Jumping into Happiness at Hopipolla

Hopipolla in Icelandic means “jumping into puddles” but I think Hopipolla in Khar, Mumbai has a new meaning “jumping into happiness.” A while back, on a Saturday night I was invited to the launch of Hopipolla at Khar, Mumbai through FBAI Food Bloggers Association India. Honestly I didn’t do much research on the place. All I knew that it was already up and running in Bangalore and Pune. The event was said to have food tasting, Beer games and more. So I was expecting a fun evening with my fellow foodies and a fun evening I got.

As I reached and entered the place. The first feeling you get is – it is so open. The interiors of the place is what makes the place come to life. The work is commendable and inspirational. The walls and most of the furniture is white. The ceiling is tall with hanging bright lights. The big walls have huge tinted glass windows which makes it bright and lively even in the night.The indoor and outdoor glass partition just makes the place more grander than it already is.

20141108_193133n

20141108_193140n

20141108_194046n

20141108_193706n

20141108_193213n

I absolutely love the idea of the blackboard on the table. It is so cool! There are chalks and duster given on each table to make your imagination go wild and get nostalgic remembering those school days. Now on to my favorite part the wall consisting of books, comic, board games and an old school 32 and 62 bit gaming console. This is the section where all the fun begins.

So you will definitely love the place. They have the perfect chilling out and drinking with your friends ambiance, but do they have the food which will keep you coming back for more. Lets see –

Hummus and Lavash

Hummus and Lavash

It all started with this delicious Hummus and Lavash. I am obsessed with Hummus. If it was up to me I would be having Hummus in every meal. I simply love it. And I definitely loved this one. There were two different types of Lavash served with it, once just plain and simple, and the second a multigrain one which was very tasty. I kept eating and I think I finished the most of it.

Cheese Sticks

Cheese Sticks

Then they served some cheese sticks. Which weren’t exactly those that you take one bite and the melted cheese is just oozing out of it. But they weren’t bad tasting also. A decent dish to order when you craving something fried.

Margherita Pizza

Margherita Pizza

Margherita Pizza topped with Basil leaves were a saver in this dinner. It wasn’t the best I ever tasted but it wasn’t the worst either. I liked the crust and sauce was also good. Basil leaves were a nice touch to it and enhanced the taste more. This one is a definite order if ever you are here.

20141108_200123n

I really didn’t like this Chicken Satay (I think that was the name) I liked how they served it but the chicken was bland and sauce didn’t help either.

Meatball and Pasta in Tomato sauce

Meatball and Pasta in Tomato sauce

I think this dish could be avoided. I did not like the meatballs at all. It had a very weird stiff texture and taste. Pasta was really okay. And also I like the concept of the spaghetti and meatballs and not Penne and meatballs. I don’t know if the twist was deliberate.

Ginger mocktail with a twist

Ginger mock tail with a twist

I was skeptical to order a ginger mock tail but as I asked the manager to get me what he thinks he is pretty good, I went with it. Surprisingly it tasted pretty good. It had just the perfect amount of ginger. And I would be ordering this again next time.

On the overall food experience I would like to say is that Hopipolla can do better. Though serving an array of dishes but they have to improve on their taste. Some dishes are really nice but others are okay.

But what I really love about this place is the vibe. Some places you just want to go back because you know you are going to have a great time there. And that is what Hopipolla does. All you need is your close friends and a few hours here. I guarantee you will be having an awesome time here.

Advertisements

Happy Blog Birthday to Me!

Wow! It has been a year. A year full of food, fun and meeting fantastic people. It is ToxicBaker’s 1st anniversary. I posted my introductory post a year back and I am going to write a short thank you post today. It has been a fabulous journey and for that I would like to thank Sameer Malkani from Food Bloggers Association India FBAI for introducing me to this wonderful world of blogging and fellow foodies. This past year I have met some amazing people, sharing the same love for food as me or in some cases more. Every single moment has been amazing from writing, baking and the foodie meets (which are talked about abundantly on twitter)

My knowledge on food has increased tenfold. I went places, I never went before. I came to know about dishes, I never knew existed. I tasted some of the best food in the city. I feel privileged with the special treatment sometimes you receive as a blogger simultaneously making you humble and supportive towards others. Blogging is not only writing about passion. Blogging is belonging to this epic community, who not only share the same passion, but also love and support you like family.

Blogging has changed me and I am loving this change. I hope to blog more this year and meet new people and absolutely have more fun than last. Lastly thank you all my readers love you guys. Also a big hug to my all my bloggers/foodie friends for all your love and support.

Kheer, Chocolate and Cheesecake Cream Cheese Truffles

Truffles are the most easiest dessert to make. You can keep upgrading and changing them according to your likes. And you will never fail. They are little treasures of deliciousness. But I feel cream and chocolate truffles are too done with. So as I was in search of a new ingredient, I realized obviously I cant change the chocolate. Its chocolate! But cream, cream can be changed and something other than the cream can be incorporated. While thinking about the next best fat to use in truffles, I came across the next best fat used in desserts and the answer is obviously Cream Cheese.

So I tried three different types of truffles one the evergreen flavor Chocolate, second I went with Cheesecake, and third I wanted to Indian-ize a dessert since a long time. And one of my favorite Indian dessert is the Kheer. Kheer has been a staple dessert in my house since ever. So to create a fusion of Kheer and Truffles just seemed apt. So here it is –

Kheer Cream cheese Truffles –

Kheer Truffles 1

Kheer Truffles 2

Approximately 20 pieces.

Ingredients –

For Filling –

4 ounces soft cream cheese

260 grams white chocolate

¼ teaspoon of saffron

½ teaspoon cinnamon powder

¼ teaspoon of cardamom powder

¼ teaspoon vanilla extract

For Coating –

1 cup crushed dry fruits consisting almonds, pistachios and cashews.

Method –

Melt the white chocolate in a double boiler. While the chocolate is melting slowly add the spices one by one. Add the vanilla extract in the end and keep mixing.

When the chocolate is close to room temperature, add the cream cheese and incorporate fully. You may feel the chocolate has curdled, and notice fat separating, but that is how it is supposed to be.

Put the bowl in the refrigerator for 20 minutes. After 20 minutes remove the mixture from the refrigerator and roll into small balls. Refrigerate for 2 hours.

After 2 hours, coat the ball with the crushed nuts. You can serve straightaway or place it in the refrigerator and remove 10 minutes before serving.

Cheesecake Truffles –

Cheese Cake truffles 2

Approximately 20 pieces.

Ingredients –

For Filling –

4 ounces soft cream cheese

260 grams white chocolate

¼ teaspoon vanilla extract

For Coating –

1 cup crushed Digestive Biscuits

Method –

Melt the white chocolate in a double boiler. Add the vanilla extract in the end and keep mixing.

When the chocolate is close to room temperature add the cream cheese and incorporate fully. You may feel the chocolate has curdled, and notice fat separating, but that is how it is supposed to be.

Put the bowl in the refrigerator for 20 minutes. After 20 minutes remove the mixture from the refrigerator and roll into small balls. Refrigerate for 2 hours.

After 2 hours, coat the ball with the crushed biscuits. You can serve straightaway or place it in the refrigerator and remove 10 minutes before serving.

Chocolate Cream cheese Truffles –

Chocolate Cream Cheese Truffles 2

Approximately 20 pieces

Filling –

280 grams Milk Chocolate

5 ounces soft cream cheese

¼ teaspoon vanilla extract

Coating –

3 tablespoon cocoa powder

3 tablespoon icing sugar

Method –

Melt the milk chocolate in a double boiler. Add the vanilla extract in the end and keep mixing.

When the chocolate is close to room temperature add the cream cheese and incorporate fully. You may feel the chocolate has curdled, and notice fat separating, but that is how it is supposed to be.

Put the bowl in the refrigerator for 20 minutes. After 20 minutes remove the mixture from the refrigerator and roll into small balls. Refrigerate for 2 hours.

In a bowl mix the cocoa powder and icing sugar. After 2 hours remove the truffles and coat them with the cocoa powder and icing sugar mixture. You can serve straightaway or place it in the refrigerator and remove 10 minutes before serving.