Six-time Super Bowl champion Tom Brady got his signals crossed trying to visit his new Tampa Bay Buccaneers offensive coordinator and walked into a neighboring house by mistake, celebrity website TMZ reported Thursday. Brady's blunder came April 7 as the 42-year-old quarterback, a newcomer to the Tampa area after playing the past 20 NFL seasons for the New England Patriots, searched for the home of Bucs offensive mastermind Byron Leftwich, according to TMZ.

Brady knew Leftwich was expecting him to pick up team-related materials so he just walked into the home of David Kramer without knocking, setting down two bags without realizing Leftwich's house, which has similar white and gray paint and triangular roofs, was the larger one next door. "I literally was just sitting here and I watch this tall guy just walk into my house," Kramer told MZ.

"He didn't even look at me. He just like dropped his duffel bags down on the floor and just kind of like looked up at me and I'll never forget the look on his face. "He just goes, 'Am I in the wrong house?" An apologetic Brady hustled out of the home as if he were being chased by an NFL defender. "He was like, 'I am so sorry. I am so sorry," Kramer said. "Grabs his bags and just is gone. I don't think I've seen someone leave a house faster." Brady, with more Super Bowl rings than any player in NFL history, went next door and finally found the coach who will direct his plays next season when the record-setting passer makes his debut with the Buccaneers.

It wasn't the only trouble Brady has had since the move to Florida. He was told Monday to leave a public park in Tampa when he tried to work out there in breach the city's stay-at-home coronavirus rules. Brady was able to laugh at his blunders in an Instagram post, saying: "Trespassing in parks, breaking and entering... Just making myself at home in Tompa Bay!" Brady has bid to register trademarks on the phrases "Tompa Bay" and "Tampa Brady".

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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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American reality TV star Khloe Kardashian, who has daughter True, two, with basketball player ex-partner Tristan Thompson wants to have more kids. But she is unsure if she wants Tristan to be her sperm donor.

Speaking in a preview of the E! reality show, Keeping Up With The Kardashians, Khloe said: "I've been taking hormone injections for about five days and the injection process has been fine. Dr Huang was saying the bonus of doing embryos is you get to see what are your stronger embryos, which are healthy, you get to already know all that by mixing them with sperm. Which I do have a sperm donor."
But Khloe is worried about the future and said there is a possibility of her changing her mind and wants to have a baby with her new partner rather than go for Tristan.

Tristan and True Thompson

"You never know like if in three years I get married to someone and I'm like, 'You know what? I don't want that.' It's weird, because Tristan and I, we're not together. I don't know which way to go," she added.

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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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Bajrang Punia, World silver-medallist wrestler

Wrestling is a contact sport. When wrestling will resume, there is no way you can avoid physical contact. But I don't think there would be any hesitation. I don't see any change happening.

Sachin Tendulkar, cricket legend

Players will be wary for some time when it comes to using saliva [to shine the ball]. High fives and hugging your teammates will be avoided for some time. They will be conscious to begin with and may maintain social distancing.

Vijender Singh, India's only male boxer to win an Olympic medal

Athletes will be more cautious. Certainly, training abroad won't be all that easy. Less tournaments will happen and whenever they happen, I am not sure what the participation would be like.

Joshna Chinappa, Top squash player

I think I will have to be extra careful on flights as those are the main transporters of germs around the world. My first instinct after the game is to shake hands with the opponent but now things might change there also.

Bhaichung Bhutia, Former India football captain

Sports events will gradually come back to what they were before and can be held behind closed doors for now. Till the time a vaccine is out, I don't think they can have people inside as it involves a lot of risk.

Mahesh Bhupathi, Multiple-time Grand Slam winning former tennis player

Sport won't change. Things will be normal once COVID-19 goes away.

Abhinav Bindra, India's only individual Olympic gold-medallist

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.

MC Mary Kom, Six-time world champion and Olympic bronze-medallist

Once a vaccine is developed, things can go back to how they were before but until then, travelling will be less frequent, training will not exactly be a team thing and tournaments, I don't know how they will resume.

Text:PTI

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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.

 

 

 

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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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National rowing coach Bajrang Lal Takhar, 39, wants India's ace rowers, Sawarn Singh and Dattu Bhokanal to make the most of the Coronavirus-caused lockdown by working on their mental toughness.

Takhar, the first to win an Asian Games individual gold [Guangzhou 2010], is keen that the duo fine-tune their technique and emerge mentally stronger when the lockdown is over.

"Dattu performed well at the Rio Games in 2016 [finishing 13th in men's single sculls] in his maiden Olympics. Sawarn is also a good rower. My advice to them is to become mentally strong if we want to win at the Olympics. At the top level, there is not much to differentiate in terms of physical fitness. Being mentally strong can make a huge difference. They [Sawarn and Bhokanal] also need to work on their technique," Takhar, who has been guiding the rowers via video conferencing from his hometown in Maganpur, Rajasthan, told mid-day on Monday.

Meanwhile, Takhar urged patience from those expecting a rowing medal at the Tokyo Olympics. "They [Sawarn and Bhokanal] will surely qualify for the Tokyo Games. They will make it to the final as well, but we may have to wait for another Olympics [Paris 2024] to win a medal," felt Takhar.

Sawarn, 30, has won gold in quadruple sculls along with Bhokanal, Om Prakash and Sukhmeet Singh at the 2018 Jakarta Asian Games, while he bagged a bronze in single sculls at the Incheon Games in 2014. Bhokanal, 29, won silver in single sculls at the 2015 Asian Rowing Championships in Beijing.

Takhar has urged the Rowing Federation of India (RFI) to concentrate on rural areas if they wish to tap upcoming talent.

"The RFI needs to search for talent in rural regions. Getting physically strong people is extremely crucial to succeed in rowing. We have worked on certain plans to train aspiring players," he concluded.

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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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World champion Lewis Hamilton said Formula One's Coronavirus suspension had left a "big void" in his life as the sport waits to see if it can return in July. Hamilton, who began go-karting as a child and has risen through the ranks of motorsport, said he misses racing daily after the F1 season failed to get underway. "I miss racing every day. This is the first time since I was eight that I haven't started a season," the British Mercedes driver posted on Instagram.

"When you live and breathe something you love, when it's gone there's definitely a big void. But there's always positives to take from these times." The first practice session of the year was just hours away when the season-opening Australian Grand Prix was scrapped in March, triggering a succession of cancellations. F1 bosses are now hoping to start the delayed season at the Austrian Grand Prix on July 5, while fans will be barred from the British Grand Prix on July 19.

However, Hamilton said the virus shutdown—which has all but closed down professional sports and dramatically slowed economic activity—was not all bad news. "Right now, we all have time in the world to reflect on life, our decisions, our goals, the people we have around us, our careers," said Hamilton. "Today, we see clearer skies all over the world, less animals being slaughtered for our pleasure simply because our demands are much lower and everyone is staying in. Let's not come back the same as we went into this tough time. Let's come out of it with better knowledge of our world, changing our personal choices and habits."

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A new Michael Jordan television documentary has become a smash hit for NBA fans whose hope of watching the playoffs these days was scuttled by the coronavirus pandemic. "The Last Dance" details the career of the NBA legend who led the Chicago Bulls to six titles in the 1990s, with editions three and four of the 10-part saga telecast on Sunday. It was the top ESPN telecast in the advertiser-prized 18-to-34 demographic since the shut down of sport due to the coronavirus pandemic.

In all, 6.1 million people watched the opening episodes in the United States, making the documentary Twitter's top trending topic and ESPN's most watched original program since the network began producing such shows 16 years ago. An average of 5.9 million viewers watched the latest episodes aired in the US on Sunday. "The Last Dance" mixes previously unaired behind-the-scenes footage taken by a special camera crew with the Bulls during their 1997-98 NBA championship run with the retelling of Jordan's amazing story from his youthful days to Chicago's amazing dynasty run of six 1990s NBA titles.

The project was set to be broadcast in June when the NBA Finals were scheduled, but when sports programs were wiped out due to the global virus pandemic, ESPN advanced the release date. The Jordan documentary's blockbuster success looks likely to spark similar projects. Kobe Bryant, the Los Angeles Lakers superstar who died in a January helicopter crash, had a personal camera crew follow him around during his final NBA season, ESPN reported last week, hinting that behind-the-scenes footage could become part of a Bryant documentary.

Bryant, a five-time NBA champion, scored 60 points in his final NBA game in 2016, which capped the worst season in Lakers history at 17-65. Dwyane Wade, a member of the 2008 US Olympic "Redeem Team" that won Beijing gold after a 2004 bronze at Athens, says he is already executive producing a documentary about that collection of NBA talent.

A lingering hatred

ESPN has aired discussion shows about the documentary after telecasts, with Sunday's episodes about Jordan's lingering hatred of the Detroit Pistons leading to Monday interviews with former Detroit star Isiah Thomas, notably about the Pistons snubbing the Bulls for post-game handshakes when Chicago swept the defending champions out of the 1991 playoffs.

"I hated them," Jordan said in the fourth chapter of the documentary. "And that hate carries even to this day." Thomas was not selected as a member of the 1992 Barcelona US Olympic gold medal "Dream Team" -- an NBA all-star lineup that featured Jordan -- and Thomas said Monday on ESPN that he hoped the handshake snub wasn't the reason why he didn't make the historic lineup.

"If I'm not part of the Dream Team for that lapse of emotion, for not shaking somebody's hand, then I'm more disappointed today than I was back then when I wasn't selected," Thomas said. "I paid a heavy price. If that moment meant I'm not selected to be on the Dream Team because of that moment, that's hurtful. That cuts deep."

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Bollywood star Irrfan was admitted in Mumbai's Kokilaben Dhirubhai Ambani hospital with a colon infection on Tuesday and passed away on Wednesday April 29, 2020 at the age of 53. 

Many stars from the Indian sports fraternity took to social media to pay tribute to the late actor Irrfan Khan. From the likes of Sachin Tendulkar, Virat Kohli and Virender Sehwag, to Saina Nehwal and Sunil Chhetri, here are some of the heartfelt posts shared on Twitter.

"Sad to hear the news of #IrrfanKhan passing away. He was one of my favorites & I've watched almost all his films, the last one being Angrezi Medium. Acting came so effortlessly to him, he was just terrific. May his soul Rest In Peace. Condolences to his loved ones," tweeted cricket legend Sachin Tendulkar.

Sad to hear the news of #IrrfanKhan passing away. He was one of my favorites & I’ve watched almost all his films, the last one being Angrezi Medium. Acting came so effortlessly to him, he was just terrific.
May his soul Rest In Peace. 🙏🏼
Condolences to his loved ones. ☹ï¸Â pic.twitter.com/gaLHCTSbUh

— Sachin Tendulkar (@sachin_rt) April 29, 2020

Indian cricket captain Virat Kohli tweeted: "Saddened to hear about the passing of Irrfan Khan. What a phenomenal talent and dearly touched everyone's heart with his versatility. May god give peace to his soul"

Saddened to hear about the passing of Irrfan Khan. What a phenomenal talent and dearly touched everyone's heart with his versatility. May god give peace to his soul 🙏

— Virat Kohli (@imVkohli) April 29, 2020

"Khan sahab, you were brilliant at what you did and that will always live on. Thank you for bringing your art to us the way you did. Strength to those grieving," said Indian football captain Sunil Chhetri.

Khan sahab, you were brilliant at what you did and that will always live on. Thank you for bringing your art to us the way you did. Strength to those grieving.

— Sunil Chhetri (@chetrisunil11) April 29, 2020

"A great actor and a great talent. Heartfelt Condolences to his family and well - wishers #IrfanKhan," said former India batsman Virender Sehwag.

A great actor and a great talent. Heartfelt
Condolences to his family and well - wishers #IrfanKhan

— Virender Sehwag (@virendersehwag) April 29, 2020

"Saddened to hear the passing away of #IrfanKhan. Condolences to the entire family. An actor of great caliber! You will be cherished by us until eternity. RIP," tweeted fast bowler Mohammed Shami.

Saddened to hear the passing away of #IrfanKhan. Condolences to the entire family. An actor of great caliber! You will be cherished by us until eternity. RIP. pic.twitter.com/wLTWUz8w6Z

— Mohammad Shami (@MdShami11) April 29, 2020

Badminton star Saina Nehwal tweeted a picture of herself and Irrfan. "With the legend during one ad shoot ... great memories sir #RIPIrrfanKhan," she said.

With the legend during one ad shoot ... great memories sir 🙏🙏 #RIPIrrfanKhan pic.twitter.com/GOKyVjqAoR

— Saina Nehwal (@NSaina) April 29, 2020

The actor had been ailing ever since he was diagnosed with neuroendocrine tumour a while back, and has been under medical attention for the same. He even went abroad for treatment.

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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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The Boxing Federation of India (BFI) asserted that the International Boxing Association (AIBA) acted in haste after the hosting rights of the 2021 men's world championship were taken away from the country for non-payment of host city fee. In a statement, AIBA handed over the championship, originally allotted to India in 2017, to Serbian capital Belgrade. The BFI acknowledged the delay in payment but blamed it on procedural complications arising out of the AIBA's failure to resolve issues with regards to the account in which the money was to be transferred.

Delay in payment

The payment of what is estimated to be USD 4 million was due to be made on December 2 last year. "After New Delhi didn't fulfill its obligations to pay host fee as mentioned in the Host City Agreement terms, AIBA has terminated the contract. Therefore, India would have to pay a cancellation penalty of USD 500," the AIBA said in a statement. The elite competition would have happened for the first time in the country.

The BFI, headed by Spicejet Airlines owner Ajay Singh, said the AIBA could not clearly tell where to transfer the money. "We have reason to believe that the decision to change the venue of WCH-2021 was taken in haste without due consultation with BFI...the penalty that is imposed is shocking and surprising. Both parties are working for an amicable solution. BFI is confident that the penalty will be waived off and we will host World Championships in future," the BFI statement read.

AIBA's account frozen

AIBA has been suspended by the International Olympic Committee (IOC) for administrative and financial mismanagement. "The AIBA account in Lausanne was frozen. The account of AIBA in Switzerland as mentioned in Host City Agreement is still inoperative. AIBA intended to have some previous payments through an account in Serbia. "As Serbia is in the Grey List of Financial Action Task Force (FATF) countries, Indian Banks do not normally send money to Serbia. AIBA could not resolve these issues," said the BFI.

"The account of AIBA in Switzerland, as mentioned in Host City Agreement, is still inoperative," it added.

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USA's skiing legend Lindsey Vonn may have retired from professional sport last year, but she hasn't lost her competitive streak.

In a video posted on social media, she takes on National Hockey League (NHL) star fiance PK Subban in a game of hockey at home. Olympic champion Lindsey and Subban got engaged in August 2019.

In the Instagram clip, Lindsey is seen vacuuming the house while Subban is playing with his hockey stick and a ball. Suddenly, Lindsey tackles him, using her vacuum cleaner (screengrab above) and after a brief tussle, Subban eventually falls to the ground.

"Things are getting competitive around here… #winnerwinner," Lindsey captioned her Instagram post which was viewed over 370,000 times on the photo-sharing platform.

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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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Brit boxer Amir Khan's wife Faryal Makhdoom feels this year's holy month of Ramadan which will end on May 23, is special considering they can focus on getting closer to the almighty, thanks to the COVID-19 pandemic. She reckons since the world has come to a standstill, everyone is able to concentrate on pray and fasting.

Faryal recently shared this picture (below) on Instagram and wrote: "How are you guys finding Ramadan this year? I'm finding it super chill. Especially during this time while nothing else is going on—we can focus on praying, fasting and being closer to Allah."

 

 

 

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How are you guys finding Ramadan this year? I’m finding it super chill🌸 Especially during this time while nothing else is going on— we can focus on praying, fasting and being closer to Allah🙏🏼 @deluxe.collections

A post shared by Faryal Makhdoom Khan (@faryalmakhdoom) onApr 30, 2020 at 8:47am PDT

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Golf champ Michelle Wie, 30, is in the third trimester of her pregnancy and though she enjoys the full support of her husband Jonnie West, an executive with NBA side Golden State Warriors, she is worried about how things will pan out given the current COVID-19 pandemic.

"I definitely didn't see myself being pregnant during a pandemic but here we are," said Wie, who has five LPGA Tour wins to her name.

Currently, in locked down at home in San Francisco, Wie is getting nervous as her delivery date approaches. "At first there was no news on pregnant women getting [COVID-19] or pregnant women transferring the virus through the placenta to the kid.

But now that there are reports that it causes pre-term labour, newborns can get it, babies in the womb can get it, it's extremely nerve-wracking for sure.

"We've been extremely careful. I'm extremely anxious to not do anything to put myself in extreme stress—glad that I can stay at home and put my feet up," said Wie.

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The next swimming world championships, scheduled for summer 2021 in Japan, have been pushed back until May 2022 following the postponement of the Olympic Games, the sport's governing body said Monday. The world championships were due to be held in Fukuoka next year from July 16-August 1 but will instead take place from May 13-29 in 2022, the international swimming federation (FINA) said in a statement.

The 2020 Olympic Games were delayed by a year due to the coronavirus pandemic, and will now run from July 23-August 8 in 2021. "After liaising with the relevant stakeholders and receiving feedback from them, we have no doubt that the decision taken will provide the best possible conditions for all participants at the championships," said FINA president Julio Maglione. "At a time of unprecedented uncertainty, FINA hopes the announcement of these dates will allow for some clarity in planning for all concerned." The world aquatics championships also feature diving, open water swimming, synchronised swimming and water polo.

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This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever

USA'S skiing legend Lindsey Vonn is finding new fun activities to keep herself and National Hockey League (NHL) star fiance PK Subban busy during this Coronavirus-caused lockdown. On Tuesday, Olympic gold medal-winner Lindsey, 35, posted this picture (above) on social media as she washed her SUV, wearing a bikini. "Took an adventure to the drive way [sic]. It was epic. #stayhome #takeabreakwithlandrover," Lindsey captioned her picture that went on to receive over 125,000-plus 'likes'. Lindsey also spelt out her routine during this quarantine period.

 

 

 

View this post on Instagram

Took an adventure to the drive way. It was epic. #stayhome #takeabreakwithlandrover

A post shared by L I N D S E Y • V O N N (@lindseyvonn) onMay 4, 2020 at 8:19am PDT

She begins her day by 8am, feeding her dogs before heading for a workout. "I usually go to the gym but since we're obviously in quarantine, the garage is my jam," she told American magazine US Weekly. Lindsey and Subban tidy up their house together and then engage with their fans via Instagram Live.

NHL star PK Subban

Often, there are work-related meetings for the now-retired champion skier, who is also a successful entrepreneur. "I am working on a few projects so as you can imagine, there is a lot phone calls, Zoom meetings and other business that needs to be done," she said.

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WWE former superstar and Diva Nikki Bella recently made a shocking revelation that she was raped twice during her teenage years in her new memoir - Incomparable - co-written with her twin sister Brie Bella.

Nikki Bella went on to share the gruesome details of her rape and how she felt ashamed of it at the time. Nikki Bella has since learned to let go of the horrifying incident as well as empower other women.

Nikki Bella stated that she was raped at age 15 by a fellow high school student who she then 'thought was a friend.' A year later at age 16, Nikki Bella was raped again after she was drugged by a college-going student.

In the book, Nikki Bella wrote, "There is the horrible offence in the moment, and then the shame and blame that follow and feel almost worse than the original pain. When something like this happens to you, you understand the blame-the-victim mentality, how easy it is to feel shame rather than anger, how easy it is to feel like you could have stopped it yourself."

Nikki Bella spoke with People magazine in an interview and said, "When that happened to me, I immediately just felt so ashamed and blamed myself, and that's what made me want to keep it such a secret. And keeping that a secret and blaming myself, I started to lose my confidence. I started to disrespect myself. And then the relationships I got into at a young age, I let other people disrespect me and felt like, that's okay, this is what I deserved."

Nikki Bella went on to admit, "I was like that for a really long time. I would go to therapy on and off. Looking at it now I'm like, 'Oh Nicole, I wish you just would've let go at a young age. So much would have changed for you.' And I think that's what made me really want to tell these stories finally."

Now, Nikki Bella aims to help other women who have faced similar situations by sharing the truth with all. She plans to help other younger women who look up to her, by suggesting that they do not hold on to it long.

Nikki Bella took to Instagram to announce the arrival of her memoir Incomparable and shared a video.

 

 

 

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Happy Pub Day Bella Army! Our memoir, Incomparable is officially out!! So happy, scared, nervous and excited! Putting info in our IG stories and twitter about our virtual book signing later today, early this morning we were already #51 on @amazon (Amazon is working on some of your delays! The team has been up early talking with them!) This has been a dream for Brie and I, and we hope you enjoy this book as much as we do. It’s not just a memoir, it’s an inspirational, motivational, and empowerment book. We want to help you all become the heroes of your own stories like we have become in our own. We all can be survivors! We hope this book helps you with what you are going through. ❤️ Love you all!! And thank you all SO MUCH for the constant love and support! We couldn’t do this without all of you!!!

A post shared by Nikki Bella (@thenikkibella) onMay 5, 2020 at 10:02am PDT

Nikki Bella and her twin sister Brie Bella both wrestled for WWE and retired in March 2019. The Bella twins are famous for the television show Total Divas and the spin-off which starred them - Total Bellas.

Nikki Bella was involved in a relationship with 16-time WWE champion John Cena since 2012. Nikki Bella and John Cena were engaged in 2017 but called off their wedding a year later. Nikki Bella is now engaged to her Dancing with the Stars partner Artem Chigvintsev. In January 2020, Nikki Bella and her sister Brie Bella announced that they were both expecting a child respectively.

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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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US pop star Jennifer Lopez, 50, and her baseball star partner Alex Rodriguez, 44, have decided to put off their late summer wedding plan due to the COVID-19 pandemic. It was reported last week that the couple had held online meetings with vendors to prepare for a summer wedding, but now with the pandemic showing no sign of containment in the US, where the death toll has crossed 75,000, their plan is off.

"They have been struggling for weeks over this decision but with no return to normalcy in the near future, the couple felt postponing the wedding was the safest and smartest choice," a source told American entertainment network E! News. The couple have conveyed the news of the postponement to their guests. "Guests have recently been notified that the wedding will not be happening in late summer as anticipated," added the source.

Jennifer and Alex began dating in 2017 and got engaged in the Bahamas last March. Jennifer has twins Max and Emme, 12, from ex-husband Marc Anthony while Alex has daughters, Natasha, 15, and Ella, 12 with his ex-wife Cynthia Scurtis.

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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

Bloody Mary and Jalapeno Salsa

Food: Can do better
Ambience: grungy
Service Fast
Cost: varies
Verdict: 

This is one bar that Monisha Sarabhai from television series Sarabhai vs Sarabhai would like to visit. Agent Jack's is an app-centric bar chain that lets you bid for your drink, and if you get lucky, you land yourself a dirt-cheap deal for your poison.

Caipiroska

Ever since Agent Jack's outlets opened in Malad and Navi Mumbai, we've been curious to check out the bargain-happy bar. So, when they opened their newest outlet in Andheri, we headed there in a flash.

Located on Veera Desai Road, the property is huge; the glass wall interiors lend the space an air of roominess. Even their smoking section is larger than other watering holes in the neighbourhood. Cycle motifs and signage make way across the decor almost everywhere — from the lights, serving dishes to the washbasin. We settle in at a table of our choice on a Sunday night and are ready to hit jackpot.

Crispy Prawn

App sarkar
We download the app and our attendant takes us through the ordering process. The app is glitch-free so far. The menu displays the lowest drinks price for the day, stock market-style, and the current bidding range. There's a big screen that displays your name and your bargain process. For old-school tipplers who find downloading an app tiresome, the bar takes regular orders too.

We place our bid and within seconds an attendant confirms our order, completing the bump-free ride to VFM daaru. The bargain process is fun, as Agent Jack throws witty repartees at us when we place low bids (see pic above). We pick a Bloody Mary (Rs 270, all prices exclusive of taxes) and a Caipiroska (Rs 280). For some chow, we choose the Chicken Pesto Popper (Rs 250) and Jalapeno Salsa (Rs 225).

Chicken Pesto Popper

An offer he couldn't refuse
The service is quick; both dishes are hot, and arrive at our table in 10 minutes. But the food doesn't flatter. The Bloody Mary could do with stronger flavours, and the chicken dish borders on the 'hariyali kebab' variety. Had it been named differently, it would have made the cut since it tastes great.

Agent Jack's Bar in Andheri

The Jalapeno Salsa is more creamy fondue with bits of jalapeno; the toast on the side is the saving grace. Our next order, Crispy Prawns Wok fares better. The crisp coating reveals delicate flavours of prawn in a single bite, a definite bar nibble winner. By now, the prices are hitting rock bottom due to their popularity, with vodka and whiskey pegs costing as low as '50. The app continues to function fuss-free with our next set of orders. Our final food pick is Pizza Sicilia ('325) that's generous with toppings but the taste borders towards Indian 'sabji' style.

Barring a few food hiccups, Agent Jack's stays true to its promise of offering a fun bargain.

Agent Jack on the app

Time 5.30 pm to 1.30 am
AT De Mall, Veera Desai, Andheri West.
Call 62614222

Chicken Batibasa

The humble cuisine of Odisha is often overlooked, thanks to the state being sandwiched between culinary powerhouses West Bengal and Andhra Pradesh. This weekend, home cook Ananya Banerjee will put the spotlight on fare from the eastern state at a pop-up.

Ananya Banerjee with guests

"I spent a few years of my childhood in Odisha, so I grew up tasting the cuisine. It's sad that no one serves Odia food in restaurants," says Banerjee. She shares that food cooked in the northern parts of the state shares similarities with Bengali cuisine, making use of mustard oil and seafood, while the southern parts use ingredients like tamarind and curry leaves, staples in south Indian cooking. "Then, there is the region around Puri and Cuttack, where the food is influenced by the Jagannath Temple's kitchen."

Pokhal Bhat

Banerjee's menu will include a mix of dishes from across. "The first course will have Bori Chuda [fried lentil dumplings] and Santula [mixed veggies slow-cooked in their own juices]," she says, adding that another interesting item is Pokhal Bhat, fermented rice served with accompaniments like fish and prawn chutneys, sautéed greens, and spiced potato mash.

Chana Poda

Non-vegetarians can look forward to the Machha Soriso Tarkari (mustard-based fish curry) prepared differently from its Bengali counterpart, and Chicken Batibasa, which features poultry slow-cooked in an earthen pot.

"While finalising the desserts, I realised I didn't want to get into the rosogolla debate," Banerjee laughs. "Instead, I will be serving Khaja [sugar-coated crispy fried dough] and Chana Poda, which tastes like a baked cheesecake made with paneer," she adds.

On: August 26, 1 pm
At: Sewri (exact address provided on booking)
Call: 9819497968
Cost: '1,100 (vegetarian); '1,325 (non-vegetarian)

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."

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

Chef Saransh Goila and TV personality Mini Mathur at Silver Beach Cafe, Juhu. Pics/Pradeep Dhivar

The glass walls overlooking a quiet street at Silver Beach Café are misty. Chef Saransh Goila is early and orders a plate of Eggs Benedict, Beetroot Cous Cous Salad and a glass each of orange and carrot juice, choices that TV host Mini Mathur is happy with when she walks in. "The last time we met we were both drunk," Mathur says animatedly. Both TV stars are currently hosting digital food shows. Goila has married his two loves — fitness and food — for his Facebook show Run to Eat (Singapore). Mathur has been cooking with Bollywood stars for her show The Mini Truck. One is a trained chef and the other a home cook, but when they speak, their love for rich traditional food takes over.

Sabhnani: How did an erstwhile vegetarian chef move to selling butter chicken?
Goila: In Delhi, my vegetarian family was tired of eating sweet paneer. So I smoked the gravy for them. That's how I came up with it. My friends in Mumbai loved it. We are actually Goels, my great-grandfather changed it to 'Goila'. When I was opening Goila Butter Chicken, my dad got calls asking him, 'Can't he just call it Saransh's Butter Chicken?' Once I graduated, I realised you cannot be a chef who is vegetarian.
Mathur: Mera butter chicken khaake dekho, hum bhi Dilliwalle hai! I am a Kayasth married to a Hyderabadi. Both the families are very proud of traditional recipes. I hate bastardised versions of food — if someone gave me Szechuan dosa, I'd spit on them! Every Diwali, I pickle six kilos of aloo or chana for achaar. I will make some for you and you can give me butter chicken instead.

Sabhnani: Your new shows are shot internationally, though…
Mathur: My next show, Mini Me, is about a bad**s mum travelling with her seven-year-old. We went to 15 cities across six countries in Europe in 25 days. It was originally shot for digital viewing, but a channel picked it up.
Goila: Run to Eat (Singapore) was originally supposed to be shot in India, but I didn't get support from the state tourism boards.

Sabhnani: You must have collected many stories while shooting.
Goila: Once, on an uphill trek in Himachal, we saw a tree full of apples. As soon as I plucked one, I slipped. I quickly grabbed a branch or I would have rolled down the hill. Things you do for apples and shots!
Mathur: Sunny Leone is such a cool woman. When she shot for my show, she said things like, 'Now let's grind.' I had to control my crew.

Sabhnani: Was the shift to digital platforms a natural progression?
Mathur: Digital is the future. The problem is figuring out how to monetise it.
Goila: Every time I enter a house party, there is a group of people watching something on their phones. My mom wants a Chromecast!
Mathur: People are waking up to the fact that watching TV at an appointed time is not necessary.

Eggs Benedict, Beetroot Cous Cous Salad and juices arrive
Goila: My plate looks beautiful! They have made an effort.
Mathur: Do you always shoot your food before you eat? The whole thing of 'let's tuck in yaar' is not happening any more.

Sabhnani: The impact of social media is huge...
Goila: People explore social media, and not colleges, for learning, which is fine. But one out of 100 people succeeds that way.
Mathur: I mostly find positivity on Instagram and YouTube. Twitter is a different universe.
Goila: Sometimes you have to choose to ignore it [trolls]. It's also driven by brands and PR.
Mathur: Today, you can backslap a star online and say, 'Hey, I don't like your moustache!'

Sabhnani: Do looks matter?
Goila: I am not the best-looking chef in the country. I generally believe in fitness (I used weigh 93kg). You can't judge a chef by his belly, though.
Mathur: If you are good-looking, it can't harm you.

Sabhnani: Dilliwallah's take on Mumbai's food?
Mathur: I love Maharashtra's coastal cuisine. Mumbai should give up on chaat; vada pav is your thing. The Mughlai scene is better in the north.
Goila: The international cuisine spread is better in Mumbai.
Mathur: Eat food at the place where it comes from. Don't go asking for vada pavs in Delhi.

Be ready to rock

9.30 pm Head to this busy venue for concerts to catch ethnic rockers Motherjane live, as they play the Mumbai leg of their three-city tour. The band’s originally from Kochi and has been around for two decades, watching a fledgling indie circuit grow bigger over the years. City-based singer-songwriter Ankit Dayal will open the proceedings.

On Today
At AntiSocial, Khar West.
Call 65226324
Cost Rs 400

Enjoy a DIY meal

Build your bowl using an array of options including jasmine or brown rice, grilled chicken, bulgogi, paneer and more. You can also choose from premium protein options at '350, along with toppings and sauces.

Till September 1
Time 11.30 am to 3 pm
At Bastian, New Kamal Building, Bandra West.
Call 26420145

Try interesting wines

8 pm K1 by Geoff Hardy is an award-winning wine from Australia that headed here only some time ago. Attend this dinner to try a selection of heady ‘grape juice’, which will be paired with a meal that’s curated by this Byculla eatery (in pic).

On August 30
At Magazine Street Kitchen, Byculla East.
Call 23726708
Cost Rs 3,815

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)

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

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. 

When it comes to physical well-being, there is little doubt that we are what we eat. Yet, in our fast-paced lives, what we put into our system often pales before other priorities. Combine it with our readiness to consume packaged and junk foods, and we may be looking at serious health concerns in the long run.

A whole plant-based basics cooking workshop by Sharan, an organisation that spreads awareness about holistic health and an ecologically sustainable lifestyle, aims to reverse this trend by teaching its participants simple ways of eating healthy through the day. "The moment we start eating right, the body starts healing. The aim of this workshop is to celebrate food rather than deprive ourselves of it, which is why all the recipes are not just healthy and wholesome, but also delicious," says Reyna Rupani, the organisation's Mumbai head.

The workshop will be conducted by whole plant nutritionist Madhura Vayal and chef Rose Pinto, who will share tried-and-tested breakfast, lunch, dinner and snack recipes such as Green Smoothies, Red Rice Idlis, Peanut Butter Salad, bread, vegan ice cream and cheese, oil-free Dahi Wadas and even home-made green tea. "The idea is to eliminate processed, preservative-laced ingredients from our diets. The best part about these recipes is that nobody misses the oil or sugar because the flavours only get better with healthier substitutes," Rupani sums up.

Crispy Eggplant Burger

If you're vegan, you can probably count on one hand the number of eateries in the city that cater to your needs while also serving delicious grub. Narrow down the search to just vegan burgers, and you arrive at another figure — nil. But, if you live around Bandra, you're in luck, thanks to a new delivery service called Vegan Burger Kitchen.

Asian-style Sweet Potato and Peanut Burger

The menu currently offers nine burgers, each different from the next, and all made using locally sourced, organic produce.

Being day one of operations, when we call, we're informed that the BBQ Pulled Jackfruit Burger and the Cauliflower and Red Lentil Burger aren't available. On sensing the disappointment in our voice, however, we are promised that it will be available soon enough.

Among the burgers we try, we find two favourites. The first is the Asian-style Sweet Potato and Peanut Burger (Rs 329), where the sweet potato patty pairs beautifully with the creamy soy milk-based Sriracha mayo and Asian slaw. The Crispy Eggplant Burger (Rs 299) is best eaten fresh. The fun lies in biting into the crunchy exterior of the patty — robed in a vegan Thousand Island dressing and pickles — to get to the mushy eggplant that sits inside.

Smoked Black Beans, Mushrooms and Beet Burger

We also enjoy the Smoked Black Beans, Mushrooms and Beet Burger (Rs 299). The patty gets its form and flavour predominantly from the black beans, so if you don't enjoy them, avoid this one. The Unmeat Burger (Rs 329), meanwhile, is an acquired taste. The texture of the wheat protein that makes up the patty is odd and unfamiliar, and the grainy flavour seeps through, despite a generous use of punchy condiments in the burger.

Bounty Pudding

In addition to the burgers, the menu also lists beverages like iced tea and cold brews, as well as two desserts. Pop the Vegan Chocolate Brownie (Rs 129) into the microwave oven for a few seconds before digging in, and you won't be disappointed. The Bounty Pudding (Rs 129) is a riff on the coconut-filled chocolate bar. Here, however, the desiccated coconut is replaced by coconut milk, giving you a chocolate dessert that feels like velvet on the tongue. We hear that the menu is going to be expanded to include more burgers, and meals. Until then, we're content to binge on another Crispy Eggplant Burger.

TIME: 12 pm to 11 am (closed Tuesdays) delivers to Bandra West, Khar West, Santacruz West
LOG ON TO: Vegan Burger Kitchen on Facebook
CALL: 879296027

Alleppy Prawns Curry in Spicy Rosemary Warqi Taco

It's hard to miss London Taxi standing tall at a corner of Kamala Mills. The facade of the three-level gastropub, which opens this Saturday, might seem like it’s bovine inspired but a close look reveals a map of London, the city that serves as an inspiration for this pub, with the river Thames running through it.

The 6,000-sq ft property is helmed by ad filmmakers Vivek DasChaudhary, Sanjay Shetty and Ricky Singh Bedi, with Dhaval Udeshi as the managing partner. The first things we notice when we enter are the custom-made, taxi-shaped tiles. The bar features cab grills lining the front. Colourful pipes run across the ceiling, to form a map of the London Underground. The table tops are printed with artwork inspired by Abbey Road.

Sherlock in a Pickle

The London inspiration continues on the menu, albeit in a less obvious manner. It has a wild mix of cuisines (think Prawn Thai Broth, Moroccan Fish Tikka and Madras Curry Scotch Egg). Chef Nagraj Bhat says the menu speaks of London’s cosmopolitan nature, and stories from his time spent there. The south Indian dishes are an ode to his mother’s cooking. Everything is made in-house, including the sausages, sauces and breads. Ami Shroff, who has created the bar menu, informs that the infused liquor and shrubs are made in-house too.

Bhat picks some of his favourites for us to try. The first is Truffle-scented Dark Chocolate Caramelised Cauliflower Veloute ('260).

A soup is not something we would normally have at a pub, but the dark chocolate flavour, heightened by the bitter-sweetness of the caramelised onion, makes it a must-try. From the salad spread, we are served Cajun-spiced Prawn and Kale Chips Salad ('385). Grilled pieces of spicy pineapple add a punch to the dish, with drops of mango jalapeño coulis offering a sweet-and-spice combination.

By now, Shroff is ready with her cocktails, the first concoction being The Trip ('725). A pleasant woody flavour of turmeric envelopes our palate, thanks to the gin infused with the healthy ingredient. Saffron honey water and fresh orange add to the unique flavour.

It is followed by Sherlock In A Pickle ('675). The savoury cocktail features Earl Grey-infused vodka mixed with wine-beetroot reduction, sweet lime juice and pickled gherkins — inspired by the culinary favourites of the fictional sleuth. Beer lovers can opt for Picadilly Circus ('450), made with lager, espresso and cocoa-infused whisky with bitters. There is a section dedicated to gin and tonic and martinis for the Londoner in you. Only paper or metal straws are offered, to reduce plastic usage, a move that we wholly approve of.

Our food picks also include Alleppy Prawns Curry in Spicy Rosemary Warqi Taco ('580), Truffle Scented Welsh Rarebite Doughnut ('365), which makes for a great bar bite, and Theecha Tepenade Flatbread ('575) made with beer-fermented flatbread. For dessert, try their Banana Rum and Toffee Parfait ('465).

With intriguing decor, a crowd-pleasing menu and unique cocktails (which are heavy on the pocket), London Taxi is revving up as the newest entrance in the restaurant race at Kamala Mills.

Opens on September 9, 6 pm to 1 am At Kamala Mills, Trade World, Lower Parel.
Call 24951000

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

There are various global versions of the food we eat, depending on the ingredients and regional produce. I have travelled around the globe and found, for example, that many countries have their own variations of our halwa.

Halwa refers to many dense, thick and sweet confections across South, Central and West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Malta and the Jewish world.

Sesame halwa is popular in Balkan countries such as Poland and in the Middle East. In the Mediterranean region, sesame butter and tahini paste are the key ingredients, besides sugar or glucose. Eastern European countries like Belarus, Romania, Bosnia and Russia use sunflower seeds to make halwa.

While touring Turkey extensively to research for my book On the Kebab Trail, I found that they too have a halwa like our candyfloss called floss halwa. Floss halwa is a traditional sweet, made by flossing thin strands of halwa into a light confection. Made primarily of wheat flour and sugar, the strands are continuously wrapped into a ball and then compressed. The result is a halwa with a light consistency. It is made in regular and pistachio flavours.

The most popular form of halwa in Bahrain is a jelly-like sweet called halwa Bahraini, which is called rehash in Kuwait. In Egypt, halwa is a popular confection that is relatively inexpensive and comes in pistachio, chocolate and mixed nut flavours, though they are sesame seed based.

Sesame halwa is a classic dessert in Greece and Cyprus. Halwa-halvardeh is the Iranian name for their tahini-based halwa, which includes whole pistachio nuts. Ardeh is processed sesame in the form of a paste, usually sweetened with sugar. Halwa made with flour, butter and sugar is spread on a plate in a thin layer and is often flavoured with rose water.

Monish Gujral

Halwa came to Russia from Central Asia. Halwa containing bars, cakes or waffles (with or without chocolate, nuts or seeds) are now widespread.

Alva, as halwa is called in Serbia, is common to the whole region and popular at local church fairs around the country. Xalwo, a staple of Somalian cuisine, is a popular confection served during special occasions, such as Eid and wedding receptions. It is made with sugar, cornstarch, powdered cardamom and nutmeg, clarified butter and some local flavours, to enhance taste.

Aluva is served at the traditional Sri Lankan New Year in April. This halwa is generally made with rice flour and sugar. Cashew nuts are often added for taste. In Tajikistan and Uzbekistan, the traditional name for halwa is lavz. Soft sesame halwa is made with sugar syrup, egg whites and sesame seeds. Solid sesame halwa is made with pulled sugar, which is stretched, till it is white coloured.

Sesame is added to warm sugar and spread on large trays. As a child, I would get up early in the morning to go to Chandni Chowk’s Gurdwara Sis Ganj Sahib with my grandmother. I would wait for the halwa after it had been offered as prasad. I would tell my granny to get at least 5–6 portions. How I relished that taste!

Halwa is often cooked at home. There are many variations—sooji (semolina), whole wheat, gram flour (besan), besides carrot, raw papaya, pumpkin, fig and surprise, surprise, even egg.

The standard recipe for semolina halwa is referred to as ‘1:2:3:4’ as it comprises one unit of oil, two of semolina, three of sugar and
four of water.

In my opinion, carrot halwa is the ultimate Indian dessert, or should I say the king of Indian desserts. There could be nothing more perfect than a bowl of warm carrot halwa on a cold winter day.

The chewy, caramelised carrots, slow-cooked in an open pan for almost an hour are a heavenly treat in themselves.

Gajar Halwa
Ingredients (for 6 servings)
12 tender, juicy red carrots
3 tbsp + 2 tbsp ghee
25 cashew nuts, chopped
3 cups full cream milk
1/3rd cup condensed milk
2 tbsp seedless raisins
5–6 green cardamom pods, crushed
6–7 saffron strands
1/3rd cup sugar
To decorate
3 silver leaves

Method
Scrub the carrots well.
Trim both ends and scrap off the outer skin.
Grate the carrots.
Put 3 tbsp of ghee in a heavy-based wok over moderate heat.
Fry the cashew nuts, till light gold.
Remove and drain on kitchen paper to absorb excess fat.
Add the grated carrots and cook, stirring all the while, for 25 minutes.
Pour in the milk and condensed milk and cook over moderate heat, stirring occasionally till the mixture thickens and the milk is fully absorbed.
Add the sugar, mix well and stir for another 10 minutes, till the halwa thickens again.
Mix in the remaining ingredients, including the ghee and fried cashew nuts.
Cook for 5-10 minutes, till the halwa leaves the sides of the pan.
Transfer to a serving dish, decorate with silver leaves and serve hot.
Excerpted from On The Dessert Trail: Around the World in Eighty Desserts by Monish Gujral, Penguin Random House India

While working on a cruise liner, Dipak Adhikary of BKC's The Good Wife, had the opportunity to travel to Spain and enjoy its cuisine. "I found that saffron, which has been synonymous with all things Indian, was extensively used in Spanish food," he says.

Years later, when he joined the BKC restaurant, Adhikary decided to experiment with saffron in European dishes. "It offers an intense flavour, colour and taste, and has qualities that blend beautifully with European cuisine," he says, moving on to list ways in which the ingredient can be used.

To prepare the saffron hollandaise sauce, a fragrant mix with a hint of sweetness, you need 125 gm clarified butter, two eggs, 2 ml white wine, 2 gm thyme and 2 gm fennel seeds. "First, add 1 gm saffron to 50ml lukewarm water to get the saffron water ready," he says, instructing us to extract the egg yolk, add the reduction and vigorously whisk the yolk with clarified butter. Once done, we are asked to place the bowl in a saucepan containing simmering water. "Continue to whisk until the mixture thickens. Then, slowly, drizzle the saffron water till you are content with the consistency." This simple recipe, he adds, is the perfect accompaniment to veggies.

Chef Dipak Adhikary makes grilled asparagus with saffron hollandaise sauce. Pic/Tanvi Phondekar

If savoury is more your style, he has a tangy alternative in the form of steamed rawas with saffron fennel sauce. The ingredients include 50 gm fish bones, 20 gm carrot, 10 gm celery and 180 gm rawas. Take a pan with water, place the fish in, add lemon juice, salt and pepper and let it cook. He says, "Strain the stock, add the butter saffron [same technique as the hollandaise], wait for it to thicken and the sauce is ready."

Under a canopy of yellow fairy lights that throw a reflection on the white pebbles as a musician doles out soft jazz tunes, the mood is set for brunch. Bartender Manish Solanki has created a line of beer cocktails, marrying clove and coriander notes with the orangy finish of Hoegaarden. We try the first one, a crispy wheat beer with lychee. One sip and we are sold. We stop only when we try another variation with chamomile tea. The final frontier is a beer sangria with a mix of passion fruit, elderflower and chopped fruits.

"The Mexicans love their chilled beer in the warm weather, but they also popularised the Michelada [made with beer, lime juice, and assorted sauces and peppers], inspired by the Bloody Mary. Indians, of course, have long consumed the German-inspired Shandy, mixing lemonade with beer," says Solanki.

A beer cocktail is a concoction that carries mixed notes of mixers, other alcohol and ingredients, with beer dominating the taste. Last month, Bandra's Olive Bar & Kitchen hosted a brunch in collaboration with Hoegaarden. To match steps with the beer cocktails, executive chef Rishim Sachdeva created a menu executing his favourite techniques of fermenting, curing, cooking at low temperatures, flash cooking, smoking, pickling, etc. "For the brunch, we incorporated orange, coriander and wheat in the menu.

For a fried chicken, we soaked the meat in a 2 per cent salt and orange brine; the dressing had fermented coriander stalks for acidity and bitterness to cut through the sweetness from beetroot crumbs. The orange-cured snapper dish was served with kombu and bunito dashi to bring out the umami. To this, we added coriander oil to enhance its flavour profile. And finally, we glazed the fish with sweet-sour orange butter," says Sachdeva, adding that his focus was on ensuring the food did not fall flat in front of the fizzy drink. According to Binny Dhadwal, founder of Drinq Barmen & Academy, beer cocktails haven't quite found a fan following yet.

"Consumption of any cocktail is a trend that's barely a few years old in India. It's most likely beer lovers who will be the first to head to a bar and order a beer cocktail,"
he says. To help you get ahead of the trend, we went drinking across bars to bring you the best beer cocktails to add to your bucket list.

Bourbon Beer Sour

The deep, pungent notes of bourbon meet the exotic kaffir lime leaf, topped with wheat beer. A road less
travelled, and distinctly different from any sour we have tried, this one should be savoured at leisure.
Cost: Rs 550
At: Dishkiyaoon, The Capital, Block BKC, Bandra Kurla Complex Road

Herbed Beer

This cocktail has the strong flavour of lager, with a light taste of apple. The ginger gives it a stronger effect and the cinnamon twist brings in some balance.
Cost: Rs 275
At: Lighthouse Cafe, Sunville Building, Love Grove Flyover, Siddharth Nagar, Worli

Thanda Garam

A bartender prepares Thanda Garam at Tamasha. Pic/Shadab Khan

Not for the weak-hearted, this one has vodka, tequila, mint leaves, triple sec and green apple. If you are looking for a night to forget, this one will see you through. While the alcohol packs in a punch, the mint and green apple make it a fruity experience we are likely to repeat.
Cost: Rs 695
At: Tamasha, ground floor, Victoria House, Lower Parel

Whiskey Sour

A bartender making Jacks Whiskey Sour at Agent Jack, Andheri. Pic/Satej Shinde

We take a stiff classic Whiskey Sour lover to try this one. Local Kingfisher beer joins the purist glass, and the first sip is orange, whiskey and the crispy, bubbly familiar comfort of beer. The drink is downed, and all we get is a nod. Don't go looking for a classic experience here. Enjoy this version when you are looking for variety.
Cost: Rs 420
At: Agent Jacks Bar, DE Mall, Veera Desai Road, Andheri (West)

Lager Passion

Ketan SS Gohel prepares the Lager Passion at Brewbot Eatery and Pub Brewery. Pic/Tanvi Phondekar

Golden yellow and cloudy haze, this cocktail has it all — vodka, passion fruit puree, peach schnapps, lime, salt and paprika in a Hefeweizen craft beer (Floating Head). What you get is a base taste of a wheat malt profile with banana, peach and accents of clove. The vodka cuts the bitterness from the beer, making it an aromatic drink that is easily palatable.
Cost: Rs 395
At: Brewbot Eatery and Pub Brewery, off New Link Road, Andheri (West)

Kaapi Stout and Gin Zen

When Navin Mittal, founder of Gateway Taproom. was in Prague, Czech Republic, three years ago — known for the highest per capita consumption of beer in the world, and as home to Pilsner — he tried a cocktail featuring a light and dark beer. "The malty sweet taste of dark combined with the crispy bitter of the light, offered the perfect balance. At Gateway, he offers a mean, frothy Kaapi Stout, spiked with the oatiness of Jim Beam bourbon. For those who want a lighter sip, the Gin Zen, which carries the natural taste of clove and banana, has a 30-ml shot of hard liquor.
Cost: Gin Zen Rs 480; Kaapi Stout Rs 540
At: Gateway Taproom, Godrej One, BKC

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

Thali Sweet accompanied by kadio bodio

For Bandra resident Sophia Netto, the month of September meant eight days of festivities, courtesy the iconic Bandra Fair that the suburb hosts annually. Held in four lanes that dot Bandra's Mount Mary Basilica neighbourhood, it celebrates the birthday month of Mother Mary. "You could spend an entire day at the fair. There would be pageants like September King and Queen, games and cane product stalls that everyone would throng to, and all-night long jam sessions by Catholic bands at Mount Carmel's September Garden with an entry fee of `1. We would binge on potato chops, candy floss and kadio bodio, a deep-fried sweet stick of refined flour dipped in sugar. Even black chana would be heaped at stalls," recollects 54-year-old Netto, who offers black chana and kadio bodio as complimentary treats at BKC's SodaBottleOpenerWala as part of the outlet's ongoing festival, Bandra Feast, which recreates the fair experience.

East Indian Pork Sorpotel

In collaboration with chef de cuisine Danesh Vakshoor, Netto has created a special menu comprising East Indian and Goan delicacies. The menu features Mutton Potato Chops (Rs 195), where fried-till-golden breadcrumb crusted mashed potato shell is stuffed with minced meat, and Vegetarian or Chicken Lonvas (Rs 295), cooked with the famous East Indian bottle masala and thick coconut milk. It also stars East Indian Pork Sorpotel (Rs 295) and East Indian Vindaloo (Rs 295) where the pork is marinated overnight and slow-cooked. "Most homes in Bandra would be open to guests till midnight, who would arrive from different parts of the city and beyond to seek blessings at the basilica. I remember my mother making kilos of sorpotel and vindaloo. I've used her traditional recipes for the menu," she adds. End the meal with Thali Sweet (Rs 175), a festival speciality made with coconut semolina and eggs.

Sophia Netto

The restaurant has also been dressed up with ribbons and balloons that are a throwback to the helium balloons, which were a common sight at the fair. The line-up also includes a retro jam session with in-house DJ Farhan and saxophonist Amar Sukhi on Thursday night, and breakfast housie on Sunday. The idea, says Netto, is to revive the fair's charm. "Unfortunately, it has now turned into an extension of the Hill Road hawking zone," she rues.

Crazy Salmon Roll, Veg California Roll and Crabmeat Gunkan. Pic/Nimesh Dave

We are quite chuffed with the thought of ordering sushi for lunch on a busy day in the newsroom. Sushi and More, a delivery-only enterprise, has been fulfilling Japanese sushi cravings for residents of SoBo and Prabhadevi since 2009, and has now launched in Andheri.

The menu for the suburbs is a slimmer version of the original, but it doesn’t disappoint (there are Jain options as well). They offer nigiri, uramaki and hosomaki style rolls in addition to a few appetisers such as Chicken Yakitori and Rock Corn Tempura.

We pick three sushi options, Veg California Roll (Rs 400, eight pieces), Crazy Salmon Roll (Rs 950, eight pieces) and Crabmeat Gunkan (RS 400, six pieces). They cover Andheri to Juhu via direct orders, so we get a partner delivery company to deliver to Bandra East and as a result, are unable to test their delivery time. But they earn full marks for packaging. The pieces sit firmly in boxes with transparent covers. Separate sections for gari and wasabi (and a pair of wooden chopsticks) ensure that they don’t meddle with the mild flavours of the dishes.

We dig into the Veg California Roll first, as the avocado it comes stuffed with has already turned brown. We feel the rice could be of a better variety. The roll is a downer, with no standout flavours to savour. Next, we try Crabmeat Gunkan, our favourite from the list. The delicate flavour of the meat goes well with the sticky rice it comes topped on, unlike the California Roll, where the rice tasted flat. The Crazy Salmon Roll has fish on the outside and the inside. The amount of meat is worth the money, but the spicy salmon in the centre doesn’t taste very different.

Sushi and More is priced well compared to other restaurants offering the fare, but slight creases need to be ironed out for a silken smooth sushi experience.

Review
Food Mixed
verdict J
COST Competent

It's new, and it's pink
Last week, Barry Callebaut, Zurich-based manufacturer of chocolate and cocoa products, revealed Ruby chocolate, which is made using the Ruby cocoa bean sourced from Ecuador and Brazil. Slated to hit the shelves by early next year, the chocolate has an intrinsic sweet-and-sour berry-like flavour and pink colour derived from the bean's reddish hue. The fourth type of chocolate (others are dark, milk and white) comes 80 years after Nestlé's white chocolate.

Illustration/Ravi Jadhav

Pink pavlova ice cream
alyssa chesson,
Co-founder, Bono Boutique Ice Cream
'I would create a creamy and smooth pink chocolate ice cream. It would be studded with crushed marshmallows and [French] meringue, which would enhance the chocolate's berry-like flavour.

This would go perfectly with a glass of Rose.'

Cardamom and ruby chocolate shahi Tukda
Ranveer brar,
Celebrity chef
'The idea is to enhance the richness of the Indian Shahi Tukda. I would use brioche bread as the base and instead of traditional custard, I would make crème anglaise with cardamom and Ruby chocolate. The dessert would be presented as a tiered gateau, topped with a crumble of nankhatai, featuring a liquid Ruby chocolate ganache centre that would add texture to it.'

Ruby mochi
jahan bloch,
Co-founder, The Omakase Kitchen
'Reports suggest that Ruby chocolate's flavour profile is along the lines of berries. Assuming that, I would pair it with flavours like vanilla and citrus, which go well with tangy taste.

Currently, I am obsessed with trying different versions of mochi, the traditional Japanese dessert that we serve at The Omakase Kitchen. So, I would create a Ruby Mochi, with Ruby chocolate ganache and candied yuzu strips encased within the chewy and sticky rice cake.'

Ruby fraisier cake
sanjana Patel,
Founder and creative head, La Folie India
'On my recent visit to the US, I tried Ruby chocolate with chef Jean-Marie Auboine in his factory. It tastes naturally of berries and has great acidity, so it's less sweet and more premium than white chocolate. I would use it to reinvent the classic Fraisier cake with strawberries. Ruby chocolate's flavour is also more pronounced when paired with cream cheese and fruits. If launched in India by February, I'll create a Valentine's Day special with the chocolate and pair it with champagne.

I already know chefs around the world who are planning to create champagne-flavoured pâte de fruit and coating it with Ruby chocolate. However, consumers will need to shell out more since the chocolate's production is at a nascent stage, with more demand than supply.'

Take a break(fast)
We think this bar loves its guests because they even have a bunch of drinks called Hangover Cures. Vodka, whiskey or rum, whatever your poison, there's a cocktail for you, made with fresh ingredients such as passion fruit, tomato juice, citrus fruits and more, that will help you get going.

Cost Rs. 320 onwards
Time 9 am to 5 pm (only Sundays) at Monkey Bar, 14th and 33rd road junction, Bandra West.
Call 26005215

Fight beer with beer

Try this classic Michelada cocktail, which contains tomato juice for potassium, celery and salt for minerals and the bar's house beer which is low on carbonation. They also add their special taco sauce to make it tastier.

Cost Rs. 450 plus taxes
Time 4 pm to 1 am (Monday to Friday) and 12 pm to 1 am (Saturday and Sunday) at Brewbot, Morya Landmark 1, off New Link Road, Andheri West. Call 39698091

Need a coffee fix?

For several city slickers a cup of coffee equals to the start of the day. But for the morning after boozing, a simple cuppa is not enough. Try D:OH! Spronic, made with espresso and tonic water for a kick-start.

Cost Rs. 199 plus taxes
Time 10 am to 1 am
At All D:OH! outlets
Call 62360451 (Andheri)

Cold pressed wonder

Get the most of every ingredient to cure your hangover with this cold pressed juice made with watermelon, celery, beetroot and lime, aptly called Hangover Cure Juice.

Cost Rs. 190 plus taxes
Time 9 am to 1 am at Jamjar Diner in Versova and Bandra.
Call 26368880

For the smoothie junkie

The Gym Junkie smoothie seems to have it all to combat the morning after blues; toasted muesli to fill you up, bananas with complex carbs, to keep your energy levels high; honey to metabolise the alcohol and yoghurt to stabilise blood sugar, and fight nausea and hunger.

Cost Rs. 330 plus taxes
Time 12 pm to 10 pm at Café At The NCPA, gate no 2, Nariman Point. Call 67230110

Detox to the tea

If you can't do without your morning cuppa, try The Big Break Tea Blend by Tasse de Thé. It comprises organic white bai mudan, French lavender buds and lavender leaves that will detoxify your system.

Cost Rs. 1,025 for 50 grams (serves 48 cups)
log on to tdtworld.com

Potato Chops

"Despite having lived in the city for years, not many people are even aware of the existence of this cuisine," begins Sajida Khan, founder of Culinary Craft studio, which will be the venue for a workshop on East Indian fare this weekend.

Mumbaikar Lloyd Rodrigues will conduct the session where he will teach participants how to make four East Indian dishes. The first is the Mutton Stew, which is a combination of vegetables like carrots, peas, onions and tomatoes, and mutton blended with mild spices.

The second item on the menu, shares Rodrigues, is the East Indian Potato Chops, a much-loved snack featuring crumb-coated potato mash stuffed with spiced minced meat.

"The third is a rice dish, which is colloquially referred to as Wedding Rice, since it is usually prepared as part of the East Indian wedding spread," informs Khan. The dish is akin to a pulao, and comes topped generously with fried onions and shavings of almonds and cashew nuts.

No meal is complete without dessert. And the sweet dish that participants will learn to make is a unique preparation called Letri.

Rice is a staple in the community's meals, and this dessert, too, makes use of colourful rice vermicelli mixed with generous amounts of coconut and jaggery.

Truffle and Edamame Dumplings

This city is no stranger to modern Cantonese cuisine, thanks to international brands like Yauatcha and Hakkasan having landed at our doorstep several years ago. And the fact that they're going strong is proof that Mumbai's elite loves the grub.

Enter House of Mandarin, a soon-to-launch fine-dine that aims to quell our dumpling cravings. A project by Rachel Goenka, this is a far cry from the European fare and dainty baked goods we have been treated to from her brands, The Sassy Spoon and The Sassy Teaspoon.

We visit one afternoon to scope out the new restaurant, standing at the same spot in Bandra where an outpost of The Sassy Spoon used to be. The interiors have been transformed — dark wooden accents, lamps, and Chinese murals adorn the elegantly designed space. We settle down at a table and begin our eastward journey.

Sweet and Sour Chicken

Raise your glass
The cocktails deserve special mention. Created by mixologist Pranav Mody, each is a subtle nod to the Orient without becoming a cliché. The Crouching Tiger (Rs 399), made with a lychee green tea-infused vodka with a dash of cranberry juice, is for those who like their drinks fruity but not cloyingly so. The signature cocktail, the vodka-based Mandarin (Rs 399), is fruit-forward and bursts with flavours of citrus and aromatic basil. The tall glass filled with this chilled drink momentarily transports us to a beach deck on a sunny island.

Our favourite, however, is the Mandarin Mocha (Rs 339), which has a whisky base and comes with a dose of espresso and vanilla, topped with orange zest. This is a drink we could count on for that much-needed shot of caffeine.

Mandarin Mocha

Duck tales
The menu isn't trying to impress anyone by being out-of-the-box or innovative. Instead, what you get is pure comfort food, dishes that are flavourful in their simplicity.

Being a Chinese restaurant, you can expect a wide selection of dim sum here. The Truffle and Edamame Dumplings (Rs 440), which have become a regular feature at Chinese fine-dines, are sheer perfection — the film-like wrapping breaks open to reveal an edamame filling that feels like velvet and has a lovely umame flavour owing to the truffle oil. The Crispy Prawn Cheung Fun (Rs 540), served steaming hot, also wins our vote. Two glossy, translucent rolls hold juicy prawns and a layer of crunchy tempura batter.

Crispy Prawn Cheung Fun

A drizzle of soy sauce gives the dish a flavourful punch.

If you're visiting with the intention of shelling out the big bucks, don't skip the Aromatic Crispy Duck (Rs 1,150 for quarter, Rs 2,150 for half). Deep fried duck thighs are shredded and served with pancakes, a rich plum sauce and batons of cucumber and scallion. There is a method to eating this dish — place a light-as-air pancake on your plate, spread a dollop of plum sauce, place a spoonful or two of the shredded meat on it, throw in some greens, roll it up and tuck in.

Steamed Whole Pomfret with Ginger and Scallion

Pots of delight
Among the mains, you can't miss the soy-drenched Steamed Whole Pomfret with Ginger and Scallion (Rs 2,200). The seasoning on this dish is on the milder side, so if you're looking for something with a punch, this is not it. You can, instead, opt for the Sweet and Sour Chicken or the Sanpei Chicken Claypot (Rs 540 each), and pair either with a portion of the Spicy Vegetable Fried Rice with Taro (Rs 390).

The interiors are peppered with Chinese murals. Pics/Bipin Kokate

We can never have too much of the fare from the Far East, and if you're anything like us, you know where to look if dumplings are on your mind.

Bavarian Bouquet and Tropical Froth 

A trend we have seen in menus across the city is the use of the term, progressive global cuisine. This covers everything under the sun and allows chefs to serve dosas or dimsums. Many falter in delivering the best of each cuisine, while others manage to gain footfall.

Andheri's newest brewery (in place of The Pump Room, which was a brewery too), Barrel & Co has a menu that falls in this category. The interiors are industrial with a surprise mix of S&M, in the form of a large cage and mannequins decked in chains.

Beer-infused Chicken Supreme with Dukkah Spice 

Butter Chicken and Jeera Rice (as part of lunch thalis) and Spaghetti Lamb Bolognese fight for attention. We hope for the best and order their craft beers first. We have a weakness for wheat beers and the Belgian Wit ('190 for 330 ml) has the perfect grainy flavour with a hint of citrus. The Hopfenwiezen and Irish Red Ale (both '190) need a little more finesse for a smooth transition of the many flavours they pack. The most unique offering is the Bavarian Bouquet ('210), a floral, sweet beer that we guess will polarise opinions. It's unlike anything other breweries serve and the aroma reminds us of an exotic spa — we don't mind it one bit and call for another mug. One thing that all the beers lack is a good head. To further experiment with the Belgian Wit, we pick Tropical Froth ('300), a cocktail that makes the most of the citrusy nature of the craft beer when mixed with orange, apple and pineapple.

Zucchini Stuffed with Cottage Cheese and Cream Melange; (bottom) The industrial interiors. Pics/ Dhara Vora Sabhnani

Happy with the beers, we try a Mini Dosa Taco with Chicken Sukka ('290), Beer-infused Chicken Supreme with Dukkah Spice ('275) and Zucchini Stuffed with Cottage Cheese and Cream Melange ('275). We are not disappointed. The chicken skewers are tender and the coating of dukkah adds a woody taste to the meat. The stuffed zucchini, comes on a bed of chutney-like paste and the rolls are stuffed with delicate paneer. The chicken stuffing of the dosa tacos starts with a sweet taste and then hits spicy notes, balancing the flavours. The dosa is a tad soggy.

Like us, other tables seem to be having a good time, too. Several tables are filled on the Monday evening when we visit. With good food, aptly priced craft beers (just two options for bottled beers is a downer) and a well-designed entrance to property that will soon become an Insta favourite, Barrel & Co calls for a revisit.