Mumbai food: Colaba delivery service serves delicious, filling Asian fare

Asian food is here to stay. The last year saw its fair share of restaurants dedicated to serving baos with innovative fillings, stir-fried noodles, Thai curry versions and dumplings.
           

Eastside Story (ES), a two-month-old delivery service in Colaba, is the newest kid on the Asian-influenced block. ES only delivers in SoBo and a few surrounding areas via delivery apps but on a special request, we placed an order for Bandra East.

Our food arrived on time, packed in the typical plastic boxes with the quirky ES logo on top - a torii (Japanese gate) and a man with a rice hat on a cycle with a momo steamer strapped on. We ordered a sampler menu, covering all the major protein groups and to be fair, three vegetarian options.


As it turned out, our favourite dish was the vegetarian open face bao, the Shanghai Tofu and Mushroom (R200). It was a combination of flavours and textures. The pillowy-soft steamed bao was packed with smokiness from stir-fried mushrooms, light-fried silken tofu, and crunchiness of crushed peanuts and scallions. It was good enough to eat on its own, without the addition of the accompanying sweet-sour aioli.

In terms of aroma, the Caramel Shrimps (Rs 350) scored high. The tiny prawns were coated in a light brown, garlicky caramel sauce and pork fat, giving it a wholesome salty-sweet flavour and a spicy aftertaste. The cooking of the pork in the Vietnamese Luc Lac (Rs 350) was spot on — it was tender and juicy. However, the lightly seasoned dish had a heavy dose of Chinese vinegar leaving us with a tangy aftertaste that overstayed its welcome.

The Indonesian street dish, Mie Goreng (Rs 220, veg) had a little too much soy sauce. The thin noodles, fried with garlic, spring onions, carrots, cabbage and peanuts, made for a filling and satisfying dish on its own. The Pad Kra Prow Kai (Rs 350), was underwhelming. The jasmine rice was soft but the bird’s eye chilli didn’t add enough heat to the otherwise bland dish.
ES have taken baby steps in the market and they score high on flavour and portion size. Now, if only they expanded their delivery radius.

Fuel for appetite, across times

Feasts and Fasts — A History of Food in India is Chicago-based food historian Colleen Taylor Sen’s most recent culinary outing. An ambitious effort at exploring the history of Indian gastronomy, the fascinating journey of which, this richly illustrated single volume traces from the Indus Valley Civilisation to its present incarnation. It is served as a detailed introduction to the dietary evolution of a diverse sub-continental people since prehistoric times, with generous dollops of myriad influences that have accorded it the status of a much-preferred world cuisine today. The author peels away, chapter by chapter, how faith, climate, geography, foreign rule, among others, shaped our culinary heritage and modern-day food habits.
               

The opening section helps demystify the effects of physical features, environment, landscape and climate on food patterns since antediluvian ages. The ones after, walk the reader through the prevalence of Indo-Aryan customs during the Age of Ritual (1700-1100BCE), and how Vedic Indians of the 16 mahajanapadas effected the Renunciation Tradition and Vegetarianism (1000 to 300 BCE).

Later, orthodoxy and newer religious movements would sway culinary customs to a large extent and Puranic thought would come to prevail till the 10th century CE. Nearly concurrent, or at least from 600BCE to 600CE, the author has us know, doctors were an essential ingredient in nutritional trends of the time. Much of our knowledge about food in ancient India is rooted in medical texts.
Culinary customs in the Middle Ages took on a more sophisticated flavour, largely due to the patronage of local and regional dynasties that ruled the sub-continent. This period also saw the mushrooming of food writing as rulers were wont to show off their knowledge by authoring books on various topics.

Food as we know it, particularly in the north, is replete with Central Asian flourishes, and Sen justifiably devotes a chapter to the Mughals and how they inspired the delectable cuisines of Awadh, Hyderabad, and Kashmir. The halwas, samosas, biryanis and pulaos we relish today are all part of this legacy. Then came along the Europeans bearing tomatoes, potatoes and chillies; rice in any case had arrived many centuries ago from China to become the staple of a large part of the sub-continent.

Morgantown woman to compete in World Food Championships

MORGANTOWN — Sherry Kozlowski might not have a professional culinary team or years of experience in the competitive kitchen, but she has one thing she hopes will help her come out on top at the World Food Championships next week: recipes she believes in.
               

It started out as a love for baking, escalated to entering regional food competitions and now the Morgantown resident is preparing for the chance of a lifetime: the World Food Championships, the largest competition in food sport. This year, 430 champions of previous events will come together to compete in Orange Beach, Alabama, for a chance at winning the crown and some serious cash.

Kozlowski has a chance to take home $10,000 if she wins the “Recipe” category, one of nine different divisions — the others are BBQ, Chili, Dessert, Bacon, Sandwich, Seafood, Burger and Steak.

The division winners have a shot at $100,000, which is awarded for the best dish overall.

Contestants in the Recipe category are required to serve up their best breakfast dishes at the competition.

Kozlowski qualified for the World Food Championships by taking home the top prize in the National Amatuer Mushroom cook-off in Kennett Square, Pennsylvania, in September — which was no easy feat.

“We just went because I qualified,” she said. “When I was doing it, I knew it was good. I was tasting it and was saying, ‘I got this.’ But then I looked around and everybody’s looked, really, really good.”

Despite competing against the reigning champion and more experienced teams, Kozlowski took home the top prize for her Sunnyside of ‘Shrooms dish — landing her a spot in the World Food Championships next week.

Fun Vibe, Delicious Food at Pineapples in Hilo

Sometimes, it’s fun to go somewhere with a  peppy vibe and an upbeat atmosphere.  It’s a bonus if the venue has great food and a nice bar, too.  Such is the case with Pineapples in downtown Hilo.

Conveniently located just one block up from the Hilo Farmer’s Market on the corner of Mamo and Keawe Streets, Pineapples is always bustling.  It is housed in a remodeled building, charmingly adorned with… pineapples.

I love the fact that it is open-air—but Hilo being Hilo, it’s a good thing that it’s covered.  Even on a rainy day, it has a casual, easygoing ambiance.

Having eaten there several times for  lunch, dinner and pūpū, I’ll tell you about some favorites.

Sometimes, I just order a pūpū and a drink. I find their appetizers are a good size, such as the Nui Nachos ($11) or the Crispy Spring Rolls ($10).

My husband likes their Island-Style Tacos with fresh catch ($14).

If you haven’t tried a hamburger with grilled pineapple, now’s the time! Pineapples’ chefs serve theirs ($14) with ham, two cheeses and a teri glaze.  You won’t leave hungry.

Service, at each of my visits has been attentive, helpful and efficient. There is a daily specials board worth checking.

There are local beers, as well as imports; there is also a good wine list and a full bar.

Delicious recipes from Sicily by Ursula Ferrigno

Aubergine and pomegranate salad
                   

This dish comes from a family friend called Salvatore Veltini. He hails from Ragusa, which is on the southern tip of the island and was a Norman stronghold that became a fief of the Cabrera dynasty. The recipe is so simple and utterly delicious. I am a stickler for salting aubergines – it’s a family thing. It also means that the aubergine will fry better, absorb less oil and have a superior flavour.

Serves: 4

2 medium aubergines, cut lengthways into ½cm (¼in)-thick slices

Sea salt and freshly ground black pepper

3 tbsps olive oil

Grated zest and freshly squeezed juice of 2 unwaxed lemons

2 garlic cloves, peeled and finely chopped

1½ tbsps white-wine vinegar

1½ tbsps good-quality extra-virgin olive oil

A handful of mint, roughly chopped

A handful of flat-leaf parsley, roughly chopped

Seeds of 1 pomegranate

100g (3½oz) pecorino cheese, soft or firm

Sprinkle the aubergine slices with salt then weigh down and leave for 15 minutes. Remove and pat dry with paper towels.

Heat the olive oil in a large, heavy frying pan and fry the aubergines. Choose a ridged pan if you can, as the aubergines look far more attractive cooked this way.

Mix the lemon zest and juice, garlic, vinegar and good-quality oil. Mix this dressing with the aubergines then scatter with chopped herbs, pomegranate seeds and pecorino. If using soft pecorino, place it in dollops. If firm, scatter shavings.