I have never shied from from eating creepy crawlies, my firm belief that insects are an incredible source of nutrition and probably the only form of protein for many parts of the world. Its our developed, urban world that has lost touch with such a unique source of nutrition. I was glad to encounter the silk worms again.Read More
The restaurant manager and chef were very sweet and made sure we tried a variety things on the menu. Bombay Blues serves a variety of cuisines- Indian, chaats, Lebanese, Mexican, Sizzlers etc. If you have grown up in Mumbai as Cream Center and New Yorkers as your childhood haunt- this place seems like a bit more modern version of those classics. As a kid though- the Mexican and Middle Eastern food held so much appeal. I did enjoy the nachos and cheese (home made crisps). Mom loved the alu tikki stuffed with hung curd. That was pretty unique- the creaminess of the curd with the potatoes. Of the non- veg appetizer platter I liked the jerk chicken quite a bit. The flavours were authentic something I have not had in India yet- a Jerk chicken done right. The other two on the platter was a Andhra style lamb done in a deep fried spring roll (a bit much) and the other was a spicy fried chicken.
I think the rest of the food - the pasta and the sizzler were alright. The sauce of the pasta was a bit too sweet. To be fair I was too full to eat the sizzler and the large pieces of sausage just looked a bit intimidating. I am very fond of sausages off the grill and these were missing those char grilled marks.
We finished the meal with a sizzling brownie. Even though I have had this combination many times before I still enjoy the whole show of pouring hot chocolate sauce on a hot iron platter and watch the whole thing sizzle. My parents thoroughly enjoyed their dessert. I am a bit of brownie Nazi and love a gooey super chocolatey brownie. I have yet to come across brownies in Mumbai that make the mark for me. I did take a bite and as I said before- it was alright.
I have to thank Bombay Blues though - my parents and I did enjoy our meal and the overall ambiance of the place. We relaxed and let the chef pamper us. Would I recommend it. Definitely for the snacks and appetizers and if you still have space for more experiment off the main courses.
My lovely friend Mark invited me to brunch at the Yoga House. He said its his new favourite place in Bandra. I arrived at this old house with a lovely verandah painted white with a row of tables and benches on either side with pillows. An old door that lead to an all blue azure room with a green chandelier. There were grey mattresses on the floor with orange pillows. Light streaming in from the windows. All the trimmings, doors, windows were white. It was a cheery space, relaxed the kinds you would imagine on a seaside in Greece but we were almost on the seaside in Bandra. Mark sat there relaxed totally fitting in with the space. The smile on his face showed pure satisfaction for finding this beautiful space. I was there with Sangeeta, Anand and Natasha. We ordered everything off the lunch menu- Quinoa burgers, Miknaos toast, Paneer burger, the Yogi's lunch, coffee, juices, and the healthy chocolate mousse. The food was amazing- the raw, colorful salads with sprouts, tomatoes, olives, lettuce, the fulfilling quinoa grain. I had seen quinoa around- but this was the first time I was eating it. The servings were not huge and I was skeptical if I would be full. But I was- not stuffed that I was uncomfortable, just perfectly happy with my meal. In fact I was energetic enough to walk back home with Mark (2 kms) something that does not happen usually after lunch. It was so good that evening I went back to the Yoga house to get some tea and laddoos. This masala tea had lemongrass and ginger. It was subtle and wonderful.
Can I say it enough- I love The all vegetarian, very organic, completely fulfilling Yoga House.
Many of the pictures that follow including some of the lovely portrait shots of me have been taken by MS Gopal the wonderful photographer of Mumbai Paused. He is a self claimed non- foodie but was a complete trooper to try out food outside his comfort zone. He did mention that he felt fulfilled for the rest of the day.
I fell in love over crepes many lifetimes ago. I had a
poulet au curry
(chicken curry) served with a mango chutney and he had a
followed by dessert crepe of nutella and bananas cooked in rum. It was at one of my favourite restaurants in Chicago called
. It was really my first experience with this delightful dosa-like French everyday wholesome goodness. That was many years ago.
I did not think I would find a crepe place so good in Mumbai. My friend Ashraf raved about its hot chocolate and is almost at
everyday (lucky bum lives practically next door). A site visit to Nariman Point led me to finally try the crepes at Suzette. Its located right behind the NCPA. The tiny space was elegant, raw, minimal and earthy. The table mats were brown papers with a stylized line drawing of the Paris skyline (of course with the Eiffel Tower). Simple tall glasses and glass bottles to serve water added to the quaintness of this lovely little cafe. A bookshelf, a row with benches, a few tables with chairs and bar seating at the counter
all gave the space the look of a typical Parisian cafe, warm and welcoming and a place you could spend hours at.
A blackboard menu with all the daily specials handwritten.
I chatted with the owners Antonia and Jereme about their restaurant. They told me about the hurdles of opening a French restaurant in Mumbai, learning Hindi to get their supplies from their vendors & most of all introducing the traditional Brittany crepes to Mumbaikars. Their menu though mostly crepes- sweet and savory, also has salads and an array of fresh fruit juices and smoothies (spelt as
- as one would say in the French accent), teas, coffee and of course the hot chocolates.
I ordered a salad of the day which was by far one of the best fresh salads I have ever had in Mumbai. Lettuce, beans, bacon and a balsamic vinaigrette which was in the perfect amount coating the salad making the lettuce leaves flavorful and not soggy (hate soggy salad).
Antonia recommended a lovely combination for the crepe- goat cheese, chicken, caramelized onions (OMG I love) and a drizzle of honey. Too sweet- nope it was just right. The saltiness of the chicken and goat cheese was the perfect balance with the onions and honey. The crepe itself was crispy and not stretchy like other crepes I have had. I really enjoyed its texture with the creamy goat cheese.
And finally the hot chocolate- you would think thicker the better. Well take a sip and then think again. It was not thick, it was just right, flavorful from the depths of the dark chocolate ocean. One sip and I knew I will crave this every time I need a chocolate miracle.
On my second viist (
I went back again), I met the third owner another French gentleman by the name of Pierre. He told me they use buckwheat flour which is traditional to the Brittany crepes.
I could not quite get the recipe of the crepe batter out of him but I did find one
in case you are interested.
Crepe filling is like playing with flavours and textures- spinach, tomatoes and feta; goat
cheese and apples; ham and egg; chicken and mushrooms in a white sauce. The possibilities are endless. Or check out
for more inspiration
2 hours, 05 minutes
Cook Time: 30 minutes
- ¾ cup plus 1 tablespoon buckwheat flour
- 1/3 cup all-purpose flour
- 1 2/3 cup milk
- 3 eggs
- 2 tablespoons butter, melted
- ¼ teaspoon salt
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for 2 hours before making into crepes. Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
My friend Mona sent me this video from when she lived in Germany. This crepe maker is making a banana, nutella cream crepe. It looks absolutely delicious. Danke Mona.