Skip to main content

Now this is cheating...

I've just barely managed to find ingredients for the next dish on the Indigo menu. And guess what, they have revamped their website and it now boasts an entirely different menu. With no mention of the artichoke and cherry tomato salad I was halfway in the process of making.

Indigo does change it's menu frequently so I knew this was coming sometime. And I like the new menu better - it's even got a listing of their desserts. So the challenge is back on.

This one has 27 vegetarian dishes and the speed at which I am going, collecting all those exotic ingredients Indigo dishes seem to require, it might be at least six months before we make them all. And who knows when Indigo changes the menu again.

So I am laying down new rules. No matter what menu Rahul and Malini Akerkar come up with next, this is the menu you are getting on Bombay Foodie. And since we did the old soups already, the soups on this one will have to wait....let's say a long, long time. First course coming up instead.

Comments

Lol!! It really is cheating!!
RV said…
lol Simran.. Appreciate your spirit.. great going.
bhagyashri said…
I love this idea of yours, reminds me of Julie Powell, but in a nice way I must say! Feel like doing something similar myself :)

Keep going!
Srivalli said…
Hey Simmi, this list looks really really tempting!..good to know you are struck with this menu..heheh..
Sunita said…
lol! I can just imagine how frustrating this must be. But your post left me with a lot of "what?" and "why?"s. I'm going through all your older posts now to find out more. So lovely to find a new blog that one enjoys :)

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…