Chocolate is getting a lot more adventurous at Veronica&rsquo;s, with Manam Chocolate&rsquo;s take on Indian cacao in quirky forms. Get Baked, Veronica&rsquo;s limited-edition collaboration series, is returning for its third edition with Hyderabad-based Manam Chocolate, with a new menu that blends Indian cacao, regional flavours and familiar bakery favourites with a desi twist.
<img src="http://images.mid-day.com/images/images/2026/sep/Dark-Chocolate-Cake_e.jpg" alt="Dark Chocolate &amp; Raspberry Cake" width="1280" height="720" /> Dark Chocolate &amp; Raspberry Cake
For Rithvik Anantharaman, executive pastry chef at Hunger Inc. Hospitality, the appeal of Get Baked lies in giving the bakery room to experiment. &ldquo;This becomes particularly exciting because their approach to Indian craft chocolate is rooted in place, ingredients and the diversity of Indian cacao, which translates those ideas into wholesome bakes, desserts and beverages while keeping the food easy and approachable,&rdquo; he explains.
<img src="http://images.mid-day.com/images/images/2026/sep/Rithvik-Anantharaman_e.jpg" alt="Rithvik Anantharaman" width="1280" height="720" /> Rithvik Anantharaman
Chef Ruby Islam, head of product and innovation at Manam Chocolate, elaborates on the savoury menu. &ldquo;Dishes such as the Pudina Pachadi Chicken Danish pairs roasted chicken with Andhra-Telangana pudina pachadi, while the Raw Mango and Prawn Danish combines Calicut-style prawn curry with native raw mango from Andhra Pradesh. The Roasted Potato and Mushroom Pot Pie gets its unique flavour profile and character from Tellicherry pepper, a black peppercorn from Kerala&rsquo;s Malabar Coast, known for its complex, fruity-citrus aroma and robust warmth,&rdquo; she adds.
<img src="http://images.mid-day.com/images/images/2026/sep/Raw-Mango-Prawn_e.jpg" alt="Raw Mango &amp; Prawn Danish" width="1280" height="720" /> Raw Mango &amp; Prawn Danish
Anantharaman&rsquo;s pick is the Chocolate Miso Sando, made with a warm melted chocolate bar, cheese, cacao-miso butter and an in-house baked cocoa baguette.
On September 5 and 6; 12 pm onwards&nbsp; At Veronica&rsquo;s, Bandra West. (Also available at Lower Parel)&nbsp; Call 937298169
<h2>Bandra ka khana</h2>
<img src="http://images.mid-day.com/images/images/2026/sep/Thali_e.jpg" alt="" width="1280" height="720" />
If you had to fit Bandra onto a dinner table, this would be it. The Bandra Feast at Soul Fry will bring together East Indian, Goan, and Koli flavours, with seafood taking centre stage. The spread features Mutton Cutlets, Talille Nuste, Atelea Bombil, Chicken Moilee, Mutton Baffad or Pork Vindaloo, Pumpkin Bhaji, Pea Pulao, fugias, and more.
<img src="http://images.mid-day.com/images/images/2026/sep/Meldan-Dcunha_e.jpg" alt="Meldan D&rsquo;Cunha" width="1280" height="720" /> Meldan D&rsquo;Cunha
For those with a sweet tooth, try the Chach, a traditional East Indian sweet made with sweet potato, coconut milk and jaggery. Chef and owner, Meldan D&rsquo;Cunha, adds &ldquo;It is a celebration of the diverse food traditions, with a little bit of East Indian, Goan, and Koli dishes that make Bandra what it is.&rdquo;
On September 8, later from September 13 to 20 (Available only for lunch) At Soul Fry, Pali Mall Road, Bandra West. Cost Rs 490 onwards

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