US pop singer Jennifer Lopez, 50, and her baseball star partner Alex Rodriguez, 44, have begun planning for their wedding scheduled to take place soon after the Coronavirus-caused lockdown ends. Jennifer and Alex, who got engaged in March last year, had planned to tie the knot in mid-2020, but were forced to postpone it due to the pandemic. Now, Alex has revealed that they are in talks with their representatives to plan for the special day.

"We had a meeting on Zoom with our core [group of people], kind of just going over what the next 12 months look like and we have three or four different variations of how that can look," Alex said on US TV show Entertainment Tonight. According to the retired baseball star, the online meeting saw them discuss their wedding plans besides work projects and international tours scheduled for next year.

"It's such a fluid world. Usually when you underwrite a year, scheduling or financially, you never think it's going to just stop like this. So we're having to think on our feet and proactively," added Alex, who is in self-isolation at home with JLo and their kids, Natasha, 15, Ella 12 and twins Emme and Max, 12.

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Tiger Woods, Phil Mickelson and NFL quarterback legends Tom Brady and Peyton Manning are planning a charity golf match for May, the US media reported. The event would be held without spectators in Florida, airing live on TV with the proceeds going to help battle the COVID-19 pandemic, American broadcaster ESPN reported on Wednesday. Turner Sports said one possible date is Memorial Day weekend May 23-25.

Manning, now retired, told a Denver radio station on Wednesday that there had been talks about such an event anyway. "And now, to have a chance to have a major fundraising event for COVID-19 relief, almost like a telethon if you will... if that can take place, I'm all in for that." The Action Network reported that it is likely Woods and Manning will compete against Mickelson and Brady.

Florida's Republican Governor Ron DeSantis recently expressed support for the event featuring golf superstars and football icons. "I'd like to see Woods and Mickelson do the golf, or whatever, because that's social distance," DeSantis said last week. "You wouldn't have a gallery there. You wouldn't have crowds. But to put that on TV, I think people have been starved for content."

The PGA Tour said it hasn't officially endorsed the event but is evaluating health and safety concerns. One location said to be considered is Medalist Golf Club in Hobe Sound, Florida, located just north of Woods' home in Jupiter. The PGA Tour has suspended play since the first round of The Players Championship on March 12. The Tour's revised schedule released last Thursday would begin with a tournament June 11-14 in Fort Worth, Texas.

In addition to the Fort Worth event, the other June tournaments currently slated to be held without fans are the RBC Heritage and the Travelers Championship.

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

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

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

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

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

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

Tough times

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

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

Online learning

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

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

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

Tristan and True Thompson

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

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

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

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

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Bajrang Punia, World silver-medallist wrestler

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

Sachin Tendulkar, cricket legend

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

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

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

Joshna Chinappa, Top squash player

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

Bhaichung Bhutia, Former India football captain

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

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

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

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

The post-COVID-19 world could be a blessing in disguise for India. There may not be so much foreign exposure and this may allow India to build proper sporting infrastructure.

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

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

Text:PTI

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Ace India sprinter Hima Das on Sunday said her role model has always been cricket legend Sachin Tendulkar.

In an Instagram chat with veteran India batsman Suresh Raina, Hima said: "My role model is Sachin Tendulkar, I still remember talking to him when he invited me to his home. When I saw him, I ended up crying and sir consoled me. It was the best moment for me. Meeting your role model is a big moment for everyone and no one can forget that."

On her COVID-19 lockdown lessons, Hima said: "I have learnt a few things during the lockdown: 1. Dedication. 2. We used to go out to eat, which is not healthy 3. We can stay at home and live life without going out unnecessarily," Hima said.

Hima told Raina that she is doing yoga and indoor workout to keep herself fit. "Since we are not allowed to go to the ground, I am doing workouts in the room. We have a 30-40 metre long lawn, and I am utilising it for exercise. Started doing yoga and mind exercise. Eating habits have also changed. I have stopped eating meat and I am consuming more fruits and water," added the 20-year old Assam girl.

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Formula One boss Chase Carey on Monday targeted the Coronavirus-hit season eventually starting in Austria on July 5 after the French Grand Prix was cancelled and fans barred from the British race at Silverstone.

The French Grand Prix, which was to have been held on June 28, was the tenth race of the season to be scrapped or postponed. "We're targeting a start to racing in Europe through July, August and beginning of September, with the first race taking place in Austria on 3-5 July weekend," Carey said in a statement.

"September, October and November, would see us race in Eurasia, Asia and the Americas, finishing the season in the Gulf in December with Bahrain before the traditional finale in Abu Dhabi, having completed between 15-18 races."

Chase Carey

French GP called off
Carey's statement followed quickfire announcements from the French organisers and a statement from the owners of the Silverstone track where the British Grand Prix is due to take place on July 19.

"Given the evolution of the situation linked to the spread of the Covid-19 virus, the French Grand Prix takes note of the decisions announced by the French state, making it impossible to maintain our event," the race's managing director Eric Boullier said.

It joins nine other races in the decimated 2020 championship to be either cancelled (Australia, Monaco) or postponed (Bahrain, China, Vietnam, Netherlands, Spain, Azerbaijan, Canada).

Organisers of the race at Le Castellet were forced to act after President Emmanuel Macron's announcement last week that the lockdown in France will be extended until May 11 and public gatherings banned until mid-July. Ruling out holding the race behind closed doors, Boullier said: "Le Castellet are already turning towards the summer of 2021".

What about the fans?
F1 supremo Carey said he expected "the early races to be without fans" but hoped that spectators would be allowed back "as we move further into the schedule". He added: "We still have to work out many issues like the procedures for the teams and our other partners to enter and operate in each country. The health and safety of all involved will continue to be priority one and we will only go forward if we are confident we have reliable procedures to address both risks and possible issues."

Revised F1 calendar

July 5: Austria
July 19: Great Britain
August 2: Hungary
August 30: Belgium
September 6: Italy
September 20 Singapore
September 27: Russia
October 11: Japan
October 25: United States
November 1: Mexico
November 15: Brazil
November 29: Abu Dhabi

Races postponed: Bahrain (March 22), Vietnam (April 5), China (April 19), Netherlands (May 3), Spain (May 10), Monaco (May 24), Azerbaijan (June 7), Canada (June 14)

Races cancelled: Australia (March 15), France (June 28)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

— Sachin Tendulkar (@sachin_rt) April 29, 2020

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

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

— Virat Kohli (@imVkohli) April 29, 2020

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

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

— Sunil Chhetri (@chetrisunil11) April 29, 2020

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

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

— Virender Sehwag (@virendersehwag) April 29, 2020

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

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

— Mohammad Shami (@MdShami11) April 29, 2020

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

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

— Saina Nehwal (@NSaina) April 29, 2020

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

 

 

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

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

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

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

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

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

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

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Pistol ace Manu Bhaker has got a new electronic target installed at the makeshift shooting range at her home in Haryana in place of an archaic manual machine that was breaking down frequently and hampering her Olympics preparation. The old machine was causing her "immense irritation". Delighted by the reboot in her training, the teenaged star has got down to preparing with renewed vigour, sure in her mind that the Olympics will take place next year despite the uncertainty in the world of sports due to the COVID-19 pandemic.

"I have recently got the machine installed at my home and this will be surely more beneficial in my training," Bhaker told PTI from her home at Goria village. Her father set up the range after she showed exceptional skills in the precision sport. Bhaker thanked the Sports Authority of India (SAI) and Olympic Gold Quest (OGQ), the organisation that manages her, for promptly getting the machine -- an avant-garde target -- delivered at her home despite the nationwide lockdown enforced to contain the COVID-19 pandemic.

"I was facing a lot of issues with the old machine as it was manual. The thread would come off and often it would break down on and off. Now it's very different with the new machine," the 18-year-old Bhaker said. "Since I feel there is unlikely to be any outdoor action and competitions for another three-four months, I thought it will be useful to get this installed at this point in time."

A medallist at ISSF World Cup, Commonwealth Games and the Youth Olympics, Bhaker was primed for success at sport's grandest and biggest stage in Tokyo which was to happen this year, but the unprecedented health crisis intervened and forced a postponement of the Games by a year. With the world still far away from bringing the situation under control, there are doubts if the Tokyo Games would be held even next year.

"Yes, the Indian shooters were in great form heading into the Games, but health is a bigger concern," Bhaker said. "I am very hopeful of the Olympics taking place next year and also confident of maintaining my game and hitting peak form there. This is a difficult time for the world but I have no negative thoughts and I am mentally prepared."

The target HS10 machine from Swiss company SIUS Ascor is designed for all air guns for distance ranging from 10 to 20 meters. Some of the salient features of the machine are its accuracy, integrated high-intensity LED target illumination, low operating costs (no paper rolls/rubber rolls) and it is also suitable for outdoor shooting.

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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)

Aloo Handi. Pics/Shunashir Sen

Around 60 years ago, an aloo-chana chaat vendor near SIES College in Sion sat idle with restless fingers. He absent-mindedly picked up a peeled boiled aloo, cut it breadth-wise in half, and scooped out the centre as you would do with a baked potato before filling it.

At that moment, a customer happened to stop by. Seeing the scooped-out potato, he asked the vendor to stuff it with chutney, spices and chana, and popped it in his mouth like a pani puri. The burst of flavours pleased the customer, and he told his friends about it. Word spread. Soon, the vendor realised that he could make a business out of the product, and replaced the chutney with tamarind water. He named it Aloo Handi, since a handi is something we fill in. He spent his working life at that same stall in the city. Later, he went back to his farm in Uttar Pradesh (UP) to spend his twilight years.

Around the same time, in 1987, a 15-year-old named Laxmikant Mishra got off at VT from Basti zilla in UP, looking for the big-city life. He got in touch with a family connection, Jaiprakash, a person whom the anonymous Aloo Handi vendor had taken on as an apprentice and bequeathed his trade to.

But Jaiprakash had other things on his mind as an entrepreneur. So, he took Mishra under his wings, teaching the ropes, for him to take over. This was around 1991. Mishra was barely out of his teens. But after evading the authorities for long in search of a permanent space, the young man finally found a place behind Guru Kripa restaurant in Sion — close to the original stall near SIES College — in 1994. That's where he has been ever since, perfecting the Aloo Handi for 23 years.

Laxmikant Mishra at his stall

"In the early days, no one would let me have a permanent spot for my stall. So I'd run here and there. After a while, I found a fixed place — this very place. Since then, I have not really faced any trouble, but right now…" Mishra pauses mid-speech — alluding to a subject he had shared his suspicion about when we'd introduced ourselves for a chat. The subject being, The Tax That Must Not Be Named.

Mishra's eldest son, Shubham, is 21. He is his father's apprentice, and will inherit the business. In doing so, he will be allowing his father to live his dream — that of heading back to his family's farm. But when Shubham takes over, he will also be taking forward a legacy that is quite unique in the Indian street food spectrum. We have never seen the equivalent of an aloo handi anywhere else.
After all, it's a product born out of serendipity.

Time 11 am to 10 pm, daily
At Behind Guru Kripa restaurant, off Sion Circle, Sion West.
Cost Rs 10 for two aloo handis; Rs 15 for a serving of aloo-chana chaat

How to make the Aloo Handi
Ingredients
Boiled potatoes
Boiled desi chana
Minced onions for garnishing
Tamarind water with chilli powder
Spice mix: red chilli, coriander, cumin, black pepper, clove and cardamom; all powdered, salt, black salt and dry mango powder.

Method
Peel boiled potatoes, cut breadth-wise and scoop out.
Put the spice mix and chana in the potato.
Drizzle chilli tamarind water.
Top up with onions.
Eat it like a pani puri.

(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)

Pranav Mody, mixologist at Sassy Spoon, puts final touches on the Berry Berry Khatta

While creating the bar menu for Juhu's +91, head of operations Jatinkumar Jajal, was clear about one thing: The teetotallers shouldn't feel shortchanged. Having refrained from boozy binges whenever in the driver's seat, Jajal was familiar with the plight of non-drinkers, who often have little to woo them at bars. "I wanted to go beyond the regular fresh lime soda," he says. That the restaurant has been inspired by the highlights of regions across India, meant the drinks had to toe the line. Jalal spent three months travelling the length and breadth of the country as part of his research.

Puerto Rican Sunrise. Pics/Bipin Kokate

Today, +91's bar menu boasts of 40 options, of which 20 are mocktails including a Slushy Aam Imli Panna prepared from raw mangoes of Konkan and Banarasi Paan Colada made of paan, fresh cream and pineapple from Varanasi. "Most restaurants don't exceed four options," he says. As it turns out, Jajal isn't the only one applying his talent to non-alcoholic drinks.

The bartender at +91 garnishes the Slushy Aam Imli Panna. Pic/Sneha Kharabe

Jitin Merani, chief operating officer of Drinq Barmen and Academy, who has designed the menu for Irish House and Magazine Bar and Kitchen, feels bars are no longer all about alcohol. In fact, he recently designed an elaborate mocktail menu for Kill Cafe at Seven Bungalow with over 20 options. "A lot of traditionally teetotaller communities like Marwaris and Jains have started frequenting bars. Hence, restaurant owners are feeling the need to invest in their non-alcoholic section," he says. Merani feels it's the holistic experience that counts. "People want a good ambience, great food and a drink worth their salt, whether alcoholic or not," he says.

Pranav Mody, mixologist at Sassy Spoon, believes the trend has picked up in the last couple of years. "A lot of people who visit the restaurant don't prefer alcohol, either because they're teetotallers, are trying to go healthy," says Mody adding that the festivals season also witnesses a drop in demand for alcohol. The Sassy Spoon upped its mocktails menu during a revamp last year. "We felt mocktails offered a chance to experiment with fresh fruits and herbs that hold health properties," he says. In fact, one of their signature mocktails, the Berry Berry Khatta made of fresh mulberries muddled with oranges, grapes and kala khatta, inspired a cocktail. "We decided to spike it with some Absolut raspberry vodka, and the flavours blended beautifully."

The inherent ability of alcohol to lend flavour to a drink has made many bartenders focus more on cocktails. "Alcohol has its own elements that bind flavours together. Mocktails, on the other hand, are notoriously known for having high sugar content," says Mody. He gives us the example of a Virgin Mojito and Caprioska, which are almost impossible to prepare without sugar. "I do get several requests from patrons for sugar-free variants of these drinks, but if I don't end up adding sugar, it'll taste extremely sour," he says. That's where fresh fruits and sugar replacements like honey and stevia count.

While some restaurants may have upped their mocktail menus, it's still not up everybody's alley. Terttulia at Prabhadevi has refrained from having a mocktail section altogether. But as owner Imrun Sethi insists, his team entertains requests for mocktails. "Most of our cocktails can be made into mocktails. In fact, our bartenders are always customising drinks based on requests we receive. No mocktail has ever been a high seller even in the past and the current health wave doesn't help," he says. Sethi is of the opinion that many teetotalers have now moved from drinking mocktails to other beverages, and therefore they never see a very high demand for mocktails.

Priya John

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

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

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

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

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

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

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

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

The meals arrived in sturdy boxes

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

Asian Meal Box

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Be ready to rock

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

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

Enjoy a DIY meal

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

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

Try interesting wines

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

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

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

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

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

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

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

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

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

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?

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

Pita pocket
At: Henpecked, Kala Ghoda

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

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

Beetroot Ice Cream
At: Su Casa, Bandra

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

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

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

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

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

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

Bhut Jolokia Chicken Sandwich
At: Dive, BKC

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

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

3 Bean Paella
At: Luca, Lower Parel

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

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

Honey Darsaan
At: Four Points by Sheraton, Navi Mumbai

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

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

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

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

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

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

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

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

Ayam Goreng Kalasan with Sambal Kacang

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

Priyadarshini Gupta at a cooking class in Indonesia

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

Soto Ayam

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

Spicy Steamed Tofu 

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

Longtong

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

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

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

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

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

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.

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

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

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

Excerpts from the interview:

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

But no one was interested in hiring us.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Monish Gujral

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bourbon Beer Sour

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

Herbed Beer

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

Thanda Garam

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

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

Whiskey Sour

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

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

Lager Passion

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

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

Kaapi Stout and Gin Zen

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