tag:blogger.com,1999:blog-53255463620365893802024-03-28T05:23:35.680+05:30Finely ChoppedMy life is an open recipe bookKalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.comBlogger2592125tag:blogger.com,1999:blog-5325546362036589380.post-49947157277966144582024-03-23T16:58:00.013+05:302024-03-23T19:04:51.122+05:30Bohri Mohalla during Ramzan teaches you to be yourself, no matter what.<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_naccFychVDw78SSofA-bmMdiaAvO1mIMNi5MFeXKUqusmOI1D6MZ430aefeCZBgoFrg5IGqccot9WZf_r9prJwN_URWbQ0rPa002ETo6iRgsm87eKU-3ivlubrDcHdlKOFeo6zAnpc_zDFpYX7euVkLMXddpkxz_48sXdEIzTebjAGzvsNFgXqMmc6l/s1024/IMG_8524.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_naccFychVDw78SSofA-bmMdiaAvO1mIMNi5MFeXKUqusmOI1D6MZ430aefeCZBgoFrg5IGqccot9WZf_r9prJwN_URWbQ0rPa002ETo6iRgsm87eKU-3ivlubrDcHdlKOFeo6zAnpc_zDFpYX7euVkLMXddpkxz_48sXdEIzTebjAGzvsNFgXqMmc6l/w300-h400/IMG_8524.JPG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Jalebi chacha at Noor Sweets</td></tr></tbody></table><p>"What is the point of shooting this?"</p><p>I turned and looked at the young lady who looked sternly at me and said this. I had noticed her staring at me earlier. Perhaps she recognised me? It turned out to be misplaced hubris.</p><p>"It's all there on YouTube," she added with a note of exasperation at my naivete. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8cterDMK6gcrtjUVKd_DuBEgA1AcjbgFp4Z629tP1gounBiUgfjdL7eyF-uvqT252TR-3IF5qKLqehLnVaZTWl229aYXCAdEt71nE4E7z7Znu1uUCs3hd3MymjCibmZ6dySmGHhEUsa6rVCIiUaiyq5OAbYsLfyb42NRc6P3UMOCFdVAkUK8YrLgpKNd/s4032/IMG_8406.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8cterDMK6gcrtjUVKd_DuBEgA1AcjbgFp4Z629tP1gounBiUgfjdL7eyF-uvqT252TR-3IF5qKLqehLnVaZTWl229aYXCAdEt71nE4E7z7Znu1uUCs3hd3MymjCibmZ6dySmGHhEUsa6rVCIiUaiyq5OAbYsLfyb42NRc6P3UMOCFdVAkUK8YrLgpKNd/w300-h400/IMG_8406.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Why be the n'th person?</td></tr></tbody></table><p>This happened at Bohri Mohalla last Thursday. Srishti Kedia was recording the making of malpuas at Shabbir's Tawakkal. This was for my Instagram reels series on Ramzan in Bohri Mohalla. Srishti is a videographer whom I often work with. I stood beside her in the crowd and shot some BTS on my phone. This triggered the lady.</p><p>What just transpired mirrored my initial scepticism about creating Instagram reels at Bohri Mohalla during Ramzan. Back in the day, Bohri Mohalla was this dark, mysterious place which was tucked away somewhere below the JJ Flyover. The land that time forgot</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TyNpgpSB_nVn7EQhsUec6LMHhKWTHjDW0kXsOprFAt1bZvYffPYSiSQYlVJTQmSQEM_8G1ARAlBGYWnEWdtAKpn0u1JGyN4AP0rhaozHTdloFJEUbC4gQ4ENMB-0qbuezMaoO8TknuCzYhXrgOPzjei-gMVnQjdVA7PBzr9nlrUmLw_wEUYnzkGeCKfj/s4032/IMG_8442.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TyNpgpSB_nVn7EQhsUec6LMHhKWTHjDW0kXsOprFAt1bZvYffPYSiSQYlVJTQmSQEM_8G1ARAlBGYWnEWdtAKpn0u1JGyN4AP0rhaozHTdloFJEUbC4gQ4ENMB-0qbuezMaoO8TknuCzYhXrgOPzjei-gMVnQjdVA7PBzr9nlrUmLw_wEUYnzkGeCKfj/w300-h400/IMG_8442.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Introducing new people to BM. Fellow Bengalis whom I came across that evening </td></tr></tbody></table><p></p><p>Ramzan in Bohri Mohalla has been Instagrammed the hell out by influencers in the past couple of years. Tour companies do foods walk there. The partial redevelopment of the area has slightly gentrified it. Bohri Mohalla was no longer one's hidden love.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMfjY5R6WdA7-mqC5N_uX5jQzNIzrRiId-sBBYJaV6x7JFotog4DpXQ_YYlRGAiSBSYe2GoaxgS133sCd7gR0GK9GU7_KFSDeW7E4SLx7jbzMnixd551kLURIldYnjutn1tbZKKEyUd3jTB2ZdH6yXZ_QB-GBmpldvvQCid6Ndw_GdXhb0iJMue734Kqn/s4032/IMG_8495.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMfjY5R6WdA7-mqC5N_uX5jQzNIzrRiId-sBBYJaV6x7JFotog4DpXQ_YYlRGAiSBSYe2GoaxgS133sCd7gR0GK9GU7_KFSDeW7E4SLx7jbzMnixd551kLURIldYnjutn1tbZKKEyUd3jTB2ZdH6yXZ_QB-GBmpldvvQCid6Ndw_GdXhb0iJMue734Kqn/w300-h400/IMG_8495.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Srishti Kedia</td></tr></tbody></table><p>I voiced my concerns to Srishti when we had earlier brainstormed on what to shoot for the channel. Her POV as a GenZ was important. While I had suggested Bohri Mohalla as a subject, I had my doubts. Was there any point doing anything at Bohri Mohalla now, I asked her. How would what we do stand out given that there is so much content created around. It is different from when I was one of very few who would write about it.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOMMtZHJYUoJ9JFBhsrpPufcqeuxveUVgWv92_0MZqPkpA2NSaYckqO2pdfVZkqNZSyqCzLTWAC7S1dwbCfa7jtWZzTHWciPt6M0T3tZiV5LAFBF_mjTvpH4ikqToq07Lb-0WqfDsYKVjIo2krENKM7GGUN0UvzJr4Tf46Q2APBaL9_ECigNrstqQg6JV/s4032/IMG_8451.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOMMtZHJYUoJ9JFBhsrpPufcqeuxveUVgWv92_0MZqPkpA2NSaYckqO2pdfVZkqNZSyqCzLTWAC7S1dwbCfa7jtWZzTHWciPt6M0T3tZiV5LAFBF_mjTvpH4ikqToq07Lb-0WqfDsYKVjIo2krENKM7GGUN0UvzJr4Tf46Q2APBaL9_ECigNrstqQg6JV/w300-h400/IMG_8451.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The video that I shot ages back for Travel &<br />Living USA which featured them was playing at Surti Bara Handi when I walked in!</td></tr></tbody></table><p>Let us turn the clock back by 10 years. My friend, Dr Kurush Dalal was the one who introduced me to Bohri Mohalla, its people and its food wonders. Bohri Mohalla is a locality uthat lies adjacent to Mumbai's Mohammad Ali Road. It is named after the members of the Dawoodi Bohra community that live there. "The food at BM is a million times better than what one gets at Md Ali Road during Ramzan" explained the Kurush, "with none of the madding crowds of the Md Ali Road." He was right. As always!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgto32BbJz28NJL9mvC-UZhcaHqMNpGL5-7sZ4_7VI0W9yoXGIpQ3cGnHTJG37l_OU3fN_TPP7D7LXSbiabmd9gM9OziKOut6LCIMBgbaP9zx5VE8A0rqwNEjUNFgt1QrvwjCtxUXm7ZAUfH-xtQnafN0AoMcbbY13jCkD4hr0BlL4wWG7HKFOr7aHstHDi/s890/Screenshot%202024-03-23%20at%206.01.45%20PM.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="602" data-original-width="890" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgto32BbJz28NJL9mvC-UZhcaHqMNpGL5-7sZ4_7VI0W9yoXGIpQ3cGnHTJG37l_OU3fN_TPP7D7LXSbiabmd9gM9OziKOut6LCIMBgbaP9zx5VE8A0rqwNEjUNFgt1QrvwjCtxUXm7ZAUfH-xtQnafN0AoMcbbY13jCkD4hr0BlL4wWG7HKFOr7aHstHDi/w400-h270/Screenshot%202024-03-23%20at%206.01.45%20PM.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">When Kurush introduced us to Bohri Mohalla in 2011. This<br />was shot at Valibhai Payawala which is no longer there</td></tr></tbody></table><p>I did my first FinelyChopped food walk there 10 years back. I have shot for the Discovery Channel US here. I launched my first YouTube channel, The FinelyChopped, here 8 years back. I have written about BM in my blog and have written about it in my book, The Travelling Belly. </p><p>The lady who pointed out the futility of my actions did not know of any of this. No surprises there. Time stops for no man, as the poet said.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGRtKAwmxVFRbEeft9nj5jdGP3ClUuBIb3cJnjgJbDnveL6d6RS_U0iKW-vkGiip_I_7ioD7_C2LEY-6DL0WgntyLdJmzYFx7R_MoH6qmJob3SwuvGjzygGP72-Ifl5vxaMTih9-ygnvggISw8DH12tOe3GvpWip0nbvohs7ZNM-xMgVGuRr02QSADHLJ/s4032/IMG_8485%203.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGRtKAwmxVFRbEeft9nj5jdGP3ClUuBIb3cJnjgJbDnveL6d6RS_U0iKW-vkGiip_I_7ioD7_C2LEY-6DL0WgntyLdJmzYFx7R_MoH6qmJob3SwuvGjzygGP72-Ifl5vxaMTih9-ygnvggISw8DH12tOe3GvpWip0nbvohs7ZNM-xMgVGuRr02QSADHLJ/w300-h400/IMG_8485%203.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With Huzefa Mithaiwala at Noor Sweets. You can see the poster certifying Noor Sweets for being in my book, The Travelling Belly</td></tr></tbody></table><p>I did not want to be one of those old fogies who rest on memories of the good old days. Which is why I voiced my doubts about being able to create something different from what is out there.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ueSd_x1nO2CZkOoWFXdqEL8zvbHvKuywPAmGbrWtvJcXduxNcPNH2-nCjVdAdP-YV0oU0aJQj5TVeL3TUsKn5l35xiigCRTeXOiC3KueZYmB3YebIho7jaXBWve_mzJIq30PFX_IikK-SkJDNdHLkAro8n-Vd1x1kZnKSuOJgRA1cynKCPTTxB4kekHC/s4032/IMG_8440.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ueSd_x1nO2CZkOoWFXdqEL8zvbHvKuywPAmGbrWtvJcXduxNcPNH2-nCjVdAdP-YV0oU0aJQj5TVeL3TUsKn5l35xiigCRTeXOiC3KueZYmB3YebIho7jaXBWve_mzJIq30PFX_IikK-SkJDNdHLkAro8n-Vd1x1kZnKSuOJgRA1cynKCPTTxB4kekHC/w300-h400/IMG_8440.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fabulous bheja masala. Tawas are a new intro <br />At Haji Tilla </td></tr></tbody></table><p>"Your content is unique," Srishti countered. "It is documentary-style, informative and has a long shelf life."</p><p>Srishti seemed to have more faith in me than I had! Let's do it, I said. A tad doubtfully.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzUE74KJNJYaUmA0F5fRhgOmzXmlICWIpvlwEhdbfghYg8BgTpNqsvs5bI83ISjhaDZzCVIb38EaAWorwRnfQ1Vfe-fsDtxprVmVfyo3aSnPzasQ9aphR55WRJwWgEoK4pgGtxTJIuJvwKSMuVxCX6Tt5m46PYuaIOGBMuTchd3vAlP3E9ahGb5zZ9Bfg/s4032/IMG_8395.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzUE74KJNJYaUmA0F5fRhgOmzXmlICWIpvlwEhdbfghYg8BgTpNqsvs5bI83ISjhaDZzCVIb38EaAWorwRnfQ1Vfe-fsDtxprVmVfyo3aSnPzasQ9aphR55WRJwWgEoK4pgGtxTJIuJvwKSMuVxCX6Tt5m46PYuaIOGBMuTchd3vAlP3E9ahGb5zZ9Bfg/w300-h400/IMG_8395.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With Moayyad Mithaiwala at Shabbir's Tawakkal. They have added tawa, kebabs and Bohri dishes to their core mithai business<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUuzBEVmMWSQ9ZYQyT3qlryay1eh6zSW9Wz3ASerJTk8c6aEjUSV9VWeAX8ub5fIAMNaZgrAt99FsoiuUQ12skpzsBzMD85guI43oL0h-ZrUn95CMmdP6hPJWhh70AZYWdpwzPuAqvu2bwvtlPzsrdlvk7YUkq1IAzFuiG0XkXzII2v04-O2QX7NLkCzD/s890/Screenshot%202024-03-23%20at%206.11.04%20PM.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="602" data-original-width="890" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUuzBEVmMWSQ9ZYQyT3qlryay1eh6zSW9Wz3ASerJTk8c6aEjUSV9VWeAX8ub5fIAMNaZgrAt99FsoiuUQ12skpzsBzMD85guI43oL0h-ZrUn95CMmdP6hPJWhh70AZYWdpwzPuAqvu2bwvtlPzsrdlvk7YUkq1IAzFuiG0XkXzII2v04-O2QX7NLkCzD/w400-h270/Screenshot%202024-03-23%20at%206.11.04%20PM.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The late Shabbir Tawakkal, 2011</td></tr></tbody></table><p>My eyes lit up the moment I reached Bohri Mohalla. The familiar sights and aromas made me do a happy dance. The warm smiles with which I was welcomed back had my heart. It was 2 years since I had last come here. I had not kept count but my friends at Bohri Mohall had. I knew their fathers, who had unfortunately passed away. Some of the families had split and ran separate enterprises. Such is life. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoMLAeXQjdwXW1s8PL0KKK0gGVlap5jNw_bkwgi5lSgdEPN_cpH5JsZw_-zfIc6GRnGbRBRuR4kBtyGqLG2UvgxuRyuRMiLDkfmeOAGUcKmdvcneqi2CJ6NbNGSTCr3aTLn6um-60xX454PMIeAI7HNjxGlH-jBDK2tf5-jcRxn_Aa3_R8M96RnBfu4Ji/s4032/IMG_8432.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoMLAeXQjdwXW1s8PL0KKK0gGVlap5jNw_bkwgi5lSgdEPN_cpH5JsZw_-zfIc6GRnGbRBRuR4kBtyGqLG2UvgxuRyuRMiLDkfmeOAGUcKmdvcneqi2CJ6NbNGSTCr3aTLn6um-60xX454PMIeAI7HNjxGlH-jBDK2tf5-jcRxn_Aa3_R8M96RnBfu4Ji/w300-h400/IMG_8432.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With Shadab Mohammad (in white) and and Haji Abdul Samad at Haji Tikka</td></tr></tbody></table><p>I was fed a lot of great food that evening and in one case, literally hand-fed jalebis. Be it Moayad Mithaiwala of Shabbir's Tawakkal, Haji Abdul Samad and Shadab Mohammad of Haji Tikka, Zaid Naeem Ahmed of Surti Bara Handi or Huzefa Mithaiwala of Noor Sweets, they all took out the time to talk to us even though they were thronged by customers. I was touched by their kindness.</p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4mtYznTq3r0cLI7RfBAZDgP9fcrGDW8qbpxGy5kAiqu3sjg2rKp-g6H9Kv7xZv3bYNvCFMKDPlJFrWo1nlcdkWWMhwzfbnrAP930jmRWjGRFdGqTpiDGBuEU2BWEJ2cqY3xNeb8P8FzUtCxvHhVZknEOHfcQ4N9ehQU_Mfm1eknlyYZgAKOxKhCjKcHt/s4032/IMG_8455.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4mtYznTq3r0cLI7RfBAZDgP9fcrGDW8qbpxGy5kAiqu3sjg2rKp-g6H9Kv7xZv3bYNvCFMKDPlJFrWo1nlcdkWWMhwzfbnrAP930jmRWjGRFdGqTpiDGBuEU2BWEJ2cqY3xNeb8P8FzUtCxvHhVZknEOHfcQ4N9ehQU_Mfm1eknlyYZgAKOxKhCjKcHt/w300-h400/IMG_8455.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With Zaid Nayeem Ahmed at Surti Bara Handi<br /><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoOoGIX3RdP8CGEPL5byFd8i6YKp5MeJpklaVNtbTcGhsYQ-mfFSMnNfOwSEe_TiHOw_oecFJ21ybVYQOUuvAK5QzdnTLdJkag8PMe7_rutuD5uWKDrOod7RUthAJw_58FRDi3jWk8nep_cJmtsGOuwyOvH7xOreF7Nwd4zdpemcAGQYbuXV7331cuFvi/s1606/Screenshot%202024-03-23%20at%206.13.45%20PM.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1606" data-original-width="1228" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoOoGIX3RdP8CGEPL5byFd8i6YKp5MeJpklaVNtbTcGhsYQ-mfFSMnNfOwSEe_TiHOw_oecFJ21ybVYQOUuvAK5QzdnTLdJkag8PMe7_rutuD5uWKDrOod7RUthAJw_58FRDi3jWk8nep_cJmtsGOuwyOvH7xOreF7Nwd4zdpemcAGQYbuXV7331cuFvi/w306-h400/Screenshot%202024-03-23%20at%206.13.45%20PM.png" width="306" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Zaid's dad, Nayeem. 2014. He is in Pune where<br />they have just opened a new branch<br /></td></tr></tbody></table><p>I learnt an important lesson from the stories I heard that evening. Stories of taking the family legacy ahead in the face of a changing world. They had introduced new products, enlisted on delivery apps and built their brands through social media. One cannot be an ostrich stuck with its head in the sand. But they had not given up on what made them unique. They were proud of it.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl0tumHIrwmas7jIhLL2jji5o3fOee6kO1bfk0_iPR_DVzAAol75-kS45nmwdnxioAEBmJlhkWdf8LpKOEbHqN6uxJwCq7TToylPkx7S1WGcHVznWNrADxMus4TKRsD6Gc6ZcAC0Sp2IQQx8z4Y-zH9D2Nv-kQzp-gKy8ppoTungMzJr041cYbQnBeKYQ/s4032/IMG_8508.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl0tumHIrwmas7jIhLL2jji5o3fOee6kO1bfk0_iPR_DVzAAol75-kS45nmwdnxioAEBmJlhkWdf8LpKOEbHqN6uxJwCq7TToylPkx7S1WGcHVznWNrADxMus4TKRsD6Gc6ZcAC0Sp2IQQx8z4Y-zH9D2Nv-kQzp-gKy8ppoTungMzJr041cYbQnBeKYQ/s320/IMG_8508.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I wasn’t fond of cats in 2011. Look<br />At me today with the kitties of BM</td></tr></tbody></table><p>Be flexible, but be yourself, is what I took out of the evening.</p><p>PS: 'Be yourself no matter what they say', is a line from the song 'An Englishman in New York,' by Sting.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBd10Smhyw931otNnD67-uLiIKkKq_Zfthb01zePz0OzolWdVn0mZa0uPK0mvfoSdb7rxOGgPpB0KOZOI9_s9rlCnQ5RMGe71OLeAGbdnARdbFFI_l1NFJP0O2gJbBnGR5MFQXXqf1_KwT824RGVVB9-Iv0CIwMsd97O47zoDDb7b3tVX4QdFkQbfhzzA/s4032/IMG_8491.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBd10Smhyw931otNnD67-uLiIKkKq_Zfthb01zePz0OzolWdVn0mZa0uPK0mvfoSdb7rxOGgPpB0KOZOI9_s9rlCnQ5RMGe71OLeAGbdnARdbFFI_l1NFJP0O2gJbBnGR5MFQXXqf1_KwT824RGVVB9-Iv0CIwMsd97O47zoDDb7b3tVX4QdFkQbfhzzA/w300-h400/IMG_8491.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Be yourself no matter what they say<br /><br />Finely Chopped Bohri Mohalla Ramzan video playlist. 2015. Click and watch the rest too</td></tr></tbody></table> <div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/vPbcXPnf9kc" width="320" youtube-src-id="vPbcXPnf9kc"></iframe></div></div><br />Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-81108450331215786102024-03-22T15:02:00.003+05:302024-03-22T16:00:18.960+05:30When the Bengali Jamai Shoshti fell on Parsi Navroz<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcyfbmI3hMYz7YAlCpuAQKI2OtXJLtCbjp3PSdz7yA6bP9jbXuj6DCiDN4bp_3SRRg-vUB75jbWIZVsNE5NN_vM6ZTdDAXoohFR_LGO_33rMazreTmjNdoFTW3D0U9EBQEBYGsDJo3T2EZlCxCyBP9GMNsDbFLBQerZvtv4Ipy-rleAOtRrk1fLoZB6y6/s1800/6D8E1B95-B126-4A7B-820A-C944B4855852.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcyfbmI3hMYz7YAlCpuAQKI2OtXJLtCbjp3PSdz7yA6bP9jbXuj6DCiDN4bp_3SRRg-vUB75jbWIZVsNE5NN_vM6ZTdDAXoohFR_LGO_33rMazreTmjNdoFTW3D0U9EBQEBYGsDJo3T2EZlCxCyBP9GMNsDbFLBQerZvtv4Ipy-rleAOtRrk1fLoZB6y6/w320-h400/6D8E1B95-B126-4A7B-820A-C944B4855852.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mummy, mama and masi</td></tr></tbody></table><p><i>This first appeared on my Instagram page.</i></p><p>It was Navroz. K was travelling on work. Mummy, masi and mama made sure that I was not alone and called me over for a sumptuous Navroze lunch. The choice of menu and caterer involved several days of research and debate amongst them. Finally, it was Gaurav from Gilbert hall for non-veg. Special mention should be made of the juicy and fresh fish and meat and lovely, balanced flavours of the food from there.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdiwh1t6Xw7EnNKLuKgH53hGOFM5EvSc0WrEuc6ZDW70PAzrh7OOaULOg2wpNCM3AO6_UoxdrrbvNZefV36YKKB_W7j4zHcA25hTLb2Rd9QxDQsW8MmJQz3GzT0H5w7cJYDdK1xiSjAkfAML4YAAdXafTzIig-1r5xjzoqzz-Kw5nII07y24sX4xFPbNk/s1799/FCF2261B-C248-40D4-BD50-8FE3D842B108.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1799" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdiwh1t6Xw7EnNKLuKgH53hGOFM5EvSc0WrEuc6ZDW70PAzrh7OOaULOg2wpNCM3AO6_UoxdrrbvNZefV36YKKB_W7j4zHcA25hTLb2Rd9QxDQsW8MmJQz3GzT0H5w7cJYDdK1xiSjAkfAML4YAAdXafTzIig-1r5xjzoqzz-Kw5nII07y24sX4xFPbNk/w320-h400/FCF2261B-C248-40D4-BD50-8FE3D842B108.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Gaurav</td></tr></tbody></table><p>The veg was from Jimmy Boy (plus saas ni macchi). The food was nice but pulao is their weak point as I have noticed before. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfROVTyOAiYphIJaROVS8zUzi793rYyBlUBTfL2pVN9HshagZ-zxcqdwePrj7Ye948hlnDbjlGxg4RLyIW5Wbjh9sTfGusTg4pJ5xS0hEgNOy2oTxD3vaf8sNM2Qjlx5LrLVtDP0pJO9_udh_EURCPV_fCRvIQe5oiO1l6sYDKjPfmkDV5lYf4UTN23WY/s1799/241D87E8-1749-4478-8E64-4F18F670FB5F.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1799" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfROVTyOAiYphIJaROVS8zUzi793rYyBlUBTfL2pVN9HshagZ-zxcqdwePrj7Ye948hlnDbjlGxg4RLyIW5Wbjh9sTfGusTg4pJ5xS0hEgNOy2oTxD3vaf8sNM2Qjlx5LrLVtDP0pJO9_udh_EURCPV_fCRvIQe5oiO1l6sYDKjPfmkDV5lYf4UTN23WY/w320-h400/241D87E8-1749-4478-8E64-4F18F670FB5F.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Jimmy Boy</td></tr></tbody></table><p>The JB food was picked up by Masi from Fort. There was a 10 pc discount if you picked it up from the restaurant. The food from Gaurav was Dunzo’d without charging delivery cost.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_b7uNobdsob-i5cpljhNFuSJ4JTgqUdBTodSmuxE08DUjOWYLVKiJeO9BNDfrFKanC-08S20Ae44ui5odi2V0j6P-c9Mr7-E4KR6XM2GQXGzrkF0faSSqezlxN-TImLSs0QtGwCOvIQR-wBKIKBT3kpK2bULU2E0M2fjj66mG6fsCZXwBNnWR46kbfLF/s1800/EBE8EEF2-EB89-463E-95A3-92651A5E5FD6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_b7uNobdsob-i5cpljhNFuSJ4JTgqUdBTodSmuxE08DUjOWYLVKiJeO9BNDfrFKanC-08S20Ae44ui5odi2V0j6P-c9Mr7-E4KR6XM2GQXGzrkF0faSSqezlxN-TImLSs0QtGwCOvIQR-wBKIKBT3kpK2bULU2E0M2fjj66mG6fsCZXwBNnWR46kbfLF/w320-h400/EBE8EEF2-EB89-463E-95A3-92651A5E5FD6.JPG" width="320" /></a></div><br /><p><br /></p><p>It felt as if it was jamai shoshthi. A day where son-in-laws in Bengal are spoilt silly by their in-laws. Except that instead of kaatla kaalia, chingri malai curry and pulao mangsho, the menu here was chicken Russian pattice, sali boti, atheli chicken which was delish. Still, it had gravy which is not traditional. Also on the menu were saas ni and patra ni maachis, mutton pulao dal and lagan nu custard.</p><p>Now excuse me while I have a nice and happy nap. </p><p>Navroz Mubarak.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHVRxbXomdbIP0Is6SLbKGCh23rr_oK0ezWnkb-a_oh4sSnAuznN-iT0r63LwykRQnwYi5VX5WwlrWDUnmyKfrczv9LbSYt4PaIEBvOx2xVlu1zSo71AwTKVOPUc0G5D7yjJsron7fhXQTcye1dkseS9L80vBsbyRu9f8iwnX2EVYE5PJDxVKeIRmijQn/s1800/161186D3-DEC7-4448-BD38-5E369DF44592.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHVRxbXomdbIP0Is6SLbKGCh23rr_oK0ezWnkb-a_oh4sSnAuznN-iT0r63LwykRQnwYi5VX5WwlrWDUnmyKfrczv9LbSYt4PaIEBvOx2xVlu1zSo71AwTKVOPUc0G5D7yjJsron7fhXQTcye1dkseS9L80vBsbyRu9f8iwnX2EVYE5PJDxVKeIRmijQn/w320-h400/161186D3-DEC7-4448-BD38-5E369DF44592.JPG" width="320" /></a></div><br /><p><br /></p><p><br /></p><p>Contact of Gaurav:</p><p>Gaurav Caterers </p><p>Dilshad Irani Irani</p><p>[Mobile] +919820629265</p><p>[Home] 9820063209</p><p><br /></p><p>#navroz #navrozmubarak #nawroz #nawruz #indianfood #parsifood #gratitude #familytime </p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-88666909625167115412024-03-20T17:44:00.006+05:302024-03-22T16:00:37.874+05:30Celebrating pakhala diwas<p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBb1bq4JcO8ZHRlT4pPd2v6gVKkAukbloNU-1oVvqeeJ4ko9OE3l2wQlNclCJrcKstvSQd6FKPLLZuUlY9ri3Z7Kd1H8FFU6omjTLOLHXvLitHrqLocQ1W6TGXcJFWmyY4Gae08w2QdF39hDYSCtxWm_JBJqY6lXAMvhJ4ZHXv0fNSbE8Ww7d9oLQ4tDY/s4032/IMG_7150.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBb1bq4JcO8ZHRlT4pPd2v6gVKkAukbloNU-1oVvqeeJ4ko9OE3l2wQlNclCJrcKstvSQd6FKPLLZuUlY9ri3Z7Kd1H8FFU6omjTLOLHXvLitHrqLocQ1W6TGXcJFWmyY4Gae08w2QdF39hDYSCtxWm_JBJqY6lXAMvhJ4ZHXv0fNSbE8Ww7d9oLQ4tDY/w300-h400/IMG_7150.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With Akash (in stripes) and Rohit</td></tr></tbody></table><i>This first appeared on my Instagram page.</i><br /><p></p><p>It’s #pakhaladiwas today. A day dedicated to celebrate the Odia summer favourite dish, #pakhala. The dish is a great example of fermentation that features in cuisines across India. My friends,</p><p>Rohit Srivastava and Akash Mohanty, took me to the Odisha Hotel in Bhubaneswar after I had landed and checked into my hotel. They gave me a ‘pakhala for dummies’ introduction to the dish. Key takeouts: 1. Use your fingers to eat. That's most important. Author Sweta Biswal writes in her book, Dalma, <b>a good pakhala is always prepared by stirring the rice and water by hand, incorporating with it the right kind of lactobacillus vital for the fermentation process that gives it its natural tang. </b>2. Add salt and lime juice to the mix. 3. Take a bite of the rice and then of the accompaniments. 4. At its most basic, sides are not a must with PB. The number of sides added is a function of affluence and preference. My favourites were the dried shrimp, alu chokha and badi chuda. 5. Do a bottoms up with the water at the end and take on the fierce summer sun with aplomb.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk4HkkeFYL1oiMoz18FFEOtdDvJc2pE1WuvLq2Sbls7l8HN5eaeUBgOSNHs5egle6E3_HXckSwtZcbyjFxAX-5n6GThHkxMyIPReK3uEllsklzX6tWCB-xplI0z19w356zRjdHFm4P04plWu7bh7afH2F1RH4BhdUXDUiBmBpvLh6fg66i-puUYEYstPzM/s4032/IMG_7154.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk4HkkeFYL1oiMoz18FFEOtdDvJc2pE1WuvLq2Sbls7l8HN5eaeUBgOSNHs5egle6E3_HXckSwtZcbyjFxAX-5n6GThHkxMyIPReK3uEllsklzX6tWCB-xplI0z19w356zRjdHFm4P04plWu7bh7afH2F1RH4BhdUXDUiBmBpvLh6fg66i-puUYEYstPzM/w300-h400/IMG_7154.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>PS: I had a migraine attack after I had landed thanks to being cooped in the plane thanks to flight delay and then being assaulted by the fierce Bhubaneswar sun on landing. The hospitality of my friends and the soothing nature of the pakhala bhaat was just what I needed to set me right.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgMOwcp9KXkpEP7iSkvFYas0-MCUQty7LMM4swMYuKeJkkkjo8Bnq0e3tr4jGSnZHdyn8KTbGuIeqiP51adbq21mSPNSiuQy_0hII8ICrx9dR37hl9R3Ff7JmM4BRWAzFk9gl4jSXpiLuW_mP-FxdttQpg19XgD_oJoKel9WmZwsie-rPOzzDN0BqTG35/s4032/IMG_7159.jpeg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgMOwcp9KXkpEP7iSkvFYas0-MCUQty7LMM4swMYuKeJkkkjo8Bnq0e3tr4jGSnZHdyn8KTbGuIeqiP51adbq21mSPNSiuQy_0hII8ICrx9dR37hl9R3Ff7JmM4BRWAzFk9gl4jSXpiLuW_mP-FxdttQpg19XgD_oJoKel9WmZwsie-rPOzzDN0BqTG35/w300-h400/IMG_7159.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With the owner of Odisha hotel</td></tr></tbody></table><p>Here’s wishing all my Odia friends #happypakhaladibasa </p><p>You can watch this video on FinelyChoppedTV</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/zsTCzgo_cNc" width="320" youtube-src-id="zsTCzgo_cNc"></iframe></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-90622283085138546862024-03-14T20:27:00.011+05:302024-03-14T23:50:19.901+05:30How did we store memories in the pre-Instagram era?<p>A classmate of mine from college shared a story on Facebook yesterday. It was about the celebration of the 175th year of our college, Presidency College (now University), Kolkata, in 1992. He recalled the visit made by the then President, late Shankar Dayal Sharma, to inaugurate the week-long festivities.</p><p>Several famous folks visited the college on the occasion. One was a certain Pranab Mukherjee, an alumnus of our college. He later became the President of India. So we got to see two presidents for the price of one that week!</p><p>I was awake late into the night last night, remembering my college days. What an exciting time those three years were! My mind went into overdrive. A flashback of instances from different parts of my life followed. School days. Early days in Mumbai. Courting, and then getting married. It felt as if I was sitting in a cinema hall, watching scenes from my past play out on the screen.</p><p>What sparks off nostalgia? Is nostalgia a curse or a boon? What about short-term memory and long-term memory? I can tell you about a conversation that I had in 1980 with my cousin during a cab ride from the Calcutta Airport to home. Yet, I often turn the house upside down trying to find my reading glasses. Only to discover that I was wearing them all the while!</p><p>They say you should leave the past behind and just focus on the present. Is this even humanly possible? </p><p>A lot of research has been done on the subject of memory. Neurological, psychological, metaphysical, etc. Philosophers and scientists have opined on it. Yet, there is so much more to discover I am sure.</p><p>On a separate note, do you think that Instagramming every moment of our lives has reduced the hold that nostalgia has on us? Let me explain. Yes, you did have cameras, video and audio cassettes, etc to record things earlier, but using those required far higher involvement than posting Instagram stories and reels. Are we in a rather twisted Black Mirror sort of way, finally living in the 'present' thanks to Instagram? Putting an Insta post on what might have just happened and then moving on without holding onto the memory. There could be something there. Perhaps we are not just looking at reduced attention spans? Perhaps memories are becoming more transient too.</p><p>Do you too remember things that happened to you vividly? Would love to know.</p><p><i>PS: What does this post have to do with food, you ask? Well, I do remember that the food boxes that we got as volunteers during the 175th contained fish fry, 'fried rice,' chicken curry and mishti. I was on two committees. So I got two boxes!</i></p><p><i>Hope this counts.</i></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-46095859466157762002024-03-11T22:29:00.004+05:302024-03-12T01:57:45.899+05:30Baby Loaf, our 'Cattisatva’, turns five.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzomHISyYElGsba1BDwowPr-amCqme3ECBHf6e791D9jx1D-Etcc13Lq_K-Nw_s6A-_gV68wF25QQK1qkLCNmZv9V1oTgOyK3VA8wVz2UVfqJuIarzVs4IbmpmfARI0XkH9qdYtwkl0dqYYfRR6BoVZeK2pagihoXn7RV5a9Qd1SXajKmM48T-gc8d86Ya/s4032/IMG_7917.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzomHISyYElGsba1BDwowPr-amCqme3ECBHf6e791D9jx1D-Etcc13Lq_K-Nw_s6A-_gV68wF25QQK1qkLCNmZv9V1oTgOyK3VA8wVz2UVfqJuIarzVs4IbmpmfARI0XkH9qdYtwkl0dqYYfRR6BoVZeK2pagihoXn7RV5a9Qd1SXajKmM48T-gc8d86Ya/w300-h400/IMG_7917.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Proud Mummy and Daddy Loaf</td></tr></tbody></table><p>Baby Loaf turned 5 last Friday. Or so we like to think. </p><p>Baby Loaf is our eldest and first cat. We arrived at the date of 8th March as his birthday using several assumptions. We do not know his actual birthday, birth month or year. The vets had guessed that he was anything between a year to 10 months old when we took him to be checked. We had found Loaf in our building. He was no longer a kitten by then. </p><p>The day we chose happens to be Women's Day too. Coincidentally the other person in the family whose birthday we do not know is Didu, my grandmother. They did not record the exact date of girls when she was born 95 years ago in a village near Dhaka. This despite her belonging to a family of doctors.</p><p>Loaf was asleep when the clock struck twelve. K and I gave him soft pecks on his back and patted him gently at midnight. We did not want to wake him up. He came to me for cuddles next morning. It was as if he knew that it was something special that day. He flopped on the floor and I sat on my haunches and patted him. This played out often through the day. He loves this game.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXDgAskWKkAAbLLqt4CgwVh-nG6lbvR-1FOBCth5zF487MWQGoiM3z1azbFDlJV-6jBkgLFnrNV2IVqN9ZaRvr1w9UA7yWTkhc0gosgkHE_qLTssFTP3dH1HHsSgpBEInDTHr6fypqC6Kfhbo-vzYjv5BI5iIk78l91SDIzIHXz8ZVLPojIzDqTYAyDSo/s1800/AF5E3720-E72A-4DC9-837D-E3FC8BF86DA5.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXDgAskWKkAAbLLqt4CgwVh-nG6lbvR-1FOBCth5zF487MWQGoiM3z1azbFDlJV-6jBkgLFnrNV2IVqN9ZaRvr1w9UA7yWTkhc0gosgkHE_qLTssFTP3dH1HHsSgpBEInDTHr6fypqC6Kfhbo-vzYjv5BI5iIk78l91SDIzIHXz8ZVLPojIzDqTYAyDSo/w320-h400/AF5E3720-E72A-4DC9-837D-E3FC8BF86DA5.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Loaf is a bit of a diva</td></tr></tbody></table><p>I had applied reiki to him and tried to communicate with him telepathically! I told him that it was his 5th birthday and about how happy we were to have him in our life. Maybe it had worked. Sounds strange?</p><p>Well, I attended a reiki, animal and plant communication workshop a couple of weeks back at the Kryon Wisdom Centre. I tried to apply that I had learnt. I joined the course in the hope that I could communicate with Loaf, Nimki (our younger cat) and all the furry babies in our lives. We are not conditioned to believe in metaphysics. ‘Trust the process,' is what they said. I am trying to.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKEbhevkjcZ18qQ-0qKFO3FpMV36UCRDhLr8b_0hLmXiYPAEPIneSGHSHNIXU3XzX0i0Y5Lb8wUg6SHuiHxikP33l6mrCxm03i57NknqIihKpn5SddVljAHQQUXZuGZaZopgdpTnwF76CDrACb1j-Nl-xblm-yYP6Az5iIiNqR7ncr-6ccrul-jVLsIrz/s2025/BC846C0F-41DC-4FB8-BFC7-27B93F16BB0E.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2025" data-original-width="1620" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKEbhevkjcZ18qQ-0qKFO3FpMV36UCRDhLr8b_0hLmXiYPAEPIneSGHSHNIXU3XzX0i0Y5Lb8wUg6SHuiHxikP33l6mrCxm03i57NknqIihKpn5SddVljAHQQUXZuGZaZopgdpTnwF76CDrACb1j-Nl-xblm-yYP6Az5iIiNqR7ncr-6ccrul-jVLsIrz/w320-h400/BC846C0F-41DC-4FB8-BFC7-27B93F16BB0E.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">At the end of our workshop at the <br />Kryon Wisdom Centre</td></tr></tbody></table><p>I call Loaf a 'Cattisatva'. He converted me from being someone who was not fond of cats to becoming a cat lover. He converted K from being someone scared of pets to becoming one who loves them. Our love for cats has in turn converted others to become cat lovers. I was in Odisha earlier this week. Folks I met said that they connected with the stories of my grandma that I share on my blog. And those of Loaf and Nimki. I am happy to be in the background.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghw3WpDRL6HKLhUPSCGodldOIC1SE2gUZOWRE8Mzg-1r76BhiBILxzaevThQxyjT1YkUjF15vQteKAo6Qpo7rkzWYbnTyib9oocD1-_BHXa4f4dxdIvD5Q4fqxZeK8MoZT1mAgnsIG_CrzVuS25H1SAjmi-2SnfbF5eXbqHvFh6SYbC6Cifi5oTOw_JVtV/s4032/IMG_7943.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghw3WpDRL6HKLhUPSCGodldOIC1SE2gUZOWRE8Mzg-1r76BhiBILxzaevThQxyjT1YkUjF15vQteKAo6Qpo7rkzWYbnTyib9oocD1-_BHXa4f4dxdIvD5Q4fqxZeK8MoZT1mAgnsIG_CrzVuS25H1SAjmi-2SnfbF5eXbqHvFh6SYbC6Cifi5oTOw_JVtV/w300-h400/IMG_7943.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chatting with Nimki the morning after</td></tr></tbody></table><p>While on the topic of Odisha, I must tell you about something mystic that happened there. I saw several stray dogs in Bhubaneswar, in the artisan village of Raghurajpur which we went to on the way to Puri and at Puri too. ‘Are there no cats here,’ I asked my friends Rachit and Akash. The disappointment in my voice was evident. Rachit and Akash are food experts from Odisha who were kind enough to take me around.</p><p>We went to the Puri beach first and then to the Jagannath Temple. We left our sandals and camera phones at one of the shops which store your belongings for a price. I was glad that my friends had recommended going to the temple after sunset. You have to walk barefoot on the stony surface inside and doing so under the blazing sun would be torturous.</p><p>We entered the temple complex and guess what was the first thing that I saw there.</p><p>There was a ginger cat lying in front of the majestic Aruna pillar which stands at the entry to the complex. I went down on my haunches and patted it. The cat responded by booping my finger and toes. Rachit, Akash and I then went to the gate through which you reach the temple complex. Guess what I saw there.</p><p>There was a cat who looked like Nimki, but who had grey instead of brown spots, lying in front of the door. Oblivious to the people walking past it. I went down on my haunches, oblivious to the people walking past me, and patted the cat. It stretched out its neck for me to tickle it. I got up after a while and the cat looked up at me as if to say, 'Where do you think you are going'? I sat down again and patted it a bit more before getting up to enter the temple. The cat was there at the gate when we came out after the darshan of Lord Jagannath and his siblings. I patted it again. Another gentleman stooped to pat it and it snarled back. I patted it softly to calm it down. It then booped my thighs, crossed past me and went in.</p><p>Rachit, who has been to the Puri Temple numerous times, said that he had never seen a cat at the gate before this. He pointed out the fact that cats do not like to stay where there are crowds and yet this one was sitting in front of the gate which had tons of people walking in and out through it. Rachit smiled and said that it was if Lord Jagannath had figured out that I missed seeing cats over the past few days and had sent these two to cheer me up.</p><p>'I should have wished for a sea-facing 4 BHK flat at Bandra,' I said wryly. I guess the Lord knows what you ‘actually’ desire. And that was, to meet the cats of Odisha. He had fulfilled my wish.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinfmtRWnGsUiqz_aqHuZWCtj-aUx1oFXFRKbDma1s9BXWRAOoLvkoW5rogWcfPsnflE8iKOwcuCD7maG8ro9hckpEnhzP_D7Zm6AQyGRHuQcBERmhrQ7t3T0aP5pWlQ2QPz0DLVUbUziuoNg3XLA1FhEz1d1JRVFncSuvQux0AOtIVvrDqepIoYIOBnJF/s4032/d6789e13-fa0f-4730-bfb0-e67d6ea299d8.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="2268" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinfmtRWnGsUiqz_aqHuZWCtj-aUx1oFXFRKbDma1s9BXWRAOoLvkoW5rogWcfPsnflE8iKOwcuCD7maG8ro9hckpEnhzP_D7Zm6AQyGRHuQcBERmhrQ7t3T0aP5pWlQ2QPz0DLVUbUziuoNg3XLA1FhEz1d1JRVFncSuvQux0AOtIVvrDqepIoYIOBnJF/w225-h400/d6789e13-fa0f-4730-bfb0-e67d6ea299d8.JPG" width="225" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">On our way back from the <br />Jagganath Temple</td></tr></tbody></table><p>We didn't have our camera phones and could not capture the moment. We saw a cat sitting by a sweet shop when we walked back from the temple. I patted it and it booped me back. In case you didn’t know, booping means pressing its nose against you, a sign that it loves you. This time Rachit managed to capture the moment using his phone. The next day I went to Cuttack where I met Rachit at a local tea shop. It turned out to be a de facto 'cat cafe' as four cats were sleeping inside the shop and one was sitting outside. 'They have been fed rice and fish before this and are sound asleep now,' said Rachit. I patted them all. Most remained in deep sleep barring one lady who was in the family way who got up to get cuddled. I showered her with love and told her that her litter better be from one cat and not multiple tomcats. She looked at me as if to say, 'Papa don't preach'.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NHFxrEaUW-6E-rTuEZLXN0nTu-KgXWT0aorRaOw6g0m5FpDBaucX4acro9RZNZORUVy86N0bbjbjG2pBPQASw2E0E0p5ePINPldaaSe8SGH0LEWvAmS7c2qEXEmTnZdbGvCF9aCGUc0zGXUOfGqmefWnMp10xkWbwuQplcfEV47MLMlc6r9IL0Y8vlA_/s4032/IMG_7585%203.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NHFxrEaUW-6E-rTuEZLXN0nTu-KgXWT0aorRaOw6g0m5FpDBaucX4acro9RZNZORUVy86N0bbjbjG2pBPQASw2E0E0p5ePINPldaaSe8SGH0LEWvAmS7c2qEXEmTnZdbGvCF9aCGUc0zGXUOfGqmefWnMp10xkWbwuQplcfEV47MLMlc6r9IL0Y8vlA_/w300-h400/IMG_7585%203.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The cat on the bench was pregnant Rachit told me</td></tr></tbody></table><p>My fellow cat parent friends call me 'cat whisperer' in a light-hearted vein. I think that this is stretching things too far, but cats do respond to me when I reach out to them. Barring some street cats that might have faced some trauma in the past and stay away hence. I respect their (the cats’) feelings in such cases and let them be.</p><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJ3u6tWEv53umCN8Uu_2wVeFIpwgll3rDww1YMrfd_BW4rmwds38YUtjSka16E08VK5K2K1K2VOaas3NBg7wOUAGl7miyCSCQxDuSOnl38uoLsjYGGdnGwhJirz9nFses3wjlZLZAp8vIinMQMmLmZJ02rZqIBYNAx-szj2qIpYsaB5zHVA4rbJVRUp2w/s4032/IMG_7864.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJ3u6tWEv53umCN8Uu_2wVeFIpwgll3rDww1YMrfd_BW4rmwds38YUtjSka16E08VK5K2K1K2VOaas3NBg7wOUAGl7miyCSCQxDuSOnl38uoLsjYGGdnGwhJirz9nFses3wjlZLZAp8vIinMQMmLmZJ02rZqIBYNAx-szj2qIpYsaB5zHVA4rbJVRUp2w/w400-h300/IMG_7864.HEIC" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A bit before he turned 5</td></tr></tbody></table></div><br /><p>Coming back to Loaf's birthday, we called Erika and Gia over for dinner. They are friends who have become like family. We had first connected with each other through Loaf. We got burgers, onion rings and fries from Louis Burger and mini cakes from Le 15 for Loaf's party. We enjoyed the food.</p><p>I think Loaf had a good time too. </p><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SFAYyfQZQhPqgAT4AnOqipztL6VKLTB2yeG6It3KAh6G5aHHRB9KGDO6VWCcbIhiYY-iW65Xjr2AFINjJv7etAUwkrPkoCPlGLONXJ75h4h5EXtu7mMKp6Ms1GXk1JEJQRg1oxNQ054JNEer4ymNvvjW1vYmOI2ZcXQ6JDZZxzEMpSUq1PILmMjeHjVI/s3921/IMG_7923.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3921" data-original-width="3021" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SFAYyfQZQhPqgAT4AnOqipztL6VKLTB2yeG6It3KAh6G5aHHRB9KGDO6VWCcbIhiYY-iW65Xjr2AFINjJv7etAUwkrPkoCPlGLONXJ75h4h5EXtu7mMKp6Ms1GXk1JEJQRg1oxNQ054JNEer4ymNvvjW1vYmOI2ZcXQ6JDZZxzEMpSUq1PILmMjeHjVI/s320/IMG_7923.heic" width="247" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneUWm-iO0zeZMeRp3umQveV6iysesXt2A1JEDCilA4i1Kk0IWSjBi3HTnEq52RdyN0tIuqzZWkrDEp1CLfD_ggYBgOf63EJO5Q_vIzIxQqLvHx6xCqcPRzRwohiWki3RkGB5oHeAGZ5gqTskzS_rDIx0dl2kk7khLMHadzfa5GD924OHB7v37hlK_9nDd/s4032/IMG_7931.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneUWm-iO0zeZMeRp3umQveV6iysesXt2A1JEDCilA4i1Kk0IWSjBi3HTnEq52RdyN0tIuqzZWkrDEp1CLfD_ggYBgOf63EJO5Q_vIzIxQqLvHx6xCqcPRzRwohiWki3RkGB5oHeAGZ5gqTskzS_rDIx0dl2kk7khLMHadzfa5GD924OHB7v37hlK_9nDd/s320/IMG_7931.HEIC" width="240" /></a></div></div><br /><p><br /></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com2tag:blogger.com,1999:blog-5325546362036589380.post-7462584461116542112024-01-31T12:59:00.003+05:302024-02-02T10:31:18.860+05:30To Baroda or not to Baroda? 6 Vadodara food stops that you cannot miss.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnvjY9lK8kitFfAS5JpU9_Xvs957KOe7Dap-WWNb39vyx13E5uTqURl1mwYLUD9dmfNfdEuxIgsr53IZGqHOB_r5oUbveWgjZbW8-BMyaduNbao5O8fqGeypQLIEK_WnxF1wn17mP_YEiYNYiLNafzFFDyCykcrWKJ3HZTIVQC_AT-cW8GhF8dQRwBV8J/s4032/IMG_4544.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnvjY9lK8kitFfAS5JpU9_Xvs957KOe7Dap-WWNb39vyx13E5uTqURl1mwYLUD9dmfNfdEuxIgsr53IZGqHOB_r5oUbveWgjZbW8-BMyaduNbao5O8fqGeypQLIEK_WnxF1wn17mP_YEiYNYiLNafzFFDyCykcrWKJ3HZTIVQC_AT-cW8GhF8dQRwBV8J/w480-h640/IMG_4544.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Patti samosa, jalebi fafda. Durga Sweets & Farsa</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="text-align: left;">Why Vadodara? </h2><p>"I am sure people will say 'Who goes to Baroda for a holiday'," I jokingly told K. We were on our way to the airport to catch our flight to Vadodara, the city formerly known as Baroda.</p><p>K wanted to take her mom, mama and masi on a holiday. We could not decide on a destination. I suggested Ahmedabad. K's folks were born in Surat. I thought that they might like to visit another city in Gujarat. I wanted to explore the food scene in the capital city of Gujarat. This influenced my suggestion a fair bit.</p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx7pX9RLRI78sGbT1b64Qt7IEsi47ij-p4frNcm71HZG7Mig9mUUVweupzocj0xdzelHPHbqFJZjRguRIOO9BvW91e1Xrqx0johDrJvmf42Ozd5FqSdk8-Q7nIoMVR-sbj6xoyjL7rTAwEgHKGAWd81UanDC8zsvQA7MkLNj-oqcAxc_5l77APL3sob3j/s4032/IMG_4315.HEIC" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx7pX9RLRI78sGbT1b64Qt7IEsi47ij-p4frNcm71HZG7Mig9mUUVweupzocj0xdzelHPHbqFJZjRguRIOO9BvW91e1Xrqx0johDrJvmf42Ozd5FqSdk8-Q7nIoMVR-sbj6xoyjL7rTAwEgHKGAWd81UanDC8zsvQA7MkLNj-oqcAxc_5l77APL3sob3j/w480-h640/IMG_4315.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Statue of Unity, Kevadia</td></tr></tbody></table><p>K suggested Vadodara instead. Mama wanted to see the Sardar Vallabh Bhai Statue of Unity. Vadodara is the city closest to Kevadia, where the statue is located. Ahmedabad is comparatively far.</p><p>We stayed at the Vivanta Hotel. We had booked hotel cars to pick us up from the airport. Our chauffeur was a gentleman named Uday Harshukh Makhwana. He welcomed us to Vadodara with a warm and big smile. He told us about where to shop, where to eat and, most importantly, where to eat. </p><p>Freddy mama asked Uday to take a detour on our way to the hotel. He wanted to show us his (mama's) late masi's house. Mama used to travel to Vadodara from Mumbai to check on her. Returning to Vadodara sparked a flood of happy memories for him. He asked Uday about the places he (mama) used to frequent, shops, markets, roads, etc. He consulted Uday on our planned trip to the Statue of Unity. All of this happened in Gujarati, till Freddy's mama told Uday that I do not speak Gujarati. I reassured them it was fine. I got the gist of what they were talking about. 25 years of staying in Mumbai and 22 years of being married to a Parsi (Parsis speak Gujarati) prepared me for this.</p><p>We were really impressed by Uday by the time we reached the hotel. We went to the hotel travel desk after checking in and requested for him to be our chauffeur during our stay. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRjPA9gMQH65jfqDtX_G_sOzCGp_Xkhn9ry1Bel8iCfQD4ZhJF59eznWNzmiOEz_YTYmUgjxR1_u8qaXvqu4qgtpz6xdor0HvrwyzU3_5XKU0fcQ6CJU0qZpcrYzj-gSofILDQdja3YuQye7kM7qbVOt1Y_WsJAUEnXXwQ6QFqwetjhDXXGIKZ1oR9dUG/s4032/IMG_4325.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRjPA9gMQH65jfqDtX_G_sOzCGp_Xkhn9ry1Bel8iCfQD4ZhJF59eznWNzmiOEz_YTYmUgjxR1_u8qaXvqu4qgtpz6xdor0HvrwyzU3_5XKU0fcQ6CJU0qZpcrYzj-gSofILDQdja3YuQye7kM7qbVOt1Y_WsJAUEnXXwQ6QFqwetjhDXXGIKZ1oR9dUG/w300-h400/IMG_4325.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With the family at the Statue of Unity</td></tr></tbody></table><p>Uday drove us to Kevadia the morning after we landed. The drive took around 2 hours each way. Lalu Prasad Yadav had once famously said that he would make the roads of Bihar to be as smooth as 'Hema Malini's cheeks.' This politically incorrect statement was made years back when he was the CM of Bihar. The actress, Hema Malini, is an MP now. I don't know about the roads in Bihar, but the one from Vadodara to Kevadia was so smooth that the analogy would be apt in this case! </p><p>The Statute of Unity is indeed impressive. It is the tallest statue in the world at the moment. You can take the lift inside the statue and go up to the level of the chest where the viewing gallery is located. You can look out at the Narmada River from up there. You can climb up using either the escalators or the stairs to reach the statue's foot from outside. There is an open viewing gallery there. Standing in the fresh air, looking at the vast expanses of green and the Narmada River, was a treat for us city folks.</p><p>More on our trip at the end of the story. Let's talk about the food of Vadodara first.</p><h2 style="text-align: left;">Eating in Uday's Vadodara </h2><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CjclBtwqklco9fmwLpAqNIHaK_-tsrWPHFji1U5CKrmFA4A5-ys7RkAG1kyKDfBj78z9_cLg82kLiP1CB7-2HFcuRQ1WYCYzrcc3W5GeVLhIPBXJnvaBL44J7WsxG_f95zYofQPof8ii_d5p-1toes99p9fhtqFnbtV80AusdaWEtQeipzI_5JxScXNc/s4032/IMG_4554.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CjclBtwqklco9fmwLpAqNIHaK_-tsrWPHFji1U5CKrmFA4A5-ys7RkAG1kyKDfBj78z9_cLg82kLiP1CB7-2HFcuRQ1WYCYzrcc3W5GeVLhIPBXJnvaBL44J7WsxG_f95zYofQPof8ii_d5p-1toes99p9fhtqFnbtV80AusdaWEtQeipzI_5JxScXNc/w300-h400/IMG_4554.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">That's Uday at the back after we had a patti<br />samosa, fafda jalebi breakfast 'party'</td></tr></tbody></table><div><br /></div><div>Uday told us that he did not grow up in Vadodara. He was from Porbandar in Gujarat. Work took him to Surat from there. He then moved to Vadodara for personal reasons. He acquainted himself with his new home, its attractions, markets, places to go and places to eat. He did this so that he could answer his guests' questions about the city. He symbolised the go-getter and entrepreneurial spirit of Gujarati to me. </div><div><br /></div><div>He guided us to some of the best places to go and eat like a local at Vadodara. What follows is a list of where we went.</div><h3 style="text-align: left;">Shri Ram Tamtamwala: Tamtam salad</h3><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtvLs3Ogf6vy45dYw9md9ZFMRiWWocgx_F3-VtuEaiWyxeQkW_mva19-PUwxGHe3pvGRcVQ9pkoHMggtj4-_AqjKWWrqOeDl_GZmuDENVmH_hCavAPRsBzfcMvDl90d8pY43hCh91IkRNXxeEMOuSjOnzuJdXJWQA4fFKKivO3wp2j067RbzEcGIkX8v0/s4032/IMG_4295.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtvLs3Ogf6vy45dYw9md9ZFMRiWWocgx_F3-VtuEaiWyxeQkW_mva19-PUwxGHe3pvGRcVQ9pkoHMggtj4-_AqjKWWrqOeDl_GZmuDENVmH_hCavAPRsBzfcMvDl90d8pY43hCh91IkRNXxeEMOuSjOnzuJdXJWQA4fFKKivO3wp2j067RbzEcGIkX8v0/w400-h300/IMG_4295.HEIC" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shri Ram Tamtamwala</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div>Tamtam is a snack unique to Vadodara. Shri Ram Tamtamwala is where my friend, Dr Kurush Dalal, told me to go to try it. As did Uday.</div><div><br /></div><div>According to their website, the business started with a gentleman named Shriram Durga Prasad Gupta selling tamtam from a basket in 1947. He then set up a street stall and then a small shop. Today's establishment has been built on years of hard work. The shop is airconditioned, neat and clean, There was a long queue of people buying packages of farsan (savoury munchies), including tamtam. Their production has been automated now.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QT23lXn2ajAhI3dEQ8DA2Qg0puVNJdqXM6nOPIVElXcd1B3yQe9ewAZfw9tzGDth8vklHs1X4hdOHu7i5W_pdV0GYCX4tZPbiJjFY-H44pJstC2b8qVV72_hrsOKZMJlFTXcPxZPuHzNnw1J8DLaV5jF5e7JP7ilhlSvbc81ngulLyxpushNGHkfraN7/s4032/IMG_4269.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QT23lXn2ajAhI3dEQ8DA2Qg0puVNJdqXM6nOPIVElXcd1B3yQe9ewAZfw9tzGDth8vklHs1X4hdOHu7i5W_pdV0GYCX4tZPbiJjFY-H44pJstC2b8qVV72_hrsOKZMJlFTXcPxZPuHzNnw1J8DLaV5jF5e7JP7ilhlSvbc81ngulLyxpushNGHkfraN7/w300-h400/IMG_4269.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The queue at Shri Ram farsan</td></tr></tbody></table><div><br /></div><div>There was a counter on the left where a distinguished-looking middle-aged gentleman was making what they call 'tamtam 'salad. This is what we had come to try. The way it works is that you pay for the quantity that you want and then queue up in front of the salad counter and wait for your turn. Not knowing what to pick, we asked for 2 packs of 250g each for the 5 of us. </div><div><br /></div><div>He took out a variety of farsans from different jars in a near rhythmic manner and put these into a paper cone. Then in went finely chopped onions, coriander leaves, tomatoes, green chillies, pomegranate seeds, green grapes and lime juice. This was then mixed together and served. You have to eat it fresh.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKF-Jtuo70g6fEnvA4jxCnFG_1gadt7Wi_7c6bEafnocIJts5a8vj0IfSSQo8f4d2hQd7xcKAyvr-6YwrZxAm5cJDAliydomlBJBl_3zvF810iDqSOrCIG88EBixsiF6hPHmqnPKgUWhyphenhyphenWfFdLevtU83zxPN19tpd2b2n9HBYoetypaKkHyF11McPSz7iR/s4032/IMG_4291%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKF-Jtuo70g6fEnvA4jxCnFG_1gadt7Wi_7c6bEafnocIJts5a8vj0IfSSQo8f4d2hQd7xcKAyvr-6YwrZxAm5cJDAliydomlBJBl_3zvF810iDqSOrCIG88EBixsiF6hPHmqnPKgUWhyphenhyphenWfFdLevtU83zxPN19tpd2b2n9HBYoetypaKkHyF11McPSz7iR/w300-h400/IMG_4291%202.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spot the newbie tamtam salad fan</td></tr></tbody></table><div><br /></div><div><br /></div><div>This mix of different types of farsans is called tamtam and is sold in packets for takeaway too. It becomes a salad when mixed with fresh condiments. A rather refreshing and delicious one at that. One which does not meet your dietitian's definition of salad, but then what happens in Vadodara happens in Vadodara. You can buy packs of tamtam to take home for your friends. AND yourself!</div><div><br /></div><div><span style="background-color: white; text-align: center;"><span style="font-family: inherit;"><i> Address:</i></span></span></div><div><span style="background-color: white; text-align: center;"><span style="font-family: inherit;"><i><br /></i></span></span></div><div><span style="background-color: white; text-align: center;"><span style="font-family: inherit;"><i>Kansara Pole, Chokhandi Main Road, Vadodara 390017. Gujarat, India.</i></span></span></div><h3 style="text-align: left;">Manmohan samosa: Samosa</h3><h3 style="text-align: left;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPt1D1znjVqS9KcrPBR0dEdG_y6X4esU9Z11T7eXoRJzi8xdN_iTEuHnPCrj9BXqARa4OOvUYy2q6YsWAz1WR4A6FWuWIi-OjHw4QXVChUCZqZI9tKuPlk8ylpFrSg1AbSFP7OZn_RuTGGGKKfqG69jhEEv68pLBjWIItVljxcFxQ_s3DhLqyXS8TLcjat/s4032/IMG_4372%203.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPt1D1znjVqS9KcrPBR0dEdG_y6X4esU9Z11T7eXoRJzi8xdN_iTEuHnPCrj9BXqARa4OOvUYy2q6YsWAz1WR4A6FWuWIi-OjHw4QXVChUCZqZI9tKuPlk8ylpFrSg1AbSFP7OZn_RuTGGGKKfqG69jhEEv68pLBjWIItVljxcFxQ_s3DhLqyXS8TLcjat/w300-h400/IMG_4372%203.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Manomohan samosa</td></tr></tbody></table></h3><div><br /></div><div>There are multiple Manmohan samosa outlets in Vadodara. We stopped at one on our way back from the Statue of Unity. I was famished and said so to Uday. The good man took a bit of a detour which flummoxed Mama who realised that this was not our route to the hotel. We drove down the bylanes of the city till we reached our destination.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ku_ohXRLrvGM_Q2GpamrNxYrGLTVrwNDZ_ttqQub5bpVcI3ASR7i7exstEl4ZTHMGRLnhbxcHnUIRHhtRgKLMjI_9i70ZtSUqQsbvW-vhY6-r0gczahig-96QZsz0JlObfqNN-m2G5fuBL88Rv5sIqcVBRyBdt5KMZmL6WW_9a3jlMjHvQ2jxDzWNSps/s4032/IMG_4371%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ku_ohXRLrvGM_Q2GpamrNxYrGLTVrwNDZ_ttqQub5bpVcI3ASR7i7exstEl4ZTHMGRLnhbxcHnUIRHhtRgKLMjI_9i70ZtSUqQsbvW-vhY6-r0gczahig-96QZsz0JlObfqNN-m2G5fuBL88Rv5sIqcVBRyBdt5KMZmL6WW_9a3jlMjHvQ2jxDzWNSps/w300-h400/IMG_4371%202.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Waiting for fresh samosas</td></tr></tbody></table><div><br /></div><div>I was the only one from our group to get off once we reached. The family elders were too tired and K was sleeping soundly. Uday showed me where to go and stayed back as it would be difficult to park in front of the shop. I reached a small street-side shop. This humble shop was quite neat and clean despite the dusty and busy road that it was located on. There was a queue in front of the shop and I joined it.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPixJibXcCCkf4ueU5NEZxwM6ogWRbANTbU4MIO07Zs-Mz6ipiVzmX2leJw1-kBnqoA0LMbPoTdfVVW8ytSLGtvAVnTC0woj_9dY3lKtabSd4tOpAYsuQX3Y2r8tPlnln22ziFUx1fZ-CUDV-gEYVjDKDEAn11XLNkd-QQfTWpM-eQK_c7CqaFMGnpgVd/s4032/IMG_4374.HEIC" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPixJibXcCCkf4ueU5NEZxwM6ogWRbANTbU4MIO07Zs-Mz6ipiVzmX2leJw1-kBnqoA0LMbPoTdfVVW8ytSLGtvAVnTC0woj_9dY3lKtabSd4tOpAYsuQX3Y2r8tPlnln22ziFUx1fZ-CUDV-gEYVjDKDEAn11XLNkd-QQfTWpM-eQK_c7CqaFMGnpgVd/w300-h400/IMG_4374.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">And then arrived the hero of the show<br />Freshly fried samosas.<br /><br /></td></tr></tbody></table><div>They have bhajiyas and batata vadas at Manmohan but samosas are what everyone was there for. Freshly fried samosas were brought out in a large aluminium box and you could sense a collective feeling of joy. The samosas were massive. The aromas from the box made me very impatient for my turn to come.</div><div><br /></div><div>I took a video of the shopkeeepr as he took out each samosa, placed it on a paper plate, added chutney and gave it to the patiently waiting customers. No one took notice of me as I shot the video. Folks are used to influencers shooting for Instagram these days after all. What they might not be used to is a balding Gen X gentleman with a salt-and-pepper beard, acting like a Gen Z Instagrammer!</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwIFS_Ws4si74rZeQjwf0Jcih4Ar_nfYQL3xhj7xzu16-deO1jEfKfecwG6erpRptMzvhWFzhyphenhyphenQ0LJ_F-X6IsK2vWhS9k1hyphenhyphenSKqjk0Mh7X5VwySbL1Onz0L7FeBKVVGYlcogzsaOK2aZCOIjTgB9t6mC4FN3GrrCKuRoHjDRXrxoBuLx8GqgHzmwA_vJ9/s4032/IMG_4379.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwIFS_Ws4si74rZeQjwf0Jcih4Ar_nfYQL3xhj7xzu16-deO1jEfKfecwG6erpRptMzvhWFzhyphenhyphenQ0LJ_F-X6IsK2vWhS9k1hyphenhyphenSKqjk0Mh7X5VwySbL1Onz0L7FeBKVVGYlcogzsaOK2aZCOIjTgB9t6mC4FN3GrrCKuRoHjDRXrxoBuLx8GqgHzmwA_vJ9/w480-h640/IMG_4379.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Manmohan samosa</td></tr></tbody></table><div><br /></div><div><br /></div><div>My turn finally came. I clutched my paper plate with a samosa and stood on the pavement to eat. The samosa was piping hot. I almost singed my fingers when I broke it. It was so hot that steam rushed out immediately. This was the real deal, unlike the smoke that enshrouds molecular gastronomy dishes!</div><div><br /></div><div>What excited me most about the samosa was its massive, deep-fried and crunchy, maida crust. This was the stuff of dreams and I had hit the jackpot! The samosa filling had finely sliced cabbage in it along with potatoes! Sliced cabbage featured in the sweetish chutney served with the samosas. This gave a bit of a crunch to the texture.</div><div><br /></div><div>I had just one 'problem' with the samosa. The fact that it was really tough to wait patiently for it to cool down before one could have it! <i>That </i>took a lot of self-discipline. I took a couple of samosas for the family elders to have in the hotel later. They loved the samosas even though they (the samosas) had cooled down by then. </div><div><br /></div><div><i>Address: Multiple locations</i></div><h3 style="text-align: left;">Durga Sweets and farsan: Patti samosa</h3><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXmECyEO0z7MXAeI9JYbJKhxObXDobHEDw_SY9npNo_tOY2MRz2RcPEpv40rvr3Pfyk5lnIQnaZRZ2jLMuJwBwd1YAbeuqahm6SSGfGl2h8JJLHaDKq8kN6FEN0A2-whd9_Z5TGZqlAwFtw7ayyr4TnuxWU-WJwjrPixZB3WAa9yE2FIPvPQ2bEi-WTjB/s4032/IMG_4564%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXmECyEO0z7MXAeI9JYbJKhxObXDobHEDw_SY9npNo_tOY2MRz2RcPEpv40rvr3Pfyk5lnIQnaZRZ2jLMuJwBwd1YAbeuqahm6SSGfGl2h8JJLHaDKq8kN6FEN0A2-whd9_Z5TGZqlAwFtw7ayyr4TnuxWU-WJwjrPixZB3WAa9yE2FIPvPQ2bEi-WTjB/w300-h400/IMG_4564%202.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Durga Sweets and farsan</td></tr></tbody></table><br /><div><br /></div><div>The samosa that I had at Manmohan is what is known in these parts as 'Punjabi samosa'. It is the 'patti samosa' that is more native to Gujarat. This is smaller in size than a Punjabi samosa and is flatter too. The crust is thin and holds the filling together, hence the name patti (strip of cloth). These are similar in shape to the Leventine sambuca. The filling could range from minced mutton when made by the Iranis and Bohras, to spicy mashed potato when by Hindus. At times boiled and mashed peas, and paneer are used as the base. Soam in Mumbai does a cheese palak one. My mom in law loves them though the petulant child in her would prefer them to drop the spinach and keep the cheese.</div><div><br /></div><div>Uday took us to Durga Sweets for breakfast the day we were flying back. We reached at 10.30 am. I ordered a patti samosa and something called a 'Chinese patti samosa. I tried the Chinese samosa first. It had a filling of insipid noodles and was quite forgettable. I then had the real deal. Patti samosa with a spicy potato mash filling. This was fabulous. Unlike in the case of the Punjabi samosa, this was more about the filling than the crust. It was more spicy and I could feel the chilli heat sear your mouth. This negates the argument that Gujaratis have only sweet food. Do keep in mind that my tolerance for spice is medium to low.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTJj5ho7gFXw1uWGwtLTMihBBftDYlE7DtWpc9PeUXP1akHIfRgfTk0O9AYWVy0XiGY9NkbKZj-RgqNPctKRvmyMzxqWAqk7ihOS851vTMbXdgKuQq_AO0Kci-pmPB5Oelqaxodd0xM9PoTNa6O-pkdpScWhrYnARE0-yJQGAoWxWcHi3-oe5cjBaChGM/s4032/IMG_4545.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTJj5ho7gFXw1uWGwtLTMihBBftDYlE7DtWpc9PeUXP1akHIfRgfTk0O9AYWVy0XiGY9NkbKZj-RgqNPctKRvmyMzxqWAqk7ihOS851vTMbXdgKuQq_AO0Kci-pmPB5Oelqaxodd0xM9PoTNa6O-pkdpScWhrYnARE0-yJQGAoWxWcHi3-oe5cjBaChGM/w640-h480/IMG_4545.HEIC" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fafda, jalebi, patti samosa, and chutney at Durga Sweets</td></tr></tbody></table><div><br /></div><div><br /></div><div><div>I spotted fafda and jalebi in the shop among the mithais and farsans on offer. This combination is a Gujarati breakfast favourite. I asked for a portion of each. "Should I have the (savoury) fafda first and then the jalebi, or the jalebi first and the fafda later, or both in one bite," I asked Uday. I wanted to get my jalebi fafda etiquette right.</div><div><br /></div><div>"Aapko jo comfortable lage" replied the good man. 'It is up to you.' He pointed to a rather green and sweet chutney and explained that Gujaratis combined fafda with this. As I had observed in Surat earlier, and now in Vadodara, chutneys form a big part of the Gujarati snacking repertoire. These are made with a variety of ingredients and offer a variety of taste profiles.</div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1hN4Ojde5hey3M0vtHDDCP81zcI2Jhb_z6gFbmF5kMwWRLqV0N0DApL7UuJ4vsFN7ewpkpu5ZCrjkL-EiHs3LV7TAkpLzYx5BojoXU3lM6XkqMsdc6PhZPYaS628YSIi1Gv2BXoAZ3rNy1smSmYkm2pG5JrEqZkUOPPg8npVlPuY78AKKltf9ZTxq4NC/s4032/IMG_4560.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1hN4Ojde5hey3M0vtHDDCP81zcI2Jhb_z6gFbmF5kMwWRLqV0N0DApL7UuJ4vsFN7ewpkpu5ZCrjkL-EiHs3LV7TAkpLzYx5BojoXU3lM6XkqMsdc6PhZPYaS628YSIi1Gv2BXoAZ3rNy1smSmYkm2pG5JrEqZkUOPPg8npVlPuY78AKKltf9ZTxq4NC/w300-h400/IMG_4560.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After a Maharaja's breakfast at Durga Sweets</td></tr></tbody></table><br /><div><br /></div><div>The sweet shop owners gave us a corn handvo on the house when we were about to leave. It was a mix of savoury and sweet and was rather delicious.</div><div><br /></div><div><div>Address: </div><div><br /></div><div>B 1 Rangyogi Park Society, Shrenik Park Char Rasta, Nr Akota Stadium, Akota, Akota Stadium Road, Akota, Vadodara - 390020</div><div><br /></div></div><h3 style="text-align: left;">Jay Mahakali Sev Usal</h3><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVW7s0o6KYEfsJglPpwf6N9vU1r8OOgzFRBdtfXBLylNzsXu939K2Mnmia_FGG8CdJZhEOUpKFpb1TmPAWYcvEsPcgbQSzE_HRVWJ3P9PyR342pjgOT0wxOW8U8bbeRzPIE-Bkq_oTAeV-IR4KqncP28s-EVrirvpb8szqXMaU67cZYMvdsBIGwa6Oivt/s4032/IMG_4413.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVW7s0o6KYEfsJglPpwf6N9vU1r8OOgzFRBdtfXBLylNzsXu939K2Mnmia_FGG8CdJZhEOUpKFpb1TmPAWYcvEsPcgbQSzE_HRVWJ3P9PyR342pjgOT0wxOW8U8bbeRzPIE-Bkq_oTAeV-IR4KqncP28s-EVrirvpb8szqXMaU67cZYMvdsBIGwa6Oivt/w480-h640/IMG_4413.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sev Ussal at Jai Mahakali </td></tr></tbody></table><br /><div><br /></div><div style="text-align: left;">Jai Mahakali for sev ussal was one of the top Vadodara food recommendations that readers gave me. Uday agreed that it was a must-visit. He took us for lunch the day we visited the grand Sayaji Rao Palace in the morning. The two were located close by though they represented two very different worlds. That of the ruling class (the palace) and the bourgeoisie and the working class (Mahakali). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">We reached at 1pm. The rest of our group stayed in the car while I got down and went in. The place was crowded. There was a snaking queue to get in. I went to the counter inside and tried my luck and asked for a place. "How many," asked the very busy-looking man sitting there. On hearing that I was alone, signalled to a waiter and told him to take me to a shared table in the inner section.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">My table-mates realised that I was a sev ussal virgin. They, along with the kind and elderly waiter who came to take my order, took me under their wing and explained how the process worked.</div><div style="text-align: left;"> </div><div style="text-align: left;">This is what I gathered. A waiter gets you a bowl full of ussal once you place your order. The ussal is made with dried yellow peas and is more savoury, than spicy. He also gets you a plastic bag full of soft and tiny pavs. These are much smaller than the pavs served with missal in Mumbai. You can either take the whole bag of pav or choose how many you want. The waiter gave a surprised expression when I asked for just 3. I later understood why. They were so addictive.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">You then add the thick and crunchy sev provided to you to the ussal. And tari (the oil which rises to the top while cooking the ussal) on it and which is served separately, to make it spicier if that's what you want. There was a small vessel filled with more ussal on the table. You can add more of it to your bowl, and more sev too. This seemed to make the dish an 'unlimited one.' And at a very economical price. No wonder the place was so popular. Unless I was missing something.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The combination tasted fabulous and was most soul-soothing. I dipped the soft and cuddly little pav into the spicy gravy, scooped it up and had it. This, along with the crunchy sev which added textural contrast, made for an unforgettable combination. If I had the time, then I would have bowl after bowl of this. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Is the sev ussal very different from missal? It is hard to say given that there are so many versions of missals. It is best to just enjoy life rather than overanalyse things.</div><div style="text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiODPskaWEhF45T8TiwyhyGO5At9WOln-j3UX6gxTAZwISQpljlL-2hH6F5YchXRJZMzFq7wciE85wcJKpzMO_o9-02URXwNm4VttHSbajgaMXjGowtyWorX9ajabKLdRM6ihaNDUt3E0u-whLuDbNIlaqvIXYeJJZ_f3bv7W1aVdnRXVgbMLfF88AC-8e/s4032/IMG_4445.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiODPskaWEhF45T8TiwyhyGO5At9WOln-j3UX6gxTAZwISQpljlL-2hH6F5YchXRJZMzFq7wciE85wcJKpzMO_o9-02URXwNm4VttHSbajgaMXjGowtyWorX9ajabKLdRM6ihaNDUt3E0u-whLuDbNIlaqvIXYeJJZ_f3bv7W1aVdnRXVgbMLfF88AC-8e/w300-h400/IMG_4445.JPG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Maharaja sev ussal smile</td></tr></tbody></table><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">There's a cheese version which the young gentleman beside me had. This is Gujarat of course. Home to the world's biggest lovers of processed cheese. There was a buttermilk made in-house that seemed to be quite popular as well.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><i>Address: </i></div><div><i><br /></i></div><div><i>B 1 Rangyogi Park Society, Shrenik Park Char Rasta, Nr Akota Stadium, Akota, Akota Stadium Road, Akota, Vadodara - 390020</i></div></div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Raju Omelette Centre</h3><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZUp_OcrtO6awAbCqoASEvZ7o_AxDC7SQo4C8xxqdHm2LjRjHs4P5o6zqar1-r-qGLYGScbNg0SV4ME6RqTNAT6JL7VG3PMDcXyioykmb_Pt6S9utJl9dsN5wuJKoIYU8MOry2AmTYNyQpkvJKMSu92zIeiE0ZaNBQLk9b6pOeN8jf8re-zzQaCW8zlf5/s4032/IMG_4472%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZUp_OcrtO6awAbCqoASEvZ7o_AxDC7SQo4C8xxqdHm2LjRjHs4P5o6zqar1-r-qGLYGScbNg0SV4ME6RqTNAT6JL7VG3PMDcXyioykmb_Pt6S9utJl9dsN5wuJKoIYU8MOry2AmTYNyQpkvJKMSu92zIeiE0ZaNBQLk9b6pOeN8jf8re-zzQaCW8zlf5/w480-h640/IMG_4472%202.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Boiled egg tikka and omelette pav at Raju Omelette</td></tr></tbody></table><br /><div><br /></div><div>There seems to be a large chunk of Gujaratis who love eggs. Many eat eggs outside of home, if not at home. Eateries selling eggs are quite popular. I remember going to Bhai Bhai Omelette with K for dinner in Surat. It was quite a surreal experience to find so many people queuing up to choose from the 50-plus odd egg dishes on offer.</div><div><br /></div><div>Raju Omelette in Vadodara was recommended to me by Vadodara-based readers. It has several branches across the city. Uday took me to the OP Road branch which was close to our hotel. For once he didn't have any recommendations on what to eat as he was a pure vegetarian and had not tried anything here.</div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHw0Q0sP89_aekUU2Q1tZygafmw2l0Xdv6QvuUSDvC_bTGCLQLqaGkdEsTm9bHI_ytEWk57ELHVrTpmcciUOegaNnF150zUBe4iNVLuUTFMBmjmoV6ok9m-5E3vTVeZte6mtC7Htu_1O5ZIrGm963LMunO08iKXRSdFQJYiSfuS9s9bt994JB9B2xNKjX/s4032/IMG_4489%202.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHw0Q0sP89_aekUU2Q1tZygafmw2l0Xdv6QvuUSDvC_bTGCLQLqaGkdEsTm9bHI_ytEWk57ELHVrTpmcciUOegaNnF150zUBe4iNVLuUTFMBmjmoV6ok9m-5E3vTVeZte6mtC7Htu_1O5ZIrGm963LMunO08iKXRSdFQJYiSfuS9s9bt994JB9B2xNKjX/w300-h400/IMG_4489%202.JPG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">What could give greater happiness than eggs<br />to a Bengali married to a Parsi?</td></tr></tbody></table><br /><div><div>The shop was located on the facade of the building. The place seemed to be a mini food hub with shops selling dhoklas, samosas etc. located there. There was something called 'live dhoklas' where dhoklas were steamed and served fresh. They were softer than the dhoklas one usually has. </div><div><br /></div><div>Anyway, enough of dhoklas. Let's go back to Raju and his eggs. Wait, that did not come out well!</div><div><br /></div><div>The way it works at Raju is that you place your order inside and wait for your dish to be prepared on the big cast iron tava. You can take your food once done to the steel table/ stands in the courtyard in front of the shop and eat. Or pack it and leave. Or both, as it was in my case.</div><div><br /></div><div>I did not know what to choose. The menu was extensive. I was alone. I planned to order 2 dishes and pack what I could not finish to the hotel to eat later. Choosing an omelette was a no-brainer, but what would the second dish be? I asked the man at the cash counter for his recommendation. "Everything is good," he answered. Not very helpful! I was not ready to give up and persevered. "What sells the most,?" I asked "Egg-boiled tikka," he said after much contemplation. I had my answer.</div></div><div><br /></div><div>The omelette in the omelette pav was a typical street-side omelette. Deep fried, spicy, joyful. Slip it in pav and you are in heaven.</div><div><br /></div><div>The boiled egg tikka was interesting. Sliced and chopped boiled eggs, served in a thick Moghlai restaurant-like red gravy. It tasted perfect. I packed what I could not finish and took it to the hotel My mom-in-law and K's masi had it. They enjoyed it despite it being too spicy for them.</div><div><div><br /></div><div><i>Address:</i></div><div><i><br /></i></div><div><i>4, Toran Complex, Main Road, Old Padra Road, Vadodara - 390020 (Near Meghdhanush Society)</i></div><div><i><br /></i></div><div><i>Multiple locations</i></div></div><div><br /></div><h3 style="text-align: left;">Mandap: Gujarati Thali</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2u__99RgtG6A42LnbiT1Nj2uXNoR15hwEK2_c0CN2_yMlnP0eLTurbtzdBpivbxOtozR09XC1hpsaaPdbRE5torDXkqKfyNT8JDXUvbDqdybxgHzgIxeKnzisWdfJy_ajjnfdaRoPwHs0okMEc7M4YKaMpv-i6odPUEUNdOXovqNCulJFpyLvcd2I3Zu/s4032/IMG_4399.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2u__99RgtG6A42LnbiT1Nj2uXNoR15hwEK2_c0CN2_yMlnP0eLTurbtzdBpivbxOtozR09XC1hpsaaPdbRE5torDXkqKfyNT8JDXUvbDqdybxgHzgIxeKnzisWdfJy_ajjnfdaRoPwHs0okMEc7M4YKaMpv-i6odPUEUNdOXovqNCulJFpyLvcd2I3Zu/s320/IMG_4399.HEIC" width="240" /></a></div><br /><div><br /></div><div>K and I wanted to go to a Gujarati thali joint at Vadodara and said so to Uday.</div><div><br /></div><div>Uday of course had an answer for our request as he always did. He took us to Mandap Restaurant which is located in the Express Hotel. </div><div>The restaurant had a very calming and relaxing feel to it. This, given that we had made the trip to the Statue of Unity that day, was just what we needed. The place was packed. The crowd consisted of a mix of corporate groups and joint family ones.</div><div><br /></div><div>The service was warm. The waiters were not pushy and over-familiar, unlike how they often tend to be in Mumbai thali joints. They were attentive and were quick to get refills.</div><div><br /></div><div>The food was delicious. Comfort food in a sense. There were soft rotis, cuddly bhakris, kadhi, dal dhokli, sabzis, khichdi… you could choose two of the various dessert options. We went for the gulab jamun, fruit custard and shrikhand. The flavours of the dishes were subtle and well-balanced. The dinner left us with a peaceful, easy feeling, as the song goes.</div><div><br /></div><div>I tried to figure out from the waiters, the cashier and even Uday, about the part of Gujarat that the food belonged. "Typical Gujarati khaana (food)," was the answer that I consistently got!</div><div><div><br /></div><div><i>Address.</i></div><div><br /></div><div><i>C/O Hotel Express Towers, R C Dutt Road, Alkapuri, Vadodara - 390007 (Opposite Canara Bank)</i></div></div><div><i><br /></i></div><div><i>PS: I met my friend Nihar just after I published this post. He is. Gujarati from Mumbai. His first question to me was, "What made you go to Vadodara?"</i></div><div><i><br /></i></div><div><i>Hopefully, he will get his answer now.</i></div><div><br /></div><h3 style="text-align: left;">Appendix:</h3><div><ul style="text-align: left;"><li>I have covered the traditional eateries in this post. Vadodara has many new restaurants, including chain restaurants, which offer both pan-Indian and international cuisine.</li><li>Non-vegetarian food is easily accessible. Our hotel, Vivanta, had nice options in their daily buffets and in their a la carte menu. We went to the Peshawari at Welcome Hotel which had its signature lamb and chicken kebabs. Stand-alone restaurants serve non-vegetarian food as well. There are roadside tava joints which offer non-vegetarian kebabs, tava fries and biryani. Plus the omelette shops that I mentioned.</li><li>Where to pick up food gifts: Shri Ram Tamtamwala for tam-tam packs (they have other stuff too), Jagdish Farsan (multiple branches) for fulvadi, rajvadi and lilo chivro; Ambassador Sweets for assorted halvas.</li><li>Sightseeing: </li><ul><li>Within the city: The Sayaji Rao Museum is a must-visit. Sur Sagar Lake for a touch of peace and quiet amid a bustling city. A drive or walk around the old city can transport you to another era.</li><li>Day trip to the Statue of Unity. Day trip to Champaner, which is known for its architectural splendour. We missed out on the latter because of time constraints.</li></ul><li>Shopping for clothes. Suggestions courtesy Uday. Sankalp Bandhej for bandhani which is a type of print that is typical to Gujarat. You get saris, salwars, and dress materials at Sankalp. These are tie and dye and are on the expensive side. They do the final finishing once you purchase it and courier it if needed. That worked out well for us. If you want to look at something for everyday wear at good quality and lower prices, then go to Baroda Prints opposite Sankalp. Here you will find tee shirts, shirts, shorts, dresses and skirts, saris, salwars, and linen.</li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbAoKFcnc0NVNrMg6rD89CeiLs7G3R9H8B3QhGTLZn_TILBUzlw4ahR649CbHh8P9FONHAfYEtRjmdlp3Mi4GVm0jD-YhRTy3vWTq2U-dBI3IQwXbrQZfBI1Dvv6d1H5Yq3pnXxd4ChkYUFAKzd5D_2aSIkagT_S8bMZu60j87ux3g_mYC_FYoFHRtI_V/s4032/IMG_4266.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbAoKFcnc0NVNrMg6rD89CeiLs7G3R9H8B3QhGTLZn_TILBUzlw4ahR649CbHh8P9FONHAfYEtRjmdlp3Mi4GVm0jD-YhRTy3vWTq2U-dBI3IQwXbrQZfBI1Dvv6d1H5Yq3pnXxd4ChkYUFAKzd5D_2aSIkagT_S8bMZu60j87ux3g_mYC_FYoFHRtI_V/w300-h400/IMG_4266.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sur Sagar Lake</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnuoaPu19nD5RPFn9eE0UHTnITd8yhTA5ADj0_xSRxesmGqOhqEIDtBeUwpUq_mjJv-dTExvqnU4Y-pMqRE5hP9ELAmHDBFDdUUMb5-C4h_tVuGWGQ-Se6LR9Xr7t0O2EDdqVxaqV5UIrTdtOSPr-6m6YxPB_rMHudk7MHtpp4HMNldGEqnmZNd_SlhPV/s4032/IMG_4333.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnuoaPu19nD5RPFn9eE0UHTnITd8yhTA5ADj0_xSRxesmGqOhqEIDtBeUwpUq_mjJv-dTExvqnU4Y-pMqRE5hP9ELAmHDBFDdUUMb5-C4h_tVuGWGQ-Se6LR9Xr7t0O2EDdqVxaqV5UIrTdtOSPr-6m6YxPB_rMHudk7MHtpp4HMNldGEqnmZNd_SlhPV/w300-h400/IMG_4333.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Statue of Unity</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOH9JYBYjYFWt1n3MZ7TGTAW2cKJMaQXDyzzvymm9izJZOsB9T7KvUgNezj2zCgbTB5WzJPp7cM2d3Ds6uq9HpcwwsfmjW05xA54VxcS9CRypZJdGQnH-DeXbZKUampNyprhyR9UuYFlEHzDLySQa3X44Q2xjYziphw9TKw4JEJKfI4E1T3MCq9fucRYXQ/s4032/IMG_4409%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOH9JYBYjYFWt1n3MZ7TGTAW2cKJMaQXDyzzvymm9izJZOsB9T7KvUgNezj2zCgbTB5WzJPp7cM2d3Ds6uq9HpcwwsfmjW05xA54VxcS9CRypZJdGQnH-DeXbZKUampNyprhyR9UuYFlEHzDLySQa3X44Q2xjYziphw9TKw4JEJKfI4E1T3MCq9fucRYXQ/w400-h300/IMG_4409%202.HEIC" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sayaji Rao Palace.</td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBs82itzqhI8rGM1IR5ZyEK_J1A2Jop-ZT8M0WM1CF2sSiz8V9mopK8VOmBgYA_INJvEgqM0Bx7uTbosCQkxWAQdjlchGNAsYfPtLJAm3DNc-lumAyZTyKQEcn8TYyV6WaaLtLEsFduA2XCEqKASv2iwec1FXqDcJTjK-kBdWBaqMvVrQjRDgBTRul7cPv/s4032/IMG_4566.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBs82itzqhI8rGM1IR5ZyEK_J1A2Jop-ZT8M0WM1CF2sSiz8V9mopK8VOmBgYA_INJvEgqM0Bx7uTbosCQkxWAQdjlchGNAsYfPtLJAm3DNc-lumAyZTyKQEcn8TYyV6WaaLtLEsFduA2XCEqKASv2iwec1FXqDcJTjK-kBdWBaqMvVrQjRDgBTRul7cPv/w300-h400/IMG_4566.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Jagdish farsan. multiple locations</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6xvZuebIoRniU60qO7Bwkom0YbruCY0j3SgaM5tgXCR5x69YodtyWHGoFl-WheWiou1mAl7XyNhSJOfYxi6OCoPXEfVsGRRYlseoYZKYZy1MUyVHg65j8GTmGAKCbb9eDKsmKq-BsHawwZcA9rYjnTYnr5Y33coErlddHIbn0W9xFCDOD_37Wnhi1jJ9/s4032/IMG_4569%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6xvZuebIoRniU60qO7Bwkom0YbruCY0j3SgaM5tgXCR5x69YodtyWHGoFl-WheWiou1mAl7XyNhSJOfYxi6OCoPXEfVsGRRYlseoYZKYZy1MUyVHg65j8GTmGAKCbb9eDKsmKq-BsHawwZcA9rYjnTYnr5Y33coErlddHIbn0W9xFCDOD_37Wnhi1jJ9/w400-h300/IMG_4569%202.HEIC" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ambassador Sweets</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8HeDVyVY70h8XflZcMDccWBhDD3Hytx-ZcWE2utdFlRzE9qUwYOxAEsHkGLL08LVbMnfyz5G8KTYVxXJXTe7mg93KKuG1HI-8HGX3RATLeFWPQ2JjVt6ozcGvnetf4C6oTt-KvyXBJ67_Uk5W4Ty3zUv-OPjWzjeGPQThljxXbUIpZo638R7jr70VCLt/s4032/IMG_4571.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8HeDVyVY70h8XflZcMDccWBhDD3Hytx-ZcWE2utdFlRzE9qUwYOxAEsHkGLL08LVbMnfyz5G8KTYVxXJXTe7mg93KKuG1HI-8HGX3RATLeFWPQ2JjVt6ozcGvnetf4C6oTt-KvyXBJ67_Uk5W4Ty3zUv-OPjWzjeGPQThljxXbUIpZo638R7jr70VCLt/w400-h300/IMG_4571.HEIC" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKntAvMAjDnQ-Wn1FQLd1BApc09pBSXXVXGOEY3FAO6lG9S-tsOajE1UjOq9OYpwcyvSVawFTxMno3Uk6ZLeQHaBG_zE4X6ODCzyuQvywWKPLYTT1SZtd2t61nhlK8_crP58lkmo18zluqRXTleMIRbbdjMIjPYw9o6clNMUNy5x4LS-nr-gsze9qcZgB/s4032/IMG_4572.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKntAvMAjDnQ-Wn1FQLd1BApc09pBSXXVXGOEY3FAO6lG9S-tsOajE1UjOq9OYpwcyvSVawFTxMno3Uk6ZLeQHaBG_zE4X6ODCzyuQvywWKPLYTT1SZtd2t61nhlK8_crP58lkmo18zluqRXTleMIRbbdjMIjPYw9o6clNMUNy5x4LS-nr-gsze9qcZgB/w300-h400/IMG_4572.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjPj7FBnZhvayyr1roca8C8Ye42J9qsurnalnWHMistUCd-nBnNlRxQHktDiYnBegqdJpPhgOhoa0lf1S29T_2she-A8JerSamhMqUaiaeI7wvJUyITtVl6a-HU-l6uNy8xT_idzx_8o7awXIIkNbD8VTcbebVPeY6qNDIqr-6j2nLF2TF7Pi3IZyci2E/s4032/IMG_4580.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjPj7FBnZhvayyr1roca8C8Ye42J9qsurnalnWHMistUCd-nBnNlRxQHktDiYnBegqdJpPhgOhoa0lf1S29T_2she-A8JerSamhMqUaiaeI7wvJUyITtVl6a-HU-l6uNy8xT_idzx_8o7awXIIkNbD8VTcbebVPeY6qNDIqr-6j2nLF2TF7Pi3IZyci2E/s320/IMG_4580.HEIC" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div>Here are a few things to keep in mind when visiting the Statue of Unity:</div></div><div><p></p><ul><li>You can't use your car once inside the complex and have to get off at the parking lot. You have to cover a long stretch to reach the statue from there and need to look at travel options to do so. You might want to book a golf cart if you want to avoid walking. You have to book in advance and we could not manage it. There are pink electric auto-rickshaws driven by ladies and you can hire these by the hour at a fixed price. They go up to the main complex but you would still have to walk the last stretch before they check your tickets, frisk you and let you in. There are unofficial autowallas who will offer to take you to the Statue of Unity. We avoided them. There are buses too. You can get more accurate information on all this on the website and can book your entry tickets in advance.</li><li>The toilets inside are clean but are not so in adjacent sites such as the safari.</li><li>Buying an express ticket helps you avoid the queue at the lift inside and this is advised if cost is not a problem. </li><li>We went on a moderately-crowded day and it was still rather stuffy in the viewing section. The authorities should look at improving the air circulation here given the crowds.</li><li>Food options are poor. There is a rather sad food court in the complex with Starbucks and a few other counters. We went to the Ekta Food Court for which we had to go back to the the entrance. That was morbid. There were two Indian food options with poor quality, oily food. Your best bet there is the Subway counter. </li><li>The express ticket allows you to go to other sites such as the safari, but remember that it gets boiling and can get rather tiring. And we were there in December. </li><li>Don't miss the exhibition on the life of Sardar Patel, the first deputy PM of India, and the Iron Man of India inside the complex. It is truly a humbling and awe-inspiring experience. I noticed that school groups formed a large number of visitors that day. I am sure that the visit would leave a deep impression on them.</li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonYcPBx86EQzDafNWbD__iwpg8ABS6tI6KItptpfZTSwDEXUh2pzKwmWVqc7piKcbNRMR2t2Q0ANCOam_P2mOL3oUjpq6R7LxIfWmiam9GmKRdGjSO6LxHzzShSf3KA7z8ZvDh3-8eKUky86myg8GRkGvPkSImkBQ1nLQSVITKftSkQKIqHSnkM-rHz2q/s4032/IMG_4306.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonYcPBx86EQzDafNWbD__iwpg8ABS6tI6KItptpfZTSwDEXUh2pzKwmWVqc7piKcbNRMR2t2Q0ANCOam_P2mOL3oUjpq6R7LxIfWmiam9GmKRdGjSO6LxHzzShSf3KA7z8ZvDh3-8eKUky86myg8GRkGvPkSImkBQ1nLQSVITKftSkQKIqHSnkM-rHz2q/w300-h400/IMG_4306.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pink autos driven by women</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqm11Hz00eqWc-5gKRwQ1yMDvmpAxZ5gO32yITR_cxfG6fEP3tSyhWIeqZyePJRH5zJwjyKtVWrCU1Etkzh7w_n2SWY8BzK3yD_fibWibropqb9US8HFm-pJ7mGQ4_sB6wWDdESc1H7pV2Zq6sjw5aFjjYgDFuIt98idyz2DoVh0EyjjHgdz9o8Z3sDPt_/s4032/IMG_4314.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqm11Hz00eqWc-5gKRwQ1yMDvmpAxZ5gO32yITR_cxfG6fEP3tSyhWIeqZyePJRH5zJwjyKtVWrCU1Etkzh7w_n2SWY8BzK3yD_fibWibropqb9US8HFm-pJ7mGQ4_sB6wWDdESc1H7pV2Zq6sjw5aFjjYgDFuIt98idyz2DoVh0EyjjHgdz9o8Z3sDPt_/w300-h400/IMG_4314.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The final stretch to the complex. You can avoid<br />walking if you are on a golf cart</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieaK97ofpgebHMo_5X6nLj-3_JTq0MBktFfsoSjujyfax5iYtmw9pDHhFvAeOcyNhKxMIvd15cArqoDeLKVJD7biiMAITgJ4Y0HVQ9udiDTvWgslsE-JFaCn1go1xGQ34vWSEfrQh9uCvC9NAhc2K_FMa1pG-7MYkPc3Vl8U50mxJLKqtb6WrOZHw0jjj/s4032/IMG_4336.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieaK97ofpgebHMo_5X6nLj-3_JTq0MBktFfsoSjujyfax5iYtmw9pDHhFvAeOcyNhKxMIvd15cArqoDeLKVJD7biiMAITgJ4Y0HVQ9udiDTvWgslsE-JFaCn1go1xGQ34vWSEfrQh9uCvC9NAhc2K_FMa1pG-7MYkPc3Vl8U50mxJLKqtb6WrOZHw0jjj/w300-h400/IMG_4336.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beating the crowd with express tickets</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5Ptmw9zPh0x6rUkEHDAgb0ZxFOpGQ5gx72wds0W0nVNcSnOnS3UNN8PGYYibIISAM4w7HP7GpuA2M8GffLeOxAen_0XLloqzTajqBJkjb6Tu3Xawv7aB8W-hGY7f1nla0H_GPnKX9XCbVp_bWoQbJT-pupBsxY59Apbgi85nwpJ3JS-a3E7DhIyHLTxH/s4032/IMG_4338.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5Ptmw9zPh0x6rUkEHDAgb0ZxFOpGQ5gx72wds0W0nVNcSnOnS3UNN8PGYYibIISAM4w7HP7GpuA2M8GffLeOxAen_0XLloqzTajqBJkjb6Tu3Xawv7aB8W-hGY7f1nla0H_GPnKX9XCbVp_bWoQbJT-pupBsxY59Apbgi85nwpJ3JS-a3E7DhIyHLTxH/w300-h400/IMG_4338.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The viewing gallery</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkJe0Bx_Xxy7QC8MnRM6lQEmeedtGCYezF4L01Vf8o7F7Ym64xkPAa0M-e3pGUP8BFAfXyNls6flCAaBvYSpv2tOKOY_-wBZbKQadqVvpNQEknAubInN9nnovPkFXvJAM8BDYnmOwZEe8pVuQMf2kbzQrQvFu5_jISqmr03pKR4XaTiPdNwk0kbcl9zaP/s4032/IMG_4342.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkJe0Bx_Xxy7QC8MnRM6lQEmeedtGCYezF4L01Vf8o7F7Ym64xkPAa0M-e3pGUP8BFAfXyNls6flCAaBvYSpv2tOKOY_-wBZbKQadqVvpNQEknAubInN9nnovPkFXvJAM8BDYnmOwZEe8pVuQMf2kbzQrQvFu5_jISqmr03pKR4XaTiPdNwk0kbcl9zaP/w300-h400/IMG_4342.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">View of the Narmada from the viewing gallery</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqpo_hu3FQ-A-8eQ0eVChgYZFvtuvELSpABxpRfiSxbBX3BuL3-VstGR7M_xbDJA4yiJTahz07UM9mkSo1XsM8tRqHnn7dOouEjlducdcGZjjesCTYFnpWbjqroXnOLrW3bbth5cc9bJRy3PsQsWkzjCbry2vwP6-sdU2qOZWOyofp8_YJnCtSPOps2Mf/s4032/IMG_4347%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqpo_hu3FQ-A-8eQ0eVChgYZFvtuvELSpABxpRfiSxbBX3BuL3-VstGR7M_xbDJA4yiJTahz07UM9mkSo1XsM8tRqHnn7dOouEjlducdcGZjjesCTYFnpWbjqroXnOLrW3bbth5cc9bJRy3PsQsWkzjCbry2vwP6-sdU2qOZWOyofp8_YJnCtSPOps2Mf/w300-h400/IMG_4347%202.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">You can go up to the viewing gallery at the feet <br />level from outside. This is in the open.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyvMAY75oLnfoM2G3U94rqsr2EkTE1VsmHanogX75Rk01eh2qghEL1bn6u1j_9l2UeYBNcUD3C0Emhr8rdbf7Ll9Ii6aKyl1D0kQyyyv-Vxpr8Wee2K3GfyTiLtIRfaVA2PHVQSFg7gPAKYdIZgiaK8LM3fUM_DT2dtD-f8Vv0Q0kQwBjpuQL-l7Eg9gG/s4032/IMG_4351.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyvMAY75oLnfoM2G3U94rqsr2EkTE1VsmHanogX75Rk01eh2qghEL1bn6u1j_9l2UeYBNcUD3C0Emhr8rdbf7Ll9Ii6aKyl1D0kQyyyv-Vxpr8Wee2K3GfyTiLtIRfaVA2PHVQSFg7gPAKYdIZgiaK8LM3fUM_DT2dtD-f8Vv0Q0kQwBjpuQL-l7Eg9gG/w300-h400/IMG_4351.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">At the outdoor viewing gallery by the feet of<br />the Statue of Unity</td></tr></tbody></table><br /><div><br /></div></div><h3 style="text-align: left;">Vivanta, Vadodara</h3><div>The hotel is located in the new part of the city. You can reach any part of the Vadodara within half an hour. </div><div><p>They kept us on the recently renovated floor. The rooms were clean, and bright and looked nifty. K and I were upgraded to a suite. This had a verandah. We were floored by the warm, professional and courteous service. The food in the buffet was quite nice.</p><p><i>Videos of the places we visited</i></p><p><i>Raju Omelette:</i></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/E3lATs7Hye4" width="320" youtube-src-id="E3lATs7Hye4"></iframe></div><br /><i><br /></i><p></p></div><div><br /></div><div><br /></div><h3 style="text-align: left;"><br /></h3><div><br /></div><div><br /></div><div><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0Vadodara, Gujarat, India22.3071588 73.1812187-6.0030750361788456 38.0249687 50.617392636178849 108.3374687tag:blogger.com,1999:blog-5325546362036589380.post-5788220345295713392024-01-29T12:47:00.002+05:302024-01-29T13:04:38.316+05:30Missal for world peace <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2HjupsWwANz1P9S-HwrBs6s6aW4L7EmrRXjqgX3KxInSv9KaMzzuBKU0BNRzGLNM5cSJuGuilq1-cIUzHBWQ5q4BkRvGq9CUeV7JxO6-ZhgC3RhNShCrK0Pbd_sZgemS6hPgdm6rXEGZ7_HsKX9hRF5wgaF13X1sxGL3lzCJ-Erv1dOZMJEFI78wF6OS/s4032/IMG_5664.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2HjupsWwANz1P9S-HwrBs6s6aW4L7EmrRXjqgX3KxInSv9KaMzzuBKU0BNRzGLNM5cSJuGuilq1-cIUzHBWQ5q4BkRvGq9CUeV7JxO6-ZhgC3RhNShCrK0Pbd_sZgemS6hPgdm6rXEGZ7_HsKX9hRF5wgaF13X1sxGL3lzCJ-Erv1dOZMJEFI78wF6OS/w300-h400/IMG_5664.jpeg" width="300" /></a></div><br /><p><br /></p><p>Started the week by having the Maharashtrian dish of missal the ‘Pune way.’ That is, with sliced bread and not pav. The customary farsan on top would have added crunch and fun, but I adulted and stayed away from that. </p><p>I used the bowl and plate from didu’s set which she’d given to me. She moved to Allahabad and then Delhi from a village outside Dhaka after she got married at a young age. Despite being thrown into a completely new world, she kept an open mind and connected with those from parts of the country that she had probably not even heard of before. In the process, she learnt to appreciate and even cook some of their food. There were no recipe blogs or reels in the 1940s and 50s.</p><p>My father was quite open minded about trying out cuisines from across the world during his time abroad. He had first left for the UK to study with almost zero exposure to the world outside. There were no reels, YouTube or even Travel & Living channel in the 1960s!</p><p>I guess I have inherited their spirits when it comes to culinary cultural curiosity.</p><p>Missal means ‘mix’. Which seems quite apt in the context of this post.</p><p><br /></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-54147513237302346872024-01-10T18:03:00.086+05:302024-01-12T16:17:28.644+05:30Desi nashta paired with crema crowned espresso? It's all happening at Aamchee, the Mumbai. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAb4CMaroljIWx-d6RsrN7JFyJRjIUUUOEDiF9wpuQNNfdrPwA8a-w19bixoTMC4OJGy8QTVdbPiZAVPETGdu7zhXbgVcV7pPs_qNNILYarzbvG32kzHlEWxbWXoSLIhB09VtGA-OW8iezF9OVYxJ3VJpf-BYaQawDMaF5JJ1Jbuu8yyNiiLIF6YuBP-UL/s4032/IMG_4910.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAb4CMaroljIWx-d6RsrN7JFyJRjIUUUOEDiF9wpuQNNfdrPwA8a-w19bixoTMC4OJGy8QTVdbPiZAVPETGdu7zhXbgVcV7pPs_qNNILYarzbvG32kzHlEWxbWXoSLIhB09VtGA-OW8iezF9OVYxJ3VJpf-BYaQawDMaF5JJ1Jbuu8yyNiiLIF6YuBP-UL/w480-h640/IMG_4910.jpeg" width="480" /></a></div><span style="white-space-collapse: preserve;"><br /></span><p></p><p><span style="white-space-collapse: preserve;">Years back I had written about how tough it is for vegetarians to have a sumptuous meal (sp breakfast) in cafes in Mumbai. While the rest of us can get our fill of eggs, sausages, ham and bacon, vegetarians hardly have any options beyond toast and beans. Tofu akoori at the most. Things have changed a bit with the avocado and toast takeover of the world but there is so much more that can be done. Especially if one looks into the Indian snacking repertoire and introduces dishes from there to our cafes, albeit in a form that would appeal to the cafe audience. There would be a surfeit of vegetarian food options in cafes then.</span></p><p><span style="white-space-collapse: preserve;">I finally came across a cafe doing this. I am talking of the recently opened Aamchee cafe/ casual dining restaurant which we visited on Sunday. It is an all day dining place which is yet to open for breakfast but will eventually.</span></p><p><span style="white-space-collapse: preserve;">Aamchee is the latest offering from the folks at Soam. It’s located at Babulnath in the lane after Soam. Soam is one of my favourite restaurants in Mumbai and I was keen to see what its younger sibling was all about.</span></p><p><span style="white-space-collapse: preserve;"><span>Amchee is the brainchild and passion project of our dear friend Pinky Chandan Dixit. </span><span>The idea for Aamchee came out of boredom from what I gathered. The super successful Soam was running on autopilot, said Pinky. She was looking for a new challenge and that’s when she came up with the idea of Aamchee. With Aamchee she realised her long-standing dream of running a cafe. A dream that she harboured from before she opened Soam which is a Gujarati restaurant. I must admit that it is difficult for me to be unbiased while writing about Aamchee as Pinky is like a family friend. However biases don’t matter when it comes to Soam, and now Aamchee, as the product is so good and so well loved.</span></span></p><p><span style="white-space-collapse: preserve;">The menu in Aamchee is anchored in classic Mumbai dishes and it tries to present these in a way that is more in keeping with the taste of the new generation modern. </span><span style="white-space-collapse: preserve;">The food is curated by Anuradha Joshi Medhora who runs Charoli Foods. Pinky </span><span style="white-space-collapse: preserve;">said that they had a lot of 'fun' while coming up with the menu at Aamchee. Anuradha, whose expertise lies in meat-heavy dishes from the royal court of Malwa and who lives in the suburb of Bandra, had to reorient herself to create a menu that is vegetarian and is attuned to the diners of South Mumbai who are more traditional in their preferences compared to those in Bandra. Their efforts manifested as food that gives joy and is thankfully not too clever by half or priced stratospherically as often the case these days.</span></p><p><span style="white-space-collapse: preserve;">The ambience of Aamchee has the relaxed and old-world charm of south Mumbai clubs, though you can wear sneakers, jeans and sandals if you are a Bandra bugger in Amchee without getting thrown out.</span></p><div><div><div><span style="white-space-collapse: preserve;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOxsz848I1P1VjWgLz2CHtwZXUz3mswuo9Si0W_ySV_ZrTr7bfhKbTxzcCFL9ZmSXFA42Xhtmh8Lv3HSqWmgwVIiCo4IQxuaPNg8yj6SRPv8GjNM0wRCFaKKURiyHs3_aqZCAc7OSm-2PO78-A9p9yEbLbY1qJJktApDtVsqTpWhs0gWYJjtQdoB4HpSu/s4032/IMG_4932.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOxsz848I1P1VjWgLz2CHtwZXUz3mswuo9Si0W_ySV_ZrTr7bfhKbTxzcCFL9ZmSXFA42Xhtmh8Lv3HSqWmgwVIiCo4IQxuaPNg8yj6SRPv8GjNM0wRCFaKKURiyHs3_aqZCAc7OSm-2PO78-A9p9yEbLbY1qJJktApDtVsqTpWhs0gWYJjtQdoB4HpSu/w400-h300/IMG_4932.heic" width="400" /></a></div><div><span style="white-space-collapse: preserve;"><br /></span></div><div><span style="white-space-collapse: preserve;">In the stories of the elderly waiters of Soam being shifted to Aamchee, so that they can take it easy as the pace is more relaxed than in Soam, or in that of the young dishwasher who wanted to be a barista and was encouraged to be so, lie stories of the generosity and warmth of the owners that make them so loved.</span></div><div><span style="white-space-collapse: preserve;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAW72Y5zzLArGtWZPy8SJyKgimSSMvlYKsQXHRYbTN8PSnxxhpX7cC_TLIVlK-yqVPcpCPJXjFda09GkSZXVeLYm0mo9imUFqN9F2e2wjgmsan_8xkQtOwbuEv7h68ab8C4ZLLUpWnNDCT3O2KY7RQdBGEha_FRIwyUQh0a7b3IVeSC2ACH0g_OUIZXMv/s4032/IMG_4928.HEIC" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAW72Y5zzLArGtWZPy8SJyKgimSSMvlYKsQXHRYbTN8PSnxxhpX7cC_TLIVlK-yqVPcpCPJXjFda09GkSZXVeLYm0mo9imUFqN9F2e2wjgmsan_8xkQtOwbuEv7h68ab8C4ZLLUpWnNDCT3O2KY7RQdBGEha_FRIwyUQh0a7b3IVeSC2ACH0g_OUIZXMv/w300-h400/IMG_4928.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The young baristas of Aamchee</td></tr></tbody></table><div><span style="white-space-collapse: preserve;">
</span></div></div><div><span style="white-space-collapse: preserve;"><span style="white-space-collapse: preserve;"><br /></span></span></div><div><span style="white-space-collapse: preserve;"><span style="white-space-collapse: preserve;">As in the case of its elder sibling, Soam, the food at Amchee is all about comfort and makes you want to go back for more. The food is vegetarian, a fact that meat and fish eaters might gloss over and ignore, given how enjoyable the food is. As I said earlier, you get a chance to have dishes which you would never have thought of having in a cafe format otherwise. </span><div><span style="white-space-collapse: preserve;"><br /></span></div><div><span style="white-space-collapse: preserve;">Don’t go there if you are on a diet. Go there if you love food. Carbs. And life.</span></div></span></div><div><span style="white-space-collapse: preserve;"><i><br /></i></span></div><div><i><br /></i></div><div><i>What we had that day:</i></div><div><span style="white-space-collapse: preserve;"><i><br /></i></span></div><div><span style="white-space-collapse: preserve;">Drinks: Our favourite was the Aamchee sol kadi which had no sugar added and had a distinct hit of coconut milk. The espresso was fabulous too and its crema game was on point.
<br /></span></div><div><span style="white-space-collapse: preserve;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aSylbDXn_rKYjMOnj7lZM8OgZEogpZ0l_VFiaEQ8LXollOIPKW5-hXDMV2rOqPP6eO_pgKa-t6UGoJnLkD_HWEuVKBhxegt7A_wPI725tBGXBU_s4sf0mZB2W_DW-ki5KAe6latvwJo1yw8Zj_omGJ6JJg3S4vP4nvI-s1zZl6p6eUIrlPd4AwfC6M64/s4032/IMG_4895.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aSylbDXn_rKYjMOnj7lZM8OgZEogpZ0l_VFiaEQ8LXollOIPKW5-hXDMV2rOqPP6eO_pgKa-t6UGoJnLkD_HWEuVKBhxegt7A_wPI725tBGXBU_s4sf0mZB2W_DW-ki5KAe6latvwJo1yw8Zj_omGJ6JJg3S4vP4nvI-s1zZl6p6eUIrlPd4AwfC6M64/w480-h640/IMG_4895.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Nariman salad</td></tr></tbody></table><div><div><br /></div><div>Nariman Salad: With its black channa and green chutney combination and channa jor mix, the Nariman salad took one back to the ambling walks that K and I would take down Nariman Point when we were dating, stopping at the chana sing-wala (peanut seller) to refuel ourselve with conical packs of channa sing (peanuts and roasted gram). The green chutney gave a refreshing touch to the salad here, while the chana jor added crunch to the texture. Completing the Mumbaiyaa chaat touch were the fresh pomegranate seeds strewn across the dish.</div></div></div><div><br /></div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBJLl9DgWVl3Leu3CLPS8AX-lLoWBu94iWN-iuL5snzHA5SRPW0GG7p2voin5M0C6Qf0QpOs3TIduZtdEPAYTzpP1517_g8pQFfQhmJDTbuGlkhU-IaqF_7xikUd2dY7RZMaJzMK8o7IH6GFB9w6hWFs9VUUfz3GAd0HqLwYXzyyxLlBwOSjqBjyEZvsh/s4032/IMG_4898.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBJLl9DgWVl3Leu3CLPS8AX-lLoWBu94iWN-iuL5snzHA5SRPW0GG7p2voin5M0C6Qf0QpOs3TIduZtdEPAYTzpP1517_g8pQFfQhmJDTbuGlkhU-IaqF_7xikUd2dY7RZMaJzMK8o7IH6GFB9w6hWFs9VUUfz3GAd0HqLwYXzyyxLlBwOSjqBjyEZvsh/w480-h640/IMG_4898.heic" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Currimbhoy Salad</td></tr></tbody></table><div><br /></div><div>Currimbhoy salad: The original Currimbhoy salad has boiled eggs which the one at Aamchee does not have as Aamchee is a vegetarian restaurant. They use a combination of roasted potatoes, crouton, cheese and mustard mayo here to make a salad that is wickedly addictive. It is a carb and starch dump which is not what you should order if you want to be a supermodel! </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpkYS4R1jqid-0Pz3fpab4jT6r6k-QKSCy-uwh4zglW42_cufbMylRD-p5dc9EFmTsQnXvTKy0pJgDxQFINFiSlHNyWcq94DDA66tyfALLWwcCuKdY8I1LUIVjo_S4JULlRHQyKiixKzX0MagR1G8lbQJptSvbMia_xOb8WiRwbGsytd3-GPEdmexxyjt/s4032/IMG_4902%202.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpkYS4R1jqid-0Pz3fpab4jT6r6k-QKSCy-uwh4zglW42_cufbMylRD-p5dc9EFmTsQnXvTKy0pJgDxQFINFiSlHNyWcq94DDA66tyfALLWwcCuKdY8I1LUIVjo_S4JULlRHQyKiixKzX0MagR1G8lbQJptSvbMia_xOb8WiRwbGsytd3-GPEdmexxyjt/w480-h640/IMG_4902%202.heic" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Vada pav sliders<br /><br /><div style="text-align: left;"><span style="font-family: inherit;">Vada pav sliders: The cherubic vada pavs here are lighter than the regular-sized street cart ones. Each is served with loni (white butter) and a different thetcha..for eg ghati masala, garlic, and podi... which when tucked into the vada pav led to a distinct flavour and zing. Once again, very 'addictive'. An adjective that one could use</span> for most of the food here.</div></td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNbAGQnOeQoaTrKCwrFu6lz4l5VB8oN_cAi1BpkgkPXtzXUaPCOuQPW0Tb4NoLCN5JY8ZvWBqaq2sYLC3xDsIrzWfYPYJQneLkA4qR7D2TWuzGgXBlVss2-s8e97EPaOF5mQ4J7oCPxf5HGYHFKspxUdX6o3lMf_yMLgFG5Kz0YUeBtVEPJRCxEXa9Gnw/s4032/IMG_4906.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNbAGQnOeQoaTrKCwrFu6lz4l5VB8oN_cAi1BpkgkPXtzXUaPCOuQPW0Tb4NoLCN5JY8ZvWBqaq2sYLC3xDsIrzWfYPYJQneLkA4qR7D2TWuzGgXBlVss2-s8e97EPaOF5mQ4J7oCPxf5HGYHFKspxUdX6o3lMf_yMLgFG5Kz0YUeBtVEPJRCxEXa9Gnw/w480-h640/IMG_4906.heic" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Matunga rasam<br /><br /><div style="text-align: left;"><span style="font-family: inherit;">Matunga Rasam: The rasam was tart and peppery but what distinguished the dish was the use of fried idli croutons. These were so nice that I doubt if I can have bread croutons again. Ok, that's a hyperbole, but you know what I mean.</span></div></td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnIpZk64z7WLLp3nHv3r87xDBngcv7VKq34jbCYw4X6eaTfAU4ybtUWuEyLNFQLAVLMIk-wx3CEJwtk7fNJKqNF3lZ8cIL6qgcX1v1PkKdIW9fbFjUmZ6GxylqnboZLHQI7Jx9XCCGfYffOLeGsLYLyBp6Qi7PcEmFRwcAA-V7HIyiMPr8pNoFtcp3YCf/s4032/IMG_4907.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnIpZk64z7WLLp3nHv3r87xDBngcv7VKq34jbCYw4X6eaTfAU4ybtUWuEyLNFQLAVLMIk-wx3CEJwtk7fNJKqNF3lZ8cIL6qgcX1v1PkKdIW9fbFjUmZ6GxylqnboZLHQI7Jx9XCCGfYffOLeGsLYLyBp6Qi7PcEmFRwcAA-V7HIyiMPr8pNoFtcp3YCf/w480-h640/IMG_4907.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Veggie loaded thali peeth<br /><span style="font-family: inherit;"><br /></span><div style="text-align: left;"><span style="font-family: inherit;">Thali peeth: This multi-grain Maharashtrian flatbread comes with vegetables packed into it. The way your mom fed you veggies when you were a kid. The accompanying chutneys were interesting. There was a tart curd-based one and another that used thecha (chilli powder) and had a qorma gravy-like feel.</span></div></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06dRTXQwmRQUgJ4x2x0z41M4auoJMnLX4tbsqbqesKZWiVIVvoXzYOadjstiP3KBNJ8WFgTMedSqnazuhfK407I72K1N_LK62vZ0-RIo8qjggbQwSRGZ2rX3R2qcIW-xqC53uA0m_99lZ27nmFDEEcWROkWu2NPAltRMUJpFneIUUzHTqK8KDolQrPk2B/s4032/IMG_4914.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06dRTXQwmRQUgJ4x2x0z41M4auoJMnLX4tbsqbqesKZWiVIVvoXzYOadjstiP3KBNJ8WFgTMedSqnazuhfK407I72K1N_LK62vZ0-RIo8qjggbQwSRGZ2rX3R2qcIW-xqC53uA0m_99lZ27nmFDEEcWROkWu2NPAltRMUJpFneIUUzHTqK8KDolQrPk2B/w480-h640/IMG_4914.heic" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bandra mushroom shami</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: left;">Bandra mushroom shami: This was K's favourite from the afternoon. Mushroom shami kebab which had the silken touch of galauti kebab. Sandwiched in puff pastry. The latter is a nod to the bakeries of Bandra I suppose. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUMuZufV5RmNcbiqNUuxmibPOZtp3sfx2h3ec-rds5e-XX4AzT2qu_eefCqJnZTZpEjZCj4DoXmX_xAH2ILC3Bi4gbwP3U2hGIghrmycYJZMXN9J3TVPXvqv8IUJD6O6ngKMOHKAtYtjzaJCl4bpdt0hB8ZG_dYxIIZrFyjspSUAij1rwNWmseQFmd7qN/s4032/IMG_4913.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUMuZufV5RmNcbiqNUuxmibPOZtp3sfx2h3ec-rds5e-XX4AzT2qu_eefCqJnZTZpEjZCj4DoXmX_xAH2ILC3Bi4gbwP3U2hGIghrmycYJZMXN9J3TVPXvqv8IUJD6O6ngKMOHKAtYtjzaJCl4bpdt0hB8ZG_dYxIIZrFyjspSUAij1rwNWmseQFmd7qN/w480-h640/IMG_4913.heic" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Parsi potato chutney bombs</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: left;">Parsi green chutney bombs: I am not sure if this is modelled on the Parsi cheese chutney pattice but it was far more deep-fried than a Parsi pattice, akin more to a Parsi kebab in terms of crunch and turned out to be very.... addictive! The sweetish green chutney, with the potato mash and crunchy batter coating, was everything that your mother, I mean dietitian, had warned you about! A temptress in every sense of the word.</div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaV4qm6bpfyGN0dTf1lPkmTEg_MVwVvFRdPs26q6rh2nyY4gtR5M74NieUniig6W3uoC6us5IfRu_re3zOmq1-qXpoHOsbR2j_24u56fLB_C6ByO0xrpnQYuF3AzA8zijs7nO2ZpiC1d3fHZxNasL3Pb0R5EnJcxQQN6pYjJL7hIa6cr-DZfXWBCUL6ayi/s4032/IMG_4931.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaV4qm6bpfyGN0dTf1lPkmTEg_MVwVvFRdPs26q6rh2nyY4gtR5M74NieUniig6W3uoC6us5IfRu_re3zOmq1-qXpoHOsbR2j_24u56fLB_C6ByO0xrpnQYuF3AzA8zijs7nO2ZpiC1d3fHZxNasL3Pb0R5EnJcxQQN6pYjJL7hIa6cr-DZfXWBCUL6ayi/w480-h640/IMG_4931.heic" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fruit trifle</td></tr></tbody></table><span style="white-space-collapse: preserve;"><br /></span></div><div><span style="white-space-collapse: preserve;">Fruit trifle: Whipped cream. Fruits. Syrup. You could not go wrong with this, could you? Very old-fashioned. Very, there I go again, addictive!</span></div><div><span style="white-space-collapse: preserve;"><br /></span></div><div><div><span style="white-space-collapse: preserve;">Congrats Pinky and Aseem, so proud of you. It will be hard to divide my time between your babies, Soam and Aamchee. Bahut na insafi. Jokes apart, you have another winner in your hand. All the best. </span></div><div><span style="white-space-collapse: preserve;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbdqw32_Tzj3KRSo8N7U2joNuEp-B2PF-IPyZk-KlWchNvO5GTB5t2XeIFoFz5_hFhxxy8kUGDOOq3_K5tS0AvvGsWGsfW-peoTLlnBunu-TjxWoGMGm463o4SWeYNmDpmqpEQD6zy2phNEIfSYzcichN0_AG5Yio1XsmHxFlyFW9APvI9huOEv7RjJ65/s4032/IMG_4942.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbdqw32_Tzj3KRSo8N7U2joNuEp-B2PF-IPyZk-KlWchNvO5GTB5t2XeIFoFz5_hFhxxy8kUGDOOq3_K5tS0AvvGsWGsfW-peoTLlnBunu-TjxWoGMGm463o4SWeYNmDpmqpEQD6zy2phNEIfSYzcichN0_AG5Yio1XsmHxFlyFW9APvI9huOEv7RjJ65/w300-h400/IMG_4942.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pinky with her husband Aseem and their daughter<br /><br /></td></tr></tbody></table></div><div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/jvFqi4d9QsI" width="320" youtube-src-id="jvFqi4d9QsI"></iframe></div><br /><span style="white-space-collapse: preserve;"><br /></span></div><div><span style="white-space-collapse: preserve;"><br /></span></div><div><span style="white-space-collapse: preserve;">Address: Soni Building 46, Pandita Ramabai Road, Opp Bhartiya Vidya Bhavan, Girgaon Chowpatty, Mumbai 400007</span></div><span style="white-space-collapse: preserve;">
</span><span class="x7l2uk3 xt0e3qv" style="white-space-collapse: preserve;">#mumbairestaurants</span><span style="white-space-collapse: preserve;"> </span><span class="x7l2uk3 xt0e3qv" style="white-space-collapse: preserve;">#mumbaifinelychopped</span><span style="white-space-collapse: preserve;"> </span><span class="x7l2uk3 xt0e3qv" style="white-space-collapse: preserve;">#vegetarian</span><span style="white-space-collapse: preserve;"> </span><span class="x7l2uk3 xt0e3qv" style="white-space-collapse: preserve;">#indianfood</span><span style="white-space-collapse: preserve;"> </span><span class="x7l2uk3 xt0e3qv" style="white-space-collapse: preserve;">#mumbaifood</span><span style="white-space-collapse: preserve;"> </span><span class="x7l2uk3 xt0e3qv" style="white-space-collapse: preserve;">#aamchee</span></div></div></div>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-80263732466658456752024-01-07T21:32:00.018+05:302024-01-11T00:12:25.749+05:30You will be missed Queen Laila of Mary Lodge, Subko<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggL6V7FJFCAAOIdVxhRCSiRerTlP6ekq5uFCL1ZI30nsg8-RUIfPKgP39BfRWexkzNo4ktATw9MGvX7CgfUz8rY7YGtVcz7DqVtRs5cvpaFVN8lTQF_-EI9M_6A2lWKUMs3Q_vAx8fiM7rl9QYb2ahvBm62ppIipLGgYJQtk7guL-iiEEK9LzXYQa4V3XM/s1286/IMG_4946.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1286" data-original-width="1032" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggL6V7FJFCAAOIdVxhRCSiRerTlP6ekq5uFCL1ZI30nsg8-RUIfPKgP39BfRWexkzNo4ktATw9MGvX7CgfUz8rY7YGtVcz7DqVtRs5cvpaFVN8lTQF_-EI9M_6A2lWKUMs3Q_vAx8fiM7rl9QYb2ahvBm62ppIipLGgYJQtk7guL-iiEEK9LzXYQa4V3XM/w321-h400/IMG_4946.jpeg" width="321" /></a></div><br /><p></p><p>RIP Little Laila. Queen of Mary Lodge. </p><p>You gave us so much joy. And love. </p><p>I have so many happy memories of you.</p><p>Of the time when you came up up to me while I waited in the queue to place my order.</p><p>Of when I’d pick you up in my arms and squish you.</p><p>Of when we’d pose together while K clicked us.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOQSkHW9tr75vlB62z-XXdnWcyYEqCCBeTy4nTR4tHT4weXvW1MNz4Mgq8DrDBWDpmaLCWvYBGm5kz8e3lfDUcuIfJFDlZjhSY2IVXVJ3Cppzb8vYDwHAIS7e0gRtko9QDFZJug-pRskasHROy8R1gJ5Y7t-8EtMsfWp2FnxNAy6SZwnPPjy6BA2Jm46z/s1286/IMG_4945.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1286" data-original-width="1032" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOQSkHW9tr75vlB62z-XXdnWcyYEqCCBeTy4nTR4tHT4weXvW1MNz4Mgq8DrDBWDpmaLCWvYBGm5kz8e3lfDUcuIfJFDlZjhSY2IVXVJ3Cppzb8vYDwHAIS7e0gRtko9QDFZJug-pRskasHROy8R1gJ5Y7t-8EtMsfWp2FnxNAy6SZwnPPjy6BA2Jm46z/w321-h400/IMG_4945.jpeg" width="321" /></a></div><p>Of when you slept in your cat house and refused to open your eyes while I called out to you.</p><p>Of the time you’d be busy munching the food kept for you while I waited patiently for you to finish so that I could pat you.</p><p>And of the last time we met when you proudly took me around to see the new first floor premises of your cafe.</p><p>I hope you left knowing how much you were loved.</p><p>This pic is from 22nd September ‘22 when we first met. </p><p><i>Update: There have been disturbing allegations about the ownership of Subko not looking after Laila from a vet and volunteers who actually were with her in her final days. I hope to be able to do a fact check but till then have removed the posts from Subko which I had earlier posted here.</i></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pHH8vnpdVyboD2cgBfycVAP8WA3rCq1TORfm4RSBAjgx4vpnjVstFKxVFhmRN5asY1Ea5DUnKYgKksA_qpeodGaZAJcwlvxv3BH-c7PET-CItTj2G_IahN2sSpjJ7MSNXm6141H_I3ClrWS3UHuM26LsTbEN6unOGE9keSl7WiHLEDPHkj1K19oawwZi/s2048/IMG_4947.jpeg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pHH8vnpdVyboD2cgBfycVAP8WA3rCq1TORfm4RSBAjgx4vpnjVstFKxVFhmRN5asY1Ea5DUnKYgKksA_qpeodGaZAJcwlvxv3BH-c7PET-CItTj2G_IahN2sSpjJ7MSNXm6141H_I3ClrWS3UHuM26LsTbEN6unOGE9keSl7WiHLEDPHkj1K19oawwZi/w300-h400/IMG_4947.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The first time I met Laila</td></tr></tbody></table><p><br /></p><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p><p><br /></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-25212618689463017962024-01-05T16:13:00.014+05:302024-01-05T23:08:32.367+05:30What's fermenting in chef Vanika Choudhary’s Noon Restaurant?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPxzCdpQ9fl8UPf9qcy2y4X2p2bVI_67QwBWTfuQfA3V39QS-FRlyiSpp6LQMTaqPqC3x3wYTMa4ljL5Un36MAAQA6tZTJHEj_gkoF8E-Y0rRhyphenhyphenvGs95pyWT5i5Jg5Xn5fv71Rej6y0PcH9ejYYx7URMINms6YNG9O4Yqs1QTE8gVralPC6z-2Yin6EJ0/s4032/IMG_3082%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPxzCdpQ9fl8UPf9qcy2y4X2p2bVI_67QwBWTfuQfA3V39QS-FRlyiSpp6LQMTaqPqC3x3wYTMa4ljL5Un36MAAQA6tZTJHEj_gkoF8E-Y0rRhyphenhyphenvGs95pyWT5i5Jg5Xn5fv71Rej6y0PcH9ejYYx7URMINms6YNG9O4Yqs1QTE8gVralPC6z-2Yin6EJ0/w300-h400/IMG_3082%202.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chef Vanika Choudhary at Noon</td></tr></tbody></table><p>I used to work in market research when I started this blog 16 years back. I was an outsider writing about the world of food then.</p><p>I moved to full-time food writing 10 years back. I have been lucky enough to meet many talented and accomplished chefs and restaurateurs since then. I learned to appreciate the nuances of food better through my conversations with them. I found inspiration in their life stories and world views. </p><p>Take chef Vanika Choudhary for example. I met her recently when she invited me over for lunch at Noon. I was as impressed by the food that afternoon as I was with the passion and belief that she brought to her work. </p><p>I had heard of Vanika before I went to Noon. My friend Dr Kurush Dalal, is a big fan of her cooking and would praise her profusely. I took his words very seriously and had planned to visit the restaurant for a while.</p><p>Fermented and foraged food lies at the heart of Noon, which is a fine dining restaurant.</p><p>"Why is fermentation so important to you," I asked Vanika when we first met. I expected her to talk about drawing inspiration from famous international chefs, chefs of the sort who feature in Chef's Table-like documentaries. While this was true to an extent, her grounding lay elsewhere it seems. In the many bottles of pickles that she as a kid would see her grandmom make back home in Jammu. The process of assembling seasonal ingredients in pickle jars, putting them to sun on the terrace, and opening them once ready to see them in their final form is what piqued Vanika's interest in fermented food. </p><p>The food used in her grandmom's kitchen was sourced from local markets and was seasonal in nature. Nothing was wasted. This memory manifested itself in the virtues of sustainability and foraging that Chef Vanika lives by today. Virtues that make her spend a considerable amount of time exploring the flora and fauna in Jammu and Kashmir, Ladakh, the Sahayadri range and the Malvan coast to find inspiration for her menus.</p><p>The food coming out of the Noon kitchen smacks of modern culinary techniques and I was surprised to find out that Vanika had not been to culinary college. She was a media professional who changed tracks to become a chef. Vanika says that she had picked up her initial kitchen skills while watching her grandmom cook. 'The rest I learnt on the way,' she said. I am sure that she was being self-effacing and that a lot of hard work, partnered with a keen desire to learn, has gone into her developing her cooking skills. This includes the time she has spent cooking in residencies in progressive restaurants across the world. Or the time she spends with her fermentation guru, the Korean monk Jeong Kwan.</p><p>Noon represents a fast-disappearing facet of what defined Indian kitchens of yore. The connection that it had with its natural habitat. The supermarket retail economy, followed by the online shopping industry, has helped us transcend the space and time continuum when it comes to sourcing food. We can now get anything, including pickles, anytime and anywhere. Noon reminds us of our roots which we have left behind. It makes us reflect on our relationship with food.</p><p>The problem with owning a niche is that one tends to be defined by it. Think Noon, and you are more likely to think of 'fermentation' and 'foraging' first, not its food. This does a disservice to the talent of the chef. And, do we really know what fermentation means? </p><p>It will take time for us to get re-acquainted with the world of fermentation. This is rather funny given that fermentation is not new to the Indian kitchen....and no, it is not just about pickles! Fermentation features in our kitchens in various forms...dahi, dosa, dhokla, naan, jalebi, panta bhaat, etc for example. So what is fermentation? I confess that I had to look up the internet for answers.</p><p>Technically fermentation is defined as the conversion of sugars and carbohydrates into alcohol (beer, wine etc) or preservative organic acids and carbon dioxides. It promotes the growth of beneficial bacteria AKA probiotics. In terms of health benefits, it is said to aid digestion and build immunity. In other words, all the stuff your doctor wants you to have. But how does fermented food taste? Or, how do food where fermentation techniques have been used taste? </p><p>I quite enjoyed the meal that I had at Noon. I tried the non-vegetarian tasting menu. Most of the dishes on the tasting menu left me with an experience that was novel and yet evoked nostalgia. The portions were small which forced one to focus on each bite and appreciate the essence of the dish better. </p><p>I found the tales of the provenance of the ingredients to be of particular interest. This is the foraging but. I am yet to understand the world of fermentation well enough to comprehensively appreciate what fermentation added to the dishes. My response to the meal, as always, focused on the taste experience and then the backstory</p><p>The first dish on the menu was a harbinger of what was to come. <b>Black buckwheat tartlet, Jerusalem artichoke, Chiaggo beats, Goat cream, Sichuan pepper, black garlic, sea lettuce salt. </b>A very disparate set of ingredients, each with distinct and different textures and flavours. And yet the result was a many-layered and harmonious experience which put one in a very happy frame of mind at the start of the meal.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wbc01zexBzmp25zeEYWYQRIZbWFgwmI68fscIMQU79roriyBDHgxaozLlCwjqvSxr2HQ8CsPt51vz_f0ouDNjp9HA6cQUzTTn3NBA72ogO89Yp8PExZZsj_k9G3oml_JhfkIYGQnb2ZK49Du1UkYagdHjPji_srFct6wtDTXoHKJKWjgn0cLM5O7XUqq/s4032/IMG_3088%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wbc01zexBzmp25zeEYWYQRIZbWFgwmI68fscIMQU79roriyBDHgxaozLlCwjqvSxr2HQ8CsPt51vz_f0ouDNjp9HA6cQUzTTn3NBA72ogO89Yp8PExZZsj_k9G3oml_JhfkIYGQnb2ZK49Du1UkYagdHjPji_srFct6wtDTXoHKJKWjgn0cLM5O7XUqq/w300-h400/IMG_3088%202.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Oyster coconut milk curry at Noon</td></tr></tbody></table><p><b>The oyster coconut milk curry leaf podi</b> was another favourite of mine. It drew on the flavours of the southern coasts of India and exuded a sense of comfort. The oyster was from sourced local waters and tasted quite fresh.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6gNsVHRsvd9_t3nEAsywFk7A8IuKidJnO5cYeYLsJJv5ZxIBsZw_VdBiXXI-6rlNQ8Gq3r0xgb7xhV7k3Z6qH_-6UGJ2WWoObK8SJhrkhZgXiE42-oMY53DYNiyoPoBLLtc-mNJ1zbnFK8rlT7qDSQosYoxAADFN6DY5muqG47m4pS5AkHQlXxJDVI1d/s4032/IMG_3093.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6gNsVHRsvd9_t3nEAsywFk7A8IuKidJnO5cYeYLsJJv5ZxIBsZw_VdBiXXI-6rlNQ8Gq3r0xgb7xhV7k3Z6qH_-6UGJ2WWoObK8SJhrkhZgXiE42-oMY53DYNiyoPoBLLtc-mNJ1zbnFK8rlT7qDSQosYoxAADFN6DY5muqG47m4pS5AkHQlXxJDVI1d/w300-h400/IMG_3093.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Guchhi, Noon</td></tr></tbody></table><p><br /></p><p>Given her Kashmiri heritage, it is perhaps no surprise that the<i> </i><b>guchhi, millet miso, heirloom tomato and saffron shio koji, wild fermented koronda goat yoghurt and basil oil</b><i> </i>turned out to be memorable. I have yet to come across a guchi (Morrel) dish that harnesses the umami flavours of this rare Kashmiri mushroom as brilliantly as this.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngofx0Ctk7zRRfkWNdP2fnU-MJjGbkgZf_msvI8MO2xNFc3SAiJZdeOv7HQ0xxYTVLY_GAuEgPD9gsAXHnl6XbW5ZnlmGmCVV-4H1i6-WTLjLw8QLZYBn_EUNceDoXUAkcX99YK2o5LA2zFT16rU_oItxPAO695_nCn0sgfltlGQhFN10QPVpKHjyBuyx/s4032/IMG_3103.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngofx0Ctk7zRRfkWNdP2fnU-MJjGbkgZf_msvI8MO2xNFc3SAiJZdeOv7HQ0xxYTVLY_GAuEgPD9gsAXHnl6XbW5ZnlmGmCVV-4H1i6-WTLjLw8QLZYBn_EUNceDoXUAkcX99YK2o5LA2zFT16rU_oItxPAO695_nCn0sgfltlGQhFN10QPVpKHjyBuyx/w300-h400/IMG_3103.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lamb with pumpkin kasundi, Noon</td></tr></tbody></table><br /><p>The succulence of the lamb in the <b>lamb, Kashmiri red chilli hot sauce, pumpkin kasundi, and fiddlehead fern achar </b>was drool-worthy as the cliche goes. The accompanying sauce and kasundi were quite sharp and I'd advise using them sparingly to ensure that the quality of the meat shines in its full glory.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyV4S1Y6OJ95ViFK_-SJHA50fAtKRM1NWPWXl1Naa9ukSSDbWNobWbjtBK5ty-9Z_PIFPN_DKTb33_S5kmMstYbCxgSwaQFOkljSaezStnbq6WrUwM6_7FemHb98MVmAWzUwGkov6luSf82O2_1agsRoq-D-604oZF6iEWq9TVm2papadlVghB_RHaHGvz/s4032/IMG_3108.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyV4S1Y6OJ95ViFK_-SJHA50fAtKRM1NWPWXl1Naa9ukSSDbWNobWbjtBK5ty-9Z_PIFPN_DKTb33_S5kmMstYbCxgSwaQFOkljSaezStnbq6WrUwM6_7FemHb98MVmAWzUwGkov6luSf82O2_1agsRoq-D-604oZF6iEWq9TVm2papadlVghB_RHaHGvz/w300-h400/IMG_3108.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tiger prawn, ragi bhakri</td></tr></tbody></table><p>You cannot define the food at Noon as 'Indian' food. Yet there were local touches that were interspersed through the meal. Giving a rustic touch to the menu, for example, was the sprouted<b> ragi bhakra, tiger prawn, chana dal miso, Malvani masala kanji spiced shallots, karanda achar and bombil chutney. </b>It reflected the time that Vanika spent on farms in the state. The tiger prawn was juicily rendered and combined well with the earthy texture of the bhakri.</p><p>The only false note in the entire meal was <b>the trout in the khombir </b>roti, where the trout was a tad overcooked and dry. Fish features before meat and prawns in terms of sequence in a meal for us Bengalis. You could argue that the trout was at a disadvantage as it was served last in this case. But <i>it </i>was rather dry to be honest.</p><p>There were two desserts of which the <i>mawa cake, kosnyot, sea lettuce and goat milk ice cream </i>was particularly hard to resist. There were some other interesting dishes on the tasting menu and I did not describe them all here. The menus at Noon are seasonal and you might end up with a different set of dishes from mine.</p><p>The reaction to the food at Noon among diners is mixed from what I gather. This is not entirely surprising as the food represents a genre that our tastebuds are not familiar with. Fermentation is all about time and patience. I guess that this would be the case with Noon too. Being patient while continuously striving for perfection in terms of a great meal experience is the way to go.</p><p>My advice is to not get too cerebral if you go to eat at Noon. Do not try to isolate elements in a dish and look for the presence of 'fermentation. </p><p>Food, as in most things in life, is made up of the sum total elements and not just one element alone. Magic happens when everything comes together and Chef Vanika seems to be adept at making this happen.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_chFUmRVRH4KJPTpNXJ_wm335uB2rxEZKXaOCWRd0Z319Tfzg6yp69b6Jkg2nTx9TkqSygcY-YMINNZx44y6UPAK2GdHl4nYBOoBtVZSH5X0lpwkqt82_9pf5wRxtn56UHg3QOZo6Hby_Z7YDZGQEWSFfyxvd6YQ0sXcXqV6UT2ltxKWWsVqC_D9AsKvY/s4032/IMG_3121.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_chFUmRVRH4KJPTpNXJ_wm335uB2rxEZKXaOCWRd0Z319Tfzg6yp69b6Jkg2nTx9TkqSygcY-YMINNZx44y6UPAK2GdHl4nYBOoBtVZSH5X0lpwkqt82_9pf5wRxtn56UHg3QOZo6Hby_Z7YDZGQEWSFfyxvd6YQ0sXcXqV6UT2ltxKWWsVqC_D9AsKvY/w300-h400/IMG_3121.jpeg" width="300" /></a></div><br /><p><br /></p><p><i> This was a hosted meal. The date was 6th November, 2023</i></p><p><i>Address: </i></p><p><span face="Okra, Helvetica, sans-serif" style="background-color: white; color: #1c1c1c; font-size: 16px;">B102, Ground Floor, One BKC Building, G-Block, Bandra Kurla Complex, Mumbai</span></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com1tag:blogger.com,1999:blog-5325546362036589380.post-63022852642547770732023-12-31T18:28:00.005+05:302023-12-31T19:08:35.542+05:302023. The year that was. And manifesting the year that will be. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7C3Ate5YJwz5521fZY-PKunat0RH4JtMPMxg4VSa20m0mqgU7wdxbBk_xtXqhrbD8nFD5JAViVl4yUPwu3-wixFhrzGqJHvW5V0LtaZQI2hOFX8dNY0WK1KeCii3z-e_AHMRGYbuaTQ8JqNu11v-MhqCnHeDvuDFy4hvIaPi62r46lXV04bF2yx59IIb2/s4032/IMG_4755.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7C3Ate5YJwz5521fZY-PKunat0RH4JtMPMxg4VSa20m0mqgU7wdxbBk_xtXqhrbD8nFD5JAViVl4yUPwu3-wixFhrzGqJHvW5V0LtaZQI2hOFX8dNY0WK1KeCii3z-e_AHMRGYbuaTQ8JqNu11v-MhqCnHeDvuDFy4hvIaPi62r46lXV04bF2yx59IIb2/w240-h320/IMG_4755.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kainaz. My rock through highs and lows</td></tr></tbody></table><p>I got a viral attack just before Christmas. In a moment of self-pity, I thought that this year had been all about one health attack after another. I did try to take them on with the grit of a Gavaskar facing the West Indies bowling attack on a bouncy pitch in the 70s. Did anything good happen this year, I asked myself. Succumbing to what is called the 'recency' effect in market research.</p><p>I saw a slew of folks listing highs (and lows) of the year on Instagram. As we would during year-end review meetings during my market research days. Is this not too personal to put out there? Then again why not? We are solo operators. Or self-made and self-run brands. Companies and governments take out full-spread ads listing their achievements (never their lows). So what is wrong here? If we don't talk about our work, then who will? If nothing else, it serves as a reminder of how the year was. That it was not all about virals and falls and migraines et al. </p><p>Next year I am going to keep a monthly note of what happened so that I do not have to scratch my head trying to figure out what happened at the end of the year.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsZ7zDEztAHSo76zxmuzFPM_iyyKcvT9Tlf1vElgbiorhHA1jd3fgRZEIvgXniafv8GzR4adRLQcDrxDXmOARtvE5wHcCeC_ITeVTfAscRj2marqfWSsfWLD-9Vl5pZpptl7g0e-J4ZidzIITxKqeu3DNbjZzfSeeqjtyfeWPd3XH2I8h9O2b5uvIV2_T/s1600/4c65e64c-e15f-4049-a317-1ec1e4c7e1e8.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsZ7zDEztAHSo76zxmuzFPM_iyyKcvT9Tlf1vElgbiorhHA1jd3fgRZEIvgXniafv8GzR4adRLQcDrxDXmOARtvE5wHcCeC_ITeVTfAscRj2marqfWSsfWLD-9Vl5pZpptl7g0e-J4ZidzIITxKqeu3DNbjZzfSeeqjtyfeWPd3XH2I8h9O2b5uvIV2_T/w240-h320/4c65e64c-e15f-4049-a317-1ec1e4c7e1e8.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Little Nimki takes 'highs' rather <br />seriously</td></tr></tbody></table><h2 style="text-align: left;">2023 highs (work)</h2><p></p><ul><li>My blog, finelychopped.net, entered its 16th year. I kept at it and at the end of the year, I won the Blog of the Year Award at the IFBA23 Awards by FBAI and Vikhroli Cuccina making it a 7 time winner in the 7th edition of the awards. I was also felicitated for 'outstanding contribution to the Indian Culinary Industry at the awards. I am filled with gratitude for the same.</li><li>My podcast #FoodocracyForHer, which celebrates women in the Indian F&B industry, entered its 3rd year. I took a break in the second half of the year but will resume it in January 2024</li><li>I wanted to venture into video this year and produced 5 shows. Chai Mumbai for YouTube. Pulao Mumbai, Moghlai Kolkata and Vadodara FinelyChopped for Reels. We have finished shooting for the 6th, Dal Mumbai, and it is set for a January 2024 release. </li><li>I wrote travel articles for UpperCrust and contributed a story on our cats for the Dogs & More Magazine</li><li>I successfully curated the Home Chef Studio event with UpperCrust for the third time. </li><li>I continued my focus on telling stories of home chefs and small entrepreneurs.</li><li>I presented FinelyChopped Consulting food trend studies for a leading Indian beverages company and an international tobacco company. We do not mention names in the consulting world.</li><li>I contributed insights to the Godrej Food Trends Report '23.</li><li>I wrapped up the writing of a documentary to be produced by a leading OTT production company. </li><li>I was a judge for the Conde Naste Top 50 Awards. I was a judge for the Food Food Restaurant Awards.</li><li>I contributed a story to the Bloomsbury Handbook of Indian Cuisine.</li><li>I was a speaker at the Jugal's Mishti Literature Festival in Kolkata.</li><li>I curated a Bandra Food Walk for the second for the Israeli Business Delegation to India</li><li>I inaugurated the Sea Buzz Dadar Festival.</li></ul><div><h2>Personal highs. And lows.</h2><div>It's personal. Let's leave it at that.</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_yTOaXN7fFGri8aR7A7T4bTBLFynKai2tyg_wY3faBNJ-i15moqIQGHFbNPa6u3qqVPJTn5DJV8nLM9zhSpdhF2NkstDIoncNfeWndpyeMhRBGoFkeTYdJciMRjdVen0I-a2e9aiZ6cDEPXUPw1nkmfh3NkV7KD1Dd7YD6D1GbxqBh04yKXTcIpJUGHw/s4032/IMG_4596.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_yTOaXN7fFGri8aR7A7T4bTBLFynKai2tyg_wY3faBNJ-i15moqIQGHFbNPa6u3qqVPJTn5DJV8nLM9zhSpdhF2NkstDIoncNfeWndpyeMhRBGoFkeTYdJciMRjdVen0I-a2e9aiZ6cDEPXUPw1nkmfh3NkV7KD1Dd7YD6D1GbxqBh04yKXTcIpJUGHw/w240-h320/IMG_4596.HEIC" width="240" /></a></div><br /><div><br /></div><div><h2 style="text-align: left;">2024 Manifestations (work)</h2><p></p><ul><li>Hit 1.5 lakh Insta followers by the end of the year</li><li>A big low in 2023 was the stalling of my book, The Diary of the Cat Dad, with the publisher shutting down. I will publish the book by 2024 or the first half of 2025. Taking into account how long publishing takes.</li><li>I will raise at least Rs 1,00,000 through the book to support animal/ cat welfare initiatives: feeding, neutering, operations, and foster homes.</li><li>Write 1,000 words a day for 4 days a week.</li><li>Will get sponsors for my video shows and my podcast which take care of production costs and bring in a profit.</li><li>To get commissioned for consulting projects which help bankroll at least 4 FinelyChopped Travels video series.</li><li>To anchor a show on Netflix or Amazon Prime.</li><li>Will become an animal communicator.</li></ul></div><h2 style="text-align: left;">Manifestations (health)</h2><div>Wake up by 8 am.</div><div>Eat by 9.30 am</div><div>Win over insomnia. Sleep by 1130pm</div><div>Stop midnight snacking.</div><div>Reverse diabetes from pre-diabetic to normal.</div><div>Reverse muscle loss to muscle gain.</div><div>Stabilise weight at 80 kilos.</div><div><br /></div><div><b><i>Wish you a happy new year and thanks for being there for me. </i></b></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56DF8a3b5CSozN-qXe4ir2BAQIaWEUeIKKVHVoESGdjzldDCHnntka9klkvxSC70AmiSETLygX1AnxcrUrCp_xCDoOKJ9Op9UYExorbrqBQMIe2qnGuoJDosGh-CUwkQ-G9gzYWOfAdxT4QaS3H6i6ERRNPVACeqrnCDHqWAMMdjYjzr8k1rf8nI5NnHp/s3916/IMG_4776.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3916" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56DF8a3b5CSozN-qXe4ir2BAQIaWEUeIKKVHVoESGdjzldDCHnntka9klkvxSC70AmiSETLygX1AnxcrUrCp_xCDoOKJ9Op9UYExorbrqBQMIe2qnGuoJDosGh-CUwkQ-G9gzYWOfAdxT4QaS3H6i6ERRNPVACeqrnCDHqWAMMdjYjzr8k1rf8nI5NnHp/s320/IMG_4776.heic" width="247" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baby Loaf makes a note of my <br />manifestations</td></tr></tbody></table><br /><div><br /></div><div><br /></div><div><br /></div><p></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-12750087287549428302023-12-28T20:03:00.008+05:302023-12-28T21:44:49.099+05:30Bandra Born. And Bread.<p style="text-align: left;"></p><span style="font-family: inherit;"> </span><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQB_5jNLSkpEoqqqd-JVW5AtAo5wRJvB95-hQIgNbo1R6lsiV05JPAyMvCDpR1wAkdGwUQLhLkXmCLxmYrvtmGx1KtF_DSMowIWjExkcAgxe6BF0bzDUg5uLjRYemOL0rBl4Xti32hUntjqKqM3pcjaraJs0fKxTRtPIyBw01FpFXuRQ7O3yDRJBrqTA6/s4032/IMG_4039%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQB_5jNLSkpEoqqqd-JVW5AtAo5wRJvB95-hQIgNbo1R6lsiV05JPAyMvCDpR1wAkdGwUQLhLkXmCLxmYrvtmGx1KtF_DSMowIWjExkcAgxe6BF0bzDUg5uLjRYemOL0rBl4Xti32hUntjqKqM3pcjaraJs0fKxTRtPIyBw01FpFXuRQ7O3yDRJBrqTA6/w480-h640/IMG_4039%202.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crab khuddi with croissant pav<br /><br /></td></tr></tbody></table><ol style="text-align: left;"><li><i style="font-family: inherit;">Note: We visited Bandra Born on 10th December 2023.</i></li></ol><span style="font-family: inherit;">Given Bandra’s rich heritage in bakeries, it is no surprise that the food that we tried at Bandra Born featured some great bread and bakes.</span><br /><br /><span style="font-family: inherit;">Bandra Born is a pop-up restaurant which stands where Salt Water Cafe, a modern-day Bandra restaurant institution, stood till recently. Bandra Born is helmed by restaurateur Riyaaz Amlani and chef Gresham Fernandes who were the team behind SWC too. </span><br /><br /><span style="font-family: inherit;">SWC had become a prisoner to its success according to Gresham. Attempts to change the menu were apparently met by severe backlash from customers. K and I were guilty of this as well so I get what he means. </span><br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjo-qRdAAJPEv6k1my39bP-dUb9mWY07FsixPruiVvYy6gzYO0FuK0xYoqy8EoTn5U9F5yu1X_J0gJt_TLWXrnAYhom7dVLI-iH0je8ifrEgA8TXjD7EFhqNgstGZRkqxmiAO9Ii3yiT6nlAjbUQLEgJopp2R4euWtrRzrNWSQvWDiUbxcbgECTP4YfrPT/s4032/IMG_4068%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjo-qRdAAJPEv6k1my39bP-dUb9mWY07FsixPruiVvYy6gzYO0FuK0xYoqy8EoTn5U9F5yu1X_J0gJt_TLWXrnAYhom7dVLI-iH0je8ifrEgA8TXjD7EFhqNgstGZRkqxmiAO9Ii3yiT6nlAjbUQLEgJopp2R4euWtrRzrNWSQvWDiUbxcbgECTP4YfrPT/w300-h400/IMG_4068%202.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With culinary genius and artist<br />chef Gresham Fernandes</td></tr></tbody></table><span style="font-family: inherit;"><br /></span><div><span style="font-family: inherit;">Chef Gresham is a Bandra boy himself and the food at Bandra Born draws on his influences while growing up in Mumbai's 'Queen of Suburbs'. Bandra has been my home through my 25 years in Mumbai. I wanted to try out the Bandra Born menu and compare notes with my experiences in Bandra. We finally made it after the first pop-up period was over. Luckily the concept has been a hit and they have decided to extend it.</span><br /><br /><span class="s2" style="font-family: inherit;">Here’s what we had that night.</span><br /><p></p><p style="text-align: left;"></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: left; text-size-adjust: auto;"></p><p style="text-align: left;"></p><b style="font-family: inherit;">East Indian crab khuddi with croissant pav.</b><span style="font-family: inherit;"> </span></div><div><span style="font-family: inherit;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: inherit; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrBNibeqQTbA66jnOaSywrF6dySHerXH0CyS4PNBKxcSo5-IeIBhN5jbbKZVrloe-zBzvzZnTKpg8PgsNqXUgOdsbz-lBpPuniWfFBAnEvJ4KvqLKhyphenhyphen-8aeJm40ZQtyH-4V7IoVW6xyDk8K0DjVRSetMDFY73e5OyoZ47w9HZmwG7WPf4AHsQ50qT5Q_S/s4032/IMG_4042.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrBNibeqQTbA66jnOaSywrF6dySHerXH0CyS4PNBKxcSo5-IeIBhN5jbbKZVrloe-zBzvzZnTKpg8PgsNqXUgOdsbz-lBpPuniWfFBAnEvJ4KvqLKhyphenhyphen-8aeJm40ZQtyH-4V7IoVW6xyDk8K0DjVRSetMDFY73e5OyoZ47w9HZmwG7WPf4AHsQ50qT5Q_S/w480-h640/IMG_4042.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pav with crab. Ignore the finger, please.</td></tr></tbody></table><span style="font-family: inherit;"><span class="s2"><b><br /></b></span></span></div><div><span style="font-family: inherit;"><span class="s2">The crab curry was packed with flavours of the sweet pulled meat of crab with the East Indian bottle masala adding a mild spice note. We have had chicken and mutton khuddis (curries) in the past and this offered the same sense of comfort. The showstopper of the dish, and the meal, was the buttery, layered 'croissant bread' which was presented in the shape of a ladi pav loaf. It was arguably one of the most indulgent breads that K and I have had in our lives and it was hard to stop at just one (by two, as we shared it). I blanked out visions of my various dieticians as I dived onto its chubbiness with hedonistic glee. </span></span></div><div><span style="font-family: inherit;"><span class="s2"><br /></span></span></div><div><span style="font-family: inherit;"><span class="s2"><br /></span></span></div><div><span style="font-family: inherit;"><span class="s2"><b>Posh Hearsch chicken puff.</b> </span></span></div><div><span style="font-family: inherit;"><span class="s2"><br /></span></span></div><div><span style="font-family: inherit;"><span class="s2"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9v0tG4tKL_rKntExx0_fQKLsUOLjR3jn8cmHpI374rQl8o0B3_gpQVXSqI3QK0xQJv2COypuKAsuvWhFLfdULrMWgigfJlsFKo4WLh4h0tBLhCJL79QMDGGCEh-xsfwt8DViWyRWLUpk6r2zx5yklyuyJ7hpiJapJtz_aq3coEvSRxKy-hcMTuYdPxag/s4032/IMG_4049.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9v0tG4tKL_rKntExx0_fQKLsUOLjR3jn8cmHpI374rQl8o0B3_gpQVXSqI3QK0xQJv2COypuKAsuvWhFLfdULrMWgigfJlsFKo4WLh4h0tBLhCJL79QMDGGCEh-xsfwt8DViWyRWLUpk6r2zx5yklyuyJ7hpiJapJtz_aq3coEvSRxKy-hcMTuYdPxag/w480-h640/IMG_4049.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Posh Hearsch Puff<br /><br /></td></tr></tbody></table></span></span></div><div><span style="font-family: inherit;"><span class="s2"><br /></span></span></div><div><span style="font-family: inherit;"><span class="s2">This is named after the humble chicken puff of Bandra’s beloved Hearsch bakery. Albeit a souped-up version, pun intended, of it. It had a wine, truffle chicken-wing reduction (you got the 'juice' pun now?) to pair with the flaky crust of the puff pastry. The crust was light and crisp and offered a pleasant mouth feel when paired with the viscous jus. Was the </span></span><span class="s2" style="font-family: inherit;">truffle oil really necessary? The opinion against the use of this synthetic mix is strong after all and is seen to be a sign of culinary laziness which is anything but the case here. Some food for thought. Enveloped inside the tart was a generous and moist chicken filling. Crowning the puff was a slightly tart salad which offered a nice relief to the </span><span style="font-family: inherit;">overall robustness of the dish. The chicken pie won K's. She is not a fan of puffs or pies in general, so this says a lot.</span><br /><ol class="ol1" style="-webkit-text-size-adjust: auto; text-align: left; text-size-adjust: auto;"><li class="li2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGw06DtDObvXjxK-Buws9XmeOpe95uuvCaZoqeMDlcAPvC4p9pSkzlaD8fjAWTXIG8pbHzErvSR2DxAEBz2TQXIhZN1A9Fx5-6pr2G4nslRwIzja1TQuctIZDPiIegyCQ256MTMuA3DbbFugD7fFhHnuBRyZ-zt8qY4hdl_qM9-_YA-VZ2qaMXVr4qnzZJ/s4032/IMG_4051.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGw06DtDObvXjxK-Buws9XmeOpe95uuvCaZoqeMDlcAPvC4p9pSkzlaD8fjAWTXIG8pbHzErvSR2DxAEBz2TQXIhZN1A9Fx5-6pr2G4nslRwIzja1TQuctIZDPiIegyCQ256MTMuA3DbbFugD7fFhHnuBRyZ-zt8qY4hdl_qM9-_YA-VZ2qaMXVr4qnzZJ/w480-h640/IMG_4051.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Inside the posh puff</td></tr></tbody></table></div></li></ol><span class="s2" style="font-family: inherit;"><b>Marrow chilli cheese.</b> The smooth, roasted buff marrow, with a mildly sweet Asian flavouring, was mindblowing and made our tastebuds quiver in ecstasy. It was topped with pickled habanaro which added to the wickedness. Surely a creature of the night! The marrow was served with a Hokkaido bread cheese chilli toast. The toast was nice by itself but seemed incongruous when combined with </span><span style="font-family: inherit;">the marrow. The sharp flavours of the cheese overshadowed the subtlety of the marrow. I’d have served the marrow with plain Hokkaido bread. Or Melba toast. Butter garlic toast at the most.</span><span style="font-family: inherit;"> </span><div style="text-align: left;"><br /><span style="font-family: inherit;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39wqAQ0jrIdfA_TyFjYeHCxn5kDAYDfw5FSf345aoWvDwnv4YWlnV_RvY1M04fKF2H8kdV79yV739vuePR1JPAGYeIaSIX2w3A9KU6D2ZBhqONtvgCwafCYYDssiUXIh-wChLSBhAzOMGU1QvOtPDrvtPxL2MPeX447m2_6KJqe5OKCgwMfxxAiGgnirc/s4032/IMG_4057.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39wqAQ0jrIdfA_TyFjYeHCxn5kDAYDfw5FSf345aoWvDwnv4YWlnV_RvY1M04fKF2H8kdV79yV739vuePR1JPAGYeIaSIX2w3A9KU6D2ZBhqONtvgCwafCYYDssiUXIh-wChLSBhAzOMGU1QvOtPDrvtPxL2MPeX447m2_6KJqe5OKCgwMfxxAiGgnirc/w480-h640/IMG_4057.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wicked Delicious. The marrow. Not the baldie.</td></tr></tbody></table></span><span style="font-family: inherit;"><span><br /></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span>It's fair to say that we enjoyed everything that we tried and that we plan to go back to try more from the menu. And, in case you were wondering, bread doesn’t feature in all the dishes!</span></span><br /><br /><span style="font-family: inherit;">Chef Gresham said that they have come up with an innovative cocktail menu. We don’t drink anymore so can’t tell you much about it. We didn’t order dessert so he sent us a nice, jiggly caramel custard on the house.</span><br /><br /><span style="font-family: inherit;">The ambience with its purple-lit ‘discotheque vibe’ reminded me of a time two decades back when we would go clubbing and there’s no sauce like nostalgia as they say.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-o6gH3Bla7cjzzxUvVHWf_9CvXv8EydT5OWpnD8J5i_siRLnmDObvGuXqiHP6oTx9rG4E_rJ2FQgYbaluNeJQONCGa0_vXb_zMMpAUN25XRRMnZxQ0NT0WqsYOn9iNgPnRml8m31sUDD7e4ic8VxZH0O2DXWQ0jfJ5wgVJvdeQmmdx44dtov3I2jAIU5N/s4032/IMG_4077%203.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-o6gH3Bla7cjzzxUvVHWf_9CvXv8EydT5OWpnD8J5i_siRLnmDObvGuXqiHP6oTx9rG4E_rJ2FQgYbaluNeJQONCGa0_vXb_zMMpAUN25XRRMnZxQ0NT0WqsYOn9iNgPnRml8m31sUDD7e4ic8VxZH0O2DXWQ0jfJ5wgVJvdeQmmdx44dtov3I2jAIU5N/w300-h400/IMG_4077%203.HEIC" width="300" /></a></div><br /> </span><br /><br /><i style="font-family: inherit;">How ‘Bandra’ is Bandra Born?</i><br /><i><br /></i><span style="font-family: inherit;">To me, the food scene of Bandra is all about creativity, and tasty and memorable food, which you want to keep going back to. Food that starts off as being trendy and then becomes comfort food. The food has to be well thought through and deliver joy. Food which is too clever by half, remain fads that die out soon. We Bandra’ites take our food rather seriously.</span><br /><br /><span style="font-family: inherit;">Bandra Born ticks all the right boxes. I’d urge you to give in to the great culinary experience on offer rather than over-analysing it and trying to draw pedantic connections with Bandra. </span></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRMsn_SDAUCOpdT7Qsbd8q8RiXGUTaH1CaioRQuUzK61dWKu5eQ5YltOARJKjZZQJXIlLtvYdzCko7TXojntilonSaYTuz0bMga5xNh3KUThemmdrYcbtAoRIRZnJb0hK6vIWkovjI3M79DjNGAO03RDipbhXOTVQYNYZP-XUpNLZyx2ewNszhFZXjuv7/s1280/6d301e80-4e21-4700-a666-9901bd86fef9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRMsn_SDAUCOpdT7Qsbd8q8RiXGUTaH1CaioRQuUzK61dWKu5eQ5YltOARJKjZZQJXIlLtvYdzCko7TXojntilonSaYTuz0bMga5xNh3KUThemmdrYcbtAoRIRZnJb0hK6vIWkovjI3M79DjNGAO03RDipbhXOTVQYNYZP-XUpNLZyx2ewNszhFZXjuv7/w240-h320/6d301e80-4e21-4700-a666-9901bd86fef9.jpeg" width="240" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /><br /><b style="font-family: inherit;"><i>Do we miss Salt Water Cafe?</i></b><br /><br /><span style="font-family: inherit;">Of course, we do! Here's what I </span><a href="https://www.finelychopped.net/2023/09/you-will-be-missed-salt-water-cafe.html" style="font-family: inherit;">wrote about it.</a><br /><br /><b style="font-family: inherit;"><i>Does Bandra Born make up for it?</i></b><br /><br /><span style="font-family: inherit;">The two radically different offers and comparing one versus the other will do a disservice to both.</span><br /><br /><span style="font-family: inherit;">It's fair to say that Bandra Born has shaken up the city's dining scene just as Salt Water Cafe had 15 years back and kudos to the team behind it for that.</span><br /><ol class="ol1" style="-webkit-text-size-adjust: auto; text-align: left; text-size-adjust: auto;"><li><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IPDb0-QLNhiMwXhsE9-jcWTclm93AWOyLiutkptagkq3c520GtLEUz52iAbwyNopmtZq4_LUQbka2h2JCT41x3S0jtYnqT1wfmWnnHDL4niWXOBkIWImxPeVCi8v0B27TsoK2YYn9G_PzFvDIykvzsULIZuQzHWkr8NoS672cSzde-Cp_EBM5sZ4dLJx/s4032/IMG_4055.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IPDb0-QLNhiMwXhsE9-jcWTclm93AWOyLiutkptagkq3c520GtLEUz52iAbwyNopmtZq4_LUQbka2h2JCT41x3S0jtYnqT1wfmWnnHDL4niWXOBkIWImxPeVCi8v0B27TsoK2YYn9G_PzFvDIykvzsULIZuQzHWkr8NoS672cSzde-Cp_EBM5sZ4dLJx/w300-h400/IMG_4055.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Two Salt Water Cafe loyalists who were admittedly<br />Happy at Bandra Born.<br /><br /></td></tr></tbody></table></li></ol><br /><br /><br /><br /><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"></p><p></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 34.3px; text-size-adjust: auto;"><span style="font-family: inherit;"><span class="s2"></span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><br /></p></div></div>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com1tag:blogger.com,1999:blog-5325546362036589380.post-17560921466161409842023-12-13T23:07:00.001+05:302023-12-13T23:19:01.060+05:30Nonchalantly Kutchi khana<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBXm6-QpFxnVLXGZZPcA0oMzT2ARnfJS1pv8eyIQBthFspgsxSeBryWkgiZakuhM9-IKvXAVJBrwQoH4M5J_hHQpDrPo_O-If5KTBy8kC4mB5-67-S2PzXEURWxXfPGwbNpK4V_bmh3Y7njKgxP3OCdloduLavOrXVbODO0Z58ds8uHm5iMgvyqg0EEMP/s1440/74E21D32-2E4E-4C9D-883C-768C0642DD2D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBXm6-QpFxnVLXGZZPcA0oMzT2ARnfJS1pv8eyIQBthFspgsxSeBryWkgiZakuhM9-IKvXAVJBrwQoH4M5J_hHQpDrPo_O-If5KTBy8kC4mB5-67-S2PzXEURWxXfPGwbNpK4V_bmh3Y7njKgxP3OCdloduLavOrXVbODO0Z58ds8uHm5iMgvyqg0EEMP/s320/74E21D32-2E4E-4C9D-883C-768C0642DD2D.jpeg" width="320" /></a></div><p></p><p>Our friend Nikhil Merchant @nonchalantgourmand invited chef Vanika Choudhary, Rhea and Kurush Dalal and me for dinner yesterday. Nikhil’s the perfect combination of a generous host and a great cook. Yesterday he cooked a Kutchi Gujarati meal the way it used to be done traditionally in his house.</p><p>I created Instagram harakiri earlier by starting with a picture (at the top of this post) that’s not aesthetically appealing, but it did win my heart last night. It’s a dish called oro. A subtly flavoured dish, where aubergine is smoked in ghee and then slow cooked in ghee with minimal spices.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9oHDdkpbgJrzoF9arhBtyZiaSJ5rRCJfYo0VVRGZV_B0POIpzmPq5MEJAqX96Xc84ZxKknoGnpWXuKriQcGEGJD5oEiARjItoTB3NxEEBIbKOQ2m-8K9LCQHmO4GvD8q7jGdz8EqXb7HnYe7LbDFmVDkj_Lvmz3kSes3_h4IbPRtHKiJUO0z8kKzkuic/s1440/E11CF56D-622A-4392-9BE6-2A9987378D1C.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9oHDdkpbgJrzoF9arhBtyZiaSJ5rRCJfYo0VVRGZV_B0POIpzmPq5MEJAqX96Xc84ZxKknoGnpWXuKriQcGEGJD5oEiARjItoTB3NxEEBIbKOQ2m-8K9LCQHmO4GvD8q7jGdz8EqXb7HnYe7LbDFmVDkj_Lvmz3kSes3_h4IbPRtHKiJUO0z8kKzkuic/s320/E11CF56D-622A-4392-9BE6-2A9987378D1C.jpeg" width="320" /></a></p><p> There were the Merchant House special potatoes, batera jo shaak, which were slow cooked, squishy delectable. They are made everyday at home for his dad. Nikhil added a touch of toasted sesame to elevate the dish. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZB4ybWjtkpPzAPCN74p8bXAAGH9O_A6vS8-3gHcsDdwBL7mPZLtpYhDElI-QHT6isEMCqNd9m9jrUVTI5lAgFIHx06IS39HhHwodmJ0xElEHZ8J6X6z3kvrsE7NT5IH6T4u1XpeT1E7Fj0OQUZUMHfb-Gx90tnk62OJVVw2IyzIGpOI9MIYaxE1pNWGgc/s1440/95066F48-29BB-42D1-8804-9DB7E8601F6C.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZB4ybWjtkpPzAPCN74p8bXAAGH9O_A6vS8-3gHcsDdwBL7mPZLtpYhDElI-QHT6isEMCqNd9m9jrUVTI5lAgFIHx06IS39HhHwodmJ0xElEHZ8J6X6z3kvrsE7NT5IH6T4u1XpeT1E7Fj0OQUZUMHfb-Gx90tnk62OJVVw2IyzIGpOI9MIYaxE1pNWGgc/s320/95066F48-29BB-42D1-8804-9DB7E8601F6C.jpeg" width="320" /></a></p><p>Then there was the lilva kachori with lightly mashed lilva (fresh pigeon pea) and grated coconut at its heart. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJ8p4PN-VboXH7wlSHzmuT4i5ElemY-dJmYilwomA8DDDzN1E916slvZMlenue5GehCMPFbfNp6c1ATkGikfP_lGVa2GPyHex2zfiQenl-Lq1Q6NZ2g0mNe2CkpOCTzy13w1l94DAeKbB6rVdxOGj1l-u26Xh9_5Q2nMcSqX8lhRwc8hex9ZQMJNS5s2J/s1440/B7E06045-0B7D-45D0-B45E-82D81953C36F.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJ8p4PN-VboXH7wlSHzmuT4i5ElemY-dJmYilwomA8DDDzN1E916slvZMlenue5GehCMPFbfNp6c1ATkGikfP_lGVa2GPyHex2zfiQenl-Lq1Q6NZ2g0mNe2CkpOCTzy13w1l94DAeKbB6rVdxOGj1l-u26Xh9_5Q2nMcSqX8lhRwc8hex9ZQMJNS5s2J/s320/B7E06045-0B7D-45D0-B45E-82D81953C36F.jpeg" width="320" /></a></p><p>There was a Gujarati kadhi which was soporific, packed with veggies and with sweetness levels balanced right. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAf2czszU0Kw3xWb7_yRDmlBRhb9ze4Mg1XQRamFXUjfV0h7xnv3S-jsv8tme9nNUzKlhynGlIVRY2D5eACKMd-WwaZjNVRldeRxw4bzRO-Js4IDrDmZhaTi29ryxFVshoHKHh5F2hdwtpuqe260AEb0TsqMh2jjAiOgl7yTDb5PjNF3D036nzUnAfJeTe/s1440/50A69B9C-CE3B-4A9D-A048-576B20865368.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1439" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAf2czszU0Kw3xWb7_yRDmlBRhb9ze4Mg1XQRamFXUjfV0h7xnv3S-jsv8tme9nNUzKlhynGlIVRY2D5eACKMd-WwaZjNVRldeRxw4bzRO-Js4IDrDmZhaTi29ryxFVshoHKHh5F2hdwtpuqe260AEb0TsqMh2jjAiOgl7yTDb5PjNF3D036nzUnAfJeTe/s320/50A69B9C-CE3B-4A9D-A048-576B20865368.jpeg" width="320" /></a></p><p>There was a kand (purple yam) dish with a tangy masala which he’d made in the way it is made at Srinathji, the temple town of the family. He made a lila lasoon (fresh green garlic) infused chutney. There was khaman kakri. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8tb_8dB6RxLO_rJdl6i4g1di_qNM-QAO1f2qJE-vWMJfwaE7gEB2sv4AYSKafwF55mQZf-Fj5RKZ09aPLfqj_6XmHBXJrm6pJBNDviMQOYQGju-pnqT_im3nfQotWjeqLYfkAXaBlLu6S_Sl9i_uiBZOdBp7ojIG7EFtFDmniwgC5lDHJ5L114skJYg1/s1440/0B3E79FD-88EB-49AF-9AC0-478AE02C0220.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8tb_8dB6RxLO_rJdl6i4g1di_qNM-QAO1f2qJE-vWMJfwaE7gEB2sv4AYSKafwF55mQZf-Fj5RKZ09aPLfqj_6XmHBXJrm6pJBNDviMQOYQGju-pnqT_im3nfQotWjeqLYfkAXaBlLu6S_Sl9i_uiBZOdBp7ojIG7EFtFDmniwgC5lDHJ5L114skJYg1/s320/0B3E79FD-88EB-49AF-9AC0-478AE02C0220.jpeg" width="320" /></a></p><p>A cucumber salad and dhokla made with kuttu na doro (whole buckwheat). Loved the texture of both. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1K1EyT9EQZIdPGxTwPUm3OE8uWjxivyFADr770KquEeFzF47m57DCmhhpflTfMgbqD0XAk1KBeoQaPyRPkad9mnpOv7Z86pEkcn5fqM6qhirDKWd0T4rhbgqVr37jwoc-Ca6EtNzxaQUjaF61jtxRWFkf4CheiMaU5yWh9aAP1hgffLWZvQXvtBnzIDNV/s1440/B86D2953-209C-4231-8398-70B0EECC7C57.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1K1EyT9EQZIdPGxTwPUm3OE8uWjxivyFADr770KquEeFzF47m57DCmhhpflTfMgbqD0XAk1KBeoQaPyRPkad9mnpOv7Z86pEkcn5fqM6qhirDKWd0T4rhbgqVr37jwoc-Ca6EtNzxaQUjaF61jtxRWFkf4CheiMaU5yWh9aAP1hgffLWZvQXvtBnzIDNV/s320/B86D2953-209C-4231-8398-70B0EECC7C57.jpeg" width="320" /></a></p><p>For dessert, he made a light and fluffy shrikhand. Rhea made and brought a subtly flavoured @bundtitqueen orange cake. I lifted Vanika’s picture of it.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARP0u-iZDWxV07w0LLM3NuffSsH6ZuTUXolkmOk09G5t8aEzoVdUdMQ_B-HQ7cMvYwQhbJsoDn8ODzuXcW1GTxFjq5h9Tsw_Xrdv5nX4Zipg5vBpj4FXsLDIM7glIhOBXcyZHW1btFcpD3GIeartOxejMoLR9WD59kiVM4lzlKrlBNW9d34CCawbdL7Mz/s1696/IMG_4152.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1696" data-original-width="950" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARP0u-iZDWxV07w0LLM3NuffSsH6ZuTUXolkmOk09G5t8aEzoVdUdMQ_B-HQ7cMvYwQhbJsoDn8ODzuXcW1GTxFjq5h9Tsw_Xrdv5nX4Zipg5vBpj4FXsLDIM7glIhOBXcyZHW1btFcpD3GIeartOxejMoLR9WD59kiVM4lzlKrlBNW9d34CCawbdL7Mz/s320/IMG_4152.jpeg" width="179" /></a></p><p>A relaxed evening, spent in the company of lovely folks, where the conversation was casual and the food spoke to the heart. Aar ki chai, as we say in Bangla.</p><p>What more does one need?</p><p>Nikhil had invited a bunch of us home years back and had cooked up a Tex Mex storm. That’s when cooking and eating firangi khana was the norm. We’ve grown up since then. </p><p>Thanks Nik 🤗 </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1ULOuBG4OMG8AFTZdllDCW6n3LFbbh5XvC-D2wPGeUcq2lf7UF-xJLHKc2RPNrMZpVfDXtwORRnM1tjUzzUi7Bvfanz8M1eNUvDxKHnhKSQyATHWNbIPdDQXfHrf82dDWBhb4cqyMN1svlyreiXF_WwBg1vVZL0Ruw3ii6paZnSebiAmYUYqQH5rKXXm/s1440/8CA2C1F7-F9B8-470F-8C75-FE4FCDE0D4AB.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1ULOuBG4OMG8AFTZdllDCW6n3LFbbh5XvC-D2wPGeUcq2lf7UF-xJLHKc2RPNrMZpVfDXtwORRnM1tjUzzUi7Bvfanz8M1eNUvDxKHnhKSQyATHWNbIPdDQXfHrf82dDWBhb4cqyMN1svlyreiXF_WwBg1vVZL0Ruw3ii6paZnSebiAmYUYqQH5rKXXm/s320/8CA2C1F7-F9B8-470F-8C75-FE4FCDE0D4AB.jpeg" width="320" /></a></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-90351935919110877682023-12-10T21:19:00.006+05:302023-12-29T01:30:53.428+05:30Bandra's new Goan resident. Coconut Boy, Mumbai<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGcC2Oytw_ZaOZ405zZ8RnsTtGEUqgJCf5xGR2ZhKZJ6t77Qx0q_p6Mc2TrSS18iyrjKGKuTpg-SaFguTLIp33pTv9TsKMXz9ZZyhUbm5z8eNLWa-6hOComoztUbGmMsQfg2TYjYrgyMtK7SNd8blk7wi6-Kh2BZEmCVGjVs2okAY_nxu0PacM2NBZoH9/s4032/IMG_3368.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGcC2Oytw_ZaOZ405zZ8RnsTtGEUqgJCf5xGR2ZhKZJ6t77Qx0q_p6Mc2TrSS18iyrjKGKuTpg-SaFguTLIp33pTv9TsKMXz9ZZyhUbm5z8eNLWa-6hOComoztUbGmMsQfg2TYjYrgyMtK7SNd8blk7wi6-Kh2BZEmCVGjVs2okAY_nxu0PacM2NBZoH9/w480-h640/IMG_3368.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mutton croquette, The Coconut Boy</td></tr></tbody></table><br /><p>I found it rather funny that Bandra does not have a good Goan restaurant. One associates Bandra with Goans in pop culture. Bandra was originally home to the East Indians. Like the Goan Catholics, East Indians are those whose forefathers had converted to Christianity during the time of the Portuguese. They are the original residents of Mumbai. The Goans are from Goa, but most would be unaware of this difference. While Mumbai does have a few Goan restaurants, there are no East Indian ones which is a pity. I guess Goans and East Indians are content with the food they get at home and do not see the need for Goan/ EI restaurants. But what about the rest of us?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDfJWXjo8Y5R2_QwilzYv3cVf5h47xOXmgoCcO87pd8ibn9XcVXJwTtUGA67D21yL7vs0WpJCA2yYZMBVY9xq0zp5tX-SidWTZIlKUcF-QTNcwcDRvYEz5r9lLQ5ZxFCs_tZZ2AGfL-f_du_qzWd2xHVB9QtrFhAiuWN2YhnbyQLDFVR_3y6gPgmyy46o/s4032/IMG_3372.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDfJWXjo8Y5R2_QwilzYv3cVf5h47xOXmgoCcO87pd8ibn9XcVXJwTtUGA67D21yL7vs0WpJCA2yYZMBVY9xq0zp5tX-SidWTZIlKUcF-QTNcwcDRvYEz5r9lLQ5ZxFCs_tZZ2AGfL-f_du_qzWd2xHVB9QtrFhAiuWN2YhnbyQLDFVR_3y6gPgmyy46o/w480-h640/IMG_3372.HEIC" width="480" /></a></div><p><br /></p><p>We were pleasantly surprised to find a new Goan restaurant close to home recently. It is called Coconut Boy and is located near Guru Nanak Park. K and I were out on errands and suddenly decided to drop in. The restaurant had a welcoming vibe to it. There were a fair number of diners even though we had reached at 3pm on a weekday. There was a very relaxed feel to it. Something that one associates with Goa. The staff were in beach shirts, and bright and sunny colours adorned the walls. The place reminded me of Martin's Corner in south Goa.</p><p>The dish of the day for us without a doubt the mutton croquette with green chutney. The spice notes of the finely textured mutton mince took us straight to a place called Nostalgia in Goa whose croquettes we love. The croquettes were nice and juicy and we were tempted to order seconds but did not as we wanted to try out more.</p><p>We ordered the sorpotel which is one of my favourite Goan dishes. It was nice and meaty with cuddly little bites of finely cubed pork belly. The gravy was a bit thicker than the homemade sorpotels that we have had. We are lucky to have Goan and East Indian friends and get to have homemade Goan dishes thanks to them. We paired the sorpotel with freshly made poi, the popular Goan bread. Mopping up the sorpotel with the poi was heaven. I packed the leftovers and it tasted even better the next day as sorpotels tend to do.</p><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzX3zk5JfzC7uf5YaNPr1FojYIdLyRR_YZxjAxc1N_ukBD7f84r8gy545gdWbKnu8HSjxACqRwkv7NcT_-EWNBNFxwNGwe8WpzvH736HSWuzp35v2t93MloOyvsgmPucWH1W4oL9DwhieKa8ibO2_oJcObPilh4xaklNCf7AKKQ5nWRQMukRJlmSngfK3P/s4032/IMG_3376%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzX3zk5JfzC7uf5YaNPr1FojYIdLyRR_YZxjAxc1N_ukBD7f84r8gy545gdWbKnu8HSjxACqRwkv7NcT_-EWNBNFxwNGwe8WpzvH736HSWuzp35v2t93MloOyvsgmPucWH1W4oL9DwhieKa8ibO2_oJcObPilh4xaklNCf7AKKQ5nWRQMukRJlmSngfK3P/w480-h640/IMG_3376%202.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sausage Pulao, The Coconut Boy</td></tr></tbody></table><br /><p>I ordered the Goan sausage (choriz) pulao which is one of my favourite rice dishes. I love the way the rice takes in the tart flavour of the sausage and the way the little pieces of sausage are interspersed across the rice. The sausage pulao at The Coconut Boy was topped with a rather sour choriz gravy threw me off as I had never come across a choriz pulao like this. I pushed the vexing element aside and dug into the pulao and broke into a big smile. It reminded me of the sausage pulao of Martin's Corner that I love and miss when in Mumbai. Good to know that there is an alternative close to home.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinG1G3-oVSl0aZUi3SyzLE6Y5AUKPG_OmnT2OkqKXvIPbzrhhbPfoMQvgaEmK7rHO67AqgwrmzrOPrpVq7UuD8IhEBe8pu7O1I0BOI1cVzUhDhT847mq09SX2R-1_NSPRGf0MNmgKUaehinyOOtjkele592Hucq2EAFPmHdqBXpfLUlhiJIo6iTU8NoW0Z/s4032/IMG_3370.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinG1G3-oVSl0aZUi3SyzLE6Y5AUKPG_OmnT2OkqKXvIPbzrhhbPfoMQvgaEmK7rHO67AqgwrmzrOPrpVq7UuD8IhEBe8pu7O1I0BOI1cVzUhDhT847mq09SX2R-1_NSPRGf0MNmgKUaehinyOOtjkele592Hucq2EAFPmHdqBXpfLUlhiJIo6iTU8NoW0Z/w480-h640/IMG_3370.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Raw coconut salad</td></tr></tbody></table><p>We ordered a couple of non-traditional Goan dishes. The tender coconut, raw mango and avocado salad was 'refreshing' as the menu described it to be. The steamed clams in coconut water, lime, garlic and green chilli were clam shells in a shot of green chilli-powered sauce. Both of us found it too hot to eat.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyl7BWcUY6K4ssiYwd0h8UehQqZlG5s-iK7uiw-JsaYihuiuJBBJY0L1wb5k8PjIsS8MlnTUcaNKkLn8CTuhVHr8ERo8R8_3qBsyqq92KgG8rQKBtwzyHwIBV1OF_KjRidnukFBuilJM2SRC094XriuG3iIURwT8neExBbWlOB0R7x7cxefTWIYDCEdzd/s4032/IMG_3367.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyl7BWcUY6K4ssiYwd0h8UehQqZlG5s-iK7uiw-JsaYihuiuJBBJY0L1wb5k8PjIsS8MlnTUcaNKkLn8CTuhVHr8ERo8R8_3qBsyqq92KgG8rQKBtwzyHwIBV1OF_KjRidnukFBuilJM2SRC094XriuG3iIURwT8neExBbWlOB0R7x7cxefTWIYDCEdzd/w480-h640/IMG_3367.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Clam in green chilli rocket fuel</td></tr></tbody></table><br /><p>The experience left me happy and I want to go back and try the buff chilli fry, pan-fried potato chops, mutton puffs, fish cutlets, grilled pork chop vindaloo and buff steak with fried egg and chips. Let me block my dieticians on Instagram first!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwS9tCQu_teO-KAOiSZ1ddxeKstrkI72NoAy2CGJOtYlrhey2aESRJBdmaKAW9bTQr9t04LFfcuEugMTlt9vBSEJ3o_bClREQI4Q_0Yn9zqMK-a_NNWfsYwaGISvftaAxb5xy5iDGMIpBbMWjVbRTqVle5H41daPtHumNalqKyk6fmgQ8jt96_-QaGYvJy/s4032/IMG_3382.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwS9tCQu_teO-KAOiSZ1ddxeKstrkI72NoAy2CGJOtYlrhey2aESRJBdmaKAW9bTQr9t04LFfcuEugMTlt9vBSEJ3o_bClREQI4Q_0Yn9zqMK-a_NNWfsYwaGISvftaAxb5xy5iDGMIpBbMWjVbRTqVle5H41daPtHumNalqKyk6fmgQ8jt96_-QaGYvJy/w480-h640/IMG_3382.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With the choriz pulao and sorpotel</td></tr></tbody></table><p>I went back to the Coconut Boy and I had the pork chop vindaloo. A celebration of voluptuous fattiness, served on a bed of robust vindaloo masala. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80SZnkk65E3lVD9r7JjHiANKO5SkHTwz_uRa1pMgpF-wzZ6Uk8WpO3cf-Qy1IBQ0VRynMwi2gyMOxDsmvpnfWVlxQ5o2p90x727F8hl24i-Wwwt0WhRHlqm43wNgTlaoTGybNf1J-9s_dO0ScmMsR0vVhq4bmiln49uXmETWxUo-kHY7PbFdtY9StRKGm/s4032/IMG_4239.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80SZnkk65E3lVD9r7JjHiANKO5SkHTwz_uRa1pMgpF-wzZ6Uk8WpO3cf-Qy1IBQ0VRynMwi2gyMOxDsmvpnfWVlxQ5o2p90x727F8hl24i-Wwwt0WhRHlqm43wNgTlaoTGybNf1J-9s_dO0ScmMsR0vVhq4bmiln49uXmETWxUo-kHY7PbFdtY9StRKGm/w300-h400/IMG_4239.jpeg" width="300" /></a></div><br />Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com1tag:blogger.com,1999:blog-5325546362036589380.post-64026789729860592512023-12-10T13:49:00.017+05:302023-12-11T00:43:02.118+05:30The solitary life of a food blogger. IFBA '23 Best Blog Award<p></p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxcJc25VBysZh8H8n_zLVWhawZ_gjjXaFn7Arn6QKhAHVG1gtdsr20YeYsmKcbQYs3ztsB4wNEOKNFGgDM6XyvqRdbiMcYJTTUJ8crx2LNI5fYMDD_tPeaqba4-nIxuskn0pJrtn_nw20KdCZdWWBUW8fKQgDEoL8lyTo4bc3QkgT3cXC-HiNSpbATbg4/s4032/IMG_4008.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxcJc25VBysZh8H8n_zLVWhawZ_gjjXaFn7Arn6QKhAHVG1gtdsr20YeYsmKcbQYs3ztsB4wNEOKNFGgDM6XyvqRdbiMcYJTTUJ8crx2LNI5fYMDD_tPeaqba4-nIxuskn0pJrtn_nw20KdCZdWWBUW8fKQgDEoL8lyTo4bc3QkgT3cXC-HiNSpbATbg4/w480-h640/IMG_4008.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Nimki sat by me while I edited this post</td></tr></tbody></table><br /><p><b>The solitary life of a writer</b></p><p>Late afternoon/ early evening is my favourite time to write. I had woken up from an afternoon nap, feeling fresh for the first time in the day today. I went to my desk and switched on the laptop. My desk looks out onto a big window which in turn looks onto trees which are framed by the blue skies. Our apartment is not on a very high floor. Which means that one does not look down onto the trees from high above. Instead, it feels that the trees in front of it and the room are of one continuum. For music, there is the natural chirping of birds. Quietening down, as the sun begins to set and the rich blue skies begin to take a grey tinge. I forgot to tell you that the birds are not my only neighbours when I write. Squirrels run up and down the trees ahead of me. Our sons often give me company too. Settle on the window sill in front of me. Staring at the skies. Grooming themselves. Or just snoozing with their tails swishing langurously. Tails? Yes, by 'sons' I meant our two cats, Baby Loaf and little Nimki. Today is a rare day when they did not turn up by my side. They must be sleeping in a corner somewhere as cats tend to. </p><p>In case you are wondering if I work out of a hill station, let me surprise you by saying that this is Mumbai that I am talking about. The suburb of Bandra to be precise. It is called the 'Queen of the Suburbs,' and was once a charming, sleepy hamlet. It has gotten crowded over the years. Its roads are overflowing with traffic. Its old cottages have been bulldozed with skyscrapers taking their place. Commerce has multiplied manifold and this applies to restaurants too. We are lucky to live in a corner of Bandra which is a tad far from the madding crowd.</p><p>It's not smooth sailing all the way. Man is a social animal and this applies to work too. Not having someone to discuss things at work can be lonely for a writer like me who works out of home. One is assailed by self-doubt. Is what I do good enough, or relevant enough, I ask myself. People seem to be doing so much if one goes by their social media feeds. Is one just slacking? I am lucky to have K in my life who points out that the self-doubt that I have is unwarranted. Yet, one seeks external gratification. I am pretty sure that I am not the only one who thinks this way.</p><p><b>A vote of confidence</b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyAPJfGn4w0YZE9H5lmLL1KnRAhvKlEiCkqQzYctiKOwIDsIIOn-f9RYCpI7qL8yC5KqXYGP-otkHMPvgqloFLsvnVRyMLqUiqQ5F_H3loxra1sD-wUS2nbtAsgaRltjBCRE5ZRIQxi3vklesFjiZ3gsL1vNHpVCoREy6k26ykCK7HJbUpx3om27pY4vL/s3088/IMG_3848.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3088" data-original-width="2316" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyAPJfGn4w0YZE9H5lmLL1KnRAhvKlEiCkqQzYctiKOwIDsIIOn-f9RYCpI7qL8yC5KqXYGP-otkHMPvgqloFLsvnVRyMLqUiqQ5F_H3loxra1sD-wUS2nbtAsgaRltjBCRE5ZRIQxi3vklesFjiZ3gsL1vNHpVCoREy6k26ykCK7HJbUpx3om27pY4vL/w300-h400/IMG_3848.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With the IFBA 23 awards and with K who is <br />the wind beneath my wings<br /><br /></td></tr></tbody></table><p>This is why I am filled with so much gratitude for what happened in the 7th edition of the IFBA Awards which was held last Friday at The Club, Andheri. FBAI, run by Salloni and Sameer Malkani, was the pioneer in initiating food blogger awards in India. The fact that they are in the 7th edition, talks of great commitment and passion and they deserve a big round of applause to that. This year was a major deviation from the past. They called it the 'Content Creator's Awards,' not the 'Food Bloggers Awards.' A reflection of how the world of social media has changed over the years. It's the era of Reels and Shorts: with long-form blogs, Twitter and even Facebook losing their primacy.</p><p>You would be happy to know that <b>FinelyChopped won the award for the best general food blog</b>! I have been fortunate enough to have been a 7-time winner at the IFBA awards. Last year was for the best podcast. There is some fantastic talent out there with fresh new bloggers coming in. I feel grateful to be in the consideration still.</p><p><b>The joy of blogging</b></p><p>Blogging was an escape from the daily rigours of life at the start for me. It was a digital diary where I documented my life with food as an anchor. I used to work in market research then. It's been 16 years since I started blogging. The excitement and joy that it gave me is still the same. I love to share stories from my life. Stories about what I eat, the people I meet, the places I eat at, the food I cook, people who cook for me. </p><p>I am not sure if I am a good example for those starting out. I am not very 'focused' as a writer. I write from my heart. I do not follow a posting schedule. I do not follow trends. I love everything about food. Hopefully, the joy I feel in writing is infectious and is what connects my readers to me. And what is a writer without readers?</p><p><b>On staying relevant</b></p><p>One can't be like an ostrich with its head in the sand. I have embraced new social media platforms. Moved from just writing long-form blog posts and columns to publishing photograph-based content (Instagram), video content (Reels, YouTube) and then audio. Yet, I have tried to do it my way. Even if this meant having a sluggish follower count.</p><p>I think that two things have worked for me. The first is having a <b>distinctive voice</b>. I am a diarist at heart. My stories might or might not interest all, but no one else, nor AI, can replicate them! Some have told me that they connect most with the stories that I share about my grandmother, my mother and mother-in-law, and our cats. I feel happy when I hear this even if this is not strictly food content.</p><p>The second is being <b>consistent</b>. I have blogged continuously for 16 years without a break. The only reason for this, as I said earlier, is because I love it. There are new food writers today whose work I look up to. They write articles that are fabulous in terms of research, perspective and information. I try not to get overwhelmed by the brilliant work that they put out. I try to improve on what I do instead. That is under my control. Not what's happening around me.</p><p>I can't thank you enough FBAI, judges and sponsors of #IFBA 23, the sponsors and all behind it. The award was a much-needed moral booster.</p><p>There was another award that I got that night and that was a big surprise for me. This was for <b>'Outstanding Contribution to the Indian Culinary Industry.' </b>I can't even begin to say what this means to me. Telling stories about the food of our country to the world, especially from media dark areas such as street food, small businesses, home chefs and women entrepreneurs, gives me a high. I have tried to share what I know about our food through my blog, my columns, my videos and my book, The Travelling Belly. My food walks have been my attempt to introduce my adopted city of Mumbai to people through its food.</p><p>Things have changed since the time that I began. Today you have young content creators doing a great job in covering street food joints across the country. Then there are the big names in the industry who are setting up collectives and forums to promote Indian food. This makes me wonder if there's any value to what I do. This is why the award means so much to me.</p><p><b>The Home Chef Studio</b></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xj4KIsi0Z_14rHlDePZ-Ntpj8CQOPfluYY1KgVYcwohAHWBNm3hFn-mR7pQo6fLz7zOhil5Te4OGx7a7wleNmKGPx8r4eJ93HgJcfGO71AxaOuGMRyhMRp0DAGTC3Kw6qgT2gYerw7dHz1rmqM5_pJFfla0qNgI-DmH2_etytP54JP85Rpa1nlfwjmqv/s1689/IMG_4081%202.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1689" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xj4KIsi0Z_14rHlDePZ-Ntpj8CQOPfluYY1KgVYcwohAHWBNm3hFn-mR7pQo6fLz7zOhil5Te4OGx7a7wleNmKGPx8r4eJ93HgJcfGO71AxaOuGMRyhMRp0DAGTC3Kw6qgT2gYerw7dHz1rmqM5_pJFfla0qNgI-DmH2_etytP54JP85Rpa1nlfwjmqv/w228-h400/IMG_4081%202.jpg" width="228" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With Farzana Contractor</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p>There's more that happened last week that partially addressed a question that I often ask myself. Do I take life too easy?</p><p>We had the Home Chef Studio event at the UpperCrust Food and Wine Show. This is an event jointly conducted by UpperCrust and FinelyChopped. </p><p>The run-up to the event includes planning the event flow and identifying judges and mentors. Getting contestants for the home chef cook-offs. And sponsors. </p><p>One is on one's feet through the day of the event which is held outdoors under the blazing December sun. It's physically as well as mentally draining. I could not do it without the support of the hard-working team at UpperCrust. This was the third edition of the HomeChef Studio and I am relieved that it went off well. </p><p>A small voice whispered to me as I headed home exhausted but happy: don't be so hard on yourself. You are not as much of a slacker as you think yourself to be.</p><p>Why am I sharing this with you? Some of it might make me sound vain. Some of it exposes my vulnerability.</p><p>I share this because I would be more than happy if what I have written helps someone. Thank you for reading.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAGMqfRcWZfeJW6taGtZYD-FMPBxgeWBVVc0BA52OApjY-zIlU2ATiPW_kQ0yjd2x5_Muo4YB9zbrNg-0I4kUV045HYF4EM8g3D9SGcRkZixnELmyzOMlhnYw6k1XhY7OeXrWcE0BXXgoJgr1fy04Cg7Txuy9iB6f5xqeD0BV8saffoTg9BBMqHAkvXVf/s4032/IMG_3839%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAGMqfRcWZfeJW6taGtZYD-FMPBxgeWBVVc0BA52OApjY-zIlU2ATiPW_kQ0yjd2x5_Muo4YB9zbrNg-0I4kUV045HYF4EM8g3D9SGcRkZixnELmyzOMlhnYw6k1XhY7OeXrWcE0BXXgoJgr1fy04Cg7Txuy9iB6f5xqeD0BV8saffoTg9BBMqHAkvXVf/w300-h400/IMG_3839%202.heic" width="300" /></a></div><br /><p><br /></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-58321987808320195802023-11-30T14:28:00.011+05:302023-11-30T18:03:39.745+05:30A cafe by any other name...Bokka Coffee, MumbaiI <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EDnW5M6fjbtLQzdMR3cS_soy_i3swUOQh7xfvtUpFjmu66AG3y-71TMYfvQvvJQrLVPrg7wwGHqu-Q4SPgEKxaAL_6XuY1CUXhhAMgBa7dc2OujLOJuEX7I7iBCYhNV6_c8XssKFBShRmpMY4T-L5SHhOipWk087d1Lpyz6PJ7eR_ClOBfYiG_Ex7Z5D/s923/dff887db-ac34-4ae1-bd32-2d626249ed6a.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="923" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EDnW5M6fjbtLQzdMR3cS_soy_i3swUOQh7xfvtUpFjmu66AG3y-71TMYfvQvvJQrLVPrg7wwGHqu-Q4SPgEKxaAL_6XuY1CUXhhAMgBa7dc2OujLOJuEX7I7iBCYhNV6_c8XssKFBShRmpMY4T-L5SHhOipWk087d1Lpyz6PJ7eR_ClOBfYiG_Ex7Z5D/w333-h400/dff887db-ac34-4ae1-bd32-2d626249ed6a.jpg" width="333" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Breakfast date at Bokka Coffee</td></tr></tbody></table><p><i>'Lunch dates are our date nights,'</i> said a friend while explaining how life had changed for his wife and him after they had kids.</p><p>K and I are not into date nights either. Breakfast outings are our thing. Spending a leisurely morning (close to noon to be honest), over some good food and coffee in a cafe, living the slow life for a change... that's our recipe for nirvana.</p><p>Mumbai, Bandra (where we live) in particular, has some excellent cafes. I would stick my neck out and say that these match some of the best in the world in turns of food and beverages. They follow a Western template in terms of the menu. This brings a certain sameness to their offers. </p><p>This is a favourite bugbear of mine. Why don't our cafe bring in some local favourites onto their menus? You will hardly find anything beyond the token Parsi akoori or a masala omelette when it comes to a desi touch. Don't get me wrong. I love my eggs Benedict, eggs Royale, scrambled eggs, lox bagels, avo toast and croissant sandwiches. I just wish that someone pushed the envelope as The Bombay Canteen did, for example, by giving a contemporary dimension to Indian food.</p><p>There are a few exceptions. The Social restaurant chain for example which offers Indian breakfast options. Or the Chaayos chain, which follows a QSR model. We need more.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c2oTSlsXGtuquwVjCbtNOtDSN6MyJNdCDVp8UYOkLgVlApsjGVAz87IKo5U_pQ4SinbnTB4-9Qg8xu5b6ovUIqOPXFGfmLFsH2D9BAFxppXylhO7fxEh7ElQwLhjcOhwo_xaxY7Nt-DPCd3XmEffoWG3rtrJuz66J1jvSfP0CIurL9UnkWH0FQxZTje_/s1024/36da85f6-b03b-4e5c-ba65-cc3da0e1b5bc.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c2oTSlsXGtuquwVjCbtNOtDSN6MyJNdCDVp8UYOkLgVlApsjGVAz87IKo5U_pQ4SinbnTB4-9Qg8xu5b6ovUIqOPXFGfmLFsH2D9BAFxppXylhO7fxEh7ElQwLhjcOhwo_xaxY7Nt-DPCd3XmEffoWG3rtrJuz66J1jvSfP0CIurL9UnkWH0FQxZTje_/w300-h400/36da85f6-b03b-4e5c-ba65-cc3da0e1b5bc.JPG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cappuccino girl</td></tr></tbody></table><br /><p>I was in for a pleasant surprise on this count when K and I dropped in at <b>Bokka Coffee in Bandra </b>for breakfast earlier this week. We liked the serene vibe of the place. Just what you need in the morning.</p><p>We loved the coffee that we had there. K has a very specific order in cafes which has flummoxed baristas across the world. 'One cappuccino. Extra hot. In a takeaway cup. With a lid. To have here!'</p><p>She does not like her coffee to be too strong and the cappuccino at Bokka hit the spot. I like my coffee to be strong and with less milk, if not having an espresso. </p><p>A reader had once introduced me to the cortado. It is the same as a cappuccino but with half the amount of milk. I have been a fan ever since I had it at Bandra's Boojee Cafe. The cortado at Bokka was all about perfection and balance and offered the perfect caffeine hit. The cortados at both Bokka and Boojee, as well as that in Subko, are better than some of the cortados that we have had during our holidays in Europe.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36gtoffm2XYSpiegxfhRtU8jA7a90igXaNgWO-7z6TfMAAUhk5RZw8GvutN18pj-5RbiVpHPIfFPnF3tXb31bjr5VTowH83I6KUUa1jchrcCcV7zoQMBpkFdjcN-oFhTGnVgIc6EQFbkBof6ujKE8vd_PPvnKJwmuVv6qlBoixfLhGVLBi5Oxd2ZecPPc/s4032/IMG_3725%202.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36gtoffm2XYSpiegxfhRtU8jA7a90igXaNgWO-7z6TfMAAUhk5RZw8GvutN18pj-5RbiVpHPIfFPnF3tXb31bjr5VTowH83I6KUUa1jchrcCcV7zoQMBpkFdjcN-oFhTGnVgIc6EQFbkBof6ujKE8vd_PPvnKJwmuVv6qlBoixfLhGVLBi5Oxd2ZecPPc/w300-h400/IMG_3725%202.heic" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cortado Cartel</td></tr></tbody></table><p>K ordered a masala omelette which was quite competent. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7DHVFEu-mQlZsup7FNpjS1udevhd4T9Bvd0dveVgCbvVOkGz6fLYf4YMDJmbUn7s7aNeU9D6njoTnqbZVJDATwJr24iNCGfS89PL2_MrJ_LMiH45eZTjjpfl1EeYZ9fQOIwtsDSXzcNpEYNxixVtsxFzZ_9YIaNkMAXsn-TbIEM6IT2746RKBXcxK2mT/s4032/IMG_3711.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7DHVFEu-mQlZsup7FNpjS1udevhd4T9Bvd0dveVgCbvVOkGz6fLYf4YMDJmbUn7s7aNeU9D6njoTnqbZVJDATwJr24iNCGfS89PL2_MrJ_LMiH45eZTjjpfl1EeYZ9fQOIwtsDSXzcNpEYNxixVtsxFzZ_9YIaNkMAXsn-TbIEM6IT2746RKBXcxK2mT/w300-h400/IMG_3711.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Masala Omelette</td></tr></tbody></table><p>Here's what made Bokka different. It had a dosa section on the menu. I have often wished that I could have dosas in cafes and not just in Udupi restaurants. This was a dream come true. I have not seen this in any of the other cafes that I have been to. They offer ragi (finger millet) and pessaratu (green moong batter) options in Bokka. Both of which are comparatively low GI.</p><p>There is a base sada dosa version served with red coconut chutney and salad. And those with toppings which are made in the manner of French crepes, but with an innovative desi heart. They have vegetarian and non-vegetarian options. Healthy ones as well as indulgent ones. </p><p>I chose the Kejriwal. The original Kejriwal sandwich is named after a dish invented at Mumbai's Willingdon Club, as per the specifications of one of its members, a certain Mr Kejriwal. It is an open sandwich which consists of a slice of cheese on toast, topped with fried eggs which in turn are topped by finely chopped green chillies.</p><p>The dosa assumed the role of the bread here. I chose a ragi base and the dish was executed well. I missed the presence of green chillies here, but the salli (crispy potato straws) that they added gave an element of playfulness to the dish. The red coconut chutney was brilliant and every element of the dish... the soft dosa, the fried egg, the mozzarella, the salli... came together beautifully.</p><p>I am going to go back for more of their dosas. I want to try out their waffles too, as K loves waffles and it would be nice to find a good option close to home.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAi-Kb9bZD1pOhZFRg4FPGM6pdXio9NUEYlLap_FNYyHmtcQ6h6N-sHB2WaXfr-GtcPhvG1_fkwihFd5WKP6oSI50OadDpRBU3vGT_VAM1-jLKqOGSagQxKql5kw8-Ugznl8hkyBdFi31mPbgQPIKIk0PV6BtDsx40RAtK7jUqBXz8Ul4P9I3HgEyIHWTI/s4032/IMG_3708.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAi-Kb9bZD1pOhZFRg4FPGM6pdXio9NUEYlLap_FNYyHmtcQ6h6N-sHB2WaXfr-GtcPhvG1_fkwihFd5WKP6oSI50OadDpRBU3vGT_VAM1-jLKqOGSagQxKql5kw8-Ugznl8hkyBdFi31mPbgQPIKIk0PV6BtDsx40RAtK7jUqBXz8Ul4P9I3HgEyIHWTI/w300-h400/IMG_3708.heic" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">'Bokka dosa'. A Bengali would point out the <br />need to rename this section on the menu.</td></tr></tbody></table><p><br /></p><p><i><b>What's in a name?</b></i></p><p><i>Fellow Bengalis on social media could not stop laughing when I shared the name of the cafe. Let me end the story with a conversation that we had with an earnest young staff member on the subject which explains the reason behind the giggles.</i></p><p><i>K: Why is the cafe called Bokka?</i></p><p><i>EYSM: It is named after a Bengali word which means mad.</i></p><p><i>Me: Is the owner Bengali?</i></p><p><i>EYSM: No</i></p><p><i>Well, that explains it. 'Boka,' means fool in Bengali. Not mad!</i></p><p><br /></p><p><i><br /></i></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-89215693733700183172023-11-24T14:09:00.009+05:302023-11-25T15:18:01.114+05:30Malvani roots. Global aspirations ....Coast and Bloom, Mumbai<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-7ix0oK-YuLgyoyv3IDguuTwzUTvrcyUIaGxFnFGCZCKubwUMX3WMoTGSqC_oCoNzSBwf2ZuutMhaIBF_-rPpauD91AmnmuCn60c1fRQUeOxLte4Gpa84mVbTDTcystJgyTghtAfGJlVzcz79E11nFqPwwURZsnq517eRPjP1po-h54EyQ3kgmDq3qQu/s4032/IMG_3555%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-7ix0oK-YuLgyoyv3IDguuTwzUTvrcyUIaGxFnFGCZCKubwUMX3WMoTGSqC_oCoNzSBwf2ZuutMhaIBF_-rPpauD91AmnmuCn60c1fRQUeOxLte4Gpa84mVbTDTcystJgyTghtAfGJlVzcz79E11nFqPwwURZsnq517eRPjP1po-h54EyQ3kgmDq3qQu/w480-h640/IMG_3555%202.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Coastal Banga</td></tr></tbody></table><p>I have had some interesting restaurant meals recently and can't wait to tell you about them. I thought that I would start with the one whose food left the biggest impression on my heart and my belly.</p><p>I am talking of the one-month-old Coast and Bloom (C&B) Restaurant which is located at Kohinoor Square opposite Shiv Sena Bhavan. I was invited over for lunch there by Mitra Walke and his sister Sayli. Their mother, Mrs Surekha Walke, is the owner of the very popular Malvani restaurant called Chaitanya. Chaitanya has 3 branches The original one is at Malvan. They are located at Prabhadevi and Versova in Mumbai. Coast and Bloom is an initiative from the second generation to enter a space which is very different from Chaitanya and yet stays true to its coastal roots.</p><p>Let's look at the differences first. C&B is more spacious than the original Chaitanya. The decor is modern and plush in comparison to Chaitanya which has the spartan seating that characterises restaurants of its genre. C&B has a well-stocked bar with a varied cocktail menu and wine cellar. Chaitanya does not serve alcohol. The menu at C&B features dishes from across India <i>and</i> the world while Chaitanya focuses on Malvani food. The cost of dishes at C&B is understandably much higher than that in Chaitanya.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8l-2ltl3u53wv4lx1hJAODTFCpotCJfphzKBwdeho3Uj6qvFyoN2yPBMNd3D3KifYdppuf4WZr2d79n-XDborbo4DwAkHE8OP7p5gA7b6yxE4wx-vuPh7xdbKwID_gdsKaJep-F5R2sxMYFsYg6W1PE-iVMwg1utOG0f-b3GXO-AK7UG-G8nhFDS9J4H/s4032/IMG_3542.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8l-2ltl3u53wv4lx1hJAODTFCpotCJfphzKBwdeho3Uj6qvFyoN2yPBMNd3D3KifYdppuf4WZr2d79n-XDborbo4DwAkHE8OP7p5gA7b6yxE4wx-vuPh7xdbKwID_gdsKaJep-F5R2sxMYFsYg6W1PE-iVMwg1utOG0f-b3GXO-AK7UG-G8nhFDS9J4H/w300-h400/IMG_3542.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Coast and Bloom</td></tr></tbody></table><p>So is there nothing in common between the two? Turns out that there is. </p><p>The Chef de Cuisine of C&B, Prrasad Parab, hails from the Malvan as do the Walkes and the love for coastal food runs in their DNA.</p><p>It is no surprise that they have come up with a menu that features coast food. This is not limited to dishes from Malvan the region, but covers other parts of India, South Asia, Far Eastern Asia and the Mediterranean region. Mitra said that they have tried to stick to classic versions of the dishes. They have an advantage when it comes to seafood as they have used the suppliers who provide fish in Chaitanya. Vegetables used are local. The only imports are scallops and salmon.</p><p>You might have noticed that I have used the term 'coastal food' and not 'seafood,' unlike what one associates with Malvani food. Mitra told me there is a lot more to the Malvani food than seafood. The people of Malvan in coastal Maharashtra eat vegetarian food every day. Seafood consumption is limited by the fact that people are purely vegetarian three days a week and then there are certain months in the year when they are vegetarian. Country chicken is the preferred meat and is consumed far less frequently than fish. Mutton is consumed rarely.</p><p>I was a bit circumspect about the huge range of the menu. Had they spread themselves too thin, I wondered.</p><p>I brought up the point with Mitra who explained that they were targeting the family audience. The traditional dishes on the menu were for family elders and the international dishes were for Gen Z.</p><div>I tasted several dishes to see how this had turned out and was quite pleasantly surprised with what I saw. Mitra had organised tasting portions and the following were my favourites:</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxv2knx65q_wpN3kE88JomBzS2suwLdTmrIb5E81JB8fTn00FaPHp4Gf6BS3kqRAjREni-rfPNwoIP_hhSLXWze9R8PRoNwMsSyUHIxSlNPuY_CoTeucI2aJ_Y_c8vbikm-v5UaIg5Fco8u9ibuG5fYoGr26YnvKi7-dRmH_AIR3NVEDzc5BUEA4uF0LD2/s4032/IMG_3580.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxv2knx65q_wpN3kE88JomBzS2suwLdTmrIb5E81JB8fTn00FaPHp4Gf6BS3kqRAjREni-rfPNwoIP_hhSLXWze9R8PRoNwMsSyUHIxSlNPuY_CoTeucI2aJ_Y_c8vbikm-v5UaIg5Fco8u9ibuG5fYoGr26YnvKi7-dRmH_AIR3NVEDzc5BUEA4uF0LD2/w480-h640/IMG_3580.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sri Lankan crab curry (deshelled crab)</td></tr></tbody></table><br /><div><br /></div><div><br /></div><div>The Sri Lankan crab curry was packed with sweet and fresh mud crab meat in a coconut milk based gravy which was mildly heaty and very addictive. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUExT1oq6SSxSEDqCYQKVcFpScyL5K1lwrPgj893hH67iTql36w9rub_cLLOZz4Ls0qhqwRKia8t0ASPVNxbOA18DFCSr2_IeUgFxrb0AS79261yawF_MLbbdMDVhFTRerG2OSMTgxtkx0lz2F28VGRICQhQapGCP6VBASOuMmiQiRUNazJ5FR4w5ijpK6/s4032/IMG_3578.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUExT1oq6SSxSEDqCYQKVcFpScyL5K1lwrPgj893hH67iTql36w9rub_cLLOZz4Ls0qhqwRKia8t0ASPVNxbOA18DFCSr2_IeUgFxrb0AS79261yawF_MLbbdMDVhFTRerG2OSMTgxtkx0lz2F28VGRICQhQapGCP6VBASOuMmiQiRUNazJ5FR4w5ijpK6/w480-h640/IMG_3578.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kerala pepper clams</td></tr></tbody></table><div><br /></div><div>The Kerala pepper clams featured fresh clams in a beautiful green pepper and curry leaf-based sauce. The sauce here, as in the gravy of the crab curry, oozed comfort and was of the sort that you could not have enough of.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_Uq8O169DYEVRqVXVa3ootM2PRRg9OX6jl72uv7BR1H-T6WbvkrqMI0Th6iG8kUMTvTzQ2CPK8mD1DljguLFrZxdG48kL8k3PVtTjO35aw25_6QpycGlN1xBuhbxAfEmIJMovJBw48z7rYR_Ww7B6AtStoIyWzCkl0E8ZDHGuCUBs1zzhAbc3klXY-Zw/s4032/IMG_3565%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_Uq8O169DYEVRqVXVa3ootM2PRRg9OX6jl72uv7BR1H-T6WbvkrqMI0Th6iG8kUMTvTzQ2CPK8mD1DljguLFrZxdG48kL8k3PVtTjO35aw25_6QpycGlN1xBuhbxAfEmIJMovJBw48z7rYR_Ww7B6AtStoIyWzCkl0E8ZDHGuCUBs1zzhAbc3klXY-Zw/w480-h640/IMG_3565%202.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wood roast chicken</td></tr></tbody></table><div><br /></div><div>The wood roast chicken liver, served on small bajra bhakris, had a robust and rustic touch to it. Mitra said that the inspiration for this dish lies in the practice of not wasting the offal from the chicken used for curries back home in Malvan. It is cooked on coal fired ovens and consumed.</div><div>The solidity of the bajra bhakri gave the required foundation to the juicy liver here and the pomegranate contrasted the bitterness of the offal. </div><div><br /></div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDoHXaRQSfcQ-dtMrDXtO0I3p0pA37vKnXM9juJKDgb9n7rcxZ4Por_qVCuNP-sOWzUXyEjdx17aCRQ4ZR93StFAICQrb8gnn9AH9x-AiXltKAA0TIucUSaBMAcfapSwWIo7sqgN2OHHAPI0yv5LsZwTU6SB6iq7w2eMcSyoB2GCaL3wQd7yUW3-f71m_/s4032/IMG_3562.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDoHXaRQSfcQ-dtMrDXtO0I3p0pA37vKnXM9juJKDgb9n7rcxZ4Por_qVCuNP-sOWzUXyEjdx17aCRQ4ZR93StFAICQrb8gnn9AH9x-AiXltKAA0TIucUSaBMAcfapSwWIo7sqgN2OHHAPI0yv5LsZwTU6SB6iq7w2eMcSyoB2GCaL3wQd7yUW3-f71m_/w480-h640/IMG_3562.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crab kakori</td></tr></tbody></table><div><br /></div><div><br /></div><div>The crab kakori intrigued me. How would they bind crab meat, which shreds easily, on a seekh? Rather adeptly as it turned out and the dish offered an unadulterated crab experience for devotees of the crustacean. And no, the kebab did not fall apart. Yes, it was moist.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqWOkqimOVQJzmtNJNlfYCrtIvDPkjhDipqvVH24pfKy1G0bEP-pAAIsoZTS4skNrj-dKt9FUPv9yrfn6GzSpWxn-KIGQBkmOeoJj26zA9Ip8BvaIvP41D3xfOG28BdUISDVAZaKhtJmhoC5JdciAsMw7uEi0KAfQ44yl4YeHxvO1AaaPMV29O9Oj46T3/s4032/IMG_3557.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqWOkqimOVQJzmtNJNlfYCrtIvDPkjhDipqvVH24pfKy1G0bEP-pAAIsoZTS4skNrj-dKt9FUPv9yrfn6GzSpWxn-KIGQBkmOeoJj26zA9Ip8BvaIvP41D3xfOG28BdUISDVAZaKhtJmhoC5JdciAsMw7uEi0KAfQ44yl4YeHxvO1AaaPMV29O9Oj46T3/w480-h640/IMG_3557.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rockfellers Crab was </td></tr></tbody></table><div><br /></div><div><br /></div><div>Then there were the Rockefeller oysters which were baked in butter cream and sambuca and were as hedonistic a dish as it gets. The oysters are sourced locally.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlBBSmkDb_fhTkFpKgcEb1clyNW-v0pUOvZZ3Hni1aREYtnLZFw3fItv9CmqAaHpvF6n28XibQJYhuKTfliOxz6chtZ2bF9z92gdXF5UHvfFBn2BIFClsE8bDuVx6ITnL9DXVrby7XW0rIIhPRzJzFTSrIG6jOThfBFaEHrJ3AkGnV0Obc4_JulKqr7ki/s4032/IMG_3548.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlBBSmkDb_fhTkFpKgcEb1clyNW-v0pUOvZZ3Hni1aREYtnLZFw3fItv9CmqAaHpvF6n28XibQJYhuKTfliOxz6chtZ2bF9z92gdXF5UHvfFBn2BIFClsE8bDuVx6ITnL9DXVrby7XW0rIIhPRzJzFTSrIG6jOThfBFaEHrJ3AkGnV0Obc4_JulKqr7ki/w480-h640/IMG_3548.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">kothimbir popper</td></tr></tbody></table><div><br /></div><div><br /></div><div>The kothimbir poppers offered an innovative crunchy take on the Maharashtrian snack kothimbir vadi which in my experience has a soft besan-based underbelly. I liked this more than the original version.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtRPCaje2UJ90dQX7LYDIC4ISQlEHFSAMJ50Nj-GRu4Ys9hDBcMG8pbl_spM0w2X2xi5iHfE1HeMwo9LOE6xkcFSW0eHSIgfwSJYkYcYkywlQhju8U1s8NAFcCE5IxoR_W1JtG2U7GiXJI01mE1oR-wQJiZ5Szz0pN0nI1I5s82sp8uSEKbPcG9sakEfA/s4032/IMG_3556.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtRPCaje2UJ90dQX7LYDIC4ISQlEHFSAMJ50Nj-GRu4Ys9hDBcMG8pbl_spM0w2X2xi5iHfE1HeMwo9LOE6xkcFSW0eHSIgfwSJYkYcYkywlQhju8U1s8NAFcCE5IxoR_W1JtG2U7GiXJI01mE1oR-wQJiZ5Szz0pN0nI1I5s82sp8uSEKbPcG9sakEfA/w480-h640/IMG_3556.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Coastal banga</td></tr></tbody></table><br /><div><br /></div><div>Another dish that I really liked was coastal banga which was an intensely flavoured and spicy clear chicken broth. Guaranteed to clear a cold lest you have one. The buttered ladi pav that it was served was best dunked in the soup and enjoyed.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1Er9fDoSuX29vb5RzilOilxy4H8zd_BVny9TC3Lu9DYqJutTM5XX131R5gwanaT_ivoc_mxsnu_8nGnRrHF9Abwj2Kn0vguXnh22YDHKhyljNqJdBaV8NJmuWcna9XUSrv1MgLXWXpEI7VcD19jxaJF6bLzBUfKKN6cU9eb5HfQj4ZaRzcRQ-qK7kt2n/s4032/IMG_3573.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1Er9fDoSuX29vb5RzilOilxy4H8zd_BVny9TC3Lu9DYqJutTM5XX131R5gwanaT_ivoc_mxsnu_8nGnRrHF9Abwj2Kn0vguXnh22YDHKhyljNqJdBaV8NJmuWcna9XUSrv1MgLXWXpEI7VcD19jxaJF6bLzBUfKKN6cU9eb5HfQj4ZaRzcRQ-qK7kt2n/w480-h640/IMG_3573.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spana Kopitas</td></tr></tbody></table><div><br /></div><div>The use of red spinach, which is widely consumed in Malvan, in the Greek Spana Kopitas was inspired as it combined very well with the feta in this phyllo pastry. I have had red spinach or lal shaak while growing up in Kolkata and the dish evoked nostalgia. It connected my past and present as I am a big fan of feta cheese now.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKul32Cv-QSjiAf7hmqCSoSOGGmg-kbH2vPaYrQ6_OGHGhVYUIOo-is2xrvk8DyRxoiCY2E2OdiCF4quRtKw_044o-QetHscehTb1kY6JNaCJ75g1rwrkCCCBPt7_MKGYOTDbMATACPHoBxJr7hQX5cVISlUjxl9FHZEQLj2M7s44r7YVSrt3we3briTL/s4032/IMG_3576.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKul32Cv-QSjiAf7hmqCSoSOGGmg-kbH2vPaYrQ6_OGHGhVYUIOo-is2xrvk8DyRxoiCY2E2OdiCF4quRtKw_044o-QetHscehTb1kY6JNaCJ75g1rwrkCCCBPt7_MKGYOTDbMATACPHoBxJr7hQX5cVISlUjxl9FHZEQLj2M7s44r7YVSrt3we3briTL/w480-h640/IMG_3576.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kokum shrimp salad</td></tr></tbody></table><br /><div><br /></div><div>There were a few dishes that did not excite me that much but these are early days and they are still in the middle of experimenting.. I'd urge them to look at the kokum shrimp salad as there's too much happening in them with rocket leaves, avocado, and peanut granola all vying for attention. 'Excess' is the issue with horse gram chaat too. The horse gram tikki had a nice earthy texture to it but was drowned in the chutneys of the chaat. I missed the flavour and salt in the kolimbi bhaat. It is a one-pot shrimp and rice dish that is very typical to the Malvan region. Seemed a bit bland to someone not used to it. You would find a commercialised version of it at the Chaitanya and that rocks. The Kerala veg stew seemed a tad too sweet to me.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGHfYXXSA2Eyfi1fECuWUw29CbhAV0JrOm2zD_XnjkvYoIrcxTTIKVJaGBOoM4IBzFidEx6UiuC6HarEOPB0TKM6Vv58k1BecDeYjvQ5-5m83Tf9qluxqXNtu3K9VhsQPAdn96syw4ei2nK83o_fNY_ueQz1z02ZeXr9Djset-lB5JqmEtc7FOCZepZ_V/s4032/IMG_3589.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGHfYXXSA2Eyfi1fECuWUw29CbhAV0JrOm2zD_XnjkvYoIrcxTTIKVJaGBOoM4IBzFidEx6UiuC6HarEOPB0TKM6Vv58k1BecDeYjvQ5-5m83Tf9qluxqXNtu3K9VhsQPAdn96syw4ei2nK83o_fNY_ueQz1z02ZeXr9Djset-lB5JqmEtc7FOCZepZ_V/w480-h640/IMG_3589.HEIC" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kolimbi bhaat</td></tr></tbody></table><br /><div><br /></div><div><br /></div><div>It was nice to see Mitra and Sayli's involvement in the business. The next generation of many traditional eateries prefer to move on to other streams but that is not so in the case of this brother and sister duo. They are involved in the running of Chaitanya and that remains their priority. They plan to open more branches of Chaitanya. </div><div><br /></div><div>Coast and Bloom is their attempt to go outside of their comfort zone and at times, that is what is needed to grow.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlnkyyBG8LtfgSTXTI-0kjuMlzW1wBAxFfD5KHZ04NuNwwAmPRKLp43aeNsRPgLhZf-roguR2z1k9vSyGpNGGW3vVxLobwPj4i0lLBeFix8mM5OkwOQJ73Z5JL56YgpqoknQUB1Xxvw0DoILnH9CsxFBWD5sbdqf5vhMiEeBMUlT7F-1Jj8Y9xxMW2h4y/s4032/IMG_3599.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlnkyyBG8LtfgSTXTI-0kjuMlzW1wBAxFfD5KHZ04NuNwwAmPRKLp43aeNsRPgLhZf-roguR2z1k9vSyGpNGGW3vVxLobwPj4i0lLBeFix8mM5OkwOQJ73Z5JL56YgpqoknQUB1Xxvw0DoILnH9CsxFBWD5sbdqf5vhMiEeBMUlT7F-1Jj8Y9xxMW2h4y/w300-h400/IMG_3599.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With Sayli and Mitra</td></tr></tbody></table><br /><div><br /></div><div><br /></div><div><i>Note: This was a hosted meal. The food in the pictures is not representative of actual portion sizes. I chose dishes that were closest to home and gave the Far Eastern and Western dishes a miss but from what I experienced, I guess these would be good too.</i></div><div><i><br /></i></div><div><i>Little Nimki and Baby Loaf gave me company while I wrote and published this post.</i></div><div><i><br /></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjTvzyLUSseZO1nUfWXf29ZyFwztdIL10lIzXsiFS9sW4a88XU0rmkxcNwgi-r1A1are-sNz3SnCG9j7_zc_BlQQuyB1SXz-gVqLOYgr2y68pSqQgcf3oL5rzIw6wp2ZD8l7NDl3KVOQGOwCPS2F_VctejDllZLo-7brLtF6ptR1B8AMDHu21_WhJM-Ag/s1706/7984A2D7-9A11-43F4-A19A-88EA8AE3DBEE.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1706" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjTvzyLUSseZO1nUfWXf29ZyFwztdIL10lIzXsiFS9sW4a88XU0rmkxcNwgi-r1A1are-sNz3SnCG9j7_zc_BlQQuyB1SXz-gVqLOYgr2y68pSqQgcf3oL5rzIw6wp2ZD8l7NDl3KVOQGOwCPS2F_VctejDllZLo-7brLtF6ptR1B8AMDHu21_WhJM-Ag/w225-h400/7984A2D7-9A11-43F4-A19A-88EA8AE3DBEE.JPG" width="225" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmp-IWzBwAQd10lGkd81WgBibX8VrMV0acS1tv4-xUJbIfdYCgcinbFQuZnb1iYbu1GN3GX1SPkbzpZJGXmqh7wj11FWPiKRtJvBSmB0vxAdbIEovKjpuXkpJTWQgVNjc_jzYpQB1nib1nreQRjb3QxMu4rGbpvrkYY0J6RSI8zM7dRSDfCayRoUMF-YL/s1706/B166EEE1-74C7-4E55-B928-5622C3837703.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1706" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmp-IWzBwAQd10lGkd81WgBibX8VrMV0acS1tv4-xUJbIfdYCgcinbFQuZnb1iYbu1GN3GX1SPkbzpZJGXmqh7wj11FWPiKRtJvBSmB0vxAdbIEovKjpuXkpJTWQgVNjc_jzYpQB1nib1nreQRjb3QxMu4rGbpvrkYY0J6RSI8zM7dRSDfCayRoUMF-YL/w225-h400/B166EEE1-74C7-4E55-B928-5622C3837703.JPG" width="225" /></a></div></div><br /><br /> </i></div>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-73573284235365627212023-11-12T20:04:00.001+05:302023-11-12T20:04:50.958+05:30Diwali memories from grandma’s house <div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyOTmYGgqbiTUN_Al_zfqnYm4ny0f4ZPj9PgkajKR7t7G5Dq8xijga45THPhu-LaD9_dGBLeCnC-aZFv0GcVg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><p><br /></p><p>As I used a candle lighter to light candles on the walls our Mumbai apartment this Diwali evening, I remembered a chubby ten year old boy who followed his grandmother on the terrace of her house in Kolkata one Kali Pooja evening. This was a year short of four decades back.</p><p>She had come up to light candles on the walls of the terrace. He watched with fascination as she used the flame from a big candle to melt the base of birthday candle-like flimsy candles which she stuck to the top of the boundary wall one after the other. Once done, she retraced her path and lit the baby candles with the big one. They then went to her pooja room at the corner of the terrace where she lit a diya, offered her prayers to the goddess Laxmi, blew a conch, blew off the flame of the diya, gave him the batasha (sugar candy) that she had offered as prasad. The two, grandmother and grandson, walked down together after shutting the terrace door.</p><p>The terrace doesn’t exist anymore and there are two floors built over it. It has been years since she has had the strength to climb a staircase.</p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-15056584657655867842023-10-31T01:04:00.008+05:302023-10-31T01:29:46.231+05:30Kolkata snacks in Mumbai for the sisterhood of cat parents<p><span style="font-family: inherit;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN0SjLKUEPYRZ9Zhlzg3l2afJ8iPoRdChtO321aeTQuMpBlBh0XK98BBEViMx3vIf8TlkAEPRbSAmAREV3u534v13V6l2MwknTZt_Za5WwVde7s-bDqNekusfD83MdK2YgmsaSfEOm_ZgiW2kQHlA8bLxWBEUop6LY4LEihCGgBHVPy5LETiMExSciOIM/s1806/E2036701-F2A6-4E89-82DF-97FB6CD833F5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1806" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN0SjLKUEPYRZ9Zhlzg3l2afJ8iPoRdChtO321aeTQuMpBlBh0XK98BBEViMx3vIf8TlkAEPRbSAmAREV3u534v13V6l2MwknTZt_Za5WwVde7s-bDqNekusfD83MdK2YgmsaSfEOm_ZgiW2kQHlA8bLxWBEUop6LY4LEihCGgBHVPy5LETiMExSciOIM/s320/E2036701-F2A6-4E89-82DF-97FB6CD833F5.jpeg" width="255" /></a></span></div><p></p><p><span style="font-family: inherit;">I am an honorary member of what I call the sisterhood of cat parents.</span></p><p><span style="font-family: inherit;">We became cat parents the day Baby Loaf, the cat formerly known as Maharani, moved into our apartment. Then came cat son number two, mama’s boy, Naughty Little Nimki.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZblJ903cAom47U8X_e9eV0rV9x35NBI-CBzO6TWksqjv8KaKaAK-z1LPiZkPkqzL_AKrd02Rrz7Xvy-dVAwARazqiUQyJPThOfZ1oeK9lq0dxmGooDxLAZL5yFGOheO6xu7AePyfTp4hkJ-we_2WPQ1Kfl7x3vlDmiTkB3ltojp6IM7v5zrIpxA3gfKr/s1800/3486966A-F509-46A1-B1EA-3F266A6FC977.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZblJ903cAom47U8X_e9eV0rV9x35NBI-CBzO6TWksqjv8KaKaAK-z1LPiZkPkqzL_AKrd02Rrz7Xvy-dVAwARazqiUQyJPThOfZ1oeK9lq0dxmGooDxLAZL5yFGOheO6xu7AePyfTp4hkJ-we_2WPQ1Kfl7x3vlDmiTkB3ltojp6IM7v5zrIpxA3gfKr/s320/3486966A-F509-46A1-B1EA-3F266A6FC977.jpeg" width="256" /></a></div><p></p><p><span style="font-family: inherit;">We came in touch with fellow cat parents in the vicinity through our cats and became pretty thick. They, like us, have adopted community/ rescue cats.</span></p><p><span style="font-family: inherit;">Two are our neighbours. We meet regularly & our cats look forward to these visits as much as we do.</span></p><p><span style="font-family: inherit;">We connected with the other two in the group during the lockdown through the community cats that we love. We would meet during our walks and their feeding runs. We would chat and exchange cat stories with our masks on. We were hungry for company, and we had in them the very best.</span></p><p><span style="font-family: inherit;">We don’t get to meet as a group that often now. So we made an impromptu plan & met at our place last evening (Sunday).</span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTs2cR_ICxaC0ajT3NZny2ThRCY2bM5ty6osOQHokNd973nD3bFeDCluRWoaHnzUB99bKufOpMum7tvvohRPQ68a9vdbLyw-jxQQFjTMwHiKr-pdDyYPcd3cHqwe7MR9zufbeNkNQ0MaaZUqbLVDb5EMZeBWLWvQX-QPKWpS9pVnLzZBnfRB_2feFi4Ot3/s1800/010E68FA-D4E3-4246-A4AE-4F4D83125D0E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTs2cR_ICxaC0ajT3NZny2ThRCY2bM5ty6osOQHokNd973nD3bFeDCluRWoaHnzUB99bKufOpMum7tvvohRPQ68a9vdbLyw-jxQQFjTMwHiKr-pdDyYPcd3cHqwe7MR9zufbeNkNQ0MaaZUqbLVDb5EMZeBWLWvQX-QPKWpS9pVnLzZBnfRB_2feFi4Ot3/s320/010E68FA-D4E3-4246-A4AE-4F4D83125D0E.jpeg" width="256" /></a></span></div><span style="font-family: inherit;"><br />Baby Loaf & little Nimki played hosts. They suggested that we order Bengali snacks and convert the party into a Bijoya Sommiloni as it was just after Durga Puja, the time when friends and families get together to wish each other Shubh Bijoya over some lovely food.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iG3XcDkBEUBof4xiELkQfVS5i04M_YGLi3lJffQRHy7w1p5h2YY9jplHSZ8AUDaWxydeNnj5vAY88QyeQWEwUBQiECSypGzbeBraWlMUPHnX_1qHVgQFFJBwo_uzKHTdS-jNlooPpZpdvh7oqYSM7jM3ymlNrb13zRTrryGRSO7Cz_RPhDaPWSFPQKdt/s1800/A0A4F27F-BD42-44B3-A81C-1E73181ECDD7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iG3XcDkBEUBof4xiELkQfVS5i04M_YGLi3lJffQRHy7w1p5h2YY9jplHSZ8AUDaWxydeNnj5vAY88QyeQWEwUBQiECSypGzbeBraWlMUPHnX_1qHVgQFFJBwo_uzKHTdS-jNlooPpZpdvh7oqYSM7jM3ymlNrb13zRTrryGRSO7Cz_RPhDaPWSFPQKdt/s320/A0A4F27F-BD42-44B3-A81C-1E73181ECDD7.jpeg" width="256" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCK62gu61v4BEwW5sHPuyA5HlRSCSIqFV4IYiWeFgbZQ0ABPL1o7U0XfXUuqwshZSw03D0wCt1E54qno7Vr_d8eYpspWm46NzD7gu5VBkHh9rM8ajfUpL5ENkvt2Z2MxaJLi-svN8DyPPpoFIXpEa12TeB-udcHtAbo6IFpu6csPTMBGEzfaNK6_BDeDD_/s1800/8CBB813E-06CC-4BD4-966F-20FC4C60A0DA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCK62gu61v4BEwW5sHPuyA5HlRSCSIqFV4IYiWeFgbZQ0ABPL1o7U0XfXUuqwshZSw03D0wCt1E54qno7Vr_d8eYpspWm46NzD7gu5VBkHh9rM8ajfUpL5ENkvt2Z2MxaJLi-svN8DyPPpoFIXpEa12TeB-udcHtAbo6IFpu6csPTMBGEzfaNK6_BDeDD_/s320/8CBB813E-06CC-4BD4-966F-20FC4C60A0DA.jpeg" width="256" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HW5P1zSkHMB8kiz0EPFQM4UVqQ4jJUX6UvU_GgER98R_jFvFNRI457Xft2SYxzxiQalqkYdXY57tzbvaoMWgS0NKKsC4ZmPM54-ug7GumW__rhFm83PG5pB1r4VFL4Mw04SF-e5ma4F_Y6YPIWoQsj4aKnlmTi2L9Vk1pi3F2uxL_v2HmO7GWkbokymb/s1800/DC6E7DA5-627A-4F13-B831-5B31E7B2B61D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HW5P1zSkHMB8kiz0EPFQM4UVqQ4jJUX6UvU_GgER98R_jFvFNRI457Xft2SYxzxiQalqkYdXY57tzbvaoMWgS0NKKsC4ZmPM54-ug7GumW__rhFm83PG5pB1r4VFL4Mw04SF-e5ma4F_Y6YPIWoQsj4aKnlmTi2L9Vk1pi3F2uxL_v2HmO7GWkbokymb/s320/DC6E7DA5-627A-4F13-B831-5B31E7B2B61D.jpeg" width="256" /></a></div><p><span style="font-family: inherit;">We ordered in veg chops, potato tikkas, alu/chicken/ mutton rolls and prawn cutlets from The Calcutta Club’s Khar kitchen. For dessert we had mishti doi from Sweet Bengal.</span></p><p><span style="font-family: inherit;">The evening was filled with happy chatter… about our cats, our lives, at times with no specific subject. </span></p><p><span style="font-family: inherit;">An adda, as we call it in Bengali. Our group consists of two Bengalis, two Goans, a Kannadiga and a Parsi…and two Bandra cats.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR94xIoFbdngXiAWPkOWKqwuUIqhfRI9fNA7s7rxdrkblhxUAulQI3TPBVHMKj5QU9m495hmIBurqNh-qD4f1ks56ASSCeciVJaWJL5TGCy_SHUpqwIDPhpkiwD3AFL7igQbRdKoPC7v3rzxbqVPkCI8yugznBy9m1st-UnPiyKlMz2-UFADZ_FI9vMofR/s1800/947755CA-2500-49F9-AF55-8816994D6EEB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR94xIoFbdngXiAWPkOWKqwuUIqhfRI9fNA7s7rxdrkblhxUAulQI3TPBVHMKj5QU9m495hmIBurqNh-qD4f1ks56ASSCeciVJaWJL5TGCy_SHUpqwIDPhpkiwD3AFL7igQbRdKoPC7v3rzxbqVPkCI8yugznBy9m1st-UnPiyKlMz2-UFADZ_FI9vMofR/s320/947755CA-2500-49F9-AF55-8816994D6EEB.jpeg" width="256" /></a></div><p><span style="font-family: inherit;">Baby Loaf was in his ‘lady killer’ mode with all the girls fawning over him.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZejjeTFSXqEkk4nLkP23me2layE4RqAEr1BdHPCNIiOzgcV0TbSjgyTxGLdD-0NznXVaUFJRWm1UEBbck69lBufaslta2LzZhqhU_VmbRW2BZhVurzDaFrpAsSZ1Da9ByImRj3hpATSOEl0PsK6DGpfsQ3DE8an7Wk1LbhHvh_XTDR2hxPoRkmmVuAa8q/s1800/604763EE-5041-4056-A764-B9235247B781.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZejjeTFSXqEkk4nLkP23me2layE4RqAEr1BdHPCNIiOzgcV0TbSjgyTxGLdD-0NznXVaUFJRWm1UEBbck69lBufaslta2LzZhqhU_VmbRW2BZhVurzDaFrpAsSZ1Da9ByImRj3hpATSOEl0PsK6DGpfsQ3DE8an7Wk1LbhHvh_XTDR2hxPoRkmmVuAa8q/s320/604763EE-5041-4056-A764-B9235247B781.jpeg" width="256" /></a></div><p><span style="font-family: inherit;">His mummy daddy were in little Nimki’s corner to balance things out, as was his ‘big sis.’ The only one he allows to pick him. Not that she gives him much of a choice!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiu7EWrZNtbtwmuqzbMPHYpPoNPamz3X_GVLsMMqTQaNhcfCb8ew7tjCMd__fiqb80raA_GMZz1BVHuZV0szFHlHduYYsYClMgQ1q_IqI4Mvlt7sCwrgAOz0Paj1PnN2y46j8pm6RqUBHGMIHEnMqiQSkqH3IQfB6XWXPt51OLQDtDgreHtVwnGNZwCmM/s1800/E6D41A14-14E1-4017-9578-C1AFD59824B6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiu7EWrZNtbtwmuqzbMPHYpPoNPamz3X_GVLsMMqTQaNhcfCb8ew7tjCMd__fiqb80raA_GMZz1BVHuZV0szFHlHduYYsYClMgQ1q_IqI4Mvlt7sCwrgAOz0Paj1PnN2y46j8pm6RqUBHGMIHEnMqiQSkqH3IQfB6XWXPt51OLQDtDgreHtVwnGNZwCmM/s320/E6D41A14-14E1-4017-9578-C1AFD59824B6.jpeg" width="256" /></a></div><p></p><p><span style="font-family: inherit;">The first friends in Mumbai worked in market research and advertising agencies and livsd away from home.</span></p><p><span style="font-family: inherit;">My next set of friends were made through my blog and we connected through our shared love for food.</span></p><p><span style="font-family: inherit;">I have friends who are part of our Buddhist practise.</span></p><p>We have now made new friends thanks to our cats. In both the virtual & real world.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWmfuAZUdL5GZmMNS3o-s1TLReRxsTvE9Qy2UIUHDwbt9KxzDf31I3trzYEPpJVb2xjABz_JoKzdbmj_0rbBWyxh2XQ9sS2ANGMRspXVqP-LIcqEl4Y6TNsbU0cmdSrmn2A_Gx2JSs7d6cA4a5DKDl96EVL6YFmNz3LUuqPql1zPMeDLjY5plFkTTfoJS/s1800/97DA675F-3F9D-4521-8C1D-009545D754F1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWmfuAZUdL5GZmMNS3o-s1TLReRxsTvE9Qy2UIUHDwbt9KxzDf31I3trzYEPpJVb2xjABz_JoKzdbmj_0rbBWyxh2XQ9sS2ANGMRspXVqP-LIcqEl4Y6TNsbU0cmdSrmn2A_Gx2JSs7d6cA4a5DKDl96EVL6YFmNz3LUuqPql1zPMeDLjY5plFkTTfoJS/s320/97DA675F-3F9D-4521-8C1D-009545D754F1.jpeg" width="256" /></a></div><p></p><p><span style="font-family: inherit;">What about you? What connects you with your friends?</span></p><p><span style="font-family: inherit;">And Shubho Bijoya dear reader. I would be nothing without you</span></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-2074796689939235082023-10-29T16:45:00.021+05:302023-10-30T12:48:12.855+05:30Getting to the meat of it. Veronica’s Bandra<p><span style="caret-color: rgb(69, 69, 69); color: #454545;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="caret-color: rgb(69, 69, 69); color: #454545; font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPiK9dAlJthwp7h8lP8vmmi2VE5jbzHmaKPVY1LcD6I4VD2SQPZ9lFRqkH-lApAkPN-S1EBi6erFu9zpPALGinVmZkdF9ngKZHyO8o7ltdOyjE1xJHhJkJnYVGNGPPOWdmQic5qM-AHg0KtACExMwAQ55OvrbnNKeRojyaEWl5xOLCEBiAchn-yZjVrtx/s4032/B8CB7EDA-320C-45A9-9D88-31FE4E4FA5DD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPiK9dAlJthwp7h8lP8vmmi2VE5jbzHmaKPVY1LcD6I4VD2SQPZ9lFRqkH-lApAkPN-S1EBi6erFu9zpPALGinVmZkdF9ngKZHyO8o7ltdOyjE1xJHhJkJnYVGNGPPOWdmQic5qM-AHg0KtACExMwAQ55OvrbnNKeRojyaEWl5xOLCEBiAchn-yZjVrtx/w300-h400/B8CB7EDA-320C-45A9-9D88-31FE4E4FA5DD.jpeg" title="Veronica’s By night" width="300" /></a></span></div><span style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></span><p></p><p><span style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">We wanted to go to Veronica’s for a while. This was ever since Kainaz’s friend Zenobia Pithawalla sang rhapsodies of the pastrami sandwich there to K. </span></span></p><p><span style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">Apparently Zen, a townie, would stop on her way back from work (in Andheri E), stand in what seemed like an endless queue, pick her sandwich and head back to Colaba.</span></span></p><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><span>Another Parsi, Freddy Birdy, waxed eloquently about Veronica’s on Instagram in his inimitable lyrical style. A number of food lovers whom I know, Kurush Dalal in particular,</span><span> praised it profusely.</span></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">Plus it breached the top 10 of the latest Conde Naste top 50 restaurant list within less than a year of its opening.</span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">My curiosity was piqued.</span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;">Veronica’s is located in our backyard in Veronica Lane at Bandra where Jude Bakery used to be. It gets its name from the name of the lane and not from the Archie’s comics character of the same name. </span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;"><span>It opened to huge queues and social media and influencer buzz. This </span><span>was no surprise given its pedigree. The first Bandra (west) opening from the folks behind The Bombay Canteen and O’Pedro (they now have a Bombay Sweet House outlet down our road). </span></span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;">You could compare this with the frenzy that followed the movie release of Pathan, metaphorically of course. The first SRK movie after a long break. </span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;"><span>We decided to go to Veronica’s after the buzz cooled down. I </span><span>checked with friends who had visited it recently and they said the wait was more manageable now. Weekday 1230 is the sweet spot said another Parsi friend of ours, Zubin Songadwala, who got the tip from his daughter. </span></span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;">K & I went to Veronica’s late last evening. I was a bit apprehensive about getting a place as it was a Saturday. We did have to wait for half an hour or so but we were fine with it.</span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;">There is a bank-like computerised metre system near the door where you punch in your details. You are informed of your wait status on WhatsApp and are called in once the table was ready. There is a waiting area just inside the door and we were quite comfortable standing in the AC (and if you needed to use it, the toilet was located there). We got chatting with a couple who had just set up an Instagram page called The Fat Habits, and time just flew. K was hungry and might have a different perspective on this!</span></div></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">The tables were packed beside each other and resembled the population density of Dhaka...or Mumbai. Yet, the buzz inside was cheerful.</span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><span>The cheerful graffiti and colours inside provided a bright feel to the place and ensured that you did not feel boxed in. There was a framed sketch of the Veronica </span><span>logo with a cat sitting by it. No, it wasn’t their mascot, I was told. It was a tribute to the many cats that hung in the lanes of Bandra. With that, they had our hearts. The cat reminded me of Scooby, my plus sized community cat friend.</span><span> </span></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mpW1Zjo6xWHTMBr9dBZCKjf5DT0HNGbcVpUPUybthGkQw1_2LVySdiLnyZTxTYxr2Yy_IXH89XlRWjhHjNCkBx_QEw0E5kgdkmClm15gm5Ds9V14tFlBt39w7iCUSsN7ssY5Wq-PM-h0cbfQ9Lh8do3zTt-J3ecYgEvov5OlfZixAW8-4MtBiiB83kAu/s4032/311A3003-48C7-4AEC-B3C2-FB154B1D62AA.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mpW1Zjo6xWHTMBr9dBZCKjf5DT0HNGbcVpUPUybthGkQw1_2LVySdiLnyZTxTYxr2Yy_IXH89XlRWjhHjNCkBx_QEw0E5kgdkmClm15gm5Ds9V14tFlBt39w7iCUSsN7ssY5Wq-PM-h0cbfQ9Lh8do3zTt-J3ecYgEvov5OlfZixAW8-4MtBiiB83kAu/s320/311A3003-48C7-4AEC-B3C2-FB154B1D62AA.jpeg" width="240" /></span></a></div><span style="font-family: inherit; font-size: large;"><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-size: large;">The tables were managed competently by the staff with no frazzled nerves in sight.</span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-size: large;"><br /></span></div>We were escorted to our table by the young and cheerful stewardess who seemed very happy to know that we knew what we wanted. </span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><span>There was a young gentleman taking the orders in the table adjacent to us who described each dish with deep rooted love. It almost see</span><span>med as if he’d join the guests once the order was ready. I mean this in a good way. It’s reassuring </span><span>to be in a restaurant where the folks working there are passionate about their job.</span></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">What did you eat, you ask? What was your order? Cut to the chase?</span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><span>Well, it was the </span><span>pastrami sandwich (Pass the Pastrami) of course. And the Veronica’s smash burger which I’d spotted on the menu before coming and checked about with a couple of friends (Anirban Blah & Salil Makhija) who had eaten here and who gave a thumbs up to it.</span></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqac9U_jnGRojf37ScIUAPpMAxy1WmOJlIjvhiZQn7ip3nX5YZWKCgiSbHqO-ARtmLwIwCoISXgRP4oDePdJmgOFQ6fApclInJr5-8yXvnLdzgSFs0fY3pkLpWkE2wybTvUz9WDSjXoW2s2ERl2jhlQQJdHbIx9TAzgaQ9z-Mx4NubWaFl_H3kY1jI7Xa1/s4032/9819BB32-2FFF-41A7-ABF5-F3F9BC9A241E.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img alt="Pass the Pastrami" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqac9U_jnGRojf37ScIUAPpMAxy1WmOJlIjvhiZQn7ip3nX5YZWKCgiSbHqO-ARtmLwIwCoISXgRP4oDePdJmgOFQ6fApclInJr5-8yXvnLdzgSFs0fY3pkLpWkE2wybTvUz9WDSjXoW2s2ERl2jhlQQJdHbIx9TAzgaQ9z-Mx4NubWaFl_H3kY1jI7Xa1/w300-h400/9819BB32-2FFF-41A7-ABF5-F3F9BC9A241E.jpeg" width="300" /></span></a></div><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">The pastrami sandwich turned out to be a wild ride down the path of temptation. It was everything that your mother, or dietician, had warned you about. Maddeningly sensuous and unforgettable.</span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">The meat was supremely juicy. The buttered milk toast, chubby delicious. The stone ground marble in the filling adding just the requisite amount of wickedness.</span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">It was possibly one of the most decadent dishes that we have both had in a long, long time. </span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqHYXxTtc9TOST9fAtsPWOu8Ol_fy-HO2IFJUf2oly-Nh5GhdEnvQjVOI2d9J2MZIkEf5IBKMr5oiHMd9Q_mUqQiK2RhrJHSZGmJ92yY387Dx2hCXObsv7Y1es9cr9QMUQgwBtG2so7J8VYF6kG5ALdJ1XCjBsA61WMexWfCzVf2KDQwQIgVTe4deyysS/s4032/1FADA7F9-AD34-4AD9-BFBE-EC50D00BCEE6.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqHYXxTtc9TOST9fAtsPWOu8Ol_fy-HO2IFJUf2oly-Nh5GhdEnvQjVOI2d9J2MZIkEf5IBKMr5oiHMd9Q_mUqQiK2RhrJHSZGmJ92yY387Dx2hCXObsv7Y1es9cr9QMUQgwBtG2so7J8VYF6kG5ALdJ1XCjBsA61WMexWfCzVf2KDQwQIgVTe4deyysS/w300-h400/1FADA7F9-AD34-4AD9-BFBE-EC50D00BCEE6.jpeg" title="Veronica’s smash burger" width="300" /></span></a></div><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><span>The Veronica’s smash burger? Very, </span><span>very competent. The short rib and bone marrow patty, a ridiculously inspired combination, was juicy and had a deep meaty undertone to it. The milk bun was a cheerful contrast to the very intense patty. The crisp bacon and the melted cheddar added to the joy. </span></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><span><span>It was a rare burger, </span></span>which even though fully loaded, was easy to cut into two halves without it disintegrating. This is not an easy task to achieve. We have even seen gourmet burger restaurants abroad falter on this.</span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">The burger was akin to Dravid in a team that had Tendulkar, Sehwag and Ganguly. A dish whose individual brilliance was unfortunately eclipsed by the flair and panache of the pastrami sandwich. </span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">Most people said that the food is too heavy to eat but K and I finished both dishes with aplomb. But we did not order fries etc. We were very focused.</span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8jDy2MJjdHnY3qrP01PCevTjOu8T8qOxnfxqftfL36JuFBZLw8M0upmmvbc2861utva_DQgUT7eSGPGem9EdQOWY2WStg_xuZgpMpMUJYGwVv7b8Bnlk0B75xPdZH-H4y3AkP9FT-P28AY9Jj7A4qKvrvxGj98MLCKbg8vE5BDx15qGvkj8gIqBrx2Qy/s4032/7E6FB044-3BF7-4810-A177-3DDF7025BCCA.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8jDy2MJjdHnY3qrP01PCevTjOu8T8qOxnfxqftfL36JuFBZLw8M0upmmvbc2861utva_DQgUT7eSGPGem9EdQOWY2WStg_xuZgpMpMUJYGwVv7b8Bnlk0B75xPdZH-H4y3AkP9FT-P28AY9Jj7A4qKvrvxGj98MLCKbg8vE5BDx15qGvkj8gIqBrx2Qy/w300-h400/7E6FB044-3BF7-4810-A177-3DDF7025BCCA.jpeg" title="CouCou lamb puff" width="300" /></span></a></div><span style="font-family: inherit; font-size: large;"><br /><span><br /></span></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">I wanted something to fizzy to drink at the start as I felt a bit full. This is because we had just shared the lamb puff at Cou Cou by Oberoi at Jio World Drive, where we had gone to shop, before coming to Veronica’s. The puff was a veritable work of art with its buttery and flaky puff pastry and the most delectable, moist pulled lamb filling. It was rather large though and I was quite full after having my share of it.</span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzD3OsUY7qA-PcfEFp58EpYyHCKA67qSs2XodPhgVxukucM24732YISFzwmD6AqnMSmpB4g7wnWYTITzEDo117sQfGlvCJCN2B5XVaFV7d4diSWX4evTemOEOYnw2jQNf_Bocm2LHDtIKmPac48BRkTXzeGQXKlkayLD21r5souTtuc2jh_2q7gC2Bjc4/s1864/1D8C99B8-324B-44F3-8751-2415A7A5CE57.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="1864" data-original-width="1858" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzD3OsUY7qA-PcfEFp58EpYyHCKA67qSs2XodPhgVxukucM24732YISFzwmD6AqnMSmpB4g7wnWYTITzEDo117sQfGlvCJCN2B5XVaFV7d4diSWX4evTemOEOYnw2jQNf_Bocm2LHDtIKmPac48BRkTXzeGQXKlkayLD21r5souTtuc2jh_2q7gC2Bjc4/w399-h400/1D8C99B8-324B-44F3-8751-2415A7A5CE57.jpeg" title="Zen kombucha" width="399" /></span></a></div></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">The stewardess suggested ordering a kombucha as they had no aerated drinks. We settled for the Zen… green tea and lemon grass …after trying that and the hibiscus. It was bubbly and had an electrifying zing to it. Just what I needed. Both of us enjoyed our initiation into the world of kombucha though a glass shared between us was enough. It’s a acquired taste and we are not hipsters.</span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMydjdya2vfocjj5qVEIiYQP6xW8wh9-J1kevUnfNA3h4UPwgrc1tTV2ASE7INIqecc5_OGpPMEhShF-Fy8tYF3VSqtRNA4ON7bcyVWug72cR-xuuO0RG9As63TeCwoLhNZ71XU3iHvoIg6b4NN6rApZLvpK_UYiABmkoRwielzRYCc6YVpWC_0pC85ge/s4032/82A7544D-CBD0-4B0B-83E6-F12DAE7E4633.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMydjdya2vfocjj5qVEIiYQP6xW8wh9-J1kevUnfNA3h4UPwgrc1tTV2ASE7INIqecc5_OGpPMEhShF-Fy8tYF3VSqtRNA4ON7bcyVWug72cR-xuuO0RG9As63TeCwoLhNZ71XU3iHvoIg6b4NN6rApZLvpK_UYiABmkoRwielzRYCc6YVpWC_0pC85ge/w300-h400/82A7544D-CBD0-4B0B-83E6-F12DAE7E4633.jpeg" width="300" /></a></span></div><span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">We made a bad choice at the end. The gluten free dark chocolate sea salt cookie. It turned out to be a reminder that life is not all ha ha hee hee ho ho. That it can be rather dry, as the cookie was. It was inexplicably and cloyingly sweet for a dark chocolate cookie. </span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">You could argue that expecting a gluten free cookie to be tasty can be compared with expecting Boom Boom (Boris) Becker to win the French open. </span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><i><span style="font-family: inherit; font-size: large;">Sorry for the dated sports analogies. Becker was a 3 time Wimbledon winner and a grass court specialist while the French Open is a clay court tournament. He was quite the icon when I was in school and I was a big fan. This was way way before he was jailed for being a tax defaulter … and Dravid was not always the coach of the Indian team, he was once a player too.</span></i></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSTybGd0d_39PNJ2WeafGB7HoWbMR5C55Eq_TM7l9hnIVe12s_Q08OXk-hfPcUnx2MX_o5J1E7k0I9m47s1NfTvP7KZ5ME6Pctsf2mzBadAIMMiLDxh0DX0pfaqBUMdx77VfXqM8SqDwMs4h_Z8EqvLxZDwq_c_Nn_c7j6cbdoycDuoP3bMnabEC_B9jY/s1706/73AB5165-D17E-4C41-B0B8-980128AF223B.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1706" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSTybGd0d_39PNJ2WeafGB7HoWbMR5C55Eq_TM7l9hnIVe12s_Q08OXk-hfPcUnx2MX_o5J1E7k0I9m47s1NfTvP7KZ5ME6Pctsf2mzBadAIMMiLDxh0DX0pfaqBUMdx77VfXqM8SqDwMs4h_Z8EqvLxZDwq_c_Nn_c7j6cbdoycDuoP3bMnabEC_B9jY/w225-h400/73AB5165-D17E-4C41-B0B8-980128AF223B.jpeg" title="Veronica’s Bandra" width="225" /></a></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><span>Is Veronica’s deserving </span><span>of the top 10 rank list in less than a year? </span></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-size: large;"><span style="font-family: inherit;">We loved it, would love to go back and would strongly recommend it to others.</span></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">That’s all that matters to us! </span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;">Ps: Oh, and K thanks you for the tip, Zenobia. She says we owe you a pastrami sandwich treat. I agree!</span></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFuYMC442zC5IzxhM2VnLUsPijGx19o8K8ZDmSIzca3EXZjDejhPGpTxoxIg2qXoJd6dvpZBKoYdh4lLzgPkUmDxT0RCMOptu1aa14TvEkQkEA2PxLmd0o8jGYnd9TUccKoeay5wKInUF58Re4iOtI9TiO-dgyIi9ppkd7Ld3C9vgBTMxqhFK7Li64T8e/s1024/D846B5DD-C12B-4EF4-AC52-58E0083DF3D9.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFuYMC442zC5IzxhM2VnLUsPijGx19o8K8ZDmSIzca3EXZjDejhPGpTxoxIg2qXoJd6dvpZBKoYdh4lLzgPkUmDxT0RCMOptu1aa14TvEkQkEA2PxLmd0o8jGYnd9TUccKoeay5wKInUF58Re4iOtI9TiO-dgyIi9ppkd7Ld3C9vgBTMxqhFK7Li64T8e/w300-h400/D846B5DD-C12B-4EF4-AC52-58E0083DF3D9.jpeg" width="300" /></span></a></div><span style="font-family: inherit; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: large;"><br /></span></div></div><div style="caret-color: rgb(69, 69, 69); color: #454545;"><span style="font-family: inherit; font-size: large;"><span><i>I am a part of the 100 member strong Conde Nast awards jury of the </i></span><i>and I believe that the list is largely representative of the upper end restaurants-cape of India.)</i></span></div>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com2tag:blogger.com,1999:blog-5325546362036589380.post-45616223707651131642023-10-24T15:47:00.003+05:302023-10-24T15:49:14.824+05:30Saying goodbye to Ma Durga. Till next year.<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAeeiHziFvAG5grnDyut1KIxBJWY1r8bA8dF5hMUIowU8tDIOYkB3uA414lifue8SF7bx1wNOVP4P14YBOkeyVQI35u5yrhLThDkg_owQrqwLXB4-7Vmsn5DiAEVDJiTBmsYlf_-Jq3PbocYTD5kP45-WfyH0_eobMmGKRfmlluLxyjkxD25BE8hc1j3L/s4032/49C1B91D-50D8-4CA2-9118-57EBD2CECB63.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAeeiHziFvAG5grnDyut1KIxBJWY1r8bA8dF5hMUIowU8tDIOYkB3uA414lifue8SF7bx1wNOVP4P14YBOkeyVQI35u5yrhLThDkg_owQrqwLXB4-7Vmsn5DiAEVDJiTBmsYlf_-Jq3PbocYTD5kP45-WfyH0_eobMmGKRfmlluLxyjkxD25BE8hc1j3L/w300-h400/49C1B91D-50D8-4CA2-9118-57EBD2CECB63.jpeg" width="300" /></a></div><span style="font-family: inherit;"><br /></span><p></p><p><i>Memories are from three decades back in Kolkata. Pictures are from today in Bandra, Mumbai. </i></p><p><span style="font-family: inherit;">Sitting and chatting with my friends outside the building puja pandal. Aware that the clock is ticking furiously. Willing it to slow down, but time stops for no one. Not even the Goddess.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi013eUggAbCLiBafvxvU6-AARx8dKn9hm5IEbjWviBpC3osLbIHITnqpwKtdr6_GOeDZzUJBpBVVQt03nBpSTP__GwY9nMJMm_9L3We5zQWRZx1Y4ZsIFGfmiHTeC41OF6X4XUISk14Z5wFvMvZFnXMMBdQJly0-V4Qy-OFEqZkkzcDx67P8SWNNfmFEc4/s1024/BE2D5FC0-74E5-4D41-804B-2F69CB051C0C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi013eUggAbCLiBafvxvU6-AARx8dKn9hm5IEbjWviBpC3osLbIHITnqpwKtdr6_GOeDZzUJBpBVVQt03nBpSTP__GwY9nMJMm_9L3We5zQWRZx1Y4ZsIFGfmiHTeC41OF6X4XUISk14Z5wFvMvZFnXMMBdQJly0-V4Qy-OFEqZkkzcDx67P8SWNNfmFEc4/s320/BE2D5FC0-74E5-4D41-804B-2F69CB051C0C.jpeg" width="240" /></a></div><span style="font-family: inherit;"><br /></span><p></p><p><span style="font-family: inherit;">Building aunties walking back after shindoor khela. Distributing mishthi to us. The shondesh would be sindoor smudged. Sweet nevertheless. Don’t know about the sugar spike, but we loved the sugar rush.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4L7UPKKMCZFC75QRZHKqZ5m2lmCJaXuOjun5QxaQ-i9zrI-siQq-DEsel8LE7GU0jNl1oGVnOJpOrrWP7OFyxOlRoIfrYIgK39-Zydn12fl2-KY5ftpVmmHvUaQyA5PZf_q2TXkaODMWkArV8QPYvr4wwvH-om4r19cW9Bfyuf2Zaqr2L9c_BFd0Ea5am/s4032/CFADB03C-C813-4131-9D51-7F603B1CDC0E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4L7UPKKMCZFC75QRZHKqZ5m2lmCJaXuOjun5QxaQ-i9zrI-siQq-DEsel8LE7GU0jNl1oGVnOJpOrrWP7OFyxOlRoIfrYIgK39-Zydn12fl2-KY5ftpVmmHvUaQyA5PZf_q2TXkaODMWkArV8QPYvr4wwvH-om4r19cW9Bfyuf2Zaqr2L9c_BFd0Ea5am/s320/CFADB03C-C813-4131-9D51-7F603B1CDC0E.jpeg" width="320" /></a></div><br /><p><span style="font-family: inherit;">Lunch time for the building residents. Mutton or goat meat would be the star back in Kolkata (veg in Mumbai as it’s a public meal). As a curry, or in a biryani. The grandest feast of the puja.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-p9HjwdGw7PyWf8r2ntmlKypCc7_Y-uIxDsTWei59UBCkYSF9xPGeBv53VFLUU95CrGVIoDKUztSVBoNTIzEaOSM5IDeEJQzWlIUGhuZjQH4_h5QOiRtZ9pHAXVjq8nqhtm12cQMRI3YSQwK_NCh9Ftcqnz2hfZdbkXzSVtd8vAmtzoGrB80XR5rmcVQ/s4032/3F91E6FB-9E66-4A50-B013-391B4C577202.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-p9HjwdGw7PyWf8r2ntmlKypCc7_Y-uIxDsTWei59UBCkYSF9xPGeBv53VFLUU95CrGVIoDKUztSVBoNTIzEaOSM5IDeEJQzWlIUGhuZjQH4_h5QOiRtZ9pHAXVjq8nqhtm12cQMRI3YSQwK_NCh9Ftcqnz2hfZdbkXzSVtd8vAmtzoGrB80XR5rmcVQ/s320/3F91E6FB-9E66-4A50-B013-391B4C577202.jpeg" width="240" /></a></div><span style="font-family: inherit;"><p>We would serve food for the last time. Then sit down to eat. The flavour palate? Bitter sweet.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDj7gyB8gvggTUtJJcoYj5VQOs8Ps-jBhJei29kNRkzITUcCDiGtOsfLgaTrXzxw4kZ0fOXn1GzYrwxQUy8l_-88upYUU34yu0r0WN7wyKNdFlkW0UdQg0mD6bMsZGn8qk5c4XAWHY2OLho-KhbAFPcZ-6UR8DcPKSAq64jpBQd_TxTIJzbzjSMjWw64I/s4032/0D23F14B-BDEB-4129-8E63-087BCF6F2F6E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDj7gyB8gvggTUtJJcoYj5VQOs8Ps-jBhJei29kNRkzITUcCDiGtOsfLgaTrXzxw4kZ0fOXn1GzYrwxQUy8l_-88upYUU34yu0r0WN7wyKNdFlkW0UdQg0mD6bMsZGn8qk5c4XAWHY2OLho-KhbAFPcZ-6UR8DcPKSAq64jpBQd_TxTIJzbzjSMjWw64I/s320/0D23F14B-BDEB-4129-8E63-087BCF6F2F6E.jpeg" width="240" /></a></div><div><span style="font-family: inherit;"><br /></span></div>Evening would be bhaashan time. We would head down to the large pond close by. When we were very small, then mum would ask one of the building aunties, Debi Kakima, to keep an eye on my brother on me to make sure we were safe as mum would not come with us. A few years later it was my duty to keep an eye on my brother. ‘Stay away from the water,’ my mum would tell us before we left.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRHF6zVqGS3DfQZhGXDZNpDS61_KNVCKqwT_sqBSEjSLpiZFPiiKfxiCYj3E75WOM3CMF6Gp9Rrpg98TXXc0pe13ZZthX1II-FX-d59RI0to4LLrIFoLgqPUQeF8Mnj3ZzijZvff6OntUSQdem_5UYV2QilLPRycIN9T9Kh98DiSSzpQqkPf6p64v92Ot/s4032/8EFCC2F2-DE46-4D22-BC26-AAD153381950.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRHF6zVqGS3DfQZhGXDZNpDS61_KNVCKqwT_sqBSEjSLpiZFPiiKfxiCYj3E75WOM3CMF6Gp9Rrpg98TXXc0pe13ZZthX1II-FX-d59RI0to4LLrIFoLgqPUQeF8Mnj3ZzijZvff6OntUSQdem_5UYV2QilLPRycIN9T9Kh98DiSSzpQqkPf6p64v92Ot/s320/8EFCC2F2-DE46-4D22-BC26-AAD153381950.jpeg" width="320" /></a></div><br /><p><span style="font-family: inherit;">Durga mai ki joy, aashchhe bochhor abar hobe, we’d shout cheerfully as our procession walked down the inner lanes from Bansdroni to Regent Park. We reached our destination eventually. Touched the feet of the goddess. The flimsy weapons would be taken off from the Goddess’ hands and distributed among us. The trishul was the most coveted. Garlands and flowers would be distributed as well. I’d take a flower to keep between the pages of my Math textbook. Divine intervention was needed to escape the dreaded red mark.</span></p><p><span style="font-family: inherit;">The goddess would be slowly immersed. There would be a lump in our throats as we folded our hands in prayer till we could see her no more.</span></p><p><span style="font-family: inherit;">The purut moshai would sprinkle Ganga jol on us after we returned. My friends and I would do kolakuli (embrace each other three times), touch the feet of elders to seek their blessings. You say Shubho Bijoya only after the Goddess has been immersed.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9jTYB1Pwccdm6AdgFHG3AcoYR0MxM8a_lYXFBU2e0IYfCEvjJQsO1ZwLoq0CLiKy44dIb5ZR4WLSMYVlTn29oAfKVbDeDxSQG3acURp7WqXR5DOqbnTvsFrAwBRFxh4Wq5XqhdMnBje_T4VYVecSmIXK4lVRPWRWSSgZObMvkN8geQ2Wzx60ylOwhxwC/s1600/2F285211-6258-46BB-B438-FA04C912BE6A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9jTYB1Pwccdm6AdgFHG3AcoYR0MxM8a_lYXFBU2e0IYfCEvjJQsO1ZwLoq0CLiKy44dIb5ZR4WLSMYVlTn29oAfKVbDeDxSQG3acURp7WqXR5DOqbnTvsFrAwBRFxh4Wq5XqhdMnBje_T4VYVecSmIXK4lVRPWRWSSgZObMvkN8geQ2Wzx60ylOwhxwC/s320/2F285211-6258-46BB-B438-FA04C912BE6A.jpeg" width="240" /></a></div><span style="font-family: inherit;"><br /></span><p></p><p><span style="font-family: inherit;">We’d sit on rickety folding wooden chairs & chat late into the night. Relishing the treat of luchi, alu and dorbesh made by the pooja chefs.</span></p><p><span style="font-family: inherit;">Then we went back to our homes. </span></p><p><span style="font-family: inherit;">The music was over. It was back to normal.</span></p><p><span style="font-family: inherit;">Aaschhe bochhor hobe.</span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQwTcX2XBqGQ_UXJTz4kqSuJhibUUK_3O43SnrJ1Izpw8-vVW9T38-IGLJMaoRMfbLg8BHdRYXd93GQmp05ZHmORP-DfSGXls3Z4S72qy1W0G5Nhgcq3c8PpgEVf2GHUAzVWj0X5-OaktNNElJqCTkee878HNPHUf33IPqXSgxB48mNAGyVxo0jPKZMpN/s1280/0A1A31F7-9130-4C52-AB62-318140196BCE.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQwTcX2XBqGQ_UXJTz4kqSuJhibUUK_3O43SnrJ1Izpw8-vVW9T38-IGLJMaoRMfbLg8BHdRYXd93GQmp05ZHmORP-DfSGXls3Z4S72qy1W0G5Nhgcq3c8PpgEVf2GHUAzVWj0X5-OaktNNElJqCTkee878HNPHUf33IPqXSgxB48mNAGyVxo0jPKZMpN/s320/0A1A31F7-9130-4C52-AB62-318140196BCE.jpeg" width="240" /></a></p><p><br /></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-5099869090433023442023-10-12T17:17:00.076+05:302023-10-15T00:46:02.760+05:30 11 Mumbai restaurants that serve comfort food; but are not on award lists.<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuuJta5zLQawm76N9vpkAqJz_zMcmNX7ZQcY2rYZ3ig4DOXVysLaudtUKAC_VtkiNgCyyPiulqLYl1V68o_9ugrteyyaPtXGp8u4bUJ6VQMGDboe4W6rdJXrlq5ml4gvsPSs9UkIYndNirM8AjQVOjJBbZWnvGl1g4amQ3Y1sbGcdQ3JCmMpduvEmqjYUa/s1273/IMG_1942.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1273" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuuJta5zLQawm76N9vpkAqJz_zMcmNX7ZQcY2rYZ3ig4DOXVysLaudtUKAC_VtkiNgCyyPiulqLYl1V68o_9ugrteyyaPtXGp8u4bUJ6VQMGDboe4W6rdJXrlq5ml4gvsPSs9UkIYndNirM8AjQVOjJBbZWnvGl1g4amQ3Y1sbGcdQ3JCmMpduvEmqjYUa/w301-h400/IMG_1942.jpg" width="301" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I eat so that I can tell you what to eat.<br />And where to eat.</td></tr></tbody></table><div style="text-align: justify;"><br /></div><p></p><p style="text-align: justify;"><i>"The food that you get in restaurants in Mumbai is nowhere as good as what we get in Delhi," said A who is a Delh-ite and has lived in Mumbai for the past 8 years.</i></p><p style="text-align: justify;"><i>"How can you say that? What about the variety you get here? Delhi is all about Punjabi food," I sprung to the defence of my adopted home of 25 years, Mumbai.</i></p><p style="text-align: justify;"><i>"You get variety in Delhi too. You have very good South Indian food, Chinese, pasta and pizza. Not just Punjabi"</i></p><p style="text-align: justify;"><i>"But we are way ahead in terms of cutting-edge restaurants in Mumbai. Look at the recent Conde Nast India Top 50 Restaurant Awards. The top 10 has been dominated by Mumbai. Vir Sanghvi made a similar point in his Brunch column in HT," I proudly countered.</i></p><p style="text-align: justify;"><i>"Yes, but one does not go to restaurants in the Conde Nast list</i><i> every day. Those are expensive places. You don't get comfort food over there. Once in a while is okay," said A who is in the same age band as me.</i></p><p style="text-align: justify;"><i>I saw his point.</i></p><p style="text-align: justify;"><i>"What's an acceptable per-person rate when a group of 4 eat out,' I asked. I said 4, as this allows for sharing plates which normalises the per-dish cost </i></p><p style="text-align: justify;"><i>"I'd say Rs 500 per per person," said A. </i></p><p style="text-align: justify;">My conversation with A got me thinking. I decided to create a list of places for him that he could try.</p><p style="text-align: justify;">The following are the yardsticks that I used. The restaurant should be a sit-down place. Ideally air-conditioned with easy access, parking and a clean toilet. I chose restaurants where the price of mains ranges between Rs 300 to Rs 600. Taxes and tips extra.</p><p style="text-align: justify;">I have defined 'comfort food' as food that people are familiar with, not avant-garde food. Wholesome food. Where the portions are liberal.</p><p style="text-align: justify;">The selection is based on restaurants I have personally visited and is not exhaustive. There is a locational bias and the list centres around south Mumbai and Bandra. The restaurants in the list are ten years plus old. They run packed (some have a low seating capacity). None make it to restaurant award lists.</p><p style="text-align: justify;">Here's the list. The order is as per genre and not preference.</p><p></p><ol style="text-align: left;"><li style="text-align: justify;"><b>Candies, Bandra: </b>I am partial to Candies and have been going there for years. The service makes us feel at home. I sat here and wrote my book. Went there when I was low and was warmly welcomed as we were when K and I would go there to have a happy weekend breakfast. The food is consistently good. It's a self-service restaurant with multi-cuisine offerings. It is more of a deli than a 'restaurant'. It is not open for dinner. You get breakfast dishes here and a mix of North Indian, (Goan) continental, old-school Italian mains and pizzas. The food is kept on display and reheated on order. The food is made in small batches and is refreshed continuously. There are add-ons such as butter chips, salads, and bread rolls as accompaniments. They have old-school Western desserts. The crowd here ranges from toddlers to grandparents, courting couples to working professionals. I would sum it up as a happy place. My favourites: Chicken sandwich, mutton potato chop, mutton pattice, roast chicken (leg piece), Afghani/ pepper chicken with rumali roti, and macaroni salad. <i>Add: 5AA Pali Hill, Bandra (W), next to Learners Academy School, Mumbai, Maharashtra 400050</i></li></ol><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fqds89GfUp2vEBtlvRrNxhWi52tPhP7Sou3VugOMzZaehhOjEbrjQEVBD99-4EKwt0KTMzzLN2ALo3P_70s53hPDvlc-vdTvrHk5G9hOjwHMFUfqTCljDY1i5IFHNPLQhYd-2weuEmjfM2DfJUe3VJ8EsbVfyWJg6IC6bhOc-2rjTDjp7mKBrKWPDF00/s972/IMG_1936.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="972" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fqds89GfUp2vEBtlvRrNxhWi52tPhP7Sou3VugOMzZaehhOjEbrjQEVBD99-4EKwt0KTMzzLN2ALo3P_70s53hPDvlc-vdTvrHk5G9hOjwHMFUfqTCljDY1i5IFHNPLQhYd-2weuEmjfM2DfJUe3VJ8EsbVfyWJg6IC6bhOc-2rjTDjp7mKBrKWPDF00/w395-h400/IMG_1936.jpg" width="395" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken sandwich cappuccino, Candies</td></tr></tbody></table><ol style="text-align: left;"><li><div class="separator" style="clear: both; text-align: justify;"><br /></div></li><li><div style="text-align: justify;"><b>Ling's Pavilion, Colaba: </b>It’s fair to say that few things smack of comfort food for us Indians as does Chinese food, especially Indo Chinese. Ling's Pavilion is a good, if not the best, option to enjoy classic Chinese food (as we know it) in Mumbai. The crowd at Ling's consists of folks whose families have been dining here for generations. Or at its predecessor, Nanking. And of folks like me, who came here once and then kept going back. You get Indo/ Chinese dishes (of the 'sweet and sour’ variety) as well as dishes that are more 'authentic' (Cantonese). Try to look for the brothers, Baba and Nini Ling, who co-own the place and ask them for menu suggestions. If you want to go beyond the norm then ask the brothers about the day's specials. These are meant for Chinese guests. The produce used at Ling's is local and not imported. My favourites: pork soupy dumplings, salt and pepper prawns, chilli garlic spare ribs, stewed pork with tofu and shitake, special roast pork (Sunday special) steamed chilly garlic snapper/ pomfret, pan-fried noodles, mixed fried rice. <i>Add: building number 19, 21, MB Marg, regal cinema Apollo Bandar, Apollo Bandar, Colaba, Mumbai, Maharashtra 400001</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJoyjUaIm09M5MvPtGBouA2ncWCsUgc-nIUai97QtGejPWLzK92H-3f1RyialRD4gpE1Q8nXJFMW93bEB9Lj6IHmQJdPVQmeewk2BKdwDuiDuCMVZCgwdcFAl0vYhL37-ZYrbkDbES9t5kbnlO72d4nuz5sMPjTRfpwq7hU0pjHAHI1LO7QXmTtfdXm_mG/s1192/IMG_1937.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1192" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJoyjUaIm09M5MvPtGBouA2ncWCsUgc-nIUai97QtGejPWLzK92H-3f1RyialRD4gpE1Q8nXJFMW93bEB9Lj6IHmQJdPVQmeewk2BKdwDuiDuCMVZCgwdcFAl0vYhL37-ZYrbkDbES9t5kbnlO72d4nuz5sMPjTRfpwq7hU0pjHAHI1LO7QXmTtfdXm_mG/w323-h400/IMG_1937.jpg" width="323" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pork soupy dumplings, Ling’s Pavilion </td></tr></tbody></table><div style="text-align: justify;"><br /></div></li><li><div style="text-align: justify;"><b>Cafe Churchill, Colaba: </b>Pasta, pizza, cream, butter cheese … carb, fat… it’s no surprise that American influenced and subsequently Indianised, Italian food has many takers. I found it difficult to think of a good Italian/ Continental place where the average dish price is in the Rs 500 range. That's when K reminded me of Cafe Churchill. The family favourite of those who live around Colaba. Our favourite when we were dating. You would find international tourists dropping in too. It's a small place run by a quaint elderly Parsi couple, with the even more elderly sister of the wife helping them. There used to be a long queue to get in back in the day. It runs full still. It has a seating capacity of around 20. No washroom. Crowd favourites include pasta (don't expect al dente or non-saucy ones), garlic bread, old-style pizzas, hearty roasts, indulgent cheesecakes and pastries. <i>Add: East West Court Building, Colaba Causeway, Apollo Bandar, Colaba, Mumbai, Maharashtra 400001</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYanRqcohYdX4p09Yo8c2oMy7xh8jqqd657cuq_XFZ7WyDmgGUuHf7QLIIxQM7ijWECU1GhINXqTdcoXYyGoWDVRZu1RdTilVAXQULZf9T5fuLLEJbViNA2hviaWX-4_EHvactBduQdIbG9vltEwQAjKa6jKrEK-pcUP_dUDweZfVAJJrzb_MZZnkpCXwT/s832/IMG_1947.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="571" data-original-width="832" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYanRqcohYdX4p09Yo8c2oMy7xh8jqqd657cuq_XFZ7WyDmgGUuHf7QLIIxQM7ijWECU1GhINXqTdcoXYyGoWDVRZu1RdTilVAXQULZf9T5fuLLEJbViNA2hviaWX-4_EHvactBduQdIbG9vltEwQAjKa6jKrEK-pcUP_dUDweZfVAJJrzb_MZZnkpCXwT/w400-h275/IMG_1947.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Garlic toast, penne marinara, iced tea, gooey chocolate cake, firecracker sausage, Cafe Churchill</td></tr></tbody></table><div style="text-align: justify;"><br /></div></li><li><div style="text-align: justify;"><b>Aaswad Upahar & Mithai Griha, Dadar: </b>You can't talk of Mumbai restaurants and not speak of Maharashtrian restaurants. Aaswad is my pick when it comes to Maharashtrian vegetarian food. Other popular ones are Prakash (I love their puri bhaaji and sabudana vada), Vinay Health Home, Gypsy Corner, Ladu Samrat and Mama Kane and each has its loyalists. My recommendation for Aaswad is based on the fact that the food is good and the fact that the owner, Suryakant Sarjoshi, has done his best to make the ambience suited to a more cosmopolitan audience. My introduction to vegetarian Maharashtrian food happened here and this is where I take guests who want to experience local flavours. My Favourites; misal pav, sabudana vada, puri bhaaji, kothimbir vadi, khapoli vada pav, puri bhaaji, pohe, varan bhaat tup (dal rice ghee), pitla/ zunka bhaakri. It is a two-storied place, air-conditioned with a small elevator and has a washrooms. The staff is courteous. The queue to enter can get pretty long so be patient. <i>Add: Sanskruti Building Gadkari Chauk, 4, Lady Jamshedji Rd, opp. Shiv Sena Bhavan, Dadar West, Mumbai, Maharashtra 400028</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWKaUtKF_lxHmeLjLimLVNB2q6Nbp8ZAhXDKBLj-yT6ALex9Gde3xRP750DS5JhJqyyChYLRkITQfqLfPnaQ3Yyn6cYttAHJ6uShKTWB-01CFbL9Gh8OepCOgdChsztxOTmThtYa5mn_LzSHUy2jl9IoSvNy2Vv0ptBF_q5t2lo-rIgd3osbIynG5Odbh/s960/IMG_1939.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="729" data-original-width="960" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWKaUtKF_lxHmeLjLimLVNB2q6Nbp8ZAhXDKBLj-yT6ALex9Gde3xRP750DS5JhJqyyChYLRkITQfqLfPnaQ3Yyn6cYttAHJ6uShKTWB-01CFbL9Gh8OepCOgdChsztxOTmThtYa5mn_LzSHUy2jl9IoSvNy2Vv0ptBF_q5t2lo-rIgd3osbIynG5Odbh/w400-h304/IMG_1939.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Misal Pav, Aaswad</td></tr></tbody></table><div style="text-align: justify;"><br /></div></li><li><div style="text-align: justify;"><b>Chaitanya & Nav Chaitanya, Prabhadevi, Versova:</b> Mumbai has a rich tradition of Malvani joints in central Mumbai. These were small and spartan eateries called khanavals. They were frequented by mill workers who had come to work here from the coastal Malvan region. They lived alone and would look at these places for succour. The mills have become malls and many new Malvani restaurants have come up in the last couple of years. These are more posh than the original khanavals. Chaitanya is my favourite Malvani place. It was started by Surekha Walke who runs a restaurant under the same name in Malvan. She was aghast at what she saw served as Malvani food in Mumbai and decided to open a restaurant to serve 'authentic', homelike Malvani food in 2012. She started Chaitanya as a delivery place with a couple of tables at Shivaji Park and it became a runaway hit,. Moved to a larger premise at Prabhadevi where the queue to get in is still long. They now have a new outlet in DN Nagar, Andheri. Both are air-conditioned. The Andheri one is more spacious and grand. My picks would be any of the thalis as you are unlikely to go wrong. Do try the kolambi bhaat. Prawn pulao. <i>Add: Chaitanya Hotel 33, Raobahadur SK Bole Rd, Dadar West, Prabhadevi, Mumbai, Maharashtra 400028, Nav Chaitanya 6-B, Andheri Link Road, opp. Barfiwala school, Wing B, New LIC Colony, D.N.Nagar, Andheri West, Mumbai, Maharashtra 400053</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPL3Hsu9b3xhHIoMDvj_oa6zj8EheXSKnyXa8auOYZjBiKgMxHm7KmogE3DHU83Sim3q80_3sGpJWKAeDJ4pqGIdl9NfujYIza-LzryKsVwBLfl-u_IzjGeoutAB3Q_OLXPmbjH45ec6a/s974/IMG_1940.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="974" data-original-width="854" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPL3Hsu9b3xhHIoMDvj_oa6zj8EheXSKnyXa8auOYZjBiKgMxHm7KmogE3DHU83Sim3q80_3sGpJWKAeDJ4pqGIdl9NfujYIza-LzryKsVwBLfl-u_IzjGeoutAB3Q_OLXPmbjH45ec6a/w351-h400/IMG_1940.jpg" width="351" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kolambi bhaat, Chaitanya </td></tr></tbody></table><div style="text-align: justify;"><br /></div></li><li><div style="text-align: justify;"><b>Soam, Babulnath: </b>Soam is my favourite Gujarati restaurant. The menu here is a la carte and I prefer this over a thali. Gives one a chance to savour dishes rather than being overwhelmed by a melange of dishes as it happens with a thali. The service is very good. Owner, Pinky Chandan Dixit, operates quietly from the background to see everything is going fine. The staff and cooks have been here for a while. They have seasonal specials to go along with their regular meals. In keeping with trends, they have health-focused dishes too. I had avoided Soam for ages as it is a vegetarian place, but fell in love with it when I first went there. My family loves it too and we keep going back. My favourites: bajra dhebra, sukha alu puri bhaaji, handvo, gatte ke sabzi satpadi paratha, masala khichdi, vegetarian dhansak (masala dar chawal), bhel/ sev puri, sugarcane juice and the jalebi. It has a clean toilet and is air-conditioned. There is usually a queue to get in but they keep chairs outside for elderly guests. <i>Add: Sadguru Sadan, Ground Floor, Babulnath Rd, Babulnath, Chowpatty, Mumbai, Maharashtra 400007</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-z1cYTRSKvi6Q3gqsHwGJbNbfCsaN9ywkx-P5iyuY2YLJem_rGV3pWoQQLc4Kopl9y9mAaeCCH3g1vbLBMy2gPq9Zr_XtcDjHhZ-TtkDfNRwKdg9l1-R7TJZjNYFTmHZBymYIh5FuJnuiwBEiptJULvmXS4yLVoiKkbrUY04buZL05GhlQQg5ERQ_OMz5/s966/IMG_1941.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="966" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-z1cYTRSKvi6Q3gqsHwGJbNbfCsaN9ywkx-P5iyuY2YLJem_rGV3pWoQQLc4Kopl9y9mAaeCCH3g1vbLBMy2gPq9Zr_XtcDjHhZ-TtkDfNRwKdg9l1-R7TJZjNYFTmHZBymYIh5FuJnuiwBEiptJULvmXS4yLVoiKkbrUY04buZL05GhlQQg5ERQ_OMz5/w398-h400/IMG_1941.jpg" width="398" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Handvo, Soam</td></tr></tbody></table><div style="text-align: justify;"><br /></div></li><li><div style="text-align: justify;"><b>Shri Thakkar Bhojanalaya, Kalbadevi: </b>My favourite Gujarati thali place is Shri Thakkar Bhojanalay. The food is top-notch. Each dish has a distinct taste. The produce used is very fresh. They make my favourite version of the Gujarati winter dish, undhiyu. The service is warm. Waiters keep coming up with refills in the best traditions of thali places. You can politely turn them away and eat at your own pace. It is located at Kalbhadevi and is a bit of a pain to reach given the narrow, crowded lanes that one has to navigate through. Try the Dadiseth Agiary entrance. The air conditioning offers solace. They have a clean toilet. There are no windows, but the bright colours and lights add a cheerful touch to the restaurant. <i>Add: Building No, 31, Dadiseth Agiyari Ln, Marine Lines East, Gaiwadi, Kalbadevi, Mumbai, Maharashtra 400002</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPcfVf5XwNl-OK4wohyA2Jk0Y_RdGtjUXsOMg5CqzE1XR2ltJ3sCALIF9tY4JmCz7A-1MPh5F0fdhT2m1df4zUrhO36NaWAfkI8J-xp1aw54Y_G6RV_Oso33NawUz2rWDL7hhRMQysp9Ib4jBZmYdDmgzQnd5md3ZpDHAeBQ5Fur7CA22wG174K8-iSeH/s1091/IMG_1943.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1091" data-original-width="816" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPcfVf5XwNl-OK4wohyA2Jk0Y_RdGtjUXsOMg5CqzE1XR2ltJ3sCALIF9tY4JmCz7A-1MPh5F0fdhT2m1df4zUrhO36NaWAfkI8J-xp1aw54Y_G6RV_Oso33NawUz2rWDL7hhRMQysp9Ib4jBZmYdDmgzQnd5md3ZpDHAeBQ5Fur7CA22wG174K8-iSeH/w299-h400/IMG_1943.jpg" width="299" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Undhiyu, Shri Thakkar Bhojonalaya</td></tr></tbody></table><div style="text-align: justify;"><br /></div></li><li><div style="text-align: justify;"><b>Ideal Corner: </b>It is tough to recommend a Parsi restaurant in Mumbai which meets the parameters I have set as very few have kept up with the times. Most are not air-conditioned. Are shut at night. Do not have toilets. Jimmy Boy is an aberration and has good food but my vote would go for Ideal Corner. As would most Parsis I know. My favourites: mutton dhansak, mutton cutlace, mutton kheema, akoori, ateli margi. Few things to keep in mind. They are only open for lunch. The menu is different for each day of the week. There is no air-conditioning or toilet. There is a big window and you should try to sit beside it and watch the world pass by while you take in some good nosh. The Yezdi there belongs to owner Parvez Patel. He is an avid biker and ran a motorcycle repair shop at the same spot before he turned it into a restaurant. <i>Add: 12/F/G Hornby View Building Rustom Sidhwa Marg Near Fort fire brigade, near post office, Mumbai, Maharashtra 400001</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YZI3YO_rWUMHhgXaf_-8sASkNeIf4mAdlvMXEoWv97Y3sTvqaZLcMQfmHyn_Kv-f5N9bybKRv_GH0XQdy9FUrXFlN7oxqo-xzjX_1ZyGEwhYOqlbO46mXpbhoi7cJgMJZhMRVsVm5fAhGa_sfEXWvCtWD0Kb_Gc9ZQgyENNtZeVal7yMGgmDPsnJJTaZ/s960/IMG_1950%202.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="700" data-original-width="960" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YZI3YO_rWUMHhgXaf_-8sASkNeIf4mAdlvMXEoWv97Y3sTvqaZLcMQfmHyn_Kv-f5N9bybKRv_GH0XQdy9FUrXFlN7oxqo-xzjX_1ZyGEwhYOqlbO46mXpbhoi7cJgMJZhMRVsVm5fAhGa_sfEXWvCtWD0Kb_Gc9ZQgyENNtZeVal7yMGgmDPsnJJTaZ/w400-h291/IMG_1950%202.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dhansak, Ideal Corner<br /><br /></td></tr></tbody></table><div style="text-align: justify;"><br /></div></li><li><div style="text-align: justify;"><b>Khane Khas, Bandra:</b> 'Indian restaurant means north Indian/ Punjab,' is a statement made to stress that there is much more to Indian food than this. Yet I was a bit conflicted on what to choose as I could not think of too many good options in Mumbai. Remember I could not choose Punjab Grill, Gallops of Copper Chimney as they are way above the budget that I had set. I followed my heart and went with KK even though it is not air-conditioned. Nor does it have toilets. The tables and chairs are made of plastic. The generosity and honesty of the owners, Hardeep Chadha and Atul Sahni have made Khane Khas a Bandra favourite. They have an open kitchen and what you see is what you get. I used to go there with my colleagues during my early PG (paying guest) days in Mumbai. K and I would go there to eat when were were dating, but we have not done so since we got married. We call in for the food instead. I have taken people on my Bandra food walks there and they loved it. My favourites: tandoori chicken, jeera chicken, Afghani chicken (leg piece), kali dal, Punjabi chicken curry, tandoori & rumali roti, the stuffed rolls. <i>Add: Shop No. 4, Ground Floor, Silver Croft, T.P.S. 3, Junction Of 16th, &, 33rd Rd, West, Bandra West, Mumbai, Maharashtra 400050</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9wT6q3sPHXQQ6aYuWEBMO_XP_tD3IOUCx7QXfXAgHo2joYUHNWAjPEqqBMYFeQQQrCKqPkkZOX7iebEhf_PbGSNcASVXmQGZshyga2Ho94Zq0FnoTFP20nd3nIPq2_OfJH2IqzKDVhw6Oq5Y5IMiNfeFvAm_VERI-zKhurvejp3w4lbsL7kt48cAtbP4/s960/IMG_1949%202.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="523" data-original-width="960" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9wT6q3sPHXQQ6aYuWEBMO_XP_tD3IOUCx7QXfXAgHo2joYUHNWAjPEqqBMYFeQQQrCKqPkkZOX7iebEhf_PbGSNcASVXmQGZshyga2Ho94Zq0FnoTFP20nd3nIPq2_OfJH2IqzKDVhw6Oq5Y5IMiNfeFvAm_VERI-zKhurvejp3w4lbsL7kt48cAtbP4/w400-h217/IMG_1949%202.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tandoori chicken, kaali dal, Khane Khas</td></tr></tbody></table><div style="text-align: justify;"><br /></div></li><li><div style="text-align: justify;"><b>Lucky Restaurant, Bandra:</b> Mumbai has several Mughlai restaurants. I am partial to Lucky Restaurant. It is literally a landmark as people know that they have entered Bandra when they cross Lucky. It is a family-run business. The founder had come to India from Iran. His grandson, Sayed Mohsen, runs it today. The involvement of the family shows in the excellent quality of the food. I would know as I have been visiting it since 1997! It took me a while to get used to the Mumbai biryani as it is different from that of Mumbai. I love the biryani at Lucky now. The kheema and anda bhurjee that you get at breakfast. They do lovely kebabs and gravy dishes. Lucky has valet parking and is partially air-conditioned. I prefer the vibe in the non-ac section. <i>Add: 9, Hill Road, Swami Vivekananda Rd, Bandra West, Mumbai, Maharashtra 400050</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDBICVphP216RxG-1j0-GgH7rVHw0VaCgCpEZjgIFEewAp1YQXw3LWMKfGEeDR12rPJujzDKPawI1WrcSuNths_1mf6C8F2GqTC__rKK6t7G2FvYSEoY8ChiCSUEE-TT_0Q89o2uqupA-jSHIcKPjm7LAFoA_ZUFGZzqRZQKe4ngRm0TBv1avdJxKmU3l/s1246/Screenshot%202023-10-12%20at%204.28.21%20PM.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="574" data-original-width="1246" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDBICVphP216RxG-1j0-GgH7rVHw0VaCgCpEZjgIFEewAp1YQXw3LWMKfGEeDR12rPJujzDKPawI1WrcSuNths_1mf6C8F2GqTC__rKK6t7G2FvYSEoY8ChiCSUEE-TT_0Q89o2uqupA-jSHIcKPjm7LAFoA_ZUFGZzqRZQKe4ngRm0TBv1avdJxKmU3l/w400-h184/Screenshot%202023-10-12%20at%204.28.21%20PM.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Biryani, Lucky Restaurant</td></tr></tbody></table><div class="separator" style="clear: both; text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div></li><li><div style="text-align: justify;"><b>Tanjore Tiffin Room, Bandra, Versova:</b> I know that this is a controversial recommendation but my vote for South Indian food is TTR, and not the Matunga restaurants that one would expect to find. It offers food from Tamil Nadu, both vegetarian and non-vegetarian. The food is wholesome. While the dishes are Tamil Nadu centric, many are available across the other southern states. The restaurant has a certain liveliness to it which makes it appealing to a wider age spectrum. This is the only restaurant on the list that serves alcohol. My favourites: Railway mutton/ roawn curry, veg/ chicken stew, gun powder idli, mutton ghee roast, mutton cutlet, karaikudi fried prawns., pork ribs, appams. <i>Add: Versova: JEWEL MAHAL, Jewel Mahal Shopping Centre, Bungalow Rd, Ratan Kunj, Aram Nagar, Versova, Andheri West, Mumbai, Maharashtra 400058, Bandra: JEWEL MAHAL, Jewel Mahal Shopping Centre, Bungalow Rd, Ratan Kunj, Aram Nagar, Versova, Andheri West, Mumbai, Maharashtra 400058</i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJuvsOC7JfE-aztNysodwlTdZAOU9rXK7Tn0bO13Az5VxI7arQNYx_aDXwFNqJH1bGGaB9zwD8HjEELpRjEvkhs9ek7hyFQgtZxy3l5lPr2PvMqc1oR-gWyxQyEzfdbOYuHtzUiEifuFRU8GZ0iOFpXeJ9S1SfKDzCzDb_a2ViChpmqqT5r1grcDMlyhz/s1177/IMG_1945.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1177" data-original-width="944" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJuvsOC7JfE-aztNysodwlTdZAOU9rXK7Tn0bO13Az5VxI7arQNYx_aDXwFNqJH1bGGaB9zwD8HjEELpRjEvkhs9ek7hyFQgtZxy3l5lPr2PvMqc1oR-gWyxQyEzfdbOYuHtzUiEifuFRU8GZ0iOFpXeJ9S1SfKDzCzDb_a2ViChpmqqT5r1grcDMlyhz/w321-h400/IMG_1945.jpg" width="321" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Railway mutton curry, chicken stew, <br />appam, Tanjore Tiffin Room</td></tr></tbody></table><div style="text-align: justify;"><br /></div></li></ol><div style="text-align: justify;"><i>This brings me to the end of my list. Here are some extras.</i></div><div><ul style="text-align: left;"><li style="text-align: justify;">The Grand Prix winner in my books for North Indian and Western classic comfort food is <b>Gallops</b>. It is not on the list as the median price of dishes here are Rs 800 to 1,200 plus taxes.</li><li style="text-align: justify;">A name to look out for in this genre is Folk Eatery at Kala Ghoda. It is a new restaurant that serves regional Indian food which is wholesome and which evokes nostalgia. The food is available as a la carte as well as set meals which makes it easy on the pocket. </li><li style="text-align: justify;">Since one can't talk about south Indian food in Mumbai without talking of the Matunga joints, here are two: Ramashraya and Rama Nayak. The latter is specially for main mails. My source of information here is Vipul Yadav. He had taken me on a Matunga food walk years back. I like Banana Leaf in Versova when it comes to vegetarian South Indian food. Deluxe at Fort does good Malayali food. Swagat at Fort is my favourite Udupi restaurant.</li><li style="text-align: justify;">I would recommend Lashkara at Punjab Sweets, Bandra, for vegetarian Punjabi food. This is air-conditioned. National Restaurant at Bandra is rather barebones in terms of ambience but does excellent Punjabi food cooked on coal fire ovens.</li><li style="text-align: justify;">Many of the small restaurants that I like had to be left out as they are not really 'family friendly' as I have looked both comfort in both food and ambience. Some would be Guru Kripa, Moti Halwai, Sadicha, Pancham Puriwala, Kyani, Prakash, Olympia & Shalimar (both of these have AC sections and toilets), New Martin’s Hotel, Ashok’s pav bhaaji cart (way better than the iconic PB places), Haji Tikka Bohri Mohalla for khiri and kofta kebab, Surti bara handi (Bohri Mohalla)</li><li style="text-align: justify;">Cafés and upper-end restaurants that we like did not fit the budget criteria. Favourites. Boojee Cafe, MagSt Kitchen, Bukhara, Dakshin, Dum Pukht, Seefah, Rue Du Liban, The Table , Indian Accent, Izumi Bandra, Sea Lounge, Fresh Catch, Americano Nutcracker Cafe (Jio World Drive). This is based on restaurants that we frequent often or have been to recently. There are ones we liked but have not been to recently: Masque, Ekaa, Tresind, Bombay Canteen. These, along with Indian Accent, would qualify as ‘experimental’ rather than comfort food places. </li></ul><div style="text-align: justify;"><i>Hope you found this list useful. Please share it if you do. Let me know how it went if you go to any of these. I will share it with A and let's see how he finds it.</i></div></div><div style="text-align: justify;"><i>All pictures are from the Finely Chopped archives. Addresses from Google Maps. My favourites are dishes that we order on repeat visits. I have not tried the entire menu in these restaurants and I am sure there are excellent dishes that I have missed out.</i></div><div style="text-align: justify;"><i><br /></i></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINX6M4JK5Hg51-L-sHdcu-bHEeEbXCyGPDcXYO2qVV1fnsiUNqnQ0c1G5wu_mv8b_GVJOQGvgf8xeyHHMje3zQ6ovnMW0bTTYSc8G1OTEbs36Y5O6J5JHbSmYtpsgZXQjl1PJPNtfh2cAtFN1ZPAnD19irSWbrcHIJoAoMbT3qJ-5T1zTkSOm2hryZrJ2/s1138/IMG_1946.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1138" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINX6M4JK5Hg51-L-sHdcu-bHEeEbXCyGPDcXYO2qVV1fnsiUNqnQ0c1G5wu_mv8b_GVJOQGvgf8xeyHHMje3zQ6ovnMW0bTTYSc8G1OTEbs36Y5O6J5JHbSmYtpsgZXQjl1PJPNtfh2cAtFN1ZPAnD19irSWbrcHIJoAoMbT3qJ-5T1zTkSOm2hryZrJ2/w540-h640/IMG_1946.jpg" width="540" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Conde Nast list. I was part of the 100-member jury.</td></tr></tbody></table><div style="text-align: justify;"><br /></div><i><div style="text-align: justify;"><br /></div></i></div><p></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-86633114800337227312023-10-07T22:23:00.003+05:302023-10-07T22:33:50.239+05:30Three things blogging has taught me. Sixteen years of FinelyChopped.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooV9c3zAihW55trCLZE9O-QKOhfcQn5Dvd_Y3nIxPAbIXyG8ugdI3D2C5Gijo0edPhR7kga3sTG7g7NURJhUyYTafi5-G-qhvZoCdY8HoqmM8ryqrOj5nxsJ1umCPEGQldaUv015m92GLaDYpnTFbznvrhbOUP7iMJuGsU_ksMikP6wl0ZVFcnoSe1jJS/s4032/IMG_9424.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooV9c3zAihW55trCLZE9O-QKOhfcQn5Dvd_Y3nIxPAbIXyG8ugdI3D2C5Gijo0edPhR7kga3sTG7g7NURJhUyYTafi5-G-qhvZoCdY8HoqmM8ryqrOj5nxsJ1umCPEGQldaUv015m92GLaDYpnTFbznvrhbOUP7iMJuGsU_ksMikP6wl0ZVFcnoSe1jJS/w300-h400/IMG_9424.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With the mother of the blog. Kainaz started the<br />blog for me 16 years back. Named it. Encouraged<br />me through my journey.</td></tr></tbody></table><p><i><b style="background-color: #ffd966;"><span style="font-size: medium;">What sixteen years of blogging have taught me:</span></b></i></p><p></p><p></p><p></p><p></p><ul style="text-align: left;"><li><i><b style="background-color: #ffd966;"><span style="font-size: medium;">Be clear about your goals. Why are you into this?</span></b></i></li><li><i><b style="background-color: #ffd966;"><span style="font-size: medium;">Develop your own voice. Trends don't last. </span></b></i></li><li><i><b style="background-color: #ffd966;"><span style="font-size: medium;">Be patient. You can't cook a biryani in 'just two minutes.'</span></b></i></li></ul><p>Hardly anyone knew about blogs when I started blogging.</p><p>The blog turned 16 today.</p><p>Hardly anyone knows about blogs today!</p><p>A lot has happened in between.</p><p>Blogs became the talk of the town.</p><p>Some wrote blogs. Others read them.</p><p>Most did both.</p><p>Blogs were long-form personal spaces on the internet, hosted on platforms such as Blogspot and Wordpress. </p><p>Blogging was a hobby for most.</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiu1-mk7eyRulzGQTsc7OJKHTlD_ln5l1iVFNyu6O2FD66oZ_Tl0KCKGIUhVsS6r3F61uFahuXC-nvqBn9TCFwx64Vp5zchspCbqwUhb1qGYDMqXR-fIMhKYRDXsEvbHQ1sOkoJdhNbLU8dbFCF899ew4M7nlJBZK3EG2D0BAbZMjrwvjr-OYNLNx7jL0/s4027/IMG_1777.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4027" data-original-width="2862" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiu1-mk7eyRulzGQTsc7OJKHTlD_ln5l1iVFNyu6O2FD66oZ_Tl0KCKGIUhVsS6r3F61uFahuXC-nvqBn9TCFwx64Vp5zchspCbqwUhb1qGYDMqXR-fIMhKYRDXsEvbHQ1sOkoJdhNbLU8dbFCF899ew4M7nlJBZK3EG2D0BAbZMjrwvjr-OYNLNx7jL0/w284-h400/IMG_1777.heic" width="284" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our GenZ sons who give me company when<br />I write. I have promised them that I will write<br />a book on them and have it published one day.</td></tr></tbody></table><p>Print and TV - became legacy media. Social media was the 'new media'. </p><p>Blogs were its first avatar.</p><p>Then came social media microsites - Twitter, Facebook, Snapchat, Instagram, Reels, TikTok.</p><p>Blogs were back to square one. </p><p>People do not know about blogs. At least not in the sense, that one knew them.</p><p>By 'blog', people now mean Instagram. </p><p>By 'blogging,' they mean Instagramming.</p><p>Photo posts at the beginning.</p><p>Text-driven photo posts next.</p><p>Reels now. </p><p>Gone are its amateur days. The blogging new normal is firmly professional</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyl0VVPtxGv0KBh5dPO23uwp1lSAdXVL4SLl43ym7vyrVaPXlCXDdT6u19idZkG0IXP6_ooNZa25AUKT8rb2g97DGNijiHaf71N6x9pZAQssBUXikNdt4pRpGT3qudmY1O9V_Gb9PWMh78fkc1Rcs3hI3AUG33JT6N6K5zp5dEbm8aAkRmYT0SgYxlym5c/s4032/IMG_1808%202.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyl0VVPtxGv0KBh5dPO23uwp1lSAdXVL4SLl43ym7vyrVaPXlCXDdT6u19idZkG0IXP6_ooNZa25AUKT8rb2g97DGNijiHaf71N6x9pZAQssBUXikNdt4pRpGT3qudmY1O9V_Gb9PWMh78fkc1Rcs3hI3AUG33JT6N6K5zp5dEbm8aAkRmYT0SgYxlym5c/w300-h400/IMG_1808%202.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">You have to move with the times.</td></tr></tbody></table><p>You can't be a stick in the mud. You have to move with the times.</p><p>I took to Instagram. Started my own podcast. Shot reels. Produced a show for YouTube.</p><p>The one constant through all of this was my blog.</p><p>My frequency of blogging might have changed. The length of posts might have changed. </p><p>The tone of my blog might have changed. Some say it's more mature. Some say it's less spontaneous.</p><p>My reason for blogging remains the same. </p><p>To write simple stories from day-to-day life.</p><p>Stories that could bring a smile to someone's face. Give hope to someone perhaps.</p><p>I know that this sounds like Miss Universe speak, but you need a strong anchor to keep you on course through such a long journey. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FcuWVQDyJaYL_xqA3c_94mHyDUxYoYQfp1twZaDvH4E8kTpTzwFzLxtMUJ10cCqWOwoSV5DF6S0WG_ndGEa23ROpDA5dM1tz_zXqf171F1XxKqcjmwLUl1kr_lWwAYA3Bj01mAMIZqfmb8CREekDpDpC2OnOgW01jjC14cJh8rpgl38jtFnwldwdVwCF/s4032/IMG_1800.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FcuWVQDyJaYL_xqA3c_94mHyDUxYoYQfp1twZaDvH4E8kTpTzwFzLxtMUJ10cCqWOwoSV5DF6S0WG_ndGEa23ROpDA5dM1tz_zXqf171F1XxKqcjmwLUl1kr_lWwAYA3Bj01mAMIZqfmb8CREekDpDpC2OnOgW01jjC14cJh8rpgl38jtFnwldwdVwCF/w300-h400/IMG_1800.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It was no coincidence that our friend Shormishtha,<br />whom I first knew through her blog Agent Green <br />Glass, sent me a cake out of the blue today.</td></tr></tbody></table><p>I know that you do not come here often.</p><p>That is why I write blog posts and share screen grabs on Instagram. I don't want to inconvenience you.</p><p>Last but not least, the blog would not be anywhere had it not been for you, dear reader.</p><p>So do drop in at times to say hi to the blog.</p><p>I will try to make it worth your while.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoWVrhQ7rnhsJ_3dnamY9F4h3fYJGmBXgee4T_AAX_vrRDVJvhKI9La7LJGcFh7LMEIMvD0sU4RKUH-iC7OxSe_ihIbOt-caiVB2BPXqFVH_iVrOaENYX-GL3E5qna_pim5FV9JsX7xMwG98MRDBbrX8VAz-Q5HencZutEA7exgqEqTRqW1tL0G3ynnlG/s4032/IMG_1804.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoWVrhQ7rnhsJ_3dnamY9F4h3fYJGmBXgee4T_AAX_vrRDVJvhKI9La7LJGcFh7LMEIMvD0sU4RKUH-iC7OxSe_ihIbOt-caiVB2BPXqFVH_iVrOaENYX-GL3E5qna_pim5FV9JsX7xMwG98MRDBbrX8VAz-Q5HencZutEA7exgqEqTRqW1tL0G3ynnlG/w300-h400/IMG_1804.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our neighbour Erika came out of nowhere with <br />a pot of Goa sausage for us. Party time?<br /></td></tr></tbody></table><p><i>Big thanks to Kashi for reminding me of the blog's birthday as he does every year. And to Mr Sarosh Irani of Good Luck cafe in Pune who messaged me to wish me. And to Shormishta for sending a cake. And to Erika for the Goan sausage. To the boys for the nose boops. And to K for being the wind beneath my sales.</i></p><p><br /></p><p><br /></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com2tag:blogger.com,1999:blog-5325546362036589380.post-74849923959598195932023-10-04T18:15:00.012+05:302023-10-04T23:24:07.579+05:30Why we need more (food) Folk stories. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCvMrJ_MNhjvuA0ns_i1P8ZT7ZVwRMsMDVWFL0VEiK4_3LAUUMXW7VOnc0j2tnNqe7Xleu_i4g6BapVJqTPMeyCDLHPNTJEGfGLUv2en3uqQj93DRf2rQ3I2qNNAgQTKagmDMqOkRxI9fW4X1LeQExWPZRdnOm9ST_XRkkW97R4Jib9VBVfST7v4czSRU/s2216/Screenshot%202023-10-04%20at%205.58.27%20PM.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1102" data-original-width="2216" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCvMrJ_MNhjvuA0ns_i1P8ZT7ZVwRMsMDVWFL0VEiK4_3LAUUMXW7VOnc0j2tnNqe7Xleu_i4g6BapVJqTPMeyCDLHPNTJEGfGLUv2en3uqQj93DRf2rQ3I2qNNAgQTKagmDMqOkRxI9fW4X1LeQExWPZRdnOm9ST_XRkkW97R4Jib9VBVfST7v4czSRU/w400-h199/Screenshot%202023-10-04%20at%205.58.27%20PM.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">10th August, 23. Link: https://www.instagram.com/thefinelychopped/?img_index=1</td></tr></tbody></table><p>I wrote an Instagram post after I visited Folk Eatery in August. Folk is a 6 month old, 50 seater restaurant which is located in Kala Ghoda, Mumbai. Its co-owner and chef is my friend, Jasleen Marwah. </p><p>The post read:</p><p><span style="background-color: #fcff01;"><i><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="font-size: 14px;">'I was </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd" href="https://www.instagram.com/folk.kalaghoda/" role="link" style="-webkit-tap-highlight-color: transparent; border-color: initial; border-style: initial; border-width: 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration-line: none; text-decoration: none; touch-action: manipulation;" tabindex="0">@folk.kalaghoda</a><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="font-size: 14px;"> the day before yesterday to have lunch with Jasleen </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd" href="https://www.instagram.com/namakswaadanusaar/" role="link" style="-webkit-tap-highlight-color: transparent; border-color: initial; border-style: initial; border-width: 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration-line: none; text-decoration: none; touch-action: manipulation;" tabindex="0">@namakswaadanusaar</a><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="font-size: 14px;"> who is the chef and co-owner of the restaurant.</span><br style="font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="font-size: 14px;">I faced a ‘problem’ that afternoon.</span><br style="font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="font-size: 14px;">The lights were not Instagram-friendly. Nor was the look of the food or the plating.</span><br style="font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="font-size: 14px;">They had ‘unfortunately’ focussed just on the home-like quality of the food & the sumptuousness of its portions.</span><br style="font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="font-size: 14px;">Not on Instagram-oriented aesthetics...</span></i></span></p><p><i><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;">...All that I got out of the afternoon was:</span><br style="background-color: white; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;">a taste of the Folk thali with its homelike dal, earnest bajra roti, a kalonji alu beans sabzi which reminded me of our home kitchen and a beetroot sabzi which reminded me of the veg chops of Kolkata</span><br style="background-color: white; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;">- A Goan ros omelette with omelettes nestled in a rather calming Caldinh gravy</span><br style="background-color: white; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;">- mutton rogan, which is combined with rice, to give the comforting feel of a Sunday mutton curry rice meal. The mutton was </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/tultule/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; text-decoration: none; touch-action: manipulation;" tabindex="0">#tultule</a><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;"> (tender)</span><br style="background-color: white; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;">- A Konkan chicken sukka which was not like the fiery, desiccated coconut-based chicken sukka of Malwani restaurants. This had onions rendered innocently sweet through slow cooking and offered juicy bites of leg pieces of chicken. The chicken was served with very beautifully done neer dosas.</span></i></p><p><i><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: #fcff01; font-size: 14px;">To make matters worse, one has to use one’s fingers to enjoy the food which made it even more difficult to take pics for the Gram.</span><br style="font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: #fcff01; font-size: 14px;">I did not get a single Instagram-worthy picture of the food that afternoon, but that’s just me.</span><br style="font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: #fcff01; font-size: 14px;">I am sorry guys, but you have to make do with the false candid picture of us chatting.</span></i></p><p><i><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;">I had gone there earlier once for a dinner party on Jasleen’s birthday. Loved the galauti kebab, Kasauli bun tikka, prawn curry Champaran mutton, then. The last is the only spicy dish on the menu<span style="font-family: -apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif;">.’ (Abridged)</span></span><br /></i></p><p>The highlighted part made some of Jasleen and my common friends write in to me. They were concerned that people might think I was criticising the restaurant. They asserted that the food at Folk was very good (no questions there) and that they had taken lovely pictures of its food (my bad).</p><p>Thankfully Jasleen had caught the irony in what I wrote. I DM'd her asking whether she wanted me to delete the post. She said she was fine with it being there. </p><p>I added the following qualifier in recognition of the sentiment of those who wrote to me.</p><p><i style="background-color: #fcff01;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="font-size: 14px;">'Please note: This is a wry post & my take on the world of Instagram. I love Folk, its food & the fact that none of it is presented on a bed of pebbles or rajma. Folks have indeed taken good pics there.</span><br style="font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="font-size: 14px;">What follows is a satire.'</span></i></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">Folk Eatery is possibly the only restaurant in the country which is run by a home chef. As I had mentioned earlier, Jasleen is a co-owner of the place.</span></span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">Jasleen Marwah's story is an interesting one. She is a Kashmiri who came to Mumbai to work as a media professional. She was not much of a cook and missed the food of her childhood after moving in. She began to call her mother for recipes and cooked from them to feel at home in her new home. </span></span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">Then came the home chef movement. Jasleen was one of the pioneering home chefs in the city. She brought the food of Kashmir to the table. The home-like feel of her food won hearts. As did its distinctiveness.</span></span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">Jasleen was encouraged by her early success. She continued her day job but her trips to home had a purpose now. She would spend her time observing and learning from those who lovingly cooked and fed her. Her aim was to improve on what she cooked. She was not one to rest on her laurels.</span></span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">Then came the pandemic. Jasleen was locked in at home as was the rest of the world. Work had dried up. The silence got to her. She decided to launch a home chef business. She introduced menus featuring Kashmiri dishes with whatever was accessible (mutton came in later as it was not available during the early days of the pandemic). The food became a big hit. Jasleen Marwah, the Kashmiri home chef, had come of age. From weekend menus she moved into private catering and began to focus on the latter, especially once restaurants opened again. </span></span><span face="-apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;">Her home chef brand is called 'Namak Swad Anusar.'</span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">I was excited when Jasleen first told me about Folk. This was while the restaurant was WIP. I assumed it would be a Kashmiri restaurant. As would anyone else who knew Jasleen.</span></span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">I was gobsmacked when she said that it would feature food from different parts of India, not just Kashmir, even though she was the chef. </span></span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">She explained that Folk is aimed at the working professionals who work around Fort and Kalaghoda. The original CBD of Mumbai. The menu would focus on set/ complete meals...a main with sides. Something which would work for solo diners. Groups could order multiple dishes and share them. The median pricing per meal is within Rs 300 to 600. A la carte dishes are available as well.</span></span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">The aim is to present food that has the integrity of home kitchens. Comfort food, served in ample portions. Nothing complicated or pretentious. Just simple ghar ka khana.</span></span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">This formula has worked. Folk has become a runaway hit, touchwood. It</span></span><span face="-apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;"> attracts the working crowd on weekdays. The clientele at weekends consists of family groups. The queue to get in can be long.</span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">This brings me back to the Instagram post that I had started the story with. It was a satirical take on the barrage of new restaurants that Mumbai has seen of late. These are launched with high-powered social media campaigns. Influencers are engaged to show off the menu in the prettiest way possible on Instagram. Food often takes the backstage. It is no surprise that most unfortunately run empty after the initial buzz.</span></span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">No man is an island, said the poet. Jasleen has a business to run, and marketing plays an important role in this. She has invited her friends (including me) to her restaurant. Most of us are not influencers and do not have millions of followers. We love food and are happy to talk about it when we like it. </span></span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;">We need more restaurants like Folk. Places which which fill you joy and leave you well fed.</span></span></p><p><span face="-apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;">I am not sure if Folk will win awards or feature in restaurant guides. I hope that it does.</span></p><p><span face="-apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;">You know what? It does not matter!</span></p><p><i style="font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Jasleen Marwah is a friend of mine and both my meals there have been by invitation. I am happy to vouch for the food there.</i></p><p><span face="-apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;"><i>Address: </i></span><span face="Okra, Helvetica, sans-serif" style="background-color: white; color: #1c1c1c; font-size: 16px;">Maharashtra Chambers, 14, New Bakehouse, Lane, Kala Ghoda, Fort, Mumbai</span></p><p><span face="-apple-system, system-ui, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="background-color: white; font-size: 14px;"><br /></span></span></p>Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0tag:blogger.com,1999:blog-5325546362036589380.post-11591835040629359552023-09-28T21:36:00.015+05:302023-09-29T10:13:04.360+05:30Mumbai dons an Indian Accent<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-8tcrD0SDbrVV1_vi_EQIcOY5_fUeqONCoApZLyFnorDcDVGaocNwvy6oTTYGESR9bR8yGe-YXqxi7vNSPOg1PsLB8NU1Z2MmWroUj0Uga49ReWIYcuNxcS9EMUKCnRZMtYE4wQyqA6s8ghEbCvb45vidTYYyxQ3qFVKy7oiA6EYS7RGOhJehLneHnRZ/s4032/IMG_1210%203.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-8tcrD0SDbrVV1_vi_EQIcOY5_fUeqONCoApZLyFnorDcDVGaocNwvy6oTTYGESR9bR8yGe-YXqxi7vNSPOg1PsLB8NU1Z2MmWroUj0Uga49ReWIYcuNxcS9EMUKCnRZMtYE4wQyqA6s8ghEbCvb45vidTYYyxQ3qFVKy7oiA6EYS7RGOhJehLneHnRZ/w300-h400/IMG_1210%203.heic" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Seafood stew</td></tr></tbody></table><p>K and I went to the recently opened Mumbai outpost of Indian Accent last Tuesday. Indian Accent is the restaurant that defined the modern Indian dining landscape in India. Its legendary and yet very humble chef, Manish Mehrotra, is the culinary director of the Mumbai branch. Rijul Gulati is the head chef.</p><p>I have eaten couple of times at Indian Accent in Delhi, the city where the story of this legendary restaurant began. This was K's first visit to Indian Accent and she was excited. This was my first to the Mumbai branch. This time I went as a 'civilian.' For a quiet night out. Unlike in the earlier occasions in Delhi where I was invited as a food writer. </p><p>We got a reservation for dinner when we called earlier that afternoon. We had to pay a redeemable booking fee (Rs 2,000).</p><p>First things first. We had a lovely time. The restaurant, located in the Jio World Centre, gives a sense of space which is unique in Mumbai. We were seated in one of the 'couple sofas' (my term) which face the window. It was rather cosy. The only problem was that one looked at what looked like a concrete parking lot in the dark. I was told that a fountain is going to come up in a month there. That will presumably take care of the dreariness.</p><p>The service was unobtrusive but attentive. The manager came up and said he followed my blog and then left us to enjoy our dinner. </p><p>My only suggestion on the service front is to make the music a bit softer (it is not really loud) or to get the server to speak a bit louder. One missed out on the menu descriptions in most cases and had to request the person serving to repeat his/ her spiel. Half the experience in such meals is the storytelling that accompanies each dish. I was there as a food writer in my earlier visits and there was a lot more effort put into explaining and enunciating what each dish was then. Or perhaps the service staff is new and are slowly settling down. </p><p>How was the food? It was really good. No surprises there! </p><p>We went for the non-veg tasting menu. Most of the dishes hit the right spot. There was the odd blip, but that can be overlooked in such an extensive menu. </p><p>I had felt that meat and fish dishes tended to be the Achilles heel of the Indian Accent when I ate there in Delhi. The vegetarian dishes displayed a higher degree of complexity of flavour and texture.</p><p>My experience in Mumbai was pleasantly different. Each non-vegetarian dish was nuanced. Each so memorable, that it is as if I can taste it now. Here are the highlights:</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUf0MZ3UvbmjX_eTQ7TULHRyw-4gbed7C-f-y2JOYciBqHqEOE8U6pdKmzq2CZZdypGQG2naMCRB6nxHCyltlh9yE9eCZF8qMqBr5ULWWS_QsTwE2VOYrbK_2J5MBvJH7GadQE8qX8nHjCmhsy4QZoPKuEpuyqU3INCJdojAILLn2vIC4UNDHjQkYJNsy/s3024/IMG_1203%202.heic" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="3024" data-original-width="2789" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUf0MZ3UvbmjX_eTQ7TULHRyw-4gbed7C-f-y2JOYciBqHqEOE8U6pdKmzq2CZZdypGQG2naMCRB6nxHCyltlh9yE9eCZF8qMqBr5ULWWS_QsTwE2VOYrbK_2J5MBvJH7GadQE8qX8nHjCmhsy4QZoPKuEpuyqU3INCJdojAILLn2vIC4UNDHjQkYJNsy/w369-h400/IMG_1203%202.heic" width="369" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Murg malai</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WdRML1KX-SrwaTALLFzpydz2Bw7qzuHTRqKKouJOgJaaKp3pMcUYtgpqwCO94Wmed6c5g1LZAzZ59s1fpsBmBOwXhDpED6JfP3_RMQ-IQwxwVgNaoB05lMy5hdqksEQ1YHxNUI6cbdJ9hwASkn1uAO4kEzi9YUPVMnHaxOS-Dt6NtUvFJWdGBOpX_tG3/s4032/IMG_1206%202.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WdRML1KX-SrwaTALLFzpydz2Bw7qzuHTRqKKouJOgJaaKp3pMcUYtgpqwCO94Wmed6c5g1LZAzZ59s1fpsBmBOwXhDpED6JfP3_RMQ-IQwxwVgNaoB05lMy5hdqksEQ1YHxNUI6cbdJ9hwASkn1uAO4kEzi9YUPVMnHaxOS-Dt6NtUvFJWdGBOpX_tG3/w300-h400/IMG_1206%202.heic" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pulled lamb dumpling</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGi5qLWrUVouOSGG2W4buo_LGdP1miQFBcVJ1KT7YynQdscMfzaSa1tLjW_nJAR4TY8ipcsDmF0d_M4NPpVAGHBdHWkvtJbEihVmJDMaM5T6jbm3aM6w6ekE4m12xRCBQw50mF8fwrAKNxrjOAXJVwfgECbSxMmiAvjD_YxjRmtXKDOLz51ymB4yBnm0ku/s3301/IMG_1204.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3301" data-original-width="2983" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGi5qLWrUVouOSGG2W4buo_LGdP1miQFBcVJ1KT7YynQdscMfzaSa1tLjW_nJAR4TY8ipcsDmF0d_M4NPpVAGHBdHWkvtJbEihVmJDMaM5T6jbm3aM6w6ekE4m12xRCBQw50mF8fwrAKNxrjOAXJVwfgECbSxMmiAvjD_YxjRmtXKDOLz51ymB4yBnm0ku/w361-h400/IMG_1204.heic" width="361" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Smoked duck shammi</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVoWKtowQ73xQ3oBT0J_96IpDuMBsbCo1rqo2yjTvz3jnDvJo4qG6-t-jOthaBapstYSqZeIf6QGtsYxvYOXUleEgIUG9csjn6gwxToAvbJQYqD79w2rHumggMym-CCyM4fORzmW0txHFP5emv2qAgi4KN9NMhyphenhyphenk-8aUXS7dVIOJ9eV3wj5iFAZI2kOmAO/s4032/IMG_1217.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVoWKtowQ73xQ3oBT0J_96IpDuMBsbCo1rqo2yjTvz3jnDvJo4qG6-t-jOthaBapstYSqZeIf6QGtsYxvYOXUleEgIUG9csjn6gwxToAvbJQYqD79w2rHumggMym-CCyM4fORzmW0txHFP5emv2qAgi4KN9NMhyphenhyphenk-8aUXS7dVIOJ9eV3wj5iFAZI2kOmAO/w300-h400/IMG_1217.heic" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Braised pork</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvEI7_pTsHyJlxbvbpZ3hxIbhrph-ZUHxOHn_EqrBsj1D3cCjx8mS8RvnSaHQOiHijRcADvECzjZBMTafkf9RIz3WFeYzWksxso4K5UtUX-OSNcb2QyQlXcNEgekzfvklL2G_6Zcs0wttnm0osuYkE25R3foAc3OejN3ZVxauFZvvTX8L5aMcof1NnyVO/s4032/IMG_1220%203.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvEI7_pTsHyJlxbvbpZ3hxIbhrph-ZUHxOHn_EqrBsj1D3cCjx8mS8RvnSaHQOiHijRcADvECzjZBMTafkf9RIz3WFeYzWksxso4K5UtUX-OSNcb2QyQlXcNEgekzfvklL2G_6Zcs0wttnm0osuYkE25R3foAc3OejN3ZVxauFZvvTX8L5aMcof1NnyVO/w300-h400/IMG_1220%203.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Seafood stew</td></tr></tbody></table><ul style="text-align: left;"><li>Murg malai, Gobindobhog, mushroom payesh & summer truffle: The cream-adorned chicken was soft as a hug. The gobindobhog mushroom payesh (savoury and technically not a payesh) was an explosion of flavours as the cliche goes. The rice provided a subtle, creamy base for the magnificence of truffles to come through.</li><li>Pulled lamb dumpling aab gosht, red rice puff: The dumpling with its diaphanous casing and tender lamb filling was like a piece of classic art, as was the sauce. The dumpling had a certain fragility to it, figuratively speaking. The sauce in contrast, was robust. The red rice puff gave a crunchy relief to the dish.</li><li>Smoked duck Shammi and crispy sevai: The kebab had a certain earthy ruggedness to it which was accentuated by the gamey meat. The crunchy sevia crown balanced the meatiness of the dish.</li><li>Braised pork, Punjabi lobia, bacon chilli glaze: The pork was crunchy and ‘multi-textural,’ to use the term MasterChef Australia taught us. The bacon chilli glaze was very deep and intense. The lobia added a baked bean-like touch to it. I am a bit conflicted about which was my favourite from the evening. Whether it was the braised pork? Or the lamb dumpling? The good thing was that one did not have to choose!</li><li>Seafood stew, raw mango, smoked chilli curry: This was the alternative to the pork in the tasting menu. We ordered one of each, as there were two of us, and got to taste both. The prawns in the seafood stew were truly juicy ('...as a gossip rag,' I'd write back in the day when I had a penchant for flowery phrases). The crunch, juicy prawns in the mango curry made for quite a cheerful, summery combination in contrast to the dark, deep braised pork and bacon chilli glaze combo </li></ul><div>It is fair to say that I enjoyed these more than what I remember from my earlier experiences in Delhi. </div><p></p><p>There is more …</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRvpaFz7o4mBCrAl9UcbkCS9XXwyv2yJdKbPCB-oOpQek1VGKiTf-t9cQ5HBHJY5DqFhQslKaHspx0oSn-g6gK8coLXI-xQFND8PdKhF2_n1COHrFsCgPOMy-kgD7OM8JLadliZrg990Naq7ZWoR3qnvrp5pqN-03NFInVewjE5AuNfiFm3Tg5naZqKfV/s4032/IMG_1192.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRvpaFz7o4mBCrAl9UcbkCS9XXwyv2yJdKbPCB-oOpQek1VGKiTf-t9cQ5HBHJY5DqFhQslKaHspx0oSn-g6gK8coLXI-xQFND8PdKhF2_n1COHrFsCgPOMy-kgD7OM8JLadliZrg990Naq7ZWoR3qnvrp5pqN-03NFInVewjE5AuNfiFm3Tg5naZqKfV/w300-h400/IMG_1192.heic" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blue cheese naan with shorba</td></tr></tbody></table><p><br /></p><p>We loved the blue cheese naan served at the start with the house shorba. The cheese burst out the moment we tore the nun. If a dish ever deserved the epithet 'orgasmic,' then this is it! Helps that we both love blue cheese.</p><p>The kali daal at the end of the meal had the warmth of a mother’s good night kiss... there I go again with those wild analogies. No wonder the dish is called mah ki dal! Excuse the silly pun.</p><p>The hoisin duck kulcha served with it was sweet and greasy. The butter chicken kulcha didn’t impress one either. It lacked the crispness that one associates with this Amritsari classic. The wasabi raita on the side was electrifying though.</p><p>I was underwhelmed by the chaat-based dishes at the start. The chhole bhature pickled green chilli tasted like squashed chhole in a rice cracker. Nothing memorable. The dilli papdi chaat was just that. Dahi chaat in a rice cracker. Again nothing special. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHBmN6sUTvKzdUDXA6jliqQfXcayURL_kbeR92A4Uad7eQP8ALAOS9VYFrLGdvSvHXFPfD9L2QZ8ulTNx0WVgbqKdhzEt4Y2h1EYSRwTBrGwprZyniQeVCvDE4WDSrm8rMqXJ36cCn_xkDmkmB9ngDXLY7wxV2FzyxorA5dMXbc4vp8QugFG9ugakdyjA/s4032/IMG_1196.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHBmN6sUTvKzdUDXA6jliqQfXcayURL_kbeR92A4Uad7eQP8ALAOS9VYFrLGdvSvHXFPfD9L2QZ8ulTNx0WVgbqKdhzEt4Y2h1EYSRwTBrGwprZyniQeVCvDE4WDSrm8rMqXJ36cCn_xkDmkmB9ngDXLY7wxV2FzyxorA5dMXbc4vp8QugFG9ugakdyjA/w300-h400/IMG_1196.heic" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Smoked brinjal. Don't miss the dreary view</td></tr></tbody></table><p>There was one dish that stood out. The smoked brinjal maple plantain. The baigan had the smokiness of a bharta/ chokha, amped many times. This was served on a crunchy Kerala plantain chip-like base and the dish exuded oomph.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQc99DV9nV_zo1XrPP-1lOBYcYuBI1tqiwcIaqC2fzHzMFJrWbm0YvjKoXJCjb46OkEUMkLKbjTVN5oBg62W9dI750d8XUOmKoXw_zcGi7k7nPHb9CUDVZuwONaEXLNK_4MX4t7SjYft2sPj04oVcybJRk9-f8MHx73vXyiriEHHGJHaklpP1SGMvV37D1/s4032/IMG_1229.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQc99DV9nV_zo1XrPP-1lOBYcYuBI1tqiwcIaqC2fzHzMFJrWbm0YvjKoXJCjb46OkEUMkLKbjTVN5oBg62W9dI750d8XUOmKoXw_zcGi7k7nPHb9CUDVZuwONaEXLNK_4MX4t7SjYft2sPj04oVcybJRk9-f8MHx73vXyiriEHHGJHaklpP1SGMvV37D1/w300-h400/IMG_1229.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mishti doi cannoli</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwiU-5PR5O8MgFcnWOYUU0VHUA3Di-jeImWK1Ke5Xwg7bpXUcjbz19E1bZDfpWjrQHbNo9jWyDllzOVE8EMTfrNdPS1Jq335iDIulg2HzdCtQz1jmgvQK0V-unD2bFcTZwNrx-QFs69B-bwC0C4CR44VnrQbj3_3cUtK0fUaSLkGTOnQ7r0Rt0IMe8ZSUa/s4032/IMG_1232%202.HEIC" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwiU-5PR5O8MgFcnWOYUU0VHUA3Di-jeImWK1Ke5Xwg7bpXUcjbz19E1bZDfpWjrQHbNo9jWyDllzOVE8EMTfrNdPS1Jq335iDIulg2HzdCtQz1jmgvQK0V-unD2bFcTZwNrx-QFs69B-bwC0C4CR44VnrQbj3_3cUtK0fUaSLkGTOnQ7r0Rt0IMe8ZSUa/w300-h400/IMG_1232%202.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The heartbreaking dodha burfil</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiM8ZPtQ_d3R8hzeFLDbV4gKdeRY8miFyvskC3vDQbK1MVmIllRyBkSqwuJJ-VA9N3xRcrtKjKHri9d7hxcIqZ1UvLLyifqBulQYNeXl9S7Vqxr7TgtiRPi9xvjStnA3Us66a8tUbgaIQcl9zfpFgC_C8NrW9nf7uyES0HoAb0da5qPzXyovV_7YuHBPG/s4032/IMG_1226.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiM8ZPtQ_d3R8hzeFLDbV4gKdeRY8miFyvskC3vDQbK1MVmIllRyBkSqwuJJ-VA9N3xRcrtKjKHri9d7hxcIqZ1UvLLyifqBulQYNeXl9S7Vqxr7TgtiRPi9xvjStnA3Us66a8tUbgaIQcl9zfpFgC_C8NrW9nf7uyES0HoAb0da5qPzXyovV_7YuHBPG/w300-h400/IMG_1226.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pista ke lauj</td></tr></tbody></table><br /><p>The mishti doi in the mishti doi cannoli was as authentic as it gets and made for a very interesting combination with its crisp, flaky casing.</p><p>K felt rather let down by the ‘warm dodha burfi, treacle tart with ice cream'. She was looking forward to the dodha all evening. She loves this North Indian badam halwa-like sweet dish. What she got had no resemblance with the dessert that has her heart. Thankfully she went to Gurgaon soon after and my brother got her dodha from Gopal Sweets to help her get over the disappointment.</p><p>The pista ke lauj didn't do anything for us. I am off desserts these days so this indifferent performance didn’t affect me. For me the braised pork was a glorious ending to the meal. </p><p>Much has been written about Indian Accent’s coming to Mumbai. Here are my two bits on the subject.</p><p>Indian Accent is without doubt the pioneer and trendsetter when it comes to modern Indian food in India. Many have followed... and rather competently at that.</p><p>In Mumbai, there are restaurants such as Masque, Tresind and Masala Library which are strong and established names in the modern Indian food space. You have Bombay Canteen and O'Pedro which experiment with Indian food in a more playful way. Avartana is coming to the ITC Maratha soon. This is ITC Hotel’s foray into modern Indian food, specifically South Indian food. They have shown an excellent growth trajectory. </p><p>And let's not forget that the modern Indian food genre is not all that there is to Indian fine dining. My uncle had once told me that you need to understand core liquors first before trying out cocktails. I feel the same about Indian food. You need to get a taste of its classic renditions before you try the modern takes on it; and there is no comparison to Dum Pukht, Bukhara and Dakshin, all from ITC Hotels coincidentally, when it comes to this. The Local Love section of their coffee shops give a chance to taste Mumbai favourites for those who do not want to go into the city, cannot go into the city, or do not have access to home kitchens, to get a taste of dishes which Mumbai loves.</p><p>As you can see, it's anything but lonely at the top! </p><p>So what does Indian Accent do in Mumbai?</p><p>Keep surpassing the high standards that they have set for themselves. Again. And again. For that’s what champions do!</p><p>Welcome to Mumbai Indian Accent. It’s good to have you here.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBjC6OGL6UrQLF88ELfmf2L5DiqPbuIjpwuKQmUlcDW3hXMh-h6TYA2RpJN99jDuH-_iyXep0McW4lLXjf3sLm4K_hsgV2V4_MNfKId2nO8wPIuW0SuymLHRz3ZcYMJGXyvbv4izoMMGZvCc2pRnYBzAFl5C1FG2ZzpkTAIqe9_yLIsThdz1q0krz1C6C/s4032/IMG_1215.HEIC" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBjC6OGL6UrQLF88ELfmf2L5DiqPbuIjpwuKQmUlcDW3hXMh-h6TYA2RpJN99jDuH-_iyXep0McW4lLXjf3sLm4K_hsgV2V4_MNfKId2nO8wPIuW0SuymLHRz3ZcYMJGXyvbv4izoMMGZvCc2pRnYBzAFl5C1FG2ZzpkTAIqe9_yLIsThdz1q0krz1C6C/w300-h400/IMG_1215.HEIC" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bawi plus Bengali accents </td></tr></tbody></table><p><br /></p><p><i>We took the 'without alcohol set' which was 4.4K plus taxes per person. They have alcohol pairing menus, a vegetarian tasting menu (no, not what you think!) and an a la carte menu. I'd recommend the tasting menu to do justice to a place like this.</i></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Kalyan Karmakarhttp://www.blogger.com/profile/14552556294198718249noreply@blogger.com0