Arjun Rampal is proof that good things come to those who wait. Though he showed slivers of potential in films like Ankhen and The Last Lear, success eluded him. It took the vivid imagination and deft hand of film maker Abhishek Kapoor to give Arjun the biggest opening of his film career with Rock On. The resurgence that began with Rock On was followed by Rajneeti and today Arjun Rampal is suddenly one of Bollywood’s hottest commodities. But unlike his fellow muscle bound meatheads, the Jabalpur born actor’s broad appeal stems from his willingness to play the part of a suave politician as easily as he does a divorced father of two. After many stop-and-starts, it looks like Arjun’s transition from super model to a serious actor may be complete.

Arjun Rampal is often referred to as one of the most stylish men in India. It’s easy to see why. Despite being one of the best looking men in India somehow Arjun has managed to avoid the hot lights of the paparazzi by staying scandal-free. Aside from his daytime duties as an actor, Arjun is a devoted husband to yesteryears super model Meher Jessia and father of two girls. I did an interview with the new heartthrob for M magazine.

You have done very few interviews. Why do you dislike interviews so much?

I don’t dislike them. I enjoy doing interviews. But when you have nothing to say, what’s the point of doing an interview? I don’t want to stay in the media just to create an image or manipulating it which you end up believing in. I don’t like speaking about my private life. But I do enjoy interviews and you will soon run out of tape. {laughs}

People who use media too much shouldn’t complain when the media uses them. The relationship I have with them is perfect. I know a lot of top people in various media houses and they respect me. I am never disturbed by any photographer as I have seen them grow and create this whole paparazzi gang. They are wonderful guys if you really know them and treat them correctly. In return they will respect you with the same amount of dignity.

You went to New York to study film making but ended up doing an actor’s course
Actually I went to New York to model. My room mates were studying at NYU film school. They used to give me their scripts to read. I would read and give them my ideas. So I became a script doctor and it even earned me some pocket money. It was then that I realized I enjoyed doing this and maybe I should come back to New York and study film making. But Ashok Mehta had already offered me Moksh. Shekhar Kapoor (film maker) was also very insistent that I do it. So when I came back to India the first person who called me was ironically Ashok Mehta.

A lot of things in your life happened by accident – getting spotted at a night club by Rohit Bal, the movie offers…
I don’t think they were accidents. I believe in destiny – certain things are predestined. When they come along you have to be aware enough to see them. Most things that I have believed in life have come true. I believe in energies and that’s the kind of energies you attract. I don’t know how I became an actor. A boy born in Jabalpur, brought up in Nasik, comes to Mumbai and has the opportunity to work with the biggest stars and the biggest movies …it must be predestined.

You didn’t have a fancy ‘struggle story’ that most people in Bollywood have
I think that was also predestined. I have been modeling ever since the age of 17. By 20 I was a super model. It all happened so fast, it was crazy. So in terms of being a celebrity and fame – I had already seen that before I got into films. I had seen a lot of success.

You had a dream launch in Ashok Mehta’s Moksh. But it didn’t work. And then came a slew of misses with Jadh, Vada, Elaan, Dil Hain Tumhara, Ek Ajnabi… Must have been very frustrating 

It was a very depressing period. Every artist wants recognition and the opportunity to work. I am happiest when I am in front of the camera. So when the opportunities were beginning to die out it was very cumbersome. I was very low and depressed. You walk into a room with a lot of successful people and you say, ‘shit why don’t I have it.’ What you are looking for is that one hit film. I started thinking why aren’t my movies working. Is it a jinx? When my movies were bombing people would come up to me and say “are you still going to do movies?” These were awkward questions I didn’t have answers to. Now the same people say, “wow man, what a turn around.” But at that point in time, it was really my family and friends who stood by me. By the grace of God I have got a strong support system. They encouraged me to stick what I was doing. It was the belief that Shahrukh Khan, Farha, Farhan and Rituparno Ghosh had in me that saw me through. Then Rock on happened.

Were there some life lessons you learnt through the period of rejection?
Oh yes. To begin with never say never. Never write off anyone. Don’t be negative to people and most importantly don’t push someone who is down. Give out a helping hand. I have seen a level of hypocrisy and superficialness. Lastly never take your self that seriously. You are just a human being – you are going to die. And when you die, hopefully you would have left behind a good body of work.

You must feel vindicated today, especially after the national award for Rock On?
I just feel a lot of gratitude towards God. I have had a wonderful life, much more than I could have imagined considering where I come from. I am very very fortunate. I’ll tell you a story. When I came Bombay to become a model a socialite asked me, “have you heard of Milind Soman?” I said yes of course. “So what are you doing in Bombay. There is not enough room for you,” she said. I told her Bombay was a big enough city for both of us. I laughed it off. Three months later I was on the cover of every magazine and doing really well. Then the same socialite invited me to her place for dinner. I asked her if Milind was coming. She said yes. So do you have a house bigger than Bombay, I asked. {Laughs} And I didn’t go! Today we are friends. People say things that ninety per cent of the times they don’t mean. You have to move on. Life’s too short to keep grudges and move around with baggage. You live, learn, forgive and forget.

In a way you stand for a lot of things in the industry – models can act, no godfather, never say die…

When I came from Delhi to Mumbai to become a model I know how many Delhi models got the encouragement to do the same thing. Some of them did become very successful. That feels really very good. And I do hope that people give chances to many more people from outside the industry. There is so much talent out there. At the end of the day you have to have real passion for what you do. Don’t do it for the wrong reasons. People want to become stars, not actors. It’s not like that. Only good actors become stars. People come here and then they want the vanity van, spot boy, and the frills. But when it comes to memorizing their lines they don’t do it or they ham.

You and Meher fiercely guard your privacy. Do you enjoy fame?
I love fame. I know how to respect it. When someone comes to me for an autograph I never refuse. Personally I would be painfully shy to go up to someone to ask for an autograph. It must really take a lot of courage to go up to somebody and ask for an autograph. I would be very very embarrassed if I walk around and no one recognizes me or comes to me for an autograph.

But does it get annoying at times
Everything comes with a price tag. But what it gives you is far more than being disturbed for a couple of hours. Sometimes the paparazzi get a bit too much. Even mobile phones with cameras are a big disaster as you don’t know when someone is taking a photograph. Suddenly you are on Facebook! The worst is when media misuses power and cooks up stories. You read things about yourself that has no truth to it. Sometimes your kids read it and it’s really not cool. You can’t do anything about. Even if you try to fight it there are no laws that can really safe guard you. It takes ages to get things the legal way. That’s quite annoying.

You won the National Award for Rock On. Must have been an amazing feeling
It was the most incredible thing ever. I remember I was sitting on the terrace with Meher and a friend having coffee when I got an sms saying ‘congratulations Arjun on your national award.’ I thought some idiot was screwing around with me. I messaged back saying “I think you sent the wrong message. So he replied saying, “you idiot it’s on the news.” I still didn’t believe him and thought he’s taking the mickey out of me. So I quietly went to my TV room and that’s when I saw the scroll that I had won the national award for Rock On. My God, I think…I can’t explain it. I went back to the terrace and screamed it out to everyone and then we partied for a month!

The whole experience of going there and the etiquette in which they conduct the programme is mind blowing. You have to go through a thorough rehearsal. There is a strict list of does and don’ts. It’s conducted very systematically and beautifully. You also see different kinds of cinema that is getting their due. Everybody is on a high. Being with all the best talent of that year in that room was incredible.

When you see your own film are you very self critical?
I can’t see my own films. I am horribly critical. I don’t enjoy watching my own films. I always feel I could have done better. Most often I am not even looking at the film but at the people and seeing their reaction. It’s just a nerve racking thing when your film is releasing. Maybe one day when I have time and not working so much I will take all my films and sit and watch them. Maybe then I will be able to enjoy them.

You are also a budding photographer
I like click pictures while I am shooting for a film. I always carry my camera along. But they are all candid images.

You turned a businessman with your nightclub Lap in Delhi
Having done my Economics Honours I was always inclined towards business. Once on a flight with AD Singh (Owner of Olive Restobar) I casually mentioned that I wanted to own a restobar. About a month later I get a call from him asking me to check out a place in Delhi. It was in Samrat Hotel. I asked him why he wanted to take me to this bhoot bungalow. But the minute I saw it I knew what I could create there. And I think we have created one of the nicest night clubs in India. I don’t want to make it into a franchise property. But I would be opening one in Mumbai and another one in Bangalore. Internationally I am looking at Laps in London, Beirut and New York and then I am done.

You have been a style icon right from your super model days. What’s the Arjun Rampal style?
To be myself and be comfortable in whatever I wear. I wear my t-shirts and track pants for years till they wear out. I like to keep it simple.

Is there a side of your personality that we don’t know of?
I love to DJ. It’s actually my passion. I love to mix music and play a lot of good progressive house. I love to have a good time – go out and party. People say you party too much. But what’s the point of working so hard when you can’t enjoy?

On a day when you are not shooting what do you do?
Oh I have a lot of interests so I never get bored. I love to watch movies and catch up on them. I play poker on the Internet. I go to my club and DJ. I also take off with my kids on holidays. I go to places where nobody knows me.

Asked on the way…

I love…
The way my babies smell. I wish I could bottle it. I keep telling my wife I want more.

The first time I faced the camera…
It was for Ashok Mehta. He put me in a pond of water and I lay there for 5 days. I was wondering when am I going to act.

Sexiest woman alive
Scarlett Johansson

Favourite food
The menu at Lap

On my bedside table
Pictures of my Gods – Shivji, Ganeshi and Our Lady. My mobile phone charger

Ideal day
Track pants, t-shirt, lots of coffee, kids, movies…

Best holiday
The last one we took to Greece

I guard my privacy
By living on the 20^th floor {laughs}

If I ever wrote a biography I would title it
The things you didn’t know

Fav colour
White, black, navy blue.

Fav actor
Amitabh Bachchan and Christian De

Fav pastime
I’d rather make the most of time.

Fav gadget
My ipad. There are some wonderful apps in there and my Blackberry

I am listening to
Music that I have mixed

The biggest compliment

Winning the national award

Biggest fear
To be corrupted…to do things for the wrong reason, or just for money.

This interview first appeared in M Magazine – India’s finest men’s lifestyle, fashion and luxury magazine.

Arjun was shot by Dabboo Ratnani

Unless you’re afraid of heights, the view from the top is always the finest. There is a brand new restaurant cum lounge in Mumbai that perfectly captitalises its vertical advantage. The Skky Lounge at Ramada Hotel, Powai is a fabulous open air space to bring in anniversaries and birthdays or to simply soak up the scene along with nice Pan Asian starters.

You step out of the elevator, and it hits you: the cool breeze, lush green views, softly lit tables and swaying frangipani trees. You’ve arrived at the Skky Lounge. Just snag a table amidst water bodies with floating candles and watch the sun dip slowly behind the city’s architectural landmarks.

Design Dynamics: Savvy restaurant owners know that open-air dining makes good business sense, and with outdoor space at a premium in cities, they’re looking skyward. Sitting atop Ramada Hotel in Powai, Mumbai, Skky oozes effortless chic with white sofas, wood flooring and the water bodies. Spread across 8500 sq feet, with the stars twinkling above and scenic view of the mountains, Skky is perfect for celebrations (think anniversaries, birthdays and valentines).

Stylishly modest and characteristically muted, Skky is the sort of place where your eyes can’t decide where to focus because there’s so much vying for attention. The vastness of the lounge is broken up by the water bodies that separate the tables and also exude privacy to diners. Regardless of where you sit, there’s something to distract you from your iPhone, be the large LED screen showing football matches or the show kitchen where the sushi is being rolled up. The lighting is intentionally low and music lounge.

This place is also home to one of the longest bars in the city which measures up to 510 sq ft. The kitchen is open, so you can watch Head Chef Rohan Koppikar and his men slaving earnestly in their spotless whites and caps. Skky serves Pan Asian. The lounge also has a Tepanyaki counter where chef Neetesh indulges guests with his flair cooking. The best spot is the 12 seater sofa next to the display kitchen and screen. The music is lounge.

Food Facts: The best part of eating out in Mumbai is the opportunity to travel around the world without a passport or jet lag! Living in a commercial capital puts you close to China, Japan or Vietnam, even if only for lunch or dinner. Skky serves Pan-Asian (read Thailand, Malaysia, Vietnam, China and Japan). But if you’re not in for a Pan-Asian mood, ask for a pizza.

Koppikar’s cuisine is particularly attractive as it is light, very fresh and quite healthy (The restaurant claims the food served at SKKY has zero trans fat). The first few courses highlight these characteristics. In particular, the dim sums at Skky make a stellar impression. Shaped like half-moons, the packets are so thin you can see the chopped greens inside; each bite is also meaty with juicy ground chicken. Accompanied by sweet soy sweet chilli coriander and burnt chilli dip they make delectable starters. The dragon rolls (shaped like a dragon)  made up of tempura prawn fritters, yellow finned tuna and grilled eel, glazed with terriyaki, tobiko and Japanese mayonnaise is served with wasabi, pickled ginger and Kikkoman.  Each mouthful is a salty, smoky joy.

Other dish worth trying includes the Vegetable California Rolls. Asparagus, cucumbers and avocado is a staple in Japanese rolls, but nowhere has it been as appealing as here, where the sticky rice is joined by chilled cucumber and toasted sesame. Even the Tepanyaki rice, flecked with chicken and veggies stands out.

 The dessert portions would make Goliath happy! Plan to share. And be sure someone orders either the hand churned Green Tea ice creams or the Tub Tim Krob (sweetened fresh coconut cream with water chestnuts). The Chocolate Zaike shahi (Chocolate stuffed sweet dumplings topped with condensed milk) also makes for great endings. The menu is presented on a tablet which shows the dishes with a picture while listing ingredients alongside it.

Review by Nivedita Jayaram Pawar

Say Valentine’s Day and what comes to mind are long-stemmed roses, soft lighting, cuddly teddy bears, aphrodisiac laced dishes…and so on. Well, forget all that. This Valentine’s Day treat your partner to a restaurant that focuses on what’s really important: great food and wine, hearty service and a romantic ambience. Tables set apart from each other and a great view also helps. A great romantic restaurant should make you feel special… like you’re the only person in the room.

Here’s a list of restaurants that have created an atmosphere that will make you want to linger. Now all you have to do is…look for a partner!

Copa, Juhu  

Copa at Juhu

For those bored of the normal sit down dinners, get a martini, hop on to a swing, and get yourself shaken and stirred at Juhu’s newly opened bar-Copa. The al fresco section of this place has wooden swings suspended by thick, white ropes – an ideal setting for a romantic meal.

Don’t miss the tiny pizza on a stick. The bite sized pizza pops are both cute and a yummy way to start the evening. The square shaped regular pizzas with liberal doses of cheese are great too. Other options include Old Monk and Coke Glaze Chilli Chicken, Tequila Prawns with Mango Jalapeno Glaze, Soft Shell Tacos and Beer Batter Fish – innovative ways to intoxicate your mate! The food at Copa is appealing in its straightforwardness. The chef clearly doesn’t hide behind too many props on the plate. He knows that prawns, lightly seasoned and roasted to a glossy turn, doesn’t need much more than greens sautéed with olive oil and shallots to make you feel glad to be there. The result is a tickled palate and a clean plate sent back to the kitchen.

The drinks are molecular-inspired. Woo her with magnificent Margarita foams or the delicate Cotton Candy Cocktail (the drink is poured over candy floss in a glass) and watch the drink explode in her awe-inspired mouth!

This is a restaurant that sweats the small stuff; even humble nariyal paani here is a treat so please don’t leave without trying it. At Copa you are tended to by some of the sweetest and smartest staff anywhere. It almost feels like you are eating in their home!

By the way Copa means a glass in Spanish.

Where:  Anna Building,13th Road, Opposite Juhu Gymkhana, Next to Natural Ice-cream, Juhu, Mumbai – 400049. Tel: +91 9920055059, +91 9820667766

Meal for two: Rs 2000 with drinks

Nico, Kala Ghoda

Those who love vintage can head to Nico Bombay, a stylish new bistro at Kala Ghoda. Art deco chandeliers, large arched windows, antique lamps, wooden floors, decadent crockery – Nico juxtaposes the cheeriness of a friendly neighbourhood joint with the polish of a fine dine. With only 11 tables it’s both intimate and luxurious.

Grab a seat on one of the suede chairs and tune into the jazz music. When hunger strikes call for the flat breads from the wood-fired oven and the Mediterranean inspired Mezzes. The oregano flat bread comes decked up with rucola, clams and buffalo mozzarella. The asparagus and pea risotto carries generous bites of asparagus and parmesan foam. Almost every great performance includes a showstopper, a moment when the star delivers something exquisite. Order the pan-seared rock fish and you’ll probably agree that it’s the high point of the evening. The humble fish gets great company from the accompanying clams, Swiss chard and the thinly sliced lima beans. The dish transports you straight to the Mediterranean. The oven roasted ravioli is another star dish here. I dare you not to swoon when you spoon into the warm and gooey chocolate fondant that comes with strawberry granite. It’s the perfect way to end a fabulous night.

The 1920’s style bar brings back the good old bourbon in a new avatar. Like the Sinclair’s duck –infused with duck fat and served with a sliver of orange and sugar in the glass. The regular margarita is flecked with grilled lime.

Nico delivers a polished performance, coaxed from soft jazz, flickering table lamps, attentive servers and a kitchen that sends out quiet pleasures. Nothing is terribly complicated; much is rewarding.

Where: Nico Bombay 105, Mubarak Manzil, Bombay Stock Exchange, Bombay Samachar Marg & Apollo Street, Kala Ghoda. Tel: 022-22624466. 

Meal for two: Approx Rs 3,000 with drinks.

Skky, Ramada Hotel, Powai

Snag a table amidst water bodies with floating candles and watch the sun dip slowly behind the city’s architectural landmarks. It’s going to be one memorable dinner. Sitting atop Ramada Hotel in Powai, Mumbai, Skky oozes effortless chic with white sofas, wood flooring and numerous water bodies. Lounge music adds to the ambience as also dim lighting.

Skky serves up Pan Asian and Indian. The dim sums make a stellar impression. Shaped like half-moons, the packets are so thin you can see the chopped greens inside; each bite is also meaty with juicy ground chicken. Accompanied by a mix of sweet soy, sweet chilli, coriander, and burnt chilli dip, they make delectable starters. The dragon rolls break fresh ground, too. Dragon-shaped roll of tempura prawn fritters, yellow finned tuna and grilled eel, glazed with terriyaki, tobiko and Japanese mayonnaise is served with wasabi, pickled ginger and Kikkoman. Each mouthful is a salty, smoky joy. The other fare worth trying includes the Vegetable California Rolls. Asparagus, cucumbers and avocado is a staple in Japanese rolls, but nowhere has it been as appealing as here, where the sticky rice is joined by chilled cucumber and toasted sesame. Even the Tepanyaki Rice, flecked with chicken and veggies, stands out.

The wine list spans both Indian and international labels. The Passion Fruit Magarita and Watermelon & Basil Gramble are worthy indulgences. Make sure you end the meal with the hand-churned Green Tea ice creams The Chocolate Zaike Shahi (chocolate stuffed sweet dumplings topped with condensed milk) also makes for great endings.

Where: Ramada Hotel, Saki Vihar Road, Powai, Mumbai, Mumbai: 400 087. Tel: 022 6777 6000

Meal for two: Rs 3000 (with a drink each)

Mamagoto, Bandra

When a dish as ordinary-sounding as Coal fired eggplant compels you to ask for two tablespoons of leftovers to be packed for home, you know you’re on to something special. Perfectly char grilled, the eggplant picks up a deep charcoal flavour while the mirin and Japanese pepper excite the taste buds. Welcome to Mamagoto. The dishes take you to China, Thailand and Japan (and a few to Indonesia, Burma and Malaysia). A salad of rocket leaves, mango, onions, red chilli and soya infused balsamic dressing is just what you need on a cool February night. The banana leaf wrapped Sole fish, fragrant with red chillies and garlic paste, perfectly marries the green vegetables and sticky rice. Those who dislike decisions should head for the meals in a bowl options. Here your choice of meat or vegetables comes with noodles or sticky rice.

Liquid pleasures include a variety of fruit cocktails such as the Kiwi and mint Collins and the Bangkok G&T. The Chocolate mud cake with vanilla ice cream will have even those of you who don’t care for chocolate licking their spoons. The waiters, playful but never silly, describe the dishes as if they had created them themselves.

The décor is predictably Asian with tigers, pandas, dragons, and cherry blossoms popping out of the walls. There’s a cosy corner modelled like a jail house. It’s quite cute and cut off from the rest of the place. That’s where you should be!

Where: Mamagoto, 133, Ground Floor, Gazebo House, Hill Rd, Bandra West, Mumbai.

Meal for two: 2000 (inclusive of drinks)

Bungalow 9, Bandra

If you are tired of loud, spare urban dining rooms, Bungalow 9 is your refuge, your balm. Even though it’s right in the heart of Bandra, the place feels far, far away. Soft music and flickering table lamps foster a romantic air, while the high ceiling, tall mango and jackfruit laden trees add to the room’s intimacy. Located in one of cosiest lanes of Bandra, Bungalow 9 is captivating with its old world charm and serene ambience. It’s a comfort not to have to shout through dinner.

Ever since its launch in Dec 2010, Bungalow 9 has won hearts and stomachs with great versions of comfort food. The Korean Gochujang Chilli Soup pushes all the right hot buttons. However the sting of the chilli doesn’t mask the flavour of the vegetables. If you prefer less heat opt for the Spanish Tomato and bread soup with jalapeno cream. The Stuffed Chicken Wings in Spicy BBQ sauce makes your tongue to do somersaults and your fork to move to the accompanying cool salad. The Grilled Portobello Mushroom with Goat’s Cheese Crostini is another satisfying treat. Artisan brick wood-fire pizzas are a must at Bungalow 9.

The bar serves up a good selection of interesting cocktails, wines and spirits. Opt for the all time favourite – How High or the lip smacking Wild Bison Sling.

The handmade ice creams at Bungalow 9 make you want to maintain a moment’s silence, especially the Jack Daniel’s Whisky Cream. Bungalow 9 gets the Crème brulee pat on. The center is cool and silken, while the top is thin, crisp and properly torched. The staff moves through the room with the easy grace of dancers to a backdrop of classical music.

Bungalow 9 isn’t inexpensive. And so are all good things in life!

Where:  9, St. John Baptist Road, Bandra (W) near Leelavati Hospital, Mumbai 400050. Tel: 9004904123 / 8097809999 / 02261179999

Meal for two: Rs 3000 (inclusive of drinks)

By Nivedita Jayaram Pawar

This story first appeared in BTW Magazine, January 2014 issue

Hindustan Times (Mumbai)
May 24 2014

Mekong – Palladium Hotel

A restaurant with a gorgeous view can take a dining experience from mediocre to magnificent: giving it that lift that makes it a memorable meal. Looking out over Mumbai’s silhouette, the glittering skyline and cloud-grazing buildings is Mekong, at Palladium Hotel, Mumbai. A meal here remains memorable long after your plate is cleared.

Warm beige tones, mood lighting, artistic chandeliers and tree bark sculptures give Mekong a contemporary elegance, while dishes from chef

Vietnamese fried rice chicken and shrimps wrapper in lotus leaf at Mekong

Cheang Chee Leong create a joie de vivre in your mouths. But the real showstopper at this restaurant set on the 37^th floor and perched 500 feet above sea level is its panoramic view. No wonder the tables that line the glass walls are the fastest to go.

Spicy fish with green mango salad and seafood dressing

The cuisine ranges from Yunnan and Sichuan in China to Thailand and Vietnam. Kick off with the Thai Grilled fish. Chunky Basa pieces are dressed with ginger, garlic and bird eye chilli whose racy accents ignite a little fire in the mouth. The innocuous looking dim sums in translucent cases pack a punch with the ginger. The result is a tickled palate and a clean plate sent back to the kitchen. The Vietnamese Fried rice which comes wrapped in a lotus leaf is fragrant and delicious. For desserts try the mud cake which shares its plate with a scoop of ice cream. It’s a pleasant match. Almost every bite tastes like one of the best you’ve ever had … until you get the next celestial dish and the bar is raised anew.

Where: Palladium Hotel, Lower Parel, Mumbai 400013. Tel: 022 6162 8422

Cost: Meal for two Rs 8000 (with alcohol)

Singapore is a foodie’s delight. I realised that on my recent visit to the island nation. From hawkers to upscale restaurants Singapore tantalises the taste buds with its variety and unique flavours. While chilli crab, Nasi Goreng and Laksa remain my all time favourites I also like some modern interpretations of classic dishes. I love the straight forward, non-fussy nature of this cuisine and also the dipping sauces – dark soy sauce, chili with garlic, and pounded ginger.

I revisited my favourite Singaporean dishes at the JW Marriott Juhu, Mumbai which is hoisting a 10 day Singapore Food Festival. Singapore Marriott’s Sous Chef, Chef Thanabalan Chandrasekaran has been specially flown down for the festival buffet which comprises of classic dishes, street food and modern interpretation of traditional cuisine. The famous Singapore Sling is served complimentary to every guest.

Chef Thanabalan

So here are some of Singapore’s most iconic dishes (my favourites too) which you ought to try

Singapore chili crab

Singapore Chilli Crab

I couldn’t have enough of this wok fried sweet and chilly crab dish. Justifiably Singapore’s national dish it’s available in numerous variations – black pepper, salted egg yolk, cheese-baked, etc but chili crab is by far the bestseller. It’s messy as hell but I love to get mop up every last drop with mantou buns.

Laksa

Laksa

I love this soupy dish of rice vermicelli dunked in spicy coconut milk flavoured with dried shrimp and sambal chilli. Some versions also have bean curd and sprouts. Toppings include boiled egg, chicken and prawns. Eat it or slurp it down, either ways it’s irresistible.

Gado gado

Gado Gado

What’s not to like about a mixed salad with tofu, hard boiled eggs and dressed in a spicy and aromatic peanut sauce? Topped with crunchy prawn crackers it’s a complete one dish meal. By the way Gado simply means ‘mix mix’.

Mutton rendang

Mutton Rendang

There are mutton dishes and then there is rendang. This slow cooked spicy mutton made with coconut is a triumph of flavours with lime leaves, nutmeg and cloves. The crucial reduction process allows the absorption of the spices into the meat yet not over-drying it. The end result is a semi dry dish best had with plain hot rice.

Rojak Petis

Rojak Petis

This sweet, spicy and sour fruit and vegetable salad is a popular street food in Singapore. The prawn based brown sauce dressing, crushed peanuts and grated ginger add a wicked kick to this humble dish.

Mee Goreng

Mee Goreng

This simple wok fried noodle dish was my comfort food in Singapore. The fiery looking noodles are tossed in chilli paste, tomato sauce and dark sauce and fried just right – not too dry and not too oily. So what sets a Mee Goreng apart from a regular noodle dish? The dish uses yellow egg noodles and the potent sambal sauce along with fried egg, sliced chicken, minced mutton, squid, spring onions and onions.

What: Singapore Food Festival

Where: Restaurant: Lotus Café, JW Marriott Mumbai Juhu

Dates: 17th August – 31st August 2015

Time: Dinner- 7:00 – 11:00 pm

Pricing: INR 2400 per head all inclusive

Tel: 022 6693 3277.

Kababs at the ITC Grand Central 

One of my favourite Indian restaurants Kababs & Curries (K&K) completed 10 years of glorious cooking. And to commemorate the occasion they did what they do best – cook up a storm with eight of the legendary ITC master chefs especially flown down to Mumbai for the occasion. I was one of the lucky few to have been invited for the launch of Jashn-e-Kabab, a kabab festival with 40 different kababs from the restaurant’s armoury of
tandoors, charcoal, pathar grills along with rustic angethis and tawas.

Apart from tucking into the best kababs in India I also had the chance to meet some legendary ITC chefs including J. P Singh who runs the kitchen of Bukhara at ITC Maurya (one of the best Indian restaurants in the world), chefs from ITC Grand Chola, ITC Gardenia, ITC Mughal, ITC Windsor, WelcomHotel Jodhpur and Chef Farooqui from K&K at ITC Grand Central. The master chefs brought together some of the best kababs that were served in the noble courts and on the battlefield in yesteryears with long forgotten herbs and exotic flavours.

If you love kababs (like I do) you just can’t miss this one.

Among the highlights of the kabab trail are the Guftaguu kabab by chef Haji Mohd. Farooqui. A non-vegetarian could easily be fooled into believing that it’s the mushiest meat kabab. When in reality it’s minced cabbage with cardamom and saffron! The kababs are a heartfelt homage to the galouti and extremely craveable.

Guftagoo – by Chef Farooqui

The combination of banana flower and potato sounds strange, but it does a jig on the tongue. Chef Sundar’s banana flower kabab is just the sort of excuse you need for returning scraped-clean plates. Be warned it’s tear inducingly spicy.

Prawn fans must try Chef JP Singh’s Jhinga Firdaus Shahi. Large sized prawns engulfed in a feathery light batter and finished with kabab masala is just heavenly.

Did you know that there are some vegetarian chefs who only cook vegetarian? Chef Gunjan Goela is one of them. She elevates the humble eggplant to gourmet status by stuffing them with hung curd and burnt onions. Gorgeous.

Jodhpur based chef Akshraj Jodha’s shami kabab using Rajasthan’s staple Khersangri not pushes the culinary envelope but also creates a ‘aha’ moment with its blend of spices.

Another lamb preparation – Pathar Ka Ghosht will leave your tongue dancing from the all the yogurt, chilies and herbs.

Lastly it’s was the vegetarian kababs that stole the show. And coming from a hard core non-vegetarian – that’s a huge compliment.

Almost every kabab tastes like one of the best you’ve ever had … until you get the next celestial kabab and the bar is raised anew.
What: Jashn-e-Kabab

Where: K&K, ITC Grand Central, Parel, Mumbai

Date: 5th to 13th September

Dinner Hours: 7:30 pm to 11:45 pm

For reservation call 022-24101010/5109/5110

By Nivedita Jayaram Pawar

Ayesha Kapur

Every year, Bollywood sees a barrage of new faces, new hopes and new aspirations. The year 2015 is no different and the industry is geared to welcome talented debutantes. Check out these hottest newbies, who are all set to make their marks and became stars, almost overnight.

Ayesha Kapur
Ayesha burst onto to the scene in 2005 with Sanjay Leela Bhasali’s Black. As a deaf, mute and blind girl she delivered a multilayered performance that undercut expectations. Though she went on to win awards for her performance she soon faded into oblivion. “I went back to school in Pondicherry as my parents were very particular that I get myself a good education,” explains the heir of Hidesign the leather accessories company. Post boarding school and whilst waiting to get into NYU for an acting course Ayesha landed in Mumbai for a short internship with Sanjay Suri. Her fondness for the camera bloomed into serious passion and she stayed back in the city to pursue her acting dreams. Auditions for over two months with Yashraj Films casting head Shanu Sharma led the child prodigy to bag a three film deal with the production house. The first film is slated to be Shekhar Kapoor’s futuristic Romeo & Juliet set in Mumbai in the future when water is the greatest wealth. Sushant Singh the male lead plays a boy from the lower city who steals into the higher city where he meets Ayesha.

Undaunted by the delay in her debut Ayesha says, “I am positive about the wait period as I know I am working on my art. I want to show the audience of what I am capable of with my first film.” The preparations for the big ticket debut include hectic schedule of a run in the morning followed by acting classes, dance classes, lip-synching, Hindi classes and so on. What’s her strategy to be ahead of the curve in Bollywood? “I am not worried about the competition. I just need to stay true to my art and creativity as an artist. As long as you are in the industry for the right reasons I believe things will happen naturally. I have the right team backing me.” When not honing her acting skills the equestrian sets off to Pondicherry to ride horses, write poetry and work on her brand of accessories – Ayesha.

Would she join the ranks of other phenomenally talented child actresses like Sridevi and Urmila Matondkar who grew up to be stars in their own right? Only time will tell.

Zoa Morani
As daughter of Karim Morani, Shah Rukh Khan’s closest friend, film producer and owner of Bollywood’s biggest event management company Zoa Morani’s Bollywood aspirations aren’t surprising to say the least. When kids her age were playing doll Zoa was touring the world and watching Karisma Kapoor and Shah Rukh Khan enthral audiences with their stage performances. “The energy was contagious and watching the actors on stage would give me goose bumps. I think that sowed the seed of acting in me,” she remembers.

Zoa Morani

After a dream debut with Shah Rukh Khan production Always Kabhi Kabhi Zoa faced some rough weather when the movie tanked at the box office. There was more bad news in store as another film with Shyam Benegal too fizzled out and her father Karim Morani was embroiled in the 2G scam. When it became hard to find good work Zoa immersed herself in theatre. But all that is behind her now as Zoa is now gearing up for the release of her film Bhaag Johnny co starring Kunal Khemu and directed by Shivam Nair.

A thriller shot in Thailand Bhaag Johnny also involves a lot of intense emoting and action sequences. “It was tough and we had to run through fields with dried grass and sometimes thorns. But we pulled through and the result was totally worth it,” says Zoa who is an ardent practitioner of Ashtang Yoga. A theatre enthusiast she has also acted in a couple of plays including Taj Mahal Ka Udghatan. For this Alia Bhatt fan the ultimate Bollywood dream is to work with Sushant Singh and Farhan Akhtar.

Between now and the new year, these actors will go from being relatively unknown to virtually omnipresent. Will they rule the marquee or fall by the wayside – only time and box office grosses will tell.

Athiya Shetty

Athiya Shetty

Bollywood actor Suniel Shetty’s daughter Athiya is poised for a debut with Salman Khan’s production Hero alongside another newcomer Sooraj Pancholi. “Growing up I wasn’t part of the film world and never visited dad’s sets. But I was always a Bollywood fanatic when it came to movies. I grew up watching DDLJ, Kuch kuch hota hain and Kabhi Kushi Kabhi Gham a zillion times,” says the 22 year old who wants to stay in the film industry for a very long time. It’s a dream debut as the Bajrangi Bhaijaan actor is leaving no stone unturned to ensure that that his best friend’s daughter gets the biggest opening on September 25^th. Hero is a remake of the 80s super hit by the same name. Sooraj and Athiya are enacting the characters essayed by Jackie Shroff and Meenakshi Sheshadri in the yesteryears.

Stefano Ricci

Luxury brand Stefano Ricci evolved from a tie manufacturing firm into a full- spectrum luxury lifestyle brand, on the basis of serious investment in research and craft-based expertise. After a strong retail footprint of 43 stores across the globe the brand recently opened its first store in Mumbai, India at the iconic Taj Mahal Hotel. I caught up with the founder Stefano Ricci whose mission is to design garments for the wardrobe of a man who already has everything.

Luxury brand Stefano Ricci evolved from a tie manufacturing firm into a full- spectrum luxury lifestyle brand, on the basis of serious investment in research and craft-based expertise. After a strong retail footprint of 43 stores across the globe the brand recently opened its first store in Mumbai, India at the iconic Taj Mahal Hotel. I caught up with the founder Stefano Ricci whose mission is to design garments for the wardrobe of a man who already has everything.

In 1972 a young man named Stefano Ricci set out to exhibit a small collection of ties at the Pitti Immagine Uomo fashion exhibition in Florence. The innovative, yet very classic nature of his patterns caught everyone’s eyes. He had managed to elevate the tie from a simple accessory to a real protagonist of menswear. Moving ahead he launched the Stefano Ricci shirt collection in 1980. The common thread that linked the ties and the shirts was – hand cut, close control on manufacturing, top quality materials and exclusive designs.

In 1993, after reinforcing the brand’s presence in the USA, Stefano opened its first mono-brand store in Shanghai, at a time when China was still getting acquainted with high-fashion. Jackets, suits, sportswear and fragrance followed in 1997 and the rest is history. Did he ever anticipate that the brand would one day be synonymous with luxury? “Life can play any kind of joke on you. It took a lot of hard work, passion and a team of people to get here. Some of my competitors were my icons. But they were not lucky to have a change of generation as I did,” explains Ricci. His two sons by their own choice are extremely involved in the business. That continuity gave extra energy to Ricci’s venture.

Today the company is run by Stefano Ricci, his wife Claudia and his two sons Niccolo (CEO) and Filippo (Creative Director). Being a family held company is a matter of immense pride and satisfaction to the patriarch. “I had incredible offers to sell my company to big groups. But I never accepted them. These companies are forced by investors to dole out huge profits at the cost of quality. That’s what happened to my competitors and they lost their mission. I am in a beautiful position where there aren’t too many competitors focussed on quality.”

Quality is of paramount importance for Ricci who even now, after 40 years is still excited about finding the thinnest yarn available and exploring new colouring systems. The yarn is woven at the lowest possible speed to avoid any extra stress for the fibre. And just before the finishing of the cloth Ricci removes it from production and keep it in a room to “decant” it like wine, in order to recover all the sense of the natural fibre. A proponent of all things ‘handmade’ Ricci believes that anything made with hands resonates with an energy that cannot be found in technology aided production. “Something made with so much passion and care cannot be put on sale. It’s like discounting passion,” reasons the 65-year-old founder who has a unique style of working. Instead of hiring a young work force Stefano invested in masters to craft his shirts and ties. These masters then took on young apprentice to pass the skill sets. “Hiring old people ensured that I learnt a lot from them. That was a good way to start and we continue that practise even today. Some of the young employees have been with us for almost 38 years and are now masters. They are an invaluable asset to the company. I have learnt from them how to select and appreciate beautiful skin (crocodile and calf) with my eyes closed,” says Ricci. Creating his own fabric for shirts, ties and suits still remains one of his greatest passions. The extreme pursuit of perfection motivated the company to purchase Antico Setificio Fiorentino in 2010, a factory that produces silk fabrics for noble families throughout the world, since 1786, using antique hand looms.

The world of luxury 
The Stefano Ricci menswear collection consists of suits, dress shirts, jeans, polo shirts, casual wear and neckties. In addition, the brand also produces shoes, cufflinks using gold, platinum, diamonds, sapphires and other gems and belts. Croc- skin shoes and bags, and diamond-encrusted belt buckles still remain the company’s ostentatious trademarks.

Stefano Ricci Mumbai store at Taj Mahal Hotel

In 2009 the company entered the world of home fashion with porcelain and crystal dinner services, silverware, furnishing accessories, luxury linens and leather goods. What sets these items apart is the use of real gold, silver and platinum on these items. The next step was creating the interiors of luxury yachts. “Though I started with designing ties, I was pulled into shirts and men’s jewellery, leather goods and home collection soon after. Today I do yachts. But the next phase is designing private jets. Currently I am working on the right type of crocodile skins for these jets,” says Ricci.

The Stefano Ricci Empire is spread across 43 boutiques internationally including Beijing, Beverly Hills, Milan, Florence, Monte- Carlo, Moscow, Vienna, New York, Paris, Seoul, Shanghai, Singapore and Abu Dhabi. The flagship store is in Florence. Will he diversify into other categories? “I want to give more energy to what I am doing. Shoes and Knitwear segments are showing exponential growth. The company is performing beautifully as far as numbers are concerned. We are a self financed company. My grand child is also named Stefano Ricci and I hope he will realise the responsibility of the culture that I will be leaving behind with him,” says Ricci

Apart from designing his other passions include hunting which has taken him to Africa over 54 times. “I design every single day in Africa. Sometimes I don’t leave the camp for days on end. When the mind in the design mode and the hands works furiously on the paper, you don’t want any distractions.” Ricci designs up to 90 new silk patterns for shirts, jackets and ties for every collection, in up to 16 colour combinations, all made and printed by hand in a small factory in Como. His adventures in Africa find resonance in the signature Ricci croc skin. Around 20,000 ultra-thin, blemish-free skins are sourced from Africa, New Guinea and Australia to turn into jackets, shirts, shoes and accessories like iPad cases and sunglass frames (even the Ricci tracksuit bottoms come equipped with croc trim).

The Eagle comes to India

In India, Stefano Ricci is headed by Jackie Manglani, a veteran in the luxury fashion industry. The boutique at Taj Mahal Hotel built at a cost of Rs 50 cr is spread across a sprawling 2500 sq. ft. The interiors done up in mahogany and travertine has the vibe of Italy and transports you to the renaissance city of Florence. The Mumbai outlet houses a wide range of suits, dress shirts, casual shirts, jeans, polo shirts, casual wear and neckties, in addition to bags and accessories made from exotic leather. There is a limited edition Royal Suite Collection covering various types of porcelain and crystal dinner services, silverware, furnishing accessories, luxury linens and leather goods. The store is divided into 3 broad sections – Stefano Ricci menswear, home décor and Bespoke. There is also a VIP enclosure for select guests. As a policy the brand doesn’t use any celebrities to promote it or disclose names of its VVIP customers. Fans of the brand include Elton John, presidents of nations, billionaires.

The uber luxury shirt range starts at Rs 40,000 onwards, suits from Rs 3 lakh onwards and shoes start at Rs 80,000. The iconic eagle encrusted belts are priced at Rs 170,000 onwards. Delhi is next in line for a Stefano Ricci store next year.

Talking luxury with Stefano Ricci

What’s luxury for you?

Luxury is a glass of water in the desert; Luxury is friendship; Luxury is a grandchild; Luxury is health.

Your inspiration

Africa. I love the people and the smell of Africa. The afternoon rain in Africa is fantastic. I have seen many phases of Africa. It’s changing. My Masai now walks with a spear in one hand and a mobile phone in the other. That makes me furious. A masai has to be a masai. He’s a bush fighter.

Your strength

My family is my strength. We are strongly rooted in Florence, we dine together most nights and we’ve vacationed together in Africa for three decades.

Indian fashion…

I love the Guru jacket in India. It looks extremely elegant on men. But you can’t do business or attend board meeting in them.

Who’s the Stefano Ricci Man

He’s discreet, casual, classy, elegant but not loud

What should a first timer buy from Stefano Ricci?

Don’t buy anything. Just leave your size for special order suits.

When not designing

I love vintage cars, hunting and travelling around the world. But now I take it easy. 40 years ago I was climbing mountains!

Business philosophy

I always tell my sons to start from where everyone has stopped.

Viacom18 Consumer Products, the consumer products arm of Viacom18, is all set to extend the iconic youth brand MTV, from broadcast and digital space to an on-ground experience by launching a chain of cafés titled FLYP@MTV. The hospitality partner for this unique association will be Funbars Hospitality Pvt. Ltd. Funbars will be the master licensee that conceptualizes, develops, executes and operates the chain.

The first FLYP@MTV will make its debut at Connaught Place in New Delhi in the month of December. The plan is to open 10 more cafes in the next five years beginning with Mumbai and Bangalore.

According to Saugato Bhowmik, Senior Vice-President, Consumer Products, Viacom 18 Media Pvt. Ltd., apart from specially curated entertainment and a menu by celebrity chef Ranveer Brar, FLYP@MTV will also function as an extended workspace during the day and transform into a place to chill in the evening and a play zone at night. “The café will be fun, irreverent and entertaining,” he adds.

Here’s what you can expect at FLYP@MTV
Explore the world of MTV in the previous years through Oculus and Controllers. Customer can also select and play videos from the MTV Archive.

Book a Bakra: Consumers can book pranks which can be recorded through hidden cameras and mics. You can book your buddy for a hilarious Bakra – MTV Style.

Select and buy MTV merchandise right through the virtual shelf.

FLYP@MTV will be equipped with MTV style recording studio for the audience who are gifted with the capability of singing.  One can record the songs and upload it after reviewing audio and video file of the song. There will be headphones, touch-screens, microphones and cameras available for the same.

The café’s culinary style hinges upon progressive Indian food – local flavours presented in a global style created by celebrity chef Ranveer Brar.

NIVEDITA JAYARAM PAWAR 

Why would a chef call himself ‘The Demon Chef,’ I wondered as I drove to JW Marriott Juhu for the second edition of the Michelin pop up with three star Michelin chef Alvin Leung. Was he ill-tempered? Maybe he looked…you know… or maybe he’s demonic in the kitchen…all these thoughts crossed my mind as I entered Spices our venue for the chef’s table.

As I took my seat I kept turning towards the open kitchen at the back to catch a glimpse of the Demon Chef but all I saw was a rock star looking guy with a funky hairdo. Could this be the chef? Well he definitely was! I decided to reserve my questions (and my judgement) for later and get down to doing what I do best – eat!

Chef Leung doesn’t look like the average Chinese chef and that’s probably because he isn’t. He’s doing to Asian food what Ferran Adrià is doing to Spanish and European food. Chef Leung has invented what he calls ‘Xtreme Chinese’ where he presents heirloom Chinese dishes with a modern twist. Newer ingredients, innovative cooking techniques, dramatic presentations and novel tastes – that’s Chef Leung’s forte.

The first course of dim sums was refreshing. I loved the shrimp dumpling with truffle on top. It was miraculously light with a translucent skin. The Sichuan lamb dumpling was filled with a soup that shot out when you pierced the casing. Chef Leung deconstructs traditional Chinese food and brings them back in a completely different form. So the dishes taste new but not without a strong sense of déjà vu. It shocks you in the beginning but delights you in the end.

The best dish for me was the delicately poached lobster on a bed of spicy Sichuan hollandaise and chilli sauce. The dish stunning to look at, was a veritable explosion of flavours, colours and textures.  Interestingly this tattooed demon chef is one of the only two self-taught chefs in charge of a professional kitchen that has ever received Michelin stars, with the other being Heston Blumenthal. Impressive.

The next course of organic chicken with Arborio rice, wood ear fungus and sand ginger cream was sublime and beautifully presented. Though the rice had a nice bite and the chicken a crispy skin, the ginger cream lacked a punch. I missed a strong element in the dish.  The concluding course of coconut ice-cream with glazed pineapple and tapioca pearls was delectable.

For the Michellin popup at JW Marriott Juhu Chef Leung has consciously raised the heat bar. “I won’t call it spicy but I did turn on the heat a little for Indian palate. But hot doesn’t necessarily have to be more chillies,” he added. Carving a dish out of the Mumbai stable the Bombay Duck is something the chef is toying with.

Leung’s dishes are not without the drama. So expect fumes, powders, foams, unrecognisable reductions and scientist like cooking methods. But despite all that Leung’s food is what food should be – tasty!

At the end of the meal the demon presented himself and I couldn’t help but notice the calm on the chef’s face. After all, the first night (which is generally the most difficult) was done with and he was now facing a bunch of happy diners.

So why does he call himself the demon chef? “Well not all demons are bad. Moreover nice is boring,” says Hong Kong’s most innovative chef. I agree.

Michelin pop up at JW Marriott

Date: 25^th-28^th Nov, 2015

Service: Lunch & Dinner

Price: 4500 per person+ taxes(without alcohol)

Pic courtesy: Indigo Deli

If 2015 was all about sriracha, quinoa, chipotle, gluten-free dishes and of course, kale, what does 2016 bring? I cut through the tsunami of food punditry to bring to you the big food prediction for 2016.

Make it my way
Customisation hasn’t slowed down but the year 2016 will see customers demand more control over portion size, toppings, burrito contents, and how many pumps in their latte. Effort to be healthier, gluten intolerance and food allergies will become more discussed on the menu in an effort to draw in new customers and keep old ones coming back.

Takeaways and meal kits
While the take-away trend will continue to rule 2016 it’s the pre-measured meal-kits that will steal the show. The fact that someone else has developed the recipe, procured all the ingredients in the correct proportions, no less and delivered to your door steps complete with detailed instructions and yet still left you with the feeling that you have cooked something special is very appealing.

Bitter gets better
Bitter could well be the flavour of 2016. As customers develop a taste for bitter flavours, restaurants are only too happy to dish out deeper chocolates, hoppier beers and darker coffees.

Potato Spears at Panayaa, Lower Parel, Mumbai

Think Small
Seems like nothing new here, since tapas took the country by storm last year. Now, customers can expect other aspects of the menu to go small too – starters, mains and even shorter menus.

Asia on the rise
In the past, when you heard ‘Asian food,’ it was primarily Japanese sushi or Chinese food. In 2016, look for Korean, Vietnamese, Filipino food and upscale ramen to take over mainstream menus.

Kokum Magic at Vedge, Andheri, Mumbai

Think Glocal go local
Everyone is going local but 2016 will be ‘super local’. That means everything from house breads, cheese, regional seafood to locally brewed beers. The trend for farm to fork with a direct link to the producers and growers seems to be going from strength to strength. Some chefs are even setting up their own gardens to supply their restaurants with the ‘X factor’ that many traditional suppliers are not delivering.

Rise of street food
Chefs will be serenading your streetwise palate with inspiration from countries with well established street food culture like China and Mexico. Items such as pork belly wrapped in buns, otherwise known as the ‘Chinese hamburger’, and Korean ‘bibimbap’ popular Korean dish that translates as simply ‘mixed rice’ will see their day in mainstream menus.

Dilli Tokri Chat at 2, Kemps Corner, Mumbai

Burned
Everything is better with a little whiff of smoke. Menus will be on fire in more ways than one in 2016 with restaurants incorporating smoky flavours into everything from meats to desserts. Smoked and charred preparations like smoky syrups and charred veggies are going to be a hot favourite (literally) in 2016.

The next Sriracha is Harissa
The next sauce to experience a sriracha-like rise is harissa, a spread of dried chillies, garlic, tomatoes, paprika, coriander and olive oil that’s as common as ketchup in Tunisia. It’s still largely unknown, but given the Indian palate for spice all the elements are in place for harissa to soar. Like sriracha, harissa is also versatile and can work in a wide variety of applications.

Warhadi Thali at Gateway Hotel, Pune

Eat and tweet
Restaurants realize the power of the customer in generating social media buzz in real time. As dinners become a ‘staged event that imparts bragging rights,’ chefs will unleash meals created with Instagram and Twitter in mind. While flavour will be at the core of innovation, the dishes will be boldly colourful and artfully constructed worthy of social media posts.

NIVEDITA JAYARAM PAWAR

Traveling to a beautiful resort in a picturesque location isn’t the only way to vacation. This holiday season, plan a ‘staycation’ and unwind within (or just outside) your own four walls. Let me tell you how…

Dome of Taj Mahal Hotel Mumbai 

Instead of gobbling up the cheap airfares and hotel rooms and spending time, energy and money on a vacation to a faraway place, try staying home, or close to home, and give yourself a much needed staycation.

A staycation is a holiday or vacation time when you stay and relax at home and explore nearby areas of entertainment and recreation. Though the concept achieved popularity in the US during the Great Recession and in the UK due to the weak Pound which made overseas holidays more expensive, it finds resonance even today with those short on time and reeling under ever increasing cost of living. Unwinding minus the stress is the central theory behind a staycation.

Ranbanka Palace , Jodhpur 

Why take one?

Luxurious trips and adventure fuelled holidays can be great of fun, but they aren’t exactly free from stress. Hotel and airline booking, endless hours of travel, the stress of finding someone to take care of the pet and plants and huge bills can be exhausting. Apart from affordability and ease, staycation has other benefits like the opportunity to spend time together and connect as a family and explore the city. We’re often so entrenched in our daily routines and rigours of life that we fail to notice the beauty around us. Chances are, you know a Mumbaiite who rarely gets to the beach, a Bangalorean who’s never seen the ISKCON temple or a Delhiite who has yet to tour Humayun’s Tomb. A staycation is the perfect time to be a tourist in your own city and absorb the history and stories of the place you call home.

Home to hotel
However if you don’t want to stay put at home head to a hotel for the weekend. Most hotels in the city have attractive staycation packages that don’t burn a hole in the pocket. “Staycation guests prefer to stay in their rooms and take it easy. So we give a lot of in room services including a choice of movies with pop corn and nachos, foot massage, board games, PS3 for kids, a swim on the rooftop pool along with all meals,” elaborates Dharmesh Karmokar, serial restaurateur and owner of Hotel Aureole in Mumbai. Larger groups are also serenaded with a guitar and a rooftop barbeque dinner under the stars.

Aureole Hotel Mumbai

Golden Tulip a four star luxury resort in Chandigarh provides a staycation package which includes among other things a trip to the picturesque Morni Hills nearby. If you opt to vacation at Courtyard By Marriott Pune the hotel facilitates tours to exhilarating places like Pavana Dam, Japalouppe stud farm and also take you to auto plant to see how the four legged beauties are made. Apart from the usual complimentary breakfast and discounts on food, beverages and spa treatments, Taj Mahal Palace Mumbai offers heritage walks. Bangaloreans can enjoy complimentary wine along with personalized yoga session, tour of the unseen back areas of the hotel like laundry, kitchen, bakery and learn towel art at the Marriott Hotel, Whitefield. At Ranbanka Palace, a heritage hotel in Jodhpur you could dance with the Kaalbelia dancers, sing along with the Langa singers, enjoy puppet shows and take home customised joothi made in the hotel courtyard.

The Prestige Suite at Sofitel Hotel Mumbai

Long vacations to far-off destination can sometimes leave you more exhausted than refreshed. Try a staycation instead.

BOX ITEM

How to plan a great Staycation
Just because you’re staying at home doesn’t mean you should get sucked back into business as usual. Turn off the phone and set an “out of office” message for e-mails. This will help you to truly feel like you’re getting a break, even if you’re not packing a suitcase.

Step out and explore the city. Check the newspaper for local events, exhibitions or film festivals.

We all have a stack of our favourite take-out menus next to the phone. Now is the time to call and eat your heart out.

Read the book you always wanted to but never found the time. Keep a dictionary handy for words that make you go ‘hmm’; a notebook and pen to jot down phrases that make you go ‘aah.’

Bring in your favourite movie snacks, however trans-fatty and decadent. (Reminder: It’s your vacation) and pick from road trips, thrillers, romcoms or tearjerkers. Turn off all the lights and slip away.

Indulge in a luxurious and relaxing massage at home.

BOX ITEM ON BEST STAYCATION OFFERS

Westin Gurgaon
Enjoy one night stay with unlimited house pour brands followed by buffet breakfast in the morning. Price: Rs 9000

Golden Tulip Hotels & Resorts, Chandigargh
Package includes breakfast and meals and spa voucher worth Rs 500 each and 15% discount on liquor. Price: Rs 9, 999 for 2 nights and 3 days

Marriott Hotel Whitefield, Bengaluru
Apart from stay, brunch and complimentary spa the hotel offers yoga sessions, towel art classes, wine, tour of the unseen back areas of the hotel- laundry, kitchen, bakery. Price: Rs 7350 per night.

Sofitel, BKC Mumbai
Buffet breakfast, wellness facilities like the pool and gym with complimentary 30-minute spa. Price: 8,500 for a night.

Hyatt Hotel, Pune, Kalyani Nagar
Stay with buffet breakfast and 15 % discount on f & b and spa with special cocktail hours. Price: Rs 8999 for one night two days.

NIVEDITA JAYARAM PAWAR 

Singer, model, daredevil, actor…Anushka Manchanda’s life has taken many turns. But it is music that binds it all for this rock chic.

She became a sensation even before she turned 18. Discovered on one of the first reality shows in India Anushka Manchanda went on to be a part of India’s first girl band VIVA. And though the band split, Anushka moved on to be a VJ, model and even lend her bold and sassy voice to the Hindi film industry. Currently she is making waves for her uninhibited performance in the film Angry Indian Goddesses.

But it wasn’t planned like this. In fact this Delhi girl wanted to go to Cornell in New York to study advertising. It was while studying for her SATs that the talent hunt beckoned and the rest as they say is history (or ‘her’story in this case). Although her days of pop singing are long gone, Anushka has managed to carve an interesting niche for herself in the Indian music world. She brings a certain freshness, chutzpah, glam and groove into the music scene. That’s commendable for someone who’s had no formal vocal training. But music was always omnipresent in the Manchanda family that loves its rock and roll. Anushka started playing the piano at a very early age and grew up listening to a lot of rock and roll, Jimmie Hendrix, Santana, Iron Butterfly and Sting.

Anushka made her playback debut with a Tamil song and went on to sing for many more south Indian films, the lyrics of which she didn’t understand. “Whenever I asked the meaning of the songs, they would be very embarrassed and would say, ‘just sing in a sensual husky voice’. Afterwards, when I got a friend to translate the lyrics, I was quite shocked to know I was singing some very raunchy lines,” laughs the singer. Her big Bollywood break came in 2006 when she crooned for Rohit Shetty’s Golmaal. Composed by the hit music director duo Vishal-Shekhar the song turned out to be a thumping success. Numerous other songs followed with noted music composers like Anu Malik, Salim-Sulaiman, Shankar-Ehsaan-Loy and Pritam Chakraborty and Anushka became the new ‘western voice of Bollywood’ a tag solely owned by Sunidhi Chauhan. She continued the dream run with hit number like Dum Maaro Dum, Dance Basanti, Bezubaan Kabse and Allah Duhai Hai.

In the meanwhile her affair with television continued and she won the second season of the celebrity version of Fear Factor-Khatron Ke Khiladi. The stunts were much harder than they looked on television says Anushka who loves to live life on the edge. Understandably the helicopter stunt where she had to walk from one wing to other still remains her favourite. Biking is another passion and it’s not rare to spot this tall and lanky singer cruising through the Mumbai traffic.

While playback singing is where the money is, live gigs are Anushka’s first love. “There’s so much adrenaline pumping through your body. There have been times when I was sick, but yet went up on stage and had a rocking show. Being on stage just gives you a kind of power and energy that you can’t replicate. It is just amazing,” she says. She can play the crowds as well as myriad instruments (piano, guitar and some drums), with equal elan.

Not one to mince words Anushka admits to being nervous in a recording studio. Not being classically trained only adds to her disadvantage. “Just like on stage where I know my strengths as a singer, at a recording studio, I know my drawbacks. Since I am not classically trained, it is harder for me to do certain modulations. Some harkats don’t come naturally to me,” she confesses.

Acting was a natural progression and Anushka made her debut in the flop movie ‘Dulha Mil Gaya’. But it’s her second and latest film Angry Indian Goddesses that she’s really proud of. “I don’t think the audience has seen such a film before in India. The depiction of women in Bollywood has been very stereotypical and away from reality. But AIG has very real characters,” adds Anushka.

Apart from her singing and acting the one thing that this Electronic music fan is known for is her fashion sense which is anything but boring. Though she loves fashion, she doesn’t let it rule her wardrobe which is a reflection of her self – fun and irreverent. “Whatever I wear, I will make it strong. Even if I wear a pretty dress, I will wear my boots. It is fierce fashion. I go in for the one thing that no one will wear,” says the actress who admires Neha Dhupia and Kangana Ranuat for their sartorial style.

ASKED ALONG THE WAY

What’s playing your iPod?
Lots of music ranging across Alter Ego, Prodigy, Aerosmith, Bubble, Frou Frou, Sean Paul, Death Cab For Cutie, Reverse Polarity, Shkabang and Pentagram.

One stage obsession
I need my boots. They are strong, making it easy to jump around and they also add to my look. But most importantly, they just get me into the mood to rock.

A ritual you follow before going up on stage
I touch the stage and my heart before she I foot on the stage.

Your biggest advantage over men
My height. I intimidate a lot of men because I am quite tall. I have been subjected to unpleasant instances and have turned around and given it right back which shocks a lot of people.

An actor you would love to go on a date with
Keanu Reeves, so I can profess undying love and a 10-year-long crush to him.

The one thing you would love to do that you have not yet done?
I have not done the concert of my life yet. I am working on it!

What next?
I am looking forward to the song I have sung in ‘Dilwale’. I am also writing music independently as an artiste.

NIVEDITA JAYARAM PAWAR

I believe there’s always an occasion fit for wine.

It’s a Wednesday and that pizza takeaway tastes so much better with a Zinfandel. Or a friend drops in unexpectedly and you crack open a crisp Cava. The leftovers of a horrible workday can be salvaged with tapas and a glass of wine. Or it’s your anniversary and it’s time to break out that champagne you have been saving for a candlelit dinner. You see a simple glass of bubbly transforms any evening into an impromptu celebration.

For me it was the new year’s eve party at a friend’s home and the wine we uncorked that evening was a Prosecco styled sparkling wine – Casablanca. Internationally, Prosecco is taking the wine world by storm with its fruit forward and approachable style. Casablanca comes from Good drop Wine Cellars a sparkling wine company founded in 2009 by winemaker Ashwin Rodrigues who learned his Craft in the Barossa Valley, Australia.

Casablanca is a light and easy drink with medium high acidity and hints of sweetness. It has a generous fruity nose of kiwi and grapes with lime and floral undertones. The menu for the evening was Indian and I wasn’t sure how the wine will augur with that. But to my surprise Casablanca held up to the medium spiced rawas fry cooked by my friend. Another starter of feta cheese and watermelon too paired beautifully with the wine.

Casablanca is definitely a wine worth trying this Valentine’s Day. And the cost? Just Rs 950.

Nivedita Jayaram Pawar

As much as I love music, I hate concerts. It’s just such a messy affair with sweaty people jumping and dancing in open pavilions. I would rather walk, go running, or sit in the back seat of a car listening to my favourite bands than see them in concert. And that’s the reason I passed on the opportunity to be a part of Sula Fest for the last couple of years.

However I made an exception this year and thank god I did! Cause it wasn’t just a heady mix of music…but also wine, gourmet food, fashion and more…

After a four hour bus ride from Mumbai and a quick shower we headed straight to the fest and to the job – wine tasting. Yes I know the age-old rule about drinking (one that everyone knows and most people have broken) always fill up on food before filling up on alcohol. But food surfaced just before the second round of tastings. I particularly enjoyed the Brut Tropicale in an attractive digital psychedelic bottle covered in riotous paisleys. Made with premium black grapes including PinotNoir the sparkling wine is fresh, fruity and very palatable. The Riesling, limited edition Rasa Shiraz and Rasa Cabernet were all washed down with the very delish goat cheese made by chef Morgan Rainforth of the popular SOLEIL by La Plage.

Kailash Kher performing with his band at Sula Fest 2016

There were loads of special tours and tastings for all the wine enthusiasts. Hardys, Asahi Super Dry Beer, Cointreau, Grant’s Whiskey, Jägermeister, Jack Daniel’s Old No.7 Tennessee Whiskey and Stolichnaya Vodka ensure no one went thirsty!

What piqued my interest the most was the wine and ice-cream pairing. Adaptability is a positive quality, so I said – let’s break some rules. According to dessert and wine pairing guidelines, the wine should be sweeter than the dessert, or else the wine may come across as flat. The other element to consider is acidity. Most wines are inherently acidic. London Dairy paired five of their ice-creams with some sula best sellers. While I am not sure if the pairing worked for ME but the mango sorbet from London Dairy is just divine.

Fun activities like foot massages, tarot reading, grape stomping, etc added to the fest-feel. There was glamour too – Narendra Kumar, Mona Juneja, Yash Birla, Ishita Arun, Arjun Khanna, Kim Sharma, Malini Aggarwal, Malavika Sangghvi, Devieka Bhojwani, Aparna Badlani, Sameer Daddy Malhotra…

The music line-up included The Cat Empire from Australia who made their India debut with songs from their soon to be released album ‘Rising with the Sun’! Sunday saw Kailash Kher perform two songs from his soon to be released album – Kailasa Ishq Anokha. The Atmasphere stage in the midst of the vineyard had DJs spinning some incredible underground music.

Fast fashion brand VERO MODA launched its spring summer collection 2016 at the fest. Anushka Manchanda gave the audience an fashionable performance as a showstopper.

Any wine festivals you have attended? What was your experience?

I can hardly wait for the next edition…

NIVEDITA JAYARAM PAWAR 

Somtam salad with lemongrass skewered prawns

Toast takes a little finding, but it’s worth the detective work and justifies the rush hour traffic you’ll have to tackle just to get to this rooftop bistro, where you’re greeted by glorious lighting, mason jars, a shelf full of books, quirky mismatched chairs, exposed brick walls and funny Bollywood one-liners!

Cosy nooks make it ideal for a relaxed date – your call whether views of airplanes taking off into the distance are romantic or not. There are plenty of larger tables for group of friends. But bring people you like, Toast is too good to waste on a polite drink with the office.

WHAT’S HOT: Toast dresses familiar food in a fancy garb. So the chicken lasuni tikka comes cocooned in a phylo pastry shell, mushroom soup in a cappuccino cup, fries in egg coddler and prawns tempura on a bed of fried wantons. The ‘hero’ dish is the crispy fried calamari on a bed of arugula leaves. Tender meat behind a crackling coating. Among the mains the spaghetti with garlic, chilli and parmesan is delicious in its simplicity. Indian dishes are accompanied by a choice roti/rice, dal and salad.

Bruschetta 

The bar here is staffed by folks who won’t collapse like a soufflé when you move beyond signature drinks. This is rarer than you think in Mumbai, where there are cocktails, cocktails, everywhere and not a drop to drink. My favourite here is T-Sour which makes good use of the scotch bourbon along with sour mix, egg Nog and bitters. Tequila based Candy Crush is for those who like their drink sweet and sour.

Accompaniments to a meal at Toast

On my return to I’ll definitely reorder the chocolate pudding with a gooey centre. This time I would refuse to share my dessert, an excellent, chocolate pudding zinging with fresh Belgium chocolate lava. I made that mistake the first time and quickly saw my error as it vanished into a rival gob.

Whiskey Sour

WHAT’S NOT: Not everything at Toast is a triumph: the beetroot risotto lacked the cheesiness or any specific oomph, even if it looked glorious.

HOW TO GET THERE:  Marol, Andheri (E), 2 mins walk from Airport Road Metro Station. Tel: 29203818.

COST: Rs 2500 for two with alcohol.

NIVEDITA JAYARAM PAWAR

There are some people who radiate positivity, energy and happiness – what we call ‘good vibes’. Yami Gautam is one of those people. And she has reason to be. Not many actors from television make the cut to Bollywood. Her debut film Vicky Donor, directed by Shoojit Sircar was a sleeper hit. Made on a shoe-string budget the film not only vowed both the audiences and critics but also earned her many female debut awards.

But how did a girl born in Himachal Pradesh and raised in Chandigarh land up in Bollywood? A civil servant aspirant Yami was pursuing a law degree when her uncle sent her pictures to a production house. An audition for a television serial landed her in Mumbai and Yami never returned.

Mumbai, Yami says drily, was a bit of a culture shock. “Being independent is ok. But being independent and physically away from family is tough. Back in Chandigarh everyone knew everyone. When I first landed in Mumbai the city seemed so scary. I was also disappointed as I thought everyone in Mumbai stayed next to the sea. That’s what I had seen in the movies!” she laughs.

The journey from television to the movies was a long and arduous one. But Yami held on. “There was never a plan B in my scheme of things. I had to make it. Of course there were moments I when I felt I couldn’t go on. Numerous auditions, rejections, unforeseen delays, etc take a toll on you. What you see in films like Fashion is actually true. I have had several people tell me that I am ‘different’ and not typical Bollywood,” she remembers.

Yami’s first film was about a sperm donor and understandably she was apprehensive about signing on the dotted. “I handed the script to my mom, but she asked me to tell her what the film was about. When I told her, she was chilled out. But I felt very awkward about telling the film’s story to my dad, so I handed over the script to him and told him to read it at his office. Much to my relief, he also liked the script.” It helped that her co-star Ayushmann Khurana was a family friend from Chandigarh.

Dealing with the constant scrutiny and double standards of the industry was even tougher for the emotionally sensitive Yami. “Time and experience toughens you up. Initially I used to be very upset with what’s written about me or when someone spoke bad about me behind my back. But I guess that’s how they welcome you to the big bad world of Bollywood.” The Badlapur actress meditates regularly to distress and calm her nerves.

Yami is acutely aware of the fact that it’s doubly hard for girls from non-filmi backgrounds as the probability of a second chance is low. And that’s probably the reason the actress is cautious with her choice of films. After all her second film Total Siyappa a romantic comedy directed by Eshvar Niwas and produced by Neeraj Pandey of A Wednesday fame proved to be a damp squib at the box office. “It was all too sudden – the applause after Vicky Donor and the pressure of singing the right film. I had to do it all on my own. It’s during times like these that you miss someone hand holding you through these difficult decisions. But that phase taught me lot,” stresses the actor who has been the face of a leading fairness cream for a really long time. Friendly and unpretentious, she has no delusions about the ephemeral nature of fame. Values fluctuate with every Friday and then it all disappears one day, believes the petite actress.

While Bollywood circles are abuzz with rumours of the actor dating her Sanam Re co-star Pulkit Samrat (with whom the actor shares a passionate kiss in the film) Yami has however refuted the rumours. But she is not averse to love when it finds her. Men with good looks and skills in the kitchen have a greater chance. “He needs to be a foodie too. If he can cook that will be the icing on the cake. Or else we could even cook together. All said and done he needs to pass the chai test. I make a really good chai and my man should be able to make a better one,” laughs Yami. Having grown up on Casablanca, DDLJ, Maine Pyar Kiya and Titantic Yami is a dyed in the wool romantic. “He doesn’t have to do something extraordinary. Just cooking together or going on a long drive are exciting enough for me.”

Some more Yami…

I am
Shy, sensitive, soft hearted and a die-hard romantic

Yami means
Daughter of the sun. As a child I would be petrified if my name was to be announced on stage. It was always mispronounced as Yummy or Yamini – anything but Yami.

I fantasise about
Food. I just love food. Just check my Instagram feeds for proof.

I wish I could
Eat all that I want to and never put on weight

I am proudest
Of the fact that I am self made

I am a fan of
Madhuri Dixit

I miss
Gardening with my father in Chandigarh. It used to be a Sunday ritual for us.

Most difficult scene ever
For Sanam Re we shot in freezing temperatures in Pangong Lake and Calgary and then we shot in sweaters in the sweltering Mumbai heat of 46 degrees!

Fashion Mantra
Stay in tune with the trends but respect your body type. Trying too hard is so uncool.

Biggest faux pas
I got clicked wearing an ugly pair of chunky black heels with a beautiful red gown. I thought no one would notice but it was all over the papers.

Fashion icon
I love the way Tyra Banks dresses up – she looks so elegant and glamorous in whatever she wears.

Favourite destinations
London and New York.

Fitness Mantra
I am not a gym person, but I stay fit by playing sports. I try and stick to a balanced diet and drink lots of water to stay healthy.

NIVEDITA JAYARAM PAWAR

It didn’t need too much coaxing for me to step out and check out the new addition to the 5 Spice family – 5 Spice Wok. Firstly it’s just 5 minutes away from home and most importantly it’s stir fry Chinese! I love the smoky, singed flavour of stir fry and also the healthy way of cooking vegetables and meat for short periods over high heat that retains their natural vitamins.

5 Spice Wok is a no frills QSR (Quick Service Restaurant) with a DIY concept. Here’s the deal: You choose your base – rice/noodle, then add your protein (fish, chicken, prawns or veggies) and then proceed to choose from over eight sauces. Your food is tossed up in a wok and served too in a wok. There are no plates and you are encouraged to eat off the wok.

Situated in a crowded lane and surrounded by other restaurants in Thakur Complex, the setting for 5 Spice Wok is hardly uplifting. But walk in and you are greeted by a cheery, well lit and cosy restaurant perked up with colourful window panes and tongue in cheek posters. Lights in cages and naked filament bulbs add warmth to the quirky ambiance.

What’s Hot: Exotic veggies in Kung Pao sauce was perfect. The veggies had a nice crunch and were perked up with just the right amount of heat which doesn’t blow out your taste buds.

Fish in Chilly basil sauce

There’s nothing worse than wok-cooked vegetables that die on the way from the wok to the table. The fish in Thai Basil sauce had moist diced bites of rawas tossed with bell peppers, garlic slivers and red chillies. Each mouthful is a salty, smoky joy. But the winner for me was the prawns in Mongolian sauce. Bold with soy, it had plenty of fire from the garlic, ginger and chilies.

Flavours at 5 Spice wok are big and brassy. Yet the heat isn’t so searing that you can’t appreciate the nuances of everything else that has gone into the dish. Vegetables emerge crisp and bright. Meats are flavourful, tender, and well seared. Though there is a limited selection in desserts the strawberry cheese cake is spot on. Topped with strawberry compote it has the perfect balance between dense and fluffy, sweet and tart – everything a cheesecake should be.

Death by Chocolate

What’s Not: While the starters at 5 Spice Wok win you over with their simplicity and robust flavours the quantity is a letdown. Let’s get this right – we Indians love to share (remember Manchow soup one by two?) But the portions here are so small that I went back to the menu just to check the price. It’s Rs 250 for non-veg starters and Rs 230 for vegetarian. For that price I would definitely expect it to be good to share between two people. But sadly it’s not.

Secondly the noodles here are drowned in the sauce. That’s a pity since it completely over powers the base. There is just one choice of noodles – hakka. How about adding wheat and flat noodles? Some soup would be great too for days when you don’t want to fill up on the mains.

Since it’s wok style cooking I expected to see an open kitchen as against the food  magically appearing out from closed doors. There is something magical about watching chefs who have mastered the art of showmanship toss up the food step-by-step. The sounds, the smells, and the sights of cooking can really help you work up an appetite. Think about it 5 Spice Wok!

Address: Shop no 6, Maruti Tower, Thakur complex, Kandivali east,  Near western express Highway. Tel: 022-28542406 / 405 / 451

NIVEDITA JAYARAM PAWAR

Channa Express 

With the cricketing season just heating up, it’s important to find a good spot to settle in and catch the matches. United Sports Bar & Grill is one place where you can root for your team without having to get too rowdy.

This sprawling watering hole in Thane is big, loud and a bit fratty. Yet something about it keeps me coming back for more. Maybe it’s the numerous LCD screens that the friendly staff will happily tune to whatever channel you want to watch. It could be the music which seems to oscillate between chart busters and classics. Or the impressive selection of bar bites and comfort food by chef Dominic Sequeira. But most of all, I think it’s the vibe: easy, relaxed yet energetic.

Crispy Chicken 

Another reason I make the trip to Thane is that it’s – whisper it – not that expensive. Sometimes we remember a place by the bill that drowns the credit card. But starters here are priced between  Rs 80-300 and a pint of beer costs Rs 195. Lounge on comfy couches or settle in with a pitcher on the long community table and catch all the sporting action on the numerous projection TVs. If you overstay, take advantage of the extended happy hours where you get two drinks for the price of one (12-8pm).

There is a range of molecular drinks but my favourite is Orange Popping Boba (Rs 400) which is a whiskey based drink with passion fruit. The herbs-n-spice infusions in the cocktails are interesting as they add a twist to an otherwise simple concoction.

Khichiya Papad 

Start with Spiced Chicken Wings (Rs 180) which come gloriously bathed in barbeque sauce. The chicken is full of flavour, rich and a little smoky. The orange infused chili chicken (Rs 200) gets a kick from fresh orange rind and chillies. If you like something light the Khiciya papad (Rs 100) topped with tomatoes, onions and chillies make for a quick and easy snack. Nothing glorious but deeply satisfying. So is the snack of fried chick peas with garlic and chaat masala (Channa Express Rs 100). Another must try are the bacon wrapped prawns (Rs 420). Prawns hugged by thin slices of bacon and sitting on a bed of lettuce are closer to haute cuisine than bar bites. If you’re looking for a stellar main course with a good dose of protein and veggies, this is where you can call off the search. The herb crumbed basa (Rs 280) with lemon butter sauce is refreshing in its simplicity. The veggies retain their crunch and colour and the sauce adds just a hint of adventure to the otherwise perfect fish.

Carrot Halwa Cheese Cake

My preferred way to close a meal is to finish whatever is left in my glass. But professional obligations require me to dip into cakes, cookies and other confections. I am not complaining as United Sports Bar entices me with a few simple desserts that bridge comfort with elegance. The sweet to be savoured above all others is the Carrot halwa cheese cake (Rs 200). It’s the best matrimony of mascarpone cheese with carrots. If you order the Paan flavoured panna cotta be ready to post the beauty on Instagram. A dessert in a martini glass and sparked with a chocolate coasted paan is sure to hike up your followers.

Where: United Sports Bar, Viviana Mall, Thane. Tel: 02261701331.
United Sports Bar, R City Mall, Ghatkopar. Tel: 02266429850