Kala Ghoda Cafe

I think the only way to find this artsy little joint is by accident. Kala Ghoda Cafe's well hidden location only adds to its charm, though the grungy chic vibe already gets the job done. There are literally 5-6 tables in this place, so you'll be lucky if you manage to squeeze yourself in for a quick bite.

Their selection of salads and sandwiches is limited, but everything sounds wholesome and healthy. KGC (Not my abbreviation) proudly boasts of its home-made brews, which are what some of my caffeine addicted friends swoon over. I'm not a coffee person myself, but they swear by it. For me, the main interest as always lies in the food- the pesto cheddar melt sandwich is divine! Add some chicken to it and it is just fabulous! The KGC special sandwich is another favourite- their ingredients seem really fresh and simply seasoned , the balsamic vinegar in the sandwich was not overpowering, yet added that special something that tickled my taste buds.

For dessert, I would highly recommend their waffles - perfectly cooked and drizzled with honey, it's a no fail formula for gastronomic success. The only things I can find to complain about here were their mini muffins which were a little dry, and the very scary narrow staircase that leads to the lone table upstairs. Not for the faint of heart. The atmosphere, simple food, and reasonable price are what I like about KGC. It's definitely one of the coolest underground places in town, and well worth a visit if you're in the area.


Phone : 022 22633866, 022 33803418
Address : 10 Ropewalk Lane (Across from Trishna), Kala Ghoda, Fort, Mumbai

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Suzette, Je t'aime!

Can you say “Le YUM” in French? Suzette Creperie may not be the most obtrusive of the French restaurants that have suddenly mushroomed in the city, but it is certainly, by far, the most authentic one.

Tucked away in the heart of Nariman point, this little place is large enough to host 15-20 people at best, but the line of SoBo MILFs, hipster looking firangs, and local office goers that waits outside is enough to tell you that you’re in for something special.

As you enter, you are immediately transported to gay Paris, into a little rustic café with warm wooden tones;minimalistic, but tastefully furnished with a wrought iron bookshelf sporting an assorted collection of art, travel, and French culture books, and a few scattered posters and paintings. Simple sophistication.

But décor aside, I want to jump right to the interesting part and say that, being an avid Francophone and gastronome- Suzette has some of the freshest and most authentic French cuisine I have had the privilege to taste. Their selection of salads and savoury crepes is a little limited, but everything I’ve tasted so far has been nothing short of sublime.

My eternal favourite is the Chèvre crepe, filled with goat’s cheese, subtly flavoured with honey and walnuts. The crepe Méditerranée is a close runner up, a flavourful, though not overpowering. The salads are nothing spectacular; I would recommend that you save room for dessert.

Now, after making the laborious decision owing to the sheer delectable variety of their dessert menu (yup, it’s one of those that makes you drool at everything), we decided to stick with the basics and order a Nutella crepe. One bite in, I could hear choirs of angels singing. It was DIVINE.  If you manage not to die of a foodgasm, and are tempted enough to go for a round two – order the Caramel Praline crepe. It is equally good, and with a side of cold cream- it is bound to send you to gastronomic Shangri-La.

Replete and groaning from the sugary goodness, you can choose to try one of their authentic French teas, which will help you come back down to earth a little. Or, you can pack a “smoozie” for later– the banana honey one makes for a good breakfast treat if you don’t mind leftovers.

The total damages are very reasonable for the great meal you get here. I would highly HIGHLY recommend Suzette to anyone seeking a rendez-vous with authentic French cuisine. As for me, I envision a number of delightful little trysts to come with this charming place myself, and am already counting down the days.

Bon appetit.


Phone : 022 22880055 
Address : Ground Floor, Atlanta Building, Nariman Point, Mumbai   


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Restaurant Review : Yauatcha

The Raspberry Delice, and Chocolate Ganache - a feast for the eyes, and the palate!

What Yauatcha lacks in VFM, it makes up for in style. Very elegant and modern, you pass the extremely tempting dessert counter up a flight of stairs into a spacious, electric blue, black and gold themed room, smelling faintly of mogra, with discreetly candle lit tables scattered around. The well stocked bar is the cynosure of all eyes, and if you are willing to splurge a little, help yourself to a cocktail or two.

Contrary to what I'd heard, the service was very polite and attentive, and we soon placed our orders (balking a little at the price of course). The menu selection is limited, yet interesting enough to tempt you with whatever is being offered. We started with the Peking dumpling, a beautifully steamed seafood and chicken dumpling, exploding with the flavour of lemon and red chilli. Sadly, the portion was only three little piece.

We tried the house specialty - Cheung fan something - basically crispy fried prawn wrapped in rice paper and drizzled with soya sauce. Exquisitely tasty, and the only dish that actually seemed adequate in portion. Try it, you must. The cuttlefish is a miss - it tasted like any old Squid Gassi you get at a fisherman's wharf.

For the main course - the braised pork belly is gorgeous, melt in the mouth and deliciously flavoured, the kung pao chicken was more like kung pao onion, and the stir fried french beans were decent, nothing special.

Dessert - we tried the Raspberry Delice and the Chocolate Ganache - was a sight for the eyes, beautifully presented. It was a little too mousse-y for me, but the others loved it.

The total damages were substantial, but we were ultimately full, and it turned out to be just the right amount of food. It's a one off kind of place, not sure I'll be going there again anytime soon.

Phone : 022 26448888
Address : Raheja Towers, Bandra Kurla Complex, Bandra East, Mumbai

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Zip up those pants, teenagers.

Now, you could be jailed for having sex, if you’re under the age of 18 years old.  The latest in a series of sadly misguided legislations meant to safeguard good old Indian morality, the Protection of Children from Sexual Offences could be considered a step in the right direction – if it weren’t for the fact that it fails to differentiate between actual sexual offences, and teenage hormones.

Not only is this law outrageous on the grounds that it does not consider the ages of all the parties involved in “the act”, but it also recommends 3 years in the lock-up as punishment for being naughty. With the potential for life imprisonment. Seriously, guys, does our government not have more pressing issues at hand? Don’t get me wrong – the existing laws for sexual offences do need a major facelift, but isn’t this a bit extreme?

I know the intentions here are honorable, but ultimately, teenagers are going to be teenagers, and do you really think counseling them or whatever is going to make them lock away their (pardon my French) dicks and fall into Buddha like abstinence? The most important part of the legislation that recognizes teenagers’ right to consensual sex has been obliterated by some extremist minister who feels that the youth is not capable of coping with the emotional and physical changes that are brought about by sex. With all due respect, consensual sex is a personal choice, and while I’m not saying that every 15 year old out there should go flapping her fanny at every boy she meets, to completely take away the freedom of personal choice is not correct either.

So I guess it’s time for teenagers to break out the chastity belts. Because it seems like the moral watchdogs are stopping at nothing, be it pub busts, or “vulgar” cartoons, and now this, to ensure that we remain in the dark ages forever. Wonder what’s next in line to be outlawed. Shorts? The right to eat bananas in public? French fries? Whatever it is, it’s probably going to be as dark a spot on “India Shining” as this latest gem is now.

Chai - Bye

It’s time to bid adieu to the archetypical masala chai. With the slowly pervading gourmet culture which is sweeping the city, it was only a matter of time before the tradition of a steaming hot glass of chai was challenged by something a little trendier. Now, things are a lot more complex. Will it be a lemon infusion, tulsi tea, bubble tea, or a mint tisane? Seems like I need a tea-ctionary.

Herbal teas have long been hailed for their medicinal properties. This rings a little less true for today’s counterparts; I think the motives behind herbal tea consumption these days are a little more wannabe-ish. I mean, I’m all for the health benefits of real herbal tea, but people here tend to confuse “herbal” with “flavoured”. Sorry, Ms. I-do-2000-crunches-a-day, but the most that that Lipton lemon tea with honey will do is to get rid of your antioxidants and give you some zits.

Tea infusions, too, seem to have gotten lost somewhere along the way. Don’t get me wrong, I love infusions, (try the apple butter tea at Tea Center, Churchgate- it’s divine), but too often have I felt slightly cheated at the more upper end tea bars and cafés, which seem overzealous in their “mildly flavoured” approach. I mean, am I paying Rs. 200 for a single vanilla pod boiled in water?

Let me leave you with a solution, rather than an open ended argument. Check out this recipe for a really good homemade alternative to regular chai, if you’re planning to jump on the bandwagon anytime soon. If you happen to be a brewing a pot one of these days, you know who to call!

Kashmiri Kahva:

1. Kashmiri (or any other) tea leaves – 1 tbsp.
2. A pinch of saffron strands
3. Whole cinnamon (finely chopped), cloves, and cardamom – 2 tbsp.
4. A few blanched and chopped almonds
5. Demerara / unrefined sugar to taste

Instructions : Gently crush the spices, and add to boiling water. Let it simmer for about 10 minutes, and add sugar as necessary. Serve sprinkled with chopped almonds.