Rosemary and spinach baby potatoes

Hello All!

It’s been a while since I last posted a recipe of my own so I decided to do one today. I came up with this during my University days because as the saying goes ‘necessity is the mother of all inventions!’ ¬†Hunger pangs and a shortage of time led to this ūüėÄ It’s one the easiest dishes to put together and can be a made as a starter when you have guests to entertain or when you have a perfectionist of a ¬†younger sibling that thankfully, loves your cooking.

This recipe serves 4-6 people.

All you will need:

2 packets baby potatoes (washed)
3 large cloves of garlic (finely chopped)
10-12 leaves of spinach (washed and dried)
2 sprigs of basil (optional)
3 tsp dried rosemary (if you have it fresh, nothing like it)
1 tbsp olive oil
A pinch of salt
A couple of black olives


1. Pre-heat the oven at 180 degrees Celsius.

2. Par boil the potatoes in a large pot. If using the pressure cooker, one whistle shall do suffice. Wait until they cool, then cut into halves.

3. In a baking/oven tray, toss in the potatoes, garlic,rosemary, spinach and basil leaves. Drizzle the olive oil and sprinkle the salt.

4. Toss well but carefully so as to ensure that the potatoes do not break.

5. Bake at 180 degrees for 40 minutes or until the potatoes have roasted and the spinach leaves are nice and crisp.

6. That’s all !

Top with chopped olives and serve hot.

Quick tip:

You can also add 2 tbsp of pesto sauce (once the potatoes have been roasted and cooled) and coat  them well. In this case, avoid the basil leaves.

Do write to me at once you give this a try! I’d love to hear from you.

Restaurant Review: Punjab Grill, Andheri

Address: Ground Floor, Morya Landmark РII, Opposite Infinity Mall, Off Andheri New Link Road, Andheri West, Mumbai
Telephone: +91 9920302139
Reservation: Recommended
Price: Approximately Rs. 2500 for 2 people including alcohol
Timings: 11 a.m to 11 p.m


Being an active member of the Food Bloggers Association of India (FBAI) comes with quite a few perks, I must say. Sameer Malkani, head of the FBAI has been extremely generous in inviting me to some great evenings with scrumptious food at restaurants par excellence and lovely company¬†with my FBAI crew.¬†The latest event that I was invited to was the launch of the summer menu at Punjab Grill. Started by the famed restaurateur Jiggs Kalra, Lite Bite foods is at the helm of affairs at Punjab Grill. Under the leadership of Mr. Amit Burman (Vice Chairman, Dabur India) and Mr. Rohit Agarwal (Director, Lite Bite) and the talent that is Chef Gurpreet Singh, this fine dining restaurant has found its place in my top go-to restaurants in Mumbai. This was not my first visit here, technically speaking. I’ve been to the one at Lower Parel, albeit 3 years ago and it wasn’t exactly the nicest experience. However, with this new menu, Chef Gurpreet brings to us an eclectic selection of delectable Punjabi dishes. Take a look at what we had:


We were given the warmest welcome with a little band of ‘gajra’ (jasmine flowers) to wear around our wrists and escorted to the bar area where a lovely set up awaited us.


Loved the sweet smell floating around the room ūüôā

Dinner began with a portion of pickled olive bhel, jaljeera granita mixed lettuce salad with a burani raita dressing and a tall glass of Jamun Ice Tea. The bhel helped kill my hunger pangs, but unfortunately the jamun cooler didn’t do much for me. It was too thick in consistency and since they tried keeping it natural, lacked sweetness. It also did not seem to blend with the food. All praises for the salad though that came next. I wouldn’t have imagined a burani raita dressing, but the chef got it just right. It was light, fresh and played beautifully with my palate. This is a must have. Starters included tandoori paneer, beetroot tikki and dahi ke kebab. The paneer was kind of plain jane and¬†thankfully the texture wasn’t rubbery. The beetroot tikki, deep fried obviously, was outstanding.¬†The crisp tikki on the outside and the soft beetroot on the inside with a little bit of fresh cream was worth the guilt I felt eating fried food. The dahi ke kebab was too sweet so this was a no-no.

By this time I was already full since Punjabi food can get a little heavy but to ensure I did justice to my¬†review, I had a spoonful of the mains. The palak makkai was your usual spinach and corn, nothing to rave about. Since the menu has better options, you can sit this one out. Now comes the hero of the evening – the paneer malai pede. This dish has literally, melted in my mouth, slid down my throat and into my stomach and then taken me to heaven. I urge you to try this dish. The texture of the paneer was nothing short of silk and it was served as tiny ‘pedas’ in a tomato malai gravy. In spite of being so full, I did talk myself into a second serving. The tava asparagus was another brilliant dish. Something as simple as just crunchy asparagus and capsicum, but full of so much flavour and so succulent, my fellow vegetarians will love this. Plus psychologically¬†this dish led me to believe that I ate a tad bit healthy that night.. tee hee ūüėČ The daal panjratni was extremely homely and felt almost as good as comfort food. Just when I thought I couldn’t eat a morsel more, they whipped out the bahurangi biryani. Full of flavour and an intoxicating aroma that wafted through the area, two spoons were more than enough to let me know that I will be ordering this the next time I go back. By this time I was sure I’d explode if any more food was brought to the table.

However, the chef himself came out to introduce the speciality of the evening – the Summer Dessert Platter. This was a mix of the most interesting and not to forget delicious goodies – jalebi churros with rabri, mulberry sorbet, mango lassi, litchi, fresh slices of mango and diced fruits. It was undoubtedly the best way to end the¬†meal because even with so many items in the platter, this did not feel heavy at all. Every item had the perfect balance of sweetness and the most perfect taste. An evening at Punjab Grill does not of course end without a shot of “paan” to cleanse your palette and that’s exactly how this evening of excellent company and food and service both par excellence came to an end.

I would also like to make a special mention here about the service. Every server was well informed, well mannered and had a smile on his face. What I appreciated the most was that not once was I offered to try a non-vegetarian dish by mistake. Most places that I have been to never seem to care about how important this can be for a pure vegetarian, so much appreciation for that. If I had to rate my evening, this is what it would be: Food Р9.3/10 Taste Р9/10 Quality Р10/10 Presentation Р8/10 Drinks Р8/10 Ambience Р10/10 Service Р10/10