5+ Gift Hampers That Are Sure To Delight Your Loved Ones – Polka Cafe


Diwali is one of my favorite festivals. There’s merriment all around – streets are beautifully lit up, houses are decorated with colorful rangolis, people put on their best finery and most importantly, tons of gifts are exchanged. If you’re stressing over gift hunting, you don’t need to anymore as we’ve collated a mix of gifting ideas that will surely make life easier for you. And no, this does not include regular mithais and sweets that are usually distributed during the festive season. So whether you’re too laid back to think of a gift or just busy at work, we have you covered!

Home accessories from Blssng:

If you’re on the hunt for something that’s wrapped with love, this is undoubtedly the place for you. Think fancy digital printed trays, unique tea light holders or the ever-so-pretty bird cages with ferry lights and flowers … Blssng has something for everyone. Brainchild of Dhanika Popley, this Bandra based studio houses exquisite home accouterments and is well known for their attractive gift hampers. Her new festive collection offers a variety of ethnic products so there’s ample to choose from and if not, she can always customize basis your requirement.

For more details, check out: https://www.facebook.com/myblssng

Bar accessories from Beyond Ordinary:

What’s Diwali without card parties…and card parties without alcohol! Whether you’re attending several ones or hosting them yourself, Beyond Ordinary has a fantastic range of quirky bar accessories that will leave your loved ones on a different high this season. ‘LED shot glasses, funky beer mugs, wine decanters, liquor pumps, drinking helmet and lots more – you name it, we have it,’ says owner Sanjeet Ray. Their products are quirky, unique and affordable – need we say more?

For more details, check out: https://www.facebook.com/beyondordinaryindia

Tea hampers from Gardner Street:

When Rashi Sanghvi launched her premium tea label, Gardner Street; she decided to give people the greatest gift they had ever received – the gift of health! Their all-natural whole leaf teas are purchased from a variety of tea estates and blended with naturally occurring extracts and flavors that ensure every cup is brimming with taste and health. For the festive season, they have introduced five different types of hampers that are delicately packaged in leather and printed boxes and priced between INR 550 to 1500.

For more details, check out: https://gardnerstreet.in/gifting/

Ice cream from Bono:

Cordon Bleu graduate Alyssa Chesson is the mastermind behind India’s first boutique ice-cream brand – Bono. From savoury staples to unique pairings, she has handcrafted some of the most decadent masterpieces that quite literally melt in your mouth. With never-seen- before combinations like milk chocolate bacon, blue cheese honey, dark chocolate Italian truffle oil and more, she’s slowly but surely changing the face of ice cream in the city. Since most people tend to binge on sweets during this time, she has introduced a sugar free, dairy free raspberry coconut flavor that apart from being vegan is fresh, fruity, decadent and yet not so fattening. So stay away from the stereotypes and gift your loved ones a tub full of guilt-free indulgence.

For more details, check out: http://www.facebook.com/bonoboutiqueicecream

Chocolate diyas from Choc-O-Tale:

Say good-bye to traditional sweets and say hello to these delectable diyas instead. Mother-daughter duo Asha & Anushi Sanghvi, started this brand about 4 years ago and have been taking the city by a storm with their unique chocolate creations ever since. This year, they have introduced an edible diya made using semi-sweet chocolate, decorated with glitter. Priced at INR 135, these festive specials can be consumed within 20 days and can be enjoyed when stored in the refrigerator or at room temperature.

For more details, check out: www.facebook.com/ChocOtaleChocolates

Assorted spices from Crista:

Spices are an important part of every meal so understanding its intricacies is of prime importance. Crista by Krishne Tanna, offers a variety of pure and fresh spices that have passed the FSSAI specifications and guarantee the best possible quality. This Diwali, if you’re planning to gift your loved one something useful, there’s nothing better than a box of superior quality spices. Their festive special boxes are available in two sizes and are priced at INR 1250++ and INR 1650++ for 100 and 150 gms each of cardamom, cloves, black pepper and cinnamon sticks.

For more details, check out: www.facebook.com/cristaspices

Chocolate Soil From Fat is Flavour:

Have you ever eaten soil straight from a pot? Well, with Fat is Flavour you can devour edible soil made with chocolate and other lip-smacking flavors like toasted s’mores, chocolate fudge, sea salt, pecan pie and lots more. Treat your guests, this season, with their brand new rocher praline chocolate soil, packaged beautifully in vintage trunks, priced at INR 1750 for 2 pots and INR 2100 for 4 pots. ‘Swirls of double chocolate coat a gooey center filled with wafer crunchy praline and roasted hazelnut encased in a crisp flaky shell, hand rolled in a pool of Nutella and melted chocolate,’ says owner Pratik Kuckreja about his newest addition. Sigh! We’re already drooling.

For more details, check out: www.facebook.com/fatisflavour

Festive Hamper From Godrej Nature’s Basket:

If you’re having a hard time collating various gifts, head to the closest Nature’s Basket and pick one of their many readymade gift hampers. Choose from a variety of baskets like the coffee collector, wine, exotic dry fruit and chocolate among others. Their recently launched line of healthy treats called ‘Healthy Alternatives’ is the newest addition this season. The hamper includes baked makhanas, roasted nuts, black rice, roasted flax and chia seeds, fruit crisps, greek yogurt, natural & gluten free fusilli and lots more. What’s better? You can also customize the hamper basis your budget and requirement.

For more details, check out: www.facebook.com/NaturesBasket

You can also read it on http://www.polkacafe.com/diwali-gifting-hamper-3210.html


Experience A New High at Indigo Deli with Chef Amit Bajaj – Polka Cafe


Move over molecular gastronomy as Indigo Deli is all set to roll out yet another innovative concept curated by Executive Chef Amit Bajaj and his brilliant team. Think Rum infused soup, Triple sec pumpkin pecan pie, Sangria braised short ribs, Sambuca grilled squid and lots more! Yes, you’re in for an intoxicating night as they are launching a brand new menu – the theme of which is alcohol-infusions. Boozy dishes made using local ingredients and different spirits, promise a new high in food with this 2-in-1 Chef’s Table.

We had a quick chat with the master chef himself on the city’s food scene, food trends and ofcourse, his new menu. Find out what he has to say.

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1) Alcohol – infused menu: now that’s an innovative concept! What is the inspiration behind it?
My team. The thought was sown by them – I just infused it with some alcohol and more.

2) The menu is quite extensive and I’m sure it must have been quite challenging to bring it all together? How did you go about with the pairing (e.g. which spirit to use with which dish?) How long did it take you to finalize the menu?
The pairing was quite a challenge for us. We wanted it to be appealing to all our diners and so we compiled it over a few trails and tastings. After almost 3 weeks of experimentation, we arrived at the final menu.

3) What were the challenges you faced and how did you overcome them?
The challenges were more in terms of acceptance of the combinations. To overcome this, we did a few trials and made sure that the flavors compliment each other and not confuse anyone.

Triple sec pumpkin pecan pie, blue cheese foam(1)

Triple sec pumpkin pecan pie, blue cheese foam

4) Indigo Deli has made its way into people’s hearts with its lip-smacking desserts and food. But this new menu is something completely different from the regular one. How do you think people will react to this new concept?
I am quite certain these desserts will be lip smacking as well. I agree, they are different, but then again I’m sure they will get acceptance from our guests. I’ve just gone back to old school basics.

5) Do you think alcohol – infused foods will soon be trending in the city?
It is an interesting concept and even though we do use alcohol in our regular menu, this menu composition has taken it to a whole new level. Trends are set by trendsetters and Indigo Delicatessen has always strived to be a game-changer, so you never know, this could be trending soon!

Sangria braised short ribs, smoked cauliflower puree (2).jpg

Sangria braised short ribs, smoked cauliflower puree

6) What’s your take on the current food scene in Mumbai? 
The current food scene in Mumbai – is the best the country has to offer. Earlier there was a debate between New Delhi and Mumbai for the prime position, however, with the number of fantastic spaces opening in Mumbai over the last year – It wins hand’s down.

7) What, according to you, are the hottest food trends as of today? Which one would you like to see in the city? Any existing trend that you think is here to stay?
The hottest food trend as of today is food cooked with regional influences, organic produce, local ingredients etc. The local flavors and techniques are the big ‘in thing’ these days.

I would like the city to inculcate a value for local ingredients, seasonal vegetables and fruits. It has all become very commercial now. Genetically modified food is available all over and needs to be replaced with fresher, homegrown produce.

Yes according to me regional cuisine centric cooking will be around for a long time. It is here to stay, as people relate very closely to it and accept it for its true value.

8) What should one keep in mind while experimenting with a new concept? Any tips?
I guess experimentation has no boundaries. One needs to be open to everything and just delve into the very depth of it and do it with conviction.

So brace yourself to get tipsy with mains like Red wine mushroom ragout, Charosa Reserve Tempranillo lamb shanks among others and by chance if you’re still sober…. there’s dessert – Irish Whiskey Mascarpone parfait, frozen Chantilly espuma, Baba Au Rhum. Need we say more?

Venue – Indigo Deli, Palladium
Date – 3rd August 2016
Time – 8:00 PM (Dinner)
Pricing – INR 2000 without wine pairing and INR 3000 with wine pairing

Also on Polka Cafe – http://www.polkacafe.com/interview-with-amit-bajaj-3040.html

Celebrating Women! – Polka Cafe

screen-shot-2016-11-10-at-2-52-27-pmBeing a woman in the hospitality industry is no easy task. But then again, women are known to go against all odds and achieve what they aspire right?

Meet 15 women who are taking the food industry by a storm. Their passion and dedication has made them reach where they are today. I’d like to call them game-changers; they make their own rules every day! Read on as they share their mantras to success, sources of inspiration, their role in the hospitality industry and lots more.

Manmeet Vohra, Director – Marketing and Category, TATA Starbucks Private Ltd..jpgManmeet Vohra believes success requires an almost obsessive quest for perfection. “The ability to withstand pressure and not crack under it as well as the urge to pre-empt every possibility has been my mantra for a fulfilling professional life.” She is currently Director – Marketing & Category at Tata Starbucks India Pvt. Ltd.

Chef Rakhee Vaswani, Owner, Plate Culinary Studio.JPGCelebrity Chef Rakhee Vaswani who is also the Owner of Palate Culinary Studio is inspired by quotes coined by phenomenal women like Margaret Thatcher & Mother Teresa who flew leaps and bounds to change the world around them for the better:

‘Any woman who understands the problem of running a home will be nearer to the problems of running a country.’ – Margaret Thatcher.

‘I know god will not give me anything I can’t handle. I just wish that he didn’t trust me so much.’ – Mother Teresa.

Divyangana Srivastava, Director Human Resources at JW Marriott Hotel Mumbai Juhu.jpg“I think women are extremely passionate, empathetic and are good multitaskers as a whole. These qualities come to women almost naturally and display great strength at home and at work,” says Divyangana Srivastava, Director of Human Resources, JW Marriott Mumbai Juhu. According to her, women have the power to evaluate a situation from both sides and a ‘never say no attitude’ which makes them extremely cherished as a part of a team. “It is for these reasons that many corporates and multinationals are working towards developing special programmes and welfare schemes for women,” she further adds.

_MG_9756.jpgMs. Thea Tammeleht – Owner and Founder of Nordic Kandie and Chocolat Delicatessen:
WOW! Being a woman already sounds awesome. Given the fact that nature decided we are the ones who get cradle life within us and that we help families prosper when we have a role in decision-making, we add beauty to life! Being a woman is the most satisfying gift that nature has given us.”

Neha Gundecha.jpg“Women are to hospitality born. It is a natural extension of who we are hence women fit like gloves in the hospitality industry. The challenges, then on, are aplenty but then that is the case for women in almost all industries,” says Neha Gundecha – Director Jeon, Hotel Sea Princess.

Untitled.pngNishtha Kapoor says, “In the hospitality industry, where hard work, spirit, and energy trump degrees, if you are willing to put in the time, which is easier said than done – you should have no obstacles. You do need to be willing to go where the opportunities are. The more flexible you are, the better.” As Finance Manager, Jaipur Marriott Hotel, she feels that opportunities for women in the hospitality industry have begun to expand exponentially at every level, ranging from floor supervisors to executive board members. “Every career can be challenging to a woman, but it is up to you to step up to the occasion and work past the biases,” she further adds.

Ayushi Shah, Owner & Head Chef, Icing On Top.jpgHard work and perseverance is Ayushi Shah, Owner and Head Chef, Icing On Top’s mantra to success. Just like most other women, she too faced many challenges when she stepped into the industry. “When I started baking, this was an unusually male dominated profession. Going out to trade shows and food exhibitions was always quite annoying, because most vendors would either classify you as a ‘home-baker’ or ask for a senior male authority or aapke papa kahan hain. But knowing that you’re an all-rounded personality can make you capable of doing whatever you want as long as you have the will power and need to achieve it,” she says.

Sofitel Mumbai BKC - Shalini Thomas - Associate Director of Sales.JPGShalini Thomas, Associate Director of Sales, Sofitel Mumbai BKC swears by the quote –

“Two things define you: Your patience when you have nothing and your attitude when you have everything.”

She says, “I have stuck by these words throughout the journey of my career and it has helped me thrive, not only in the industry, but also in an otherwise “male dominated” world. It singles out two apt situations – one that demands patience, right at the beginning of your career and the next how you treat those around at your peak.” One of the most important lessons she has learnt is to remain humble to her fellow colleagues and subordinates as she realizes the struggle every individual goes through to attain credit and recognition. “I think my patience and attitude define who I am today, and have helped me gain the respect of many, not only as Associate Director of Sales at Sofitel Mumbai BKC, but primarly, as a woman in the hospitality industry,” she concludes.

Aarathi Arambhan Profile pic(2).jpg“Women are the heart of the kitchen at every household, its nice to see new names emerging on the food market but we need more women to join the force and break the myth that the kitchen is a male dominated field,” says Aarathi Arambhan- Curator of MeSoHappi and The Captain’s Table. She also feels that in the restaurant space, there are always challenges; especially when it comes to woman in the industry but as long as one faces it, learns from it and keeps moving forward – nothing else matters! According to her, the best part about being a woman is the ability to be empathetic, caring, and perceptive and to have a keen eye for detail.

Lolita Sarkar pic.jpgLolita Sarkar, Creative Chef & Founder, Desi Deli started her tiny little cafe in Bandra after making films. Understanding a new industry with all its joys and pains was quite intimidating for her. But today, Desi Deli is one of the most popular cafes in the city. “We have gone through the stress of setting up and there’s great joy when our food and service gets appreciated,” she says. Upon being asked what it feels like to be a woman, she says, “We get more colours to choose from, more jewellery to buy…But jokes aside – men or women – the best part is when you can live who you are to the fullest.”

megha agarwal- TCC,high resMegha Agarwal, Owner, The Corner Courtyard in Kolkata believes in Margaret Thatcher’s famous quote – “Being powerful is like being a lady. If you have to tell people that you are, you aren’t.”

Mr. Radhika Tata, Associate Director of Sales, Novotel Imagica Khopoli-2.JPG“Today, women have grown to be more individualistic and tend to find jobs and roles they are passionate about. They are extremely hard working and put in long hours with gusto. Over the past few years, women have made inroads in the hospitality industry and 70.4% of them in the industry would recommend their employers to other women,” says Radhika Tata, Associate Director of Sales, Novotel Imagica Khopoli (the property has witnessed a large female presence in the upper management and have a ratio of 28% of women recruited with 3 ladies heading departments).

Krithika Pajewar, Assistant Restaurant Manager.jpgKrithika Pajewar, Assistant Restaurant Manager, Grand Mercure Goa Shrem Resort always wanted to head the culinary & service department and is striving hard to do so. “Women are now quite actively involved in the industry and are being recognized for their efforts. They also hold higher positions in the industry which was quite a task earlier.” At Grand Mercure Goa Shrem Resort, her male colleagues pamper the women by buying them drinks.

shweta.jpgMs. Shweta Sharma, Director of Sales, Meetings & Events, Novotel Hyderabad Convention Centre and HICC believes that the hospitality industry can be quite challenging but a lot of fun too – “The challenge with the hospitality industry is the extensive hours, which tests your work-personal life balancing skills. The key lies in optimal time management and focusing on each aspect without compromising on any one. Although this might seem difficult, one can take back loads of cherished memories and experiences from this industry.”

Also on Polka Cafe – http://www.polkacafe.com/powerful-women-in-hospitality-industry-2518.html

Top Chefs From India’s Most Fabulous Restaurants Share Their Favourite Recipes For The Festive Season – Polka Cafe

screen-shot-2016-11-10-at-2-47-03-pmOne of the grandest and most celebrated festivals of India is finally here – Navratri. The nine days of Navratri is a time when many people across India observe various rituals to purify the mind, body and soul, and to invoke the blessings of the Goddess. One of these rituals is feasting!

We bring to you healthy recipes chosen by talented chefs from some of India’s most renowned hotels and restaurants. Go ahead and indulge yourself in unique vegetarian dishes at any of these restaurants or within the comfort of your home. We promise you will have a culinary feast to remember!

JW Marriott, Mumbai, Juhu: Bengalo ChorChori

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Chef’s take: Chef Suman Nayak, Chef de Partie, JW Marriott, New Delhi Aerocity, who is currently in Mumbai for Ambrosia, the Temple Feast, recommends the Bengalo ChorChori. An important dish that is served on the Sattami day of Dussera during Navratri, Bengalo ChorChori is a vegetarian delicacy that goes well as a side dish with any meal. Chorchori is a combination of fresh vegetables with aromatic spices.

150 gm mustard oil
10 gm ghee
25 gm mustard seeds
25 gm cumin
25 gm fennel
25 gm onion seeds
25 gm fenugreek seeds
25 gm bay leaf
250 gm potato
250 gm cauliflower
250 gm brinjal
250 gm raw banana
20 gm turmeric
50 gm green chilli
75 gm ginger
300 gm coconut milk
Salt to taste
300 ml water

Heat mustard till it smokes, so that the bitterness goes away.
– Add bay leaf, cumin, fennel, mustard seed, onion seeds, and fenugreek.
– Add ginger and garlic paste and sauté.
– Add all the vegetables, salt, and some water. Cover with a lid and cook for 15 minutes.
– Add coconut milk. Cover again and cook for 10 minutes.
– Garnish with chopped coriander.

Howard Johnson – Bangalore: Khuskhus Aloo

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Chef’s take: Chef Dev Bose, Executive Chef, Howard Johnson, recommends the Khuskhus Aloo as it is healthy and easy to make. Khus khus also cools the stomach, and is not very heavy.

3 green chillies
6 potatoes, peeled and cubed
Salt to taste
½ tsp turmeric powder
Chopped coriander leaves
3 dry red chillies
2 tbsp khus khus, roasted
3 tbsp oil
½ cup water

Grind the roasted khus khus along with the green chilies and a few tablespoons of water, to a very fine paste. Keep aside.
– Heat half of the oil in a pot for 2 minutes or till very hot.
– Shallow fry the potatoes in batches on medium heat, till they are lightly browned.
– Heat the remaining oil in the same pan.
– Mix in the whole dry red chilies and turmeric powder.
– Fry briefly.
– Now, mix in the khus khus paste and fry again on low heat for 5 minutes or till the oil leaves the sides of the pan.
– Mix in the fried potatoes.
– Mix in water and salt.
– Stir, cover, and keep on low heat for 15 minutes or till the potatoes are soft.
– Decorate with chopped fresh coriander.
– Serve hot.

Khandani Rajdhani, Mumbai: Rajgire Ka Thepla

Rajgira thepla - Khandani Rajdhani
Chef’s take: Maharaj Jodharam Choudhary, Corporate Chef, Khandani Rajdhani, recommends the Rajgire Ka Thepla as it is nutritious, tasty, and gluten-free. It is also extremely nourishing and keeps you from binge-eating during the days of fasting.

2 cups rajgira flour
2 medium-sized boiled potatoes
Rock salt to taste
1 ½ tsp chilli powder
1 tsp jeera powder
Ghee or oil for frying
Water for kneading
Some rajgira flour for dusting

In a bowl, mash the potatoes and mix in with the rajgira flour.
– Add rock salt, chilli powder, and jeera powder in the flour. Make a firm dough.
– Add water if needed. Then, make lemon-sized balls and roll each ball softly like a chapati.
– Use a lot of rajgira flour for dusting, as the chapatti will stick to the rolling pin otherwise.
– Heat a non-stick pan, place the rotis on it, and cook on both the sides. Add ghee or oil as required.
– Serve hot.

Courtyard by Marriott, Gurgaon: Khatti Meethi Kaddu Ki Sabzi

Courtyard by Marriott, Gurgaon - Navratri Thali
Chef’s take: Chef Saroj Muduli, Chef de Cuisine, Courtyard by Marriott, recommends the Khatti Meethi Kaddu Ki Sabzi as it is easy to make and the tangy, spicy flavor pleases the palate.

250 gm pumpkin
2 gm fenugreek seeds
3 gm cumin seeds
1 dry red chilli
2 gm chilli powder
2 gm turmeric powder
2 gm dry mango powder
5 gm jaggery
10 gm ghee
5 gm fresh coriander (chopped)
Sendha namak, as per taste

Wash and dice the pumpkin.
– In a deep vessel, heat ghee, and temper with fenugreek, cumin seeds and dry red chili.
– Add the diced pumpkin to the pan, and the chili powder, turmeric powder. and dry mango powder.
– Sauté for 2 minutes, and add the jaggery. Add some water and salt.
– Cover the pan with a lid, and cook for 8-10 minutes.
– Cook the pumpkin till it is soft. Check the seasoning and adjust. Garnish with coriander leaves.
– Chef’s tip: Serve the pumpkin dish with kuttu ki poori.

April Rain, Pune: Phaldhari Tikki

April Rain, Pune - Phaldari Tikki
Chef’s take: Chef Milind Sovani recommends the Phaldari Tikki as it is made using all the ingredients that are allowed while fasting. It also provides carbohydrates and starch that help to sustain energy levels during the fasting period.

2 raw bananas
1 cup fresh coriander
2 sweet potatoes
3 green chillies
1 medium-sized onion
1 tsp chaat masala
Salt to taste
½ tbsp lemon juice
½ cup maida
1 cup oil
8-10 cashewnuts

Boil raw banana and sweet potato. Peel the skin and grate it.
– Chop chilies, coriander and onion. Combine this with the vegetables grated earlier. Add the seasoning and lime juice. Mix well.
– Divide the mixture into 8 balls. Shape them like pears.
– Dust each ball with maida, and shallow fry it on the tawa until golden brown.
– Garnish them with a fried cashewnut each.
– Serve hot with a sprinkle of chaat masala and a dash of green chutney on top.

Sofitel, Mumbai BKC: Undhiyu

Sofitel Mumbai BKC, Undhiyu
Chef’s take: Chef Jankidas Vaishnav, Indian Vegetarian Specialist, Sofitel, Mumbai BKC, recommends Undhiyu because it uses loads of healthy winter vegetables and is filled with nutrients.

100 gm surti papdi
50 gm vaal papdi
150 gm sweet potato
100 gm purple yam
100 gm brinjal
100 gm baby potatoes
100 gm raw banana
5 gm ajwain
2 pinches of hing
Salt to taste
50 gm tamarind
5 gm garam masala
5 gm coriander powder
Green chilli
Green garlic
Coriander leaves
Grated coconut
Sesame seeds
Green toor dal
Rose water
Pure ghee
Oil as required
Salt to taste
Wheat flour and water mixed into a dough, to seal

Ingredients for muthiya:
50 gm besan
½ bunch methi leaves
Salt to taste
1 gm coriander powder
1 gm chili powder
1 gm turmeric powder
10 gm sugar
Juice of 2 lemons
1 gm white sesame seeds
Pinch of hing

Cut raw banana, sweet potato, and purple yam into cubes to fry.
– Cut surti papdi and vaal papdi and keep aside.
– Slit brinjal and baby potatoes and fry.
– Mix coconut, coriander and sesame seeds. Stuff this inside brinjals.
– Heat oil in a pan, add ajwain, hing and green garlic.
– Add vaal papdi, surti papdi and ginger/ green chilli paste and sauté.
– Once cooked, add all the fried vegetables and add muthiya into it.
– Add coriander powder, turmeric powder and garam masala. Let it cook.
– Add sugar, lemon juice, coriander and tamarind juice.
– Add the remaining coconut stuffing and cook.
– Once done, add ghee on top.
– Serve hot with puri.

Method for muthiya:
Chop methi leaves and wash them.
Add sesame seeds, oil, salt, chilli powder, turmeric powder, coriander powder, lemon juice and sugar.
– Keep aside for 2-3 minutes.
– Add besan in it and fry it till it acquires a nice brown colour.

Paatra at Jaypee Vasant Continental, New Delhi: Palak Akhrot ki Tikki

Palak Akhrot ki Tikki
Chef’s take: Vaibhav Suri, Executive Sous Chef, Paatra, Jaypee Vasant Continental, recommends Palak Akhrot Ki Tikki as it has a unique combination of ingredients and is very different from regular dishes. Usually, people like to eat Palak Paneer or Palak Ke Pakodey during Navratri. Paatra wanted to create something different, though, and thought this would be a perfect dish for vegetarians, with just the right amount of crunchiness and nutrient value.

1 kg spinach
200 gm walnuts
Salt to taste
20 gm chopped green chillies
10 gm chopped ginger
5 gm roasted jeera
Oil to fry
30 gm besan
10 gm kishmis

Blanch the spinach and finely chop it.
– Now heat oil in a kadhai and fry the spinach till it gets dry.
– Keep aside and allow to cool.
– Finely chop the walnuts.
– Mix the spinach with the walnuts, and add salt, finely chopped green chillies, chopped ginger, roasted jeera, besan and kishmis.
– Make six equal-sized patties of the dough, and shallow fry till golden brown.
– Serve hot.

Hoppipola, Mumbai: Paneer Bhurji Patty on a Ragi Crisp

Chef’s take: Chef Anil, Brand Chef, Hoppipola, recommends this dish as it adds an unusual twist to the classic Paneer Bhurji. Served on a ragi crisp, this one is as healthy as it is tasty.

100 gm cottage cheese
15 gm chopped jalapenos
10 gm chopped coriander
10 gm sweet paprika powder
10 gm smoked paprika powder
15 gm chopped onions
Salt to taste
5 gm pepper

Grate the cottage cheese and keep it aside.
– Add all the above ingredients. Mix well with the cottage cheese.
– Make small patties out of the dough, and sear them on a hot plate.
– Serve hot with ragi crisps and mint mayonnaise.

He Said She Said, Mumbai: Desi Ravioli

Desi Ravioli
Chef’s take: Chef Anand Gomes, Head Chef, He Said She Said, Mumbai, recommends the Desi Ravioli as it is a delectable fusion of various cuisines. It is a goat cheese and mushroom ravioli, with bhuna keema, shahi korma. and almond raita.

For the keema
20 gm soya wadi
15 gm green peas
10 gm carrot
20 gm onion
10 gm ginger-garlic paste
15 gm zucchini
15 gm bell pepper
20 gm potato
15 gm French beans
15 gm cauliflower
15 gm spinach
2 tbp coriander
1 tsp green chillies
1 medium-sized chopped tomato
2 tbp tomato puree
1/2 tsp turmeric powder
2 tsp Kitchen King masala
1/2 tsp chilli powder
4 tbp oil
1 tsp salt
1 tsp white pepper
1 tsp cumin seed
2 pcs bay leaf

Take a cup of hot water and soak the soya wadi for 10 minutes.
– Squeeze the soya wadis to drain out the excess water.
– Finely chop all vegetables.
– Heat oil in a pan and add soya wadis. Sauté on medium flame for about 2 minutes.
– Remove the cooked soya on to a plate.
– In the same pan, add the remaining oil and heat it. Add cumin seeds, bay leaves, and chopped onions and fry till brown. Add ginger-garlic paste and tomatoes, and fry till the tomatoes turn soft.
– Add all the powders, and fry till the masala starts releasing oil from the sides.
– Add tomato puree.
– Finally, add the finely chopped vegetables, soya granules, salt, chopped coriander leaves, and 1 cup of water. Mix well.
– Let the gravy simmer on a low flame for about 10 minutes.

For the goat cheese mushroom Ravioli:
400 gm flour
4 + 1 egg for stuffing
A pinch of salt
100 gm goat cheese
100 gm mushroom
2 tbsp panko
1 tbsp olive oil

Place the flour on a board or in a bowl and make a well in the centre.
– Crack the eggs into the well, add a pinch of salt. and mix the egg into the flour with a fork.
– Keep mixing. When crumbs form, put the mixture on a flat surface and knead together. Once it is all combined, knead until you have a silky, smooth, elastic dough.
– Cover with cling film and let rest for 30 minutes.
– Meanwhile, in a bowl, take goat cheese, sautéed mushroom, parsley, panko, olive oil, egg and grind to a paste. Roll out pasta into round shapes, fill with the mushroom-cheese mixture. Blanch pasta and reserve for plating.

For shahi korma:
40 gm onion
10 gm garlic-ginger paste
3 cardamoms
3 cloves
4 black peppers
2 cinnamon sticks
2 tsp cumin seeds
20 gm cashew
400 ml water
40 ml cream
1 tbp oil
½ tsp green chillies
1 tsp garam masala
1 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
1 tsp salt
1 tsp pepper

Heat oil in small kadahi, add all the seasonings and stir for 2 minutes.
– Add onions and cook for a while. Add ginger-garlic paste, green chilies and cashew along with all dry masalas. Mix well.
– Add water and bring to a boil. Once water, evaporates a little, add cream. Check seasoning.
– Put fire on simmer. Check cashew. If it is soft, cool it and puree.

JW Marriott Mumbai Sahar: Makhaane ki Kheer

JW Marriott Mumbai Sahar - Makhaane ki Kheer
Chef’s take: Chef Vishal Atreya, Executive Chef, JW Marriott, Mumbai Sahar, recommends the Makhaane Ki Kheer, as it is a century-old recipe that goes well with the festivities. The ingredients are just perfect for the start of the winter season.

1.5 ltr milk
50 gm ghee
50 gm makhane
100 gm sugar
5 gm green cardamom
5 gm almonds

Heat ghee over low flame and sauté the makhane.
– Pound them coarsely after cooling.
– Put the coarsely pounded makhane and milk in a deep pan. Bring to boil.
– Simmer over low flame and stir occasionally till the makhane gets cooked and milk thickens.
– Add sugar and cardamom when cooked.
– Stir till the sugar is dissolved and then simmer for 15 minutes.
– Transfer to a serving dish and garnish with almonds.
– Serve hot or chilled as desired.

You can also read it on http://www.polkacafe.com/vegetarian-recipes-for-navratri-2013.html

10 Sunday Brunches In Mumbai That Have All The Makings Of A Long Leisurely Day – Polka Cafe

Brunch Story

Ideal Sundays comprise of a piping hot cup of coffee, a lavish brunch, and lots of sleep. For a Sunday brunch, don’t we all love the idea of an extravagant spread of delicious goodies, tall glasses of sangria, and soul-satisfying desserts? Someone once said, ‘A Sunday well spent brings a week of content.’ We couldn’t agree more!

Here’s our list of the best Sunday brunches in Mumbai.

The Table:

Indulge in Chef Alex Sanchez’s exciting menu with yummy treats like soft and chewy Original Liège Waffle, decadent Tiramisu Pancake, BBQ Pulled Pork Eggs Benedict, and a lot more. The Table’s Sunday brunch has something for everyone – from those looking for healthy cereals and farm-fresh salads to those wanting a more indulgent breakfast of eggs, steaks, and burgers. All this and more complemented by a hard-to-resist cocktail menu – beware…you’re in for a Sunday foodgasm!

Timing: 11 am to 4 pm

Address: The Table, Ground Floor, Kalapesi Trust Building, Behind Regal Cinema, Apollo Bunder Marg, Mumbai 400039

Contact: +91 22 22825000


The city’s highest roof-top destination, Asilo on the 38th floor of The St Regis, Mumbai, presents an array of brunch classics specially prepared by Chef Cyrus Irani. Pick from an extravagant spread of flat breads, cheeses, satays, cold cuts, salads, live stations, waffles, pancakes and scrumptious desserts. To add to it, Asilo’s signature cocktails are sure to make you unwind in style while you enjoy grooving to the beats of a live saxophonist and DJ. Fine food, breathtaking vistas, great drinks, and a superlative ambience – what’s not to love.

Timing: 12.30 pm onwards

Address: St Regis Mumbai, Level 38, 462, Senapati Bapat Marg, Lower Parel, Mumbai, Maharashtra 400013

Contact: +91 22 61628031


 Be prepared to be spoilt for choice with Boveda’s massive spread of salads, cereals, milkshakes, eggs, charcuterie, sandwiches, pizzas, live counters, barbecue stations, and lots more. What’s better? The fact that their food is complemented with a bottomless supply of lip-smacking sangrias, cocktails, mocktails, beers, and other spirits that are sure to set you into the mood. Can anything ever be more enjoyable than sharing pleasantries with your dear ones over scrumptious food, delicious drinks ,and board games? We don’t think so.

Timing: 12 pm to 4 pm

Address: G04, Morya Landmark One, Plot B-25, Off New Link Road, Oshiwara Village, Andheri Lokhandwala, Andheri West, Mumbai

Contact: +91 22 67080859

Citrus, The Leela Mumbai:

Tuck into a hearty spread at The Leela Mumbai’s contemporary all-day dining restaurant, Citrus, that includes something for every palate. Here, you will find a perfect Sunday brunch – a celebration with light music humming in the background. This multi-cuisine brunch makes for a great afternoon with South Indian, North Indian, Thai, Continental, and Middle-Eastern offerings. Not just that – they also have a range of soups, salads, grills, a shawarma and wood-fired pizza counter that only add to the experience. Last but not the least, their tempting dessert counter is undoubtedly the perfect way to end a lavish Sunday extravaganza.

Timing: 12pm onwards

Address: The Leela, Andheri-Kurla Road, Sahar, Andheri East, Mumbai

Contact: +91 22 66911234

Oh:Cha Kitchen & Bar:

OhCha Kitchen & BarEnjoy a Sparkling Sunday brunch at Oh:Cha Kitchen & Bar – Todi Mill’s famous Asian eatery. Chef Rakesh Talwar whips up a storm with his speciality starters, salads, soups, main course classics, and desserts. Indulge in dishes like Stir-Fry Tofu With Sriracha, Lemongrass Chicken, Holy Basil Chicken Bruschetta, Papaya Salad, and Pad-Thai Noodles, among others. Adding to the experience is flowing Casablanca wine along with a live saxophonist who plays classics like Careless Whispers, Somebody That I Used To Know, and Sway. You will surely be tapping a foot or two by the end of your brunch. We bet food won’t be the only thing you’re going to love here.

Timing: 12.30pm to 4pm

Address: Unit No.1, The New Mahalaxmi Silk Mills Premises, Mathuradas Mills Compound, N.M. Joshi Marg, Lower Parel, Mumbai – 400013

Contact: +91 22 66334455


Brunch Spread China 1If you are looking for a perfect place to spend your Sunday afternoon, China 1 hosts a luxurious Sunday brunch that boasts of delectable Oriental cuisine. Starting with their salad, soup, and starters, and then moving on to their indulgent main course and desserts, their brunch menu will satisfy your every gluttonous desire. With dishes like Cottage Cheese Soya Chilli, Flaming Red Chicken Chilli, Thai Green Curry, Prawn In Black Pepper Sauce, and much more – this will undoubtedly be a feast for the soul.

Timing: 12 pm onwards

Address: C-5, Ground Floor, The Capital, Bandra Kurla Complex, Mumbai-400051

Contact: +91 22 67381111

Romano’s at JW Marriott Mumbai Sahar:

Romano's at JW Marriott Mumbai Sahar - Brazino cartocchioApart from the Sunday brunch at JW Café, one can also indulge in an Italian Sunday brunch buffet at Romano’s, the property’s authentic, home-styled Italian restaurant where every dish is perfectly crafted using fresh, organic ingredients and homemade products. The buffet spread includes an elaborate antipasti counter, a charcuterie station, classic soups, and famed Italian cheeses, along with a wide selection of homemade pasta, pizzas, grills, and roasts – all served at your convenience on your table. The dessert counter allows guests to pick from a variety of lip-smacking desserts that are on offer, along with a gelato counter. You’re surely going to walk out of this place with a food coma!

Timing: 12.30 pm onwards

Address: Chhatrapati Shivaji International Airport, IA Project Rd, Andheri East, Mumbai, Maharashtra 400099

Contact: +91 22 2853865

Radio Bar:

Radio Bar, Bandra’s trendiest new hotspot recently launched sundowner Sundays. This happy station includes innovative cocktails, a salad station, and live grills that will surely leave you smiling. Chicken Cocktail Sausages, Corn On The Cob, Peri Peri BBQ Fish Strips, and Greek Vegetable Skewers are some of the items on their brunch menu. If you thought only Saturdays were happening at Radio Bar, try walking in on a Sunday afternoon.

Timing: 1pm onwards

Address: 355, New Castle Hotel, Linking Road, Khar West, Mumbai 400052

Contact: +91 9769755542


blueFROGWith a huge spread of over 50 dishes that include an assortment of salads, tapas, grills, eggs, desserts, and lots more, the blueFROG Sunday brunch is an apt option for an enjoyable brunch with the family. Great music, a spirited bar, and a variety of board games like Monopoly, Scrabble and Jenga are sure to keep you and your loved ones entertained until sunset.

Timing: 11.30 am to 5 pm

Address: D/2 Mathuradas Mills Compound, NM Joshi Marg, Lower Parel, Mumbai 400013

Contact: +91 22 61586158

Seasonal Tastes at The WestIn Mumbai Garden City:

Seasonal Tastes at The Westin Mumbai Garden City offers a mesmerizing Sunday brunch with a view that can be enjoyed with children. Tantalize your taste buds with live stations offering Asian, Indian, Middle Eastern, Continental, and local favorites, along with a special menu for children. Young ones can be entertained at the hotel’s play area while you relish your meal. This exotic brunch promises to be an enjoyable family affair.

Timing: 12:30 pm to 4 pm

Address: International Business Park, Oberoi Garden City, Mumbai

Contact: + 91 9004661088

So, which of these brunch spreads entices you the most? Tell us in the comments below.

You can also read it on http://www.polkacafe.com/brunch-spreads-in-mumbai-brunch-places-to-enjoy-in-mumbai-1965.html

Check Out Our List Of Tried And Tested Food Delivery Services In Mumbai That We Rate High On Taste – Polka Cafe

Food Delivery Services

Mumbai is seeing a steady rise in the number of food lovers by the day. With newer restaurants and bars opening almost every week and with a variety of cuisines to choose from, people are becoming experimental and open to trying dishes that break the stereotype.

While some enjoy dining out, others prefer relishing delicious food in the comfort of their home. For the latter, there are several food delivery services that are taking the city by storm. Ordering food at home has never been easier – with loads of options to suit every taste bud, it is more convenient, faster and cheaper than dining out. From traditional home-cooked meals to scrumptious bites from your favorite  restaurant, there is something for everyone.

Here is a rundown of a few tried and tested food delivery services in Mumbai.

– Tiny Owl:


Tiny Owl is a user-friendly app that has made ordering for food easier than ever before. The app, once downloaded, detects your location and suggests restaurants in your area. Once you have placed an order, the app saves your user details so that you can avoid the entire procedure of entering all your details for your next orders. Payment can be made by card or by cash on delivery. The food gets delivered fresh and hot, within 30 minutes.

What I tried: Spinach and Cheese Pav from Pack-a-pav.

My experience: As soon as my order had been placed, the app displayed the estimated time of delivery – 20 minutes. Two Spinach and Cheese Pavs were packed in an airtight container along with several dips on the side; each one packed separately in mini containers.

The Wow factor: I was also excited to see a thank you note from the Chef at Pack-a-pav. Their packaging was impressive and the food was also fresh and warm.

– Hola Chef:

 Hola Chef boats of home-style food freshly prepared by some of the city’s finest home chefs, delivered to your doorstep within 45 minutes. The menu changes every day, and consists of options that range from traditional dal chawal to chicken shawarma and more. The menu also gives details of the chefs behind each preparation. The user has to enter a pin number and the app displays multiple options of food available in the area. Once the selection has been made, the user can make payment – online or cash on delivery. Currently available only in certain areas of Mumbai, this service is looking to expand to other areas as well.

What I tried: Mix Veg in Hunan Sauce with Malaysian Flat Noodles and Kungpao Potatoes by Chef Sahil Lulla

My Experience: Upon making my final selection, I was asked to sign in with my mobile number, name and email id, after which I could select my method for payment.

The Wow factor: My food was delivered piping hot to me within 45 minutes, well packaged in containers placed in a Hola chef carry bag.

– Kitchens by Priya Jham:

Chef Priya Jham, Founder & Owner – Kitchens by Priya Jham, has been an expert in the food industry for over twenty years. A true foodie at heart, she started her career with basic cooking workshops, and then, successfully made her passion her profession with the launch of Kitchens… Known for its delectable Indian and Sindhi food, among other cuisines, it provides catering services for private parties, corporate gatherings, in-house MNC staff meals, and much more. It is also famous for its soul-satisfying tiffins and designer chocolates. One can either opt for a vegetarian or non-vegetarian tiffin. The former is priced at INR 110 and includes a portion of dal, rice, two sabzis (one gravy and one dry), rotis, salad and papad, while the latter is priced at INR 150. Priya also demonstrates some of her signature recipes for popular cooking channels like FoodFood and Cook Book.

What I tried: Non-veg tiffin

To place an order: Log onto their Facebook page , email them on kitchens.priyajham@gmail.com.

My Experience: I placed an order for the non-vegetarian tiffin through their Facebook page. It included Salad, Papad, Rice, Dal, Butter Chicken, Veg Sabzi and Rotis.

The Wow Factor: They promptly confirmed my request and my tiffin was delivered to me within a few hours. The food was absolutely delicious and it comfortably served two.

– Red Ninja Express:

Red Ninja Express, founded in 2011, was the first in Mumbai to introduce New York-style takeout boxes with their famous ‘Ninja Box.’ Their chefs have previously worked with Michelin-starred restaurants, and promise a complete feast for Chinese lovers. They provide lip-smacking soups, appetizers, gravies, noodles, rice, and dim sums that are sure to leave you craving for more. Currently, they undertake catering orders for individuals and corporates all over the city, but their delivery services are only available in Bandra, Khar, and Santacruz.

What I tried: Chicken sui mai and the Super Ninja Box

To place an order: Call them on +91 22 26006007 or order online here.

My Experience: Once you log onto their website, make a selection from their various categories. The dishes selected by you are added to your cart and upon confirmation; you can fill in the delivery details and payment method.

The Wow Factor: The food is delivered to you within an hour and is absolutely delicious.

– InstaKhanna.com:

An online, easy-to-use food delivery service, InstaKhaana is a great option when you want fresh food delivered within 20 minutes of ordering. Their menu changes every day, with two vegetarian and two non-vegetarian options to pick from. Your selection is speedily delivered in quirky Tata Nano food vans. This service is currently available only in Lower Parel, Parel, Mahalaxmi, Worli, and BKC.

What I tried: Chicken meatballs with spaghetti, chicken makhani, roti, roasted vegetables with mashed potato, and garlic bread

To place an order: Click here to place an order.

My Experience: Upon selecting my location, various food options along with the deals of the day were shown to me. After making a selection, I filled in the delivery details.

The Wow Facotor:Within 20 minutes, the InstaKhaana wagon was at my building and freshly made food was delivered at my doorstep.

– Ola Cafe:

Ola cabs have recently diversified by launching Ola Café, a food delivery service where customers can place an order for lunch, dinner, or evening snacks from select restaurants within their vicinity by using the Ola mobile app. The food is delivered within 20 minutes, currently only in select areas across Mumbai. Payment can be made using the Ola Money Wallet or by cash on delivery.

What I tried: Chana Bhatura

To place an order: Download the Ola Cabs app on your smartphone

My Experience:I made my selection from the various options available between 12pm to 3pm. I could track my food with the help of the app, once my order had been placed.

The Wow Factor: Within 20 minutes, the delivery boy called up for the exact address, and my food was delivered to me.

– ChatpataChef.com:

Started by four passionate foodies, Chatpata Chef provides healthy, low-fat, economical meals in tiffins for lunch and dinner. They have various meal options from Monday to Saturday that are divided into five categories – Mini, Standard, Premium, 3S, and Healthy meals. Once you select your meal, Mumbai’s iconic dabbawallahs deliver the tiffin fresh and hot to your doorstep on the next working day. Their services are currently available from Khar to Colaba, and they are soon planning to open outlets across Mumbai.

What I tried: Brinjal and cabbage kofta curry, Mughlai dal, and phulka

To place an order: Call them on +91 98202 63313 or order online here.

My Experience: I opted for the Mini Meal that included a vegetable, dal and four phulkas. They have various payment options, but I opted to make an online payment.The next day, my food was delivered to me fresh and hot in airtight containers.

Have you tried any of these food delivery services? How was your experience?

You can also read it on http://www.polkacafe.com/food-delivery-apps-in-mumbai-food-delivery-services-in-mumbai-1962.html

10 Exquisite Desserts In Mumbai That Use Food Science To Arrive At Delicious Results – Polka Cafe

Polka Cafe

Ever wondered what flaming sherbets, rabri foam or rasmalai cheesecake would taste like? Thanks to molecular gastronomy, you can now try all these dishes and more at some of Mumbai’s finest restaurants.

Molecular gastronomy, an exciting culinary trend in haute cuisine, is a food science that uses unique scientific principles to develop well-presented food. It has taken the city by storm and has not only revolutionized traditional cooking but has also transformed dining into an extraordinary experience. Our city houses a bunch of talented chefs who make each dessert look Instagram worthy without compromising on taste and quality. It is basically the kind of stuff you fantasized about while watching Charlie and the Chocolate Factory and are now experiencing for real on your table.

Here’s a list of a few exciting desserts that you can treat yourself to at some of the city’s renowned restaurants.

1) Chai ice cream, Masala foam, Dalchini cookies at Masala Library
Zorawar Kalra, the man who introduced molecular gastronomy to Indian cuisine for the first time in India is the brainchild behind this unique dessert combination available at his restaurant. Made with homemade chai ice cream, topped with cutting chai foam and served with masala cinnamon cookies, who ever thought chai and ice cream would go well together?
Price – INR 475 ++
Address – Masala Library by Jiggs Kalra, Ground Floor, First International Financial Centre, Bandra-Kurla Complex, (BKC) Bandra (East), Mumbai.
For reservation: +91 8452900900 | +91 8454900900 | +91 22 66424142

Chai Ice cream, Masala Foam, Dal Chini Cookies at Masala Library

2) Big Bang Theory at Joss & Umame
We’ve all studied the planetary system in school. But how many of us have actually seen or heard about an edible galaxy? Farrokh Khambata’s prominent Pan-Asian restaurants, Joss & Umame give you a chance to experience the planetary system live on your table. A specialized pastry chef lays out a silicon mat and prepares stars, planets, asteroids and a stardust…all of which are consumable! All this is cooled to a minus 200-degree temperature with liquid nitrogen and then served as the ingenious Big Bang Theory.
Price – INR 1750 ++
Address – Joss, Savoy Chambers, Linking Road Extension, Santacruz West, Mumbai 400 054. For reservation: +91 22 26617772

Address – Umame, Cambata Building, Eros Theatre Building, M Karve Road, Churchgate, Mumbai 400 020.
For reservation: +91 22 61110303

The Big Bang Theory at Joss & Umame

3) Baked Jalebi Cheesecake with Saffron Espuma at Gallops
When you hear that the Italian cheesecake has been mixed with the local Jalebi, you know you’re in for a treat. Philly cream cheese combined with jalebi is served with a saffron Espuma. An in-house saffron extract is then combined with Soy lecithin and liquid glucose to make the Espuma base that is then foamed with Nitrogen dioxide using an ISI whip cream whipper. With a burst of flavours, this is one hell of a palate pleaser.
Price – INR 325 ++
Address – Gallops, Mahalaxmi Race Course, Mahalaxmi, Worli, Mumbai.
For reservation: +91 22 30151130

Baked Jalebi at Gallops

4) Paan Mousse at Spiceklub
Lower Parel’s famous vegetarian restaurant known for its pav bhaji fondue, test tube pani-puri, deconstructed wada pav and more offers a variety of molecular desserts on their menu. From a chocolate soap that is actually served on a soap tray to a bubbling kulfi, selecting a dessert here seems like life’s greatest problem. However, out of all their various offerings, the Paan Mousse, their signature dessert, has a delicious cheesecake filling inside a paan-flavoured crust that is sure to blow your mind. It’s time to challenge your roadside paanwala. He will never be able to replicate this.
Price – INR 355 ++
Address – 8, Senapati Bapat Road, Lower Parel, Mumbai 400 013.
For reservation: +91 22 24925544

Paan Mousse at Spice Klub

5) Chocolate Explosion at Quattro
Known for its innovative dishes and desserts, Quattro is a favourite among vegetarians. By introducing a separate molecular menu, they promise to offer guests a wide variety of delicious food and scrumptious desserts presented in a way one will find hard to forget. The Chocolate Explosion is a chocolate shell filled with chocolate mousse, served on frozen chocolate sand with orange and mango chocolate covered jello. Beware…we guarantee a chocolate rush!
Price – INR 475 ++
Address – 7, Janta India Estate, Senapati Bapat Marg, Opposite Phoenix Mills, Lower Parel, Mumbai 400 013.
For reservation: +91 22 67496444

Chocolate Saturn at Quattro

6) Antioxidant at La Folie
Chef Sanjana Patel of La Folie created this modern day dessert that consists of a light fragrant rose panna cotta on a bed of champagne caviar and compote jelly of red berries and beat root juice with a test tube of anti-oxidant red berry juice. The Antioxidant contains no sugar, no carbohydrates and is eggless and gluten free. It is also a seasonal dessert that is available only during the autumn/winter months. However, one can also indulge in it on an order basis. We promise, you won’t be able to stop yourself at a bite.
Price – INR 375 ++
Address – No. 16, Commerce House, Rope, Kala Ghoda, Fort, Mumbai, Maharashtra 400 001. For reservation: +91 22 22672686

Antioxidant at La Folie

7) Destruction of Olympus at Kipos
Home made Vanilla ice cream, frozen chocolate mousse, choice of cake or panna cotta, apple chips, fresh orange, chocolate compote and mint caviar combined with liquid nitrogen is what this dessert is all about. Only if all destructions were as soul satisfying as this one!
Price – INR 1200 ++
Address – Kipos, 5th Floor, Crystal Shopping Paradise, Off Linking Road, Bandra West
For reservation: +91 22 26488567

Destruction of Olympus at Kipos

8) 24K Gold Marzipan Premium Kandie at Nordic Kandie
Nordic Kandie, a tiny little kandie bar at Peddar Road offers delicious marzipan kandies that are sure to leave you craving for more. Their 24K gold marzipan is a premium kandie that is made using top quality mamra almonds, organic sugar and belgium chocolate. While real gold prices are rising by the day, this one won’t leave a hole in your pocket. Satisfy yourself with this 100% vegetarian, gluten & trans-fat free gold marzipan kandie and experience quality at its best.
Price – INR 160 ++
Address – Nordic Kandie, Peddar Road, Shop #1, Vasant Villa, 3 Peddar Road, Kemps Corner, Mumbai 400 036.
For booking: +91 7666122211 | +91 9699641112

24K Gold Marzipan Premium Kandie at Nordic Kandie

9) Rocky Road at Ellipsis
If you’re the sort of person that likes experimenting with food, this is one dessert you cannot miss. Made with burnt marshmallows, vanilla bean ice cream, cookies, salted caramel, chocolate mousse and peanuts; Ellipsis’ Rocky Road is the kind of dessert that will make you drool even in your sleep.
Price – INR 750 ++
Address – B-1, Amarchand Mansion, 16, Madame Cama Road, Colaba, Mumbai, Maharashtra 400 001.
For reservation: +91 22 66213333

Rocky Road at Ellipsis

10) Chocolate Raspberry Sphere at Hakkasan
An authentic Chinese restaurant that serves lip-smacking main course dishes and beautifully crafted desserts, Hakkasan is a must-try for every Chinese lover. The Chocolate Raspberry Sphere, a popular dessert on their menu is an absolute delight for a chocoholic. A chocolate raspberry sphere is placed on cake crumble and served with a scoop of ice cream. If you want to experience what heaven feels like, don’t forget to bite into this luscious dessert.
Price – INR 500 ++
Address – 2nd Floor, Krystal Building, Waterfield Road, Bandra West, Mumbai, Maharashtra 400 050.
For reservation: +91 22 26444444

Chocolate Raspberry Sphere at Hakkasan

You can also read it on http://www.polkacafe.com/unique-deserts-in-mumbai-that-use-food-science-1918.html