'Restaurant-Hopping'- Aaj Kuch Naya Ho jaye!

As a kid, I always looked forward to Sundays. Of course because Sundays meant spending some quality family time together but more because it was a "Food-Day"-A day of 'mom-made delicacies'. I used to relish on some delicious preparations, both regular and special, probing about the flavours in the preparation, as if I would understand everything if explained.

As I grew up, a lot of time had to be spent away from home. Sunday, then, used to be exam-packed. To exaggerate a bit, every Sunday exam (tutorial/school/college) seemed like a final semester paper, finishing which would be like an achievement that called for a celebration each time. That is when I started exploring a variety of food-joints. From a street side 'wada' to a Mc Aloo Tikki. I tried everything that was affordable yet yum to taste. Little Extra was always a must-have. From extra mayo sauce in the McVeggie to 'thoda upar se bhi cheese' on a sandwich to extra kalakhatta syrup on an ice gola to extra masala and sukha puri for a chaat to extra chocolate sauce on an icecream are amongst a few to make a mention of. But all of this fast-food trial was restricted to my own self, certainly for the fact that whatever tastes good to us is always that is not-so-good-for-health according to our parents.

Gradually, as I progressed with my academics, these exams got serious and as the scoreboard (of marks) kept ticking so did my piggie-bank, as rewards received made addition to it. The best part was the end use of the piggie-bank which led me discover how much I was fond of trying new foodstuff, what they call tickling the tastebuds. I learnt, whoever says you have to be a non-vegetarian or someone who is all for some booze, for exploring places serving delicacies, probably does not have an idea about how superbly well can a pure veggie and a non-drinker go about 'Restaurant-Hopping'.

Foodgasm- My experiences as a Foodie

Food offers a world of experiences. Food is not static. What we eat is constantly evolving and changing. Right from the typical Maharashtrian delicacies at 'Gypsy'(Shivaji Park) to some authentic food at 'Dome-Intercontinental'(Marine Drive), I have had a wonderful journey so far going, what I named, "Restaurant-Hopping". 

Bhajani Thaalipeeth
@ Gypsy Corner, Shivaji Park

Be it on occasions like family dinners, celebrations or parties with friends, 'New-Place-Everytime' is always on top of the agenda. I have had quite a few insights from this journey-My journey through the Food world

*entering in ishtyle* To share a few, I have learnt that there are places to be explored with family (Cream Centre, Saffron Spice, Status, Delhi Darbar, Copper Chimney, Kailash Parbat, Bhagat Tarachand, Bombay Blues, Shiv Sagar) matter of sobriety you see! 

            

Some places you go with only that 'Special Someone' (Gadda Da Vida, Skky-Ramada Powai, Dome-Intercontinental, Cafe Mangii) because budget is never a problem howmuchever broke you otherwise are *Ahem*.

Dome-Intercontinental @Marine Drive

Skky-Ramada @Powai

Then there are "Friends Only" (Cafe Leopold, Poptates, Timbucktoo, Jugheads, BBC, Rainforest, The little Door, Lazy Dog etc.) restaurants for "obvious" reasons but for the non-drinkers like me even mocktails here can get you high.

And others you can go even if you are all by yourself or flocked by people with age no bar (CCD, Irani Restaurants at CST, Madras Cafe, Gopala's, Udipi Restaurants and the local "no bar-only fine dine" restaurants). 

Some restaurants you should go purely for the ambience (Breeze, AER Lounge, Lake view Cafe-Renaissance) though they might literally burn your pockets but for "O"mbi"o"nce as they flaunt about, these are the best ones I have been to, till date.

Some for the absolutely mouthwatering food (Sukhsagar, Bademiyas, Dattatray-Dadar, Visava, Rajdhani, Ram Ashray-Matunga).These are the "sasta yet kadak" types. Some because you are a little low on budget but still want to treat your loved ones(McDonalds, Pizza Hut, Dominos) "Party toh Banti Hai" category restaurants and some others because that is your all time favourite place.

Pizza By the Bay @ Marine Drive- My personal all-time favourite

There are places you go because you want to eat a speciality cuisine say some authentic Chinese (Mainland China, 5Spice, Yoko sizzlers), Mexican (yet to explore any place that serves only Mexican), Mediterranean (FirangiPani) or aromatic Italian (Alfredo's, Quesso Ristorante, Cafe Basilico, Out of the Blue, Aromas Cafe, Indigo Delicatessen, Bonobo, Open House Cafe-Shivaji Park, Red Box, Noodle Bar, Spaghetti Kitchen, Cafe Mondegar, Pronto-Lower Parel, New Yorker). 

         

  

Some Restaurants are chosen for their signature desserts (SukhSagar, 5Spice for ‘Mission Impossible’, Cream Centre for its ‘Blush-on-Ice’ are amongst my personal favourite).They give an option to choose from a range of Mocktails, Thickshakes, Customized desserts but nothing beats the Ice Gola at Juhu Chowpaty.

KalaKhatta Ice-Gola @ Chowpaty-Indeed Unbeatable!

              

Italian Cuisine- Love at First Taste

Italian cuisine has always been known for its garlic, its olive oil, its tomatoes, its weakness for wine, those bell peppers in red and yellow colors, capsicum, mushrooms, white sauce, tangy red sauce, pinch of origano herbs, lots of cheeeeeeese and for that uncanny way it had of defying the rules: the more you eat the healthier you are. Olive oil is not just oil. Tomatoes must be fresh. Garlic is good for the hearth and red wine is great as long as it’s good. All these flavours that go into making of the absolutely delicious Pastas and Lasagne, to me are quick mood changers. 

I can probably choose to have Italian food coupled with some Wine at almost anytime of the day, be it for a quick bite in the regular hurry or for a long conversation.

There have been quite a lot of "Only-Italian" Restaurants opening up in the suburbs. This indicates how more and more people are coming to appreciate the unique versatility of Italian cuisine, as it promotes simple cooking, in the respect of each ingredient’s single flavor, appearance and texture. 

No matter how full the tummy is, Italian food will always find place in my plate just as much as it does in my heart.

I might not have an Italian name or been born in Italy, but my ability to know what is authentic means I am just so Italian *B-)*

@Quesso Ristorante- The "Only-Italian" restaurant at Andheri

Making of yumilicious Pasta

I contemplated for a while before posting this recipe here.Primarily, because the kitchen is not always very lucky to have me as a cook *:-P* and secondly, for its my first ever trial at 'the big meal' preparation.
Dunked in white sauce with an array of vegetables and served with a blob of white sauce(yes!)is more like Pasta made my way.
I baked the whole thing and served with some garlic bread on the side, it makes for a delicious gourmet meal:)
I personally love Penne & Macaroni as it soaks up the sauce and keeps the pasta warm for a while, one can try this with any pasta of your choice .Add vegetables that you like,add more cheese for variety(think cheddar!)and customize it according to your taste.
Heres a Pasta Recipe that i followed 'as it is' from a Tarla Dalal book.

Ingredients

1 packet of macroni
1 each of red and yellow bell peppers
2 tsp cornflour or maida
1 cheese cube
1 tsp dried oregano and dried thymedry red chilli flakes (paprika)
1 cob of sweet corn , boiled
salt and black pepper powder to taste
3 florets of broccoli
1 tbsp butter
4 cloves of garlic, grated
2 cups milk

Method 

For white sauce

1. Heat butter in a pan.add the grated garlic nd saute for a minute
2. Once its done add the cornflour saute for a second let it not turn brown.
3. Add milk nd stir it continuously to avoid lumps.
4. Once the mixture starts thickening add oregano,thyme,salt,pepper powder and red chilli flakes.
5. Add grated cheese.
6. Keep this sauce aside.

For the vegetables

1. Boil peppers,sweetcorns nd broccoli together with little salt.
2. Dont over boil the vegetables.it has to be crunchy.

For the pasta

1. Boil the pasta as per the instruction in the packet.

To serve

1. Put the sauce back on flame.
2. Add all the boiled vegetables and the boiled pasta.
3. At the time of serving you can add more cheese.
4. Serve hot.