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AUG-SEP 2015DUAL ISSUE
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5CUP CAKE PLACES IN NEW YORK7 CITIES COVERED THIS MONTH15REVIEWS
IN THIS ISSUE
5 IMMUNITY BOOSTING DRINKS4 PARSI DISHES YOU MUST TRY!22
DELICIOUS RECIPES!
MAKE RESTAURANT GUESTS HAPPY!
GET TO KNOW YOUR DIM SUM
BELLY WOES: GASTRO-ENTERITIS!
KNOW YOUR PARSI FOOD
A WEEK SPENT IN LADAKH
2 STEP BY STEP RECIPES IN THIS ISSUE
PALEO: A DIET THAT WORKS!
PAGE 38
Delhi/NCR Mumbai Bangalore Kolkata Chennai Pune Dubai New
York
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2 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
REVIEWS08 Uzzuri Delhi & Bar, New Delhi10 Latest Recipe,
Gurgaon12 Vintage 31 Bistro, New Delhi14 Tangerine & Salt,
Gurgaon16 Biere Club, Bangalore18 Taj Vivanta Saturday Brunch,
Bangalore20 Fenny's Lounge & Kitchen, Bangalore22 Absolute
Thai, Chennai24 Quench, Mumbai26 Hoppipola, Mumbai28 Mejwani Thali
@ Four Points by Sheraton, Vashi30 Afraa Restaurant & Lounge,
Kolkata32 Cucina, JW Marriott, Dubai34 Ibby's Falafel, New York36
NY Restaurant Week, New York
ISSUE BONUS48 Correcting Guest Experiences Gone Wrong64 Good
Food Equals Safe Food84 The Bengal Cookbook88 The Hundred Foot
Journey
100 Belly Woes: Gastroenteritis136 The Truth About Saturated
Fat, Cholesterol and
Heart Disease176 CaLMEET #1 @ The Piano Man
TRAVEL44 Heaven Descended: A Week in Ladakh94 Heart, In the
Right Place
146 A Legacy of Elegance: Lalit Great Eastern, Kolkata166 The
Big Terrain Rider: Nissan Terrano
40 Finally, A Diet That WorksAfter reading about the many diets
out there that promise health to their followers and experiencing
quite a few of them, Charis Bhagianathan finally
found one that works - the Paleo diet! Not only did she think it
effective, but she also felt the basic premise to be simple and
very do-able.
CONTENTS
136
90
52
48
10 84
88
64
Aug-Sep 2015
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CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015 | 3
FOOD & FLAVOURS68 A Thousand Years of Fusion82 Top 5 Cupcake
Places in New York90 You Dim Sum, You Lose Some
MATTERS OF SPIRIT80 Reinventing Like the Phoenix
RECIPES72 Boti ni Akuri74 Bhaji Dana Ma Gos76 Lagan nu Stew78
Maiwhalan86 Muri Ghanto89 The Hundred Foot Omelette
106 Pesto and Chili Bacon Pull-Apart Rolls108 Cheese Gougeres110
Whole Wheat Atta Bread112 Kheema Stuffed Pao114 Pain au Chocolat116
Pomfret Rawa Masala Fry118 Goan Green Masala Fish Fry120 Coconut
Masala Mussels122 Macchi ni Curry124 Illish Paturi126 Kesar Kaju
Katli128 Zaffrani Sheer Khurma130 Atta Sooji ka Halwa132 Channar
Malpua134 Hayagreeva162 Angel Hair Pasta with Shrimp Scampi164 Rose
Smoked Pulled Chicken with Rumali Roti
and Avocado Mint Chutney
DRINKS & COCKTAILS54 Muskmelon, Bottle Gourd and Lemon
Nectar56 Pineapple, Bell Pepper and Fennel Seed Nectar58 Apple,
Beetroot, Carrot and Mint Nectar60 Wheatgrass, Cucumber and
Coriander Nectar62 Orange, Celery and Ginger Nectar
68
162
108
114
128
Step by step recipe
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4 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
useful informationWEBSITEhttp://chefatlarge.in
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The TeamSID KHULLAR
(Delhi/NCR)[email protected]
PARUL PRATAP SHIRAZI (Delhi/NCR)events editor
[email protected]
NATASHA ALI (Bangalore)associate
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JASWINDER SINGH (delhi/ncr)wine & beverages
[email protected]
CHARIS ALFRED BHAGIANTHAN (New york)associate
[email protected]
kuki ravindran (chennai)associate
[email protected]
Dr. Sushma Ayyalasomayajula (UK)Editorial
[email protected]
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SPECIAL PROJECTSSHRUTI ARORA (Delhi/NCR)RITUPARNA MUKERJI
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sales & relatedamit joshi (delhi/ncr)director of
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business servicesadvertising and related enquiriesamit joshi
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product [email protected]
Cook at home partner
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CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015 | 5
If you missed us in August and all of September, it probably
means we're doing something right. We spent the last few weeks
revamping our processes, training new folks who came on board and
in essence, making Chef at LargeTM and CaLDRON MagazineTM even
better
for you. To make up for our disappearance, this issue is a
whopping 180 pages stuffed full of the most brilliant recipes
and articles and is bound to keep you busy for a few days, more
if you decide to try the recipes.
As it turns out, this time, we're quite a bit about health. This
month's cover story is on the Paleo diet, which is one of the few
such out there that I find works. What's not to work? When you read
the article you'll find yourself nodding in agreement and wondering
why you didn't think of it yourself. Besides the Paleo diet, we
also bring to you a quick reckoner to better understand
gastroenteritis, which you'll agree us foodies are particularly
susceptible to. We have also this time, included a very technical
and very informative guide to better understanding the relationship
between saturated fat, cholesterol and heart disease. This is one
area where myths flourish and we believe this article will dispel
many of those.
I'm also quite sure you'll enjoy reading about the journey of
Parsi food and your families will love the included Parsi
recipes.
If there was ever a time I felt truly connected to Chef at
Large, it was this month. Processes needed revamping and there was
no doubt it would be a month of hard work for all of us, including
three very new team members. Each and every person in the team and
I mean that, rose to the challenge and ensured everything in the
system worked as well as it should. Some of us took on new roles
and some of us shed older ones. Everything's squeaky clean now and
we're all set for future issues!
We've also begun Events that promise to be a load of fun for CaL
members and which we're going to roll out in 10 cities by next
year. Don't forget to come!
Stay well.Sid
editorial
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6 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
Joseph 'JJ' Johnson is an award-winning chef at The Cecil and
Minton's in Harlem.Johnson was born in 1984 in Long Island, New
York, but spent his youth in the Poconos, where at the age of seven
was inspired to become a chef.
After seeing a commercial for The Culinary Institute of
America,
Johnson told his mother that he wanted to become a chef. But, it
was only after watching his Puerto Rican grandmother serve up
butternut squash soup and other ethnic dishes, that he knew he had
to.
After graduating from The Culinary Institute of America, Johnson
spent time in Ghana
studying West African cuisine, before returning to cook at
several New York City restaurants, including Tropico, Jane, Tribeca
Grill, and Centro Vinoteca.
In 2011, Johnson (26) competed and won Bravo's Rocco's Dinner
Party cooking competition, quickly catching the eye of restaurateur
Alexander Smalls. Smalls invited Johnson to breakfast to introduce
the concept of Afro-Asian cooking to him. A year later, Johnson
joined Smalls on a 16-day trip to Ghana, where they prepared a
series of American-themed dinners.
Upon their return, Smalls and Johnson developed 36 different
menus that would ultimately be narrowed down to one Afro-Asian
inspired menu for The Cecil in 2013.
Since its opening, the restaurant has garnered several awards
including "Best New Restaurant in America (Esquire).
Johnson himself was ranked among Forbes 30 Under 30 in the Food
& Wine category (2014), Zagats 30 Under 30 (2014) and Eater's
Young Guns (2014).
BORN THIS MONTHJOSEPH JOHNSON BORN AUGUST 1ST, 1984
LIVING LEGENDPHOTO
BY
GARY
DUFF
T
EXT
BY
WIK
IPEDIA
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CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015 | 7
COOK GOURMETGourmet Cooking Made Easy
To Order Visit
www.cookgourmet.co 50%
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EXOTIC RECIPESTHAT ANYBODY CAN COOK
Pre-portioned and fresh ingredients delivered in a box.
COOK GOURMET
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8 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
Close, But No Cigar
Connaught Place appears to have located its trousers and is
donning them with vengeance. A far cry from a time in the recent
past when this brilliant commercial area was anathema for
entrepreneurs due to its deserted corridors and nearly complete
lack of leisure visitors, we are now witness to more and more new
openings in Connaught Place. A most interesting section of
Connaught Place, for me, is Janpath, and on Janpath are the
triplets of Cafe Coffee Day, Beer Cafe and Uzzuri Deli & Bar,
all three in a row, each representing a very different need and
each seemingly well suited to fulfil it. Cafe Coffee Day has good
coffee and awful food. Beer Cafe has good beer and awful food.
Uzzuri Deli & Bar is therefore ideally placed to fill that gap.
Does it?
A fortnight ago, I found myself lunching at Uzzuri Deli &
Bar and despite how unassuming it
looks from the outside, its just as spacious and brightly lit on
the inside. Walking past the cold counter stuffed with baked good,
I found myself in a 32 cover space, the whole done in shades of
wood from blond to a light mocha. A cool, light and airy area, the
dining room is at ground level while the bar is located upstairs.
The bar menu was small, with what I thought were tasteful
selections in multiple categories including
a neat cocktails and mocktails section, in addition to
smoothies, shakes and other soft beverages.
The food menu at Uzzuri however is another animal and a splendid
one at that. Most menus in the city display an overwhelmingly
ingratiating temperament; were they people, they would have been
the sort who have a perpetual ear to ear grin plastered on with
their heads rapidly nodding
Uzzuri Deli & Bar is off to a great start but needs to iron
out some wrinkles. As long as you are willing to micro-manage your
order and
accept the odd goof up, it is one of the places you should
earmark for a visit the next time you are in Connaught Place.
The Salmon Nicoise was superbly done and I couldn't ask for
more.
RESTAURANT REVIEW
SID KHULLAR / DELHI
SID
KHULLA
R
UZZURI DELI & BAR
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CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015 | 9
agreement to every request, heard or unheard. The Uzzuri menu on
the other hand I would compare to Jeeves; good posture, confident
and capable of delivering. Then again perhaps I spoke too soon, as
I was denied two of my first choices from the menu, my waiter
citing unavailability. Nonetheless, the menu was still a delight to
behold a well stuffed breakfast section complete with classic egg
preparations like Eggs Florentine, an overflowing selection of
appetizers in addition to some very tantalising sandwiches,
burgers, pastas, pizzas, main and desserts.
My plan was to ask for a soup, a salad, a vegetarian and
non-vegetarian starter and a two main courses, vegetarian and
non-vegetarian. Normal dining protocol states the dishes arrive in
the order above though one could argue the position of the starter.
Things were a little different at Uzzuri. I started with the salad
and ended with the soup, the starter and main course in
between.
My first, a Salmon Nioise (INR 525++), was superbly done and I
couldnt ask for more from a Nioise. Theres something incredibly
comforting about a Nioise is it the eggs or the potatoes or both?
Perhaps the dressing? Maybe the crunch of the fresh leaves
interacting with the softness of the eggs and potatoes? Im never
sure. What I do know is that every texture in this salad
complements the others and I tend to eat the lot together; a bit of
egg, a bit of potato, a bean, a leaf and so on. This one had a
piece of slightly overdone fried salmon perched atop the pile with
a dollop of olive
tapenade crowning the lot, making an already interesting Nioise
even more so. Crisp salmon skin is so very good, isnt it? Add to
that boiled eggs, boiled baby potatoes, olive tapenade, crunchy
lettuce and beans, and we have a winner.
Next were a pile of crunchy, oily, overfried vegetables fritters
masquerading as the Vegetable Tempura (INR 275) I had asked for,
followed by a platter of fish pakodas, each sporting a thick, soft
and leathery coating of fried batter, instead of the Traditional
Fish & Chips (INR 375) I thought I had ordered. The kitchen
would do well to note that there exist different sorts of batters
for different sorts of batter fried dishes. My vegetarian main
course, Three Cheese Leek Souffl (INR 375), couldnt be served, my
waiter citing a lack of moulds, which was strange. Considering
individual portions of souffls are baked in individual moulds of
which a reasonable restaurant must at least own a set of 6, it is
quite unlikely that the entire set would go missing.
Rohit Singh, a customer and corporate communications
professional thought the Chili Lime Tilapia he had ordered during
his previous visit and raved about on his social media account,
would be a good choice for lunch that day too. Wrong choice
apparently. It was disappointing., he said, The exotic vegetables I
loved the last time, like baby carrots, were missing this time and
the quantity of fish served is noticeably less too in addition to
the fish not being as fresh as the last time. I also observed his
other
order, a cold coffee, being botched to the extent of an inedible
product delivered to his table.
Lamb Shank (INR 475), my remaining main, was a good example of a
brilliant winter dish. A shank of lamb surrounded by crisp
vegetables laid atop a smooth pile of potatoes mashed with
wholegrain mustard, the lot drenched in possibly the meatiest brown
gravy. Delicious, no doubt but better suited to a wintry evening
than a summer afternoon. I cant wait for winters to arrive so I can
return for Uzzuris delicious lamb shank platter. Finally, my meal
ended with the soup of the day, Cream of Broccoli (INR 180), which
was served with two slices of garlic toast and delicious too. While
it did need what nearly every other vegetable soup in the city
needs, a good vegetable stock, it still was an example of one of
the better vegetable soups Ive eaten.
Uzzuri Deli & Bar is off to a great start but needs to start
the process of ironing out wrinkles, which Im sure theyll do at the
earliest. In the meantime, as long as youre willing to micro-manage
your order and accept the odd goof-up, Uzzuri is one of the places
you should earmark for a visit the next time youre in Connaught
Place.
PRICE: INR 2500++ (Meal for two)
ADDRESS: 1/3, Scindia House, Next to Tribhuvandas Jewellers,
Janpath, New Delhi
PHONES: 011 436 56516, 17
2/5RE
STAU
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10 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
Some Chefs can do no wrong! And thats a bold statement to make I
make it nonetheless. This update is a long time coming. For one
thing, it is very easy to imagine this kitchen as one helluva fun
place to be! Im talking
about Le Meridien Gurgaons all day dining, Latest Recipe. Having
retained most of the original staff, it is a pleasure to have
access to the sense of awe, albeit with a differ-ent brand it is
the same delight even then! I suggest you consider the menu like a
journey, across the
span of Asia, a bit longer in the Far East and perhaps not long
enough in the Middle. Nevertheless, this menu is revelation of
flavours and a learning for the lovers of good food!
Starting with the Prawn Cocktail: Shrimps Get Wild (INR 650) was
possibly an ace for Chef Tanveer. This was the dish I call the hook
the moment you know this meal is going to be fabulous! Apart from
the expected freshness and bal-ance, the key to this dish was the
choice of mayo Chef chose to use, Japanese Mayo or some say,
Kew-pie.
Being thinner and tangier, there is a whole different bouquet of
flavours to play with here and the
The Latest Recipe for
Lasting Memories
RESTAURANT REVIEW
PARUL PRATAP SHIRAZI / DELHI
When Chef Tanveer designs a menu, you can picture a
scene from Alinea's kitchen or the French Laundry's. It's not
just
very good food; its the thought, the planning,
the flavour palates involved that make all
the difference.
LATEST RECIPE, LE MERIDIEN GURGAON
PHOTO
NOT
FROM
ESTA
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Shrimp Cocktail
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CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015 | 11
consistency is perfect. Calm the palate with either the Charred
Corn Tabbouleh with feta salad and falafel (INR 550) or the Quinoa
Roasted Pumpkin Salad with Pine Nuts and Goats Cheese (INR 550),
both of which do terrific justice to the vegetarian angle in this
menu. The charred corn is smoky and the Tabboulleh is corn-sweet
and light, while the Quinoa brings in a fluff-iness with a perfect
caramelized sweetness from roasted pumpkin.
Dont miss the Chard Bread with the salad. The nuttiness is all
the texture you need to set off the pine nuts; its like drama you
can taste! Then things continue to get excit-ing! The humble
sounding Cab-bage and Onion Salad with plum, avocado, seaweed and
tanuki (INR 550) ups the ante with the awe-some Asian twist of
Tanuki. These tempura crumbs are a perfect pick me up the for the
limp but hugely flavourful seaweed and if youre a meat eater gone
vegetarian, this is going to bring back some amaz-ing memories of
the glory days! So many textures, onion crunch, buttery beans, soft
avocado, moist seaweed, intelligent Tanuki, it was very chirashi
like, this salad!
The menu goes on to become a vegetarians delight with Harra Moth
ki Chaat (INR 550) and Dahi ka Cheela (INR 550) but the real stars
would have to be the Blow Torched Salmon with Wakame salad and
pineapple wafu dressing (INR 650) which tastes just as good as it
sounds and has not a trace of propane to boot! Wafu is a Japanese
vinaigrette of sesame oil, wasabi and rice vinegar. Add pineapple
to that and you have the Japanese penchant for per-fection at its
best! The Salmon is served in rosettes, like a cousin of Sashimi,
with a hint of green apple in case the pineapple isnt tropical
enough. The Chicken Oyster and
Wild Mushroom Salad with wasabi aioli and tobiko (INR 650)
comple-ments the Salmon very well. fleshy mushrooms, rich with fish
roe and peppery arugula leaves to make it more earthy. Also the
aioli is bottle worthy. It has everything to do with the
combination of mush-rooms, shimeji, king brown and shiitake,
beautifully done!
If you wish to bring in a bit of red meat instead, there is the
Warm Vietnamese Shaking Black Pepper Lamb Salad with Lychee (INR
650); hot and cold at play, soft lamb with Japanese flavours, a
lick of spice and then the cooling lychees. You see how it works,
almost like magic!
Dont leave the fun part in all this food and I dont mean
dessert! Do try the Okonomiyaki (cabbage and corn or prawn and
bacon) (INR 650). This super fun Japanese style savoury pancake
looks like a pizza. It is flour based with a variety of ingredients
in the batter, which is then poured on hot skillets or pan grilled
to make wholesome mini meals. I chose prawn and bacon, the
combination of the sweet sea and the salty fat put this in my top
three dishes of the day and those were some hard choices! Pair your
meal with a variety of specially curated cocktails and mocktails,
and enjoy!
PRICE: INR 5000++ (Meal for two)
ADDRESS: Le Meridien Gurgaon, Sector 26, MG Road, Gurgaon
PHONES: 011 331 05305
3/5RE
STAU
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So many textures, onion crunch, buttery beans, soft avocado,
moist seaweed, intelligent Tanuki, it was very chirashi like, this
salad!
PHOTO
NOT
FROM
ESTA
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Okonomiyaki
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12 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
The urge to become a restaurateur has never been more evident as
it is today. Combined with rising levels of income, overseas
exposure, information access and dietary experimentation, more and
more entrepreneurs appear to be choosing the culinary route than
other traditional and possibly less risky alternatives. Is it
perception of glamour that attracts or the (fictitious) promise of
untold wealth? Perhaps it is the satisfying prospect of feeding
people that appears? We can never be sure of any of this but for
the fact that there are plenty of restaurant start-ups out there,
most belonging to folks not from hospitality backgrounds. I visited
one of these a few weeks ago; Vintage 31 at Delhis Meher Chand
Market.
From a certain perspective, there are two types of restaurants
those started by hospitality folks and those by amateurs. The
former are bound to have the right processes in place, the right
words to the right people in the right manner
and quite likely, the same food and decor youve seen a hundred
times before. The latter, I find progress slowly, stumbling and
learning from each fall and to the experienced eye will have a
dozen things out of place that could do with relocating. Whats
usually different however about restaurants led by amateurs, who
havent given in to the mediocre visions of restaurant consultants,
is the food and the overall look of the premises. Theres usually a
refreshing quality about both, mostly because we probably havent
seen them before. Such interiors cause us to do a double-take every
few paces and thats what I did at Vintage 31. Started by Vimi and
K.D. Singh, an ex-Indian Air Force couple (he flew fighter
aircraft), Vintage 31 is what I can never expect a professionally
managed restaurant to be, and I mean that in the nicest manner
possible.
The decor at Vintage 31 seems an attempt to recreate a
Victorian
Given it's provenance, Vintage 31 has a few rough edges to be
rubbed away and a few wrinkles to be ironed out. The decor however
is great,
the food, honest making the whole experience quite quaint.
Counting Flowers on
the Wall
The Caramel Custard was light and delicious though I thought a
little darker caramel would have been nicer.
RESTAURANT REVIEW
SID KHULLAR / DELHI
VINTAGE 31
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CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015 | 13
parlour, with classic dining room chairs used for most part at
the tables, all-cushion wingback chairs and other furniture in the
easily spotted Queen Anne style with the distinctively curved
cabriole legs though the staircase could have used balusters to
keep the theme going. Unlikely for the look were the stucco
surfaced inside walls though I thought the handpainted roses
adorning parts of nearly all the walls, quite breathtakingly
beautiful. The look continues with the use of white porcelain jugs
for water service and ends with the menu, which definitely isnt
Victorian.
Starting with a Seafood Chowder (INR 310) that Avanti thought
had the right flavors but could have used the traditional
thickening method, we continued our meal with a portion of Stuffed
Mushrooms (INR 285), which we thought delightful, with their
stuffing of cheese and yoghurt mixed with herbs. Ive begun
gravitating towards salads and other forms of food that feel
healthier than my usual haunts and
chose the Boiled Egg Salad (INR 330) that afternoon along with a
portion of baked Chicken Wings (INR 350). While the egg salad was
filling and well made, with strips of ham and sliced boiled eggs in
a forest of dressed greens, the wings were a bit of a surprise;
abundantly crisp inspite of being baked. Id love to know how they
did it!
Given our shared memories of sweating vegetable cutlets in foil
boxes on the Indian Railways, we couldnt resist asking for a
portion of Indian Railway Cutlets (INR 350) and the default main
course if it exists on a menu Pork Chops (INR 475). The cutlets,
which needed better plating (potato cutlets with potato wedges)
werent really reminiscent of the railways to me and I also thought
the (unnecessary) flour binding changed the texture in an
undesirable manner.
The pork chops however were quite nice and the stroke of genius
with this platter were the caramelised shallots. Caramelised onions
Ive eaten with pork
chops though I never thought caramelised shallots would make so
much of a difference! Roughly mashed potatoes and a mild demi glace
completed the job to an end most memorable. We finished up with a
well made Caramel Custard (INR 225).
Given the non-hospitality backgrounds of its owners, Vintage 31
has a few rough edges to be rubbed away and a few wrinkles to be
ironed out. The decor however is great, the food, honest making the
whole experience quite quaint. Youre likely to have a good time
when you visit and if you brush up against any of those rough
edges, do seek out and let the owners, Vimi and K.D. Singh, know.
Theyre happy to listen.
PRICE: INR 2000++ (Meal for two)
ADDRESS: Shop -31, Mehar Chand Market, Lodhi Rd, Lodhi Colony,
Delhi 110003
PHONES: +91 98738 17391
3/5RE
STAU
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We loved the caramelised shallots that accompanied the pork
chops.
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14 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
Gurgaon is spreading and for the lack of a better term, its
quite like wild fire! The good part is that what comes with the
expan-sion is a new set of strip malls and stand-alone restaurants
that make weekend binges easier both on the wallet and the palate.
Yes, there are pockets which attract crowds but if you know where
to get good food and good value you wont
be stuck grappling for parking or tables. Thats how we found Caf
Tangerine & Salt. I personally love the name; I once did
Tequila shots where the lemon wedge was substi-tuted with a
tangerine wedge and its an awesome memory to relive - thats what
cafes should do, bring back something good or create something
better!
The caf itself is pretty big, over 70 covers and even though I
felt
the tables were a bit too close, it tends to create a sense of
cama-raderie which comes with a caf that has a thriving bar. The
bar is a big talking point; it holds court by the back wall and
takes up most of it, adorned with quirky number plates that have
names of local
villages and alpha numeric names of popular drinks. I wanted to
take home the Old Monk one! There are mason jars converted into
light fixtures, bird cages that twinkle and 80/90s retro music,
which is more than enough to have me hooked! As much as it seems
like a typical beer, burger, Caesar salad sort of place, it turned
out to be way more than that, considering the menu is massive and
its hard to imagine a kitchen pull off that much!
Start with the Shish Taouk (INR 325), juicy, well cooked
chicken
No Tequila Required!
RESTAURANT REVIEW
PARUL PRATAP SHIRAZI / DELHI
Check out Caf Tangerine and Salt for great deals on liquor, a
family brunch, good service and the chance to win a discount if
you
play darts!
CAFE TANGERINE & SALT
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(which is hard to do with a lean meat!), Indian spiced (probably
to keep with the local palate) but accompanied with excellent
hum-mus and house baked pita. Follow it up with the Pizza Diavola
(INR 415). I love all things devilish and in food it always
translates into super hot, which the pizza wasnt but it was hot
enough. What was better was the base, perfect thin crust! I had to
squeeze in a Caesar Salad (INR 275) I believe it is the simple
things that are most telling of a kitchen and even though the
chicken in my salad was warm, I enjoyed the warm and cool
sen-sation in each bite and found the dressing to be sans any
artificial after taste; very appreciable.
There were two dishes I ordered rather hesitantly but it had to
be done the Braised Belgium Pork Belly (INR 695) which turned out
to be great, crackle and all, and the Seafood Platter (INR 895)
which could have been better. There is nothing particularly Belgian
about
the belly but it is very well made for the price point and as
much as I liked the Lebanese Chilli Fish and the Prawns in the
seafood platter, the Calamari Rings needed a bit of work!
The meal was duly completed with a round of Chocolate Mousse
Can-noli (INR 130). I loved it, it could be have been more crisp
but then the filling was so perfect I cant complain. This is the
only caf I have found in town that serves Cannoli! I didnt care
much for the Panna Cotta (INR 150). I found it a bit heavy and
strangely enough, a bit buttery too, nothing another Cannoli
couldnt fix!
Do check out Caf Tangerine and Salt for great deals on liquor, a
family brunch, good service and the chance to win a discount if you
play darts! They also have board games which are way better over
beer than coffee and my all time favourite concept, all day
break-fast!
PRICE: INR 2000++ (Meal for two)
ADDRESS: Good Earth City Center, Sector 50, Gurgaon 122002
PHONES: +91 99108 06727
3/5RE
STAU
RAN
T RE
VIE
W
The caf itself is pretty big, over 70 covers and even though I
felt the tables were a bit too
close, it tends to create a sense of camaraderie which comes
with a caf that has a thriving bar.
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RESTAURANT REVIEW
NATASHA ALI / BANGALORE
As Bangalores oldest microbrewery/brew pub, The Biere Club on
Lavelle Road is a well recognized spot in town. In my four years as
a resident of the city, Ive frequented it many a time from choosing
it for birthday bashes to farewell parties and you know, just
because! In fact, there are times in the warm weather when I yearn
for not just a beer, but a brew from Biere Club.
The beers here are consistently good and we always have a good
time. A couple of months ago, they brought out a new menu and of
course, we had to see what had changed (and remained constant,
too!). Thus, a pleasurable Sunday afternoon was spent, trying
rather too many of the items off the new menu, enjoying some cold
brews, and a wayward game of pool. (wherein my date bested me in a
resolute fashion!)
PLEASING THE LOCAL PALATEThe food menu contains the old
standards, of (yummy) flatbread pizzas, various kebab and mez-ze
platters and the like, and has a whole host of new inclusions,
which have been created with an eye to be crowd pleasers and cater
more to the local palate than before. The Biere Club was earlier
what I would term Mediterra-
nean in its offerings, whereas now theres quite a number of
Indian flavors, as well as pastas and a few Asian dishes amongst
the mains, and the ubiquitous burgers. Start-ers that are of the
South Indian bar food styling have a place, as do the more pub grub
offerings like fries, cheese platters and sliced meats. There is a
leaning towards the non vegetarian guest, but enough to
I admire and applaud The Biere Clubs efforts to keep innovating
and trying different things. It adds that element of something new
to try, it means new items to add to your favorites list, and of
course, youre
always assured of a choice of half a dozen beers on tap to
accompany your meal.
There's More To Love At Biere Club Now!
The Fish and Chips at Biere Club are nice
presented and deliicous to boot
BIERE CLUB
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keep the meat abstainers uncom-plaining, too. This is an
establish-ment that knows its way equally well around a hummus or
three (Three Hummus, INR 260) as a Chilli spicy coriander chicken
(INR 280). If you are a fish fan, then dont miss out on the Rava
fried fish (INR 350) or the Mini fish and chip cones, served with
sea salt and malt vinegar (INR 350).
When it comes to salads, I find they do a good job with them all
and though it may seem a bit of an oxymoron to have a salad with
your pint, I always do here. Meaty mains run the course from
English style chicken tikka (INR 400) and Chicken Massaman curry
(INR 400) to Beef Stroganoff (INR 460) served in a jar and steaks,
pork and lamb chops. Other than the Stro-ganoff, which came cutely
served in a mason jar, but was not great in taste, we liked all the
other offer-ings. I was almost scared to take a look at the
desserts, fearing my two favorites would be absent, but breathed a
sigh of relief! they, the sticky toffee pudding (INR 200), the warm
chocolate stodge cake (INR
220), remain, as has another crowd favorite, the
Knickerbockerglory sundae (INR 220). To this already decadent list
has now been added, amongst others, Deep fried bounty bars with
vanilla ice cream (INR 200), an ode to Elvis and State fairs, I
dare say.
KEEP ON INNOVATINGA lot of people might go with the 'dont fix it
if it aint broke' phi-losophy, but like their 1st floor experiment
with The Chophouse (sadly now defunct), I admire and applaud The
Biere Clubs efforts to keep innovating and trying dif-ferent
things. It adds that element of something new to try at every
visit, it means you have new items to add to your favorites list,
and of course, youre always assured of a choice of half a dozen
beers on tap to accompany your meal (or maybe the reverse, and some
new nosh to accompany your cold brew!). However you slice it,
theres a reason The Biere Club remains a favored spot, and that has
not, and will not be changing for me!
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PRICE: INR 1800++ (meal for two)
ADDRESS: No.20/2, Vittal Mallya Rd, Sampangi Rama Nagar,
Bangalore
PHONES: 080 421 24383
4/5
The caf itself is pretty
big, over 70 covers and even though I
felt the tables were a bit too close, it tends to create a sense
of camaraderie which
comes with a caf that has a thriving bar.
The interiors are a little busy but in a good way
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18 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
RESTAURANT REVIEW
NATASHA ALI / BANGALORE
Brunching is something weve all come to adore as a weekend
activity. I have fond memories of Sunday brunches that my mum made
it would vary, from paranthas and anda bhurji to bacon, sausages
and eggs or farm-ers omelettes. It was something to look forward
to, especially since she always rounded the meal off with one of
her superb desserts.
Fast forward a quarter of a century and brunching is still a
favourite pastime. However, Sunday seems to be de rigueur for this
activity, and after a late Saturday night, sometimes one isnt quite
in the mood. Plus you know, Sunday: day of rest and all that. But
Saturday is the start of the weekend, one is peppy, bright eyed and
bushy tailed, looking for something fun to do. Vivanta by Taj,
Yeshwantpur decided it was time to step into the breach and present
Bangalore resi-
dents with a new option Saturday brunch at their Mediterranean
Cafe Azure. Named Mou Taverna, the vibe was of a Souk a little
marketplace, that included Chan-napatna wooden toys for the
kid-dies to buy and play with, cheeses, sauces and potted plants
for sale, and of course, a very delectable spread.
AN IMPRESSIVE SPREADThere is a lot of food, arrayed across three
spaces, so make sure you take the time to walk around and get a
good look, else youre sure to miss out on some deli-ciousness. The
outside area has live grills, including Shawarma and crunchy fried
shrimp that youre unlikely to stop after just one of. These items,
along with a few
The vibe was of a Souk, Channapatna wooden toys for the kiddies,
cheeses, sauces and potted plants for sale, and of course, a
very
delectable spread - that's Saturday Brunch for you at Azure.
Yay For Saturday Brunch!
We kept returning for the perfectly fried, crunchy and very
delicious prawns.
AZURE, VIVANTA BY TAJ, YESHWANTPUR
PHOTO
S B
Y SUDHAKAR P
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other starters were brought to our noisy table of children and
adults. There was a bar set up in the middle of the room, with
Chandon sparkling wine (avoidable if like me, you are a bit of a
champagne snob), good Jacobs Creek wine, a range of cocktails, and
a lovely bartender who will happily whip up a drink to suit your
palate and mood. He offered up a lemony, fizzy concoction for us
when we asked for something non sweet.
Our walkabout had shown us apart from hot mains, a salad
selection that was so beautifully presented that it almost seemed a
sin to eat! In particular was this Italian sushi (no not really,
but thats the most apt way to describe the look and feel of it.)
prawn dish that we went back for seconds of, and as befitted a
Mediterranean feast, dolmas, hummus (carrot hummus new to us and
lovely), babaghanoush, mu-tabbal, moutawmeh and tabbou-leh. Another
standout from this section was the poached pears so good we all
attacked and probably could have kept eating had there not been so
much more to try.
DESSERTS HAVE THE FLOORMy brunch date dragged me to try the
desserts long before we had hit mains, and a good idea it turned
out to be. The spread, set up in a separate room, looked enticing
and tasted delectable. The gateaux and puddings were rich and
decadent, and there were a couple of lemony/raspberry laced ones
that were tart and hit the spot. After this we headed to main
course, which included a pasta station, beef, chicken, jambalaya
and more the standout here was an incredible pork belly. And then
we made our way back to the by now gutted des-sert section to
sweeten the expe-rience before we left, the last ones to do so,
too! We are all thrilled to finally have a worthy Saturday brunch
to go to, and it was well worth the travel to Yeshwantpur to
partake in it!
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PRICE: INR 1600++ and 1800++(per person, without/with
alcohol)
ADDRESS: 2275, Tumkur Road, Yeshwanthpur, Bangalore 560022
PHONES: 080 669 00111
4/5
The outside area has live grills, including Shawarma and crunchy
fried shrimp that youre unlikely to stop after just one of.
These poached pears must not be missed when you visit!
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20 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
RESTAURANT REVIEW
DR. GITA MOHAN / BANGALORE
On a festive Friday afternoon, I decid-ed to venture out for
lunch in the busy neighbour-hood of Koramangala in South Bangalore,
a locality that offers a multitude of choices for the die-hard
foodie. Restaurants old and new, low-priced, mid-range and the
high-end were chock-full of diners. I quickly hopped across the
busy road near Forum Mall to a 3rd-floor Goan-themed restaurant,
Fennys.
Charming InteriorsFennys Lounge and Kitchen is a delightful
dining option with seat-ing at various levels. The interiors are
very much in tune with the Goan theme with pub bench-es, mosaic
chips in the flooring, ornate mirrors, low thatched doorways, and
plenty of wooden beams that are the hallmark of the Portuguese
style of architecture in
traditional Goan homes. There are a couple of seating
arrangements at a higher level, accessed by wooden stairways, while
an entire upper floor is dedicated to larger parties. A surprising
element were the Pen-ny Farthings converted into high tables with a
single round block of wood! The two nearly-century-old Bonsai trees
add to the greenery in this rooftop venue. Much has been said and
written about Fennys award-winning, record-breaking wine bottle
chandelier, and the Limca National Record is proudly displayed at
the entrance.
Though sans reservation on a busy Friday afternoon, the hostess
was quick to find me a table. Almost every table was occupied, with
the bar area half-full, while the wood-fire pizza chef was kept on
his toes throughout. The 20-feet Pizza Tower deserves special
mention, because Fennys tower is construct-ed using traditional
Goan laterite
stones, along with local bricks. This attention to detail adds
to the charm of Fennys.
F&B to suit all palatesThe beverage list is long and its
cocktails and mocktails are always a hit with diners. Other than
the usual suspects, the Classic cock-tails, there are innovatively
named specialties, such as Tina Maka Dina, Anncestral Recipe,
Maldai Mango, London Sour and others. This time, I settled for a
rather simple Fresh Lime Water.
Fennys prides itself on specializ-ing in Mediterranean and
Euro-pean cuisine that suits the Indian palate. Fennys food options
are wide-ranging, from soups and salads, to vegetarian and
non-veg-etarian starters, main courses, pastas, sizzlers and their
in-house specialty the wood-fire thin-crust pizzas. Vegetarian
choices were aplenty, and I settled for
Warm Goan hospitalitycoupled with an elaborate Mediterranean and
European menuthat suits the Indian palate makes Fennys Lounge
and
Kitchen a popular choice in Bangalore.
The Goan Susegado Spirit In Bangalore
FENNY'S LOUNGE & KITCHEN
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an old favourite Crispy Potato Wedges (INR 125). Other starters
on the menu included Tikki Brus-chetta, Ginger Pineapple Strikers,
Lyonnaise Mushroom, Boiled Egg Croquette, Chicken Quesadilla, Crab
Piccanta Sticks, Batter Grilled Fish and even Potato Beef
Bolog-nese. The wedges were perfectly fried and seasoned, and an
abso-lute delight to dig into while taking in the balmy afternoon
breeze.
All of the main course options appealed to me, so it was a tough
choice. Since the wood-fire oven chef was busy, I chose not to go
for a signature pizza. I can vouch for them, as on a previous
occa-sion, I had tried their Farm House Pizza, and it was spot-on.
This time, I was intrigued by an un-usual lasagne the Bread Lasagne
(INR 275). The Fennys employee assured me it was a popular dish. He
also did add that it was rather heavy for an afternoon meal as it
contains too much cheese! It was
definitely a humongous por-tion meant for not one, but two
persons! The wonderful aroma triggered my olfactory senses
instantly. It had a couple of layers of bread, instead of lasagne
sheets, and roasted vegetables and cottage cheese in alternating
layers. Two crisp slices of Garlic Bread com-plimented it
perfectly. The lasagne was seasoned beautifully and just melted in
the mouth. The Bread Lasagne is also available with beef, instead
of vegetables.
Other interesting Main Course options included Veg Newberg,
Chicken Mexicano, Rosemary Baked Beef, Beef Stick Steak, and Pasta
dishes such as Penne Alfredo, Tagliatelle Arrabbiata and Sizzlers
in Vegetarian, Chicken and Lamb versions. Moving on to the
des-serts, again, I was stumped as all of them appeared equally
appetizing. The Sticky Toffee Cake with But-terscotch Sauce (INR
170) won against the Chocolate Brownie.
One of the best Ive tasted in India, it was artistically
presented and extremely flavoursome.
Time and again!What draws me to Fennys every time is not just
their food and bev-erages, but also the attention paid to all
customers. It is rare to see a restaurant/lounge treating a lone
diner as well as Fennys do! It is not always nostalgia for my
school and college days in Goa that draw me to Fennys their
hospitality means a lot more than nostalgia, though the latter also
lends to the wonderful, warm feeling that en-velops diners
here.
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PRICE: INR 1400++ (meal for two)
ADDRESS: 115, 3rd Floor, Opposite Raheja Arcade, 7th Block,
Koramangala
PHONES: 080 412 82428
4/5
The Bread Lasagne was
delicious, cheesy and so very
filling!
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22 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
RESTAURANT REVIEW
KUKI RAVINDRAN / CHENNAI
For one of the most popu-lar cuisines in the world, its
surprising that in Chennai, Thai cuisine has had only singular
representation in the form of an exclusive restaurant all these
years. Fortunately the monopoly is all set to be broken this week,
when Absolute Thai moves out of soft-launch phase and opens its
doors to hungry Thai-food lovers in the city.
From the Foodies Kitchen, the boys who brought you Sushi in a
Box (home-delivered sushi), comes their second and more ambitious
venture, Absolute Thai. A stand-
alone, exclusive Thai restaurant located in the heart of town,
Absolute Thai ticks all the boxes in terms of location, dcor, and
menu.
abundant fareWithin seconds of being shown to our table, two
shot-glasses of an interesting, liquid amuse-bouche (literal
translation mouth amuser) were placed in front of us. The slightly
spicy, somewhat sweet, ginger and lemon drink was a tasty,
refreshing palate-tick-ler. The pictorial menu makes choosing both
easier and tougher as everything looks good, so to avoid
unnecessary debate and
decision-making, we settled on the Absolute Thai Combo Platter
(INR 750) which had 4 pieces each of Royal Money Bags
(vege-tarian), Thai Fish Cakes, Chicken Spring Rolls and Prawn
Tempura. Served piping hot with a sweet chilli Sauce, each
appetizer was fresh and flavoursome. The Royal Money Bags were
little pouches of delicate pastry encasing a finely minced and
beautifully seasoned filling of crisp but tender veggies. The
Tempura Prawns were crumb-fried rather than tempura-battered, but
the perfect marriage of crisp, crunchy coating with tender, juicy
prawn was delicious! The Chicken Spring Rolls were good, compe-
The second, exclusive Thai restaurant to open in the heart of
the city. The menu with all the old-favourites, the
more-than-competent execution,
the pleasant service and the cosy interiors, all make it a joy
to visit.
Absolute Thai... Sawadeeka!
ABSOLUTE THAI
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tently executed, but not memora-ble. The piece de resistance of
the platter however were the Thai Fish Cakes - they were light and
burst-ing with flavour.
By now, we were pretty full but decided to soldier on and order
dessert - Thai Coconut Pumpkin Custard (INR 225) and Water
Chestnuts in Coconut Milk (INR 175). The custard was smooth and
paired with a creamy coconut ice-cream made a sublime dessert. I
enjoyed the water chestnut dessert more though- the perfect,
soothing end to a spicy, delicious meal.
Absolute Thai showcases the best of Thai food - spicy, sweet,
sour and savoury experiences in a multitude of fresh and colourful
dishes. It is a long overdue second option for Thai food lovers in
the
city and I look forward to going back soon.
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PRICE: INR 2000++ (meal for two)
ADDRESS: 24, Cenotaph Rd, Teynampet, Chennai, Tamil Nadu
600018
PHONES: 044 476 01000
4/5
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RESTAURANT REVIEW
SACHI KUMAR / MUMBAI
The Insatiable Quench
Starting a bar in Mumbai is a big gamble, given how many there
already are, and flex-ible customer loyalty. While many are
open-and-shut cases, others survived and built a de-cent clientele
for them-selves. Quench All-Day Bar and Caf falls into the latter
category. Its USP is the viable costs of the drinks and
un-intimidating food, so patrons can focus on having fun with their
friends rather than on whats on their plates. The walls are adorned
with ghetto-inspired paintings of The Beatles, Jim Morrison, Elvis
Presley, etc, which add a spunky vibe to the dimly lit bar. The
other high spot is the red chequered glass window overlooking the
busy street below, and the beer bottle chandeliers. FARE FRAUGHT
WITH CONFUSIONAfter a quick glimpse at the drinks menu we settled
on the Snake Bite (INR 449) and Monkey on the Island
(INR 429). Staying true to its name, Snake Bite was a deadly
combination of Tequila, orange liqueur, lime cordial, topped with
red wine. However, the wine overpowered the taste of all others,
lending it a slight bitter taste. We could barely discern any
tequila in the Monkey on the Island or vodka for that matter,
whilst the Dukes lemonade played a blink-and-miss-it role in the
cocktail. Quenchs food menu is largely influenced by typical bar
food, making it easy to pick out the appetizers like the Labna
Mushrooms (INR 209). Labneh is a yoghurt
Quench All Day Bar and Caf has pimped up the bar food with so
much cheese almost all the food tastes the same. Its still a
favourite with regulars who come for its well-priced drinks and
retro music.
The Labneh marinated Labna Mushrooms were delicious!
QUENCH ALL DAY
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dip that is a staple in most Middle Eastern meals. Our server
in-formed us that button mushrooms were marinated in this dip,
which was also infused with basil. The pungent taste of garlic
elevated the taste of the dish, and our plate was empty within
minutes, even though the flavour of yoghurt was conspicuously
missing. The Grilled Chicken Olive (INR 239) was dressed in a thick
pine nutty sauce and bursting with flavours of basil. We devoured
the grilled chicken olive, partially be-cause of the overload of
cheesiness the first of many to come. We were glad we did not miss
out on the popular Herb Paprika Chicken (INR 249) especially since
chicken and paprika is considered a win-ning combination and we
were won over by this creation. A CHEESY AFFAIRWhen it comes to
innovation, the chef might not win any awards. In the Thai Basil
Fish (INR 239), the only sign of the basil was a solitary basil
leaf atop the fish. The Pesto Penne (INR 329) was hardly in-spiring
and very sweet for our taste buds, because of the cashew nuts in
the pesto, which made it evident that this was the poor mans pesto.
The Prawns Newburg (INR 419) were supposed to be spicy mari-nated
grilled prawns with mush-rooms and red yellow bell pepper served
with pimento rice. It was spicy, check. It was grilled, check.
There was no trace of wine that ought to have gone into its making
to give it a nice glaze and a tangy flavour. The rice it was served
with did not have pimento. Perhaps calling it Grilled Prawns
served
with a side of spiced rice would have been more accurate. Our
self-proclaimed gluttonous appetite could not do justice to the
heavily piled up dish of Hakka noodles tossed with spicy chicken,
topped with crispy noodles, with a fried egg in the Triple Schezwan
Fried Rice (INR 309)! And that is saying a lot. We just about saved
some space for dessert, and our server suggested we try the Quench
Special Sizzling Brownie (INR 209). It surely would not win brownie
points for origi-nality, but the brownie base, which we were told
was infused with beer, was definitely not rock hard as we have had
in other places and could even soak the gooey syrup poured over it.
Quench does not harbour any pretensions about being a gour-met
destination, so the no-frills food does not come as a surprise.
What however comes as a bit of a disappointment is that it follows
a four-gravy system, where each of these gravies are overladen with
cheese, which after a point just numbs your palates.
So, if you are looking for a bar to have a quiet conversation,
Quench might not work for you. But for hipsters who want some easy
grub and unpresumptuous drinks (not high street beverages, mind
you!) with some good retro music blaring from the speakers, without
pinching their pockets, Quench has an undeniable lure.
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PRICE: INR 1200++ (Meal for two)
ADDRESS: 4th Floor, Tian Building, 48 Gulmohar Road, Juhu,
Mumbai 400 056
ADDRESS: 022 301 51959
3/5
Quench does
not harbour any pretensions about being a gourmet destination,
so
the no-frills food does not come as a
surprise.
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Do you have mem-ories of getting whacked on the back of your
head for playing with your food as a child? Well, the good folks at
Hoppipola, Powai encourage you to do exactly that. They believe
that eating out should not be about plonking your behind on a cushy
cushion, ordering from a menu, having a subdued conver-sion with
your dinner companion, fumbling with your mobile phone to catch up
on whats happening
on your social media networks or mails, eating your meal,
pay-ing your bill, and heading out the door. Once you push the
heavy wood-en swinging door to enter the restaurant, you are
tempted to pick comics from the wall mounted book stand at one end
of the room, or doodle on the chalkboard that doubles as a table
top, or challenge your friends to a round of Scrabble or Jenga that
the staff is happy to
provide you with basically do more than just walk in, eat, pay
and leave. The idea is to get people to stop staring into their
smart-phones while out for a meal and actually engage with each
other, of course with some food and drinks thrown into the hubbub.
Now isnt that a recipe for happiness?
We thought so. Especially when we trooped in to Hoppipolas Powai
outlet on what we thought was early for a Friday evening, but
were
RESTAURANT REVIEW
VINITA BHATIA / MUMBAI
Tired of fine-dining? Try fun-dining at Hoppipola, Powai where
mealtimes
go beyond ordering, eating, paying, and exiting a
restaurant;
it's more about entertainment, entertainment, entertainment!
When You're Hoppi And You Know It
HOPPIPOLA
PHOTO
NOT FR
OM
ESTA
BLIS
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ENT
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surprised to find the bar packed to its high ceilings. Not many
seemed interested in playing the sedate games mentioned above, but
some were quick to jump off their high chairs and shake a leg,
while the DJ belted out tracks from the 90s that not many in the
crowd related to, but nonetheless danced enthusias-tically to. ITS
RAINING MEDIOCRITYThe nub of our visit was to check out the Monsoon
Menu, which will be available till the end of August, 2015. This
adjunct to the main menu is all of six dishes, with three
vegetarian and three non-vegetar-ian options. Like everything else
in this establishment, the titles and descriptions on the menu are
quirky enough to raise a chuckle as you peruse through it. The
Tempura Tamarina (INR 180) was fairly run-of-the-mill and something
you would get at any Mumbai street side vendor under the pedestrian
name of Kanda Bhajia. Yes sir, it was onion fritters in a pimped-up
guise. Had the Nuke-A-Zuke (INR 180), or zuc-chini fritters, not
been so oily or salty, it would have gone very well with the
accompanying dry and spicy burnt chili garlic chutney. It appears
that by the time menu writers reached writing the de-scription for
the Crack-A-Cheese (INR 190), their creativity dried up so they
succinctly summed it up as Chilli Paneer, which is exactly what it
was. This unspectacular tangle of cottage cheese, capsicum and
onions tossed in a concoction of cornflour, soy sauce and ketch-up
is something you could share with your friends over drinks, if
you are unfussy about whats on your plate. Having sampled the
vegetarian variants, we realised that the first half of the
Mon-soon Menu does not even try to take baby steps towards reaching
gastronomic heights. Luckily, we had ordered a round of fairly well
concocted beverages, which kept our spirits from deflating. It was
easy to see why many tables at Hoppipola had glasses of Long Island
Ice Tea (INR 295). The bartender had mixed this wicked cocktail
perfectly well potent enough to make you forget the travails of the
week gone by whilst bolstering you for the hectic week coming
ahead. Our taste buds were equally grateful for the lush fla-vours
of the Vodkatini (INR 195), which had the right proportion of
vodka. FINALLY GETTING IT RIGHTThe Kheemo-Therapy (INR 270) was
lamb mince served along-side crispy garlic bread slices and pita
bread. The mince had a well-rounded flavour, sans too much
spiciness, despite its looks; when lathered on the bread slice made
for a pleasant DIY bruschet-ta of sorts. The Indoo Shahkuti (INR
195) is a re-imagined om-elette on buttered pav, with Chick-
en Xacuti thrown in to keep things interesting. The best choice
on the limited Monsoon Menu was the innovative Aapdo Chorizo (INR
285). Imagine a finger sized green Bhavnagari chilli. Next, imagine
a mixture of Goan chorizo and prawns in a spicy and sweet tomato
salsa. Then, imagine the latter stuffed into the former. Now,
imagine biting into this pile of spiciness, sweetness and tanginess
in a single chew! Lets just say it makes for a fascinating
mouthful. Hoppipola might not win any awards for the food, but then
again, we dont think it was angling for any in the first place.
Seeing how the place was mobbed on the day we visited from women on
a girls nights out, colleagues letting down their hair, to guys
drinking in bonhomie food is the clasp that binds the geniality of
time well spent and is not the focal point of the evening. Also,
the menu prices do not make you whip out a pocket calculator and
frantically calculate what the damages to your pocket comes to on a
night out. The pulsating vibe of the place rubs off on you and we
urge you visit Hoppipola more to soak in that feel, than to tuck
into the food.
PRICE: INR 1200++ (meal for two)
ADDRESS: 136 & 138 A, Galleria Shopping Centre, Hiranandani
Gardens, Powai, Mumbai
PHONES: 022 401 50436
3/5
The pulsating vibe of the place rubs off on you and we urge you
visit Hoppipola more to soak in that feel, than to tuck into the
food.
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Navi Mumbai is generally perceived as a place starved for good
food with not much beyond run of the mill Indian or Chi-nese
joints. You couldnt be more wrong! These days Navi Mum-baikars are
spoiled for choice and the Four Points by Sheraton hotel is making
a concentrated effort to give patrons a taste of cuisines from
India and abroad via special food festivals focused on a single
cuisine.
Now such food festivals are hardly unique but the most recent
one they had caught my attention for two reasons the first was that
it was a purely vegetarian menu, and the second was that this menu
was curated by a food blogger not a chef.
Mukul Jha, Executive Chef at the Four Points explained how the
on-going month of Shraavan (where locals turn strictly vegetar-ian
abstaining even from alcohol)
was a major factor in influencing the decision to do a
completely vegetarian festival showcasing local Maharashtrian food.
Saee Koranne Khandekar, restaurant consultant and food blogger,
pointed out how most people perceive Maharahstri-an cuisine to be
all about Malvani curries, over spiced versions of Kolhapuri food,
or batata vada completely unaware of the flavour-ful, complex,
sometimes rustic and sometimes sophisticated Brahmin food of the
Desh and the Konkan.
RESTAURANT REVIEW
RHEA MITRA-DALAL / NAVI MUMBAI
The Mejwani Thali at Four Points by Sheraton
had two vegetarian, yet sumptuous
meal options that showcased Kokanastha
and Deshastha Brahmin cuisine from Maharashtra; a rare
chance to enjoy home cooked food at a
starred property in Navi Mumbai.
Majedaar Maharashtrian Mejwani
The Kokanastha Thali had whole wheat puris, brinjal and onion
fritters or bhajjis, an amla and coconut chutney, cabbage and moong
koshimbir or salad.
MAHARASHTRIAN MEJWANI THALI PROMOTION AT FOUR POINTS BY
SHERATON
PHOTO
BY R
HEA M
ITRA-D
ALA
L
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The Mejwani Thali was a two week event organised by the Four
Points in association with PRestaurants, a company that does
focused food events, and Saee Koranne Khandekar showcasing
Kokanastha and Deshastha Brah-min cuisines, popularly known as
KoBrah and DeBrah cuisines. The two are quite distinct and reflect
the produce and ingredients of their regions. While the Konkan is
abundant in fresh produce, veg-etables, etc., the interior regions
of the Desh (or mainland) have a relatively frugal selection of
fresh produce and therefore rely more on spices and dried
ingredients, pulses, peanuts, etc. This contrast was clearly
visible in the two thalis that were served.
The Kokanastha Thali had whole wheat puris, brinjal and onion
frit-ters or bhajjis, an amla and coco-nut chutney, cabbage and
moong koshimbir or salad. It also had batatyachi (potato) bhaaji,
tomato che saar - a tomato and coconut soup-like light preparation,
alu cha phadphada colocasia leaves and stems spiced and cooked to a
thin puree, vaalacha birda bitter field beans in coconut, and
tondli masale bhaat spiced rice with ivy gourd. A bowl of fresh
curd to soothe the tummy and a bowl of ghavlyachi kheer rounded off
the meal perfectly. Ghavlya are a sort of rice shaped whole wheat
pasta traditionally made in Kokanastha households commonly used in
kheer and also in savoury prepara-tions.
This incredibly elaborate meal was an adventure for me from
start to finish. The biggest plus point was that the food did not
have
the ubiquitous red/brown/white gravy that one sees in
restaurants serving Indian food these days. From the chutney to the
koshim-bir, and from the birda to the saar, each dish had its own
distinct taste. They looked different too in consistency and colour
and this amazing variety of flavours and textures made this one of
the best vegetarian thalis I have ever eaten. So many flavours in a
single plate!
The Deshastha Thali was quite different in appearance and
fla-vours. A more robust cuisine with a limited arsenal of
ingredients, it was quite a revelation how varied and interesting
the Brahmin cui-sines of Maharashtra are. This one had the same
whole wheat puris, a raw mango and chilli chutney that was just lip
smacking, green chilli pickle, koshimbir of cabbage, carrots and
moong daal, and crisp
on the outside and jelly on the inside sabudana wadas. I could
have munched on a dozen of these babies without complaint! The
mains on this thali included the same dry batatyachi bhaaji as in
the Kokanastha thaali, bharli vaan-gi baby brinjals cooked in a
spicy coconut and peanut masala, whole masoor usal, shevgyachya
shen-gachi aamti toor daal cooked with tender drumsticks and spiced
with goda masala (made following Khandekars great grandmothers
recipe), and masale bhaat with green peas. For dessert this thali
had a unique offering called rataly-ache kaap - sweet potatoes
cara-melised in clove scented jaggery. An incredibly simple dessert
but oh so sophisticated, I was floored. Im not a great fan of
dessert but the ratalyache kaap was simply irresistible. Ghavlyachi
kheer was also served with this meal and that was a lovely bonus
which made my husband very happy indeed!
Both thalis included plain curd, and a basket of kurdai (wheat
milk papads) and mirgunda (poha papads), and at the end we were
served vida (paan), and dried can-died amla.
Priced at a mere INR 375 + taxes, the thali cost less than INR
500, which I thought was an absolute steal considering the sheer
variety of dishes on these thalis.
PRICE: INR 375++ (per thali)
ADDRESS: Plot 39/1, 6 To 15, Sector 30A, Vashi, Navi Mumbai,
Mumbai
PHONES: 022 615 87777
4/5
Saee Koranne
Khandekar, restaurant
consultant and food blogger,
pointed out how most are unaware of the flavourful, complex,
rustic and sometimes sophisticated
Brahmin food of the Desh and the
Konkan.
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30 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
Afraa Restaurant and Lounge in City Center I is currently
celebrating its 'A Taste of Tuscany' food festival, and although I
was invited a while back, call it divine intervention, or a twist
of fate, I could not go there any earlier, but, at the very last
weekend, suddenly, D asked me what I was up to, and as we were both
thinking of eating something meaty and catching up, we decided to
meet up at Afraa.
We both decided on a glass of Folonari Leggero Bianco, a light
new white with a soft floral nose, which is off-set by tones of
mild sweetness that complement the semi-dry finish. It is a good
choice for those who like a wine which is not too sweet or too warm
on the palate, and is great for fish, chick-en, pizza, or light
pastas. As I ini-tially thought of ordering a pasta or the fish, I
was all for it. Howev-er, then the bread basket came, and before I
knew it, I was tucking into the crisp, warm slices of toasty
gar-lic bread, and D groaned briefly in
despair, looked at me with baleful eyes, and then munched on a
slice as well.
There were also pretty triangles of Lavash bread, studded with
seeds, and thin grissini sticks, but we had promised ourselves to
not fill up on bread, so we reluctantly left the bread alone.
Meanwhile, the Chefs
had come over, and after a brief tussle about the meal, we
settled for a light repast of the non-vege-tarian antipasti
platter, and some chicken to follow.
The Antipasti Platter was much larger than we had expected.
There were wafer thin slices of pepperoni on crispy flat bread,
slices of boc-
RESTAURANT REVIEW
POORNA BANERJEE / KOLKATA
Afraa Restaurant and Lounge in City Center I dreamt up the Taste
of Tuscany festival, featuring food from that delicious Italian
region and Poorna
Banerjee thought the world of it.
A Taste of Tuscany
The breads, which included a crisp and tasty lavaash, were well
made and I think we ended up eating more than our fair share.
AFRAA RESTAURANT AND LOUNGE
PHOTO
S B
Y POORNA B
ANERJEE
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concini and tomatoes spread over crunchy crostini, and topped
with a bit of sun-dried tomato relish (or so I thought!), which we
downed in no time. I was not much fan of the ham wrapped around
thick wedges of melon. I would have preferred if the melon was
shaved, as well as the ham, and the mor-tadella and salami were
nice, but unremarkable. We also got a bit of olives and an
assortment of dips, including one which was quite strong and
herbal, and a red relish which was rather mild, despite the fact
that it looked rather fiery and intimidating.
The Pollo di Graziella was a gener-ous portion of chicken legs,
cooked to perfection, and served with gravy, an assortment of
vegetables, and a risotto which was not too wet, and veered more
towards a wet pilaf. However, the creamy rice accompanied the meat
nicely, and we attacked the mildly flavored meat with gusto. The
server asked if we wanted more wine, but we
were looking forward to sharing a dessert, so we decided to skip
it.
Dessert was Affogato, served with Bailey's, so we shared the
scoop of vanilla ice cream, topped with Bailey's and a shot of
espresso, taking sips from the Martini glass, and scooping out bits
of the boozy ice cream from the bottom. Afraa is a great
destination for that impromptu lunch or an even an outing with the
family. Do look out for their special festivals when theres more
than the regular stuff on the menu. It is always a good idea to
call ahead and reserve first.
PRICE: INR 2000++ (meal for two)
ADDRESS: #G-Block,6th & 7th Floor,City Centre Mall, Salt
Lake City,, Sector 1, Salt Lake City, Kolkata
PHONES: 033 235 81111
4/5
The Pollo di Graziella was a generous
portion of chicken legs, cooked to perfection, and
served with gravy, an assortment of vegetables, and a risotto
which
was not too wet, and veered more
towards a wet pilaf.
Their anti-pasti platters were generous and well made, ensuring
we polished it all off within minutes
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32 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
With an obvious commitment to quality and freshness of produce,
Cucina is a great choice for un-fussy Italian fare in a rustic
Medi-terranean setting. Located within the opulent 5-star interiors
of the J W Marriott, this warm and rustic restaurant is a slice
straight out of a local, family-owned Pizzeria some-where in
picturesque Italy.
Cucina takes not just your palate but all your other senses too
on a gastronomical journey to Italian homes, as you lose yourself
within the warm interiors of this place. As we weaved our way
through the dimly lit tables, I stopped to mar-vel at the service
hatch - a close replica of the old-world elevators with fenced
grills. Right across from the hatch is the sprawling counter for
the lavish spread of sal-ads and antipasto, and just behind the
counter, you find smiling chefs tossing their pizza dough
heaven-wards. One look at the wood-fired oven behind them and you
are reminded of a countryside casa in Italy.
Little ItalyThe walls are beautifully adorned with carefully
hand-picked jars, cutlery and ceramics that speak Italian -
literally! And, as a stark contrast, the very non-Italian staff are
extremely friendly, exuding a bonhomie that only accentuates the
dining experience. Friends who had visited the place on earlier
occasions swear by the vibe creat-ed by the staff s periodic,
random
bursts into song. We were looking forward to it, but considering
there were not too many of us dining there that afternoon, they
probably decided to give their performance a miss.
The quaint-looking wooden shelves housed a variety of oils,
ol-ives and condiments, interspersed with antique lamps and frames.
A small flight of wooden stairs lead to the upper deck, which had
more seating for diners.
Simplicity at its coreWe like to whet our appetite with a good
soup. Almost always. And were pleasantly surprised with the
vegetarian options on the menu. The chickpeas and sundried to-mato
soup with a generous dash of fresh basil was a little dense for my
liking, but more than matched my expectations. The chickpea-basil
combination worked really well with the lightly toasted breads, but
would have been better had the seasoning and texture been mild. The
minestrone soup, on the con-trary, though fresh and flavourful with
crunchy vegetables, was all
RESTAURANT REVIEW
DEVANGI THAKKAR / DUBAI
Devangi Thakkar thinks Cucina a great choice for unfussy Italian
fare in a rustic Mediterranean setting, given the obvious
commitment displayed
towards quality and freshness of produce.
Savouring Italy
The decor at Cucina is rustic and the effect as a whole is quite
charming.
CUCINA, JW MARRIOTT, DUBAI
PHOTO
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Y DEVA
NGI TH
AKKAR
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too familiar. The complimentary bread basket had an assortment
of freshly baked breads and chips.
The vegetable cannelloni suffused with the richness of
Mediterranean herbs and baked with a generous helping of tomato
sauce was one of the finest I've eaten. A well balanced mix of all
the elements resulted in a portion just right for one person. I
usually find can-nelloni either cooked with a very dense sauce and
filling or served in large portions, leaving little room for
anything else. The way this dish came together with simple
pro-duce, dairy and herbs reminded me of my grandmother's
cooking.
The gnocchi in red pepper cream sauce had pine nuts, which my
little one lovingly picked out. The flavour of red pepper was lost
in the cream and the lack of any other kind of seasoning left us
with little to enjoy. I must admit, though, that I am yet to come
across a gnocchi that has been both experimental and
successful.
Dining at an Italian joint without trying the pizza translates
into an incomplete dining experience. We asked the server to bring
us his recommendation, albeit vegetari-an. And so, calzone it was.
It was stuffed with the most decadent mozzarella cheese, along with
tomatoes, mushrooms and black olives. Of course, it is an Italian
dish. A casual glance at the menu told me that all the risotto
dishes had alcohol, so for someone who doesn't drink, risotto would
not be an option.
We mulled over the dessert menu the longest, contemplating
wheth-
er to go with the traditional fare or to devour something new.
The Tiramisu, being a personal favou-rite, was a little hard to let
go of. Of course, we could have called for that too, but we just
didnt have room for more. We settled for a caramelised lemon tart
with rose-mary apple sauce. We had never before tasted rosemary
apple sauce and it cut through the sharp lemon flavour quite
beautifully.
A special place for a special occasionCucina offers Italian fare
in the most authentic ambience. It is not pretentious and delivers
exactly what it promises as you walk in through the door. The
pricing is mid-range and value for money. It is the kind of place
that would be perfect for an intimate gathering or celebration. It
is also the kind of place that would be perfect for a very relaxed
meal while catching up with an old friend.
PRICE: AED 350 (meal for two)
ADDRESS: Abu Baker Al Siddique Rd - Dubai - United Arab
Emirates
PHONES: +971 4 607 7588
4/5
The chickpea-basil combination worked really well with the
lightly toasted breads, but would have been better had
the seasoning and texture been mild.
A well equipped salad bar churns out bespoke salads made just
the way a diner desires.
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34 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
Comfort food means different things to different people a
mothers biryani, a college dhabas samosa or even salty chips,
straight from a bag. For me, in a new city where Ive lived only
four months, my current comfort food stop is a walk down the street
- a tiny restaurant called Ibbys Falafel. Serving an array of
Middle-Eastern dishes, Ibbys Falafel is located at Grove Street,
Jersey City, nestled between some Indian grocery stores and nail
salons. When you walk into the tiny cramped space (half of which is
covered with tables and chairs), youre immediately greeted with
that familiar and deeply comforting
aroma of roasting meat. There are framed reviews up on the
walls, alongside the brief menu, and often there is Middle Eastern
music playing that makes you wish you knew how to belly dance.
Through the day, a wide demographic of people walk through Ibbys
doors. Hungry office goers who need a quick lunch, tired moms who
dont want to cook lunch, and students on a budget. Open until
midnight, Ibbys is also an extremely popular post-drinks joint in
Jersey City to eat in after a long night of dancing. The most
popular items on the menu are the Falafel sandwich and the Shawarma
sandwich
(chicken or lamb). The falafels are fried to order and then
nestled in a soft, warm pita envelope that has generous filling of
shredded lettuce with onion slivers and fresh tomato chunks and is
finally doused with a creamy tahini sauce. The chicken and lamb
shawarmas are both well spiced and full of flavor but I do enjoy
the meatier taste of the lamb. The spinning meat grillers that
rotate tirelessly
RESTAURANT REVIEW
CHARIS BHAGIANATHAN / NEW YORK
Charis found her go to place for comfort food to be just a short
walk
down the street - Ibby's Falafel. Apparently, the familiar and
comforting aroma of roasting meat helped. If you're looking for
meaty sandwiches, middle eastern salads or simply ourstanding
hummus, Charis suggests you first try
Ibby's Falafel.
Not Just FalafelIBBY'S FALAFEL
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all through the day make the spiced and marinated meat slightly
charred and crisp on the outside, yet gorgeously tender and juicy
on the inside. These sandwiches are an easy to-go meal and most
patrons drop by to pick one up for a quick meal. Those who can
handle heat, often add a lashing of Ibbys hot sauce to the
sandwich. This sauce is not the faint hearted though it looks and
tastes like a pure red chilli paste. There is also the option to
get the shawarma as a platter (with salad) instead of in bread (as
a sandwich). Ibbys also specializes in Middle Eastern salads that
are a great choice for the health-minded. In particular, the
Fatoush salad thats piled high with lettuce, tomatoes, cucumbers,
pita croutons, olives and dressed in vinegar, lime and olive oil is
deliciously fresh and perfect for a summer lunch. No Middle Eastern
restaurant worth its salt has anything less than outstanding,
poetry-inducing hummus, baba ghanoush and tzatziki , and Ibbys has
certainly got their's right. Their hummus is a thick, creamy
chickpea puree with hints of garlic, lime and sesame, while the
baba ghanoush is a generous portion of roasted and lightly charred
eggplant flesh blended with parsley, onions and lime. The
yogurt-based tzatziki goes well with meat, and has a strong garlic
flavor that I love. My standard order at Ibbys is the lamb shawarma
with a side of the baba ghanoush so I can smother the rich eggplant
dip onto my meaty shawarma before every delicious mouthful.
Ibbys also does lamb and chicken kebabs on the skewer, but I
dont think theyre a patch on the shawarmas. Other popular items on
the menu include stuffed vine leaves (filled with seasoned rice and
mint), ful madammes (fava beans cooked with cumin and finished with
lime and olive oil), and tabouli (a fresh couscous and vegetable
side dish). For such a small restaurant, Ibbys certainly does not
disappoint on the dessert front they have a few specialties that
are baked fresh every day. Whether it is the classic
Baklava (filo pastry speckled with nuts and drizzled with
honey), the small bites of Mabrouma (twisted filo dough cups topped
with assorted nuts) or their signature rice pudding crowned with
plump raisins and dusted with cinnamon, there is enough to choose
from to end with a sweet treat. The Middle Eastern flavors of Ibbys
Falafel have become to me, a comfort on more weary days. On days I
miss home, the spices in the lamb and the garlic in the tzatziki
remind me of mothers mutton biryani and raita. Its both strange and
wonderful how as we grow up and travel, new tastes and flavors
bring us comfort, joy and remind us of home. For many in this
neighborhood like me, this small restaurant with honest, delicious
food is like a piece of home.
PRICE: under US $10(price range)
ADDRESS: 303 Grove St, Jersey City, NJ 07302
PHONES: +1 (732) 409-123
4/5The spinning
meat grillers that rotate tirelessly all through the day make
the spiced
and marinated meat slightly charred and crisp on the
outside,
yet gorgeously tender and juicy on
the inside.
PHOTO
BY M
ICHELLE
J.
Ibby's platter
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36 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
The first ever Restaurant Week in New York happened over a
decade ago in 2002, where a week-long, lunch-only event caught the
attention of the public. Fast-forward to Restaurant Week 2015, and
you have an all-out food extravaganza with some of the best
restaurants in the city participating. The Restaurant Week concept
is that restaurants offer a prix fixe lunch and dinner menu (price
this year was 25$ for lunch and 38$ for dinner) for a three course
meal. The menus do have choices, typically 3 or 4 choices per
course, as well as supplement offers where you can get a fancier
dish for an additional charge. This year, Restaurant week lasted
from July 20th to August 14th almost a whole month.
The idea of Restaurant Week, I believe, is beneficial to both
consumer and business. The consumer is able to sample food in
restaurants they would not normally eat at because of the price. It
is worth mentioning that
there were many Michelin star restaurants participating in this
years event including Ai Fiori, Hakkasan and Gotham Bar and Grill.
For many, the price would be a deterrent for dining at these
restaurants, but during Restaurant Week you could sample a three
course menu at a fraction of the regular price. For the business,
Restaurant Week means opening doors to a whole new pool of
customers, filling tables at restaurants that dont always have full
houses and chefs cooking a shorter menu. Most patrons will also
most likely buy a drink with their meal, which means higher alcohol
sales.
What Do The Menus Look Like?This extended period gave me the
time (and stomach!) to sample menus at several restaurants across
NY. For instance, this is the Restaurant Week dinner menu of a very
popular American restaurant called The Gander. Diners must choose
one option for each course from multiple options provided by the
restaurant.
Located in Manhattans Flatiron
district, this new and trendy dining spot runs a tight ship and
the captain is Chef Jesse Schenker who has made a name for himself
with his beautifully crafted American creations. We found every
dish prepared with delicacy and a light touch the octopus appetizer
in particular was exquisite, easily the most tender Ive eaten.
Often, diners like us will pay the extra supplement to taste a
special dish like the Tenderloin in this case, and it is well worth
the extra cost.
Great Meat, Great PricesRestaurant Week is a great time to visit
steakhouses if youre a carnivore like me. Good meat often costs a
lot and during this time you can get slightly smaller portions of
your favorite cuts, cooked to order, and usually with some
delicious sides. The Mark Joseph steakhouse in Financial district
is considered by many as one of the better steakhouses in the city.
They boast of an on-site dry-ageing system and their signature dish
is a 40oz Porterhouse steak cooked in its own juices. We stopped by
for lunch and werent disappointed
RESTAURANT REVIEW
CHARIS BHAGIANATHAN / NEW YORK
Charis thinks NYC Restaurant week has the potential to be a
fantastic experience for a food lover. The trick is to pick the
right restaurant from the
long list of those participating.
Restaurant Week in NYRESTAURANT WEEK IN NY
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by the Restaurant Week menu. I was particularly pleased with my
Baked clam appetizer and although there were only three on the
plate, they had been cooked lovingly with lime, pepper and finished
with white wine. For the mains we ate the 14oz Sirloin and the 8oz
Filet Mignon (5$ supplement), both cooked exactly like we asked
(medium rare) and served with buttery mash on the side. All that
was left to do was to pick a good red wine to wash all that meaty
goodness down and thank the Lord, for he created cows! During the
course of Restaurant Week we also ate at two other steakhouses
Empire steakhouse and Capital Grille, both of which were
excellent.
Hits and MissesDepending on the popularity of the restaurant in
general, Restaurant Week could either be a hit or miss on some
aspects. For instance, Andanada, a Michelin-starred Spanish Tapas
restaurant in the Upper West Side served us extremely small
portions and though service was pleasant, it certainly didnt live
up to the
Michelin star status. At Empire steakhouse, the choices were
many and the portions were generous but because the restaurant was
packed, plates were coming out to us without even being wiped
clean. Our starter of Thick cut sizzling Canadian bacon looked
rather unappetizing, although it tasted great. But then there was
Marseilles, where everything just worked like a well-oiled machine.
A romantic dinner spot, Marseilles specializes in home-style
Mediterranean food with bold flavors put together by Executive Chef
Andy DAmico whos inspiration comes from his big Italian family. Our
appetizers here were a Spinach, leek and Goat cheese tart which was
flaky and gooey with marinated tomatoes and capers for freshness,
and the Crispy pork belly tartine which was cooked perfectly tender
with a crisp crackling on top and sitting on a bed of tomato relish
spooned over a garlicky, toasted brioche. Our mains were Cripsy
chicken
with a smooth as silk green garbanzo puree and asparagus tossed
in zaatar, as well as the golden Pork schnitzel which was such a
generous portion (three large schnitzels!), I doggy-bagged half and
it was lunch for me the following day. Dessert really blew us away-
the Yoghurt panna cotta wobbled just right and was delicately
touched with a rosewater gelee while the Classic crme brulee had a
gorgeous sun-kissed crackle sitting over a pale just-set custard.
Highlight of the evening? Rod Stewart was eating two tables away
from us!
NYC Restaurant Week has the potential to be a fantastic
experience for a food lover. The trick is to pick the right
restaurant from the long list of participating ones. Always look at
the menu before hand, pick weeknights for dinner and book ahead.
All in all, its a wonderful opportunity to try restaurants at a
reasonable price and find new favorites.
Andanada, a
Michelin-starred Spanish Tapas
restaurant in the Upper West Side
served us extremely small portions and though service was
pleasant, it certainly didnt live up to the Michelin star
status.
PHOTO
BY M
ICHELLE
J.
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38 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
A DIET THAT
WORKS!
F I NA L
LY
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CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015 | 39
After reading about the many diets out there that promise health
to their followers and experiencing quite a few of them, Charis
Bhagianathan finally found one that works - the Paleo diet! Not
only did she think it effective, but she also felt the basic
premise to be simple and very do-able.
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40 | CALDRON MAGAZINE, AUGUST + SEPTEMBER 2015
COVER STORY THE PALEO DIET by Charis Alfred Bhagianathan
I first heard about Paleo from my then boy-friend (now husband)
in early 2013 when it was emerging as an extremely popular fitness
and health trend in the United States. From the very start,
enthusiasts have insisted that Paleo is not a diet, but a
lifestyle. Being successful at Paleo means choosing not only to eat
like our Paleolithic ancestors, but also emulating behavioral
aspects of the caveman life. This includes more physical activity
and (much) more sleep.
Diet-wise, all man-made foods like refined flour, sugar, trans
fats and processed food has to be elim-inated. Paleo means going
back to the basics and eating clean fresh, chemical-free produce
like fruits and vegetables, and organic meat and fish. Unlike most
other diets, Paleo actually encourages the consumption of fat but
this must be good fat like animal fat, coconut oil, nut butter or
even clarified butter (ghee). In those early days, a few of us
friends decided to embark on a 30 day Paleo project (htt