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

Pita pocket
At: Henpecked, Kala Ghoda

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

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

Beetroot Ice Cream
At: Su Casa, Bandra

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

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

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

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

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

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

Bhut Jolokia Chicken Sandwich
At: Dive, BKC

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

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

3 Bean Paella
At: Luca, Lower Parel

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

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

Honey Darsaan
At: Four Points by Sheraton, Navi Mumbai

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

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

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

Chef Yogen Adep with Jack Daniele spare ribs. Pic /Sameer Abedi 

How do you get the shine in that sauce?" I ask chef Yogen Adep, while he throws in butter into a barbeque sauce to paint his spare ribs.

"A demi-glace is a sauce that has acquired a shiny texture after being reduced to 50 per cent of its quantity," says the chef de cuisine at Luna, St Regis. On his new Back to Classics menu, are Jack Daniel Spare Ribs, Black Cod Aqua Pazza and Chicken Cordon Bleu. While the spare ribs get a reduced whisky glace, the black cod is poached in a broth of sea water, tomato and stock. The Chicken Cordon Bleu, which is crunch chicken folded with a layer of ham and cheese mousse, gets a demi-glace brush. "Butter, and lots of it," he says is mainly responsible for the shine. But, make sure the butter is chilled, and when you mix it, the pan should be off the flame. "If not, the sauce will curdle," he explains.

The demi-glace he makes has taken 48 hours to make. "I roast the bones, add onion, carrots, leek and celery with lots of garlic and sauté it all with some rosemary, thyme, salt and pepper. In a pot, I deglace red wine and add the bones with chilled water and cook it for two days over a slow flame. The ice extracts the marrow and wax from the bones. We reduce the sauce, strain it and then make the demi-glace with butter," he says.

Then, he offers a short cut. "Sear the lamb rack, take it off the grill. In a pan, reduce some red wine, add flour and cold butter to it. Let it thicken and your demi-glace sauce is ready!"

Ayam Goreng Kalasan with Sambal Kacang

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

Priyadarshini Gupta at a cooking class in Indonesia

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

Soto Ayam

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

Spicy Steamed Tofu 

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

Longtong

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

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

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

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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

Prachi Dhabal Deb will demonstrate eggless royal icing work on cakes and cookies

Baking a batch of chocolate brownies is simple enough, provided you follow the recipe to the T. But, what if you want to create a two-tiered wonder for your best friend's wedding? Starting today, Cakeology, brings together cake artists from around the world to equip you with all the skills you need to go from home baker to pro baker.

Sachiko Windbiel's 3D fondant cake toppers

"The country's cake decorating industry has been witnessing drastic changes in the past few years. Home baking is a serious business now," says Farzana Gandhi, project and brand building consultant, Cakeology.

The second edition features artists like Alyson Reynolds (Scotland), Sachiko Windbiel (New York), Tina Scott Parashar (Dubai) and Bijay Thapa (New Delhi), who will hold 35 demos and six workshops for aspiring bakers.

Learn to make realistic sugar flowers from Alyson Reynolds

In her six-hour hands-on workshop, which is open to beginners as well as professionals, Windbiel will show participants how to create cute 3D figurines and toppers using fondant. Along with new fondant techniques, special attention will be paid to achieving good body proportions as well as creating expressive facial features.

Three special cakes will be on display this year. UK-based cake sculpture expert Rose Macefield will be making a life-size bride and groom wedding cake. The second is a life-size elephant by Samie J Ramachandran, whose 500kg London Bridge cake got plenty of eyeballs at an exhibition in Bengaluru. For the last one, London-based bakers and best friends Valeri Valeriano and Christina Ong of the multi-award winning Queen of Hearts Couture Cakes will create an entire English garden using nothing but buttercream.

Till: September 10, 10.30 am to 6.30 pm
At: World Trade Centre, Cuffe Parade
Log on to: cakeology.in
Call: 9820744629
Entry: 200 per day

 
Spaghetti

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

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

Penne Makhani with Chicken Tikka

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

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

Shawarma

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

Charcoal ice cream

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

Ilish Bhaja

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

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

Nachos

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

Crab masala

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

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

Happy munching!

Mojo's Bistro in Kamala Mills, Lower Parel

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

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

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

The island bar at Andheri's Agent Jack's

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

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

Juhu's sea-facing Estella restaurant 

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

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

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

Twins Thomas and Mathias Sühring grew up in Berlin, which was then part of East Germany. Summer holidays were spent at their grandparents' farm, near the Polish border, harvesting vegetables and fruits, and feeding ducks, chicken, and pigs.

"We derived immense joy from going to the forests to pick berries and mushrooms, and fishing in the lakes nearby. As kids, it was nothing short of an adventure. We feasted on our grandmother's cooking. It was special to see how she got the family together at the table," says 40-year-old Mathias in an email interview from Bangkok, where the duo runs Sühring, which has placed 13th on the Asia's 50 Best Restaurants list this year.

They first arrived in Bangkok in January 2008 to helm the kitchen at Mezzaluna -- the city's highest restaurant, located on the 65th floor of Tower Club in Lebua. Next week, they will be at The Taj Mahal Mumbai for a pop-up that runs from September 13 to 17. But, before that, they share the story of what brought them to Mezzaluna and how it led them to launch their own brand.

Excerpts from the interview:

Did both of you want to become chefs?
Thomas: Our parents made us realise how much we loved the time we spent on the farm, harvesting and preparing food
with our grandparents. They suggested we explore the idea of becoming chefs since Germany was finally united by the time we turned 19, and we had the freedom to travel to wherever we wanted. We trained in different hotels in Berlin and earned a diploma after three years. We took a trip across the country in our car and visited all the three-Michelin-starred restaurants to apply for a position.

But no one was interested in hiring us.

Our journey towards becoming professional chefs began when a chef named Sven Elverfeld, from Aqua at The Ritz Carlton in Wolfsburg [Germany], called us.

What led you to launch Sühring?
Thomas: Five years ago, we realised that starting our own restaurant would allow us to fully express ourselves. We knew
Gaggan [Anand, celebrated Bangkok-based Indian chef] since 2008, when we were working at the same hotel in different capacities. He had always been encouraging us to open our own place.

We launched Sühring on February 22, 2016, which also marks the birthday of Gaggan, our partner and friend.

Sühring is 13th on the Asia's 50 Best list. What is the secret behind its success?
Mathias: We never expected Sühring to rank so high on the list within a year of its launch! The atmosphere of a restaurant
goes a long way in establishing a bond with the guests. We ensure that our guests feel comfortable, as if they are visiting an old friend. Hence, we live at the restaurant, to create a warm and relaxed atmosphere. What's better than great food in a homely set-up?

What, according to you, constitutes modern German food?
Thomas: For a long time, Germany wasn't considered to be a country of culinary excellence. The cuisine is often labelled as boring, heavy, fatty, and fixated on meat. But there is so much more to it than just salted pork legs, sausages, potatoes or sauerkraut. We incorporate modern cooking techniques into traditional methods to transport diners to another culinary generation. The result is perfect -- simple execution with robust flavours.

There is a notion that twins think along similar lines. Does this happen with the two of you in the kitchen?
Mathias: There have been instances when both of us have thought on a similar line without having talked about it. We ensure that we openly share ideas and thoughts that work in our favour.

What's your brotherly bond like?
Mathias: We have a respectful and professional equation at work. We discuss all new dishes together. Often, we have a similar view and when we don't, we let the dish take shape, and give it a fair chance. What's important is that we learn every day. Currently, Thomas takes care of cooking hot food items and I focus on preparing cold
ones, including pasties.

What's in store for Mumbai?
Thomas: We are presenting our signature dishes, like Frankfurter Grüne Soße, a sauce that originated in Frankfurt and is made with seven different herbs. We will also bring our two-and-a-half-year-old sourdough to Mumbai to bake authentic German breads, which will be part of the menu. Another dish, called Brotzeit, will have butter churned from lacto-fermented cream and flavoured with wild garlic leaves. Also on the menu is a traditional noodle dish, called Spätzle, from the Black Forest
region of Germany. This one will be served with mushrooms and fresh truffles.

Has Gaggan given you advice for this trip?
Mathias: He told us to enjoy his country and its incredible people.

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

Peri Peri Twister. Pics/Sameer Markande

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

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

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

A staffer preps the fries in the kitchen

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

Death By Chocolate

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

Popcorn Caramel Shake

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

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

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

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

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

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

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

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

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

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

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

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

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

Verbena Brewpub & Skygarden

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

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

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

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

So ladies, a great night awaits you!

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

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.

Mom's Butter Chicken Tikka Masala. Pics/Atul Kamble

When Cafe Delhi Heights sold its 2,00,000th Jucy Lucy Burger (Rs 445), the chain organised a competition at its outlets in Gurgaon, Delhi and Noida. Ashish Singh, the corporate chef of 13 of the outlets — with another one coming up on Janpath and Mumbai's first branch launching at Kamala Mills today — tells us that the winner ate two-and-a-half of the burgers, while the runners-up gave up at two and at 1.75. Consisting of a 250gm mutton patty, 70gm cheddar cheese topping and 15 to 20gm of jalapenos, respectively, all stuffed in a six-inch bun, this burger is definitely not for the weak-hearted. But if you love gastronomic challenges, it's a must-try. We make a mess when we try one, but relish the paprika-herbed patty with crunchy veggies and a cheesy aftertaste.

Panzanella Salad

A board displays 2,08,133 when we walk in, the number increasing with each Jucy Lucy sold. A look around the vibrant 80-seater space, opposite Farzi Cafe and cushioned between The Beer Cafe and Love and Cheesecake, reveals it to be family-friendly. The booths come with LCDs; there is a low-seating area for noisy groups and a bar section to slip into nightclub mode.

Owners Sharad and Vikrant Batra have also got Michael Swamy — who opened Nueva, a South American fine-dine, with the duo in Delhi — to create a recipe book based on the 80 dishes from the menu, which will be launched in Mumbai next month.

Anti-oxidant Smoothie

We start with ISBT Makhani Maggi (Rs 285), loaded with chunks of butter that melt into the creamy gravy. Our cholesterol level shoots up even before we take the first bite of the spicy, Indianised recipe that may receive scorn from Maggi purists. But we are surprised at ourselves for actually polishing off this bowl.

The Sushi Chirasa (Rs 825) — traditionally served as a bowl of sticky rice, with crabsticks, avocado, tuna, salmon and peppers tossed in — is completely avoidable as the sticky morsels fail to impress us.

ISBT Makhani Maggi

We cleanse our palate with a Nimboo Anardana Shikanji (Rs 205), which is garnished with coriander and embodies the best of a chatpata flavour.

By the time we reach the Eggs Benedict (Rs 375), we are wishing that the dishes went easy on the butter, since they are comfortingly palatable without it. The Benedict comes on a bed of moist croissant and bacon, and the yolk oozing out of it tempts us to dig in.

Jucy Lucy Burger

The croutons in the Panzanella Salad (Rs 375) are crunchy, and so are the French beans, broccoli and babycorn, flavoured with Parmesan and herbs. We also sip on an Anti-oxidant Smoothie (Rs 325), which has chia and flax seeds, strawberry and yoghurt.

Finally, slow claps and drum rolls for Mom's Butter Chicken Tikka Masala (Rs 625), please. This one's a family recipe, with the chicken smoked in the tandoor and tender to bite into. To our delightful surprise, the creamy tomato gravy is sans cashew nuts. The dish is served with hot naans and saffron-scented rice. Slightly tangy and spicy, this is one butter chicken that Mumbai's been craving for.

A 3D rendering of what The Bank will look like when complete

This is a scenario that's all too familiar to most millennials: it's the end of the month, and a colleague's farewell party comes up. The next morning, you realise you don't have enough money to last you till your next pay cheque. Turns out, two budding entrepreneurs from the city have a solution - a pub called The Bank.

Harsh Mav and Shaunak Mukherjee

"The concept is born out of the understanding of what being broke towards the end of the month feels like," begins Harsh Mav, who, along with childhood friend Shaunak Mukherjee, is launching a space where you can drink on a loan and repay it in EMIs, among other things. And they've just started a crowdfunding campaign so you can help turn their dream into reality.

Ajit Dhumal at BBC's first outlet in Goregaon. Pic/Sneha Kharabe

Jumping through hoops
"We have been frequenting different pubs in the city for a while, and we realised that most places serve alcohol at prices that are unaffordable to people like us. So, we started thinking of new ways in which bars could make money while keeping it affordable for customers. That's when we thought, 'Why not do this ourselves?'" says Mav.

Right off the bat, they faced a series of hurdles. They were turned down by banks for a loan, and investors weren't keen on the project due to the duo's lack of experience in the industry. Mav finally mortgaged his family home for R90 lakh, while Mukherjee managed to acquire a loan of Rs 43 lakh. They even found a space in Lower Parel's bustling Mathuradas Mills. That's when things took a turn for the worse.

"We had put down the deposit, paid three months' rent, and started work on the interiors. Then, suddenly, the BMC put a halt to everything, claiming there was a stay order on the property, a detail the landlord had failed to mention," says Mav.

Furthermore, the landlord refused to return their money, which meant they were back to where they had started - with nothing. "We're going to take legal action to recover the money, but for now, we want to get the project going. That's why we opted for crowdfunding," says Mav.

Moving forward
Needless to say, not all the funds will come from the Ketto campaign. Opening an eatery in the city requires a far larger sum than the Rs 10 lakh the duo is trying to raise. "Right now, we have most of what we need to get the pub going - food and beverage suppliers, staff, and brand tie-ups. We're looking to gather funds for the interiors," says Mav.

What do you get if you contribute to the campaign? Plenty of rewards, it appears, ranging from free drinks to getting double the return on your investment. The search is now on for a new space, and the campaign has already started catching the attention of interested investors, who, Mav and Mukherjee hope, will look beyond their inexperience and give them a fair chance.

Log on to: ketto.org/fundraiser/thebank

Sweetish House Mafia, known for its decadent desserts, cookies and cookie shakes, has now introduced a new cookie that will bring a smile to the faces of mums-to-be. The latest offering is targeted at expectant and nursing mums alike. The cookies are packed with nutrients that provide the energy required during pregnancy. They also fulfil sweet cravings that are common when carrying. The cookies also are a good option as a healthy mid-day munch for anyone counting calories.

Loaded with flax, oats, brewers' yeast and other yummy nutritional ingredients, these cookies offer a wealth of vitamins, minerals and anti-oxidants. While flax provides Omega-3 fatty acids that are essential for brain development, oats are a rich source of fibre, iron, healthy vitamins, minerals and anti-oxidants.

Brewers' yeast is a great source of Vitamin B and amino acids, a natural ingredient used to help stimulate and increase the production of breast milk. With a dash of chocolate crumbs, the sweet package sounds like a sure hit for the mommie brigade.

Neha Arya Sethi, co-founder, Sweetish House Mafia, says, "Mums are some of our most regular patrons. While we'll be delighted to continue giving them our indulgent desserts, we realise that a big part of baby care comes from a mother's diet. Our Mommy's Cookies give mums and fitness enthusiasts flavours and wholesome components."

LOG ON TO: sweetishhousemafia.com

Garima Arora at Masque. Pic/Sneha Kharabe

"I haven't slept in two days," says Garima Arora, armed with a takeaway coffee cup, when we meet her at Mahalaxmi fine-dine, Masque. She has arrived just an hour ago from Bangkok, where she runs her six-month-old restaurant, Gaa. But her caramel-hued eyes light up as soon as we start chatting about her first pop-up in the city, in collaboration with chef Prateek Sadhu.

"We'll do a version of the bhutta, use ingredients like seabuckthorn from Ladakh and chocolates from Pondicherry. Prateek and I share the philosophy of celebrating local produce," says the 30-year-old. Arora seems to have imbibed the philosophy during her three-year stint at René Redzepi's Noma in Copenhagen, voted the best in the world. Born in Hyderabad and raised in Mumbai, Arora studied journalism at Jai Hind College before heading to Le Cordon Bleu in Paris. Her illustrious CV includes stints with Gordon Ramsay's Verre in Dubai and at Gaggan Anand's eponymous restaurant in Bangkok before she ventured out. Edited excerpts from the interview:

Keema Pao with homemade butter

How did the shift from journalism to food happen?
My father is an avid cook. He would make dishes like risotto and hummus, which were unheard of in the early '90s. So, I had a keen interest in food but I wanted to plan something in it after winning a Pulitzer [laughs]. Then, on a trip to Singapore, I tried hotpot and decided to start cooking.

What were the learning lessons, working at the world's best kitchens?
At Gordon's, I learnt humility. Noma changed me as a person. I saw the chefs create magic out of limited produce and realised that the food is always bigger than the chef. I also learnt that fermentation can be used as a means of cooking, something I practise till date.

Fish Khanom La

Did these stints prepare you to work with Gaggan Anand?
Oh, Gaggan's was way more chilled out. He is also a confident chef; his Indian food is spot on. I think a lot, and believe that every step in the cooking process needs to have a reason. Gaggan is more carefree. From him, I learnt that cooking with a free hand isn't a bad thing.

Then, was it a challenge to carve your own niche with Gaa?
Yes, it still is. Many guests compare us with Noma but what I serve is my personal interpretation. Our idea is to introduce diners to flavours they've never tried before. For instance, at the border of Laos and Thailand, I came across eggfruit for the first time, and I was filled with childlike happiness. It tastes like avocado, with the texture resembling an egg yolk. At our restaurant, we use it on flatbread and as a soft serve. We also do a savoury version of Khanom La, a southern Thai dessert. The way it's made is a dying technique.

Crayfish, Eggfruit and Pomelo

Have you introduced any recipes from back home at your restaurant?
Homemade white butter that my grandmother would make. She would let the cream ferment naturally and then churn it. Guests wonder if it's cheese.

What's your take on Mumbai's culinary scene?
Chefs need to add a lot more thought to the food they are serving. For instance, many restaurants try to modernise Indian food; I wouldn't dare do that. Given the historical references, we should look at Indian food more intelligently.

Fernando Alonso

McLaren yesterday said they would drop Honda engines in favour of Renault at the end of this season, ending a troubled partnership with the Japanese manufacturer as they bid to return to the top of Formula One.

The celebrated British marque announced a three-year deal covering 2018, 2019 and 2020 with France's Renault, who simultaneously unveiled a split with Toro Rosso — who will now be powered by Honda. Honda's exit is likely to convince Fernando Alonso to stay at McLaren next year.

Daniel Ricciardo

Daniel Ricciardo topped the timesheets by a dominant margin ahead of teammate Max Verstappen, as Red Bull marked themselves out as contenders for victory on the opening day of Singapore Grand Prix practice.

Ricciardo put in a dazzling one minute 40.852 second lap under the floodlights, setting a new record around the Marina Bay street circuit after having already lowered the earlier benchmark with the fastest time in the opening session.

His effort was a massive 0.556 seconds quicker than Verstappen's best. Championship leader Lewis Hamilton meanwhile, chasing a hat-trick of wins this weekend, was third fastest after having been fourth in the opening session.

His title rival Sebastian Vettel, second in the evening, was inconspicuous at night with only the 11th fastest time.

Singapore's tight twists are expected to play to Ferrari and Red Bull's strengths and Vettel briefly lit up the timing screens. Valtteri Bottas, who agreed a one-year contract extension with Mercedes, ended the day fourth-fastest.

Sebastian Vettel after claiming pole position in Singapore on Saturday. Pic/Getty Images

Sebastian Vettel pulled out a scorching lap in the dying stages of Saturday’s qualifying session to seize pole position for the Singapore Grand Prix.

The Ferrari driver lapped the floodlit Marina Bay street circuit in one minute, 39.491 seconds, the fastest ever set around the 5-kilometer long track, in a dazzling display of speed.

Max Verstappen went second fastest and will start alongside Vettel on the front-row with his Red Bull teammate Daniel Ricciardo third.

Championship leader Lewis Hamilton, Vettel’s title rival, was only fifth ahead of teammate Valtteri Bottas.

The Briton, seeing a hat-trick of wins this weekend, seized the championship lead with victory at the last race in Monza.

But starting on the third row, with the Red Bulls and Kimi Raikkonen’s fourth-placed Ferrari between him and Vettel, Hamilton could well have to drive a race of damage limitation that could cost him his slim three-point advantage.

“I’m still full of adrenaline so maybe whatever I say doesn’t make any sense,” a breathless Vettel, who let out a loud whoop of joy over the team-radio, said immediately after qualifying.

“The car was tricky but it came alive and it was getting better and better as the night progressed, so really happy that we got it done.”

Saturday’s pole was the 49th of Vettel’s career and an unprecedented fourth at Singapore.

It could prove to be an especially crucial one with seven of the last nine races in the city-state won by the pole-sitter.

But the German, who also has an unprecedented four wins at the twisty track, initially did not seem to have the pace to seize the top-spot.

Red Bull had topped the timesheets in every session over the weekend.

With Verstappen even topping the opening two parts of qualifying, the former champions had looked on course to score their first front row lockout since the United States Grand Prix in 2013.

But Vettel put it all on the line when it really mattered, vaulting to the top of the timesheets during the final 12-minute pole-position shootout.

Nico Hulkenberg was seventh for Renault ahead of Fernando Alonso and Stoffel Vandoorne, who put both McLaren’s in the top-ten a day after the Woking-based squad agreed to swap Honda power for Renault.

Carlos Sainz, set to move to the works Renault team next year, rounded out the top ten for Toro Rosso.

Force India’s Sergio Perez was 12th with teammate Esteban Ocon 14th.

Sparks fly off Kimi Raikkonen's Ferrari (right) after he collides with teammate Sebastian Vettel's vehicle (left) in the Singapore Grand Prix yesterday. Raikkonen was eliminated immediately while Vettel retired later due to a damaged car. Pics/AFP

Sebastian Vettel pulled out a scorching lap in the dying stages of Saturday's qualifying session to seize pole position for the Singapore Grand Prix.

The Ferrari driver lapped the floodlit Marina Bay street circuit in one minute, 39.491 seconds, the fastest ever set around the 5-kilometer long track, in a dazzling display of speed.

Max Verstappen went second fastest and will start alongside Vettel on the front-row with his Red Bull teammate Daniel Ricciardo third.

A victorious Lewis Hamilton jumps off his Mercedes

Championship leader Lewis Hamilton, Vettel's title rival, was only fifth ahead of teammate Valtteri Bottas.

The Briton, seeing a hat-trick of wins this weekend, seized the championship lead with victory at the last race in Monza.

But starting on the third row, with the Red Bulls and Kimi Raikkonen's fourth-placed Ferrari between him and Vettel, Hamilton could well have to drive a race of damage limitation that could cost him his slim three-point advantage.

"I'm still full of adrenaline so maybe whatever I say doesn't make any sense," a breathless Vettel, who let out a loud whoop of joy over the team-radio, said immediately after qualifying.

"The car was tricky but it came alive and it was getting better and better as the night progressed, so really happy that we got it done."

Saturday's pole was the 49th of Vettel's career and an unprecedented fourth at Singapore.

It could prove to be an especially crucial one with seven of the last nine races in the city-state won by the pole-sitter.

But the German, who also has an unprecedented four wins at the twisty track, initially did not seem to have the pace to seize the top-spot.

Red Bull had topped the timesheets in every session over the weekend.

With Verstappen even topping the opening two parts of qualifying, the former champions had looked on course to score their first front row lockout since the United States Grand Prix in 2013.

But Vettel put it all on the line when it really mattered, vaulting to the top of the timesheets during the final 12-minute pole-position shootout.

Nico Hulkenberg was seventh for Renault ahead of Fernando Alonso and Stoffel Vandoorne, who put both McLaren's in the top-ten a day after the Woking-based squad agreed to swap Honda power for Renault.

Carlos Sainz, set to move to the works Renault team next year, rounded out the top ten for Toro Rosso.

Force India's Sergio Perez was 12th with teammate Esteban Ocon 14th.

Three-time Formula One world champion Lewis Hamilton has offered his support to athletes using sport to make a political stand.

Lewis Hamilton

United States president Donald Trump last week suggested NFL players should be sacked by their clubs if they knelt in protest during the American anthem. Players from up and down the league have been kneeling during pre-match renditions of the Star-Spangled Banner - while the entire Pittsburgh Steelers team remained in the locker room when it was played ahead of their recent game with the Chicago Bears.

Mexico City: Sebastian Vettel insisted he has no fear of Lewis Hamilton who on Sunday equalled his mark of four world drivers titles.

The German finished fourth for Ferrari in the Mexican Grand Prix after an opening lap collision with Hamilton, who finished ninth for Mercedes.

Sebastian Vettel

Dutchman Max Verstappen won the race for Red Bull. "I am disappointed, obviously," said Vettel. "But all this is not that important. It is more important for me to say well done to Lewis, who has deserved the title and done such a superb job all year."

Wearing dark glasses, the deflated Vettel hugged Hamilton and congratulated him personally in the post-race interviews pen. "Yes, all congratulations to him. It's his day today. He deserved it."

Asked how he rated Hamilton in the pantheon of champion drivers, Vettel said: "Well, he's up there with four titles so he deserves it, if you can count!"

He added: "But I don't fear him. I like racing against him and I just wish I could have done more of it this year, but overall they [Mercedes] were the better bunch."

Gaganjeet Bhullar, who was tied 3rd last week in the Queens Cup, moved into contention once again with a superb six-under 66, which carried him to 14-under at the Sarawak Championship here yesterday. Bhullar was three behind the leader Paul Peterson of the US who posted a bogey-free three-under-par 69 to hold a narrow one-shot lead over countryman John Catlin in the third round.

Bhullar had rounds of 68-68 on first two days and is now in prime position to make a charge for his first win this season and the ninth on Asian Tour in his career. Bhullar had seven birdies, four on front nine and three on back nine against just one solitary bogey on Par-3 eighth. Among other Indians, Himmat Rai (68-67-70) was tied 11th and Ajeetesh Sandhu (68-71-67) was tied 16th. S Chikkarangappa (70-67-70) was tied 19th, while Khalin Joshi (68-70-71) and Honey Baisoya (71-69-69) were tied 31st.

The other two Indians who made the cut were Aman Raj (74) at tied 44th and Jeev Milkha Singh (73) at tied 53rd. Rashid Khan (75) was tied 63, while Viraj Madappa, Chiragh Kumar and M Dharma missed the cut. Bhullar said, "I hit the ball really good. I hit all the fairways and missed only three greens. Overall it was a good day in terms of ball striking. I got off to a good start with two birdies and that gave me a lot of boost and confidence.

"I'm happy to be in this position. I've been striking the ball really good in the last four months. The trick is all mental now. If I'm able to do the same thing in the last few days, I will be happy with my game." "Golf is a funny sport and anything is possible. Everybody is giving their 100 percent and so am I. I'll go out there and do my best. Game wise, I'm feeling really confident and I've been converting a lot of good scores and giving myself a lot of opportunities."

Bhullar opened with birdie-birdie and then had three pars. He followed up with birdies on sixth and seventh and dropped his only shot on eighth. On the back nine, he birdied on the 10th, 12th and 17th. Peterson, who won his first Asian Tour title in January, fired three birdies on his homeward nine to hold on to his lead for the third straight day on 17-under-par 199 at the Damai Golf and Country Club.

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Don Bosco team pose with the Ahmed Sailor Cup at the Cooperage ground yesterday. Pic/Suresh Karkera

Dwayne Pereira's goal helped Don Bosco High School (Matunga) defend their title with a 1-0 win against Campion School (Cooperage) in the final of the Mumbai Schools Sports Association (MSSA)-organised Ahmed Sailor boys under-16 football tournament at Cooperage football ground yesterday.

This is the third time the Matunga side have won the knockout title on the trot. Don Bosco were close to scoring in the fifth minute, but Sherwyn D'Souza's header was blocked by goalkeeper Rahul Verma. Five minutes later, midfielder Nihal Dudwadkar's shot from the 30-yard circle landed wide. Mannan Dang was fouled by Hriday Dhakad, but the defending champs were unable to capitalise on the opportunity.

Campion too had their fair share of chances in the game. Aashad Vesuna missed to score from the 18-yard box as the ball went sailing over the goalpost. During the 22nd minute, Campion had another chance of scoring off a free kick, but Aryaan Majumdar's attempt from the right corner was blocked by a sturdy Bosco wall. After the lemon break, Don Bosco continued to search for a goal and were rewarded. Skipper Dwayne Pereira scored the only goal in the 44th minute.

Don Bosco coach Leslie Machado was happy his side were able to display an aggressive show. "Since it is the last year for most of the boys, this win is very special for them," he said. "This win is dedicated to Leslie sir and because of him we were able to bring out our A game," Dwayne added.

Stanislaus' Saurabh Gupta (left) and Amos Mathews

Saurabh Gupta and Amos Mathews bagged hat-tricks to help St Stanislaus High School (Bandra) continue their winning form with 12-0 thrashing of Rustomjee International School (Dahisar) in the Mumbai School Sports Association (MSSA)-organised Ahmed Sailor inter-school under-16 boys hockey tournament at Sports Authority of India (SAI), Kandivli yesterday.

Saurabh opened the scoring for the Bandra team in the eighth minute. The striker netted his second goal in the 22nd minute and completed his hat-trick in the 35th minute.
Zaheem Dodhaya added a goal in the 10th minute while David Mendonca scored in the 20th minute.

Forward Sean Gonsalves, too got into action with back-to-back goals in the 15th and 18th minute. St Stanislaus were 6-0 up at end of the first half.

Minutes into the second half, Amos Mathews came up with his first goal in the 29th minute to add to St Stanislaus' tally. He too completed his hat-trick with goals in the 30th and the 37th minute.

Stanislaus' midfielder Joshua D'Souza piled on more misery on the Dahisar outfit with a goal in the 32nd minute. Zaheem completed the rout when he found the net in the 40th minute.

The Mysore Race Club Trophy for maiden three-year-old horses is slated as the feature event of Saturday's race card which features eight races. There are seven runners in the fray, two of them--Grand Accord & Sagittarius--making their debut.

While a victory by one of the two first-timers cannot be ruled out, the fact remains that at least two of the experienced lot, namely Admo and Masquerade, have it in them to stake a serious claim for the winner's prize.

My vote goes to the Nosher Cama-trained Admo (PS Chouhan up) because he has had the benefit of a decent run on this track when finishing a noteworthy runner up to the good type Batteleur three weeks ago.

First race at 2 pm.
Selections:

Adam's Treasure Plate - Div II (For 4y&o, class V; 1200m)
Divine Spark 1, Arc Of Passion 2, Rising Concert 3.

Enaksi Plate (Class III; 1000m)
Wild Fire 1, Lincoln 2, Free Speech 3.

Eloise Plate (Class III; 1800m)
Daffodil 1, Unforgettable You 2, Comic Timing 3.

Mysore Race Club Trophy (For 3y, maidens; 1400m)
Admo 1, Masquerade 2, Grand Accord 3.

Yogender Singh Trophy - Div II (For 4y&o, class IV; 1400m)
Godsent 1, Frosted 2, Arabian Storm 3.

Adam's Treasure Plate - Div I (For 4y&o, class V; 1200m)
Headlines 1, Lilac Time 2, Royal Mews 3.

Alexandress Plate (For 3y, maidens; 1000m)
Excellent Gold 1, Hopeilicious 2, Kotor 3.

Yogender Singh Trophy - Div I (For 4y&o, class IV; 1400m)
Dibaba 1, Ame 2, Star Comrade 3.

Recommendations
Best bet: Excellent Gold (7-2)
Upset: Name Of The Game (6-3)

Today's pools
Super jackpot pool: 3,4,5,6,7,8
Jackpot pool: 4,5,6,7,8
Treble pool: I - 5,6,7; II - 6,7,8
Tanala pool: All races.

The protesting staff Jayesh Parmar (left), Dattatray Tambadkar and Anthony D'Souza (right) outside the Mumbai School Sports Association’s office at Azad Maidan yesterday. Pic/Suresh Karkera

Four Mumbai Schools Sports Association (MSSA) employees — Anthony D'Souza (junior clerk), Dattatray Tambadkar (junior clerk), Jayesh Parmar (peon) and Rakesh Gaud (groundsman) accused the school body of ill-treating them for working under protest by wearing black bands on their arms and mouths yesterday.

"Chief Minister Devendra Fadnavis launched the Maharashtra Mission One Million initiative under which over 10 lakh students across the state played football. Fadnavis and State sports minister, Vinod Tawde were present at Bombay Gymkhana.

Rakesh Gaud

Similar matches were played at various venues, of which MSSA ground was one of them. MSSA officals didn't want them to see us. Esmero Figueiredo threatened us and told us to vacate the office premises. Others were working, then why not us?" Tambadkar told mid-day.

Interestingly, the workers didn't protest in the last few days, but decided to do so only yesterday so that they can be seen by the chief minister and other officials. The ongoing tussle between the workers and MSSA is in court at the moment.

While, MSSA official Sebastian Fernandes said: "Due to the program, there was a lot of chaos hence we decided to give them a holiday. Others were working as there was final at Cooperage."

Dia Mehta's lone goal helped Bombay International School (Babulnath) beat Bombay Scottish (Mahim) in the Mumbai Schools Sports Association (MSSA)-organised inter-school girls U-14 Division I football tournament at Azad Maidan yesterday. Both teams started off in an aggressive fashion, but the first half ended goalless.

Switching sides, Dia broke the deadlock in a nonchalant fashion. The goal came in the 27th minute when she intercepted a cross from teammate Simran Jasubhai and hammered into the net from long range to seal the win for her team.

Meanwhile, in a boys U-14 Div II encounter, Holy Family High School (Andheri) beat Infant Jesus High School (Malad) 4-0. Sanford Dias scored a brace while Rommaan Khan and Gavin D'Souza netted one apiece.

Rishab Shah

Rishab Shah of Cathedral and John Connon School (Fort) bagged gold in the Mumbai School Sports Association (MSSA)-organised inter-school under-16 boys chess tournament at Rajiv Gandhi Sports Complex, Sion yesterday.

Rishab, who won two bronze in the under-14 rapid and blitz formats in the Western Asia Youth Championships which concluded in Sri Lanka last week, finished with 8.5 points from 9 rounds. Sarvesh Kumar of Podar International School (Powai) and Vedant Panesar of Lady of Ratanbai and Sir Mathuradas Vissanji Academy (Andheri) won silver and bronze respectively.

Rishab, 14, wants to become a Grandmaster (the highest title a chess player can attain) and idolises India chess great Viswanathan Anand.

Varad Parab's lone goal helped St Stanislaus High School (Bandra) beat Bombay Scottish (Mahim) 1-0 and secure a spot in the final of the Mumbai Schools Sports Association (MSSA)-organised inter-school boys under-14 Division I football tournament at Azad Maidan yesterday. Both teams had their fair share of chances during the first half.

St Stanislaus' Varad Parab (centre) heads a ball as the Bombay Scottish’s Ryan Davar (left) looks on during the MSSA U-14 semis at Azad Maidan yesterday. Pic/Shada Khan

Shayne's early move
Stanislaus' midfielder Shayne D'Costa almost put his team in front, only for the Bombay Scottish goalkeeper Kritaansh Khera to come up with a save.
On the other hand, Scottish forward Craig Daniel too had an opportunity to score for his team from outside the penalty area, but vigilant Stanislaus goalkeeper Moin Khan thwarted the attack.

Both teams remained goalless at the end of the first half. After the break, both team put on an attacking display. Scottish were close to scoring when they received a free-kick, but the pressure got the better of defender Ryan Davar, who kicked the ball over the bar. Finally, St Stanislaus' Varad broke the deadlock in the 38th minute. The striker powered home the winner after he received a cross from teammate Jaffer Mansoori, who came dribbling in from the right wing.

'Great team effort'
"We wanted to attack from the beginning. We went hard at our opposition as we did not want to give them any opportunity to score. It was a great team effort and now we look to winning the final," Varad told mid-day.

Suraj Narredu astride Lady in Lace

Growing up in a racing family and watching my father (Satish) and uncle (Malesh) riding as top jockeys, shaped my destiny, and I started riding at a young age. Though record books will tell you that I climbed the ladders of success rather swiftly, no jockey can experience a real sense of fulfillment unless he wins the greatest race of them all — the Indian Derby at Mahalaxmi.

And because both, my father and uncle, had won the great race as jockeys, it was almost a question of continuing the family tradition. So it was a dream realised when I won the 2015 Indian Derby with Be Safe (trained by Malesh), who matched the record of my father, having won the big race both as jockey and trainer. Be Safe thus marked a new chapter in my career. Now I get another opportunity to have my moment in the sun. This Sunday, I will ride another, very capable Derby aspirant in Lady In Lace, trained by Prasad Raju of Hyderabad. Here's why I consider her so special.

I was on the bench with an injury when Raju sent her into the care of my trainer-brother Rajesh Narredu in Bangalore. From the sidelines, I watched her winning two races — one with an apprentice rider (M Ayyer), and the other, with jockey YS Srinath, who also went on to win two more races, including the Fillies' Championship, when she went back to Hyderabad. The trainer optimistically pitched her in the Hyderabad Derby, and in blinding rain, Prevalent Force (ridden by jockey Srinath who had switched allegiance) had to go to the bottom of the well to contain Lady In Lace.

It was a big let down for Raju. Though I had not ridden the filly yet, I felt she was high-class material. The Pune Derby was round the corner. I used my persuasive skills to convince Raju that Lady In Lace should take her chances. She was supplemented at a prohibitive cost with a late entry fee. The rest, as the saying goes, is history. Lady In Lace put up a jaw-dropping show. It was Raju's first Derby winner, and I was thrilled to be part of his team.

Later, Lady In Lace did not even break a sweat when winning the Golconda 1000 Guineas. Shapoor Mistry, a keen judge of horseflesh, opted to buy a 50% share in the filly — that's vindication of the class I always knew she had. She further confirmed my opinion about her when storming past her adversaries late in the lane in the Indian 1000 Guineas. An infection disrupted her training schedule, and she skipped the Indian Oaks. However, she was impressive in a recent mock race. I galloped her on Monday over a mile, and she could not have done better. I strongly believe Lady In Lace is peaking at the right time.

As India remains under lockdown to contain coronavirus, Bollywood celebrities including actor Deepika Padukone are relying on group video calls to catch up with their near and dear ones.

The Bollywood's dimple queen on Monday set rather perfect friendship goals while practising social distancing as she spent some quality time with her childhood friends Divya Narayan and Sneha Ramchander on a group video call.

 

 

 

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❤ï¸Â #forever @divya_narayan4 @sneha_ramachander

A post shared by Deepika Padukone (@deepikapadukone) onApr 27, 2020 at 5:10am PDT

The 34-year-old actor, who is quite active on social media, shared on Instagram a three-window jolly screenshot of the video interaction session between the childhood buddies. In the image, all three childhood friends are seen beaming with joy while speaking to each other over the video call.

Keeping the caption of the picture simple yet striking, Deepika inserted a heart emoji along with a hashtag that said "forever" marking her strong bond with her two friends. Earlier this month, superstar Kareena Kapoor Khan was also seen speaking to her best friends several times during the lockdown.

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Bhumi Pednekar's fitness is something that is talked about regularly as the actress stunned everyone with her body transformation after Dum Laga Ke Haisha. She is a gym-junkie and is extremely conscious of what she eats. The lockdown imposed in India due to Coronavirus has resulted in health and fitness challenges for everyone and Bhumi has a solution for it.

"I have always strived to lead a balanced lifestyle and believed in the synergy of how nutrition, what we eat directly impacts our health and fitness. This lockdown, though extremely challenging for all of us because it has changed how we live life and exist, is also impacting our minds and that can throw off diet and nutrition in a big way," she says.

Bhumi reveals, "What we eat has a lot to do with how we feel - it's connected and it's mostly emotional. This will create health and fitness issues and I want to share with everyone my nutrition journey through COVID-19 and I hope that people will find this useful."

The actress has maintained a routine and stuck to her nutritious way of life all through the Coronavirus pandemic. She credits her nutritionist Dr. Siddhant for her fit bod and will be doing a live chat with him to share health and nutrition tips to everyone.

"I have ensured that I'm mobile, I have been working out, I'm on a nutrition-rich diet and I have not resorted to binge and junk eating. My nutritionist Dr. Siddhant is a genius and has a wealth of knowledge which has helped me shape my life. I want him to share his knowledge with as many people as possible because he has kept me going despite the lockdown challenges," she says.

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Farah Khan's daughter Anya Kunder has been raising money for the animals to help them amid the Coronavirus pandemic and the filmmaker also shared the sketch she drew and it drew a lot of respect from Bollywood celebrities like Tabu, Sonali Bendre, Zoya Akhtar, Tahira Kashyap, Aditi Rao Hydari, and Sonu Sood.

It is a great initiative and not only Bollywood celebrities, but even the commoners also need to applaud her efforts to ensure the well-being of the animals amid this crisis. In case you missed the post that was shared by Farah Khan on her Instagram account a few days back, have a look right here again.

Here it is:

 

 

 

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My daughter Anya has decided to sketch a pet, n sell it for rs.1000-/.. all proceeds will go towards feeding stray animals and homeless during this pandemic.. not much but she s only 12 yrs old.. ♥ï¸Â thank you @tabutiful @rajeevmasand @aartishetty @shaziaqg for advance orders💕

A post shared by Farah Khan Kunder (@farahkhankunder) onApr 5, 2020 at 10:54pm PDT

And now, actor and good friend Abhishek Bachchan has come forward and given Rs. 1 lakh for this sketch and completely bowled over Farah. She couldn't contain her excitement and this is how she expressed her joy. Have a look right here:

 

 

 

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Who gives 1 LAKH for a sketch?? Only @bachchan ..that straightaway doubles Anya s charity drive! Thank u my mad, big hearted crazy boy♥ï¸Â bigggggg huggggg cming up which u will hate i know😂

A post shared by Farah Khan Kunder (@farahkhankunder) onApr 27, 2020 at 5:06am PDT

Zoya Akhtar and Patralekhaa reacted with a heart, a user wrote- "Wow! Told you this guy was the coolest." And another one wrote- "He is such a great guy." Now let's wait and watch who happens to be the next Bollywood actor to come forward and become a part of this great initiative!

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Sonali Bendre is one of the Cancer survivors in Bollywood, akin to Manisha Koirala and Lisa Ray. These women have some very inspiring journeys and are likely to become role models in the future. And now, speaking about her journey to SpotboyE, Bendre spilled the beans on almost everything, right from her treatment to her husband Goldie Behl's unshakable support to how she feels today. It could leave you teary-eyed.

The first question was about her current health and she said, "I'm doing well right now. I'm feeling good. Also, I would say it hasn't been much of a shift for me because the last 2 years have been sort of a quarantine for me anyway. So it's not too much of a change at this point, but I would have a lot of visitors coming and going then. That's the part that I miss the most." She also said how she has been missing her parents due to the lockdown and can't meet them.

"Above all, I'm missing my parents right now in this because I can't really meet them. But other than that, we have lots to be thankful for. I always count my blessings," stated Bendre. When she posted her bald picture on Instagram, it was welcomed by one and all, and the actress earned the respect from everyone for the same. She even spoke about her decision to do it and how it made her feel.

She said, "Frankly, how long are you going to hide? Just get on with life, man. I felt I was getting distracted trying to hide my falling hair, so just putting it out there fully bald was more to help myself than anything else. It was quite liberating, actually." And do you know Goldie Behl didn't want the actress to grow her hair back? This reveal was also made by Bendre.

She stated, "He used to say I need to own it and that I look fabulous without my hair as well. Today, he tells me that 'you should not grow your hair back, the short hair suits you very much'. My husband has been an amazing support." As we stated above, Bendre has been an inspiring figure and we all need to respect her for the way she has handled her life and been such a sport and a spirited lady!

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Telugu actress Samantha Akkineni turned a year older on April 28, 2020, and she was seen celebrating her special day with near and dear ones. Samantha's husband Naga Chaitanya hosted a sweet little party for the birthday girl at their home.

Chaitanya also baked a cake for his wife, and the actress shared a time-lapse video on social media. She wrote, "baking my birthday cake." Take a look at the series of photos and video shared by the birthday girl on Instagram.

 

 

 

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Family ❤ï¸Â .... (no points for guessing what I am praying for )

A post shared by Samantha Akkineni (@samantharuthprabhuoffl) onApr 27, 2020 at 12:29pm PDT

For the uninitiated, the 33-year-old actress has a solid fan-following not only in India but globally too and has given us two very memorable films- 24 and Eega, both brimming with imaginative ideas and smashing entertainment. Samantha has come a long way and carved her own niche in Indian Cinema. Her work in the Telugu and Tamil industry continues to resonate with audiences and critics alike.

Speaking of her professional journey, some of her most remembered works as an artist are 24, Oh Baby, U-Turn, Super Deluxe, and Rangasthalam.

On the other hand, talking about her personal life, Samantha Ruth Prabhu and Naga Chaitanya tied the knot in both grand South Indian and Christian ceremony in October 2017.

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