Saturday, 29 October 2016

Lemon Leaf Colaba, Mumbai

Lemon Leaf is erstwhile Lemon Grass’ evolution, their bold new culinary voyage. Still touted as Mumbai’s favorite go-to Pan Asian restaurant, Lemon Leaf is a fresh, avant-garde culinary expression of favorites and little known gems from all across South Asia – fresh on a plate, waiting to be served.


Recently they opened in Colaba and we were invited to review them. My reviews are very objective of the places that I review. I was very happy that’s a new place in the neighborhood serving good Pan Asian Cuisine has finally opened. Actually Colaba has various restaurants but there’s always room for more. I had never tasted food from Lemon Leaf. I still remember a friend from Bandra recommended Lemon Leaf as she and her family use to always call for home delivery from there but unfortunately never got a chance to visit it. The Bandra one I believe has become a delivery kitchen that delivers in Bandra, Khar & Santacruz. They have another outlet at Andheri as well.

This restaurant is situated right next to Indigo in place of Busaba in the lane behind The Taj Mahal Hotel Colaba, Mumbai.





Lemon Leaf Colaba is super spacious, trendy sit-down restaurant. We loved the quirky interiors. What we really loved that the restaurant is split into three sections with distinctive colors, geometric lamps and decorative walls, orange and blue floral sofas and chairs. They also have high tables & Chairs just in case you want to chill and order a drink. Unfortunately, they had not yet started serving alcohol due to some license issues and that they assured us that they will start soon. The Mock-tails were spot-on!


Popping Passion a mix of Lemongrass, Passion fruit with Cranberry and topped with lemonade. The flavors were sweet & sour. I actually loved this one because of the Passion fruit mixed in it.

Sunset Symphony was made out of fresh orange juice, basil and all spice gomme. If you like your drink a little spicy then this one’s for you.

Divine farmer a perfect mix of smoked cinnamon tea infused with cranberry juice and fresh peach. This one was topped with crushed ice with a cinnamon stick in it. Loved this mock-tail I’m surely going back to taste it in a cocktail version of it.

Food: The best thing about Lemon Leaf, right from its inception, has been the food. The menu includes Asian broths and curries, dim sum, sushi, ramen bowls and more. Food and Fads has always been a fan of the Shiitake and Waterchesnut Dumplings served with yummy dips, Bangkok Crispy Chicken with Basil Chilli, Velvety Khousuey and the Big Stir Fry Bowl. If you haven’t already tried them, go right ahead. But if you, like us, know the signature dishes all too well, don’t miss the new introductions on their menu.

The Tom Yum Soup was hot, aromatic, well spiced and delicious.


Sushi platter was comprised of two seafood sushi and two meatless sushi. The Tuna tatare was a flavorful. California rolls went quite well with the wasabi & Soya sauce.
The asparagus tempura and Dijon Mustard sushi rolls were good too. So if you’re a vegetarian this one could be for you. We’ve had sushi in so many different restaurants these ones were actually good for the price you pay.

Moving further we also ordered for some Bao’s they have four types of Bao’s out of which we tried the Katsu Shitake, Grilled Chicken in chat sui sauce & homemade pickles, Crunchy fish & chips in a devil sauce. The overall experience of the Bao’s was ok-ish. The toppings were over filled and the taste was just okay okay for my palate.

We love Chicken wings so we also ordered Lemonleaf special Chicken Wings the taste was fabulous and the chicken was marinated & cooked to perfection.

Last but not the least in the Mains we ordered two bowls you can find it in their menu which says Meals in Bowls. One can customize their bowls as they offer a huge variety. We ordered two Big Stir Fry Bowls one with Chicken and the other Vegetarian. The chicken was accomplished with seasonal vegetables, steamed rice and stir fried to perfection. You can also choose Brown rice, Wheat noodles, Hakka noodles, & Rice Vermicilli noodles. I found the black bean sauce a little odd to my palate. The overall bowl was a little dry and we had to request for additional sauce.

 On the other hand, the vegetarian bowl was absolutely delish. Seasonal veggies in Chilly garlic coriander sauce in Ramen noodles was absolutely yum!

 The best part of the evening was the Desserts we were very full with the appetizers and the mains that we could not try their unique ice creams made in house. Unique because the flavors were jack-fruit, beetroot, sesame, and pumpkin. Myself a chocolate fan ordered The Dome – a mousse filled chocolate ball flambéed with dark rum was one of the most sinful dessert that I’ve ever tried soaked in alcohol. A complete win win!!

The overall experience was good, the staff was polite, efficient and well taught about the dishes. The service was good too. The pricing is quite easy on the pocket. It’s certainly a place that you would like to visit again. For me it’s so close to home that I definitely would like to go again. In fact, I recommended Lemon Leaf to a cousin of mine who drove down from Powai and was very happy with the food, ambiance & service.

I’d love to chat with you in the comments section so the next time you’re in Colaba and visit Lemon Leaf do let me know about your experiences. Till then Take care and have a wonderful and safe Diwali!

Lemon Leaf Menu, Reviews, Photos, Location and Info - Zomato


Thursday, 27 October 2016

Thai Food Festival at JW Marriot Sahar, Mumbai

“Sawadee khrup/ka (hello)”


While Thai food has a reputation for being spicy, Thai food is actually based on a balance between different flavors including spicy, sour, sweet, salty, and bitter. This goes beyond simply combining the flavors within an individual dish to incorporate the contrast in flavors between two or three different dishes, which is one reason Thai’s share meals and eat family style. One distinctive aspect of Thai food is the use of fresh herbs and spices as well as the inclusion of fermented fish sauce in nearly every dish –a potential problem for vegetarians, though saying “jay” to indicate you are vegetarian goes a long way. However, there are certainly regional variations in what is typically considered Thai food; these are due to the influences of neighboring countries, such as China, Laos, Burma, and Malaysia. While some Thai restaurants specialize in specific dishes, most have a huge menu of Thai and western fare and prepare Thai food from throughout the kingdom


JW Marriott Mumbai Sahar brings to you the exquisite flavors of authentic Thai Cuisine from the streets of Bangkok from 14th to 29th October 2016 at the JW Café


JW Café is one of the most elegant places you can eat at in Mumbai. The ambiance is unmatched and the service is great.



Chef Rungtiwa Sorlae – Thai Specialty Chef, JW Café, a maestro in Thai Cuisine would recreate the culinary delights as experienced by the team on their recent journey through the streets of Bangkok. A team from JW Marriott Mumbai Sahar embarked on a culinary journey to discover the hidden flavors of Thai Cuisine in the nooks and corners of the city of Bangkok. During the trip, the team visited different places in order to explore the finer nuances of Thai cuisine. From the culinary front the festival would showcase dishes curated using fresh spices and herbs to add to add an explosion of unique flavors to each dish. 


The buffet and live counters would feature dishes like, Tofu in Thai Chili Paste, Phad-cha sea food, Chicken phad-prik-kang-dang, Smoked duck with kale leaves in garlic sauce, Stir fried kale leave in chili garlic.

What to expect? There are 5 different Thai food stations: 
The Soup Station
The Salad Station
The Satay Station 
The Main Course Station
The Dessert Station




Soup made out of noodles and curried with sea food or chicken with coconut milk, served with a variety of contrasting condiments. A squeeze of lemon also adds tanginess to Khow Suey soup. We had the Shrimp one and loved the flavors.


 Welcome Drink: Refreshing Watermelon based Mocktail





Spicy Thai Papaya Salad: It was a perfect blend of lime juice, sauce, chilies, and garlic on shredded raw papayas, carrots, mint leaves, and chopped cilantro tossed in a spicy dressing garnished with chopped peanuts and beans.




Just before the appetizers we served we were given 4 different types of sauces that go well with them. They were: Sweet Chilly sauce, Siraja sauce, Peanut sauce & a unique sauce which we loved a lot it was a spicy sauce dipped in onions and coriander with chili flakes. 





There were 3 different types of Satay’s that were available i.e Prawns, Fish & Chicken. We tried the Chicken & the Prawns Satay’s the flavors were good the chef recommended us a Peanut sauce and a cucumber sweet vinegar salad which complimented the Satay’s very well.


In addition to the Satay’s we also tasted Grilled Prawns, Fish & Squid which was served with Lemon chili sauce & E-saan sauce. The taste was too bland as per my palette.



Fiery, spicy, hot, delicious with a hint of coconut milk best describes this Red Thai Prawns Curry. Loved the way the Chef plated it for us.


Crispy Crepes “Ka-Nom-Boing”



The show stopper of the night. Tender Coconut Ice Cream served in a coconut shell. This one will leave you craving for more. It is garnished with Jack fruit, Water chestnut & peanuts. In our case we only chose peanuts. We loved it and highly recommend it. 






Thai food festivals rarely happen in Mumbai & this one’s a great opportunity for all Thai food lovers. Thank you Chef Rungtiwa Sorlae for your warm hospitality & for having us there! 



I’d love to chat with you in the comments section. Tell me where have you had your best Thai food & Whether you’ve been to Thailand? I want to know your experiences. Till then Take care 

"Khob Khun Kha"




JW Café - JW Marriott Mumbai Sahar Menu, Reviews, Photos, Location and Info - Zomato

Tuesday, 25 October 2016

Homemade Schezwan or Sichuan Stir fried Noodles


I have something special for all Indo-Chinese or Chindian food lovers. This is a Veg Schezwan or Sichuan Stir fried Noodles, hot, spicy and irresistible! Indo-Chinese food is much different from authentic Chinese food as it is developed to suit Indian palate. 


Authentic and traditional Schezwan or Szechuan cuisine from Sichuan region in China is hot and fiery due to their very famous Sichuan pepper, but I still won’t say that this Veg Schezwan Stir fried Noodles is anything like what you get in Sichuan region. I have changed few ingredients and cooking technique to suit our taste buds.

I like to use lot of vegetables whenever I make noodles and here too I have used bit more vegetables than usually recommended in any recipes. The amount of vegetables used totally depends on your liking. And also I have made the Schezwan paste by grinding dried red chillies, fresh ginger and garlic which can easily be substituted with the readymade Schezwan or Sichuan sauce you get in any supermarkets. But trust me, it is really easy to make fresh sauce at home and what more, it tastes so amazing that you will never go back to the readymade ones with artificial additives anymore! Try it yourself and you will know it's worth the effort!

Monday, 24 October 2016

Bono Boutique Ice Cream Bandra west, Mumbai



Tucked away on Rebello Road (Bandra) is a house that needs no landmark. Follow the address, sure, but follow your oldfactory senses. It’s the ice-cream house, I’m told. How many people in Mumbai can boast of that?

I’m welcomed by sisters Alyssa and Simone, into Bono’s boutique kitchen which is pretty much that — a cozy space that houses a bustling commercial kitchen. From the very beginning the sisters have their focus spot-on; they’re not in hospitality, they’re in the business of making ice-creams that are organic, innovative and undoubtedly delicious. No wonder then, that they focus their energies on getting that right, every single time.

Chef Alyssa does a demonstration on how to make ice-cream, and I watch it with utmost attention. It’s like re-imagining your childhood, where making ice-cream was the coolest thing you could’ve done! Pun unintended.

They let you in on techniques; what’s the French way of making ice-cream and what’s the American way. How do we balance ingredients and how does ice-cream remain so perfectly creamy in a refrigerator… so many tricks and tips, so much finesse, such an invigorating time

The proof of the pudding — in this case ice-cream — is in the eating! Chef Alyssa and Simone then let me sample all 10 of their ice-cream variants! Ten different types of comfort food!

From a silken, smooth hazelnut ice-cream to a quirky Blue Cheese and Honey, the ice-creams were unique, remarkably fresh and elevated every ingredient without a single one playing second fiddle. So the sweet honey offset the pungent Blue Cheese while the Crispy Bacon accentuated the milk chocolate. My personal favorites were surely the Hazelnut, Dark Chocolate Sea Salt and the Milk Chocolate Bacon.
With each one of the flavors made in small batches to ensure superlative freshness and quality, these purely natural ice-creams can be delivered to any part of Mumbai. Swing by Bono’s Rebello Road kitchen to dig into 125- or 500-ml worth of pure, unadulterated joy. You’ll thank me for it.

To discover her hidden kitchen on Rebello Road in Bandra, follow the location on Google Maps http://bit.ly/296Zm28 or you could get in touch with them on +91-9819758593







Bono Boutique Ice Cream Menu, Reviews, Photos, Location and Info - Zomato

Cake Mixing Ceremony at ITC Grand Central Parel, Mumbai










Christmas is no fun without the traditional Christmas cake. And making it is no quick and easy task -- preparations begin months in advance for that. To mark the birth of Jesus Christ, swanky hotels here organize cake-mixing ceremonies to spread the warmth of the festive season. People from different walks of life come together for such ceremonies.

The first step towards making the cake is the mixing process, formally called the cake-mixing ceremony. "It is a ritual religiously followed the world over, and is said to be a harbinger of good tidings and happiness”

The stirring ceremony is part of an age-old Christmas tradition of cake mixing and one making wishes for the New Year. The ingredients of the dry fruits like raisins, black currants, prunes, glazed dates, cherries, candid orange, lemon rinds and nuts like cashews, pistachios and almonds. Then comes the best part - that is pouring in the liquor festive fruit cake are mixed with wine and liquor in advance so that the ingredients can develop aroma and taste.

The ceremony marked the arrival of the harvest season. During this time, lots of fruits and nuts were harvested and used in the making of the traditional plum cake. The plum cake is a perfect energy food no tea is complete without a slice of the rich cake.


Thank you ITC Hotels for having us at this wonderful ceremony and showering us with your warm hospitality.

Sunday, 23 October 2016

Intoduction to "The Salad Jar" by Chef & Owner Fatema Soni



video


In conversation with Chef & Owner Fatema Soni of the newly launched "The Salad Jar" healthy Salads packed in a jar.

The menu is fresh and taste-tested for awesomeness.

They have at present 8 patent salads with something for everyone! The salads are fun, honest, healthy, affordable and tasty.

If you haven't tried these yet..you must. Highly recommended!! Get in touch with them at 

Pan Of Asia Lower Parel, Mumbai


It was an amazing afternoon exploring some lip-smacking meal from Pan of Asia which is located in Lower Parel and does home delivery all of Mumbai. 

Our meal consisted of Shao Mai Chicken Dim Sum, Kung Pao Chicken, Red Chicken Thai Curry with Steamed Rice & Asian Style Herb Chicken Noodles. We loved the overall taste. Every bite left you wanting more & the quantity was generous for the price you pay. 

We recommend Pan of Asia for a satiating, delightful meal.