Mexican Festival at Marine Plaza

Mexican Festival at Hotel Marine Plaza, Mumbai. Chef Jacopo Conte had curated the menu which consisted of traditional Mexican Dishes. Maybe a couple of them were given a bit of an Indian twist, however overall a winner. Chef has his restaurant in goa. The fest got over on 17th March 2019. This was a part of their Menu wherein new dishes were curated each day.
Tried the following dishes which i personally liked:

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Cafe Delhi Heights – Unbelievable Burgers. One HAS ┬áto have their JUICY LUCY burgers which they are famous for. Guess this is outlet Number 15 all over India and they have a count displayed each morning as to how many Juicy Burgers have been sold / delivered across other outlets.

WOW is not the word. Coming to the place – looks big. Have utilised almost whatever best they could with the space – Yet looks subtle/inviting -Colourful and the height light being their Bar which has some amazing cocktails at the same time well stocked.
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Kuai Kitchen – compact QSR situated at colaba.
Small place with a big heart. Comes from the stables who have given us Royal China and Jia.
This place can be called a delivery outlet at the same time it has a sitting of about 20.

Menu is compact – covers Sushi/Dim sums/ Thai/japanese and asian.
Opens for Lunch at 12 till 3.30 and again 7 till 11.30

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Awadhi Festival at The Masala Bay Taj Lands End Mumbai – A bit about Awadhi Cuisine , a native to Lucknow, which is the Capital of Uttar Pradesh in North India. I heard one great Chef saying it’s very closely related to Bhojpuri cuisine of the neighbouring region Bhojpur. After which I have not heard much about Bhojpuri part. Cooking Style somewhat similar to Central Asia/Middle east and Obviously Northern India (Both Vegetarian and Non Vegetarian) this cuisine is greatly influenced by the Mughlai Cooking style or you can call it the Nawabi Food.

We all have heard about the DUM STYLE of Cooking ( Slow Fire ) which was Invented by the Bawarchis ( Chef’s ) and Rakabdars ( Gourmet Cooks ) They do Boast of their kebabs/Kormas/Biryani/Nihari-Kulchas/Waqri Paratha and the list can go on and on.

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K&K – ITC Grand Central

K&K – Daawat -e – Shareef, New Maestro welcome to K&K Mast chef Shareef. He brings along with him the heritage of North Indian culinary traditions a bit modified with his years of experience. A small brief about Master Chef Shareef – known for his DumPukth style of cooking. Here he has curated an exquisite menu consisting of signature kebabs and Biryani not to forget the traditional mains as well. Started his career at ITC Maurya (flagship property) Moved to ITC Windsor Bangalore where he opened the Dum Pukth restaurant. Travelled as a brand ambassador of the famed Dum Pukth cuisine of India. Now heads K&K ITC Grand Central.

This festival started on the 5th of July till 31st July 2017 both Lunch and Dinner.

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No Vacancy

No Vacancy – New baby at Carter Road – Bandra. Ashok Datwani who gave us Satranj Napoli opened this Bar and Bistro some days back. A bit different concept at the Bar where the Bar tenders cook behind their console. Overall the place has got a good feel to it. One would get the Lounge Feel as the night progresses. Cuisine – it has American / Italian / Tex-mex and Asian. Opens to public at 7 pm. Staff is attentive, service is good.

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House Of Nomad – Taj Lands End

House of Nomad – Perfect place to unwind over some amazing cocktails and Global Cuisine. One can call it a Gastro bar. Serves some Global tapas inspired from different regions of the world. Coming to the Chef, Anirudhya Lal Roy has curated the menu for this place. Chef loves experimenting and looks for constant innovations which one can see in this menu. Bar menu is curated by Andrew Pearson , an award winning Mixologist.

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Hemant Oberoi

Hemant Oberoi – What can I say about this Genius. He is a legend. Having launched his own company he opens a 3000+ sq feel restaurant ( the first in India ) BKC called Hemant Oberoi.

Menu looks Compact but 40 years of experience each dish has a story and Art hidden behind it.

From the Plating/Presentation/Flavors he can’t go wrong. I distinctly remember when Zodiac Grill shut down the rating was 4.9 which says it all. One can’t match it. Coming back to HO, it has class/elegance, Asked him how would you categorize this place? His reply ” Refined Dining ”

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ARTH – New baby which has already taken Bombay by storm opened a fortnight back at Bandra (Ex Sanchos) the food at Arth is all about traditional cooking or rather ancient cooking. In the Era where Food was not cooked over Gas and the same is with Arth. It’s all about getting good and real flavours out of Charcoal/Wood Fire and some dishes hot sand.

Heard Chef has traveled all over to source some unusual ingredients from across India. Big towns/Villages and accordingly has crafted the Menu.

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