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Eating out, Mumbai ishtyle – Part II

We continue tracing Mumbai’s gastronomic map, and present four true-to-the-city kinds of eating joints that serve the food we love.
anuritaby Anurita Gupta

Last week, we checked out five very Mumbaiyya eating styles and joints that have Mumbaikars scurrying to eat out at every opportunity. Today, I continue on the food trail across Mumbai with four more types of joints.

Indian Chinese food joints – Street side, take-away or restaurant, Mumbai boasts of the most amazing Chinese food that is remotely inspired by China but which suits the Indian palette. The most famous street-side Chinese is known as galla Chinese, and I’ve gobi manchurian rechristened the food available in restaurants as ‘Chinjabi’ (a combination of Chinese cuisine and Punjabi style of cooking, such as chowmein). We Indians are so happy with our brand of ‘Chinese’ food comprising chilly, garlic, ginger, Schezwan, and Manchurian that I doubt we would relish the bland ‘steamboat’ of Shanghai. Nelson Wang (of China Garden fame) is said to have started this Indo-Chinese blend – it seems like he put together the Indian ingredients of onion, ginger and garlic, but instead of adding garam masala he added soya sauce and cornstarch to the chicken. This is probably how gobi Manchurian came into existence!

Hot tip:  Enjoy galla Chinese at China Man opposite St. Joseph High School, Wadala and Sherry’s next to Ruia College, Matunga that serves fabulous ‘triple schezwan rice’ and ‘crispy chicken’. Order Chinese meal combos from Mr. Chow at Worli. For a high-end food experience, visit China Garden in town that serves yummy Kungpao prawns and beef tepanyaki, while Royal China in Fort serves a delectable Peking duck in orange sauce.

Street side Mughlai food – Coming from the rich history of the Mughals, the Mughlai food we enjoy today is a rendition of the cooking styles typically found in Hyderabad, UP and Delhi, with Pakistani and Persian influences. Its street version is extremely popular in Mumbai.

mughlai rollsTop of the charts are kebabs. Cooked on a charcoal grill, kebabs are made from minced meat and served with thinly-sliced onions and coriander chutney.  The Punjabi version of the cuisine, butter chicken and tandoori chicken, are hot favourites, too.

Hot tip: Enjoy succulent beef and mutton kebabs at Sarvi’s at Byculla, (best ordered in or ‘parcelled’). Mohammad Ali Road in town is perfect for kheeri kaleji (kidney and liver). Bade Miyan’s baida roti is to die for. Harpal’s biryani is the best for ordering in, and ITC Grand Maratha’s Peshawari has the best butter chicken and dal bhukhara.

Some of the less famous mughlai food gems are Maaroosh at Phoenix Mills for chicken tikka and tandoori chicken; Kebab Stall at Union park (next to MOD) for boti kebabs and Universal Kebab Kona outside Wallace Apartments, Slater Road, Tardeo. This last has two guys with very colourful personalities serving yummy ‘pockets’ of fresh bread with mutton or chicken kebab, and green chutney slathered with various cheeses that they make themselves.

South Indian joints: Thambi food joints find their origins in the British Raj when the South Indian ‘tiffin’ service was incredibly popular. Tracing its beginnings to the 1930s, the ‘tiffin’ meant a light meal between meals which used to be typically steamed idlis or crisp vadas made with a batter of rice and lentil, and enjoyed with coconut chutney and sambhar (a spicy and sour mix of lentils and vegetables boiled with tamarind and masala).

The tiffin trend is still a rage. Other than idli-vada, the most sought after are the dosa and uthappam. Many Udipi restaurants have the ‘Meals ready’ facility as well, which means that dosathey have a set vegetarian menu comprising vegetables, sambhar, rice, dahi (curd) and rasam.

Hot Tip: Try the dosaye (dosa) at Anand Bhawan and the Kanchipuram idli at Mysore Café (both at Matunga), which is also famous because Mukesh Ambani heavily endorses it as his favourite breakfast joint. Nearby is the 70-year-old Ramanayak Udipi that offers ready meals.  Madras Café in the same vicinity is supremely popular for its tiffin and South Indian kaapi (coffee).

Mumbai meetha joints: Think sweet in Mumbai, and you think of Shahi Falooda. Made with vermicelli, tapioca pearls, sabza (basil seeds), a bit of rose syrup and milk or vanilla ice cream, the falooda finds its origins in Persia where it was known as faloodeh and became famous here with the Mughal Empire. Another wonderful dessert is the malai  kulfi and its various seasonal fruit versions. The most popular are sitaphal (custard apple), anjeer (figs) and mango. And of course, you can’t get enough of Mumbai’s trademark fruit with cream and ice cream.

FaloodaHot tip: Visit Bachelor’s opposite Chawpatty for the legendary strawberry cream and ice cream, and their mango and kiwi with cream. Badshah’s (at Crawford Market) Shahi falooda is very famous, but the best I have had is at Baba Falooda, Mahim which also serves yummy kesar pista ice cream. Kulfi is synonymous with Gupta Kulfiwallah all over Mumbai, but the best comes from the Kulfi Centre at Girgaum Chowpatty. Serving close to 20 different kulfi varieties, their Zaffran (saffron) flavour is the most popular one but their chocolate kulfi is really special. Haji Ali Juice Centre is also great for Ramadani laddoo and sitaphal cream and ice cream.

Next: We’ll enjoy the unique ‘Bombay sandwich’, explore our love for butter garlic crabs, relish the homely touch of zunka bhakar kendras, roll with Mumbai rolls and rediscover our love for pork sorpotel and other Goan delicacies that Mumbai loves.

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy www.desi-living.com, icetrail.blogspot.com, tarladalal.com, tamalapaku.blogspot.com, mumbai-magic.blogspot.com)

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Eating out, Mumbai ishtyle – Part I

What makes Mumbai’s tummy tick? Presenting five special, unique cooking styles that make the city eat out with a vengeance.
anurita guptaby Anurita Gupta

“Mumbai ki bhelpuri ka jawaab nahin!” exclaims everyone who visits or proudly stays in this fast paced, glittering Bollywood town. The corners of Mumbai streets are ensconced in history with Irani cafes still serving up their trademark brun maska and kheema pao.  Mumbai has evolvedi in all its glory over the years, thanks to the mixing pot of inhabitants who came to this sapnon ka sheher and got along their gastronomic treasure trove as well. No wonder then, we have a special variety of food places satiating our unique Mumbaiya hunger for the food that is ‘exclusive’ to us.

– Gujarati Thali restaurants – Before the dissolving of the ‘Bombay’ State on May 1, 1960, Gujarat and Maharashtra were one. This pretty much explains the presence of the colorful Gujarathi community in Mumbai and the city’s love for Gujarati food. From khamman dhokla and farsaan to aamras puri, the legendary Gujarati thali is not just a gujarati thalifavourite with the ghee-loving foodie Gujaratis but everyone in Mumbai as well. Sweet on the palette, Gujarati thali comprises of starters in the form of sev, gathiya, patrel and chhunda achaar and the mains of dal-bhat-rotli-shaak (lentil-rice-bread-vegetable). This pretty much means three kinds of bhaaji (with special emphasis on batata bhaaji), puri, kadhi, meethi dal and khichdi.

The desserts follow in the end with a bowl full of sutarfeni, sheero (halwa) and gulab jambu. The specialty is not just the food but the service as well. This eat-all-you-want feast has waiters drizzling liberal amounts of ghee on rotli and khichdi and refilling vaatis without you asking for it.

Hot tip: You can enjoy sumptious Gujarati thalis at Preeksha, Shantidoot Hotel in Parel, and at Status Hotel, Nariman point, next to Trident hotel.

– Malvani and Konkani cuisine restaurants – Tracing its roots to the mid-17th Century, when the history of Mumbai started out as a mass of Koli fishing villages, Malvan and Konkan region’s style of cooking have been extremely popular preparations for sea food. That is the reason why Malvani food joints are exclusive to Mumbai (and Maharashtra) and a foodie’s delight.

malvani cuisineThe most popular dish on the menu is Bombil fry. Bombil is a fish which is also commonly known as ‘Bombay Duck’. While there are some who like its dehydrated version with sticky rice (it stinks!), the fried form is a hot favourite!

Bombil is dipped in gram flour (besan) batter, rolled in semolina (rawa) and deep fried. It’s special because it’s crisp on the outside and soft inside, and makes for a brilliant appetizer. In the same list, there is kothimbir vadi’ (fried cakes of coriander and gram flour) and a hit appetizing drink is sol kadhi (a pink concoction of kokum and coconut milk). The most popular non veg dish after Malvani fish curry is Kombdi Vade. Also known as ‘Murgh Malvani’, it’s a conventional Malvani chicken curry served with vade which is like a puri made with ragi and wheat flour.

On the vegetarian side there is phanasachi bhaaji that has phanas i.e. jackfruit, chillies and spices.

Hot tip: Personally, I love the kombdi vade at Malvan restaurant at Thane, Paanch Rasta; Bombil fry at Jai hind, Parel and Bandra; Sol kadhi and lots more is brilliant at Gomantak, Dadar (West); Basa Fry at Gajalee at Phoenix Mills and Vile Parle; Mutton sukka, Prawn koliwada & non-veg thali at Sadeechha, Bandra (East) next to MIG club.

– Irani Cafes: Originally started by the Persian and Iranian communities in Mumbai in the early 19th Century, the eeroon or Irani cafés have their own old world charm. It’s amazing how most of them retain the same kind of colonial look that is marked by high ceilings, with checkered table cloths and antique look furniture.

The glass jars holding jam tarts and rusks are also a classic. Along with that what’s most cherished is the food on the menu (which is also typically stuck under the glass table top) – brun brun-maska at Yazdani Bakerymaska (see pic on right), kheema or chicken patties, ‘Wrestler’s omelette’ (of five eggs), and the very famous Parsi breakfast of akoori. Akoori is the Persian, masala version of scrambled eggs which you can wallop with a dollop of butter and chopped kothmir on top.

For drinks there is the ‘phudina leeli choi’ and ‘Rogers raspberry’. While paying the bill, your pleasure of having a good meal may just be enhanced with a bawa anecdote from the owner himself. Dwindling in number, there are only 25 Irani cafes today in the city in comparison to 350 about 65 years back.

Hot tip: Enjoy the jam tarts and mutton patties at the 102-year-old Kayani & Co. café in town, wrestler’s omelette at Coolers at Kings Circle, the unique berry pulao and sali chicken at Brittania, Kala Ghoda and relish the best mawa cakes at B Merwan’s, Grant road.

– Poli bhaji kendra– Catering to the typically fast life of Mumbai, the purpose of these food hubs is to serve cheap, homemade food on the go. If you travel long distances by train, you can hop into a poli bhaji kendra strategically placed right next to the railway station and pick up fresh food of your choice for office or back home.

Typically put in big tagaras (vessels) in a row you can pick from dal, chawal, roti and bhaaji of the day for a nominal price. Although there is nothing fancy on offer, the vegetarian food is very high on the ‘home feel’ quotient. The popular ones are Annapurna poli bhaji kendra in Thane (West), Zakas and Yash in Kandivali, and Om Chetanya in Parel.

– Street-side chaat corner – Mumbai ki bhel, sev puri, dahi batata puri and the super famous, talked-about in Bollywood films – ragda ‘pattice’ – are unmatched. While Delhi may take pride in its golgappas, papdi chaat and tikki chhole, it can never make a mean bhelpuri like you find on Juhu chowpatty.

dahi batata puriThere is probably no street in Mumbai that doesn’t boast of a patented bhelwallah who does his maximum business in the evening when everyone is looking for a quick chatpata snack. Made from murmure (puffed rice), fried puri, chana daal, onions, boiled potatoes, raw mangoes and red and green chutney with a liberal sprinkling of sev, the Mumbai bhelpuri is a must to close the hectic day before dinner.

Hot tip: While you can’t quite go wrong with the bhelpuri in the city, you must try the ragda patties of the chaat centre next to Matunga Station. Khau galli, Ghatkopar has the most delicious, butter-soaked pav bhaji and  you have to try the batata vadas at Shrikrishna, near Chabildas High School, Dadar Market. The stalls at chowpatty have the best sev puri and kaala khatta. Juhu beach promises the ultimate dahi puri if you can fight the traffic leading to it and the crowds there as well.

 

 

Next: South Indian tiffin and Udipi joints, Maharashtrian bhojanalays, Mangalorean lunch homes, Mumbai’s galla Chinese and street-side Mughlai food hubs.

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy www.outlookindia.com, redscarabtravelandmedia.wordpress.com, amirashah.wordpress.com, www.sephi.com, www.in.com, www.outlookindia.com, innainindia.blogspot.com, erecipeguide.com, www.akshayapaatram.com, www.monsoonspice.com)

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A very sweet mango story

Everyone has a childhood tale attached to mangoes. This lovely fruit can also be used in several unique home recipes.
anuritaby Anurita Gupta

Aam ke aam, guthliyon ke daam. This famous muhawara is my favourite, not because I care what it means but simply because it has aam and guthli in it. India is the biggest producer of the mango in the world, and it goes without saying that this fruit is a very special one, indeed.

Talking about the sheer joy that the mango brings, famous psychiatrist Dr Sanjay Chugh says, “The mango satiates our senses at many levels. The sense of sight is gratified with the beautiful orange-yellow colour of the fruit, the sense of touch is fulfilled while holding its soft flesh, and needless to say, the sense of taste is rewarded with the incomparable flavour of this fruit which is eaten in copious amounts and is available in many varieties.”

Scientifically known as ‘Mangifera Indica’, the mango, in all its glory, is found extensively in southern Asia. It is known to be very high aam panna in probiotics, vitamin A and C, and other essential nutrients like potassium and copper. It is known to be a very strong antioxidant, since it is really high in polyphenol flavinoids.

Childhood tales

I think mangoes are also so special to us Indians because they have a whole load of nostalgia attached to them, just like old photos! As kids, all of us have been part of or have heard an ‘aam chori ki kahani’. My aam ki kahani is from my childhood when we would visit my naani whose house had a backyard with close to 15 varieties of mango trees. My naani very proudly used to tell us how one can identify a ‘langra’ and a ‘totapuri’ and how ‘alphonso’ is wrongly thought of as the best of the lot while the humble ‘dusshehri’ should be crowned with that glory.

Naani was supremely possesive about her bagiya ke aam. While she would enjoy her afternoon siesta, my cousins and I would get together and pretty much rob all the mangoes from the trees while jumping from one tree to the other. It was quite an adventure, considering one of us had a fractured arm and another one retired hurt thanks to a bee attack, but it was fun nonetheless. The whole day thereafter saw parents running to the doctors with the ‘injured soldiers’ while the lucky ones enjoyed the spoils of the afternoon.

We would make green mango panna, which is extremely refreshing in the summer heat, and mango chutney was also another favourite that used to be an accompaniment to the moong dal chawal that naani used to lovingly make for us.

When in season, you can put mango in any and everything. So whether it is mango dal or mango murabba, it’s a universal ingredient. These are a few unique mango recipes:

mamidayaka pappu– Mamidikaya pappu (Andhra’s mango dal) : This lentil recipe consists of raw mangoes. Pressure cook tur dal with some turmeric till it is soft. Mash the dal and keep aside. For the tempering, splutter mustard seeds in oil, hing and a spoonful of urad dal. Add chopped onion and green chillies and sauté till onions are soft. Now add sliced mango and a pinch of salt and cook till the mango is soft. Finally add to the mashed dal and enjoy hot on white rice (see pic on left).

– Thai mango chicken curry: Use slightly unripe mangoes for this one. Simply soften a few onions and add a packet of yellow curry paste and sauté for 5 minutes. Add coconut milk and then add two diced mangoes to it. Simmer for 5 minutes and then add boneless chicken to it. Keep adding water or coconut milk until chicken is cooked. Serve with sticky rice.

– Chettu manga achar (Instant mango pickle): No need to wait days on end to enjoy aam ka achar. This pickle recipe is famous in Kerala and can be made in a jiffy. All you need to do is cut raw mango with its skin intact into bite-sized pieces. Grind mustard seeds coarsely. Add this coarse powder, salt, some coconut oil and hing to the mango and mix. The pickle should be ready in half an hour. mango pickle

– Punjabi gudamba: This refreshing drink is especially famous in the North, and so simple to make that we would make it as kids. Whistle up a mixture of raw and ripe mangoes in a pressure cooker. Remove the skin and squeeze the pulp along with salt and dried mint leaves in a mixer. Give it a whirl, add water to make a desired consistency. Add jaggery to it and refrigerate for a couple of hours. Enjoy on a hot summer evening.

– Mango-melon soup: This one is unique and supremely enjoyed by our khandaan of 15 people at the table! More on the lines of punch, this mango-melon combo is perfect for the season, especially before breakfast. It is a ‘soup’ because instead of croutons, you can dunk chunks of mango in this otherwise refreshing juice of honey musk melons and mangoes. You can also make a smoothie by skipping the mango chunks and churning up the fruit with some home-made dahi.

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy www.boldsky.com, www.sailusfood.com, en.wikipedia.org, www.newgourmetrecipes.com)

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Break that fast

There’s something called a ‘dashboard breakfast’ getting popular among busy people. And it’s not doing them a bit of good.
by Anurita Gupta

‘Subah ho gayee mamu’, the radio rings in a new day and you yawn back into a morning slumber only to ‘sleep think’ the deeds of the day. You mentally start processing your work day: files, Facebook, presentations, lunch meetings and before all that, What To Wear?

But between all this, are you also thinking: Breakfast? I am sure not. Robert Heinlein said, “One should not attend even the end of the world without a good breakfast.” Par log toh apni mummy ki nahin sunte, Robert ki kya sunenge!

No wonder then, I see so many people driving to work in the morning with one hand on the steering wheel and the other holding a sandwich. This phenomenon has become so common that psychology has given it a very apt term – ‘dashboard breakfast’.

vermicelli upmaDr Anjali Chhabria, renowned Mumbai-based psychiatrist speaks about this lifestyle trend thus: “The culture of ‘dashboard breakfast’ is very common in urban cities where there is no time to stand and stare. A leisurely breakfast is unfortunately considered a waste of time. In the morning, people have so many things to do. While driving the car, attending work calls and trying to have a breakfast at the same time gives you stress even before you start your day.”

This means that in our bid to be a Jack of all trades, we have learnt to robotically plan the day but we’ve forgetten to fuel it with a hearty breakfast.

To me, breakfast is a joy. It is merawala time with my choice of food that is guilt-free, with no added tension of counting calories. I start thinking of the aloo ke paranthe with home-churned white butter happily sitting on top, meethe dahi ki vaati, kaanda poha, vegetable upma, idli with fresh nariyal chutney, freshly-squeezed orange juice, French press coffee, and masala chai.

And then there are the firang days filled with fresh waffles with blue berry compote and maple syrup that the husband proudly makes, or lustrous cheese scrambled eggs with burnt garlic twirls and parsley on top, hot brown bread, soft butter in a dish, strawberry jam, and yummy sausages and ham.

I am so grateful that breakfast has always been a celebration in my house from the very beginning! Whether it is indoors while the July rains tap dance on the windows, or in the light winter sun enjoying the company of my extended family, it is one meal that really gets the ball rolling for the day, not just physically but emotionally as well.

Dr Chhabria very rightly explains, “The minute you start your day, you should spend some time with yourself. Breakfast is, in fact, a good time to gather your thoughts and be in touch parathewith your innermost feelings. That helps you to become a collective calm self which will make you rather successful, in comparison to someone who is always rushed like a headless chicken.”

So the effort to save those 15 minutes in order to spend them on a Powerpoint Presentation may not really be a wise decision. That is precisely the reason why I am not going to give you some quick fix, ready-in-a-jiffy breakfast recipes because I don’t think our first meal of the day deserves that. It is called breakfast because it comes after at least 10 hours of fasting after the night before dinner. It ought to be treated with respect otherwise, like our own shastras say, we become what we do while we eat. Just think – do you want to be a bag of nerves who is always pressed for time or a calm, positive and confident human being who enjoys life?

The choice is yours.

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy www.parentsociety.com, honestcooking.com, www.tarladalal.com)

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Kuchh meetha ho jaaye

Indian desserts are easier to make than Western ones. Our food columnist presents five quick, easy to make dessert recipes.
by Anurita Gupta

‘Life is uncertain.  Eat dessert first’  said Ernestine Ulmer. Now, I don’t quite know who Mr. Ulmer is, but what he has said surely makes him a sensible man in my eyes.

After many a dinner date or lunch break, dil kehta hai ‘kuchh meetha ho jaaye’! Although this is a popular tagline for a chocolate brand, the true meetha of our country is thankfully not chocolate but a ton of desi mithais that are true to the Indian palette and find place in its history.

For instance, our famous white rassagolla, one of the most popular sweetmeats in India has been funnily attributed to the Bengalis. But did you know that this golden ball of sin was created in the town of Puri, also famous for the popular Puri Temple in the eastern part of Orissa? Rassagolla has been enjoyed in Indian households since medieval times and if you want to enjoy this juicy cottage cheese mithai in all its glory then you ought to make a trip to Salepur near Cuttack. Ab wahan tak nahin jaana hai toh you can stop by at your nearest Sweet Bengal!

Western India has the popular shrikhand and aam ras, the only two things I wait for in a Gujarati thali (this thali is usually not my favourite choice for dinner or lunch). North India’s balushahi, jalebi, malpua, ras malai, mohan thal, besan ka laddu and motichoor ke laddu are pure delights for the sweet tooth. And how can one forget the legendary paan? The gulkund ki khushboo and the meethi supaari – everything just makes the whole experience so shahi and complete, without the calories!

In the cold department, nothing beats pista, anjeer, and elaichi kulfi which now comes with various fruit flavours at many stands, especially with Gupta Kulfiwallahs. For sure, the Western world has gifted us the very special ice cream that satiates many varied palettes, what with flavours ranging from vanilla to jackfruit, but trust me, it can only be a great accompaniment to our royal gulab jamun.

Why am I doing this to you, by the way? Am I a sadistic foodie whose sweet tooth on a piece of soan papdi? Not really. All I am trying to do is tell a fairy tale of mithaas that has gotten lost in the pool of firang chocolates and yoghurts. It’s a fact that Indian sweets have lost their lustre in comparison to all the gelato and yoghurt shops mushrooming everywhere, and the easily-available ‘home-made’ chocolates. Why is it that we are carrying the ‘white man’s burden’ into our desserts as well?

Have you noticed that it takes such little time to make desi mithai than actual western sweet concoctions? Let me help you with a few:

Shahi tukda: The shahi tukda can be made with a bag of bread that simply needs to be fried and put in sugary chashni. Sprinkle some  elaichi on top and serve (see pic on right).

Aata ka halwa: Aate ka halwa is an age-old favourite for me, also because my late daadi used to love it so much that she used to make it in a jiffy! All you need is nicely-roasted aata on a non-stick pan and some boiled water with jaggery in it as a healthier alternative to sugar.

Kulfi: There is such little effort that goes into making kulfi in comparison to churning a load of ice cream! All you have to do is evaporate milk for an hour as you simmer it over a low flame so as to reduce it to a quarter of its original quantity. Add sugar and mango puree, and maybe some mango pieces in a bowl. Mix together with hand and refrigerate. Serve and enjoy!

Kheer, payasam: The delectable kheer or payasam is pretty much the most heavenly way to make use of stale rice at home. Take one and a half cups of stale rice and put it in a pressure cooker with half a cup of water, 3 cups of sugar (caramelised or jaggery, in case of payasam) and cardamom powder along with double the quantity of milk. Give it a couple of whistles, and your kheer/payasam is ready! To complete this delectable dessert, fry some kaaju-badam in ghee and use as garnish.

Gujarati shrikhand: This one’s a summer delight. Use plain dahi and drain excess water by tying it in a cheese cloth. Let it rest for a couple of hours in the fridge. Take the thick curd and add some saffron soaked in two spoons of milk, along with sugar, cardamom powder and nuts. Wait for it to chill, then wallop with a vengeance! You can also add chopped mangoes or a seasonal fruit to enhance its flavour.

It’s time to quit phoren sweetmeats for the asli meetha. Let’s revive the malai ka khaja instead of crème brulee, malpua in place of pancakes, mawa cake over muffins, nan khatayi instead of cookies. After all, what fun it is to see the jalebi getting made from scratch in an old beaten down black kadhai and then watching it soak up kesar chashni…slurp!!

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy marrymeweddings.in, chefinyou.com, www.ahomemakersdiary.com, www.leicestershirediabetes.org.uk)

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