Tequila Time Before it’s Time Up

According to a recent report by Reuters, due to dwindling agave crops, the world needs to prepare itself to deal with an imminent tequila shortage. We bring you seven tequila-based cocktails that will help you tank up on your favourite tipple…before the magic from Mexico runs dry!

By Raul Dias

Jalapeño Surprise
This one’s like a drinkable fiesta for all your senses, combining two Mexican favourites in one mean drink. This ultra-potent cocktail developed by Manish Thakur, the sous chef at Scribble Stories, is prepared by mixing tequila with fresh jalapeño, egg white, Tabasco and orange juice. All this is served in a tilted glass, with two jaunty slivers of jalapeño as garnish.
At Scribble Stories, 21B, Santhal ONGC Complex, Opposite Lilavati Hospital, Reclamation, Bandra West
Call 26400754
Cost Rs 550

Berried Treasure
​Deception in a shot glass! That’s what we call this innocent-looking, shot-style tequila cocktail. Look past it’s creamy countenance and you’ll see what we’re talking about. Conceptualised by Estella’s bar manager, Rakesh Pardeshi, this creamy shot is a gorgeous blend of tequila and muddled strawberries, layered with Baileys Irish Cream liqueur and topped with a swirl of fresh cream.
At Estella, Nichani Kutir, Juhu Tara Road, Juhu
Call 7999998232
Cost Rs 499

Jalapeño Honey
Here, house-made jalapeño-infused El Jimador Blanco tequila is shaken with honey syrup and lemon juice by John Leese, Olive’s beverage and bar development manager and served in a rocks glass. A jalapeño tail garnish finishes off this cocktail that has a definite bite to it. You’ve been warned!
At Olive Bar & Kitchen, 14 Union Park, Khar West
Call 43408229
Cost Rs 800

Mexican Firing Squad
Look past its shocking pink hue and take a long sip of this tequila cocktail to realise that it means business. A potent sum of its Camino tequila, grenadine, lime and bitters parts, the cocktail is developed by One Street Over’s bar manager Ashitosh Narayanan, who sends it off garnished with a slice of lime, shaken with ice and served in a dainty coupe glass.
At One Street Over, Ground Floor, 35th Street, Off Linking Road, Khar West
Call 26002224
Cost Rs 500

Kala Khatta Margarita
Reflective of the Indian dining and bartending scene’s favourite go-to word “fusion”, this Mexico-meets-India tequila cocktail is a tart treat. Made from just three ingredients—tequila, kala khatta and chaat masala by Tanaji Shirke, the senior bartender at Copper Chimney Worli, we love this jugaad of a cocktail, served all frozen up slushie-style!
At Copper Chimney Worli, Door No.12-A, Lotus Court, Dr. A.B. Road, Worli
Call 24925353
Cost Rs 525

La Di Da
As its name alludes to, this tequila cocktail is that quintessential drink with sophisticated, complex and urban flavours and it shows off the best of tequila in a wonderful way. Chef and founder of The Boston Butt, Siddharth Kashyap who came up with this drink, prefers to have it shaken and stirred in a cocktail glass. The Bianco tequila, avocado, basil and pineapple juice allow the spirit to shine through all its glory. And shine it sure does!
At The Boston Butt, 1^st floor, Rampart Row, 30 K. Dubash Marg, Kalaghoda, Fort
Call 9892447669/69470000
Cost Rs 411


Mexican Sunset
​Perfectly referencing the natural phenomenon of a sunset that it is named after in its look, this cocktail developed by Old Wild West’s assistant bartender, Vivek Talekar is a perfect blend of spice and fruit with a fiery twist. Flavoured with orange, jalapeño and grenadine, this shaken tropical tequila libation is sure to get the party started, come sunset!
At Old Wild West, 1^st floor, Trade View Building, Kamala Mills, Lower Parel
Call 65376677
Cost Rs 499

(An edited version of this article appeared in the 12th February 2018 issue of the Mid-Day newspaper, India https://m.mid-day.com/articles/seven-tequila-based-cocktails-to-tank-up-before-the-drink-dries-up/19053176)

The Carpaccio Redux

Who said that a carpaccio is all about thin slivers of raw, red meat? Restaurants across the city put a new spin on the Italian classic, sending out everything from a duck, coconut and even a dessert version of the refreshing appetiser!

By Raul Dias

Yellow Fin Tuna Carpaccio
This fishy iteration of the carpaccio at Ballard Estate’s The Clearing House sees beetroot tartare layered with potato and green apple, sitting atop a bed of thinly sliced yellow fin tuna carpaccio. All this is then jazzed up with a tangy citrus dressing. “The dish is loosely inspired by the Russian classic Selyodka Pod Shuboy which uses herring. But due to the scarce availability of good quality fresh herring, we substituted the fish component with tuna and placed the tartare on a bed of yellow fin tuna carpaccio instead, which worked beautifully,” says Nitin Kulkarni, executive chef.
At The Clearing House, 13-15 Calicut Street, Ballard Estate
Call 22683030
Cost Rs 650

Duck Carpaccio with Arugula and Orange Segments
Although it’s highly unusual (and a tad dangerous!) to see poultry prepared in this raw form as a carpaccio, we’ve not only eaten it and lived to tell the tale, but have loved this version of the carpaccio that’s being served at Dine at The Quarter with peppery arugula, capers, parmesan cheese and orange segments sitting atop it. “I always work with classic, old school recipes with a contemporary twist. Carpaccio is one of the classic dish particularly known for its thin slices of beef. However, duck is not commonly used for carpaccio as it has quite a gamey flavour. To avoid that, we remove the fat, sinew and marinate the duck in a citrus-based marinade overnight and freeze it which helps to soften the muscles and tenderise the meat,” says Nico Goghavala, co-founder, The Quarter.
At Dine at The Quarter, Royal Opera House, Mathew Rd, Opera House, Girgaon
Call 8329110638
Cost Rs 400

Scallop and Black Truffle Carpaccio
On the menu at Estella in Juhu is this lovely, delicate dish of scallops done carpaccio-style with decadent black truffles that is sophisticated, yet refreshing thanks to other ingredients like a burnt orange aioli, edible flowers and micro greens. “Scallops are one of my personal favourite and here, they are grilled on just one side. The raw juices of the mollusk, along with the truffle and the tang of the creamy burnt orange aioli is one lovely combination,” says Chef Rohan D’Souza, lead chef at Silver Beach Entertainment Hospitality pvt ltd.
At Estella, Nichani Kutir, Juhu Tara Road, Juhu
Call 7999998232/7999998212
Cost Rs 825

Trio of Beetroot with Coconut Carpaccio
While one might argue that the beetroot done three ways (pickled, braised and roasted) is the hero of this dish, it is the thin, quivering tender coconut carpaccio that truly elevates this dish—that’s accentuated with creamy, house-fermented coconut yogurt and spicy serrano chilli pepper salsa—to a gastronomic high. “Making carpaccio allows a chef to “show off” his culinary skills in terms of flavour, appearance and knife skills. Everything needs to be in just the right place, in order to create a perfect tasting—and looking—dish. My process for this dish started off with the freshest produce, the right temperature for all the ingredients, the perfect amount of seasoning, and above all, the slices; as that’s what carpaccio is ultimately all about,” says Rishim Sachdeva, head chef, Olive Bar & Kitchen.
At Olive Bar & Kitchen, 14 Union Park, Khar West
Call 43408229
Cost Rs 525

Carpaccio of Strawberries with Pea Shoots
Stretching the limits of creativity, this carpaccio at Izaya is not only a vegetarian one, but is a dessert to top it all! This dessert is made up of a strawberry yogurt namelaka ganache which is topped with fresh strawberries done carpaccio style, infused with basil and garnished with berry jelly, edible flowers and pea shoots which brings out the brightness of the dessert. “Traditionally, a carpaccio is a dish of raw meat that is thinly sliced. The inspiration for this dessert was to give the popular appetiser a dessert-esque spin! We’ve finely sliced the strawberries to simulate the look and texture of the original dish. It is further enhanced by the creamy texture of the namelaka and the crunch of the dulce rosher,” says pastry chef, Aniket Parkar.
At Izaya, NCPA, Gate No. 2, Nariman Point
Call 22821212
Cost Rs 550



The Original Carpaccio
Invented in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice, Italy during an electricity outage, the carpaccio is named in honour of Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work. This analogy is apt, as a traditional carpaccio is a dish of raw, red meat, thinly sliced and served with lemon, olive oil, and white truffle or Parmesan cheese!

(An edited version of this article appeared in the 22nd January 2018 issue of the Mid-Day newspaper, India https://m.mid-day.com/amp/articles/mumbai-food-5-carpaccio-dishes-with-a-twist-you-can-try-at-city-eateries/18963182)

Shine Beneath the Stars!

This festive season, why not take full advantage of the pleasant nip in the air—not to mention the recent lifting of the rooftop eatery ban by the BMC—and head to these super cool al fresco and rooftop restaurants across the city?

By Raul Dias

FOR TOTAL VFM

A Bar Called Life
This one-year-old entrant to Juhu’s nightlife scene is a calming cocoon of a space, away from the hustle and bustle of the busy JVPD circle next to it. While the 200-cover space offers a mix of indoor as well as al fresco seating options, it is the latter that will wow you. A lush, vertical garden fences the al fresco space off from surrounding apartment buildings, giving it a lush, tropical feel. But that’s not the only thing A Bar Called Life has going for it. The bar offers competitively-priced alcoholic beverages, with prices starting as low as Rs. 50 per drink each evening at 6:00pm, and rising every hour, on the hour, until 11pm. Each drink like the tart roselle sour features Indian elements, cleverly interwoven into either the presentation or the flavour. The food menu offers a range of wholesome, hearty finger foods like the pulled raan pao, and mains like the über exotic Naga bamboo smoked mutton teamed with sticky jasmine rice.

Where: C/O Paradise Banquets, opposite PVR Cinemas, Juhu
Call: 26200122
Timings: Tuesdays-Sundays 6:00pm to 1:30am
Approx. Cost for two with drinks and dinner: Rs 2,000

FOR THE ATOMOSPHERE

Dine at The Quarter
For most of us growing up in Mumbai, the grand old and derelict Royal Opera House at Girgaon seemed like a myth. But now that myth has turned to reality and it’s back in business, all gloriously restored. And a beautiful by product of this restoration is the al fresco, brand spanking new Dine at The Quarter that sits pretty in the compound of the Royal Opera House. It is modelled on the lines of a tropical green house with verdant foliage surrounding bleached wood chairs and tables, with white drapes canopying some areas. Here, soul food meets jazz sounds as you partake in a unique Louisiana Creole cuisine-inspired menu, with dishes like cornmeal crusted sea bass and black eye pea ragout. The menu is prepared with locally sourced ingredients and greens, herbs and edible flowers grown on the in-house walled vertical garden. The food is well matched with a drinks list that includes signature cocktails like the fields of gold and the gin soaked boy made with house syrups and fresh ingredients. 

Where: Royal Opera House, Mathew Road, Opera House, Girgaon
Call: 8329110638
Timings: 11am to 1am
Approx. Cost for two with drinks and dinner: Rs 3,500

FOR AN ELEGANT EVENING

Nara Thai
While it may have made its debut in the city a few months ago, it is the recent chill in the air that has made Nara Thai throw open the doors to its beautiful al fresco patio area for both lunch and dinner. But we’d hedge our bets on the latter time of the day for a great meal when the din of BKC reduces to a mere whisper. Done up with hints of royal Thai purple with carefully manicured topiaries and flower beds, the outdoor space is an elegant place to enjoy a romantic date and a welcome new addition to the city, as it offers an unparalled experience that seamlessly blends fine food, exotic cocktails and a casual, yet chic ambience. Whet your appetite here with drinks like the signature butterfly pea tea and kayanta cocktail. The kitchen at Nara Thai specialises in regional cooking, offering an impressive array of piquant salads like the crispy fried morning glory, okra with Thai herbs and yum som o (pomelo salad). Go for mains like the khao phad goong and the crab omelette and thank us later. But save place for the decadent 40-layer Thai crème cake that comes doused with a Thai milk tea sauce.

Where: Ground Floor, Raheja Towers, Opposite SIDBI, Bandra-Kurla Complex
Call: 61378080
Timings: 12pm to 3pm and 7pm to 11:30pm
Approx. Cost for two with drinks and dinner: Rs 2,500

FOR THE VIEW

Estella
Undoubtedly offering one of the best views in the city where the magical sight of the setting sun melting into the Juhu beach waters greets you, Estella puts on a mighty show every evening. They even custom laser projections into the night sky according to your celebration, making this THE place to pop that all important question. Choose a well-made Champagne margarita from the bar that juts out from the main dining area onto the al fresco deck, while you nibble on an appetizer of seared scallops. For mains, savour the taste of the grass-fed Marlboro lamb rack and seal it all off with a plum and frangipane tart for dessert. And while the price of the food and drink here might be on the higher side, what’s a bit of money compared to the breath-taking experience of seeing the city from a whole other perspective?

Where: Nichani Kutir, Juhu Tara Road, Juhu
Call: 7999998232/7999998212
Timings: 6pm to 1:30am
Approx. Cost for two with drinks and dinner: Rs 5,500

FOR THE WEEKEND VIBE

Carouse
Boasting of a mammoth 2,000 sq. ft. of rooftop, al fresco space with some awesome music, Carouse makes for a very interesting new addition to the city’s cache of rooftop restaurants. Done up in natural stone and wood finishes in deep charcoal with a latticed boundary fencing it off, this outdoor space has a live grill counter serving amazing barbeques with private gazebos for those seeking a bit of privacy with their flavoured sheeshas. While on most nights, a DJ plays his fixed sets, on weekends one can enjoy live music gigs as you sip on drinks like the wacky and aptly named mad king (bourbon whiskey, rosemary reduction, burnt orange, egg white and bitters) served in a mini wooden cabinet. Nibbles like the beetroot, feta and onion tart and the more substantial mains like the fenugreek pesto rubbed grilled chicken, make its French-influenced menu shine at its brightest, just like the stars overhead!

Where: 1st floor, P2 building, Raghuvanshi Mills compound, Senapati Bapat Marg, Lower Parel West
Call: 33126701/24978080
Timings: 4pm to 1:30am
Approx. Cost for two with drinks and dinner: Rs 3,000

(An edited version of this review appeared in the 26th December 2017 issue of the evening edition of the Mid-Day newspaper, India https://m.mid-day.com/articles/top-4-open-air-restaurants-in-mumbai-you-must-visit-for-a-dinner-date/18859169)

Hollywood in Your Glass?

Taking India’s love for films to a whole other level are these seven cocktails—each inspired by an iconic Hollywood movie. Each distilling the glamour, wonder and magic of the world of cinema in every drop  

By Raul Dias

Vesper Martini (inspired by Casino Royale, 1967)
This one’s for the James Bond loyalist who likes it, to use the much-bandied about one liner, “shaken, not stirred!” An amalgamation of gin, vodka and the Lillet Blanc brand of French vermouth, garnished with not one, not two, but three olives, Estella’s take on the dirty martini is the perfect ultra-dry drink for a pleasant November evening in Mumbai. “Every man somewhere secretly wants to be James Bond with fast cars, lovely ladies and a life full of passion and adventure. The Vesper Martini is James Bond’s poison as seen in the film Casino Royale. Other than being a huge fan of this classic legendary character, I am personally enamoured by his swag and just had to make room for a clean, mean martini on our cocktail menu. Estella dedicates this to the man himself and of course to his fans,” says Nixon D’Souza, Bar and Beverage Head, Estella.
At Nichani Kutir, Juhu Tara Road, Juhu
Call 7999998232/7999998212
Cost Rs 650

Sherlock in a Pickle (inspired by Sherlock Holmes, 2009 and 2011)
​A sour and savoury cocktail, served with a lot of crushed ice, this blood-red cocktail available at London Taxi pays homage to the murder mystery-saturated Sherlock Holmes books and movies. Tea-infused vodka and gherkin brine is the base for this cocktail, as Sherlock was often found either with a cup of tea or a glass of wine (thus the beetroot wine reduction) in his hands. “While curating the London Taxi cocktail menu, the concept was very clear: to draw inspiration from some of the iconic elements of UK pop culture. Sherlock Holmes is the most popular literary character and very, very British and so the ingredients used in this cocktail have been inspired from his story,” explains, Ami Shroff, Head Mixologist, London Taxi.
At London Taxi, Kamala Mills, A-Wing, Trade World, Lower Parel
Call 9029990454
Cost Rs 700

Willy Wonka (inspired by Charlie and the Chocolate Factory, 2005)
Here’s another cocktail that’s thoroughly inspired by not just an iconic literary character, but also by the film based on that same wacky character—Willy Wonka! This seemingly innocuous blend of whiskey, creme de cacao, dark chocolate, may seem like child’s play, but it packs a mighty punch. “Given the quirkiness of Willy Wonka, and the way they portray chocolate and candy in the movie; this cocktail adds a little tipsy twist to the way we consume chocolate. The idea behind this cocktail was to not only make us feel good with our all-time favourite indulgence—chocolate—but also add a little buzz. The oak-y hint from the whiskey and the creme de cacao helps change the whole composition,” says Pranav Mody, Mixologist, The Sassy Spoon.
At The Sassy Spoon, Ground Floor, Express Towers, Nariman Point
Call 9920003500
Cost Rs 399

Smokin Cosmo (inspired by Sex and the City, 2008 and 2010)
Though we hate to give our cocktails a gender stereotype, this blushing hot pink drink is one for the ladies, just like the fabulous SATC quartet! Go puff, puff on this drink that’s a mix of vodka, Cointreau and lemon juice, all served up in a glass smoking pipe. For, as the name suggests, the Smoking Cosmo is supposed to give the drinker the feeling of smoking a pipe whilst sipping on a classic Cosmopolitan. It gives the traditional Cosmo a fun, quirky twist, making it that much more pleasurable. “To be perfectly honest, the cocktail wasn’t made keeping any specific film in mind. A Cosmo is a classic drink made popular by films like Sex and the City. At Joss, we’ve taken the already sassy drink up a notch and given it our own spin,” says Chef Farrokh Khambata, Proprietor, Joss.
At Joss, Ground Floor, Savoy Chambers, Linking Road, Santacruz (w)
Call 26617771/2
Cost Rs 495

Hawaiian (inspired by Blue Crush, 2002)
The azure waters of Hawaii as depicted in the 2002 surfer flick Blue Crush are the inspiration behind this Tiki-style cocktail that’s a deceptively potent one. It’s also deceptive as the colour is a sunset orange and not a deep blue one would expect. “A Hawaiian cocktail is the ultimate pool-side drink one could wish for. This one’s inspired by the movie Blue Crush which was shot in Hawaii. This cocktail is a perfect balance of vodka, pineapple juice, cardamom and Red Bull, just like how the character of Anne Marie balances her life’s challenges while training for the Hawaii surf event,” says Darren Alvares, Mixologist, Bar Bar.
At Bar Bar, First Floor, Phoenix Marketcity, Kurla
Call 61801501
Cost Rs 225 for 250ml and Rs 399 for 500ml

Moulin Rouge (inspired by Moulin Rouge, 2001)
Baz Luhrmann’s magnum opus Moulin Rouge was a larger-than-life extravaganza that many likened to a Bollywood production thanks to its songs, drama and elaborate sets. This eponymous cocktail seeks to capture the sizzling, passion-filled chemistry that Nicole Kidman and Ewan McGregor shared in the film with its spicy vodka, cinnamon, basil, passionfruit and apple-infused tea parts. “I was inspired by the Moulin Rouge which involves cabaret, a dance form high on music, song, recitation and drama, which I personally think fits in with a place like The Daily Bar and Kitchen,” says Rohit Hegde, Head Mixologist, The Daily Bar and Kitchen.
At The Daily Bar and Kitchen, Ground Floor Behind Shoppers Stop, SV Road, Bandra (w)
Call 9920446633
Cost Rs 400

Churchill Downs (inspired by Secretariat, 2010)
There’s certainly no horsing around this cocktail that’s named after a legendary horse racing track as featured in the 2010 movie Secretariat. Made from a host of ingredients like the banana dominated Dutch liqueur Pisang Ambon, Stolichnaya vodka, charred lemon, wheatgrass, homemade mint and ginger balm syrup, this lurid green cocktail tastes better than it looks! “We recently celebrated one year in the F&B industry and celebrated it over a Kentucky Derby Brunch setting with derby hats, decor and a special set menu around the same theme. The cocktail Churchill Downs is named after the main historic race track at the Kentucky Derby and the cocktail is dedicated to the American thoroughbred racehorse named Secretariat depicted in the movie of the same name,” says the developer of this cocktail, Chef Siddharth Kashyap, The Boston Butt.
At The Boston Butt, 1st floor Rampart Row, Kalaghoda, Fort,
Call 9892447669
Cost Rs 699

(An edited version of this article appeared in the 13th November 2017 issue of the evening edition of Mid-Day newspaper, India)

Desi Makeovers!

From the ubiquitous curry leaf and spicy cumin seed to the piquant burst of pani puri masala and zesty shikanji, cocktails around Mumbai are imbuing themselves with all things deliciously desi with a vengeance these days!   

By Raul Dias

MMS (Monkey Masala Soda)
Monkey Bar is a well-known destination for its unconventional cocktails that junk all the rules and strike off the sugary sweet concoctions—replacing them with a host of original, hugely trendy drinks. For the MMS, kaffir lime is muddled with vodka and a house made masala soda, making for a super refreshing, simple and smooth cocktail.  “It’s no longer about regular cocktails but a whole new spin, where innovation and freshness are firmly at the forefront,” says Nakul Chandra, Brand Head, Monkey Bar.
At Summerville, 14th & 33rd Road, Ground Floor, Linking Road, Bandra West
Call 26005215
Cost Rs 320

Pani Puri Margarita
​The piquant sum of its homemade pani puri water, tequila, triple sec and citrus mix, the pani puri margarita is an ode to Mumbai’s die-hard love affair with the street food staple! “My mother’s pani puri was something I always loved as a kid. One day, it was there for dinner and I had some tequila around so I decided to experiment and it was a match made in heaven. It’s more like mother’s love mixed with my favourite spirit—tequila. Best of both worlds,” says Pranav Mody, Manager and Mixologist, The Sassy Spoon Nariman Point.
At The Sassy Spoon Nariman Point, Ground Floor, Express Towers, Nariman Point
Call 9920003500
Cost Rs 490

Roadside Mule
Tamarind and dates and all the other ingredients—like house tamarind sauce, curry leaves, cumin, ginger, ginger ale—in this cocktail are inspired by the taste of the Indian street chaat which is put together to balance the flavour of the gin and the colour of the drink. “Tamarind and dates were added to the drink to remind the drinker of Indian street food. These also lend a certain freshness to cocktail that is a take on the Moscow Mule but with the Theory magic,” says Emma Pereira, Mixologist, Theory.
At Theory, Unit 1 C Wing, Trade World, Kamala Mills, Lower Parel
Call 66666506
Cost Rs 850

Thai-quilla
‘Same-same, but different’ is an oft-heard phrase when in Thailand and the Thai-quilla cocktail is like a drinkable version of this oxymoronic saying! This Indo-Thai mélange is an amalgamation of kokum and everyone’s favourite tipple tequila, along with Thai basil and fresh lime. “Kokum also known as Indian mangosteen lends a distinct sour element that blends exceptionally well with tequila. The basil adds a Thai twist that helps the cocktail suit our restaurant’s Asian flavours philosophy,” says Farrokh Khambata, Chef and Owner, Umame.
At 1st floor, Cambata Building, Next to Eros Theatre, Churchgate
Call 61110303
Cost Rs 550

China to Kolkata
Part of the special ‘Monsoon Cocktail’ menu at Shizusan Shophouse & Bar, this cocktail is another love child of fusion! The cocktail uses peaches which are native to Northwest China and gondhoraj which literally translates to ‘king of aromas’ and is Bengal’s best kept secret ingredient. “A hybrid of mandarin orange and common lime, gondhoraj is fruitier, crisper and sharper than the regular nimbu—giving the cocktail a more distinct taste that’ll transport you to the quaint streets of Kolkata. You could say, this one’s our take on the classic Peach Margarita,” says Tanai Shirali, Director of Operations, Shizusan.
At Shizusan, Skyzone, Highstreet Phoenix, Lower Parel
Call 7045004138
Cost Rs 525

Shikanji Sour
​An Indian spin on the Whiskey Sour, this cocktail is exciting from the word go. It is a mix of Bourbon, homemade shikanji (North Indian-style limeade) puree, sweet and sour mix, rose syrup, rose water and egg white. All this is garnished with some rosemary. “Indians love shikanji and most of them love whiskey. I wanted to blend two strong yet complimenting flavours that add a natural woodyness and sweetness altogether. Shikanji adds a great fragrance as well, especially when garnished with rosemary,” says Taufeeq Shaikh, Bartender, Estella.
At Nichani Kutir, Juhu Tara Road, Juhu
Call 7999998232/7999998212
Cost Rs 625

(An edited version of this article appeared in the 7th August 2017 issue of the evening edition of Mid-Day newspaper, India http://www.mid-day.com/articles/mumabi-food-six-mumbai-bars-desi-cocktails-twist-lifestyle/18487185)

Shaken and yes…stirred!

With today being celebrated as World Martini Day, why not take your pick from some of Mumbai’s most wacky martini-style cocktails that feature everything from to the decidedly frou frou lavender to the typically Indian paan as ingredients    

By Raul Dias

Mon Cheri
Imbued with an experimental streak when it comes to his bar, Pranav Mody the The Sassy Spoon’s manager and mixologist, sends off this rather exotic looking, deep purple-hued cocktail with a generous pour of house-infused lavender-hibiscus vodka, and vanilla, along with a splash of orange liqueur and citrus mix. Adorned with a marigold flower to offset the colour, the drink is the ultimate ode to flower power.
At The Sassy Spoon, Express Towers, Nariman Point
Call 9920003500
Cost Rs 600

Smoked Aspacado
This martini cocktail one truly lives up to its ‘salad cocktail’ descriptor on the drinks’ menu. Here, Rakesh Pardeshi, the assistant bar supervisor first smokes avocado cubes and chopped asparagus that are then muddled together with simple syrup, lime juice and gin and garnished with a blanched asparagus spear.
At Estella, Juhu Tara Road, Juhu.
Call 7999998232, 7999998212
Cost Rs 895

Kale & Hearty
Though the whole hype around kale may be on the wane this year, it still shows up in this rather refreshing and ‘healthy’ drink. In this martini-style cocktail, the leafy veggie is muddled with spinach, cucumber, vodka and homemade ginger syrup, with a hit of lime-n-lemon sours and sent off with a crispy fried kale chip as the garnish.
At Swey, Atria Mall, Worli.
Call 9820436666
Cost Rs 500

Green Tea & Lavender Martini
This fragrant, floral vodka martini is made using a special in-house green tea and lemongrass infusion. To this, thyme and lavender are added to give more layers to the herbaceous, floral notes. A spritz of vodka and lemon juice finishes it off. All this jazzed up with the Theory signature garnish of fresh jasmine buds and a few sprigs of thyme.
At Theory, Kamala Mills, Lower Parel
Call 66666506
Cost Rs 860

Paan Martini
Bringing an Indian flavour to World Martini Day is this very desi Paan Martini Cocktail that’s often accompanied by a paan-flavoured ice-cream. Made with paan masala, gulkhand, vodka and lime juice and served with a garnish of betel leaf and rose petals, this cocktail was created by the bar’s head bartender who missed his father’s paan dani (paan case) and more so, the aroma of it! 
At The Sahib Room & Kipling Bar at The St. Regis Mumbai, Lower Parel
Call 61628422
Cost Rs 900

(An edited version of this article appeared in the 19th June 2017 issue of the evening edition of Mid-Day newspaper, India http://www.mid-day.com/articles/mumbai-food-world-martini-day-martini-style-cocktails-drinks-mumbai-bars-sassy-spoon-lfiestyle/18351183)

Raising The Bar!

Forget about the rather common chakna and the plebian peanuts as bar snacks, and get ready to nosh on a whole new spectrum of quirky and oh, so interesting bar eats being served up at the Mumbai’s hottest ‘wateringholes’

By Raul Dias

Gosht and Sandalwood Mulayam Seekh Kebab
Served up in a dish that’s fashioned on the lines of an old coal clothes’ iron, the quirkiness of these kebabs is further enhanced when you bite into them and discover their canny little secret. Sandalwood! Yes, the silken soft lamb seekh kebabs are flavoured with rose petals, sandalwood, ginger, green chilli and smoked with stone flower and accompanied by dry fruit bakarkhani with a spritz of fresh coriander jalapeno chutney
At Razzberry Rhinoceros, Juhu Hotel, Airport Area, Juhu
Call 7400402604/05
Cost Rs 625

Baked ‘Vegetarian’ Chicken Puff
Do pardon the rather oxymoronic name of this bar bite and just take a bite of this delectable Cantonese snack. It is prepared with a base of flour and oil along with a filling of deep fried mock chicken, sesame seeds, black pepper powder, vegetables, egg yolk, oyster sauce and chopped onions along with the seasoning of salt and spices.
At Yauatcha, Raheja Tower, BKC, Bandra East
Call 9222222800
Cost Rs 295

Dhokla Redefined
This one is made up of six pieces of sweet, authentic dhokla that have been seared with clarified butter, and served hot topped with guacamole and feta cheese. All this is then garnished with cilantro fronds.
At Radio Bar, Hotel New Castle, Linking Road, Bandra West
Call 26499900
Cost Rs 290

Amritsari Fish Popcorn
Bar Bar—the Kurla drinking bar, has garnered quite a reputation of going pop with its food. Here, the chefs have taken some classics and then added a fun twist to them. The Amritsari fish popcorn is one such example. A seafood lovers go-to snack, this bar bite has chunks of fish cooked in spicy Amritsari masala and served with a side of mint-mango chutney.
At Bar Bar, Lal Bahadur Shastri Marg, Kamani, Kurla West
Call 33126020
Cost Rs 269

Yucca Chips
Yucca aka. cassava aka. manioc is a root vegetable native to Latin America and is known for its versatility. Made from this tuber, the hand cut chips at Lima are served at the bar either fried or baked. The chips are then dusted with a chipotle chilli rub and accompanied with a freshly made sriracha chilli mayonnaise.
At Lima, Maker Maxity, North Avenue 2, BKC, Bandra East
Call 30005040
Cost Rs 225

Smashed Avocado and Smoked Jalapeno Falafel
Here, South America meets the Middle East with this take on a humble falafel that’s jazzed up with a smashed avocado pulp, smoked jalapeno peppers and pumpkin and served with a side of quinoa cracklings.
At Estella, Nichani Kutir, Juhu Tara Road, Juhu
Call 7999998232/7999998212
Cost Rs 450

(An edited version of this article appeared in the 29th May 2017 issue of the evening edition of Mid-Day newspaper, India http://www.mid-day.com/articles/mumbai-food-quirky-food-city-hottest-bars-falafel-yucca-chips-seekh-kebab/18289196)

The Lure of Lavender

It’s literally raining purple with a range of lavender-infused desserts and goodies at restaurants and patisseries across the country that pay homage to the delicately perfumed flower and its gorgeously vibrant hue!

By Raul Dias

Is it a flower? Is it a herb? While there is enough conjecture about the botanical underpinnings of lavender, one thing is for certain, this season, it has crept into a host of desserts and goodies at restaurant and patisseries across the country. Places that are celebrating the purple-hued flower (we’ll just leave it at that!) in myriad ways. And why not? Being particularly compatible with the dessert-friendly flavours of honey and lemon, lavender is a perfect springtime flower to brighten up—not just a table—but also what’s served atop one!
Here’s a list of a few such preparations that are imbued with that heady dose of the flower’s power:     

Lavender and Blueberry Viennese Shortbread with Rose Petal Panna Cotta at Estella, Mumbai
This rather delicate confection is an intricate construction of two lavender-flavoured shortbread fingers sandwiching whipped cream and blueberry jam, and topped with more cream and jam, with a sprig of lavender and rosemary as the garnish. Accompanying this, is a wobbly panna cotta that does a jig, not just on the platter, but on your palate as well.   

Lavender Panna Cotta at Latest Recipe, Le Meridien Gurgaon, NCR
In this iteration, the actual panna cotta—that simply translates from Italian into English as “baked milk”—is the creation of the hotel’s Executive Pastry Chef Anil Kumar, who was inspired by the refreshing and delicate lavender flavour. The fact that this flavour has to be used just in the right amount for its effect to show up and can only be infused with cream, got him excited to try it in this panna cotta. And what a sublime creation that turned out to be!

Lavender Macarons at Cocoatease, Mumbai
Riding high on the crest of the macaron wave are these crispy, chewy, French macarons filled with a lavender-infused Swiss meringue buttercream. According to Manju Hemrajani, Co-owner, Cocoatease, people in India are slowly and steadily getting accustomed to and have started understanding the subtlety of flavours, because lavender is an acquired taste and needs to be used with caution. If used in excess, it makes the product taste bitter and pretty much inedible. But there’s no fear of that happening in the case of these delectable morsels of heaven! 

Lavender and Bitter Chocolate Bon Bon at The Oberoi Patisserie & Delicatessen, The Oberoi Gurgaon, NCR
Chef Gagan Rahi, Sous Chef (pastry) has used luxurious Valrhona chocolate and lavender flowers to create these chocolate bon bons. The bitter sweetness of the lavender flowers lends a sweet pungent after-taste to the chocolate and pairs beautifully with the intense chocolate-y notes for a well-balanced pairing.

Almond and Lavender Latte with Lavender and Lemon Cookie Crumble at The Korner House, Mumbai
As the only lavender-infused drink on this list, the latte is a creamy, rich, vegan almond and lavender blended latte topped with dairy free cream and lavender oatmeal cookie crumble. According to its creator Chef Vicky Ratnani, the reason behind its genesis is simple: Veganism is growing rapidly and people like to have nut milks. And so, the idea of doing an almond milk and lavender latte was not just au courant, but unique as well. We couldn’t agree more!

Japanese Lavender Cheesecake at Bodega Cantina-Y-Bar, Kolkata
So obsessed is this Park Street, Kolkata restobar with lavender that they’ve come up with a very unique dessert using the flower! The Japanese Lavender Cheesecake is created by ace Mumbai pastry chef Sanjana Patel and is made up of a deconstructed cheesecake that comes with lavender lemon gel and lavender flavoured ice-cream. The ode to lavender is thanks to the restobar’s Chef and Co-founder Urvika Kanoi​’s​ chef ​school address in London which had a beautiful garden on the opposite side which would bloom in summers.

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Halo Halo Sundae with Lavender Ice-cream at Shizusan, Mumbai
Shizusan—Mumbai’s newest Pan-Asian restaurant too seems to be enamoured by the lure of lavender. In the Halo Halo Sundae, the classic sundae from the Philippines sees the traditional purple ube yam ice-cream scoop being substituted by the floral hit of the lavender ice-cream that goes on to get combined with shaved ice, condensed milk and generous piles of sweet beans, jellies, and rice crisps in a glass. ‘nuff said! ​  

(A shorter, edited version of this piece was first published in the April, 2017 issue of The Week's Smart Life magazine)