Fabelle Chocolates Launch at ITC Maratha, Mumbai

ITC has come up with a new range of Premium Chocolates called Fabelle. Fabelle Chocolates have been in the making for a decade now, with extensive research and innumerable trials in the company's pursuit to craft the finest luxury chocolates in India. They knew what they wanted, and God, they have succeeded! A ten year research and sourcing chocolates from the very corners of the world, just to ensure the best premium ingredients. 

Fabelle was created by international chefs working in conjunction with ITC master chocolatiers to craft the finest quality chocolates. The taste just proves that their efforts paid off. Each offering was unique and exquisite.

We were first given a presentation by Mr. GK Suresh – Vice President, New Category Development, ITC Foods. We learnt a lot of interesting things, for example, that their ganache is conched for 12 hours to give the perfect melt-in-your-mouth feeling.

Let's start with the Fabelle Elements. They're intricately crafted pralines inspired by the elements of nature - Earth, Fire, Air, Water, Wood.

From L-R: Earth, Fire, Air, Water, Wood

Chef Prashant Sabne suggested I eat them in this order - Earth, Fire, Air, Water and Earth. Get a box of this, go ahead, treat yourself! Amazing stuff. I couldn't get enough of these. My favorites were Wood and Fire. Wood combines coffee chocolate and cinnamon. Classically favorite flavors for me, so this one was obvious. But Fire was a surprise. Made with Ancho chili and candied mango, this was an exquisite experience to say the least. You definitely will need the Air and Water after this one!

Next up, Fabelle Ganache - velvety soft cubes of exotic cocoas delicately churned with butter and fresh cream. There were three variants - Creamy Milk, Rich Dark, and Dark with Apple and Cinnamon.  

I am a huge fan of Dark Chocolate, and I loved that ganache. But when I met the Apple and Cinnamon, it was love at first bite. I never thought I would like it so much, because I am generally wary about flavors barging into my dark chocolate, but this one did a great job! I had so many of those. I regret nothing.

Fabelle As You Like It – personalized chocolate cup creations offering myriad possibilities of fillings and toppings, with endless combinations that you can experiment with.

I had so much fun creating my chocolate cup. We all named our cups after ourselves, so mine is called 'As Myra Likes It'! Do you guys wana know what was in my personalized chocolate cup?
It’s a dark chocolate cup, the first layer of filling inside it was a berry preserve, topped with a generous layer of dark mint creme, topped off with a powdery layer of arabica coffee. Everything I loved, and it was so awesome! I wasn't sure if berry would go well with dark mint creme, but then I remembered what surprises the ganache gave me, and then I felt better about making this chocolate cup!

Fabelle Single Origin Cacoas – single origin bars, crafted using cocoa from different countries (Madagascar, Dominican Republic, Venezuela, Ecuador, Sao Tome and Ghana), each asserting its own distinct flavour and hence adding a unique flavor to each bar.

 
Fabelle Gianduja - This is a recreation of a tradiitonal Italian delicacy from the Napoleon era fashioned with an infusion of hazelnuts into rich, creamy milk chocolate. Not usually a fan of nuts in my cocoa love, I was quite impressed with these delectable bits. I tried it very hesitantly, but I shouldn't have been worried, it was really good. Even someone like me loved it, so of course people who like nuts in their chocolate would go absolutely mad about it.

After all this, there was still dessert! God, I was already on a sugar high by now, and then I see dessert. Space creates itself in one's tummy when faced with chocolatey goodness.

White chocolate cheese cake jars -

The goodness of Philadelphia cream cheese and white chocolate caught in a delicious house cheese cake recipe, embellished with berry coulis. The rich creamy cheesecake with the tart fruits - what a play of textures! Foodgasm right there. Also, it's eggless. That was probably the most amazing part. To get that smooth creamy texture without using eggs; wow.

 84% signature dark chocolate petit cake with fleur de sel -

Signature dark chocolate (84%!) with fruity and intense undertones explored three ways - a pure ganache, a citrusy chocolate cream and a rich chocolate mousse, on a textured sea salt-nut sablé, enrobed in cocoa glaze. Now, I love anything that uses fleur de sel. It just adds so much texture. So I knew this was going to be a treat, but even then I was underestimating it. It was just that perfect. Look at it. Even the glaze is perfect.
Vanilla cremeux bar with St. Domingue chocolate mousse -
  

Single origin 70% Saint-Domingue chocolate with strong cocoa notes, paired with a light cream of Madagascar vanilla and fortified with an almond hazelnut crunch, this was bliss. I thought nothing would ever match up to the petit cake and I was wrong. This was so so so good and rich, I was just done. This was a very very fitting last bite for such a scrumptious, chocolate-filled day.

Mind you, the three desserts shown here are all tasting portions. The actual menu items are larger in size but equally rich. You can just imagine what that would do to your dopamine levels. 

Heartily recommended!

Bloggers Lunch at Peshwa Pavilion, ITC Maratha

I was so happy to be a part of the Bloggers Table at Peshwa Pavilion. The invite was for the launch of their new menu, The Luxury Collection. ITC has a huge focus on Responsible Luxury and has revamped their menu to reflect this. They are also big believers in local, organic, and sustainable produce, at the same time ensuring that still maintain the luxury, perfection and attention to detail that ITC is known for.



I was super excited about this meet because I couldn't wait to see what they had come up with. Imagine how my expectations were raised when this was in front of me:

I couldn't wait to try all these! Being vegetarian, I was glad there were an equal number of options for veg and non veg. Not too many places do us the courtesy of an equivalent number of options.

We met Chef Sourabh Rai, who is the junior sous chef at ITC Maratha and also oversees the operations at Peshwa Pavilion, has been with ITC since 2014. He explained to us each of the terms below.

Sattva - Food marked with this tag is made in a quarantined area away from contact with all non vegetarian items

Swasthya Cuisine - Sustainable + Healthy! For example, salmon contained a rich quantity of omega-3, which is a good fat and hence good for your body as it does not negatively affect your cholesterol levels. 

This ties in perfectly with their 'Choose Wisely' initiative. This was created in collaboration with WWF and Central Marine Fisheries Institute. Did you know ITC is the first company in India to adopt the Choose Wisely program with WWF? To illustrate this, Chef Sourabh Rai told us that the per capita consumption of fish in India has increased from 9.9 to 19.2 - from the 60s to now. More people need to be aware of this issue.

Also, there is an emphasis on local produce, and hence regional specialties like kokum are extensively used in their new revamped menu. Another example would be the use of local nuts like cashews instead of hazelnuts in a recipe.

The very first thing on the list were the Swasthya Beverages.

The first one was Carrot and Mono Floral Honey. This was just the right amount of sweet and high in vitamins and antioxidants. In case you didn't know, Mono floral honey is that which is made by bees which collect it from solely one plant.

The next was the Jamun and Mint Muddle. I liked this one a lot, and I don't even usually like Jamun! Sharp, tangy but still quite sweet. It had a slight astringent taste, which for some reason I liked. The mint leaves were extremely fresh, and added in no small measure to the flavor palette of the drink.

Last, but in my opinion best, the Date and Tender Coconut Blitz. The taste of both comes across strongly. An amazing combo, which was elevated in no less measure by the addition of black salt.

Chef Sourabh suggested Crusty Bread for the table, for something to munch on between courses. 

This crunchy bread was made of pearl millet(ragi), rye, rajgira (amaranth) and sundried tomatoes. Served with classic basil pesto. The bread was quite nice, and of course, super healthy. But I believe the pesto could've been a tad thicker. Otherwise, it was pretty good.

Next up, Molten Brie with Pretzel Crusts.

This was an entire wheel of cheese, breaded with pretzel crust. I mean, do you really need me to tell you that this is amazing? It was served with roast beet and spiced apple chutney. The spiced apple was a tad too tangy for my taste when I tied it solo, but no doubt it went really well with the apple chutney. I also paired it with the crusty bread, and the contrasting textures made it so gooood! It was also served with dill, mint and parsley mayo. What a great play of flavors! I just couldn't stop eating this. 

What was next? A Seasonal Squash and Carrot Puree.

This was served with melon seed. green onion, sambal, and flat rice noodles. I am a fan of flat noodles anyway, and I was not let down at all! It was amazing! I wanted more. Yummy, thick, and hearty. All the ingredients complemented each other so well. A dish I would definitely come back for.

The Green Burger BOP (BOP = Best of Pavilion)

Then buns are 'Good for You' rye and sunflower seed buns, served with a side of greens and fries. What's green?

Look at the patty! So Green! Zucchini, broccoli, asparagus, spinach, green peas, with some ricotta and oats. This was super yummy! Oats and crumb on top to complete what is possibly the healthiest burger I've ever had.

Next, Vada Pav. Now, I do love street food, no two ways about it. However, I don't much like Vada Pav, but I was willing to give it a shot here.

Served with teekha chutney, meetha chutney and the dry powder that they usually sprinkle on the bun before putting the vada inside.The chutneys were served in a pipette, which was something that all of us found super cute.

Last of the mains, Pumpkin Ricotta Gnocchi.

Embellished with amber butter, dates, and charoli nuts, this was absolutely fabulous! The medley of flavors were to die for. And the amber butter, oh God. Such delightful flavor combinations. I had never even thought pumpkin and ricotta would work so well with each other before I had this dish.

On to my favorite part of every single meal - Dessert!

First, Pavilion Chocolate Fudge, served with jaggery caramel sauce.

Served with berries, nuts, mascarpone and ice cream. Absolutely delectable. I was not sure how jaggery and caramel would fit, but it fit beautifully. And the fudge was just the right amount of sweet. Even with the ice cream and mascarpone, it didn't get cloyingly sweet. The berries added a much required tartness, too.

Next and last dish of the day, White Chocolate Cheesecake, served with spiced forest berry compote.

Being a major chocolate lover, and a dark chocolate fan at that; I was so surprised when I loved this more than the Chocolate Fudge! With white chocolate shavings on top, and the citrus freshness, there was already a flavorful bite right there. But the addition of the spiced berries took it to ecstasy levels.

One of the best meals I've had at a bloggers' table, I heartily recommend this place to everyone! Their food is not just tasty and healthy, but truly does follow their concept of Responsible Luxury.

Mumbai Metro Festival 2016!

Hello my lovely readers!

I've gotten a few messages from you guys asking where I've disappeared to, it was because my laptop was totally fried. But now, my laptop is back and so am I! With lots of new stuff; and as you all requested, more haircare articles will be up soon.

But today, I'm going to be telling you about the Mumbai Metro festival that's happening for another week, called Majhi Metro 2016. You can find a lot of amazing pictures on Instagram under the hashtag #MajhiMetro2016.

And here are a few pictures by a couple of amazing photographers.

(rahul_vangani)

(satanssj)

(rahul_vangani)

(rahul_vangani)

(rahul_vangani)

(satanssj)

Top - Bare denim by Pantaloons, Leggings - Candies, Shoes - Converse, Umbrella - Jones New York

Do follow these two amazing talents on Instagram, they are super photographers!

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Six Must-Try Street Foods in Bombay

The city of dreams also has the food of dreams. You’ve been told you will find in Bombay beyond what you’ve imagined in your wildest dreams. Could the food here be any less amazing, then? If you’re visiting Bombay and not eating street foods, you’re doing it wrong. And if you live here and haven’t been to these six places, it’s a shame. Go immediately and thank me later.

Anand Vada Pav

Right opposite Mithibai College in Vile Parle west, you will find the ‘cool crowd’ of one of the trendiest colleges in the city here. However fancy and brand conscious you are, you cannot resist Anand Vada Pav.They make more than a thousand per day, indeed, the entire lane is full of tantalizing options. You’ll find options like cheese vada pav, grilled vada pav, even Schezwan! Oh, and don’t forget to ask for the salted green chillies! It elevates the vada pav to a thing of beauty.

Open 7.30 am – 11 pm

Elco Pani Puri

 

If it’s pani puri, it must be Elco! A favourite with locals and foreigners alike, which is largely due to the fact that Elco is probably the only joint that makes their pani puris with mineral water. A tad more expensive than the regular street-side stalls, but the quality is quite apparent and worth the price. Located at Hill Road, Bandra west – drop by for grub after you’re tired of shopping all along Hill Road.

Open 10 am – 11.30 pm

Sardar Pav Bhaji

This is just a five minute walk from Bombay Central station, and it’s not immediately visible to the eye, as it’s a little tucked away. But say Sardar or even just say ‘Pav Bhaji’, and people will steer you there – it’s just that famous. So rich and buttery, be prepared for the onslaught of Amul. Sardar Pav Bhaji is surely what Amul anticipated when they came up with ‘utterly butterly delicious’.

Open 12 pm – 2 am

Gulati’s

This isn’t as well known as the rest on the list but they have awesome and affordable chhole bhature. Gulati’s is actually a catering business and they have loads of people calling up for home delivery too. You’ll have to hunt a little for it (or look up directions on Zomato!) You will find it at Sher-E-Punjab, Andheri east. Wash it down with lassi from the shop next door. You can find my review on Zomato here.

Open 8.30 am – 9.30 pm

Bademiya’s

Non-vegetarians swear by Bademiya for late night cravings. After an amazing ride along Marine Drive, hop over to Bademiya’s located right behind the Taj Mahal Hotel. It’s just an open air kitchen, but it’ll be easy to identify because it’s always crowded, irrespective of whether it’s a weekend or not. Best known for chicken tikka rolls, and mutton kebabs.

Open 5 pm – 4 am

Bachelorr’s

This is also at town, Charni Road to be specific. You’ll find a crowd well up till closing time – friends looking for a sweet snack, families out for late night treats; all sorts turn up at Bachelorr’s. It’s best known for its very fresh strawberry and cream milkshake, but it’s only when strawberries are inseason. But fret not, there are other amazing options available all year round – a popular favourite is the Classic Chocolate, along with a variety of fresh juices. You will not leave this place dissatisfied.

Open 3 pm – 11 pm

Have you visited any of these? Do let us know in the comment section below.

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This is Why We Love Comfort Food

What is it about comfort food that really appeals to us? We just love the whole idea of it. It appeals to our sentiments and makes us soft and nostalgic. 

Sometimes it reminds us of home. Sometimes it makes us feel like a child again. And sometimes it makes us feel better on a bad day. The thing is, humans build powerful relationships between sights, smells, sounds, textures… and memories. We build mental relationships, connecting things that we relate in ways that are meaningful to us.

That scent of aam panna that takes us back to summery childhood days. We can actually scrunch up our eyes, taste it so vividly; a melange of flavours that reminds us of leafy verandas and vacation time.

Or maybe a warm bowl of mac and cheese. A simple meal, but it is one that sends our senses into overdrive. The gooey yellow cheese, the perfectly baked macaroni, the simple homely flavours! Just writing about it reminds me of the hearty meal that makes you feel so happy and warm, and cheers you up a little bit.

A warm meal on a cold night, curled up in a cozy sweater with a favourite book – can you think of anything nicer than that?

 

Or a bowl of piping hot sambar? Not as a accompaniment, but just that. You can just drink up a bowl or two; and when you’re sniffling from cold, the sambar makes it disappear right away. With its potent combination of herbs, spices, and hot peppercorns; this is something that warms up not just your body, but your soul as well.

Or maybe mom-made rajma chawal. Isn’t that the best? Immediate hunger pang relief. You know you’ve searched for the best rajma everywhere, but nothing is as good as the secret recipe that your granny passed on to you. It’s a combination of spices and love, and nothing can beat that.

 

Talking about home food, how about pickle? Imagine you are in a new city, adjusting to the life and pace and food and habits. You come back to the lonely rented flat you call home now. Open up a cupboard in the kitchen that has a jar of pickle and nothing else. Mom lovingly packed up a couple of jars for you to take. You open the jar, scoop out some pickle, eat it with some leftover roti, and somehow, surprisingly, you are strangely content. It feels like home, or mom’s warm hug. You go to sleep happy.

Originally appeared on Foodbahn. You can read it here.

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