Chefs Raveena Taurani and Divesh Aswani have combined an indulgent menu that will make your taste sing in a rain
Representative Image
What happens when a cook who specialises in plant-based transport invites another who loves all things indulgent into her kitchen? You get a comfort menu regulating plant-based ingredients. Chefs Raveena Taurani and Divesh Aswani of Commis Station found common belligerent this monsoon and rustled adult some happy universe food cravings — all vegan, gluten-free and polished sugar-free. Here are The Guide’s tip picks.
Miso ramen
A play full of hot, a teriyaki eggplant apes a hardness of fish, and a smoked tofu of meat, a zucchini noodles supplement uninformed crunch, and a miso gas with Nori ornament is a timely comfortable hug.
Cost: Rs 565
Quinoa and corn cakes
Indians in any partial of a universe will initial consider of chai, boiled tikkis and bhajias. These quinoa and corn cakes offering that crispy outdoor punch and a comfortable tear-jerking compensation inside. Look out for that fermented immature chilli cashew cream, it’s fiery!
Cost: Rs 420
Pumpkin wasabi gyoza
Our favourite plate was gyozas finished with organic rice and tapioca flour. The muddy stuffing of pumpkin is flavoured with pointy wasabi and spinach. This, with a housemade chilli ponzu salsa is a stormy day longing finished right.
Cost: Rs 500
Vietnamese crepe black rice banh xeo
From a vast plates, this choice has a feathery crepe finished with organic black rice, tapioca flour and coconut milk, with a inexhaustible stuffing of mushrooms, vermicelli noodles and veggies. The chilli ponzu adds a sour and sharp further to a bite.
Cost: Rs 550
Till: Ongoing (through monsoons)
At: Yogisattva Cafe, seventh floor, Pinnacle House, 15th Road, Khar Pali Road, subsequent to Pawan Heightz, Khar.
Call: 9867455009
<!–
$(“.read-more-my”).click(function() {
$(this).parent().siblings(“.more-text”).css(‘display’, ‘block’);
$(‘.article-first-para’).removeAttr(“style”);
$(this).parent().remove();
var height12=$(‘#showfullarticle’).offset().top();
$(window).scrollTop(height12);
(function(i, s, o, g, r, a, m) {
i[‘GoogleAnalyticsObject’]=r;
i[r]=i[r]||function() {
(i[r].q=i[r].q||[]).push(arguments)
}
, i[r].l=1*new Date();
a=s.createElement(o), m=s.getElementsByTagName(o)[0];
a.async=1;
a.src=g;
m.parentNode.insertBefore(a, m)
}
)(window, document, ‘script’, ‘//www.google-analytics.com/analytics.js’, ‘ga’);
//ga(‘create’, ‘UA-2326030-39′, ‘auto’);
let displayMode = ‘browser';
let dimensionValue=”browser”;
const mqStandAlone = ‘(display-mode: standalone)';
if (navigator.standalone || window.matchMedia(mqStandAlone).matches) {
if(displayMode==’standalone’){
ga(‘create’, ‘UA-213337986-1′, ‘auto’);//pwa
}else{
ga(‘create’, ‘UA-2326030-39′, ‘auto’);//live
}
}
ga(‘send’, ‘user’);
ga(‘send’, {
‘hitType':’event’, ‘eventCategory':’Showfullstory’, ‘eventAction':’user’, ‘eventLabel':’article’, ‘hitCallback':function() {}
, ‘hitCallbackFail':function() {}
});
});
–>