Food & Drink

From where to buy sake to the newest restaurant reviews, we scout out the best of Mumbai’s culinary scene.

Pre Opening Peek - Café Nemo
Friday, 18 July 2014 14:40

What: Pre Opening Peek - Café Nemo, Thadani House, Worli Village, opposite the Indian Coast Guard, Worli.

Why: Because the awesome boys behind Bonobo and Jamjar Diner have scaled up to give you Café Nemo, set to open on August 1. We stopped by yesterday to find the bungalow previously occupied by Cool Chef Café, painted yellow, with a work-in-progress mural of Worli Village on the inside. There are two dining rooms, a bar area with folding tables, an installation that will keep changing, a shelf to sell gourmet products and a wall with pretty hand mirrors. The menu – no pasta or risotto on this – doesn’t stick to a particular cuisine but has definite Asian influences with bao buns, kimchi, rice bowls. We tried and loved the black bean dip and Chicken Seoul Bowl. Coup Card holders, look out for the sneak peek party invite! Don't have a Coup Card? Buy one on!

When: Opens on August 1

Guppy Pop Up At Olive To Replace Thalassa
Friday, 11 July 2014 10:19

What: The Guppy Pop Up At Olive replaces Thalassa at Amateur Riders Club, Mahalaxmi Race Course, Mahalaxmi, call 33487711.

Why: Done making puppy eyes at Thalassa to get them to stay? Now make a Guppy face! Launching as a pop up at Olive Mahalaxmi in August is New Delhi’s Japanese restaurant, Guppy by Ai. The pop up menu will be similar to the one in Delhi-we’re hoping the Ai Signature Black Cod and Tiger Prawn Tempura Udon noodles will remain. See our review of the Delhi restaurant here for recommendations on what to get.

When: Launches in the first week of August.

First Look: Aqaba To Open at Lower Parel
Thursday, 10 July 2014 12:30

If you work in Lower Parel, you already have enough options to choose from for meetings, lunch, dinner and drinks plans. Here's another one to add to the list as new restaurant/ lounge Aqaba opens this weekend.

Named after the Jordanian city, Aqaba launches at Peninsula Business Park on July 12 and will serve a mix of Mediterranean and Middle Eastern dishes.

The 3000 sq. feet restaurant has a pretty alfresco section dressed down in clean whites and beiges with minimal accessorizing. Expect dishes like the Beef Carpaccio, Pizza Rucola; Kale and Mango Salad with Peanut Dressing and more on the menu. Review out soon!

Getting there: Aqaba, Club House, Level P5, Peninsula Business Park, Senapati Bapat Marg, Lower Parel.

Winners of the #BuildABurger Contest
Wednesday, 09 July 2014 10:55

Folks, the news is out! The winners of the #BuildABurger contest are:

1. Deepak Sitaraman - Blackened Chicken Burger with a Cajun Slaw
2. Nandita Mahadevia - Gourmet Gujju's Eggplant and Mushroom Burger

Congratulations! Your burgers make it to the super popular Woodside Beer & Burger festival menu with your names on it!

Buns of glory!

Halli Berri Coffee: Full of Beans
Tuesday, 08 July 2014 10:57

Starting off, we urge you to ignore the cringe-worthy name. Even our pun-loving office couldn’t help but roll our eyes at it, especially as we listened to an explanation of how it was derived from the local language – apparently, Halli means “village” in Kannada and also refers to Kambihalli – the estate and village where the “berry” or coffee “berry” is grown. Moving on.

Add Sugar and Dream

This coffee from Chikmagalkur is grown on a single estate, finely-ground and making for a drink with a lasting and lingering flavour, a result of conditions that allow the coffee to mature slowly – iron-rich soil, high altitudes and low temperatures.

Unlike most other coffee which is robusta or chickory blend, Halli Berri prides itself on being a premium 100% Arabica coffee. The package for this sun-dried and hand-picked coffee also carries a Rain Forest Alliance seal, giving the green light to the environmentally-minded.

It can be bought online or at Nature’s Basket stores.

Cottage Industry 

In 2008, after her husband passed away, Nalima Kariappa, owner of Halli Berri, opened up a small coffee shop on the property. Coffee Barn Cafe now serves coffee grown on the plantation and has grown into Halli Berri, co-run by Ms. Kariappa’s three daughters: Anusha, a pilot, has taken the cottages on the estate under her wing, and helps run the coffee estate’s operations managed by Tejini, who also heads a PR firm. Meanwhile Manavi, the eldest sister, a MetLife Insurance employee, serves as a sounding board from New York.

Halli Berri also provides a residency for upto 4-6 people in the two plush cottages on its estate, each with a private garden. Those looking to experience a planter’s life can wake up here, and smell the coffee.

Getting there: Halli Berri is available at Nature’s Basket outlets in Bangalore, shipping offered, coffee hits Nature’s Basket shelves in Mumbai in August, and in Delhi by October. Call 09483523003, email This e-mail address is being protected from spambots. You need JavaScript enabled to view it , see website here, Rs. 195 for 200 gms, shipping costs extra.

Fried Turnip Cake Recipe: Yauatcha
Thursday, 03 July 2014 20:47

Watching MasterChef and wishing you cooked as well? Try this recipe on for size from Yauatcha this weekend for starters! 

Yeild – 8 portions (8 pcs per portion)


Rice Flour 375 gms

Wheat Starch 160 gms

Potato Starch 75 gms

Water 675 ml

Salt 20gms

Msg  40gms

Sugar 80 gms

Carrot 200 gms

Raddish 1000 gms

Dry Shitake 150 gm

Hot Water 1050 ml


  1. Peel the carrots and raddish. Cut them into thick juliennes and blanch them till soft.
  2.  Soak the shitake mushrooms in hot water for at least 2-3 hrs. Squueze out the water before cutting them.
  3.  Cut the shitake mushrooms into dices and toss them in a hot wok for 2 mins.
  4.  Mix the rice flour, potato starch, wheat starch, salt, sugar, msg and water(room temperature, 675 ml) together till it becomes smooth and a light batter.
  5. Add the blanched raddish and carrots, Add the tossed shitake mushrooms and mix well. Add the 1050 ml of hot water (preferably boiling) to this mixture and mix well. Note - When you add hot water to starch all the molecule content present in the starch starts to solidify, making it thick and tough to mix. So ensure you add the hot water gradually to avoid lump formation to the cake batter.
  6.  Oil the surface of the cake tin and line the base of the tin with butter paper to prevent the cake from sticking.
  7.  Add this mixture in a cake tin (preferably, square shaped and about 2 inch in height) and steam it for 50-60 mins. Once cooked allow it cool for 2-3 hours and brush oil over the surface when cooled. Cover and cool it in a refrigerator overnight.
  8.  De-mould the cake and remove the butter paper.
  9.  Cut into small squares about 1cm thick and fry them till golden.
  10.  Make a mixture of fried garlic (finely chopped), fried shallots (finely chopped), Chopped spring onions and chilli oil.
  11.  Arrange it into a pyramid, spoon the fried garlic mixture at the base, place the fried turnip cake and repeat till the top of the pyramid. Garnish with finely chopped bird eye chillies and Serve!
New In The City: Hot Rocks BBQ
Thursday, 03 July 2014 20:13

What: Barbeque catering service Hot Rocks BBQ, call 9833911474/9167346618, delivery between Colaba- Juhu from 8 pmonwards, see their Facebook page here, Rs 250 for the Original Beef Burger.

Why: Boys and girls, be prepared to meat the makers. Srikar Shetty and Neville Patel are attempting to change the way this city thinks of burgers with their newly launched barbeque catering service, Hot Rocks BBQ. Started as a ‘shack experiment’ in Goa, Srikar and Neville have popped up at a bunch of music festivals around the country and are now taking orders in the city. We tried and surprisingly loved the Peanut Butter Burger (beef patty, bacon & peanut butter), the Baked-In (crispy bacon, ham, cheese and herbs), the Nica, Sausage bun and their Barbeque sauce sautéed sausages that were juicy, nicely marinated and hunky- just the way we like our meat, even after a ride from Colaba to Juhu. The Hot Rocks boys are also open to coming over to set up a grill to cook for you and your buddies.  Barbe-queue up! 

When: Delivery on all days of the week, from 8 pm to 3 am!

bpb Review: The Sahib Room & Kipling Bar
Wednesday, 02 July 2014 19:10

If you ever liked a poem so much, you wanted to crumple the page and eat it – yes, we’re slightly strange – you can get close to edible literature at the very new Sahib Room & Kipling Bar. Here at Palladium Hotel’s Indian bar and restaurant, you’ll find yourself starting with cocktails named after Kipling’s poems and story characters, followed by reminiscing, as this writer did, of childhood Sunday rituals that involved watching Disney’s Jungle Book for the seventy sixth time. Rudyard Sip-ling?

Share Khan

As we drank our Mandalay cocktail with tamarind, mango and tequila, but no “flyin’ fishes”, we took in the space with plush furnishings, chandeliers and a few colonial style elements like a vintage telephone, a gramophone and water colours of erstwhile British provinces.

To the sound of a light tabla percussion, Mandalay was sipped (tasty but prepare for a pulpy consistency) and Mowgli was ordered. This was our second cocktail that turned out to be a festive mix of whiskey, spiced tea, apple, orange and sweet spices, one that this writer’s drinking companion described as ‘Christmas in your mouth’.

Meanwhile, we explored the dinner menu which like its cocktail counterpart is concise and gives the diner’s hands and eyes a rest, not having to go back and forth between pages .

Dum (B)Aloo

During round deux of our drinks, the appertisers arrived. Gilawati Kebab, a delicious blend of meat and clove; and Dungri Kumbh, coal smoked mushrooms with a hint of cilantro and ginger. Both were delicious and had the meal off to a good start!

Furthering the exploration of the North West Frontier province, we went on to try the Dum Ka Jhinga, Dal Makhani and Laccha Paratha. Calorific and wonderfully flaky, the paratha went well with the velvety (but not overpoweringly buttery) Dal Makhani. The Dum Ka Jheenga however was a slight disappointment. Described as an Awadhi style shrimp with poppy seed curry and a ‘hint of cheddar’, we found the poppy seed and cheddar to be an odd mix, with neither flavour nor hint coming through.

By this time we were full, but couldn’t leave the Sahib Room without ordering biryani. Hidden behind a flour veil that sealed the dish, the Awadi Dum Biryani was charmingly shy, with subtle flavours of the spiced basmati rice and saffron chicken surfacing slowly. Served with raita and a salan, this dish is definitely something we’d go back for. 

Our tour of the colony ended on a sweet note, with the Meetha Pan Rasgulla. We loved the light texture of the rasgulla with the meetha pan filling soaked in a mildly sweet, rose scented syrup. This served the purpose of both, dessert and mouth freshner.

On the whole, we had a fun experience at the Sahib Room & Kipling Bar, with good food and cocktails that are reminisce-starters. But at approximately Rs 3,000 per head for a meal and one cocktail, it won’t be the place you run to when you need those bare necessities. It will probably turn into an occasion restaurant – a meal for that promotion, birthday, family dinner, or when you just want to drink a poem.

Getting there: The Sahib Room & Kipling Bar, Palladium Hotel, Lower Parel. Meal for two with almost approx. Rs 7000.

bpb reviews anonymously and pays for its own meals.

Sneak Peek: Pune’s Terttulia At Shivaji Park
Wednesday, 02 July 2014 01:02

There are flowers under your tushy and a sangria pitcher on the wall – what’s not to like? A weekday afternoon feels like a Sunday at Terttulia, Pune’s European and Mediterranean restaurant that’s all set to open at Shivaji Park on July 14.

 The Decor

bpb went in for a pre opening peek to find three distinct sections: the inside, which if you’ve made your customary Pune stop at Terttulia, you’ll recognize by its floral sofas, white walls and double-sided bar whose shutter also opens up towards the outside section. On the outside, you’ll find a space that mimics an al fresco seating but is really an air conditioned section with lots of sunlight. The third is a wine and tapas space with high tables and a wine rack where every imported wine bottle will be charged at MRP + Rs 600 mark up.

Sure, you’ll find a few clichéd motifs like the birdcage and the antique trunk, but they’re not in your face and a general cheeriness + greenery binds it all together quite nicely. There’s also a whole lot of chalk art on the walls listing dessert, cocktails and random lines that play into the restaurant’s Eat, Drink, Love theme. Outside, a smoking section is bordered by a bunch of plants that they plan to convert into an herb garden. Pump up the bas-il?

The Food

While eighty percent of the food menu will be the same as the Pune outpost - burgers, pizza, pasta, steak, sandwiches- the Mumbai restaurant will see some new dishes like bacon-wrapped dates, mushroom risotto and ravioli in a sage and brown butter sauce. Full review out soon!

Bonus: #CoupCard holders will get a sneak peek + free dinner and cocktails before Terttulia opens to the public! More on that in your inbox soon!

Getting there: Hotel parkway, Shivaji Park Sea Face, Ranade Road Extension, Shivaji Park. Follow them on Twitter @Terttuliamumbai, on Instagram @Terttulia_Mumbai, view the Facebook page here. 

Dessert at Indigo Deli Colaba for Rs 99!
Monday, 30 June 2014 10:48


Do This Today:

It’s nine candles on the cake for Indigo Deli Colaba that celebrates its birthday today. And if you stop by with your best wishes – or even with no present at all – they’re giving out their delicious dessert for just Rs 99 (+ taxes) each!

Sweet dishes on the 99-list include chocolate-layered almond cake; dark bottom pie with blueberry compote; mocha fudge cake; Cointreau cheesecake; cinnamon coated churros with chocolate sauce; jackfruit ice cream and fig tart.

Happy (birthday) ending!

Getting there: Indigo Deli, ground floor, Pheroze Building, Apollo Bunder, Colaba, call 66551010, Rs 99 plus taxes per dessert, applicable only on dine-in and not take-away.

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