Food in restaurants can be rich. Although we gobble upon such food with great pleasure every once in a while, what we need on a daily basis is a fresh home cooked meal. Mumbai is popularly known as the city of dreams; a city that sees waves of migrating crowd from all over the country. People here are always short on time. Working an average twelve hours a day and spending a couple of hours in travelling, cooking oneself a meal at home seems like a distance dream.
Time constraints coupled with the need for home-cooked-food have given rise to the trend of “Home-Chefs”. Like it is expected the food has no artificial colours, additives or preservatives and uses healthier oil. What’s even better is that unlike the traditional tiffin service you are not confined to the same cuisine everyday. These home-chefs serve you India on the platter. The menu can comprise dishes from across different Indian cuisines as well some popular foreign ones cooked in a style reminiscent of your mother’s. A lot of these chefs have started this purely out of their passion for cooking
We recently had a opportunity to try out buy estrace cream canada Rainbow Rasoi – a Powai based venture started by http://jcpspecialoffers.com/2016/03/coming-soon-special-offers-from-f un-warehouse/ Home Chef Radhika Ichhpuniani. buy robaxin no prescription Having lived in India, Singapore, Canada and UK, she was inspired by international palettes and ingredients to create exotic concoctions in the kitchen. Born in a Punjabi family and married into a Tamilian one, many of her multi-course meals are a combination of these two cultures.
Here’s a list of dishes we got to experience
- Mexican Bean Salad
- Kadhee Pakoda
- Dal Makhni – Jeera Rice
My personal favourite was the Kadhee Pakoda, I just loved it! The pakodas were soft, moist and had a delicious kanda-bhajji like flavour of its own. They were coated with a gravy that was a thick version of the sindhi kadhi. A little bit of tanginess and a touch of spiciness came together to form a delightful flavour of the gravy made of bengal gram flour and yogurt.
Mexican Bean Salad was quite an interesting one. It contained kidney beans, purple cabbage, shredded carrot, american corn, bell pepper, onions and cucumber. The salad was accompanied with a sauce made of olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. The sauce invigorated the taste in the veggies.
While there was nothing particularly wrong with Dal Makhni, I would’ve liked if the flavours were a bit stronger. Never the less it still was quite palatable. However I didn’t enjoy the rice. I found it too dry.
The packaging was a standardised one, the portion sizes were generous and the food was palatable even after it went cold. On the whole Rainbow Rasoi was a decent experience.