A chat with the Bombay Foodies

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#FollowTheFoodie: Bombay Foodies Dinesh Bahrani and Kritika Dayal

3 Apr , 2015  

What happens when a Chef and a Graphic Designer, who loves food, get together to write about food in the city’s restaurants? Other foodies in the city benefit from their shared experiences; that’s what! Chef Dinesh Bahrani and Graphic Designer Kritika Dayal got together in October 2013 and kicked off their food blog “Bombay Foodies”. They are active on several social media platforms such as Facebook, Twitter, Instagram and WordPress. It all started when the two of them were exploring the city’s restaurants in search of the best cuisines and sharing their experiences was, obviously, the next step.

Unlike professional food critics who will tell you how brilliant a particular dish was in complex terms not everyone might know, their approach is more general audience friendly, i.e. you don’t have to be from the food industry to understand exactly why the food was great! No frills, no fancies they’ll share their experience as it is. In Kritika’s words “honest opinions” is what you’ll get from their food reviews. They also believe in eating at least a couple of times before reviewing because, as Dinesh said, “Sometimes the restaurant may have an off day.”

Both are extremely fond of regional food, Mallu food especially. They both agree that Hotel Deluxe serves the best Mallu food in Mumbai and they both swear by the momos at Sernyaa’s in Andheri. While Dinesh enjoyed the fine dining experience at Silver Beach and Joss, Kritika prefers Salt Water Café and Arola by J.W Marriott. While speaking of fine dining, Dinesh pointed out how people are not really clear about the concept of fine dining. “They, the 20-25 year olds, often relate fine dining with expensive food,” he said. It is not necessary that expensive food is fine food. A dish becomes fine or gourmet with the ingredients used, the methods of preparation and most importantly the flavours that are brought together. “A fine dining experience can also come from a place like Harry’s Bar. It’s casual fine dining. Something like a fine dine with a twist!” said Dinesh.

One is a chef and the other enjoys cooking. Dinesh swears by the versatility of coriander (cilantro) and black peppercorns while Kritika loves to use garam masala, and not the off-the-shelf variety. Both are fond of Indian food but when it comes to desserts they prefer the western desserts, although Kritika won’t mind a Gulab Jamun, “But it has to be hot and it has to be soft,” or she won’t eat it!

Their recent tie up with Gourmet It Up’s Follow the Foodie has enabled them to visit more restaurants and try out the food that has been curated specially by the Gourmet It Up team. “It makes life easy when you are given a set menu, that has obviously been tried and tested, to choose from,” said Kritika.

Follow the Bombay Foodies on their Facebook page with the same name, on twitter @BombayFoodies and on Instagram @bombayfoodies. 

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Nikita Nilekani

Nikita has a serious thing for any food that does not fall into the diet category, a strange kind of disdain for tomato sauce, and her day could never be complete without indulging in a fresh baked pastry. Most of her daydreams involve making desserts in a white-walled kitchen.
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