Food & Drink

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

Pumpkin Cake: Bombay Bizarre Baker
Friday, 27 June 2014 12:52

What: Pumpkin Cake from Bombay Bizarre Baker, to order call , 98 20 006440,Rs 150 per piece, see her Facebook page here

Why: The 5 pm snack at the bpb office now consists of a mix of flax seeds and sunflower seeds, jars that we lovingly refer to as ‘bird food’. Ephemeral as our health trip might be, we’re doing it until the last course, which includes dessert. Enter little squares of pumpkin cake studded with walnuts and raisins and spices from Bombay Bizarre Baker. Sure, it’s low fat and low sugar, but it’s tasty enough to feature in a non bird food pantry as well. Snack sparrow!

When: You need to seed a new lifestyle.

The Sahib Room & Kipling Bar, Palladium Hotel
Friday, 27 June 2014 12:35

What: The Sahib Room & Kipling Bar, Palladium Hotel, Lower Parel, call 61628000 to make a reservation.

Why: What do you get when Sher Khan crosses the British Raj: a maim-sahib. Fine, run away from our silly jokes, but run towards The Sahib Room & Kipling Bar, Palladium Hotel’s newest offering. We poked around the hotel to find that the restaurant opens on Monday and will serve signature Indian cuisine like Lucknowi biryani, Gilawat kabab, tikkas, and some dishes with a twist, like the paan flavoured ice cream. Made up of Colonial Raj decor elements, the restaurant and bar with verandah seating draw inspiration from the British rule and Rudyard Kipling’s writing, reflected in their menu and fusion cocktails with Indian spices.

When: The Sahib Room & Kipling Bar opens on June 30.

Pumpkin & Kale Tart Recipe: The Sassy Spoon
Friday, 27 June 2014 11:53

The Sassy Spoon has extended their Rachel Allen week till the 29th of June! Head over to sample their super yum menu crafted by Rachel Allen and chefs Rachel Goenka and Irfan Pabaney! Experiment at home with this recipe from their special menu! We tart it!


Tart Shell :1

Extra Virgin Oil : 2ml

Pumpkin:0.057 kg


Goat Cheese: 0.015 kg

Spring Onion:0.01 kg

Gouda: 0.004 kg

Kale 0.014 kg


Pepper Side Greens

For the Short Crust Pastry (Tart Shell)

Flour -80 gms

Butter -50 gms

Milk    - 12 ml


  • Sieve flour, Add in salt. Take the chilled butter and flour and rub it in between the palms of both the hands till it resembles a crumbly texture.
  • Add in chilled milk and bring in all of it together until it forms into  smooth dough. Do not knead the dough.
  • Chill the dough for an hour and roll out the dough into 2mm thick sheets. Line this sheet in a tart mould and bake it in a preheated oven at 180 degree Celsius.
  • Roast cubes of pumpkin dices in the oven till its soft with some salt, black pepper and olive oil.
  • Heat in a pan cream parmesan cheese and make a thick mixture. Once it comes to a creamy texture add in chopped blanched kale leaves spring onion.
  • While assembling the tart, put cubes of pumpkin in the centre and then pour the thick creamy mixture of kale and cheese. Top the tart with some crumbled goat cheese and some cheddar and cook in the oven till the mixture hot and the cheese on top melts.
  • Flash the tart under the salamander till you get a nice golden layer on top.
  • Serve tart hot with some side of mix green salad
La Plage Owners Start Nashik Restaurant
Thursday, 26 June 2014 11:11


bpb Bulletin: Restaurateurs Morgan, Florence, and Serge, the team behind one of our favourite Goa restaurants, La Plage , have opened up a new eatery at the Sula vineyard in Nashik.

Called Soleil, the restaurant situated next to the amphitheater at the vineyard serves French food – many dishes are off the La Plage menu– plus their take on Indian food, we’re told.

The concept is in the farm-to-table space - all the vegetables used in the kitchen are grown at the Sula farm. More details on this soon!

Getting there: Soleil at Sula Vineyards, Nashik, call 253 3027777.

bpb Review: Yumcha Bombay Catering
Tuesday, 24 June 2014 11:17


One bite of Tejal Choksi’s egg fried rice, and you can tell that she’s in love with cooking. Maybe not the love that comes with a degree – precise and calculated – but the kind that comes from trial and error, heartbreak and getting another chance. “I have absolutely no cooking experience,” says the Cantonese food caterer. “Except for the fact that I’ve been cooking since I was nine years old.” Don Sichuan De Marco?

A find from the Sobo ladies who lunch, this Malabar Hill-based cook started a Cantonese catering service called Yumcha a few weeks ago. Sticking only to what she does best – fresh, simple Cantonese cooking that she picked up during her time in Hong Kong, Yumcha Bombay is far from the generic Chinese food or the Indo-China mash up that a lot of caterers do.

Opa Yum Nom Style

Particular about the freshness and quality of food, Tejal insisted that we push our order to the next day, so that our meal would have the brightest, sparkliest ingredients.  She generally requires 24-48 hours notice before an order and currently requires you to pick up the parcel yourself. Slightly inconvenient but ultimately worth it.

Our food came nicely packaged, in neat takeaway plastic containers that survived a fairly bumpy journey from Malabar Hill to Bandra. We especially liked how each dish we ordered came with instructions for reheating- our sui mai was to be sprinkled with water and heated for not more than 30 seconds. We obeyed and enjoyed the results.

With skins that weren’t too gummy, the Ginger Chicken Sui Mai and Florentine Dumplings made of spinach and bean sprouts surprised us with hints of aromatic seasoning and tender bits. The Cold Chicken Salad too, a great snack with juliennes of chicken and cucumber, allowed the peanut sauce to be the star of the dish. Pleased with what we had eaten so far, we proceeded to the Cantonese Styled Steamed Fish and Stir Fry Ginger & Spring Onion Chicken. Steamed with spring onions and ginger, the fish was packed with flavour and had us going for seconds. The Stir Fry Chicken unfortunately didn’t impress too much; this writer and her dining companions all felt it was slightly too bland for their spice loving palates.

Yumcha Wish Your Curry Was Hot

The Chinese Mutton with Egg Fried Rice came next. Unlike the regular fried rice with scrambled bits of eggs thrown in, Tejal’s version had strips of fluffy eggs garnished with spring onions. We paired this with Chinese Mutton- soft, tender bits of meat nicely spiced with whole Sichuan peppercorns. Enough to make up for the lack of spice earlier!

The meal ended with Fried Honey Noodles, which is the only time we felt like we were having a desi Chinese meal.

So call this Don Sichuan for your next house party and you’ll find many different ways to love Cantonese food.

Getting There: Yumcha Bombay, fresh & simple Cantonese food catering by Tejal Choksi Kapadia. Call 9820084799 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it to place an order, pickups from Malabar Hill only, Rs 3,800 for a meal for four (minimum order), orders must be placed 24-48 hours prior, see the Facebook page here .

bpb & Woodside Is Crowd Sourcing Burgers!
Saturday, 21 June 2014 13:07

The 5 Step Guide To Getting A Burger Named After You:

 Step 1: Become a bpb subscriber on

Step 2: Email us your prized burger recipe (vegetarian or chicken).

Step 3: If the boys at Woodside Inn like it, they’ll put it on the menu – even name it after you – for their upcoming Beer & Burger Festival from July 15-31!

Step 5: There you go – your buns have been immortalized. Exclusively for bpb subscribers!

 How this will work:

  1. Send in your entries to This e-mail address is being protected from spambots. You need JavaScript enabled to view it by June 30.
  2. A panel of judges will pick their favourite two burgers, which will make it to their super popular Beer & Burger festival menu with your name on it!

     Get your grill going, kids.

     Getting there: Email your recipe to This e-mail address is being protected from spambots. You need JavaScript enabled to view it by June 30, for any queries call 7738934888/999, no application fee.

    Gluten Free Banana Flour
    Friday, 20 June 2014 12:29

    Gluten free Banana flour from Gogobananas, Rs 250 for 1 kg, delivery across Mumbai, see their Facebook page here

    Why: After organic atta from the Atta boys, there’s a new a-peel doing the rounds. Launched a few months ago by 19 year old Rohan Shetty and his friends, Go Go Bananas sells gluten free banana flour as a direct substitute to wheat flour “without compensating on taste and texture.” The best part, Rohan says, is the fact that it can be used as a replacement for any kind of flour, to make breads, rotis, naans and even cakes. Free of any chemicals and additives, they claim it can help prevent cancer, treat diabetes, promote weight loss and increase digestion.

    When: You’d like a-kela deal.

    YumCha Bombay: Cantonese Food Catering
    Friday, 20 June 2014 12:16

    What: Yumcha Bombay, fresh & simple Cantonese food catering by Tejal Choksi Kapadia. Call 98 20 084799/ email  This e-mail address is being protected from spambots. You need JavaScript enabled to view it to place an order, pickups from Malabar Hill only, Rs 3,800 for a meal for four( minimum order), orders must be placed 24-48 hours prior, see the Facebook page here .

    Why: This Malabar Hill service we heard about from  Sobo ladies who lunch, while they were raving about Yumcha's mean Chinese Mutton. And so a Bandra runner was sent to bring back a  Cantonese meal for four. We tried and loved her savoury, velvety egg custard; the cold chicken salad spiced with tangy peanut sauce; and Chinese mutton, studded with whole Sichuan peppercorns.  Full review out soon!

    When: You want to care for your China.

    June Dessert Box Vendors
    Wednesday, 18 June 2014 11:56

    The June Father’s Day Dessert box had some pretty rad things for dad. See below:

    Silverspoon Gourmet: This lovely experiential destination that curates fun events around food gave us a moist, doughnut shaped Cinnamon Tea Cake that was full of flavour and butter! Sign up for their Tapas It Up event on the 21st,where you’ll learn to make a killer sangria and a mean tapas!

    See their Facebook page here, call 98 20 044424 to place an order.

    Eat Sleep Bake Repeat: Noopur Pal’s home baking business launched a new addition  to her menu via the dessert box- a  Chocolate & Salted Caramel dipping sauce that had us slurping the whole day! In addition to this, she also gave us Gooey Brownies  studded with chocolate chips.

    See their Facebook page here, call 98 19 862356 to place an order.

    Barrio: This airy café with a pool in Versova  gave us a super airy Lemon Cheesecake for the box this month. Also try their orange sliced cake topped with almonds from the dessert menu!

    Barrio, J. P. Road, off Yari Road, next to D-Mart, Versova, Andheri West, call 26365555

    Fat Man's Cafe: Bandra Reclamation’s newly opened café sent us a zesty fresh orange cream pastry with whole bits of the fruit itself.

    Fat Man’s Café, shop No.9, ONGC Building, next to Candies, Bandra Reclamation, Bandra (W), call 26402053

    Foodhall: We loved the decadent chocolate pastry from Foodhall in this month’s box. We loved it even more when we found out that it was flourless and gluten-free! Score!

    For more information visit, view the Facebook page on and follow them on Twitter on ChefJayFoodhall

    PropShop24: The good folks at PropShop24 helped spread the Father’s Day cheer with a  surprise gift( a Spiderman pen drive/ photo frame/mustache luggage tag) that went out with each box!

    See their Facebook page here.

    bpb review: Brickhouse All Day Café & Bar, Andheri
    Tuesday, 17 June 2014 11:02


    Signaling the end of summer and the onset of the monsoon, the restaurant at the end of Lokhandwala market shut down without much noise, only to be replaced by an interesting exterior and sign for Brickhouse All Day Café & Bar. Another brick in the wall of bars in Andheri? We were about to find out.

    The restaurant opened on Saturday to the public and on Monday afternoon, we hopped over to check it out. You won’t be surprised to find that on the inside, the restaurant is made of décor elements like naked bulbs above the bar, exposed brick walls and black and white pictures of industrial areas. There are also bar stools with metal pipes for legs. Construction sight?

    Foster The People

    Brickhouse’s bar menu has house special and molecular cocktails, along with all the usual suspects. We ordered a bunch of molecular cocktails that looked super interesting only to be told, after we placed our order, that they were unavailable. Choosing from the house specials, we got the Harder Faster, the Kokum Margarita, a Spiced Maiden and a regular Whiskey Sour. Our order seemed to be lost in the hullabaloo of FIFA screen set up; a food and drink photo shoot happening on the next table; and some hammering work in another corner.  And so we waited.

    When the drinks finally arrived, they were let downs from the paper versions we read and drooled over. The margarita, lined with chaat masala versus salt, was tangy, but tasted too much like flavoured cough syrup for our liking. The Spiced Maiden too, with coffee bitters, amaretto and flavoured rum was underwhelming with its milkshake look and feel. Having tasted better homemade Whiskey Sours, we felt the Harder Faster that was a mix of  zesty citrus flavours and white spirits, was the only enjoyable cocktail of the lot, with a slightly bitter aftertaste.

    Our appetisers (we ordered this just because of the name and wondered why anyone would use this word for food) –Shrimp Turds, tiger prawns wrapped in bacon arrived soon after. The prawns were nicely grilled and succulent, but were enveloped in greasy, flavourless slices of bacon. Hungry, we gobbled them quickly.

    (b)Rick’s Cafe

    In no particular order, our mains and appetisers arrived one after the other. The Chicken Asiago, a breast of chicken stuffed with cheese and served in a garlic-y sauce with a side of mash, was tasty but generic. The Chicken Philly steak sandwich, described on the menu as oozing meat and emmental cheese, was not very generous with either ingredient and was too bready, much like the Epic Burger that came next. With caramelized onions, cheese and a Jack Daniels sauce, the Epic Burger sounded great, but with a soggy bun and no sign of said sauce, it was a letdown. The patty though, was nice and tender- we ate it minus the mishy mashy bun.

    The Buddha’s Feast, a vegetarian flatbread that we ordered was greasy, with a limp base and veggies that were doused in too much spice and seasoning.

    Sure, there’s a lot that the place needs to fix before it can achieve a full house. But with its location, screening of FIFA matches with a two on one offer on alcohol and generic pub food, it’ll survive for a while, for lack of anything better in the market area.

    Pink Floyd was right.

    Getting there: Green field Apartments, Shop no 1 &2, Opposite HDFC Bank, Lokhandwala complex, Andheri (W), call 26364403, meal for three with alcohol: Rs 3,858.

    bpb reviews anonymously and pays for its own meals.


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