All posts by Chandni

Review: Entisi Chocolatier

Entisi the newest Chocolate Store in Santacruz West, claims to infuse their passion and expertise in crafting the finest chocolates with rich, creamy textures and a divine feeling. They have a range of Chocolates from Bon Bons, Bars, Dragees, Single Origins and Cubes. Priced on the higher end, these chocolates are apt for gifting purposes or for a pampering treat for yourself.

We loved a couple of flavours that we tried which included the centre filled Raspberry – Chocolate and raspberry ganache encased in dark chocolate, Kesar Pista which was a perfect replacement for your Indian Mithai – saffron, cardamom and homemade authentic pistachio paste in creamy white chocolate shell and the Coffee which was made with real coffee beans infused overnight to get a powerful coffee flavoured ganache in dark chocolate.

The Dragees were quite delicious too but addictive as well, we couldn’t stop at one and had a few too many.

The founder Nikki Thakker was kind enough to share her story behind the brand and her passion for Chocolate making. It’s great to know that the market for fine chocolates is growing by the day in Mumbai.

Venue: Entisi Chocolatier,  Santacruz (W)

Overall rating


Phone:
 +91 80805 54554

Landmark: Near Vero Moda

Follow:

Entisi at @entisichocolatier on Instagram

Mumbai Candid at @chandnitolani @mumbaicandid on Instagram

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter

 

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Review: Sunday Brunch at KODE, Kamala Mills

If you’ve read about our previous experience at KODE, you’ll be aware that we are already fans of this wonderful restaurant.

Recently, we stopped by to try their newly introduced Sunday Brunches. With a specially curated menu and as well as a buffet spread, the Sunday Brunch at KODE is priced at Rs.1750 + taxes.

The buffet spread included a range of cold cuts, cheese, sushi, salads, mezze and soups. We started off with the salads, and mezze moving on to the sushi and soup.

There was a menu that had hot food coming to our table straight from the kitchen. From the menu we ordered for the Turkish Flatbread with Meatballs – quite an interesting twist to the regular flatbread, came in the shape of a boat. The Shrimp Crostini, Shrimp tossed in a mustard sauce served on toasted bread, Potato Bravas – this was more like baby potatoes tossed in a tomato based sauce. The Buffalo Wings with a Blue Cheese Dip and the Herb Roast Chicken with Rosemary Potatoes and Jus, both were impressive. Well cooked and flavourful, a delight for non vegetarians. The star dish of the afternoon was the Lamb Shank with Red Wine Au Jus – melted in our mouths and was extremely succulent, a must try.

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For drinks, we ordered theForgotten petal sour – Campari soap, with champagne foam, rose petals dipped in nitrogen, drink garnished with beetroot powder – absolutely loved the presentation. The Bird Eye, a vodka based drink, was served in a fish bowl and placed on a bird’s nest also looked spectacular. The drama that accompanied the drinks made it all worth it!

The dessert spread included Cheesecake, Creme Brule, Tiramisu, Chocolate Mud Pie, Chocolate Eclair, Blue Berry Yogurt and Caramel Ice Cream. While desserts are always great, are favourites were the Tiramisu and the Mud pie with Caramel Ice Cream.

Overall, if you’re planning to spend the weekend indulging in some good food, KODE should definitely be your pick!

Venue: Kode, Kamala Mills

Overall rating

Landmark: Near Smaaash, Kamala Mills, Lower Parel.

Phone: +91 7718882923
              +91 7718882924

Follow:

Kode at @just_kode on Instagram

Mumbai Candid at @chandnitolani @mumbaicandid on Instagram

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter

 

Review: The Bandra Project by Pizza Express

Our undying and unconditional love for Pizza Express compelled us to try out the newest Bandra entrant, The Bandra Project. Went here for lunch and we were surprised to see it completely packed on a weekday afternoon!

After a wait for 15 minutes at the bar, and a pint of Bira down, we were finally escorted to a table. The ambiance is bright and happy and it’s quite a spacious place. The menu is very interesting and extensive as compared to Pizza Express. Since two out of three of us were  vegetarian, we decided to try the vegetarian fare and I must add that I didn’t miss the non vegetarian too much!

We started our meal with the Rosemary Bread and Mushroom Dip. This was a flatbread accompanied with the most comforting Mushroom and Cheese dip, pickled olives and a small bowl of salad. Next we tried the Spaghetti Aglio Olio, not the best I’ve had but nothing to complaint about either. It was just fine. Coming to a sprig of Pizza Express and not trying the pizzas, not possible. So we called for the classic, Margherita Pizza. It was just as we expected it to be, delicious!

For desserts, we had the cheesecake. It was swiped off the table within a few seconds, needless to say it was sinful. We are waiting to go back there and try their non vegetarian fare.

The service was polite and helpful, since they were completely packed, it wasn’t as prompt, but we can excuse that this time.
Overall, this one is the feather in the cap of Bandra’s ever evolving food scene and you must try it out.

Venue:  The Bandra Project by Pizza Express, Bandra

Overall rating

Landmark: Below 145, Bandra

Phone: +91 22 6250 6800

Follow:

Mumbai Candid at @chandnitolani @mumbaicandid on Instagram

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter

Review: South High Kitchen & Bar, Kamala Mills

Gastro Darshini by day Café Bar by night, that’s how they describe this newest South Indian themed bar and kitchen that has opened doors in Kamala Mills.

We spotted this new entrant on our recent visit to Kamala Mills and it immediately caught our attention.  Got to know that it is run by the guys behind Mahesh Lunch Home and that being one of our favourites, our decision to dine was quite easy to make.

The interiors of South High Kitchen & Bar are contemporary with some traditional elements. Our favourite corner was the one with the patcha face graffiti.

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Coming to the food, we absolutely loved the Koli 65 Pakoda – Deep fried marinated chicken and onion which came with a chutney, the Dosa Tacos were also interesting, looked like a Taco, tasted like a dosa.  In the mains, the Chicken Ghee Roast and Chicken Gassi are a must try.

I also tried their Signature Cocktail, the South High Whiskey Sour, which was your regular Whiskey Sour with a punch of Kokum. If you like your whiskey sour the classic way, then don’t try this one. Although, we quite enjoyed the South Indian version.

Overall, South High is a great place for a delicious South Indian meal. It’s got a great vibe and some delicious options on the menu. Service can be a bit slow, but we can pass that off as a teething issue.

Venue: South High, Kamala Mills

Overall rating

Landmark: Near Smaaash, Kamala Mills, Lower Parel.

Phone: +91 80808 41111
              +9180808 91111

Follow:

South High Kitchen & Bar at @southhigh.official on Instagram

Mumbai Candid at @chandnitolani @mumbaicandid on Instagram

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter

 

Post Event: US Apples Inspired Dinner at Theory with FBAI

US Apple Export Council and the Food Bloggers Association of India (FBAI) recently invited us to a four course sit-down US Apples inspired dinner.  We had a great time interacting with the blogger community as we enjoyed a delicious meal at Theory at Lower Parel.

Here’s what we had at the dinner.

1] Drinks: Apple Sangria

2] Soup:  Curried Carrot & Apple Soup

3] Salad: Poached Apple with Goat Cheese

4] Mains: Apple Gnocchi with Butternut Squash and Sage Butter

5] Chicken Roulade with Apple Jus

6] Dessert: Apple Cheese Cake with Burnt Butter Ice Cream

About US Apples:

USApple is a nonprofit, member-based association comprised of and supported by individuals, companies, and state/regional associations within the apple industry. They are the national voice and resource center serving the interests of American apple growers, packer/shippers, processors, marketers, and other interested parties within the apple industry.

 

Product Review: Ozone Acne Healing Treatment Kit

Ozone Ayurvedics is a Consumer Healthcare organization with expertise in Skincare. This company was established in the year 2000 and is into Herbal and Ayurvedics products with a vision to make use of the holistic approach of the ancient science of Ayurveda. Their new product Ozone Acne Healing Treatment Kit was sent to us for a trial.

The box contains of 6 products, Neem Cleanser for Acne, Sanitizing Acne Beads, Acne Healing Serumoid, Acne Healing Gel, Acne Healing Mask, Acne Check Face Wash, Acne Check Hydrant. 

 

 

 

How to Use: 

1] Start with the Ozone Neem Cleanser for Acne on a cotton ball. Dab it over active acne and softly dab is all across your face so that all the excess oil is removed.

2] Move over to the Ozone Santizing Acne Beads. Apply the product and leave it on for about 5-7 minutes as per the instructions on the box. It contains Aloe Vera, camphor, jojoba and thymol along with essential oils of clove, lemon and eucalyptus. After the first 5 minutes, massage your face gently with your fingers in a circular motion. Wipe it off with a moist cotton ball and dry out your skin completely. With this the cleansing process is complete.

3] Next, apply the Ozone Acne Healing Serumoid on your face and neck, massage is thoroughly in circular strokes till it gets absorbed by the skin. Do not apply on your lips and eyes.

4] After the Serumoid is absorbed by the skin, apply the Ozone Acne Healing Gel on your face and neck and similarly massage it for 10-15 minutes. Once done, wipe it all off with a damp towel.

5] Evenly apply the Ozone Acne Healing Mask on your Face and Neck again avoiding the lips and eyes. Let it stay for about 10-15 minutes until dry. Gently massage over it and wipe it off with a moist cotton ball so that there is no residue left. Make sure all of it is wiped off.

6] Finally, apply the Ozone Acne Check Hydrant and massage it gently all over your face and neck untill it gets absorbed.

And you’re done! Your skin will definitely feel fresh and rejuvenated post this process and after a day or two you will see considerable results.

Do share your experiences with the product in the comments below.

Product: Ozone Acne Healing Treatment Kit

Price: Rs.2050

Quantity: 650 g

Buy here: Flipkart | Amazon

 P.S. The images in this post are of the trial product which is a mini pack, quantity – 40g +15 ml. 

Post Event: AXN Top Chef Live Cook Up Session with Chef Saransh Goila

It’s so wonderful to see brands innovate and bring new things to the consumers plate. AXN Top Chef in a recent event tried to do something new as well. They pick recipes from their popular culinary show Top Chef  and brought them to the table in an exclusive session  alongwith the young and talented Chef Saransh Goila for media and bloggers.

AXN’s show Top Chef is a reality show where professional chefs compete against each other to create the finest of dishes and a panel of judges rate them on the basis of taste, presentation and technique. CheF Saransh Goila re-created top 3 recipes for the audience to taste – ‘Macrons with Guacamole’, ‘Quinoa Pasta cooked with Zucchini Salsa Verde’ and ‘Jerk Halibut with Mango slaw’. 

Mumbai Candid brings to you the recipes of all these three dishes. Do try them and let us know how they turn out in the comments below.

1] Macarons With Guacamole

Ingredients

MACARONS

4 egg whites

1½ teaspoons cream of tartar

Grated zest of 1 lime

½ cup sugar

GUACAMOLE

2 ripe avocados; pitted, peeled and cut into large dice

1 teaspoon fresh lime juice

½ Teaspoon red wine vinegar

1½ Teaspoon Ground Cumin

0.25 Cup Minced Red Onion

1 Jalapeño Chilli, seeded and minced

2 Tablespoon finely chopped fresh cilantro

Salt And freshly ground pepper

CORN PUREE

1 tablespoon unsalted butter

1 stalk lemongrass, smashed

1 kaffir lime leaf

1 cup fresh or frozen corn kernels

3 sprigs fresh cilantro

Salt And freshly ground pepper

1 cup heavy cream

0.25 cup CornNuts, finely ground

MAKES 40 MACARONS

FOR THE MACARONS: Preheat the oven to 185°F. Line 2 baking sheets with parchment paper. Combine the egg whites, cream of tartar, and lime zest in a bowl. Using an electric mixer, beat on high speed until soft peaks form. Add the sugar a little at a time, beating well after each addition. Continue to whip until the whites are stiff and glossy. Transfer to a pastry bag fitted with a medium round tip or plastic bag with the corner cut off and pipe small round domes of meringue about 2 inches in diameter onto the prepared baking sheet. Bake until a pale golden brown and dry to the touch, 2 1/2 to 3 hours. If it’s a humid day, you may need to turn off the oven and let the macarons dry for up to 12 hours. Set aside to cool completely.

FOR THE GUACAMOLE: Combine the avocados, lime juice, vinegar, and cumin in a food processor and process until smooth. Transfer to a medium bowl and stir in the onion, jalapeno, and cilantro. Season with salt and pepper. Scoop the guacamole into a pastry bag fitted with a small round tip or a plastic bag and set aside in the refrigerator.

FOR THE CORN PUREE: Melt the butter in a sauté pan over medium-high heat. Add the lemongrass and lime leaf and sweat until soft. Add the corn kernels and cilantro and sweat for 10 minutes longer. Season with salt and pepper. Stir in the cream and simmer for about 10 minutes. Remove the lemongrass, lime leaf, and cilantro and transfer the corn mixture to a blender. Blend until smooth, then pass the purée through a fine-mesh sieve. Set aside.

To serve, pipe the guacamole between 2 macarons. Spoon small circles of corn purée on to a plate or plates and set a macaron sandwich on top of each pool of purée. Dust the plate with the CornNuts and serve.

Prep Time: 45 minutes, plus 3 hours for baking

BRYAN DISHES

“The macaron is something that I use at my restaurant a lot. The idea is to create a very light-flavoured shell that is crisp, so layers of texture can be achieved with a smooth purée or pudding. Normally in the mid-Atlantic it takes about ten hours to prepare these macarons using a dehydrator; I took a huge risk trying to pull this off. I relied on the environment, being in the desert, to dry the macarons overnight.”

2] Quinoa Pasta

Ingredients

SALSA VERDE

Leaves from 2 bunches fresh flat-leaf parsley

Leaves from 1 bunch fresh basil

12 cornichons, coarsely chopped

2 tablespoons Capers; rinsed

4 cloves garlic coarsely chopped

1 cup extra-virgin olive oil, or as needed

Sea salt and Freshly ground pepper

PINE NUT GREMOLATA

1/2 cup gluten-free crackers

1/4 cup pine nuts

1/4 cup fresh flat-leaf parsley leaves

1 tablespoon grated lemon zest

1 tablespoon minced garlic

Sea salt and freshly ground pepper

PASTA

1 pound quinoa spaghetti

2 tablespoons olive oil

6 cloves garlic sliced

1 tablespoon capers, rinsed

1/4 teaspoon red pepper Flakes

6 zucchini, cut lengthwise into thin slices

2 cups Oven-Dried Tomatoes (below)

SERVES 4

PREP TIME – 45 minutes

Method

FOR THE SALSA VERDE: Bring a pot of water to a boil. Blanch and shock the parsley and basil. When cool, drain, squeeze out the excess water, and chop coarsely. In a food processor or blender, combine the herbs with the cornichons, capers, garlic, and olive oil and process until well combined. Season with salt and pepper and adjust the consistency with more olive oil, if needed. Set aside.

FOR THE PINE NUT GREMOLATA: In a food processor, combine the crackers, pine nuts, and parsley and process until finely chopped. Pulse in the lemon zest and garlic, and season to taste with salt and pepper. Set aside.

FOR THE PASTA: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes.

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Stir in the capers and red pepper flakes. Add 1 cup of the pasta water and the zucchini to the pan and bring to a simmer while the pasta finishes.

Drain the pasta. Add the pasta and salsa verde to the pan with the zucchini. With the pan still over heat, toss to combine.

To serve, spoon the oven-dried tomatoes around the circumference of each serving plate. Using tongs, arrange a nest of the pasta in the centre of the plate and top with the gremolata.

HOW TO MAKE OVEN-DRIED TOMATOES

2 pints cherry tomatoes, halved

1/2cup garlic cloves, cut into thin slices

1/4 cup balsamic vinegar

1 cup fresh basil leaves

2 teaspoons sea salt

Pinch of red pepper flakes

Preheat the oven to 275°F. Put the tomatoes and garlic on a baking sheet. Sprinkle with the vinegar, basil, salt, and red pepper flakes and toss to combine well. Spread in an even layer. Bake until the tomatoes are soft and darkened, about 2 hours.

3] Jerk Halibut with Mango Slaw

Ingredients:

JERK HALIBUT

1 tablespoon Jerk Seasoning (below)

1 teaspoon olive oil

4 halibut fillets, about 6 ounces each

Salt and freshly ground pepper

MINT-CILANTRO VINAIGRETTE

1/2 cup coarsely chopped fresh cilantro

1/2 cup coarsely chopped fresh mint

1/2-inch piece fresh ginger, peeled and chopped

3/4 cup extra-virgin olive oil

3/4cup rice vinegar

1/2 teaspoon sugar

1/2 tablespoon fresh lime juice

Salt and freshly ground pepper

MANGO SLAW

1 mango, peeled, pitted, and cut into julienne

1/4cup chopped fresh cilantro

Salt and freshly ground pepper

RICE:

2 teaspoons olive oil

1 small onion, diced

1 clove garlic, minced

1 tablespoon tomato paste

1 tablespoon Jamaican curry paste

1 cup long-grain rice

2 cups water

Plantain or taro chips for garnish

SERVES 4

Prep time: 2 hours Season 5, Episode 1 Elimination Challenge: Create a dish that represents the ethnic cuisine of a New York neighbourhood.

Method

FOR THE JERK HALIBUT: In a small bowl, whisk together the jerk spice and 1 teaspoon of the olive oil. Rub the marinade all over the halibut, cover, and refrigerate for at least 30 minutes.

FOR THE MINT-CILANTRO VINAIGRETTE: In a blender, puree the cilantro, mint, ginger, olive oil, vinegar, sugar, and lime juice, until smooth. Season with salt and pepper.

FOR THE MANGO SLAW: In a bowl, toss together the mango, cilantro, and three-fourths of the vinaigrette. Season with salt and pepper and set aside.

FOR THE RICE: In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until translucent. Mix in the tomato paste and Jamaican curry powder, then add the rice and sauté until toasted. Add the water, bring to a boil, cover, turn the heat down to low, and cook until the rice is tender, about 15 minutes.

Meanwhile, heat the remaining 1 teaspoon olive oil in a heavy skillet over medium-high heat. Add the fish and panfry until lightly browned, about 5 minutes per side.

To serve, place a small mound of rice in the center of each of 4 plates, and arrange a fillet on top of each mound. Top with the mango slaw. Drizzle with the vinaigrette and top with the plantain chips.

HOW TO MAKE – jerk seasoning

1 teaspoon salt

1 teaspoon ground allspice

1 teaspoon sugar

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

Combine all the ingredients. Store in an airtight container for up to 2 months.