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

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

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

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

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

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Japan Prime Minister Shinzo Abe stated it will be impossible to host the Olympics even next year if the ongoing Coronavirus pandemic cannot be contained till then. The 2020 edition of the event was pushed back to 2021 in wake of COVID-19 crisis that has hit the entire world. Answering a question related to Olympics, Abe said it is important for all athletes and spectators to feel safe and for that to happen, the virus will have to be contained. "We've been saying the Olympic and Paralympic Games must be held in a complete form, in that athletes and spectators can all participate safely. It would be impossible to hold the Games in such a complete form unless the Coronavirus pandemic is contained," Abe was quoted as saying by CNN.

Earlier, Tokyo Olympics chief had warned the event will have to be scrapped in case of further delay. "In that case, the Olympics will be scrapped," Yoshiro Mori told Nikkan Sports when quizzed about pushing the Games further if needed. Tokyo Olympics was supposed to be held in July-August this year but had to postponed due to COVID-19 crisis. The head of Japan Medical Association (JMA) had earlier said that hosting the event in the summer of 2021 remains difficult till the time an "effective vaccine' is developed.

"Unless an effective vaccine is developed I think it will be difficult to hold the Olympics next year," JMA President Yoshitake Yokokura told reporters in Tokyo on Tuesday. "I'm not saying at this point that they shouldn't be held. The outbreak is not only confined to Japan... it's a worldwide issue."

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

Delay in payment

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

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

AIBA's account frozen

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

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

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

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

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

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

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

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

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

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

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

 

 

 

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

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

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

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

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

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

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

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

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

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

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

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

 

 

 

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

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

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

NHL star PK Subban

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

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American TV star and model Olivia Culpo celebrated a unique prom night during self-isolation with her National Football League (NFL) star boyfriend Christian McCaffrey, 23.

The couple partied with Olivia's sister Sophia and Christian's mother Lisa besides other family members. "Tonight is prom night with our quarantine crew," the Sports Illustrated model Olivia wrote on social media alongside pictures and a video of their celebration. "Lisa made all the boys do a "promposal" and now's she torturing all of us with chores," added Olivia, 27.

The outdoor party in a cocktail lounge area could also be a celebration of Christian's four-year $64 million (R484 crore) contract extension signed with NFL side Carolina Panthers in April.

The group ate, drank and also played with a unique bubble machine, blowing bubbles for everyone around.

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

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

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

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

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

Prolonged illness

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

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

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

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

'Most helpful person'

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

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

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Bloody Mary and Jalapeno Salsa

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

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

Caipiroska

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

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

Crispy Prawn

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

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

Chicken Pesto Popper

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

Agent Jack's Bar in Andheri

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

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

Agent Jack on the app

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

Baah Gajor Gahori

Growing up in a conservative home in Imphal, Keisham Kunjakishor Singh, who goes by the names Keisham or Bung, wasn't allowed to cook chicken and pork in his kitchen. "My parents never stopped us from eating it but we couldn't cook meat inside our home. So, I would bring the stove to our courtyard, and smoke pork outside. I also remember learning how to smoke fish at the age of 10. That is considered vegetarian in most Manipuri homes," says the 35-year-old Manipuri fashion designer based in Mumbai, who moonlights as a home chef. This Sunday, he will offer a taste of both vegetarian and non-vegetarian fare from the northeastern state, at the pop-up titled Manipuri Chakhum, presented by Authenticook.

Singju

Take a veggie walk
The meal features 10 dishes, including Singju, a popular street snack served at female-run stalls known as potphams. It's a salad made using cabbage, lotus root and fenugreek leaves, laced with several herbs. For the mains, you can seek comfort in Mangal Ooti, a dal featuring whole yellow peas cooked with bamboo shoot, brought in from his native town. "I travel to Imphal every month and return with seasonal herbs, black rice, bhut jolokia and spices like bay leaves, Chinese chives and ginger. We grow most of them in our backyard," says Keisham.

Chakhao Kheer

He'll use the pungent chive leaves in Maroi Bori Thongba, a curry with black gram and lentil dumplings, while the other spices will be used in Kangsoi, a popular Manipuri version of a stew made with fresh, seasonal vegetables like tomatoes, cabbage and potatoes. "I grew up on this stew, and sticky rice. I'll use my mother's recipe to make it," he adds.

The food will be served with sticky rice

Also on the vegetarian menu is Chamfoot, a simple, steamed vegetable salad. Keisham has prepared accompaniments like Soibum Iromba (fermented bamboo shoot chutney) and Kanglayen Iromba (dry mushroom chutney).

Know the difference
The non-vegetarian menu stars Baah Gajor Gahori Tender, where chunks of pork are cooked with bamboo shoot and bhut jolokia chilli. "The Manipuri style of cooking pork is vastly different from Naga pork, which usually is just boiled or steamed. We use several spices to cook the meats. I make my own spice mix with coriander, cumin, fenugreek seeds, and asafoetida."

KK Singh aka Keisham

Similarly, Yen Thongba, or chicken curry, is prepared by shallow frying the meat first and then boiling it in water to thicken it as gravy. The pop-up also features Nga Ataoba Thongba, comprising Rohu fish that is fried and curried in tomato. Keisham will also offer sticky rice that has been wrapped and cooked in lotus leaf. "It's the most traditional way of cooking it. The leaf infuses an aroma into the rice. For dessert, there's Chakhao Kheer cooked with black rice. It's something my father would cook for us in the afternoons when we were kids," reminisces Keisham.

On: August 27, 1 pm
At: Authenticook Underground Studio, Chembur
Log on to: authenticook.in
Cost: `1,050 (vegetarian); `1,250 (non-vegetarian)

Chicken Batibasa

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

Ananya Banerjee with guests

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

Pokhal Bhat

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

Chana Poda

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The meals arrived in sturdy boxes

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

Asian Meal Box

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

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

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

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

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

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

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

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

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

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

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

Be ready to rock

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

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

Enjoy a DIY meal

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

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

Try interesting wines

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

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

From Korea, with love

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

Beloved bacon

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

Peppered with pepperoni

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

Melon in the mix

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

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

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

Why so special?

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

A banana leaf heaving with a mound of rice, fragrant curries, coconut-flecked gravies - the Onasadhya is the highlight of Onam, the 10-day summer harvest festival celebrated by Malayalis across the world.

Since we're no experts on the subject, we sought out someone who was. And who better to tell us what goes into the onasadhya than someone who has been making it for years? Belapur resident Bina Menon was more than happy to decode the components of the sadhya for us.

"To begin with, the banana leaf is always placed with its narrow side facing the left. While serving, vegetables in thick gravies are placed on the top right-hand side. The centre is reserved for rice and its accompaniments, and the least used items, like the pickle and chips, go on the left," she explains.

Preparing a traditional onasadhya is a time-consuming task. To make the process a more efficient one, families use a system akin to a potluck. "Women from different households cook one dish each, and then come together to serve the meal to guests," says Menon.

OLAN/STEW
Either of the two is served, depending on the family's preference. While both olan and stew have a coconut milk base, olan stars ash gourd and red beans. Stew, meanwhile, could contain a mix of vegetables including onions and potatoes. Spices such as cinnamon and cardamom are used in southern Kerala to give it a distinct aroma.

INJI THAYIR
This item has yoghurt flavoured with ginger, green chilli, and curry leaves. The belief is that having this is akin to having 104 dishes, making it an essential part of the sadhya

PACHADI
A mild, cooling side dish that can be made with a variety of fruits and veggies. Try it with vellarikka (Madras cucumber), or, for a sweet-and-sour flavour, with pineapple.

ERISSERY
Pumpkin and pulses make their way into this side dish, which is prepared using ground coconut paste, and seasoned with roasted coconut.

THORAN
Made with a vegetable of your choice - usually cabbage or beans - this dry dish makes heavy use of grated coconut.

AVIAL
A dish featuring long strips of ash gourd, beans, raw banana, drumstick, yam and other vegetables.

KAALAN
This curd-and-coconut-based dish usually features a tuber like yam. The gravy is thick, and tangier than avial.

KARI
The top left-hand corner is reserved for pickles and chutneys. Featured here are the vadukapuli naranga kari (made using a variety of large lemons), kadumanga kari (using tiny, raw mangoes) and puli inji (tamarind and ginger chutney).

SHARKARA UPPERI, KAAYA VARUTHATH, CHENA/CHAKKA UPPERI, AND PAPPADAM
This section of the banana leaf stars all the crunchy items. There is the familiar kaaya varuthath (banana chips), as well as chips made of either chena (yam) or chakka (jackfruit). Sharkara upperi, meanwhile, is nothing but jaggery-coated banana chips. And, of course, no meal is complete without some light-as-air pappadam (papad).

PARIPPU, SAMBHAR, RASAM AND MORU
These three are served in order, course by course. The parippu (lentils) is served first, with a dollop of ghee on the side, followed by the sambhar. The soup-like, tamarind-flavoured rasam is poured next, and the cooling moru (buttermilk) comes last, to help you wash down the meal.

PRADHAMAN
This is a traditional term for payasam. Two types are served as part of the sadhya - paal ada (above), and pazham (below). The former is made with rice and milk, while the latter - prepared with jaggery, coconut milk and banana - is more decadent.

I scream for beer-cream


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

For the child in you

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

Brownie points for this

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

Shake it off

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

Modak platter

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

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

Oats modak

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

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

Ukadiche Modak

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

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

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

Fabien Mason (centre) with Jane (left). Pics/Mason & Co, Danda Food Project

Did you know that for most its 4,000-year history, chocolate was consumed as a bitter beverage rather than as dessert? To see the various other ways in which cacao can be consumed, sign up for a pop-up dinner organised by Danda Food Project, in collaboration with organic chocolate brand Mason & Co.

Aditya Raghavan, cheese consultant and co-founder of Danda Food Project says, "The idea for this came about when Anandita [Kamani, co-founder] and I were discussing how astounding it is that we get beautiful dark chocolate from this plain-looking pod. We started doing some research, and that led us to Jane and Fabien Mason's Auroville set-up."

The result is a 10-course meal that takes you on a journey of tasting everything from the cacao fruit to the decadent chocolate that comes out of it. Most of the menu is shrouded in secrecy, and will only be revealed to diners on the day. "We want people to be excited by it when they see it," explains Raghavan, adding that there will be options for vegetarians and vegans, too. Without revealing too much, he gives us a sneak peek into what we can expect.

"The first course is a sorbet made with the pulp of the cacao fruit. We sourced close to 30kg of it from a farm in Kerala," says Raghavan, adding, "Very few people have actually tried the fruit. It tastes like a cross between a lychee and mangosteen." Another dish will make use of cocoa nibs, while a third will feature rich cacao butter. "For the sixth course, we have used 10-day aged molé [a savoury, chocolate-based sauce from Mexico] to create a dish," he shares.

Six of the 10 courses are savoury items, after which the desserts will start coming in. There will be nine drink pairings through the meal. Six of these will feature wine, while Abhishek Chinchalkar of Bombay Duck Brewing (and third co-founder of Danda Food Project) will be serving a Chocolate Stout.

"The tenth course is a digestif, featuring two items, Coffee as Chocolate, and Chocolate as Coffee. For this, we've played around with coffee beans and cold-brewed coffee to give you what looks like chocolate but tastes like coffee," says Raghavan.

Those who miss this pop-up need not worry, as Raghavan and Kamani will host a repeat meal at their Khar home on September 12.

On: September 7 and 9, 8 pm onwards
At: Magazine Street Kitchen, Devidayal Compound, Gupta Mills Estate, Byculla East.
Log on to: insider.in
Cost: Rs 5,000 to Rs 5,500

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

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.

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

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.

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.

Lewis Hamilton and Heidi Klum

Formula One star Lewis Hamilton, 32, and supermodel Heidi Klum, 44, went on a dinner date in New York recently after attending a fashion bash in the wake of talk that Klum and her current boyfriend of three years Vito Schnabel, 31, are taking some time off their relationship.

Hamilton is now in Singapore for the F1 event. According to The Daily Mail, Klum was seen walking towards the waiting car with Hamilton in tow.

But the F1 driver made sure to maintain some distance from the America's Got Talent judge on their exit from their dinner.

"She was seen with Hamilton at the Harper's Bazaar event," said a source.

Lewis Hamilton

F1's Lewis Hamilton has said that he has gradually moved to veganism over the past two years after TV documentary inspired him to do so to improve his health and avoid harming the planet.

Mercedes driver, Hamilton said he had changed his habits after watching a documentary about the environmental impact of the meat industry.

"It is something I have been going towards anyway. I stopped eating red meat two years ago," he told the BBC.

"This year I stopped eating chicken and then kind of went back to it and now I've stopped again. So I have generally been pescatarian for the majority of the year and then I cut out fish too."

He added: "I have actually eaten plant-based food for the last two days and it has been amazing. So far, I don't feel as if I have been missing out. I don't know how easy it is going to be when I get home. That is going to be a real test."

Also see: Ex-cricketers in their current jobs: Uber driver, bus stand cleaner

"At the Singapore Grand Prix, Rannvijay Singha met F1 legends Fernando Alonso and Mika Hakkinen and committed to Johnnie Walker's JOIN THE PACT initiative, which is a global campaign that encourages people to NEVER DRINK AND DRIVE."

2017 marks the 10th year of the campaign and the aim is to collect 5 million commitments from consumers to Join the Pact by end of 2018. For every commitment collected 1km of safe rides home is given back by Johnnie Walker.

Mika Hakkinen and the McLaren Honda and Sahara Force India drivers are Johnnie Walker's Global Responsible Drinking Ambassadors. Mika has visited over 40 countries to spread the #JoinThePact message.

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.

British Mercedes driver Lewis Hamilton and German Ferrari driver Sebastian Vettel praised late Argentine great Juan Manuel Fangio as both racers eye matching Fangio's five Formula One titles.

Hamilton secured his fourth title weeks before the end of the 2017 championship while Vettel won the last of his four consecutive crowns in 2013.

Sebastian Vettel and Lewis Hamilton

"Certainly, we will never match him in how successful he had been in such a short time and so little races. Obviously, back then it was different. Racing was different," Vettel told Efe on Thursday ahead of the season-ending race this weekend in Abu Dhabi.

Fangio, who died in 1995, won his maiden world title in 1951 and took four straight crowns between 1954 and 1957.

"To have achieved what he did achieve in that time, where a lot of things needed to come together, the cars were not as reliable and all of that, still he managed to be that successful, I think he's probably the best we've ever had in terms of putting it together, in terms of skill, in terms of how brave they were at the time," Vettel said.

Hamilton echoed Vettel's opinion of Fangio.

"I agree with Sebastian. Naturally, he's just a leading icon in motorsport. To have achieved what he achieved in the time, when danger was really at its worst. I think he's the driver that I think everyone admires most, perhaps being that it was in the most dangerous period of time in motorsport," Hamilton said.

"I think he should be celebrated more for his success. It's not really mentioned a huge amount. Often you hear about Ayrton and Prost, but I feel he's the godfather of the sport in terms of the drivers," he added.

Hamilton said he expected fierce competition from Vettel during the 2018 Formula One season.

"No one is perfect. Even I have things to work on. I expect Sebastian to raise the bar again next year. Ferrari had a great season," the British racer said.

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.

Catch up on all the latest sports news and updates here. Also download the new mid-day Android and iOS apps to get latest updates

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Sergio Perez yesterday acknowledged that Force India faces a critical financial situation that has forced him to consider his future in Formula One. The popular Mexican driver said the Silverstone-based outfit remains one of his favoured options, but he feels he must consider other offers and hopes to clarify his thinking during Formula One's upcoming European summer break.

"At this moment, the situation is critical. There's no secret that financial problems have held the team back quite a bit. If you look at the results, we are fifth in the constructors' championship and you cannot imagine the financial issues that we've had so far.

It just shows the potential this team has. Definitely, I would like to see what happens in the coming weeks and months with the team, because I believe it is a great team," he said. "Now, during the summer break, I will have a good idea what's happening, and then I will take a decision," he added.

Catch up on all the latest sports news and updates here. Also download the new mid-day Android and iOS apps to get latest updates

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Fernando Alonso, 37, who announced that he will retire from Formula One at the end of the season, could get married to Italian supermodel Linda Morselli, 29, soon.

According to reports in Socialite program, one of the reasons that could have made Alonso take the decision to leave F1 is that he wants to lead a happy married life and start a family with his girlfriend of two years.

Linda Morselli. Pic/Getty Images

While announcing his retirement, Alonso, had said in a statement: "After 17 wonderful years in this amazing sport, it's time for me to make a change and move on. I'm having one of the happiest times ever in my life but I need to go on exploring new adventures."

Recently, Morselli posted this picture on social media kissing Alonso and captioned it: "Love you." If Alonso gets married, it will be his second wedding. He was married to singer Raquel del Rosario till 2011.

Catch up on all the latest sports news and updates here. Also download the new mid-day Android and iOS apps to get latest updates

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."

Amanda D'Souza

Riding on Amanda D'Souza's brace, St Joseph's (Bandra) beat St John The Evangelist (Marol) 2-0 in the MSSA-organised Ahmed Sailor inter-school U-16 girls hockey tournament at Kandivli on Saturday.

In the very first minute, St Joseph's Rachel Michael beat her opponents with her dribbling skills, but the ball missed the target. However, Amanda put her stick in the way of the ball and the ball deflected towards the goal post. Amanda was in the thick of the action again in the 13th minute of the rain-marred game when she netted her second goal.

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.

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.