Bandra's Pali Village Cafe (Plot No.602, Ambedakar Road, Pali Naka, Bandra West, call 26050401) now has a new breakfast menu, Chef Conrad D'souza shares his recipe for the perfect waffles. So don't waffle about, get your apron on and churn out some deliciousness.

Golden Waffles

Ingredients:

130gms flour
1 ½ tsp baking powder
¼ tsp salt
1 ½ tbsp castor sugar
1 egg (beaten)
240ml milk
30gms butter (melted)

Salt March

Corniche is the closest thing you’ll find to the sea at Carter Road - literally and aesthetically. The ocean-facing Mediterranean eatery that replaced Molto Bello last weekend, keeps waves of blue cushions and crests of white chairs in its al fresco section, where we bet on some days, you’ll even be able to taste the salt.

If like us you visit on an afternoon, go down to the air conditioned submarine-like section where along with aquatic upholstery, you’ll find filigreed silver leaves embedded on the stairs and on tables, and a pretty tree illustration on the wall. The only thing that doesn’t fit is the hardcore techno music, a felony that many restaurants seem to commit lately. bpb floated the idea of playing The Beach soundtrack, we hope the suggestion is taken.

What: Fondant cakes, to order call 9820350896, pick up from Four Bungalows, Versova, Rs 2,000 for 2 kilos.

Why: Sure it’s a party, but it’s really indecent of your cake to just show up in its birthday suit. Call cake couturier Rinia Maulik who dresses naked tea cakes (the chocolate-butterscotch is yum) in fondant covers decked with edible flowers, butterflies and delicate lace. There’s no fancy degree, but Rina’s studied under the steady hand of Mr Fabian, a gentleman in Bandra who bakes for Catholic weddings. Christmas and kiddie cakes available too.

When: Dress is more.

What: Dark chocolate dipped oranges at Edible Arrangements, 5/6 Marine End, Juhu Tara Road, Juhu, call 66946777 or visit www.ediblearrangements.in, Rs 100  per piece.

Why: US-based chain Edible Arrangements has finally opened in Juhu and the fruit of their labour comes dipped in chocolate. Here you’ll find cocoa covered dates and strawberries, balls of apple rolled in cinnamon and our favourite, orange segments dipped in dark chocolate. Available as lollipops or in gift boxes, these are much nicer than the bizarre fruit bouquets that Edible Arrangements is better known for.

When: You want to put your nose to the rind-stone.

Star Grazing

It’s like a shower of shooting stars got caught in a fisherman’s net, the undulating wire mesh ceiling at Juhu’s new resto-bar Le Monde, scattered with glowing globular lights. This design of space and spectacle is owner Ankit Anand’s favourite feature at the Mediterranean restaurant and we have to agree.

Starting at the outside section of Le Monde (French for ‘the world’) laid out with wooden tables, the same starry roof continues into the cozy indoor lounge that also houses the bar, and on the night we visited, a couple of television actors. All aboard the Starship Enterprise?

Fruit!

bpb went to dinner on Monday night to find club music inappropriate for a weekday dinner slot, but not unpleasantly loud. As Pitbull egged us on to ask the staff to ‘Give Me Everything Tonight’, we ordered only two glasses of sangria that came highly recommended. The red, superbly scented, is darkened with rum, brightened with fruit and spiked with a happy shot of tequila. The white that served more as a cooler with pieces of apple worked for the weather, but wasn’t as nice as the red. The wine list here is comprehensive and most drinks are pricey with a cocktail costing Rs 450 to Rs 700 and a pint of Budweiser, Rs 300.

As its name suggests, new eatery Lebmex serves Lebanese and Mexican cuisine, as well as dishes that fuse the two. And while a falafel garnished with salsa, sour cream and guacamole doesn’t sound like a bad idea, the version offered here is ... unfortunate. As are the Mediterranean nachos, featuring pita chips, feta cheese, olives, salsa and sour cream.

We picked up these and other dishes from the first Lebmex outlet in Mumbai (they have a few branches in Bangalore as well), a sliver of a restaurant wedged next to Sukh  Sagar at Chowpatty. Like all other eateries in the neighbourhood, it too is strictly vegetarian, with a special Jain menu. The prices are reasonable and the real estate precious, with seats for no more than 20 in the brightly coloured space; we suggest you get take out, or order in when their delivery service begins next week.

But before you do either, be warned about the food.

What: Le Monde resto-bar, opposite Penne restaurant, AB Nair Road, Juhu Post Office, Juhu, call 26207788 / 9820737427.

Why: The name is Monde. Le Monde. Juhu’s new resto-bar opens tonight with a license to grill – expect a whole bunch of barbeque and roast meats on their Mediterranean menu – as well as  sangria, lamb chops, house music and a funky roof that owner Ankit Anand describers as the highlight of the space. Look out for the full bpb review!

When: Opens tonight, November 4 at 7 pm for dinner and drinks only. Lunch to start next week.

Learning Curb

We expected to witness a cacophonous feeding frenzy at The Urban Kitchen or TUK, a multi-cuisine restaurant that recently opened across the street from MMK and National College. Perhaps it’s on account of an extended Diwali break, but we walked in to find no hungry students, just peace and quiet yesterday afternoon. We did however spot tiny clues to suggest that the management hopes to welcome the 'classes' soon. Like for instance the liberal sprinkling of the word ‘awesome’ all over the menu – in dish titles and restaurant information. Even the tag line of the eatery reads ‘It’s Tuking Awesome’. We’ll be the judge of that, thanks.

Pita Hayworth

TUK is a breadbox shaped restaurant, with an outside section that's neatly lined with high tables that are shaded by a striped awning, chic blinds and leafy plants. The wooden interior is brighter with splashes of red, fun lamps and black and white photographs. We settled on an inside table – there were about seven more – but were far from settling the debate about whether restaurants should offer more than one type of cuisine. This one does – there’s Italian, Lebanese and Indian on offer. 

Dear Dairy

When we first heard about ICremeso, a new ice cream parlour at Fort that takes millk, sugar, flavour and flash freezes it in front of you, we were as excited to watch as we were to spoon. But despite the contraption’s whistling and whirring, followed by theatrical puffs of smoke let out from pipes, the gimmick didn't impress us much.

Perhaps if the parlour came with more flash (shinier equipment, happier lighting) and a better fleshed out interior design to match the concept (maybe a laboratory-style set up with milk in beakers, powdered sugar in test tubes and scoopers in lab coats), it would have done better, for without the novelty, all they have is decent ice cream and yogurt that’s not hard to find elsewhere in the city.

Flash Me!

bpb went after work yesterday to find an enthusiastic owner plus supportive friends, happy to explain the concept. Step 1: Choose your base, either yogurt, regular milk, skimmed or soy (they currently only have the first two). Step 2: Pick your flavour –hazelnut, Toblerone, passion fruit, raspberry, blueberry, green apple and more. After the requisite amount of mixing and blending, liquid nitrogen is used to flash freeze the ice cream in front of you. Step 3: Add toppings (gummy bears, M&M’s, marshmallows, fruit compotes, nuts) and eat.

This Class is Now in Session

A few years ago, you were happy that your favourite restaurant brought out a new menu every season, and your neighbourhood bar offered happy hours. But you’ve gotten so much more picky since then, haven’t you? Now when you’re offered the specials, you ask for a side of the chef’s bio data and demand to know which year the grapes were stomped in, how old the cheese is and just how happy the clams on your plate really are.

Naturally, restaurants in Mumbai are thinking up different ways to enhance your dining experience, the newest of them seems to be chef-run culinary classes at the restaurant, with “secret recipes” and “off-the-menu” used as bait. It started out with a few eateries offering live demos last year, but now it seems like every restaurant from Indigo to Olive Bar & Kitchen has a sign up board. As Busaba’s owner/chef Nikhil Chib readies to do his live kitchen session this weekend, we list some of the more recent eateries who are asking you to cook before you eat.

Busaba’s Live Cookout With Nikhil: At this demo and cooking class, chef Nikhil Chib will teach how to make his Busaba favourites, including sauteed morning glory, stir fried basil chilli chicken and green papaya and raw mango salad. Culinary tales from his voyages will be thrown in, followed by lunch at the restaurant.

On November 5 from 1 to 3 pm at Busaba, Mathuradas Mill Compound, Lower Parel, Rs 750 per head for the session and lunch, call the restaurant on 9920933387/ 67478974 to register.