When in Bhopal do what Bhopalis do; eat pohe – jalebi in the morning with rounds of kadak chai and loads of bakar (random conversations about anything right from the weather to politics). The city is sleepy and slow still you will see people getting up early in the morning just to eat pohe, jalebis and kachoris fresh from the wok. That’s exactly what I did on the first day; woke up to watch sunrise from Kaliyasot Dam which is a 15 kms drive from Shahpura lake. The lake is equally beautiful early in the morning and a perfect place for bird watching. Thick fog floating over the lake during winters gives it an almost mysterious look.
Bandra’s latest deli/cafe opens quietly in the midst of bustling Pali Naka. We walked in for dinner and comes out impressed with cosy interiors and big portions.
Small pots of plants placed vertically on the wall, a French style door with chalkboard; the entrance of EAT – Deli.Cafe makes you wish that it was in a quaint corner of Bandra instead of the busy Pali Market. The flight of stairs leading to the basement seating has been used intelligently to create the seating space.
The menu though not extensive, offers enough variety right from all day breakfasts, soups, salads, sandwiches, burgers, mains etc. We started with a Grilled chicken, hazelnut and herb toasted veggies in balsamic yogurt dressing salad (Rs 390). Full of flavours the salad had poached pears to add a little sweetness, yogurt to cut through the sourness of balsamic and hazelnut to add a lovely crunchiness. This with the fresh bread and mustard based spread gave a good start to our meal. We would’ve loved a glass of red wine to go with it but the restaurant isn’t serving alcohol as yet.
The beverage section has a very cool option where you can turn any of the dessert into a
cake shake. We tried the Hazelnut ganache shake (Rs 270) – thick and chocolaty, a definite hit among the kids. The big juicy BBQ chicken burger (Rs 420) that we ordered next can easily be added to the list of must try burgers. The juicy chicken pieces slathered in barbeque sauce, slapped between whole wheat burger breads are served with chunky potato wedges and some salad on the side. You can top your burger with cheddar cheese, bacon, ham, sausage, blue cheese, sour cream or goat cheese by adding Rs 90 to the price of the burger. Being the carnivores that we are we topped ours with bacon.
Our pick from the mains was Penne with tossed baby potato, roast garlic, almond, green beans and pesto cream (Rs 370). The al Dante pasta came tossed in a very mild pesto sauce. The highlight of the dish was the crispy baby potatoes with roasted garlic. With our tummies already touching the ground we ordered one last indulgence, the dessert. The Three layer chocolate cake (Rs 240) was sinful with layers of dark chocolate, white chocolate and chocolate mousse on a thin slice of cake making it very heavy.
Soon after our dinner we were making plans to come back for breakfast. With Scrambled eggs with smoked salmon (Rs 370) and Blue velvet cheesecake (Rs 240) on the menu our expectations are high.
Must try: Grilled chicken, hazelnut and herb toasted veggies in balsamic yogurt dressing salad, BBQ chicken burger
Meal for two: Rs 1690 (inclusive of taxes)
Shop No. 13, Dheeraj Arcade,
Bandra (W), Mumbai
Phone: 022 2640 0090
Facebook: EAT – Deli.Cafe
Prep Time: 15 mins
Cooking Time: 45 mins
Chicken – 1 kg (with bones)
Yogurt – 1 cup
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Garam masala – 1/2 tsp
Salt to taste
Onions – 4 medium sized (chopped)
Tomatoes – 4 (roughly chopped)
Garlic – 8 cloves
Ginger – 1 inch long piece
Cumin seeds – 1 tsp
Poppy seeds – 1 tsp
Coriander seeds – 1 tsp
Cloves – 5
Black peppercorns – 6
Green chilies – 4 (split lengthwise from the centre)
Salt to taste
Ghee – 2 tbsp
Chopped coriander for garnish
- Wash chicken properly and marinate mixing all the ingredients together. Cover and leave for an hour.
- Heat ghee in a heavy bottomed wok.
- Throw in cumin seeds, poppy seeds, coriander seeds, cloves and peppercorns and let them splutter.
- Add chopped onions and fry till they turn golden brown.
- Remove from heat and let it cool down.
- Once the mix cools down blend it into a fine paste along with tomatoes, ginger and garlic.
- Heat the wok again and fry the marinated chicken.
- When chicken is cooked 3/4th add the paste, 1 cup water if the gravy is too thick, salt and green chilies.
- Cover and let it cook for another 15 mins or till the chicken is tender.
- Garnish with coriander and serve with hot rotis.