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.)

Achaar ke Aaloo: Hyderabadi zone

As everyone knows I love food, eating out especially, and recently I have tried to actively enter the cooking zone as well. End of last year, a friend of mine, who is also an ardent food lover, gifted me a recipe book on my birthday (best gift ever, right?). I have been in the mood for Indian cooking for a while and this recipe book seemed as a great way to kick start the journey. It’s a book on Hyderabadi cuisine by Neeta Mehta and I set down to prepare a few dishes (3 to be precise) for a dinner when we were hosting some family friends at home. 

Today I shall give you the recipe for one of those dishes that was prepared- Achaar ke Aaloo or Potatoes in a Pickle Sauce. The dish was perfect, soft potatoes and proper achaari tangy mirchi vaala taste. Goes well with hot phulkas.

Serves 6

Ingredients:

Potatoes- 700 gm, boiled and cut into 1” pieces

Onions- 5 medium sized, ground in a mixture to form a fine paste

Ginger paste- 1 ½ tsp

Garlic paste- 1 ½ tsp

Red Chili powder- 1 ½ tsp

Turmeric powder (haldi)- ½ tsp 

Salt- to taste

Oil- for frying

Mix Together

Vinegar – ¼ cup and Sugar- 2 tsp

For Tempering

Oil- 2 tbsp

Nigella seeds (Kalonji) 1 tsp

Mustard seeds (Rai)- ½ tsp

Cumin seeds (Jeera) or Coriander seeds- 1 tsp

Dry whole Red Chilies- 8

Method:

• Take a kadhai and heat oil for frying.
• Deep fry the potatoes till they give a slight golden brownish colour. Keep the potatoes aside.
• In another kadhai or pan, heat 8 tbsp oil. Add the onions on medium flame till they turn golden brown.
• To this, add the ginger paste and the garlic paste and fry for about a minute.  Then add the salt, turmeric powder and red chili powder and mix well.
• Add the fried potatoes to the onion-ginger-garlic paste mixture and mix well gently.
• Add about ½ cup water and cook on low heat for about 5 minutes till the spices are well blended and some gravy remains.
• Remove this from the fire and add the sugar and vinegar mixture. Mix well gently and then transfer to the serving dish.
• For tempering- Heat 2 tbsp oil. Add the dry whole red chilies, mustard seeds, coriander seeds or cumin seeds (Note: The recipe originally calls for cumin seeds, however I tried a twist with the coriander seeds which I felt made the temper crispier).  After these add the nigella seeds. When the mustard seeds begin to splutter and the red whole chilies begin to darken pour this baghaar over the dish.
• Serve hot with garma garam phulkas and enjoy!

After eating delicious cupcakes, sweets, chocolates and various desserts on the occasion of valentine’s day and India winning the India-Pak ICC World Cup match, I am sure everyone must be craving for some chatpata and tangy flavor. Cook this Achaar ke Aaloo and satiate those cravings! 

Gourmet cooking made simple- My experience with iChef

Come 2015 and I have a lot of things I wish to achieve this year- get back on track with my career, travel, be able to start saving up big time and of course expand my foodie journey (not my size) by eating different kinds of food and learning how to cook few of my favourite dishes.

Over time I have realized that Asian/ Oriental food and Biryanis make me really happy- yes I can literally have Biryani day in and day out (it should be tasty of course); and most of the times when I go out I am looking to try some or other Asian dish or just satisfy my craving with a good green thai curry, or some sushi, pad thai noodles or khow suey. So of course, going by what satisfies my taste buds, these are the dishes that I want to be able to master in cooking. One of my last posts in the year 2014 was a Green Thai Curry recipe (you can read about it here).  This year when I read about iChef on Zenia Irani’s blog Branded Bawi, I was more than excited to try out something myself.

iChef offers you gourmet meals recipe kits (read:  a variety of recipes to choose from on their website; delivery at your doorstep- including same day delivery;  pre-measured and labelled ingredients;  and a step by step recipe card with pictures). An excellent concept for those who do not get cooking a gourmet meal because:

1. no time to pick up ingredients
2. most gourmet recipes call for ingredients that we would use once and not for a while leading to wastage of ingredients and money
3. just don’t know how to cook such dishes but are willing to try
4. too damn lazy to go out and shop and have happily given in to online shopping for most basic essentials.

So yes, looking to cook a lovely gourmet meal for yourself, or for your parents/spouse/friends or kids but do not have the time to pick up the ingredients because of traffic, unreasonable working hours, etc, etc? iChef is here to the rescue.

The ingredients are delivered in this cute cloth bag!

How does one exactly go about getting this super cool iChef experience?

• Visit the website and go through the menu for that week. They change their menu every two weeks and each set includes 3 vegetarian and 3 non-vegetarian dishes including  Italian, Mexican, Asian cuisines. They even do salads.
• Order the recipe kit for the meal that you want to cook by placing an order online giving them basic details about yourself. You can choose the time slot within which you would like your iChef kit to be delivered
• Wait for the delivery.
• Once delivered, just follow the instructions given in the recipe card.
• Present this dish to whoever you made it for/ gobble it yourself.

Yes. It’s that simple!

I was extremely delighted to find a Khow Suey, a Burmese soup- dish meal prepared with coconut milk and gram flour with the addition of various vegetables and meat of choice, recipe kit on their menu last week- and this is how, thanks to iChef,  I finally prepared Khow Suey for the first time!

Pre-measured and labelled ingredients

Step 1. The recipe called for prepping the ingredients which basically included washing and cutting the vegetables that would go in the Khow Suey.

Carrot, Red Bell Pepper, Green Capsicum, Kaffir Lime leaves, Green Chilies

Step 2. Boiling the rice noodles in a pan and putting them aside to cool.

Step 3. Saute the vegetables. Add the curry paste and gram flour.

Step 4. Add the water mixed with the coconut powder and stock powder and then bring it to boil.

Step 5. Once the curry comes to a boil, strain the noodles and add them to the curry. After cooking for another two minutes add the basil and peanuts.

Step 6: Transfer the dish to two bowls. Sprinkle the coriander and garnish provided. Dig in!

Observations:

1. At a short notice I had requested the delivery to be done at a particular time within the allotted time slot and the iChef people were extremely courteous and obliged to my request. 
2. The ingredients were fresh, of top quality and were well packed. No leakage or spillage.
3. The recipe card has pictures and was easy to follow. Even a beginner can cook up a fine gourmet meal with such simple and well explained instructions.
4. The recipe kit serves 2 but the outcome was more than enough for my friend and me. I had some left overs for my mid night hunger pangs!
5. At Rs. 250 totally VFM.
6. With things made so simple, you can expect gourmet home cooked meals from the men in your life! A good idea for the upcoming Valentine's day? ;)

While this process makes cooking simpler, chopping vegetables can still be a hassle for some who really do not have the time after coming back home from a hectic office schedule. It would be great if iChef could introduce chopped and prepped veggies at a minimal additional amount. Further, introduction of some Indian dishes and half baked chapatis would do wonders!

Other than that, I was extremely satisfied with my iChef experience and I know I will be ordering from them quite regularly. 

You can visit the iChef website and check out the gourmet meal that you wish to cook next :)

(The author ordered from the website anonymously and paid for her own meal.)

Let's get #Social

Long overdue review of one of the newer places in SOBO- Colaba Social is situated right opposite the Starbucks at Colaba. A friend of mine insisted that I make this place jump the queue in my list of places to eat at in Bombay and I am so glad that I listened to her. This is one place that is sure to give a lot of cafes and restaurants in south Bombay a run for their money. Why you ask? Well ……. go on reading.

True, from the outside it doesn’t look like much, which is the case with a lot of places in Bombay, owing to the cramped up places and lack of good infrastructure. However, ‘do not judge a book by its cover’ is a phrase that truly goes well for this place. Once you enter, you see that this place has been done up quite well and is in fact rather interesting. There’s an upside-down fan which you will see on the ceiling near about the entrance. Since it was moving I couldn’t really capture an image. The relaxed seating, with soft lights, is arranged on the ground as well as the first floor. The bar has empty alcohol bottles hanging from the ceiling and one I saw read “pahua” ( yes the chiknichameli “pahua” *chuckles*).  Further on, you shall see a swing which has been positioned at one of the tables as a substitute for a chair. Unfortunately, that table was occupied and I couldn’t experience sitting on the swing, but then there’s always a next time!

\When I had called up the place on a Sunday to book a table for three for lunch, I was informed that they do not accept reservations which made me skeptical, however, luckily on reaching the restaurant we were ushered in and seated without waiting. The first thing you’ll notice on your table is this unique napkin-menu bucket sorta thing. I don’t know what you call it and I haven’t even seen it anywhere else but it looked pretty interesting. Also their menus are not the usual cardboard book-type but instead are “newspaper menus”- orange for food and blue for drinks- and what variety in there! For a place like this to offer from burgers to biryani to Thai food to a great breakfast selection, especially at the listed prices, is commendable!

Elvis Presley French Toast (Rs. 150)

We were exceptionally fascinated by the name “Elvis Presley French Toast” (Rs. 150) and since we hadn’t breakfasted, we started off with this. Honestly, I was expecting two limp slices of bread coated and fried in a sweetened egg batter with some sliced bananas on the side. However, what was actually served to us was beyond my then imagination. Social does justice to the name and serves the French Toast, coated with oodles of peanut butter and chocolate, on an old record disk (innovative right?). Sweet and gooey with peanut butter… I was all smiles and found the “Elvis Presley French Toast” superb, delicious, scrumptious and a must must try for all the peanut butter lovers out there.. And mind you, it’s heavy so only if you are 150% sure that you won’t want to eat anything else, order this all by yourself. Since we were anyway quite confused after looking at their menu we decided to split this dish amongst the three of us in order to have space in our tummies to try the other goodies.

For drinks we ordered a Trip on the Drip (Rs. 280), a South Pacific Rim (Rs. 280) and a pint of Kingfisher Ultra (Rs. 140). Trip on the Drip is Vodka +Peach Schnapps + Orange & Cranberry Juice. A great cocktail; request them to make it a tad less sweet and you will be slurping on this one with joy. The amazing thing however was that this came in an actual drip pouch! South Pacific Rim is White Rum + Dark Rum+ Pineapple + Orange Juice and Grenadine. I did not like this as much and would give it a miss the next time I go there. I felt it had a very medicinal-cough-syrupish taste. And the chilled beer… well that’s always refreshing. I ended up ordering a Trip on the Drip after trying to finish my South Pacific Rim and my friends stuck to beer after their first round.

(L) South Pacific Rim (R) Trip on the Drip (Rs. 280 each)

Habi-B-Q Lamb Bao (Rs. 240)

For the snacky adventure, we decided to go ahead with a portion of the Habi-B-Q Lamb Bao (Rs. 240). This dish has lamb patty with Arabic flavours and is served with feta and hummus. The Bao was soft and warm and the succulent lamb patty was delicious and palatable. Hummus was a good add on.

Further, for our mains (and mind you we unknowingly over ordered considering we had already washed down the Elvis Presley French Toast and the Habi-B-Q Lamb Bao) we decided to call for the Thai Thali (with chicken)( Rs. 250+ Rs. 60 for the chicken), the OTT Dawg (Rs. 310) and the Jus-C Lucy Burger (Rs. 380).

In the Thai Thali we were served rice, green Thai curry, raw papaya salad, Goan prawns pickle and fryums! Yes these fryums are what we used to eat at birthday parties when we were kids. The Thai curry was appetizing, balanced flavor of coconut milk, lemon grass and not too spicy. The Goan prawns pickle was a great add on to this and the fryums, well, those were the fun eats. Truth be told, with the varied menu that they offer, I expected just about an average dish but was blown away with the flavours in this one.

Thai Thali (Rs. 250+60 for the chicken)

OTT Dawg (Rs. 310)

The OTT Dawg- a bacon wrapped dog, Mexican lamb chilli, cheese and fries- was definitely ‘over-the-top’. The bread was soft and warm and the sausage full of juices. There was a whole layer of cheese on it (*alert cheese lovers*). The sauce was a tad sweet for my taste and this OTT Dawg would be the perfect ‘Dawg’ if there could be a little more spice in it. However, it was huge and filling.

The Jus-C Lucy Burger comes with a knife stuck in it- I was impressed with the presentation. It also made a great picture! The menu describes this as a “double whammy of tenderloin patties with molted cheese center and Jus, Cajun Fries”. The tenderloin patty was well done; not dry at all. It had a very comfort-food-have-another-bite feel to it. And even though I was stuffed, when I dug into this I was smiling with the sheer taste of it in my mouth.

Jus-C Lucy Burger (Rs. 380)

We all were literally full up to our necks and I needed to take a stroll to realize that I actually could move after eating so much. We walked out extremely satisfied customers and I know this place will be a regular haunt for me.

Will I go there again? Yes, as I was so happy with what I ate this time I am really looking forward to trying the rest of their menu slowly and steadily. The chefs there really know what’s going on in the kitchen. The prices are great and the ambience, well, you’d love it. It’s a nice get-away for after work drinks and tid-bits as well. The service is decent, the staff is jolly and they made sure that we had an excellent experience. With all this our cheque was just about a little over 3k split amongst the 3 of us- Total VFM place.

Where is it? 24, Ground Floor, Glen Rose Building, BK BomanBehram Marg, Apollo Bunder, Colaba, Mumbai  Call 022 22828484

Berry Berry Goood!

Mumbai is home to a lot of Parsi/Iranian families and the Parsi/ Iranian culture that you'll find in this city, is distinctively more than anywhere else in the country. Food and cuisine, I believe, is a very integral part of any culture.That being said there are a lot of Parsi/ Iranian cafés in this city where you can go and give your taste buds a twirl of excitement. One such famous place, right in the heart of Ballard Estate, is Britannia & Company Restaurant, aka Britannia Café.

At the first look Britannia Café gives you the feeling of an old regular place - ordinary wooden tables and chairs, no air conditioning- a place which couldn't care less about interiors and decors in today's times- when “ambience” is the selling point of most places. However, one could say that this adds to the old-is-gold charm of this place. I would say it is a relic of Mumbai's colonial era! Having been in business for almost 90 years now (started in 1923; you can read the history of Britannia Café here), this Iranian café is truly one of those legendary eateries that has stayed in the hearts of so many Mumbaikars and continues to win over many more. I had been wanting to go to Britannia for quite a while now and was jubilant when last weekend the plan finally materialized.

We reached the place and were asked to have our names added to the waiting list. There were quite a few people waiting outside the café along with us but thanks to the quick service, we were seated in about 20 minutes. A very old Parsi uncle (I think he was the owner) came and greeted us warmly and took down our order. A little reading up on the Internet tells me that he is usually seen walking around the café and taking orders. I have to say that this personal touch really gives Britannia brownie points.

It goes without saying that we ordered the famed Chicken Berry Pulao (Rs. 450) and Lime Soda (Rs. 100). It took about 5-10 minutes for them to serve us and oh my, were we in for a treat! The Chicken Berry Pulao, is a regular chicken pulao with a surprise of soft chunky pieces of chicken, fried slightly-burnt onions, nuts and the Iranian berries, which I'd like to refer to as the Mysterious Iranian Berries. First bite----- I was in heaven. The tanginess of the Mysterious Iranian Berries, the onions, nuts and chicken gravy blended in so perfectly that my eyes automatically shut so that I could savour the flavours that were in my mouth without any distractions. "This is so good," were the first words that came out of my mouth. But that was just the first bite. This is one of those toothsome dishes that is so delicious, so comforting, and provides a combination of such exciting flavours that I would aptly like to quote Lay's tagline here- "Ek baar khaaoge toh khaate reh jaaoge, no one can eat just one. *ting ting*". Also, rumour has it that these Mysterious Iranian Berries are imported all the way from Iran. Exotic eh? Needless to say, we polished the plate clean.

Chicken Berry Pulao- Rs. 450 a plate

Lime Soda- Rs. 100

The Lime Soda was a good thirst quencher and an ideal accompaniment to the Chicken Berry Pulao.

Caramel Custard- Rs. 120

Next on the list was the caramel custard (Rs. 120). Now, a lot of caramel custard has gone down my gullet, in different eateries and I have even prepared it at home, so this is not something that should have taken my breath away- but it did! The caramel, so perfectly cooked, left a delightful aftertaste in my mouth. Indeed this was one of the best caramel custards I have ever tasted. I experienced an "mmmm" moment!

The service here is quick, as already pointed out. They are very old school about their billing- no card payment, no printed bills. The weather was pleasant at the time we visited, with a little rain here and there, so we didn’t mind the fact that this place was not air conditioned. If planning to visit, please note that they are open only from 11 am to 4 pm and are closed on Sundays.

Will I go here again?- Definitely for the Chicken Berry Pulao and the Caramel Custard. Also to try out the Salli Boti and Mutton Berry Pulao about which I have heard so much. They also had a special menu featuring Persian sweets (something that I might want to try the next time I go there).This place is a total winner in terms of the food that they serve and while writing this piece I have been drooling at the thought of visiting it again.

Where is it? Wakefield House, 11 Sprott Road, 16 Ballard Estate, Fort, call 022 22615264, 022 30225264