Mumbai's Food Shows

-





Food shows are a wonderful way of seeing what's new in the market.For the longest time,I have been attending The Upper Crust Food and Wine Show.The visual appeal and actual taste cannot be replicated be an ad.Over the years, there has been a trend for healthy snacks which is a great thing!



Snacks that are not fried and made with whole grain and are well spiced to give that kick without the calories!






Pleased to see the humble flaxseed make its appearance in the form of mukhwas.Loaded with omega 3 fat though not as much as fish,this is a great source of nutrition for vegetarians.





A Japanese company Asahi Kasei has come out with cooking foil on which food can be cooked,cutting down on oil.Take for example the fried egg above.






Spotted the Afghan mulberry....a delicious popper!






One of the food stalls I enjoyed was the Parsi Da Dhaba.This is located at Talasari on the Mumbai Gujarat highway.The freshness and taste of the food is exceptional.This is one of the few places that serves Dudh Puff.Earlier people used to go about Parsi colonies selling this in the morning.Made with cream and morning dew,this is ethereal.Parsi Da Dhaba still serves it in the morning in various flavors.







Attended Rushina's class where she used exotic ingredients such as kale and kumquats at the Upper Crust show







Impressed to see that Mumbai has a health food cafe called Cafe Jiva that serves rolls made with healthy wholegrain atta




Among the products,I spotted the Kitchen Aid,such a dream! Some day will get one...




The other food show I attended was the vegetarian Great Food Show by BBC Good Food magazine.I like vegetarian food but dislike it being categorized separately on such a platform.Hey,come on! We are in 2015! Let's live and let live!



All the same,the vegetarian stuff was pretty amazing.Like Mr Gogate's Chilly Chutneys and display of various chillies.He has also published a book on the same!




Then there was this amazing Jackfruit Biryani by Shaheen, as close to meat as you could get!




Punjabi food came in form of tartlets with Gajar Ka Halwa and Sarson Ka Saag! This from Inderjit Nagpal who is a home chef whose meals you can try through Meal Tango




There were many more home chefs and how they delighted! No restaurant can compare to the innovative ghar ka khana they provided!





Be it the Kala Channa Shammi Kabab....



or Guava Pani Puri....




Like last year,there was artisanal cheese by The Spotted Cow Fromagerie by the Mehra brothers.This time's cheeses were Brie,Camembert and Robiola!





One product that impressed me was the Grill by Weber....easy for home use!




It rained that day throwing things in a tizzy but the Meal Tango section had umbrellas.All in all,it was a nice exhibition but would have been nicer with non vegetarian food as well.





Comments

Sweet said…
Hey..I'd love to be checking out sych stuff too..nicest bit about living in mumbai. ..
March 25, 2015 at 12:03 AM
Post a Comment

Popular posts from this blog

A Banana Leaf Lunch

-
Image
Our friends Radhika and Bala held a housewarming ceremony and to celebrate it they had a traditional Tamilian Brahmin Banana Leaf lunch in a hall opposite their home.Radhika is a Palakkad Iyer ...a sect of Tamilians who moved to Palghat,Kerala and are known for their intelligence We sat on chairs (some places, one has to sit on the floor) in a line...termed "pangat" in Marathi. The waiters trooped in with pans and buckets with dishes I had never laid my eyes on. At first we had to clean the banana leaf which had been splashed with water.Then the waiters put pickles and chutneys on the left along with a gram flour pattice(which I skipped).The selection of vegetables were astounding.....Pachadi made of cucumbers and curds,Pineapple Vegetable (stellar with its sweetness tempered with mustard seeds),Kootu made like a thick Kadi having chickpeas, Olan with pumpkin and coconut ,Pullisery with banana and Aviyal with vegetables and coconut.Papad was served as a veritable accessory. A
Read more

Food at a Baarsa...A Maharashtrian Naming Ceremony

-
Image
Today we had the naming ceremony of my grand-nephew...one rarely gets to see such functions so was mighty thrilled when I heard about it.A time to connect with cousins is always welcome The parents of the baby Vikrant and Rakhi glowed with joy.Their parents and grandparents were in attendance at the Kohinoor Hall at Prabhadevi.The priest chanted mantras.Then everyone went unto the great-grandmother (Panji)and showed their respect and took her blessings.We showered the baby and her with flowers and she in return showered the baby with tiny gold flowers.Then the aunt went and announced the baby's name....Arjun!! The grandmother then read out a note which was supposed to have been conveyed to her by Arjun in which he declares the good quality of each of his relatives that he hopes to inherit...lovely! This was followed by a typical Maharashtrian lunch... Khamang Kakdi or Cold Cucumber and Yoghurt Salad which was oh so refreshing Bhajjis of potato,chillies
Read more

The Malcolm Baug Parsi Pop-Up

-
Image
Had a fascinating time at Malcolm Baug,Jogeshwari,thanks to the invitation of my friend Perzen Darukhanawala Patel (also known as Bawi Bride ) at the lovely Jer Villa. Baugs are colonies set up by Parsis,mainly the N.M. Wadia Trust and this one is so named as it was bought from an Englishman named Malcolm.This was earlier a hunting ground.We were privy to these lovely stories, thanks to the presence of our friends and archaeologists Kurush and Rhea Mitra Dalal.Malcolm Baug has been developed like a hill station and has quaint bungalows with lovely gardens. Baugs were set up for needy Parsis by Bai Jerbai Wadia and her sons.Others include Cusrow Baug,Navroz Baug,Rustom Baug,Jer Baug and Ness Baug which are gated communities that have buildings and gardens.A nominal rent is collected but the upkeep is undertaken by the trust. Arrived there with my lovely food blogger friend Romi,her humorous hubbie Gaurav (actor,anchor and of the radio station Fever) and India Food Network
Read more