DISHKIYAOON

New restaurant opening at the famous Capital One Building BKC is Dishkiyaoon.

Dishkiyaoon ,BKC (25)

Vivek & Kabbir Luthria and Gaurav Dabrai , the owners of  Kino Cottage and Copa are joined by partner Saloni Rupani to present their signature style of casual and refreshing dining with  Dishkiyaoon.

Dishkiyaoon ,BKC (15)

Space is designed by Clement Desylva which very unconventional .Loved the entrance façade highlighted with artsy typography. The interiors is compilation of lot of vertical gardens, The level of greenery is spectacular without eating into any floor space, thanks to the clever use of framed succulents. A brightly lit spacious bar with swings and phone charging trolleys were some of the highlights, however some things were pretty random like the placement of a Bath Tub.

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The menu at Dishkiyaoon is all about contemporary fare from across different cuisines presented in an adventurous style. Chef  Clyde Comello’s menu is  mix of classic heart warmers to regional specials made contemporary. One can indulge in nostalgic fare like Paneer 65 with lemon pillaf , Daliya Khichdi to dishes like Chole Empnadas , Dishkiyaoon chilli cheese toasty, Flatbreads include Aubergine scarmozza , Cheezzy wezzy to name a few .

At the preview I tried some cocktails; the bar menu has a lot of options includes handcrafted cocktails like the  Filter Coffee Martini, Gur & Sugarcane Mojito , Adult Coke float ,Bombay to Benaras , New Fashioned Old Fashioned  & Jäger Float. My favorite was 3M (Mix of fresh pineapple juice + orange juice + Malibu and rock salt) the second one which I liked was Benaras to Mumbai (Traditional Thandai topped with Rum)

BANARAS TO BOMBAY (5)

For Food we tried the Vada Pav Salad this one had baby vadas tossed in with salad leaves topped with fresh pomegranate, croutons and sweet and spicy chutney.

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For mains tried the Paneer 65 with Lemon pilaf, the paneer was coated in a very sweet and spicy sauce. The daliya khichdi served with stuffed mirchi salan was quite interesting though I found the gravy little on the sweeter but when had together it tasted well.

Open through the day, Dishkiyaoon lets you devour a hearty meal of Chef Clydes specials or swing by for drinks & dinner in the evening. They also have gluten free, vegan & good carb options!

 

Timings :

11am to 1 am

Address: G1, Capital Building, BKC, Mumbai – 51

Bao Wow Festival

 

Baos - The Fatty Bao - Photos Courtesy Kunal Chandra-4.jpg

One of my favorite restaurant Fatty Bao is hosting Bao Wow Festival this month and I was invited for a preview to taste the new additions yesterday evening.

The Menu has a total of 13 different varieties of yummy bao’s, which are filled with different kinds of fillings. The menu includes the all-time favorites in addition to a whole new selection of inventive flavor combinations, especially created for the festival by Executive Chef Prashanth.

The Vegetarian Bao’s had a total of 5 varieties, and I tried everything. Besides the Crispy Eggplant and The Mushroom and Bell Pepper which are the regular on their menu, there are 3 new additions.

Loved the Crispy Tofu and Mock Meat, It had amazing flavor of black bean sauce, stuffed with cold lettuce+ pickled pear and topped with scallions. The Cheesy Kimchi Potato Bao, now one can hardly go wrong with this combination sprinkled with Korean chili powder this was good stuff.

The pricing per portion start from INR 260 (excluding taxes)

The Bao Wow Festival is on from 1st February 2016 – 14th February 2016 at The Fatty Bao Mumbai and Delhi.

So make the reservation now.

The Fatty Bao Mumbai: Summerville, Junction of 14th & 33rd, Linking Road Bandra West, Mumbai- 400050. For Reservations call : 022-26005220

Opening Hours: All Days of the Week: 12:00 noon to 3:30pm and 7:00pm to 1:00 am

Photo Courtesy : Kunal Chandra

 

Chili Mili

The title literally means that “I found chilies” which happened the other day when I went grocery shopping and I got home these wonderful green chilies.

Well I love spicy food and have tasted a variety of chilies and experimented with them while cooking, No wonder I like Mexican cuisine as it has very bold and fresh flavors and the use of chili and spices is quite liberal which is quite similar to our Indian cuisine.

In India chili is an very important ingredient in flavoring curries,  there are various varieties of chilies available red or green either in fresh or powdered form actually each region or state has their own distinct produce of chilies ranging from the darkest emerald green to the roaring red ones . The spice levels of chilies also vary, my mum always told me the darker and thinner the chili the spicier it is.

So the other day when I found this amazing variety of chilies with my vegetable vendor…It straight away reminded me of Chili Relleno which I had during one of my visits to NY.

Chili Relleno is an authentic Mexican dish which means stuffed chilies. Consist of roasted Poblano Peppers. This is roasted and stuffed with a filling of cheese and meat, nuts and raisins covered in egg batter and deep fried. There are many different versions of Chili Rellenos, the one’s I ate in NYC were very different filled with a lot of cheese and served with fresh tomato salsa on the side.

As I was little unwell with cold and cough, (yes being sick makes me really cranky) thought this Mexican meal would definitely help cheer me up also was in a mood to have something different.

Made a Vegetarian Healthy version where I have avoided the deep frying and used a little different technique .Was worried how they would turn out also took a little time to prep and make it.But had fun making them leaving me happy with the end result.

Must try recipe.

I served it with homemade tomato salsa, tomatillo salsa, Sour cream and some Mexican pepper rice on the side.

Enjoy.

Chili Relleno

Ingredients

8 Poblano peppers (2 per person) you can also use any other mild pepper or even try with fresh jalapenos.

1 medium sized onion

½ cup boiled corn

1 cup black beans (boiled and slightly mashed)

3-4 cloves of garlic

2 tbsp olive oil

2-3 tsp red chili powder

1 1/2 tsp cumin powder

Juice of a lime

Salt to taste

1 cup grated cheese of one’s choice (cheddar/fontina/or pepper jack –anything mild)

Method:-

Roast and clean peppers

  • Slit and deseed the peppers but make sure to keep the stems on
  • Line these peppers on a baking sheet and grill it in a pre-heated oven and roast them on 230C for 20-25 minutes keep an check on them and turn them after every few minutes so they get charred evenly on all sides
  • Once the peppers are roasted transfer them in a clean dry bowl and cover with plastic wrap and let it steam for ten minutes. This process helps peeling the peppers quite easily. Peel the skin and keep them ready to be filled with the bean and cheese mix.

Make the filling

  • Heat Oil in a pan, Add onions and sauté till they are soft .Add the garlic and cook it for another 2 minutes.
  • Add the boiled beans, corn and season with cumin powder, chilli powder and salt.
  • Add the corn and the lemon juice .Get it off the heat and transfer in a mixing bowl and let it cool for some time.
  • Once at room temperature mix ¾ of the cheese.

Fill the peppers with this bean, corn and cheese mix and line them on a pre-greased Baking Dish

Top it with the remaining cheese, put it back in the oven and bake on 230C for another 15 minutes until cheese melts to a lovely golden color.

Serve with the salsa of your choice, sour cream and Mexican Pepper Rice on the side.

NOTE:-

If you want to deep fry this chilies than after they are stuffed with the filling make a simple batter using flour, salt, egg yolks and water (you can also use beer instead of water to make the batter, the beer will help make the batter very light and give its own unique taste) and then dip the chilies in this batter and deep fry them in canola or any nut oil.

Make sure when you put the chilies in this hot oil put the seam side down as that will seal the chili close.

This Deep fried version can be served as a filling in soft taco or can be had as it is with the choice of your favorite salsa.

I found a variety of local chilies in India as it’s hard to source fresh Poblano peppers so one can use anything like maybe jalapenos or even make stuffed peppers using the same filling and topping them with cheese and bake them.

Cheers to the good times!!

Cheers!!

I think Cooking and feeding people brings nourishment not only to our bodies but happiness to our spirits. Cooking for people is a way of showing your love towards them..Brings people together and it’s just magic!!

Yes Magic did happen that night!! As they say Friends do bring out the best in each other and when we meet hell ya… we do have a blast.So the other day a very impromptu thing happened. We girls were chatting up and decided to meet, it had been a while we met each other as all had been travelling, busy with our social commitments and catching up was long due .So the my partners in crime Niketa(she designs the most amazing fabric also into ready-wear!! Yes most of my wardrobe is by her),Shrishti(she designs boxes and packaging for special occasions) and Me decided to have a house party.

Usually we go out but I rather like the idea of having house party where you’re just relaxed, no pressure of time, be yourself and just feel at home. Finally the venue for our party was Gaurav and Shrishti’s house since his parents were away and instead of ordering food from outside we girls decided to cook …’pot-luck’ it was. Initially we thought of cooking Thai but at Gaurav’s request we changed to Mexican…Yes he was going to be the bar-tender so how could we not listen to him and just like that things were in place..Menu &Venue all was set.

Our Host who made the best drinks for us!

So the menu was:

  • Shrishti :- Chips with salsa ,guacamole and sour cream  and Quesadilla with a filling of corn ,red yellow peppers and cheddar cheese (she made the tortillas at home )
  • Niketa: – Potato skins with a filling of broccoli and mozzarella and a bake of grilled zucchini and egg plant.
  • And Me:- Roasted pumpkin dip, Grilled Corn salad with a chili and lime mayo and Spicy Creol rice.

Tomato Salsa,Guacamole and Sour Cream.

Yes too much food with lots of cheese but for one day our diet was given rest and we just wanted to enjoy and indulge ourselves. Gaurav made the best margarita’s and they just paired perfectly with the starters .

Potato Skins filled with Broccoli and Cheese by Niketa

The potatoes with broccoli and cheese just melted away we did top them with sour crème ,tobasco for that extra kick of flavor.

Roasted Pumpkin Dip with Cream Cheese and Parsley.

The velvety texture of pumpkin dip complimented the chips and salsa, some of us even topped the potatoes with pumpkin dip and corn salad.

Niketa with her margarita.

After a brief break for our drinks and conversations it was time for mains..shrishti’s Quesadilla’s were just sinful and delicious. The home-made tortillas were crisp and just perfect with that filling of cheese, peppers and corn.

Nike’s bake of grilled egg-plant and zucchini was just rightly spiced. The cheese melted away with the soft egg-plant slightly charred off the grill and that garlic and tomato sauce brought in the required sharpness.

Niketa’s Eggplant and Zucchini Bake and Quesadilla’s by Shrishti

The Spicy Creol rice was fiery and spicy and complimented the rest of the dishes. (Bummer couldn’t take the picture of rice we were so hungry none of us had patience to wait).

Me ,Shrishti and Aaryav (shrishti’s adorable son)

Good friends don’t have to be doing anything to enjoy each other’s company, just the fact that they are together makes it special…They are sort of glue that hold our life and faith together  and no matter how dull the day has been going they just bring the instant sunshine .None of us wanted the night to end ..A Toast to us, our wonderful friend ship and to more such mad and wonderful times together …Love them a lot.

Grilled Corn Salad with Chili and Lime Mayo.

Grilled Corn salad with a chili and lime mayo.

Ingredients:

1 cup roasted corn kernels.

2 Tbs chopped capsicum.

3-4 Tbsp mayonnaise

1 Tsp finely chopped jalapeños (fresh or pickled).

1 Tsp sweet paprika or Red Kashmir chili powder.

2-3 Tsp lemon juice.

2Tbsp Olive oil.

Salt and Pepper to Taste.

Method:

Grill the corn on the flame and keep turning the corn so all sides are charred, for about 6-10 minutes.

Let it cool and remove the kernels with help of a knife.

In a bowl mix the ingredients for the dressing i.e. mayonnaise, jalapeños, salt, pepper, lemon juice, Olive oil and paprika powder.

To serve: Mix the corn kernels, chopped capsicum, jalapeños and add the dressing .Serve hot or cold.

Tip : One can also directly apply this dressing on grilled corn on cob.

Enjoy.

Chutney

Chutney is an essential part of Indian cuisine

This term actually means strongly spiced and is an very important condiment which usually consists of a mix of chopped nuts, fruits vinegar, spices and sugar and usually cooked into a chunky spread

Spicy, sour, tangy and colorful –Chutney makes a meal complete and satisfying

A delectable way to enjoy chutney is with a toast or a bagel even goes well with left over roti the options are just too many to choose from.

Coming from a Traditional Indian Gujarati family chutney was an important accompaniment of our cuisine. As a child I was a very fussy eater but the memory I have is of this coriander mint chutney (a mix of fresh chopped coriander, mint, green chilies peanuts ,cumin seeds lemon juice salt and little sugar just grind it to a smooth paste in food processer) which my mum freshly made every other day and we used to have with hot phulkas(a type of Indian bread) or with lentil dal and fluffy white rice which was my favorite in particular also this was served with a variety of other Indian foods like vada , fritters, samosa and the ever famous Gujarati dhokla .

But now it’s the age of innovation and experimenting with ingredients.

In this blog post have put two of my favorite combinations one is a little spicy and other is sweet and tangy …. go ahead try with your fav breads ,bagel or  top it on crackers or salted biscuits ..Enjoy!!!

Tomato chutney

2 Tbsp Olive Oil

1 large onion

8 tomatoes

2tsp Dijon mustard

½ cup malt vinegar

¼ cup brown sugar

Salt to taste

Fresh cracked pepper

Method

Place oil and sauté onions till brown in a sauce pan

Tip in the tomatoes, mustard, vinegar, salt, sugar and pepper and cook for 10 to 15 minutes

Till its thick

Spoon in a sterilized jar and refrigerate

Peach and ginger chutney with red chilli

10 large peaches

1 medium onion

200 gms ginger chopped (used sushi ginger for the sweetness)

5 red chilies chopped finely

2 cups of cider vinegar

1 ½ cups of brown sugar

2tbsp oil

Salt

 Method

Peel pit and halve and then dice the peaches

Dice onions and chop chilies

Shred pickled ginger and reserve the liquid

In a pan put oil sweat the onions till soft

Add the peach and the rest of ingredients and bring to boil

Simmer for 30 minutes until thick

Let it cool and then pour in a jar and refrigerate.