Pastel de Tres Leches - Recipe

In recent times this Tres Leches has being one of my favorite dessert and currently have seen it in only one restaurant in Mumbai called Sanchos.

Here is the recipe taken from http://www.whats4eats.com/desserts/pastel-de-tres-leches-recipe

(Central American cake of three milks)

Yummylicious

The famous cake of three milks, pastel de tres leches is believed to have originated in Nicaragua. It has become very popular throughout Central America and is becoming more and more common in the United States. Soaking the cake in three kinds of milk gives it a rich, dense quality, almost like a cheesecake.

8 to 10 servings

Ingredients

• Flour -- 1 1/2 cups
• Baking powder -- 1 teaspoon
• Unsalted butter, room temperature -- 1/2 cup, or 8 tablespoons
• Sugar -- 3/4 cup
• Eggs, room temperature -- 5
• Vanilla -- 1/2 teaspoons
• Whole milk -- 1 cup
• Sweetened, condensed milk -- 1 cup
• Evaporated milk -- 2/3 cup
• Whipping cream -- 1 1/2 cups
• Sugar -- 1/2 cup
• Vanilla -- 1 teaspoon

Method

1. Preheat oven to 350°F and grease and flour an 8x11-inch baking pan.
2. Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy.
3. Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy.
4. Remove the bowl from mixer and fold in the sifted flour until it is well incorporated.
5. Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool.
6. Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake.
7. Refrigerate cake for anywhere from 2 to 8 hours, or until liquid is completely absorbed and cake is well chilled.
8. Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.

Variations

• Substitute coconut milk for the whole milk if you like. Scatter the frosting with coconut flakes.
• Substitute 1/2 cup rum for half the whole milk for a pastel with a punch.
• If you would like a layer cake, divide the batter between 2 prepared, round cake pans. For layer cakes, you can add a fruit filling between the layers. Try pineapple filling, peaches, bananas or any fruit that suits your fancy.

Notes

• Because of the milk ingredients, pastel de tres leches is perishable. Leftovers should be refrigerated.

Khasiyat - Parathewala

Location of Khasiyat is just brilliant, near the junction of S.V.Road and Link Road, near colleges, on Vile Parle station road. It has being there for years doing just one thing and one thing it knows best serving good parathas at reasonable rates.

I have being going there since school days and I guess the taste has not yet changed, the chole taste the same, the daal makhani taste the same. The decor is almost the same with option of Air Condition and Non Air Condition.

I should not say more about it, just go and try. 

40 Mumbai Foods you cannot leave without trying.

Image via Wikipedia

An article by Sanjiv Khamgaonkar:


The history of food in Mumbai is closely linked to the growth of this city from fishing village to megapolis. As wave after wave of immigrants from all over the country came with dreams of gold in their eyes, they brought their culinary treasures with them. The result? A smorgasbord of cooking styles and street food that reflects our cosmopolitanism as much as our carbohydrate-fueled work ethic.

Here's a sampling of 40 must-try foods that define Mumbai's food culture, with Muslim, Gujarati, Goan, Coastal, South Indian, Parsi and of course local Maharashtran influences.


1. Akuri on toast
Move over scrambled eggs, the Parsi Akuri cometh. Rated as one of the great Parsi dishes, every family has its own special way of making this breakfast meal. Though variations of the ingredients are vociferously debated, Akuri is usually made by scrambling eggs with onions, tomatoes (or even raw mangoes when in season), red chilli powder, green chillies and topped with fresh coriander. Others add milk, jeera (cumin) powder, curry leaves and even ginger and garlic paste.

Try the Akuri on Toast at Jimmy Boy, 11 Bank Street, Vikas Building, Off Horniman Circle, Fort. Tel: +91 (0) 22 2266 2503


2. Baida Roti
This one is an interesting envelope. Spiced meat -- chicken or minced mutton, even bheja (brain) -- and whipped eggs with masala-fied fried onions enveloped in a square shaped dough and pan fried. Though served with sliced onion rings and green chutney, they're delicious even without accompaniment.

A lot of people swear by the Baida Roti at Bade Mian, Tullock Road, Behind Taj Mahal Hotel, Apollo Bunder, evenings only. Tel: +91 (0) 22 2284 8038

3. Batata Vada
Whether it's for breakfast, teatime, or anytime, one thing is for sure, Mumbaikars can’t live without the Batata Vada bite. This well-liked fast food dumpling is made by mashing boiled potatoes with green chilies, ginger, garlic, lime juice, turmeric, and fresh coriander, then dipped in a besan (gram flour) batter and deep fried. It's served either with a green chutney or fried green chillies.

Virtually every street corner will have an outstanding Batata Vada seller but it’s hard to beat the ones made at Shrikrishna, near Chabildas High School, Dadar Market.


4. Butter Chicken
This ubiquitous dish traces its roots to the days of the Mughals when calorie counting was a thing of the future. This must-order dish when Indian families go out for dinner is made from chunks of chicken, marinated overnight in a yogurt and spice mix that includes ginger garlic paste and lime juice. It is then grilled or pan-fried. An ultra rich sauce made with butter, tomato puree, cumin, garam masalas and fresh cream is then poured over it. Best had with Indian breads like rotis, naan or parathas. Don't confuse it with chicken tikka masala, which is a story for another day.

While available at every kind of eatery, the butter chicken at Punjab Grill is worth dying for. Level 3, Palladium Mall, Phoenix Mills, Lower Parel. Tel: +91 (0) 22 4347 3980


5. The Bombay Sandwich

This street side invention is a combination of the most unlikely ingredients. Lavishly buttered white bread and sandwiched between them thin slices of beetroot, boiled potatoes, cucumbers, tomatoes, onion rings, and mint chutney. Cut into four triangles so that you can handle all the layers without spilling them, you get the most refreshing tangy taste, after each bite. A toasted version steams up the vegetables inside and adds another dimension. Truly, there is no other sandwich quite like it in the world.

Though widely available through out the city, try it at Amar Juice Centre, near Cooper Hospital, opp. Juhu Galli. Or the Mafco Stall outside Worli Dairy on Worli Sea Face.


6. Bheja Fry

Bheja, or goat brain, sautéed with tomatoes, onions, turmeric, green chillies, spices and garnished with fresh coriander, is a staple of all those with hardcore carnivorous leanings in the city. Eaten with a roti (Indian bread) or pao, this melt in the mouth dish has a rich Muslim heritage behind it and you often find that one plate is not enough.

Radio Restaurant, 10, Musafir Khana, Palton Road, Tel: +91 (0) 22 2261 7171

7. Bombil Fry

Bombil, or Bombay Duck, is a fish (and not a duck) found in plenty in the waters around Mumbai. A fisher folk favourite, Bombils are flattened, then dipped in a spice-filled besan (gram flour) batter and fried. This crunchy-on-the-outside and mushy-soft-on-the-inside fish dish can be eaten on its own as a starter, or as a main course with chapattis.

Gajalee restaurant does a mean Bombil Fry. They have branches at Hanuman Road, Vile Parle (E), Tel: +91 22 26114093. And at Phoenix Mills, Lower Parel, Tel: +91 22 2495 0667

8.. Brun Maska

You may wonder how bread and butter can become such an iconic union. But it's not merely bread and this is not merely butter. It's brun or gutli pao -- a local bread that is unique to Mumbai -- and it's crisp and hard and crumbly on the outside and soft inside. The Brun is then sliced and lashings of butter are applied lavishly. Some even sprinkle quite a bit of sugar. It is usually accompanied by the sweet Irani chai. Dipping the brun maska in the chai is the only way to eat it.

Available at most Irani restaurants, the Brun Maska at Kyani & Co is historic. 657 Jer Mahal Estate, Opp. Metro Cinema, Dhobi Talao, Tel: +91 (0) 22 2201 1492 Also try it at B Merwan, Opp. Grant Road Station (E), Tel: +91 (0) 22 2309 3321

9. Bhel Puri

The most commonly sold chaat on the streets of Mumbai, every bhel walla will have his own matchless blend and a considerable 7pm fan following. While the ingredients -- puffed rice, papadi (small crisp deep fried flour puris), sev, onions, potatoes, raw mango and sweet and sour chutney -- remain the same, it is the proportions in which they are thrown together on the street side that makes the difference.

Bhel puri is available everywhere. The stalls at Chowpatty and Juhu beaches draw throngs of die-hard fans. But if you want a bhel puri with ambience, try it at Sea Lounge, Taj Mahal Hotel, Apollo Bunder. Tel: +91 (0) 22 6665 3366 highlighting

10. Chicken Mayo Roll

Almost every school or college canteen serves it. Most single screen cinema houses showing English movies display it during the interval. Most bakeries will have their version, neatly wrapped in cellophane, at the counter. Some grocery stores in up market areas stock it along with grain and rice. It's hard to believe that plain boiled chicken doused in sweet-ish mayonnaise with a celery leaf for dressing, all wrapped up in a bread roll can be so popular in a spice loving city. But it is.

One of the creamiest chicken mayo rolls can be had at Paradise, Sindh Chambers, Shahid Bhagat Singh Road, Colaba, Tel: +91 22 22832874 . Or try it at Candies, Mac Ronells, 5A Pali Hill, St. Andrews Road, Bandra (W). Tel: +91 22 26424125

11. Chicken Manchurian

Here's a dish that even the Chinese over on the mainland haven't heard about. Snigger, snigger. Yet it's on the menu of the roadside handcart Chinese food hawker and the Chinese restaurant in the fancy five-star hotel. Chicken manchurian, a phrase that has come to be the face of Chinese food in India, is nothing but deep-fried batter-coated chicken cubes in an onion, green chillies, garlic, vinegar and soy sauce gravy. Eaten with rice, it never fails to get a sigh of contentment from those partaking of this gastronomic oddity.

If you want to taste the real thing, try it where it was created, China Garden, Om Chambers, Kemps Corner. Tel: +91 (0) 22 2363 0841

12. Butter Garlic Crab

It doesn't trace its roots to Chinese, Continental or Indian cuisines. It comes from Butter Land, an imagined place that thrives on the premise that anything tastes great with melted butter. A delicious, simple dish, a big crab is drowned in tons of butter garlic sauce that seeps into every nook and cranny and coats every morsel of the flesh. Crack open the crab and take a bite. You’ll know immediately that sweet crabmeat and butter with a twist of garlic is a combination made by gods.

The best butter garlic crab can be found at Mumbai's most famous seafood restaurant. Trishna, Sai Baba Marg, Near Rhythm House, Kala Ghoda, Fort. Tel: +91 22 22703213

13. Dhoklas and farsaan

These popular snacks are so integral to food loving Gujaratis that no meal is complete without them. And when traveling abroad, they don’t leave home without a little parcel tucked away in their luggage. Dhoklas or 'khummun' are made from the fermented batter of chickpeas, steamed and then spiced with chillies and ginger and tempered with mustard seed.. Farsan, a broad term for savories encompassing sev and gathiya are crisp deep-fried spiced gram flour creations in pasta like shapes.

Several stores stock these popular snacks. But try them here: Chedda Dry Fruits & Snacks, 41 Ridge Road, Walkeshwar. Tel: +91 22 (0) 2369 9442. Dave Farsan Mart, 10 Babulnath Road, near Chowpatty. Tel: +91 (0) 22 6657 8311 57 831

Go-Go Snacks, Bhavan’s College Lane, Chowpatty. Tel: +91 22 (0) 2361 9968.

14. Falooda

This adaptation of a Persian dessert was brought to India by the Mughals. A rich drink, Falooda is vermicelli mixed with milk, almonds, pistachios, a bit of rose syrup and the key ingredient -- sabza or basil seeds -- topped up with two scoops of ice cream. Refreshing, rosy, energizing, it's a great pick-me-up on a hot day.
Badshah, at 152/156 LT Marg, Opp. Crawford Market. Tel: +91 (0) 22 2342 1943 .

15. Fish and Prawn Curry

These two dishes are as old as Mumbai herself (remember, this city started off as a fishing village under various kings and sultanates until the Portuguese and English discovered it in 1534). This coconut-based light curry can be prepared using a variety of fish or prawn. But the most popular curries use surmai (kingfish), pomfret (butter fish), bangda (mackerel) or bombil (Bombay duck). And the only way to truly enjoy it is with par boiled country rice.

For Konkani and Malvani style fish curry go to Sadichha, B-5 Gandhi Nagar, Opp. MIG Club, Bandra (E), Tel: +91 (0) 22 2651 0175. For Karwar style fish curry there's Fresh Catch, Lt. Kotnis Marg, Near Fire Brigade, Off L J Road, Mahim (W). Tel: +91 (0) 22 2444 8942

16. Frankie

Inspired by the Lebanese pita bread wrap and suitably Indianized, the Frankie, or should I say the Tibbs Frankie, has satiated hordes of the hungry in search of a quick lip-smacking snack. Basically, it's a juicy naan bread with an egg coating and stuffed with mutton or chicken, rolled up and sprinkled with a unique masala that gives it its special flavor. The vegetarian option does not use eggs and the stuffings include paneer or potatoes.

Available all over the city. For a Tibbs Frankie closest to you, call +91 (0) 22 2821 4698

17. Gujarati thaalis

In fast food terms think of this as a large, all-you-can-eat combo platter served on your table in unlimited quantities. Three types of farsan (fried snacky things with a plethora of chutneys). Two kinds of vegetables. Two kinds of lentils. Dal and kadhi (hot and spicy yoghurt based dish). A basket of different rotis and puris (deep fried breads). Two kinds of rice. Two desserts. And mango pulp which the purists pour all over the plate. All this for a modest price. Gasp! A note on Gujarati cuisine: most dishes tend to be on the sweet side and that makes an interesting combination with the spiciness of the food. Mumbaikers either love it or ignore it.

Try Golden Star Thali, 330 Raja Rammohan Roy Road, Opp. Charni Road Station, Girgaum, Tel: +91 (0) 22 2363 1983. Or, Chetana, 34 K Dubash Marg, Kala Ghoda, Fort. Tel: +91 (0) 22 2284 4968 hting +91 (0) 22 2284 4968

18. Kheema Pao

Minced mutton cooked with onions, garlic, tomatoes, chillies and spices takes on many avatars here. In its original form, it is refereed to as plain Kheema.. Topped with a crisply fried sunny side up egg, it is called kheema single fry. And scrambled with eggs, it is called ghotala. And all three are best eaten with Mumbai's signature pao bread bun. Traditionally a breakfast dish, it is now eaten at all times of the day or night.

Try it at Stadium Restaurant, IMC Building, Veer Nariman Road, Churchgate, Tel: +91 (0) 22 2204 6819. Or at Olympia, Rahim Mansion, 1 Shahid Bhagat Singh Road, Colaba, Tel: +91 (0) 22 2202 1043 .


19. Kebabs

While the kebab per se may not be unique to Mumbai or the region, a few varieties that emerged from the Bohri Muslim community are truly unique. Gurda (kidney) and kaleji (liver) top this list. Charcoal grilled, they go great with freshly sliced onions and a squeeze of lime.

Try it at Ayubs, on the street behind Rhythm House, Kala Ghoda, open only in the evenings. The best beef kebabs are to be found at Sarvi, 184/196 Dimtimkar Road, opposite Nagpada Police Station, Byculla (W). Tel: +91 9833 533 305 . And for some outstanding north west frontier style Kebabs, go to Peshawari, ITC Grand Maratha, Sahar Road, Andheri (E), Tel: +91 (0) 22 2830 3030

20. Kolhapuri Mutton

The hotter the temperature of a city, the hotter the food. And it's true of this mutton dish that has its roots in Kolhapur, a city in the south of Maharashtra. It comes in two coconut based gravy variations. The nuclear strength version is called Tambda Rassa (a red chili spiced extravaganza). And the milder version is called Pandhara Rassa (yoghurt, cashew nuts and raisin embellished). Both go well with either rotis or rice when you're in the mood for a feast.

Taste the heat at Purepur Kolhapur, 1, Aditya Apartments, Parleshwar Road, Parleshwar Mandir, Vile Parle (E). Tel: +91 (0) 22 2613 4569

21. Kanda Poha

A must-have in Maharashtrian families, you will rarely find a badly made kanda poha dish. This simple, easy to make snack is made with kanda (onions) and poha (flaked rice) mixed with chopped potatoes and green chillies, sometimes even peas. Tempered with mustard seeds and garnished with fresh coriander and a squeeze of lime, it lights up dull days. And cements the many days in a marriage together.

Try it at Aswad, L J Road, Opp. Shiv Sena Bhavan, Dadar (W). Tel: +91 (0) 22 2445 1871

22. Misal Pao

Quintessentially from Pune, this rustic dish is made from a mix of curried sprouted lentils, topped with batata (potato) bhaji, poha (rice flakes), chivda, farsan, raw chopped onions and tomato. This hot and spicy dish is eaten with pao bread. To cut the fire, add some yogurt.

A good version can be found at Vinay Health Home, 71/83, Jawahar Mansion, Fanaswadi-Thakurdwar Corner, Girgaum. Tel: +91 (0) 22 2208 1211

23. Modak

A Maharashtrian sweet prepared during the Ganesh festival around August, modak is offered to Lord Ganesha, the elephant-headed god, because it is his favorite sweet. Wheat flour dough kneaded with milk, stuffed with grated coconut and mixed with sugar or jaggery. Shaped like a teardrop and steamed or fried. Typically 21 are made as an auspicious offering to the god and tons more for the rest of the family. It's a pity that it's made only once a year and in this region.

Some sweet shops do keep modak during the festival season but it is made of khoya (thickened milk) and is not the real thing. For that, you’ll have to drop into a home that is celebrating the festival.

24. Mutton Dhansak

Representative of Parsi cuisine, the mutton dhansak falls in the category of soul food. It is mutton cooked till tender in a lentil dal laden with spices. And it is eaten with browned rice topped with deep fried onions, garnished with mutton kebabs and sprinkled with a crunchy mix of chopped raw onions, raw tomatoes and coriander. And the aftereffects are usually exhibited in a sound afternoon nap.

This rich dish, outside of a home, is best had at Ripon Club, 123A MG Road, Opp. Bombay University, Fountain. Find a member to take you there. Failing which, go to Britannia, Wakefield House, 11 Sprott Road, Ballard Estate. Tel: +91 (0) 22 2261 5264


25. Mutton Sukke

Mumbaikers break out into sweat over this Malvani-style mutton dish. Chunks of mutton on the bone marinated in a hot Malvani masala and fried with onions and garlic and red chillies until everything browns and the meat is tender. It can be eaten with chapattis or wadé, rice flour pancakes.

Try it at Jai Hind Lunch Home, 6 Mantri Corner, Gokhale Road South, Dadar. Tel: +91 (0) 22 2431 4256

26.. Patra ni Machhi

Another top of the line Parsi dish. This is freshly caught pomfret, marinated in a chutney that includes grated coconut, green chillies, fresh coriander and mint leaves, cumin, sugar, lime and salt. It is then wrapped in banana leaf and steamed for about ten minutes. Gently unwrap and consume quietly, close your eyes and savor the flavor of a culinary culture that will fill your senses.

A very good patra ni machhi can be had at Ideal Corner, 12/F/G, Hornby View, Gunbow Street, Fort. Tel: +91 (0) 22 2262 1930. Only available on Saturdays.

27. Pao Bhaji

This specialty dish from the by-lanes of Mumbai has mashed steamed mixed vegetables (mainly potatoes, peas, tomatoes, onions and green pepper) cooked in spices and loads of butter. It is eaten with pao, which is shallow fried in even more butter and served with chopped onions.. Sometimes cheese and paneer (cottage cheese) are added. People from all over India come to Mumbai to eat pao bhaji.

Though widely available at local restaurants, try the sinful pao bhaji at Sardar, 166A Tardeo Road Junction, Opp. Bus Depot, Tardeo. Tel: +91 (0) 22 2353 0208

28. Prawns Koliwada

Contrary to popular belief that this dish originated on the Konkan coast, it is actually a very Mumbai dish and the story goes that it was created in the Sion fishing village, or koliwada, by -- and here’s the twist -- a north Indian immigrant from Punjab. These deep-fried prawns marinated in a batter of flour, spices and ginger garlic paste can be identified by their signature red color. And they are crunchy yet melt in the mouth. Pick the smaller sized prawns, they taste better.

Try the real thing at Hazara, GTB Nagar, Near the Gurudwara, Sion (W). Tel: +91 (0) 22 2409 2617

29. Nalli Nihari, a Muslim specialty

The phrase "breakfast like a king" gets taken to another level when you dig into a plate of Muslim nalli nihari. You could probably fight a war after this power meal made of soft and tender mutton shanks in a rich, greasy gravy filled with marrow and steeped in spices, the flavors exploding with delight. A crisp roti makes for the perfect accompaniment. Can you stomach this for breakfast?

The best Nalli Nihari can be had at Noor Mohammadi, 179 Wazir Building, Abdul Hakim Noor Mohammadi Chowk, Bhendi Bazaar. Tel: +91 (0) 22 2347 6188 . Just make sure you reach before noon or you may leave disappointed.

30. Puran Poli

A festive dish made by Maharashtrians and Gujaratis especially during Holi (to celebrate the end of the winter season) and Dussehra (to celebrate the triumph of Lord Ram over the demon Raavan). It is made by simmering chana dal (yellow gram) with sugar or jaggery (molasses or gur) till it dries up, and then hand-ground to smoothen it out. Nutmeg and cardamom powders are the flavorings. Palm sized balls of this paste are stuffed into wheat flour dough and rolled out to be roasted on a tawa frying pan with a little ghee (clarified butter). Do add a lot of ghee when you're eating them, they taste tops then.

Puran polis can be found in some grocery stores but they are a poor mass produced version of the real thing. The real ones can only be found in a Maharashtrian or Gujarati home.

31. Ragda Pattice

This twin delight is a combination of ragda, soft spicy rugged flavored chickpeas, and pattice, mashed potatoes shaped into fat patties and fried. The ideal way is to eat it is to crush the ragda with the pattice and pile on the accompaniments -- finely chopped onions, tangy tamarind sauce and fiery green chutney. Mash it all up and dig in for the true flavor of Mumbai.

A favorite street food, it is part of the chaat family and is commonly found all over. A good place to try it is Kailash Parbat, Sheela Mahal, 1st Pasta Lane, Colaba. Tel: +91 (0) 22 2284 1972


32. Sabudana Vada

For Maharashtrians, sabudana vada is the traditional 'upvas' or fasting food and the really hardcore folk fast up to four times a week. And the good news is that the restaurants never fail to oblige with hot crisp sabudana vadas for those who don’t have the time to make it at home. Sago is soaked until it puffs up. Crushed boiled potatoes, green chillies, coriander leaves and salt are kneaded in. They are then fashioned into palm-sized patties and deep fried until they turn crisp and golden. And then one bite leads to another and another.

Sabudana vadas are available at most Udipi hotels and roadside stalls. But try the ones at the R K Studio Canteen, Chembur. They are really special.

33. Samosa

It's best to bite into a hot one, hiding under a street stall during a typical Mumbai monsoon downpour. When you go through the crisp crust, you meet the steaming and savory-with-a-hint-of-sour chunks of spiced potatoes and peas. Lovingly shaped into triangles and deep fried, these calorie busters are worth the one week that you’ll need on the treadmill to work it off. But a samosa can also give you heart at that last leg of your day when transport is not in sight, it's dark and there's a long way home.

You can ask for Guru Kripa samosas at many stores across Mumbai. Or go to the original Guru Kripa Hotel, 40, Guru Kripa Building, near SIES College, Sion. Tel: +91 (0) 22 2407 1237


34. Kobe Sizzlers

As kids, a sizzler was part of the "growing up in Mumbai" experience. The sight of a sizzler arriving at your table, like an old steam engine, sizzling and steaming and spluttering to a halt in front of you, was an exciting experience. A combination of grilled meats and vegetables served on what looks like a hot chunk of black iron, with a side of mashed potatoes or fries and gravy. Sizzlers come in several vegetarian options too. Long lines at restaurants are a testimony to its enduring popularity.

Give sizzlers a try at places synonymous with the word. Such as Kobe, 13/14 Sukh Sagar, Hughes Road, Opera House. Tel: +91 (0) 22 23632174. Or Yoko, West View, S V Road, near Akbarally’s, Santacruz (W). Tel: +91 (0) 22 2649 2313


35. Sorpatel and Vindaloo

These Goan specialties set your taste buds on fire and grandmothers are rumored to pass out feni shots (a strong Goan brew made from palm or cashew nuts) to douse the flames. The sorpatel has all parts of the pig, including its blood, in the recipe. And the vindaloo is made with chunks of fatty pork meat cooked with spices, red chillies and lots of vinegar. Ideally, they are eaten the next day, after having spent the night soaking in all the juices and flavors.

Try sorpatel, vindaloo and other Goan delicacies at City Kitchen, 301 Shahid Bhagat Singh Road, Fort. Tel: +91 (0) 22 2261 0002. Or, New Martin Hotel, 11 Glamour House, Strand Cinema Road, Colaba. Tel: +91 (0) 22 2202 9606

36. South Indian 'Meals'

"Meals Ready" is a common sign found outside South Indian restaurants. In front of Udipi hotels, a euphemism for all south Indian cuisine, it means vegetarian meals laid out on a thaali, a stainless steel plate, or on a traditional banana leaf. A couple of vegetables, sambar (spicy and sour lentils and vegetables boiled with masalas and spices), rasam (a hot and fiery lentil soup-like dish) and curds (yoghurt) served with heaps of rice and eaten in that order. A non-vegetarian version of the 'Meals' can be found in 'Military' hotels.

Try the 'meals' at this 68-year-old haven: Rama Nayak’s Udipi Shree Krishna Boarding, bang outside the Matunga (E) station. Tel: +91 (0) 22 2414 2422


37. Zhunka Bhakar

This dish has deep roots in the farming and working class communities of interior Maharashtra. Considered the common man's food, a political decision was made at the highest echelons of government to make it available everywhere. Overnight, thousands of zhunka bhakar stalls opened, none pricing it more than Rs 10. Traditionally, the zhunka is made using chopped onions tempered with mustard seeds and kadipatta leaves mixed with chickpea flour and is dry. It is eaten with jowar (millet) bhakri or roti.

Try the stalls opposite Chhatrapati Shivaji Terminus (originally called Victoria Terminus) and BMC Headquarters.

38. Varan Bhaat

If you wanted to name one truly soul satisfying food of Mumbai city, then this would be it. The simple and truly humble dish is made by lightly tempering cooked-till-soft toor dal (a lentil) with ghee (clarified butter), turmeric and cumin powder. Served over steaming hot rice, or bhaat, it assumes magical, mythical proportions.

A staple in Maharashtrian homes, that's really where you should be eating it. But do give Diva Maharashtracha a try. T H Kataria Marg, Mahim. Tel: +91 (0) 22 2445 4433.


39. South Indian Tiffin: Idlis and Vadas

What started as tiffin in British India -- a light meal that was had between meals -- has become a rage all over the country. And especially in hard working Mumbai. Here you will find a South Indian tiffin available every half a kilometer and at any time of day or night. These steamed (idlis) or fried (vadas) dumplings made with multi-grain lentil batter are best scooped up with coconut chutney or dunked into hot sambar (spicy and sour lentil and vegetable soup, boiled with masalas and spices).

The finest South Indian Tiffin can be found at Madras Café (+91 (0) 22 2401 4419), Anand Bhavan (+91 (0) 22 2401 5745) and Idli House (+91 (0) 22 3246 0111), all located around King’s Circle, Matunga.


40. Vada pao

In the vast fast food world of Mumbai, this is the tastiest "cutlet in a bun" by a mile. And no, it's not available at McDonald's. Every Mumbaiker's favorite on-the-go snack, the vada pao satiates millions every day. And the recipe, hard to duplicate because each stall owner has his own secret ingredient, uses a combination of boiled potatoes mashed with fresh coriander, green chillies, a bit of ginger and sometimes garlic, made into palm-sized balls, dipped in a chickpea flour batter and deep fried till golden. They are stuffed into a pao, which has been applied with a layer of spicy green chutney and a fiery red garlic crush. Tastes best when eaten hot.

Kareems Vashi - Can be avoided

Kareems is one of my favorite places to eat in Mumbai for their awesome Chicken Tandoori and other things. The best ones are in Malad and Bandra Carter Road but in this post I am not writing about either of these place but writing about one in Vashi which is in InOrbit Mall next to KFC.

Met up with a friend after a long time and had already decided to try out Kareems which was told by my colleagues which could be avoided but as we were hell bent on having Chicken Tandoori we reached there. It was Friday and around 9 PM we reached there and got ourselves a seat.

First thing we noticed was the place was dark as if we are sitting in a lounge, and the decor was similar to all Mumbai Kareems. Also the place was so short staffed that there was only one cleaning guy and 3 waiters. Dunno it has to do with recession or no one wants to work there at all.

We sat and the waiter came around to take our order after we had to call him and we ordered Chicken Tandoori and Mutton Kheema as other dishes which we wanted was not there in the kitchen (i mean pathetic!)

We had our not so succulent  Chicken Tandoori and Mutton Kheema was just Masala cooked and mutton put over it, we could taste the Elaichi, Black Pepper and some ginger but no mutton. Totally DISAPPOINTED! and the guys sitting next to us were also pissed with their butter chicken which the waiter tried to say it is cooked the way it should be....by that time we were out.

So if you want to take someone to Kareems in Vashi better avoid it and take them to food court upstairs in Inorbit you will be much happier.

EL AL Airlines - Dinner Review

And my first visit outside India and what other place than Tel Aviv, well I am right now typing from the apartment which we have hired for 2 weeks.

All personal details later, I am here to write about the food we got in EL AL Airlines in Flight number LY072 and to say the least I was pretty much surprised by the food which was served awesome.

The plate consisted of Chick Peas Masala, Chicken Gravy with Rice, Bread and Apple Pie (I Guess), and I would have finished another one.

So all in all I rate the quality of El Al LY072 on 6th March from Mumbai to Tel Aviv as 4 star.

Thai Ban - It should be called Thai Banned!!

I would say one of the most suckiest food eating moment was at Thai Ban in Bandra next to Papa Pancho in Pali Naka. I would say one of the places you can definitely avoid in Mumbai. Well there are few reasons to it,
Service: Sucks, even if they see empty Ice Tea glasses on the table they leave it there.
Food: mmmm only other than Phad Rice and Thai Yellow Curry which looked like Kadhi nothing is worth mentioning. I had the most worst Cheese cake ever in my life it felt like i was having a Blackberry Yogurt.
Cost: I would say only saving factor, fine by what quantity they serve.

This would be one place you should go at your own risk.

Bhagat Tarachand - Not to be missed! Never!

Was there in 2007 with a friend in October celebrating our birthday together by hopping around the city and our last destination was Bhagat Tarachand for food and that was my first time. Zoom ahead to year 2010 going out with a pure veggie alcohol drinking couple and my motive is to find the best veg eating joint for them and for me also.

After coordinating we decide to meet around 1 pm near Bhadshad Falooda but their taxi wala such a good person took them through a shorter route from Flora Fountain and drop them at MumbaDevi Mandir. While after having a chilled Falooda we walk towards Mumbadevi through Zaveri bazaar.

Note: There are almost 7 Bhagat Tarachand but the one which comes first after Zaveri Bazaar on the right hand side and you have to walk up a floor to reach the hotel. I am sure you will miss it once...

Weekend as it was we waited for 20 mins while the jovial manager was taking down notes on who and where  one should seat...it is funny if you just observe his talking style and at times he cracks you up also.

Looking at the menu is very confusing and very different from other Mumbai Restaurant. So instead of you searching randomly I will say you what to have coz we had the same things and we were not disappointed at all.
- Papad Churi - Regular papad crushed and cooked in oil with onions and spices. Super amazing.
- Kutchi Beer aka Chaas aka Butter Milk - One of its kind served in a beer bottle and super duper tasty. Thick with hint of masala but no pieces of masala. (we had 2 bottles)
- Hara Bhara kabab - The regular one but they do also have 2 - 3 more varieties of starters. Do check with them.
- Double Dal Takda Fry - Yesh you read it correctly DOUBLE! Tasty is an understatement it had a flavor which we went on arguing about whether it was a taste of Jaggery or Onions.
- Sindhi Kadhi - Dahi preparation Sindhi Kadhi with pakora was good and worth a try.

Now the best part as we are part of Sweet tooth group, waiter comes in and ask what about sweets?
S: Do you have Gajar halwa?
Waiter: Yes we do
V: Get 1 of that.
Waiter: You should also try Rabdi it is our specialty. (with a hint of smile)
N: Yes get that one too
Waiter: What about Gulab jamun?
S: Is it hot?
Waiter: yes
V: *3 second thought* Get one of that also.

And I must say we did not regret it. Overall experience was priceless but cost us Rs. 350 each.

If you are not a veggie hater this is a must try place...they have opened up at lots of places but this is the real deal

Address:
Mumbadevi Commercial Centre, 51-53
Zaveri Bazaar, Mumbai, Maharashtra 400002
022 22420215

TASTE EXPO

Featuring wines from 8 countries showcasing 4 brands each, introductory certification courses from world renowned institutes WSET & CAFA in addition to single malt workshops – the TASTE features are set to invigorate the senses. 

Image via Wikipedia

When: January 28 & 29, 2010

Where: Conference Rooms 1 & 2, Bombay Exhibition Centre, Mumbai

Day & Time                 AgendaBrands/ Topics                                                                                                                                                                                                                                               

DAY 1                                                   

10.30 ONWARDS         VISITOR REGISTRATION OPENS

11.00 – 11.15              INAUGURATION 

12.00 - 13.00               WSET INTRODUCTORY TASTING CLASS – I 

                                    'Taste like a professional'                                                             

                                    Conducted by David Wrigley, MW, WSET                                             

Swirling, slurping and spitting – the art of tasting wine in a professional arena is very different to simply enjoying a glass with friends.   The Wine & Spirit Education Trust (WSET) has been developing and delivering qualifications for the trade professional for over 40 years.

Build your confidence in tasting wine, complete an activity to attune your senses, followed by a wine tasting using the WSET’s Level 2 Systematic Approach to Tasting.  By taking the time to assess the colour, describe the aroma and consider the palate you can start making decisions about the quality of a wine – vital skills for those who love wine.                        

Attendees receive certificates from WSET at the end of the session.         

12.00 - 13.00               CAFA SCHOOL OF WINE & SPIRITS 

                                    'Wine-making methods used in Europe'

                                    Conducted by Mathieu Huguet, Wine-maker                                                     

14.00 - 14.30               WINES OF FRANCE

The French group will be delighted to take you through the regions of Champagne, Bordeaux, Sud De France. Wines available to taste are Champagne Chaudron, Champagne Malard, Buzet, Aimery Sieur D’arques and Domaine de Puech Haut from the Languedoc region, Cognac and Pineaux Lheraud and Chateau Montaud from Provence.               

14.00 - 14.30               WINES OF ITALY

A group of charming wines including regional specialities such as Chianti, Brunello, Montepulicano and Barolo will be presented by the interesting mix of Italians.  

14.30 - 15.00               WINES OF AUSTRIA

The Austrian Wine Marketing board representing the best wines available from the country will be presenting some classic and young interesting vintages.               

14.30 - 15.00               WINES OF GERMANY

A strong interesting group of wines made available to you at TASTE include Kerner Gewürztraminer Spätlese, Riesling Niersteiner Ölberg  Spätlese, Trollinger Lemberger QbA and specialist wines from the Morhena  association of wineries.   

15.00 – 16.00              WINE AND SPIRIT PANEL DISCUSSION

‘Overcoming the challenges facing the Indian Wine Market Tackling taxation and its impact on the market’

• Highlighting the struggle in introducing new labels

• Following market trends

• Embracing change within the wine market

v  Sanjay Menon, Importer, Sonarys                                                   

v  Vishal Kadakia, CEO, Wine Park                                                     

v  Subhash Arora, President, Delhi Wine Club & Indian Wine Academy                                              

15.00 - 16.00               TULLEEHO BEER APPRECIATION WORKSHOP

Conducted by the Tulleeho Bartending Academy, the Tulleeho Workshops will not only add the dash of flavour to your next drink but will also leave you with interesting facts that will serve to open up a whole new meaning to taste. Attend and appreciate.              

16.00 - 17.00               WINE AND SPIRIT PANEL DISCUSSION                                                          

v  David Wrigley, MW, WSET                                                      

v  Dharti Desai, CEO, FineWinesnMore      

16.00 - 16.30               WINES OF PORTUGAL

Portugal is the new star at the wine fair and will be presenting a range of wines including the finest of Porto Wines. Featuring Vista Alrgre Port LBV 2003, Costa Do Pombal (Doc Douro) and Vallegre Special Reserve 2005.    

16.30 - 17.00               WINES OF INDIA

                             A host of the finest wines from the finest and talented wine makers in India will give you a live taste of the amazing progress achieved by the country’s pioneering wine makers.

DAY 2       

                                                                            

10.30 ONWARDS         VISITOR REGISTRATION OPENS

12.00 - 13.00               WSET INTRODUCTORY TASTING CLASS - II

‘Does wine tell its own story?’                                                       

Conducted by David Wrigley, MW, WSET             

Tasting wine professionally isn’t a clever party trick designed to impress your friends when you manage to guess the grape variety, country and vintage correctly, it’s a chance for us to consider a wine in detail and to make educated conclusions.

In this session, WSET will look at what we can learn about a wine by tasting it blind.  Using the WSET’s Level 3 Systematic Approach to Tasting, we will evaluate the wine before asking ourselves what our tasting notes, together with our global wine knowledge, tell us about what we have in the glass… what does the wine tell us about itself?  Is it a classic wine of its style? What is its value category? 

Attendees receive certificates from WSET at the end of the session.

12.00 - 13.00               CAFA SCHOOL OF WINE & SPIRITS

‘All about Cognac’

Conducted by Amit Keval, Consultant    

This workshop will focus on the intricate details of how cognac is manufactured and how to taste it best.     

14.00 - 14.30               WINES OF SOUTH AFRICA

                                     

Wines of South Africa will be presenting award winning wines with a special focus on wines from the distinctive terroir of Saronsberg. The ranges available include the Provenance range known for their fruit driven elegance, the Provenance Shiraz range renowned for their elegant and accessible tannins, the Saronsber range with their full range of bold fruity wines and the Saronsber Seismic range.     

14.00 - 14.30               WINES OF SPAIN

The group of wineries from Spain are here to present to you 'new to India' wines including brandy from Jerez, wines from the region of Toro and a range of wines presented by Grapeland.           

15.00 - 16.00               FOOD PANEL DISCUSSION 

Highlighting the weaknesses & optimising the strengths of the Food & Beverage Sector in India                          

v  Vijayan Gangadharan, Director - F&B, Grand Hyatt                                                                     

v  Rajiv Kapoor, Assistant Director - F&B, Le Royal Meridien                                               

v  Ranju Singh, Director - F&B, Taj Lands End           

15.00 - 16.00               TULLEEHO SCOTCH & SINGLE MALT APPRECIATION WORKSHOP 

                                    Mesmerized by Single Malt?                                                                  

Take the Scotch Whisky Trail and get acquainted with the regions of Scotland and their varied whiskies. Learn from the Whiskey Guru and get fascinated by the taste and smells that will undoubtedly overwhelm your senses. Brands for tasting will be announced shortly. Attendees receive certificates from the Tulleeho Bartending Academy at the end of this session.                   

16.00 - 17.00               THE ULTIMATE WINE & FOOD PAIRING SESSION

Conducted by Cru Classe's Lara Cowan

An oenophile and “wine geek” at core, Lara believes in staying abreast of the newest developments in the world of wine, yet trusts and respects the traditions that have nurtured wines through the ages. To complement the world of Wines, Lara also has a background in Food Technology. As a trained Pastry Chef and an accomplished Chef she believes in "balance". Balance of flavours, textures and all the delicate intricacies of ingredients are important to her...and without compromise. Food and Wine Pairing, undoubtedly comes naturally to her!        

16.00 - 17.00               TAJ TEA WORKSHOP

This tea tasting and appreciation workshop reveals the mystery behind this exotic drink and   takes you on a journey that will transform you from a tea lover to a tea connoisseur. Along the way, we will master the art of making a perfect cup of tea and also figure out what to do with an orange peel. Featuring Taj Tea Brands, by Hindustan Unilever Limited.                                 

                                    *TASTE Show Features agenda and timings are subject to change

To enroll for the TASTE features, please contact me on +91 98207 04500. Registrations on a first come first serve basis only.

It's Mirchi - Not so Spicy

It's Mirchi, rooftop restaurant of Ramee International (Juhu - Mumbai) is one of the places including Barbeque Nation in Bandra in which food is barbequed on your table. But the actual thing is, it is already hot and put on over a burning coal.

My cousin coming over and staying in Novotel, wanted to go someplace near we decided to go to It's Mirchi after lot of discussion. Located on the rooftop but it is an air conditioned rooftop so you won''t get any breeze from the sea. The seatings are like diwan style low and comfortable while there are few regular ones also.

Waiter comes in with the menu card of the day and how and what they will be serving to the table. One bad thing of the whole 5 Star Hotel is that they give you borewell water not the regular Mumbai ka pani one but the one which you get in the villages which has that different taste. How can a big hotel like that serve you such water I mean what..ok let me get back to what actually blog is here for Food...

Prawns, Chicken, Paneer comes in the skewers and we get Sheekh Kabab and Surmai Fish served by the waiter. Well the first 3 things were ok not that great but remaining two was cold which was duly replaced after we complained about it.

There are Pani Puri, Bhel Puri, Dosa, Pav Bhaji, Roti and Curries of Fish, Prawns and veg have live counters which are decent but the staff one number less as one has to wait once the place gets full. Ohh there are also Jalebis also whipped on demand..that is a uber cool feature.

Food was 2 Soup, 2 Non Veg, 4 veggies and 4 Deserts nothing to write about the regular basic stuff.

Yes they do serve alcohol..timing are from 7.30 pm to Midnight but until and unless you don't drink alcohol you won't stay more than 1.5 hours.

Cost is Rs. 435 exclusive of taxes which is ok enough for the food they serve.

Alps - Beer and Sizzler and Talks

Hidden away from the high flying places such as Bade Miyan, Gokul, Cafe Mondegar and Cafe Leopold in Colaba there is Alps...I would not say rising high above all else but this is a small quaint place tucked away in a corner...walk in the road from leopold till the end where you see a small board Alps Beer.

Well this is not the regular beer joint it has become famous for its Sizzlers and Beer combination. Though once upon a time it was one of the best around but recently the popularity has being dwindling.

Went there after a very very long time and ordered a pitcher and Chicken Steak Sizzler which now cost Rs. 200 (minimum for any chicken stuff) and what I got was simply far below my expectations...it was just 2 massive pieces of rubbery chicken put on top of Spagetti and big pieces of Potatoes.

Ambiance is still the same over the years and you can listen to some old hip hop and at times backstreet boys music.

Beer cost is resonalbe, Pints for 100 bucks and Glass of King Fisher for 60 bucks which is ok. So if you just want to talk over a beer with not many people around this is the place or else now better to be avoided.

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.

Address: 
Wakefield House,
11 Sprott Road,
16 Ballard Estate,
Colaba, Mumbai
Phone: 22615264