Mumbai’s little-known Irani Cafe – Cafe Colony

September 11, 2013 by manjirichitnis 21 Comments

An interview with the owner Agha and his daughters Bibi Sadat , Bibi Fatehmehand son Mirza

Interview with Mr. Agha and his two daughters – owners – Cafe Colony – Hindu Colony,Dadar, Bombay.

Manjiri :

Ever since I moved back to Bombay after a few years in Pune and with Cafe Colony within walking distance, I wanted to meet Agha and have a heart to heart chat with him. I soon became a regular customer as well as established a friendly rapport with him and his daughters that calling this piece an interview is not apt. It’s just snippets of a long conversation over several cups of Irani Chai and several evenings. But it was only after I had moved to London and then on one of my unplanned visits to India that I got an opportunity to really get talking with Agha’s daughters, Agha himself was too busy but did let me come and click a dozen pictures, he never lets anyone do that so I guess my skills of persuasion worked! In fact there was so much more to catch up on even after my conversations with Aghas daughters, that I let Mrinal (who blogs at Retro-Reflections) catch up with Agha after I came back to London after my visit to Bombay this May. I am so glad she managed to get him talking!

My earliest memories associated with Irani cafes are of eating giant omelettes with soft buns slathered in butter with my father at a now nonexistent Irani cafe opposite Dadar Station. This happened a few years in succession as we waited for my grandmothers train to arrive at the station, invariably delayed we confidently sat down to have breakfast at this quaint cafe instead of sweating it out on the platform. This Irani cafe no longer exists and has long been replaced by an Udipi joint. The typical wooden chairs, the glass-topped wooden tables with a simple plastic ‘’tablecloth’’ and the trademark maska-pav dripping in butter was great fun to eat and I also got to feel all grown up and important by having a cup of tea to myself instead of the daily glass of milk!

Aghas daughters are shy by nature and very simple too but standing behind that counter and ‘’manning’’ the post has taught them a lot. After being cheated and fleeced silly by a manager who they had for a short while, the girls decided to take over when Agha needed a break. The elder one started coming to the shop when she was 18 and her brother when he was even younger . Soon they learnt the ropes of the working of the cafe. Mind you managing a shop in a city like Bombay is no mean feat. No one would know that better than me, after managing 9 supermarkets in Pune including lauching them. I got to see a bit of live ‘’action’’ when during my visit to Bombay in November’13 all shops were forcibly made to shutter down due to some political tension in the city and the girls very ably managed to safely shut shop and get themselves home. Believe it takes some major spunk to do this sort of stuff.I had to ask them if any other Irani cafes they know are now ‘’manned ‘’ by the women in the family , I was so happy to hear their reply, ”Light of Bharat” Irani cafe is at times managed by a lady and Crown Bakery has the Irani Parsi girls managing the show.My thoughts are interrupted by a customer who come to buy a few eggs and another person seeking change for a large amount is politely but firmly turned away ,atta girls!

”The Agha girls” as I shall call them here because I choose not to name them, I could but as they very kindly told me a few reasons why they wouldn’t want to be photographed , I genuinely think it’s a mark of respect to not use their names here either – they later changed their mind after ma in law convinced them that they should be PROUD that they stand alongside the men in the family their father Agha and brother Mirza and help run the cafe so efficiently, so the photos you will see in this post are old photographs they have kindly agreed to share with aai and me.

It seemed apt to munch on some mawa cake and down it with tea at this juncture,always a good way to keep the conversation going.

Moving to Surat in India one of the reasons for migration was the growing discomfort between Irani Muslims and Irani Parsis they tell me.The elder of the two sisters started helping out her father at the shop when she was 18. Labour issues, staff theft and skyrocketing taxes, the girls have seen a lot.The LBT strike are happening on and off in India during this period (April 2013) and sugar and dal stocks are badly affected. Imagine an irani cafe that can’t serve tea they say …shudder shudder…

Someone has ordered a plate of dal rice, the common mans daily meal in India and supremely satisfying as a comfort food.

The girls recount that biryani was added onto the menu much later and even today Irani cafes continue to serve authentic rice and kheema in-spite of mutton getting more expensive each passing day.

Increasing taxes,expensive ingredients, political turmoil, staff issues are just some of the many daily challenges the surviving Irani cafes face, many have shit shop, yet others have renovated to keep in step modern and risked loosing the old world charm and so many others are on the brink of extinction as future generations have migrated or chosen other professions. But the elder of the Agha girls remembers the 1992 communal riots vividly and how the locals came to their rescue and they agree Bombay is home and the Cafe is their only means of livelihood, and they wouldn’t trade what they have for anything in the world. I heave a silent sigh of relief …

A consignment of sweets from Iran has arrived and I get to to inspect the package,photograph it before it goes into the freezer, all this is done with a great amount of fanfare and Mrinal and me have managed to attract a small amount of giggly kids outside the store. One bold but very cute kid one comes and tugs at my shirt ,”tumhi reporter aahe? newspaper madhe photo yenar? majha ghya na” – Marathi for ”you a reporter?wil these photographs be printed in tomorrows newspaper?please click a picture of me” ! 🙂

Gaz is nothing but Persian for nougat originating from the city of Esfahan and Boldaji, located in the central plateau of Iran. The same nougat is also made in Iraq where it is known as Mann al-Sama

The Cafe’ was now getting very busy and lots of customers were approaching the counter, business as usual….

………………………………………………………………………………………….

In the ‘’interview’’ with Agha below Mrinal takes a walk down memory lane with, of course with rather distractedly tempting photographs in between the paragraphs.

Mrinal – (blogs at Retro-Reflections)

It was after a great deal of persuasion that Mr.Agha of Cafe Colony, Dadar agreed to talk to me putting his busy schedule on hold. He was apprehensive at first but once he got into the mood there was nothing to stop his enthusiasm talking about his experiences in running of the cafe. But first, my association with Agha’s extended family (when there were several partners in the business) goes way back to the sixties and the early seventies when Cafe Colony was run by Mr Mohammad. He was a jolly young man who lived close by with his wife and two cherubic children, little Mohammad and Fasila. I remember them constantly running in and out of the shop and making a terrific ruckus to get attention whenever their father sat on the counter. Many a times these children were invited to our house for goodies they had never had and they came most willingly and also out of curiosity.Cafe Colony at the time was a small cafe with very little to offer. My memory is quite hazy but as the years went by it began to expand gradually offering a wide range of items and a buzzing place , a hub where all gathered .I learnt later Mohammad and his family left.

Several of Agha’s family was involved with the running of the cafe till Agha himself took over.Like other Irani families, his family too migrated and came via Surat. The cafe opened in 1933. Since then it has steadily and surely catered to hundreds of residents living in Hindu Colony and around it. There were other Irani joints nearby —–Yezdaan, round the Dadar T.T corner now where Metro Shoe shop stands. Point out Agha’s daughters, ‘on a clear day one can see the etching of the name Cafe Yezdaan on top of Metro shoe shop if you are tall enough) and Cafe Premier near Dadar station. Both these have closed down now. But Cafe Colony still survives despite all odds.

Says Agha . those days it was easier to man the cafe . Raw stock was easily available and labour was cheap. Even the effect of the LBT affected items like sugar, flour and dal. These are the things one has to grapple with.The ‘irani Boys’ who waited at the tables were loyal and honest and did all the odd jobs. I remember there was personalised service if one was staying nearby. They used to personally deliver eggs bread and other items.People were friendly and the crowd was motley. We even had a juke box and a weighing machine.Many residents from Parsee colony too would come to the cafe and enjoy the music and sit around till late. But soon all this disappeared as the suburb began to grow and old structures gave way to new ones .The footpath in front of Cafe Colony widened as traffic increased on the Tilak Bridge. Cafe Colony was no longer the same where one could sit quietly and enjoy a cup of chai without the blaring of horns. But with it the cafe too began to expand and many more things were added to the cafe besides bakery products and tea accompaniments.Nearer to Cafe Colony (two shops away) Agha’s family purchased another corner shop called Bakery and Candy Store, which did a brisk business for a short period but ran into a considerable loss and was sold off. But Cafe Colony soldiered on.

Any political issue resulting in a strike or (since the area came under a party’s stronghold) shops would down their shutters but not Aghas Cafe . In fact people used to collect there for major discussions and endless cups of chai would be supplied just to keep the bonhomie going. His daughters recall how the colony people protected them and their shop during the communal riots and they are more than grateful till today. However, it was sad Candy Corner bore the brunt and was vandalised . On 26^th July 2006, when Bombay was under water Cafe Colony was open all night despite no lights and was offering customers whatever was available as well as refuge.

Other highlights in the life of Cafe Colony are when Ramdas Athavale (political figure ) visited the cafe and it catered for his entire security guards about thirty to forty of them. Another time when Agha himself prepared Biryani for Dr Ambedkar’s grandson.

Today all that has changed and the struggle goes on . The Irani boys keep changing and one has to keep a hawk eye on them. Very often I see Agha himself in the kitchen giving a helping hand, just rustling up a quick breakfast or giving finishing touch to the Biryani on a Sunday morning or taking the delivery of the meat from the butcher . The delicious mutton and chicken patties which earlier were available any time at the counter now need to be ordered beforehand. Although his own supply of almonds pistachios figs Turkish delight Irani jars and occasionally a lovely carpet may be on sale. The versatality of the shop is just amazing!

Unlike other Irani cafes around Bombay whose owners are apprehensive about the second generation manning the cafe cum restaurant, Agha’s cafe is currently in the safe zone as his son and daughters give him that support he desperately needs to keep it going. The future according to him is uncertain. But what of the good old residents of the Colony for whom Cafe Colony has been a landmark . A closure of this iconic place would surely herald protests of all kinds .

The next post in this 3 part series will take you to an Irani Cafe London….coming soon!

Cheers,

Mrinal (who blogs at Retro-Reflections) and Manjiri

References:

Wikipedia

13th Sept’13 – Friday

Mrinal and me were so happy to receive an email from Bibi Fatemeh who is Agha’s younger daughter.She has very generously and proudly agreed to share their names and their photographs taken while they are at the counter.I cannot express my joy and pride at how much this means to both Mrinal and me. Bibi Fatemeh has been very generous in her praise about this article:

”It was pleasure reading about our interview and seeing pictures of Cafe Colony. A real proud moment for us. We all liked to whatever you & Mrinal has written. All the credit goes to my Dad for the struggle & all the hard work he has put in till date.”

Thanks Bibi Fatemeh, we too are very proud of your Dad and we can only say one thing ”LONG LIVE CAFE COLONY”

Bibi- Fatemeh has shared a picture of her at the Cafe Colony where she and her elder sister Bibi Sadat proudly manage the counter.Bibi Sadat’s picture will follow soon enough.

(What I love about Bibi Fatehmeh’s photo below is the beautiful and confident smile and the huge stack of eggs behind her that sell off quickly as they are sold at the wholesale rate, a respite form the other crazy expensive retail rates! Another feather in the cap for Cafe’ Colony!)

Watch this space for Bibi Sadat’s photograph – up soon!

Ok Folks!Bibi Sadets picture is here!And a lovely photograph of Agha with both the lovely girls.

Last but certainly not the least is Bibi Fatehmeh with her brother Mirza.

Irani Bakeries Still Soldiering On

September 6, 2013 by manjirichitnis 14 Comments

Guest Post by Mrinal Kulkarni who blogs at Retro-Reflections.

Since childhood bakeries have held a special fascination.The exotic and delicious goodies displayed in the glass counters and shelves often led me to press my face against its glass to peer even more closely.Not to mention the whiff and aroma of freshly baked bread and rolls further tantalizing the pallette. To own a bakery then became a childhood dream.Though I knew that could never be, visiting one was on my daily agenda .

Living in colonial cities like Bombay,Coonoor, Wellington, Madras and up north in the hills of Musoorie and Shimla through the 50’s,60’s and the 70’s saw a plethora of bakeries almost around every street corner.Each one having a special quality of its own.

Finally settling down in Bombay and during my growing years I perceived bakeries in a different light.Living in a suburb,the area was practically surrounded by at least five to six bakeries.But these bakeries were different with cafes attached.They belonged to the Iranis who did a brisk business throughout the day and late into the night. Their method of working, the fare they offered, the ambiance that was created around them made it so popular especially the simplicity sans any frills. Some of these bakeries had two sections – a variety of breads—pau, whole sliced bread,bun and brun pau and bakery products like mawa cakes,cream rolls and the other section was a tea space with grayish white marble-topped square tables and black chairs against a backdrop of dark brown glass cupboards stacked with different utilities like groceries (the range which expanded over the years). The walls were often adorned with pictures of old Bombay or English countryside. These small joints eventually began to be known as cafes.These small café spaces or little tea and cake joints were in existence for a long time. They excluded an old world charm.Daily samplings soon became a regular feature for tongue tickling treats and a place easily accessible and affordable for all.The goodies were not eye-catching nor were they colourful but tasty and tantalizing.The entire aura around these little cafés was alive and buzzing which attracted attention of any passerby.The high-and low-pitched voices of the Irani owner giving orders, the chatter of the Irani errand boys executing the orders, the clatter of crockery and a general bonhomie that went with it was just as alluring and endearing as to what they were serving.Whiffs and aromas of all kinds made you want to sit around (literally in a no-time bound frame of mind) soaking in the milieu and drinking endless cups of sweet mana——the Irani chai.

The bakeries were owned by Iranis who migrated to India,from Iran to Surat,a flourishing commercial city on the west coast of India, in search of some lucrative enterprise.They came to India in the late 19^th century.Most of them who migrated were not well versed in the literary sense but possessed astute business sense and were proficient in the business of baking – as this was their traditional business and the only enterprise they understood.Soon they set up Irani cafes all over the city which became synonymous with the city’s landscape. A unique feature of an Irani café was that many of them were situated at corner of the street.It is believed they acquired these corner spaces as the Hindu shop-owners were superstitious about setting their own shops there as they felt it would not prosper.

As mentioned earlier one could, or rather one wanted to linger on in the café for hours.It served as a meeting place for some,an appropriate setting for both serious political and social discussion for others and leisurely conversation for all and sundry.This space cut across all classes and community.The sweet and delicious hot cuppa-dunked with the typical Irani khari (a buttery and subtly flavoured light flaky biscuit which almost disintegrated before you could put your mouth to it) was and still is to die for….

The word “Irani” conjures images of old-fashioned bakeries,wine shops, restaurants and its delicious fare with their typical names——the ubiquitous maska pau (thick yellow butter slathered on a small round of fresh bread, the pau,the origin which dates back to the time of the Portuguese who first introduced this now hugely popular bread in India, particularly Bombay.These cafes, bakeries and restaurants have evolved over the years, introducing several other items on their menu. Khari chai and bhurji, mawa cakes to name a few. At one time almost half the Irani population in the metropolis was involved in running of these enterprises (a tradition dating back to almost 100 years) which at one time thrived but now facing stiff competition from modern type of bakeries and deli.The famous Irani bakeries which were one of the famous landmarks of Bombay and visible at strategic corners in most suburbs are practically non-existent except for a few which are trying to be a bit more aggressive to compete with the modern cafes. However,today the baking process too has changed — all traditional breads baked in wood fire ovens have been replaced with modern energy efficient ovens.

This article besides highlighting their popularity takes a look at the plight of the existing bakeries which still occupy certain pockets of the city and are still popular among young and the old who still want their usual fare of brun maska or khari and chai to drink at leisure and watch the world go by.

What makes these Irani bakeries tick? Obviously its mouth-watering fare – the brun maska (a hard round bun which is oh so soft inside which when you cut when hot and slather blobs of butter and dip it in tea is sure to leave a slick of melted butter on the surface –that’s the way its supposed to be eaten. Have it with kheema(minced meat),scrambled eggs with green chillies onions and tomato (akoori) or plain fruit jam , it delicious all the same.Each café puts up its own menu of the day but brun maska, mawa cakes and khari are constant.

The bread making process in Iran goes a long way back.Even before the Iranis migrated to the city of dreams, bread making in Iran was a traditional process; bread was prepared and baked at home in special ovens.The practice is still carried out in most villages.Each bakery specializes in a special kind of bread and they do not bake other kinds of bread simultaneously. Irani breads are of a wide variety. Barbari made of white flour is thick and popular among the Turkish people . It is a specially type of leavened bread that seems to have been introduced in Iran fairly recently like the European style bread. It is a long narrow loaf about 2 to 3 ft long inch thick and 2-3 ft long and 8-12” wide. It is separated before baking to give it an added crispness and is sprinkled with sesame seeds. It needs to be eaten soon after baking as it becomes stale quickly and is often used as breakfast bread. La vash made of white flour is thin and several lavash are enough for one person, is of Armenian origin. Sangak is also thin but made from brown flour. It gets its name from the process of baking it on a bed of heated pebbles instead of the wall of the oven , which gives bread a very crisp and irregularly surfaced texture.

Image – Courtesy Iranian.com – Barbari bread

Image -credit Wiki – La Vash Bread

Image credit Wiki – La Vash bread stacks

Image credit Wiki – Sangak

Image credit Wiki – Sangak goes into a hot oven

Taftoon or Taftun is made from white flour and is thin but oval in shape.Taftoon and La vash are baked thin against the wall of the oven and differ primarily in the type of wheat (whole wheat or white) is used to make them.

La vash is very soft. In rural areas many families bake their own bread on a weekly basis and produce a hard La vash which is softened at the time of use by sprinkling a little water on it.

Naan In Iran is a kind of flat bread which is brought directly from the bakers who are called naanva i.e. a naan baker.

Acorn bread was made in ancient Iran. A small bread oven and the remains of acorns were discovered by archaeologists in Iran to conclude that ancient Iranis did bake bread using acorn flour, over 3000 years ago.The Ayapir cultural heritage team found almost 40 kinds of plants species at the ancient site of Izeh in Khuzestan Province, Iran , a dig carried out prior to the rising waters of the reservoir of Karun 3 dam.

To quote Hajir Kiani, the head of the team, “the acorns’ resistance to the elements made it an important foodstuff for the local people. Different parts of the oak tree such as fruits and leaves were used as food and medicinal purposes . The tools found in the mountains when compared to tools found in the present day nomads of the region prove that the baking method has been almost the same for the past 3000 years.

The Bakhtiari nomads who currently live in the region grinding acorns with a grindstone, then put it inside a basket made of thin branches of the almond tree and put the basket in the stream for about a week. This helped to remove the bitter taste of the acorns.The acorns expand and gradually turn into dough within a week. The only thing to do is to pick up a handful of dough , knead it well and put it on the fire to bake”.

Religiously speaking, bread is treated with so much respect among the Iranians. Muslims are taught to avoid dropping bread on the floor or under feet or dumping it in a disrespectful place.Unused bread is used as feed for birds.

The type and quantity of bread found in the Iranian meals can to some extent be understood as an artifact of traditional dinning habits. During earlier times , the custom was to sit on the floor , a large cloth called sofrah would be spread out and the bowls and platters containing the various dishes put on it. Formerly, there were no plates and cutlery instead thin sheets of flat bread served as plates and for eating from utensils or for scooping up morsels of food. The art of fine dinning and etiquette was absent. It was only under European influence ,use of tables and chairs forks and spoons became common especially in urban areas. These have been described in detail by European travelers who came to Iran.

Grain crops such as wheat and barley are well-suited for cultivation in the arable areas of the Iranian plateau and have been growing there since ancient times . Wheat was used to make a variety of breads that form part of the daily diet. In towns and cities , it is customary to buy bread freshly made from one of the many neighbourhood artisanal bakeries. That is why bakeries cook their bread three times a day, early morning, noon and in the evening . Scenes of crowded bakeries at this time is very common. Since most of the people come to buy bread at the same time, bakeries have long queues at rush hours and families prefer to send male members especially teenagers to buy bread.

Iranian cafes and bakeries started by the Iranian immigrants in the 19^th century provided cheap food and good company in a leisurely setting.

After coming to India, the Irani bakeries modified their typical Irani bread to suit the taste buds of the Indians as well as specialize in a whole range of eats from garlic bread, shrewsberry biscuits, mawa cakes and to the bun maska and brun maska fare ( a bun or crusty bread sliced horizontally and generously slathered with butter dunked in paani kum chai (strong milky tea) which is usually eaten in the bakery itself either standing near the entrance or some bakeries do provide for a small tea space where a few chairs and tables are laid . This is usually a quick fare which is satisfying and wholesome.Those cafes with ample space provide full meals of akoori on toast ,chicken/mutton patties, kheema pao, lagaan nu custard, falooda (chilled milk with rose syrup, vermicelli and basil seeds).

Honest to a fault the Iranis believe in offering good value for money but have lost ground in the bakery business due to the northerners taking over bakery business.Today the bread is baked elsewhere and through contract.The owners are totally dependent on the delivery.

Living near a Irani café,I have had several opportunities to meet the owners and understand their problems and methods of survival. It has been a fascinating journey for them when they set out but a hard struggle now and yet they are popular. Often Sunday morning with its special menu like kheema rice and mutton biryani, long queues are seen.Is this a sign of survival if so how many more years. The second and third generation of owners certainly do not want to be behind counters.They want to explore the whole wide world like their counterparts. Will they succeed or come right back into the business,one doesn’t know.

Interview with some Irani owners just might reveal whats on their mind. So look out for the next read on the Irani cafes and their owners.

Mrinal blogs at retro-reflections.

Young Entrepreneur Farrah shares how MOOSE MAPLE BUTTER was conceived- in her first-ever Interview.

July 26, 2013 by manjirichitnis 12 Comments

This is the first ever interview Farrah has given, she confessed, when we spoke over the phone trying to decide where we could meet. I told her that I would promise to keep it simple and conversational and I am so glad we spoke like long-lost friends exchanging ideas and chatting away. We decided on a beautiful pub called The Bolingbroke in Battersea and it was a hot, summer evening with the sunlight streaming in through open doors onto thick wooden tables.

Farrah is an especially inspiring person to meet; she seems to emit these waves of positivity around her in tiny, invisible bubbles; landing on me, they made me feel as if I could win any war I wanted to.

A high-flying lawyer by profession, Farrah divides her time between New York and London; and when she isn’t acting as legal counsel to some very big names, she is busy in her home kitchen making an extremely delicious spread called Moose Maple Butter. And yes, the recipe is a secret!

Read on to find out how she came about making this heavenly tasting, pure, wholesome goodness of butter.

(As it goes with my interviews, we shall refer to me as MJ and to my new-found friend as FM short for Farrah ‘’Moose’’; MMB is short for Moose Maple Butter)

MJ: What inspired you to create this amazing new product?

FM: Soon after a detox in France, where I spent a few weeks learning about healthy eating habits and especially learning to avoid “added sugar’’ in my diet, I was in New York for work and having breakfast at a hotel. I was looking for something sweet to spread on my already buttered, hot toast but I wanted to avoid added sugar at any cost. The jam and chocolate spread options available on the table were all laden with sugars and other artificial nasties that I really wanted to avoid! Finally, and really through a lack of choice and an insatiable desire for a sweet taste that morning, I poured some of the organic maple syrup – on the table for pancakes – over my toast. It was that ‘’Eureka’’ moment, coupled with the fact that I couldn’t find maple butter to buy in any shops, either Stateside or in England, that prompted me to experiment at home until I came up with my current recipe for Moose Maple Butter.

MJ: Great! That’s an interesting and ever so creative way to make a whole new product. Now for my old favourite trusted question, why the name Moose?

FM (With a big smile) Well I have to admit, even though it’s probably going to make me sound a bit odd, that I have been obsessed with moose for years. I have moose things everywhere! I was doodling for the maple butter logo and cute, funny images of moose kept appearing … Moose Maple Butter just seemed a natural choice, especially as there are generally moose around where maple syrup is produced!

MJ: I must mention here that Farrah has the most beautiful and neat handwriting I have ever seen and her notebook has beautiful doodles, hardly doodles really, but neat, cartoon creations of a moose which ultimately became her logo, I even managed to get this quick picture of her final drawing that is now her officially registered logo. I love it. The little black doodle near the jar at the bottom of the page is the moose’s nose; talk about perfection and practice!

MJ: So now that you have created this wonderfull product and christened it, what happens next?

FM: Well, I have only just had the brand and logo registered, both in Europe and the US, so I now feel confident about getting Moose Maple Butter out there to as many people as I can! It’s a brand awareness campaign in full swing from now until November this year, when hopefully you’ll find Moose Maple Butter on the shelves of supermarkets!

MJ: Wow, that’s good news, pity you can’t give away any names (naughty smile). Any other ways of promoting MMB then? (Moose Maple Butter = MMB)

FM: Yes! I am looking at actively promoting MMB at various food fairs, events and festivals in the run up to November. As you know, I had a stand and basically introduced MMB, at the recently concluded Food Blogger Connect (FBC5). That was wonderful for MMB! I’m so glad they found me.

(Heck, so am I Farrah, or I wouldn’t have met you and would have lived my life not knowing Maple Butter existed! No way!)

MJ: Tell me more about your ‘’Eureka’’ moment and what followed.

FM: Initially, I was really only making Moose Maple Butter for family and friends and then also supplying, on request, to family and friends of friends! Everyone kept asking for more and where they could buy it and it all got me thinking! Every time I had kids over at home, I had a little ‘’tasting’’ session and would lay out hot toast slathered with my maple butter spread along with some toast with chocolate spread on it and some with the usual butter and jam. It was always reassuring to see ALL the toast with Moose Maple Butter being gobbled up in comparison to the other offerings! That, along with lots of encouragement from everyone around me, gave me the shove I needed to sell Moose Maple Butter at a few of last year’s school Christmas fairs, in London and Los Angeles (Farrah’s second home). I have been flooded with requests ever since from a rapidly growing group of mothers and fathers alike and have been selling tubs of MMB ever since.

Of course there are all the not-so-fun things to deal with, like premises inspections and registrations and food hygiene certification and all the rest! I was so relieved when the local council left very impressed with my clean and shiny, brand-new kitchen! I think I have a bit of an obsession on the cleanliness side!

(Farrah: I totally agree – I am sure I have cleanliness OCD geee)

MJ: I notice you have a very nicely done Facebook Page for Moose Maple Butter, I love it!

FM: Thank you! I love sharing art work done by my little fans who send me their pictures. You will see quite a lot of creative ones on the page. Of late, a lot of food bloggers have asked me for samples too and have created so many beautiful and delicious recipes.

Any recipe that calls for butter and sugar is a possible one for using Moose Maple Butter instead and results in a more wholesome but equally tasty outcome!

MJ: How does MMB compare to butter and spreads in its nutritional content?

FM: I am so glad you asked this question! MMB in comparison to say a chocolate spread is much more well ‘’spreadable’’ and hence you use up much less than say a thick peanut butter. Since I only use purely organic Maple Syrup at all times, what you get is much more taste with very little MMB.

So in the case of Moose Maple Butter a little goes a long way!

So everyone looking for any alternate spread, especially to chocolate spread, Moose Maple Butter it is!

I must say I agree with Farrah here, my first bite of Maple Butter was enough to make me fall madly in love with this new find – Hook, Line and Sinker if you will!

To put this into perspective:

10 gms of average chocolate spread = 53 calories and one needs at least 30gms to properly cover one slice of toast, whereas only 10 gms of Moose Maple Butter will go a long way on that same one slice of toast! Brilliant! And tasty!

close up MMB close up shot with table details

MJ: So if I was to ask about the shelf life and nutritional contents of Moose Maple Butter what would you say?

FM: I have currently given samples of MMB to Eclipse Scien tific who will provide me with an accurate analysis of the exact shelf life and the precise nutrient content. But like any butter, it needs to be kept refrigerated.

Moose Maple Butter has no artificial additives; it has no E numbers, nothing. It is absolutely nothing but pure fresh butter and pure grade A maple syrup – with a dash of sea salt. It is a superb alternative to processed sugar-laden products. It is a great, quick and easy breakfast option and just melts into the grooves of a hot crumpet and is of course best paired with pancakes.

Wow! That mention of hot crumpets makes me want to quickly grab hold of those cute sample jars from the table and run home for some tea and crumpet time. But to avoid such madness Farrah has kindly agreed to part with a large pot of Moose Maple Butter just for me to sample and make something delicious out of! So folks watch this space, in a few days you will see some delicious recipe posted on my blog Travelsfortaste with Moose Maple Butter as the divine ingredient.

MJ: What would you like to make of this new venture Farrah? Or put it plainly where do you see yourself in 5 years time

FM: I’d just love to see Moose Maple Butter become a household name. I think the biggest kick would be when some kid I don’t know asks me if I’ve ever had Moose Maple Butter – that would be a great moment.

Our conversation becomes something of a friendly banter. The glorious sunshine refuses to go away but the shadows have shifted. The pub is filled with loads of families, kids running around; there is a buzz of activity. The usual lone ranger, armed with a net book and ale, occupies the table opposite us and looks down on me with disdain as I take some snaps of the cute jars.

(Image below is a picture of Farrah – the creator of Moose Maple Butter)

I hate to tear myself away from this happy pub and evening chat but the promise of a dinner and movie by the hubby beckon.

Just realised that, of all the entrepreneurs I have met so far, 4 in all including Farrah, three of these entrepreneurs had never been interviewed before!

(To read the older blog posts with these inspiring entrepreneurial stories just click on the links below:

I am sure Farrah is as excited as I am if not more,about her first ever interview where she has shared her story and how Moose Maple Butter was born. Now can’t wait to use her creation in my home kitchen!

Apart from the fair amount of persuasion it took to meet the two first time interviewees in India, I must admit that the one common thing amongst ALL entrepreneurs is their humility and their generosity to share their dreams, a few apprehensions and most of all, their time. I cannot thank you all enough.

Do leave your thoughts and comments about this interview and while you are at it, spread the MOOSE!

Say Hello to MOOSE at: http://www.moosemaple.co.uk/

Find MOOSE on Facebook:https://www.facebook.com/MooseMapleButter

Follow MOOSE on Twitter: https://twitter.com/FarrahMoose (@FarrahMoose)

Buy Moose Maple Butter (or pick up a free sample) at The Petal Pusher in Kew.

Share the MOOSE folks!

Caribbean Themed Summer Party with Blogger Buddies

July 18, 2013 by manjirichitnis Leave a Comment

Summer is the perfect time to totally go insane and experiment with food and share with friends. When my friends came over for lunch yesterday I decided to turn it into one mad Caribbean themed summer party! Ladies the ”Maharashtrian meal” shall save for our next meet,soon!

Why Caribbean? Well, the sun always shines there so can’t go wrong with that menu for summer can I? Also had a mad time buying some great new adds for my kitchen! I now have a very cute Ice Bucket, tow much needed calibrated plastic jugs for loads of smoothies,juices and Pimm’s just waiting to be concocted and served to thirsty guests and some beautiful Vintage glasses from Lakeland, not to mention some crazy props which I will be using again soon!

My menu for the lunch was :

Caribbean Themed Summer smoothie
Caribbean Sweet Mini Pepper Salad
Jerk Chicken
Coconut Rice with peas
Peach Melba with Vanilla Ice Cream

and Of Course lot’s of PIMM’s – no summer party in Britain is complete without Pimm’s o’clock time 😉

For ease of navigation I am going to post each of the recipes as a separate post with a small one for making your own All Spice Mix!

Cheers to that ye all 🙂

FBC’12 – A Flashback!

July 4, 2013 by manjirichitnis 4 Comments

It’s a few hours to FBC5 , time seems to have flown by since I first went to experience the FBC.I managed to only attend the last day but what a power packed day it was with workshops , sessions and of course the vibrant street party. I do hope to soak in all this and sooo much more this year and really ”connect” with the bloggers.

I walked in to attend a session on Niche Blogging by Summaya Jamil of Pukka Paki ,thanks Summaya for this pic with moi.

I most enjoyed the Seychelles Inspired Street Food stall – Vinn Goute

And these moustached boys from Gourmetti kept hungry bloggers coming back for seconds with their ”Fiodena” – Wild pig slices & onion jam in crackling focaccia.ummm

The photography workshop had all the eager bloggers gathering around to get some photography tips and up their skills and taste some delicious Indian fare made by private chef Maunika Gowardhan who blogs at Cook in a Curry.

Monique’s session on starting a food business was very engaging full of great advice,insights and had a very good question answer session.

Tea time was great for interacting with the sponsors, loved chatting with the head chef at Vitamix.

Thanks to Rekha Mehra from Pistachio Rose for smiling for my cam!

Just ONE of the many attractive food stalls at the street party.

Tummy full, satiated with being amongst so many like minded foodies, Food Blogger Connect lived upto its name of connecting us all. Kudos to Bethany and her team and FBC 5 is just going to be bigger and better!Oh yes and the goody bag was bursting with so many goodies I had to call hubby over to get me from the station 😉

Nitey nite, can hardly wait for tomorrow!

Interview with Pune’s leading Fruit Wine Manufacturer

June 17, 2013 by manjirichitnis 5 Comments

It was on a hot summer evening at home in Pune when dad and I had some Strawberry wine while watching the IPL. Baba told me about how he came to procure the wine one evening at a promotion at a Club in Pune. A wine made in Pune and that too made with strawberries, how very interesting…Lucky for me I managed to get in touch with the man behind the business who strives to establish a wine culture in Pune, sink your teeth into the chat we had at his bungalow in the heart of the old part of Pune City, the Peths as they are called.

Mr. Akkalpit Prabhune spared some time from his busy schedule to share his story.

This young entrepreneur who manages a full-time career in IT makes time for channelling his creativity and passion into promoting his fruity wines. He lets is in on how his passion and vision to introduce a culture of wine drinking using local fruits led to the creation of Rhythm Wines.

MJ: What is the difference between fruit wines and regular grape wines, the composition, etc?

AP: Fruit wine is basically wine made from fruits other than grapes. The quality of any wine is determined by the fruit used. Some of the Indian fruits which are suitable for Indian climate and soil which lend a natural aroma & flavor to fruits wines like strawberries, grapes, and kiwis are good candidates to make a fruit wine. Fruit wines are lighter and fruitier as compared to grape wines so consumers new to wines can easily appreciate these wines.

”Wines are palate cleansers. Every Bite is a new bite.’’

MJ: Is the technology for making fruit wines different than that used for grape wines?

AP: There is no difference in the process of making fruit wines and grape wine. So there is not much difference in technology. Generally based on the fruits used the crushing equipment will need to modify but after juicing is done the process is absolutely same as grape wine. The advantage with fruit wines is that they require very less time to mature, within 6 months they can be bottled. This also ensures that the machinery is in use throughout the year.

MJ: Why the name Rhythm Wines? (My personal favourite question!)

AP: Sipping wine listening while listening to music is ideal is it not? It lightens us, sets the mood for a pleasant meal, like a perfect set of musical notes with Rhythm…

MJ: What inspired you to get into this business?

AP: I have travelled a lot and have savoured various amazing wines in the course of my travels and I wanted to create wines using local fruits which would help establish a culture of appreciating fruit wines amongst people used to the local flavours and cuisine. Breaking the elitist view towards wine consumption and expanding the market being part of my mission. After studying the existing scenario of the wine industry and understanding the importance of fruit wines, I started Rhythm winery in Pune City, Maharashtra with My partner, Mr. Gulu Jagtianey, in 2010, and has successfully made wines from pineapple and strawberry. We received a very good response for our wines in many wine festivals and received demands for wines from apples, peaches, and Strawberry. The Strawberry variant has just been launched in Pune and Mumbai markets and received great appreciation.

”Our mission is to offer the best variety of tropical fruit wines suited perfectly to Indian palate and food. We strongly believe that excellent wines are made only from quality fruits which are best suited to local climatic and soil conditions’’

MJ: Where is the bottling plant located?

AP: Rhythm winery is located outskirts of Pune on way to Khadakwasla, Narhe Gaon; It has an existing capacity of about 25000 liters of wine a year. It is proposed to increase this capacity to 50000 liters soon.

MJ: Where are the strawberries you use sourced from?

AP: Strawberry comes from a world-famous region of Panchgani in Maharashtra. Strawberry varieties we use for wine manufacturing, a blend of ‘kamaroza’ and ‘sweet Charlie’.

MJ: How do you ensure uniformity in the quality of fruits used? As most of the grape wineries have their own grape farms.

AP: We also have contract farming for our fruits. We use specific varieties of strawberries and pineapples.

MJ: Who is the master brewer that you work with?

AP: His name is Dominique Revard and he is a Canadian fruit wine expert who lends his years of experience and expertise to our business.

MJ: Grape wines have just managed to find a foothold in India. Do you think the Indian Consumers will give the same preference to fruit wines as with Grape wines? What is the scope these wines have in India?

AP: It’s easier for local flavours to be appreciated by people, hence we believe that consumers will find it easier to appreciate wines made using strawberries and pineapples as they would be able to identify easily with these fruits vis-avis posh varieties of grapes. Besides Indian Cuisine is high on flavour, spices and our light-bodied, fruity wines pair well with Indian food.

MJ: How did you gauge the commercial viability of manufacturing fruit wines?

AP: It is a new concept, hence before manufacturing wines from any fruit, many variants are created and tested at all stages of wines. Rhythm winery has done extensive R&D on different fruits and then ventured into pineapple and strawberry. Generally, fruit wines are not manufactured on a very large scale but wineries with a capacity of 30,000 to 50,000 liters can be viable. A huge amount of marketing efforts are required since the concept is new.

MJ: Which different fruits have the Indian wine producers experimented with for making wine? Mention your take on the usage of Kiwi fruit for producing wine.

AP: Pineapple and Strawberry are currently produced by us at Rhythm winery. Lychee wine is manufactured by Lucca winery in Haryana. Dapoli Krishi Vidyapeeth,(Stateof Maharashtra, India) have worked on Kokum and Mango wines. Apple, Kiwi wines are produced in North and Eastern India.

MJ: How do you deal with competition?

AP: Suprisingly, Fruit wines are not being sold commercially by too many players in the wine market. We welcome competition; it always helps expand the market!

MJ: What is the current installed capacity for fruit wines in the market?

AP: Presently there are very few players in fruit wines. Rhythm winery is definitely the leading player in the Fruit Wine Market. In all, 300,000 to 500,000 liters of fruit wine is made annually.

MJ: How will fruit wines benefit fruit growers/wine producers/consumers?

AP: Presently due to average storage conditions huge amount of fruits are wasted. As per Food ministry, more than 70 % of fruits are wasted! Therefore, for those that grow strawberries, pineapples and kiwi supplying to fruit wine manufacturers like us will open up an excellent avenue for business in the processed foods and drink industry and offer more options than producing only jams, jellies, and preserves. Wine producers can plan production seasonally and can make the best use of their production capacity. Since fruit wines are easier and lighter to drink, introducing new consumers to wines will be easier to achieve.

MJ: How do you promote your fruit wines?

AP: By participating in wine festivals and trade fairs. Directly advertising wines is prohibited by Indian Excise Laws.

MJ: What expansion plans do you have outside of Maharashtra State?

AP: There is a 300 % import duty for goods sold between states in India, the Indian Grape Processing Board – I.G.P.B has also been appealing to reduce these taxes and improve trade opportunities.

MJ: After strawberry and pineapple wines what’s next?

AP: Kiwi Wine is next on the list. In order to support farmers who produce these crops and to aid local entrepreneurs who boost the local economy the government is keen to support ventures like ours. Kiwi is the fruit that we are currently experimenting with and the Himachal Pradesh Government has chosen our company to come up with viable fruit wines, we hope to soon offer them a few samples and finalise on one, they would supply us with the fruit which we will use to create and bottle our new kiwi variant.

MJ: Is there any export potential?

AP: Indian fruit wines if marketed properly will have a great scope in foreign countries, as these wines will have specific characters and fruits with an Indian origin.

MJ: Where else in the world are fruit wines made/consumed/popular?

AP: Apple wines is been made for centuries and very famous in the UK, France, and North America. Canada and Australia are leaders in fruit wines and have successfully marketed their wines internationally. Some states in the USA like Florida, Texas are famous for their local fruit wines. Presently fruit wines have about 3 to 5% of market share in the overall wine market.

MJ: What is the shelf life of fruit wines?

AP: Ideally 2 years from bottling.

MJ: What are Differences in aging process and storage of the fruit wines vis-avis Grape Wines?

AP: Ageing of up to a year is sufficient. Storage principles are similar to other wines.

MJ: What is the advantage of using screw caps vs cork screws?

AP: Cork screws are used to create complex bouquets. Fruit wines can get tainted with poor quality corks.

MJ: What is the advantage of using screw caps vs cork screws?

MJ: If one has to buy your wines in Pune and Mumbai where are they retailing?

AP: In Pune, our wines retail with reputable retailers like Dorabjees, Ozone, and are on the menu at restaurants at Liquid Hut Restaurant, Barbecue Nation, Oasis, P.Y.C Gymkhana.

In Mumbai, we have just started out and are making our fruit wines available in areas like Bandra, Andheri, and South Mumbai.

MJ: Any benefits linked to the consumption of fruit wines as Red Wine consumption is linked to several health benefits.

AP: Amongst the known Health benefits of pineapple and strawberry wines some are:

Pineapple contains bromelain and beta–carotene which improves digestion, lowers the risk of macular degeneration, improves the quality of vision.
Strawberries are packed with Vitamins & Antioxidants which help increases immunity to bad cholesterol and are thus beneficial towards maintaining a healthier heart.

It was early evening by then, the slanting sun rays streaming into the terrace room converted into a study, were playing peek-a-boo with the few dozen mangoes which are lying face down on the floor to ripen.

There was a pause as I sipped on my tea and made doodles on my notepad. My very polite host looked around and handed me a bottle of Pineapple Wine, I politely declined but he was rather persistent. On my way home, making a mental note to stop procrastinating and I promised myself to start doing all the things that I have filed away in the recesses of mind as well ‘’to be done some time, in the future’’. After all, hasn’t this passionate entrepreneur proved that if you have a Dream you must act on it… Yes, dreams really do come true… that bottle in my cloth satchel clinking against my bunch keys was proof.

Check out the Rhythm Wines website, Connect with them on their Facebook page

The new Superman Flick and dinner at Ekachai? Ultimate combo!

June 17, 2013 by manjirichitnis Leave a Comment

Man of Steel in 3D for a late evening sounds like super fun!If your going to the mall at Wandsworth like we do, why don’t you tuck in at Ekachai before the show? It’s a great Asian food place. My hubby and me love eating there, our favourite dish on the menu is this street style pork and rice dish. Believe me when I say this, one bite into the pork and you are hooked forever!

This dish is described on their menu as ”Khao Moo Dang – Thai hawker stall favourite of rice topped with Chinese BBQ pork and BBQ sauce served with a boiled egg, cucumber,topped with spring onions and coriander” – what an absolutely heavenly combination. The pork is extremely well cooked and portion size is generous so we go early, get our movie tickets done first and then sit and enjoy this meal, savour each bite you take of the succulent pork smothered in BBQ sauce as it engulfs your tongue in an exotic wrap of flavour ummm,just the right balance of flavours married together.

Wash it down with a Tiger Beer if you will or go for the Red or Green detox juices without sugar, they are so,so good !

We really loved the new Superman Flick Man of Steel, it’s so well made and Henry Cavill is HOT! A ”Superman coming of age” film me thinks, none of the old carry over from previous films of him trying to fit in, hard hitting action scenes, lots of BISH-BASH-BOOM, loads of mixed emotions, as I’d say in Hindi it was total ”paisa- vasool, DHISHOOM DHISHOOM dhamaal wala picture” (Totally value for money ,action packed movie!) I am a total sucker for comics and superheros, I even have my own little collection of the superhero toys,yep! Of course, Superwoman is my fav!

Emptying the Drafts folder !

May 28, 2013 by manjirichitnis Leave a Comment

The most difficult part of blogging for me is to well keep blogging!

I have so many half written blog posts in my draft folder that need to see the light of the day.Therefore, I really am going to try & get them out of there, dust them, shine & polish them like a precious old tea cup & leave them on display on the blog!

Ok! I know I have made that declaration before but well this time I will try harder to live up to it!

hehe!

Dum-a-Dum Biryani & Kebabs – An interview with an entrepreneur and a passionate foodie.

May 26, 2013 by manjirichitnis 6 Comments

It was a hot summer evening in Pune, I set out to look for a take away to treat aai- baba to something yum to celebrate a new milestone for mum who was recovering post surgery. Not willing to walk too much I was pleasantly surprised to see this brightly lit signage and a small crowd of youngsters on their bikes outside this place called Dum-a-Dum Biryani

I walked across to this cheery and brightly lit take away, the fiery and tempting aroma of kebabs wafted around the place.

The place was clean and tidy and the tiny kitchen was buzzing with activity. I ordered a Lasooni Murg kebab and Tangdi Kebab and waited outside, watching the busy main road and the steadily building traffic. Just a few turns away is the Mumbai Pune expressway via Chandani Chowk. A primarily residential area in Pune, it has several educational institutes and IT companies Hence the large student and IT crowd hover around this tiny take away. This young set night disappears by night and mingles with the resident locals and it’s only in the evening when one sees large groups of youngsters with their modern bikes zipping around that one can actually estimate how much of Pune is a composed of this transient population.

This flurry of activity outside Dum-a-Dum keeps engaged in observation and it’s only when I hear my name being bellowed from the counter inside that I snap out of my reverie.

On an impulse I decide to talk to the very busy manager and ask him if the owner would be willing to give me a few minutes as I was curious to know about how Dum – a – Dum came into being.

He readily parts with a name and mobile number and I am suddenly very excited, well after all this would be my very first interview, IF the owner agrees.

Luckily for me, one phone call and a few messages later, I am all set to meet Mr.Rakesh Rajendran, the Founder and C.E.O of this professionally run start-up hospitality qsr firm.

Armed with my new Cannon SLR and a brand new cute blank diary from Either Or at Pune (made by the Doodle Factory), I stroll down to meet the person who will give me my first ever interview.

I get an extremely warm greeting and before we start chatting there is glass of cool and delicious salted buttermilk offered to me. I have written down a few questions I tell him which I will ask him but we get chatting about food and kebabs and well, retail and lo and behold ! He tells me that he too was a part of modern retail in Pune before he decided to turn into an entrepreneur!

Any inhibitions I have of how to conduct this interview are gone with the wind and we exchange notes about the retail industry and the changing scene in Pune. After all only retailers can truly understand and appreciate what it is like to work in the fast paced retail environment in Pune. Food Retail is a changing dynamic industry which is probably the most challenging form of organised retail .

Rakesh tells me that was the head of IT for one of the leading food retailers in the country and has also lived and worked in Chicago for 7 years prior to that.

Well read, widely travelled, he is a self proclaimed foodie and also rather camera shy as I was about to find out.

RR ( shall call him that for ease of expression and shall refer to myself as well simply MJ), tells me that this outlet is one of 6 outlets in Pune and has been operational since Dasheera of 2010.RR tells me that he believes in soft launches hence most of his outlets open on auspicious days and have always received excellent response from the locals . His retail experience has held him in good stead in terms of zeroing in on locations , setting up a system for home deliveries and hiring and retaining staff.

Well it’s time now to ask some questions

MJ: Silly first question, why the name Dum- a – Dum?

RR: (smiles) Haven’t u heard the song ‘’Dum -a-Dum’’ mast kalandar? Well on a serious note, we started out with the name ‘’Village Kitchen’’ which was quickly vetoed by friends and family. The whole idea of a Kebab and Biryani take away should be a fun concept and has to have a catchy name , hence the name Dum-a-Dum , of course it has to with the fact we offer Dum Biryani on the menu.

MJ: Why a kebab and biryani joint and not any other kind of cuisine?

RR: I conceptualised this format and got a core group of friends who had worked with me in the past and who understood my passion for the hospitality industry to back my efforts by funding this venture. I managed to convince my friend Tushar Bhole also to actually quit and help start-up this hospitality business.

It was a very well researched decision and was something I was keen on, it also thanks to the fact that I have travelled across many places and always wanted to set up a place where great tasting food and convenience go hand in hand.

MJ: What is your involvement in recipe development?

RR: We have done a lot of research on the best selling kebabs and popular flavours and have worked with my chefs to develop our own unique Biryani flavour. The most popular kebabs that people normally expect on a menu are tweaked. As such we are always looking at experimenting with say a new ingredient or a new rage and are very open to feedback from our patrons as well. I am not a trained chef but have travelled extensively across the north of India and have then with great though come up with the current menu

(Phew! it’s hard work this kebab business I think , while I gobble up the lasooni kebab comes from the kitchen for me to devour , what a treat ! Little does one think about what goes on behind the scenes)

RR goes to tell me a little bit about biryani’s and how we develop our liking towards a certain type of biryani which for us is ‘’THE’’ absolutely best biryani ever. Ofcourse it’s to do with where one grows up and has tasted local flavours packed into the meat and rice . The most popular biryani currently on our menu is the ‘’Lucknowi’’ Biryani . To get to a place where we develop a known type of biryani and get the taste upto our liking and then have our customers come back to us and tell us that they ‘’loved’’ our biryani is very satisfying.

We give a lot of thought before we add anything to our menu and since we are a take away only chain, it’s very important that we get the taste right as the only interaction a customer has with anyone representing us our delivery boys and the voice over the phone!

I come from Kerala where I can say that there are at least 7 types of Biryani which are popular and known, there would be as many variations of taste and recipes as there would be regions and local culture.

(So true, I think to myself, food is so much about the place and its people)

My idea is that we should become known as a place that serves ‘’FOOD with a SOUL’’, not just another ‘’regular’’ food take away joint.

By now there is a plate of soft Aloo kebabs called Tandoori Aloo ke Gutkeand Makrana tangdi kebab – a juicy succulent version of Tangdi Kebab (aloo meaning potatoes in Hindi, the ones used here are the baby new potatoes , tangdi meaning chicken legs in Hindi ) , I get busy clicking and try to get the best angels , I request RR to pose with the team but he politely refuses saying ‘’ in this interview the heroes are my team and of course the food’’ Well said isn’t it ?

The Aloo ke Gutke are so tasty, it’s like nothing I’ve ever tasted ummmm

MJ: What are the biggest challenges you face?

RR: Finding and retaining good staff, the home delivery ones, who are the ‘’FACE’’ of the brand and are not just delivery boys. We try and ensure that each outlet is like a tiny unit in itself that runs on a deeply ingrained feeling of ownership in itself .It’s important for me that each employee understand my passion and treats the place as their own. It’s all the more important for me as I have in turn to convey that confidence and spirit to all those who believed in me and have also invested their monies in this venture.

Also managing operational overheads is very challenging.

MJ: Who is your closest competitor?

RR: Well, we like to think that since we are primarily looking to become the best take away chain in the city and country, I would like to benchmark with Domino’s.

MJ: Any new branches opening up?

RR (Face lights up with apparent joy) Yes! One in a big mall in Pune and one in New Bombay .Am really looking forward to the one in New Bombay as compared to Pune, the attitudes and expectations differ.

MJ: Do you serve goat or lamb meat in the mutton Biryani?

RR: we offer both and also offer halal meat, for bulk orders we need a day or two’s notice ahead for large orders. As such we have 6 different Biryanis on our menu and also offer family packs and party packs. The Chicken Mutka Duma Dum Biryani cooked in a clay pot is heavenly and also very popular.

We don’t use any artificial food colours and we use raw paya to tenderise our meat, that gives the meat it soft, succulent and juicy nature, we are quite proud of our creation.

Meanwhile, some regular customers stroll in and RR gets up, excuses himself and goes to have a chat with them.

I find a rare quite moment at the counter and get the smiling team members to stand still for a few seconds, click away, polish off the last of the mouth watering kebabs and wash it down with yet another glass of the chilled heavenly chaas.

I thank my mild mannered host and trudge back home, happy to have wrapped up my first ever interview for my blog!

Now for the details: For heavenly kebabs and Biryani head to Paud Road, next to Reliance Fresh, Bhusari Colony, Paud Road, Kothrud, Pune. The menu can be downloaded from Zomato – use the following search string – Home / Pune / Kothrud Area / Kothrud / Dum-A-Dum – Biryani and Kebabs.

MASALA ZONE ,SOHO,London

November 29, 2012 by manjirichitnis 4 Comments

The word ”authethtic” has never felt so apt as when I use it to describe the offerings from Masala Zone. I am a frequent visitor to this place and it all started with my very first visit 2 years ago.New to London, needless to say terribly homesick , my husband decided to treat me to some delicious Indian cuisine. He couldn’t have chosen a better place.

The instant I walked it , I was greeted by a beautiful idol of the elephant headed Lord Ganesha and a massive urn decorated with floating flowers.The walls an earthy brown with delicate warli paintings all over.A welcome sight and instantly made me feel at home:)

I love Indian street foods,so gorging on CHAATS was in order.A masala Coke is lovely with the chaats and I can rarely stop at one masala coke. We went A’ la carte and got some spicy dal (lentil curry) and plain rice to go with it,closest in comparison to, my favourite comfort food which is varan bhaath- meaning simple yellow moong dal with ghee and steaming boiled rice!

Image below is of Sev Puri- thats small fired crunchy puris topped with mashed potato mix spiced with finely chopped tomatoes,sev which is the fine yellow crisp gram vermicelli,green mango bits and a tangy tamrind chutney with some finely chopped coriander sprinkled all over.

Image above is fried onion fritterr called Bhajiya in Hindi – thin slices of onion coated with gram flour mixed with spices and deep fried served with green chutney and tangy tamrind chutney.

In the image above there’s 2 plates of Ragda Pattice and a plate of Dahi Puri in between- Absolute CHAATilicious !Ragda Pattice is fried potato patty served with a gravy made from dried white peas cooked in a thick garvy and spiced with many different flavours topped off with various chutneys and sev. Dahi Puri is made by stuffing the puffed puris with a mix of mashed potatoes,sprouts,chutneys,sev and adding dollops of flavoured curd over it.Great for those who want to try a chaat dish and still avoid anything too spicy as the curd soothes your palate.

Last month we had a lot of friends and family visit us from India and U.S.A, all craving to have ”authentic” Indian food. All the edible looking snaps I have taken with my new Samsung Galaxy sIII are taken over several dinners.

Highly recommended are the tasty and varied ”Regular thalis” (mixed platter with a lentils,vegetable preparation of the day,another mix vegetable,some fried papad, rotis or rice as you choose,a sweet mango chutney, a green chutney and the main curry dish that you choose from the veg or non veg menu)which are quite filling and satisfy any cravings one has of either sea food,lamb,chicken or just good old plain veggie fare. Down it with some Mango Lassi and you are well on your way to food heaven. One has to choose the gravy dish from their menu to go with a thali or their choice, I love Roghan Josh – a spicy lamb curry and both chicken gravys one with a coconut gravy and the other spicier and packs a real punch.The staff are quite helpfull, friendly and will explain each item in your thali once it arrives which is great considering the many tourists who come here.

If your planning an early dinner , a beer or wine with some chaat dish or fried pakodas is apt.

If you want to go the whole hog, the dessert not to be missed is a serving of GulabJamun with Ice cream topped with pistachios.A perfectly sweet end to a meal fit for a king.

As their website says,it’s the place to go to for ”seductive Indian desserts”,”Sophistcated Indian Grills” and really wholesome Thali’s.

Masala Zone has 8 outlets in London, the one at SOHO,also the only one I have visited several times.

The service at this branch is prompt and most times it’s crowded especially on weekend evenings,if you are going in a big group to this particular branch, it makes sense to book yourselves a table.It’s a short walk from Oxford Circus tube station off the lively Carnaby Street area.

To check out Masala Zone‘s website click on the hyperlink.

Cheers!

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