Image for amuse bouche at Farzi Cafe

Daytime lounging at #Farzi Cafe

Not being a Lounge Lizard , I had no idea what to expect at Farzi Cafe which I found out was actually a lounge bar and not really a cafe.

Why Farzi?

It all started with Daughter No 1’s desire to try out the new eating places in town. After a shout out to my foodie friends for recommendations, we decided on Farzi Cafe  which is in Kamala City, in the heart of Mumbai ‘s erstwhile mill district ( Lower Parel) . Since Lower doesn’t sound very classy, this area has become ”Upper Worli” when it was gentrified.

Hence , when we asked for directions, the girl at Farzi said we could come from anywhere . We soon found out a horrendous traffic jam later that this is not true. In fact the best way to get there ( at least till the redevelopment is over ) is from Gate No. 4. Once you enter it is still quite a trudge so don’t give up your transport till you actually reach the restaurant.

Inside the Cafe

Once in, the darkness was a stark contrast to the bright sunshine we had just stepped away from. We were led to a sofa table mainly to accommodate our little one whom we couldn’t leave at home.  We realised later that this place is most inappropriate for children. I also realised that it is not a place for people less than 6 ft tall because even when I stretched my spine to its fullest, I could barely scrape the top of the table . And when I had to take aerial shots of the food , I not only had to stand up but raise my arm up high to get a somewhat decent bird’s eye view.

The menu was unusual to say the least : innovative and refreshing . The waiter advised us to order just two starters as they were sufficient to fill us up ! Alas! They didn’t and we ordered a third. We probably would have ordered a dessert as well but they didn’t seem too exciting.

The amuse bouche  served amid a cloud of smoke was truly delightful : a tiny globule of mishti doi with just a hint of strawberry jus.

The entire meal was like a magic show with unexpected tastes and flavours  when the lamb tacos turned out to be none other than the familiar salli boti wrapped in a crisp wheat taco. Or what was more intriguing ? The Hajmola sorbet served as twigs on a tree?

The ultimate surprise though was the candy floss gujia stuffed with paan! We didn’t expect such a treat. But the bill  presented in an old fashioned typewriter was the icing on the cake so to speak!

So Farzi Cafe was a dining experience that was fun and fanciful with great food to make the trek worthwhile.  Hearty eaters please note – the portions are quite small and if you really were to eat to your heart’s content be sure to shell out a pretty packet .

Verdict :  Definitely worth going especially for a fun evening in town.

Caveat: Guests should make prior reservations to avoid disappointment. Night times are particularly lively so not suitable for the oldie goldies

Looking for a cook

Why I need a cook


Bayda Bai the cook has gone home on leave. Not only has this left me in charge of the kitchen but it has also left me with the realisation that I need a cook.

But I don’t need a live-in or full time cook because we don’t really eat all the time. Yes, we do spend more than half the day doing other things like sleeping, reading, writing, walking, working and other things that one does when one is not eating.

Surprisingly, I like to cook. This is because I like to eat. But I don’t  eat just anything and all the time. I only eat the things I like to eat. However, cooking every day can become a drag especially when our food factory starts at 6 am. That’s when we all wake up and start in the direction of the kitchen to have our morning wake up brew. ( Mine is coffee while the rest of the household has various teas – some Chinese, some Indian and some Green)

Even before this unearthly hour, the kitchen light comes on and Bayda is busy boiling the milk, chopping the fruit and making oatmeal into porridge and pancake. She is also busy boiling an egg and brewing a huge pot of tea.

While the breakfast is underway, she is busy getting ready for the first lunch box that has to be packed before 8.30 am. After this is done, she makes the lunch and or dinner for the rest of the household. Between 1 and 4, our kitchen is officially closed and the only reason we venture in its direction is to get a glass of water or raid the stash of biscuits/nibbles for a quick snack.

At 4 we all go through another round of teas and coffees before we start discussing what we would like to eat for dinner.

Then from 6-10 begins the preparation, serving and clearing up after dinner.

Having done this for the past one month, I am now quite exhausted.

Looking for a part time cook

Lest you get the impression that Bayda Bai does all this unaided, let me correct you. She has a sous chef who is otherwise her boss i.e. me or Yours Truly. While she does the grunt work, it is often left to me to provide the gourmet touches.

Undoubtedly, our meals have become more simple since Bayda Bai has gone with everyone’s wish list whittling down to the basics. Gone are the varieties of teas and different kinds of oatmeal. Gone too are the multiple spoons and forks that were laid out at each meal. Instead we have become terribly pedestrian and actually help ourselves from the kitchen and make multiple trips to the kitchen for more. Needless to say, the urge for a second helping has miraculously vanished .

It would seem that we are all better off without a cook. We are eating less. We are eating healthy. And we are eating fresh.

Besides within a week or two Bayda Bai will return back with better vision than before since she has had her lenses implanted.

But I still need a cook – at least a part time one so that the next time she goes on leave, I don’t have to double up as cook, waiter, shopper, cleaner and doer of other household chores like laundry, baby sitting, chauffeuring and banking. I thought a part time cook would be a great long term solution.

So I put out the word that I was looking for a part time cook.

The Interview

As with all jobs, I had a job profile and a list of prospective candidates. I also had a list of questions. But I was shocked that instead of the cooks, it was ME who was being interviewed!

The questions I was asked were :

How many people live in your house? 

When I mentioned the number, they would cautiously look around just incase there was someone else I hadn’t accounted for.

How many dishes do you want me to make?

When I mentioned that our normal meal consisted of rice, chapati, vegetables and daal, they were horrified!

How many meals do you want me to make?

I expected them to make two meals because that is precisely what I do.

So does that mean you want to make twice the quantity at one time or two different menus?

In our home with its erratic eating patterns this is a hard one to answer. Whatever it was, my family expected two wholesome meals twice a day.

These women were aghast when I mentioned that they had to clear up and wash the cooking utensils after they were done cooking. They were horrified when I told them that meals should be ready before lunch time ( we serve lunch at noon). But what shocked me was the fact that they wanted a salary of Rs.10,000/- for a mere 1 1/2 hour job! 

Am I delusional or is Rs. 10,000/ a month the right salary for a part time cook? 

Stale bread ? Make Pudding.

Bread pudding is an easy to make dessert that pleases every palate. A great way to use up old bread too!

Let them eat breadImage for let them eat bread pudding

Just before the French Revolution broke out, millions of Frenchmen were starving. It is assumed that their Queen Marie Antoinette, is said to have told her subjects

Qu’ils mangent de la brioche”—“Let them eat cake.”Oct 24, 2012.

I would have been enraged too, had I heard these words and it is no wonder then that the queen lost her head.

However, this is one ‘cake’ that will have your family asking for more.

How to make bread pudding

Generously butter 4-6 slices of bread. Tear them into pieces and place in a deep baking dish. Intersperse with dried black currants.

Take 3 tablespoons of sugar in another bowl and whisk together with an egg. Add a cup of milk and 1/2 teaspoon vanilla essence. Continue whisking till the sugar dissolves.

Pour the whisked egg and milk mixture over the bread. The bread should be completely soaked and if you run short of milk, you can easily add some more.

Pop the dish into an oven and cook at 100 C for 20 minutes or till the top has just browned.

Serve warm either plain or with some cream or vanilla ice cream.


You could grate some nutmeg as well in the milk and egg mixture for added flavour.

Black currants give a special tangy crunch but you could substitute with regular raisins too.

Image for Perfectly Scrambled Eggs

Eggs Perfectly Scrambled.


The secret of the Perfectly Scrambled Egg


Image for Perfectly Scrambled Eggs


Breakfast is the perfect start to a day. Especially when it’s a good old scrambled egg to begin the day with. The soft, fluffy light as air, scrambled egg on a thick, buttered toast . It’s quite an art to make the perfect scrambled egg. Cook it a tad too much and it becomes hard and lumpy, with a runny liquid that makes the toast a soft and soggy.

So what is the secret to the perfectly, scrambled egg? One that leaves it light, soft and warm as it slips down your throat leaving you really satisfied.

It’s simple really :

The secret of the perfect scrambled egg is to stir in a just the right amount  of milk in a lightly beaten egg and cook over a slow fire, stirring all the time to prevent a lumpy mess.  Add a dash of butter and a pinch of salt to the egg and milk mixture and heat gently over slow heat till the egg just begins to set into a soft, custard. That’s the time , to take it off the heat and gently pour this gooey mess over a hot, buttered toast.

I allow the egg to cook in its own heat as I take the dish to the table. There I open my fresh newspaper and  sit down to a hearty breakfast . As I sip my cup of hot steaming coffee, I cut the toast into small squares and delicately lift one morsel at a time. I  pop it into my mouth and wait for a million sensations to just burst forth. It is a warm, fuzzy feeling that fills my entire being as I savour bit by bit of my perfectly scrambled egg.

Image for Gajar halwa

The joys of a Mumbai Winter – #Fresh Carrot halwa

Hello and welcome to my new series on the joys of a Mumbai Winter.

Yesterday my Facebook page announced the official beginning of Winter. Of course this was pertaining to the US of A (whose shores I just left early this month). In India Winter has officially begun on Sharad Purnima or 15th October of this year. But I found a kilo of fresh carrots that inspired me to make my all time Winter favourite  – Gajar Halwa or carrot halwa.

One of the things we Mumbaikars love from Delhi are the carrots that invade our markets only in Winter. This distinctly red, succulent root vegetable is delicious raw but even more delicious when made into a halwa or traditional sweet.

The joys of a Mumbai Winter – #Fresh Carrot halwa

The joys of a Mumbai Winter – #Fresh Carrot halwa


  • 1 kg fresh Delhi carrot. This works out to 5 heaped cups
  • 4 tablespoons ghee
  • 4 cloves
  • 6 green cardamom coarsely crushed and skin removed
  • 1 cup water
  • 1 1/2 cup sugar
  • 5-6 strands of saffron
  • 1 teaspoon of almond slivers


  • Wash and peel the carrots. Pat dry and coarsely grate and keep aside.
  • In a pressure pan or heavy bottomed pan, heat the ghee and add the cloves and cardamom.
  • Add the grated carrot and stir well. Cover the pan and allow the pressure to build. Turn off the heat and allow the carrot to simmer for 10 minutes or so. They should be just tender to the touch and not overcooked.Alternatively, the carrots can be cooked in a tightly covered heavy bottomed pan so that the carrots sweat in their own juice.
  • While the carrots are being done, dissolve the sugar in the water in another pan. Bring to the boil and add some strands of saffron. Take care not to over cook the syrup. It should be of single string consistency.
  • When the carrots have cooked, add the sugar syrup and continue cooking till the sugar syrup is absorbed. By this time the halwa will have a nice glossy look.
  • Sprinkle the slivered almonds on top.


This halwa is traditionally made with milk solid (khoa) but I prefer not to use it as I feel this hampers the colour and look. Instead I prefer to serve it with vanilla ice cream or a generous dollop of whipped cream!