#FBAIKitchen arrives At The Bar Bank

Last night was a special day.. 

I was with my foodie friends, perched on a high wooden stool, sipping on an icy cold drinks and munching on freshly churned out #sindhi snacks like masala Koki, and Sanna Pakoras. There was vibrant music in the back ground, some of my friends would shake a hip or arms in happiness, Fresh sea air filled the space mingled with sweet aroma of food. 

I was at the launch of #FBAIkitchen..a food truck, parked at The Bar Bank at Juhu. 

I never knew this place existed (although I have passed this area at Juhu many times). This is a vibrant open space where food trucks of different cuisines (doling out detectable cuisine) are parked side by side (in a big circle) with a large sitting area in the centre. In the patio are set of wooden furniture where you can chill with friends. The place offer free wifi..so u can sit for hours. It has a kind of carnival atmosphere with catchy music in the background.  I really liked this place, more so that it now has #FBAIKitchen that cares for homechefs. 

Concept child of Saloni and Sameer Malkani, #FBAIKitchen will help homechefs and homecooks to have an experience of running the restaurant from food truck before they can start on their own. This is a good platform for them to showcase their innovation and creation to the world, who initially had their moments of fame only during one day pop ups or at private workshops, and that too, only for limited group of people, But here they are actually meeting the floating audience who come to try something new everyday.

  

This month has started with sweet and petite homechef Jyoti Vishnani, who will showcase her #sindhi cuisine. There were sanna pakoras, Kheema patties, sindhi curry and many other specialities.

I was happy that #FBAIKItchen has given exposure to #SindhiCuisine, to start with, with none other than our bubbly and young Jyoti Vishnani, a Sindhi Chef from Ulhasnagar, who earlier had the privilege of working with Chef Sanjeev Kapoor’s Signature by Sanjeev in Doha. More recently she had a pop-up, she had curated for Punjab Grill in Mumbai. She was also the contestant in Masterchef season 4 plus she had an opportunity to share her recipes on Tata Sky Cooking, a project by Chef Vikas Khanna. It was really nice meeting her.

Great time ahead for different Homechefs , line up from different regional cultural cuisine, who will showcase their own cuisine on monthly rotation basis. This holds good opportunity for them to experience the running of restaurant before they can venture on their own. #FBAIKitchen is also good for people who will get different cuisine every month and have more reasons to visit BarBank month after month…

Watch out for more updates as the chef changes each month…….

The Albanian Cuisine at #WildAsparagusTable – Episode Six

I was not drunk, (I never am) but I swayed at every step, to and fro… the floor seemed to move like a swing, from left to right and back to the left..I looked for a secure seat to sit down...there were beautiful soft, white couches everywhere, (very comfortable) lined neatly against the rim of the boat. Fresh sea air filled with fishy smell, heavy  traffic moved at the distant sea link, cutting across the blue sky that kissed the ocean across the horizon. I was to spend the evening at floating restaurant  @AB Celestial Floatel celebrating Albanian Cuisine at #WildAsparagusTable with my foodie friends and home chefs.

The sea, the sun downer (I love sunsets) and the floating restaurant...What a combo!..Bless them, our Captains (Ananya Banerjee and Salloni Malkani) for choosing such an ambience for our Albanian-themed potluck..This month of Jan 2020, thirty of us decided to meet at ABCeletianFloatel a floating restaurant, pretending that we are on the shores of Albania, each one cooked with their researched culinary creation and shared their stories as if they had just returned from their Europe trip……

pic courtsey..Samir

Naturally,  before the potluck, we do lot of homework. research on food culture and to know the place..its like a virtual holiday we take to understand what are the interesting facts about that place. Did you know that the national airport of Albania is named after Mother Teresa. The full name of the the airport is Tirana International Nene Tereza? Or that the dishes are prepared from fresh ingredients found locally and seasonally. Grilling is common as its baking, so the flavours are pure and rich and the interesting fact about Albanains is that there are no McDonald's chains in the country.

Now you know……say Thank you ..

Food of Albania has been influenced by all of its neighbouring countries, but from what I’ve seen of their recipes, I think Greece has made the most influence.  Including their lunch, which is a large salad of tomatoes, onions, cucumbers, and olives.  Hmm…

So sorry, you were not invited, (or could not come because of other commitments) but those who were there, went into foodorgasms, devouring each dish with relish and a selfie….my mouth was flooded with nutritious taste…loved every dish…every dish cooked with love and passion

My friends cooked….

1. Ananya - Speca Me Glize ( Stuffed Pepper & Rice casserole ) NV
2. Saloni - Cheese and pepper salad
3. Pushpa - Qofte Dë Fërguara NV
4. Avni -
5. Dhvani –Buffalo Feta Cheese, green Olive tapanade, with salad leaves and pita bread
6. Aruna - Albanian Salad With Feta cheese With Bread
7. Anahita - Albanian Wheat Pudding
8. Moumita - Griddled Boneless chicken & Corn On The Cob Salad NV
& Basbousa Eggless Semolina Cake with Nuts
9. Shilpa - 3 Milk Cake Trilace & Low Cal Ice Cream
10. Rummy - Gjelle Me Mish E àPatate With Bread & Gjize NV
11. Muskan - Byrek Me Mish (Meat Pie) NV
12. Hemali -
13. Samir -Fresh Strawberry and dark chocolate ice cream
14. Anjali - Perime Ne Zgare (Grilled Vegetables)
15. Indrani - Flijia (Dessert)
16. Shital - Qifqi With Ajvar Sauce & Tahini Helva
17. Shivani - Shendetlie (Walnut Cake)
18. Sunita -
19. Nupur - Qumeshtor (Milk Pie)
20. Marcellus Baptista
21. Faizia -Tave Kosi
22. Simmi - Pispili (Spinach Cornbread)
23. Meeta - Tulumbe
24. Bimba - Leek & Rice Bake
25. Gauri -Shendetlie
26. Priya Pathian
27. Ritu - Kunafa (dessert) eggless
28. Aarthi Basrur : Baklava
29. Roopa - Khuduar Stuffed Vegetable With Mutton Mince
30. Sunita-Tave me presh ska Mish.

I decided to make Qofte dë Fërguara (don’t ask me to pronounce, I have an Indian Accent)

In Albania, qofte can look very different from restaurant to restaurant. Sometimes they are grilled, others are fried and sometimes they come baked with tomato sauce. Even the shape varies, more rounded at times or more cylinderical others. I decided to make Vegetarian version on the bed of loaf of bread topped with aioli and mint leaves.

Qofte was made from the mixture of

4 cloves of Garlic,

5 boiled potatoes,

200 gms Vegetarian BBQ meat, (got from Thailand),

1 green capsicum, 

100 gms feta cheese,

small bunch of mint leaves,

1 vegetarian cube,

2 green chilies and

mixed herbs.

Aioli was made by blending 5 tbsp mayonaise with 2 cloves garlic, olive oil and 100 gms feta cheese.

Small patties are made from the mixture, dipped in pool of beaten egg and then coated with bread crumbs and roasted on hot plate with unsalted butter.

I know it tasted good, because my friends said so…..

Also those friends who were sipping the fruit punch made with orange juice and Scottish leader

And those who ate those coffee flavoured ice creams, delicious and low calorie. Do find it at #thebrooklyncreamry
@brooklyncreamry …Thank you so much

We have such vibrant group of foodie friends, that in-between the laughter and the food, there were selfies and amazing camera clicks, the hours went ticking off, with nature playing a mischievous game, with red hot glowing ball, glaring over the bridge, under the bridge, and finally falling into the sea, leaving behind an orange glow in the sky that later disappeared into a dark sky. a quarter moon and a star. appeared, hinting that it is time for us to go home.