Chicken Kepsa at Mao Famaily Restaurant, Kalbadevi

On A hot afternoon, a dozen guests, busy digging into Mutton Kheema Pao and Hyderabadi Dum Biryani at Light Of Bharat, instantly gawk at the massive thaal that arrives at our table. A ‘wow’ escapes our lips as we check out its contents.

Plump, char-grilled pieces of Chicken Tikka and Malai Tikka, along with French fries, slices of onion, tomato and carrot, and half-boiled eggs, are propped on a bed of rice. Hidden below is a large portion of Tandoori Chicken. Reza Irani Saqi, third-generation owner of the 76-year-old Irani cafe that sits on a corner of Ranade Road in Dadar, introduces us to the dish, “This is Sultani Chicken Kepsa. It can easily feed 12 guests.”

Priced at Rs 1,280, it’s the latest addition to LOB’s menu, under a section called Arabic Special, sharing space with Chicken Tikka Kepsa, Chicken Malai Tikka and Egg Kepsa Biryani. “I added kepsa to the menu five years ago, after trying it in Dubai. In Mumbai, there are only five restaurants offering it,” says the 36-year-old, and he’s right. You will find kepsa at Persian Darbar, Lucky in Bandra, Afzal Restaurant in Mazagaon and Mao Family Restaurant’s branches in Kalbadevi and Andheri.

Yezdan Irani

Trace the origin
Kepsa gets its name from Kabsa, a traditional dish of Saudi Arabia, which is known as Mandi in Yemen, and Gouzi in the UAE. “They are variations of the biryani. In Hyderabadi biryani, meat is marinated and slow-cooked along with rice but here, both are flavoured and cooked separately. Traditionally, a vessel containing fragrant rice would be placed over coals in a hole dug into the earth. The Arabs would cover the rice with a jaali, place the marinated meat on top, and seal the hole until the dish was cooked, with juices from the meat seeping into the rice. And then you should see how they dig in!” laughs Saqi, directing us to do the same.

Sultani Chicken Kepsa at Light Of Bharat. Pics/Sneha Kharabe, Datta Kumbhar

Wok and toss
A fusion of flavours explodes in our mouth as the robust spices from Tandoori Chicken combine with the birista-laced rice. The tikkas lend a lovely, smoked taste. What’s distinct is the rice (with grains shorter than basmati), which tastes like fried rice sans the Chinese seasoning.

“That’s the Indian adaptation. We cook the rice in a wok because the portions need to be made fresh, as per the order. Earlier, I would flavour the rice with Bha-rat masala [it’s like garam masala], but Omani guests informed us that kepsa rice is lightly spiced. So, we avoid that,” says Saqi, who has priced the kepsas between Rs 260 and Rs 600 (half and full portions) and part of the earnings are donated to feed the underprivileged.

Reza Irani Saqi

Paneer in a kepsa
Each restaurant offers different varieties of kepsa. Persian Darbar’s menu includes King Prawns and Pomfret varieties, while Lucky sticks to Chicken and Mutton Kepsa.

But taking the dish to another level is the three-year-old Mao Family Restaurant, with 37 (!) varieties available at both the branches. These include regular Chicken and Mutton Kepsa, tweaked versions topped with seekh and cheese-laced laccha kebabs, Fish Schezwan Kepsa, Malwani Kepsa and vegetarian options like Paneer Tikka and Vegetarian Maqbooz Kepsa in a yellow gravy.

“In Mumbai, kepsa is essentially a fusion of Indian Chinese and Tandoor. At our restaurants, each variety has a different gravy and combination of spices,” shares 39-year-old owner Yezdan Irani, who comes armed with 10 years of experience in the hotel industry. He also owns the popular watering hole, Sunlight, located opposite the Kalbadevi branch of Mao, and is the management partner at Afzal Restaurant, which offers 15 kepsa varieties.

Keep a count
Irani reveals that over half a kilo of chicken goes into a full plate of kepsa. Priced between Rs 320 (half) and Rs 700 (full), 25 plates of kepsa are sold on an average, every day at Mao. He says, “We customise the proportion of rice and meat as per taste.

The idea is to offer a dish that is value-for-money, especially in SoBo, and which can be shared with a group of friends or family. One plate of kepsa is a full meal.”

Take a veggie walk
11 am to 12 am Tuck into Paneer Pretzel Strips, Sticky Maple Chilli Paneer Bao, a vegetarian BLT sandwich or Protein Sliders. Cool off with Berry Bliss and Watermelon Mint Fresca or dig into Blueberry Pancakes, a dessert burger or Cookie In A Cup.

AT: The Rolling Pin, Senapati Bapat Marg, Lower Parel
CALL: 46104610

Binge on salad
11 am to 10.30 pm If you’re keen to get a feel of the tropics, dig into salads from a seasonal menu. Try Summer Burrata and Citrus Salad, packed with proteins, or the Vietnamese Jungle Raw Mango Salad that comes in a coconut shell and comprises greens, raw mangoes, radish and tomatoes.

AT: Ministry Of Salads, shop no.4, opposite Tata Garden, Bhulabhai Desai Road
CALL: 9768539164

Try a kalingar cocktail
6 pm to 1.30 am If you’re bored of Bloody Marys and LIITs, sip innovative concoctions like Vada Pav infused with whiskey and curry leaf syrup or Taaza Kalingar, with fresh-cut watermelon pieces, orange juice and vodka.

AT: A Bar Called Life, opposite PVR Cinemas, Devle Road, JVPD
CALL: 26200122

Hawaiian Shack 

Popular for: Tropical, laidback vibe
If you’re looking for a slice of Goa in the concrete jungle that is Mumbai, there’s no better place to head to than the Shack. Launched 14 years ago, this Bandra hangout features on the list of visitors for many reasons, prominent among them being its carefree ambience and its Retro playlist. The space is divided into three floors, with each offering something slightly different. The bar as well as the food menu, which features a mix of Continental, Chinese and tandoori dishes, have recently undergone an overhaul, and are far more suited to contemporary tastes. However, regulars need not worry, as the ambience is unchanged.

At Plot 339, 16th Road, Bandra (W)
Time 6 pm to 1.30 am
Call 9967211694

Toto’s Garage

Popular for: Retro tunes
Located in a bylane in Bandra’s busy Pali Naka area, Toto’s walks a thin line between being a character-filled pub and shady dive. Enter and you’re greeted by a space thAt looks more like a mechanic’s workspace than a hangout for suburban youth — a car chassis is suspended from the ceiling, tools and licence plates hang from brick walls. Launched in 1992, Toto’s has a loyal following thAt drops in regularly for the value-for-money booze and eats, and for the stellar 1980s Rock music.

At 30, Lourdes Heaven, Pali Junction, Bandra (W)
Time 6 pm to 1 am
Call 26006429

Pritam Hotel 

Popular for: Dhaba-style hangout
If it weren’t for Rawalpandi native Prahlad Singh Kohli’s stubbornness, we would not have this icon. Kohli moved to Mumbai against his parents’ wishes to open a restaurant in 1942 and, in retrospect, he couldn’t have made a better decision. Pritam’s would go on to become popular with yesteryears Bollywood stars Sunil Dutt and Dharmendra. While you’re downing your whisky large in this dhaba-style set-up, tuck into authentic Tandoori Chicken, Butter Chicken and Fish Fry.

At Pritam Estate, Dadar (E)
Time 11 am to 1 am
Call 24145555

Alfredo’s

Popular for: Cheerful ambience
Launched in 1990, Alfredo’s is one of those places that will accommodate you no matter what. Whether you’re chilling with friends or popping in for a quick lunch meeting, you won’t feel out of place here. While the service is nothing to write home about, drop in for the cheesy pastas and pizzas, and the expansive alcohol menu. Although there are two more branches At Andheri and Thane, the Juhu original remains most popular.

At Hotel King’s International, 5, Juhu Tara Road
Time 12 pm to 12 am
Call 26178860

 Jasleen Marwah

Jasleen Marwah gave up her full-time job two years back when she wanted more time for herself and her 10-year-old daughter. It was while she was deciding what to do with her life that conversations with friends guided her towards cooking. “I was told that it was rare to find good Kashmiri food in the city. Besides, people weren’t sure whether the fare they were eating at restaurants was authentic. So, I though of filling that void,” says 39-year-old Marwah.

Tabakh Maaz

She curated a menu and tested it out on her friends. It was a success and Marwah knew she wanted to take this further. This weekend, she will host her first pop-up meal, Zaika-e-Jannat, with Authenticook. This is Marwah’s first sit-down meal; she has earlier done pop-ups at a dessert bazaar and at a restaurant in Versova. The meal begins with a cooling glass of chaas. The appetiser course will feature what Marwah likes to call her specialty. “Everyone in my family has a signature dish.
Mine is the Tabakh Maaz (slowcooked mutton ribs). I’m the only one who tried making it. It’s a dry dish and usually served at festivals or weddings. If we have to eat mutton, it’s usually a gravy dish,” she laughs. The Tabakh Maaz is served with a mutton shorba and Muji Chetein — a radish chutney made with yoghurt, green chillies and mint. The slow-cooked dish is first cooked in water, then in a milk, saffron and broth mixture and finally, roasted in ghee. “The broth is served as a soup (shorba). The mutton ribs are a particular cut of meat, and they have to be cooked immediately. Since there are equal bits of fat and meat, when frying it, the fatty portion gets a nice crispy touch,” she says.

Maaz Yakhni

Muts

Mutton forms a majority of the dishes at Marwah’s meal. There’s Rogan Josh — mutton stew made with red chillies, Kashmiri spices and yoghurt, and Muts (Matschgand) — mutton kheema balls cooked in a gravy of spices and rounded off with yoghurt. “Both dishes use yoghurt. We aren’t too fond of using lots of onions, tomatoes, haldi, coriander seeds and ginger in our gravies. Instead, we focus on the richness of the mutton enhanced by a paste made of red Kashmiri chillies, garlic, ginger powder and saunf,” adds Marwah, who sources her fennel seeds and ginger powder from Kashmir but makes the masalas and red chilli paste at home. There’s also mutton in the Maaz Yakhni, made by constantly stirring yoghurt till it becomes a gravy and flavouring it with stock, black pepper, fennel seeds powder, cardamom, cinnamon and finally, topping it with dry mint leaves.

There is just one vegetarian dish on the menu — rajma. Marwah’s rajma is a simple dish made with whole spices and onions; there’s no coriander, haldi or ginger, and it isn’t sautéed.

Kong Phirni

Marwah will be serving the traditional Kong Phirni for dessert. Instead of rice, her version is made with sooji (rawa) cooked in milk, saffron and dry fruits and finished off with rose petals and pistachios. The meal ends with Kehwa, Kashmiri green tea made with saffron, cardamom and almonds.

“The recipes have been sourced from my extended family, but I have tweaked them a bit to make them more flavourful and appealing to the Bombay palate,” she says.

On: April 8, 1 pm
At: Goregaon (W).
Log on to: authenticook.com
Cost: Rs 1,500

Sanjana Muthreja

Though it’s the Middle East that put belly dance on the world map, the origin of the form is shrouded in mystery. One of the legends suggests that its complex hip movements have their roots in the Kalbelia Folk dance performed by the Rajasthani Gypsy tribes, who travelled to Egypt, Turkey and other parts of the world via the Silk Route.

Another belief suggests that among the smaller tribes of Egypt, mothers would teach belly dance to their daughters to prepare the womb for the baby. So, it’s also known as the dance of fertility, and recommended for pregnant women. “Belly dance requires a lot of skill and hard work. It’s not portrayed correctly by Bollywood,” clarifies Dipika Vijay, who will showcase the third edition of Mint Mill Project, an authentic belly dance stage show in Bandra, this weekend.

Dipika Vijay and Sanjana perform an Indian belly dance fusion. Pic courtesy/Anupam Mishra

Learn from the best
The show features over 50 students and instructors of Kohl Belly Dance Movement, a company co-founded by Vijay and Sanjana Muthreja, three years ago. “Sanjana and I have been practising belly dance for over nine years. Every year, we travel to parts of USA and Europe to participate in belly dance festivals and attend workshops by international conductors like Moria Chappell and Rachel Brice. We come back and teach the techniques to the students, who create original pieces and put up an annual stage show,” informs Vijay.

Isolate, and dance
The duo conducts classes across Mumbai on a weekly basis; they also train stars like Jacqueline Fernandez. They offer courses up to 12 levels. “We begin with basic chest, hip and arm movements, and shimmying. It takes a month to learn the basics. The main technique is isolation, which means only moving one part of the body. So 80 per cent of your mind needs to be focused there and the remaining on keeping the other parts stationary.” The show presents eight belly dance pieces in three broad genres — Egyptian or Raqs Sharqi, Tribal Fusion and a Fusion style incorporating Bollywood music, and Indian classical dance movements.

Do it like the tribals
“Belly dance consists of several sub-genres, each with its own music and movement styling. For instance, a chest circle in the Raqs Sharqi means moving your chest to form a round shape. The same movement in Tribal Fusion is more muscular,” says Vijay. Tribal Fusion is a modern, Western style of belly dance, which originated in the Bay Area of the USA, a few years ago. “In the Egyptian style, performers wear vibrant costumes with bling, while Tribal Fusion involves dark hues and few ornaments,” she adds.

The show also features Raqs Assaya, a style of belly dance using a bamboo cane, and a drum solo where Muthreja will dance to the beats of darbouka, a goblet-shaped drum.

ON: April 8, 7.30 pm
AT: Manik Sabhagriha, near Lilavati Hospital, Bandra Reclamation
CALL: 9833323512
COST: Rs 300

Know the terms

• Raqs Sharqi: It’s the classical, Egyptian style of belly dance developed during the first half of the 20th century. Traditionally, the style was performed in Egyptian cabarets and films.


• Raqs Assaya: Literally translated as ‘dance with bamboo cane’, the style originated in Said region (Upper Egypt) and incorporates movements from Tahtib, a men’s martial arts form. Traditionally, men carried long sticks that were used as weapons and eventually, fighting evolved as dance.


• Gallabiya: The one-piece costume worn by belly dancers, made with cotton and decorated with beads.

The spectrum of dating, relationships and marriage in India today is as diverse as it can possibly be. While being in a relationship of one’s choice is still beyond imagination in some communities and regions, an increasing number of working professionals are now turning to technology to find fulfilling companionship. But when accepting or rejecting love seems as simple as swiping right or left, what happens to the idea of finding someone the organic way? A panel discussion on the topic, Does Technology Hurt or Help Romance? will explore the myriad facets of using technology for relationships, through four experts in the field.

Roland Mascarenhas

“With so many people migrating to cities like Mumbai for career prospects, they are seeking the help of technology to beat their loneliness,” says Roland Mascarenhas of Global Shapers Community (GSC), an initiative of the World Economic Forum, which has organised the discussion. “The hook-up culture in Indian metros is unique. Given the long working hours and traffic conditions, a social life on weekdays is ruled out for many. And on weekends, people prefer to live in their own bubble of close friends. But what transpires in the world of app-based dating has an underlying human dynamic that no one usually talks about,” he adds.

Naina Hiranandani

While Gourav Rakshit, CEO, Shaadi.com, will share his perspective on the relevance of matrimonial websites in the age of Tinder and Hinge, Chhavi Sachdev, creator of LSDCast, a podcast that explores love, sex and dating, will bring a media-focussed understanding of the topic. Naina Hiranandani, executive vice president of Sirf Coffee, a bespoke dating service for professionals, will discuss why finding meaningful relationships cannot be about algorithms. “Technology works best with a lot of human effort involved. We — and many modern, truly global, working Indians — believe that deep conversations cannot be had with a stranger on an app,” says Hiranandani. She goes on to talk about the phenomenon of ghosting, where if someone doesn’t like a person they have gone on a date with after interacting online, they simply block the person instead of ending things on a dignified note. “Thanks to ghosting, the element of closure is gone,” she adds.

Simran Mangharam

Simran Mangharam, co-founder of Floh, a service that organises engaging events for like-minded singles, too, believes that the job of technology must be that of an enabler. “Finding fulfilling relationships has to be a hybrid of online and offline, where technology should facilitate the post-meeting communication instead of the other way round, where there is often a lot of disappointment in store,” she shares.

Apart from the new-age matchmaking, the panel discussion will also touch upon how men and women face unique problems with technology, and if there is a need for a clear manual for the language used in such communication.

On: April 6, 6.30 pm
At: Rise, Peninsula Business Park, Lower Parel.
Register: eventbrite.com (registration compulsory)
FREE

The campsite

At times, weekends can be monotonous. How often will you wait at the restaurant queue and pay a bomb for a movie ticket? Here’s your chance to bring in a change in your routine. White Collar Hippie, an outfit that designs offbeat travel and outdoor experiences, is back with their new edition of BandCamp, known as Stranger Than Fiction, which features camping under the stars with live music and movie screenings. This weekend, there will be a mix of classics from world cinema and popular choices. Kalyaani, a Mumbai-based singer-songwriter, will open the session with a Blues/Soft Rock set.

The camp will include a barbeque

The camp will include bonfires, a barbeque, an open space for long walks and of course, delicious food. The site at Uttan is dotted with hammocks for those who like to relax, books for the avid readers and games so that no one gets bored.

Since the campsite is on the coast, the local Koli community will offer meals. Before the action starts, there is also a pre-gig barbeque with beer. The campsite is dotted with tents; sleeping bags and camping goodies will be provided, too. One can reach the spot by taking a train to Bhayandar and then, an auto rickshaw to U-Tan resort; the camp is right behind the property. A direct cab from the city will cost up to Rs 1,000.

ON: April 7 (4 pm) to April 8 (12 pm)
AT: Chowk Dongri, behind U-Tan resort, Bhayandar (W). 
CALL: 9930260747
COST: Rs 2,200 per person

London: Middle-age men with low levels of vitamin D and hormones associated with muscle- and bone-building may be more likely to develop decline in muscle mass and strength that causes frailty, a study has found.

Frailty is the gradual loss of energy, strength and physical capability that can come with ageing and often leads to dependency, disability and death.

The findings showed that having lower levels of vitamin D, insulin-like growth factor-1 (IGF-1) and its binding protein 3 (IGFBP3) were associated with a higher risk of frailty.

“With the ageing population, frailty-related problems present an increasing challenge to healthcare systems worldwide,” said lead author Agnieszka Swiecicka, research student at the University of Manchester.

“Vitamin D, besides maintaining bone health, regulates muscle function and low vitamin D levels are linked to lower muscle mass and strength. IGF-1 affects muscle growth and repair and its action and levels are modified by its carrier protein IGFBP3,” Swiecicka added.

The results were presented at the Endocrine Society’s 99th annual meeting ENDO 2017 in Orlando.

Further, men with low levels of anabolic hormone — muscle- and bone-building hormone — were found to have higher levels of frailty.

In addition, elderly men with lower levels of the hormone dehydroepiandrosterone sulfate (DHEA-S) — which has direct anabolic effect on muscle mass — were linked to a higher likelihood of worsening frailty.

“We showed novel associations between anabolic hormone levels and changes in frailty levels in ageing men, which could enable early identification of at-risk individuals and the development of new treatments and prevention strategies,” Swiecicka said.

However, “this does not establish cause, and clinical trials will be required to find out if giving these hormones to middle-age and elderly men could prevent the development of frailty”, she added.

The upcoming third-generation Maruti Suzuki Swift DZire has been spied completely undisguised inside-out. Though the new DZire’s spy shots from March gave us the hint of its revamped styling, the latest ones clearly indicate how the new model will look like. Maruti is expected to launch it in the coming months ahead of its donor car, the third-gen Swift, and its prices are likely to go up slightly.

(In Picture: All-new third-generation Swift)

As we expected, the 2017 DZire’s front fascia looks identical to the new Swift, like its previous generations. That said, there are subtle differences as always between the two, such as a different bumper and additional chrome appliques. The grille is similar to the new Swift, but gets a thick chrome surround and less number of slats. For the first time, the upcoming Swift duo will get daytime running lights and projector headlamps (probably LEDs) in the country.

The rear profile of the news Swift DZire looks relatively proportionate, for the first time, compared to its previous generations. It gets flowing contour line on its sides, similar to the new Swift and the Baleno, which merges with the boot lid and its tail lamps. Further, like the newer compact sedans, it also gets a high set boot, which along with its side contour line gives an impression of a pseudo-boot mass around the C-pillar. This makes these compact sedans relatively more proportionate. Like the previous model, it gets a rear width-spanning chrome applique, which merges with its tail lamps. It appears that the new DZire’s tail lamps have LED elements like its hatch counterpart. Also, notice the new shark-fin antenna that Maruti has offered with it.

Tata Tigor: First Drive Review

On the inside, the interior of the new DZire is similar to the upcoming Swift, but it features a black and beige layout along with faux wood elements like the previous-gen model. The new flat-bottom steering wheel is leather-wrapped and gets a bottom faux wood applique. It gets Suzuki’s SmartPlay 7.0-inch infotainment system, which comes with Apple CarPlay and Android Auto support on several of its siblings.

Apart from this, its powertrain options and rest of the features will be similar to the upcoming Swift. Read about these attributes here: Know The New Swift In These 5 Points

Read article on cardekho.com

The king of fruits is here
9 am to 1 am: This summer, satiate your thirst with a new drinks menu that pays tribute to the mango. Choose from mango coolers and classic cocktails like Fresh Mango Iced Tea, Mango Jalapeno Jargarita and the Mango Mai Tai Tiki Cocktail. Breakfast picks include the Mango Crisps Oatmeal Smoothie, Mango Red Velvet Milkshake or the Fresh Mango Brownie Shake.
At:Jamjar Diner, Plot No. 7A & B, Aram Nagar ll, Jai Prakash Road, Versova, Andheri (W)
Call: 26368880

Santhini Govindan

Did you know that Emperor Asoka brought in stone carvers from Persia so craftsmen in his kingdom could learn the craft from them? Santhini Govindan will narrate this and other little-known tales about the statues and sculptures that we see in museums, but often pay little attention to, as part of the Weaving Tales series at Dr Bhau Daji Lad Museum.

A 6th-century stone sculpture of an elephant from Elephanta Island. Pics courtesy/Dr bhau daji lad museum

Govindan is an award-winning author of children’s literature in English. During the session, which is open to children aged between nine and 14 years, she will make use of some historical artefacts housed at the museum to tell her stories.

“Most of us walk past statues and sculptures at museums, because they’re inanimate. But every statue has a story to tell — about the period during which it was made, the people who made it — all by the way it’s positioned or dressed. My aim is to breathe life into these lifeless figures,” shares Govindan, who will be delving into the history of stone, wood and bronze figures.

A carved wood figure of Lakshmi from Thiruvananthapuram

She shares a tale with us: “The Chola and Pallava dynasties had skilled craftsmen. When a mason found a stone, he would first tap it. Based on the sound it emitted, he would conclude whether it was male or female, and only then work on it. So, only a male stone could be carved into a figure of Lord Shiva.”

The tour will culminate in a writing assignment, where the kids will be asked to pick a statue, then jot down a historical account of their own, based on what they think transpired in its life.

Govindan says, “Through this session, I want to ensure that no kid will ever look at a statue or sculpture as a mere piece of stone or metal.”

ON: April 8, 10.30 am to 1.30 pm
AT: Dr Bhau Daji Lad Museum, Byculla (E). LOG ON TO bit.ly/2o8WCnU
CALL: 9820861972
COST: Rs 500

Cafe Mondegar

Popular for: Mario Miranda’s mural, buzz

Cafe Mondegar has been a favourite of locals and visitors since 1932. The jukebox was introduced a few years lAter, and lAte Goan cartoonist Mario Miranda’s iconic googly-eyed doodles were added to the walls in the 1990s, when Mondy’s — as it is fondly known — was refurbished. Today, the all-day eAtery’s menu spans Indian, Chinese and Continental dishes, with beer and wine. If you are looking for hospitality reminiscent of the Irani cafés, but over daaru and tunes, this is where you should be.

At 5A, Metro House, Shaheed Bhagat Singh Road, Colaba
Time 7.30 am to 11.30 pm
Call 22020592

Harbour Bar 

Popular for: Legacy

The Taj Mahal Palace’s Harbour Bar is steeped in history. Not only is it located in a hotel erected before even the GAteway of India that it faces, it is also the city’s first licenced bar, dating to 1933. The stuffy interiors made way for a cleaner ambience post a rehaul in 2009, following the 26/11 terror Attacks. Offering views of the shimmering waterfront, the bar serves the finest alcohol there is. Try the signAture From the Harbour Since 1933, the only original Prohibition-era drink still available in Mumbai.

At Apollo Bunder, Colaba
Time 11 am to 11.45 pm
Call 66653366

Geoffrey’s 

Popular for: British pub vibe

Geoffrey’s has been sitting pretty on the glittering Marine Drive for 22 years. The space is designed to look like a classic British pub, complete with vintage decor items sourced from the UK. On offer is a selection of scotch, malts and wines. While it was earlier the haunt of many a savvy businessman thirsting for a post-work drink, today, it is trying to draw in millennials with a revamped food and drink menu, as well as introducing Game Nights. Its soul, however, remains, and we’re glad for it.

At Hotel Marine Plaza, 29, Marine Drive
Time 12.30 pm to 1.30 am
Call 22851212

The Ghetto 

Popular for: Beer and billiards
The first thing that catches your attention as you step into The Ghetto are the graffiti-riddled walls and bizarre lighting. Despite the grungy interiors, it is the preferred hangout of youth looking for an evening spent by the pool table, since it opened around 1993. You can sing along to Rock classics as you play a game of billiards, fuelled by pints of beer.

At 30, Bhulabhai Desai Marg, Breach Candy
Time 12 pm to 3.30 pm, 6 pm to 1 am
Call 23538418