Hockey legend Dhanraj Pillay has hailed multi-talented India women's cricket star Jemimah Rodrigues after the teen cricketer recently recalled an interaction with the hockey star during her inter-school sports days.

Jemimah, 19, got nostalgic when one of her Twitter followers posted her picture receiving an award from four-time Olympian Dhanraj Pillay during her hockey-playing days in school.

"This was my first award ever! Had got the Promising Player Award in an inter-school hockey tournament. Was really special receiving it from Dhanraj Pillay Sir. Was 8 back then," Jemimah replied to the fan.

India batswoman Jemimah Rodrigues during an ODI against New Zealand at McLean Park in Napier, NZ last year. Pic/Getty Images

Impressive skills
Interestingly, even Pillay remembers the moment. "After presenting her that award, I remember, she continued to do well in hockey. I saw her play at the St Stanislaus and St Andrew's grounds in Bandra. I was very impressed with her skills. It's nice to know that she still remembers me and the award she received," Pillay told mid-day on Monday.

Jemimah chose cricket later and excelled in it, but Pillay said she would have been equally good in hockey too.

"She is a very talented girl. Going by her hockey skills, I have no doubt that she could have made her mark as an international hockey player too. She has proved that a hockey player can excel in any other sport. Her dedication and hard work have paid off," said the four-time World Cupper.

Pillay said residents of Bandra, like Jemimah, are fortunate to have access to various sporting avenues. "There is something about people who live in and around Bandra, which is a prominent sports hub. Former India hockey stars like Joaquim Carvalho, Merwyn Fernandes, MM Somaya, Viren Rasquinha, Marcellus Gomes, John Fernandes…it's a long list of players…all excelled in two or more sports," added Dhanraj, who is the Secretary of the Air India Sports Control Board (Western Region).

'I follow her career'
Pillay said he has also invited Jemimah to train at the Air India ground in Kalina. "I follow Jemimah's career whenever I get the time. I watched the women's T20 World Cup [in Australia] on TV last month and also followed the team's South Africa tour and other tournaments she featured in.

"Last year, I met her at an awards function at the Air India ground in Kalina and told her that she can use our ground for net practice any time.

"Being a sportsperson, I know how difficult it is for players to get grounds to train on in a space-starved city like Mumbai. She has made Mumbai and the country proud with her achievements and I hope she continues to play like this for years to come," Pillay signed off.

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Veteran Indian goalkeeper PR Sreejesh has been left disappointed with the postponement of Tokyo Olympic Games due to the Coronavirus pandemic which has wreaked havoc across the world. India last won a gold in Hockey in 1980 in Moscow Olympics. Since then, they have participated in eight Olympic editions but have failed to make a podium finish. And after qualifying for the Tokyo Games, the team was in high spirits and were looking forward to end the medal drought.

However, their dream remains unfulfilled for now as the International Olympic Committee has postponed the Games to summer 2021. "It's disappointing that the Olympics has been postponed. We have been focussing only on the Olympics in the last one year. We qualified for the Olympics and started very well at the FIH Hockey Pro League, but then the COVID-19 crisis began and everything changed," Sreejesh said.

"But though it is disappointing that the Games are delayed, when you take the health and safety of the players into consideration, the best thing to do is to postpone the Games instead of cancelling it," he added.

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The International Olympic Committee will face "several hundred million dollars" of added costs because of the postponement of the Tokyo Games, the body's president said. Thomas Bach spoke in an interview with German newspaper Die Welt on Sunday. Estimates in Japan put the overall cost of the postponement at USD 2 billion-USD 6 billion. Except for the IOC portion, all added costs will be borne by the Japanese side according to an agreement signed in 2013 when Tokyo was awarded the Olympics. Bach said it was "impossible to say for now" the extent of the added costs for the IOC caused by the coronavirus pandemic. "We agreed with the prime minister that Japan will continue to cover the costs it would have done under the terms of the existing agreement for 2020, and the IOC will continue to be responsible for its share of the costs," Bach said.

"For us, the IOC, it is already clear that we shall be faced with several hundred million dollars of additional costs." Before the postponement, Japanese organizers put the official cost of the games at USD 12.6 billion. However, a government audit report in 2019 said the costs were at least twice that. All but USD 5.6 billion of it is in taxpayer money. Tokyo said the 2020 Games would cost about USD 7.3 billion when it won the bid seven years ago. On Friday, the CEO of the Tokyo organizing committee said the pandemic left some doubts about the games going ahead next year. "I don't think anyone would be able to say if it is going to be possible to get it under control by next July or not," Toshiro Muto said, speaking through an interpreter.

"We certainly are not in a position to give you a clear answer." Bach was asked about the possibility of another postponement. He did not answer directly, but said later in the interview that Japanese organizers and Prime Minister Shinzo Abe "made it very clear to me that Japan could not manage a postponement beyond next summer at the latest." Bach was also asked if the pandemic provided an opportunity for some athletes to violate the doping rules with no threat of testing. Bach countered that the delay could allow new testing methods to be developed. He also said tests made before the Olympics would be saved for 10 years for retesting.

"No one should feel confident that they don't get caught," he said. Bach was asked about Russia's status for the Olympics in 2021. Last year, Russia was hit with a four-year ban from international sports ¿ including the Olympics ¿ because of a doping scandal. However, many Russian athletes were expected to be allowed to compete if they could show they were clean. "The Russia question is currently under consideration by the CAS, the independent international Court of Arbitration for Sport, so it wouldn't be right for me to comment on it," Bach said. Bach said he had not decided if he will run for re-election next year. He also pointed out that the IOC had insurance that covered a cancellation, but not a postponement. The election will take place in 2021, and Bach is required to notify of his intentions six months before the vote. He was first elected in 2013 and is widely expected to seek another term. "There's still plenty of time," he said.

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The Sports Authority of India will conduct online education programme and lectures beginning Wednesday to keep its coaches engaged during the lockdown period in the wake of COVID-19 pandemic, The coach education programme, to be done via Zoom, will be like a refresher course, one of the participants said. Coaches from swimming, judo and volleyball will have their one-hour session on Wednesday while the programmes on athletics, fencing, weightlifting and boxing will be held on Thursday.

"As far as I know, the SAI is using this period of COVID-19 to conduct this refresher course for the coaches. This is a welcome move. As a coach, it is always good to have additional knowledge," national cycling coach RK Sharma told PTI. Indian athletics high performance director Volker Herrmann will be one of those who will conduct the sessions.

The SAI has also lined up sports science lectures as part the of coach development programme during the lockdown period. Eminent speakers from top institutes of the country will deliver online lectures on topics relating to physiology, bio chemistry, strength and conditioning, physiotherapy and injury prevention, sports medicine, nutrition, sports psychology, bio mechanics and doping.

These lectures will begin on Thursday and continue till May 12.

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Most athletes in India are looking at Olympic postponement as more time in hand for training but not race walker Bhawana Jat, who isn't quite sure about the Games going ahead even in 2021 after the mayhem unleashed by the COVID-19 pandemic this year. Bhawana, who qualified for the Olympics in 20km race walk after pulling off a shock win at the National Championships in February, feels that the athletes are staring at an uncertain future due to the pandemic, which has caused over 100,000 deaths globally.

"I was disappointed at Olympics being postponed because I was in a very good shape and I was hoping to do well. The Asian Championships (to be held in March in Japan) was an ideal platform to test myself at the international level. That also got postponed due to COVID-19," she told PTI. "It's uncertain now when the competitions will restart, the season for this year is over in this situation. It is a relief that I have already qualified for the Olympics.

"I don't know what will happen next year. I will have to start from scratch. I don't know whether the Olympics will even be held next year," she added. The 24-year-old is currently based at the Sports Authority of India Centre in Bengaluru where there is no outdoor training due to the lockdown. She is the only woman race walker at the centre which also has eight other male athletes of the same event. "We do weight training, core strength training or skipping or work with the medicine ball. I walk inside the hall for 15 or 20 minutes," she said.

"Our coach (Alexander Artsybashev) has told us not to rest too much and be active all the time unless we are sleeping at night. So, I play carrom for one hour and then dance to Hindi songs with other athletes from other sports. That is how we keep moving," she added. Hockey players are also currently staying at the SAI Centre Bengaluru. Bhawana had clocked a national record 1:29.54, well inside the Olympic qualification time of 1:31:00, to win the gold in the National Championships held in Ranchi in February.

"Since the time I took up this sport, I have been dreaming of an Olympic medal. That is my ultimate aim. But as of now I am not thinking about Olympics, I am thinking about when this pandemic will end," she said. She said the athletes follow strict social distancing rules at the SAI Centre. "Nobody can go outside and nobody is coming in the centre from outside. While standing in queue for food at the mess, we have to be two metre apart. To get own stuff like shampoo or toothpaste, we have to tell the hostel people who bring them for us.

"Earlier, at least four trainees coud sit at the mess table but now only two can sit there." Bhawana comes from a poor farmer's family at Kabra village in Rajasthan's Rajsamand district, which is adjacent to Bhilwara, considered a model district in the country's fight against COVID-19 pandemic. Asked if she feels anxious about her parents' well being in Rajasthan, she said, "I will not exactly say that but of course I am concerned about them but I can't do anything. I cannot go there unless the lockdown is lifted.

"I talk to them on phone everyday. Our village is not affected but they will have to go out for farming. My parents will not tell me anything about small matters in the family. They will think that it will affect me."

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The World Wrestling Entertainment (WWE) made a shocking decision on April 15 by releasing a huge list of some WWE superstars from past and present.

In a statement by WWE, they announced that they had released a total of 19 superstar wrestlers and a referee. WWE has come to terms on the release of Kurt Angle, Rusev (Miroslav Barnyashev), Zack Ryder (Matthew Cardona), Drake Maverick (James Curtin), Sarah Logan (Sarah Rowe), Curt Hawkins (Brian Myers), Karl Anderson (Chad Allegra) and Luke Gallows (Drew Hankinson) - collectively known as The O.C., Heath Slater (Heath Miller), Mike Kanellis (Mike Bennett), Maria Kanellis, Eric Young (Jeremy Fritz), Aiden English (Matthew Rehwoldt), Rowan (Joseph Ruud), No Way Jose (Levis Valenzuela), Mike Chioda, EC3 (Michael Hutter), Lio Rush (Lionel Green), Primo (Edwin Colon) and Epico (Orlando Colon Nieves). WWE also went on to wish them all the best.

Following their release from WWE, superstars took to Instagram to voice their emotions.

Take a look at some of their posts on social media. Kurt Angle -

 

 

 

View this post on Instagram

Until next time. #yippeekiyay #itstrue

A post shared by Kurt Angle (@therealkurtangle) onApr 15, 2020 at 12:35pm PDT

Rusev -

 

 

 

View this post on Instagram

Life is life. God is great. I’ll be alright

A post shared by Miroslav Barnyashev (@rusevig) onApr 15, 2020 at 1:59pm PDT

Sarah Logan -

 

 

 

View this post on Instagram

With my whole heart. Thank you.

A post shared by Sarah Rowe (@sarahloganwwe) onApr 15, 2020 at 12:49pm PDT

Heath Slater -

 

 

 

View this post on Instagram

Thank you all.

A post shared by Heath Miller “Slater” (@heathslater_xxii) onApr 15, 2020 at 2:19pm PDT

Luke Gallows -

 

 

 

View this post on Instagram

The devil ain’t in the distance.....

A post shared by Luke Gallows (@luke_gallowswwe) onApr 15, 2020 at 8:49pm PDT

This has come as shocking news to all the WWE universe with more details awaited.

His wife and one-year-old daughter are not living too far from the training centre where Indian hockey team forward SV Sunil is currently based but he is resisting the urge to make a dash for home given the threat posed by the COVID-19 pandemic. Sunil's wife Nisha and their one-year old daughter Shanvita are staying just 20km away from the SAI Centre in Bengaluru, where the Indian hockey team is training amid the nationwide lockdown to combat the virus. "Most of the players here in camp would have loved to be with their families, and even though my family doesn't stay very far from here. My wife and I decided that it was in the best interest of our family that we stay put where we are, and follow the guidelines strictly," said Sunil.

"I do miss my wife and daughter, but these are trying circumstances and we just have to take the positives out of it, and continue adjusting to it." Sunil also feels that the extended lockdown period is actually helping the side forge a stronger bond. "We were all expecting the lock-down period to be extended, and it is justified given the extent of the damage that the pandemic has been causing not just in India, but around the world," he said.

"We have been staying here at the SAI Centre Bengaluru for the past month and a half, and I think spending more time with our teammates and coaching staff has really brought the group together. "We have also been working on analyzing our performances from the past couple of seasons, and we have been doing a lot of self-analysis as well, which I'm sure will help us in improving a lot before we set foot on the pitch again," he added.

Reflecting on the current pandemic and the health hazards that it is posing to people around the world, Sunil said these are the times which test resolves. "I remember when I've had the two injuries before, one in 2010 and another in 2018, it was always really tough for me because I had missed the World Cups on both the occasions and that long journey back from injury was really depressing at times. "But when you compare that to the circumstances that so many people around the world are facing now, you realise how lucky you are to only have injured your left fibula or had a LCL Grade 3 tear, and not had a life-threatening experience.

Sunil, who turns 31 early next month, also spoke about his thoughts on the Olympic Games being postponed to 2021 "We have spent these four years building up to the Olympics, and working hard to peak at that time, but obviously now we all have to make adjustments, for which we are ready. "It has been a few days since I've made that run on the flanks and put a ball into the striking circle, so I really hope that things can go back to normal very quickly for everyone to do what they love doing, which includes me stepping foot on the pitch again soon," he said.

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Four-time world champion Sebastian Vettel on Friday cautioned against the temptation to shoehorn too many Formula One races into a revised calendar, describing the move as "not realistic". The 22-event F1 season has been decimated by the Coronavirus with nine races either cancelled or postponed. The French Grand Prix scheduled for June 28 is also in doubt as is the Belgian Grand Prix, set for August 30.

F1 chiefs have floated the idea of making up for lost time by staging races on successive weekends or even having two races on the same weekend.

Staff burnout issue

However, Ferrari star Vettel fears such a move could lead to burnout for team staff. "We drivers are a little privileged," Vettel told reporters by teleconference from his home in Switzerland. "Of course, the races are tiring but there have to be limits for the staff. They must rest. "We must also see if it is easy to reschedule races, if the circuits are not already taken. Many questions remain. I think the schedule will be busier, but 10 consecutive weekends is not realistic."

Vettel suggested that he would favour staging races without fans if it allowed a quick resumption as long as it did not become a common feature. Other sports have already toyed with the idea of staging events behind closed doors. For example, the US PGA Tour on Thursday announced plans to resume in June, with the first four tournaments being closed to spectators.

"It's complicated," admitted Vettel. "On the one hand, there is the health of the sport, on the other, that of the people who work in the paddock and especially the fans. "There are several options. No one likes to run in front of empty stands, but we will have to see if it will not allow us to resume much sooner. The first races will probably be a little different, but not too much, I hope, because we want to run in front of the fans."

Vettel insists that for him even a 10-race season is just as valuable as a 22-race campaign. However, he admits that the damage to the sport caused by the pandemic could be fatal for the smaller teams on the grid.

'Small teams in danger'

Without racing, the massive TV and sponsorship revenues have dried up. Half of the teams have already started furloughing staff. Teams have agreed to lower the spending cap from $175 million to $150m. "Some small teams are in danger and, as a family, F1 has to take care of its own."

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Vanessa Bryant celebrated the 19th anniversary of her wedding to her late husband Kobe Bryant on Saturday with a touching Instagram post.

"My king, my heart, my best friend. Happy 19th wedding anniversary. I miss you so much. I wish you were here to hold me in your arms. I love you," she wrote, posting a picture of the couple. Five-time NBA champion Bryant and the couple's 13-year-old daughter, Gianna, were among nine people killed in a helicopter crash in Los Angeles on January 26. Gianna, along with her basketball teammates Payton Chester and Alyssa Altobelli, who also died in the crash, were honored at Friday's WNBA draft as honorary selections.

 

 

 

View this post on Instagram

My king, my heart, my best friend. Happy 19th wedding anniversary baby. I miss you so much. I wish you were here to hold me in your arms. I love you. ❤ï¸Â

A post shared by Vanessa Bryant ðŸ¦Â‹ (@vanessabryant) onApr 18, 2020 at 10:00am PDT

Vanessa Bryant recorded an emotional message for the draft broadcast, saying being drafted into the women's league "would have been a dream come true" for Gianna. After the conclusion of the draft on Friday night, the WNBA announced the creation of the Kobe & Gigi Bryant WNBA Advocacy Award, given to "an individual or group who has made significant contributions to the visibility, perception and advancement of women's and girls' basketball at all levels."

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The US Anti-Doping Agency has come up with a novel random testing program to cope with the unique circumstances of the coronavirus pandemic. With the United States, like much of the world, under lockdown as authorities try to slow the spread of the virus, USADA has launched a program in which athletes collect blood and urine samples from themselves at home, while being monitored remotely on Zoom or FaceTime by testing personnel.

The test kits were sent to athletes, who must produce samples when they receive an unannounced call from a doping control officer. The officer watches the blood sample being taken, but urine samples are provided in private. The samples are sealed under the eye of the doping control officer and sent to an accredited lab for testing. USADA chief executive Travis Tygart told the New York Times that plenty of top US Olympic hopes were eager to sign up for the pilot project.

Freestyle swimming great Katie Ledecky and athletes Noah Lyles and Allyson Felix were among those who volunteered. "We've been talking about this and laying the foundation for several months," Tygart told the newspaper.

"COVID put that on fast forward and allowed us to roll it out." Ledecky said she "felt very comfortable" administering her first self test this week at her home in California. USADA has built safeguards into the system to limit opportunities for cheating. Although athletes are not observed during collection of urine, they show the monitoring officer the bathroom that will be used, they are timed and the temperature of the sample is recorded to lessen the chances of sample tampering or sample substitution.

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Ferrari's Charles Leclerc claimed a second victory in the Formula One Esports Virtual Grand Prix championship on Sunday, marking his Shanghai win by cooking pasta. Leclerc started on pole and finished ahead of Red Bull's Alex Albon and Guanyu Zhou, who races in Formula 2.

"I'm actually enjoying very much playing, and streaming. And I enjoy it even more when I win," tweeted 22-year-old Leclerc who also has two wins in the real F1 world championship. "But the post-race celebrations are somehow feeling a bit different. "Switching off the computer and go cook white pasta is a bit less glamour than spraying champagne on the podium."

The Formula One world championship has yet to get underway this season due to the spread of the coronavirus. Nine of the scheduled 22 races have either been cancelled or postponed.

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The financial independence of professional sportspersons has never been more important than during this Coronavirus-caused lockdown period. And given their limited sources of income due to no sporting activity, it's unfair if these athletes are refused their due.

Maharashtra's long distance-running trio of Jyoti Gawate, Srinu Bugatha and Kalidas Hirave emerged champions at the Dailyworld Marathon in Chandigarh on March 31 last year but are yet to receive their monetary rewards.

Women's full marathon winner Gawate (who clocked 2:50:02) and men's full marathon champion Bugatha (2:25:55) were both entitled to cash awards of R2 lakh each, while half marathon winner Hirave's (1:06:02) prize money was R1,25,000. Among the three, only Bugatha has received a part payment so far.

"I have been calling the organisers several times since last year for my prize money. I have spoken to different people each time. Initially, a person called HS Gujral gave me assurances. Then, one Ravi Sharma spoke to me, followed by some PC Kushwaha and now the last person I spoke to a few days ago is one Manish Tiwary. But my money has still not come. An amount of Rs 2 lakh is huge for an athlete like me who is jobless. I have won over 15 marathons till date and each time, I have received my prize money within 45 days," Gawate, 33, who lives in Parbhani, told mid-day on Tuesday.

Army Sports Institute (Pune) athlete Bugatha, who is currently at home in Vizianagaram, Andhra Pradesh due to the lockdown, said the organisers are not even answering his calls. "Of the R2 lakh, I received only R50,000 and that too just a month back after a lot of follow ups. Now, they're not even responding to my phone calls. I requested them many times, pleading that it's my hard-earned prize money but to no avail," said Bugatha, 27, claiming that the Ethiopian and Kenyan runners received their prize cheques immediately.

The trio are now contemplating legal action. "We have only been getting false assurances from the organisers that they will deposit our money soon. We have made dozens of calls to them. Now, Srinu, Jyoti and myself are thinking of sending them a legal notice," said Hirave, 27, from his home in Wai, Satara. Dailyworld's Editor-in-chief Tiwary told mid-day that the cash awards will be handed over soon. "This event was done in association with the Punjab government. We have received a part payment from them and are awaiting the balance which has caused this delay. Still, out of 90 winners in all categories, we have paid 87 athletes. We will check our records and pay the others immediately. These athletes are our stars and it's our responsibility to take care of them," said Tiwary.

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Legendary shooter Abhinav Bindra believes once the coronavirus pandemic subsides, it could be a blessing in disguise for Indian sports due to absence of much foreign exposure. "The post-COVID-19 world could be a blessing in disguise for India. There may not be so much foreign exposure and this may allow India to build proper sporting infrastructure. We need to build our own coaches and our own support staff," Bindra said on Monday. The entire sporting calendar has come to a grinding halt across the world due to the coronavirus pandemic. Major sporting events, including Tokyo Olympics and Wimbledon, have either been postponed or cancelled.

Bindra, India's only individual Olympic gold medallist, alongwith Nandan Kamath, lawyer and managing trustee GoSports Foundation, on Monday addressed the newly-appointed assistant directors and other senior officials of Sports Authority of India (SAI) during a special session. Bindra said that as sports administrators they need to work towards creating an alternate skill development programme for athletes to ensure their well-being in the long run.

"We need to look after athletes because the very nature of sport is that more will fail than succeed. It is important that athletes have backup plans in case their sports career doesn't work out," he pointed out. Bindra further said that sports administrators need to understand the psychology of an athlete to be able to build them up because athletes pass through different phases because of the nature of sport and the probability of failure.

"An expert can give a larger overview of the various elements that go into sporting performance and that's where you will understand where performance is built and what are the various elements that go into performance and then you will start to have a better and deeper understanding of where performance is built. Results at a competition cannot be the only denominator when planning for an Olympic Games or an Asian Games," he added.

Bindra spoke at length on his experience as an athlete and also on the future of sports in India. "The one per cent (of athletes) makes all the difference in sport, and as our sports ecosystem starts maturing, we need to start focussing on that one percent for all athletes," he said.

Stressing on the need to build a strong talent identification and nurturing programme, he added, "Getting foundations right is important, a lot of work on that has already been started with the Khelo India programme and also emphasis placed on junior programme of different sports.

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Bianca Belair, WWE's NXT superstar, has now made it to the main roster on WWE Raw and is bringing the house down. Bianca Belair has performed for two matches on WWE Raw in the past 2 weeks and seems to be making her way to the top in the women's division. In an interview, she discusses how she was discovered, why she calls herself the 'EST', creating her own ring gear and more.

How did Mark Henry first discover you? And what is the most useful piece of advice he’s given you from your tryout and beyond?
“After my track career I wanted to find something I could still be competitive in, so I was doing Crossfit and I really stood out…all the other girls were just wearing regular shorts and t-shirts and I was coming out in tutu’s and big bows and just really standing out. At a lot of Crossfit competitions I was getting on the mic and, without even knowing it, cutting promos. Mark Henry came across a video of me at a Crossfit event on the internet and he contacted me and asked me if I’d ever thought of being in the WWE… He got me in the door but he made it very clear from the very beginning that “this is all going to be on you”… It gave me a lot of confidence and it really pushed me. Ever since then he has always been someone I can go to for advice”

You famously declared yourself the ‘EST of NXT’, and now the ‘EST of WWE’. Can you explain to people who don’t know, what that means?
“The ‘EST of WWE’ means that I am a hybrid athlete. I’m not just good in one area, I’m not just good at one thing, I’m not just strong, I’m not just someone who can go in there and do flips and be a showcase athlete. I’m someone who can do it all. I’m not just average in different areas, I’m the best in every single area. I’m the strongEST, the fastEST, the quickEST, the roughEST, the greatEST, the smartEST, I’m the bEST. All those end in EST. I just see myself as being the absolute best in every single area that you can think of.”

You’re a Superstar with a host of skills, one of which is making your own gear. Has that always been a passion for you? Which ring gear have you designed that means the most to you, and why?
“I have been pretty creative and pretty hands on my whole life. I get it from my dad who is always doing something, always making something. My mum is the same way. They are super creative and I just grew up in that environment. I used to sew when I was younger, my mum had this little Christmas cookie jar that had everything in it but cookies. At first I started sewing pillow cases together, I didn’t even know what I was doing, but it carried over into High School and I used to sew and make my own outfits… It carried over into WWE because I do everything the best and I do everything myself, it’s a huge part of my character. Probably my favourite gear is my Black History Month gear that I wore at NXT TakeOver: Portland. Black History Month is really important to me because I really feel that Black history is American history is World history, and I’m very passionate about that. So that’s probably my favourite gear that I’ve made and it has the most sentimental value to me.”

Do you see your position as a WWE Superstar carrying a responsibility to set an example for young girls and women around the world?
“The further along I get in my career the more I see that I do have a responsibility and I take that very seriously. Especially with women and young girls we are often taught to shrink ourselves, and that is a big part of my character is to never shrink yourself to soothe anyone’s insecurities, you never dim your light for anyone. You go out there and you shine bright, it’s even in my theme song: “watch me shine now”. It’s something that I really want to stress to young girls, especially within the community that I come from… Go out there and show them who you are and don’t hold back. I hold that responsibility very close to my heart and it’s not just for young girls or for women, it’s for everyone. You have to be your biggest supporter, you have to be your biggest cheerleader.”

What are Bianca Belair’s future WWE ambitions?
“The cliché answer is to be RAW Women’s Champion, or if I’m on SmackDown to be SmackDown Women’s Champion, or to eventually be NXT Women’s Champion. Of course, I want to be the Champion on all three brands at some particular time but, honestly, I just want to go out there and leave an impact no matter where I’m at. I feel like I did that with NXT, I left an impact. When people think back to this era in WWE history I want to be one of the names that pops up as one of the key players regardless of if I’ve won one match or one hundred matches. I want to leave a legacy, I want to leave an impact.”

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A staff member of the Tokyo Olympic organizing committee has tested positive for COVID-19. Tokyo organizers issued a statement Wednesday saying it was a male employee in his 30s who worked at the headquarters building in a part of Tokyo known as Harumi. Organizers said he was in quarantine at home and gave no further details. The Tokyo Olympics were postponed last month until 2021 because of the coronavirus pandemic.

The committee employs about 3,500 people, and organizers say about 90% have been working from home for the last several weeks. Organizers said the area in which he worked would be disinfected, and people who worked nearby have been told to stay home.

The Olympics are scheduled to open on July 23, 2021, but questions persist if that will be possible in light of the pandemic.

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Formula One organizers are open to renegotiating hosting fees for races that may take place without fans this season because of the coronavirus pandemic, the general manager of the Circuit de Barcelona-Catalunya said. Joan Fontseré told The Associated Press that Liberty Media is ¿conscious that if races need to go on without fans the contracts with event promoters will have to be somehow renegotiated.

"They are conscious that this is an exceptional situation," Fontseré said Tuesday. "We are obviously on the same page. If they want to keep some races on because of the TV rights, because of the teams ... they know that our income (will be reduced), they realize that this year it will be like that, so for sure we are on the same page" said Spanish Grand Prix organizers at this moment are not even considering a race with fans in Barcelona.

He said it's not only ticket sales that would be affected if the event goes on with empty stands and no hospitality suites. "When the Catalan government invests in F1, it's not only for the tickets that we sell, it's also for the financial impact that the event has in the country, in Catalonia," Fontseré said.

The economic impact for the country will be very reduced. It means no income for taxis, for hotels ... so that changes completely the agreement between the two parties." Liberty Media did not immediately respond to a request for comment. The Spanish GP brings in more than 160,000 million euros ($173 million) to the region, with the total of its financial impact during the year nearing 300 million euros ($325 million), according to data from the track. The attendance for last year's race-weekend surpassed 160,000 people.

Fontseré said he received a couple of phone calls from F1 CEO Chase Carey to discuss possible solutions for the Spanish GP. He said Carey said the series is trying to run as many races as possible, but it was still too early to know when the season would actually resume, whether it would be in the summer or only in the fall. Nine of the 22 races have already been postponed or canceled, and F1 recently put half of its staff on furlough until the end of May. Some teams also took similar actions to reduce costs.

F1 organizers have said they hope to hold between 15 and 18 races this year. The Australian GP and the Monaco GP have already been canceled. Fontseré said the Spanish GP is "completely at the disposal" or organizers and is open to all proposals, be it doubleheaders, shortened weekends or almost anything else other than running on a reverse layout, as that would require too many complex changes to the track and could pose safety concerns.

Among the ideas reportedly being discussed in F1 is to have two or three consecutive races at the same circuit and to use fewer days of on-track activities. There were also talks about changing the format of qualifying and even races. "We need to reduce two things: costs and risks," Fontseré said. "So the fewer people we move, the smaller the risk, and the fewer days we use and the fewer activities we do, the lower the costs. It's an exceptional season and exceptional decisions need to be taken."

He said it is key to have as many races as possible this year in order to have a strong 2021 season, but he would understand if the Spanish GP was eventually left off the calendar. He was optimistic with its chances, though, considering its tradition, infrastructure and location. Fontseré said he can get the Barcelona-Catalunya track ready for a race in "two to three weeks" and expects the Spanish GP to be among the first to resume.

"As soon as we can restart the season, I'm sure that it will be with European races," he said, "and we will be around there."

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The Tokyo 2020 Olympics cannot be delayed beyond the year-long postponement already forced by the coronavirus outbreak, the organising committee's president has warned in comments published Thursday. Tokyo 2020 president Yoshiro Mori said there is "absolutely no" chance of postponing the Games beyond their rescheduled July 23, 2021 opening, according to Kyodo News agency. "Also thinking about athletes and issues over Games management, it is technically difficult to delay it by two years," Mori was quoted as saying.

Mori said he had earlier asked Prime Minister Shinzo Abe whether Japan should consider a two-year postponement but "the prime minister decided that one year is the way to go". Under heavy pressure from athletes and sports associations, Japanese organisers and the International Olympic Committee in March agreed to a year-long postponement of the Games. Organisers and Japanese officials have said the delayed Olympics will be a chance to showcase the world's triumph over the coronavirus, but questions have arisen about whether even a year's postponement is sufficient.

Earlier this week, a Japanese expert who has criticised the country's response to the coronavirus warned he is "very pessimistic" that the postponed Olympics can be held in 2021. "To be honest with you, I don't think the Olympics is likely to be held next year," said Kentaro Iwata, a professor of infectious diseases at Kobe University. He said holding the Games would require not only Japan but also the rest of the world to have the virus under control.

The organising committee itself has been hit the virus, saying Wednesday that a staff member in his 30s working at its Tokyo headquarters had tested positive for the disease. Postponing the Games is a massive logistical undertaking, and expected to incur significant additional costs. Kyodo News quoted Mori as saying the opening and closing ceremonies would need to undergo "drastic reviews" in order to cut costs, adding that organisers would ask the ceremonies' directors to consider including a message about the coronavirus crisis.

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India wrestler Pooja Dhanda, 26, has battled quite a few injuries in her career so far and knows how tough it is, especially for young wrestlers, to cope with the financial strain. That's the reason she wants the government to take care of budding grapplers during their injury phase.

"If a top-level athlete gets injured, he or she has sponsors to help in the comeback. However, it is very difficult for junior wrestlers to manage injuries without the support of sponsors. I feel the government should step in to help such youngsters needing treatment and rehab facilities. After all, these are your potential medal-winners in the future," says Dhanda, who won a bronze medal [57kg freestyle] at the prestigious World Championships in Budapest in 2018.

Tough times

Dhanda recalled suffering a knee ligament injury during training in Lucknow in 2015 and struggling with treatment for the next two years. "Currently I'm sponsored by JSW, but back then I had no financial support whatsoever. Those two years were tough. I got the knee surgery [by Dr Dinshaw Pardiwala] and subsequent rehabilitation [under physiotherapist Dr Ashish [Kaushik] done in Mumbai and it was difficult for my family to manage the frequent to and fro travel costs," revealed Dhanda, a silver medallist (60kg freestyle) at the Youth Olympics Games in Singapore in 2010.

"Generally, it's the middle-class or lower middle-class kids, who take to sports like wrestling, kabaddi and boxing. They are not financially well off, so any injury needing expensive treatment can end promising careers. I feel, at least cadet or junior level medal-winners should get government support in these situations," added Dhanda, who was again laid low by injury in 2019 and had given up on the 2020 Tokyo Games before it got postponed to 2021 due to the Coronavirus pandemic.

Online learning

In lockdown at home in Hisar, Haryana she is currently taking online lessons from women's national coach Andrew Cook of USA. "He [Cook] shares videos of the top wrestlers and we discuss technique and strategy accordingly. My aim is to not just qualify for Tokyo 2021 but to also win a medal there," said Dhanda, who bagged silver at the Gold Coast Commonwealth Games in 2018.

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With the world pretty much devoid of sports events because of the Coronavirus pandmeic, boxing resumed in Nicaragua with a televised eight-fight card in front of a live, though sparse audience in Managua.

Promoter Rosendo Álvarez, a former two-time world champion, had dismissed the threat of the virus. "Here we don't fear the Coronavirus, and there is no quarantine. The three deaths [reported so far by the Ministry of Health] came from outside and nobody within the country has been contaminated," Álvarez said before the event on Saturday night. But his offer of free tickets appeared to fill only about a tenth of the 8,000 seats in the Alexis Argoello gym. Officials did not announce attendance figures. Alvarez said he signed up the 16 local boxers for the card because they needed to work. "Nicaragua is a poor country and the boxers have to eat. They can't stay shut up in their house," he said.

Meanwhile, in neighbouring or nearby countries the regional Central American Integration System has reported roughly 13,000 cases and about 500 deaths. The Nicaraguan baseball and soccer leagues are still playing, and Saturday's local sports pages included stories on a triathlon and school wrestling tournaments.

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The National Basketball Association (NBA) has planned to reopen practice facilities in states and municipalities that were easing shutdown restrictions amid the coronavirus pandemic.

The states of Texas and Georgia have reopened businesses this weekend and players can return to team facilities for voluntary individual workouts but are still prohibited from holding group workouts or team activities, according to ESPN.

However, this is not an indication of the NBA approaching a new timetable for resuming the season.

The season has been suspended since March 11 due to the pandemic.

The US has reported 939,235 coronavirus cases, with 53,934 deaths, both tallies the highest in the world.

According to ESPN, a few team executives and General Managers have expressed their misgivings about the safety of the move considering the volume of medical opinions against the reopening of businesses, the lack of enough testing and a vaccine.

There are other executives however, who have been clamoring for players to be able to get back to training facilities, which they believed to be the safest places in current circumstances.

In places with more restrictive governance of stay-at-home orders, the NBA is telling teams the league will work with franchises to help find alternative arrangements for their players.

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WWE former Diva and superstar Nikki Bella is quite an active sports star on Instagram. Nikki Bella is currently engaged to her Dancing With The Stars partner Artem Chigvintsev, who is a Russian professional dancer during season 25.

Nikki Bella went on to share a picture of her cosied up in bed watching some television along with Artem after she put on her make-up. Nikki also went on to say that she was trying her hardest to seduce Artem into giving her a foot massage. Take a look at the fun post below on Instagram.

 

 

 

View this post on Instagram

Did my makeup in time to take a nap and watch some TV with my A. Trying my hardest to seduce my way into getting a foot massage lol 🤰🏽💋

A post shared by Nikki Bella (@thenikkibella) onApr 26, 2020 at 2:03pm PDT

Nikki Bella began dating Artem following her break-up from WWE superstar John Cena. John Cena and Nikki Bella got engaged in April 2017 but called off their wedding a year later in April, just a month prior to tying the knot.

Nikki Bella and Artem Chigvintsev began dating in January 2019 and a year later, the couple announced they were engaged. On 29 January, Nikki Bella announced that she and her twin sister Brie Bella were expecting a child, respectively.

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The postponed Tokyo 2020 Olympics will have to be cancelled if the Coronavirus pandemic isn't brought under control by next year, the organising committee's president warned, ruling out further delays. The comments, in an interview with a Japanese sports daily published on Tuesday, come as medical experts doubted whether the pandemic can be sufficiently contained by next year to hold an event drawing participants and spectators from around the world. The pandemic has already forced a year-long delay of the Games, which are now scheduled to open on July 23, 2021.

No more delays

But Tokyo 2020 president Yoshiro Mori was categorical when asked by the Nikkan Sports daily whether the Games could be delayed until 2022 if the pandemic remains a threat next year, replying: "No." "In that case, it's cancelled," Mori said. Mori noted the Games had been cancelled previously only during wartime, and compared the battle against Coronavirus to fighting an invisible enemy. If the virus is successfully contained, "we'll hold the Olympics in peace next summer", he added. "Mankind is betting on it."

Masa Takaya, a Tokyo 2020 spokesman, declined to comment on a possible cancellation of the Games and told reporters that Mori's remarks were based on the chairman's own thoughts. But the comments will add to growing questions about the postponement, decided last month.

Vaccine is a must

On Tuesday, the head of Japan Medical Association warned it would be difficult to hold the Games next year if a vaccine has not been found. "I would not say that they should not be held, but it would be exceedingly difficult," Yoshitake Yokokura told reporters.

And last week a Japanese medical expert warned that he was pessimistic that the Olympics can be held in 2021. Kentaro Iwata, a professor of infectious diseases at Kobe University, said: "Japan might be able to control this disease by next summer, I wish we could, but I don't think that would happen everywhere on Earth, so in this regard I'm very pessimistic about holding the Games next summer."

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Hockey India gave fans a sneak-peek into what the country's hockey stars are doing during lockdown. With the sporting calendar coming to a standstill due to the coronavirus pandemic, many top sportspersons have taken to social media to engage with their fans.

HI conducted a special Twitter Q&A, #AskTeamIndia, and went live on the social media platform with four players -- women's captain Rani Rampal, men's captain Manpreet Singh, goalkeeper P.R. Sreejesh and defender Harmanpreet Singh.

"Twitter has always been a great service to engage with our fans, we are happy to have their support in #AskTeamIndia initiative which is fun, meaningful and also in some way I hope we are motivating fans to stay positive and active during these difficult times," said Sreejesh.

Sreejesh revealed during the interaction that he is a fan of the Chennai Super Kings in the Indian Premier League because of his fondness for former Indian cricket captain M.S. Dhoni.

The women's hockey team also competed in a fitness challenge and as part of that they tweeted fitness videos to raise funds to help those whose lives have been adversely impacted by the pandemic. Hockey India tweeted pictures that showed how players are spending time indoors.

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The postponement to 2021 of the Olympic Games in Tokyo because of the coronavirus pandemic will cost the International Olympic Committee (IOC) "several hundred million dollars", its president Thomas Bach said on Wednesday. "We already know that we have to shoulder several hundred million US dollars of postponement costs," the German wrote in a letter to the Olympic movement, warning that, while the IOC would honour its financial obligations to Tokyo, it would probably have to make cuts. "We also need to look into and review all the services that we provide for these postponed Games," he said.

"The IOC will continue to be responsible for its share of the operational burden and its share of the costs for these postponed Games." The IOC, which has approximately $1 billion (926 million euros) in reserves, took the historic decision to postpone the Games, scheduled to open on July 24, until July 23 to August 8, 2021. If the coronavirus pandemic is not brought under control within a year, the Games cannot be postponed again and will be cancelled, the head of the organising committee (COJO) Yoshiro Mori warned on Tuesday.

A task force, which brings together the IOC and various partners, including COJO, "has established the priorities and management strategies to make these postponed Olympic Games feasible and successful", Bach said. These include creating "a safe environment with regard to health for all participants". "At this moment, nobody knows what the realities of the post-coronavirus world will look like," he said. "What is clear, however, is that probably none of us will be able to sustain every single initiative or event that we were planning before this crisis hit." He added that the IOC should also view the crisis as an opportunity.

"We can fairly assume that, in the post-coronavirus society, public health will play a much more important role. Sport and physical activity make a great contribution to health," he wrote. Bach also said the Olympic movement should consider its relationship with esports in light of social distancing.

"Whilst maintaining our principles by respecting the red line, with regard to the Olympic values, we encourage all our stakeholders even more urgently to 'consider how to govern electronic and virtual forms of their sport and explore opportunities with game publishers'," he said.

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American singer Ciara, who is expecting her second child with National Football League (NFL) star hubby Russell Wilson, has some advice for pregnant women during the COVID-19 pandemic. Several hospitals and healthcare facilities in many countries have decided to ban partners from accompanying pregnant women for their doctor's appointments or entering the delivery room.

In a recent interview with Good Morning America, Ciara spoke about how pregnant women should make optimum use of technology to involve their partners during the maternity period.

Ciara revealed how she had to FaceTime Russell so that he could experience the ultrasound with her. "It was the first time we ever had that kind of experience and it was really a moment that marked the time we are living in... we made the best of it, but it was definitely surreal. I took tons and tons of videos, tons and tons of photos during the ultrasound and made the best of that. Also, what we do in our house is we sing to the belly," Ciara said.

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Ferrari star Sebastian Vettel has made his esports debut with the Legends Trophy organised by Torque Esports.

After being supplied with a simulator by Torque Esports company Allinsports, Vettel made his first appearance in esports competition fighting battles with the likes of former F1 racer and two-time Indy 500 winner Juan Pablo Montoya and fellow ex-Formula 1 World Champions Emerson Fittipaldi and Jenson Button.

Vettel's Ferrari teammate Chales LeClerc has been active on various esports platforms, participating from his Monaco apartment. LeClerc has won two virtual F1 races and taken part in a variety of other races.

Vettel finished 15th and 12th, respectively, in his two races but the four-time F1 champion was unlucky in both -- getting caught up in incidents that were not his fault on the rFactor 2 virtual version of the former home of the Malaysian Grand Prix.

Montoya finished the day as the Legends Trophy points leader. He led home Button and ex-24 Hours of Le Mans winner Emanuele Pirro in race one while finishing fifth in the reverse grid race, which was won by Fernandez over factory Aston Martin Le Mans winner Darren Turner and Pirro.

The Colombian was able to avoid first-lap drama in the opening race to take the victory.

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The Indian women's hockey team has raised funds to the tune of Rs 20 lakh to help in the fight against the COVID-19 pandemic.

The Indian team raised the money through an 18-day fitness challenge, which concluded on May 3 and resulted in raising Rs 20, 01,130. The funds have been donated to Delhi-based NGO Uday Foundation. The funds will be used to provide basic necessities for patients at various locations, migrant workers and slum dwellers.

"The response we have received was really overwhelming. People, especially Indian hockey lovers from across the globe took part in the challenge and contributed to the cause. "On behalf of the Indian Women Team, I would like to thank everyone who took part in this initiative to help the poor," India skipper Rani Rampal said.

The challenge involved the team members who came up with different fitness tasks that ranged from burpees, lunges, squats to spider-man pushups, pogo hops and more. Each day a player gave a new challenge and tagged 10 people on their social media handles to take up the challenge and donate Rs 100 to the fundraiser.

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Evander Holyfield has announced that he will return to the ring to fight exhibition matches. The 57-year-old said in a tweet that the proceeds from his fight will go to Unite 4 Our Fight which provides funds to young people whose education have been disrupted by the coronavirus pandemic. "Are you ready? The moment you've all been waiting for...The Champ is back! ?? I'd like to announce that I will be making a comeback to the ring. I will be fighting in exhibition matches for a great cause: #Unite4OurFight. Learn more: http://unite4ourfight.org," he tweeted on Thursday.

"I'm training to promote a charity that's very close to me. Our #Unite4OurFight campaign aims to fill the void the pandemic has created on access to resources our youth needs for emotional development and education," said Holyfield in his website.

Holyfield last fought professionally in 2011 when he faced Brian Nielsen. He reigned as the undisputed champion in cruiserweight in the late 1980s and in heavyweight in the early 1990s and remains the only boxer to to win the undisputed championship in two weight classes.

He is also the only four-time world heavyweight champion, having held the WBA, WBC and IBF titles from 1990 to 1992, the WBA and IBF titles again from 1993 to 1994, the WBA title a third time from 1996 to 1999; the IBF title a third time from 1997 to 1999 and the WBA title for a fourth time from 2000 to 2001.

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Former national-level kho-kho player and coach Ramesh Waralikar, 83, who served the game in different capacities over five decades, passed away at a city hospital on Thursday.

Prolonged illness

Waralikar, who had been unwell for the last couple of years, went on to become one of the finest kho-kho statisticians, given his vast knowledge of all the players and records associated with it.

Shrirang Inamdar, 65, the youngest kho-kho player to be honoured with the Arjuna Award at the age of 18, recalled his association with Waralikar during Maharashtra's victorious campaign in the national championship at Patiala in 1974. "I was leading Maharashtra for the first time and Waralikar sir was our team manager. His expertise and guidance helped us win that title. He was a genuine all-rounder. He served the game as a player, coach, selector, umpire, administrator, commentator and statistician. He was like Google. You could ask him anything and he would give you accurate details. Back then, without the internet, he manually kept every record of the game," Inamdar told mid-day from Pune.

A game of kho-kho being played at Dantewada village in Chhattisgarh. Pic for representational purpose only

India's women's kho-kho team captain Sarika Kale, who led the country to a gold medal at the 2016 South Asian Games in Guwahati, said Waralikar would readily share his kho-kho knowledge with everyone.

'Most helpful person'

"Though Waralikar sir was not associated with our team as a coach or manager or in any official capacity, whenever we would meet him, he would readily share tips with us. He had a unique style of explaining the nuances of the game. He analysed opposition teams well and always advised us on strategies," said Kale.

Fellow statistician Arun Deshpande doffed his hat to Waralikar. "He is the originator of kho-kho statistics in India. It's a challenge to maintain statistics of a sport that is not well documented but seeing his passion, we were inspired to continue collecting and preserving data associated with the game," said Deshpande, who has been working on kho-kho statistics with Waralikar since 1970.

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Nihari Gosht. Pics/Sameer Markande

A wooden horse at the entrance of Basanti reminds us of Hema Malini's beloved companion, Dhanno, from the runaway hit Sholay. However, Twinkle Keswani of Silver Beach Entertainment and Hospitality says the theme has "nothing to do with the film. The name reflects the restaurant's inherent Indian roots."

Bhindi Naintara

The interiors, designed by Minnie Bhatt, are a burst of bright colours and yet, strangely soothing. A minimalist look, restrained use of wall decorations, generous space between tables, and French windows create an illusion of space.

Awadhi delights
A few Punjabi staples aside, the menu has a distinct bent towards Awadhi cuisine. Chef de Cuisine Salim Qureshi of the famed Qureshi gharana brings family recipes and secret ingredients to Basanti. Head chef Rohan D'Souza says, "Chef Qureshi would carry a bag of ingredients that he would guard fiercely. We coaxed him to share his secrets."

Sumit Kokate is the man responsible for Basanti's extensive paan menu

The starter, Galawat ke Kebab, (Rs 365), is where chef Qureshi shows off his Lucknowi roots. The lamb is cooked to perfection such that the medallions melt in our mouth, while the spices tantalise our taste buds. The Nihari Gosht (Rs 390), from the Subz aur Salan section of the menu, consists of generous portions of lamb that fall right off the bone. The gravy of yoghurt, cooked with ginger, saffron and other spices, makes the dish pungent and calming, all at once. We savour a few vegetarian dishes, too - Bhindi Naintara (Rs 270) and Paneer Do Pyaza (Rs 290) are comfort picks. The Dal Ek Khaas (Rs 250), which is slow-cooked for hours, with dollops of butter added at intervals, is a hit at the table.

Paan's labyrinth
Finally, it is time to savour the paan menu, which is peppered with curious names: Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan. The man behind the counter, Sumeet Kokate, previously worked at Tara Paan, a famous paan hangout in Nashik.

He proudly reveals that he was trained by 'guru' Tarasingh Shinde, who has supposedly created over 100 varieties of paan. Having learnt the ropes from the best, Kokate went on to experiment some more, while also borrowing from his guru. The result is a range of delicious betel-leaf treats. We start with the Blackcurrant Coffee (R85), where the leaf is dipped in a layer of melted chocolate. At first, we taste the sweet chocolate, but when we bite through the leaf, we experience a burst of flavours - fruity black currant and an after-taste of bitter coffee. The Fire Paan (R145) is all drama - cloves that hold the leaf together are set alight. You are to put the flaming paan right into your mouth to douse the flame. The fiery clove coats the palate, followed by kattha, gulkand, mukhwas, and other paan staples. The Ice Paan, on the other hand, is filled with crushed ice.

The Pineapple Paan (Rs 85) comes with a coating of the fruit and sugar paste. Inside, we taste sweetened coconut flakes, cardamom powder, gulkand, and mukhwas.

The establishment may have put out their disclaimers about Sholay, yet Amitabh Bachchan's gimmicky hit tune, Khaike Paan Banaraswala, comes to mind as we exit Basanti.

Opens: Tonight (7 pm)
Time: 12 pm to 3.30 pm, 7 pm to 1 am (from August 24)
At: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West.
Call: 7045637722

(Clockwise from left) Bheja Hara Masala, Nalli Nihari, Paya Soup, Tandoori Roti, Dal Chawal Palidu, Pizza Naan and Bohri Biryani (centre)

The Hill Road's din is drowned out by soothing Middle Eastern music as we step into The Tha'l Co, tucked in a residential building off the bustling street. We soak in the pale blue and stone grey décor, with charming latticework, candle-lit tables and abstract art adorning the walls, half expecting a performance of belly dancers. Instead, two staffers bring out a massive, 33-inch Bohri thaal, laden with nine types of starters, four pickles and two salad options.

Pineapple Halwa, Kesar Pista Sancha Ice Cream, Amba Roti, Paan and Mukhwaas

Owner Avinash Bhatia gets the reaction he's hoping for - our gaping mouths. "Bohri food has always been close to my heart, as I grew up with friends from the community. I sourced traditional recipes from them," says the Sindhi businessman, who hails from a family of property developers. He also has experience of running the family-owned Club 9 at Pali Hill, which replaced Hungry Bunny, a cosy café that his father had launched back in 1990s.

A community call
The Tha'l Co offers à la carte and set menus, the latter in the form of thaals for a solo diner and even a family. They also take catering orders. "The family thaal feeds seven guests. It includes mains and desserts too," he says as he ushers us to a low-seating table with seat cushions. It represents the community's traditional dining set-up where a family sits on the floor around a common thaal. However, we opt for the table-and-chair set up, considering we're in for the long haul.

(Clockwise from left) Bheja Hara Masala, Nalli Nihari, Paya Soup, Tandoori Roti, Dal Chawal Palidu, Pizza Naan and Bohri Biryani (centre)

After the traditional passing of salt and a bite of sodhanu (rice and sugar to start the meal), we dig into Dhungareli Tangdi, wrapped in foil and cooked in coals. The dish stars fall-off-the-bone chicken legs cooked in creamy gravy with a distinct crumbly cheese texture that teases our palate.

Then, we move on to fried-till-crisp Chicken Kheema Samosas and Chicken Shahi Roll, where crumb-fried barrels burst with meaty, cheesy flavours. They're washed down with refreshing, watermelon-flavoured Bir Soda, as integral to the community as Pallonji's is to Parsis.

For veggies too
The vegetarian options include Soya Chaaps, where the mock meat is slathered with a makhani-like gravy. We also enjoy the salads - Kokam Bateta, featuring well-cooked potatoes hidden under a thick, tangy-spicy coating, and Kachumber laced with silken, mashed brinjal.

The highlights are the melt-in-the-mouth minced lamb Galawati and the skewered Seekh Kebabs, where the soft and juicy mutton packs in robust, spicy flavours.

Dance to DCP
The mains include Nalli Nihari, Bheja Hara Masala, Bohri Biryani and the vegetarian DCP aka Dal Chawal Palidu. The Nihari wins us over with its soft and succulent lamb cooked in a well-spiced stock with a hint of fennel seeds that we relish with fluffy Pizza Naan. The Bheja Hara Masala scores for its creamy coriander-based gravy, whose flavours are soaked in by goat meat.

The dum-cooked Bohri Biryani, with succulent chunks of mutton and potatoes, turns out to be a lighter version of its north Indian sibling. It's long rice grains are laced with the right amount of whole spices and slight tang from the curd. A smoking-hot piece of coal on a bed of mildly flavoured rice and lentils takes the modest DCP to the next level. The flavour lingers in our mouth long after we've tucked into the comforting dish with Palidu, a drumstick stew tempered with cumin and thickened with Bengal gram flour.

By the time we reach the desserts - the rich Pineapple Halwa and creamy Sancha (hand-churned) ice cream in kesar pista flavour - we feel too stuffed to move, realising the true meaning of food coma.

Opens: Next week, 12 pm to 3.30 pm; 7.30 pm to 11.30 pm
At: Pooja Society, Chinchpokli Road, Bandra West
Call: 8956988888
Cost: `786 (single thaal), `986 (per person for family thaal)

Mawa modak

Modak is Ganesha’s favourite dish and therefore, Ganesh Chaturthi celebration is incomplete without this Indian sweet. Modak has evolved with time and is now available in myriad forms, including steamed and fried forms. Thanks to restaurants and chefs in Mumbai, who are taking initiative to give a tasty twist to the traditional sweet dish.

This year on Ganesh Chaturthi, Executive chef Kamlesh Rawat of 180 Degrees Grand Sarovar Premiere in Goregaon has prepared a massive 5kg Mawa Modak to mark the occasion. The modak will be there on display until Sunday, August 27. Do not forget to drop in to take a glance of this mighty modak.

5kg Mawa Modak at Grand Sarovar Premiere

Read the recipe of the modak here:

Prep time: 30 minutes
Cooking time: 40 minutes

Ingredients:

1. 3Kg Mawa(if hariyali mawa is good texture)
2. 1.5 Kg sugar or add as per taste
3. 200 Gm. Cardamom powder
4. 10 Gm. Saffron
5. 200 Gm. Ghee for Modak greasing

Method:
1. Heat pan in low flame and put mawa on it. As the mawa starts melting, keep stirring it on low flame.
2. When the mawa begins to melt add sugar in it and stir again.
3. When the mawa starts bubbling, add cardamom and saffron in the mixture.
4. Keep stirring on low flame until the mixture starts leaving the bottom of pan.
5. Transfer the mixture into a big bowl and wait for it to cool.
6. Place the mixer on a greased plate and mould it in the shape of a modak.
7. Garnish with saffron on top and the Mawa Modak is ready to be served

Where: Grand Sarovar Premiere, AK Plaza, SV Road, Goregaon West, Mumbai

This week seems to have done justice to the Indian and Parsi food. From Awadhi cuisine to egg variants, several new restaurants in the city are offering delicious fares, which are perfect to tantalize your taste buds with during the weekend.

.

1. Basanti: The menu has a distinct bent towards Awadhi cuisine. Chef de Cuisine Salim Qureshi of the famed Qureshi gharana brings family recipes and secret ingredients to Basanti. In Galawat ke Kebab, the lamb is cooked to so much perfection that the medallions will melt in your mouth, while the spices will tantalise our taste buds. The Nihari Gosht consists of generous proportion of lambs and makes for another good non-vegetarian option. While vegetarian dishes like Bhindi Naintara and Paneer Do Pyaza are comfort picks, the slow cooked Dal Ek Khaas happens to be a major hit. One of the striking items on the menu card is the paan. Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan, the man behind the pan counter has a lot to offer.
Where: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West

2. Ministry of Eggs: This is a new egg-centric quick service restaurant located in the food court of a mall in Ghatkopar. Here, the menu is a delight to all egg lovers. The Egg Lasan Kachchu is a unique offering at this food outlet. The French Toast Sandwich Egg Rolls are perfect mess free bites. On the other hand, Parsi favourites Salli Par Edu and Akuri on buttered toast make for a good start to the egg trail. Egg Paaplet, Egg Lahori and Egg Mamna are three other offbeat delicacies that are worth savouring at the outlet.
Where: Third floor, R City Mall, Ghatkopar West

3. Monkey Bar: This restaurant in Mumbai makes its mission to serve breakfast anytime of the day, and by night. Dubbed Breakfirst Plus, this Sunday-only, all-day brekkie bonanza is a feast with a twist! One of their big-ticket dishes is Lord Cubbon's Vice, a traditional English breakfast. Egg lovers can dig into the EggHead section that offers everything from scrambled eggs to their interpretation of the Parsi staple — Curried Akuri with Malabari Paratha. For those who prefer a saccharine-heavy breakfast, there's always Cinnamon and Toffee Pancakes along with French toast. The menu also offers perfect hangover cures with signature breakfast cocktails like the Bloody Monkey, and thick shakes and fresh juices.
Where: Monkey Bar, Summerville, junction of 14th and 33rd road, Bandra West.

It's a long weekend and any long weekend is incomplete without a feast. Take your pick and drive to the joints for an ultimate food trail in the city.

When restaurateurs lunch together the conversation always, ultimately, comes down to food and the discussion of food wastage is never far off. At a shoot for mid-day recently, chefs Kelvin Cheung (Bastian), Karishma Dalal (Bombay Salad Co) and Pooja Dhingra (Le 15 Cafe) lamented the lack of composting facilities in the city. They say they have been trying hard to find an eco-friendly solution for their waste, much of which ends up being handed to the local civic body and ends up in a landfill. They have considered joining forces and starting their own composting facility, but it's early days.

Cheung, Dalal and Dhingra might find kindred spirits in other city restaurateurs who face a similar challenge. While some compost a small percentage of the garbage they generate daily, others try and reuse, some control output by cooking on a need-per-order basis, but the greater amount gets binned.

Bombay Salad Co, Bandra West
Waste generated every week: 700 kg
Waste disposed organically every week: Approx 50 kg Karishma Dalal (in pic), who runs Bandra's hip Bombay Salad Co, is waiting for someone to come up with a novel idea that could use all the organic waste her restaurant generates. "As we are a salad bar, most of our waste is made up of peels, stalks and leaves. Around 15 per cent is just cabbage!" As a restaurateur, it would be a huge economical undertaking for Dalal to send her garbage to a large composting facility, which Mumbai doesn't seem to have . "I have kept an eye out and nobody collects it on a large scale. The ones who do, in the suburbs, want me to arrange transportation."
What she is doing right: Distributing garbage to locals who compost at home
Solution: Dalal is trying to do her bit. Every week, she gives around five kg to Bandra residents who compost at home, and around 20 kg every three days to a friend from Pune who uses it in his nursery. "And, BMC comes twice a day for the rest."

Pod Supply, Andheri West (Meal prep service)
Waste generated every week: Approx 30 kg
Waste disposed organically every week: None
Chef Harsh Dixit says they follow waste management procedures including segregation as they only prep an order according to required quantities. He also says that they have never tried composting. "I have worked in three major cities - Mumbai, Bengaluru and New Delhi - before Pod Supply, but I have never experienced restaurants composting their waste. I do believe with the changing food scene in the country; chefs and restaurant owners being more aware about practices like these, it will soon be adopted too."
What they are doing right: Achieve minimal waste by using ingredients to the maximum
Solution: "For example, we use the vegetable peels/fish bones to make stock which we use to cook rice, make soups and base for curries. Off cuts of meats and seafood are used for the kitchen staff meals. But we do land up with a lot of egg yolks as we use more of whites."

Ministry of Salad, Breach Candy
Waste generated every week: Approx 4 to 5 kg
Waste disposed organically every week: Approx 4 to 5 kg
Head Chef Akanksha Saigal says the main challenge she faces is that one day's waste is never the same as the next. It depends on the quantity of order versus what is consumed. "Luckily for us, our estimates are usually close to the benchmark," she says. She does say that in ideal conditions, they would like to compost this waste themselves or via an agency, however, as per regulations, they would need a license to do it. "At our end, we try to keep the waste down and only hope that the BMC makes good use of it."
What they are doing right: Reducing waste generated by ordering only what's necessary The restaurant works on an aggressive inventory system with the core team defining approximate sales per day. "This experience has made us almost intuitive, and we know how much to order for a particular day. Ordering right is the key here." Saigal also insists on using ingredients across dishes to ensure less wastage.

Lord of the Drinks, Andheri West
Waste generated every week: Approx 700 kg
Waste composted every week: None
At the Andheri hotspot, a majority of its waste comes from leafy greens and other vegetables since not all parts of every vegetable can be consumed. "Therefore, waste from meat is lesser," says JJ, Corporate Chef. The restaurant has tried composting, but it's not cost effective. "We use the segregation method. Due to lack of space for storing waste in Mumbai, a part of it usually gets disposed in garbage vans. I think the answer could be to install composting machines. However, these may not be cost effective for every establishment," he says.
What they are doing right: Segregating dry and wet garbage and using the former for manure, inhouse
Solution: The food waste is usually segregated between dry and wet. "Composting of dry garbage is easy at the restaurant level as most of it gets reused while gardening and makes for good manure," says JJ. But most of the wet garbage is binned. "There is hardly any government support in composting of such garbage."

Priya John

A cute pink pig dressed as a cupid, angel and demon smiles at us from the labels of various 200gm bottles that we've picked up from Jar-ry Eyed Surprise, an Andheri-based home run venture by Priya John, launched this April. These contain mayonnaise, jams and even pickle – all made using pork. When refrigerated, they last up to a month. "I've found variants with other meats but rarely anything with pork. Since I love bacon and pork, I decided to experiment with it and came up with a bacon jam first. When my sister [Preeti] tried it, she suggested I should start a venture, and even came up with the name," says the 31-year-old, who also runs a fashion accessory label.

(From left) Spicy Porker, Sweet Pork, Porkerizo, Pokernaise and Pork Pickle

She delivers across Mumbai, and ships items to other parts of the country too. However, you need to order in advance. We first dig into Porkerizo, a chorizo jam with marmalade like consistency that greases our taste buds with sweet and spicy flavours, finished off with a smoked aftertaste. The samples include two types of Porkers – sweet and spicy jams – made with bacon. While sweet version is simple, with only sugar and bacon, the spicy offers a hint of cinnamon too. "I've tried them as pizza toppings, in mac and cheese and topped them even on chocolate pancakes," reveals John.

Adding a mental note to make a spicy porker waffle sandwich, we move to Pokernaise. Unfortunately, the mayonnaise tastes more like a mustard sauce, lacking the distinct bacon flavour. Instead, we seek solace in Pork Pickle that packs a punch with its tangy and spicy flavours soaked in by soft pork bits. We feel sorted for lunch as we mop it up with aloo parathas, happy to have discovered our go-to option when we're craving comfort food. John tells us she's in the process of trying bacon butter and bacon salt. When refrigerated, these items last for upto a month.

Call: 8097075107
Email: eat@jarryeyedsurprise.com
Cost: `300 (200gm); `650 (500gm)

Barbecue Chicken Wings; Kheema Mutter Pav; Veggie Manchurian Style and Chilli Chicken RiceBarbecue Chicken Wings; Kheema Mutter Pav; Veggie Manchurian Style and Chilli Chicken Rice

A meal in a box may sound convenient, but not terribly appetising. Those were the thoughts running through our minds as we decided to check out The Bowl Box, a recently opened takeaway in Mahim. And we're glad we were proved wrong!

The Bowl Box dishes out an extensive menu with Asian, Indian, Italian and even Mediterranean meal boxes. In addition, they have options for 8-inch pizzas, rolls, appetisers, the kids' menu, stuffed pav, salad bowls, tandoori cuisine, and a separate one-bowl meal section too.

The meals arrived in sturdy boxes

We placed the order and were promised delivery in 45 minutes. But it took an hour. In their defence, we had ordered a total of seven items. Strangely, we couldn't try out dishes from the kids' menu, as we were informed that those dishes need a day's notice to be made.

Asian Meal Box

The food came packaged in sleek black containers with see-through lids. A label printed with The Bowl Box's name and logo also bore the name of the dish, and had tick boxes to help you instantly tell the difference between vegetarian and non-vegetarian items.

We started with one of the quirkier offerings: the 8-inch Mumbai Pav Bhaji Pizza (Rs 225 not inclusive of taxes). Fusion can go terribly wrong ; an Indian street food stall and a ristorante didn't seem to go well together in our heads.

But the pav bhaji came with a chatpata flavour, while the cheese spread out lavishly on top tickled the palate. Surprisingly, the spicy and cheesy flavours complemented each other perfectly.

Next came an Asian meal box - Basil and Burnt Garlic Rice, with Thai Curry and Chicken Fry (Rs 300). The Thai curry didn't taste very Thai, reminding us a bit instead of the Chinese Schezwan sauce. The Chicken Fry was crunchy and flavoured with spices. The meal also came with a salad - strips of carrots and cucumber - and a generous chunk of brownie with a drizzle of chocolate sauce. The brownie was rich and moist, and the perfect way to end the meal (box).

Then came the Italiano meal box - veggies in a creamy basil sauce, with garlic bread and tossed potatoes (Rs 300). On the menu, this meal, too, is advertised with a salad and dessert. But it came without either, or even the garlic bread. The dish itself was filling, though, thanks to the sinful white sauce and a generous portion of vegetables.

The one-bowl meal of Chilli Chicken Rice (Rs 250) lived up to its name and had bite, making it perfect for a palate that craves spices. There was a generous amount of rice; we only wish that there had been a few more chicken pieces.

From the stuffed pav section, we opted for Kheema Mutter (Rs 250), which made it to our list of favourites (along with the pizza). It came packaged with crunchy fryums on top. The pav was overflowing with kheema-mutter, which was mildly spiced and yet tangy, and the portion was big enough to make this a meal in itself.

While we tried the appetisers at the time of delivery (so we'd know what they tasted like hot and fresh), saving them for later in the day, they tasted just as good when re-heated in their microwave-friendly containers.

The tangy Barbecue Chicken Wings (Rs 225) was sweet and spicy thanks to the homemade barbecue sauce with honey. The Veggie Manchurian Style (Rs 200) had greens doused in spices, though it would have been better had they mentioned in the menu that this dish is dry.

But in spite of the few lapses, overall, The Bowl Box offers delicious treats at reasonable rates. And we'll be sure to give it another shot.

Time: 12 pm to 1 am
Delivery areas Lower Parel to Bandra.
Call: 9004097371

Tofu for Ganesha
This vegan, gluten- and sugar-free modak is bound to get the fitness freak interested. A blend of tofu, almond flour, coconut powder and soya milk, with a whiff of cardamom and saffron, makes this made-to-order eat delicious to the core.

Time: 12 pm to 1 am
At: Dishkiyaoon, ground floor, The Capital, Bandra Kurla Complex Road, Bandra East.
Call: 8291139404
Cost: '350 plus taxes for five modaks

With love from Manchuria
Enjoy the piping-hot and deep-fried Manchurian Modak that oozes with Chindian flavours or opt for other savoury varieties like Dahi Modak Chaat, Matar Samosa Modak and Hara Bhara Modak at a 10-day chaat festival.
Time: 12 pm to 10 pm at Dillie Heart, Nalanda Co-op housing Society, Evershine Nagar, Malad West
Call: 28800781
Cost: '99 (for a plate of five pieces)

Do the tutti frutti
If you love a dose of colourful tutti frutti, this mawa modak with a mix of the confectionary is what you need. They offer 20 variants, including Chocolate Chips, Gulkand, Roasted, and Mathura Modak.
At: Puranmal restaurants at Juhu, CSMT, Chandivali, Khopoli and Ghatkopar.
Call: 8080806749 (CSMT)
Log on to: puranmal.com
Cost: '121 for six modaks

Break it open
Try D:OH! Dak, a hollow chocolate modak filled with ice cream brownie and chocolate sauce, served with a side of hand-churned modak ice cream featuring jaggery, coconut and dry fruits.
Till: September 5 Time 9 am to 1 am
At: D:OH outlets in Kamala Mills, Lower Parel and Fun Republic Mall, Andheri West
Call: 62372830 (Lower Parel)
Cost: '299

For gooey goodness
Here's an artisanal version of your regular festive favourite - this modak has a filling of caramel and tender coconut, all encased in a shell of saffron mousse. And to help you maintain your vegetarian diet, it's egg-free!
Time: 10.30 am to 12.30 pm
At: Toshin, first floor, IVY Restaurant & Banquets, GM Road, Amar Mahal, Chembur West
Call: 67982298
Cost: '260 per piece

The anti-dairy bite
Sworn off dairy products and unable to enjoy mawa modaks? Order the decadent Chocolate Cranberry variety, which includes oats laced with cocoa and bits of tangy-sweet berries. It isn't just vegan but gluten- and sugar-free too.
Time: 9 am to 9 pm at Buddha Bowl, Hill Road, Bandra West
Call: 33126724
Cost: '360 (for a box of 11)

From Korea, with love

An Asian take on the classic cocktail, the Kimchi Mary features the Korean condiment and sticks of cucumber frozen into ice blocks.
Time 12 pm to 1 am
At Hello Guppy, Godrej-BKC, G-Block, BKC, Bandra (East).
Call 26534720
Cost Rs 300 plus taxes

Beloved bacon

Two of our loves — bacon and cocktails — come together in this Smoked Bacon Bloody Mary, which pairs perfectly with your slice of thin-crust pizza.
Time 11.30 am to 1 am
At Woodside Inn outlets in Andheri West and Colaba. CALL 26328963
Cost Rs 545 plus taxes

Peppered with pepperoni

Love your slices of pepperoni? The Mary Peppins, made with chicken pepperoni infused vodka, sweet chilli sauce and sea salt water is tailor-made for you.
Time 12 pm to 12 am
At Lemon Leaf, 4, Mandlik Road, Colaba.
Call 22020616
Cost Rs 450

Melon in the mix

A little sweet and little spicy, this Watermelon Bloody Mary sits pretty in a jar,
and sweet on your palate.
Time 9 am to 1 am
At Jamjar Diner outlets in Versova and Bandra West.
Call 26358880
Cost Rs 380 plus taxes

Recipe for a classic Bloody Mary
Ingredients
120ml tomato juice
60ml vodka
10ml lime juice
2–4 lime wedges
4–5 drops of Tobasco sauce
4 – 5 drops of Worcestershire sauce
3 – 4 ice cubes
Salt, to taste
Celery/green chilly for garnish

Method
Rim a roly ploy glass with a lime wedge and salt.
Add ice cubes, Tobasco sauce, Worcestershire sauce, lime juice, tomato juice and vodka.
Garnish with celery and/or green chillies.
Recipe courtesy Binny Dhadwal, bartender and consultant

Why so special?

Spanish festival La Tomatina is held annually in the eastern town of Buñol on the last Wednesday of August. The event, where people throw tonnes of tomatoes at each other, is the result of a public brawl that took place in 1945. The festival gained much popularity in India post the 2011 Hindi film, Zindagi Na Milegi Dobara.

I scream for beer-cream


This is the stuff beautiful dreams are made of. The Candied Hazelnut and Beer Ice Cream is made using the popular Indian brew, Bira, with fresh vanilla extract. We sure are ditching our diets for more scoops of this.
Time 12 pm to 3 pm, 7 pm to 12 am
At Arth, Pinnacle House, PD Hinduja Marg, 15th Road, Bandra West.
Call 9594060038
Cost Rs 300 plus taxes

For the child in you

Come summer, and munching on cookies and slurping popsicles was the norm for idling away vacations. Relive those days with these Craft Beer Popsicles served on a bed of cookie crumble. They are made from the in-house Ace beer, a French apple cider that has a mild apple champagne taste. This beer on a stick wins our vote.
Time 12 pm to 1 am
At The White Owl, One Indiabulls Center, Lower Parel.
Call 24210231
Cost Rs 195 plus taxes

Brownie points for this

Stout lovers shouldn’t give this a miss. Munchies is a gooey chocolate brownie made with stout and served with a scoop of ice cream on the side. Craving more? It comes drizzled with a decadent chocolate sauce made with stout.
Time 4 pm to 1 am (Monday to Friday) and 12 noon to 1 am (Saturday and Sunday)
At Brewbot, Morya Landmark 1, Andheri West.
Call 39698091
Cost Rs 385
Plus taxes

Shake it off

This milkshake is surely going to bring the boys to the yard. Beery Eyed is a milkshake made using beer, ice-cream and orange juice. They also serve wine milkshakes for
connoisseurs.
Time 10 am to 1 am
At All D:OH! outlets
Call 62360451 (Andheri)
Cost Rs 269

Modak platter

Malai modak, chocolate modak, mawa modak, Ganpati Bappa's feast is incomplete without a plate of modaks. And, so is ours during Ganesh festival! But, this Ganeshotsav, ditch the calorie laden modaks and try their healthy alternatives. We bet the modaks taste yummy and are perfect sweets to indulge in during the festival in Mumbai. What more do you need when you have more 'goodness' on a platter?

1. Oats modak: Made with jaggery instead of sugar, Oats modak is an all time favourite healthy Indian dessert to savour during Ganesh festival. Crush the oats to give a fine texture to the dessert. Keep a frying pan in low flame and put jaggery on to it. Once the jaggery melts, add coconut oil, crushed coconut, powdered oats and assorted crushed dry fruits. Make a fine mixture and keep it aside to cool down. Once the mixture cools down, place it in a modak mould, press hard and take it out gently. Place it on a plate, garnish with pistachio and your nutritious oats modak is ready to be served.

Oats modak

2. Figs and dates modak: Soak dates and figs in hot water for some time. Once it turns soft, drain the water and grind it to make a fine paste. Take a handful of almonds and cashews and ground it into a fine powder. Heat a pan, add ghee, dates and figs mixture and powdered nuts gradually. Cook it for a while and place it aside to call down. Put the mixture in a modak mould, press it, and take out from the mould once the shape is formed.

3. Chana Dal ka Modak: Consumption of legumes in any form is good for health. Boil chana dal in a pressure cooker, drain out excess water and mash the dal to make a smooth paste. Add jaggery and ¼ water to a pan. Keep the pan in low flame and stir the jaggery until it melts. Add chana dal and 1/3 cup of grated coconut to the jaggery syrup. Mix everything and cook on a low flame until a thick mixture is formed. Let it cool down before you start shaping it in the form of modak. Fill the mould with the mixture for healthy and delicious chana dal modak.

Ukadiche Modak

4. Ukadiche Modak: Also known as steamed modak, this is one of the popular and nutritious versions of modak available in the market. The sweet dumplings are made from rice flour. Add rice flour in a pan of boiling water. Mix well, knead into a soft dough and keep it aside to cool down. Heat ghee and add coconut, jaggery and poppy seeds to it. Make a thick mixture and let it cool for a while. Make rice balls, stuff the centre of the balls with the mixture and put them in a modak mould. Moisten the modaks with little water and place them in a steamer. Steam for around 10 minutes and serve warm.

5. Dark chocolate modak: Heat dark chocolate and milk in a pan until it turns into a smooth mixture. Add crushed digestive biscuit crumbs to make the modak more nutritious and knead to form a soft dough. Once the paste cools down, put it in a modak mould and serve. Garnish it with finely chopped nuts.

None of these modaks is made of sugar and is therefore perfect for those on a diet plan or those who are looking out for healthy alternatives of the traditional dessert. Yet, these are delicious in taste and are ideal to indulge during the festival. The recipes are simply too. So, why not give it a try at home?

The floods have receded and the sun is shining brightly overhead. Sweat beads trickle down our brow as our taxi manoeuvres past bikers, trucks and pedestrians who seem to give two hoots about the incessant honking. Our journey ends outside Sitaram Building, where, in the past, many of us have stumbled in and out of Zaffran in the wee hours, looking to feed our hungry selves after a night of partying.

The restaurant was the brainchild of two friends, Chetan Sethi and Munib Birya, who met at Sophia College during their hotel management course in 1996. At 23, they pooled in finances to open a Mughlai restaurant at Crawford Market in 2003. "It was not even considered close to the hip neighbourhoods like Colaba," laughs Sethi, who mans the kitchen.

Mutton Pepper Kulcha

On the plus side, rent was low and the duo realised that there would be no dearth of clients, with shoppers, traders and office-goers thronging the area every day. "There were only Irani and Udupi restaurants in the neighbourhood back then," reminisces 38-year-old Sethi , confessing that they were initially met with resistance. "Even friends weren't ready to come to Crawford Market. Then, people started ordering in. We always believed that people will go anywhere for good food," Birya says, finishing the thought.

Fourteen years later, they are ready to launch version 2.0 of Zaffran, paving the way for Ustaadi, which will serve global fare, in addition to Indian cuisine. Spread across 7,000 sq ft with separate smoking and non-smoking sections, it also houses a kids' play area, with toys, a jungle gym and cartoon films on offer. At the table, the little ones will be served in colourful, kid-friendly plates, and a special Chhote Ustaad menu is also in the pipeline.

Kacha Keri Margarita

"We transitioned without shutting the restaurant. Zaffran has been a flag-bearer of wholesome Mughlai and North Indian cuisine; now, we are ready to offer more," explains Birya, who handles the front office and operations.

Old gives way to new
Climbing up two flights of wooden stairs, we walk into the familiar underground den-like space, with walls that mute the noise of the market outside and create a cosy cocoon. Warm yellow light from rustic bronze chandeliers sets the mood, highlighting select walls that have a story to tell. "While we believe in the mastery of art, we are celebrating 'ustaadi' across fields like photography, music and fashion. One section celebrates the mastery of writing with books adorning the walls," says Birya.

Balinese Spiced Banana Leaf Basa

Warning: the menu is vast, divided into five sections -- All-Day Breakfast and Pizza, Indian, Asian, Cosmopolitan, and Desserts. We begin our meal with Pulled Raan Bao (R375), Butter Chicken Bao (R325) and Balinese Spiced Banana Leaf Basa (R395). The Pulled Raan Bao is spicy, cushioned between a sweet bao that takes the sting out of the chilli. The Butter Chicken version is milder and flavourful.

We unwrap the basa to find it swimming in a coconut curry spiced with Balinese yellow chilli. The steamed fish is creamy, and melts in the mouth. Skilfully executed, the dish is simple, authentic flavours. We also recommend a new entrant in the Indian section, the South Indian-style Mutton Pepper Kulcha (R165), which comes oozing with butter and is garnished with rocket leaves that give it a crunchy finish. We wash this down with a Kacha Keri Margarita (R175).

Belgian Chocolate Roll

For the main course, there is Indonesian Nasi Goreng (R395), which comes with prawn skewers in a green sauce, prawn chips and an egg. Made using jasmine rice, it's a well-balanced dish with the flavours and textures of garlic, ginger, chillies and soy. We savour the slightly fiery aftertaste it leaves on our lips.

The Saffron Mushroom and Asparagus Risotto (R375) is creamy, and the al dente Arborio rice, earthy fungi and sharp saffron make it a delightful combination. We end the meal with a Belgian Chocolate Roll (R195), a gooey chocolate cake that comes covered in a nutty caramel-cracker coating. It immediately brings to mind Cooper's Fudge from Lonavala.

Munib Birya and Chetan Sethi 

Although flaunting a new menu, Ustaadi retains Zaffran's thought of offering filling, value-for-money fusion and authentic dishes. "No small plate ever fed a customer," laughs Sethi, confessing that they are looking at taking the brand overseas.

Mistaken identities

Pics/ Suresh Karkera, Tanvi Phondekar

It has been an eventful ride, the duo agrees. Hailing from a five-star hotel background where they had duties chalked out, their biggest challenge was venturing out on their own. But they learned on the job, and managed to create a cult following among young diners. Before signing off, they share an anecdote. "Sometimes, guests would walk in, and on noticing there was a wait, they walked up to us, claiming to know 'Munib' or 'Chetan' personally, and demanding to meet them. They didn't realise they were speaking to exactly Munib and Chetan."

Are you looking for food and drinks with twists? Then refer to our list of this week's top three restaurant picks:

1. The Bowl Box: This recently opened takeaway in Mahim delivers meal boxes in a variety of cuisines, which transport you from Asia to Italy. The Bowl Box dishes out an extensive menu with Asian, Indian, Italian and even Mediterranean meal boxes. In addition, they have options for 8-inch pizzas, rolls, appetisers, the kids' menu, stuffed pav, salad bowls, tandoori cuisine, and a separate one-bowl meal section too. Bowl meal of Chilli Chicken Rice, Chicken Fry, Kheema Mutter and Barbecue Chicken Wings are worth ordering from this new eatery. Though you may find few lapses in the meal, yet the Bowl Box’s delicious treats at reasonable rates will leave you content at the end.
Where: Kapad Bazar Lane, Opposite Paradise Cinema, Mahim, Mumbai

2. Dishkiyaoon: The restaurant in Bandra Kurla Complex is serving modaks with a twist, thanks to the ongoing Ganesh festival in Mumbai. Tofu modak at Dishkiyaoon seemed interesting and is worth a try if you are looking for an offbeat modak recipe. This vegan, gluten- and sugar-free modak is bound to get the fitness freak interested. A blend of tofu, almond flour, coconut powder and soya milk, with a whiff of cardamom and saffron, makes this made-to-order eat delicious to the core.
Where: ground floor, The Capital, Bandra Kurla Complex Road, Bandra East

3. Hello Guppy: The chic eatery at Bandra Kurla Complex will leave you in twists with its offbeat version of the classic Bloody Mary. It has given an Asian take on the classic cocktail and named it Kimchi Mary. The Kimchi Mary features Korean condiment and sticks of cucumber frozen into ice blocks.
Where: Godrej-BKC, G-Block, BKC, Bandra (East)

Quench your thirst, binge on crunchy fries and get a taste of tofu modak this weekend in the city. 

There is always the lure of savouring dishes not available to others; something with a limited edition feel, a sense of secrecy. Most restaurants have off-the-menu dishes, and reasons for their classified nature can be anything from the chef wanting to surprise his patrons to the lack of constant supply of a particular ingredient. Here's a curated list of dishes from across city eateries that chefs won't readily tell you about. Regulars would know, of course, and now they are all yours to try.

Pita pocket
At: Henpecked, Kala Ghoda

Mini pita pockets are cooked in a traditional Neapolitan oven where the "torched wooden logs take up the heat of the dome-shaped oven up to 600 degrees", says head chef Ajay Thakur. The heat transforms the simple pita pocket into what's best described as a Mediterranean phulka. "We stuff it with farm fresh veggies or meat." Thakur learnt to prepare the dish during a trip to Dubai. "That's where the idea struck me. Anything between pita breads is worshipped there," he says. Since it's easy to make, there's hardly ever a chance of it not being available if you ask for it.

Why off the menu? "It is good to surprise your customers. Since the dish employs a unique technique, we like to keep it a secret special."

Beetroot Ice Cream
At: Su Casa, Bandra

When chef Dev Rawat concocted a recipe for the Beetroot Ice Cream, he knew it wouldn't be up everyone's alley. Rawat, who did not want to tamper with the original flavour of the vegetable has, therefore, kept the dish moderately sweet with little sugar.

While he does recommend it, the orders don't exceed five a month. "I have a penchant for the quirky, so it's fine if it's not popular," he says.

Why off the menu? "For any dish to have a place on the menu, it must do justice in terms of sales. Besides, it takes an unusual palate to enjoy roasted beetroot ice cream."

Grilled Kangaroo Fillet With Grilled Baby Spinach and Potato Salad 
At: Estella, Juhu

It was during a trip to Australia that Chef Rohan D'Souza tasted the grilled kangaroo for the first time. "I especially liked the way the Australian chefs play with meat preparations," says the head chef at Estella. His curiosity to learn new cuisines and experiment with dishes motivated him to replicate it at the restaurant. The dish is recommended to guests depending on the availability of meat. "Mostly Australians based in Mumbai choose this," he says. Served with grilled baby spinach, sauce café de paris and warm mustard potato salad, the grilled kangaroo fillet tastes similar to buffalo meat, he says. "It has a wonderful taste that adds a lot of flavour without being overpowering."

Why off the menu?
"Kangaroo meat doesn't come cheap. It's about R4,500 a kg, and is a rare meat available only in Australia."

Bhut Jolokia Chicken Sandwich
At: Dive, BKC

Chef Munawar Taher Peerzade, who heads BKC's Dive, often sees patrons reaching for the tissue box after taking a bite of the Bhut Jolokia Chicken Sandwich. He introduced the item on the appetisers menu when the restaurant launched early this year, but realised it might not be everybody's cup of tea. "I was forced to take it off, because not everybody has a threshold for spice," he says. The bhut jolokia chilli is a hybrid chili pepper cultivated in Arunachal Pradesh, Assam, Nagaland and Manipur, not easily available in Mumbai. At the restaurant, the chillies are ground into a paste along with other spices to whip up the base sauce for the sandwich.

Why off the menu? "We get the oddball customer who asks for something fiery, so I realised it makes for a good off-the-menu chef's recommend snack."

3 Bean Paella
At: Luca, Lower Parel

This Spanish dish, we are told, is prepared in limited quantities at this newly opened restaurant in Mathuradas Mills. "There are several other bean-based dishes on the menu. This one is only available under chef's specials on specific days. It is, however, available to anyone who asks for it," says head chef Shankar Kokkula. But it's not an eat that can be customized. "It is meant to be had the way it is made, because it is a chef's special." The dish packs in a punch of pulses, loaded with haricot beans, black-eyed beans, kidney beans, green peas and rice, served in a bowl. "It's a free-style dish; you can add vegetables as per your choice and availability of ingredients. The core preparation, however, remains as is. We add paprika for that added fire." This is Kokkula's own spin to the Spanish staple.

Why off the menu? "I have been a fan of the Spanish delicacy and wanted to experiment with it. I didn't include it on the menu since I wished that it be made available on select days."

Honey Darsaan
At: Four Points by Sheraton, Navi Mumbai

It was as a rookie chef that Ashvini Kumar, now executive chef At Four Points by Sheraton, in Navi Mumbai, picked up the recipe of Honey Darsaan, a Chinese Dessert made with fried wonton noodles. Here, the noodles are drizzled with honey and sesame seeds and accompanied with a scoop of vanilla ice cream. Although the chef's favourite, it lost out to other desserts during a menu revamp, and was replaced with Granny Smith Apples and Toffee Ice Cream. But like Kumar, there are a few guests who
dig the dessert.

"We get around 10 orders for the dish," he says.

Why off the menu? "What happens with fast food desserts is that it's an extensive spread, and you can't have them all on the menu, because it creates clutter."

Ayam Goreng Kalasan with Sambal Kacang

Last October, when Priyadarshini Gupta travelled for a three-week trip to Indonesia, she signed up for a day-long cooking class with a local chef in Yogyakarta, a culturally rich city on the island of Java. She learnt to identify native produce, whip up traditional Indonesian fare - including sambal, a hot sauce of Javanese origin - and even noted the substitutes for ingredients not available in Mumbai. "One example is tempeh [a traditional product made from fermented soy], which is cut into thin slices and fried till crisp and served as an accompaniment with many dishes. The chef suggested tapioca or potato slices for a similar crunch," says the 46-year-old corporate consultant.

Priyadarshini Gupta at a cooking class in Indonesia

This weekend, if you drop in at Gupta's Versova home, you'll find the crunchy potato slices accompanying two dishes - Soto Ayam and Gado Gado - that are part of The Indonesian Kitchen, a dinner pop-up presented by Commeat. While the home chef and former Masterchef India contestant has been hosting meals of regional cuisines like Bengali and Oriya for over a year, this will be her first international meal pop-up.

Soto Ayam

"The menu features dishes from across Indonesia," says Gupta. For instance, Gado Gado is a salad packed with steamed vegetables, prawns or chicken and the traditional dressing of sambal kacang, a cooked version of the condiment with a peanut base. It's a prominent feature on the menus of warungs, or mom-and-pop establishments that dot Indonesia. Meanwhile, Ayam Goreng Kalasan (fried chicken marinated in coconut milk), a starter, is a popular street snack across the Southeast Asian nation. The starters also include Pisang Goreng (fried bananas coated with rice flour) and Rempeyek Kacang, a snack that Gupta calls 'Indonesian mathri' since it's made in a manner similar to the Indian snack, but with peanuts and rice flour.

Spicy Steamed Tofu 

The mains feature Soto Ayam, a one-bowl dish with poached chicken or prawns, flavoured with macadamia nuts, light soy and Balinese egg noodles, and Gule Kambing, an aromatic lamb curry laced with macadamia nuts and spices like cinnamon, galangal and lemongrass. If you're a vegetarian, try Soto Ayam with tofu and shiitake mushrooms, or opt for Sayur Nangka, a gravy dish starring jackfruit soaked in coconut milk. The menu includes Spicy Steamed Tofu, a baked tofu dish made with shiitake mushrooms. "This is a contemporary version. Traditionally, it is steamed in a banana leaf," she says.

Longtong

The accompaniments include Longtong (compressed and steamed rice cakes) and steamed rice. "While Thais use sticky rice, Indonesians prefer the long-grained jasmine rice. Indonesian cuisine also features tamarind, jaggery and nuts like almond and peanuts - all ground - in the gravies. They might sound similar to Indian dishes but their taste is distinct," says Gupta.

End the meal with Nagasari, banana-based steamed rice flour cakes.

On: September 9, 7 pm to 10 pm
At: Versova, Andheri West.
Log on to: bit.ly/2iNSGdF
Cost: Rs 1,400

You may also like - Photos: Your hunt for top 10 eggless desserts in Mumbai ends here

 
Spaghetti

Andheri is a melting pot of refreshing flavours. The wide collection of local, regional and international cuisines make this bustling locality nothing less than a food paradise in Mumbai. Young crowd, cool vibe and an overall pleasant setting, Andheri is a perfect place to indulge in a food trail in the city. From seafood and nachos to waffles and unconventional ice creams, restaurants in Andheri offer a huge assortment of delectable and unique dishes from around the world. These 8 restaurants in Andheri prove what the locality is a haven and ultimate destination of solace for foodaholics. Take your pick:

1. Bombay to Barcelona Library Cafe: This cosy little cafe in Marol is an ideal destination to drop in for Spanish food. The menu comprises of Spanish specialities, fast food and local delicacies. One should definitely try their Bombon, Chicken sandwich, Spaghetti al Pesto and, Gooey Chocolate Brownie and Chicken Vada Pav. Health drinks like Cucumber and Spinach Juice and Beetroot and Carrot juice are also listed in the menu. Food is reasonably priced so you won’t get a hol the in pocket. Friendly staff, live music, outdoor seating and colourful decor make your dining experience a truly unforgettable one.
Where: 3 & 4, Golden Nest Cooperation Housing Society, Mapkhan Nagar, Marol Naka, Mumbai, Marol, Mumbai

Penne Makhani with Chicken Tikka

2. Ambrosia Cafe and Deli: Another quaint cafe tucked in one of the narrow lanes of the busy Andheri-Kurla road is Ambrosia Cafe and Delhi. The menu offers several options to choose from. The light bites are actually not light and are capable enough to fulfil your hunger pranks. Cheesy Chicken poppers, Crumb Fried wings, Penne Makhani with Chicken Tikka and Classic Waffle are the all time favourites here. Place your order and can even indulge in board games till the food comes to your table.
Where: Shop 2, Wellington Business Park 2, Opposite Skyline Icon, Andheri- Kurla Road, Marol, Mumbai

3. Hit and Run: With three outlets in Andheri, this small eatery emerged as a popular and an all-time favourite take away joint for Lebanese and Indian food lovers. This place probably delivers the best shawarma in Andheri (E) area. Apart from the shawarma variants, Hit and Run also offers lip-smacking Hummus with Pita Bread, Chicken Pahadi kebab, Chicken Hyderabadi kebab, Tandoori Chicken and Hummus Chicken salad. The Chinese food here is equally tantalizing. Chicken triple rice, Crispy chicken, and Schezwan rice are some specialities of Hit and Run that cannot be missed. The take away joint is easy and locate and fits the budget.
Where: Mahakali, Marol and Chakala

Shawarma

4. Icekraft: None can deny the fact that Oshiwara is a haven for our foodie folks. Amidst several Chinese, Indian and Continental restaurants, stands Icekraft, a tiny funky looking dessert parlour. Known for their live ice cream counters and unconventional flavours for the cool bites, Icekraft is worth a visit for dessert lovers. It is also the one-stop destination for waffles, pancakes and freak shakes. You can end your meal on a sweet note with Icekraft’s Charcoal Ice cream, Dark chocolate ice cream, Chocochip Waffles and Nutella Waffle. Also, customize your ice cream if you wish too. Also, the food joint comes out with festival special menus, so you need to keep an eye out.
Where: 5, Meera CHS, Opposite Windsor Grande Residences, Oshiwara, Andheri West

Charcoal ice cream

5. Bhojohori Manna: No food trail is complete without sampling regional speciality. Bhojohori Manna in Oshiwalivesive up to your expectation. Be it Luchi and Kosha Mangsho or Daab Chingri, Bhojohori Manna ensures that every dish carries with it the authentic flavour of Bengal. The restaurant made its way to Mumbai from Kolkata and has lived up to the expectations of Mumbaikars, especially fish lovers. You can fill up your stomach with Bengali dishes like Mishti pulao, Chicken Kabiraji Cutlet, Ilish paturi, Jhinge Aalo posto, Vetki macher paturi, and Parshe Shorshe.  
Where: 3 & 4, Reliable Business Centre, Near Om Heera Panna Mall, Oshiwara, Andheri West Oshiwara

Ilish Bhaja

6. Sammy Sosa: If you are in Oshiwara for pub hopping and need to chill over cool drinks and international food, then Sammy Sosa may come to your rescue. The all the day dining joint specializes in Mexican, Italian and Continental food. It has included salads and other healthy food variants in its menu to meet the hunger pranks of our health conscious folks. Pair your nachos, tacos and Chilli Cheese Fries with Vodka Sangria, Bira Lite or Brody Bourbon Beer New Sernyaa at this cool vibrant eatery. It is a perfect destination to drop in with friends and unwind over good food and classic drinks.

Where: Shop 18, Meera CHS, Near Mega Mall, Oshiwara Link Road, Oshiwara, Andheri West

Nachos

7. Vedge: We do like your veggie meals a lot! Veggie food too comes with a twist and Vedge justifies the fact to the core. The highlight of the eatery is the vegetarian version of Thai, Chinese, Mexican, Italian, and Asian cuisine. To be on the safe side, you can also pick a dish from their fully loaded Indian menu. Share a plateful of Wok Tossed Potatoes, Fully Loaded Nachos, Chilli Paneer bao and Dimsums with friends and family the next time you drop in to Vedge.
Where: Ground Floor, Fun Republic Mall, New Link Road, Veera Desai Area, Mumbai

Crab masala

8. Malwani Kalwan: No food trail in Mumbai is complete without tasting the coastal flavours. Think of some unusual seafood delicacies and Malwani Kalwan will have it ready on the palate. Drop in to this Andheri restaurant for a date with Crab soup, Bombil fry, Squid fry, Stuffed pomfret, Brain tawa fry and Gawth Chicken. The ambience is nothing outstanding, so only drop in for a seafood fix. The aroma and flavour of coastal meal will leave you finger licking.
Where: Om Cottage, Opposite Nana Nani Park, JP Road, 7 Bungalows, Andheri West

The next time you are in Andheri, you simply cannot miss out on these food outlets. Also, those residing in this ever bustling locality of Mumbai may put on extra kilos after savouring lip smacking global food from the joints. Never mind, many of these do offer healthy variants to strike a balance.

Happy munching!

Mojo's Bistro in Kamala Mills, Lower Parel

Gone are the days when a pub's interiors only made for a cool Insta frame. Today, design based on business sensibilities is having a bigger say in the blueprint. An idea that seems to have caught the attention of owners of new watering holes is to set up an island bar right in the middle of the venue.

Bring in the business
Owners agree that an island bar is accessible from all sides, and thus, results in better business. "In a space as big our Andheri outlet (6,500 sq ft), an island bar suits us perfectly. We didn't want it to be in a corner from where the bar wasn't visible. An island bar in the centre is more accessible, and the service is faster," says Dibyendu Bindal, partner at Agent Jack's.

Bindal feels that sourcing water supply and drainage facilities might be a challenge, but with advanced technology, these issues
can be overcome. Such a placement also offers more space for guests to hang out with their drinks for longer.

The island bar at Andheri's Agent Jack's

Add to the theme
For others, an island bar works as an extension to the décor. A case in point: Juhu's seaside bar, Estella. "We wanted its look and feel to be like a deck. Since we are situated by the sea, we decided to have an island bar and make it a conversation point. It instantly draws guests, like an island would draw visitors," reasons Hitesh Keswani, director, Silver Beach Entertainment and Hospitality. Keswani echoes Bindal's logic when he says that such a design manages to woo more guests as it ensures easier interaction with the bar team.

Pritina Shrestha, managing director, Mojo's Bistro was clear that their spacious open-air venue in Lower Parel would host a bar in the centre. "Four-sided access is not just a quicker way for people to get their drinks, but also gives a 360-degree view to guests at the bar, and those helming it. Thanks to this, we have bartenders performing. We have added LED lights that play up on big-ticket events like cricket matches. This helps us change the ambience regularly," she says.

Juhu's sea-facing Estella restaurant 

Architect take
Island bars in large spaces are a mainstay not just in the city, but internationally too. Suresh Mistry, co-founder of city-based architecture firm SM Studio, which has worked on the Andheri outlet of Agent Jack's, has spotted some of the finest island bars across Hong Kong and Guangzhou. "It is ideal for service as it enables the waiters to attend to every table in lesser time. Island bars also break the monotony of a large space."

The team at architect Sameep Padora's sP+a that designed Lower Parel's Theory and Juhu's Estella, was clear about Keswani's brief. They say, "Since the island bar is the cynosure of the space, the design had to be technically spot on.
Done right, it is the best way to communicate the positioning of the property."

Going by the footfall at the Juhu hotspot, it might just be the new cool island to check into.

Be it starters or desserts, restaurants in Mumbai are leaving no stone unturned to bring out innovative dishes on the platter for our foodie folks. While looking out for the top restaurants in the city who are giving a twist to the usual food and drinks, we came up with these three options. Find it out here:

1. Vegan Burger Kitchen: If you are looking out for vegan burgers and if you live around Bandra, then you're in luck, thanks to this new delivery service. At present, the menu offers nine burgers, each different from the next. All these burgers are made using locally sourced, organic produce. Asian-style Sweet Potato and Peanut Burger, The Crispy Eggplant Burger, The Unmeat Burger and Mushrooms and Beet Burger are some of the specialities you will enjoy at this all-vegan burger joint. The menu also lists beverages like iced tea and cold brews, as well as two desserts.
Where: Pali Hill, Bandra West

2. London Taxi: The gastropub stands tall at a corner of Kamala Mills and looks somewhat like a bovine inspired but a close look reveals a map of London. . Colourful pipes run across the ceiling, to form a map of the London Underground. The tabletops are printed with artwork inspired by Abbey Road. The menu has a wild mix of cuisines (think Prawn Thai Broth, Moroccan Fish Tikka and Madras Curry Scotch Egg). Everything is made in-house, including the sausages, sauces and breads. Food like Cajun-spiced Prawn and Kale Chips Salad, Truffle-scented Dark Chocolate Caramelised Cauliflower Veloute and drinks like The Trip and Picadilly Circus are some of the chefs favourite that you too can try. The Banana Rum and Toffee Parfait is a must try for dessert.
Where: A Wing, Ground Floor,Trade Centre, Kamala Mills, Lower Parel

3. The White Owl: You will now have the perfect excuse to have beer for dessert, too, with a sweet preparations made using the fizzy brews. Come summer, and munching on cookies and slurping popsicles was the norm for idling away vacations. Relive those days with these Craft Beer Popsicles served on a bed of cookie crumble. They are made from the in-house Ace beer, a French apple cider that has a mild apple champagne taste. This beer on a stick wins our vote.
Where: Lobby, Tower 2 B, One Indiabulls Center, Senapati Bapat Marg, Lower Parel, Mumbai

Peri Peri Twister. Pics/Sameer Markande

The led lights fitted in 3D wall panels engulf The Pabulum (Latin: food) with a violet glow that spills on to the street. Standing next to a chemist and a stone's throw away from a farsan store, the QSR off SV Road in Santacruz, which promises 'fiery fries' and 'sexy shakes', resembles an alien spaceship.

The counter has a slot that holds these BBQ Cheese Fries served in a conical container

Our analogy isn't far off the mark as we step in and overhear a middle-aged couple, curious to know what Nacho Fries and Cheesy Potato Twisters actually mean. A millennial helming the service station explains the dishes. He points to staffers working in a bot-like fashion, adding dollops of Mexican salsa to golden fries and slicing potatoes to create spirals on a stick in an open kitchen. The couple places the order and moves to one of the two dining counters in the space, launched last month by three foodpreneurs - 21-year-olds Himanshu Jain and Mayank Jain, and their friend Deepak Joshi, 26, who runs a catering business.

A staffer preps the fries in the kitchen

The menu is The J-meets-Keventers-meets-Irla's Twisted Potato. It features French fries served with a host of vegetarian toppings - from aioli garlic to tandoori mayo and Schezwan sauce. They also offer Jain fries made with raw banana. From blueberry and rose to popcorn and Parle G, an array of ingredients make their way into the shakes, along with four varieties of twisters.

Death By Chocolate

A-peeling twist
We begin with the Peri Peri Twister ('69), a 12-inch long tornado of spicy flavours. The potato spiral - deep-fried and crisp but non-greasy - is piped with a fiery, paprika-and-garlic infused mayonnaise instead of a powdered spice mix. This enhances the stick, where the mayo's slight tang balances the heat. We wash it down with Popcorn Caramel Shake ('149), a lip-smacking, creamy rendition of the munchie with just the right hint of burnt brown sugar.

Popcorn Caramel Shake

The BBQ Cheese Fries ('99) feature crisp-till-golden, starchy potato fries doused with a peppery, slightly sweet barbeque sauce with an oh-so-good smoked taste that balances the sharpness of the cheese sauce. Our friend remarks, "They are better than the ones at The J."

The Poppers & Fries ('149) comprise three deep-fried cheese balls perched on a bed of fries, doused in chilli garlic sauce and mayonnaise. While the tangy-spicy sauces complement the dish, the poppers are underwhelming, and stodgy.

Try a dessert fry
Heading for a carb crash by now, we pick the apt climax - Death By Chocolate ('149). Coated with generous amounts of Nutella and chocolate sauce, the crisp, unsalted fries, topped with grated cheese, make for a great dessert. We exit with a promise to return, once we're cured of a potato hangover.

Time: 11 am to 11 pm
At: Shop No 3, Tagore Kunj, Saraswati Road, Santacruz West
Call: 8080805775 (delivery via Swiggy and Zomato)

Bittu Sahgal and Dia Mirza enjoy a meal at Kitchen Garden by Suzette in Bandra. Pics/Shadab Khan

There is a peacock whose cacophony Bittu Sahgal wakes up to at his Napean Sea Road residence every morning , before he starts hammering away at articles for Sanctuary Asia, a magazine he launched and has been editing since 1981. And as Dia Mirza tells us how she came to be associated with Sahgal's various projects, a butterfly fluttering in the al fresco section of Kitchen Garden by Suzette lights up her eyes. The actor, who has been deeply involved with the cause of the environment, attended The International Snow Leopard and Ecosystem Forum in Kyrgyzstan last month, and was appointed the ambassador of the Wildlife Trust of India earlier this year. As the mentor and the mentee meet over lunch, words flow as odes to nature, unravelling the green legacy of India and the ecological miracle called Mumbai.

Hasan: How did your association come about?
Sahgal: She walked into our lives like a breath of fresh air.
Mirza: There had been always a sense of awe for the man he is and his work, but I hadn't had facetime with him. So, when I met him socially at a dinner, I chased him. I told him, 'The problem with people like you is that you don't communicate with people like me. If I had more access to your mind, I would take your ideas to more people.' Bittu is someone I look up to as my guardian, my guru. He really changed my life.
Sahgal: It takes a lot out of somebody to keep fighting for 40 years. Then I look at you and I say to myself, 'We won!' Life is a marathon and the baton has been passed on.
Mirza: The world is constantly drawing you away from your purpose. Bittu came into my life as a reminder of all the things I was nurtured with when I was being brought up. I went to a J Krishnamurti school, where we did classes under trees, we grew vegetables and discussed materialism. My work in films had taken me far away from all this but he reminded me that the two can co-exist. And I made a choice.

Avocado Toast and The Greek salad arrive.
Hasan: Speaking of choices, are both of you vegetarian?
Sahgal: I don't perceive meat as food. I was born in a non-veg loving Punjabi family, but I stopped eating meat when I was old enough to say no to my mother.
Mirza: I am not a vegetarian, but I have become more conscientious about my consumption. There are certain meats I don't eat, like wild animals.

Hasan: Where does Mumbai stand in the fight to ensure urban centres retain their green cover?
Mirza: As citizens of Mumbai, we need to remember that we are the only city in the world with a large forest cover in the heart of the city.
Sahgal: We have a garland of mangroves protecting us. Sanjay Gandhi National Park has more butterflies than the entire UK. We are like spoilt rich brats who don't understand the value of our wealth. Like the biodiversity of forests, we need biodiversity of attitudes and strategies.

Mirza: And laws. Isn't it appalling that we are waking up to waste management systems only now?
Sahgal: We have planners planning infrastructure at sea level, when the rest of the world is planning for six metres above sea level. It defies logic that my generation is straddling your generation with white elephant investments that can never work. Nature doesn't give you judgement, it gives you consequences. Mithi river was a consequence, as is Florida.

Mirza: As Bittu always quotes Senegalese environmentalist Baba Dioum: In the end we will conserve only what we love and love only what we learn about.

Watch two hours of fresh material by new stand-up artists including Aakash Gupta, Govind Menon, Mandar Bhide and Andy Reghu (in pic).

On: September 12
At: Canvas Laugh Club, Palladium, High Street Phoenix, Lower Parel.
Log on to: bookmyshow.com
When: 8.30 pm 
Entry: Rs 500

Verbena Brewpub & Skygarden

This Tuesday, head to Verbena Brewpub & Skygarden for the La Femme Nights!

In Mumbai, there is something about a night out with your girls, an LBD, stilettos, some great food and drinks, especially if it is a good venue! Mumbai's popular Verbena Brewpub and Skygarden presents the La Femme Nights every Tuesdays.

Calling all the ladies to forget about their work woes to indulge in a few sangrias, martinis and a few more laughs.

Verbena Brewpub and Skaygarden promises to pamper the ladies with unlimited free sangria and fruit martinis between 7:00-10:00 pm.

So ladies, a great night awaits you!

What: La Femme Nights
When: 12th September, Tuesday
Where: Verbena BrewPub & SkyGarden, 4th Floor, Trade View Building, Gate no 4, Kamala mill compound, Lower Parel
Time: 7:00 pm onwards