Thank You Fatty: The Fatty Bao, Mumbai

After all the life changing, career moving decisions that I had apparently taken last November (2014) when I quit my job at a law firm and decided to take a long unplanned break and then in March this year decided to work for a food start-up (because duh), I am surprisingly back at being a lawyer at a law firm in Mumbai. So apparently I can’t get enough of the law (and the law can’t get enough of me). However, it’s only been a little over 2 months at the new job (New Job) so I really wouldn’t want to count my chickens before they hatch and make any statement appreciating or dismissing my time here so far (look at the incessant need to ‘define’ terms).

Nevertheless, what I will not refrain from mentioning is the awesome colleagues I have here. I sit in a room with 3 other people- there is the retarded Mihir (ok not really retarded but when I mentioned it to him that this is what I’ll be referring to him as, he asked me to show him the post before it goes live- like for what I wonder? Proof-read? #SuchALawyer) pretty and witty Eva who is about to tie the knot hopefully sometime in the near future with a super cool dude hailing from Chicago (but more on that later) and Sugandha, a senior in terms of her position at the firm but equally fun to chat with. However, the person that I end up spending most of my time here working with is Priya, a sweet little Bombay girl who makes me feel not so short and is fun to hang around with. That being said, what becomes really relevant for this post is how these people are almost equally in love with food like me, though they keep a check on their diets where I mostly lose that battle and food wins. It was owing to this common interest that one evening Eva, Priya and I decided to finally pay a visit to the newish Fatty Bao in Bandra. For various reasons I had not been able to make my long overdue trip there and so when we were finally talking about going for dinner one evening when work was relatively light, this seemed to be the place to hit. And lo behold! We even got reservations at the last minute. It was fate. I just know it.

So on a Wednesday evening, 3 lawyers decide to go to a Japanese restaurant for drinks, dinner and debauchery. No there is no joke lined up here- just some amazingly tantalizing food and an extremely cheery and pretty, dimly lit ambiance. We had to wait for about 5-10 minutes for our table but that wait wasn’t a pain at all. It was something else- the lights, the music, the vibe, all made me wonder and kick myself on why I hadn’t visited earlier.

We started with drinks first- 2 Double Jades (Beefeater Gin blended with Kiwi, Khus and Kaffir Lime), and 1 of The Fatty Sour (a sensual blend of Raspberries, Whiskey (Jameson), Lime and Sugar) (each priced at Rs. 550). While I found the Double Jade to be a bit too sweet for my taste keeping in mind that I usually stick to a standard Mojito or a Daiquiri (of course) where traces of alcohol can be tasted, it was quite well made in terms of the proportion of alcohol in the cocktail- enough to get me all chatty and light headed. The Fatty Sour, as Eva tells me, did not feel like a cocktail as again the alcohol could not be tasted, but extremely well made and tasty,- just enough to get her happy high. All in all, and I am sure that the girls will agree with me on this, the cocktails were a breath of fresh air after a hard day’s work.

Jumping to the starters we ordered a plate of the Fatty Oysters (Rs. 445) which is fresh Cochin oysters broiled with soy butter, chorizo and ponzu sauce. The dish is marked as a ‘Fatty Bao Special’ and rightly so. The fun of eating oysters right off the shell is what I would go back for- but not only that. The oysters were soft and succulent and the chorizo bits drizzle on top added the oomph factor to the dish. One thing that I would have preferred is bread on the side to cut the saltiness of the dish. But yum is what I say. The Fatty Oysters are a hero and a must try for all non-vegetarian patrons.

To balance the veg to non-veg quotient, since one of us is a vegetarian, we also ordered the Baked Wonton Cups (Rs. 225) and a plate of the Kimchi Baby Potatoes (Rs. 225). The Baked Wonton Cups with wok tossed cottage cheese, corn, water chestnut, chilli and scallion had surprisingly not gone soggy and the crunch in the bite was in fact quite evident. This, I would say, is one such dish that will not make you miss meat. The flavours were well balanced and the cute little things were devoured within a few minutes.

The Kimchi Baby Potatoes, our next vegetarian plate, had a zingy and spicy flavor and were quite delicious. While I had already stuffed myself with the Fatty Oysters, I couldn’t help but keep digging into the bowl for these because really, no one can eat just one.

After feeling considerably fed, we decided to order another round of our drinks and then, once we had gotten a break from the gluttony, we took to ordering our mains for the evening - a bowl of the Chasu Ramen (Rs. 425) (also marked as a ‘Fatty Bao Special’), and a portion of the Lotus Root in Thai Red Curry (Rs. 345).

The Chasu Ramen is pork stock with bacon, braised pork belly, bean sprouts and marinated soft boiled egg. This is the kind of dish that you take a bite of and are transported into wonderland. Hot and so comforting, it warms you from the inside – and when you have the first bite of the braised pork belly, you know it doesn’t get better. After all, the Chasu Ramen is made of all the good things.

But what surprised me even more was the Lotus Root in Thai Red Curry. Why? Because first of all Lotus Root (also known as bhein back home) is something, because of the preparation in which I have eaten this while growing up, I could not associate with being a part of a Thai Curry. Secondly, I am more of a Green Curry person. However, it would be wrong to not mention that I was pleasantly amazed by the intense yet balanced flavours that the Red Thai Curry made me experience and the crisp Lotus Root that went so well with it that I am considering cooking it this way when I am back home next. So much so, this was a great combination with the sticky rice that we ordered and I was glad that there were left overs because that ensured that my lunch for the next day was sorted.

Ab meethe mein kya? Well obviously we weren’t going to skip that. We picked 2 Fatty Bao Specials from the dessert menu- the Fatty Hill (Rs. 265) and the Japanese Cheesecake (Rs. 265).

The Fatty Hill is a sight- a hill made of chocolate cream, mint crème brulee, chocolate crispies and topped with rice crispies. As is well known amongst my set of peers, I am not a very chocolate dessert person, but even I couldn’t resist taking spoonsful of this. A stream of chocolate flowed as soon as we cut into the “hill” and as Eva would say- the first bite was orgasmic.

The Japanese Cheesecake by default became my more of a go to option considering the non-chocolate element of it. A Japanese cheesecake, unlike the regular cheesecake, is soft, fluffy and cushiony. The one at the Fatty Bao passed this test with flying colours. The blueberry compote layered on top was quite a delight and the Cheesecake went extremely well with the scoop of vanilla ice cream served alongside. I lost my heart to this one. Slowly but surely.

Will I go there again? Read the post. I don’t think this question needs to be answered (Of course I will. I am dreaming of the Fatty Oysters and the Japanese Cheesecake right now!)

Where is it? Ground Floor, Summerville, Junction of 14th and 33rd Road, Linking Road, Bandra West Contact: 022 33716006

Biryani 360- because I love Biryani

Its May. Its hot. Its humid. It's irritating. Long working hours do not help the situation.. and don’t even get me started on the long distances and the annoying traffic that you and I have to deal with on a daily basis. But there are some things that will always help in making situations better. Top of my list is my favourite food- Biryani! And guess what happened when I visited the kitchen of a place that does Biryani and only Biryani. Yes, my day turned around. And for those of you who still haven’t figured the name of the place that does only Biryani.. guys its Biryani 360; others- Hi 5!

I was invited for a kitchen tour of Biryani 360 at their Bandra kitchen and what I saw left me extremely impressed. The kitchen is a decent size with chefs all around – some chopping, some doing their tricks on the stove. I was informed that they use blue flame technology throughout the kitchen. I was told how the process works from getting an order to getting the biryani in place and then packed and jet set go- extremely methodical!  They started in March this year and now with a team of 13 chefs, 10 delivery boys and 2 guys managing the entire affair Biryani 360 has a reach all over Mumbai. Yes, they deliver all over. These food tech scenes are the future!

The Biryani 360 Kitchen

The insulated bags in which your Biryani 360 box gets delivered

Now a little about the Biryani- first of all, I was really impressed with the packaging. Cute red and green boxes for the unveg and veg (yes its not non veg but unveg) sealed with a time stamp indicating the time within which the Biryani will be hot and will be at its peak of giving the eater the best Biryani 360 experience- these are handed over to customers (those who opt for the pick up option). For the guys looking for a delivery, your boxes then go into insulated bags which keep the temperature of the Biryani high to ensure that it is still hot when it reaches its destination.

I sampled the Un Veg Biryani because I am so "un veg". First impression- very good. The display is of a whole packed meal where the eater doesn’t need anything except for his box of Biryani (and of course an appetite) as the box will contain a spork and a tissue along with your serving of Biryani and yogurt on the side. The Biryani looked pretty- yes it did-with strands of saffron lying here and there on top of it. It is in the first bite itself that I could distinctly tell you how fresh the biryani tasted- hot, non-greasy, flavoured with saffron, perfectly cooked rice, spicy with a few pieces of raisins here and there to add to the taste and add to all this succulent pieces of chicken in just the right proportion. The aroma was intoxicating, the biryani was juicy and even though spicy (and not for the faint hearted) it made me keep diving back for more! The thick yogurt was a great side-kick to the Biryani as it evened out the sharp taste. 

My Un Veg Biryani Box with Yogurt and a time stamp

Verdict: I have eaten a lot of biryani, a lot of it. I won’t say this was the most traditional biryani that I have ever tasted because at home we have never added carrots to biryani. But I will definitely say that this was quite delicious and in fact interesting to say the least. I loved the non-greasy element and the fact that the rice to chicken ratio was perfect, something which almost everyone gets wrong.

I am definitely ordering from here soon. And my word to you guys would be- there’s a big chance that it won’t be like your mum’s biryani, but this is positively something you need to try and then decide which biryani category it falls into for you.

How to Order? You can visit the website https://www.biryani360.com/ and place your order. And don't miss the Jaanu Balls and Jaanu Dolls comic strip!

(Note: The author was invited for a kitchen tour and sampled some Un Veg Biryani after which she happily picked up 2 boxes and paid for them because the sample just wasn't enough to satiate the craving.)

My Comfort Food

Hello hello hello! So I have been missing, hibernating and undercover(s) (literally) for a while now, at least as far as the blog is concerned. Not to say that I haven’t been gorging on scrumptious food now and then but the lazy bum in me has just not been penning it down. And could that be because nothing was as inspiring to be written about? Let me think. No. it’s just me- I am lazy. However, I have finally come out of my shell and I am ready to bombard the blog, for the benefit of all my lovely readers, with some delicious stories.

Winters are here, whatever little we get in Bombay (Nothing compared to the winters in the North. Nothing!), and the mood is all set. Spicy food is always a plus in winters because of the heat it generates. And here, keeping in line with the lovely weather, I give to you the tale of me cooking this amazing, simple, colourful, fiery and delectable Super Junglee Chicken Curry. This one is specifically for all the mirchi lovers but of course, the spice can be adjusted for those with delicate palates.  Another fuss free dish that I love, and which turns out extremely tasty is our very own, close to heart, and comfort food for many- Paneer Bhurji.

Both the dishes are extremely easy to prepare and are well suited for someone to inaugurate their inner chef with!

Super Junglee Chicken Curry

This dish is extremely close to my heart because it was the first chicken dish prepared by me without any help/ supervision from my mom or any other person. It was just one of those times when I really wanted to eat the ghar ka chicken curry with rice and well when you’re staying over 1500 kilometers away from your home then no, calling up mommy and requesting chicken curry is not an option. So I just decided to give this recipe that I had found online a shot. I mean how difficult could it be right? Right! It is extremely simple. You can actually read a book or watch your favourite movie side by side or even chit chat on your phone while this dish is being prepared. Trust me.

Let’s get started!

This dish serves 2-3 persons.

Ingredients:

Skinless Chicken (on the bone)- ½ kg (washed and cleaned)

Oil- 3 tbsp

Fennel Seeds / Saunf - 2 tsp

Red Onions  - 2 large thinly sliced

Ginger Garlic Paste - 2 tbsp

Turmeric Powder - 1 tsp

Red Chilli Powder - 2 tsp

Garam Masala Powder - 2 tsp

Curry leaves – 2 springs

Tomato-4 chopped

Salt to taste

Method:

• Heat the oil in a pressure cooker on medium flame and once heated, add the fennel seeds/ saunf.
• Once the fennel seeds have crackled add the onions and saute for about 5 minutes.
• When the onions have been sautéed well, add in the ginger garlic paste and mix well.
•  Next add in the salt and all the spice powders. Mix well.
• Throw in the chopped tomatoes. The tomatoes can be roughly or finely chopped  depending on the type of texture you prefer. Throw in the curry leaves as well and cook till the tomatoes turn mushy.
  
• Once the tomatoes have become soft add in the chicken pieces. Toss well in the masala.
• Now cover the pressure cooker and let it cook for 3 whistles. (This is the time you can read a book or do something else on the side).
• After the 3 whistles, lower the flame and cook for 15 minutes on a low flame.
• Switch off the flame and let the pressure go all by itself. 
• After opening the pressure cooker add the coriander leaves and mix well.
• Serve with rice or roti.

Paneer Bhurji

Simple vegetarian comfort food- that’s what Paneer Bhurji means to me. It is a popular north Indian dish. Bhurji means scrambled and in this dish the main ingredient is scrambled cottage cheese. I remember there used to be days at home when I would insist on Paneer Bhurji being made if something that I wasn’t too fond of had been prepared for a meal. The fact that it’s simple, quick and easy is an added bonus.

This dish serves 2-3 persons.

Ingredients:

Paneer (Cottage Cheese) - 200 gms, crumbled

Red Onion- 1 medium sized, finely chopped

Tomato- 1 large or 2 medium sized finely chopped

Green Chillies- 1 or 2, finely chopped

Ginger Garlic paste- 1 tsp

Turmeric Powder or haldi- ¼ tsp

Red Chilli Powder- ½ tsp

Garam Masala Powder- ¼ tsp

Cumin Seeds or Jeera- ½ tsp

Oil/ Ghee/ Butter - 1.5 tbsp

Salt as required

Coriander/dhania leaves for garnishing (optional)

Method:

• First and foremost, crumble the paneer/cottage cheese and keep aside. If you are using frozen paneer (Amul or any other brand), take it out of the packet and soak it in luke warm water for a few minutes. This will defrost the paneer and make it soft thus making it easy to crumble.  (Note- The paneer can be crumbled by chopping, grating or mashing with hands. Out of all these methods, mashing the paneer with hands would be the best so as to retain the soft texture of the paneer. I would insist you do that. Get your hands messy. It’s worth it!)
• Heat the oil/ ghee or butter in a pan and once heated, add the cumin seeds.
• Once the cumin seeds have browned add the onions and sauté for a few minutes.
• Do not let the onions cook for a long time. As soon as they turn translucent, add the ginger garlic paste and the chopped green chillies. Saute the ingredients till the raw aroma of the ginger-garlic goes away.
• Then add the tomatoes and cook till they become soft. Adding a pinch of salt at this stage will help the tomatoes cook faster.
• Once the tomatoes have become soft, add all the dry spice powders - turmeric, red chili powder, garam masala powder. Mix well.
• At this stage add the crumbled paneer and let it cook for 1 to 2 minutes. Do not cook the paneer for a long time as it would lose its soft texture.
• Lastly add chopped coriander leaves to paneer bhurji and mix.
• Serve the delicious and colorful paneer bhurji with toast/ roti/ paranthas or pav. I served mine with fresh and warm pav :) !

Needless to say, both these dishes make me think of home and home food! Try them out and surprise someone :)