As a kid making idli – dosa at our home was a monthly ritual. The preparations that went behind it would’ve easily made us look like a South Indian family. Mom would soak the dal and rice overnight for dosa batter and would grind it into a paste, sil-batta being her weapons of choice till dad gifted her a food processor. Her proportions for the batter were always accurate, consistency always right.
Sorry for the bad quality and too much noise in the video. I didn’t get enough time to edit it.
Bandra’s latest deli/cafe opens quietly in the midst of bustling Pali Naka. We walked in for dinner and comes out impressed with cosy interiors and big portions.
Small pots of plants placed vertically on the wall, a French style door with chalkboard; the entrance of EAT – Deli.Cafe makes you wish that it was in a quaint corner of Bandra instead of the busy Pali Market. The flight of stairs leading to the basement seating has been used intelligently to create the seating space.
The menu though not extensive, offers enough variety right from all day breakfasts, soups, salads, sandwiches, burgers, mains etc. We started with a Grilled chicken, hazelnut and herb toasted veggies in balsamic yogurt dressing salad (Rs 390). Full of flavours the salad had poached pears to add a little sweetness, yogurt to cut through the sourness of balsamic and hazelnut to add a lovely crunchiness. This with the fresh bread and mustard based spread gave a good start to our meal. We would’ve loved a glass of red wine to go with it but the restaurant isn’t serving alcohol as yet.
The beverage section has a very cool option where you can turn any of the dessert into a
cake shake. We tried the Hazelnut ganache shake (Rs 270) – thick and chocolaty, a definite hit among the kids. The big juicy BBQ chicken burger (Rs 420) that we ordered next can easily be added to the list of must try burgers. The juicy chicken pieces slathered in barbeque sauce, slapped between whole wheat burger breads are served with chunky potato wedges and some salad on the side. You can top your burger with cheddar cheese, bacon, ham, sausage, blue cheese, sour cream or goat cheese by adding Rs 90 to the price of the burger. Being the carnivores that we are we topped ours with bacon.
Our pick from the mains was Penne with tossed baby potato, roast garlic, almond, green beans and pesto cream (Rs 370). The al Dante pasta came tossed in a very mild pesto sauce. The highlight of the dish was the crispy baby potatoes with roasted garlic. With our tummies already touching the ground we ordered one last indulgence, the dessert. The Three layer chocolate cake (Rs 240) was sinful with layers of dark chocolate, white chocolate and chocolate mousse on a thin slice of cake making it very heavy.
Soon after our dinner we were making plans to come back for breakfast. With Scrambled eggs with smoked salmon (Rs 370) and Blue velvet cheesecake (Rs 240) on the menu our expectations are high.
Must try: Grilled chicken, hazelnut and herb toasted veggies in balsamic yogurt dressing salad, BBQ chicken burger
Meal for two: Rs 1690 (inclusive of taxes)
Shop No. 13, Dheeraj Arcade,
Bandra (W), Mumbai
Phone: 022 2640 0090
Facebook: EAT – Deli.Cafe
Prep Time: 10 minutes
Cooking time: 15 minutes
Eggs – 2
Onion – 1 medium (chopped)
Potato – 1 large (diced)
Carrot – 1 small (diced)
Bell pepper – 1 small (diced)
Pickled gherkin – 1 (chopped)
Garlic – 2 cloves (crushed)
Chili flakes – 1/2 tsp
Oregano – 1/2 tsp
Black pepper powder – 1/4 tsp
Coriander – 1 tbsp (chopped)
Salt to taste
Olive oil – 1 tbsp
- Heat oil in a pan and throw in onions for frying.
- Add minced garlic, potatoes and carrots and fry till they are almost cooked.
- Add bell pepper, gherkin, chili flakes, oregano, coriander, black pepper powder and salt and cook for another 2 minutes.
- Bring the whole mixture to the centre of the pan and make two depressions in the mix using a ladle.
- Now break both the eggs in these depressions, cover and let them cook on slow flame.
- Once the yolk is cooked, remove from the pan and serve with toasted breads.
Oranges – 2 medium
Eggs – 6
Cocoa powder – 50 gms
Castor sugar – 200 gms
Baking powder – 11/2 tsp
Dark chocolate – 2 tbsp (chopped) I used the Royce chocolate bar that I just bought 😀
- Place oranges in cold water in a pan and boil them for 2 hours or till they become soft.
- Cut them from the centre and remove the pips if any.
- Throw the oranges in the food processor (with the skin) and pulp everything together.
- Preheat oven tp 180 degree Celcius.
- Add eggs, cocoa powder, sugar, baking powder and the chopped dark chocolate to the orange pulp and run the motor till everything is mixed properly. You’ll get a slightly runny batter, don’t worry this is how it should look.
- Grease the cake tin and pour the batter in.
- Bake for an hour. The tester will come out clean by this time.
- Let it cool for a while.
- Dust it with sugar, add frosting, decorate it with orange rind or just eat this rich dark goodness plain.