Photo Courtesy : Suresh HindujaIngredients :2-3 Wadis broken into pieces4 Potatoes peeled & diced 2 small brinjals, quartered3 Tomatoes medium sized - finely chopped2 Onions medium sized - finely chopped1 tsp Jeera powder + 1+1/2 tsp Coriander powder + 1 tsp Red chilli powder1/2 tsp Turmeric powder + Oil 3 tbsp + Salt to taste + Water as required Coriander leaves for garnishMethod :Heat oil in a thick bottom pan fry onions until brown, add in wadis and fry well, add in potatoes and saute, add in tomatoes, brinjals and all dry masalas. Fry until well done now add in water enough for the gravy, add in salt. Cover and cook the vegetable until wadis and potatoes are well done. check for salt. Serve hot, garnish with chopped coriander, serve with hot phulkas! Enjoy !Saucy
Photo Courtesy : Suresh Hinduja Ingredients:1 big bunch of Spinach (Palak)1 cup Channa Dal (Bengal Gram Dal) - Soaked for 2-3 hours1 small Potato + 2 med Tomatoes + 1 med Onion + 1 small Brinjal (Baingan)3-4 Green Chillies + 1 tsp Red Chilli Powder + 2 tsp Turmeric Powder + 100 ml waterMethod :Wash & chop all the ingredients. Add turmeric powder, red chilli powder salt and water. Pressure cook for 15-20 minutes. After all the stea s released, mix well (use manjira to make it thin like a dal). Serve it with steamed rice or hot chappatis. The water you add here varies from different sindhi households, some like it as a very thick dal. I could eat this everyday. Also if there are leftovers, dry the bhaji and make 'Tikkis" out of it, these are amazing with bread, green chutney or ketchup.Enjoy !Saucy
Sindhi Dal Makhni
Picture : Aloo Bhaji + Dal Makhni + Pooris
Moong Dal 2 cups (Yellow split lentils)
Turmeric powder 1/4 tsp
+ Red chilli powder 1 tsp
+ Amchur 1/2 tsp
Jeera 3/4 tsp
+ a pinch of hing powder
+ Water 4 cups
+ Salt to taste
+ Oil 4 tbsp.
For garnishing :
1 small Onion (Finely chopped) + 1 small Tomato (Finely chopped) + Coriander leaves (Finely chopped)
Heat 2 tbsp oil in a pan. Put a pinch of hing powder, add dal (pre-soaked for 2-3 hrs) & turmeric powder to it. Fry it for 2-3 minutes. Add 4 cups of water and salt to taste. Let it boil for about 20-25 minutes. The cooked dal should be soft & thick. Transfer dal in a serving bowl. Sprinkle red chilli powder & amchur. Heat 2 tbsp of oil in a frying pan. Add jeera to it. When jeera starts to crackle pour it over dal. Garnish it with finely chopped onion, tomato & coriander leaves. Serve it with hot Puris or Chappati either for breakfast or lunch.Enjoy !Saucy
Ingredients :1 big bunch of fresh Coriander leaves (Dhaniya) + 1/4 bunch of Mint leaves (Pudina)6-8 Garlic cloves (Lasun) + 6-8 Green Chillies (Har ich)1/4 tsp red chili powder1 small Onion 10-12 raw peanuts1 inch Ginger (Adrak) + 1 Lime - Juice (Limo) orwalnut sized ball of tamarind1 tsp Sugar + Salt : to tasteMethod :Wash and chop the coriander & mint leaves. Put all the ingredients together in a mixer and grind until smooth. Check for seasoning, I like it spicy. Goes well with pakoras. I eat it with anything.Enjoy !Saucy
Sindhi Tomato Kadhi - Tamate Ji KardiIngredients :1/2 kg Tomatoes + 3 tbsp Besan + 10 Bhindis + 10 Guvar + 3 small Potatoes - cut into 4 pieces each with skin8-10 Curry leaves + 3 tbsp Coriander leaves + 1 tsp Red chilli powder + 1/2 tsp Jeera seeds + 1/2 tsp Methi seeds + 3 tbsp Tamarind Juice + 2 tbsp Oil + Salt to taste + 4 cups WaterMethod :Cut the tomatoes, boil them until soft , mash them. Squeeze out the pulp. Discard the peels. Heat oil in a pan, fry the jeera & mustard seeds, curry leaves and green chillies, add in besan and fry well. Add in the chilli powder, add tomato pulp and the water. Add salt and all the vegetables. Boil & simmer let all vegetables get tender. Check for salt, add tamarind juice. When vegetables are done and the kadh s thick enough, add the coriander leaves and serve hot. One eats the kadhi with plain steamed rice and Sindhi Potato Wedges called "Took" and Sweet Boondis. The tamarind juice is added here if your tomatoes are not "khatto" enough.Enjoy !Saucy
Photo: Masala Bhindi + Tomato Rice + Chappati + Dal + Green Chilli Lime sweet pickleIngredients :50 gm split black dal + 50 gm channa dal + 50 gm split mung dal1 med onion - chopped + 4 green chilies - chopped + 1 tsp turmeric powder1 pinch hing powder + 1 tsp cumin seeds + 2 tbsp oil + Salt to taste + 6 cups of water + Fresh Coriander for garnishingMethod:Mix all the dals together and soak for at least 2-3 hours. Heat the oil in the cooker pan and fry the onion and chillies till light brown. Add the dals, turmeric, hing, cumin, chillies and salt. Stir well, cook over medium flame for 5 mins. Add 6 cups of water and pressure cooker till the dals are cooked and soft. Check the consistency of the dal, it shud not be too thick or too thin. Serve garnished with chopped coriander. Eat with hot rotis or steamed rice.Enjoy !Saucy
Murgi Hare Masale Mein - Chicken in Green GravyIngredients:1 kg Chicken Boneless cut into 2 inch pieces + 3 med Onions chopped + 2 large Tomatoes - choppedGreens - 2 tbsp Fresh Mint + 5 tbsp Coriander + 5 tbsp Spinach -chopped + 1/4 tsp Turmeric Powder1 tsp Chilli powder + 1/2 tsp Coriander powder + 5-6 Green chillies - chopped + 3-4 cloves of garlic2 inch piece Ginger - chopped + 1/2 cup Curd + 3 tbsp Ghee + Salt to taste + Chopped coriander for garnishingMethod:Heat ghee in a cooker, fry onions n garlic till slightly brown, fry the chicken n ginger 5 mins, add tomatoes fry some more, add curds, all the Greens, red chilli, turmeric and coriander powder, salt, mix well. Shut the cooker and go for 3 whistles. Lower heat and cook for 10-15 minutes till gravy is thick. Garnish and Serve with rice or rotis.Enjoy !Saucy
Ingredients :1 kg - Minced meat (can use Mutton or Chicken here)2 Onions chopped + 2 Tomatoes chopped + 2 Potatoes cut in cubes1/2 cup Green peas (optional)+ 3-4 Bay Leaves + 3-4 Green chillies - chopped1 tsp Gara asala + 1 tsp Turmeric powder + 1 tsp cumin seed powder1 tsp coriander powder + 1 tsp red chilli powder + Fresh coriander leaves for garnishingMethod:In a deep pan heat oil and add bay leaves, green chillies, fry for a min. Add chopped onions and gara asala powder, fry till onion turns light brown. Add turmeric powder, coriander powder, cumin seed powder, red chilli powder and salt. Fry till the spices are cooked. Add tomatoes and fry. Add the meat and fry, when oil seperates, add the potatoes & peas. Add some water, simmer for 15-20 mins or till meat is cooked. Garnish with fresh coriander. Serve. Best eaten with pao.Enjoy !Saucy
Photo: Seyal Bhaji + Boondi Raita + Chappati + Spicy Lime PickleIngredients :2-3 med potatoes - cut into chunks + 3-4 med onions - chopped + 3-4 Tomatoes - chopped10 bhindis (okras) - with just ends cut off - lightly fried + 2-3 small baingan (aubergine) - cut into chunks1tsp dhaniya powder + 1/4 tsp turmeric + 1/2 tsp red chilli powder + 2-3 green chillies chopped2-3 garlic cloves - fine chopped + salt to taste + oil to cookMethod :Fry the onions + garlic till light brown, add the tomatoes and green chillies, add the masalas and red chili powder, add the bhajis, cook till they are soft and done.You may add some water but very little. Eat with hot chappatis, raita and pickles.Enjoy !Saucy
Here I disclose some of my family's secret Sindhi recipes, following are the list of food we Sindhis " Enjai " eating :NASHTO (Breakfast)Dal Pakwan, Seyal Dabal, Mitho Lolo, Dal Jo Lolo, Chilra, Koki, Seyal Dabal Hare Masala Mein, Jowar Jo BhathRASOI (Lunch and Dinner)Sindhi Curry, Wadi Aloo, Methi Aloo, Baingan Aloo, Singhi Aloo, Aloo Basar, Dharan Ji Kadi, Tamate Ji Curry, Dahi Ji Kadi with Pakoras, Kachori Curry, Simla Mirchi Kande Allo Mein, Sai Bhaji, Aloo Ji Bhaji (with gravy), Aloo Ji Bhaji (dry), Bhee Masala, Makhni Dal, Tidali Dal, Dal Bhoogi, Dal Bheend avar Mein, Moongan Ji Dal, Gob asala, Tayi J obi, Bheendi Basar, Das Bheendi, Bheendi Aloo, Karela Basar, Das Karela, Turi Bhaji, Meya Das, Chane Ji Dal Mein Turi, Dingr asala, Dingr attar, Suran Ji Bhaji, Pethe Ji Bhaji, Gogroon Thoo ein, Sat Sagi, Dudhi ja Kofta, Chole Puri, Mattar Paneer Macaroni, Paneer Bhurji, Palak Paneer, Jowari ja Doda, Aloo Tuk, Arbi Tuk, Wadi Chawar, Bhooga Chawar, Bhurji Chawar, Haldi Wara ChawarPulao, Methi Wara Chawar, Tayri, Suran TukNON-VEGETARIAN DISHESTeevarn, Bheja Fry, Meth osht, Foto Bhuno gosht, Kheema Masala, Kheema Kofta, Mur asale Mein, Thoo ein Machii, Jheenga Masala, Taryal Machhi, Palo, Ande Ji Curry, Ande Ji BhurjiEVENING SNACKSSamosas, Kheema Samosas, Mava Samosas, Paneer Pakora, Aloo Ji Tikki, Chana dal Pattice, Bhee Aloo Tikki, Peas Pattice, Kande Ja Bhajiya, Aloo Vangar Bhajiya, Dabal Ja Bhajiya, Dabal Aloo Pakora, Dahi Vada, Aloo Pattice, Dal Bhajiya, Dal Ja Kabab, Chole DabalMITHAI (Desserts)Mithi Dabal, Seviyan Ji Khirni, Chawaran Ji Khirni, Mithi Seviyan, Suji Jo Seero, Moong Dal Seero, Khus Khus Jo Seero, Badam Jo Seero, Pethe Jo Seero, Dudhi Jo Seero, Baat Jo Seero, Gajran Jo Seero, Kulfi, Atte Ja Ladoo, Khoya, Rabdi Falooda, Rabd alpura, Gulab Jamun, Tosha, Dry Fruit Vada, Nariyal J ithai, Malai KulfiACHARS AND SHERBATS (Pickles and Sherbats)Khatt ithi Amb Ji Achar, Chhundo, Amb Khatta, Kato Keri, Bheendi Khatti, Mithi Khajoor, Gob ajjar Bheendi Achar, Sai Chutney, Thadai, Mogran Jo Sherbat, Chandan Jo SherbatCheers !Saucy
Seyal Teevan - Mutton cooked in a special Sindhi recipe
Portion: Serves 8Ingredients:1 k utton Chops6-8 Baby potatoes5-6 Big Red onions - Medium chopped5-6 Big Tomatoes - Medium chopped1 Big pod of Garlic + 3 inches of Ginger or 2 tsp of Ginger + Garlic paste + 4-5 Green Chillies chopped1 tsp Turmeric Powder + 1 tsp Red Chilli Powder + 1 tsp Peppercorns (Kal irch) - crushed not powder2 tbsp Gara asala Powder + 2-3 Bayleaves + 2-3 Big Black + 2-3 Green Cardamom (Elaichi)1 cup fresh curd/dahi/yoghurt + 10 tbsp of cooking oilChopped coriander leaves - for garnishing + Salt to taste + 100 ml waterMethod:On high flame, heat all the oil in a big deep pan or your pressure cooker, fry the ginger + garlic for 1 min, add all the onions and fry until light brown. I prefer red onions as the pungency goes best with meat dishes, add the mutton and fry it for another 10-15 minutes . Half way thru frying the mutton add the turmeric, red chilli, gara asala powders, green chillies, bayleaves, black pepper and salt. Later add the tomatoes andcook till dry. Then add the curds and cook for 5 mins. Add the water and the baby potatoes. Keep stirring well at all times as we are cooking on high flame.Now from here we either cook the meat further on low fire for 10 mins with the pressure cooker lid but without the whistle or we pressure cook it for 3 whistles. The gravy must be thick. These are my approximations, kindly use your judgement.Sprinkle some chopped coriander leaves on top and serve.The meat should be fresh as it will cook faster, if it is frozen then thaw it in a microwave for 15-20 mins. Most microwaves have auto settings, you press defrost, meat, 1kg and start.This dish goes best with hot rotis, chappatis or pao.Enjoy !SAUCY
Serves 8Ingredients:1 k utton / Chicken1 kg Basmati Rice ­ pre-soaked for 30 mins.1/2 kg Tomatoes - chopped1/2 kg Potatoes -­ cut into big pieces half boiled2 Med Onions - chopped250 gms Curds/Dahi/Yoghurt2 tbsp Garlic n ginger paste + 1 tsp Red chili powder + 1 tsp Cumin - (Jeera)8 Green cardamoms (choti elaichi) + 4 Black cardamoms (badi elaichi)6 Green Chillies10 Cloves - (Laun Lavang + 10 Peppercorns - (Kal irch) + 1 Cinnamon stick (Dal Chini)2-3 Bay leaves (Tej Patta) + 2 tsp Mint leaves (Pudina) + 2 tsp Coriander / Cilantro (Hara Dhaniya)2 pinch of saffron ­ soaked in little water. Salt to taste + Oil / Ghee for frying + Water for cookingMethod:Half cook the rice and keep aside, do not drain.Heat oil in a big deep pan (kadai/pressure pan), fry the onions till light brown, add garlic, ginger, salt, red chili powder, cloves, cardamoms, jeera, bay leaves, peppercorns, cinnamon, curds. Fry till the masala is cooked well. Add the meat and tomatoes and fry more. Add water and cook on low heat till meat is cooked and water dries. Add green chilies, mint, coriander and potatoes to the meat. I add 1 tbsp Ghee here for flavour. Add the half cooked rice now with remaining water of it onto the meat. Cover with lid and cook on low heat till rice is done. Sprinkle the saffron n water on the biryan n such a way as only the top layer gets it, this way when you serve, mix it and get two coloured rice. Some people add food colour to get the red colour effect. You can have this with onion or veg raita, salads and pickles. Off course not, sindhi's dont have papads with everything, but you can if you want to here, fried papads will go nicely.Enjoy !Saucy
Bengali Wedding Feast And Bahubhat A Bengali weddin s a midnight celebration and reminiscent of all that is poetic and sentimental. The bride dressed in a red and gold sari, wears a crown of soft white wood and is given vermillion in her hair with ornaments of every variety. The groom too wears his crown and a flowing silk dhoti topped with a kurta. The bride is carried to the marriage altar on the shoulders by her uncles and there is much revelry with conch-blowing and clapping. The wedding feast includes vegetables, rice, puris, meat or chicken, eggs and fish dishes. Fish, considered auspicious by all Bengalis, is a prominent feature of their weddings. Covered with sindoor, a symbolic fish is taken to the wedding ceremonially by the bride's family.The first meal served by the new bride is called bahubhat. This is a time of accepting her with respect in her new family and for her to know her new relatives.The important dishes served are
Ingredients: 1 cup gram flour (besan) <LI>a pinch of orange colour <LI>1 Â½ cups sugar <LI>Â¼ tsp. saffron <LI>1 tsp cardamom powder <LI>1 tbsp sliced almonds and pistachios <LI>ghee as needed Method: Mix flour with enough water to make a batter of drop consistency. Add colour. Heat 2 cups of ghee to very hot. Through a fine sieve drop tiny drops of batter into ghee. When they are just golden, remove and reserve. Prepare a syrup of sugar with one cup water. When the syrup is ready, add the drops, saffron and cardamom powder. Add nuts. Mix well and serve
Ingredients: <LI>3 cups milk <LI>2 cups jaggery <LI>Â¼ cup curds Method: Heat milk and simmer, stirring constantly till creamy Add jaggery and blend well. Cool While lukewarm, add curds and mix. Pour in a ceramic bowl, cover with a cloth and keep in a warm place. After 4-5 hours, the dhoi will set. Refrigerate when dho s firm.
Ingredients: Serves 6 <LI>4 eggs, hardboiled. peeled. halved lengthwise <LI>5 medium potatoes. boiled, peeled. mashed <LI>2 onions, grated <LI>1 tbsp. ginger-garlic <LI>1 tsp. chilli powder <LI>Â½ tsp. turmeric powder <LI>1 tsp. gara asala <LI>1Â¼ cup breadcrumbs <LI>2 tbsps. coriander leaves. chopped <LI>oil for frying <LI>salt to taste Method: Heat 2 tbsps. oil. Add onion. ginger-garlic paste, all powdered masalas and salt. Add breadcrumbs and knead.Shape half eggs of mixture and fit to each half of real eggs. Prepare all eggs thus -half paste half potato mixture. Shallow fry In a pan in hot oil.
DHO UTTON KHORMA
Ingredients: Serves 6 <LI>1 k utton, cubed <LI>6 potatoes. peeled <LI>4 onions, chopped, ground <LI>1 tbsp ginger-garlic paste <LI>1 cup curds <LI>1 tsp. turmeric <LI>1 tbsp. chilli powder <LI>1 tbsp. gara asala powder <LI>1 tbsp. sugar 2 bay leaves <LI>1 cup oil <LI>salt to taste <LI>Ground coarsely: 6 peppercorns <LI>1 Â½ tsp. aniseed <LI>6 cloves <LI>3 cardamoms Method: Mix meat, curd, chilli, turmeric and gara asala powders. Add ginger-garlic paste, salt and sugar. Reserve for 3 hours. Heat oil in a pressure cooker. Add whole crushed spices and bay leaves. Add onion paste and brown. Add tomato paste and brown.Add meat with marinade. Brown till oil separates. Add 2 Â½ cups hot water, salt if needed and cook slowly till meat is soft.DHO ACCHH Ingredients: Serves 6 <LI>1 kg. Rohufish, cleaned, cubed <LI>1 cup curds <LI>1 Â½ tsp. turmeric powder <LI>2 onions, ground to a paste <LI>1 tbsp. garlic paste <LI>1 tbsp. ginger paste <LI>3 tbsps. mustard oil <LI>salt to taste For the gravy: <LI>6 tbsps. mustard oil <LI>1 tsp. sugar <LI>2 bay leaves <LI>8 cloves <LI>4 cardamoms <LI>4 black cardamoms <LI>8 peppercorns <LI>2 pieces cinnamon <LI>6 whole red chillies <LI>salt to taste Method: Mix curd, turmeric powder, ground onion, garlic and ginger. salt and oil. Apply to the fish and keep aside for 3 hours. Heat mustard oil and fry the whole spices. Add sugar and salt to taste. Add the marinated fish and cook till done.
Ingredients: Serves 6 <LI>500 gms. cauliflower. cut into flowerettes <LI>3 large potatoes, peeled. cubed <LI>2 brinjals, stems removed. quartered <LI>200 gms. red pumpkin, peeled, cubed <LI>Â½ tsp. aniseeds <LI>1 Â¼ tsp. cummin seeds <LI>Â¼ tsp. onion seeds <LI>Â¼ tsp. fenugreek seeds <LI>Â¼ tsp. mustard seeds <LI>Â¾ tsp. turmeric powder <LI>1 tsp. chilli powder <LI>2 green chillies. sliced <LI>2 bay leaves <LI>Â½ cup mustard oil <LI>salt and sugar to taste Method: Heat oil and add the five kinds of seeds and bay leaves. Add the potatoes and cauliflower and stir fry till slightly brown. Then toss in brinjals, pumpkin, turmeric, chilli powder, green chillies, salt, sugar, one cup of hot water and cook covered till vegetables are done,
Ingredients: <LI>2 cups khoya <LI>4 cups sugar <LI>2 cups paneer <LI>1 tsp baking powder <LI>5 tbsps. pistachios broken coarsely <LI>Â½ cup rava <LI>1 tsp. cardamom powder <LI>ghee as needed Method: Mix Khoya paneer, rava and baking powder. Knead well. Reserve for 2 hours. Mix sugar with three cups of water and boil. Remove scum as it tops. Add cardamom powder. When syrup is of a one - thread consistency remove. Divide khoya dough into lemon - sized balls. Stuff each centre with pistachios. Heat 2 cups ghee and fry gently till the jamuns are dark brown. Drain out and put in syrup one by one . Add remaining pistachios.
MATHA DIYE MOONGER DAL
Ingredients: <LI>1 cup green gram ( moong ) dal, without skins <LI>1 tsp. ground ginger and cumin seeds <LI>2 tomatoes chopped <LI>2 bay leaves <LI>Â½ tsp sugar <LI>Â½ tsp. turmeric powder <LI>5 tbsps. oil <LI>1 fish head (rohu), cleaned <LI>Â½ tsp . cumin seeds <LI>salt to taste Method: Rub fish head with a little turmeric and salt. Reserve . Heat 1 tbsp. oil and fry the dal till pink. Add three cups hot water and cook till nearly done. add tomatoes, green chillies. Add sugar, turmeric and ginger, cumin seed paste. Add the salt and boil till blended. Heat 3 tbsps. oil and fry the rohu head well and add to simmering dal. Heat one 1tbsp. oil. Add fenugreek and cumin seeds and bay leaves. When seeds pop, pour over dal.
For Sikhs, there is no greater occasion of joy than the full moon day around October-November when Guru Nanak was born, and Guru Parab, the birthday of Guru Gobind Singh. It is a day when they rededicate themselves to unity, brotherhood and equality among all human beings. To symbolise these principles, the festival highlights a community kitchen called the Guru ka Langhar. From this free kitchen, food is served to devotees of all castes and creeds provided they sit together and eat the same food. The meal is simple and compact. After the singing of hymns and the veneration of the Guru Granth Sahib, Karah Parshad is served.
Ingredients: 5 cups rava or coarsely ground wheat flour or mixture of both <LI>5 cups ghee <LI>5 cups sugar Method: Heat ghee and add the rava or the flour. Fry, stirring constantly, till each grain is brown. Add sugar little by little and continue cooking till ghee separates and the sugar is blended. No flavourin ust be added.Serve hot
LANGHAR KI DAL
Serves 8 Ingredients: <LI>2 cups whole black gram (urad) soaked in water for 6 hours <LI>2 tsps. Cummin seeds <LI>2 tsps. turmeric powder <LI>2 tsps. gara asala <LI>4 onions, chopped fine <LI>2 tbsps. ginger-garlic paste <LI>1 cup ghee <LI>salt to taste Method: Put all the ingredients (with 5 cups water) except ghee in a pressure cooker and cook till soft and blended. Pour hot ghee and serve with hot tandoori rotis or chapattis.
ALU GOBI KI SABZI
Serves 8 Ingredients: <LI>500 gms. Cauliflower, cut into large pieces <LI>6 potatoes, peeled and quartered <LI>1 tbsp. grated ginger <LI>1 tbsp. minced garlic <LI>3 onions, chopped fine <LI>3 tomatoes, chopped <LI>1 tbsp. gara asala powder <LI>1 tsp. turmeric powder Â½ tsp. cummin seeds <LI>2 tbsps. Coriander leaves, chopped fine <LI>Â¾ cup oil <LI>Salt to taste Method: Heat oil and fry cummin seeds and onion till golden. Add ginger, garlic, tomatoes and cook till blended. Add cauliflower, peas and a little water. Add turmeric, gara asala, salt and cook covered on a slow fire till vegetables are done. Garnish wIth coriander leaves and serve.
Parsi Jashan Parsis are a fun loving community and celebrate every possible festival with equal fervour. They eat sweets for Diwali, dance for New Year and dress up for Christmas. Their marriages, fashions and other celebrations are accompanied by legendary feasts of meat, sweets and fish specialities. Though cosmopolitan, Parsis believe strongly in their religion and children are trained to understand the scriptures. Every child is initiated into the Zoroastrian religion at a function called the Navjot. Parsi weddings too are occasions for fun, frolic, dancing and merrymaking. Bottles of colourful aerated drinks are served with fish cooked in banana leaves, mutton pulao, fried chicken and dal. The sweets too are rich and creamy. Parsi pickle, made with carrots, sugar and raisins and vinegar is finger licking and tasty.
Almost all Parsi families hold a Jashan or festive celebration on birthdays, anniversaries or to mark success in business or education. Recitations from scriptures, intoned musically by priests are a highlight. The holy fire is venerated and fruit, nuts, sweets are offered in thanksgiving . Naturally a feast of typically Parsi delicacies is also served on this occasion.
CHICKEN FARCHA Ingredients:6 large legs of chicken <LI>1 tbsp. chilli powder <LI>1 tbsp. turmeric powder <LI>1 tbsp. gara asala powder <LI>1 cup breadcrumbs <LI>1 tbsp. ginger-garlic paste <LI>6 eggs beaten <LI>Oil for frying <LI>Salt to taste Method:Mix chicken with all ingredients except breadcrumbs, eggs and oil. Reserve for an hour. Steam cook till meat is just cooked but not soft. Roll each piece in breadcrumbs. Then dip in beaten eggs and deep fry in hot oil till crisp and done.
SALI BOTI Serves 6 Ingredients:<LI>1 k utton, cubed <LI>5 onions ground to a paste <LI>1 tbsp. ginger-garlic paste <LI>1 cup tomato puree <LI>½ cup curd <LI>1 ½ tsps. chilli powder <LI>1 tsp. Turmeric powder <LI>1 tsp. gara asala powder <LI>2 tsps. Sugar <LI>200 gms potato straws (sali) <LI>Oil as needed <LI class=h3>Salt to taste Method:Marinate meat in all ingredients except oil and sali. Leave for an hour. Heat one cup oil in a pressure cooker and add meat. Stir fry till brown. Add 2 cups water and pressure cook till done. Turn out and serve covered with potato straws.
LAGAN NU CUSTARD Serves 6 Ingredients:<LI>4 cups milk <LI>¾ cups sugar <LI>1 ½ cups khoya (Milk Casein) <LI>½ cup mixed sliced nuts,raisins <LI class=h3>½ tsp. vanilla essence <LI>3 eggs beaten Method:Boil milk and sugar till blended. Add broken khoya and stir till creamy. Add most of the nuts and raisins. Cool and add beaten eggs and essence. Stir well and bake in a medium oven till firm. Decorate with nuts and serve warm.You could also bake it in individual portions.
MAWANI BOI Serves 6 Ingredients:<LI>4 cups sweetened khoya <LI>2 tbsps mixed pistachios and almonds <LI>2 leaves of silver varkh (Silver leaf) <LI>1 fish shaped mould Method:Fish is an auspicious motif for Parsis. This dish is a symbol of luck and good fortune. Knead khoya with half the nuts. Grease the mould lightly and line with the varkh. Press khoya tightly in the mould and turn over on a dish. Garnish with remaining nuts. PATRA N ACHCH akes 8 portionsIngredients:<LI>8 large slices of pomfret, cleaned <LI>1 tsp. turmeric powder <LI>1 tsp. red chilli powder <LI>Salt to taste <LI>Banana leaves, lightly oiled on one side.
For the chutney:
1 tbsp. ginger - garlic paste
4 cups coriander leaves
2 green chillies, chopped
1 tbsp. amchoor or lemon juice or tamarind pulp
½ cup mint leaves
1 tsp. vinegar
Salt and sugar to taste
Method:Marinate fish with turmeric, chilli powder and salt for an hour. Grind all chutney ingredients to a paste. Apply chutney generously to each slice of fish. Wrap in a small piece of banana leaf and secure with string. Steam these packets till fish is done.
If all the people of Kerala - India's southernmost state were to vote for the most popular and important festival of the state, they would choose Onam unanimously. Coming almost at the end of the monsoons - around August/September, the festival celebrates the mythical return of the good kin ahabali to his subjects each year. According to legend he was relegated to the netherworld by Lord Vishnu, because MahaBali though a benign king, was also a powerful demon. The annual return of Bal s celebrated with style - richly caparisoned elephants are marched in processions, boat races are held in the backwaters of the coast and homes are decorated with artistic torans made of young coconut leaves. Ten days before the festival, floral patterns and pyramids of fragrant flowers are made outside every house. People wear new clothes and Onam becomes a veritable food festival of the state. The festivities open in the morning with flowers, new clothes and a breakfast of bananas and fried papadams.
The high point of the festival is the family or community lunch served on green, shining clean banana leaves arranged in a row. The feast is traditionally vegetarian and includes banana wafers, crisp popadams, pachadi, aviyal, kootu, payasam, rice and sambar, pickles of several varieties and puliinji - a ginger chutney.
Serves 6 Ingredients:6 raw bananas, peeled and cut into short pieces <LI>3 green chillies, sliced <LI>2 cups coconut scrapings <LI>8-10 curry leaves <LI>Â½ tsp. cumin seeds <LI>Â½ tsp. mustard seeds <LI>Â¼ tsp. turmeric powder <LI>2 red chillies <LI>2 tbsps. coconut oil <LI>Salt to taste Method:Mix banana pieces with a little water, turmeric and salt and cook till soft. Grind 1 cup coconut, 1 red chilli and cumin to a fine paste. Add to mashed bananas and set aside. Heat oil and add mustard seeds, green chillies, curry leaves, red chilli pieces, one cup coconut scrapings and fry till golden. Mix in the banana mash and serve hot.
Serves 6 Ingredients:<LI>3 tomatoes, chopped <LI>1 cucumber, chopped fine <LI>Â½ cup coconut scrapings <LI>2 green chillies, chopped <LI>2 tbsps. coriander leaves, chopped fine <LI>6-10 curry leaves <LI>Â½ tsp. mustard seeds <LI>2 cups yoghurt <LI>1 tbsp. oil <LI>salt and sugar to taste Method:Grind coconut and mix with tomatoes, cucumber, chillies, salt and sugar. Add yoghurt and mix well. Heat oil, add mustard seeds and curry leaves. When they pop, pour over the pachadi. Add coriander and serve cold.
CHANA DAL PAYASAM
Serves 6 Ingredients:<LI>2 cups chana dal <LI>1 cup jaggery <LI>1 cup thick coconut milk <LI>1 cup cashewnuts and raisins <LI>1 tbsp. cardamom powder Method:Dry roast chana dal and then cook in 4 cups water till soft. Add jaggery and coconut milk and cook till well mixed. Fry cashew and raisins separately in hot ghee. Add cardamom powder, mix everything together and serve warm.
Serves 6 Ingredients:<LI>100 gms white pumpkin, peeled, cubed <LI>100 gms yam, peeled, cubed <LI>3 raw bananas, peeled, cubed <LI>2 drumsticks, peeled, cut into 3" pieces <LI>2 brinjals, cubed <LI>1 cup french beans, chopped <LI>3 cups coconut scrapings <LI>5 green chillies <LI>8-10 green curry leaves <LI>3 red chillies <LI>Â½ tsp. cumin seeds <LI>1 cup yoghurt <LI>1 tsp. turmeric powder <LI>4 tbsps. oil <LI>salt to taste Method:Wash all vegetables, add salt, turmeric, ground green chillies and curry leaves. Cook in a little water pan till all vegetables are soft. Grind the coconut finely and mix with the yoghurt. Add this paste to vegetables, and cook for a few minutes to blend. Heat oil, add red chillies and pour over the aviyal and serve hot.
The name of this traditional restaurant is derived from the Arabic word, Aahel meaning pure and unadulterated. Aahel s an authentic Bengali restaurant in the centrally located 'Peerless Inn' hotel on Jawaharlal Nehru Road in Calcutta.
Aahel s authentic both in food and it's ambience. The Hostesses wear the traditional Bengali white saree with red border in a style typical of Bengal. The stewards are Dhoti and Kurta clad. Food is served in plates and bowls made of Bell metal. Even the water is served in a shinin etal tumbler.
The Restaurant opened in 1993 and since then has become very popular amongst all communities. The tour of any foreigners visiting the City on holiday or business is incomplete without a visit to Aaheli to relish the true Bengali cuisine. Aahel s also popular with the film personalities of Mumbai.
The traditional welcome begins as you enter the restaurant with the sari clad hostess doing a 'Namaskar' with folded hands and a warm smile. The restaurant plays soft Bengal usic and alcohol and smoking are not allowed. The wall has some lovely terracotta panels and the menu is made like a 'Kulo' (winnowing fan). The menu card is full of mouth-watering delicacies- both vegetarian and non-vegetarian. Do not miss eating here on your trip to Calcutta, now known as Kolkata.
by Monideepa Banerjee
Arthur's theme in Koregaon park has been serving French and European cuisine since 1997. Owner-Chef, Navtej Sawhney has put his years of experience to the noble purpose of satisfying discerning palates. An imaginative menu of a 100 odd varieties ensures that nothin s left out. Many of the ingredients are imported to maintain the originality of the preparation. White cedar wood and wrought iron blend in soft lighting recreating a continental look. Impeccable and courteous service adds the final touch to this lovely eatery. There is a separate banquet area for private parties which can seat up to 40 diners.
Wendell Rodricks, Goa's celebrated designer has started a gourmet restaurant - Aubergine and Goa's first cigar bar/cocktail lounge-Havana. Both are situated in a classic old Goan house restored to its earlier glory. Very classy decor. The dining hall named SORPOS fro ts previous avatar in Panjim, continues to serve fusion cuisine in vibrant atmosphere. The kitchen is under the able hands of French Chef Patrick Leclerc, who has catered to many elite soirees in Mumbai and has the rich experience of his own restaurant in Normandy, France. The cuisine prepared in his new and well-equipped kitchen is primarily French with Indian and Goan flavours.
HAVANA, the cocktail and cigar lounge is an ideal unwinding place for aperitifs or after dinners with Cuban cigars from Jerome Marrel's humidor.
JARDIN, the large garden surrounding the house can receive up to 150 people for an outdoor party.
Aubergine's foyer also stocks the Wendell Rodricks Resort wear collection. For a three course meal count around Rs.400 per person (plus tax as applicable) without drinks. Book in advance to dine at one of the special candle lit veranda tables. A Sampling:
Renewed for each season (Summer / Monsoon / Winter), the menu can include delicacies such as Baingan bharta lasagne, Paneer steak in pesto sauce, King-sized prawns in spicy cream with feni or Devilled chicken with fresh coconut.
Starters, Salads, Soups: Rs.70 to Rs.110
Â· Roulades D'Aubergine au fromage frais - Paneer fingers with paprika in brinjal slices, topped with sundried tomato sauce Rs.80
Â· Orientale - sesame coated prawns served in crunchy lettuce with papaya and ginger dressing Rs.100
Â· Soupe de moules du pecheur - Fisherman mussel soup with croutons Rs.95
Main Courses: Rs.120 to Rs.230
Â· Couscous de poulet au piment du cashmire - Morocco styled chicken stew served with steamed semolina and red chilli sauce - Rs.130
Â·Tranches de filet de boeuf a votre facon - Slices of beef undercut grilled to your specifications and served with your choice of sauce ( Garlic, Mushroom, Pepper, Devilled, Port wine) Rs.150
Â· Galette normande farcie au biryani du jardin - Wholeweat pancake filled with garden fresh vegetable biryani Rs.150
Desserts: Rs.50 to Rs.125
Â· Mousse au chocolat "Sorpos" - Chef's special Rs.60
Â· Gateau Pinacolada - Pineapple and coconut mousse cake Rs.90
Cocktails / Mocktails: Rs.60 to Rs.100
Indian Wines: Bottle Rs.350 to Rs.1000 & Glass Rs.65 to Rs.100
Beer Bottle: Rs.60 & Pint Rs.40
Indian Whiskies (30 ml): Rs.25 to Rs.65
Scotch Whiskies (30 ml): Rs.85 to Rs.120
Other Indian Spirits (30 ml): Rs.25 to Rs.50
Expresso Coffee: Rs.40
After Dinner Drinks: Rs.80 to Rs.125
Cuban Cigars: Rs.95 to Rs.680
Snacks: Rs.60 to Rs.150 Aubergine Restaurant & Havana Cigar lounge
Arpora Nagoa Road,
Bardez - Goa.
Closed Mondays & Tuesday afternoons durin onsoon
Fax: +91-832-238139 Recipe from Aubergine ... Goa - AXIRVAAD
Model turned restaurateur Ranjeev Mulchandani and Deepti Datt's Axirvaad serves up excellent cuisine and art at Assagao, Goa. Set in an old Villa, the restaurant cum art gallery is a must on your Goa itinerary. Serving world cuisine, Axirvaad has a selection of some of the best nuggets - a little bit of everything. Californian Penne, Arab Mezze and Mumfal achhi cohabit in sync on the menu. The art gallery is quite a happening place and showcases the works of a lot of visiting artists and photographers. Located in one of the most beautiful and uncrowded areas of Goa, Axirvaad plays to the Gallery.
Thursdays are devoted to live music - Classical Tabla Players, Ambient DJâs, Acid Jazz, Tribal Funk, Drum ân Bassâ¦ The bar is open and the restaurant serves only snacks. A Sampling ARAB MEZZE (Hummous, Babaghanouj and Pita) 100/-
FISH PATE (Tuna fish pate with melba strips) 90/-
JHINGALALA BOOM (Honey and mustard glazed prawns sprinkled with roasted sesame seeds) 130/-
KOH PANH NGAN (Red lentil, chicken, cilantro, fresh coconut and cream soup) 90/-
MAGIC MUSHROOM (A sublime soup from a secret family recipe all the way from the Appalachian mountains...) 70/-
RATANA (Fresh fruit, avocado and walnut salad in a yoghurt dressing) 90/-
WANNABE (Cottage cheese and potato steak in a burnt onion, garlic and wine sauce) 130/-
MUMFAL ACCHI (Tuna fish cakes with a peanut sauce) 160/-
BASILLICA (Kingfish or prawns prepared with a basil peanut pesto sauce) Fish 180/-
PENNE CALIFORNIA (Dill and cashew pesto sauce and sun dried tomato served with penne) 150/-
SILSILLA (Mushroom, spinach and cheese sauce with spaghetti) 140/-
MADRAS KHULLAD COFFEE (The classic South Indian brew served up desi-style in a khullad cup) 40/-
IRISH COFFEE (The other after dinner classic) 110/- AXIRVAAD Restaurant & Art Gallery483 Rua De Boa Vista,
Goa â 403507 Phone / Fax â 91 832 256949
E-mail â email@example.com
Housed in an old bungalow, it serves a little bit of everythin ncluding Continental cuisine. Mr.Vincent Mathias trained at the Taj Bombay and has done a stint in USA also. He has a team of cooks under him who have been made partners in Restaurant. They cater to a lot of foreigners working at the French consulate & institutions and various tourists streamin nto Pondicherry. The menu is extensive and has 17 types of Omelettes in the Breakfast section amongst other items.
Bouillabaisse/seafood gumbo Rs.60
Tossed salad with olives and cottage cheese Rs.80
French pate on melba toast Rs.150
Lobster and Tomato quiche Rs.150
Spaghetti, Macaroni, Fettuccine, Ravioli, Cannelloni, Lasagne in various sauces Rs.80-100.
Coq au Vin Rs.175
Steak sizzler Rs.100
Grilled butter calamari Rs.90
Lobster cooked to your choice is Rs.1 per gram
Mussels chilli fry Rs.150
Wiener schnitzel Rs.120
Fish recheiado Rs.150
Patra n acchi Rs.150
Chicken cafreal Rs.120
Mutton dhansak Rs.100
Tandoori kababs start at Rs.100
The vegetarians will not be disappointed and the entire range is available from Rs.50-100. Fruit tart with custard Rs.40, Chocolate mousse Rs.40
30, Rue Suffren,
Pondicherry - 605 001
Tel - +91-413-330238, 339132
Pondicherry - LE CLUB
A large French Villa, a beautiful garden, one head chef, six second chefs, four assistant chefs, other staff and one proprietor - Mr.Rav anet. Put all this together and you get:
Le club-Salon Dupleix -
The Bistro -
Multicuisine and Garden Restaurant
Vietnamese and South Asian Restaurant Tapas & cocktail Bar
Side Wok, the 3-month-old avatar of Rangoli at Nariman Point, Mumbai, has to it's advantage, a beautiful location. The interiors of Side Wok were done by Lieber Cooper & Associates based in the U.S. who have specified every single detail, from the crockery to the napery, in a manual. Zesty yellows, reds and blues,10, 000 colourful kites on the ceilin ake for a very colourful ambience. A 50 ft long (longest in Asia) open interactive kitchen is the centre of attraction.
A wok on the wild side (sambuca, tequila and tia maria) Rs.95, Absolut vodka shotsâ¦Jalapeno, citrus and blackcurrant Rs.95, Fruit margaritas Rs.150, Madam Butterfly (CrÃ¨me de menthe, vodka, whisky, honey, lemon juice, syrup, egg white and 7 upâ¦.whew!) Rs.150, Greenhouse (Cucumber, Mint and celery) Rs.75, Grand passion (passion fruit, orange and strawberry crush) Rs.75, Several varieties of teas are priced at Rs.60, Nachos Rs.95, Thai prawn and papaya salad Rs.165, Vietnamese crab cakes Rs.195, Barbecued vegetables Rs.150, Lightly spiced Tandoori Pink salmon!â¦Rs.295, The vegetarian make your own wok is Rs.175, you choose the veggies, sauce and rice or noodles. To add meat/seafood to the above Rs.50 to Rs.125, Tenderloin steak Rs.225, Lemon grass pomfret marinated with Thai herbs and wine and fried Rs.260, Mushroom and potato curry with Rice or string hoppers Rs.185, Pizzas and Nazzas (Naan) start at Rs.125 plus toppings, Orange marmalade crÃ¨me brulee Rs.95
Live music 4 evenings a week. The waiters break into an impromptu dance once in a while and put up a spirited performance. They will sing a funky version of Happy Birthday too.
Mumbai 400 021
Tel - +91-22-2818132
Fax - +91-22-2818131
Open from 12.30pm - 1.00am
Mumbai - SANUK THAI
Hollywood icons like Clark Gable, Marilyn Monroe, Humphrey Bogart, Marlon Brandon and others gaze approvingly from a wall as you tuck into the popular range of sizzlers.
The President could have chosen from - Sizzlers:
Chicken/Lobster/Prawns/Fish/ Tenderloin/Hamburger/Mixed grill Vegetable/Paneer/Vegetable cutlets
all available with a choice of:
Sauces-Garlic/Pepper/Ginger/Mushroom & cheese/Asparagus
Accompaniments-Rice/Noodles/Spaghetti, Vegetables & Chips
Price range-Rs.160 upwards, Lobster for Rs.450
Bottled beer Rs.100 Draught mug Rs.50, Pitcher Rs.200
Whisky 60 ml.: Regular Rs.140, Premium Rs.160, Scotch Rs.240
Other spirits Rs. 140 large
Mocktails Rs.50 upwards
Wines : Glass Rs.125 , Bottle 500 upwards
Viva Paschi s an exclusive restaurant that serves Western Indian cuisine- straddlin ujarat, Maharashtra, Goa and Mangalore. Tribal paintings, folk art and artefacts add a rustic touch. Conceptualised and managed by the famed Vimla Patil, Vivek Bhanushali and Sunit Pai, the restaurant has chefs from the interiors of the Western zone including the Malvan region. Besides the 90 odd items on the menu, regular food festivals are held to showcase niche cuisines like Kolhapuri, Puneri, Koli fisherfolk, Konkan uslim, Saraswat, Parsi, Kathiawadi, Bohri, Karwar, CKPâ¦â¦.what else! They also have a separate banquet section.A must visit especially if you have overseas guests. Valet parking service is available, something which most restaurants should have. The Viva Paschim team also runs a consultancy firm, which specializes in menu and strategy planning for restaurants. A Sampling Thalipeeth-5 flour pancakes...Rs. 75,
Kaju kothimbir vadi-soft steamed gram flour with cashewnuts and corianderâ¦Rs. 95,
Farsan platterâ¦Rs. 90,
Sol kadhi- Coconut milk with kokum, garlic and herbsâ¦Rs. 90,
Shahale ani kaju sukke-tender coconut slices cooked with cashewnuts and spicesâ¦Rs. 130,
Aloo kaju phatphate-Colocasia greens and cashewnut curryâ¦Rs. 125,
Undhiyu ubaliyo-Roots and greens cooked Gujarati styleâ¦Rs. 125,
Tisryo sukke-Clams in smoked coconut masalaâ¦Rs.150,
Kombdi Calangute-Chicken cooked in red goan masalaâ¦Rs.175,
Bombilachi bhaji-boneless Bombay duck (A fish actually!) batter friedâ¦Rs.110,
Malvani kombdi/mutton-Chicken or Mutton in malvan asala gravyâ¦Rs.155,
Kombdi vindaloo- Chicken in vinegar flavoured goan curryâ¦Rs.155,
Machhi/Kolmi Kaldin- Fish/Prawn in a delicately spiced yellow coconut curryâ¦Rs.140/Rs.175,
Bangda zam zam-Mackerel in red masalaâ¦Rs.150,
Crab and Lobster cooked in a choice of recipesâ¦Rs.500 upwards
Amrut- Coconut water, kewra (Oris) water, castor sugar garnished with rose petalsâ¦Rs.80,
Beer bottleâ¦Rs.110, Pintâ¦Rs.75,
Strawberry, Peach, Pineapple Margaritasâ¦Rs. 200 Recipes from Viva PaschimCity View,
Dr. Annie Besant Road,
Mumbai 400 018. Tel -+91-22-4983636
+91-22-4931851 Fax - +91-22-4931849Mumbai - STARTERS & MORE Strategically located in the heart of Mumbai's corporate zone on the first floor in one of Mumbai's heritage buildings, the restaurant boasts of a view overlooking an expanse of greenery, the Oval Maidan & Rajabai tower. Spread across a total area of 3000 sq.ft., seatin s spacious and the huge glass windows allow ample light to filter in, making the place bright and airy.
The elevated bar overlooking the restaurant with an extensive bar menu is a special feature of the restaurant. There is an open interactive kitchen where the guests can cook up their pastas etc., with the chefs workin n the area. The main kitchen too, welcomes guests to check out the hygiene standards.
A Sampling Corn and cottage cheese tikkis - Patties flavoured with lemon grass and chilli Rs.110
Mezze platter - assorted cold middle east starters Rs. 220
Onion soup Normandy - with apple and cinnamon Rs. 90
Prawn susha - Prawn and bacon dumplings in a hot honey barbecue sauce Rs. 150
Seekh kabab rosemary - lamb mince coated with onion, rosemary and tomatoes Rs. 150
Steamed Tibetan dumplings - saffron, vegetable & paneer momos - Rs. 120
Smoked salmon parcels - with cream cheese, pepper and a hint of radish Rs. 275
Bhari hu ucchi - morels stuffed with khoya and paneer in a creamy aromatic gravy Rs. 275
Asparagus and saffron risotto - with chilli basil Rs.250
Duck roulade - a wrap, flavoured with orange and green peppercorns Rs.190
Curried Vegetables with chilli rice noodles - in a coconut gravy Rs. 225
Fusilli with pinenuts, olives and capers - in a curried tomato cream Rs. 160
Pompano sambal bajak - pomfret in a spicy Indonesian sambal Rs. 325
Whisky 60 ml. - Domestic Rs. 200,
Regular scotch Rs.300,
Deluxe scotch Rs.450 upwards
Other domestic spirits Rs. 170 upwards
Draught beer Rs. 85,
Bottle beer Rs. 120 upwards
Margarita & other cocktails - pitcher Rs. 975 upwards
Cocktails Rs. 175 upwards Starters & More1st floor, East wing
Cambata bldg.(Eros Theatre)
Tel: 91 22 2814124 / 34
Fax: 91 22 2814137 Mumba OA PORTUGUESA/CULTURE CURRY
This duo of restaurants adjoining each other belongs to the inimitable Dr. Suhas Awchat who has been tickling Foodies' taste buds for quite some time. Goa Portuguesa has been famous for its Goan cuisine and now has a Continental and Indian selection too.
Culture Curry a restaurant/bar that serves Andhra, Chettinad, Kerala and other ethnic south Indian fare has now added set lunches to their varied menu :
Vegetarian thali - Rs.69 + consists of 3 Vegetables, Appam/Dosa, Rice, Sambhar, Rasam, Chutney, Papad, Dessert.
Non Vegetarian Thali - Rs. 99 + has Chicken, Fish curry, Vegetable, Appam/Dosa, Rice, Sambhar, Rasam, Chutney, Papad and dessert.
There is also a Rice Combo meal platter at Rs. 49 + consisting of Rice (Lemon/Jeera/Tamarind/Tomato/Curd) with Sambhar, Rasam etc.
A min eal with one non veg delicacy, Appam/Dosa, Rice and Dessert is priced at Rs. 99 + or with a veg delicacy at Rs. 69 + Goa Portuguesa/Culture Curry
Opposite Mahim Head Post Office,
Tel. 444 0202 / 0707. 445 1633