Monday, November 30, 2009

Britannia and Company Restaurant - Ol' School Restaurant

One of the few Iranians/Parsi restaurants in Mumbai and Cafe Britannia is amongst the top. Opened since 1923 this place was as expensive than as it is today. Reason, well the place it was open was an eminent business road where the CEO's of big shipping company used to come and eat and why would rich people eat in a restaurant which cost less.

The place is famous for its Berry Pulao [Berry is an Iranian fruit which is served is used for garnishing the pulao]. So a friend decided to meet up and what better place to meet than Cafe Britannia on a lazy saturday afternoon. So we reached at 2 pm and to our surprise there was a waiting of 45 mins which included some foreigners and Indians also.

We first order the all famous Rosy Rasberry Soda but the owner wanted us to taste the lemon soda *with the swing of the arm* "to beat the Mumbai heat".

Then a group of 7 ordered 3 patra nu machi and berry pulao with Kheema, chicken and mutton. Patra Nu Machi has a huge portion which should be considering it cost Rs. 350 with awesome green chutney on top of it. The pulao never disappoints me and they were good though a bit steep cost wise a different taste altogether.Finally we topped it off with caramel custard and misti dohi.

Total cost around Rs. 2800 for 7 people and again satisfied as for few it was the first visit.

Wakefield House,
11 Sprott Road,
16 Ballard Estate,
Colaba, Mumbai
Phone: 22615264
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Friday, November 27, 2009

Oven Fresh - From Breads to Cakes to Cookies

Well, mom and dad out of town for 2 days and it was dinner time so I knew there will be nothing at home. Called up Soumya and Nanda also joined in meeting me at King Circle. Driving past the Mumbai evening traffic we decided to go to Oven Fresh instead of the planned place (which I have yet to recall the name).

Situated in small lane called Ranade Marg (hard place to find a parking kinda road) near Shivaji Park. Weekday, and we had to wait, yes yes the place is not that big but on a weekday waiting for 15 mins does speaks high laurels of the place.

As soon as you enter you see breads and donuts and muffins on your right and next to the couch counter you will see pastries there waiting for you to eat and not the regular ones though...something interesting like Premium Black Forest, Orange Hazelnut, Banana Cream Pastry. Only one Banana Cream Pastry was left, both me and Soumya fell in love with it. Purchased it before anyone could get their hands on it (and we are glad we did).

I am not going to talk about the place and ambience of the restaurant who gets a waiting on weekdays..lemme talk about the important stuff.....FOOOOOD!!

I will go by the chronological order of what all we got...

1. Cheese Garlic Bread, half plate which gives you 4 small decent size breads.

2. Veg Steak in Barbeque Sauce: Herb flavored rice with aloo cutlet (a big one) and red spicy sauce. Bit cold but we did not complain coz it was tasty

3. Pasta Ravioli in Mushroom Sauce: Ravioli, with a totally different kind of sauce, creamy orange colour one.

4. Chimichangas: Red beans in a big fried kind of bread with yogurt and salsa

5. Veg in crepes in Smoked herb: Brocolli in steamed nachos..nothing worth writing about also can be avoided

6. Spicy Tropical Diaquri: Gauva, pineapple smoothie with a hint of tobassco

7. Green Apple Fizz: A refreshing fizzy apple drink

8. Hazelnut chocolate smoothie: Super thick chocolate smoothie with hazelnut cream

9. Hazelnut Orange Cake: Not a cake cake style but something different...a must have

Total cost: Rs. 980

Satisfaction: Priceless
Oven Fresh
J Ranade Marg, Dadar West, Mumbai, Maharashtra
022 32492666

*so for all pure veggies this is a place to go and have some super dooper awesome food*
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Thursday, November 26, 2009

Pasta Salad - Healthy Food for All

Pasta salad close-up.Image via Wikipedia
So finally another Recipe by my good friend Srushti..


Whole Wheat Pasta (Penne or Fussili)
Olive Oil
Finely chopped Garlic
Chopped Capsicum
Sweet corn kernels (steamed)
Finely Chopped Tomato
Mushrooms (optional)
Asparagus (optional)
Chopped spinach (optional)
Black pepper

Put 1.5 cups pasta in 3 cups water, sprinkle some salt and add one table spoon olive oil. Bring to boil. Simmer for 15-20 minutes, stirring occasionally. Check the pasta and once it is cooked, strain the excess water and run cold water over the pasta.

In a pan take one teaspoon olive oil, add garlic and sauté. Add parsley, basil, chives, freshly ground black pepper and sauté for a few seconds. Add the veggies to the pan, if you are using all the veggies mentioned above please add in this sequence giving about 1 minute between each addition – Asparagus, Capsicum, Mushrooms, Corn Boiled), Tomatoes and then Spinach, strir fry these veggies for some time. Add salt to taste.

Mix the pasta with these veggies, add extra virgin olive oil to the mixture. And it is ready to serve :D.

You can be creative and add your own choice of veggies. Enjoy!
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Thursday, November 19, 2009

Mad Dog Shot – Poland & Vodka!!!

When you think vodka, you automatically think Poland. Żubrówka, Goldwasser, Starka, Wyborowa and Sobieski are the most notable Polish vodka brands. And there are so many more!!!

Polish vodkas are 40 per cent alcohol by volume. Rye, buckwheat and oats thrive in Poland's chilly soil and hence production of respective base vodka. Flavored vodka is easily available in Poland courtesy its effortless access to exotic herbs, roots and spices.

Mad Dog Shot (aka Wściekły Pies in Polish) is an extremely popular vodka, syrup and sauce concoction, available at all the bars, seen and consumed at parties and gatherings. Here is the formula.

Mad Dog Shot
30 ml chilled vodka
15 ml concentrated raspberry syrup
4 - 5 drops Tobasco sauce

A shot glass
A spoon or a knife

Pour the raspberry syrup into the shot glass.
Pour vodka slowly and softly avoiding liquids getting mixed up. You could use a spoon or a knife to do so. Two different layers of syrup and vodka should be visible.
Throw in Tabasco sauce drops.
Your Wściekły Pies is ready. Na Zdrowie!!!

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Doolally Premium Micro Brew - For the love of Beer!!

This is the first time I did something different just for alcohol, which was go out to Pune from Mumbai for a night of drinking (though meeting people was also involved) and it was at "The Corinthians" for some Premium Beer by company called Doolally.

Reached Pune by 8:30 pm and headed to NIBM Annexe where the brewery is located. So after meeting friends and new people headed inside the "Pune's 1st Microbrewery!".

The place is new and looks awesome with description of beer and other things on the wall. And music reminded me of Hawaiin Shack in Mumbai (Retro Rock and Classics).

So there 4 types of Beers when we went there
- Premium Lager (my fav)
- Apple Cider
- Dunkel (Black Beer)
-Wheat Beer

The cost of Pint (which is actually a Glass) is Rs. 140 cost less than international beers in pint and Pitcher was Rs. 400 - Rs. 450 holds 4 glasses.

I am posting something directly from the website as it is true..
Handcrafted in small batches the traditional way, our beers are made from the best stuff selected from around the world… Beers that actually have taste, aroma, body etc.!

So you will ask where can you get this thing:
Pune’s 1st Microbrewery!
@ The Corinthians Boutique Hotel,
Nyati County, NIBM Annexe,
South Pune, Pune 411060
For reservations call
020 26952226

Also there is Sunday Brunch which cost Rs. 650 including unlimited food and some awesome beer.

My Prediction:
Other Indian made beer are piss in front of this new born awesome beer.

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Tuborg Beer Crawl - For All Beer Lovers

Tho, I know it is late but if you likey some Beer go for this....
Date: Wednesday, November 18 To: Friday, November 27

As part of Celebrate Bandra, presents the Vodafone Tuborg Crawl where a group of approximately 35 people crawl from one bar to the next on a bus where they are made a part of the Tuborg experience.

The Tuborg Experience includes pints of Tuborg amidst wild and whacky beer games. Participants will take home funky Tuborg merchandise and goodies such as MP3 Players, Speakers, Pen Drives etc. While on the bus, crawling from one bar to the next, interactive games and contests are carried out and participants stand the chance to win Tuborg merchandise.

So if you’re Open for Fun, call 9619207356 or email on and register for the crawl.

Dates: November 18th, 19th, 25th and 27th

Time: 8:30 PM onwards

Venues: Bonobo, Soul Fry, Mocha Mojo, Café Goa, Banana Bar etc

Cost: Rs 300 per person

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Monday, November 16, 2009

Brownie Cottage - Small Place Good Place

While sitting at Maroosh on Friday afternoon I was starring at M.O.D (Mad Over Donuts) in Carter Road and my sweet tooth started tingling....all set ready to enter M.O.D. which I had already being there before. I remembered a small shop like a thelewala there was Brownie Cottage and hoping it would be open and hell yeah! it was.bc
So after looking at the options which I had like Brownie with five-star bar, Brownie with Twix Bar, Brownie with Lindt Bar, Brownie with Ore and so around 6 more, I went for the Choco Chip Brownie which is called (Ultimate Gooey Brownies) with Ice Cream over it.
And the first bite was super, it did not melt in the mouth but was tasty.
So they are situated almost everywhere in Mumbai: Carter Road, Seven Bunglows, InOrbit Mall, Inox CR2, Mega Mall, PVR Juhu, RMall, PVR Mulund, Oberoi Mall.
Pune: Mariplex Mall - Kalyani Nagar
Also they have home delivery: Ph: 09820291196 all over Mumbai.
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Friday, November 13, 2009

Masalacraft Bar & Kitchen – A Good Place to Chill

Was there on my b’day with friends and wanted to try out this place since it was open. To all the drinkers and pub hopers this place was previously known as Harmony.

Next door to the famous Candies in Bandra Reclamation, it has 2 sitting areas inside and outside though we went inside due to the November weather which was Hot (now chilled a bit)

Quite a big sitting area and colorful expect some walls which were grey (dont know why?). So as we were all hungry we started digging the menu and looked impressive in terms of cost and names. First thing we ordered was Chicken Pakora yes Chicken Pakora! well it is a simple dish with soft boneless chicken with Besan Barter and fried, quantity was good and it was yum.

Then we had meat called Pathar Ke Maans which was beaten up lamb roasted…quite delicious.
In main course, we decided for the best and simple of all Butter Chicken and Naan. (Do i need to describe how it was!!!) it was tasty and nice...

Finally finally finishing it off with Chicken Biryani whose quantity was nice and taste also top notch.
Did not try out any of the sweets as stomach was full.

Except the music which was House/Trance, i dunno what this kind of music is doing in a Punjabi Restaurant all the other things were nice

Total cost: Rs. 800 for 3 person with Stomach full
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Wednesday, November 11, 2009

Vodka Watermelon - A popular summertime Polish snack!!!

Chilled watermelon is one thing we all think of during the cruel summer. We all enjoy fresh watermelon in various forms like eating it chilled and sliced, drinking its juice, in cocktails, mocktails and smoothies, or in fruit salad with/without ice cream for dessert. Well, here is a slightly different way of relishing watermelon with Vodka!!! Yes, you read that right: watermelon with Vodka!!! An absolute treat for your taste buds!!! Perfect fruit and alcohol concoction for summertime parties!!! It’s heaven for all the vodka lovers out there and certainly an exotic experience for the rest. 

Vodka Watermelon (vodka soaked watermelon)
Ingredients: Watermelon & Vodka (Polish or Russian)
Paraphernalia: A spoon and a knife

Method (see pictures):
1. Use the cap of the Vodka bottle to trace a hole in the watermelon.
2. Cut the hole out using the knife.
3. Use a spoon to scoop out as much flesh as you can from all sides to ensure uniform vodka absorption. I love eating the scooped out flesh.

4. Keep the watermelon upside down in clean sink to drain out as much water as possible. This would give the best results and make the vodka absorption process quicker. Do it for an hour or so. But if you are terribly impatient to jam that vodka bottle straightway into the melon, skip this step. I let the watermelon test my patience once in a while!!! :)
5. Tilt the watermelon a little bit and in one go stuff the vodka bottle inside it and keep it upright. You will see some bubbles. And don’t curse yourself for wasting those few drops of vodka that you will spill!!!
6. Wait 24 hours for the vodka to be absorbed. Half a bottle of vodka will be absorbed in 24 hours which is good enough to hit your taste buds.
7. Pull the vodka bottle out of the watermelon.
8. Refrigerate the watermelon for a good six to eight hours.
9. Cut it open, slice and serve. Relish chilled Vodka Watermelon!!! Smacznego!!!

“There is something strangely exotic about an upturned bottle of vodka stuck on a big green watermelon. The very first bite of vodka watermelon can make you tipsy if the vodka is soaked well in the melon. Vodka watermelon can be a good attraction at parties. Soak, cut open, bite, drool and soar :),” says Meha Lodha, a student at the UoW.

PS: If you want to prepare vodka watermelon over night, then let the vodka be absorbed for six hours and refrigerate the melon for an hour or two and enjoy.


Chicken Pulao - Recipe from Poland

My friend from Poland is helping me in updating the blog..please welcome Renu..soon she will start updating blogs from her own.

So please check out her first food recipe for my blog...thanks Renu

Preparation time: 15 mins
Cooking time: 20 mins

I use pressure cooker for this recipe because it takes less time to cook.


Chicken 800 gms – skinned, washed, and cut into 3 to 4 inch pieces
Basmati rice 1 ½ cup – washed and strained
Big onions 3 - sliced
Green cardamom - 6
Black cardamom - 3
Cloves - 6
Cinnamon - 2 inch stick
Bay leaf - 2
Turmeric powder - 1 pinch
Red chilly powder to taste
Oil - 2 tablespoons
A handful of cashew nuts / raisins
Salt to taste
Saffron 5 strands soaked in 2 teaspoons milk (optional)

1. Heat 1 tablespoon oil in pressure cook.
2. Add one sliced onion and fry until golden brown.
3. Add half of the spices to this and fry for about 5 to 10 seconds.
4. Add chicken and sauté for five minutes or until it turns slightly golden brown in color.
5. Add turmeric powder, red chilly powder, and salt to taste.
6. Add 3 cups of boiling water.  Keep in mind the quantity of rice and add water in 1:2 ratio for rice and water.
7. And bring to pressure two times. 

1. In the meanwhile, heat 1 tablespoon oil in a pan.
2. Add the remaining spices and cook for about 5 to 10 seconds.
3. Add remaining sliced onions and sauté till golden brown.
4. Throw in the cashew nuts and raisins and fry until the color changes to slightly golden brown.
5. Now add rice and fry for about 3 to 5 minutes or until all the water evaporates.  Add a bit of salt as well.

Add the rice mixture to the chicken mixture. 
Give it a good stir.  
Add the saffron soaked in milk (optional).  
Bring to boil and put the cooker’s lid on and bring to pressure two more times.  
Remove the pressure cooker off the flame and let it cool.   
Open after 5 minutes and mix lightly.  
Serve with raita.
Enjoyyy the pulao!!!

Let me know how this chicken pulao recipe turns out for you at

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Tuesday, November 10, 2009

Sushi Spice - Will this Spice Up Mumbai?

Was surfing on Facebook as usual and found an add saying Sushi Delivered at your doorstep. I clicked on the link (oops there goes $0.1 of SushiSpice) and was surprised to find an unique initiative or thing happening in Mumbai.

I am not a big Sushi Fan but do like it at times. I have not ordered anything from there coz looks a bit expensive as one can go to Global Fusion and have unlimited Sushi's for Rs. 800.

So no more writing check out the menu:  Sushi Spice Menu

Sunday, November 8, 2009

IC615 - Food Review (Air India Breakfast)

Finally the company decided to buy tickets for the plane to Hyderabad on Saturday for Nasscom Animation and Gaming Expo. The flight was IC 615 which take off time was 6:15 (what coincidence!)

I am never a fan of airline food and was skeptical on what would I get, so the flight steward asked veg or non veg without blinking i said Non veg and a tray was passed over to me. *photo will be up soon

Things in plate were, mushroom stuffed omelette, fruit salad, bread, tea, jam, butter, salt n pepper.

I attacked the Omlette first which had a mushroom filling and was quite warm perfect to my taste and the omellete was also fluffy and tasty.

The fruit salad was nice and fresh (as said by the caterers no preservatives) apple, pumpkin, watermelon.

The bread which was shaped like a croissant was soft but dont know whether it was fresh.

Tea was the best I have tasted while flying.

Rating: 7/10
I hope Kingfisher Red also has the similar kinda food while going back to Mumbai  

Friday, November 6, 2009

How to Taste Wine

Château d'Yquem 1999, a noble rot wineImage via Wikipedia
Learning how to taste wines is a straightforward adventure that will deepen your appreciation for both wines and winemakers. Look, smell, taste - starting with your basic senses and expanding from there you will learn how to taste wines like the pros in no time! Keep in mind that you can smell thousands of unique scents, but your taste perception is limited to salty, sweet, sour and bitter. It is the combination of smell and taste that allows you to discern flavor.

Here's How:

Look: Check out the Color and Clarity.
Pour a glass of wine into a suitable wine glass. Then take a good look at the wine. Tilt the glass away from you and check out the color of the wine from the rim edges to the middle of the glass (it's helpful to have a white background - either paper, napkin or a white tablecloth).
What color is it? Look beyond red, white or blush. If it's a red wine is the color maroon, purple, ruby, garnet, red, brick or even brownish? If it's a white wine is it clear, pale yellow, straw-like, light green, golden, amber or brown in appearance?
Still Looking: Move on to the wine's opacity. Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear? Can you see sediment? Tilt your glass a bit, give it a little swirl - look again, is there sediment, bits of cork or any other floaters? An older red wine will be more translucent than younger red wines.

Smell: Our sense of smell is critical in properly analyzing a glass of wine. To get a good impression of your wine's aroma, gently swirl your glass (this helps vaporize some of the wine's alcohol and release more of its natural aromas) and then take a quick whiff to gain a first impression.
Still Smelling: Now stick your nose down into the glass and take a deep inhale through your nose. What are your second impressions? Do you smell oak, berry, flowers, vanilla or citrus? A wine's aroma is an excellent indicator of its quality and unique characteristics. Gently swirl the wine and let the aromas mix and mingle, and sniff again.

Taste: Finally, take a taste. Start with a small sip and let it roll around your tongue. There are three stages of taste: the Attack phase, the Evolution phase and the Finish.

The Attack Phase is the initial impression that the wine makes on your palate. The Attack is comprised of four pieces of the wine puzzle: alcohol content, tannin levels, acidity and residual sugar. These four puzzle pieces display initial sensations on the palate. Ideally these components will be well-balanced one piece will not be more prominent than the others. These four pieces do not display a specific flavor per se, they meld together to offer impressions in intensity and complexity, soft or firm, light or heavy, crisp or creamy, sweet or dry, but not necessarily true flavors like fruit or spice.

The Evolution Phase is next, also called the mid-palate or middle range phase, this is the wine's actual taste on the palate. In this phase you are looking to discern the flavor profile of the wine. If it's a red wine you may start noting fruit - berry, plum, prune or fig; perhaps some spice - pepper, clove, cinnamon, or maybe a woody flavor like oak, cedar, or a detectable smokiness. If you are in the Evolution Phase of a white wine you may taste apple, pear, tropical or citrus fruits, or the taste may be more floral in nature or consist of honey, butter, herbs or a bit of earthiness.

The Finish is appropriately labeled as the final phase. The wine's finish is how long the flavor impression lasts after it is swallowed. This is where the wine culminates, where the aftertaste comes into play. Did it last several seconds? Was it light-bodied (like water) or full-bodied (like the consistency of milk)? Can you taste the remnant of the wine on the back of your mouth and throat? Do you want another sip or was the wine too bitter at the end? What was your last flavor impression - fruit, butter, oak? Does the taste persist or is it short-lived?

After you have taken the time to taste your wine, you might record some of your impressions. Did you like the wine overall? Was it sweet, sour or bitter? How was the wine's acidity? Was it well balanced? Does it taste better with cheese, bread or a heavy meal? Will you buy it again? If so, jot the wine's name, producer and vintage year down for future reference.

*taken from
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10 Barbecuing Commandments

Demonstrating the cooking progress of ground b...Image via Wikipedia

Have everything you need for grilling -- the food, marinade, basting sauce, seasonings, and equipment -- on hand and at grill side before you start grilling.


There's nothing worse than running out of charcoal or gas in the middle of grilling. When using charcoal, light enough to form a bed of glowing coals 3 inches larger on all sides than the surface area of the food you're planning to cook. (A 22 1/2-inch grill needs one chimney's worth of coals.) When cooking on a gas grill, make sure the tank is at least one-third full.


Remember: Grilling is a high-heat cooking method. In order to achieve the seared crust, charcoal flavor, and handsome grill marks associated with masterpiece grillmanship, you must cook over a high heat. How high? At least 500°F. Although I detail this elsewhere, it is worth repeating: When using charcoal, let it burn until it is covered with a thin coat of gray ash. Hold your hand about 6 inches above the grate. After 3 seconds, the force of the heat should force you to snatch your hand away. When using a gas grill, preheat to high (at least 500°F); this takes 10 to 15 minutes. When indirect grilling, preheat the grill to 350°F.


There's nothing less appetizing than grilling on dirty old burnt bits of food stuck to the grate. Besides, the food will stick to a dirty grate. Clean the grate twice: once after you've preheated the grill and again when you've finished cooking. The first cleaning will remove any bits of food you may have missed after your last grilling session. Use the edge of a metal spatula to scrape off large bits of food, a stiff wire brush to finish scrubbing the grate.


Oil the grate just before placing the food on top, if necessary (some foods don't require that the grates be oiled). Spray it with oil (away from the flames), use a folded paper towel soaked in oil, or rub it with a piece of fatty bacon, beef fat, or chicken skin.


The proper way to turn meat on a grill is with tongs or a spatula. Never stab the meat with a carving fork -- unless you want to drain the flavor-rich juices onto the coals.


Oil-and-vinegar-, citrus-, and yogurt-based bastes and marinades can be brushed on the meat throughout the cooking time. (If you baste with a marinade that you used for raw meat or seafood, do not apply it during the last 3 minutes of cooking.) When using a sugar-based barbecue sauce, apply it toward the end of the cooking time. The sugar in these sauces burns easily and should not be exposed to prolonged heat.


When cooking larger cuts of meat and poultry, such as a whole chicken, leg of lamb, or prime rib, use the indirect method of grilling or barbecuing. Keep the grill tightly covered and resist the temptation to peek. Every time you lift the lid, you add 5 to 10 minutes to the cooking time.


Beef, steak, chicken -- almost anything you grill-will taste better if you let it stand on the cutting board for a few minutes before serving. This allows the meat juices, which have been driven to the center of a roast or steak by the searing heat, to return to the surface. The result is a juicier, tastier piece of meat.


Grilling is an easy cooking method, but it demands constant attention. Once you put something on the grill (especially when using the direct method), stay with it until it's cooked. This is not the time to answer the phone, make the salad dressing, or mix up a batch of your famous mojitos. Above all, have fun. Remember that grilling isn't brain surgery. And that's the gospel!

Excerpted from 'The Barbecue Bible'
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Thursday, November 5, 2009

KongPoush - Food on a Shikara

The only place in proper Mumbai to serve authentic Kashmiri food with Shikaras (real wooden boats in which you sit and dine) as the USP with the well known Kashmiri hospitality to match.

This is what they claim and it is true to a point, finally after deciding so many times me and my sister ended up going to KongPoush as no one was home to serve us food as we enter. I used to pass this place often but in the morning so always used to miss it and in the evening you can never miss this place all tress nearby are lighted and so is the entry.

The restaurant is on the first floor and the place was super well done. They have created Shikara (a Kashmiri boat ) and big photos everywhere displaying Kashmiri Beauty.

Time for food now, we were thinking of going for a'la Carte but the steward suggested to go for Kokur Thaal and Gaad Batta which we did and we were surprised.

Kokur Thaal, this dish started with Chicken Tikka with a different flavor and 3 different chicken curries and 1 veg curry (Lotus Stem with Spinach). The food was delicious and tasted totally different from the actual fares what you get in other hotel.

Same thing with Gaad Batta, which was a fish plate again Lotus Stem and 3 fish curries.

The good part is unlimited roti and unlimited rice with the plate and firni to top it off.

Kokur Thaal: Rs. 349.00
Gaad Batta: Rs. 379.00

A bit steep but good for having once in a while.

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Cake Shop - Mumbai

I am writing down 3 of my fav places to by pastries and cakes from not cheap tho but still worth it.


They make the most kickass cakes and some super mixes which does tingle your taste buds. The best part is they do also do Home Delivery till 11 pm and does not charge extra when you are near them.

Address Shop No. 3, Keshav Shruti, Opp. Pride Privilege, Malad (W), Mumbai
Landmark: Opposite Pride Privilege
Phone: 28714477, 28714488, 64228045

Gaylord Restaurant:

The name sounds a bit sidey but this place is here for ages and serves some awesome pastries and pies the uncle who i see behind the counter is being there for ages. Fresh stuff coming out of the oven on regular intervals. There are some good bread stuff like open chicken pizza and other things.

Address: Mayfair Building, Ground Floor, Veer Nariman Road, Churchgate, Mumbai
Phone: 22821259, 22044693


So whenever i go to eat somewhere in Colaba i do land up in Theo which we all lovingly call it. They have some super wicked pastries and i always get confused on what to Eat and end up eating 2 or 3 pastries. They do also serve you coffee which is generally ok but i have always seen this place full.

Address: Shop 24, Cusrow Baug, Colaba Causeway, Shahid Bhagat Singh Road, Colaba, Mumbai
Landmark: Opposite Central Bank of India
Phone: 22873778, 22886464, 22830101, 65295629

Note: I am not going to suggest you anything...just go and enjoy