Bombay Foodie

Have you noticed how large zucchinis grow to be. I like adding them to the mix when making stir fries but there is only as much squash you can add to mushrooms and peppers and babycorn. Which means I usually have half a zucchini leftover after a stir fry meal. Most days, the half zucchini is left to languish in the fridge but I think I have finally found the perfect recipe for it. It's zucchini fritters, made on a pan without much fuss at all. Now most recipes for such fritters call for eggs as binding agent but because even one egg will be way too much for my half zucchini, this recipe also features a secret ingredient - mayonnaise. Think about it - mayonnaise is really just egg and oil and flavour so you can't go wrong with this replacement. Ingredients 1 cup grated zucchini 2 tbsp cornflour 1 tbsp mayonnaise 2 tbsp grated cheddar salt and black pepper, to taste olive oil to fry, about a tbsp Put grated zucchini in a colander. Add 1/2 tsp salt, mix and leave ove

When someone asks me why I chose to go to Lakshadweep, the only answer I have is “because no one ever goes there”. It really was on a whim. I’m not an adventurous traveller; I started off traveling for business, with a friendly secretary booking flights and nondescript hotels and I have pretty much stuck to the “nice hotel-good restaurants-catch a show-go to museums” theme for my leisure travel. Lakshadweep is none of these. Set hundreds of miles off the Indian mainland, this tiny group of 36 islands doesn’t register on any tourist map. Almost no information is available on these coral islands online and because they are ecologically sensitive, visitors need a permit to enter. There are no hotels or restaurants on the islands, only government run cottages set right on the beach. I discovered during one of my internet searches that only one of the six islands offer ‘AC cottages’ so I booked myself into Kadmat Island, got a permit and set out to fly from Kochi to the airport at Agatti I

India is a country that lives on carbs and dairy. We love our milky chais and eat dahi with meals. But yoghurt is traditionally a savoury accompaniment to rice and curries. Misti doi and mango shrikhand apart, the fruity, sweet yoghurts are a relatively new phenomenon, brought to the Indian markets by the likes of Danone a few years back. Last week, Danone added greek yoghurt to their product mix. Thicker and creamier than regular yoghurt, greek yoghurt makes for a great snack right out of the pack. Specially when it comes in blueberry and mango variants that Danone has launched. I got invited to the launch party last week, which is a great way to meet all the blogger friends in the city. This one has an added bonus - they had a chef friend of mine, Varun , showcase recipes with yoghurt. And he came up with some interesting ones, including flapjacks and an instantly frozen mango parfait. Danone sent us home with a hamper full of yoghurt and newly inspired by the cooking I'd

There is a new Willy Wonka in town and her name is Bhumika. Just like Mr. Wonka of yore, Bhumika and the team at ITC Maratha have created a chocolate wonderland called Fabelle. Luxury chocolates, made with pure cocoa and devoid of additives and chemicals, are rare in India which is why ITC's initiative to create chocolate boutiques is such a fantastic idea. There are two kinds of chocolates you can buy at Fabelle - the boxed variety that is manufactured in the ITC factory in Bangalore or the brilliant creations the chefs come up with inside the boutique. No matter which of the two you go for, this is chocolate at par with the likes of Valrhona. Fabelle invited me yesterday for a chocolate tasting experience. We kicked off with their square ganaches - these are essentially your cocoa and cream squares coated in cocoa powder - what others called truffles. The ganache squares come in three variants - milk chocolate from ivory coast, dark chocolate from Ghana and an apple an

I've been eating out and reviewing restaurants in Mumbai for close to nine years now. New restaurants open here all the time but over the years, the dining out options have come to form a rather off-putting level of predictability. Maybe it's because diners look for something familiar but for a while, every new place to open was a 'deli' or a cafe with the same old set of sandwiches, pastas and the lone chocolate fondant on the menu. New trends also come in waves. For a while, you couldn't go anywhere without spotting a new frozen yogurt place. And last couple of years, modern/molecular Indian has become a fad, no matter how terribly executed. In this mediocrity that has come to define dining out in Mumbai, Ranveer Brar's newly opened TAG is a revelation. This pure vegetarian restaurant puts its faith on tapas, the one trend that never caught on in Mumbai. I am a huge fan of eating lots of small flavorful dishes rather than go the starter-main course-dessert