WhereCity.com - Restaurants and Bars - Le Soleil Energy Cafe & Lounge

A fitness-freak’s dream come true, Le Soleil, Energy Cafe & Lounge, has a mouth-wateringly fresh menu. Multi-grain pancakes, salads, paninis, ciabattas, wholewheat pizzas and wraps, vibrant high- energy drinks, pro-biotic yoghurt, tofu, oysters, water chestnuts, wheatgrass and flax-seed meals, all make their way into their extremely healthy food options. Hot favourites are the multi-grain fibre crunch (a salad of cous-cous, barley and unpolished rice, combined with cheese and vegetables); Read more...

WhereCity.com - Articles - Have Fun With Fruits This Summer!

One of the best things about summer is the abundance of fresh produce available in the markets. Fruits contain natural sugar and are packed with loads of vitamins and minerals. They are the perfect sweet treat which help to satisfy your sugar cravings, while at the same time keeping your weight in check. Try to incorporate as much colour as possible when you go fruit shopping. Brightly coloured fruits are full of essential nutrients and provide various health benefits. For instance, orange and yellow fruits such as lemons are rich invitamin C and help to boost immunity. Red fruits such as apples containlycopene which lowers the risk of heart problems. Green fruits such as kiwiare full of minerals which are beneficial for the circulatory system. Blue andpurple fruits such as plums are rich in phytochemicals which aid in disease prevention. 


Here are some interesting ways to have fun with fruits this summer. Read more...

WhereCity.com - Restaurants and Bars - San Churro

Legend says that Hernán Cortés introduced chocolate to Spain but commissioned only monks to manufacture it exclusively for the royal family. San Churro, the head monk, however, later revealed the secret of chocolate all across Europe. Read more...

WhereCity.com - Articles - Tricolour Twist

Tricolour Twist

Republic Day always reminds me of childhood days; the excitement of that one holiday, hoisting small flag in the backyard, the fun of playing all day, eating home made snacks and watching RD parade on Doordarshan. This Republic Day I revisited my mom’s kitchen and brought you some lip smacking recipes. Read more...

Festival Della Cucina Italiana

Last year, more than few might have been privy to Julia Roberts character ‘Liz’ savouring an authentic spaghetti dish while sipping on some delectable wine in an outdoor restaurant in Italy (Eat, Pray, Love).  If you have had enough of just gaping at the almost orgasmic facial expressions she exudes over enjoying a classic Italian meal or thinking of ways to get the same experience without travelling that far, then think no further.

The Laughing Cavalier is not just a beautiful 16^th century painting by Frans Hals but a luxurious restaurant nestling in the suburban area of Malad in Mumbai. It currently plays host to the ‘Festival Della Cucina  Italiana’  Read more...

How prepare the perfect Sangria

Summer sun, evening ocean breezes, splashes of intense heat – take time to cool your heels. Experiment during this season with unusual beverages from the world over. We present the Sangria, a popular drink across many countries.

Sangria is a wine punch. It first originated in Spain and Portugal. The word is derived from Spanish; sangre means blood. A typical Sangria is a fruit-filled wine beverage and consists of red wine, chopped or sliced fruit, honey or orange juice, a tinge of brandy, triple sec or other spirits and lastly, lemonade or a soft drink. If white wine is used instead of red, the punch is called Sangria Blanca. In the south of Spain, Sangria is called zurra and is created with peach or nectarine.

The preparation of Sangria consists of adding sliced or chopped fruit to the mix of wine, sweetener and spirits, without the ice or soft drinks. The mixture is placed in a refrigerator for several hours, sometimes overnight, to allow the flavours to mix thoroughly. Then it’s taken out of the fridge and ice and some amount of soft drinks are added to taste.

In Spain, Sangria is served throughout the country during summer and around the year in the southern and eastern parts of the country.

Ravi Aley, Bar Manager at Villa 39 shares an easy to prepare Sangria recipe with WhereCity.


To check the recipe, swig over to:
http://www.wherecity.com/articles/sangria-the-spanish-sun-57.html

How to prepare Goan Food- The easy way.

Varied, delicious and spicy – Goa’s coastal cuisine is world famous. Seafood curries, vegetable stews, coconut based desserts – Goan cuisine has something for everyone. While a trip down south may temporarily satisfy the taste buds, what can one do when those cravings for sol kadi and chicken cafreal don’t let up?

 

Traditional style Goan food is easy to prepare. Make sure your pantry is well stocked with coconut milk, coconut oil, garlic, chilli peppers, spices, lentils, gourds and vinegar and you are all set to try your hand at traditional Goan fare.

 

Before I share some of my favourite recipes with you, it’s good to note that while Goan cuisine has been heavily influenced by a Portuguese style of cooking, there is also a very distinctive Goan Hindu cooking tradition. In both traditions, there are scrumptious vegetarian and non-vegetarian options, superb curries, local varieties of idli and dosa, and a little something for the sweet tooth.

For the quick and easy recipes for Chicken Cafreal,  Khutkhute, Sol Kadi, Gur Kheer, hog over to:

http://www.wherecity.com/articles/im-goan-to-eat-some-fish-curry-rice-80.html

Where to find Brie Cheese in Mumbai

Brie is a soft farmhouse cheese made of unpasteurised cow’s milk and is named after Brie, the French province in which it originated (the modern department of Seine-et-Marne). Brie is pale in colour and has a mouldy white rind (which is edible yet tasteless). Legend has it that the Emperor Charlemagne first tasted the cheese at a monastery in Reuil-en-Brie and fell in love with it. Brie quickly became known as the “King of Cheeses.” The common folk followed suit and Brie became a favourite of the people. Brie may be produced from whole or skimmed milk. The curd is obtained by adding rennet and heating the mixture to about 37 degree C. Rennet is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk. It contains a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey). (There are vegetarian rennet substitutes as well.) The cheese is then cast into molds. Each mold is filled with several thin layers of cheese and drained for about 18-20 hours. Following this procedure, the cheese is taken out of the mold and injected with cheese mould and aged in a cellar for at least a month. When properly cured, the center of the cheese will ooze as if it were heated.

Read More.

Where can I get a Bagel in Mumbai

Holey Smoke! Bagels have arrived in Mumbai! Visit the quaint cottage in Bandra called The Bagel Shop or Wich Latte in Colaba and try a range of innovative bagel sandwiches. Cafe Mosche also sells bagels that you can purchase and stuff with cream cheese at home! Or better still, use one of our recommended recipes and try it at home! So, what is a bagel? A bagel is a ring shaped bread (like a doughnut) traditionally made of yeasted wheat dough which is first boiled in water (Wich Latte boils their bagels in honeyed water) and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked onto the outer crust with the most traditional being poppy or sesame seeds. Some have salt sprinkled on the bagel Read More.

How to make the Perfect Baba Ghanoush

The simple yet elegantly delicious Baba Ghanoush is a great favourite on any meze (appetiser) circuit. Served most often as a snack or a dip in restaurants or with cocktails, Baba Ghanoush is a vegetarian dish that is luscious and enticing enough to add to your list of comfort foods. The exact origins are sketchy, yet Baba Ghanoush seems to pop in cuisines as diverse as Turkish, Greek, Armenian, Egyptian, Romanian, and even Russian. We, of course, know it best as a Middle Eastern speciality coming from the geographical area historically known as the Levant. Bordering the eastern Mediterranean, this region is today the home of the nations of Lebanon, Syria and Israel. Baba Ghanoush, Baba Ganouj (Egypt), Blagadoush (Ethiopia), Babaganus (Turkish), Melitzanosalata (Greek), Mutabal (Armenia), Baklazhannaya Ikra (Russian) or quite simply, roasted eggplant (aubergine) salad is the perfect starter, pâté or dip that will compliment almost any meal. Read More.

How to make Cachaça & Caipirinha- Recipe by Bartender Jack Shakur

Somewhere, deep in the tropical heat of Brazil, about 450 years ago, slaves on sugarcane plantations drank leftover cane juice after allowing it to ferment. Eventually, it was chanced upon that distilling the fermented cane juice pushed its potency to a new level. Although sugarcane was introduced by the Portuguese in Brazil in the 16th century, the Cachaca is almost exclusively Brazilian. In the early days, this potent libation was used as a medicinal tonic for ailments. Who said drinking isn’t good for health?

Cachaca was almost exclusively the drink of the lower strata, while the elite in Brazil preferred the imported cognac and scotch. The poor man’s drink spread like wildfire after the caipirinha (Cachaca based drink with lime and granulated sugar) became an A-list drink, and featured as one of the IBA Official Cocktails for use in the annual World Cocktail Competition.

Read More.