Saturday, 31 December 2016

DROP, Bandra Mumbai

DROP is an underground gastro-pub embraced with elevated style. Keeping up to its name the setup is for truly elite exhilaration providing the combination of seclusion and amenities for discerning kitty party, business, and party enthusiasts, including the champagne lounge and speakeasy-style bars serving the most exclusive selection of beverages known internationally. With its ability to function as a pub and club, Drop is truly unique and one-of-a-kind. Opened in #Bandra west in place of Club Royalty this place is super rocking. Opens today @dropinmumbai is a must explore! We loved the cocktails and the lip-smacking food. Special thanks to Mihir Desai & the star chef Gaurrav Gidwani 
for their great hospitality. Highly recommended by us.

Click here to know more:

I'd love to chat with you in the comments section. Do let us know about your experiences when you visit Drop. Till the take care and have a rocking New Year. Please don't drink & drive, a humble request.

Drop Menu, Reviews, Photos, Location and Info - Zomato

Wednesday, 28 December 2016

Recipe - Raw Cashew Cheese (Vegan)

This cheese is easy to make and makes a wonderful spread.

1 cup raw cashews (soaked for 6 to 8 hours)
⅓ tsp unprocessed salt

Pour out the water from the cashews and place them in a blender.

Make this into a smooth paste adding a little water. Now leave this to ferment in a glass container for 8–24 hours depending on the room temperature until it begins to smell sour.

Add salt. Mix well and serve. Refrigerate to store.

This can keep for 10 days or more. Ideal for making cheesy sauces, dips and spreads, or even just directly on bread.

It can even be used on baked dishes and will brown slightly when baked.

Note- The fermentation time differs based on the room temperature and the climate of the place where you are. Please keep an eye on the cheese after 8hrs. It should be placed in the refrigerator after it begins to smell sour.

Serves 4–6

Recipe - Stuffed Mushrooms (Vegan)

Button mushrooms with their stems removed
Cashew cheese (recipe given in my next post)
Optional flavoring for the cheese, chopped sun dried tomatoes/olives/jalapenos/chillies/herbs

Mix the flavorings to the cheese. Stuff the mushrooms with this. Bake till lightly browned on top. Serve hot.

Thursday, 15 December 2016

Recipe - Oil Free Pakoras (Vegan)

Want to be healthy and still eat Pakoras? Well now you can have your pakora and eat it too!

1 cup mixed chopped vegetables (you can use cabbage, onions, carrots or any vegetables of your choice)
½ cup besan
spices of your choice – ginger, garlic, chillies, red chili powder, whole dhania
¼ tsp turmeric
salt to taste
minced fresh coriander
water as needed to make the blend thick and sticky – just slightly thicker than normally used for pakoras

Mix all the ingredients and make small 1 inch balls and put in a steamer. Steam till done (if you put a fork in, it will come off clean or the pakora does not stick to the steamer and can be easily moved)
Take them out of the steamer and pop them in the oven at 200C for a short time till outer crust is brown.
Serves 3-4

Recipe - Eggless Egg Salad (Vegan)

1 cup crumbled firm tofu
¼ medium sized onion, chopped
2 tbsp finely chopped capsicum – red or green
2 tbsp finely chopped celery
5-6 tbsp vegan mayonnaise
Lemon juice to taste
Salt and pepper to taste
Parsley for garnish optional

Method :
Mix all the ingredients well. Garnish with parsely and serve.
Serves 3-4

Recipe - Basic Green Smoothie

Green smoothies are are a great energizing wat to start your mornings. They incorporate the goodness of greens with the sweetness of fruit. 

To make a great green smoothie mix about ½ or less green leaves & about 2/3 fruit (except melons) & a bit of water. Flavorings can be added as needed (ginger, mint, lemon zest). Smoothies should not be strained. Do not add melons, vegetables (except green leaves), nuts or seeds. It’s the best to alternate between the different kind of greens – spinach, mint, coriander, celery greens, spring onions, pak choy, beetroots, basil, betel etc. Bananas, mangoes, papayas, chikoo, grapes, passion fruit's & other pulpy fruits make a good smoothie. Here’s the basic recipe. 

2 frozen ripe bananas (you can also use fresh ones instead) 
A large handful of greens 
¼ cup of water 

Place the green leaves in the blender with enough water to blend. 
Blend till the smooth green soup. 
Add the bananas and the other fruits. 
Add a couple of cubes of ice if needed. 
Enjoy this refreshing Smoothie!

“Happiness is getting featured on BlogAdda"

We would like to express our gratitude for your excellent coverage at BlogAdda for your Spicy Saturday Picks
The positive exposure you gave our blog on your website provided the community with a nice introduction to our goals and services. Followers response has dramatically increased since the feature. We hope to maintain this upward momentum with quality writing, photography, reviews, recipes and much more. As one of a small blogger we are indeed grateful for your willingness to include us in your coverage. Please extend our thanks to everyone involved. Much love Team Camera Cuisine.

Wednesday, 14 December 2016

MASQUE – Mahalaxmi, Mumbai

Just three words to describe my experiences at this gorgeous yet simple fine dining restaurant “Fine Culinary Art” Yes!! that's the name I've given MASQUE. The whole idea of personalized portions with gorgeous plating made me feel that I was a part of the International show called MasterChef. While molecular gastronomy seems to be the flavor of the season, Mumbai’s culinary scene also includes chefs and eateries that champion all things local and seasonal. MASQUE located at Laxmi Mills at Mahalaxmi in Mumbai is a fine dining restaurant that aims to introduce patrons to the range of flavors and produce from all over India. Chef Prateek Sadhu travels himself all over to source the flavors & supplies of the season but the real talking point is the food. Farm to table, a concept which has restaurants eliminate the middle vendors and purchase directly from farms, steering the focus to locally produced. The ambiance of the place is just accentuated by the perfect setting of the lighting. 




I always use my own photos for my blog, however that night of the review it was a house full and there were some celebrities on a few tables thus didn't want to disturb their privacy so requested the management for the above photos. Credits: Ashish Shah

FOOD - Masque exemplifies the spirit of botanical bistronomy, harnessing regional produce to create a seasonal menu with international flair. Infusing the country’s abundant produce with unique ideas and innovations, they create dishes that not only surprise, but also delight. 
Their philosophy of being indigenous means we follow climactic changes very closely. Seasons affect produce, and so it’s only natural that their menu changes as the seasons do. This ensures that their food uses the highest quality ingredients and reflects the relationship Masque shares with the soil and the farmers. Each plate of Masque’s culinary ballad has a story to tell, making their food a talking point with our guests. 
The best part is while the dishes are served the chefs personally comes to your table with an explanation of what is being served and from where they have been sourced from. Also I took a step forward where I had so many questions in my mind about the dishes and I must compliment the Chefs as they had a ready answer explaining me about these dishes in detail. Chef Sadhu has done 18 months of research for their current menu as mentioned by him. We were invited to review this restaurant and we took their 10 course meal which can be paired either with Wine or Cocktails. I prefer cocktails over Wine. Here are a few Cocktails & Dishes that we loved and Highly recommend.

O2 - Rum, Kale & cucumber juice with honey and tonic water loved this cocktail as it was super refreshing because of the cucumber. Great part about their cocktails is that they only use premium alcohol totally up class.

Heirloom Tomato - Heirloom tomatoes, compressed in tomato juice, topped with buffalo milk feta, arugula pesto, potato straws and complementing microgreens.

Angel Hair | Garlic Chives - Angel hair pasta tossed in saffron sauce, with a chive cream and marigold flowers.
Himalayan Rye Sourdough - House made rye sourdough with spring onion and white butter.

Gravity - Rum, Apple, and Seabucthorn Beer.

Prawns | Swiss Chard - Prawns cooked sous vide, served with Swiss chard, jicama and fennel.'

Pork Cheek | Apple Cider - Pork cheek marinated in soy, sake, miren, coriander roots, ginger and apple cider.

Palate Cleanser

Chicken | Barbecue - Barbecue chicken served with a lime cream and pickles.

A customized cocktail made with Vodka and Passion fruit.

Gravity - Tea liqueur, jasmine tea

Avocado with Kimchi served  with bread.

Corn | Black Raisin - Black raisin granola, corn ice cream, and popping candy.

Rhubarb | Almond - Chocolate crumble, first-press almond milk and ginger ice cream, rhubarb.

Spearmint | Passionfruit - Chocolate covered 'twigs', chocolate spearmint leaves, and passion fruit meringue.

Here's Chef Prateek Sadhu the man responsible for the "Fine Culinary Art" as they say you eat with your eyes his food looks so good it made my work easy. MASQUE is not just a fine dining restaurant it's an extraordinary experience and I highly recommend it. Thank you Chef for having us there. 

I would like to chat with you in my comments section do let me know about your experiences at MASQUE. till then Take care and Happy Holidays! 

Masque Menu, Reviews, Photos, Location and Info - Zomato

Wednesday, 7 December 2016

Recipe - Brinjal & Capsicum Sabji

Brinjal, known as baingan in Hindi, it is also known to be king of vegetables. High on nutrients, this vegetable has many health benefits and hence, you should consume it at least once a week. Although a lot of people don’t like the taste of it, but if you cook it well, it can be extremely delicious. We paired Baingan with capsicum that made an excellent combination The Brinjal subzi here combines the mildness of brinjal with the flavor of capsicum, the tangy sweetness of tomato and spiced with masalas, garlic, ginger and onions. A healthy, wholesome subji which goes well with hot chapati’s or paratha’s.

Serves: 3-4 |Cooking Level: Moderate |PrepTime: 20 mins |Cooking Time: 20 mins

8-10 small purple brinjal’s diced in cubes
1 green capsicum diced
2 large tomatoes pureed
1 large onion sliced
2 green chillies sliced
2 table spoon ghee (clarified butter)
1 table spoon finely chopped coriander
1 tea spoon ginger paste
1 tea spoon garlic paste
½ tea spoon red chilli powder
½ tea spoon cumin powder
½ tea spoon coriander powder
¼ tea spoon turmeric powder
¼ tea spoon black pepper powder
Salt to taste

1. Heat the deep pan and add 2 table spoons of ghee in it.
2. Once the ghee is hot, add the sliced onions and fry till it turns golden brown.
3. Add the green chillies and give it a stir.
4. Add 1 tea spoon each of ginger and garlic paste & mix well.
5. Add the tomato puree & cook till the oil separates.
6. Now add all the dry spices like red chilli powder, cumin powder, coriander powder, turmeric powder, black pepper powder & salt to taste and give it a good stir.
7. Add the diced Brinjal and mix it well so that it’s coated well with all the masala mixture.
8. Add 1 cup of water, cover with a lid & cook it on medium high heat for 10 minutes or until the brinjal is half cooked.
9. Now add the diced capsicum and continue cooking for another 5 minutes until the brinjal is tender.
10. Garnish with chopped coriander and serve hot.

I would love to chat with you in the comments section, do let me know about your experiences when you cook the above recipe. Till then Take Care & Happy Cooking!

Monday, 5 December 2016

Thanksgiving Feast at The Boston Butt, Mumbai

The Boston Butt is a smokery, charcuterie and bar which uses a slow and low heat cooking technique usually used in southern states South Carolina, New Orleans, Kentucky, Texas, in the U.S. Here, unlike other places which use high temperature and charcoal methods, the food is roasted slowly over 12-13 hours over different types of wood such as birch, hickory and apple which gives a great smoky flavor to the food.

The restaurant is divided two sections. The vibe of the restaurant too is part Texan, part New Orleans so expect leather seating, pre-prohibition wall-frames.
On the upper level you will find diner style booths, they also give this section for private parties. A bar stands at the far corner, while a tractor front has been fashioned into a small DJ booth. If you’re looking for quiet time, we suggest you head down to the lower level that exudes warmth, accentuated by soft lighting, rugged wooden tables and faux leather chairs.

"Thanksgiving is one of my favorite days of the year because it reminds us to give thanks and to count our blessings. Suddenly, so many things become so little when we realize how blessed and lucky we are" Joyce Giraud

We were recently invited at The Boston Butt to review their Thanksgiving feast menu and I must compliment on the way Chef and owner Siddharth Kashyap showcased his sheer talents. The first impression of an American diner that usually people have is that the food will be all non-vegetarian but you will be surprised to know that this restaurant also offers various vegetarian dishes. Even their PR team and staff was fabulous they made sure we were well fed and also asked us about our feedback about the dishes that we were served. Impressive!!

We started with these two super refreshing cocktails i.e Apple Cinnamon and Gingerale which according to me was perfect on a hot December noon with just 1% of alcohol I could keep drinking these. Preferred the Apple Cinnamon over the Gingerale. 
My favorite the Apple Cinnamon

Loved this piping hot Smoked leek and sweet potato soup with grilled cheese sandwich. I’m not a very big sweet potato fan but this soup was flavorful. The melted cheese sandwich complimented the soup really well. 

Roasted brussels sprouts salad with chestnut, wild mushroom, sweet potato, dried cranberry, pine nut, red wine vinegar dressing - Roasted brussels sprout halves, with crunchy chestnut quarters, sautéed wild mushroom, roasted sweet potato dice, dried cranberry, toasted pine nut, baby arugula, baby spinach, microgreens tossed in red wine vinegar dressing. This salad was good but slightly on the dry side. 

Smoked Pork belly with coffee mustard glaze - Juicy Pork belly brushed with coffee-mustard glazed and smoked low and slow. Yum and Recommended!

Jambalaya Cronut with Sauce Paprikash - Croissant-doughnut pastry stuffed with jambalaya style smoked diced vegetables and served with rich paprika sauce. Impressive!

Smoked Collard Green, Chestnut and Pumpkin Seed Ravioli with Orange Butter Sage sauce - Leafy greens smoked, chopped and combined with mascarpone, roasted pumpkin seed; stuffed in homemade ravioli sheets. tossed in a orange butter sage sauce.

Smoked Pumpkin Risotto with roasted zucchini - Smoked pumpkin, pureed and cooked with arborio rice and topped with roasted zucchini. Yum and Recommended! 

In the mains the best of the feast. Grilled Harissa Chicken with cheese grits and grilled corn - Harissa marinated chicken, grilled and served with cheesy grits made with gouda, yellow cheddar and parmesan served with grilled corn. Unfortunately, I don't have a photo of this. This came on the table, the dish looked gorgeous & I could not wait to eat it.  The chicken was marinated and cooked to perfection and I'm definitely going back for this. Highly Recommended!

The Sinful experience: Berry Waffles upside down Cake with Maple Cheddar Ice Cream - classic upside-down inspired waffle cake with a mix berry jam baked in a waffle griddle and served with maple & cheddar cheese flavored ice cream. OMG! I can't get over these waffles, while I write my blog I'm craving these. Go explore!

Have you ever experienced dessert coma? If not go, try this Butter Bundt Cake with Rum and Raisin sauce - Buttery rich cake baked in a Bundt mould topped with rum and raisin sauce. Not only looked good but tasted even better. Highly Recommended!

The overall experience was good ; I really can't comment on the size of the portions or pricing since I was invited for a tasting. Go explore The Boston Butt for yourself and let me know in the comments section about your experiences. Till then Take Care and be thankful always!

Was Super excited as the Ravioli photograph got featured by FEMINA INDIA in their food section, thus sharing the link for the same just in case if you want the recipe. Thank you Femina India for this wonderful feature and mention.
Here's the link:

The Boston Butt Menu, Reviews, Photos, Location and Info - Zomato