Tag Archives: bandra-dessert-shops

REVIEW: EARTH CAFE

A dairy free cafe in the heart of bandra, at first you might think, oh I’m not vegan so it’s not for me, but one visit and you’re sure to fall in love with the space!
Located at Waterfield Road, firstly I love the name, Earth Cafe, is located above Pernia’s Pop Up and might not be that easy to locate.

As you enter, the airy and bright place will bring a smile on your face, the pink walls, the big clock and the road facing view (with no traffic noise). I went here with a vegan friend and she took over the ordering. We had the vegan pizza (yes, with vegan cheese), Nachos and the Pretty P Cold Coffee which was prepared with Almond Milk, Espresso, Dark Chocolate and Cream.


My coffee was awesome and I really enjoyed the almond milk. The pizza, well, I’ve had vegan pizza before only to be disappointed but I’m happy to share that this one tasted nothing like it, this one was delicious! The Nachos were great too. We also had the cheesecake, which was not as dense as a regular cheesecake, but nevertheless, tasted yummy! If there were more vegan places, that created food like that, I would definitely consider turning vegan. Kudos to the service too, we got some great recommendations from the owner who was around, checking on us from time to time. Another cafe on my list of favourites and what a great job at making a non-vegan enjoy vegan food!

Venue: Earth Cafe

Overall rating

Waterfield Road, Bandra West

Landmark: Above Pernia’s Pop Up

Phone: +91 96190 33393

Follow:

Mumbai Candid at @chandnitolani @mumbaicandid on Instagram and The Big Flip Bar at @earthcafewaterfield

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter

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Review: Coffee Culture

In a place like Bandra, we can never have ‘just enough’ coffee shops. The more, the merrier, is what we believe.

Replacing Basilico, this newbie is not so new afterall. They have outlets in Surat, Lucknow, Jabalpur, Vapi, Kadodara, Bardoli and now Mumbai. It’s amazing to see how cafes are taking an effort to do up their interiors and gone are the days where all you got in a coffee shop was a display of cold food and a table to keep it on.

Coffee Culture, located on Hill Road, is chirpy and colourful. When we entered, on a weekday evening, we were quite surprised to see that there was no place to sit, inside or outside. After a wait of ten minutes, we were given a table. Since it was too loud inside (constant chattering and no music), we asked to be shifted outside, which definitely had a better vibe.

We ordered for the Chicken Pizza Wich and Culture Addiction Cold Coffee. The Pizza Wich – a grilled sandwich with cheese and chicken as the filling, was average. The filling could have been better and definitely more cheese! The Culture Addiction was listed under the Dessert Cold Coffee section and was rich, creamy with a hint of hazelnut and was topped with whipped cream and chocolate sauce. It was great, definitely coming back for this one. The menu is so vast that it’s going to take us many visits to try out more stuff on it and we are looking forward to it. The service lacked promptness, hopefully only a teething issue and since it was packed to the t, we can excuse them.

Overall, Coffee Culture is a wonderful addition to the coffee scene and it makes us happy that they have a range of food options. Going back there soon!

Overall Rating

Venue:  Coffee Culture

Hill Road, Bandra West

Landmark: Opposite Mamagoto

Phone: +9122 6134 4915

Follow:

Mumbai Candid at @chandnitolani @mumbaicandid on Instagram and Coffee Culture at @coffeeculturein

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter

Review: Poetry by Love & Cheesecake

Everytime there’s a new cafe in the city, we are the first ones to drop by and try it. It was no different with Poetry, a newly opened cafe by the guys behind dessert chain, Love & Cheesecake.

IMG_5308

We went there on a rainy weekday evening and we were delighted with the cute little space with an abstract feel to it, justifies the name, Poetry. One side of the cafe had an enticing line up of desserts while the other side had a few tables to accomodate the customers.

Nutellla Layered Cheesecake
Nutellla Layered Cheesecake

We started with trying the Hot Chocolate. Extremely fascinating, the Nutella Hot Chocolate was. A chocolate ball in an empty glass and milk is poured over, these little gimmicks, we love ’em! The Hot Chocolate was not very dense and a good portion for one! We also tried the Nutella Layered Cheesecake and it was no surprise that we love it!

The interested part was that they give you the bill inside a book, a poetry book! How thoughtful! This one we’re sure is here to stay and is an absolute delight to visit.

Venue: Poetry

Overall rating
Overall rating

16th Road, Bandra West

Landmark: Opposite Mini Punjab

Phone: 9819935135

Follow:

Poetry at @loveandcheesecake on Instagram

Chandni at @chandnitolani on Instagram

Mumbai Candid at @ChandniT @MumbaiCandid on Twitter

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: 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 
 
 

Review: Le Pain Quotidien

Just when you thought Bandra is cool enough, it got cooler. The 161st outlet world wide and 2nd in the city (1st in Colaba), Le Pain Quotidien, popularly known as LPQ, has set shop in Bandra Kurla Complex (BKC). With an airy outdoor seating and a cozy section indoors, LPQ quickly made place for itself on the list of our favourites.
The indoor section comprised of a display of desserts and breads, a bar area, a private dining area and the regular dining area. Without wasting any time, we called for the food and drinks. A chilled glass of Sangria along with a platter of cheese to take off. Next up, we called for the Tuscan Platter with Parmesan, Ham, Black Olive Spread, Sun Dried Tomatoes and Ricotta. The Ham was delicious, the bread however, was a little too hard. When we asked the server, we were informed that since the bread is baked inhouse and is completely organic without any preservatives, it tends to get a little harder than normal bread. Excused!

Moving to the mains, we called for the Organic Penne Pasta with Tomato sauce, basil and chicken and the Seared Basil Chicken with chili potatoes, spinach and lemon sauce. The pasta was well cooked and full of flavour, a little too spicy, so be sure of informing them if your taste buds are sensitive. The Seared Basil Chicken was tender and the sauce went really well with it. 
Finally, the most awaited part of the meal, desserts! Blueberry cheesecake, mmm, and the Soft Centered Chocolate Cake, mmm. The only word that could describe these desserts would be mmmmouthwatering! We made a trip to heaven and back! 
Are we coming back here? Hell yeah. And next time, we are going to start our meal backwards, last course first! 
Maker Maxity, Bandra Kurla Complex, Bandra East
Landmarks: Next to California Pizza Kitchen (CPK)
Phone: 66431617