CUP OF LIFE

Midnight tea party will bring together Indian and global artistes

    For a city weaned on cutting chai on the run, a tea ceremony which commences at midnight and continues over 12 hours across different sites might sound like a touch too leisurely if not radical. But on December 22, Miko Kuro’s Midnight Tea hopes to do just that when it invites individuals to be part of one such elaborate tea ceremony.
    Started by American artist Natasha Marin in 2008, Miko Kuro’s Midnight Tea is a community arts endeavor designed to create moments of meaningful interaction between strangers. Marin has hosted these gatherings at galleries and art spaces in Greece, France, China, Canada and the United States before bringing the project to India.
    In Mumbai, the evening will be led by Marin and twelve artists from the USA and Canada who will work across genres and spaces to create an (art) experience that will come together around tea. Marin and her collaborators will be joined by about 48 Indian artists, singers and poets who will also participate at various junctures of the project.
    “The project is built around the traditional Japanese tea ceremony where more than one person can explore the relationship of giving and receiving. We’re all projecting ourselves into the world, and if with the help of some instructions we could get all our perspectives to coalesce for at least the duration of the tea ceremony, then that would be amazing. I really believe that at any point in time, people can come together and make magic happen,” explains Marin, who has adopted Miko Kuro as her Japanese name.
    The event titled ‘12 Artists. 12 Hours. Once in a lifetime.’ will begin at Tao Art Gallery, Worli, and conclude at Lakeeren Gallery, Colaba. Marin elaborates, “When one is working across cultures and disciplines, finding familiar territory is very important. For the Mumbai ceremony I’ve chosen the broad theme of the elements because people everywhere can relate to the elements of Fire, Water, Earth and Air.”
    The cycles of Fire and Water will be performed at Tao whereas Air and Earth will take place at Lakeeren Gallery, Colaba. The ceremony will be a mix of predetermined and improvised performances, readings, interventions and the like. The programme for the evening will be led by Marin and her band of 12 interdisciplinary collaborators, including Bonnie Brooks, a fashion designer, textile artist, and alternative healer, Zac Buschmohle, a photographer and Jumanne Donahue, a writer and game designer. The lineup also includes Namrata Bhawnani of Visual Disobedience. Bhawnani and Visual Disobedience, a webzine and support-indie-art initiative, have been integral to bringing Marin tea party to Mumbai.
    Marin was drawn to India and Mumbai because some of the artists who featured in earlier sessions were from Mumbai and attended art school here. According to Marin, finding artists for each session is never difficult; there are times, however, when language comes in the way. “In China, I wished for more language to communicate with, but my
daughter who came with me speaks a little Mandarin so that made it easier to connect. My hosts in China at 943 Studio were beyond gracious! It would have been impossible without their hands-on assistance. Being a citizen of three countries, I often feel like I should speak more than just English,” she confesses.
    While finding intrepid artists who’re ready to move out of their comfort zones may come easily to Marin, her search for them in Mumbai has been made singularly easy by Visual Disobedience, which caught Marin’s attention when she was researching online for potential collaborators. “Natasha was looking for a local support system, a one-stop shop that would help her plug into the scene and also work with her on all the logistics. Some of these 48 artists—such as Tarini Dixit, Jai Ranjit, Sujay Saple and Nishith Mehta—are part of the Visual Disobedience community while others were invited after they successfully met some criteria laid out by Natasha,” explains Bhawnani.
    Despite Mumbai’s repeated claims of being a city that doesn’t sleep, it has been caught napping on more than one occasion. When asked about midnight, her preferred time, Marin responded, “It’s the most magical time. Don’t you think?”

HOT STUFF: An artistic enterprise curated around the Japanese tea ceremony will take place on Dec 22

ON THE GO Of warm bun maska, spicy baida curry and Scotch broth

ON THE GO

Of warm bun maska, spicy baida curry and Scotch broth

Mumbaikars Give Their Wish List Of Iconic City Eateries They’d Like To See Reopened

    The recent reopening of an iconic café in South Mumbai had us put the nostalgia broth on the front burner. In a city where fickle tastebuds, combined with an equally fickle hospitality industry, have together ensured the expiration of several old favourites, the broth, as you can imagine, had many takers.
    Cartoonist Hemant Morparia finds that places with character are increasingly rare. “Either one has to endure global levels of standardisation with places like Starbucks. Or then you have places where you have to pay an arm and a leg. Both these options are unpalatable. It makes more sense to have friends over for food,” he says.
    Morparia’s list of old Mumbai favourites includes, Café Naaz, Malabar Hill and Brabourne Restaurant, Dhobi Talao. He elaborates, “Naaz was a part of the city’s topography. It had character and it was accessible. These days you’re enclosed everywhere you go, Naaz was open and how. That view from Naaz was unparalleled. Brabourne, owned by film critic Rashid Irani, also made for an interesting visit. You
could either hobnob with a local drunkard or talk with films with Irani.”
    Film-maker Saeed Mirza who currently shuttles between Mumbai and Goa, recalls, “Over the years I’ve seen a lot of places go away. Even now, I remember Gourdon very fondly; it used be in the vicinity of Gaylord Restaurant. I had many long conversations with Vijay Tendulkar there.” Mirza also cites Wayside Inn at Kala Ghoda and Pyrkes at Flora Fountain as old favourites that are no longer around. He adds wistfully, “There’s a lot in this city I’d like to see revived.”
    Actor, writer and director Makrand Deshpande speaks fondly of the unostentatious Café Mailoo, a former theatre adda. He says, “It hasn’t really shut down but it has changed a great deal. It used to be open to the road and humble. Now they’ve taken all the charm out of it and put in an air-conditioner instead. It feels so closed; nothing of the old place survives.”
    While the baida curry at Mailoo was a huge hit, the waiter who took the orders is memorable too. Deshpande remarks, “This straightfaced muchhad guy in long pyjamas would walk around taking our orders. We would go there whenever we were through with a rehearsal or a performance. Mailoo remained open till 1.30pm and was always busy with people from the Gujarati, Hindi and Marathi theatre scene.” When asked about the missing English theatrewallas, Deshpande laughs and responds, “Vile Parle (East) was not their scene, yaar.”
    Mailoo’s proximity to Dinanath Mangeshkar Natya Griha and Bhaidas Hall worked in its favour. Discussing the atmosphere Deshpande states, “Theatre professionals and amateurs were there in equal numbers. Bumping into theatre biggies was also not out of the ordinary. Recently someone suggested we go there for old times’ sake and I refused because it’s just not the same any more.”
    Riyaaz Amlani, CEO and MD, Impresario Entertainment and Hospitality, which owns Salt Water Café and the Mocha chain of coffee shops, wouldn’t mind seeing The Wayside Inn and Bastani and Co, Dhobi Talao, get resurrected. He says, “Wayside Inn had so much history; Dr Ambedkar drafted our Constitution there; surely that accounts for something. I also miss bun maska at Bastani.”
    Incidentally Amlani’s Mocha lists bun maska on its menu but it doesn’t have the notice board from Bastani. Like all Irani cafés, the notice urged patrons of the legendary eatery to not smoke, not fight, not spit, not talk loudly and the like. The notice board at Bastani caught poet Nissim Ezekiel’s attention and he wrote a poem on it. While Bastani was a favourite of Ezekiel, The Wayside Inn is invoked in Arun Kolatkar’s Kala Ghoda Poems. Poets have long since stopped dedicating entire poems to Mumbai’s cafés and with good reason too.

TURNED OVER: Wayside Inn, where Dr Ambedkar wrote the Indian Constitution, is now an East Asian eatery

TRAVELLING FO0DIE 

I’ve had the best scones here!

    If I may say so, I’m a wandering minstrel — a traveller at heart and also, fortunately, by virtue of my profession. Airports, railway stations, cars, buses, airplanes, boats and ships have become my home. And travelling is incomplete without different cuisines; the food that one gets to savour and sample along the way. I may not look it, but I am a real foodie. I simply revel in having a good breakfast! I have tasted different kinds of breakfasts everywhere, especially in the most quaint places. Last year, I was in Montreal, Canada, and as I was walking down the street, I spotted a sweet little cafe. I had the most delightful breakfast there — delicious poached eggs with different kinds of breads, fresh juice, olives and a fruit platter to die for. Before this, I had loved the breakfast in New York. I also can’t help but
remenber the most delightful scones with English tea. I had it in the quaint little town of Yorkshire, England, sitting in a cafe right outside the cathedral! With the cathedral bells resounding and the winter chill all around, the warm scones (best ones I have had), and hot tea made the ambience more lovely. My experieces are endless and I hope I can keep discovering more and more places, along with their flavours, all my life. By the way, I have named my band Sojourn, the journey.

SHIBANI KASHYAP

 

KITCHEN TIPS Make muffins

KITCHEN TIPS

Make muffins 

 The key to making great muffins is mixing the batter right. It’s important not to overmix the batter or it will get coarse. Also, a muffin needs room in a mould, so fill each cup with space at the top. That will prevent the muffins from sticking together. Allow the muffins to cool in the pan at least 10 minutes before removing them, especially if they contain soft fresh fruit.

Baked Mushroom

Baked Mushroom









Method

1. Sprinkle all the ingredients on washed mushrooms and mix it well.
2. Cover the contents in an aluminium foil.
3. Bake it for 20 min at 200 deg C.
4. Enjoy while hot

Chappati Rolls

Chappati Rolls












Method

1. Clean and chop carrot, capsicum, cauliflower, french beans, into thin 2" long slivers or sticks.
2. Chop green chillies also into small pieces.
3. Heat oil in a nonstick pan.
4. Add green chillies, garlic, ginger, stir.
5. Add all other vegetables, stirfry on high till veggies are tender.
6. Add soya, tomato sauces, lemon juice, salt, sugar, stir.
7. Divide filling into 6 portions.
8. Take on chappati, put filling in half portion.
9. Spread over half area evenly.
10. Sprinkle some cheese.
11. Fold empty half portion over.
12. A half round with stuffing inside should result.
13. Apply a little water to the inner edges, press together to seal.
14. Arrange them in a shallow ovenproof dish
15. Pour a half tin of baked beans in tomato over them, from tin.
16. Sprinkle cheese, sauce
17. Bake in preheated oven (200^oC) for 10 minutes.
18. Serve as a casserole dish.

मुंबईतलं‘इडलीपूरम्’

चकचकीत स्टीलचं किंवा अॅल्यूमिनियमचं मोठं पातेलं. सोबत आणखी एखादं भांडं/ डबा किंवा पिशवी. हा सगळा वजनदार डोलारा कधी डोक्यावर तोललेला , तर कधी सायकलवर लावलेला. एवढ्या साजासह माफक बोली हिंदी आणि बहुधा म्हणूनच हातातला ' पों पों ' वाजणारा भोंगा... ही ओळख मुंबईतल्या इडलीवाल्याची. मूळात दाक्षिणात्य असली , तरी कधीच भाषाजातीधर्माच्या पार जाऊन सर्व खवय्यांना तृप्त करणारी इडली हा कामासाठी लवकर बाहेर पडणाऱ्यांच्या नाश्त्याचा ; आणि पर्यायाने मुंबईच्या समकालीन खाद्यसंस्कृतीचा महत्त्वाचा भाग. माटुंग्याच्या साउथ इंडियन पट्ट्यात अस्सल दाक्षिणात्य इडली-डोसा खाऊ घालणारी उपहारगृह अनेक असली , तरी रस्त्यावरच्या या भोंगा वाजवत येणाऱ्या इडलीवाल्यांच्या आश्रयाला जाणाऱ्यांची संख्याही कमी नाही. मुंबईतल्या अनेक साध्या वस्त्यांमध्ये या इडलीवाल्यांचे काम चालते , पण याचे खरे केंद्र आहे ते धारावीमध्ये.

मोठी झोपडपट्टी किंवा लेदरसह अन्य लघुउद्योगाचे मोठे केंद्र अशी पॉझिटिव्ह-निगेटिव्ह ओळख असलेल्या , धारावीच्या ९० फुटी रस्त्यावरून काटकोनात आत शिरणाऱ्या गल्ल्यांमध्ये कमला नगर , बालाजी नगर , राजीव गांधी मार्ग अशा वस्त्यांमध्ये ; लँडमार्कच सांगायचा झाला तर कामराज हायस्कूलजवळच्या भागात हे इडलीवाले एकवटले आहेत. सकाळी सहा-सातच्या सुमारास इथल्या लहानलहान गल्ल्यांमधून इडली-चटणीची पातेली घेऊन विक्रीसाठी बाहेर पडणाऱ्या इडलीवाल्यांची संख्या मोजता येणार नाही. या भागात नेमक्या किती घरांमध्ये इडल्या तयार करण्याचा व्यवसाय चालतो किंवा नेमके किती इडलीवाले आहेत , हे स्वतः या इडलीवाल्यांनाही सांगता येत नाही. काहींच्या मते हा आकडा ५००-७००च्या घरात आहे , तर काहींच्या मते नक्कीच हजाराच्या पुढे असेल! काही जण मेदूवडे , डोसेही करतात , पण खरा लोकाश्रय असतो तो १५-२० रुपयांत भरपेट खाता येईल अशा इडलीलाच!

यातले बहुतेक इडलीवाले तामिळनाडूमधल्या मदुराईचे आहेत. क्वचित एखादा-दुसरा तिरुनेलवेल्लीचा. पहाटे , किंवा खरं तर रात्रीच दोन-अडीच-तीनच्या सुमारास त्यांचा दिवस सुरू होतो. आदल्या दिवशी आंबवायला ठेवलेल्या पिठाच्या इडल्या करण्याचे काम पहाटेपासूनच सुरू होते. प्रत्येक घरात किमान ३०० ते ४०० इडल्या बनतातच. ज्या घरांमध्ये काम करणारे हात आणि बांधलेले ग्राहक जास्त , तिथे हा आकडा हजारपर्यंतही पोहोचतो. म्हणजेच , मुंबईकरांच्या पोटात पडणाऱ्या किमान अडीच ते तीन लाख इडल्या या इथेच तयार झालेल्या असतात. त्यामुळे हॉटेल्स , कँटीन वगळले , तर रस्त्यावर विकल्या जाणाऱ्या इडल्यांच्या निर्मितीची धारावी हीच ' राजधानी ' आहे , असे म्हणायला हरकत नाही. इडल्या तयार झाल्यावर साधारण सहा-सात-आठच्या सुमाराला हे इडलीवाले आपला माल घेऊन कधी एकेकटे , तर कधी गटागटाने आपापले डेस्टिनेशन गाठतात. काही जण जवळपासच्या भागात पायी किंवा सायकलने फिरतात , तर काही अगदी चर्चगेट-कुलाब्याच्या ऑफिस एरियापासून ते थेट ठाणे- विरारपर्यंतच्या भागाच विक्रीसाठी जातात. तिथे किमान तीन-चार तासांची आणि कमाल माल संपेपर्यंत पायपीट करून नंतर घराची वाट धरतात. संध्याकाळी पुन्हा दुसऱ्या दिवशीच्या इडली पिठाची तयारी असतेच. सकाळच्या वेळी इडल्यांची पातेली घेऊन इडलीविक्रीसाठी बाहेर पडणारे पुरुष संध्याकाळच्या वेळी तांदूळ , उदीड डाळ , नारळ आदींच्या पिशव्या भरभरून घेऊन येताना दिसतात.

इथल्या कमलानगर भागात तर दर दोन-तीन घरांपैकी एका घरात इडली बनवण्याचे काम चालते. कुटुंबातले सगळे सदस्य याला हातभार लावतात , पण इडली बनवण्याचे काम प्रामुख्याने पुरुषवर्गाचे असते , असे इथला एक तरुण विक्रेता जयम सांगतो. चौथीपर्यंत शिकलेला जयम जेमतेम बाराव्या वर्षी मुंबईत आला आणि आपल्या गावाकडच्या इडलीवाल्याच्या हाताखाली कामाला लागला. काही वर्षांनंतर स्वतःचे स्वतंत्र काम सुरू केले. आता माहीम-दादरपर्यंतच्या भागात पूर्णपणे पायीपायी फिरून तो आपला माल विकतो. तर तिरुनेलवेल्लीचा मध्यमवयीन भास्कर राजेंद्रम ट्रेनने सांताक्रूजला जाऊन त्या परिसरात पायी फिरून इडल्या विकतो. काही घरं सोडून पलिकडे असलेल्या एस. परिमल यांच्या घरात तर गेली ३०-३५ वर्ष हा व्यवसाय सुरू आहे. आता त्यांचा मुलगा मणी हा त्यांचा व्याप सांभाळतो. मणी आणि त्याच्याबरोबरचे १०-१५ जण सकाळी बरोबरीनेच चर्चगेटला जातात. ' अगदी कमी किंमत असल्याने आमच्या इडल्या गरिबांनाही परवडतात. पण त्या आरोग्यदायी असल्याची खात्री पटल्याने ऑफिसांमधले ' आमीर लोग ' ही आपले नियमित ग्राहक असल्याचं मणी सांगतो आणि धारावीचा ' टॅग ' असला , तरी चकचकीत भांडी आणि घरं पाहता त्याचा दावा पटतोही. म्हणूनच , लेदर , कुंभारकाम अशा अनेक लहान उद्योगांचं केंद्र असलेलं धारावी इडलीपूरम् म्हणून ओळखलं जायलाही हरकत नाही!

Tempt your taste buds

Tempt your taste buds

    For any food lover, Shree Sunders is a must visit for the sheer variety of idlis and dosas it offers. Another must-try is the tangy rasam wada, with the aroma of the rasam promising to tease your tastebuds. Rightly blended with spice, the hot and sour rasam is an all-time hit. Their idlis are different since the rice is grounded and mixed with lentils in the traditional way. In most other places, idlis are normally made of rawa and get stuck to the upper jaw. The tasty sambhar comprises small onions. Also, don’t miss their Kanchipuram rawa idlis.
    The dosas are made of different kinds of lentils, making them the USP of this restaurant. For example, the Chettinads made out of sabudanas, nachni made of red millets, paesrettus made of moong, the set dosas, polo, methi dosas and adais. Even the normal rawa dosa is thin and crisp along with other stuffed dosas. There are also appams with stew, and idi appams with sweetened coconut milk.
    In the chaat section, you can sample a popular dish known as Birds Nest. Even the pani puris here are customised in a trolley and
served on tables. Desserts comprise faloodas and an unforgettable cream of sitaphal.
Shree Sunders at Matunga is known for their innovativeness while retaining the originality of traditional dishes. Rice dishes like Mysore Delicacy and Bisibele Bhaat were introduced to Mumbai by this restaurant. In these dishes, rice is cooked with lentils and vegetables to give it a unique sweet, sour and
spicy
taste — all nicely blended.
They also make Pulliyodhari, Lemon Rice as well as Spring Hoppers.
Also on the menu is Maharashtrian cusine comprising Bajri and Nachni, accompanied by Pithla, Bharit and Techa. You can also have Chhole Bhature or Pav Bhaji and end your meal with a delicious Pineapple Shera.
Shree Sunders, Matunga Central Railway, Opp Kabootar Khana, Matunga. Call: 98692 00817.

One of the dosas available at Shree Sunders

Indulge in a culinary feast

Indulge in a culinary feast

    Food lovers now have a new destination to unwind with family and friends — Phase 1 Lounge and Restaurant in Dombivali (E). Owned by Pankaj Bhole, the lounge spreads over an area of 4,500 sq ft and the ambience, created by Tejal Pankaj Bhole, includes a wooden finish on the walls. The lounge is directed by chef, consultant and mixologist, KM Saif.
    Apart from scrumptious Indian, Chinese and Mughlai dishes, patrons can also choose from Irani, Moroccan, Greek, Turkish, Spanish, Lebanese, Egyptian and Italian delicacies. The temptations on the menu include Batata harra, Athens bruschetta, Dukkah crusted chicken skewers, Camarones borrachos, Moroccan cottage cheese skewers, Lebanese garlic and chicken kebab, Jujeh Kebab, Shish Taouq, Samak meshwi, Pollo ala zafferano, Kotopoulo Me Sambuca, Pescado Con Malibu, Pollo ala Kiev, Turkish pizza lahmacun, Spanish pizza de mariscos and much more. Every kebab is served with a different dip to enhance your taste buds. Desserts include Tiramisu and Cognac chocolate mousse. Adding to the fun will be a deejay. That’s not all. Special offers can be enjoyed during happy hours — till 12 noon — on Indian beverages. Also, patrons get to enjoy a discount of 15 % on food. So, make sure you join and experience the magic created by Saif and his team.
    Foot-tapping music, chic ambience, scrumptious meals and amazing discount offers on food and drinks will give you the perfect mood to dine. So, get ready to indulge in some culinary delights.
Phase 1 Lounge and Restaurant, Plot # A 128, 1st Floor, MIDC, Phase-1, Opp. Savitri Bai Phule Auditorium, Next to Bajaj Showroom, Dombivali (E).

Chef KM Saif and owner Pankaj Bhole