Tag Archives: soulful

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.

 

 

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Warm Ramen & A Cool Bar

A bit late in the day to visit the much acclaimed  The Fatty Bao in Bandra West, Mumbai. But it’s never too late, as they say and 2015 is not yet over!

Innovative Asian fare is what I had set out to experience. Yes, there’s a cool bar too, but I was not exactly seeking cocktails on this balmy afternoon.

The place was buzzing and I could get the waft of aromas which made me even more hungry.

The steamed Bao, with diverse fillings was what I was looking forward to. Pan seared chicken with spicy mayonnaise and pickled cucumber filled generously in a Bao, presented itself as we ordered the Teriyaki Glazed Chicken.

The chicken was well done, yet, succulent and had a good bite to it. Enveloped in the teriyaki sauce, it added a zest and zing to the palate. The mayonnaise further lent an exciting texture to the filling. Loved every morsel of this. Filling and replete with fresh ingredients, this one was a winner all the way.

Char Siu Bao The Fatty Bao - Photo Courtesy Kunal Chandra

Just as our palates were absorbing the taste of the Bao, our prawns in xo sauce arrived. Fresh, juicy prawns, swathed in this interesting sauce, but did not really stand out, to my mind, after the outstanding Bao.

The steamed Edamame with sea salt was crunchy as it was flavourful, albeit subtle. Simple yet, luscious flavours. One almost felt healthy biting into that.

Fatty Bao is indeed the perfect destination for a quick lunch or a leisurely dinner. The service is quick, yet not overtly overbearing.

This place is bound to  appeal to anyone who appreciates well-crafted drinks like Fatty Sour and Mickey Ninja, as well as inventive Asian food served in a vibrant and chic atmosphere.

You know you are in safe hands, as the country’s most popular chefs – Manu Chandra and his trusted lieutenants Chef Prashanth Puttaswamy and Chef Karishman Dubash, are at the helm.

I loved the fact that The Fatty Bao’s menu is firmly steeped in fresh Asian flavours and yet is quirky and fun.

Exotic Mushroom Ramen  - The Fatty Bao - Photo Courtesy Kunal Chandra-

 

Open Baos, Dim Sums, Soulful Chasu Ramen, melt in the mouth Pork Belly, Lamb Shanks braised in a Masssaman curry, are some of the must-try dishes on this exhaustive menu.

The Malaysian Kapitan Chicken curry paired well with our Chilli Basil Chicken noodles. The curry offered comforting flavours and was soulful. Just right for this weather. A medley of textures and flavours juxtaposed flawlessly.

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We rounded off our meal with The Passion Fruit Pannacotta. It was creamy and melt-in-the-mouth. The passion fruit flavour was predominant and the honey comb added the right amount of crunch and element of sweetness in the otherwise tart dessert. The pannacotta, was not too sweet and yet, fulfilled the craving for a dessert.

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The Fatty Bao, has won me over with its food and service. It is the contemporary twist to the Asian flavours that really sets this place apart.

 

 

Rating : 4/5