Weekend eats: A Navroz tiffin from the Taj in Mumbai; cook with Abhijit Saha in Bengaluru and hang with Nucleya and Ranveer Brar in Delhihttps://indianexpress.com/article/lifestyle/food-wine/weekend-eats-a-navroz-tiffin-from-the-taj-in-mumbai-cook-with-abhijit-saha-in-bengaluru-and-hang-with-nucleya-and-ranveer-brar-in-delhi/

Weekend eats: A Navroz tiffin from the Taj in Mumbai; cook with Abhijit Saha in Bengaluru and hang with Nucleya and Ranveer Brar in Delhi

Sumptuous Parsi feasts, an introduction to Persian food and go grubbing this weekend.

 

Mutton Berry Pulao at Cafe at the NCPA, in Mumbai.
Mutton Berry Pulao at Cafe at the NCPA, in Mumbai.

Food lovers are in for some delectable treats this weekend. To celebrate the Parsi New Year, a clutch of Mumbai restaurants are going all out with their bhonu, while in Bengaluru, chef Abhijit Saha, the man who introduced the city to sous-vide, will turn his attention to Iranian food. But Delhites have it best at The Grub Fest: they can listen to Nucleya, while having chow from some of the city’s best restaurants.

Mumbai
The Taj Wellington Mews Navroz tiffin
The Taj Wellington Mews launches its Tiffin Service this week with an authentic Parsi meal that’s delivered in style to your doorstep. The Mews Navroz tiffin, delivered by the Taj property’s staffers in an elegant lunchbox, features a bunch of stars from the Parsi culinary constellation, including the mildly tangy Salli Marghi, Patra ni Macchi, Papeta Par Eda, Dhan Dal, Parsi Sev, and rotla and sweet curd. We sampled it today — our favourite dish was the Patra ni Macchi — and the food tasted as if it had been cooked by one of our Parsi friends’ moms. The Tiffin Service is not restricted to Parsi food, and will also include Indian, Continental and Italian, among others. There is also an option of ordering a healthy Tiffin. (Rs 2,500. For bookings, call Taronish Inspector at 9920875790).

Veg Navroz Platter at SBOW.
Veg Navroz Platter at SBOW.

Chef Farrokh Khambata’s Parsi New Year Menu at Café at the NCPA on the 21st March. Khambata’s menu gives equal weightage to both vegetarian and non-vegetarian dishes, and veggies will keen to have a go at the Papri Ma Kavab and Vegetable Berry Pulao. (Rs 1,950 per head, NCPA, Gate No. 2, Dorabaji Tata Road, Nariman Point, Phone: 6723 0110). The Navroz spread at SodaBottleOpenerWala’s outlets across the country, too, is fairly elaborate and features, among others, Chutney Eda Na Pattice and Jardaloo Chicken, among others. The non-vegetarian bhonu costs Rs 600, while vegetarian bhonu comes for Rs 500.

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A Phagua menu from Home Cafe
Home Cafe, a popup to introduce Mumbai to Bihari food, was set up by media professional Dolly Singh a year ago. Singh has done over 10 popups so far. For this Holi special popup, Singh’s mother, whom she describes as the ultimate masterchef, joins her in the kitchen to prepare a range of dishes. The Phagua or Holi special menu includes Bajka, an assortment of fritters made out of brinjal, bottle gourd, cauliflower , potatoes and chillies, Kathal Tarkari, a special preparation of the jack fruit with whole spices, Mutton masala or mutton curry, Pua, a traditional Bihari sweet made of bread, Pedakiya, the Bihari version of gujiya made with a sweet semolina filling and lots more. The non-vegetarian meal is priced at Rs 1300 and the vegetarian is for Rs 1200.

Where: Home Cafe, off Shirley Rajan Road, Bandra
When: 19th March, 8 pm onwards
Phone: 098190 38599 or mail homecafebandra@gmail.com

Abhijit Saha's masterclass at Foodhall in Bengaluru will include Mast o khiar with nan e barbari; and (right) Beetroot Risotto at the Claridges.
Abhijit Saha’s masterclass at Foodhall in Bengaluru will include Mast o khiar with nan e barbari; and (right) Beetroot Risotto at the Claridges.

Bengaluru
Chettinad Crab Masala at Bonsouth
Bonsouth, in Koramangla, is hosting a Chettinad cuisine fest that aims to do justice to the fiery cusine of the Chettiars. The restaurant will have a choice of 13 vegetarian and non-vegetarian starters and over 26 main course dishes. Check out the Mamsam Kola Urandai, Kari Melagu Chops, Crab Masala and Chettinad Kozhi Roast. A live counter will also be dishing out Kothu Porotta, and Pal Paniyarams, among other dishes. The festival, which starts today, will end 27th March. Prices start from Rs 610 for a weekday vegetarian lunch.

Where:#131,1st Cross, Koramangla 5th Block, Jyoti Nivas College Road
Timings: 11am to 1am
Phone: 080 2552 6363

Crab Masala at Bonsouth, in Bengaluru and Litti at the Home Cafe Holi Pop-up, in Mumbai.
Crab Masala at Bonsouth, in Bengaluru and Litti at the Home Cafe Holi Pop-up, in Mumbai.

Persian delights with Chef Abhijit Saha
Abhijit Saha is renowned for his avant garde cuisine, but this Saturday (19th March) he will be turning his attention to Persian cuisine at Foodhall @1MG Road. Foodhall’s masterclass with the chef will delve deep into the food of Iran. Participants will get started with the Kifta Nayee, a Middle-Eastern dish of tenderloin tartare, served with olive tapenade and dukkah-mint cheese. Also interesting is the Borane-e-Esfenaj, a spinach mezze platter served with labneh. Mains will include the Chicken Jujeh Kabab with Javaher Polov (Persian Jewel rice), a fragrant spiced rice, and the masterclass will also feature Kabab Kubideh, minced meat kababs served with salad-e-khiar-o anar (cucumber and pomegranate salad) and a cheese and egg dip.

Where: Foodhall@ 1MG Road, 4th Floor, 1 MG Road, no 1/2, Trinity circle, opp Taj Hotel
Time: 3pm to 5pm
Phone: 080- 22086533

Pedakiya at the Home Cafe Holi Pop-up, in Mumbai.
Pedakiya at the Home Cafe Holi Pop-up, in Mumbai.

New Delhi
The Grub Fest is back
The Grub Theatre will kick off at The Grub Fest in Delhi this weekend, and participating chefs include Ranveer Brar, Maria Goretti, Rakhee Vaswani and Ajay Chopra. Besides the opportunity to partake of food from top restaurants across the city, the Grub Theatre will also feature cook-offs, screening of food documentaries, and food talks by connoisseurs. This year’s fest also mixes food with great music. So, what you get while you savour your food is music by the likes of one of the best bass music producers in India, Nucleya.

Where: JLN Stadium, 18th, 19th and 20th March
Entry Ticket: Rs. 250
Timings: 12pm till 10pm

A new menu at Sevilla
The Claridges’s Mediterranean restaurant’s new menu features fragrant soups including the Zuppa de Pesce, which is made from sauternes flamed sea food; Ravioli de Aragosta with butter-poached lobster, and Penne alla Siciliana, besides old favourites, including pizzas, pastas and paella. Dessert options include bitter chocolate mousseline, and the accent is on crisp, dry white wines.

Where: Sevilla, The Claridges, 12 A.P.J Abdul Kalam Road
Phone: 011 3955 5000
Timings: 12PM to 11PM