View allAll Photos Tagged toothsome
I felt like something different this morning for breakfast since I woke up at a reasonably early hour. I decided to cook some medium grained brown rice into a rice pudding sort of form, top it off with mixed berry yogurt, fresh blueberries, a banana and finally, for the piece de resistance (as I like toasty things, if you haven't already noticed), a handful of rice crisp cereal.
Result, a really wholesome breakfast with nutty, toothsome brown rice nuggets smoothed out by fruity yogurt, highlighted with bursting fresh berries and creamy banana (I like mine short of yellow, with a tinge of green)... all contrasted by the slight crunch of toasted rice cereal. It was a great way to start the day... I had 2 bowls. :P
This recipe was way too much for my petite little bread machine so I just tossed it into a lightly greased casserole dish and covered it with some cinnamon sugar. 350 for about 45 minutes and bingo! giant loaf o' breakfast bread, mmm hmmm.
1 1/2 cups milk (cow's, cashew, whatever)
1 1/2 tsp. salt
2 1/2 tbs. butter 1 tbs cinnamon
4 cups bread flour
3 tbs. sugar
2 1/2 tsp ative dry yeast
1 cup raisins tossed in whole wheat flour/almond meal/ground up oats/something kinda nutty and toothsome
I plopped all this in the bread machine because I am a lazy wang and just baked it in the oven after the rise.
Venison loin with bacon braised savoy cabbage and cranberry barley pilaf, served with a red currant reduction ($37)
This was the reason I knew I had to come back to Bliss and it did not disappoint me at all. :) Medium rare slices of succulent and flavourful game meat were paired with a delightful mélange of wilted savoy cabbage and slivers of well cooked salty and lean bacon - my two favourite components in the dish (the barley pilaf being a little too cooked, was still toothsome, but bordering starchy, although it was packed full of flavour). Unlike the tasting portion I received before, this was the real deal and what a deal it was. I was barely able to finish it all (and I have a large appetite), loving every mouthful of my dish. :)
black striped bass, capers, oven dried tomatoes and roasted garlic served with citrus brown butter.
This mini portion of Bliss' signature item is a luxe tribute to the Asian practice of serving a whole fish for prosperity, however Bliss' version features a whole deboned (and headless) fish in a citrus butter sauce. The addition of salty capers, briny sliced kalamata olives and toothsome oven dried tomatoes impart rich flavours that are mellowed out by sweet roasted garlic. Grassy fresh steamed asparagus and meaty Chinese sausage act as flavour and textural contrasts to the subtle fish perched above.
Of the two fish sampled, I thought the briney toppings of the striped bass interesting, but favoured the taste and texture of the black cod. The striped bass was too mild and flakey. It was almost lost amongst the strong flavours of the capers, olives, etc.
Silky firm cold smoked lake Huron whitefish, pickled shallots with a variation of turnips (gold turnip, red meat turnip, white turnip, turnip broth lightly infused by ginger and lemongrass that was almost malty like mild bonito). I liked how the bright tartness of the shallots provided a sharp contrast to very mild flavours in this course; I also enjoyed the dense toothsome variations of turnip. Nothing in this dish competed against the obvious star: the fish. In fact the aforementioned shallots appeared to cleanse the palate and in essence elevated an inherent mild smoky flavour.
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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For Greg!
This was the last postcard in this series of postcards of female film stars and musical instruments.
German postcard by Rüdel-Verlag, Hamburg-Bergedorf, no. 1310. Photo: Arthur Grimm / C.C.C. / Allianz. Maria Frau in Stern von Rio/Star from Rio (Kurt Neumann, 1955).
Italian model and actress Maria Frau (1930) was a very photogenic starlet of the European cinema of the 1950s.
Maria Frau was born in Sassari on the island of Sardinia in 1930. Very photogenic, she appeared in a few photo shoots of various weeklies. In 1950, she was cast in the lead role of a 13th-century mystic in the historical film Margherita da Cortona/Margaret of Cortona (Mario Bonnard, 1950). Her voice was dubbed by Lydia Simoneschi. It was the start of a brief career in the European cinema. She again played the female lead in her next films Luna rossa/Red Moon (Armando Fizzarotti, 1951) opposite Renato Baldini and Il lupo della frontier/Frontier Wolf (1Edoardo Anton, 1951) with Piero Lulli. Other Italian productions in which she starred were the adventure film Sul ponte dei sospiri/On the Bridge of D
Sighs (Antonio Leonviola, 1953) with Françoise Rosay, Questi fantasmi/These Phantoms (Eduardo De Filippo, 1954) starring Renato Rascel. Her first foreign film was the French comedy J'avais sept filles/My Seven Little Sins (Jean Boyer, 1954) in which she played one of the seven lovely illegitimate daughters of an old French count (Maurice Chevalier) who keeps an index of all his past loves. D.B. du Monteil at IMDb: “Maurice Chevalier is absolutely unbearable as an old beau who wants to be still young (‘Tomorrow I'm 20’ is one of his repetitive songs). Only 'ham' can describe his work; the same can apply to the seven girls who pass for his illegitimate daughters (?), for his son (played by stage and TV actor Louis Velle), who is more interested in insects than in women, for the servant (an abominable Paolo Stoppa).”
Back in Italy, Maria Frau co-starred as Cleopatra opposite Totò in his comedy Totò all'inferno/Totò in Hell (Camillo Mastrocinque, 1955). Then she appeared in the German-Italian adventure film Stern von Rio/Star from Rio (Kurt Neumann, 1955) with Johannes Heesters and Willy Fritsch, and in the French-Italian detective film Vous pigez?/Diamond Machine (Pierre Chevalier, 1955) opposite Eddie Constantine in his standard guise of hard-boiled American G-man Lemmy Caution. Hal Erickson at AllMovie: “The plot is the usual mélange of intrigue, double-crosses and impossibly beautiful women. The delectable damsels in this outing include the toothsome Maria Frau, Nadine Tallier and Irene Tunc.“ In 1957, Frau left the film business to marry a Roman nobleman. Her last film was the Peplum La Venere di Cheronea/The Venus of Cheronea (Fernando Cerchio, Viktor Tourjansky, 1957) in which Belinda Lee featured as Aphrodite. Hal Erickson calls it an ‘overheated melodrama’: “Naturally, the plotline requires the curvaceous Lee to disrobe at the slightest provocation, and just as naturally, the censors had a hissy-fit every time she bared her knee or shoulder. The principal attribute of La Venere di Cheronea is the excellent colour cinematography of Arturo Galles.” Maria Frau has acted in 16 films.
Sources: D.B. du Monteil (IMDb), Hal Erickson (AllMovie), Wikipedia (Italian) and IMDb.
And, please check out our blog European Film Star Postcards.
I've been broadening my whole grain horizon recently and kamut is my latest item. This spring salad is adapted from Heather's Farro Salad in 101 Cookbooks. Obviously, kamut took the place of farro in my version. The rest of the salad includes yellow split peas, green peas, roasted spring onion, unripened goat cheese, red leaf lettuce in a citrus vinaigrette.
I much prefer kamut over wheat berries. It is more toothsome and nutty. The slightly longer cooking time doesn't really bother me as I just need to schedule in some advanced preparation time. Despite looking deceptively light, this salad packs a wallop of calories from the kamut and peas. Very filling in a sneaky kinda way.
I scaled down the recipe to 3 servings. Nutritional analysis available 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!!
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Amuse: Tomato Consumme served over fresh spring vegetables
(fresh peas, broad peas, asparagus, basil leaf)
Two words describe this small teaser: crisp, clean. The clear consumme embodied all essence of the tomatoes the juice was filtered from and paired sweetly with the fresh, toothsome dainty pieces of picture-perfect vegetables. A light hand drizzled a mist of oil on the top of the vegetables which floated and melded with the consumme providing a floral smooth finish to the light starter. I found this very pretty to look at before consuming the amuse in small ladylike bites.
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
Adapted from www.applepiepatispate.com/bread/semolina-cornbread-recipe/ - this was such a unique recipe I had to try it! Cornmeal and semolina flour form a toothsome, sweet base that I added vanilla and corn kernels to. Buttermilk keeps it nice and tender, so it won't dry out as fast as traditional cornbread!
with prawns, Dungeness crab and mixed seafood ragout in a white wine reduction (Main course portion).
I was surprised when the squid ink pasta arrived as it looked rather quaint for a main course size (vs. appetizer size?? i.e $27.95 vs $19.95). There were, however more shellfish on the plate than pasta which might have been a good thing as (if it were homemade) the pasta was rather thick (I am used to squid ink pasta being more toothsome and slightly thicker, but this was like stretched dough) that was well cooked (i.e. limp pasta). Being squid ink based, it did have the characteristic salty/briney flavours, from which the slightly salty tomato sauce had me reaching for my wine/water glasses, but I couldn't help but be disappointed in the texture of the noodles. The large sea scallops were cooked a lovely medium (still creamy in the middle, although being as fresh as they were, I would have preferred them more on the med-rare side), the clams mainly taking up space on the plate with their shells, and the "prawn" a little smaller than the jumbo species I'm used to (and more like a large shrimp). Again for the price I felt this pasta dish could have had more noodles that were better made. Sadly, I have to give this dish a barely pass (the only thing saving it were the sea scallops and the nicely cooked "prawn").
Cucurbita maxima
OP (open-pollinated)
100 days to harvest
American heirloom
Large (10-20 lb) banana-shaped, salmon-colored fruits
Sweet, silky, flavorful flesh prized for pies
Must be ripened for several months before eating
5+ fruit/plant
PROJECT FINDINGS:
The Georgia Candy Roaster is an excellent storage squash with an early ripening timeline. It performs well raw in a quick-cure style. Additionally, due to its size, little waste and ease with which it is disassembled, it is good for larger production models. It is an easy shape to store, cut and utilize quickly and efficiently, which would benefit both professional and home kitchens. The cavity is easily cleaned. It has a good toothsome character and performs well in a variety of applications such as pureeing for soups soufflés, ravioli fillings and baking. It will do well cubed for risotto, and would likely perform well in sous vide processing.
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
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with cippollini agre dolce ($22)
One of the few remaining orders we secured for our table. Unfortunately the bone itself offered not that much of the lean and toothsome venison that clung to a large bone. Beautifully sweet and tart cippollini onions crowned the rustic dish and ample beans helped to pad the still growling tummy. For one this is good, for two to share, not enough. Similarly for $22, it's a pretty pricey taster.
Last night I made Red Snapper Veracruz, and it was darn tasty. It probably wasn't the best fish to eat from a sustainable cuisine point of view, given that I live in Norway and the fish was caught and frozen in Vietnam and flown to Bergen before making it our plate, and the mercury levels were probably higher than I should admit, but damn was this a toothsome dish. The sauce took about an hour and a half to make, and it was well worth the effort. We successfully stripped it down to the bare bones, cartoon-style skeleton and head.
avocado/coriander/fennel/grapefruit
The third course was an artful platter with a host of refreshing, almost palate cleansing flavours and textures. The garden consisted of firm supple hiramasa sashimi and a lightly marinaded toothsome tartare that were accompanied by fine shavings of radish, crisp licorice-y fennel, citrus segments, briny crunchy salicornia (sea asparagus), buttery ripe avocado (stacked slices fanned out like fish scales) and little pops from coriander sprouted seeds. Tying it altogether was a tight grapefruit foam that echoed those clean notes. (I fail to recall what the saucy dots were, but would guess red pepper sauce and aioli.)
Absolutely love hiramasa. It along with kampachi and hamachi are all in the same sweet, buttery, firm fleshed fish family that are just spectacular undressed, on their own. Needless to say, I was looking forward to this course, not only because of the fish, but also because it was a light transition from the heavier foie course to the belly warming chicken dish.
1. This is what 'cheerfulness' looks like!, 2. inchworm, 3. Schatten / Treasures, 4. Taylor Face, 5. IMG_3200, 6. CITE Presents Sit by Sid, 7. Untitled, 8. Honeysuckle, 9. vibrant red, 10. Dog Nosiris, 11. DSCN9886, 12. On a rock by a river, 13. *Jasmine* in the Lupine!, 14. slobberpuss, 15. cooled off, 16. Give, 17. PLEASE PRAY FOR MY BOY ON 5/16, 18. Happy Furry Friday!, 19. Sawyer Boy is happy we're home, 20. The Guardian, 21. Pasque Flowers, 22. flickr.com/photos/95137211@N00/495459917/, 23. flickr.com/photos/95137211@N00/495418048/, 24. Toothsome...., 25. Point me in the right direction....., 26. Earnshaw, 27. Vampire Rowdy, 28. I Win!, 29. happy [f-o-u-r] my beautiful boy!, 30. The wind in my face, 31. barnyard boy, 32. Untitled, 33. looking for reassurances, 34. Paws and Petals, 35. He is heavenly, 36. Line up your otters
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(fresh peas, broad peas, asparagus, basil leaf)
Two words describe this small teaser: crisp, clean. The clear consumme embodied all essence of the tomatoes the juice was filtered from and paired sweetly with the fresh, toothsome dainty pieces of picture-perfect vegetables. A light hand drizzled a mist of oil on the top of the vegetables which floated and melded with the consumme providing a floral smooth finish to the light starter. I found this very pretty to look at before consuming the amuse in small ladylike bites.
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/
The wild elderberry twigs that traveled thousands of miles to rest here in our verdant soil are busting out with messages from my sand sister. Like hummingbirds grafting silence on silence, there is a residue in the air that speaks even without words and the swelling buds on the twigs have told me all of this. As though in my own voice. The coarse grind of life has left it's texture on my skin so that I am thick like summer air and toothsome like peasant bread fresh risen from a hot brick grave.
Ripe seeds fall like earthy children, to the ground, to the surface of wet fall soil in a chaos of fertility. Some will rot like human hope, yet many will germinate impossibly bright to emerge in spring with the rising heat and the brighter longer light at the same moment that the hens' eggs begin to fill straw nests for the hungry.
There is a world of sick out there. In here. Everywhere. I would like to heal it all. I would like to reach my hand out to your fevered skin; to cool it with my feverfew petals and my cold breath. Let me lay wilted comfrey leaves across your brow in hopes that it might still your racing heart; fill your panic with calm, compress your inflamed spirit so that it might lie still long enough to see its own shape in the context of the moon.
You have seen yourself naked a thousand times and enjoyed yourself in skin and light and air, yet you are still finding the limits of your spirit with blind fingers, sightless eyes, in a darkness so complete that even the night shivers in its skin with apprehension. Here you find the fences of your capability expand and shrink according to your experiments and these outlines are gorgeous, they show a sister robed in the humility of limitation; a junction at which new definitions might be drawn with the charcoal of cold fire.
It isn't for you to fit, but to define.
I walk graves everyday. I feel the dead in the soil, far beneath the asphalt. I speak with what has breathed in early dawn and died by nightfall. Ephemeral beings given only the briefest voice with which to express a thousand years of experience. Yours is a voice that resonates past twilight, into the moon, past the darkest hour.
When that light of yours flickers against impossible blows, let me light the rest of the way. I owe you a path into the morning. Into the protection of warm soil. Damp undergrowth and layers of decomposed leaves. Be ready.
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
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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/
daytime
dreaming
whiskered wishes
fleeting fluttering
feline foodie
fancies of
fish, chicken, turkey
butter-pats, cheese
gobs of licked thick cream
stolen, given
grabbed with grace
in your sleep
dancing deliciously
toothsomely
to your
dish
This is a hearty bowl of food - tons of shrimp and tender kale tossed in a tangy-sweet dressing and toothsome brown rice, topped off with a handful of shredded nori for good measure!
Marinated beef rib with pineapple reduction, served with Thai red rice.
A new item on the new Linda menu. I've been addicted to the fall-off-the-fork tender beef, it's sticky sweet glaze and that grilled pineapple. I'm not a huge sweet person, so the extra pureed pineapple reduction is unnecessary for my palate, but is helpful when it comes to the toothsome drier Thai red rice. I'd imagine this is fairly friendly to those who avoid refined carbs. I order it because it's good.
roasted in smoked bacon. Potato gnocchi 'au poivre' with spring onions, baby beets and wild leeks. Red wine sauce and English mustard.
I have a weakness for certain proteins. It's almost a given every time I see game on the menu that I end up ordering it (yes, UE, more so than lamb. :P ). I paired this course with a 2004 Shiraz, 'Redstone' Coriole (McLaren Vale, Australia).
Medium rare venison disks are surrounded by smokey bacon (I suppose this is the running theme in both my starter and my main) that give the lean protein a little extra boost. Bacon and meat - another classic pairing, and nothing over the top. Just good. The bed of sauteed greens were hearty, while the dumplings of pan fried gnoochi were almost creamy. Crisp sweet potato and beet chips gave great textural contrast to the moist vegetables, the petite roasted beets, sweet and the mushrooms, toothsome. I liked how the mustard sauce cut through this unctuous dish which was good overall.
Seen on: planetgreen.discovery.com/food-health/get-down-to-healthy...
Home made ($10).
Aromatic golden curried mutton paired with fantastic toothsome chewy (and non-greasy) tender roti. Those rotis were really quite excellent and worth heading back to Richmond Hill for.
Lucky Peach's unbelievably detailed ramen issue reawakened my craving for the toothsome noodles.
The story behind the picture here: jetlagrnr.wordpress.com
This was the giant cocktail shrimp that had the crowds ooh-ing and ahh-ing. Quite a generous shrimp (6-1s?) topped a mixed shrimp cocktail (a little soupy and quite briny), paired with some tortilla chips for crunch and added volume, as well as dusting of baby herbs and a wedge of lime. Unfortunately, the prized specimen in my cup was fairly disappointing: messy shelling job (the tail was nearly ripped off), and de-veining (nothing's quite like seeing the fat rope of the digestive system) and the shrimp (although toothsome), a little fishy (i.e. Cantonese = mui).
CN Tower-360 Restaurant At The Tower
301 Front Street West
(416) 362-5411
shop.cntower.ca/en/onestore/displayGroups.do?brandId=cntower