Zerruco By Zilli

Pre-launch preview of Zerruco By Zilli

Aldo Zilli, one of Skeeter's favourite Television chefs, opened doors to Zerruco by Zilli at Hotel Ashok this week. Skeeter was invited and she happily hopped, skipped and jumped for the pre-launch preview. It is one thing to see him on TV and another to have him cook for you. Skeeter is a lucky girl! Without further ado, lets gets cracking!

Meeting Zilli
Though Reeta Skeeter finds herself at a loss of words, she will try to sum up her experience here:
Aldo, is a thorough gentleman, and a fine host. If he's around Skeeter can bet, you will be treated like a royal. Skeeter turns princess?! Aldo noticed that the dining table was more than a couple of inches away from Skeeter and promptly made a correction. He noted Skeeter was the only vegetarian on table and the waiting staff were instructed very well. It often happens that Skeeter is served one non-vegetarian dish at some or the other meal she has. At Zerruco, she did not have to bother.

Zilli tidbits
Zilli has been serving a lot of Indians at Zilli Green and is well aware of the no-egg, no-fish, no-chicken clientele. Read Skeeter was well-fed. He has no qualms about serving his food to vegetarians. After all, he has authored Fresh & Green with over a 100 vegetarian recipes! Most non-Indian chefs opening in India find it a challenge to serve food to vegetarians. For Zilli it was a smooth ride.
Zilli revealed he does not believe in the concept of whole wheat pasta. He said, "it just does not taste the same". And who would care? There are so many fresh vegetables tossed along with pasta that you do get your share of health food.

Unlike other international chefs foraying into new territory (India), Zilli has had all his fingers in curry thanks to his good friend and Michelin-starred chef Atul Kochhar who has fed Aldo, a lot of Indian food.
When Manish Baheyti of of Haute Services Pvt. Ltd spoke to good friend Atul Kochhar when they were looking for a chef, it was Kochhar who recommended Aldo Zilli's name. The rest, as they say, is for us Delhiites to savour at Zerruco by Zilli.

Food at Zerruco by Zilli

We started with warm flatbread served by Aldo Zilli himself! It was accompanied by a very fresh pesto and olive oil, balsamic on the side. Fresh ingredients, which are a Zilli trademark, ruled the table. Minestrone classico, the classic Minestrone soup, got the nod from all on the table with fresh vegetables, beans and baby pasta. It touched the soul. The Melanzane Alla Parmigiana or layers of fried aubergine with tomato sauce, fresh mozarella cheese and basil came next and set the mood for the evening.

Melanzane Alla Parmigiana

Fresh and hot tagliatelle pasta with Mediterranean vegetables and red pepper pesto came plated in a classic way and impressed Skeeter's tastebuds. A salad with garden fresh lettuce, select olives, roasted bright yellow zucchini, a drizzle of olive oil and a sprinkle of parmesan was rustled up for Skeeter.

Tagliatelle pasta with Mediterranean vegetables and red pepper pesto

Warm salad

And while the stomach was protesting, who can resist a pizza? Skeeter is glad she had it! The Pizza was extraordinary and Skeeter highly recommends it. Skeeter is definitely going back for some more! THE best Pizza in Delhi. The crust, the base sauce, the cheese, the temperature of the pizza while serving it, were all  perfect!

                                            Fragrant rice and vegetable steak

The Tiramisu was fab (though Skeeter prefers the sponge fingers dipped in rum for that spike) and these two (Pizza and a dessert) make or break an Italian meal. Happy to report that Zerruco by Zilli has nailed it!

Tiramisu: Italian classic trifle flavoured with coffee,layered with sponge fingers & mascarpone 

About Aldo

Aldo Zilli is an Italian from Abruzzo and has been living in the United Kingdom, where he rose to fame and is known for his Italian, vegetarian and seafood. Besides being famous for his food, he has authored a few cookbooks, hosts TV shows and is always striving for providing people around him something new and better. You can read more about him here. 

Where: Zerruco By Zilli, Ashok Hotel, Diplomatic Enclave, 50 B, Chanakya Puri, New Delhi

Guppy by Ai: talk of the town

To eat a different cuisine, and that, to a heartful doesn't happen very often. It happened at Guppy by Ai. Chef Vaibhav Bhargava and manager Gulzar, our hosts for the evening explained that at Guppy by Ai they serve their take on traditional and contemporary Japanese cuisine with slight modifications to suit the Indian palate. The new menu, he goes on to explain, was a result of old favourites from Ai and the innumerable food tastings that happened at the restaurant before they opened doors to public. No wonder their menu is full of wonderful gastronomical surprises for the vegetarian taste buds. Skeeter for sure will be seen eating there more often. Chef Vikram Khatri who heads the kitchen was unfortunately not present on the night Skeeter visited.

Guppy is already the talk of the town as Skeeter spotted the who's who of town on the night of her visit. Chilli garlic flavoured edamame kicked off our evening. The edamame bean pods are usually boiled and salted but the Chilli garlic rendition of Guppy by Ai lent it a different note altogether. A must try. Next, came, a very fresh Guppy house salad with Zucchini ribbons, carrot ribbons, thin slivers of beet, bamboo shoot, bits of broccoli and palm heart tossed in karashi mustard, finished with a sprinkle a roast sesame seeds.
Rice paper vegetable rolls which had shredded vegetables and lettuce, wrapped in rice paper followed with yuzu kosho sesame sauce. The presentation was what fascinated Skeeter. Caramalised onion slivers plated in a way that they looked like a leaf! Ask for the Rice paper vegetable rolls and the house salad if you are particularly watching your weight. Anyone who indulges in the Sushi is not vegetarian debate, MUST try the tempura Sushi here and decide for themselves. There is a Sushi counter in the dining area where you can watch all the action live.

Chilli lime dressed Agedashi Tofu was the next to have Skeeter floored. Agedashi Tofu is traditionally served after it is cut into cubes, dusted with cornstarch and deep fried. It is then served placed on hot broth. This one had a tangy chilli lime dressing and a little salsa on the top and was served aka oroshi (a Japanese radish condiment) and dashi sauce. I've had better versions of the Miso soup elsewhere about but the Crisp vegetable Harumaki was a relevation: Baked filo pastry with a stuffing of shredded vegetables. Crisp on the outside with tender, flavourful vegetables inside; this top notch dish was presented strewn with pearl-like corn. It can be served fried also, if one requests (but I wonder who'd do that and why?). Impeccable plating clubbed with outstanding flavours. A winner, this. The presentation of all the food we had matched the equally delightful decor. Origami paper used as lampshades, metal lion fish lights, Japanese dolls and other Japanese artefacts placed all over the restaurant showcase the effort put in for doing up the place.

The rock corn tempura stole Skeeter's heart. It was served with a Sriracha spiced mayo that teased the tongue gently. The Teriyaki glazed artichoke and Tofu set made a good pair with the garlic fried rice which Skeety really enjoyed. End your meal with a Yuzu lemon cheese cake which has a splendid Kaffir lime glaze on top of it, or opt for a warm carrot cake with a cream cheese drizzle. The warm carrot cake was ethereal. Served at an excellent temperature, this sublime cake was spiced with cinnamon and was a great finish to a phenomenal meal.

I've also had people sing praises about Guppy by Ai's gorgeous Black Cod plated on a hot stone, the Ramen that is served in a broth that take 72 hours to prepare and excellent Pork Belly. But more about that later.
Address- 28, Main Market, Lodhi Colony, New Delhi
Timings: 12 to 3.30 and 7pm to 1am
Lunch for two w/o alcohol: 1500 ++
Dinner  for two w/o alcohol: 2000 ++
For Reservation - 01124690005/6, +919650185005

Delhi meets Bengaluru- The birthplace of Rava Idli: MTR

After exploring Old Delhi Reeta Skeeter landed up in Bengaluru to explore the old world charm of Mavalli Tiffin Rooms (MTR). MTR is to Bangalore what Indian Coffee House is to Delhi in a way. Indian Coffee House boasts of being home to a place where political deliberations happened at one point in time, a place where the news of Emergency is said to have broken first. Mavalli Tiffin Rooms on the other hand survived the thrust of Emergency and lives on till date to tell the story. Restaurants were asked to charge food at govt approved rates. And this is what their website says, "Some restaurants paid up, others started compromising on the quality. MTR did neither. MTR kept the quality of the food as high as ever and put up a board stating the losses for the day outside the restaurant. MTR continued in this way for 16 days. On the 16th day it closed down. During this time, MTR opened a small departmental store next to the hotel and started making and selling mixes for rava idli and other items (that is a story in itself). The restaurant opened again once the Emergency was lifted."

While there is the regular review jazz to be told, stuff like they serve Kannadigga style South Indian food, that their dosas are slightly crisp on the outside and little fluffy inside, their vadas are crisp to the T yet melt in the mouth when they enter it, that their service is just about right but you won't be treated like a king or a queen ;), that upma is truly comforting as it should be, WHAT Skeety would like to tell you via this blogpost is a little different. The feel of the place is like an old style cafe where perhaps our grandfathers would meet over steaming cups of coffee, a snack and truckloads of conversation. It is not a so called "cool" place. You have to sit/stand in a queue and wait for your turn and this wait can be really really long. No snobbery of pre-booking a table works here. Very regular furniture, minimalistic decor, rickety fans are the high point here. The added advantage of a visit to Mavalli Tiffin Rooms is that you get to see a lot of old-style machinery (perhaps it is not-so-old for South Indians) used to churn humungous quantities of chutneys for daily serving. They gladly allow you a tour of their busy kitchen if you feel like seeing what's cooking. The chefs in the kitchen often pass a smile as you see them work. They don't get annoyed or intimidated by visitors. The bill does not even let you feel a pinch in your pocket while your stomach thanks you for making it Dosa happy :P The menu is limited but Skeety guarantees you would love to go back for the same stuff again and again. They have modernized and opened outlets. Skeety saw a swanky MTR outlet in a mall in Bengaluru. Skeety truly feels that one should still go to the old Lalbaugh outlet for the real feel of the Mavalli Tiffin Rooms. While international food chains are plundering the Indian food scene, Mavalli Tiffin Rooms in Bengaluru, United Coffee House in Delhi, Shiv Sagar in Pune maintain that very old Indian style dining charm. Please don't let that fade away into oblivion. We need to keep the tradition alive. Go MTR!

P.S. MTR is said to be the birthplace of Rava Idli.

LOW key, HIGH notes, MYSTICAL charm...

....revelations are certainly made of these.
It has been a couple of days since Skeety last went there. Gives her a high of sorts, and rejuvenates her. She is talking yet again about her beloved OLD area of Delhi. Bazaar Sitaram. Kuch Pati Ram. The name spells nostalgia and the place casts magic. Perfect ambience to get lost, to let the thoughts flow uninterruptedly, and if an experience can balsam Skeety then the visit here would be it.
Skeety takes you down the lane of her favourite Kulfiwala. LOW key because not everyone goes there. HIGH notes because the taste is as exotic as it could get. MYSTICAL charm arises when the ambience soaks you in (or vice versa) and transfers you to another era.
Skeety is talking about Kuremal Mohanlal Kulfiwale.
Skeety goes beyond Gelato only to demolish Kulfis at Kuremal. They come in traditional cone-shaped moulds (steel or plastic these days) and have flavours to die for. Kuremal's have an endless list of flavours like aam, panna, faalsa, fruit cream, cream, rabdi, anaar, strawberry, litchi, gulukand, kesar, et al. Creamy, frozen, flavourful delights these. Slurrrp...I recommend, aam, fruit cream and panna kulfis. Each very strongly.

Dhuli Chand's (another kulfiwala in Bazaar Sitaraam) is the mail competitor of Kuremal. Dhuli Chand's, it seems, serves better aam kulfis. But overall Kuremal's is terrific. They serve sugar-free kulfis as well. Dig in!

Address: Kuremal Mohanlal Kulfiwale#1165-66Kucha Pati Ram, Sitaram BazarDelhi - 110006
Directions: Get down at Chawri Bazaar Metro Station and ask anyone there to guide you. They'd happily do it. TRUST ME!

The Mulberry Tales...

Unlike the lazy bum Reeta Skeeter is now, she was found to be quite active as a child. *Sigh*
You know, the kinds who would go for a swim for four hours at a stretch... The kinds who'd absolutely loathe the afternoon siesta...
In the afternoons she would be out playing tennis against the wall or gathering Mulberries that fell from the tree if she was playing on the clay court...
*Playing Jaane Kahan gaye wo din... Ok Ok no more drama now*
Yes, that was what triggered this Childhood flashback: Mulberries.

For, I had them after long the other day.

The sweet, tangy, juicy fruit of the red Mulberry dissolves itself at the touch of the tongue, and unleashes a flavour that has a charm not worthy of words. It can only be tasted. It is known to the Hindi, Arabic speaking population as Shahtoot (Shah=King, Toot=Mulberry) or King's Mulberry and is available in Delhi in two varieties, namely White Mulberry and Red Mulberry.

The Red one is deep red and has a tinge of purple. However, I fail to understand why the White Mulberry is called so, as it starts from being pale yellow in colour and ripens to acquire a soothing green coloured skin. Red, is my favourite as it has a naughty tangy flavour. And it leaves red stains, if you drop it somwhere. The green one (or white or whatever you may call it) oozes sweetness and is a pleasure for those with a sweet tooth.

Oh yeah, there is a Mulberry Tea available too! More about it when I lay my hands on it ;)

It ain't Greek to the superstar plate smasher *Greeksta*: Skeetah

So much for Greek Pizzas.
Skeets now hops forward to her bewitching new find: It's Greek to me.

Here is how it happened: A asked Skeets if she could have some wine. Skeety's non-muggle instincts told her that this place MUST have wine. So, there they were headed. Minutes later, they entered a cosy little restaurant which was dressed (read decorated) in such a manner that it could easily pass as some tavern besides a farm at some highway in Greece.

Comes next what? The living end of CONFUSION. The 'placing of the order' time.

Skeets is known for her habit of reading the menu only for such a little while that the person accompanying her (if any) may be provoked enough to stab her with the butter knife kept in front of them. Gee.

Dodging the knife, Skeets ordered the Mezze Platter to be shared with A and a glass each of red wine.

The Mezze Platter tasted as promising as it looked. It bore: Tirokafteri fritters (a stuff of feta and spinach mix), Spanokopita (pita bread with some dressing), Falafel (fritters made of fava beans/chickpeas), Dolmathes (sort of steamed dumplings made of rice and pine nut filling, wrapped with grape leaves). These were accompanied with small helpings of Tratziki, Hummus, Eggplant dips and a few breads. The Dolmathes did not go well with Skeety or A's tastebuds. Rest, all were classics.

Then came, the most intriguing bit. The Plate Smashing. It is a Greek tradition to smash the plates after meals. They smash plates at taverns where the females perform Hassapiko (Greek dance form) and the likes. So, Skeets asked at the restaurant if she will be given a plate to smash. They said YES. And so, Skeets unleashed her wikkid side and smashed the plate in the Smashing corner and walked away to glory after having had a smashing time. Another visit is pending. SOON.

Please note: Falafel is not Greek but a street food snack popular in many countries, especially the Middle East, and Hummus dip is again popular in the Middle East countries...
Skeets hasn't had Greek food before. So, Skeets was more than glad to incorporate some suggestions in this post, with a vision to familiarise us Delhiites with Greece and its cuisine.Fellow blogger thalassa_mikra threw some light upon Greek cuisine and traditions:Tirokafteri - is a traditional Greek Dip made from Spiced Feta Cheese...Spanakopita is spinach pie - spinach and cheese filling inside layers of filo dough...
So what was served to Skeets was more of a namesake of Greek food.
Another blogger Hellenic says: The plates are not smashed after a meal. Usually the plate smashing (and it's a tradition on it's way out in most of Greece), takes place during a solo dance performance when plates are smashed in joy at the performance. Also, plates are not smashed in the restaurants in Greece. It is no more permitted and it takes place in Bouzoukia (night clubs). Today in Greece, people enjoy the same, but only throw Flowers.

(Location: B-6/4, Commercial Complex, Safdarjung Enclave, Opposite Deer Park, New Delhi, 110029)

P.S.: Deepak (Bigger, better Delhi Foodie) swears by their breads and I stand by him and NOD in acceptance.

The story of My Pleasure Cavern and Fondue

A late morning cuppa, a quick brunch, a quiet evening.
In introspection. In jubilance. In gloom.

Whenever Skeety does not want to tax her brain about the place she should be headed to, the brain, on its own, pops out the answer: MARKER CAFE.
Pleasant blue walls, good service, decent food, serene ambience - I show you, today, My Beloved Pleasure Cavern.

In one of the backlanes of Khan Market, I climb up a dozen broad stairs to reach this place.
And then, the fun begins.
This winter, I was there to sample their Fondue.
Skeety knows that the Fondue being a community dish, is not meant to be had alone, but then, for want of peace, Skeety had it all by herself :P

Okay, Skeety did order the Kahwa alongwith. If that is any relief for those who go back with growling tummies after reading my posts :P


The Fondue is tastefully served in an earthern pot (with a tealight flickering beaneath to keep the cheese bubbling) with squared pieces of bread and crackers.


People at Market Cafe happily admit that they don't do an authentic Fondue, but what is their own variant of the original recipe. And Skeety says it tastes oh-so-lovely, though she is YET to taste the real thing.
The Kahwa was not as good as it ought to be. But then, they claim to have learnt it from a Kashmiri guy whose preparation is much appreciated in the Delhi party circuit.
The Hot Chocolate Mud Pie is their clame to fame and I absolutely love the Goat's cheese on baked Walnut bread with Za'tar that they do.
Coming back to the Fondue (which is the swiss national dish), there are interesting legends which do rounds as the printed word spreads across the globe through some of those wonderfully bound books on food (not recipes books, mind you).
I will share two with you:
One goes that during the harsh winters, the shepherds of the Alps, having little or no vegetation around, combined cheese, wine and milk to make the cheese sauce, and ate it with the thick bread.
Another interesting version is that during the Swiss Reformation, when food supplies fell alarmingly short in Zurich, the Catholics and the Protestants merged all cheese, wine and milk into a big pot and ate it by dunking pieces of bread into this pot of cheese sauce, and hence was born, the great FONDUE.
What are you waiting for? Dunk your way to a riot of flavours, before the foggy mornings fade away to pave way for the scorching summers. And come to me with a happy tummy and smiling face :)

If food and love were not made for each other...

...I wonder if I would bother cooking!!!
So says The Twisted Gourmet.
And since the day I've read this line, I am a fan.
It holds true to the T for Skeety.
So here goes this post for Pa, Ma, Nearly Headless Nick and Chicken Little (for whom I love to cook).

A subway-style salad that Skeety made :D

Potato rings from Tesco with sour cream and mint dip (made by Skeety again)

I ate my drink!!!

Hot chocolate at Costa is NOT passé. But, Skeeter has found a new flame, the Sao Tome Hot Chocolate at Choko la (Khan Market branch ONLY please).
Choko la (meaning let's drink chocolate together) is Delhi's very own chocolate boutique at Khan Market.
As she sits down one pleasant evening by the window seat, Skeety is attended by a lady with the most pleasant smile across her face.
Skeety takes eons to decide on her food and drink (as always). The lady patiently keeps an eye on Skeety to see when she is ready to place the order. A while later, she gives up on Skeety, comes to her rescue, asks her preferences, and recommends a Sao Tome (single origin hot chocolate made from cocoa beans of that region). Skeety surrenders, and to accompany the drink, she orders a Chocolate Mousse.
Eight minutes pass by. Enter, Sao Thome alongwith a piece of the chocolate in the unmolten state. Sao Tome is made with dark chocolate and contains 70 percent cocoa content. It is characterised by its firm body and distinct taste. Skeety enjoyed each sip so much, that she ended up eating her drink!
Having finished the drink and the mousse, Skeety speaks to the Manager who believes in making customers relish the 'real' chocolates rather than the regular Cad bar or the Fererro Rocher for that matter. Thus, he encourages all to try their Liqueur Truffles and Tanzania hot chocolate (with 73 percent cocoa content).
Skeety then moves on to meet the man behind the scenes, the chef Nikhil Baveja. After a small chat session, she asks him what would he call the specialty of the house. Ice-creams comes the reply.
According to Nikhil, they are as good as home-made ones and are freshly churned. Skeety shall wait till summers to see (read taste) it for herself.
Till then, let's Choko la!
P.S.:The staff at the Khan Market branch do a better job than the ones at Basant Lok. The Basant Lok branch is their first one and is more sought after. Choko la at Khan Market is a new-kid-on-the-block and is doing quite well. Atleast for now.
Update: Nikhil no longer works at Choko la.

Aloo Karare!

Happy New Year All!

The humble potato is Delhi's delight during the winter months. And aloo chaat, is the best form in which the potato can be consumed in this part of the world, at this time of the year.
As the temperature drops to the season's lowest, I sit down and close my eyes. I see a photo slide of the various foods that I'd love to gorge on this winter (as any other). Aloo chaat, shakarkandi, jalebis from Chandni Chowk, mom-made halwa, kaanji (the blood red spicy drink made from bleeding carrots), and what not flash before my eyes.
I happened to visit the Ham House (known to people as Hamilton House), aloo chaat wala twice in the past two weeks and thought of talking (read writing) about him here. As the name suggests, the chaat wala sits (in a corner) outside the Hamilton House, Inner Circle, Connaught Place.

I've been having the alu chaat made by him ever since I've been visiting Connaught Place.

A visit to Connaught Place is rather incomplete without a nibble at this spicy snack, priced slightly high at Rs.20 for a plate.
Vijay is the man who carries forward the legacy of his father and elder brother of selling the famed chaat. And it has been 35 years since Delhiites have had the pleasure of gorging on it.

Vijay also does a fruit chaat for you, if you want. During winters he also does the sweet potato or shakarkandi to please your tatse buds. But nothing beats the humble potato: diced, fried, spiced up (mild spicy to fiery hot) and served hot. Ahaaa! Yummm!

And yeah he faced the axe from the Supreme Court when the street food vendors and stalls were asked to be removed. Later, everything fell in place (only for old players like these) and now he sells chaat to you legally. :)

Love, Care, SHARE

Have you tasted some foods which, if you do not share with a particular person, don't taste the same good 'self'?
I have tried it many a times. Hot and Sour soup hasn't tasted the same in last 18 months since Nearly Headless Nick left. There is no fun having Hot and Sour soup without fighting with Nearly Headless Nick over who would get more Shiitake mushrooms.
Ditto about the Greek Pizza. It has never tasted better with Pea-NUT not around. NEVER EVER!
Call it love if you may.
I love my Pea-NUT and Nearly Headless Nick.
Cheers to them!

Mister Master Chef

Attitude, suits some perfectly. One of those people of course is Skeeter (maybe kidding, maybe not). And the other is Gordon Ramsay. I have read, heard and seen so much about this attitude thingy of his, that I thought it would be but unfair not to share it with people who read this blog.

So, the story goes like this:
Gordon, was once asked by a Japanese journalist (a she) how can he "still" call himself a working chef when he ran 11 restros in 4 different countries, and was simultaneously making two TV shows on both sides of the Atlantic?

So, Mister Master pointing to the Armani jacket this journalist was wearing, said: Did you ask the store where you bought your jacket from, if f*****g Giorgio stitched every f*****g button on your f*****g jacket with his own f*****g hand?! Heeee

Point being, Mister Master has invented his dishes and trained all people working under him to follow his exact style and what you get to eat at Ramsay restros is the exact f*****g replica of the dish as it would be if made by Mister Master. :)
You can watch the last 3 minutes of this video to see the same incident being narrated by Mister Master himself.

http://www.youtube.com/watch?v=RZF5EI_JWj0

I love Attitude, if it has substance. Do you?!

Skeeter and the Fairy Dust

Skeets loves to pamper herself royally, when she has the time.
The last time she did eet, she made herself breakfast comprising a potato-ey, cheesy, grilled toastie. It was accompanied by barbecue flavoured crisps, a sexy Dilito's Jalapeno sauce and the healthiest drink the world can offer: Coke. ;)
Sat on a couch, with some LOUD music on, and enjoyed this:

Proceeded to make Rajasthani gatte ki kadhi and aloo (no pic). Being in the kitchen (during winters and only by the mood) is therapeutic for Skeeter. And spices, will remain the first love. No giggling there!
And then, after mooning about all day, Skeets took out that precious can of Spaghetti to gobble it down by the sparkling moonlight.

The Classy Glassy: Costa Hot Choc

Hola Boys and Girls!
Finally, I unleash what lies inside the 'Glassy' for all those who have been dropping in umpteen questions about Skeety's love for the Glassy(s).
The term Glassy refers to a glass in which Skeety is served her drinks [soft ones mostly ;)]. The Glassy has, and always will play a quintessential role in Skeety's drinking rituals.
Here are two random facts about Skeety:
* Skeety can get high on any drink she likes.
* She does not like being disturbed when she is enjoying her drinks and can get really angry if disturbed.
And now the POP = Point of the Post:
Skeety has a reason to rejoice as Costa Coffee has re-opened at Shopprix Mall, Noida (yeah I know this is the first time Noida is featuring on this Delhi blog). And in the Glassy lies Costa Hot Choc.
Man, is she at a loss of words or IS SHE?

Skeety's poison, Costa Hot Choc (wish she could rename the chain that), is best served with two sachets of brown sugar, a generous dash of chocolate powder, and that, preferably at a moderate temperature as tongue-burning has become a ritual with her at Costa. *Grin*
Oh yeah NOT TO FORGET, it should be in the Classy Glassy (take away cup/mug/glass for you). The drop dead gorgeous colour of the Classy Glassy's exterior is Skeety's eye candy.

And then of course there is the rich creamy texture, the light brown-ish colour, the slight nutty taste of the Hot Choc itself. Skeety dies and goes to heaven for the 30-45 minutes long drinking session. Oh Boy!

Coinciding with the re-opening of Costa is Skeety's newest discovery in Noida, which would make her shut up and stop cribbing about the place: the chaiwala near Skeety's office. He serves good ealichi tea @Rs.3 a glassy. Pata ni kahan chup ke baitha tha ab tak (Don't know where was he hiding all this while?!)
Another random fact about Skeety: Tea tops the list of Skeety's LDOMW: Lovely Drinks of the Muggle World. Costa Hot Choc comes a very, very, very close second.

Mustard Sting...ting ding

It is sarson season in Dilli, and I savoured the first offering of the season only a few days ago. Give me Mustard Greens any time and you won't hear a 'no'. I absolutely relish the mix. And I take pride in being mommy's veggie supplier. She instructs me, and I go out to the market/mandi/Big Apple/Reliance Fresh, wherever time permits, to find her the best and freshest possible produce. For this season's 'first buy', I walked to a rickshaw vendor. He combined bathua, soya, palak and of course sarson and chopped it for me (they do it on request) in his hand-driven chopping machine.

And since I am talking Mustard here, I might as well add about my obsession of using Mustard oil in my cooking. When cooking with Mustard oil, you have to be a little patient else you get that bitter taste in your food which all (barring some nerds) dislike. The Mustard oil, unlike clarified butter and vegetable oil, takes a lot of time to heat up. But, as I have a penchant for elaborate cooking procedures, waiting for it to heat up is no issue for me. The simple 'stir and serve' does no good to my creativity as far as the kitchen is concerned. That perhaps 'may' explain my prolonged absence from my place near the cooking stove (yes it remains that for me, no matter what fancy names you may want to call it).

Anyway, back to Mustard oil: Many consider it unhealthy, some call it outdated compared to the much celebrated Extra Virgin Olive Oil, yet others make the weirdest face expressions to display their hatred for it. I confess I was one of them too. But then that was 'Once upon a time'. Now, I propagate its use in the same manner as Sri Sri Ravi Shankar promotes The Art of Living. It does wonders to your hair (heat it and add 4-5 small cubes of camphor after crushing them), to your digestive system and what not. And then, the ones who create a lot of noise over their dislike for Mustard Oil should not forget that ages ago, when there was no Extra Virgin Olive Oil, Vegetable oil and blah, Mustard oil was the sole medium of cooking.
I do the simple stir fry aloo with Mustard oil, which is a personal favourite. It takes about 45-60 minutes to prepare. Then there is the 'On Special Request' gobhi aloo dish that is relished by all in the house; of course it is done by me in Mustard oil.
And then to add some zing to the mustard sting is this silly little boy called Brother Bear. He hates the smell of Mustard oil. Every time I cook in it, he comes out of his room shouting curses at me. He even goes to the extent of making some hilariously outrageous statements that the 'smell' of Mustard oil causes 'rashes' on his body. Now, how absurd and silly can it possibly get?