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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Silverstone owners said on Monday that no spectators would be able to attend the British Grand Prix due to the coronavirus pandemic but the race is still scheduled to go ahead.

The French Grand Prix scheduled for June 28 was cancelled on Monday but while organisers have not yet made a final decision on postponing or cancelling the July 19 British race, Silverstone managing director Stuart Pringle paved the way for a behind-closed-doors race.

"I am extremely disappointed to tell you that we are unable to stage this year's British Grand Prix in front of the fans at Silverstone," Pringle in his statement on Silverstone's Twitter account. "We have left this difficult decision for as long as possible, but it is abundantly clear given the current conditions... that a grand prix under normal conditions is just not going to be possible."

Britain has been one of the countries worst affected by the COVID-19 outbreak, with the number of deaths topping 20,000. The actual toll could be much higher when deaths in the community are taken into account, particularly at care homes. The French Grand Prix is the 10th leg of the 2020 championship to be either scrapped (Australia, Monaco, France) or postponed (Bahrain, China, Vietnam, Netherlands, Spain, Azerbaijan, Canada).

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

No more delays

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

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

Vaccine is a must

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

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

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

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

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

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

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

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

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

A lingering hatred

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

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

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

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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 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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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.

 

 

 

View this post on Instagram

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

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

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

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

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Nihari Gosht. Pics/Sameer Markande

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

Bhindi Naintara

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

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

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

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

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

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

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

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

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

Bloody Mary and Jalapeno Salsa

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

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

Caipiroska

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

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

Crispy Prawn

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

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

Chicken Pesto Popper

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

Agent Jack's Bar in Andheri

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

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

Agent Jack on the app

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

Baah Gajor Gahori

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

Singju

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

Chakhao Kheer

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

The food will be served with sticky rice

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

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

KK Singh aka Keisham

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

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

Chicken Batibasa

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

Ananya Banerjee with guests

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

Pokhal Bhat

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

Chana Poda

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

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

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

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)

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

.

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

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

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

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

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

From Korea, with love

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

Beloved bacon

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

Peppered with pepperoni

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

Melon in the mix

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

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

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

Why so special?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Mutton Pepper Kulcha

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

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

Kacha Keri Margarita

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

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

Balinese Spiced Banana Leaf Basa

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

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

Belgian Chocolate Roll

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

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

Munib Birya and Chetan Sethi 

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

Mistaken identities

Pics/ Suresh Karkera, Tanvi Phondekar

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

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

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

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

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

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

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

Pita pocket
At: Henpecked, Kala Ghoda

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

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

Beetroot Ice Cream
At: Su Casa, Bandra

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

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

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

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

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

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

Bhut Jolokia Chicken Sandwich
At: Dive, BKC

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

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

3 Bean Paella
At: Luca, Lower Parel

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

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

Honey Darsaan
At: Four Points by Sheraton, Navi Mumbai

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

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

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

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

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

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

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

Crispy Eggplant Burger

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

Asian-style Sweet Potato and Peanut Burger

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

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

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

Smoked Black Beans, Mushrooms and Beet Burger

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

Bounty Pudding

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

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

 
Spaghetti

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

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

Penne Makhani with Chicken Tikka

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

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

Shawarma

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

Charcoal ice cream

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

Ilish Bhaja

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

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

Nachos

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

Crab masala

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

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

Happy munching!

Mojo's Bistro in Kamala Mills, Lower Parel

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

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

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

The island bar at Andheri's Agent Jack's

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

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

Juhu's sea-facing Estella restaurant 

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

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

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

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

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

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

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

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

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

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

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

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

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

Monish Gujral

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bourbon Beer Sour

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

Herbed Beer

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

Thanda Garam

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

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

Whiskey Sour

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

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

Lager Passion

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

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

Kaapi Stout and Gin Zen

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

Peri Peri Twister. Pics/Sameer Markande

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

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

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

A staffer preps the fries in the kitchen

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

Death By Chocolate

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

Popcorn Caramel Shake

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

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

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

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

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

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

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

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

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

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

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

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

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

Verbena Brewpub & Skygarden

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

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

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

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

So ladies, a great night awaits you!

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