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| 22nd October, 2016 |
22nd October 2001
I have no recollection of what we ate the
day we got married fifteen years, a week and three days back!
day we got married fifteen years, a week and three days back!
What I do remember is that lunch was at a
buffet at a place called Starters and More. The guest list didn’t
go into double figures and consisted of immediate family in Mumbai. Starters
and More has shut down since then.
buffet at a place called Starters and More. The guest list didn’t
go into double figures and consisted of immediate family in Mumbai. Starters
and More has shut down since then.
We were earlier at the court near the
Asiatic Library for the marriage, post which we had lovely dry fruits packed
mithai got by uncle J from Trupti Sweets.
Asiatic Library for the marriage, post which we had lovely dry fruits packed
mithai got by uncle J from Trupti Sweets.
For dinner that day we went to Gallops at
the Race Course. K and I had gone there the week before we got married. I had
personally selected the dishes for our wedding dinner.
the Race Course. K and I had gone there the week before we got married. I had
personally selected the dishes for our wedding dinner.
The problem is that I
have no idea now what the dishes were.
have no idea now what the dishes were.
When I asked K about it, she said, “there
was mutton.”
was mutton.”
Nihari at Gallops
Since then we have discovered, and becomes
fans of, the nalli nihari at Gallops, and hence the name for this
post.
fans of, the nalli nihari at Gallops, and hence the name for this
post.
I didn’t have the blog then to record what
was happening in my life.
was happening in my life.
That was 2001 after all!
We didn’t have digital cameras, or phones
with cameras, to take endless pictures that day. Just my dad’s Pentax SLR (not
DSLR). Since I didn’t know how to change the film roll, I had to ensure that between
the court wedding, the lunch, the homecoming and the dinner, I didn’t
exceed 36 clicks. Remember those days?
with cameras, to take endless pictures that day. Just my dad’s Pentax SLR (not
DSLR). Since I didn’t know how to change the film roll, I had to ensure that between
the court wedding, the lunch, the homecoming and the dinner, I didn’t
exceed 36 clicks. Remember those days?
Which is why I hadn’t clicked table-top
pictures of the food that we ate on our wedding. I think there is a picture of
us all outside Gallops and if I find our wedding album, I will post the picture
later.
pictures of the food that we ate on our wedding. I think there is a picture of
us all outside Gallops and if I find our wedding album, I will post the picture
later.
2016
15 years on, today I have my blog to
record memories. The ones I am fine with sharing of course!
record memories. The ones I am fine with sharing of course!
I take food pictures by the dozen on my
iPhone. Which is why K says she has forgotten the taste of hot food. I have to
photograph everything we eat before eating, for you and for me.
iPhone. Which is why K says she has forgotten the taste of hot food. I have to
photograph everything we eat before eating, for you and for me.
So here’s what we ate on our 15th wedding
anniversary on last Saturday.
anniversary on last Saturday.
Chicken sandwich and double shot cappuccino
and green tea for breakfast at Candies.
and green tea for breakfast at Candies.
Our Soka Gakkai friends had come over to chant
after that. I ordered some chitrakut (a square pantua like sweet) from Sweet
Bengal through Swiggy for them.
after that. I ordered some chitrakut (a square pantua like sweet) from Sweet
Bengal through Swiggy for them.
The Hyatt Regency Mumbai anniversary treat
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| A lovely anniversary gift from The Hyatt Regency Mumbai |
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| Our home for a night at the Hyatt Regency Mumbai |
K and I then checked into the Hyatt
Regency Mumbai who hosted us on our anniversary.
Regency Mumbai who hosted us on our anniversary.
Lunch was room
service. Grilled fish and soup.
service. Grilled fish and soup.
Cook with Hyatt and the
Smile Foundation
Smile Foundation
In the evening I got an opportunity to be a part of a vey happy event called with Cook With Hyatt where corporate head honchos cooked with young children from the SMILE Foundation. I was a judge for the event along with Ranveer Brar and Nikhil Merchant, friends I had made thanks to my blog.
What touched me the most about the evening was how everyone – the hotel staff, the CEOs, the SMILE Foundation folks and the audience – made the children feel so comfortable and at home. The smiles shone through the massive banquet hall that evening.
The food on offer from the contestants was pretty good too.
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| The Children from the SMILE Foundation Cooking for the corporates |
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| Mentors and the future stars |
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| With my fellow judges |
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| The winners |
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| My fellow judges, Nikhil Merchant in the white jacket Ranveer Brar in red |
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| A happy evening with some bright and talented kids |
The hall at the Hyatt Regency brought back
memories for me. The last time I was here was when I was invited to present a
market research paper in the first Esomar Best of India meet.
Seems like another life time away.
memories for me. The last time I was here was when I was invited to present a
market research paper in the first Esomar Best of India meet.
Seems like another life time away.
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| Said Esomar Best of India the last time Colours were similar |
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| With Shilpa, Arpana and Nikhil Remembering old memories with new friends |
K was relaxing in the room while I was at
the event. After a couple of working weekends, a cappuccino, a cookie and book
and a couch was apparently just the plan for her.
the event. After a couple of working weekends, a cappuccino, a cookie and book
and a couch was apparently just the plan for her.
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| ‘One Cappuccino Please. In a takeaway cup. To have here Extra hot and frothy’ |
The royal dinner at Stax
After the event was over I caught up with K
and we went down for dinner at the Stax, the specialist Italian restaurant of
the Hyatt Regency.
and we went down for dinner at the Stax, the specialist Italian restaurant of
the Hyatt Regency.
When we had got married, our knowledge of
Italian/ continental food was limited to the swimming in red or white sauce
pastas that one used to get in Mumbai. K, like most Parsis, loved the pasta. I
preferred Chinese. We would often argue about where to have dinner. I would
push for a Chinese restaurant. K for pasta and salads. When it came to dinner
choices, I won usually. She would huff and puff.
Italian/ continental food was limited to the swimming in red or white sauce
pastas that one used to get in Mumbai. K, like most Parsis, loved the pasta. I
preferred Chinese. We would often argue about where to have dinner. I would
push for a Chinese restaurant. K for pasta and salads. When it came to dinner
choices, I won usually. She would huff and puff.
Once we had our own kitchen, I taught
myself how to cook pasta with initial lessons from K. I did it because she
loved pasta. Our initial pastas at home were the cheesy creamy ones.
myself how to cook pasta with initial lessons from K. I did it because she
loved pasta. Our initial pastas at home were the cheesy creamy ones.
Over the years I got exposed to Italian
cooking outside of the cafe Churchills and the Mocambos (Kolkata) of the world and the
‘continental fare’ which we grew up on. I ate in Italian restaurants in
Australia and then Switzerland, watched chefs cook Italian food in
international TV shows, then went to Italy and ate the food there, had
food cooked in India by Italian chefs such as Matteo Arvonio of Mezzo Mezzo. I
took inspiration from these experiences and began to experiment with
interesting ingredients in our kitchen and focused on bringing out their
flavours. I began to cook a variety of pastas and grills beyond the cornflour
and milk butter and cheese sauce ones.
cooking outside of the cafe Churchills and the Mocambos (Kolkata) of the world and the
‘continental fare’ which we grew up on. I ate in Italian restaurants in
Australia and then Switzerland, watched chefs cook Italian food in
international TV shows, then went to Italy and ate the food there, had
food cooked in India by Italian chefs such as Matteo Arvonio of Mezzo Mezzo. I
took inspiration from these experiences and began to experiment with
interesting ingredients in our kitchen and focused on bringing out their
flavours. I began to cook a variety of pastas and grills beyond the cornflour
and milk butter and cheese sauce ones.
I finally began to fall in love with
Italian food. Like K once said about me, I am indeed my favourite chef.
Thankfully, K liked my experimentations too.
Italian food. Like K once said about me, I am indeed my favourite chef.
Thankfully, K liked my experimentations too.
A TimeHop memories app on my phone
reminded me that two anniversaries back we were at Milan. I
had gone there for the Host Milano meet and K had joined me for a wonderful
Italian holiday.
reminded me that two anniversaries back we were at Milan. I
had gone there for the Host Milano meet and K had joined me for a wonderful
Italian holiday.
Porcini flavours
We’d gone for dinner in Milan the night after our anniversary last year for dinner at a place where I had a very insipid porcini risotto. It
must have been a very touristy restaurant because one got flavours of neither the
porcini, nor of any cheese. This rather soupy risotto, with soggy rice, was one
of the most underwhelming dishes that I had on that trip of Italy.
must have been a very touristy restaurant because one got flavours of neither the
porcini, nor of any cheese. This rather soupy risotto, with soggy rice, was one
of the most underwhelming dishes that I had on that trip of Italy.
Seemed more Bombay Blue’ish than Milanese!
I had experimented with porcini
mushrooms earlier, for the first in my life, after watching an episode of Master Chef Australia, which featured
Marco Pierre White, a few years back. I went to Lalu’s at Pali Market the next day, bought the
dehydrated porcini mushrooms on offer and cooked with them at night. The
mushrooms were very expensive. The resultant dish was packed with the flavours
of porcini.
mushrooms earlier, for the first in my life, after watching an episode of Master Chef Australia, which featured
Marco Pierre White, a few years back. I went to Lalu’s at Pali Market the next day, bought the
dehydrated porcini mushrooms on offer and cooked with them at night. The
mushrooms were very expensive. The resultant dish was packed with the flavours
of porcini.
These flavours came back to in the porcini
risotto that I had at Stax last week unlike in the dinner at Milan. I also remembered that the first time that I had a
risotto was at the coffee shop at the Hyatt Regency Mumbai over a client dinner
in the mid 2000s. I had just read about risottos in Vir Sanghvi’s book, Rude Food, a
few days back then and wanted to try it.
risotto that I had at Stax last week unlike in the dinner at Milan. I also remembered that the first time that I had a
risotto was at the coffee shop at the Hyatt Regency Mumbai over a client dinner
in the mid 2000s. I had just read about risottos in Vir Sanghvi’s book, Rude Food, a
few days back then and wanted to try it.
K had a lamb ragu pasta at Stax as she
doesn’t eat rice, and that was quite delicious too As was the seafood soup,
which was again all about taste of good produce, which to me is the mark of
good Italian cooking. The tuna carpaccio at the start of the special dinner put
together for us was fresh and delectable. Flavours of the ingredients were
strong, once again, in the feta and cranberry ravioli. This was a bit too sweet
and chutney-ish for our liking thanks to the cranberry. Taste palates are very
individual after all. The ravioli casing was good though. Not chewy.
doesn’t eat rice, and that was quite delicious too As was the seafood soup,
which was again all about taste of good produce, which to me is the mark of
good Italian cooking. The tuna carpaccio at the start of the special dinner put
together for us was fresh and delectable. Flavours of the ingredients were
strong, once again, in the feta and cranberry ravioli. This was a bit too sweet
and chutney-ish for our liking thanks to the cranberry. Taste palates are very
individual after all. The ravioli casing was good though. Not chewy.
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| A well flavoured porcini past at Stax |
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| Poor pic, but nice lamb ragu rigotini at Stax |
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| Good casing and a nice, tight and elegant sauce, the filling in the ravioli was bit too sweet for us |
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| Brilliant sea food soup at Stax. Great flavours of the seafood, not over cooked The tomato base, the perfect balance of tanginess and sweet and very fresh |
Turned out that the head chef in Stax is a
Bengali (!), Rajiv Das. The smiling chef, who dropped in later. told me that he has not been to Italy
himself yet, but has trained under Italian chefs in five star hotels in India
and in cruise liners. I must say that the meal that chef Rajiv and team had put
together for us at Stax did bring back happy food memories of our Italian trip.
Bengali (!), Rajiv Das. The smiling chef, who dropped in later. told me that he has not been to Italy
himself yet, but has trained under Italian chefs in five star hotels in India
and in cruise liners. I must say that the meal that chef Rajiv and team had put
together for us at Stax did bring back happy food memories of our Italian trip.
As did the penne carbonara that
the young Sardarji chef at the Glasshouse at Hyatt Regency cooked for me the
next day for lunch. My brief to him was: a pasta which is creamy, has lots of
butter and cheese, ham or bacon, and is hot. I had a bad throat you see and
used that to justify the indulgence.
the young Sardarji chef at the Glasshouse at Hyatt Regency cooked for me the
next day for lunch. My brief to him was: a pasta which is creamy, has lots of
butter and cheese, ham or bacon, and is hot. I had a bad throat you see and
used that to justify the indulgence.
The pasta turned out to be the perfect
farewell from our hosts.
farewell from our hosts.
This was not the end of the
anniversary celebrations though. We left the Hyatt and headed to the house of our friends, the
Talims, where mama and papa Talim were celebrating their 50th anniversary as
well.
anniversary celebrations though. We left the Hyatt and headed to the house of our friends, the
Talims, where mama and papa Talim were celebrating their 50th anniversary as
well.
They got us a cake to cut for our 15th along
with some lovely sandwiches from Gaylord’s ,and juicy and subtly flavoured mutton chops fried by
Sunanda mashi herself.
with some lovely sandwiches from Gaylord’s ,and juicy and subtly flavoured mutton chops fried by
Sunanda mashi herself.
This sandwiches from Gaylord’s was quite
fitting as Gaylord’s was an option we had considered for our wedding dinner
before we chose Gallops.
fitting as Gaylord’s was an option we had considered for our wedding dinner
before we chose Gallops.
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| Happy anniversary to us |
This post is more than a week late. Our
anniversary was on 22nd October. It’s just that I was very busy with work with
Diwali coming up and was writing this whenever I got some time.
anniversary was on 22nd October. It’s just that I was very busy with work with
Diwali coming up and was writing this whenever I got some time.
Being busy doing work you love is a
blessing.
blessing.
As is being married to someone who helps
you chase your dreams.
you chase your dreams.
Here’s to sharing more happy moments with
you here.
you here.
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| A romantic lunch the day after the anniversary |
Please do check out:
A big thanks to Kaavya Murthy and the team
at Hyatt Regency Mumbai for being such lovely hosts and making our anniversary
so special and to the Talims for being like a family to us and to our Gakkai friends
who dropped in to wish us and our family and friends
at Hyatt Regency Mumbai for being such lovely hosts and making our anniversary
so special and to the Talims for being like a family to us and to our Gakkai friends
who dropped in to wish us and our family and friends
