Category Archives: Bandra Mumbai

Review: The Birdsong Organic Cafe



Everytime you think that Bandra has everything you ever wanted, something new pops up and pleasantly surprises you. 

Birdsong Cafe, the latest addition to the coffee shops is located in a secret lane, off the noisy, bustling, shoppers paradise – Hill Road. The location of the cafe is its biggest advantage, considering the fact that it makes for a perfect spot to enjoy a book over a cup of coffee , tea or one of their health juices.



What makes the cafe more interesting is the fact that the food served here is completely organic. Even their brownies and cookies are a healthier option. We tried the yogurt salad, the lemon ginger juice and the carrot beet juice. The juices were as healthy as they could get but we wished the glasses were bigger. The yogurt salad was delicious and definitely worth a try. 

We did want to try one of the brownies but they looked dry and we weren’t sure if it was a good idea, Maybe next time, cause we’re sure coming back here! 

Venue: The Birdsong Cafe
Waroda Road, Off Hill Road, Bandra West
Landmark: Behind American Express Bakery

Phone: 26422323, 26423939

Follow
The Birdsong Cafe at @TheBirdsongCafe
Mumbai Candid at @ChandniT @MumbaiCandid

Tea Cakes Promotion at Sofitel



Pastry Chef Marzban Avari hosted a tea cake tasting session at Artisan, the Epicerie, Patisserie &  Chocolaterie at Sofitel Hotel BKC. Crafted especially for the monsoons, the menu included  Chocolate & Apricot Cake, Hazelnut Cake, Lemon & Almond Cake, Caramel Cake and Mix Berry Cake, served with a choice of piping hot tea. We opted for the Christmas Tea which was aromatic and flavourful. Our favourite from the cakes were the Chocolate and Apricot as well as the Hazelnut Cake.
The cakes were priced at Rs.200, a steal!
On special request, Chef agreed to share a couple of recipes of the tea cakes especially for the Mumbai Candid readers. 

Recipes


Caramel Tea Cake
Ingredients
Refined Flour    g    900
Baking powder    g    20
Eggs    g    30
Vanilla pod    g    5
Almond paste    g    200
Butter    g    900
Orange juice    ml    100
Sugar    g    900

Method
1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9×5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5. In a clean sanitise bowl add sugar, sprinkle some water and make caramel. When it reaches the caramel stage ass 200 gms of butter.                                                                              6.In a bowl of a stand mixer fitted   with paddle attachment, beat the above caramel mixture on low speed until it breaks up.
7.  As the caramel cools down , start adding the remaing butter.
8. Continue on low speed while adding the butter,
9.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

10.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
11.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
12. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds. .
13.Finally, add the flour mixture in batches, stirring after each addition until incorporated.
14. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
15.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.

16.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
17.Brush the entire warm cake with the orange juicer , then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
18.When the cake is cool, transfer it to a serving plate; serve at room temperature.






Chocolate Tea Cake
Ingredients (Serves 3) 
Refined Flour    g    270
Baking powder    g    6
Eggs    nos    20
Vanilla pod    g    5
Almond powder    g    70
Butter    g    270
Cream    g    60
Orange juice    ml    100
Choco powder    g    60
Sugar    g    300

METHOD:               

1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9×5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, choco powder, and almond powder twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5.In a bowl of a stand mixer fitted with paddle attachment, beat the butter on low speed until it breaks up.
6. Add the sugar gradually and continue mixing until it forms a smooth mixture.
7. Continue on low speed while adding the butter,
8.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

9.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
10.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
11. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds. .
12.Finally, add the flour mixture in batches stirring after each addition until incorporated.
13. Add the cream, at medium speed and mix for another 30 seconds .                          14.Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
15.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes. 

16.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
17.Brush the entire warm cake with the orange juicer , then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
18.When the cake is cool, transfer it to a serving plate; serve at room temperature.



Almond Lemon Tea Cake
Ingredients
Refined Flour    g    120
Baking powder    g    2
Salt    g    7
Eggs    no    5
Vanilla pod    g    5
Almond paste    g    200
Butter    g    250
Sugar    g    200
Lemon zest    g    5
Orange zest    g    5

1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9×5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, and salt twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5. In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
6. This can take up to a minute, depending on how soft and warm it is.
7. Slowly add the sugar in a steady stream, beating until incorporated.
8 Do not add the sugar too quickly, the paste won’t break up as well.
9.Cut butter into 1 tablespoon pieces.
10.Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
11.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
12.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
13.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
14. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
15. Add in the citrus zest and mix in with a wooden spoon.
16.Finally, add the flour mixture in batches, stirring after each addition until incorporated.
17. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
18.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
19.Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
20.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
21.Brush the entire warm cake with the zest sugar mixture, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
22.When the cake is cool, transfer it to a serving plate; serve at room temperature.

Venue:  Artisan, Sofitel Hotel
Bandra Kurla Complex, Bandra East
Landmark: Near Trident Hotel

Phone: 6117 5000

Follow:
Sofitel Mumbai at @SofitelMumbai
Mumbai Candid at @ChandniT @MumbaiCandid 


Review: Singkong

When we heard that one of our favourite restaurants The Tasty Tangles had been replaced by a brand new Pan Asian eatery, we were both, disappointed and inquisitive.
Singkong, the latest addition to Bandra’s food scene, in one word is ‘delightful’! A live sushi counter, a bar and dim lighting are the key features of the ambience. The look and feel of the place is much similar to The Tasty Tangles, which in a way is a good thing.

Browsing through the menu, we realized that the place is priced not as steep as The Tasty Tangles or Sanchos and comprises of Thai, Japanese and Chinese dishes. They also have an extensive bar menu with some unique blends.



We ordered our drinks after scanning through the bar menu, the Tropical Sangria and the Singkong Martini caught our attention. While the Sangria was quite a disappointment, the signature martini was delicious and got better with every sip. The coffee flavour along with the punch of vodka and cinnamon blended perfectly and left us craving for more.




 

Coming to the food, we were served tasting portions of a lot of dishes out of which our favourites were the following. Roasted Black Pepper Chicken, succulent and flavourful; Oriental Shrimp Nest, served in a shot glass and was definitely a winner, Spicy Aromatic Chicken Dumpling, a signature dish and comprised of a riot of flavours. A special mention to the sushi, even though we are not fans of sushi in general, we thoroughly enjoyed and savoured the ones served here. The chef has done an incredible job of tweaking the flavours for the Indian taste buds.



 

For desserts we tried the Sesame Honey Mini Cones which transported us back to being kids and the Chocolate Mocha Fudge Cake, dense and sinful.
Overall, Singkong is an ideal destination for lunch and dinner meetings or family get togethers. lovely flavours and spacious seating, give it a miss if you are planning a quiet date!


Venue: Singkong
15th Road, Off Linking Road, Bandra
Landmark: Above Sanchos

Phone: 6709 4444





Review: Sufra


When a place claims their food is authentic, we expect it to be authentic. If we are sold water in a coke bottle, we would definitely have a problem. That’s how we can best describe our experience at Sufra by Moshes.
Having lived in the gulf for over a decade, we definitely can’t go wrong in how an authentic Chicken Shawarma should taste. The Shawarma at Sufra, priced at Rs.150, almost double of the other Shawarma places, was served in a Roti like bread, definitely not pita. The bread was half cooked and most of it got stuck to the paper that it was served in.


Need we say more? Although the flavours were good, but the bread put us off completely, compelling us to trash more than half of it. Opt for Carters Blue Shawarmas or a roll from Maroosh instead and you won’t be disappointed.

Venue: Sufra
Carter Road, Bandra
Landmark:  Near Oceanic Building

Phone: 26497259

Review: Busago

When you’ve visited all the Thai places in your vicinity and all you get is butter chicken like Thai Curry and watery Khao Suey, you keep your expectations low at a new Thai restaurant.

Much to our surprise, Busago, a tiny little eatery, shines brightly between Thai Ban and Mia Cucina. Divided into an outdoor and indoor seating, this place is always full considering they have hardly 5-6 tables. But waiting is worth it! 

 
Without wasting much time, as soon as we got a table, we got straight to ordering. The menu is very limited, with curries, khao suey, momos and smoothies & juices.We called for the chicken momos, the red thai curry and the khao suey. We were first served six tiny but delicious pieces of momos. They were too tiny and before we could enjoy them, they were over!

Next up were the Curry and the Khao Suey. Two big bowls of curries arrived followed by two big bowls of rice and noodles. That was not it, we were also served a variety of spices alongside to add on to our curries as per our taste. Very impressive and the food was delicious as well! All we missed was a glass of wine, hope they serve us some on our next visit! 

Venue: Busago, Bandra
Address: Gasper Enclave, Pali Naka
Landmark: Opposite Gold’s Gym

Phone: 6127 8897

 

Review: Polpo Cafe & Bar at Shatranj Napoli

There’s a reason why we love Bandra so much! There’s never a dearth of new places to visit. Polpo Cafe & Bar is an extension of the classic upscale family restaurant Shatranj Napoli. It is aimed at the younger crowds with a gorgeous al fresco cafe and an indoor bar. 

The all day dining place has multiple menus, cafe menu, bar menu and the shatranj food menu. We visited with a group of bloggers and tried a range of dishes. Let’s talk about the ones we’d recommend! 

To start with, their Sangrias are one of the best that we’ve had. The blonde sangria, sparkling sangria and the red sangria, all of them were fruity and flavourful. A fellow blogger, Prachi absolutely loved the Limoncello! Read her review here
 

Next, we called for the starters. Some of the dishes we loved were the Asparagi al Prosciutto – asparagus wrapped with Parma ham, absolutely delicious, Pollo della Che – mustard marinated grilled chicken with garlic mayo, loved the flavour of the garlic mayo, Zucchine Fritte – batter touch sliced zucchini, served with tartar sauce, crispy and yummy!

In the mains, we called for the Gnocchi alla Ciociara  – gnocchi cooked with chili flakes, bacon, italian sausage, porcini & tomato-cream and the Gnocchi al Gorgonzola – gnocchi tossed in a creamy gorgonzola, both were well prepared and lived up to our expectations. The Toscana pizza was next on our list of mains –  basil pesto, mozzarella, chicken, onions & bell peppers on a thin crust base – perfect! The Penne alla Romana pasta prepared in cream sauce with chicken and mushrooms was also worth the try. The other ordered a couple of other mains, but these were our favourites!


And when we thought this was all, our round of desserts was served. The Bailey’s Surprise – a sinful and delectable merge of succulent chocolate mousse and baileys, Tiramisu – a delightful combination of soaked sponge in coffee and rum and layered with mascarpone cheese and sabayon. and the Pizookie – freshly baked, hot out of the oven cookie topped with vanilla ice cream, chocolate sauce and nuts. When you are not too hungry, we would suggest, start with the desserts, they cannot be missed!


A special meal had to be ended with something special. Italian Stallion – a peppermint and sambuca shot was our last course! Gulped in one go, we were happy and high! 🙂

Venue: Polpo Cafe and Bar
Shatranj Napoli, Union Park, Off Carter Road, Bandra West
Landmark: Below the Big Nasty

Phone: 26499844
 
 (Photos Courtesy: Kumar Jherumalani) 

Review: G Cafe at Vinegar

  
When we heard of the new boutique cafe that has opened at Vinegar – the store that has been making the rounds in the news in recent times, we were looking forward to give it a try. So we put on our tasting hats and drove off to check out this cozy little coffee shop called G Cafe, snuggled inside the fashion store.

The menu is limited but looks very interesting and innovative. Options include salads, sandwiches, tarts, smoothies and other beverages. Before we started our meal we were told that the portions that that will be served are only tasting portions and will be soon converted into generous servings once the cafe is fully functional. 
To begin with, we ordered the Hazelnut, Almond & Chocolate Smoothie which was quite decent, but then again, you can’t really go wrong with chocolate, can you? And the Berry Smoothie (Raspberry + Blueberry + Strawberry) which lacked flavour and could have been a tad bit sweeter. That’s where our disappointment ended.

Coming to the food, we first ordered the Mixed Greens, Roasted Almonds & Cranberry Salad. It was nutty, delightful and as amazing as the ingredients made it sound. Since we couldn’t decide which open sandwich amongst the two choices sounded better, we called for both. The Caramalized Pears & Candid Walnut sandwich and the Roasted & Marinated Pumpkin with Mozzarella sandwich, both were full of flavour and comprised of interesting combinations of fruit and cheese.
When we thought our amazement ends there, we were served the desserts! The Banoffee Pie was below average but the Tiramisu made up for it. Served in a flower pot with cookie crumbles on top and a strong punch of rum, this one was surely a winner!

Overall, G – Cafe is for all you Masterchef fans, they have blended some great ingredients and put together a wonderful menu. We are definitely going back here, especially for that Tiramisu!


Inside Vinegar Store, 13th Road, Off Linking Road Khar
Landmark: Next to Khatwari Darbar
Phone: 26483826