CHIPS AND DIPS...

Chips and Dips offers a fabulous variety of recipes with something for every food lover depending on your tastes and preferences, from extra-rich and savoury combos to amazingly low-fat and subtle choices. Inspired by a range of ethnic traditions, the recipes include old and new favourites for bean, vegetable, cheese, and lentil dips and unbeatably tasty chips to go with them. Served hot or cold, these irresistible snacks are sine qua non for entertaining, and compliment every party for every occasion.

More than being interesting appetisers, chips and dips can be seen as hors d’oeuvres, as they go well with various alcoholic and non-alcoholic beverages in parties and other social gatherings. These are small bite-sized titbits, which tease rather than appease your appetite, leaving you craving for more. Chips and dips are perfect for ‘time-pass’, as they are light on the stomach and build up a healthy appetite as well.

These recipes are sure to excite your gastronomic juices and stimulate you to go straight to the kitchen and put together some interesting chips and dips right away.




WALNUT VEGETABLE PATÉ

The walnut vegetable pate serves as an interesting appetiser. Remember to fill the mould right upto the top and make sure you refrigerate overnight, so that it is easy to remove from the mould.

Preparation time: 10 minutes. Cooking time: 5 minutes. Makes approx.1½ cups.

¼ cup walnuts (akhrot)
1 cup finely chopped mixed vegetables (mushrooms, spring onions, carrots, capsicum)
1 tsp chopped garlic
½ tsp mixed dried herbs
2 tsp olive oil
Salt to taste

For serving
Toasted bread
Tabasco sauce

1.Heat the oil in a pan, add all the vegetables and sauté for 2 minutes. Remove and keep aside.
2.Combine the walnuts, sautéed vegetables, garlic, mixed dried herbs and salt together and blend in a mixer with a little water to a grainy purée.

For serving
Spread little paté on toasted bread and top with few drops of Tabasco sauce.
Serve immediately.



CHUNKY ASPARAGUS DELIGHT
Whirled to a delicate smoothness and lightness, this mixture is heartily loaded with asparagus and an interesting flavouring of agar agar, sour cream and Tabasco sauce.

Preparation time: 10 minutes. Cooking time: 25 minutes. Makes 8 pieces.

For Asparagus Mousse
½ cup asparagus, cut into ¼” long pieces
2 cups asparagus water ???
5 gms agar agar (unflavoured china grass)
1 tbsp sour cream
A dash of Tabasco or Capsico sauce
Salt to taste

For serving
Sour cream
Cream crackers

1.Boil the asparagus in water till they become tender. Keep aside.
2.Mix the vegetable stock and agar agar and boil till the agar agar melts.
3.Strain the liquid and add salt. Mix gently.
4.Arrange the asparagus stem in a 3” x 5” baking dish and pour the agar agar mixture on top of it.
5.Once the mixture is set cut into squares.
6.Refrigerate for at least an hour. Remove and cut into 8 bite sized pieces

For serving
Place one asparagus mousse piece on a cream cracker, top with some sour cream and serve immediately.

Handy tip : Vegetable stock…mrs rege copy from one of the old books.



ACHAARI DIP
Never before would you have seen such a variety of Indian spices assemble together to create a lip-smacking Achaari dip. Enjoy!

Preparation Time: A few minutes. Cooking Time: 2 minutes. Makes 1 cup.

¾ cup hung curds (dahi), whisked
¼ cup chopped coriander
½ tsp finely chopped green chillies
Salt to taste
Sugar to taste

For the achaari spices
¼ tsp fenugreek (methi) seeds
¼ tsp mustard seeds (rai / sarson)
½ tsp cumin seeds (jeera)
½ tsp fennel seeds (saunf)
¼ tsp onion seeds (kalonji)
A pinch of asafoetida (hing)
½ tsp oil

For serving
Plain Khakhras

For the achaari spices
1.Heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
2.When the seeds crackle add the asafoetida and switch off the gas.
3.Remove and keep aside.

How to proceed
1.Combine the achaari spices, coriander, green chillies, salt and sugar together in a mixer and blend to a fine paste using little water.
2.Pour it into a bowl, add the curds and whisk well. Serve immediately with khakhras.



TAHINI DIP
A traditional Middle Eastern dip made of roasted lentils and seeds mixed with hung curds. This creamy dip is nutrient-rich too, and includes a generous dose of proteins and iron.

Preparation time: 10 minutes. Cooking time: 20 minutes. Makes approx.1 cup.

¼ cup sesame seeds (til)
2 tbsp chana dal (split Bengal gram)
2 tbsp fresh curds (dahi)
½ tsp vinegar
1 tsp finely chopped garlic
1 tsp green chillies
½ tsp chilli powder
½ tsp cumin seeds (jeera) powder
½ tsp oil
Salt to taste

For serving
Cream Crackers

1.Dry roast the sesame seeds and chana dal separately. Grind them together in a mixer to a fine powder. Keep aside.
2.Whisk together the curds, vinegar, garlic, green chillies, oil and salt in a bowl.
3.Add the roasted powder and mix well.
4.Sprinkle chilli powder, and cumin seed powder on top of the mixture.
5.Keep refrigerated for atleast an hour. Served chilled with cream crackers.

For more interesting recipes refer the book "CHIPS AND DIPS", simply click on .. CHIPS AND DIPS

Magical Monsoon....

A Platter of Pakodas!

The Rain Gods are here! Let's say good-bye for a while to summer salads and tall coolers and welcome crispy pakodas washed down with endless cups of piping hot masala chai.

Pakodas and rains have the most amazing synergy and there is that something special about not just eating but even frying batches after batches of pakodas when it’s pouring outside. Everybody starts to feel good long before tasting these delicious goodies as the aroma spreads through the house...a perfect way to enjoy a wet rainy day with the family.

Different kinds of pakodas are relished all over India. Plain pakodas are deep-fried pieces of flavoured batter like dal vadas, bondas etc. Veg pakodas are pieces of vegetables or fruit coated with a batter and deep fried.

Almost any vegetable can be made into a pakoda - though potatoes, onions and chillies are generally preferred. Yam, raw banana, ajwain leaves, spinach, ripe bananas, mangoes, bread fruit, capsicum etc make terrific pakodas too. Nowadays, pakodas made of vegetables like broccoli, babycorn, zuccini etc are the rage. The batter is usually made of spiced up besan (bengal gram flour) though rice flour, cornflour, urad dal, chana dal etc are also used. Adding a small proportion of rice flour or maize flour to the besan batter helps to make crisp pakodas.

Here we bring to you a selection of delicious recipes that are easy to rustle up in a jiffy, ensuring that you spend more time enjoying the weather than in the kitchen. They’re sure to make those rainy days something to really look forward to! It is hard to describe exactly what is so irresistible about a perfect pakoda…but when you make them with the recipes given here you’ll know!



Ajwain Patta ka Pakoda

Tender ajwain leaves are dipped in a besan batter and deep fried. They add a great ‘digestive’ element to a plateful of sinful pakodas.

Makes 20

20 whole ajwain leaves
Oil for deep frying

For the batter
1 cup besan (bengal gram flour)
½ tsp chilli powder
¼ tsp turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tbsp hot oil or a pinch of soda bi-carb
salt to taste

For the batter
Mix all the ingredients together with a little water to make a thick batter.

How to proceed
1.Dip each ajwain leaf in the batter.
2.Deep fry in hot oil until golden in colour and drain on absorbent paper.
Serve hot.


Onion Pakoda

An all-time favourite, known in western India as ‘kanda bhajia’. The trick to making crisp onion pakodas is to refrain from adding any water to the mixture. The water released by the onions after applying salt is enough to bind the ingredients together.

Makes 24

2 cups thinly sliced onion
1 to 2 green chillies chopped
¼ tsp red chilli powder
¼ tsp turmeric powder (haldi)
¾ cup besan (Bengal gram flour)
2 tbsp hot oil
salt to taste
oil for deep frying

1.Cut the onions into thin slices, apply salt and keep aside for 10 minutes.
2.Sprinkle besan and add all the remaining ingredients except the oil for frying, and mix well.
3.Divide this mixture into 24 equal portions. Form small, uneven clusters and drop each portion into hot oil.
4.Deep fry in till golden brown. Drain on absorbent paper and serve hot.


Kand Na Pakoda

Thin slices of purple yam coated with a gram flour batter and deep fried makes for unusual and subtle-flavoured pakodas. The crushed coriander and peppercorns sprinkled on the batter coated slices of kand impart a nice crunch and flavour as you bite into the pakoda.

Makes 20

250 grams purple yam (kand)
a pinch black salt (sanchal)
a pinch asafoetida (hing)
½ tsp chilli powder
juice of ½ lemon
½ tsp coriander (dhania) seeds, crushed
¼ tsp black pepper, crushed
oil for deep frying

For the batter
¾ cup besan (Bengal gram flour)
¼ cup rice flour (chawal ka atta)
¼ tsp asafoetida (hing)
¼ tsp chilli powder
a pinch turmeric powder (haldi)
a pinch of soda bi-carb (optional)
1 tbsp hot oil
salt to taste

For the batter
Mix all the ingredients together with a little water to make a thick batter.

How to proceed
1.Wash and peel the purple yam. Cut into 50 mm thin slices.
2.Sprinkle the black salt, asafoetida, chilli powder and lemon juice on the yam slices and keep aside.
3.Dip each slice of yam in the batter.
4.Sprinkle a pinch of crushed coriander seeds and pepper on top of the batter-coated kand slices.
5.Deep fry in hot oil till golden brown. Drain on absorbent paper and serve hot.



Masala Wadai

Crisp on the outside and soft inside, these authentic South Indian wadai are also known as dal wadas in the west. Served with coconut chutney, they make a delicious snack. While frying the wadai you have to start with hot oil, and then reduce the flame in order to cook the dal without over browning the outer surface.

Serves 10

1 cup Bengal gram dal (chana dal)
2 whole dry red chillies
2 tsp finely chopped green chillies
1 tsp cumin seeds (jeera)
½ cup finely chopped onions
4 tbsp chopped coriander
½ cup grated fresh coconut
2 tbsp chopped mint leaves
salt to taste
oil for deep frying


1.Pick, wash and soak the dal overnight. Drain.
2.Grind the dal with the dry red chillies, green chillies and cumin seeds and a little water to get a thick coarse paste
3.Add the remaining ingredients and mix well.
4.Shape into small wadais and deep fry in hot oil till golden brown. Ensure that the wadai are cooked in the centre.
5.Drain on absorbent paper and serve hot with coconut chutney.

KEBABS AND TIKKIS

I love entertaining and having parties, like most of you. And when I talk to fellow-hosts, I find that they are almost always worried about what snacks to serve – the main course and desserts are easier to finalise! It so happens that after much thought they usually settle for common, tried-and-tested dishes such as Paneer Tikkas. Hmmm, there will be a time when your guests would have had enough of it!

Keeping this in mind, I present Kebabs and Tikkis – A compilation of 61 delicious and innovative kebab, tikka and tikki recipes. And well, there is something for everybody, from the live-for-the-day eater to the more discerning health-conscious ones.

That said, variety alone does not ensure that the starters/snacks served during your party become a huge hit with the guests. A major part of the planning involves combining these snacks appropriately into what is today popular-known as a “platter”. Platters are a dominant phenomenon today – they ensure guests a well-chosen selection of snacks replete with rotis, a salad or two and suitable chutneys and sauces. A well-planned platter is wholesome and nutritious and capable of serving as a meal in itself for the snack-lover (while serving as a starter for the rest).

This book comes replete with 10 platter suggestions that guide you on how to serve your tikkis, tikkas and kebabs, and the accompaniments that we feel they would ideally combine with. These platters are based on specific themes. Plus, there is a second index included in this book, which categorises the recipes according to type – this enables you to exercise your imagination to come up with your own platter options too… and I’m sure those will be a success too. Innovation is the key! Go ahead and put together one of the recommended platters or come up with an original platter full of your favourite recipes, Indian and beyond!

The next time you plan a party or are attacked by a sudden hunger pang, fret not, prepare these easy-to-follow recipes and watch the platters empty while the diners’ faces light up!

MAKHMALI PANEER TIKKA

True to its name, this tikka will melt in your mouth, delighting your taste buds!

Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 6.
Baking temperature : 200°C (400°F). Baking time : 20 minutes.

3 cups paneer (cottage cheese), cut into 50 mm. (2”) cubes

To be mixed into a marinade
¾ cup thick fresh hung curds (dahi)
¼ cup cheese spread
1 tsp green chilli paste
2 tbsp cashewnut (kaju)powder
½ tsp garam masala
Salt to taste

1.Combine the paneer cubes with the prepared marinade and toss gently till the paste coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
2.Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°C (400°F) and grill till the paneer is done (approx. 15 minutes).
3.Remove from the oven and serve hot.



MUTTER AUR PHUDINE KI TIKKI

Green peas make great tikkis when combined with potatoes and a handful of mint leaves.

Preparation Time: 5 minutes. Cooking Time: 10 minutes. Makes 8-10 tikkis.

1 cup boiled green peas
½ cup boiled and mashed potatoes
2 tbsp mint leaves (phudina)
Salt to taste
1½ tsp garam masala
2 green chillies, finely chopped
Oil for deep-frying

1.Combine all the ingredients and blend in a mixer to a coarse mixture (Add a little water if required).
2.Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.
3.Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.


RAJMA GALOUTI KEBAB

A delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma.

Preparation Time : 10 minutes. Cooking Time :30 minutes. Makes 5 kebabs.

Oil for deep-frying
¾ cup sliced onions
2 tbsp ghee
2 tbsp finely chopped ginger (adrak)
1½ tsp finely chopped green chillies
¼ tsp turmeric powder (haldi)
½ cup paneer (cottage cheese)
1 cup soaked and boiled rajma (kidney beans)
¼ cup boiled, peeled and mashed potatoes
1 tbsp chopped coriander (dhania)
Salt to taste
½ tsp garam masala
1 tbsp oil

1.Heat the oil in a kadhai on a medium flame and deep-fry the onions till they are golden brown. Drain on absorbent paper and keep aside.
2.Heat the ghee in a pan, add the ginger and green chillies and sauté for 30 seconds.
3.Add all the remaining ingredients except the oil and cook for 3-4 minutes.
4.Divide the mixture into 5 equal portions and shape each portion into flat, round kebabs.
5.Heat the oil in a kadhai on a medium flame and deep-fry the kebabs till golden brown in colour from both sides. Drain on absorbent paper and serve hot.

Charity Demonstration by Padmashree Tarla Dalal

Charity Demonstration by Padmashree Tarla Dalal
For the Fellowship Of The Physically Handicapped

On Friday, 28th. March, 2008
From 11.00 A.M to 1.00 P.M

At
Garware Sabha Griha
FPH Building, Haji Ali
Mumbai 400 034

Demonstration of Main Course with Quick Desserts & Snacks

Welcome Drink & Delicious lunch will be served

Registration Fees Rs. 400/-
Entry by Donor Cards Only

Proceeds of the fees will go to the F.P.H

For the Donor Cards and other details contact

Contact : Jharna Patel - 24968068

Press release of Tarla Dalal's "Play and Learn ACTIVITY + COOKBOOK FOR TWO’S”

Dear Friends,

Why a book specially dedicated for 2 year olds?

Well 2 year olds are a special lot, a tough age to handle though. No wonder we call this stage as the terrible two’s – they seem as if in a hurry to grow up fast, learn things fast and get annoyed easily. A two year old is a copycat, so it’s the best time to teach them what you want by enacting the same yourself.

And so emerged the idea of this cookbook, which encompasses fun activities between the mother and child, to develop and boost several skills in them.

The book is divided into 7 sections viz. Creative Fun, Mathemania, Rhyme Time, Abra-Ca-Drama, Fine Motor Skills, Talk To Me and Its Story Time. Each section tells you why and how each skill is important and the role it plays in the overall development of your child. It will also provide you with fun learning activities that will develop different skills like hand-eye co-ordination, verbal skills, identification of different shapes and sizes, cognitive skills and so on in your child. Along with is also shared a delicious recipe with each activity specially designed keeping in mind the taste, interests and nutritional requirements of your two year old.

Planned and conceptualised in co-ordination with Mrs. Mona Dalal and Anupama Selarka, this book is an approach to explore two year old to a whole new world activities and food fare. Priced at just Rs. 89/- it’s a valuable guide for all the mothers of a two year old child.

Thanking you for your support, in making this new venture a successful one.
Cheers to a new enduring relationship!

Whip up these tasty and nutritious recipes for your little one and see them smile at every bite

VITAMIN BHEL
Serves 10

1 cup boiled and peeled potato cubes
½ cup boiled peas
½ cup boiled corn
½ cup pomegranate
½ cup chopped apples
½ cup chopped orange segments
¼ cup boiled peanuts
¼ cup grated carrots
2 cups crisp mamra
1 cup sev
½ cup khajur imli chutney
2 tbsp green chutney
Salt to taste

1. Combine all ingredients in a big bowl and mix gently.
2. Serve immediately.



BANANA WALNUT MUFFINS
Makes 15 muffins

½ cup refined flour (maida)
¼ cup butter
¼ cup powdered sugar
½ cup mashed banana
¼ tsp vanilla essence
2 tbsp milk
2 tbsp chopped walnuts
2 tbsp quick cooking rolled oats
1 tsp fruit salt

For the topping
1/4 cup Chocolate Chips

1. Sieve the flour. Keep aside.
2. Cream the butter and sugar till smooth and creamy
3. Add the mashed banana, vanilla essence and milk and mix well.
4. Add chopped walnuts, oats and flour and mix well.
5. Add the fruit salt and sprinkle a little water on it. When bubbles form, mix gently.
6. Spoon the mixture into 15 paper cups. Top with chocolate chips
7. Microwave them for 1 minute and 30 seconds.
Serve warm.


Mango Cubes
Makes 30

½ cup fresh curds
¼ cup milk powder
¼ cup condensed milk
2 tbsp roasted and powdered oats
1 cup mango puree
2 tbsp castor sugar
½ teaspoon vanilla essence
Ice cream sticks cut into half

1. Combine all the ingredients in a mixer and blend into a smooth mixture.
2. Pour into ice cube trays and freeze for 4 to 5 hours till firm.
3. Insert wooden ice-cream sticks into the semi frozen lollies and freeze again for 6- 8 hours
4. Unmould and serve immediately.

‘Dawat E Kushi’ cooking demo at hubli by Mrs.Tarla Dalal

“Tarla Dalal” a culinary expert name so famous and so well known in India
needs no introduction by anyone. Under the banner of ‘Ladies Circle’, when we circlers decided to call Mrs.Tarla Dalal to Hubli, we were quite hesitant that she would accept our proposal to come to Hubli?

We coordinated with Mrs. Sapna Kamdar, nutritionist (tarladalal.com) with whose support and co-ordination this project would not have been possible. Yes, Mrs.Tarla Dalal was coming here for a cause. Ladies Circle No.45 comprises of wives of Round Table Hubli No.37. We are group of 14 Circles who give service to humanity. Whatever funds are raised goes to Charity. Over the last 10 years LC - 45 has done several meaningfull projects like building Classrooms, Kitchenette’s, Bathrooms and many educational projects to name a few.

Mrs.Tarla Dalal willingly accepted our proposal without any fee. Our
circlers enthusiastically started working towards this Mega project with all small detailing. Hubli being a small town the News of Mrs.Tarla Dalal classes conducted in Hubli was the talk of the town and was much awaited by everyone. Tickets were sold in no time.

On 17th Feb 2008 with little anxiousness a few bunch of circlers went to the
airport to receive her. Within minutes of her arrival her sweet & kind
nature made all of us comfortable. She stayed with us in our house. My joy knew no bounds and I tried my best to make her comfortable. We arranged for a typical South Indian Brahmin style lunch served on a banana leaf, which was enjoyed by all.


On 18th the day started with delicious breakfast at Chairperson Smita Dubeer’s house. Yummy Dosa’s & Idli’s with mouthwatering hot Sambar started
our day with a good note. Later in the early afternoon a programme on “Health – Small steps big rewards” was conducted by Dr.C S Patil in a school, where Mrs.Tarla Dalal gave a talk to parents and children on Obesity and Diabetes.


Several questions were asked by the children, very soon we could see a long queue of children standing to meet Mrs.Tarla Dalal and asking innocent questions. She was so touched by the innocence of the children. After a delicious lunch, we hurried to our Demo Venue, where we soon started off with the demonstration.


Lovely 4 Party cooking recipes were demonstrated by Mrs.Tarla. The audience too asked their queries, all in all the participants went home satisfactorily with beautiful memories in their mind.

All of us are great fans of her. Mrs.Tarla Dalal’s magnetic personality has
touched all our hearts and we are very thankful to her for all her efforts she’s put in to make our project a Grand Success. It is a lifetime remembrance for all of us Circler’s and to all the people of Hubli who got the opportunity of attending her live show.

Thank you very much, mam.

Jyoti Bidasaria
Ladies circle, Hubli


PANEER AND CORN QUESADILLAS

Preparation time: 20 minutes. Cooking time: 30 minutes. Makes 6

6 flour tortillas, recipe below

To be mixed into a stuffing
½ cup cooked corn, slightly crushed
½ cup finely chopped green, red and yellow capsicum
½ cup crumbled paneer
½ cup cooking cheese
1 green chilli, finely chopped
1 tomato without the pulp, chopped
Salt to taste

For the flour tortillas
¾ cup wheat flour (gehun ka atta)
1½ cups plain flour (maida)
4 teaspoons oil
½ teaspoon salt

Other ingredients
Oil for cooking

For the flour tortillas
1. Mix the flours, oil and salt and make a dough by adding enough warm water.
2. Knead the dough well and keep aside for 30 minutes. Knead again.
3. Depending on the diameter you require for the dish, roll out the dough into 150 mm (.6") diameter thin rounds with the help of a little flour.
4. Cook lightly on a tava (griddle) and keep aside.

How to proceed
1. When you want to serve, spread a little stuffing on one half of a tortilla. Fold to get a half moon shape and press well so that they stick. Cook on a tava (griddle) spreading a little oil on both sides. Cook until crisp.
2. Cut into pieces and serve hot.

ROSTI PIZZAS

Preparation Time: 15 minutes. Cooking Time: 15 minutes. Serves 8.
Baking Time: 20 minutes. Baking Temperature: 200°C (400°F).

4 medium potatoes
½ cup chopped onions
1 teaspoon finely chopped green chillies
2 cups boiled mixed vegetables (broccoli, corn, baby corn, etc.) cut into cubes
½ teaspoon dried oregano
¼ cup fresh cream (rich cream)
¼ cup grated mozzarella cheese
2 teaspoons butter
Salt and freshly ground pepper to taste

For the tomato sauce
4 large tomatoes
1 bayleaf (tejpatta)
4 to 6 peppercorns
½ cup finely chopped onions
1 teaspoon chopped garlic
2 teaspoons sugar
½ teaspoon dried oregano
1 tablespoon olive oil or oil
Salt to taste

Other ingredients
Oil for greasing

For the tomato sauce
1. Put the tomatoes in a vesselful of boiling water for 10 minutes.
2. Peel, cut into quarters and deseed the tomatoes.
3. Chop finely and keep the tomato pulp aside.
4. Heat the olive oil in a pan, add the bayleaf and peppercorns and sauté for a few seconds.
5. Add the onions and garlic and sauté for a few minutes.
6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
7. Add the sugar and salt and simmer for some more Time.
8. Finally, add the oregano and mix well. Remove the bayleaf and peppercorns and discard. Keep aside.

How to proceed
1. Parboil the potatoes peel and allow them to cool.
2. Heat a small non-stick pan, add the butter and sauté the onions and green chillies.
3. Grease a 250 mm. diameter baking dish and spread the sautéed onions and green chillies at the base.
4. Sprinkle a little salt and pepper and then grate the potatoes evenly over it.
5. Arrange a layer of vegetables over the potato layer and sprinkle salt, pepper and oregano over it.
6. Pour the tomato sauce over the vegetable layer and finally a layer of cream.
7. Top with cheese and bake in a pre-heated oven for about 15 minutes.
Serve hot.

Tarla's visit to "Wild Dinning"

The best escape route from the hassles of the city is the nearest hill station hoping for a nearer acquaintance with the environment. Nature has become a far cry in this bustling metropolitan. But there are places which still hold on to their soils and roots and make it a welcoming gesture for people looking for a respite.

On a quest to explore such venues Mrs.Tarla Dalal came across a very unique concept in Andheri on friday, 8th feb 2008. A restaurant which had a theme of forest and called wild dining…and as the name suggests it takes you to a ride through the jungle.



The entire restaurant takes you through the primitive settlement of the tribal with caves made of rocky walls; statues of wild animals and mannequin of cave men…even the waiters were dressed in khaki uniforms. The ambience of the restaurant flaunted the jungle look with sounds of roaring animals, chirping birds, elephants blaring .Rather than being scary they transformed you a bit closer to the nature in its raw form. Exactly how the owner, Mr.Sanjay Pratap had imagined while shaping up his dream into reality. Hospitable hosts, Sanjay and his wife joined along for this adventure and made it thoroughly enjoyable experience for Mrs. Dalal and me.



Even the food did not fail to impress us. We relished on a variety of delicacies ranging from starters, soups, followed by pizzas, nachos, main course, sweets and a variety of desserts. A round of tasting each and every dish left us totally satisfied and satiated. Mrs. Dalal rated the dishes 8 on a scale of 10 complimenting the chef for a wonderful dine.

It not only turned out to be a great expedition (which would cost you just somehwere bewteen Rs. 275 to 350/-per head) roaming the forest but the result was discovering a place close to the real home away from concretes and bricks.

I am sure all you foodies must have explored exciting places like this, do feel free to share your experieces with us...

Sapna Kamdar
Nutrtionist
www.tarladalal.com