A Love Letter To My Smoothies

Published on by The Incorrigible FoodieLeave a comment

A while ago, I read an article by the Cleveland Clinic on how to make healthy and delicious smoothies. The article mentioned six smoothie staples for the perfectly healthy smoothie: fruits, veggies, liquids, spirulina, spices/extracts/powders, and protein. It made me think of all the things I put in my morning smoothie, and how much of what makes a smoothie both nutritious and tasty for me now comes out of pure intuition.

I fell in love with smoothies way back in college, when my friend made me a peanut butter and banana smoothie. Before that day, I had no idea how good three simple ingredients could taste when put together. My initial crush turned into a relationship when I happened to have my workplace close to Cottage Cafe by Smoothie Factory in Delhi. I was spoilt with all the options! And then… I moved to Mumbai and didn’t have access to my beloved smoothie factory. So I decided to make smoothies at home. Somehow, they turned out great. Call it intuition, but if there’s one thing I have always felt most confident of, it’s blending stuff into delectable smoothies.

My love for smoothies continues still. I have had smoothies almost every day for breakfast or with breakfast, and I can tell you I don’t want to go back to a non-smoothie existence. Yes, it’s liquid calories and sometimes, I do feel hungry pretty soon, but I have figured out some ways to ensure my relationship with smoothies stays on firm ground.

Fruits: After watching tons of videos on longevity and good health, it’s been drilled into my brain that fruits are terribly important, and it’s a jolly good idea to have 2-3 types of fruits per day. For me, there’s no point in smoothies without fruits anyway, so I ensure I always have frozen or fresh fruit in my house at all times. I use 2-4 types of fruits in my smoothies. Also, funny thing, I do not love the taste of bananas, but for some reason, it is my must-have in any smoothie – something about its natural sweetness and texture just makes it irreplaceable. So, my smoothies almost always have bananas and other fruits – apple, sapodilla (chikoo), mango, peach, pineapple, açaí and other berries (strawberry, blueberry, raspberry, and blackberry). I love bananas and strawberries the best, but I am always experimenting with different combinations of fruits, so the jury’s still out.

Vegetables/greens: Not a fan of veggie smoothies, but I do put spinach, arugula, or avocado in my smoothie sometimes. I am considering using pumpkin, carrot, beets, and zucchini as well, but let’s see if we go there anytime soon.

Dairy (and vegan subs): I don’t think I will ever espouse a non-milk-based smoothie because… that’s basically juice. I have used – and continue to use – various kinds of milk for smoothies, but my go-to is full-fat cow’s milk. I like the creaminess of full-fat milk (in fact, full-fat dairy may be better for you). If I want to make a pineapple smoothie, I always make it with coconut milk. If I want to make smoothies out of things that may not combine well with milk, I use macadamia-based milk, almond milk, or any other nut milk. My current favorite vegan milk is the unsweetened almond, cashew, and macadamia nut beverage from Trader Joe’s but I love, love, love TJ’s pumpkin oat beverage.

Other than milk, I have used cottage cheese, coconut yogurt, kefir, and yogurt on various occasions; however, I have yet to find a good recipe that incorporates both cow’s milk and these without turning my smoothy too… milky? Maybe I’ll try including tofu someday and see what that tastes like.

Nuts/Nut Butter, etc.: I have tried a lot of nut butter: almond, hazelnut, chocolate-hazelnut… but my favorite is peanut butter. By a mile. No comparison. I should mention I like to add nuts on top of nut butter for some extra fats. I am not really fussy when it comes to nuts, so anything goes: almonds, peanuts, cashews, raisins, walnuts, pistachios, or whatever is available. I also like to include dates or prunes sometimes. Lastly, no offense to powdered peanut butter but… why?

Omega 3: Or 6. I love me some ground chia seeds or flax seeds, but my favorite is hemp seeds. I love that I can’t make out the taste of hemp seeds in my smoothies – and yes, I’d like to keep it that way. Maybe someday I will order the mixed-seeds packet that’s forever been on my Amazon cart, but let’s see when that day comes.

Spices/extracts/powders: I love cinnamon or cardamom in my smoothie – I alternate between both, depending on what I am making. For example, I like cinnamon if I am adding cocoa powder to my smoothie, and I prefer cardamom for pineapple/peach/matcha-based smoothies. I also love to use pumpkin spice in both smoothies and oatmeal.

I have put vanilla essence in my smoothies, but because of the overwhelming amount of fruits and whatnot, I can never really taste it. So, I save my vanilla for baking.

I have used protein powder in my smoothie in the past – and I might in the future – but I feel it makes my smoothies way too calorie-dense, and I consume enough protein throughout the day. Not opposed to the idea though, but I’ll scale down on the quantity if I decide to add protein powder as well. I do put ashwagandha sometimes, but I kind of regret buying the packet. It’s not me. Also, no offense to Cleveland Clinic, but spirulina? Really? Don’t get me wrong, I have fallen into the spirulina trend as well, but I thought that we were past that.

Sweeteners: Unless I have a strong feeling that my smoothie would be tart for some reason (like too many cranberries or raspberries), I avoid sweeteners. If I have to, I use maple syrup, date syrup, coconut sugar, or chocolate-honey. Sometimes, I do use sweetened nut milk, but it’s rare.

Coffee/Matcha/Cocoa powder: Most of my smoothies contain some form of caffeine, usually coffee (I like my chai and matcha with brown sugar creamer from TJ’s). I feel coffee balances out the other flavors really well and adds some acidity to my smoothie, and extra kick to my day. Cocoa powder (extra dark, unsweetened) is optional, but necessary on days I just want my comfort smoothie (peanut butter and banana).

So, there you go. It’s most of what I know and love about smoothies. At the end of the day, each of us likes different things, and if smoothie is not your thing, I forgive you (just kidding). But if it is, I hope you will get back to me on what your favorite smoothie recipe is, so I can blend it ASAP.

Have a g(f)ood day!

Baby Steps: How I Survived NYU With Bare Minimum Cooking Skills

Published on by The Incorrigible FoodieLeave a comment

About two years ago, I took the brave, foolish, impulsive, crazy, and life-changing decision to leave my country and my people, and move to New York to pursue my masters. I honestly don’t know what I was thinking, but I was highly optimistic that I would survive, no matter what. And I did survive. At least, I managed. Was it an insane decision? Yes. Am I now saddled with student loans? Yes. Did I gain valuable experience and would do it all over again? Also, yes.

Well, don’t get me wrong. I did prepare for my student life in the U.S. by practicing basic cooking skills for about a month before I left. I mostly learnt how to cut vegetables, properly hold and season a kadhai, make eggs, cook rice, and make round-shaped rotis. Sadly, I didn’t really use most of the knowledge then. Now, I am someone who firmly believes that cooking is an essential life skill. Everyone should know how to cook, regardless of their life situation, gender, interest, and so on. But everyone need not cook. There’s a difference, get it? No? For example, I know how to swim and drive. Do I swim and drive often? No. Am I glad I can? Hell, yeah!

So why did I avoid learning cooking skills until the very last minute when I absolutely had to? I am a foodie – it’s not like I’m not interested. Honestly, it does have a bit to do with the fact that where I come from, cooking is seen as a gendered activity than a life skill. It is sad, but true. Even today, my female friends are more likely to be expected to cook at their in-laws’, but not my male friends. Why is that? And why don’t we ever question it? And this is when those male friends CAN cook, but at their in-laws’, they are never expected to. What a shame, isn’t it? We’re deliberately letting people keep parts of themselves hidden just to show ourselves that we’re not feminists. As if being a feminist is a bad thing (some STILL don’t understand what feminism means). I absolutely abhor this gendered outlook when it comes to a basic life skill, and somehow, not learning how to cook was my own small (albeit, totally misguided) way to challenge those gendered norms. Even today, I find it appalling that women are still asked, “Can you cook” by potential in-laws, but men are simply not! I am a woman. Forget cooking for a second, and ask me if I can drive and change a tire. Ask me if I can swim to save my life. Ask me if I know CPR. Ask me if I can understand and negotiate a lease agreement. Ask me if I can drill a hole. Ask ME. And then ask my male partner if he can cook.

And so, with bare minimum cooking skills, I left to go live in a dorm with a bare minimum kitchen. No microwave, no dishwasher. My first day in the city, I went to a CVS for some shopping. I looked at the labels of everything, wondering why every single product sounded so unfamiliar. I bought some stuff after consulting my aunt who lived in the country, and paid for it with my Forex card. I survived on roasted cashews and chocolate milk for a whole day. The next day, I bought some healthy-ish granola to add to my chocolate milk. It was awful. A week and a U.S. bank account later, I finally managed to cook basic stuff: spinach and mushrooms, omelette with cherry tomatoes, and chickpea roti (the roti was technically pre-cooked but well, I heated it!). I also bought coffee – but the wrong kind that needed a machine I didn’t have. Way to go.

In fact, that first month, I didn’t even realize I needed a dish rack. I was literally washing and wiping dishes simultaneously. Thankfully, I had a roommate who did. Although my roommate and I never went grocery shopping or cooked together, when she was around, she did help me figure out basic things. And by basic, I mean really, insanely, basic. “Keep the gas on medium, not high” basic. “Salmon cooks really fast, so you’ve got to flip it” basic. “Use a chopstick to taste-test if the noodles are done” basic. The first time I cooked pre-cut chicken, I nearly had a panic attack because the ginger-garlic paste I’d bought and naively put on hot oil almost gave me blisters. Actually, I video-called a friend to ask if that was normal! The first time I decided to boil a potato, I put the whole damn potato in the stove, and wondered for two hours why it was taking SO long. I bought pre-cut veggie packets for $5 each and threw away all the sugar snap peas because I thought they were regular peas that hadn’t been de-shelled. In fact, I almost threw away the entire packet because I wasn’t sure it was pre-washed as well. Yup, THAT basic.

During my second month, I discovered an online Indian grocery store, thanks to a chance encounter with a classmate. When I finally got my order in a huge carton, I nearly cried looking at all the beautiful ready-to-eat food products. Then I nearly cried again when a friend’s brother (who happens to be a doctor, so I HAD to listen) told me that ready-to-eat food was the worst thing I could do to my body. #FML.

You know, if I could go back in time, I would tell myself to buy some canned beans (those that could be opened without a can opener). I would tell myself that it was okay to buy any salmon, and not just insultingly expensive smoked salmon, because yes, it was easy to cook it on a pan. Or teach myself how to use the oven (which for the entirety of my one year stay, remained unused by both my roommate and I). I would tell myself to use the damn blender I’d bought. I would tell myself that tripe-washed greens were safe to consume, and it was okay to have eggs everyday. What was not okay was to have PB+J sandwiches everyday, because God knows it showed on my face within a couple of weeks.

If you’ve made it this far, you might be wondering why I didn’t ask for help. Clearly, my roommate knew what she was doing. Her food looked sumptuous. I do have friends who can cook – female AND male. My mom – in fact, a lot of my relatives – are crazy good in the kitchen. So why didn’t I? Honestly, I did ask them questions… sometimes. But somewhere between challenging gender norms to being shamed for my inability to cook basic food, I had become quite touchy about the subject. I did try to watch all the right videos, memorize some recipes, but honestly… I found it challenging to spend a lot of time figuring out food when I’d a mountain of class work and life stuff to figure. Everything was new, unfamiliar, different. How to use a dryer, how to make outlines, how to not be homesick, how to take the subway, how to deep clean the bathroom, how to do skincare, how to talk to people who’re not from your country, how to book a doctor’s appointment, how to do this and how to do that.

Eventually, yes, I did figure out some cooking. I realized what sugar snap peas were – in fact, I really like those now. I figured out one breakfast that I could regularly consume (milk, chocolate protein powder, and granola). I started making khichdi often, thanks to my mom’s timeless recipe, and pre-cut frozen veggies. And more importantly, I figured out how I could access free food – pizza slices, tacos, dumplings, ice cream – turns out the NYU community and the city was full of offers to grab. I also became a regular at Starbucks, which helped with those late afternoon hunger pangs and caffeine urges (thank God, the coffee menu is more or less uniform across the world). I became a regular purchaser of mixed fruits at the deli downstairs, because God knows we all need those vitamins and antioxidants. I got really good at making pasta (without constantly breaking it (due to overheating)). I learnt at what stage to include acid in my food. Slowly but surely, I picked up on things so I could survive another day, another month, and by the end of the year, miraculously (but also, not) I was alive. And by the end of two years, I cook, I bake, I read a lot about health and nutrition, and I sure as hell feed myself pretty damn well.

Have a g(f)ood day!

Better Latte Than Never!

Published on by The Incorrigible FoodieLeave a comment

“I have measured out my life with coffee spoons.” [TS Eliot]

I never would have gotten through the last quarter of 2020 and the months that’ve followed, without my one true love: coffee. Seriously, I bean it. A friend gifted me Blue Tokai’s mixed bag of coffee last October, and I got hooked (again, i.e.)! The next thing I knew, I was experimenting as much as I could on different flavours, temperatures, ingredients, and what not. Here’s a short list of things I’ve tried and ones that I’ve nailed:

BLACK. Okay, I take no credits for this one. Although… Blue Tokai’s website did teach me how to arrive at that perfect black coffee using two tablespoons of channi coffee (per person), one cup of boiling hot water and five long, long, LONG minutes of… letting it brew. After that, please use a channi / strainer to strain the coffee into a cup. So brew-tiful, and best for cold wintry evenings. 

ESPRESSO WITH HONEY. Or vanilla. Or caramel. Or even cinnamon. I am yet to try black coffee with maple syrup though. I feel sweeteners are great, but what’s espresso-ly important is to get the coffee to water ratio right. And ideally not overshadow it with other additions. 

LATTE. This, I’ve learnt from my mom. The tactic is pretty much the same as chai. You add one cup water, half cup milk and two spoons of coffee powder into a saucepan one by one, at regular intervals. And meanwhile, you can play with the temperature setting! You know, just for the kicks. :p I’ve also made variations of this such as:

CINNAMON LATTE. Just add cinnamon to the above. I prefer a raw cinnamon stick that I can remove later instead of cinnamon powder. 

CHOCO LATTE. More on this later, but yes, sometimes, I do cut chocolate pieces to put into the saucepan along with boiling water. Not the best method, I’d say. Also, NEVER put chocolate protein powder or peanut butter directly into the pan – I did and on both the occasions, I considered labeling myself ‘moron’ on my forehead. Seriously. Stupid ideas!

BLUE TEA & ESPRESSO. Essentially, the idea here is to first make butterfly pea flower latte, then to add a layer of thick, condensed milk, and on top, your regular espresso. Since I avoid condensed milk because of its high sugar content, I have, I’ll admit, made some variant of blue tea + espresso mix with vanilla. Not bad, though not ideal either. 

Speaking of condensed milk, VIETNAMESE LATTE using Sleepy Owl coffee and Nestle Milkmaid condensed milk is really good too. I haven’t tried this in a while, but, you know, fond memories last long. 

On to the better stuff…

Okay, I understand ‘better’ is subjective, but man, I have made some great, GREAT cold coffee using Davidoff and Country Bean instant coffee products, and like Pavlov’s dog, I get excited the moment my clock strikes 5 pm and I can make coffee again. Before I get to the main stuff, may I suggest you try making coffee ice cubes by freezing espresso on your ice tray, especially if you enjoy sipping your coffee slowly, or prefer a tall glass of iced coffee (I know I like big mugs and I cannot lie!). The Internet does not kid when it calls espresso ice cubes a game changer! 

MOCHA. I am a chocoholic and I enjoy chocolate in my coffee always. I buy different kinds of chocolates (Mason & Co, Amul), experiment with different chocolate powders (Christopher Cocoa, Cadbury Cocoa, Weikfield Drinking Chocolate, Optimum Nutrition Chocolate Protein Whey Isolate) and never, ever use chocolate syrups. Yeah, if you use chocolate syrups, then this blog post is not for you. Otherwise, for chocolates, I make sure it’s melted properly, and for chocolate powder, I add a little water and give it a good, long stir (no shaken business here, Bond!). I like to add coffee powder first, a little water, then the chocolate powder, some more water, and when things are finally sorted, I add milk. Sometimes, accompanied by caramel or vanilla essence. I also experiment with other ingredients to make:

SALTED VANILLA MOCHA. Sea salt. Vanilla. And your regular mocha prep. Or, 

HONEY / CARAMEL / VANILLA LATTE. Just milk, coffee and some honey, caramel or vanilla (don’t put all please!). Sometimes hot, preferably iced! Vanilla, I feel, brings out the best in milky coffee. Lavender works too if you are the type to like mild, aromatic undertones in your coffee.

Like most people, yes, I also do make cold coffee using a blender (especially if I want to add protein powder or peanut butter), but it’s not my usual choice, given I am not big into froth. In that sense, you can say I prefer iced coffee more than your regular cold coffee. Another thing to note is that some instant coffee products go with most smoothies, so sometimes, I add coffee to my smoothies as well. Makes for a delightful breakfast! What I cannot stand in my coffee is whipped cream. Or sugar. I feel it takes away the essence of le café. No, I don’t give a frappe if you think otherwise!

Last point: If you are using products such as flavoured roasted coffee (like Cohoma French Vanilla) or Country Bean, just follow the instructions step by step. Have it black, if so instructed. Don’t ruin a carefully crafted product with unnecessary things. Alright, now, I am done with the unsolicited advice!

May your coffee be strong and your Mondays be short. 

Java g(f)ood day!

Just Loafing Around @ My ‘Quarantine’ Kitchen

Published on by The Incorrigible FoodieLeave a comment

#Quarantine has become everyone’s most used word of 2020. People who have managed to stay at the comfort of their homes and not stuck in foreign accommodations, have, experimented enough in their quarantine kitchens. Just check your Instagram – I bet most of you are either guilty of posting your la recette, or found your friends unabashedly flaunting their cooking skills.

While I have cooked out of necessity once in a blue moon, I usually am lucky enough to have access to hot, cooked meal, without moving an inch from the couch. But if there’s one item in the kitchen that does seduce me into getting out of that Netflix marathon and serve as the force behind Newton’s first law of motion, it’s bread.

Yup, like most people, j’aime le pain, and I can’t get enough of this beauty! I could pick up white bread, lather it in salted butter, and have the time of my life. I used to add white sugar as well. But, well, now that I am in my late twenties, such luxuries in form of calories I can’t afford anymore. Instead, I buy sourdough or focaccia (plain / herbed) and lather it in hummus or equivalent and pretend to be health-conscious. When I want to be even more faux health-conscious, I buy myself half a loaf of quinoa bread and relish it with crunchy peanut butter or chocolate almond butter.

My favourite, however, is the cinnamon swirl half-loaf by L’Exclusif which tastes like crumbs of heaven even without any addition. And then there’s milk bread from Theobroma which is so smooth in texture, you won’t need to add butter to it!

Now that I have salivated thinking about the sheer variety of bread available in this century, let me take you through my favourite bread-related recipes (and you thought bread with peanut butter was a recipe in itself; c’mon I am not that lazy!). If you know me, you would be able to guess that none of these recipes would be tough to make at all:

French toast: Easy, simple and aritocratique sounding, this is one easy semi-breakfast, mostly-dessert recipe that I have recently fallen back in love with. First, you get those damn eggs out of the crate, beat them all, and add whatever good stuff you want into the mix! 😛 I prefer a mix of eggs and cinnamon stirred with vanilla flavoured milk. Cut your bread – preferably plain, white bread – in triangular shape. On a non-stick pan, add some oil and do the usual waiting around for the oil to heat up. Put each piece of bread carefully into the egg-cinnamon-vanilla milk-mix and once you are sure, there’s no un-dipped corner remaining, put the damn piece onto the pan. Wait, until it’s perfect.

If you don’t want the sweet version, you can make a simple egg toast, Indian style. This time around, beat the eggs into submission (who’s the boss!), add salt, tomatoes, onions, chilli, coriander leaves and turmeric. Mias, instead of turning that mix into an Indian omelette, dip one side of the bread with it, and then gently put it on a pan. My friend, who taught me this, usually adds the mix to the pan directly right on top of the bread. You would need a lot of oil, but if you cook it right, the food gods will reward you handsomely at breakfast.

If you are feeling knead-y for a grilled sandwich, I recommend you buy yourself a nice sandwich maker / griller. You can either make it full-Western style, or you can Google Indian grilled sandwich recipes and add anything from potatoes to random coriander, and call it a day. Honestly, I prefer Mediterranean sandwich: sour sough bread, feta cheese, tomatoes and basil. It’s a combination that never fails to impress. If you don’t like sour dough, you can use your usual bread and even cut the pieces smaller for a pretty Instagram-able snack! You feta have a camera ready while it’s still fresh!

The breadwinner, of course, is my mom’s age-old recipe, that I definitely never have on a day I am going out. Since we are talking about the quarantine time when I definitely haven’t even seen the inside of a lift in two months, now is the perfect time for this winning treat. And, it’s not a bread recipe per se, more of a dip one. But dips often make or break the bread, don’t they? Ask any pesto fan! Anyway, for our special dip, all you have to do is (A) prepare a powdered mix out of the winning peanuts + garlic + salt + chilli combo; and (B) add the peanut powder to yogurt. Oh my God. Mind = blown.

And that would be all from me. My head is still swimming with dough many memories (bread + butter + jaggery, bread + nut butter, bread made out of almond flour – hello why didn’t we talk about this?), but it’s Saturday, and my nap is slowly catching up with me. Until then, go YouTube some cool recipes, and let me know so I can add it to my bread recipes encyclopaedia.

Bonne journée!

Have a g(f)mood day! #EatWithIshani

Around the world in 80 days @ Global Foodie [Mumbai]

Published on by The Incorrigible FoodieLeave a comment

#Ad #Sponsored

Global Foodie is a delivery kitchen based out of foodie which serves dishes from all over the world. If you are wondering where to eat and what to order for the hungry people in your house with varied tastebuds, Global Foodie is your one-stop solution. The food tastes real authentic even with locally sourced ingredients. What’s more is that the food  menu contains dishes you would not easily find elsewhere (hello, Coxinhas!) and the menu, while varied to suit multiple palate, is consistent in terms of taste.

Without further ado, let me take you through my most recent food orders from here. I like the Vietnamese Seafood Salad quite a bit 🥗 – it’s fresh and the prawns, especially, stand out. The Indonesian Gado Gado Salad is an interesting option as well.

From the appetisers section, I have heard people raving about the Brazilian Coxinhas and the Zucchini Boats though I am yet to try both. The Korean fried Chicken were decent. On days I have a bit of a cold, the French Potato Leek Soup really does wonders. The honey tossed potatoes are good as well. If you want to try something different, feel free to choose the Nepalese Choila – it’s not something I would re-order, but I can guarantee it’s not a dish you usually find in a menu.

From the main course section, I absolutely love the Burmese Khaosuey – it’s so damn different from every other place in the city that you have to love the outlet for taking it upon themselves to make it more authentic. It’s a little sweet, and the coconut gravy is rich and hearty (as aptly described in the menu). The Swedish Meatballs are equally authentic and served with olive potato mash and blueberry jam!

Every time you place an order here, do not forget to ask for the lemonade as well. It’s simple and effective in hitting all the right spots!

As far as dessert is concerned, I love, love, love the French Chocolat Terrine. It’s rich and delish!

The delivery kitchen is based in Chandivali. Food is delivered across an 8 km radius (Powai, Ghatkoper, parts of Andheri and Kurla) through the delivery partners (seriously, they are everywhere – Swiggy, Zomato, Dunzo, Uber Eats – you name it!).

So, that’s all for now. Through the course of my interactions with the owner, I have discovered that Global Foodie takes up large-scale corporate orders too. So the next time you have an event or a social gathering where you want to wow your friends, family or clients with varied food from across the world, do hit this delivery kitchen up! 

Global Foodie Menu, Reviews, Photos, Location and Info - Zomato

A whole lot of sea-food @ Boa Village [Delhi]

Published on by The Incorrigible FoodieLeave a comment

#Ad #SponsoredContent

Hi Guys, Romila is back again with another review at this super amazing sea-food place (in her words) called Boa Village, located in Civil Lines, Delhi. Without wasting more of your time, let’s talk about all the food and drinks that makes Boa Village so damn special:

  1. Lobster in creamy garlic sauce: Great quantity, flavourful lobsters. All-in-all a good dish which satiated our taste-buds with a whole burst of flavours.
  2. Steamed crab cakes: Wonderful preparation with authentic Asian spices! Crab meat was well-steamed and tasted quite well. Will go for this one again!
  3. Dim sums – The dim sums here are delish – nobody can have just five as they leave you wanting for more.
  4. Salmon sashimi: The sashimi was so well-prepared that it simply melted in our mouth! Salmon had never tasted better, people. One of the best salmon-based food items I have ever had.
  5. Cantonese-style crab: It had a mild taste and was rather light. Good presentation.
  6. Tuna sashimi: So, so good in taste and beautifully presented as well. The sliced apples and pears served as great accompaniments.
  7. Bellini: Such a perfect drink for a Friday evening! Went well with all our food.
  8. Salmon dragon roll: Good sushi with a nice crunch to it. Absolutely loved it. I am telling you – when in doubt, go for this one. Highly recommended.
  9. Chicken dim sum: An all-time favourite – very filling and heart-warmingly delish.
  10. Veg tempura sushi: One of the best vegetarian sushi I have had.  Mind-blowing! 🍣
  11. Red Wine sangria, Sharabi nariyal, Golgappa margarita, and Maska chaska: All four great drinks, but the best was the Golgappa margarita. Superb in taste and definitely my kind of drink. The sharabi nariyal containing Tender coconut water was good too.

So yeah, that was the experience at Boa Village. Courteous staff, great food, wonderful ambiance. What more could you want? Go here already!

Boa Village Menu, Reviews, Photos, Location and Info - Zomato

Dinner at the widely-acclaimed Indian Accent [Delhi]

Published on by The Incorrigible FoodieLeave a comment

Honestly, I am yet to meet a person who has been to Indian Accent, either in Delhi or New York, and not been seduced by it, whether partially or fully. I had the good fortune to treat a couple of friends at one of India’s finest restaurants and I was so very happy with its food, service, and ambiance that I vowed to be back for more. For anyone planning to visit Indian Accent, please do reserve your table in advance and carry a full wallet. Be prepared to be charmed by the allure of the classic ambiance and courteous staff. And that is even before you have ordered some wine and the Chef’s tasting menu.

Now. The Chef’s tasting menu is a delight for hard-core non-vegetarians such as Yours Truly. My friend, who was on a vegetarian diet that day, wished she had been able to have my turkey and chicken too, but, well, I am going ahead of myself. Starting with the appetisers, we were each given some blue cheese naan to try. If you like blue cheese the way I do, you would love this. Otherwise, politely refuse if you are not fond of its pungency. At some point, I also got some chat with edible flowers, which vanished pretty quickly and left me longing for so much more. Since I had opted for the chef’s tasting menu, nothing much could be done. The mushroom soup was served in style and was again, heavenly, I must say.

Before I go any further, let me just tell you that the pork tacos I had here were simply too good. I mean, wow. Okay, now that that’s out of the way, let me also tell you that I had the most non-veg in one meal here, thanks to prawns 🍤 being added as part of the tasting menu as well. I was too deep in wine and conversations to remember much of the main course, but I liked every single item – scallops, turkey naan, chicken, everything. I think even the rice I had was yum!

If there was any part of the tasting menu that did not exceed my expectations, it was the dessert. Don’t get me wrong, I did like the mishit doe cannolini and Daulat ki chat and what not, but I felt that I would have been happier with a gulab jamun than the rest of the dessert items combined. I wish it were more about Indian mithai than about attempting a fusion, but hey, that’s just one person’s opinion and has no bearing on how the rest of the world feels about Indian Accent’s desserts.

Overall, I had a memorable experience at Indian Accent, made even more memorable by the hole in my pocket! 😂 I hope you have a good time, if and when, you visit this charmer.

For more, follow me @eatwith_ishani on Instagram and @ishani30 on Zomato.

Indian Accent Menu, Reviews, Photos, Location and Info - Zomato

Dim Sum, Lose Sum @ Momotails [Gurgaon]

Published on by The Incorrigible FoodieLeave a comment

#Ad #SponsoredContent

Hey guys! It’s been a while since my last collaboration, so I decided to team up with my favourite Delhite Romila to ghost write this tale of many momos. First off, thank you Momotails for the wonderful service. We had a good time eating – though like the caption of this blog, some things worked, some things didn’t. Anyway, so we started with kiwi iced tea and passion fruit mojito since we were thirsty AF (Gurgaon summer, amirite?) Next we moved on to the food and well, let’s see what Romila had to say about each.

Okay, chicken saphale (different name!) – this was crunchy and good to taste. The good thing was that the chicken inside was really well-done. Corn and cheese Kurkure momos was the TASTIEST of all the momos we had at Momotails – it was both crunch and had a good cheesy yummy feel to it.

As far as the vegetarian momos are concerned, we would probably not re-order the classic veg or schezwan momos again. However, we very much enjoyed the corn and cheese momos and were decently happy with the mushroom momos as well.

Now, regarding the non-veg momos, we felt that the egg momos weren’t as per our expectations. But then again, the chicken momos and the schezwan chicken momos more than made up for it and we were happy again!

So yeah, that’s the end of our short and sweet review. Until the next collaboration, have a g(f)ood day, and don’t forget to follow me @eatwith_ishani 🙂

[Ghost-written with Romila Mandal]

Momotails Menu, Reviews, Photos, Location and Info - Zomato

Beach Vibes, Hold Tight @ Goa

Published on by The Incorrigible FoodieLeave a comment

Hi, you beautiful humans! How’s it going? Full-throttle, or pause.stop.breathe? Whatever you do or where you are in your life, you know you could always use a little beach vibe. After staying in Mumbai for a year and spending all my salary on exploring the food culture here, I found myself in the one place in India I had been dreaming to visit for a  really long time. Goa. An offsite at work took me to this state and I could not be happier (though I ultimately had to pay for my flight tickets, but it’s okay).

Anywhere, so there I was, in Goa. What do you do? What do you eat? I chose to stay with my fellow colleagues so we pretty much all had our share of food at Deltin Suites. I had delicious chicken biryani and a decent grilled fish for dinner, along with some dal shorba, of course. Among the breakfast items, I loved vanilla milkshake and croissants combo the best. Simple and satiating. The fish items at dinner were well-prepared too. A plate of Kerala parantha with stew also managed to find a happy place at the bottom of my stomach. But milkshakes. Well, those were the best.

A trip to Candolim beach would have been deemed unsuccessful by Yours Truly without a salt lime soda at a shack, overlooking the waves and some of our exhausted colleagues playing kabbadi with a lot of gusto. I smiled (they could not see me), took pictures on my iPhone and continued sipping my fresh lime soda, slowly at first, and then, with rising speed as the bottomless beer mug in which my beverage was served refused to empty its contents out and down my eager throat.

Lunch was at Co Co Mo, located right next to the store where I had purchased my hat (after having carelessly forgotten my aviators at home). It was a corporate lunch, so the menu was standard. Some North-Indian here, some Indo-Chinese thrown there. Palak pasta chat was a favourite among us. Fries were okay. Pizza was apparently good. Fish I loved the best. DJ made us dance those extra calories off. The virgin Pina Colada was good too.

Next up, my cousin arrived at the scene and picked me up in his bike, and we both rode off to Aguada fort. He insisted we wait for the sunset. I insisted we dip our feet in water at Sinquerim beach. We ended up munching on butter garlic prawns at a shack at Sinquerim known as Fish Hut.

Anybody who goes to Goa usually tries Feni – brandy made from cashew or coconut, depending on your preference. Many do not like it. I wouldn’t comment much, considering my lack of proper experience, except to say that with a soft drink and lemon, coconut feni isn’t half-bad. Good stuff, rather. But better stuff would be Pina Colada. My God, that drink was conceived for happiness. *sigh*

My last night at Goa ended with me relishing on some vegetarian appetisers first, and then properly attacking yummilicious prawns and customised penne pasta (no-sauce, lots of veggies, no cream, no cheese) – both delightful in their preparations. Who knew catered food could be so good? Spaghetti and wine go like poetry and rhyme. Impossibly fun.

Although I was tempted to, I did not pack anything but Cabo, a Goan white rum with coconut liqueur, for my friends back in the city, and headed home – my bag and heart both a little fuller with Cabo and memories.

Pathare-Prabhu cuisine at Dine with Vijaykars home pop-up [Mumbai]

Published on by The Incorrigible FoodieLeave a comment

I love the food scene in Mumbai for many reasons (hello, fresh crabs! 🦀 and strawberry 🍓 specials, to name a few) but home based pop-ups now top that very list. I had the good fortune to attend a home pop-up at the family’s ancestral home at Jogeshwari to try Pathare-Prabhu cuisine – a cuisine so unique and rare and authentic that travelling very many miles from South Bombay did not feel like an obstacle at all in my journey to experience this while I had the chance. The Vijaykars don’t always stay in the city, but they do come down here every now and then to host their exclusive pop-up and make sure you go back with happy bellies and happier memories.

Our lunch began with general introductions and insight into the Pathare-Prabhu community. As we sipped nimbu-pani and shared our stories, the food arrived in beautiful looking thalis and we immediately dug in.

I began my non-vegetarian thali by attacking the mutton chops – essentially, semolina and potato coated mutton chops that were so light you would wonder where the oil went! Koshimbir, a salad made with coconut, white onions (not the pungent kind) and dried Bombil (with its many, many benefits) was so tasty I could have just eaten that and found it worth the money spent (which was INR 1600 per thali). I followed my appetisers with some really, really, and I mean incredibly tasty Bombil fry. Oh my God, my mouth seriously waters at the recollection. I tried this with equally well-prepared green chutney (that I took multiple helpings of later) and I was already in heaven.

Prawns, I discovered is a very important component of this cuisine 🍤 and being a prawn-lover, I happily tried the coconut and coriander based prawn curry; a Pathare-Prabhu pickle made with shrimps; and prawns with steamed fish dish that was again, so very light in its preparation that you could taste the fish. My thali also contained a tomato and coconut based gravy which, we were told, has been a guest favourite. I was by then, too full to consume the rice (I am an idiot), but I did fill my stomach with a couple of extremely tasty bhakri.

Apart from seafood, the Gode mutton was one other non-vegetarian dish – it was super tasty and I think I should have asked for a second helping if I were not eyeing into the vegetarian thali. On request by the glutton monster (Yours Truly), I tried certain vegetarian dishes as well – brinjal fry coated with rice flour, pumpkin dish, cauliflower in mind-blowing gravy and an aloo dish whose name I cannot recollect. Chaas, of course, was served on the side, and added to the experience of a wholesome meal.

For desserts, we tried dudhi halwa and – sanjorya. In fact, sanjorya was so tasty that I could not help but take around 4-5 of these! Yes, I am shameless, but if you went to “Dine with Vijaykars”, you would totally understand why.

The property is a bungalow located in the quiet, serene area of Bombay that I had never ventured into before. We took a small tour of the garden as well! It is also known as Gurukrupa clinic by chef de cuisine Dr. Padmaja Vijaykar. The hospitality by Mr. Vijaykar, and Sunetra Vijaykar was outstanding, almost as warm and delightful as the food itself.

Unique ingredients. Authentic taste. Warm welcome. Dine with Vijaykars, when you get the chance to do so, is a must visit. Truly.