Mumbaites favorite hang out.
The energy,the food, the noise, the light and the glamour makes this place a favorite place for many of us in Mumbai.
Their signature drink the Irish coffee is something we all look forward to have when we are there.
The food is consistent with authenticity and a few fusions. The one fusion dish that i personally got excited about was the paratha stuffed with paneer and pesto, the dip that came along was salsa and melted cheese. Different isn’t it?
We had too much food to mention and all the dishes were awesome. Service was excellent even though the place is crazy and crowded.
Prithvi cafe is more of a concept and a must do when you are in n Mumbai. So go on and leave your footprint there.
An addition to the vegetarians delight.
Other than the typical south Indian vegetarian restaurants in Chennai, I can count a few that have good multi cuisine vegetarian options.
Pakwan surely is a strong contender in this segment.
Every dish had a distinct flavor and was made to perfection. My personal favorite was the momo’s and the crispy corn fry.
The main course had good mix from risotto to Sizzlers to our own roti subzi.
The desserts were well balanced and not too sweet.
The mocktail counter was very colorful and lively, but I would have loved to have fresh fruit juices to be added to the mocktail, the over sugared syrups tastes very artificial and too sweet.
The decor is tastefully done. The private rooms for get-together is nice and luxurious.
I definitely would recommend Pakwan to my friends, specially my vegetarian friends who do not have many options.
Zeal Skybar at Vasai, Mumbai.
Who would have imagined the in the middle of nowhere, we could find a treasure. This is what I would call this place.
At night the view is absolutely stunning it overlooks the back water!
The food and drinks are par excellence! We had a drink with baileys and Khalua, this drink is served in a shot glass and needs to be had layer by layer. I personally loved it.
Since I was there after a big lunch, I decided to go only with the starters and dessert. Both the starters we had was made to perfection and the presentation proved that I ate it with my eyes before it touched my taste bud. The cigar role and Mini tacos were not only tasted yummy but looked yummy too!
The sizzling brownie with ice cream stole the show. super soft, super yummy and super sizzling with chocolate sauce.
Time for Mumbaites to look beyond Borivali and for fun time!
Malhar Tribes is a heaven for non-vegetarians (not sure how it is for veggies, since i did not try anything veggie)
Right from the welcome drink which is Sol kadi (Kokum in coconut milk) to the Gadbad that was the dessert, I personally enjoyed every dish.
The mixed seafood soup was a good start for the whole big adventure we were going to have. The Seafood thali had everything I could think off, from crab to prawn to mackerel to crispy golden anchovies (Mandeli) to clams.The clam Pulusu was a new addition by the chef and it went very well with the neer dosa. The Clam sukka was typical mangalorean and a little spicy.
Going on to the meat. The brain masala was well balanced with perfect spice. The nalli masala was exceptional and the Paya went well with the hard dry bread.
What was different and unique was the beetroot appam topped with bulls eye and chicken sukka. This dish was different and surely won my heart!!!
Way to go Malhar Tribes team, keep up the good work!
Kanafah also spelled kunafeh or kunafah is a Middle Eastern cheese pastry soaked in sweet, sugar-based syrup. It is a specialty of the Levant and Turkey.
My way of making the Kunafah with the ingredients available here :
1 Packet of Long brown sevai ( I found this in Nuts and Spices)
1 packet of Amul Mozzarella cheese
1 Cup of Milk
1 ½ cup sugar and 1 cup water for the sugar syrup
¼ lemon juice
Few drops of rose water
2 tbsp butter
Chopped pista or almond
Few strands of Saffron
Soak the sevai in hot water for 2-3mins. Drain water and keep to cool. When cool massage with butter and leave aside.
Take sugar and water in a pan and cook till you get 2 string of sugar syrup. Add lemon juice, rose water and saffron.
Make milk custard by adding corn flour to milk and stirring continuously to avoid forming lumps. When thickened add rose water and leave to cool.
Take a baking tray and grease the base with butter. Divide the sevai to two portion. Take one portion and place it on the greased pan, press it lightly so it sticks well to the pan.
Pour the milk custard on top of the sevai evenly. Sprinkle all the cheese on top of the milk custard, place the other portion of the sevai on the cheese and press lightly. Garnish with chopped almonds.
Bake in a pre-heated oven at 180 degrees for 30-40mins.
When baked evenly and brown from top, remove and leave to cool. When cool with a spoon evenly spread the sugar syrup on the baked kunafah.
This dessert is not very sweet and can be enjoyed by all.