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Quick and Easy Jackfruit Salad

Jackfruit into salad ?

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I never thought I’d make this jackfruit into a salad but several years back when my mother mentioned that baby jackfruit makes a very interesting salad, I was intrigued.

What is jackfruit you might ask? Well it is one ugly tropical fruit that looks like a hedgehog trying to clamber up a tree. It is from the same family as breadfruit and is said to have originated from the rain forests in the Western ghat region . The fruit when ripe is sweet and smelly . Some people love it while most people don’t.

And when the fruit is raw, it can be used to make a vegetable that often is mistaken for a meat dish. However, it is still not very popular and I am always a bit hesitant to make it.

However, while walking through my favourite vegetable haunt Bhaji Gully, I came across this baby jackfruit which I daresay, looked so ‘cute’ that I just had to buy it. Then, having bought it, I just had to make it.

Today I’ve invited some old college friends to lunch and thought that they might just like it – at least as a complete novelty since the one time I made it, it was a resounding success. I do hope it works out well….. In the meanwhile, here’s the recipe to make a quick and easy jackfruit salad.


Steam the jackfruit and remove the skin and central core. Make into bite sized pieces and add freshly grated coconut, finely chopped coriander, chopped green chillies, some soaked cashews and peanuts, a dash of lime and salt. Mix well and add a tempering of garlic and mustard seeds. Serve chilled and watch it disappear!!

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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

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High Protein Idlis for #Diabetics

 

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Idlis without the guilt

 

The Idli is a traditional south Indian tiffin delicacy that is universally popular. Despite being steamed, diabetics often restrict their consumption of idli because of its carbohydrate content. However this easy idli recipe cuts down drastically on the carbs and increases the protein content . So now diabetics can enjoy  a guilt free breakfast and a great any time nibble.

Sadly, diabetes is on the rise world wide,  particularly in India.

Diet and exercise are both essential to control this lifestyle disease. Excessive carbohydrates intake  contribute to increased sugar levels.  Many people, therefore, give up traditional foods or at least have them in moderation. But there is no need to drastically change one’s diet. A person with diabetes can easily have traditional foods that are modified.

 

 

 

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Eggs on potato straws #Salli per eeda

Eggs and Potato straws

I love collecting recipes from dear friends and my recipe book is filled with many  such treasures. I love eggs and this delightful Parsi dish has become one of the mainstays in my food repertoire. I am really glad I invited Piroja and Darius to tea one afternoon.

This give me the opportunity to use my tea trolley and my silver service. I could also use my tea cups and tea cosy and serve up dainty cucumber sandwiches and biscuits. But above all,  it also introduced me to salli per eeda.

Piroja brought along a packet of potato crisps or salli as they are called and as we sat down to tea, explained how they were to be used with eggs.  Salli per eeda as they are called in Gujerati are great for breakfast but can also serve as a substantial snack or light meal .

As we munched the sandwiches, Piroja explained how the eggs were made. This Parsi recipe has now become a staple of my household especially on wet, mornings when just plain eggs on toast won’t do.

The Parsis are a non indigenous people who came to our shores a thousand years or more?  earlier to escape persecution by the Muslim expansion into Iran. I, for one, am happy that they came here as they have adopted our spices to make a unique cuisine that is tasty and easy to make. 

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What is the Bohri Kitchen?

My first experience with Bohri food was when my friend Nilu invited me to her cousin’s wedding feast. At that time, I must confess that the thought of eating in a communal plate or thaal was a bit daunting, but when I saw that the thaal was more or less like a table top with everyone eating out of their own little plates, I really enjoyed the entire experience . Since then Bohri food has become one of my favourite foods and I even make it a point to visit the Bohri mohalla during Ramzaan and enjoy their street food.

There’s nothing more authentic than eating Bohri food in a thaal, however, getting a Bohri friend to organise a thaal can be a bit of a fiddle as it is a lot of hard work so I was thrilled when I heard about The Bohri Kitchen, that offers a thaal-in-a- box every day of the week.

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             This neatly packed disposable thaal in a box had a fixed menu – a russian kebab, chicken biryani, kashmiri aaloo and dudhi halwa

What began as a weekend  home dining experience  for 8 lucky  people who were invited to partake of a typically home cooked meal at the Kapadia’s,  has now snowballed into a full fledged kitchen from where Munaf could keep up with the orders for home delivery.

Munaf Kapadia, Chief Eating Officer ( read Founder and CEO) of the Bohri Kitchen very kindly shared a few thoughts with me. 

How did you come up with The Bohri Kitchen?

My mother is a great cook and I felt that more people needed to eat her fabulous food like samosa and raan. So we started out with the home dining concept  where we served a 6 course meal in typical Bohri style at Rs. 1500 per head. This led to many requests for home deliveries which shot up so much that we had no option but to go in for a kitchen to meet  the home deliveries.

So does that make the food homestyle as opposed to home made?

Not really because my mother is very involved with  how the food is made. She has personally trained the chefs so this is as good as her own home cooked food.

How different is your food from the regular caterers like Jeff?

Our target is the non-Bohri so our food is slightly less greasy than the regular community caterers.

Your menu seems rather limited. Do you plan to expand it?

Currently our menu is a small curated version because we still have to work out the logisitics. We do plan on changing the menu every season and having three options for the thaal. But apart from that we don’t want to diversify too much and dilute the quality or the brand.

As your kitchen expands will you still continue your home dining?

Yes of course! As long as my mom is willing .

How does one get invited to your home?

This venture has been such a success that prior booking is a must. This weekend we are completely sold out because we will stop home dining during Ramzaan. Ordinarily I would advise people to book at least a week in advance.

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  Image taken from official website

Any plans on opening a restaurant or a regular catering service? 

Not really.

With that I came to the end of my questions. I do hope the iftar box works so that I can eat some yummy Bohri food fin  the comfort of my home

Do try the Bohri Kitchen’s online delivery service if you can’t make it to their weekend home dining option.

Available for delivery from Cuffe Parade to Mahim (same day) and Powai (next day).

Available on www.thebohrikitchen.com or Scootsy, Swiggy and Zomato !

Happy eating!

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