Category Archives: Food

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

 

Review : KODE, Kamala Mills

Welcoming the newly opened KODE – Freestyle Bar and Kitchen, by restaurateur Zorawal Kalra, another one added to the list of awesome restaurants in Lower Parel. KODE offers a variety of cocktails and drinks presented in the most innovative and exquisite way. Not only that, it has the largest selections of whiskey in India. The food menu includes sushi, grills, pizzas and other European dishes. As we entered, we couldn’t stop admiring the bar and how spacious and well decorated the restaurant was. It looked perfect for a formal dinner or for a good meal with your friends.

To begin with, the Togarshi & Garlic Olives Chives Crème Fraiche is a dish perfect for the ones with a liking for bitter palate. The crème fraiche balances the bitterness of the olives making it pleasant to the taste buds.

We then tried The Old Fashioned Cocktail which is saturated with  Angostura bitters, a Sugar cube mixed with whiskey, garnished with an orange slice along with a Maraschino cherry.  The cocktail was served in a fancy metal like container giving a feel of its origination back to the 19th Century. The B vs B cocktail is a perfect blend of Benedictine liqueur and Brandy. Served elegantly this one won us over!

The Old Fashioned Cocktail

Our next dish was Herb Crusted Scotch Eggsbaby Greens which was my personal favorite dish. Not only did the dish look so beautiful, it lived up to its taste expectations. One cannot visit KODE & not try out these scotch eggs. The  Avocado Carpaccio definitely worth a try for all you Avocado lovers out there. We then moved on to the Garlic & Pepper lamb Chops potato Wasabi Cream. The chops were well cooked and the combination of the lamb and wasabi cream was heavenly. Who doesn’t love a classic Mexican dish? Charred Chicken & Jalapeno Quesadillas Jerk sauce was a one of its kind. Seasonal Greens & Fungs Ramen Coconut Broth is a portion of noodles with fresh green vegetables adding sweetness using coconut broth. 18 hours cooked Lamb Shanks Blue Cheese Truffles was literally the best lamb we’ve ever eaten. Tender and juicy, the blue cheese truly was relishing.  Potato Gnocchi Roasted Pumpkin Crispy Sage & Parme was the best vegetarian dish. Soft and delicious, this was awesome.

Tiramisu

After such a hearty round of dishes, the desserts topped it all. Tiramisu was beautifully plated, soft, with the right amount of cocoa.

Overall, KODE lives up to the expectations of good food and a lovely atmosphere. Enjoy your meals in the best way, Dine-in today!

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 @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.

 

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.

Post Event: Washington Apples Meet & Greet courtesy FBAI

Last week, we attended the Washington Apples Meet & Greet organized by FBAI (food blogger association of India) at St. Regis Hotel, Mumbai.

The event comprised of a wonderful workshop conducted by Chef Himanshu Taneja, Director of culinary, St. Regis hotel, Mumbai & his team where they demonstrated a few recipes created with the Washington Red Delicious apples & Granny smith apples. Followed by an interactive session with Washington Apple Commission representative Keith Sunderlal & International marketing director of Washington Apple Commission Rebecca lyons and from USDA (United States Department of Agriculture) Adam Branson.

Here are the recipes that Chef Himanshu demonstrated with Washington Apples:

Recipe 1: Puebla Avocado Tartare with Apple Chutney

Ingredients:-

Puebla Avocado- 2no

Onion (chopped)-30gm

Tomato (chopped)-30gm

Green chili (chopped)-8gm

Coriander leaves (chopped)- pinch

Lettuce Lollo Rosso- 4 leaf randomly torn

Fresh lemon juice-15ml

Sliced & toasted French baguette- 4 nos sliced

For Apple chutney:-

Washington red delicious apple-4nos

Sugar-100gm

Water-150ml

Paprika powder-5gm

Zanthan-1gm

Tartare Recipe:

Cut the Avocado into half,  scoop out the fruit & chop it into fine brunoises

Mix all the ingredients, except the lettuce & the baguette, into a thick paste.

Keep it aside.

Apple chutney recipe

In a pan, heat water, sugar, apples & paprika.

Cook till it turns into a jam like consistency.

Keep it aside to cool.

Plating: Get the baguette out and top it up with the lettuce followed by Puebla Avocado Tartare and finally the Apple chutney. Your tartare is ready to serve!

Recipe 2Seb ka chenna payesh

Ingredients:

Reduced milk- 237ml

Washington Red delicious apple (grated)-2no

Angoori Chenna- 10-12 pcs

Almond slivers-15gm

Pistachio slivers-15gm

Recipe:-

In a martini glass, add sweetened reduced milk.

Grate the apple & add the chenna to it. Stir it well and add it in the glass.

Top it up with almond slivers & pistachio slivers. Serve it and watch your guests relish it!


Post the event, was a high tea session, where we were treated with a delicious spread celebrating apples!

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Apple & Raisin Scones, Apple & Mustard Quiche, Apple & Smoked Chicken Quiche, Appy Fizz Paani Puri, Apple Jam Bakewell Tart, Apple Jalebi and many more dishes were on the spread. Well, if apples can be so delicious, they are definitely going to keep the doctors away!

 

 

Review: Grandmama’s Cafe

Nostalgia will transport you back to your childhood, to your frequent visits to your Grandmama’s house, for the food, for the vibe and for the comfort. Grandmama’s Cafe impresses, the moment you walk in, with their embroidered photo frames, white walls, white couches and floral bill boxes. Expect a waiting time of one hour atleast, as getting a table here, is as time consuming as getting money out of the ATM (current scenario). Although, the experience is worth the wait.

We dropped by to try out their specially crafted Diabetic Friendly menu for the Diabetic Food Trail. It comprised of items from their regular menu, some as they were, some with some minor tweaks. The Diabetic Food Trail® is a pioneering initiative which offers a wonderful culinary experience to Diabetics, Pre-Diabetics and Health conscious individuals at over 200 restaurants across Mumbai, Delhi, Chennai, Bangalore & Pune. The Diabetic Food Trail is presented by Britannia NutriChoice Essentials in association with Biocon. Read more about this initiative here:  The Diabetic Food Trail

A set menu, we started our meal with the salads. The Caesar Salad, the only change being, no croutons, was fresh and light. With or without croutons, we are definitely having this again. Although if you’re looking for something to pack a power punch, try the Nutrition Power House Salad – Quinoa, barley, pomegranate, goat cheese, rocket leaves tossed in a lemon dressing. So yum yet so healthy.

Moving on, the small plates from their all day menu, were extremely impressive. We tried the Mushroom A La Plancha – mushrooms tossed on a griddle with garlic, olive oil and sweet balsamic. Addictive, delicious and worth a try. The Gambas Al Ajillo – prawns with garlic, olive oil, chilli and basil, were tasty too, not the best we’ve had though. Not to miss the Kejriwal Grandmamas Style – bread topped with egg, mushroom and green chilli cheese sauce, we wish we woke up to this for breakfast every day!

The Pan Seared John Dory and the Home Style Grilled Chicken were next on our tasting platter. Both cooked to perfection and delicious. By the end of our meal, we were quite full, though we saved some space for dessert and thank god for that.

The Gobstopper
The Gobstopper

From their regular menu and not a part of the Diabetic Food Trail, we ordered for the Gobstopper – flourless chocolate layered with mousse and stuffed with marshmallows. Yes you read that right! We could easily conclude that this is one of the best, most decadent desserts in the city.

At the end of our meal all we said was, we can’t wait to try the rest of our menu, so we’re definitely going back there.

P.S.: If you’re starving and want to grab a quick bite, then maybe you should leave this place for another day. But if you are looking to indulge, Grandmama is calling out to you today.

Venue: Grandmama’s Cafe 

Overall rating
Overall rating

Landmark: Opposite Juhu BeachHotel Royal Garden, Juhu

Phone: +91 22 6769 9966

Follow:

Grandmama’s Cafe at @grandmamascafeon Instagram

Chandni at @chandnitolani and Mumbai Candid at @mumbaicandid on Instagram

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter

Review: Out Of The Blue, Bandra gets a makeover

When we heard that the decade old, Out of the blue, Bandra is changing management, we were both nervous and excited.

The interiors of the place are changed completely, so has the menu. From a cozy, romantic diner, Out of the blue is now a casual, brightly lit restaurant. A wine cellar on one side and tables spread throughout the outside section, dare we say that the canopy style seating was highly missed.

The menu had sizzlers but they were not available and we hear that they will no longer be available at Out Of The Blue (noooo!). We decided to try out some of the new starters, the Bravia Potatoes topped with smoked sofrito and garlic saffron aioli and the Asian Spring Veggies Bao with sesame seeds, crushed peanuts and lettuce. The Bravia Potatoes were good, we loved the saffron aioli that they were topped with. The Bao however, was bland and no dipping sauce was served with it.

For mains, since sizzlers were not available, we settled for the pizzas and pastas. We tried the Bianco and the Harissa Roasted Pulled Chicken Pizza. No choice of crusts were offered, again, a disappointment. Taste wise, both the pizzas were quite average.The pastas on the contrary were spectacular. The Gnocchi, the Aglio Olio and the Arrabiata Spaghetti.

Coming to the desserts, we tried the Baked Philly Cheesecake and the Kahlua and Baileys Mousse. Again, the desserts were great, cheesecake was smooth, consistent and not grainy. The mousse had a strong flavour of Baileys and that’s why we loved it.

Overall, this new face of Out Of The Blue had some hits and some misses. With a little bit of polishing, we think they might be able to shine as bright as the old one.

P.S. Please bring back the sizzlers or we will be heartbroken!

Venue: Out Of The Blue

Overall Rating
Overall Rating

Union Park, Kharr

Landmark: Near Olive Bar & Bistro

Phone: +91 9324839393

Follow:

Out Of The Blue at @out_of_the_blue_restaurant on Instagram

Chandni at @chandnitolani and Mumbai Candid at @mumbaicandid on Instagram

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter