View allAll Photos Tagged toothsome
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
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Food Reviews on:
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Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
FOR MORE PHOTOS LOG ON TO: www.flickr.com/photos/shivangireviews/sets/
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
JOIN my Facebook Group:https://www.facebook.com/groups/shivangireviews/
FOLLOW ME ON Twitter: @shivangisinha
Food Reviews on:
Wix: jhenwick.wix.com/shivangireviews
Blogger: shivangireviews.blogspot.in/
Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
FOR MORE PHOTOS LOG ON TO: www.flickr.com/photos/shivangireviews/sets/
Cooked by Glenda Farrell's own expert hands in the electric chafing dish at one end of her glittering refreshment bar, some such toothsome dish as chicken a la king, lobster newburgh or another equally delictable dainty is ready for her guests. The blonde comedienne, under contract to Warner Borthers Studios, is one of Hollywood;s most popular and charming hostesses.
January 10, 1936
1. Ham sandwich and Branston pickle, 2. Lord Tennyson School mural, 3. Leaf-shaped eraser, 4. The Waterfall Building, 5. Twirling, 6. Draped banana leaf, 7. Lost and found cell phones, 8. Marine dog, 9. The beach at Cates Park, 10. Yoga poses, 11. Dinosaur tailbone, 12. Poppy seed head, 13. Packard swan hood ornament, 14. Spreading shade, 15. Toothsome Curly-Wurly, 16. Trail marker in summer, 17. Chapters display table, 18. Beach textures, 19. Zebra stripes, 20. Bean!
Created with fd's Flickr Toys
Warm Farro Salad with Squash and Hazelnuts
This recreates my favorite winter dish from Al Di La in Brooklyn and uses another farro recipe from 101 Cookbooks as a springboard. It makes a lot, can easily be made ahead and served at room temperature, and would probably be simple to double (though I have not tried it).
2 cups farro, rinsed and drained
2 teaspoons fine-grain sea salt
5 cups water
3 cups delicata or peeled butternut squash, diced to ½-inch
1 head cauliflower, cut into smallish florets
1 large red onion cut into eigths
1 tablespoon fresh thyme, minced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup hazelnuts, toasted and chopped (use blanched if you can find them)
3 tablespoons hazelnut oil (or more olive oil)
¼ cup goat cheese, crumbled
optional: 2-3 cups kale, coarsely chopped
Preheat oven to 375.
Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour (or about half the time if you are using semi-pearled farro). Taste often, it should be toothsome. (I sometimes add a couple of cups of chopped kale when the farro has a few minutes left). Remove from heat, drain any excess water, and set aside.
While the farro is cooking, toss the squash, cauliflower, onion, and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the oven for about 20 minutes. Toss the vegetables every 5-7 minutes to brown them evenly. Remove from the oven, let cool for five minutes or so, and mince ½ of the red onions.
In a large bowl gently toss all ingredients (except the goat cheese) with the hazelnut oil (or olive oil). Taste and add salt if necessary. Serve garnished with the goat cheese.
My first exposure to the much praised cuisine of this fine establishment was a dim sum meal I had in the company of my father and his high school alumni at an annual reunion. At the time I was not aware of what culinary highs my taste buds would experience and feared the tarnishing of my dim sum palate as I measured subsequent dim sum consumptions against those produced by the master Terence Chan. I have to admit that the opportunity to dine at many other restaurants have since challenged my ranking of Lai Wah Heen as the top purveyor of this beloved mid-morning tradition, however, within the greater GTA, I have not found any suitable challenger to Chef Chan's ability.
I knew that my first revisit to Lai Wah Heen was to be a dim sum meal. Given the staggering price for fare that could be found within a 5 block radius for a third to a quarter less, I was surprised to note the enthusiasm of my dining companions to join me on this venture. Perhaps the promise of "North America's best dim sum" prompted the eager following, or the fact that we were all tired of the lackluster samplings offered at the restaurants within the confines of Dundas and Spadina, but whatever the reason our party of four made our way up to the second floor of the Metropolitan for a Sunday brunch feast. The exquisite bi-level dining room is coloured in beige and black granite, with 12 foot ceilings and graced with the Chinese calligraphy art of Cheung Ming.
Upon seating in the quiet, well mannered room, we were graced with a place setting reminiscent of Chinese banquet meals, fully adorned with a dragon shaped spoon and chopsticks rest, crisply folded linen napkin, and the Lai Wah Heen signature teal coloured place setting. Soon after we were presented with our morning tea selection (one is able to make his/her selection from their tea cart) served in delicate white teacups and a dish of XO sauce, littered with fine shreds of dried scallops, aromatic and toothsome. Already we anticipated a dining experience unlike those of dim sum yester years with ear drum popping noise levels of fellow diners, the clashing of cracked and tea-stained dishware, or waterlogged steamed rolls. After making our selections on the provided pink checklist and noting that not all items came in multiples, we sat admiring the cleanliness of the dining room and the view of the housing complex from across the road provided by the glass window flanking one side of the room. This was not quite a waterfront view, but at least it was not reminiscent of an encased box of faux gold and red velvet.
----
Overall, dim sum at Lai Wah Heen is worthwhile if you crave aesthetically pleasing morsels of well executed Cantonese cuisine in the form of small bites. From the over the top elegance of the dining room to the use of fine china, competent service to a feeling of tranquility, the diner is taken worlds away from the hustle and bustle of the traditional dim sum house. However, don't look towards this fine establishment if you seek an authentic dim sum experience, equipped with rickety serving carts, congealed cornstarch ridden sauces or re-heated fried goods. Lai Wah Heen caters to those seeking class with the cash to support it.
When you finally get motivated to leave the East Bay, it pays to pack a lot of activities into one trip. Today's action-crammed combo deal includes catching the tail end of the Capsule Design Fest in Hayes Valley (where we swooped up two of Eric's toothsome prints), then a momentary pause for deep dish pizza, then quick to a party at my friend Erika's beautiful sublet in Dolores Park, then a dart and a dash over to the DuNord to see the Parker Brothers gang do a final rock show before Greg relocates (sad!) to DC.
So today's outfit had to be equal parts walkable (hello cushy yellow Kenneth Cole Reaction slingbacks!), comfortable (hi tenty H&M peasant blouse and stretchy sale pants from Banana Republic!), accommodious to carry any and all purchases (greetings parti-colored sale bag from Zara!), and cute (and a big welcome to my new tears-of-a-clown Ben-Amun necklace from Loehmann's!).
Parsley root soup, snails, bacon, fried bread ($10). Served at one of the Heaton-First Drop Canada pop-up dinners, this course was so popular with the attendees that it was added to The Grove’s menu. I'm glad they did.
A wonderful course of exceptional textures and flavours that features tender snails and house smoked apple wood and maple charcoal bacon (sweet, dense jerky like toothsome tug). The soup alone, even without the added elements was very good (slightly sweet); additional fresh parsley leaves brightened the silky soup with a grassy mild bitterness.
What I really liked (texturally) were the torn pan fried garlic-y bread "croutons" which added a delightful toasty warm flavour and a delicate crunch to the already stellar course. The size of the bread chunks were also one-bite perfect; it's loose sweet crumb easily sopped up the medium bodied soup making they little flavour bombs.
Added to that, the clean and attractive plating not only stimulated the appetite but made me happy just to look at (and photograph) this course. Of course the act of consumption was even better.
Aside: I do like the wide and shallow soup bowls used here. Not only does it showcase the components of the plate, but it's incredibly appealing/has a clean blank canvas attractiveness. The overall look seemed fitting of the spring season we're entering into. That with the snails, the garden created by the parsley leaves and the boulders of fried bread and pebbles of bacon made this all look like a sprouting front yard garden. :)
On a separate visit (dinner a week later), there was parsley gel in the course, but it was hiding in a tea cup (I was partaking in the tasting menu). The soup however, was still excellent.
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
JOIN my Facebook Group:https://www.facebook.com/groups/shivangireviews/
FOLLOW ME ON Twitter: @shivangisinha
Food Reviews on:
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Blogger: shivangireviews.blogspot.in/
Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
FOR MORE PHOTOS LOG ON TO: www.flickr.com/photos/shivangireviews/sets/
Yet another rad ass shoot with Lioness Jacky. This girl is so much fun to work with, and even more fun to talk your way out of being arrested with. Cops came and gave us shit for 20 mins, then under their breath admitted they had gone to Colombia for photography majors before they became crime fighters. We had a good laugh, then they told us to stay the fuck away from the buildings.
A chocolate bunny for sale at the CVS Pharmacy in Whitinsville, Massachusetts. The box states that it is both yummy and totally Delicious but I always feel guilty bitting into candy that ressembles a figure.
#20
2015-02-11
The entire stretch of temple street in Chinatown, Singapore. Currently there is a bazzar ongoing till Chinese New Year. Visitors can purchase many toothsome snacks and traditional goodies.
So, Red Hot Annie was nice enough to ask me to come down and shoot a couple photos. Wasn't that nice! I thought so. Any was these were the to I enjoyed the most. Thanks Annie, you're a swell dame!
Soft, moist and toothsome oatmeal cookies are filled with pureed banana and three types of chocolate additions for a great, kid-friendly treat!
Recipe
2 large, overripe bananas, mashed
2 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp Kosher salt
1/2 cup dark brown sugar
2/3 cup granulated sugar
1/3 cup melted butter
1 tbsp vanilla
2 cups 5-minute oats
2/3 cup instant oats
1 cup Kamut flakes
2 cups whole wheat flour
1 tsp baking soda
1 1/4 cups chocolate chips / chopped chocolate candy
Beat together the bananas, eggs, cinnamon, nutmeg, salt, sugars, butter and vanilla until well combined.
Add the oats, Kamut flakes, flour and baking soda, mixing well.
Fold in the chocolate chips.
Cover and refrigerate overnight.
Heat the oven to 350F and line baking sheets with parchment.
Scoop heaping tablespoonfuls of dough onto the cookie sheets.
Bake for 14 minutes. Cool completely on the sheets
Makes ~ 40 cookies
Care to ante-up, Ace? This Toothsome Terror is always up for a game of Hearts --or any other organ you'd care to wager! Just don't try to welch on the bet, or you may find the cards stacked against you, and Our Little Darling playing 'Go Fish' in your skull!
Pasta: Fusilli:
- bottarga di muggino, sea urchin, parsley
This was, without a doubt, the dish I was interested to try more than anything else on Cafe Boulud menu. After all, Uni Pasta is one of less than half-a-dozen recipes I have managed to bring close enough to perfection, and, as such my interest in this dish is rather obvious and does not require elaboration.
First thing that I have tasted was incredible fusilli pasta, made, as far as I understood, in-house. For those of you who have not yet attempted to make pasta by hand: fusilli, with it's toothsome bite and complex shape is a very hard pasta to make. At Cafe Boulud the did it, and did it incredibly well. As far as the entire dish - I would prefer more of the Uni in it, although the plate certainly works as-is.
Please take a look at the entire Cafe Boulud picture set.
From the top left corner:
Shrimp jelly - bouncy and refreshing with a mild crisp crunch from the shrimp embedded within the cool agar-agar case
Black sesame tofu with wasabi and brown butter powder - almost thick and gelatinous like grated mountain yam, but supple and savoury aromatic thanks to the syrupy sauce bathing the "custard"
Saba sashimi with wasabi and sour cream; octopus with Dijon kimizu, mustard cured cucumber - very special presentation of both seafoods. While the octopus was cooked until tender (and almost without character), it's accompanying sauces were delightful, adding punch without overwhelming, and flavour that was refreshing. The mackerel and sour cream combo was simple and delicious. Probably thanks to impeccably fresh fish with firm, toothsome flesh.
Okra nigiri - pristine. As a meat eater, preferring nigiri with fish, I thought this was very well made with a staring component that gave all the fleshy nature of a fish filet, but a clean finish.
Onsen quail egg topped with chive salsa verde - incredible flavour packed into a small ramekin. The just poached egg slips down the throat, leaving a trail of umami. A treat.
Parsley root soup, snails, bacon, fried bread ($10). Served at one of the Heaton-First Drop Canada pop-up dinners, this course was so popular with the attendees that it was added to The Grove’s menu. I'm glad they did.
A wonderful course of exceptional textures and flavours that features tender snails and house smoked apple wood and maple charcoal bacon (sweet, dense jerky like toothsome tug). The soup alone, even without the added elements was very good (slightly sweet); additional fresh parsley leaves brightened the silky soup with a grassy mild bitterness.
What I really liked (texturally) were the torn pan fried garlic-y bread "croutons" which added a delightful toasty warm flavour and a delicate crunch to the already stellar course. The size of the bread chunks were also one-bite perfect; it's loose sweet crumb easily sopped up the medium bodied soup making they little flavour bombs.
Added to that, the clean and attractive plating not only stimulated the appetite but made me happy just to look at (and photograph) this course. Of course the act of consumption was even better.
Aside: I do like the wide and shallow soup bowls used here. Not only does it showcase the components of the plate, but it's incredibly appealing/has a clean blank canvas attractiveness. The overall look seemed fitting of the spring season we're entering into. That with the snails, the garden created by the parsley leaves and the boulders of fried bread and pebbles of bacon made this all look like a sprouting front yard garden. :)
On a separate visit (dinner a week later), there was parsley gel in the course, but it was hiding in a tea cup (I was partaking in the tasting menu). The soup however, was still excellent.
All of these were part of an idea for my final project. The studio; for me is very difficult to be creative in. Sark, sterile and hard to have a "plan B". So that was the idea. How much flavor can you get out of shooting one thing in the studio?
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
JOIN my Facebook Group:https://www.facebook.com/groups/shivangireviews/
FOLLOW ME ON Twitter: @shivangisinha
Food Reviews on:
Wix: jhenwick.wix.com/shivangireviews
Blogger: shivangireviews.blogspot.in/
Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
FOR MORE PHOTOS LOG ON TO: www.flickr.com/photos/shivangireviews/sets/
Appearing like a giant seared sea scallop, the tall timbale of Icelandic cod (a variety that was encountered quite regularly during this London trip i.e. like finding Atlantic salmon in Eastern Canada, or Sockeye in BC) was an eye-popping impresser. By taste, the first to make a lasting impression were the sweet, juicy and extremely fresh toothsome razor clams. Diced and mixed with scallions, these bivalve bodies were one of the highlights of the meal. Playing with the mind, the thick round of cod was meaty moist and satisfyingly firm, holding its own weight in more ways than one. The plate was purfled with a streak of green onion puree, roasted halved onion bulbs, and smoky dense slices of pancetta melding nicely with the seafood to result in a well constructed balance of flavours and textures.
A post dedicated to jenC.
My visits to Vancouver is never complete without accomplishing a couple things, one of which is to visit Tim's Dessert House for the best *little egg waffles* in Canada. Crispy thin shell surrounding a fragrant (and a bit reminiscent of coconut milk) toothsome interior.
Nothing, of course, beats those found at HK's North Point, but I digress.
On this trip Kevin and Shirley insisted and treated me to a smooth and silky cold sweetened fresh soy milk drink from The Bean Factory that has my longing for more. I've told jenC about the takoyaki in the same food court (and note that it is even endorsed by the owner who claims he is the Dr. of Takoyaki). Just make sure it's freshly made, not one of the the pre-made and left in the incubator dishes. Wu Fung also has excellent crispy chicken wings worthy of checking out.
The most perfect snacks always help make the most perfect day (topped off with a trip to Candyland and Taiwan Kwong Leung Hing Dried Foods to stock up on all my Asian snacks to bring home as seen here)!
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
JOIN my Facebook Group:https://www.facebook.com/groups/shivangireviews/
FOLLOW ME ON Twitter: @shivangisinha
Food Reviews on:
Wix: jhenwick.wix.com/shivangireviews
Blogger: shivangireviews.blogspot.in/
Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
FOR MORE PHOTOS LOG ON TO: www.flickr.com/photos/shivangireviews/sets/
Click the "All Sizes" button above (next, click on "Original Size") to read an article or to see the image clearly.
These scans come from my rather large magazine collection. Instead of filling my house with old moldy magazines, I scanned them (in most cases, photographed them) and filled a storage area with moldy magazines. Now they reside on an external hard drive. I thought others might appreciate these tidbits of forgotten history.
Please feel free to leave any comments or thoughts or impressions... Thanks in advance!
It was like 52 degrees and windy as all hell. People were swimming . . . I think they might have been mildly retarded, but who the hell am I to talk . . . I was there too.
Toothsome girls waiting for the streetcar on Spadina, all contrasted bums and shadow...
TORONTO
from http://www.longexposure.ca
Canon EOS-400D | 70-200mm f4L
T A S H K E N T .. Great City with tremendous history, culture and mouth watering cuisine.
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After Lyon, #France and Lahore, #Pakistan, Tashkent filled my stomach with Globe's best, delicious and toothsome food !!
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Had a great time in this city and will visit it again Insha ALLAH to explore Samarkand and Bhukara.
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#Traveller #AoontheTraveller #Tashkent #Uzbekistan #CentralAsia #TravelDiaries #TravelBlogs #WorldTour #TravelVlogger #TravelPhotographer
Guinea hen, sausage roll, barley, swede ($20). Brined guinea hen breast is simply seared, while ground leg and thigh meats form a flavourful and loose sausage roll. The plate is finished with a rich jus that’s picked up by toothsome barley and a creamy swede puree (the root of a rutabaga plant).
The housemade sausage roll is really a thing of beauty but my favourite item on the plate were really the pearls of barley - tug at the teeth chewy and bathed in the guinea hen jus - just awesome.
Appearing like a giant seared sea scallop, the tall timbale of Icelandic cod (a variety that was encountered quite regularly during this London trip i.e. like finding Atlantic salmon in Eastern Canada, or Sockeye in BC) was an eye-popping impresser. By taste, the first to make a lasting impression were the sweet, juicy and extremely fresh toothsome razor clams. Diced and mixed with scallions, these bivalve bodies were one of the highlights of the meal. Playing with the mind, the thick round of cod was meaty moist and satisfyingly firm, holding its own weight in more ways than one. The plate was purfled with a streak of green onion puree, roasted halved onion bulbs, and smoky dense slices of pancetta melding nicely with the seafood to result in a well constructed balance of flavours and textures.
When things have calmed down some in the dutch oven, take off the lid and fish out all the chicken with the tongs stick it on the plate - cover with the foil. I also removed the veggies, because I like them a little more toothsome, rather than mush, as happens in a lot of stews (use the spider to get them to the bowl).
If you are wondering about the dirty tags, it's because they have quadrupled my views. just want to get my work out there ya know? Even if it is to the board majorities looking for dirty stuff on a photography web site.
Care to ante-up, Ace? This Toothsome Terror is always up for a game of Hearts --or any other organ you'd care to wager! Just don't try to welch on the bet, or you may find the cards stacked against you, and Our Little Darling playing 'Go Fish' in your skull!
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
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Food Reviews on:
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Blogger: shivangireviews.blogspot.in/
Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
FOR MORE PHOTOS LOG ON TO: www.flickr.com/photos/shivangireviews/sets/
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
JOIN my Facebook Group:https://www.facebook.com/groups/shivangireviews/
FOLLOW ME ON Twitter: @shivangisinha
Food Reviews on:
Wix: jhenwick.wix.com/shivangireviews
Blogger: shivangireviews.blogspot.in/
Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
FOR MORE PHOTOS LOG ON TO: www.flickr.com/photos/shivangireviews/sets/
Care to ante-up, Ace? This Toothsome Terror is always up for a game of Hearts --or any other organ you'd care to wager! Just don't try to welch on the bet, or you may find the cards stacked against you, and Our Little Darling playing 'Go Fish' in your skull!
It was a smelly day on a klong and scrumptious bananas hanging on the trees attracted my eyes to take this photo.
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
JOIN my Facebook Group:https://www.facebook.com/groups/shivangireviews/
FOLLOW ME ON Twitter: @shivangisinha
Food Reviews on:
Wix: jhenwick.wix.com/shivangireviews
Blogger: shivangireviews.blogspot.in/
Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
FOR MORE PHOTOS LOG ON TO: www.flickr.com/photos/shivangireviews/sets/
Looking from the ferry dock to the Hard Rock Cafe and the Toothsome Chocolate Emporium & Savory Feast Kitchen.