Indulge yourself in true Italian flavours as Bluefoods launches with its fourth and largest Spaghetti Kitchen outlet in India at Powai, Mumbai. The new outlet is the largest Spaghetti Kitchen outlet in India and sprawls across 5000 square feet of space.

Spaghetti Kitchen with Bill Marchetti, the celebrity chef as its consultant chef, brings to Powai Italy’s fine Cuisine that will tantalise the taste buds of one and all. With the opening in Powai, Mumbai can now taste the magic of Italy in three different locations – Phoenix Mills, CR2 Mall and Powai.

Spaghetti Kitchen is located in the busy Hiranandani Gardens which is the hub of corporate and residential crowds. The outlet is hard to miss with Spaghetti Kitchen signature branding and delightful décor. The restaurant will serve customers scrumptious Italian delicacies including the famous Paremesan Cheese Potatoes, Penne Vodka, a wide range of authentic thin crust Pizzas, Lasagnes, Rissotos, along with the choicest collection of spirits that will satiate your soul. Finish of sumptuous meal with signature desserts like Tiramsu & Triple Chocolate Biscotti.

Commenting on the launch of the new Spaghetti Kitchen outlet, Chef Bill Marchetti says, “With the launch of Spaghetti Kitchen in Powai we offer our customer an extensive Italian menu that includes our signature dishes and a warm and inviting ambience. We look forward to tantalizing the taste buds of all the Italian lovers in Powai”.

So some along and fall in love with the new Spaghetti Kitchen at Powai; Truly Italian!!!

Spaghetti Kitchen is located at Hiranandani Gardens, 103 Ventura Park, IT Building, Above Aromas Café, Opp D Mart, Powai, Mumbai- 400 076
Sourcehttp://www.indiainfoline.com/Markets/News/Blue-Foods-launches-4th-Spaghetti-Kitchen-outlet-in-India/4763039204

Image Source – http://powai.info/2010/01/29/spaghetti-kitchen-now-open/

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Don Giovanni in Worli closed.

December 31, 2009

A few days ago I wrote a post on Don Giovanni’s new Juhu location. I was t Atria today to eat at their Worli branch but was sad to see that it had closed down.

I guess Tendulkar’s is dead with Three Flight’s Up occupying the space Tendulkar’s used to occupy. I remember the buzz Tendulkar’s created when it first opened – I liked the whole idea of putting a little logo mentioning Sachin’s favourite food on the menu. The passage leading to the restaurant was supercool as was the projector clock and cricket ball wall. They even had a pretty nice shop that sold merchandise. The food wasn’t too bad although I was dissapointed the last time I ate there.

Three Flights Up is a club that my mom has been to and is now being relaunched. I guess it has its place in Mumbai’s history along with places like Athena & Fire & Ice. My mom still remembers actually having to climb a couple (3 maybe?) flights of steps to get there.There was also a sign for a place called Diva though I have no idea what that is.

Gloria Jean’s Coffee house has recently opened up in Powai. I guess Australian coffee houses love Powai.

Another day, another MOD outlet. Mad Over Donuts is now open in Hiranandani Gardens Powai next to Papa John’s Pizza on Central Avenue. It shares its property with Gelato Italiano. I guess Amore, the other gelato outlet faces some competition.

Busybee reviews Cafe Noorani

November 25, 2009

Cafe Noorani: Experience the Aromatic Pleasure of Cafe Noorani.

This evening, I propose you drive from the Haji Ali Junction down the Tardeo Road. Switch off the air-conditioning, if your car has one, put the glass down, you will experience the aromatic pleasures of fragrant biryanis, moist kebabs on braziers and meats in tandoors. Almost immediately you enter the Tardeo Road, on the left, you will see Cafe Noorani. You can’t miss it, it is as busy a restaurant as you may find in Mumbai. Right at the entrance, there is a tandoor grilling full pomfrets, chicken tikkas, kebabs on the spit, baida rotis frying, a man making Chinese fast food. A moving neon sign spells out the menu: Kheema Baida Roti, Chicken Noorani Special, Mutton Tomato Fry, Brain Egg Masala, Malai Kofta, Vegetable Makhanwala, like one of those old time waiters in a chilia restaurant broadcasting the day’s specials. Park the car, the baharwallas will come to you, ready to take the orders and serve you in the car, no extra charge. But it is more fun to eat in the restaurant.

There are two Cafe Nooranis, side by side, two long restaurants running deep into the building. The food is the same, and the service, but one of the two is air-conditioned, the price difference, hardly five per cent. Apart from the cooking in the front, which Manager Nasirbhai admits is more for advertisement, there is a large kitchen in the rear of the two restaurants, one of the largest I have seen, also one of the cleanest, with two dozen cooks working.

I have been hearing about Cafe Noorani for some time now, outside Mohamedali Road, it is the best Mughlai restaurant in town. Its speciality is biryanis, and it has a large collection of these, made with fine-grained Delhi rice, meat on the bone, roast potatoes, a touch of fried onions. You have to decide which biryani to eat. I suggest the reshmi tikka biryani, partly because it is good, and partly because you would not get it anywhere else in Mumbai. At least, Faridbhai Abdul Latif Noorani, one of the proprietors, thinks so. “We experimented and made it here, but I do not know, others may have picked it up from here and may be making it, as we picked up some things from them,” he says modestly.

It is a gentle biryani, delicate in taste, the masala is on the malai side, cream and caju gravy, crushed badam, a touch of saffron. The chicken pieces, boneless, since it is a tikka, are marinated in the white masala, then grilled, then cooked in the biryani. The rice is not put on dum and it does not stick to the meat, which makes it oily. It is not spicy, but not bland also. Mr. Noorani describes it as Bombay taste. It costs Rs.75 in the non-air-conditioned, Rs.80 in the air-conditioned. The chicken tangdi biryani, of course has the tangdi bone, and the chicken tikka biryani is spicy, with red masala (Kashmiri chillis, garam masalas). There is also a chicken biryani, Rs.30 for a half plate, and you cannot get it any cheaper, where all parts of the chicken are used and it is done in a brown masala. Then there are mutton biryanis, fish biryanis, egg biryanis, vegetable biryanis, various pulaos, a paneer tikka biryani, jeera fried rice, and an Arabian biryani, made for our Arab friends, very bland, Rafique, with cream and tomatoes.

One day, I will do an entire piece on Noorani’s biryanis and pulaos only, but not today. There is more to eat.

Next to the biryani, my favourite food here are the baida rotis and meat rolls. The rolls are like Mr. Tibbs’ Frankies, only they are closed at both ends, so the meat does not fall out and make things generally messy. What they do is make a sort of an omelette, with kheema, with chicken, even bheja, I like that best, spread it on atta, like a paratha, and roll it. They wrap it in silver foil and serve you, not plastic bags. A chicken or mutton egg roll costs Rs.25, a brain egg roll Rs.45. I prefer the baida roti to the roll, if sitting at the table, it is more comfortable to eat. And always make it a point to sit at the table and eat. You enjoy you food better, you digest it, you make conversation while eating, it is the civilised thing to do. So, sit at the table and order the chicken baida roti. Service is fast, remember that. And you may watch them making it. The preparation is same as at Bohari Mohalla, the atta is a maida and e gg batter, placed on the hot tawa, and chicken pieces, onions, masala put on it. It is fried in oil, and as it is cooking, it is made into square rotis. Eat it while it is hot, slicing through the egg and meat with a knife and fork. You taste roti, egg, chicken, onions, the maida holds the whole thing together. It is priced at Rs.30, the kheema baida roti the same. The brain egg roti, where the brain is cut into small pieces and cooked with masalas in egg like a bhurji, costs Rs.50. It is light and almost fluffy, better then having brain and roti separate. Though that also you may have, a brain egg fry, or a brain masala fry, with a spicy tomato gravy, both Rs.35.

Perhaps, I should give out the secret of Noorani. Mr Noorani also owns the famous Haji Ali Juice Centre, which is almost diagonally across the restaurant. (To give a more definite location of the restaurant, it is behind Heera Panna, on the Tardeo Road.) The fruit centre, as you would know, has a reputation for fast service, efficient baharwallas, exotic combinations, long hours, the same principles apply to the restaurant. There was a time when it was open till two and three in the night, a great boon to night birds, to young people returning home from the pubs. But the new and rather thoughtless dispensations have forced it to close down at 12.30 a.m. Still, it covers a long day, from 5 a.m. to 12.30 a.m. At 5 a.m., when the doors open, you get kheema, omelette, bhurji, dal fry, alu gobi, alu mutter. By 10 a.m., all the 100-odd items on the menu. And that goes on through the day.

Among the early morning customers apart from those on morning shift, are the people going to the Haji Ali dargah. In the dargah itself, as you must have noticed if you have visited it, there is a small restaurant. This is also run by Noorani, basic foods at rates comfortable to the people who visit the dargah.

To return to the food, the fish tandoori is a whole pomfret, Rs.50, and the fish tikka masala is square cut pieces of ravas, Rs.55. Mutton Bombay Dish comes with boiled eggs, and there are Chicken and Mutton Noorani Specials, which are on the same line as those excellent Metro Specials at the Metro Restaurant at Dhobi Talao. I haven’t visited that for a long time.

You can’t eat everything, but have the Dabba Gosht, Rs.50. This is the classic Bohra gosht, though Noorani may not be a Bohra restaurant. If I tell you how it is cooked, you will know how it tastes. The boneless mutton is cooked in a small steel dish, the kind you use to make your baked custards. As the meat, with a nice thick gravy gets ready, an egg is scrambled and put on top of the meat, evened out, and hot oil poured on it. What it does is glazes the egg and completely covers the meat and gravy. The customer is served the meat in the steel dish, he has to spoon through the egg, which is now an omelette, to reach the meat. You may take the Dabba Gosht home also, as a parcel. For this, it is cooked in aluminium silver.

And the Dal Gosht, I must mention. Parsis make dhanshak dal, Muslims make dal gosh, both have mutton cooked with the dal, thus allowing the juices of the mutton to spread in the dal, Paris put pumpkin and spinach in the dal, and mash it, Muslims put pieces of dudhi in the dal and do not mash it. Finally, Parsis use tur and masoor dal, Muslims use channa dal. I do not know which tastes better. You have Noorani’s Dal Gosht, then have Ripon Club’s Dhanshak Dal, then tell me.

There is a large Chinese section, Indian Chinese, and more to the point, Bombay Chinese, but I will not deal with it here. Instead, one important piece of information: Noorani provides home delivery of all orders, from Colaba Dadar. According to young Zahir Khan, who manages the restaurant, it is an absolutely free service, no charges for delivery, and you don’t have to order in bulk, you may order just two rotis, and they will deliver. One hour for Colaba, 30 minutes for Napean Sea Road. Telephone Nos. 494 4753, 494 3054, 497 2619. Check it out.

Source – http://www.busybeeforever.com/viewarticle.asp?filename=eatingout917200444436.xml&section=eatingout

I’ve been really busy with school and so I haven’t really had time to update my blog. I was youtubing and I came across another one of Kunal Vijaykar’s reviews from his show – The Foodie. Kunal visits Paradise, one of my favourite restaurants as part of his episode on Food Treasures in Mumbai.

Kunal Vijaykar visits Poush

November 14, 2009

Poush appears to be a very popular restaurant and has more reviews than any other restaurant on Burrp. I have always wanted to go there but I’m not too sure where it is. Anyways Kunal Vijaykar vists the Kashmiri restaurant on his show – The Foodie

 

 

Olive Bar & Kitchen

November 2, 2009

This summer I finally visited Olive’s property at the racecourse. I had been to their Bandra branch long ago but this was my first visit to the race course branch. A lot of people talk about how Olive is one of the best restaurants in Mumbai and some even rate it as good as Indigo. Rahul Akerkar’s Tote on the Turf is now open in the same area that is being developed to house a number of restaurants.

Olive is located on one end of the race course parking lot and if you aren’t familiar with the restaurant, the lack of signs might just make it quite difficult to get there. The driveway however is pretty impressive and due to the fact that the entrance is not on a road, you get enough time to get out of your car.I made sure to make a reservation as I knew that it got pretty busy on the weekends. I got there on time but was made to wait for a good 30 minutes before being given a table. The hostess guided us to the bar area which was really crowded and there wasn’t enough bar stools or counter area for us to hang out. Another thing I didn’t appreciate was how the bar was not properly seperated from the rest of the restaurant which made it really awkward to wait for your table. Also waiting at the bar in a way forces you to buy a drink or two. A better idea would be if  the restaurant had a separate waiting area or enough space where you don’t feel like you’re making someone else  stand and wait even more awkwardly than you. Another thing that bothered me was the loud house music playing in restaurant. I guess it’s OK for the bar area but the bar and the outdoor seating area were the same and the music was a bit too much while eating. As you can tell I was already a bit pissed off with the wait. I would understand being made to wait if I didn’t have a reservation but being made to wait after a booking is a bit ridiculous. After we were finally seated and handed the menu, I tried asking one of the waiters for a recommendation.  The waiter tried to help me out but the loud music made it a little difficult for me to hear him. Also I could tell that he was a bit stressed and couldn’t talk comfortably. I was there on a Saturday which I imagine is one of the busiest nights of the week and so I’m willing to accept a bit of a slip in service but it was my first time at Olive and I really needed some help. They had a wood fired oven and so I decided to order a pizza as I imagined it would be something they made well. Although I was sitting in the outer dining area I did manage to have a look at the inside section as well and wasn’t too impressed to be perfectly honest. The outside section is a lot better and had been enclosed and airconditioned. One thing I really liked about the inside is the view of the stables. You can look at the horses in the stable next door which I thought was kind of a cool thing to watch when you’re eating. I hate to be so anal about this, but the window had blue tint over it which would have been fine in the day, but makes the horses look really blue at night when the tubelights are on in the stable. The food took some time to get there which again I was willing to forgive considering how busy it was. However the three orders got to the table at different times. My pizza got there first and by the time the other two orders were completed, I had finished my pizza.  The pizza was OK and even if it would have been great I probably wouldn’t have been able to enjoy it because of the atmosphere. When the time came to order desert, we decided to head to Indigo Deli instead so I can’t really comment on their deserts.

On the upside however Olive did seem like a nice place to go to if food isn’t a priority. I somehow got the feeling that it was more of a place to spot people and be spotted, something that a lot of the people there seemed pretty comfortable with. I guess if that’s the kind of person you are, you’re going to really enjoy Olive. Olive describes itself as a rustic hideaway where good food, laughter, culture and conversation come together in a Mediterranean melting pot. A place where beautiful people meet to enjoy life’s simple journey. Although I’m not too sure about the simple part, the last line really summarizes Olive for me – more of a place to meet if you are a beautiful person than a place to enjoy a good meal.

EDIT – My mother and aunt who had been here earlier liked the place a lot more than we did and so maybe we were just there on a bad night.

http://www.olivebarandkitchen.com/

I’ve made a list of airports at the International terminal in Mumbai. I hope this is useful.

  1. Bombay Blue Bar
  2. KFC
  3. Pizza Hut
  4. Noodle
  5. Indian Paradise
  6. Coffee Bean & Tea Leaf
  7. IIFA Buzz Cafe
  8. Celebrations
  9. US Pizza

In my previous post I spoke about Vir Sanghvi’s previous show – A Matter of Taste with Vir Sanghvi.  Vir Snaghvi discusses food trends that have emerged across India including the birth of Indian-Chinese food and the wine boom in India. I don’t think too many episodes were made although I really enjoyed watching whatever was made. This episode talks about how Udipi restaurants came to Mumbai. Udipi restaurants can be found across the city and  feed most of Mumbai’s working class and are therefore probable the most important type of restaurant in the city. The menus are pretty standard as is their customer base.  Watch the episode for more.

The episode is available to watch here.

Custom Made for Vir Sanghvi

October 21, 2009

Vir Sanghvi’s new show revolves around him getting things made just for him – custom made. I really liked his previous show – A Matter of Taste with Vir Sanghvi, however I found this show a bit pretentious. In this episode Hemant Oberoi dines at Chef Hemant Oberoi’s chef’s table at the Taj- Casablanca. I’m not sure what a custom made meal is, and I didn’t see Vir Sanghvi specifying exactly what he wants to eat and how he wants it cooked, but apparently this meal was custom made – just for him. Anyways the footage gives us a nice look at the chef’s table at the Taj that overlooks the sea. The second part sees Vir Sanghvi eating at Gajalee with the owner – Chandrakant Shetty. Again nothing really custom made with his order of butter garlic crab. Sanghvi then heads to Taj Lands End where Chef Rohit Sangwan makes him a souffle. I hate saying this again but I don’t understand what was custom made about it.

The episode is available to watch here.

Tote on the Turf – OPEN

October 21, 2009

Looks like Tote on the Turf is finally open after all the delays. I can’t wait to get  back home and try the place out.

Alps

July 31, 2009

I came across Alps when I was walking around Colaba the other day. I love the way the restaurant hasn’t changed itself over the years. Everything from the font used on the sign, to the type of material used, to the text on the sign – all take you back a couple of years. I definitly want to try this restaurant out someday.

Mumbai Mirror carried an article about how nothing has been done to Salt Water Grille even though it was ordered to close down. Apparently demolition orders have been given and the open air restaurant should have been destroyed but no action has been taken. There is now a Salt Water Cafe in Bandra that many say is not upto the mark. Does this mean that there is a chance that the restaurant will open again?