Trishna

Do you have an all-time favorite restaurant? A place that delivers incredible food every single time? I found mine — Trishna, in Mumbai. For those of you who are unable to travel to Mumbai anytime soon but will be in London, you are in luck, as its sister restaurant is over there. This restaurant is considered to be one of the top seafood restaurants in the world as no matter what time of year it is, you will get the freshest seafood that exists. 

Everybody knows not to eat seafood during the monsoon season in Mumbai (June - September) as all the mud and grime makes it hard to find fresh catches. Yet, Trishna is an exception. 

Don't let the gaudy decor stop you, as the top-notch food and service are what hooks you in. I have been interning in Bombay for two months now and have eaten here once a week or sometimes twice. There are many amazing dishes on the menu, of which, I have three favorites.

The Koliwada prawns are the perfect way to start your meal. They are deep fried shrimps battered in a sweet red chili chutney, carom seeds and garlic. As soon as you sit down, they bring you some onions, lemons, and chutney which are basic ingredients that are always kept there as they are sort of condiments that are always an option to add to your meal. Make sure to add those to this dish as it adds extra taste and flavor.

The Hydrerabadi Rawas is phenomenal. The fish is marinated and grilled in a spice mixture which really brings out the taste of the Rawas - Indian salmon. 

The most popular dish on the menu is what I always conclude my meal with - butter garlic crab. I always order the King Crab and it has been heavenly, every single time. There are two options, shelled or de-shelled. I bounce back and forth between the two depending on my mood...but usually get it de-shelled due to laziness. The sauce of this crab is to die for..the butter, the garlic and the pepper soaks up the soft and delicate crab pieces. 

Order a roomily roti, naan or neer dosa to accompany the dish and to savor every single dot left on your plate. 
I have never had the chance of ordering a dessert here as by the time I am done with all three of these dishes I am in a severe food coma and there is only one remedy — take an afternoon nap! 

The Table

The endless dirt and the hustle and bustle of Bombay can really get to you sometimes. Every time I need to escape, I venture out to one of the many restaurants that have the ability to make you feel as if you are elsewhere. The Table — an award-winning restaurant with the best European/global cuisine, best wine list and listed as one of the top 50 restaurants in Mumbai, manages to do this for me every single time. The creative dishes and eclectic decor is what keeps me coming back. 

As soon as I entered the upscale, two-story restaurant, I was enthralled by the black-and-white zig-zag floor and green armchairs. The ambiance is posh but not uptight; trendy but not pretentious. 

The menu consists of small and large plates. I felt lost when scrutinizing the menu as every item seemed equally titillating. So, we decided to order a bunch of dishes for the table and share. The rather extensive wine list was intimidating so we asked our waiter to select a light-bodied red wine for us. He suggested the Domaine Montrose Merlot, Vin de Pays de Pays de L’herault, South of France, France 2010 (Rs. 3000), which ended up complementing our meal perfectly. 

If you're a fan of brussel sprouts, you must try these as they are divine (Rs. 425). The sprouts are roasted in two sauces: a brown butter sauce and an emulsioned sauce with a twist — garnished with crunchy chestnuts.

The zucchini spaghetti (Rs. 450) was so innovative and so low-cal! Instead of using wheat pasta, they used zucchinis and peeled them into long strands. It was then tossed in a a butter sauce, and sprinkled with almonds and parmesan cheese. I loved how the zucchini was cooked al dente — firm but not hard, chewy but not brittle. 

The roasted red beets salad (Rs 425) featured goat cheese, oranges, mints and pine nuts. The rich maroon color of the beets combined with the bright orange color of the fruit looked spectacular, especially because of the melange of vivid colors. Its taste managed to exceed its presentation, which I did not think was possible!

The yellowfin tuna tataki was drizzled in a sesame vinaigrette, fused with cold diced avocados and topped with fried, round radish slices. The combination of the fresh and juicy sashimi, creamy avacado and crispy radishes offered a mouthful of fine contrasts in textures and flavors. 

Because of my love for Japanese anything, I made sure to order both the miso dishes on the menu. One was a small plate — miso-glazed eggplant (Rs. 425) and the other a large — grouper roasted in Japanese-aromatics (Rs. 725). The eggplant was sliced in long strips and coated in a miso-yogurt sauce that added the perfect amount of moisture to the vegetable. The grouper simply melted in my mouth. The tender and buttery fish laid upon a bed of spinach and submerged in a spring onion fondue that kept the intensity of the flavor just right.

After enjoying the fine food, I began to wonder how amazing the desserts must be... and my curiosity led to discovery of the fig almond tart (Rs. 350). It surely did not disappoint.

Swati Snacks

The last time I was in Bombay was seven years ago, and till this day I crave Swati Snacks, a purely vegetarian (no meat, fish or eggs) fast-food joint that serves hygienic street-food. The place looks exactly the way I remembered it to: steel tables, wooden benches, grey granite flooring, and dishes served on neon yellow, plastic plates. The back area of the restaurant has a huge window that overlooks the kitchen to give it that open-kitchen concept, which I find a great way to keep an eye on the cleanliness! 

I order the same four dishes every single time I go: dahi batata puri (Rs. 90), sev puri (Rs. 80), paneer lifafa (Rs. 130), and my absolute favorite, suva panki (Rs. 100). 

Dahi batata puri and sev puri are both types of chaat — a broad term that describes bite-size savory snacks that are sold on the road-side. Dahi Batata puri is made of spiced yogurt, potatoes, mung beans and a few sweet, sour and spicy sauces. All of these ingredients are inserted into these spherical puris — hollow, fried crisps —and eaten whole. The mixture of flavors is sensational — each bite tingles your taste buds. Note: make sure to eat them immediately as the puris soften and get soggy. 

 Sev puri is made of diced potatoes, onions, three chutneys: tamarind, chili, garlic, and sev — crushed pieces of crispy, chickpea-based noodles. The crunch from the sev, softness of the potatoes, and bled of the chutneys is delectable. This is more of a dry snack, whereas dahi batata puri is liquidy. Don't forget to ask them to go easy on the chili unless you are a die-hard spice fan. 

Paneer lifafa is basically a wrap with a minty, paneer filling mixed with masalas — a spice mixture that has been ground into a paste. It is served with a cool and minty yogurt sauce which adds an extra punch to it. 

Now, onto my favorite snack of all time, suva panki — dill-flavored pancakes that are steamed in banana leaves. I know that sounds weird..but it is fantastic. The way you eat it is by opening up the steaming hot leaves and using a fork  to scrape out the pancake filling. The texture of the panki is soft and stretchy, similar to injera — Ethiopian staple bread. It comes with a spicy, green chutney that is important as without it, it may seem a little bland. I enjoy the after-effects of this dish as well because dill is an aromatic herb with a multitude of health benefits. It soothes my stomach which is crucial in a place like India where the food is generally harsh on the stomach due to the fiery spices and rich and creamy ingredients used.

This place does not take reservations, and is ALWAYS packed, so be prepared to wait 30-45 minutes no matter what time of the day you go.

Ling's Pavilion

Fancy 'Chindian' for dinner?

Chindian cuisine is a blend of Chinese and Indian food that is served almost everywhere in Bombay. Indian spices such as cumin and turmeric are added to the dishes which gives Chinese food that extra umph. It also broadens the selection of vegetarian options which is crucial for a place like Mumbai, where there is such a strong meatless culture.
We decided to venture out to “Ling’s Pavilion,” a two-story, 22-year-old restaurant, located in Colaba. 

We started off with three appetizers: fried chicken wontons (Rs. 120 = US $2.15), salt and pepper shrimp (Rs. 200 = US $3.59), and salt and pepper baby corn and mushrooms (Rs. 150 = US $2.69). From the prices, I figured the portions would be minuscule. But to my surprise, they were not. There were at least 10 wontons on the plate which were accompanied by a smoky sweet sauce. I particularly liked how even though the wontons were deep-fried, they didn’t taste nor feel too greasy.

The salt and pepper shrimp were perfectly seasoned; but, the vegetables were dunked in way too much pepper to the point where I needed to chug multiple glasses of water to try and extinguish the blaze on my tongue.

For our main course, we ordered:  Mongolian chicken (Rs. 180 = US $3.23), sweet and sour potatoes (Rs. 130 = US $2.34), and mushroom rice (Rs. 180 = US $3.23). The Mongolian chicken was extremely fiery as the cubes of chicken were coated in a tangy gravy, filled with dried red chilies.

The sweet and sour potatoes were a lot healthier than the version that I was expecting - which was a great surprise! The potatoes were cut into thin strips just like shoestring French-fries and cooked in a thin tomato-based sauce with just a tinge of sweetness. I was expecting deep-fried potatoes in that thick, sticky, and clumpy sauce served all over the U.S.

The mushroom rice was served in an earthen pot, which is similar to a clay pot. The simple addition of mushrooms to the rice gave the whole dish such a pleasant aroma and accompanied the soft, fluffy steamed rice very well.

After this meal, I unfortunately had no space for dessert. However, word on the street is that they have an excellent chocolate cake, which I will certainly try on my next visit!

Sticky Rice

Tired of sushi places that reek of fish and have a cold, low energy atmosphere? How about enjoying excellent food and exceptional drinks in a unique surrounding? Sticky Rice, located on 1224 H Street NE in Washington DC, exudes a funky-Japanese-badass vibe that is perfect for a girls’ night out, a lively celebration or a romantic date. “It’s a fun place for fun people,” says Owner John Yamashita.

The interior is red with accents of black infused everywhere. The intensity and passion of the red tones mixed with the elegance and simplicity of black enhances its welcoming but intense vibe.

Lanterns hang from the ceiling and wall mounted anime art murals give this place an oriental yet modern feel. Guests sit in private booths or tables and listen to an eclectic blend of genres. The music pulsates through the two-story venue at an intensity that lets you listen to the music and still manage to engage in conversation. Seven projectors and four televisions display catchy videos – a great distraction for when a date runs dry!

Tattoo-covered bartenders serve-up great lychee martinis among many other drinks. Tons of people eat at the bar– a perfect option for those dining alone or those who want to meet people in a more bustling and happening environment.  

The menu puts an original spin on Japanese treats and American staples, such as Jolly Green Wontons and a Tokyo Burger. The highlights of the meal were the Sticky Scallops, Godzirra Roll and Tater Tots.

The Sticky Scallops are pan-seared in house brown sauce, garnished with carrots, bean sprouts and cashews. A multitude of flavors, all at once: succulent and fleshy scallops, crunchy raw carrots and cashews, sweet house sauce and brackishness from the salt flecks.

Our waitress recommended the Godzirra roll, (Get it? Godzirra roll?) It’s a huge 10-piece roll filled with crunchy shrimp, avocado and cream cheese. A spicy sauce and tempura crunchies drizzle the plate, adding a piquant kick! The piping-hot golden tots are served in a large bucket accompanied by their “world-famous” secret sauce.

With its zesty food, refreshing cocktails and hip setting, dining at Sticky Rice will always result in unforgettable experiences.

Din Tai Fung

Anyone DTF tonight? 

Get your mind out of the gutter, I know what you're thinking! Anyone DTF tonight? is a question all of us throw around back home. It means anyone Din Tai Fung tonight? Din Tai Fung is an award-winning Michelin star-rated dumpling house from Taiwan that is my favorite restaurant in Singapore. They have outlets scattered around the world such as in Japan, Australia, US, Indonesia, and more. So, if you are drooling by the end of my post, find an outlet and haul yourself over there ASAP.

Outlet in Singapore at Paragon Shopping Center

There is only one downside to eating here - they do not take reservations. Consequently, you have to wait for your number to be called and the wait can be a while.

Menu 

DTF is known for their Xiaolongbao (soup dumplings). They are absolutely sensational. Each dumpling has 18 folds so when you are eating it you can feel all the different textures in your mouth. Every dumpling is juicy and plump and once you slurp the soup out of them the skin sort of melts in your mouth. The skin of the dumpling is thin yet securely holds the soup and meat inside.

Pork Xiaolongbao

They are served in mushikis (bamboo steamers) in orders of 6 or 10 pieces. The more you eat the more steamers you have which you can stack up and build a tower if you like!

Pork Xiaolongbao

Steamed Shrimp and Pork Dumplings

Shrimp and Pork Shaomai

They have a fantastic shrimp fried rice which is not too oily or dry, you must try it! You can also order pork chops which are to die for! They are not too hard or chewy; instead, they are cooked to perfection. Each chop is marinated in a peppery sauce which I find delectable. 

Din Tai fung is a great family restaurant with a lively atmosphere. It is moderately priced and you leave with a VERY satisfied belly...

A Good Seafood Fix

When I was a kid, I remember feeling uncomfortable eating with parents other than my own. That's because I never used to order dishes similar to kids the same age as me. For example, if my friends' parents took us to The Cheesecake Factory, a normal 12-year-old would probably order a grilled cheese sandwich or spaghetti in tomato sauce or chicken tenders - which would all be on the kids menu for a reasonable price of under $12. Then there would be me, the strange 12-year-old with highly developed taste buds, who would order the herb crusted filet of salmon or crab cakes both charged at market price.

Thankfully when I got older, I didn't get strange looks from people around me when I ordered a seafood dish! As a seafood fanatic, I get these cravings once in a while for a giant piece of salmon or a plate of oysters. The other day I decided to treat my boyfriend who just got a massive promotion at his job to a seafood dinner at Bonefish Grill.

We started off sharing the Maryland Crab Cakes ($10.50) - which was a giant portion for an appetizer. There were two jumbo lump cakes that had a creamy, salty caper dressing holding them together. It was served with a red remoulade that had a tangy paprika tinge to it. 

For my main, I had the Norwegian Salmon ($16.90) which you choose the sauce you want to cook it in. The options are - a warm mango salsa, chimichurri sauce, lemon butter or pan asian. I selected the warm mango salsa. It was superb! The salmon was so fresh and cooked perfectly that it was moist on the inside, and crisp on the outside. The mango salsa was not so much a puree. It was more of mango chunks mixed in a tomato sauce that was sweet and piquant . The salmon came with the choice of two sides - I selected the spaghetti squash cooked in a honey ginger sauce and steamed broccoli with lemon. My meal was fantastic. I was stuffed, but in a healthy sort of way.

 My boyfriend ordered the Lobster Thermidor Mahi Mahi with Florida Rock Shrimp. At the bottom was garlic whipped potatoes, with pieces of lobster and shrimp piled scattered on top and finally a gigantic dollop of sherry cream sauce spread all over the plate. He had the choice of one side and he picked the same spaghetti squash I ordered. I had a bite of his food, I liked it but found the creamy gravy too heavy to eat a whole plateful of it. 

I thoroughly enjoyed my meal at Bonefish Grill, and recommend it to anyone who needs a good seafood-fix.