Return of the Mac(aroon)

Paint your pans purple this month as Bombay’s favourite food blogger and baker, the Purple Foodie, returns from Paris and London with all kinds of treats and tips. Now the lovely Shaheen Kiswani is in town only until the end of January, but she hasn’t forgotten to accommodate you into her schedule.

In a cute Bandra bungalow, above a beauty parlour, Shaheen will hold baking workshops next weekend (sign up now, limited seats!) teaching you a bunch of tricks she learned at Le Cordon Bleu London and Paris. At the Saturday class, Tea Time Treats, Shaheen will demonstrate how to bake  strawberry and roasted almond cake, cinnamon sugar pull apart bread, fig and hazelnut bars, caramel apple upside down cake and intensely chocolatey brownies. Sigh with your chai!

The Sunday class, titled Chocoholics Anonymous, features triple chocolate cookies, chocolate chip pound cake, banana nutella cupcakes, chocolate mud cake and Parisian hot chocolate.

A bientôt!

Getting there: Tea Time treats on Saturday January 19 from 11 am to 2 pm and Chocoholics Anonymous on Sunday January 20 from 11 am to 2 pm . At Nargis Villa, Sherly Rajan Road, opposite ICICI Bank, Bandra (W), to register email This e-mail address is being protected from spambots. You need JavaScript enabled to view it (limited seating, first  come first serve), call 9167043935Rs 2,800 per class.

Recipe: In you can’t make it, here’s a leaf out of Shaheen’s recipe book.

Upside-down Apple Cake with Caramel Sauce

Ingredients
3-4 apples, peeled and cut lengthwise
1 tsp freshly ground cinnamon
100g butter, softened
200g sugar, plus a little more for sprinkling
1 tsp vanilla extract
3 eggs
200g flour
2 tsp baking powder
80ml milk

Topping: Caramel Sauce (recipe below)

Method
Preheat the oven to 190ºC. Grease and flour the baking pan.
Arrange the apples into the pan so that they sit tightly. Sprinkle with cinnamon and sugar.
In a bowl, whisk together the butter, sugar and vanilla, followed by the egg. Mixing them in one at a time, until the mixture is soft and fluffy.
Whisk together the flour and baking powder and fold it into the egg and butter mixture. Finally, stir in the milk until it forms a consistent batter.
Pour the cake batter over the apples and smooth out the surface.
Bake for 35-40 minutes until a skewer inserted comes out clean.
Let the cake cool down for ten minutes. First, run a knife along the edges of the cake and then place a plate on the pan and turn the cake over. Tap it gently, and the cake will fall into the plate.
Spoon the caramel sauce over it.

For the Caramel Sauce

Ingredients
200g white sugar
90g unsalted butter
120g cream
1 tsp Fleur de Sel

Method
Add the sugar in a thick bottomed pan and cook it until it melts. Keep swirling the pan so that the sugar can cook evenly.
Once the sugar has reached a deep brown colour, pull it off the heat and add all the butter. It will foam up, so make sure you're using a pan with high sides. Stir until it's completely melted into the sugar.
Next, pour in the cream (more foaming) and whisk in until you have a consistent sauce.
Stir in half the salt. Let it cool completely. Stir in the remaining salt. Bottle it.

Enigma, JW Marriott’s nightclub is back from hibernation with an all-new avatar.

It will re-open on Saturday, January 12 as a multi-functional space that the folks at Marriott call “a living room concept”. Which means you can book it out and do what you usually do in your living room – host a birthday party, celebrate your parents’ anniversary, hang family portraits or return from work and lounge around in your shorts? It can also be booked by your firm for client meetings and high tea during the day.

At night, Enigma will host club nights featuring deejays (for a glimpse of the old) and a Diageo bar, but will also open up a platform for live musicians, artists, theatre actors and stand-up comics. So you could be chuckling at Enigma soon. In a good way.

Getting there: Enigma, JW Marriott, Juhu Tara Road, Juhu, call 66933000, opens on January 12.

In Bombay’s noisy nightscape of limited options, there’s a new shhh in town. Enter the Secret Supper Project, a supper club that was born quietly a couple of months ago, and continues to live among whispers.

Chamber of Secrets

Started by four founders who prefer to remain anonymous, and supported by a host of others, The Secret Supper Project holds one dinner a month at undisclosed Mumbai locations; the first was at an apartment overlooking Haji Ali, the second and third at a Worli flat. “We hope to host the next few at unusual locations like libraries and art galleries,” says co-founder K, who has attended a slew of supper clubs in Hong Kong and New York, and has been cooking for ten years including a quick stint at a Goa restaurant. “

From this kitchen come inventive treats, typically six to eight courses, focusing on dishes that aren’t easily available in Mumbai. Like foie gras for instance, or Aysh el Saraya (Lebanese bread pudding). The last dinner also featured pepper pomegranate sake and pork spare ribs with maple syrup, among other dishes. While K heads the cooking supported by co-founders, he would love for chefs and other people from the culinary industry to come forward and contribute.

A baby library, so you can return a child when it gets too whiny; a picture book for adults called Prescott the Escort; a dictionary where words go to get married.

These strokes of genius from last night’s dinner table, we attribute to the sushi at Seven at the newly opened Lower Parel hotel, Shangri-la. If you don’t believe studies that sushi boosts brain power, you have to believe us when we tell you that the spicy tuna rolls here (easily one of the best platters in town) – with multiple textures of soft and crisp, sticky and crude- will definitely do something for your mood. Maki love, not war.

Sample Size

Our introduction to Seven, a live kitchen concept serving multiple cuisines, began with a dessert carnival – an ice-cream ferris wheel, a chocolate fountain and a candy floss swirler – that occupied the entrance of the restaurant and the back of your minds the entire night. So touring the other open kitchens and buffet counters that feature Mexican, Japanese, Spanish, Italian and Indian food, meant always remembering to keep room for dessert.

At Seven, you can either choose to eat a la carte (boring!) or get gloriously overwhelmed by the number of options. While the service here was great, they failed to explain our dining options to us at the beginning. For Rs 1,750 per head (which we made up at the sushi counter alone), you can walk around helping yourself to pasta, tapas, pizza, biryani and more. We suggest you skip the Indian and Spanish sections that are more like buffets with food sitting out for a while. Hit instead counters like the sushi, tapas, pasta and dimsum bars where things are prepared fresh.

Dimsum Total

The pork and seafood dimsum served with three different types of sauces were delicious, but rendered slightly lackluster by the abovementioned sushi. Next, get the spaghetti in spicy tomato sauce, add toppings, and grab one of the zingy parma ham and orange salad jars on your way to the table. Carnivores, ask to be directed to the out-of-sight grilled meat section that does a strictly okay Kingfish, but gave us a mini slice of medium-rare beef, succulent and flavourful and not overdressed. Here’s what you should avoid – the average chicken fajitas, the dehydrated seekh kebabas, the sloppily put together gratin. The only dish that piqued our interest in the Indian section was the nicely-spiced mutton biryani.

And finally, we made it to dessert. The sorbets and ice-creams may appear the least enticing, but definitely combine the icy raspberry with the rich chocolate. Top with gummy bears. The Indian dessert section packed with mini mithais and phirni and kala jamun, scores over the international crème brulees and fruit cups. If you’re getting a waffle, ensure that they make one in front of you, because ours, taken off the counter, was cold and chewy. If you’re feeling super stuffed, hit the fruit counter that features strawberries, musk melon, dragon fruit.

Remember to Floss

After all that sampling and scarfing down, we finally left. It was only when we reached the lobby did we realise that we’d forgotten to try something – candy floss. Perhaps it was the universe taking away a childhood treat for suggesting the baby library.

The meal ended with a tantrum.

Getting there: Seven at Shangri-La Hotel, 462, next to High Street Phoenix, Senapati Bapat Marg, Lower Parel, call 61628000, Rs 1,750 per person without alcohol.

bpb reviews restaurants anonymously and pays for its own meals.

What: Home baked dessert by Flour Girl, to order call 9769052654 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it , view the menu on the Facebook page, pick up from Carmichael Road, Rs 1,200 for a dozen banana chocolate chip muffins.

Why: When Janki Thackersey moved to India from the US five years ago, she started baking goods that she couldn’t easily find in Bombay bakeries. The result: a new-ish dessert service that offers slightly pricey but yum cookies, granola bars, muffins and icing-free cakes made with imported chocolate and Parsi Dairy butter. bpb tried and loved banana-chocolate chip and rosemary-oatmeal chocolate muffins, sprinkles cookies and chewy apricot-chocolate granola bars that came packed in adorable coloured bags with hearts.

When: You’re seeking the flour de lis.

What: The Lazy Dog, 24 A, Rajabahadur Mansion, Bombay Samachar Marg, Horniman Circle, Fort, call  09004876494, Rs 1,000 for 2 cocktails and 2 appetisers.

Why: Shake hands, roll over, play dead. Good dog! Now here’s your treat: super cheap drinks at The Lazy Dog, a cute new bar at Fort. Pay Rs 250 membership fee for a year and get drinks at less than half price – Ketel One for Rs 175, Caol Ila 12 Years for Rs 350, Bacardi for Rs 200 (all 30 ml). And until next week when the cards are printed, these prices apply to anyone who walks into this all-white and wood space that plays cool jazz and is a tribute to the owner’s dog Tsar. During our visit we figured that the cocktails (Kala Khata Chuski gola kept disintegrating and the Rose Margarita was just okay), should be skipped for regular spirits and expectations from the bar snacks (get the spicy seekh kebab, avoid tandoori mushrooms) shouldn’t be too high. Did we forget to mention that no additional taxes or service charges are levied on the alcohol! You’re wagging your tail aren’t you?

When: You want to make way for the new Tsar Bar. Open from 6 pm to 12.30 am. New outlets coming up in Lower Parel, Bandra, Versova and Powai.

You may have resolved to stay off alcohol, but you can still hit the bar snacks. Here’s one from Chef Will Bowlby over at Cheval, Kala Ghoda.

Ingredients

For Braising Liquid

2 tsp ground ginger
2 tsp sweet smoked paprika
2 tsp mustard powder
2 tsp salt
1 tbsp groundnut oil
1 shallot, finely sliced
1 garlic clove, roughly chopped
500g chicken stock
325g passata
250g tomato ketchup
175ml cider vinegar
175g dark muscovado sugar
10ml worcestershire sauce
25g golden syrup
1 tsp tamarind paste

For the Pulled Pork
4 pork shoulder steaks
Spice mix, reserved from making the braising liquid
Braising liquid
Salt and pepper

New establishments, Goa outlets, elaborate menus and fun acts — owners of the city’s top restaurants share their big plans for the new year.

Kishore DF – WTF!, Versova/The Big Nasty, Khar

The next six to eight months are going to be pretty busy. We will be opening a Cuban bar soon, but we’re particularly excited about a Tamilian restaurant which will be up in Bandra. Stay tuned!

Ramesh Dabholkar - Lagerbay, Bandra
We are working on a new Andheri bar, which will be a combination of Lagerbay and Zenzi. Along with a menu designed by Lagerybay’s chef - Zenzi’s China boxes will be resurrected - it will have a small area to host late-night parties.  After the Andheri project, we will open in Goa as well.

Flora Hilleary –Cheval, Kala Ghoda/Damson Lovesfood

You will see a new specials menu at Cheval, offering sirloin steak, lobster and seasonal vegetables. Our partner Sunny Sara has some interesting live music and stand up acts lined up for 2013. As for Damson, we are excited about launching fun events in Bombay that have been a huge success in Delhi; stay tuned for secret James Bond dinners!

Sanal Nair - Bagelwala!, Bandra
In 2013 we want to make the bagel an everyday bread, so we hope to reach out to your kitchen via grocery stores, and focus on home deliveries as well. There will also be kiosks in malls, which will serve bagels and cream cheese.

Rahul Akerkar - Indigo Deli,  Colaba/ Lower Parel/Bandra
By the end of January 2013, we will be opening a new Indigo Deli outlet at R-City Mall, Ghatkopar, which will measure approximately 3,500 square feet with futuristic interiors. Our menu will have a few more vegetarian options and except for meats and cheeses, we will retail all our in-house products like breads, jams and salad dressings.

What: Seven at Shangri-La Hotel, 462, next to High Street Phoenix, Senapati Bapat Marg, Lower Parel, call 61628000, Rs 3,000 a couple for a set meal without alcohol, Rs 11,500 for a room.

Why: Check in: the new Shangri-La Hotel is finally open for business with a sunny restaurant called Seven. bpb was here before it opened to sample Lebanese, Chinese, Indian, Japanese, sweet treats from its many live theatrical kitchens; we loved the shawarma, sushi and candy floss that can be eaten through a set meal or a la carte order. There’s also Ekayana, a business meeting bar; a lobby lounge with over 60 types of tea; plus an outdoor infinity pool, a racecourse facing gym and the Chi spa that non-hotel guests can access through a membership.

When: You want a prime number.

What: Pizza Express, ground floor, Dhanraj Mahal, CSM Road, next to Le Pain Quotidien, Colaba, call 66562633, Rs 350 for an 11-inch margherita, Rs 475 for spaghetti Arrabiata, Rs 200 for a Kingfisher pint.

Why: Verses from Kipling’s To The City of Bombay separate booths, brass fittings hang above an open kitchen and a big globe-like light (also recently spotted at Cheval, Kala Ghoda) make up the pretty space at UK chain Pizza Express’ outlet in Colaba. It was one of those rare restaurant moments when we liked everything we ordered - the La Reine pizza with prosciutto ham, mozzarella, olives and the vegetarian Soho with garlic oil, rocket leaves and shaved emilgrana, both super saucy and sitting on perfectly made classic bases. Also definitely get the surprisingly light ricotta and spinach cannelloni with tomato sauce so delicious it requires no extra seasoning, and end with the home-style chocolate fudge cake with mascarpone. They must however, reduce the amount of Adele on the playlist. PS: They refused to let customers pay for their meal yesterday since it was their first night.

When: You want to Rome around in Colaba.