(Pop) Corn Stars!

Popcorn, the all-time favourite go-to cinema hall snack is getting a major image overhaul these days at restaurants, bars and patisseries across the city, finding itself in everything from cocktails to cakes and a whole lot in between

By Raul Dias

Monk E Corn 
Never mind the rather wacky name, this drink at the Pickle & Pint restobar champions a very unusual cocktail ingredient like popcorn with great aplomb along with another much-loved rum brand. So, what we have here is a melange of Old Monk rum, popcorn syrup, apple juice, lime and aromatic bitters all shaken together and served in a chilled crystal old fashioned glass, garnished with its raison d’être ie. popcorn and an apple slice to add more texture. “Popcorn and Old Monk are two crowd favourites. Popcorn is an ingredient that one can play around really well and so when rum is infused along with it, it makes for a rather unusual cocktail that brings in that classic movie theatre nostalgia”, says Mitesh Pawar, the bartender at Pickle & Pint, who also mixes up another popcorn-based vodka cocktail called the Willy Wonka.
At Paradise by Tunga, P16, Central Road, MIDC, Andheri East.
Call 67898944/678898900/9930374565
Cost Rs 295++

Chocolate Caramel Popcorn Cake
This stunning looking speciality cake at The Oberoi Patisserie brings to fore the delightful balance of sweet and savoury with every bite.  Here, the highlight is the Tarta Caprese sponge cake that’s layered with unctuous chocolate marquise, raspberry confit, the star ingredient aka. caramel popcorn and a mirror-like chocolate glaze. Caramel popcorn adds the surprise element of texture and helps maintain a fine balance of savouriness that elevates the flavour profile of the cake. “Anybody can make you enjoy the first bite of a meal, but only a pastry chef can make you enjoy the last,” says pastry chef Prashant Sabne at The Oberoi Patisserie. “It is with this continued endeavour to bring our guests exquisite culinary experiences, that my team and I continuously research and innovate, staying firmly rooted to familiar tastes and classics such as this popcorn cake”
At The Oberoi, Nariman Point.
Call 66326245
Cost Rs 2,500++ per kilo

Chocolate Pot de Crème with Salted Caramel Popcorn
The lip-smacking sum of its rather unusual salted caramel popcorn and lemon-poppy olive oil cake parts, this layered dessert served in a clear glass pot is a textural treat. The light-as-air chocolate mousse, crumbly cake, silky caramel and then crunchy salted popcorn all add to the dessert’ edible and visual brilliance. “Without the popcorn this would be just another chocolate dessert, which although delicious, isn’t quite as unique! The salted caramel popcorn adds crunch, surprise and a play of textures, which is so critical in any dessert,” says Dheeraj Varma, the head chef at Monkey Bar.
At Summerville, Junction of 14th & 33rd, Linking Road, Bandra West.
Call 26005215
Cost Rs 270++

Popcorn Old Fashioned 
Besides its name, there’s truly nothing ‘old fashioned’ about this popcorn cocktail served at The Quarter at the city’s Royal Opera House. Try fashionably modern and very avant-garde instead! Here, popcorn is infused in bourbon and left to macerate for 24 hours. It is then strained using a muslin cloth and mixed with just simple syrup and served on the rocks in an etched crystal glass with a small side of popcorn fastened onto the glass with a tiny wooden clip. “The idea behind the Popcorn Old Fashioned was to create something that’s a little sweet and a little salty for a perfect cocktail starter. We serve it with a side of butter salted popcorn to whet the appetite. The bourbon used in this cocktail is infused with popcorn for 24 hours giving it that wonderful buttery fragrance”, says Nikhil Naik, The Quarter’s bar manager.
At Royal Opera House, Mathew Rd, Opera House, Girgaon.
Call 8329110638
Cost Rs 700

Caramelised Popcorn with Crispy Bacon
This dish of a bed of caramelised popcorn with crispy bacon sitting atop it, that’s part of the new café menu at the Asian restaurant Hello Guppy, is one of those dishes that defy both convention and definition. Is it a snack? Is it a dessert? The mind questions when a birch wood bowl of this dish is put in front of you. But then you realise that it doesn’t really matter as it makes for the perfect indulgence for any time of the day. “Popcorn as a food is loved by everyone and can be enjoyed at any time of the day. Interestingly, in Japan it is found everywhere—except at movie halls! I was therefore inspired to create a dish that uses popcorn as a key ingredient, since it is so ubiquitous in Japan,” says Vikram Khatri, the executive chef at Hello Guppy.
At Ground Floor, Godrej-BKC, G-Block, BKC.
Call 26534720
Cost Rs 199

(An edited version of this article appeared in the 3rd September 2018 issue of the Mid-Day newspaper, India on page 22 https://www.mid-day.com/articles/pop-corn-stars/19763193)

Sushi 2.0

Today, on International Sushi Day, we liberate all you sushi fans from the shackles of boring, old, run-of-the-mill iterations and introduce you to six of the most unusual and odd ball interpretations of sushi available in the city.

By Raul Dias

Prawns and Edamame Sushi Pizza
If there’s one aspect of sushi that’s truly remarkable, then that would have to be its ability to experiment with both ingredients and presentation styles. Take this innovative sushi pizza for example. Locally sourced prawns and that quintessential Japanese ingredient, edamame are combined with a honey, chilli and fresh mango sauce and shaped to resemble a slice of pizza. “Sushi and pizza are perhaps two the most loved comfort foods and there couldn’t have been a better occasion than International Sushi Day to celebrate the confluence of the two,” says Chef Paul Kinny, Culinary Director, Shizusan Shophouse & Bar.  
At Shizusan Shophouse & Bar, High Street Phoenix, Lower Parel.
Call 62373536
Cost Rs 375 (per slice)

BLT Sushi Sandwich
Pushing the boundary even further, this sushi variant gets a top score on the innovation charts! Taking the classic all-American bacon, lettuce and tomato sandwich and giving it a far eastern fillip as a sushi are the guys at The Fatty Bao. Here, bacon, lettuce and roasted tomato are layered in vinegared-rice and a nori sheet for the ultimate sushi sandwich hybrid. “This sandwich sushi is inspired by the onigirazu sushi, where sushi rice and nori sheets are used to make sandwich shapes with various fillings,” says Chef Prashanth, Executive Chef, The Fatty Bao.
At The Fatty Bao, G1, 108, Morya Classic, Off New Link Road, Andheri West.
Call 62366323/7738008460
Cost Rs 490 (4 pieces)

Tsu No Maki
Just when you thought you’d seen the last mango of the season, you see it well-represented in this totally wacky maki sushi. Joining the salmon-tuna protein duo are slivers of ripe mango and vinegar-sushi rice to make a quadrant shaped piece of sushi. And this is why it is named Tsu No Maki, because in Japanese “Tsu No” means four. “Classical sushi consists of seasonal ingredients prepared using the most sophisticated methods to bring out the best natural flavour of the dish. Where as in the case of innovative versions of sushi, we use local and seasonal ingredients like mango which are much appreciated by our guests,” says Chef Yogendra Adep, Chef De Cuisine, The St. Regis Mumbai
At Yuuka, Level 37, The St. Regis Mumbai, 462, Senapati Bapat Marg, Lower Parel West.
Call 61628422
Cost Rs 2,100 (8 pieces)

Gobo Nigiri
As one of Japanese cuisine’s most popular ingredients, the burdock root or gobo is a herb that not just detoxifies the blood, but it is also great for the lymphatic system and skin. Distilling the goodness of this ingredient that we very rarely see in Indian Japanese restaurants is Pa Pa Ya’s all veg Gobo Nigiri. Here, gobo root is combined with carrot, cucumber and avocado that are rolled in a nori sheet, resulting in a sweet, yet pungent sushi roll. “Gobo has a high percentage of irons and vitamins A and B. While creating the dish I wanted to keep the taste authentic as well as make it a healthier option for sushi with the further addition of carrots, cucumber and avocado,” says Chef Sahil Singh, Sr Executive Chef, Pa Pa Ya.
At Pa Pa Ya, Hotel Diplomat, B. K. Boman Behram Marg, Colaba.
Call 8451011174
Cost Rs 625 (8 pieces)

Battera Sushi with Salmon and Tuna
Very little is known about the Osaka-style pressed sushi called oshizushi. Introducing us, to not just this regional sushi speciality, but going one step further and topping it off with three very unusual ingredients—avocado tartare, capers and onion salsa is the Battera Sushi with salmon and tuna. “Battera sushi, that is moulded in a special wooden box, is both fun to eat and lovely to look at. And not to mention different from the usual monotony of rolled sushi, that one sees everywhere,” says Chef Vikram Khatri, Executive Chef, Hello Guppy.
At Hello Guppy, Ground Floor, Godrej-BKC, G-Block, BKC.
Call 26534720
Cost Rs 720 (8 pieces)

Mafia Roll
Never mind its rather intimidating name, this sushi roll is all about fun. How else can one explain the use of popping corn as one of its main ingredients? This uramaki (inside out) roll of corn tempura with piquillo peppers and gochujang mayonnaise that’s garnished with some popcorn and parsley has an interesting story behind its name. “The pop and bang of the Italian Mafia is carried forward into this sushi roll which has popping corn and fiery roasted piquillo peppers along with the bang of spicy gochujang mayonnaise,” says Chef Farrokh Khambata, Owner-Chef, Joss.
At Joss, Ground Floor, Savoy Chambers, Linking Road, Santacruz West.
Call 26617771
Cost Rs 850 (8 pieces)


Recipe for…
Sriracha Blush Maki Sushi

Ingredients:
15gm Avocado Cubes
15gm Cucumber Batons
10gm Shredded Carrot
15gm Jalapeño Tempura Fried
15gm Cream Cheese
10gm Black Sesame Seeds
120gm Sushi Rice (boiled)
30ml Sushi Vinegar
1 Nori Seaweed Sheet
10ml Sriracha Hot Chilli Sauce
10gm Tobanjan Paste
10gm Togarashi Japanese Spice Powder
10gm Kewpie Japanese Mayonnaise

Method:
* Place the nori sheet on a sushi mat and spread the cooked and vinegar-sprinkled sushi rice on it. Sprinkle togarashi and sesame seeds on top of the rice.
* Turn over the sheet. Put cream cheese, avocado, cucumber, carrot, fried jalapeño tempura in the centre of the sheet.
* Roll it tightly and cut into eight pieces and arrange on a platter.
* Drizzle with Kewpie mayonnaise mixed with tobanjan paste and dot with sriracha sauce.

--Recipe courtesy Chef Paul Kinny, Culinary Director, Shizusan Shophouse & Bar

(An edited version of this article appeared in the 18th June 2018 issue of the Mid-Day newspaper, India on page 22 https://www.mid-day.com/articles/international-sushi-day-heres-six-unusual-picks-from-across-mumbais-eateries/19530158)

A Serving of BKC, Please!

As Mumbai’s most popular commercial super hub, the Bandra Kurla Complex—or BKC to use its trendy moniker—is a vertiginous warren of glass and steel buildings where business booms all day long. Interestingly, it is also one of the city’s premier dining destinations, offering a plethora of options for those after work dining and partying needs. We bring you a serving of BKC’s top 10 hot spots.

By Raul Dias

O Pedro
Fast becoming the go-to place for some fun, fusion-forward Goan nosh and imaginative
drinks, is this whimsically decorated bar-cum- restaurant. Here, one can expect drinks that
bring back the fun of tropical living along with simple, yet sophisticated food that reflects
Goa’s stunning culinary diversity, going back to its Portuguese influences and further
beyond. The food at O Pedro sidesteps Goa’s touristy flavours to evoke all this rich, complex
culinary history. But that’s not to say that a meal here is a meat lover’s feast alone. The menu
includes a host of vegetarian renditions of Portuguese and Saraswat classics. So, expect to
dive into a stuffed charred cabbage foogath and the breadfruit rawa fry with as much gusto as
a serving of the sublime chicken baffad curry or Aunty Braganza’s crab rissois!

Unit #2, Ground Floor, Jet Airways-Godrej BKC Building, BKC
Tel: 022-26534700/01/02


Nara Thai
Think flavourful Bangkok-style street food—über reasonable price et al—in a jazzed-up
setting and this elegant restaurant, replete with an al fresco sitting area, pops into mind. Done
up with hints of royal Thai purple with carefully manicured topiaries and flower beds, this
place is a calm spot amidst BKC’s humdrum. Perfect for a quick lunch is the express business
lunch that gives you a brief sampling of the authentically Thai menu. Here, you can expect to
tuck into everything from dishes like crispy fried morning glory and the refreshing yum som
o pomelo salad to gai tord samunprai (crispy fried chicken and Thai herbs) and an authentic
north-eastern Thai spicy chicken salad called larb gai. But save space for Nara Thai’s
signature dish like the khao phad samunprai that’s made with the brilliantly blue butterfly pea
flower that also finds itself in drinks like the butterfly pea sour.

Ground Floor, Raheja Towers, Opposite SIDBI, BKC
Tel: 022-61378080


Masala Library
Responsible for bestowing a certain classy cache on to Indian cuisine thanks to the brilliantly
conceptualised and plated out dishes on its menu, Masala Library by the legendry Jiggs Kalra
has been at the very vortex of the whole BKC dining scene for a few years now.
Experimental, yet retentive of the traditional technique and flavours that go into making the
perfect Indian meal, here equal emphasis is placed on both substance and presentation. And
though the a la carte offerings represent the restaurant’s food philosophy perfectly, it is the
16-course degustation menu featuring dishes like the wild mushroom chai and the charcoal
bhajia that take fine dining to a whole other level and that truly makes dining here a highly
recommended indulgence.

Ground Floor, First International Financial Centre, G Block, BKC
Tel: 91-8454900900


Toast & Tonic
The easy, languid vibe that this restobar projects is perfect for a post-meeting unwind session
over well-made drinks and sophisticated food, in a setting that is effortlessly chic and refreshingly minimal with its Scandi-chic décor accents. It borrows heavily from the East Village, in the south of Manhattan which is easy going and irreverent. At Toast & Tonic expect to find small plates like lightly poached kokum shrimp in a kokum and coconut broth, prawn pickle and prawn crackers and the tuna tataki tostada with jalapeno cream, ginger and sesame oil. Sip on a host of tonic-based drinks like the spiced vanilla tonic, the flower power tonic (jasmine, elderflower and grapefruit) and the yummy star anise and pear tonic.

Unit #1, Ground Floor, Jet Airways-Godrej BKC Building, BKC
Tel: 022-26534722



CinCin
This trattoria-style Italian restaurant’s approach is stylish yet casual where you can enjoy a
post-work drink with some cicchetti or small plates that are typically served in a traditional
Venetian bacari. Featuring arched windows connecting the main dining area with the al
fresco section via an open bar, this is the place to grab a table or sit by the bar and enjoy the
lemon trees and shrubbery. CinCin draws inspiration from the potent flavours of regional
Italy to deliver seasonal, ingredient-driven plates of food like strozzapreti, a slow cooked
chicken ragu. But for those who prefer to graze, you can choose from 30 odd cicchettis to
hand rolled pastas, meat specialties and Napolitan style pizzas. And for dessert, don’t miss
the tre latti, a luscious milk-saturated cake.

Ground Floor, Raheja Towers, Near Dena Bank, BKC
Tel: 022-69956666


Hello Guppy
This cute and whimsical restaurant offers a range of Japanese food in an easy-to- eat format,
within an approachable, friendly space. Packaged perfectly to appeal to the office-going
crowd seen in the BKC area, the menu includes soup, salads, sushi, soba and udon noodle dishes, donburi rice bowls and yes, the ubiquitous Japanese favourite ramen as well. The space is an explosion of Japanese pop culture with every corner of the compact space covered with vintage robots, Japanese transistors, wall art and posters. But once the sun sets, Hello Guppy undergoes a transformation, with neon lighting, a crazy disco ball, and an emphasis on innovative drinks, as it becomes time to let loose and party the night away.

Ground Floor, Jet Airways-Godrej BKC Building, BKC
Tel: 022-26534720


SodaBottleOpenerWala
Despite this zany eatery clocking in almost three years of existence, it is still a die-hard
favourite of the BKC crowd. And why not? SodaBottleOpenerWala is your quintessential
Bombay Irani Café and bar with all its idiosyncrasies pat in place. It truly is a modern tribute
to the dying legacy of a Bombay Irani Cafe bringing with it typical Parsi cuisine, some Irani
specialties and Bombay street food in a fun, quirky and contemporary avatar. Nostalgia
warms your heart as you navigate through the menu that has on it specialities like dhanshak,
paatra ni macchi and their version of the famous berry pulao. Drinks like the iconic raspberry
soda and Parsi ‘choi’ infuse a bit more nostalgia and fun into your post business meeting-
saturated day.

02, Ground Floor, The Capital Building, G Block, BKC
Tel: 022-40035678


​Hemant Oberoi
As perhaps Mumbai’s only restaurant that’s named after a person, Hemant Oberoi is the
culmination of 40 years of culinary mastery by chef Hemant Oberoi. Perfect for a celebratory
dinner with the team, the large, 3,000sq ft property is done up with plenty of rich golds, reds
and dark wood. The menu is primarily European fine dining, but one can often find bursts of
whimsy like in the Asian style Chilean Sea bass served with orzo pasta and spinach. For
those on the go and desirous of a quickie, the 2- and 3-course lunch menus offered here are a
perfect way to get a glimpse into the mastery of the legendary chef. But for those with time
and yes, money, do indulge in the super-indulgent a la carte dinner service and thank us later!

Unit #5, Ground Floor, Jet Airways-Godrej BKC Building, BKC
Tel: 022-26534757


Taftoon
Inspired by the food that can be found along the Grand Trunk Road, that runs from
Chittagong to Kabul, this bright and airy restaurant offers up an exotic taste of everything
from Kashmiri to Rampuri cuisine. Named after the leavened, milk, yoghurt, and egg-
redolent Persian bread that has a mere whisper of saffron anointing it, we see Taftoon paying
homage to it in myriad ways across its vast menu. Try it in the taftoon pe harissa, which is a
mix platter of three, coin sized harissa-smeared taftoon disks—each topped with different delicacies like a divine mushroom paté and a spicy pulled chicken. This is also the place to sample the more robust Bihari cuisine staples like litti chokha that’s best chased with the fragrant Kashmiri kahwa tea, or with a saffron cocktail, perhaps?

Unit #2, Ground Floor, Naman Centre, G Block, BKC
Tel: 022- 26530253/65656100


The Good Wife
Ignore its borrowed-from- a-TV- show name and hang out with your colleagues on a Friday
night at this buzzing hotspot that’s somehow always packed to the rafters. But there’s a good
(pardon the pun!) reason for that. Famous for its reasonably priced drinks and food, a night
out at the wood panelled and be-chandeliered restobar won’t put in a dent in anything… least
of all your wallet! Taking its business district location very seriously, The Good Wife’s
signature drink is called The Wolf Of BKC. Team this one with a host of nibbles like the
three-peppercorn grilled chicken and the soy ginger prawns and kiss the past week’s blues
away.

Ground Floor, The Capital Building, G Block, BKC
Tel: 022- 40109433


(An edited version of this article first appeared in the May 2018 issue of Jetwings International in-flight magazine of Jet Airways http://www.jetairways.com/EN/IN/jetexperience/magazines.aspx)

Vegxotica!

From bitter melon to taro and from purple sweet potato to fox nuts, a host of exotic vegetarian ingredients hope to change the oriental restaurant menu’s lexicon across the city in 2018

By Raul Dias

Hanoi Bitter Melon Shrimp Salad
As its name suggest, this Vietnamese-style salad on the menu at Shizusan is a melange of herbs, shrimps, carrot shavings, citrus nam plah, roasted peanuts and that one ingredient—bitter melon—that has an interesting back story. In Vietnamese homes, bitter melon is usually cooked at the start of their new year as a reminder of the bitter living conditions of the past. “This salad of ours is an ode to these festivities. Bitter melon is one of those underappreciated vegetables that take some time getting used to. Although the bitterness at times can get unbearable, it’s also unique while having medicinal benefits which can’t be overlooked,” says Chef Paul Kinny, culinary director, Bellona Hospitality.
At Shizusan, North Skyzone, High Street Phoenix, Lower Parel.
Call 7045004138
Cost Rs 365

Taro Tempura and Purple Potato Maki
This all-veg ura maki (inside-out maki roll) at Yuuka has a taro stuffing and is topped with a truffle-purple sweet potato mash, fried sweet potato and Thai red chilly. “There is a saying that learning and creating something new always makes you feel good. The same hold for the key ingredient of this dish—Taro! The tuber is believed to be one of the world’s earliest cultivated plants and has a tremendous health benefits associate with it,” believes Chef Himanshu Taneja, director of culinary, The St. Regis Mumbai.
At Yuuka at The St. Regis Mumbai, Senapati Bapat Marg, Lower Parel.
Call 8291926985/61628422
Cost Rs 1,600

Asparagus and Arugula Salad with Fox Nut
Served warm, this asparagus and arugula salad at Hello Guppy sees the very exotic fox nut sprinkled over it along with grilled asparagus, all jazzed up with a wafu dressing. The addition of the fox nut is in keeping with the Japanese concept of yakuzen, or medicinal cooking. “Fox nuts are great examples of this medicinal aspect, as they act as an aphrodisiac, along with being low in cholesterol, fat and sodium. They are also gluten-free and add the perfect crunch to this salad,” says head chef, Vikram Khatri.
At Hello Guppy, Ground Floor, Godrej-BKC, G-Block, BKC.
Call 26534720/7777049773
Cost Rs 249

Chilean Sea Bass with Blue Pea Pod Rice
This sea bass dish, at the new Thai-Robata restaurant Izaya, that heroes its brilliantly blue rice component, is a hearty serving of chunks of Chilean sea bass on a bed of jasmine rice coloured blue with the blue pea pod. This pod, that’s native to Thailand, has the unique characteristic of changing colour when any form of acid is added to it. “The reasons we use the blue pea is the appeal it brings to the dish, whilst keeping the flavour neutral. It is also one of those rare natural ingredients that imparts a blue tint. The inspiration for this exotic ingredient came from our trip to Thailand where the pod is used in colouring drinks such as iced teas and sodas,” says chef and owner, Farrokh Khambata.
At Izaya, NCPA, Gate No. 2, Nariman Point.
Call 22821212
Cost Rs 2,500

Crispy Taro Veg Spring Roll
Part of a dim sum trio that includes a black truffle dumpling and a veg dumpling, this spring roll at Dashanzi is prepared with gently rolled out wheat flour wrappers that are filled in with a blend of crunchy shredded vegetables along with steamed and mashed taro root, then sautéed in soy sauce. “Taro, a tropical vegetable which is high in fibre, is known to soak up flavours. Thus, it easily marinates, absorbing the peppery-tangy flavour of the pickled filling. The root ingredient plays an important role in delicacies that are traditionally eaten during the Chinese New Year celebrations,” says Cheang Chee Leong, chef de cuisine.
At Dashanzi, JW Marriott Mumbai Juhu, Juhu Tara Road, Juhu.
Call 66933344
Cost Rs 995

(An edited version of this article appeared in the 19th February 2018 issue of the Mid-Day newspaper, India on page 23 https://www.mid-day.com/articles/mumbai-food-exotic-asian-veggies-now-making-way-to-restaurant-menus/19087160)