Tag Archives: Aoi

Mithai King Brijwasi launch Makhan

26 Dec

 

Mirch wada

Mirch wada

Brijwasi – the oldest Mithai family of Mumbai has now ventured into the hospitality space with a Rajasthani restaurant called Makhan at Kalbadevi, Mumbai. The food is heavily inspired by their Rajasthani roots and serves authentic North Indian dishes.

Gatte Ki subzi

Gatte Ki subzi

This is fourth generation Brijwasi’s their first foray into the restaurant business with hospitality consultants SID Hospitality of Aoi and Lemongrass fame. The menu at Makhan comprises of all time Rajasthani favourites like Gatte ki sabzi, Daal baati choorma, Kair Sangri aur bhakri, Gol Gappey, etc., as well as some Gujarati favourites such as Handvo and Googra, keeping in mind the commonalities between the two cuisines.

Makhan at Kalbadevi

Makhan at Kalbadevi

The outlet also offers chaat items such as Raj Kachori, Tikki Chole, Khasta Papdi chaat and Dahi Aloo Puri. The sweet options include Makhan Special Tawa Mithai, Gulabi Gulkand, Moong Dal ka Halwa, Malpua and Rabdi, Jaipuri Kesar and Paneer Ghevar.

Gobi Mattar Ka ghugra

Gobi Mattar Ka ghugra

The 1400 sq ft restaurant is done up in cheery red and yellow with a unique collection of ‘Matchbox’ art that adorns the walls. Going ahead the Brijwasis are looking to open another Makhan in the Gujarati dominated Bharat Diamond Bourse in Bandra Kurla Complex early this year.

Nivedita Jayaram Pawar

 

 

From Asia with love – the rise of Pan Asian cuisine in India

20 Dec
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Sushi at Aoi

Ever since Nelson Wang, founder of China Garden introduced his famed chicken Manchurian to the city, Mumbaiittes couldn’t have enough of this incredibly spicy, red and tasty cuisine. That was in the 80s. Today the popularity of Chinese cuisine is shared by Thai, Malaysian, Japanese and Vietnamese. And in no time the Manchurian came to sit next to the sushi and the satay.

As Indians continue to travel and exercise their taste buds the last decade has seen a mushrooming of relatively authentic Asian restaurants in the city. It is now common to see authentic dishes like Mapo tofu from China’s Sichuan province, Korean Beef Bulgogi, Singaporean chilli crab, Pad Thai noodles, Malaysian curry laksa, Burmese Khao Suey, Indonesian Nasi Goreng and more in small individual restaurants not attached to five star chains. But before we delve into the chilli, soy and Szechwan of these dishes let’s dig up the past.

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