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Black Velvet
The nooks of Mumbai hide corners that only cyclists can find. And one of those corners is a cafe that offers free coffee to cyclists. Its also got free wireless and lots of free friendliness. Its in the second lane behind Rhythm house, right across from Trishna. Kala Ghoda Cafe opened only about a week ago, a whitewashed barebrick starkmodern kind of place redolent of New York, contrasted against the recently slicked-up Trishna across the lane. Its a wonderful sunlight relaxing kind of place, with great coffee, wonderful biscotti, sandwiches that showed promise and an utterly charming mezzanine. The wholegrain bread they served me was some of the best I've ever had anywhere.
All in all, I'm a fan.
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Moshe Moshe
Haircuts are usually not on my list of pleasant, but friends sometimes take pity on me and treat me to goodies afterwards. Tuesday night the goody was a tasting session at the launch of Moshe’s newest outlet in (finally) Bandra. The location is tucked up above Nature’s Basket, a death-defying climb up some narrow stairs or a lift ride away from the street. The layout is similar to his other locations – walking in brings you face to face with the breads, and then there’s a nice dining area which, for this tasting session, was dominated by a table filled with salads, cheeses and turkey cold cuts. I’ve never been thank thankful for turkey, but the Mediterranean-tinged salads were, without exception, wonderful. Then the real assault started. As we sat down with glasses of pleasant white wine, little square plates filled with food started chasing us in what seemed like a never-ending supply. Nice little kebabs on sticks, poppers of asparagus and leek, two kinds of risotto, tofu, spicy chick...
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Top to Bottom Italy #1: Ingredients
Great ingredients are enormously important in Italy. As my friend Silvestori pointed out, Italians start with great stuff and don’t fuss about with it like French chefs do. Italian cooking methods are simple; the wow comes from what is used rather than from sophisticated techniques and delicate procedures. Though a veteran of at least a hundred meals in this journey, I’m not trying to pretend to be an expert - even on the food of one town of Italy. This is therefore a personal and possibly wildly unrepresentative set. Even from that I have chosen only a few stars - there’s much I had that I’ve left out. Its a blog post, not a compliance document. Tomato The defining ingredient in Italian food, to my mind, is the tomato (or pomodoro). Many countries have tomatoes but somehow in Italy it is juicer, tangier, sweeter and more tomato-y than anywhere else I’ve seen. The tomato is universal in Italian cuisine - raw, grilled, dried, stuffed, puréed, roasted, in salads, sauces, sandwiches, insi...