WHERE THE MAGIC HAPPENS

KALA GHODA CAFÉ & WINE BAR


MULTI-CUISINE
Shhh! There’s a new wine bar café in town. Surprise, surprise…there was no hype or hoopla surrounding its launch. But then, keeping a low profile is in its DNA as it’s been sired by the simply named Kala Ghoda Café. Beloved, quiet and an institution. It started off as a seriously tiny space. Last year, it quietly stretched itself into a ‘Dining Room’. And just as quietly, very recently it opened its ‘den’ wine bar, a new ‘tapas’ menu. I’d re-discovered KGC last year, thanks to award-winning filmmaker Ashim Ahluwalia, a regular here. But this time, I owe this discovery to the beauty with brains, Niharika Singh actress, former Miss India and founder, Green Beauty Secrets (awesome non-toxic alternatives in the beauty business). She took time off her shooting for feature films, advertising campaigns, and music videos to spend an early evening with me. And we met up with the vivacious creative director, Prerna Saraff and philosopher and yoga teacher Ewa Simone.

DECOR & SERVICE


Walk past the dining area to the back into the cosy, dimly lit, comfy, wood-panelled room. Worn velvet drapes, lamps, tiles et al. The vibe is young and the General Manager, Asmita Kabre ensures friendly service and encourages feedback.

FOOD

Since it was early evening, we sampled the KGC and the new bar menu, too. Deliciously calorific dishes and many tasty, gluten-free, healthy ones, too. Must trys: Gluten-free desi Waffles, Pancakes, Ragi Pizzas, too. Robustly spiced Parsi Pora, Salli Boti with Oat ‘n’ Flax Roti highly recommended. I was told they’re the Parsi owner’s mom’s recipes. Chef Nilesh Patade’s Chicken Yakitori with pickled radish, Blue Monster Pizza with blue cheese come up tops in the bar bites. Niharika’s favourites turn out to be mine too. Flavourful Kodo Millet Veg Burger, succulent Mutton Sandwich, healthily delicious Green Monster and the flavoursome Thai Rawas.

OMG! Must try the famed, addictive, though ordinary looking, Almond Cake. Moist, sticky Ginger ‘n’ Date Cake, and hey! Can chocolate cake made of ragi taste good? Here it does. Thanks to their state of the art wine preservation system, wines are available by the glass (including many a must try Indian ones).

MINUS POINTS

Parking is impossible. Some of the salads could do with crisper leaves, mushy baby bravas. Ditto for the Mushroom Stew. Oversweet Choco Sundae. No hard spirits or beer, only wines and sake.

MY POINT

A Wi-Fied, unpretentious, home away for home for many (love that). Not only does the low profile owner Farhad Bomanjee brew his own superb coffee, but also ensures that food here reflects care and a commitment to fresh ingredients and the menu balances between healthful, sinful, gluten-free and vegan (kudos). Now with Mutton Boti and Ragi Pita you can tipple on many an undiscovered wine by the glass and listen to music. It’s a labour of obvious and obsessive love. (I love THAT!!!)

Football fever has taken over the city and it’s all about gathering your squad, downing mugs of chilled brews, getting some delicious pub grub and cheering for your favourite team. With big projector screens, multiple TVs, live commentary on big matches, the perfect pub vibe and eight locations across the city, The Irish House has you covered for all of the above.

What’s football without an ice-cold bucket of chilled pints? Get a bucket deal of four beers at Rs 845 (plus tax) to get you started on the 90-minute football marathon. If you’re looking for something light to nibble on and yet kill those hunger pangs, pick from their recently launched Pint Sized Menu, which has some fantastic options of light bar nibbles and gourmet small plates.




Starting at Rs 145 (plus tax), options include Chips and Dips, Wasabi Coated Nuts, Sweet Corn Pops, Grilled Pita and Hummus, Beetroot and Goat Cheese Crackers, Chermoula Cottage Cheese Bites, Pulled Lamb Tostadas, Crispy Calamari and Morrocan Chicken Skewers amongst others. They also have some super saver combos on their popular community cocktails and platters through the season, ideal for big groups.

Besides these deals, there will be a whole bunch of fun activities and offers to keep that excitement going. Predict the winner in the first 30 minutes and you get a free pint. Or dress in either of the playing team’s jerseys to show your support and get a pint on the house. There is also limited official merchandise being given away on select days. So, if you didn’t get a chance to go to Russia, here’s another place right in your neighbourhood where you can an equally fun world cup experience.

“I’m Baked Alaska – hot from outside, chilled inside,” says temperamental celebrity chef Hemant Oberoi

And he shares his love for travelling and French cuisine

Chef Hemant Oberoi considers cumin to be the queen of all spices

• Date of birth: February 6
• Place of birth: Faridkot (Punjab)
• Sun sign: Aquarius
• Home town: Delhi
• School/college: DC Model School, Ferozepur/ Institute of Hotel Management, Catering & Nutrition, Pusa, New Delhi
• Low point of your life: The aftermath of 26/11
• High point of your life: Becoming executive chef of Taj Mahal Palace and running it for 30 years

Does Arvind Kejriwal lay eggs? Yes, I know it is a silly question but you would be amazed by how many variations on that theme I have heard over the last few years. The question stems from the new-found popularity of a fairly old dish: Eggs Kejriwal.

If you live in Mumbai, you may or may not have heard of Eggs Kejriwal (I grew up in Mumbai and had never heard of the dish, by the way, for most of my life). It was invented apparently at the Willingdon Club, one of the city’s most exclusive (in the post-Independence period) clubs.

During the Raj, Indians were not allowed to enter the top clubs in every city. So any Indian would have been turned away at the gate of the Bombay Gymkhana (by another Indian, happy to work as a lackey for his British masters). Legend has it that Jamsetji Tata was sent back from the gate of the Royal Bombay Yacht Club for the crime of having a brown skin though he was a knight of the realm. Jamsetji vowed to build a grand hotel that would eclipse the Yacht Club, then the city’s most exclusive spot. Which, of course, he did when the Taj opened.


In 1918, Lord Willingdon opened the Willingdon Club where Indians were allowed entry
When Lord Willingdon was Governor of Bombay in 1917, he tried to take a Maharaja to dinner at the Bombay Gym and the Yacht Club only to be told that while his Excellency was most welcome, the brown fellow would have to eat somewhere else. A more decent and decisive governor would have forced the top clubs to end the colour bar, but old Willingdon took a different approach. Why not open another club where the white sahibs could mingle on equal (oh well; more or less equal) terms with the natives? And so, in 1918, he opened the Willingdon Club (named, modestly, after the great man himself) where Indians were allowed entry.

Over the post Independence years, as pressure forced the Bombay Gym, the Yacht Club (and eventually, even the notorious Breach Candy Club) to let Indians in, the Willingdon lost its special cachet. But its membership consisted of descendants of some of Bombay’s top families, people whose ancestors had been rich and successful in the days when Mahatma Gandhi was still in jail.

A rich merchant, Devi Prasad Kejriwal, got The Willingdon Club’s cooks to tart up his daily egg-and-toast, and thus was born Eggs Kejriwal
Many of the members came from old Parsi and Muslim families (among the builders of Bombay before it became Mumbai). And the Willingdon has always had a fair number of bania/vania members from rich Gujarati and Marwari families.

Many of these members lived in joint families and ate satvik food cooked by maharajs in their mansions. But when they felt like a drink or a bite of something more daring, they scampered off to the Willingdon or later, to such Bombay restaurants as The Other Room at the Ambassador. Most of these rich Gujaratis and Marwaris were not averse to a Scotch or two. Some wanted special dishes made for them (for years, The Other Room kept a Chunni Cutlet on the menu, for a rich patron called Chunnibhai) and often they hungered for something expressly forbidden at home.

Obviously meat was no-no at bania/vania mansions. But so were eggs. The story goes (and I warn you that it might be apocryphal) that a rich merchant called Devi Prasad Kejriwal would go to the Willingdon for his daily egg-and-toast. But because the food of the white sahibs could be a little boring, Mr. Kejriwal got the club’s cooks to tart up
his eggs.


Eggs Kejriwal is a spruced up version of egg-and-toast (Getty Images)
Thus was born Eggs Kejriwal. It consisted of a slice of toasted pao bread (some versions of the story say that it was plain white bread) some grated cheese (probably Kraft from tins; there was no Amul in those days) topped by a fried egg (or two eggs) with a garnish of chillis and kothmir (coriander).

Long after the original Mr. Kejriwal has been forgotten, the Willingdon Club continues to serve Eggs Kejriwal as a sort of sad and weak-kneed Indian response to Eggs Benedict (invented by Delmonico’s in New York for a rich patron using bread, eggs, Hollandaise and a slice of bacon) as a signature dish.


Eggs Kejriwal was invented at The Willingdon Club in Mumbai (Photo: Bombaywalla.org)
I doubt if Eggs Kejriwal would have travelled very far from the tables of the Willingdon if it hadn’t been for Arvind Kejriwal. When Thomas Zacharias, Floyd Cardoz, and the rest of the team were putting together the menu at the soon-to-be-opened The Bombay Canteen, Arvind Kejriwal was in the news every day. Somebody remembered that the Willingdon had a dish called Kejriwal and wondered if they could do something witty with it.


Delhi chief minister Arvind Kejriwal was in the news every day when The Bombay Canteen was all set to open
Sameer Seth, one of the partners at The Bombay Canteen, told me the story. They had been working on a dish which never made it to the menu, and the chef, Thomas Zacharias (or Chef Zach as he is called by nearly everyone) had come up with a green chilli chutney that was terrific. They looked for uses for the chutney and thought that perhaps they could combine it with Eggs Kejriwal. There were some brioche rounds in the kitchen and they had the bright idea of throwing out the pao (or Britannia white bread, depending on which Willingdon recipe you prefer) and replacing it with brioche. They kept the grated processed cheese, used high-quality eggs, retained the chilly and kothmir garnish but elevated the dish with Zach’s chutney which gave it a zing that the boring Willingdon Club original sadly lacked.


The Bombay Canteen’s own version of the dish is a bestseller
According to Sameer, they put it on the menu when they opened the restaurant in 2015 because they thought the name Kejriwal would provoke some curiosity. The Bombay Canteen changes its menus regularly so they believed that Eggs Kejriwal would be a novelty item on the first menu and would disappear after a few weeks. But Sameer and his partners were staggered by the response. It became one of the fastest moving items on the menu and critics loved it. (I said at the time that it would become “the restaurant’s signature dish” on these pages.) Though the Canteen menu has been overhauled regularly, Eggs Kejriwal is one of the few dishes that they have never removed.

The Delhi Club House has its own version of Kejriwal Eggs with spicy chutney

At The Bombay Canteen, executive chef Thomas Zacharias uses green chilli chutney to add a zing to the dish
Marut Sikka opened his Delhi Club House with the idea of recreating the great dishes of Indian club cuisine.

It was not a concept I loved (as you can probably tell from the sneering tone of this piece, I have no time for clubs that restrict admission on the basis of ‘social acceptability’ or colour; and am a member of none of these so-called elite clubs) and in any case, club food has no great reputation for quality.

Marut started out by putting akuri on the menu to represent the egg dishes of clubland but now, even the Club House has its own version of Eggs Kejriwal. Like Zach, Marut was impressed by the idea behind the Willingdon Club dish but not overly pleased with the Willingdon’s execution. He uses his own kind of brioche as the base for the eggs. A spicy chutney, while not the same as Zach’s (which, with its coconut oil, is vaguely Malayali), is used to perk up the dish. It remains one of the Delhi Club House’s bestsellers and that’s no mean feat given that the rest of the food at the restaurant is of such high quality.


Marut Sikka uses his own kind of brioche as base for the eggs at Delhi Club House
Both Zach and Marut have had the same basic idea. There are some interesting dishes out there in clubland but most of them work better as ideas than they do as complete dishes. A talented chef will take these ideas, use top-quality ingredients and convert boring dishes into gourmet classics.

The secret of The Bombay Canteen’s re-invention of Eggs Kejriwal lies in the quality of the bread and, more significantly, with the tasty, top-quality, orange-yolked eggs that Zach uses in his kitchen. So it is with the club dishes on Marut’s menu: none of them ever tasted this good in the hands of club cooks.

Which takes us back to Lord Willingdon and Arvind Kejriwal. I am not one of those rename-everything maniacs but I do find it offensive to celebrate anything with Willingdon’s name on it. At one stage, all kinds of places in Delhi were named after Willingdon and his pushy wife, from Willingdon Airfield (now Safdarjung Airport) to Lady Willingdon Park (now Lodhi Garden) to Willingdon Hospital (now RM Lohia Hospital).

And as for Arvind Kejriwal, I know that the dish has nothing to do with him. But is there a lesson for him in its popular revival? Take the basic idea and start all over again with higher quality ingredients and more imagination?



They are most commonly associated with breakfast, but if the popu larity of anda bhurji, masala omelette and egg curry is any indica tion, eggs are an integral part of several regional Indian cuisines.One of the most versatile foods around, eggs are easy to make, cheap and delicious. Scrambled, deep-fried or boiled, these dishes celebrate eggs in all their golden glory.

EGG DOSA

How do you make a dosa even better?
Top it with a fried egg of course. A protein-packed breakfast option in Tamil Nadu, egg dosa can also be spiced up by adding a molaga podi spice mixture on the dosa before cracking the egg.

NARGISI KOFTA

These Mughlai meatballs are made of hard-boiled eggs wrapped in a mixture of spiced keema, fried and simmered in a spicy tomato curry . Many believe that the dish even inspired the classic British dish Scotch egg, a deep-fried hard-boiled egg wrapped in sausages and breadcrumbs.

DIMER PATURI

Like its famous counterpart (ilish) fish paturi, deemer paturi is a delicate egg dish made by steaming eggs with mustard sauce inside a banana leaf. The resulting egg can be relished with steamed rice.

EGG HALWA

Though eggs are a key ingredient in many desserts, they are the centrepiece in the andey ka halwa. A sweet version of scrambled eggs, this dessert is mostly made with eggs, milk and dry fruits, though another version in Mysore also uses dry coconut powder.

EGG BONDABAJJI

Egg bondabajjipakodas are made exactly like regular fritters.Boiled eggs are dipped in batter and deep-fried, and served as a tasty and filling evening snack. A variation of this is very popular with Bengalis and is called dim-er devil -usually half of a hard boiled egg is placed inside a ball of spiced potato mash and deep fried.

KERALA-STYLE EGG ROAST

Egg roast or mutta roast comprises hard-boiled eggs served in a spicy onion-and-tomato gravy tempered with curry leaves and mustard seeds. A popular breakfast dish at street stalls in Kerala, it is served with steamed appams or idiyappams. It can also be had with steamed rice for lunch or dinner.

KODI GUDDU GASAGASALA KURA

Cooked without tomatoes, this Andhra curry consists of boiled eggs cooked in a poppy seed sauce, which is then served with rice or roti. Poppy seeds add both body and flavour to the dish.

KOTHU PAROTTA WITH EGG

Also known as muttai parotta, this popular Tamil street food is an irresistible combination of shredded flaky parottas cooked with spices, scrambled eggs and a toma to-onion gravy . The dra matic cooking process is key to the final dish -ingredients are minced and pounded with con siderable fair on a hot iron griddle before being served with raita.

AKURI

It looks like egg bhurji, but the akuri or Parsi-style scrambled eggs are different in several ways. For one, akuri is creamier and runnier in texture and slightly less cooked than a bhurji. The eggs are cooked with a special spice mixture known as the Parsi sambhar masala, as well as onions, tomatoes and green chillies.

BHAJI PAR EEDU

Parsis cook egg over everything.There's bhaji par eedu ( two sunny side eggs cooked over a bed of vegetables), which can be made with spinach, fenugreek leaves, brinjal, okra and green peas. There's also the comforting wafer par eedu (eggs cooked on potato wafers), bheja par eedu (eggs cooked on brain), eggs cooked on keema and salted biscuits called khari and the summer favourite, keri kanda par eedu (eggs cooked on sweet mangoes and onions).

EGG KEEMA

A common Gujarati street food, egg keema substitutes minced meat with chopped boiled eggs.



While there have been many films to celebrate the heroes of our freedom movement, very few have thrown light on the unsung martyrs. In a gesture that salutes these unsung heroes, President Pranab Mukherjee has agreed to watch Tigmanshu Dhulia's Raag Desh on Saturday, July 22. Featuring Kunal Kapoor, Mohit Marwah and Amit Sadh, the film revolves around the Red Fort trial of three INA (Subhash Chandra Bose's Indian National Army) officers for treason and conspiracy against the English throne.
Producer Gurdeep Singh Sappal was keen that the President watches the film before his term draws to a close, as a mark of respect for those heroes, who haven't been given their due by historians. He says, “It was only befitting that the first screening of the film, produced by Rajya Sabha TV , be held for the President of India. We were fortunate and grateful that the President granted our wish.“

The trailer of the film was launched at the Parliament House and now, arrangements are being made by the producer and his team to recreate the 1940s for the special screening. It will also be attended by Hamid Ansari, Vice President of India, Arun Jaitley , Leader of the House, Rajya Sabha, Prof.PJ Kurien, Deputy Chairman, Rajya Sabha and prominent leaders of the parties in Rajya Sabha.

Raag Desh, Presented by Rajya Sabha TV and produced by Gurdeep Singh Sappal, releases on July 28.

`SUPERSTARS ARE NECESSARY IN BOLLYWOOD. THE DAY THEY BECOME EXTINCT, HOLLYWOOD WILL GRAB OUR MARKET'



He is as realistic about his shortcom ings as he is confident about his tal ent. While any non-dancer would have thought twice before matching steps with Tiger Shroff on screen, he saw it as an opportunity to conquer his fear and insecurity .That's Nawazuddin Siddiqui for you -a man who refuses to conform to norms, to give up on his dreams. In an exclusive chat with BT before the release of his next, Munna Michael, he opens up about why he doesn't want to be the flag-bearer of any particular kind of cinema, nepotism in the industry , and why superstars are necessary in Bollywood. Excerpts...
While you are one of the finest actors we have today, dancing is clearly not your forte. So, were you apprehensive about shaking a leg with Tiger Shroff? Also, do you think it's important for an actor to be a good dancer?

I was apprehensive about matching steps with Tiger. He excels at dancing and I'm not even one per cent of that, but I gave this film a shot because it was a golden opportunity to fight my insecurities. I wanted to conquer my fear of dancing. Fortunately , I don't have a `hero' tag, so I can experiment. Having said that, an actor needs to know everything in today's day and age. Also, I don't wish to be the flag-bearer for a particular category of cinema, ki main artistic films se judaa hoon, main so-called realistic films hi karunga aur mera commercial films se koi naata nahin hai.

Is that the reason you are doing more commercial and less parallel cinema?

Not exactly . Today, fraud films are being made in the name of realistic cinema. Some of them are so boring that their directors wouldn't watch them again! I am very particular about the fact that even realistic films should appeal to everyone. The same applies to commercial cinema as well -picture wohi achchi hoti hai jismein har class ke aadmi ko engage karne ki quality hoti hai.

As someone with a strong theatre background, does being part of commercial cinema make you some kind of a rebel?

No. You see, theatre actors have no issues with commercial films as they have dabbled in all forms of acting. I agree that in Mumbai, there are some theatre actors who say that they will support only certain type of cinema.Actually , it is all about leaning on an ideology when you don't get work. Mujhe sirf do category ki films samajh mein aati hai; ek acchi aur ek buri, whether it is realistic, artistic or commercial, just like it is in the West. I just look at my role and my takeaway as an artiste.

Do you mean to say that a film's box-office performance does not affect you?

The day I start worrying about box office, it will affect my instinct as an actor. I have never thought about it before, so why now? So many bad films make big money, while some great ones do not. An actor's job is to act and leave the business aspect to the producer.

You have worked with superstars and also star kids. Is there a marked difference in their attitude and approach to work?

Not just star kids, even our superstars have changed a lot. Earlier, superstars would take stardom very seriously, but today's stars are humble. The star kids are also approachable and they understand cinema well. They are more realistic both in terms of their personality and approach.

What is your take on the nepotism in the industry? One cannot deny the fact that star kids have an advantage when it comes to getting opportunities...

As an actor, I have struggled in the industry .So, if my child wants to become an actor tomorrow, it's only natural that I will help him. But that doesn't mean ki woh mehnat na kare. Tiger is Jackie Shroff 's son alright, but we can't overlook the hard work he puts in. It would have been his biggest mistake if he had thought, `Main toh Jackie Shroff ka beta hoon, mujhe aaram se kaam mil jaayega.' It is easy for star kids to get opportunities because of their parents' goodwill, but that applies to every profession.

A lot of films with superstars have failed recently. Do you agree that the audience has started to look beyond stars?

Yes, the audience can't be fooled anymore.However, I believe that superstars are necessary . Their massive fan-following helps movies run and it's with that money that we manage to make more films. Hollywood has taken over Europe because there are no superstars left there. So, until the time there are stars and superstars, our cinema will flourish. The day they are extinct, Hollywood films will grab our market.

Talking about fan following, a lot of women find you hot...

(Laughs!) What can I say about that? I am happy , but also shocked. There was a time when people told me, `Bhai kyu jaa raha hai filmo mein? Shakal surat toh dekh le apni.' And then, my mother would say , `Mard ki khoobsurti uske kaam se hoti hai.' Today , if someone calls me hot, I know that it is because of my work and I take it seriously .

`IT'S NOT JUST BOLLYWOOD THAT'S OBSESSED WITH GOOD LOOKS': NAWAZUDDIN

Nawazuddin Siddiqui's tweet on Monday evening made many curious. His post read, “Thank U 4 making me realise dat I cannot b paired along wid d fair & handsome bcz I m dark & not good looking, but I never focus on that (sic).“ It turned out that the actor was reacting to the comments reportedly made by Sanjay Chouhan, the casting director of his upcoming film, Babumoshai Bandookbaaz.Sanjay had allegedly commented that all the actors in the movie were taken on board keeping Nawaz in mind and they `could not have cast fair and handsome people with Nawaz'. However, Chouhan later said that his comment was misconstrued. “All I said was the film needed actors as good as Nawazuddin. You need actors who could match his stature. I don't know from where the `fair and handsome' bit came, but I never said the words,“ he said.

While promoting Munna Michael, Nawaz spoke to us about how racism is not an issue limited to Bollywood. “I tweeted what I felt was right. It's not that the entire industry is like that. I got to know through news reports ki kisi ne bola Nawaz ke saamne hum log kisi fair and handsome ko cast nahi kar sakte. It means that the person said so because I am dark and not good-looking. I don't focus on these things as it's not just Bollywood that's obsessed with good looks, sabse zyada biased toh hamari audience hai. Log pehle se hi mind prepare karke chalte hain ki hero toh aisa hi hota hai. The statement reflects a very dangerous thought process and that is why I reacted. It is certain people's perception that I am dark and not good-looking. Main wahi aadmi hu jo desh se bahar jaake good-looking ho jata hoon, ya good-looking logon se milta hoon toh good-looking ho jata hoon.“

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INTRIGUE AND SUSPENSE AT THIS TRAILER LAUNCH






The audience was trans ported back in time at the trailer launch of the biographical crime drama Haseena Parkar , which is produced by Nahid Khan with Swiss Entertainment and co-produced by Sameer Antulay and Babu Tyagi. The film is set to release on August 18. The event was held at the iconic Maratha Mandir, located near Na gpada, which was home to Haseena Parkar, on whom the film is based. Directed by Apoorva Lakhia, the movie will see Shraddha Kapoor in the title role, in a never-seen-before avatar. The movie showcases Haseena's journey and gives an insight into her life. The entire team of the movie was present at the event, including Shraddha, Siddhanth Kapoor, Ankur Bhatia and Apoorva among others.

Embark on a culinary extravaganza


Four Seasons Hotel Mumbai in association with O'Smart Natural Mixers and Sanguine, powered by Yes Bank, are presenting an exciting pop-up by celebrity chef Darshan Munidasa titled ` A Taste of Heaven' on July 22 and 23. The part-Japanese, part-Sri Lankan culinary maestro is the only Sri Lankan chef to have two of his widely acclaimed restaurants -Ministry of Crab and Nihonbashi -featured on the prestigious San Pelligrino `Asia's 50 Best Restaurants' list in 2017. The culinary event is associated the brand's new range of premium mixers that are crafted using only the finest natural ingredients and soft water.
Raaj Sanghvi (Founder and CEO, Sanguine) says, “A Taste of Heaven is an authentic pop up restaurant experience of international standards with the freshest ingredients, utmost attention to detail and no compromises. Chef Darshan is known as the Minister of Crab and is hugely popular in India. The pop up has been made possible by our partners Yes Bank and O'Smart Natural Mixers.“

Munidasa's menu will seamlessly blend contemporary Sri Lankan dishes with a modern influence and provide a sensory experience that will be one-of-a-kind. Blue Fin Tuna and different crab preparations are some of the signature dishes that one can savour, paired with exquisite cocktails and mocktails crafted using these mixers. These mixers contain natural ingredients that mix well with cocktail drink recipes without diluting their taste.

Jasjit Assi (Hotel Manager) says, `It's a pleasure to have Chef Darshan back with us for the second time this year and we look forward to bringing this exquisite Sri Lankan experience to the well-travelled palates of the avid Mumbai foodie right here in their city . We are happy to partner with O'Smart Natural Mixers, who believe in the same ideology of bringing to the table the finest ingredients to create an experience par excellence for our discerning customer.“

“When it comes to food and beverages, every little ingredient has a vital role to play in delivering the gourmet experience. O'Smart Natural Mixers are crafted with specially chosen natural ingredients to deliver a perfectly balanced natural taste. We believe `To drink smart, you need to mix smart'. We, therefore, support all chefs at Four Seasons, who endeavour to deliver a food and beverage experience crafted with the finest ingredients,“ adds Jeevan Verma (Director, Narang Group).