Tag Archives: healthy

Soups for my soul

When the temperatures drop all of us crave for a soup. I know in Mumbai that almost never happens. I mean, it never gets cold, yet, I look forward to my hot soups. It could be a creamy thick soup or simply clear with veggies and meat or even a tangy pepper rasam made with lentils. Pan Asian favourites or even our very own desi shorbas and yes, healthy versions too. I relish them all.

Taiwanese Aromatic Miso Milk Bowl Shizusans signature soup and a one bowl meal

A great fan of red pumpkin, I love to prepare a classic roasted pumpkin soup and do a good job too. A piquant tamatar ka shorba, can be a great option.  Recently I tasted a tangy Sindhi tamatar ki kadhi as a a soup at JLWA in Bandra. It rendered me speechless.

Soups offer endless versatility in terms of textures, ingredients and flavour. That’s what attracts me the most to soups. The cheddar and Beer soup at Theory in Mumbai by Chef Clyde remains an all time favourite.

Taste apart, warmth and immunity are key in this season to boost one’s immunity and thus, the right use of ingredients plays an important role. A careful selection of ingredients can up the health quotient of these comforting soups. Dark green leafy vegetables and seasonal vegetables, are a must addition and should be included wherever possible. Ginger and peppercorns as spices, with medicinal properties, too can do wonders.

Root vegetables, mushrooms and barley with an addition of meat stock makes for a robust and filling soup infused with health benefits.

A roasted sweet potato soup can be nutritious and tasty, as sweet potatoes are packed with nutrients. Roasting the sweet potatoes first intensifies their flavour.

Soups in winter help one soothe and relax in an inexplicable way when one is down with cold, cough and fever. The spice quotient should be perfect to give heat, as well as soothe to the throat. It’s about using the right spices like cinnamon sticks, cinnamon (dalchini) powder, nutmeg (jaiphal) powder, ginger, fresh turmeric, white pepper powder and pepper.

Carrot & Orange soup (1)

Who can resist a well-made Pan Asian soup with a myriad flavours? One can have it clear, or with noodles, meats and vegetables. Clear chicken soup with light, fluffy dumplings and a deeply savoury, salubrious broth could be the answer, if one is seeking a light but comforting Oriental soup. A Thai prawn broth with fish stock as the base and fragrant Thai spices is a good option as well, as is the Tom Kha with coconut milk to temper the spice element.

Shizusan has got to be one of my favourite places for versatile and flavourful soups. Chef Paul Kinny serves unique ones.

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Whoever said soups that satisfy you must be western classics or global concoctions only? Pepper Rasam owing to its spice content, is soothing and therefore is a perfect soup for winter. Various mildly-flavoured shorbas from traditional Indian cuisine,  made with vegetables, lentils and beans, are apt for winter. Paya shorba, a meat broth, generally lamb, where the meat is slow-cooked is a good choice as it is extremely healthy and keeps one warm.

 

Seasonal vegetables, meaty mushrooms, tender chicken or lentils. Add what you like to your fragrant soups this season, but make sure it is  hearty and provides you with the requisite nutrients. Bon appetit.

Akshaya Patra : Inexhaustible Efforts To Feed With Love

For the longest time I have been intrigued by the work done by The Akshaya Patra Foundation (TAPF).  Striving to address the issue of “classroom hunger” and promote “education” by providing nutritious meals to children in Government and Government-aided schools, their journey began in 2000, with the feeding of 1,500 children in 5 schools in Bengaluru. Today, they reach 13,210 schools, feeding over 1.65 million children every day in 11 states through their 27 kitchens.

An opportunity to visit and experience their Surat kitchen first hand, seemed like an interesting proposition. At the crack of dawn, one morning, I set out, as the operations in the kitchen begin really early and in order to see the work force in action, one had to get there early.

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The sheer scale of operations was mesmerizing. I had expected to see a big kitchen yes, but certainly not of this magnitude. I was awestruck with the hygiene, cleanliness and state-of-the-art equipment. The work force seemed well-trained and were seamlessly carrying out their work. I was impressed by the fact that practices like daily shower, use of clean uniforms, caps to cover the hair, face masks to cover the mouth and nose area, gloves, gumboots, other protective gears and hand sanitisation are mandatory.

 

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A strict kitchen process is observed which includes certain mandatory routines to be followed by each member of the kitchen staff. Food Safety Management Systems are implemented in all the kitchens be it centralised or decentralised, in order to handle, prepare and deliver food.  All kitchens run by the organisation follow a scheduled menu. All cauldrons, trolleys, rice chutes, dal/sambar tanks, cutting boards, knives and other instruments in these units are sanitised before usage every single day. All vessels used in the kitchens are made of food safe stainless steel of 304 Grade which is capable of enduring high levels of temperature for long intervals.

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Akshaya Patra is one of the best examples of PPP (Public Private Partnership) model, where Central Government, State Governments, Corporates and individual donors contribute to the cause, and the Mid-Day Meal Programme of the Government is successfully implemented through the efficient workmanship of Akshaya Patra.

The pre-production begins as early as 2-3 am in the morning, when vegetables, grains and other ingredients for that day’s meal are readied. The cooking process begins a bit later and the mid-day meals are ready to go out to schools carried by the special vans by 8.30-9 am.

The roti-making machine in particular seemed fascinating. The manner in which the dough is made, rolled out in sheets, cut into circular rotis, cooked and even smeared with ghee before getting into the containers is a treat to watch and inspiring.

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Similarly I was enthralled by the manner in which large vessels were used to cook rice and pulao with steam. The attention to detail by the work force is praiseworthy as is their dedication.

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Standardisation of recipes is an important factor while maintaining high levels of nutrition along with taste and TAPF strictly follows this. In order to achieve these levels, a well-structured Quality Assurance programme is implemented at all stages of Operations— Pre-Production, Production and Post-Production.

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Watching the meal being prepared was captivating enough, but equally gratifying was a visit to the School no. 301, Shree Purushottam Ji Prathmik Shala, Punagam, Surat. The meals arrived piping hot to the school in the special vans and were lovingly served by volunteers under the supervision of the Principal Chaya Ma’am and her team of teachers.

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Girls and boys queued in a disciplined manner to avail of the meals in steel thalis. The kabuli chana pulao and dal was the meal for that day, as the menu changes daily. I spoke to several children independently and discovered that they enjoyed this meal even more than what they ate at home and looked forward to it each day. What’s more, I sampled the meal myself and could vouch for the quality and taste.

The teachers informed me that they have never faced any quality issues with the meals. The meals are first tasted by the teachers before being served to the children. The meal quantity too is sufficient to feed all the children to their heart’s content.

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The Akshaya Patra Foundation is continuously leveraging technology to cater to millions of children. In partnership with the Government of India and various State Governments and the inestimable support from many philanthropic donors and well-wishers, Akshaya Patra has grown. Today, Akshaya Patra Foundation is the world’s largest (not-for-profit run) mid-day meal programme serving wholesome food to over 1.6 million children in 26 locations across 11 states in India

By leveraging the unique resources of the organisation, Akshaya Patra is all geared to fulfil its mission of ‘feeding 5 million children by 2020.’

As I stepped out of their Surat kitchen, having witnessed the painstaking operations by the dedicated work force, I had a silent prayer on my lips. I earnestly wish that they are able to reach their goals soon and in future, every hungry child in India is well-fed so that education is not an option, but a priority.

 

 

 

A Superlative Menu

Salads are not all that you need to eat when following healthy dietary habits. I am all for eating healthy food, yet, food packed with nutrients and flavours. Yes, taste is key. Insipid and bland food does not meet approval with my palate.

Thus, the new Super Foods Menu introduced by TGI Fridays, the global casual dining leader,  caught my attention and immediately I set out to explore this at the Palladium, Lower Parel, Mumbai outpost.

The menu, for 3 months, though limited offers enough variety. I noticed, that the offerings had super foods like beans, broccoli, blueberries, salmon, spinach, tomatoes, walnuts and yogurt in abundance. Being natural ingredients, these are loaded with excellent nutritional benefits.

Wasabi Miso Glazed Chicken, Salmon with Cucumber Yogurt Sauce, Cranberry & blueberry couscous and Kale were some of the unique dishes. What was interesting was that, appetizers, entrees, sides and desserts, had all incorporated super foods in some form or the other, thus making the entire menu healthy.

The Fruits & Nuts Super Salad made with crisp lettuce, spinach, broccoli topped with walnuts, apples, dried apricots, cranberries, and blueberries, was a delightful medley of flavours that wowed my palate. No where was there any monotony at all.

Wasabi Miso Glazed Chicken

Next, I tried the Wasabi Miso Glazed Chicken. Bursting with simple and subtle flavours, this, lemon and olive oil-marinated grilled chicken breasts were drizzled with a spicy wasabi miso sauce. Served with toasted almond, cranberry and blueberry couscous and ginger garlic kale, this was a power-packed meal in terms of taste and nutrients. I only felt that the portion of the kale was a bit too much for the meal. One can only enjoy a certain amount of kale.

Pomegranate Honey Mustard Salmon cam next. A hearty portion, I thought to myself. Again, a lemon and olive oil basted grilled salmon filet topped pomegranate honey mustard vinaigrette. The tangy flavour were unmistakable, yet, teased my palate sufficiently.  The salmon was of exceptional quality and grilled to perfection. Unfortunately, the novelty factor of the toasted almond, cranberry & blueberry couscous and ginger garlic kale had worn off by now. Yet, I savoured the couscous.

Pomegranate Honey Mustard Salmon

Vegetarians need not despair. They can relish the Vegetarian Tex Mex Chili made with chipotle peppers, sun-ripened tomatoes, red onions and beans topped with yogurt, fresh pico de galloand jalapeno served up hot and spicy on a brown rice pilaf.

The quality of the ingredients, struck me as the best and the presentation was enough to make a person satiated already, feel hungry again. The food may seem a tad overpriced, but given the quality and portion sizes, one cannot complain.

Although we decided to skip dessert, as the meal had been too filling, the Fruit Crumble seemed inviting.  Jam-packed with strawberries, blackberries, blueberries and juicy peaches, served piping hot and topped with an ice-cold scoop of vanilla frozen yogurt,  haunted me and I  have resolved to go back another day to indulge my sweet cravings.

Rating : 4.5/5

 

 

Soulful Soups

Ah! there is something about soups in this weather that is so comforting. If made with the right ingredients and spices, these can be nourishing as well as healthy too. Nothing like a steaming bowl or mug of soup especially for dinner. In fact, on most days I prefer just that.

Goan, Bokdiacho caldo (mutton soup) made from mutton bones, onion, ginger, garlic, turmeric, coriander leaves and dices of potato, salt and pepper, is my all-time favourite. It is filling and boosts my immunity too. Caldo Verde with potatoes as the base is also a light and flavourful vegetarian soup of Portuguese origin.

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Being from Kolkata, I am used to relishing a spicy Thukpa, a Tibetan soup made with mixed vegetables, mixed meats and noodles  when the mercury dips. There is something for every palate in global cuisines too. Mulligatawny, Tom Kha, Tom Yum, Miso soup, Lobster bisque. My mouth is watering now.

Be imaginative and play around with flavours and textures. Be experimental. And global soups are not your only options. A plethora of soups from our very own Indian cuisine are a delight in this weather. Soups made from dals or lentils, paya soup, tamatar ka shorba or even a murg shorba. The options are endless.

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Don’t forget to add seasonal veggies in your soups wherever possible for that extra health quotient. Pumpkin, potatoes, cauliflower, broccoli, carrots, work wonders. And yes, the right spices to for additional warmth and immunity.

Cinnamon works wonders, as do ginger and garlic. I love to add these in my soups where ever possible.

If the soup alone is insufficient, pair it with garlic bread, toast or add macaroni to your soups or even red rice, to make it more sumptuous.

There is nothing like a well-made soup, it is soulful and comforting in winter, keeping winter blues at bay.

 

 

Guilty Pleasures in Winter

Winter foods can be such a delight for the palate and one does not mind giving into one’s guilty pleasures in this season. After all, one needs more calories to keep oneself warm. So indulgence is allowed this cold season. Warmth is  a must of course, but comforting foods are what the body and soul need.

Spices and nuts should be a part of one’s meal, as should be meats, including lamb. Ghee, ginger, seasonal vegetables like turnips, brussel sprouts, raddish, peas, broad beans, carrots are a must-have to help the body fight infections and remain warm.

As the temperatures drop, one also likes to indulge in hot and delicious grilled foods. There is nothing more enticing than the aroma of slowly grilled meat, fish and vegetables.

Makki ki roti and sarson ka saag tops every foodie’s list. Not many know that sarson ka saag being rich in beta carotene and vitamin C, that are important antioxidants and a significant amount of iron, is ideal for winter.

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Beetroot is rich in minerals and helps in increased blood flow in the body, essential to keep one warm. Jaggery or gur is a great winter food too. It aids in digestion, purifies blood and keeps the skin free from acne. The best way to enjoy Gur is to eat it with make ki roti and white butter.

Interestingly, every region in India celebrates this season with typical dishes. If North India relishes their sarson ka saag and Kaali Gajar ki Kaanji, Gujaratis cannot do without their oondhiyo. It is eaten in winter because the main ingredients like papadi, tuar Dana, Lilua, for Oondiyo are available in this season.

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Nalli Ghosht and Paya shorba are popular winter dishes in most households in Hyderabad. Bengalis enjoy their Kosha mangsho a mutton preparation and also several leafy vegetables and sweets made from nolen gur or new jaggery.

So make sure you gorge on all the right foods this season and relish seasonal favourites, which are healthy for the body and equally comforting too as you beat the chill.

Dealing With Diabetes

With the alarming proportions, diabetes is assuming across the world and especially India, it is indeed heartening to see the husband wife duo, Seema and Manoj Pinto, proactively share their experience to inspire people to cope with diabetes through healthy eating and the Diabetic Food Trail is a positive step in that direction.

The Diabetic Food Trail 2016 is all set,  to begin on November 12. The aim is to offer Diabetics, Pre-Diabetics and Health conscious individuals, a wonderful culinary experience at over 200 restaurants across Mumbai, Delhi, Chennai, Bangalore & Pune, where Celebrated chefs from acclaimed restaurants across the country will get a chance to showcase their culinary talents to an all new set of target audience that did not have many options for healthy and diabetic food earlier.

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I was fortunate to have experienced this in Mumbai at Meluha-The Fern Hotel in Powai, where, Executive Chef Parimal Sawant, along with his team demonstrated several recipes including a salad, soup, main course and dessert which are healthy and suitable for diabetics. The demos were fun and interactive, with Seema constantly asking chef pertinent questions and the chef sharing helpful tips.

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Apart from being simple recipes, what appealed to me was that the ingredients were ones which could be easily procured as opposed to exotic ones usually suggested. The chefs at Meluha-The Fern exhibited a great deal of innovation in crafting those recipes.

Furthermore, I was glad to know that the Diabetic Food Trail will also introduce a special Healthy Dessert Trail which will allow diabetic patrons to sinfully indulge in  their guilty pleasures-desserts as these desserts,  do not contain any processed sugars.

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Seema Pinto – Director, Semora Entertainment Works and the brain behind this initiative says, “The focus of the second edition is on Diet and Fitness in effective Diabetes management. For a person with diabetes, eating nutritious and well-balanced meals with a regular fitness routine is vital in managing diabetes. This applies to pre-diabetics and the health conscious too”

The aim of this masterclass is to help individuals understand the ingredients, nutritional values, read packaging labels, learn exciting recipes which will help elevate the eating habits of diabetics without compromising on taste. These masterclasses will be held by renowned nutritionists and chefs across the 5 cities.

 

Some of the participating restaurants include Sassy Spoon,  Zaffran, Copper Chimney, Lemon Leaf, Boveda, Fern Hotels, Renaissance-Powai,  Woodside Inn, Mirchi & Mime, Smoke House Deli, Faasos, to name a few.

That’s not all, Seema has put together some well-researched  recipes in a small book which can benefit diabetics a great deal, which you can enjoy cooking too.

So eat healthy and stay fit and yes, diabetes can be controlled with eating right, apart from exercise.

 

The Long & Short Of The New Menu

The Dome may be the most sought after place at InterContinental Marine Drive, but for me Long & Short, the casual dining and lounge is equally a star. The reason being the eclectic menu, fun cocktails, affordable menu and of course great service. It is a place where one can unwind, relish good food and prompt service.
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Executive Chef Arzooman Irani, being the creative genius and restless person that he is has introduced some new exciting dishes in the already exhaustive menu, thus revamping parts of it.
Wanting to keep it global, Chef Irani was keen on ensuring that comfort food was the focus. “Guests should be able to dine in a fun and relaxed atmosphere with the food being light and enjoyable. Of course, apart from comfort food, there is a section for those seeking healthy food too and that need not be boring. Low cal, low carbs or no carbs, gluten free and so on. There are plenty of options. And of course those wanting to indulge can do so as well,” Chef Arzooman elaborated.
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We started with the crisp lavash dome, almost customary here. Crunchy and laced with herbs, it set our taste-buds tingling. The platter with starters was a treat for the eyes, as it was for the palate. The springs rolls with varied fillings were crisp and luscious, the wasabi prawns fresh and delectable and the chicken boasted of distinct Pan Asian flavours. The presentation was appealing yet, devoid of unnecessary gimmicks.
The crisp pea shoot salad  from the healthy food section, was a delight. It was as fresh as it could get. With a subtle flavoured dressing, the medley of textures of the lettuce, seasonal fruits, micro greens and cherry tomatoes, came out trumps and it was a veritable feast for the taste buds. Healthy food can certainly be delicious.
Mushroom feta cheese waffle from the petit toasties section caught my eye and struck me as innovative. But then, Chef Arzooman is legendary for his innovative streak. Equally unique were the slider offerings, I thought. Butter milk fried chicken, sriracha mayo was certainly out-of-the-ordinary. I made a mental note of it for my next visit.
The brie & potato gnocchi surpassed everything that I have ever tasted before. The garlicky creamy sauce, wrapped over the potato gnocchi made me slip into a food coma. But what got my vote instantly was the zucchini spaghetti. No, not spaghetti with zucchini but spaghetti made out of zucchini strips and tossed in aglio olio. It was outstanding and  yet another testimony to the chef’s creativity.
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Comforting curries, Mumbai street food, pizza, salads, care has been taken to ensure that the menu caters to every palate. Vegetarian options abound too.
Surprisingly the dessert did not wow my palate as expected. The salted caramel oreo tart was not the hero of the evening as the chocolate drizzle overpowered all other flavours, relegating them to the background.
With alert staff, warm hospitality and first-rate food, the  experience at Long & Short was memorable and the new menu is clearly a winner.
Rating: 4.5/5

Snack your way to good health

 
Nibble, munch, crunch… are routine, where snacks are concerned. But there are rules to the snacking game. The quantity and the quality of food that you snack on, is the cause of your woes or joys of a healthy living.
 
We are all obsessed with snacks and snacking too often,  or at the wrong time and place can make you obese.  Not snacking at all, too has its flaws. This sounds contradictory, but it is true.
 
So what are the best snacks to consume? Simple, something that you can nibble, munch, crunch which is salted, sweet or spiced and at the same time makes you feel satisfied. Satiety value is important.
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So the best way is; kill old eating habits, pick the right snacks, eat at the right time and the right amount.  Choose nutrient-dense snacks and what better way than snacking on fruits and nuts?
 
It is a known fact that dry fruits and nuts packed with abundant sources of proteins, vitamins, minerals, dietary fibre and essential nutrients, keep diseases and stress away. And thus you need to include it in your diet.
 
While the Pistachos, Almonds, Cashews and other dry fruits contain the right blend of unsaturated fats, vitamin B and minerals, they are conducive for the proper functioning of the crucial organs of our body. They prevent cardiovascular problems, Anemia, Maintain Cholestrol, Improve Hemogoblin levels, and improve the functioning of the brain.
 
A tasty and convenient snack, dry fruits and nuts are the ideal substitute for high-calorie snacks. With natural sugars and fibre, zero cholesterol and fats, and a variety of delectable flavors, dry fruits and nuts are an easy source of all essential nutrients. The right and regular mix of almonds, cashews, pistachios, cranberries, strawberries and other dry fruits and nuts are all you need to maintain a healthy lifestyle.
 
Gourmia, from KBB Nuts Pvt Ltd. the latest entrant in the market, with an array of products like Roasted Pistachios, Almonds and Cashews in classic salted, salt-pepper, tangy masala and Jalapeno flavours are worth a try as the variety is tremendous.  The nuts they offer are crisp, crunchy and tasty.
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Their seasonal fruits range consists of Cranberries, Strawberries, Prunes, Mangoes, Kiwis and Pineapple. These are equally luscious and perfectly sweet to appease your taste-buds.   
 Hygienically packed and affordably priced, each variant is available in packages of 200 gms and 40 gms. The nuts and fruits are handpicked and their flavours unfurl flamboyantly at every bite.
Go for these this festive season and indulge in your guilty pleasures!

Fresh Flavours Galore

Salads are my weakness and Ministry of Salads sounded just like what I needed on this hot and humid Mumbai summer afternoon. So I trooped off to Bhulabhai Desai Road and lo behold, was pleasantly surprised to see this small, but cute and intimate café like eaterie. Salads galore, wraps, sandwiches, healthy juices. The display shelves were replete with the chicest of fresh ingredients and those looked so inviting. Behind the counters, the chefs were deftly tossing salads and preparing sandwiches. Looked like a lot of hard work.

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What’s more, just like make your own pizza or a wok these days, one could make one’s own salad. And there was a lot to choose from. Base, grains, exotic, comfort, pickles, muscle, being some of the several  interesting categories. Strictly vegetarian, the place has so much on offer, that even carnivores will not complain.

I settled for a watermelon and feta cheese salad. One of my all time favourites. Fresh and light,  but not extraordinary. The use of rock melon was clever and it complimented the water melon in more ways than one. The  Big Mix with green apple, rocket leaves, cherry tomatoes, broccoli et al,  boasted of a distinct roasted flavour and appeased my palate. The walnuts offered the right element of crunch and the tart green apple was palate pleasing. The lemon mirin dressing further enhanced the flavour quotient.

The unique feature of each salad was their freshness and superior quality ingredients. That’s what made it stand apart.

An Egg Caesar salad with its melange of flavours was delightful and filling. Black Eye, Shabdkosh, Lentil Mental, were other options which caught my eye. Next time perhaps.
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Apart from Signature Salads, there are sandwiches and wraps too, if you are still hungry. The Pesto  Wich sandwich in a multigrain bread was equally a treat for my taste buds. Laden with mozarella, zucchini, tomatoes, bell peppers, there was something familiar and comforting about it. Very home style.

The Leb Mex wrap, was a pleasant surprise. Made of a spinach dough, the wrap felt healthy from word go with hummus, zucchini, spinach and jalapenos. It could have been a little more substantial I thought. Felt a little inadequate, given the price.
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My Pomegranate, ginger and celery cleanser was freshness and wellness personified. Loved it from the first sip. Green apple, carrot, lemon and honey was equally a healthy potion. There are a plethora of options to suit each one’s taste preferences. So no question of boredom setting in.

Apart from the table menu for a dining in experience, there is a takeaway menu. The salads are exceedingly well packed and not mercilessly stuffed in a box. I was happy to witness that.
Lucky people in that area who can order in every other day.

A global concept of a place dedicated to salads this place will be a haven for the health conscious.

Rating : 3.5/5

Fun Times Back in Bandra

People in Bandra are going to be excited this Friday. Café Basilico, one of Bandra’s hotspots, returns in a new avatar at a new location on Hill Road. Reason enough to celebrate. I missed it terribly, for the short while that it was away.

I was lucky to get a sneak preview. The menu clearly looked interesting with a strong focus on local produce, I noticed.

Not surprising, as the produce is going to be sourced directly from Farhan’s Bhiwandi farm. I am all for seasonal produce and fresh ingredients. Makes a world of difference to flavours in food.

Fig and Goat Cheese Salad

The roast organic tomato soup was comforting, more so as I chatted animatedly with a friend. The smoky flavour was distinct and soothed my taste buds. The slight piquancy enhanced the flavours.

The fig and goat cheese salad was hearty and the ingredients, fresh and crunchy. The Mozarella and Chicken croquettes salad too was interesting and had unique contrasting flavours. We were off to a good start.

Mozarella and Chiken Croquettes - Salads

 

The signature Mediterranean Platter was a treat and the baba ghanoush and hummus particularly appealed to me.

One can rarely go wrong with prawns and the peri peri sea food prawns were fresh and succulent, with a dash of spice to them, just enough to tingle our palates.

The assorted vegetarian tempuras too were well made. I did not enjoy the falafel in comparison.

But it was the Harissa Chicken which got my vote. The chicken was grilled to perfection and swathed in the harissa sauce, it simply melt in the mouth, leaving the taste buds crave for more.

The Basa too was well-marinated, and surprisingly I enjoyed it. And that is a huge compliment considering I dislike Basa immensely. Only creative chefs can turn that around and make it tasty and appealing. Chef Das certainly managed to do that.

What struck me as interesting was the fact that Café Basilico boasts of an extensive menu with several vegan options curated by Ayesha. That truly is much needed today. Kudos!

For people like me who love breads, this place is a haven.The Sandwiches and burgers section  is exhaustive. Hummus & Iceberg or the Chermoula Grilled Chicken sandwiches and the Blue Cheese Beef Steak or the Soya, Barley & Mushroom Burgers, there is something for every palate.

Café Basilico’s pizzas are all prepared from their traditionally organic tomato sauce with  vegan options too. That’s not all. There is an array of pastas to choose from too.

 

 

 

 

One can be experimental and enjoy one’s meal with seasonal fresh fruit juices, flavoured coolers or refreshing lemonade, iced teas and coolers like Tropical Guava Cooler or Cucumber Cooler.

Cucumber Cooler

The menu never ceased to surprise me. There were a plethora of coffees, green tea, premium teas and caffeine free herbal infusions  too. And yes desserts too.

The mini tarts- chocolate, mango and lemon that we sampled were delicious as far as the filling went, but the tart was too soft and crumbly.

Overall, the food is of a very good quality, as is the variety and presentation. The decor is elegant and subtle and gives you the feel of a global cafe, yet, providing you privacy, if you want.

Cafe Basilico lived up to my expectations yet again.

Fun times are back in Bandra and how!

Rating : 3.5/5