Bade miya, here I go again, my my, how can I resist you? The song hummed in my head as I rushed from work to home to catch my Meru. 5:15, my Nokia phone informed me, as we crossed the Sea Link on my way to South Mumbai. I was on my way to the Regal theater for the Mumbai by Night Tour. But that was still at seven. Maybe, just maybe I could catch a bite at the iconic Bade Miya, a street side stall in Colaba, known for its kebabs. A South Mumbai institution.

“Do you know where Bade Miya is?” I asked the cabbie.

“Behind the Taj,” he replied as he pressed on the accelerator and the robotic woman voice in his cab chanted, “You are going over the speed limit. Slow down.”

Please please please, I hope we make it. We were now stuck in front of the Haji Ali Shrine, inching our way to the beautiful Breach Candy, with its neoclassic architecture. 5:45, my phone clock tells me. Yes, we’ll make it! We’ll scrape through this Mumbai traffic!

I squealed as the cabbie dropped me off and sucked in the charcoal-smoke air. Bade Miya, here I go again, my my, how can I resist you?

An English-speaking vendor tapped me on the shoulder. “What would you like to eat?”

My eyes ogled the full chicken breasts with bones on the skewers. “What’s that one? Which is your bestseller?” I asked in the same breath.

“Chicken tangdi kebab. One hundred thirty rupees.”

“I’m in!” Oh the charcoal smell, the smog, Mumbai I love you! And yes, of course I was starving. I usually eat at five pm.

Chicken seekh kebab

“Take out?”

“No, I’ll eat here.”

He led me to a corner where there were two British tourists, who looked Indian, but it was there first time in India. And sitting in front of me were a young UK couple who were also tourists. We ended up chatting about the local train and places to visit in Mumbai, when my order arrived.

“Waiter, do you have a fork?” He ignored my high maintenance request and handed me a spoon. I took the chicken breasts in my hands. Bite. Chew. Juice. Bade Miya. My my, how can I resist you? I don’t like spice, but all of sudden I fell in love with spice, as I chewed and my nose dripped. Spicy, tangy, juicy, charcoaly. Bade Miya’s tangdi is one of the best kebabs I’ve tasted!

The waiter also slapped this concoction on my table–

I don’t like eating raw onions because it gives me bad breath but I couldn’t resist trying this mix of onions, lemon, chutney and something else. And again, I think I fell in love with spice. This salad of sorts complimented the saltiness of the chicken, and it was spicy, tangy, oniony, savory. It was absolutely delish and worth the bad breath!

The only hitch to my meal was the chicken had blood on its bones so to avoid bacteria, I stayed away from the meat near those bones.

I looked at my phone watch. 6:30 Perhaps I still have time to find a clean bathroom and take photos in Colaba.

Bade Miya just how much I’ve missed you. Yes, I’ve been broken-hearted, blued since the day we parted, why why did I ever let you go? Bade Miya, now I really know, I could never let you go.

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Matheran, first stop on my bucket list, hill station of horses and rust dust.

It was my birthday last Saturday. To celebrate the day, as well as my last five months in Mumbai, K, N, C and I drove up to Matheran. On our way, C our navigator and guide (and what a knowledgeable guide he was!), recommended that our fist pit stop be at Lucky’s Korner, an outdoor restaurant near Karjat.

The food and service were heavenly! Here are some of our mouthwatering orders–

Reshmi kebab. Soft, juicy, tangy. It was a perfect kebab!

The garlic naan went very well with the kebabs. They reminded me of yummy thin crust garlic pizzas!

My two signature drinks--lemon juice and chai with cardamom, ginger and milk. I'll definitely miss the Indian lemons and chai, which I somehow can't replicate, when I leave India.

The food was very reasonably priced, around 150 to 250 rupees per main course, and the restaurant was clean, a must for me.

The service unexpectedly rivaled fine dine restaurants! The waiters were very attentive. They changed our plates as needed, and they were enthusiastic. They genuinely seemed to enjoy serving their customers. Our head waiter, gave us excellent recommendations for dishes and was excited to show off Lucky’s renowned tandoor oven.

This is a tandoor oven. It's a hole dug into a counter and it's where many breads and chicken are baked. It's what gives chicken tandoori, kebabs and rotis a distinct smokey taste that is difficult to replicate in other ovens.

All in all, it was a very memorable meal. Not just because of the food and service, but also because of good company! Nothing beats traveling with easy going people who know their way around and are excited to share and explore!

C, our navigator and K, our first time long distance driver! Good job, K!

I’ll share more about the hikes in Matheran in future posts.

Do you have any travel stories that you would like to share? I’d love to hear from you!

In the meantime, if you would like to visit Lucky’s Korner, you can call them at–
9921841414
9881764964
9273127314

In the non-veg section of Hypercity, I was about to buy my usual handful of prawns when I saw fresh sardines. As far as I can remember, it was my first time to see fresh sardines. I’m used to eating the 555 ones in a can, drenched in tomato sauce, salt and pepper. Cans dug out of the cupboards on a rainy Manila day, poured on top of fried eggs and fried garlic rice.

But that’s not what this post is about :). Here’s a recipe for one that takes around 30 minutes to prepare.

Ingredients:
2 medium sized sardines
olive oil
salt and pepper
6 cloves of garlic (chopped)
1/2 cup of lettuce (chopped)
1 medium sized tomato (chopped)
1 teaspoon of anchovy
1 teaspoon of crumbled feta cheese
balsamic vinegar

Rub salt and pepper onto the sardines. Pan fry the garlic and sardines for ten to fifteen minutes.

On a salad bowl, lay a bed of lettuce. Place bits of the sardines on top of the lettuce. Add the garlic, tomatoes, capers, anchovy and feta cheese. Sprinkle balsamic to taste.

Bon appetit!

If Scribbles were a book, Louie would have one whole chapter! I love how he innovates. I love his spirit of fun! Louie is larger than life and is quite contagious!

Louie in Tommy's Inn, New Jersey about to gobble up his seafood pasta. But nope, that's not what I'm blogging about today.

Last December, he experimented with poaching salmon in his dishwasher. As usual, I was fascinated. Here’s the recipe for those who would like to try.

Rub olive oil, and season the salmon with salt, pepper and dill if you like.

Seal the fish tightly in foil.

Add to your dishwasher load, turn your dishwasher on to poach your salmon! (And wash dishes.)

Unwrap the foil. This batch was poached to perfection!

Let’s eavesdrop on an fb conversation about this recipe šŸ™‚

Do you have an unusual healthy eat to share? Let me know and I’d love to feature your recipe in Scribbles!

It’s been quite some time since I featured a healthy eat.

This is grilled garlic chicken in balsamic with Alfez Tahini dressing on top of lettuce. I sprinkled some green olives after taking the photo. Oooohlala! It was delicious!

Louie Noftsier: B and L’s loving father. Devoted, sweep-her-off-her-feet husband. Chicken breeder. Organic gardener. Zip-line provider. Cooking adventurer. Scrabble dark horse. Photographer of traveling hat.

Last December, Louie and his wife, Ann Marie, saddled their pick-up and whizzed off to Atlantic City. Ann Marie’s sister had extra tickets to the Viking School at Harrah’s Resort where they learned some new recipes. Louie replicated the recipes in his New Jersey home.

Crab “Martini”

Ingredients:
4 oz. Jumbo Lump crabmeat (around 4 oz.) marinated in a mixture of
1/4 cup tomato juice
1 tsp horseradish
1/2 tsp dijon mustard
A pinch of celery salt
1 tsp freshly squeezed lemon
1/4 tsp Old Bay seafood seasoning
1 tbl vodka

1/2 tsp finely chopped fresh chive

Wet the rim of a martini glass with lemon. Put Old Bays seasoning on a flat plate, and swirl wet glass rim in it. Place marinated crab in a glass and sprinkle fresh chive on top.

Tiramisu Trifle

Ingredients:
Coffee syrup
1 tbl Amaretto
1/2 tsp espresso powder
1/2 tsp vanilla
2 tbl sugar
1/4 cup water

Mix all ingredients in a small pot and bring to a boil while stirring. Let it cool.

Mascapone Cream

Ingredients:
3/4 cup Mascapone
2 tbl confectionery sugar
3/4 cup heavy cream
1/4 tsp espresso powder
3 tbl sweet Marsala
2 cups of cubed pound cake
2 tbl almond slivers

Mix Mascapone cheese with confectionery sugar and 1/4 cup cream until smooth and set aside. Dissolve espresso powder in Marsala, then add mixture to remaining cream and beat until they’re shaped into soft peaks. Fold whipped cream into Marscapone mixture.

Put small cubes of pound cake into a bottom of a wine glass, about 1/4 full. Add a drizzle of coffee syrup. Add Marscapone mixture to cover. Add another layer of cubed pound cake and a drizzle of coffee syrup and Marscapone to cover. Sprinkle slivered almonds on top.

Wedding Soup

2 cups bok choi
1 cup lentils
1/2 cup sliced carrots
3 cloves garlic (minced)
1 medium onion, minced
4 cups chicken stock
1 cup beef stock
2 cups water

Pour all ingredients into a pot and let the soup simmer for 2 hours.

Make meatballs that are around 3/4 inches in diameter using the following mixture:
1 small onion minced
1/3 cup chopped fresh parsley
1 egg
1 tsp minced garlic
1/3 cup grated Parmesan cheese
4 oz ground beef
4 oz ground pork
4 oz ground veal
Salt and pepper to taste.

Saute the meatballs and drain off the fat, then add to the soup mixture.

Yummy! Thank you once again, Louie, for sharing! The next recipe I’d like to steal from you is salmon poached in the dishwasher!

Bon appetit! šŸ™‚

Do you have a recipe you’d like to share? Email me at sacha@jordanac.com. Happy cooking!

It was first day of school! The students are back! The halls are alive! And I had oatmeal with a cinnamon stick for dinner. The good news is I’m still cooking and oatmeal is healthy. The not-so-good news is I’m tired and trying to muster enough energy to persevere in coming up with new recipes and blogging about it.

But everything has its silver lining so the best news is I get to share Louie’s mahi-mahi recipe with you! Thank you, Louie, for contributing once again! I’m imagining the sweet tartness of this mahi-mahi, and I will definitely try this recipe once I get hold of this fish which doesn’t seem to be available in Mumbai.

Louie wrote–

This is a very simple recipe which goes with a mango-ginger salsa.

Marinate 4 mahi-mahi fillets, around 4 oz each, in a mixture of

3 tablespoons of balsamic vinegar
3 tablespoons of maple syrup (If you are not blessed with real maple syrup don’t use the fake one. Use honey instead.)
3 tablespoons of grated ginger

Marinate the fish overnight in the refrigerator. Remove from the marinade and dredge in coarse walnut flour. You can make walnut flour by blending half a cup of walnut pieces until you get a cornmeal like texture.

Sear the mahi-mahi in hot oil for 3-5 minutes on each side. Arumba!

Do you have a healthy eat to share?