Food & Drink

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

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.

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.

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