Irony And Ecstasy:
I clicked this picture on our visit to Mussoorie. We’d halted for a coffee in a tiny restaurant. Through the backdoor, I could see a bright little temple plonked precariously on a cliff. I couldn’t stop myself from requesting the manager to allow me get to the rear to click some pics. He gladly obliged. There was this person, enjoying the chilling mountain breeze while puffing beedi. His eyes were beautifully old and skin countlessly wrinkled. Don’t miss the ad on the wall behind him.
I‘ll Be There For You:
Getting a perfect shot ain’t easy. There’s lot of stunts involved…well…sometimes… This was one such, clicked from my 16th floor balcony. I enjoy standing there with my chilled coffee, watching the grandparents bring the kids for a stroll every evening. What I love about this picture is the old, warm and protective hand of this aging grandad on the baby’s head. So much of love, so many emotions, so many promises!
Fort area in Southern Mumbai still oozes its 18th century colonial charm. So does its heritage architecture, streets and its cafes.
Nestled in the Horniman Circle area, bang opposite the glorious Asiatic Library and a neighbour to the famous Bademiya is this modest little restaurant called Jimmy Boy.
Jimmy Boy is famous for its authentic Parsi cuisine. They say, this place is just the same it was ages ago in terms of its ambience and much loved menu; which could be the reason it’s crowded all the time with old patrons still ordering the Brun Maska and Chai and the new and indecisive ones (like us) hovering all over the menu.
Ambience: It’s a restaurant portraying the ethos of the 70s and 80s or even before, when Mumbai was Bombay and gourmet food was unheard of. Nostalgic!
I have a thing for chandeliers and absolutely loved this one.
Old-school wide-rimmed cookie jars sitting on the wall that separates the small bakery from the restaurant. There are also some cupcakes and croissants on display.
Seating: It’s a petite place. Around 8 tables accommodating two or four on each side. There’s a mezzanine floor too.
Food: Menu is huge. Along with authentic Parsi food, North Indian cuisine, sandwiches, quiches, tarts and others are also sprinkled here and there on the menu. They have Pallonji’s Rasberry and Ginger Soda, typically found in Parsi restaurants.
We ordered a Masala Akhu, a sunny-side-up egg on grated potato cake. I liked.
For the mains it was a Parsi must-have, Patra Ni Machhi – fish cooked in green masala and steamed in banana leaf. We had it with chapatis. It was delectable.
Later came Chicken Dhansak – Chicken cooked in dal (pulses). It’s accompanied by brown rice and two pieces of Chicken Kebab. Chicken pieces were cooked to perfection. The gravy was kinda ok, a bit on the sweeter side. May be it’s meant to taste that way.
We wrapped up our dinner with Kulfi.
Service: A twenty out of ten! Right from the call I made to locate the place till after paying the bill, it was a pleasurable experience. Service is super quick. Food was on the table within minutes of placing the order.
Parsi food being a totally unfamiliar territory, we were lost in the menu. It was then Mr. Kaushal came to our rescue. He is very friendly and helpful, so is his cheerful staff…even at 11.30 pm when it was time to pull the shutters down and a staff birthday was waiting to be celebrated.
My Say: Food was great. May not be exceptional. Ambience is nostalgic. Service is fabulous.
You gotta go there once to lay your curiosity about Parsi cuisine to rest. I’m sure it wont disappoint you.
My age-long affair with anything chocolate continues with this deep, dense and dark marvel. There’s really nothing fussy about this cake. But the end result is sure to amaze you and all.
Preparation time: 20-25 minutes
Baking time: 50 minutes to an hour
Serves: 8 – 10
225 g dark chocolate, in drops or broken into pieces
225 g butter, plus extra for greasing
325 g caster sugar
6 eggs, separated
200 g ground almonds
75 g plain flour, sifted
1 tsp baking powder
2 tsp vanilla extract
Salt, a pinch
275 g icing sugar
100 g cocoa powder
125 g butter
175 g caster sugar
100 ml water
1. Preheat the oven to 160C. Butter the sides of a 25cm spring-form or loose-bottomed cake tin with 6cm sides and line the base with a disc of baking parchment. If you’re using a spring-form tin, make sure the base is upside down, so there’s no lip and the cake can slide off easily when cooked.
2. Place the chocolate in a heatproof bowl set over a pan of simmering water. Leave just until melted, stirring occasionally, then set aside. With the help of wooden spoon or electric mixer using the paddle beater, cream the butter until soft.
3. Add the sugar and beat until the mixture is light and fluffy. Add the egg yolks one at a time, beating well between each addition. Mix in the ground almonds and the melted chocolate, followed by the flour, baking powder and vanilla extract. Be gentle, do not over-beat.
4. Tip the egg whites into a separate bowl, add a pinch of salt, and beat until stiff but still smooth in appearance – Again, do not over-beat. Fold the egg whites into the cake mixture and then pour the mixture into the prepared tin.
5. Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean but moist. Let it stay in the tin for 20 minutes. Then loosen the edges of the cake using a small, sharp knife and remove the sides of the tin before carefully transferring to a serving plate to cool down fully.
For the icing:
6. Sift the icing sugar and cocoa powder into a mixing bowl. Place the butter, caster sugar and water in a saucepan and set over a medium heat.
7. Stir all the ingredients together until the butter is melted and the sugar has dissolved, then pour into the dry ingredients and mix together well.
8. When the cake has cooled, pour over the icing, allowing it to drizzle down the sides.
This cake is sheer indulgence on a plate! Cheating on calories is forgiven coz you are sure to go in for seconds or may be even thirds 🙂