to check out the various mangoes available.
AAM BAAT
    Delhi is known to have an annual mango fair, where there are varieties named by horticulturists after popular actresses like Aishwarya
    Mango has lent its inspiration to a motif that adorns Indian garments like the silk saris
    First mangoes of the season usually fetch nearly a million dollars in Australia and United States
MANGO FOR THIRST 

 
Summers is when mangoes are also used as thirst quenchers. Here are some of the most popular ones in India:
    Aam panna: This drink made with raw mangoes is a favourite in many households.
    Mango lassi: The popular Punjabi drink gets the mango twist this season.
    Mangotinis: The bars too have their say, using fresh mangoes for martinis.

NEELAM REGION: KARNATAKA AND KERALA PRICE: 50 PER KG USP: Known as one of the varieties of mangoes that hits the market in the fag end of the season, this fruit, which juicy variety is usually found in abundance in June.


SINDHOORI REGION: DELHI AND UTTAR PRADESH PRICE: 100 PER KG USP: Named because it resembles the holy vermillion, this is very good for shakes, as the pulp has a good yellow colour. This variant is sweet, and yet has a slight tanginess to it.


NAADAN REGION: KERALA PRICE: 60 PER KG USP: This is a popular variant found in Kerala, which isn’t really eaten ripe. It is known among the foodies for its rather distinct tangy taste. It is also used for various dishes in Kerala.


BANGANAPALLI REGION: ANDHRA PRADESH PRICE: 80 PER KG USP: One of the most popular variants of mangoes to originate from Andhra Pradesh, this juicy fruit is also very popular in the neighbouring south Indian states.


SINDHOORA REGION: KARNATAKA, TAMIL NADU, KERALA AND ANDHRA PRADESH PRICE: 80 PER KG USP: While north India boasts of Sindhoori, which is similarly named because of its deep reddish tinge, this one has a different taste and texture. Known to be more fibrous and juicy, this variety of mango hits the stores quite early in the season — around April.


DASHEHARI REGION: UTTAR PRADESH PRICE: 80 PER KG USP: It gets its name from the Dashehari village near Mallihabad where the 200-year-old mother tree of variety still lives. It has a green peel but with yellow sweet pulp.


GULAAB KHAAS REGION: UTTAR PRADESH PRICE: 100 PER KG USP: As the name suggest the mango is reddish in appearance, and is known for its rosy flavor and aroma. It is a mid-season mango having non-fibrous pulp and very popular for making mango-based desserts too.


PRIYOOR REGION: KERALA PRICE: 80 PER KG USP: This is known to be one of the ‘premium’ variety of mangoes in Kerala and is often exported to its neighbouring south Indian states.


KESAR REGION: SOUTH AND WESTERN INDIA PRICE: 80 PER KG USP: Also known as Kesari in south Indian states, this fruit is named so because of its saffron skin tone. It is juicy and is also a very popular choice with chefs and homemakers because it does not have much fibrous flesh inside.


MOOVANDAN REGION: KERALA PRICE: 40 PER KG USP: This variant is found in Kerala throughout the mango season. Most of the foodies prefer to have the moovandan mangoes when its nearly-ripe with salt and spices.


LUCKNOWI SAFEDA REGION: UTTAR PRADESH PRICE: 60 PER KG USP: It is another commercially cultivated of mango from UP seeking its origin from Lucknow. The variety is white in color when raw but takes yellowish tinge when ripe and is known for its juicy pulp.


MALLIKA REGION: KARNATAKA PRICE: 50 PER KG USP: Mallika is a late season mango and it is usually found in the markets around the last weeks of May and in June. This variant is very popular for making fruit juices and pulps.


MULGUA REGION: TAMIL NADU AND KARNATAKA PRICE: 80 PER KG USP: Also pronounced as Malgova in Karnataka, this variant is known to be one of the biggest to be found in India. A fully ripe fruit of this variety could easily weigh up to two or three kilograms.


UNDAMAANGA REGION: KERALA PRICE: 55 PER KG USP: This hybrid variant of mango is known distinctly to be found in Kerala. It is known to grow in clusters and has a sweet-and-sour taste to it.


CHAUNSA REGION: UTTAR PRADESH PRICE: 80 PER KG USP: The name literally means ‘sucker’. The variety when ripe turns yellowish in color and it has its origin from Sandila near Hardoi. The variety is known for its exquisite aroma and fleshy pulp.


PEDDARASALU REGION: ANDHRA PRADESH AND KARNATAKA PRICE: 60 PER KG USP: Also known as Rasapuri in Karnataka, this is most commonly used to make juices and pulp. While it offers juicy flesh, it also is known to be very fibrous.


HIMAYATH REGION: ANDHRA PRADESH PRICE: 80 PER KG USP: Also known as Imam Pasand, these mangoes are quite sweet are mainly found in Andhra Pradesh. This variety is especially tasty after mid-May.


BADAMI REGION: KARNATAKA PRICE: 100 PER KG USP: This is also known popularly as Karnataka alphonso, because the texture and taste is quite similar to that. It is grown widely in north Karnataka and is best eaten around May.


TOTAPURI REGION: ALL ACROSS INDIA PRICE: 50 PER KG USP: Known by various names like totapuri, totapari, kilimuku and ginimoothi, this is probably the first variant to hit the market in the mango season. It is best eaten raw, with tempered seasoning.


THAMBOOR REGION: KERALA PRICE: 50 PER KG USP: Another popular variety of mango from Kerala, this one has a characteristically large seed. This dull green variant is surprisingly sweet to taste and is found throughout the season.


MALDA REGION: DELHI PRICE: 120-150 PER KG USP: This is a variant of the langda variety and is quite commonly found in north India, especially Delhi. It is completely non fibrous, making it a good pick for chutneys. It is sweet-sour in flavour.


PAIRI REGION: GOA AND GUJARAT PRICE: 120 PER KG USP: This is one of the varieties of mangoes to hit the market early in the season. Known to be fibrous and juicy, it is one of the most popular choices for the popular aam ras in the western states of India.


CHANDRAKARAN REGION: KERALA PRICE: 260 PER KG USP: Known to be one of the most popular varieties of mangoes in Kerala, it is also the most expensive one to be found in the state. It is used in the traditional households for making mambazha pulissery.


ALPHONSO REGION: MAHARASHTRA PRICE: 400 PER DOZEN USP: The most popular variety of mango in India, which is also big on export, it is popularly known as hafoos or hapoos. The best variation of alphonso mangoes are those from Ratnagiri, Maharashtra.


LANGRA REGION: DELHI AND UTTAR PRADESH PRICE: 50 PER KG USP: This variant of mangoes originally from Varanasi is lemon yellow in colour, and you can get this variety all year long in most parts of north India, especially Delhi.






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