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.
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.
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!
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
Being 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 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.
Celebrity 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.
“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.
Ms. 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.”
“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.
Nishtha 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.
Hard 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.
Shalini 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.
“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, 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, 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.”
“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, 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.
Ms. 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
One 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
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
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
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
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
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
– 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
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 toor dal
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
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
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
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
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
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
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.
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.
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.
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
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
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
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
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
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
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
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
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
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
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