Le15 Cafe Cookbook.pdf

Written by Pooja Dhingra & Tejashwi Muppidi Food Photography Daniel Shechter

DEDICATION This book is dedicated to my team at Le15. You make me a better person. Thank you for your loyalty and service – I am forever grateful for each one of you.

A LITTLE NOTE  Hi! I want to start by thanking you from the bottom of my heart for purchasing a copy of this cookbook. You’re helping us carry on the legacy of our café. Deciding to close Le15 Café was one of the hardest decisions I’ve ever had to make. I’m sure if you’re reading this, you’ve probably been to our café in Colaba at least once or seen the photos of our food online. Through this book, I want you to get a better understanding of our philosophy and our food (and me!). We’ve taken all of our most popular dishes and broken them down so you can recreate them at home. I hope you enjoy these recipes as much as we’ve enjoyed creating them! Please experiment with them, make them your own and don’t forget to share photos of what you cook with us. :) Love, Pooja

ACKN

WLEDGEMENTS

I had the idea of putting this book together a few weeks ago and, overnight, people volunteered to help to make it happen in the shortest possible time. Thank you Chinmayee, Pratish, Manish, Neena, Pablo, Roshni, Anit and Yashvi for all your efforts in making this a swift reality. Thank you, Daniel, for your beautiful photos. Alicia, thank you for giving us your beautiful art for these pages – you make me so happy. Thank you Tejashwi for being such a strong support through this all, your talent and work ethic will always take you far. Thank you to each team member who has ever worked with us. We wouldn’t be able to do this without you. 

Le15 Café Cookbook

INTRODUCTION When I announced that the café was closing down in early May 2020, I was flooded with calls and messages. The fortnight leading up to that decision was probably the hardest of my life. The options in front of me were all very bleak, given the pandemic we are living through. Being strapped for cash is a position no entrepreneur wants to be in. And, unfortunately, given the times that we’re in, most of us find ourselves in the same situation. Once the announcement was out in the world, stories poured in about memories created at the café. People wrote in with their favourite café story. Reading through these was cathartic for me. I knew how special this little café we built was to me but reading that it was equally special to so many people, made me feel really happy. It made me realise that when you create something with the intention of love and joy, it’s received with the same intention. The story of how the café came to my life is an interesting one and one that reaffirms my belief that “thoughts become things”. For me to really get into the café story, I’d have to rewind a bit here. I’ve always had a very vivid imagination. As a child, I went through a phase of wanting to be everything. It started with dreaming of becoming a teacher because I was in awe of my English teacher, Mrs John. Then, I wanted to be a fashion designer. At 12, I would go down to the market near my house and buy fabric. I took over one of my dad’s old briefcases and made it my stock room. I had a measuring tape, a notebook and pieces of sari blouse fabric stored in there. Next, I wanted to be a lawyer and even a politician. I would dream of being the country’s Prime Minister and finding a cure for cancer – please don’t ask how they’re related. I made up scenarios in my head all the time. As I grew older, I started dreaming of owning a café. I don’t know where the inspiration came from. Maybe it was from watching Friends and seeing how Central Perk played such an important role in the characters’ lives? I love food and I think I live for chocolate. I’m also a people person and I absolutely love having people around me. For a brief minute at 17, I went ix

Le15 Café Cookbook

to law school. I’m a very decisive person – except for my choice in boys, but that’s a topic for a whole different book – and I know instantly if something isn’t right. I knew law school wasn’t for me and I quit in two weeks. I spoke to my parents about my ambition to open a café. They were supportive and said if I was serious about it, I should go study hospitality. I found myself in Switzerland learning what hospitality truly means. I still remember the first day in school at Cesar Ritz Colleges - I couldn’t believe how nice and open everyone was. I studied the subject for three years and did two internships in Swiss hotels. It sounds dreamy and it was exciting but nothing about it was easy. Those three years prepared me for a lot. I then moved to Paris and went to culinary school at Le Cordon Bleu. School taught me a lot as well – discipline, patience and, most importantly, kitchen skills. I did an internship in a chocolate shop for three months in Paris and I got some entrepreneurial lessons from my chef there. He owned the business and his rigour, passion and discipline set a high bar for me. I saw all the sacrifices he made and the amount of hard work that went into running a small operation. Even with all of this, nothing, NOTHING could prepare me for running my own business. I started Le15 Patisserie at 23 and it’s taken me 10 years and MANY mistakes to somewhat know myself better. The café has played a big part in my life because it was the culmination of a dream I had since I was a teenager.

Built from scratch x

Le15 Café Cookbook

Now, coming around to the café and why it meant so much to me. I’ve always been enamoured with Colaba. For me, it felt like once I saw the Gateway of India, I was truly in Bombay. Since I moved back from Europe, I’ve had many friends come visit me. I’ve taken them all on tourist expeditions across the city. My favourite part of these visits was going to the Gateway and then walking around Colaba. Have you ever felt a pull towards a neighbourhood or a city? I always feel these strange connections. Anyway, the dream was to find a small space for a Le15 patisserie store. From 2010 to 2015, I looked and looked. I would go on these missions to find a property near the Gateway. And it was always in vain. I was very vocal about my desire to rent a space in Colaba and often posted about it on Facebook. One day a friend messaged me saying her family owns a store not too far from the Gateway and it’s bigger than my requirements but I should have a look at it. I was so used to being let down that I had zero expectations when I went to see the place. The minute I walked into the store, I knew. I can’t explain it to you but I’m very instinctive about certain things. The place was WAY bigger than I could afford. I wouldn’t be able to sustain it by just serving desserts. This could be the café I’ve always dreamt of. I left the store with so many thoughts – how could I find the money to put this together, who will manage the savoury part of it, what are the licenses I’d need to run a café? It seemed like the odds were stacked against me. I told my friend that it is my dream spot but unfortunately it wouldn’t work out. I went home and slept. I just couldn’t get those high ceilings and big glass windows out of my head. I had to find a way to make it work. The minute I decided I wanted to do it, things started falling into place. I figured out finances but my budget was too tight. I knew that I had to get my friend Pablo Naranjo Agular from Paris to help me out. I called him and he rejected the offer right away. I was bummed but I didn’t lose hope. xi

Le15 Café Cookbook

I called Ayaz Basrai of the design firm, The Busride, because I’d seen and liked his work. How do you call someone and tell them you have no money to pay them? I decided I would be honest and speak from my heart. I called and said that this is my dream project and I really wanted him to design it. He heard me out and said yes in a second. I couldn’t believe my luck. A few weeks later Pablo called me and told me that everything that could go wrong in his life, had gone wrong. He had a fall out with his business partner in Paris, he broke up with his girlfriend and he had a job opportunity in Colombia which also fell apart. He told me he could give me two months and come help me set up. I took it. This thought was actually becoming a thing.

Le15 Cafe, Colaba xii

Le15 Café Cookbook

THE EARLY DAYS Pablo landed in Bombay in mid-December 2015 and we opened the café two months later in mid-February 2016. Those two months were consumed by our goal. We’d go to the site, test recipes in my small studio kitchen in Lower Parel, and spend hours discussing how we wanted people to feel when they walked in. We would listen to music and make a playlist we wanted for the café. There is so much to do when you open a restaurant – licenses, decor, kitchen, equipment, hiring the team, training the team, uniforms, cutlery and crockery AND the menu. Our days were packed. But I don’t think I’ve ever been as excited about anything. While designing the café, I told Pratish (our brand strategist and graphic designer) that while we were calling the place Le15 Café, I really wanted to have the word Colaba in there too. It was just too special and meant so much to me, that I wanted it etched in the identity.

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MENU One thing both Pablo and I were very clear about was that we needed our food to be different from everything else that was available in the city. We wanted to serve French café food but add our touches to it. Getting the menu right was a big struggle. The biggest challenge was the size of our kitchen. If I showed you how big the kitchen was, you’d be shocked. You couldn’t fit more than four people in there. The thing I was most proud of was our ability to create everything in this book (and more) from that tiny space. We had a small prep kitchen nearby where the team would make the mise-enplace and then all execution happened in the tiny kitchen. When we started the café, we had a separate menu for breakfast, lunch and dinner. You can imagine how cumbersome and confusing this was. (Hey! I did say we made mistakes.) Soon we realized that we needed one strong all-day menu. Most of the things on the menu came from the things we loved to eat. I have strong cravings and I would “feel” like eating certain things. Poor Pablo – he had no idea what he was in for. As we go through the recipes, I’ll share my anecdotes with you and why they are so special. A couple of months ago, Tejashwi and I changed our menu, and I was truly proud of it. I was out of my comfort zone and finally understood what works for us and what doesn’t. We launched this menu in February. Unfortunately, it didn’t get its due at the cafe, but I’m happy some of the recipes are in here for you to try! HAPPY COOKING 

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RECIPE INDEX BUILDING BLOCKS BREAKFAST TARTINES, SANDWICHES & CROISSANTS PANCAKES, WAFFLES & FRENCH TOAST SALADS MAINS DESSERT

Le15 Café Cookbook

BUILDING BLOCKS This is the most important section in the book. It covers all our basics. I’m very proud of the fact that we made everything from scratch. Most of the elements can be made and stored and don’t feel like you only have to use them for the recipes that follow. Experiment with them, see how you can make them your own – that’s where the magic truly lies.

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Building Blocks

ROASTED BABY POTATOES We served these potatoes with our sandwiches and you’d often find me snacking on them in the kitchen. I like mine extra garlicky. 100 gm baby potatoes

Preheat the oven to 180 C.

½ cup cooking oil

Soak, scrub and wash the potatoes. Drain them of excess water and place in a baking dish.

4 tbsp butter 2 tbsp parsley chopped 2 tsp garlic chips, crushed (recipe on page 13)

Pour oil and 3 tablespoons of the butter over the potatoes, covering them upto 2 mm. Bake for 30 minutes, or until the potatoes are cooked through. Drain off the oil mixture – it can be re-used as you cook something else. Toss the roasted potatoes in chopped parsley, garlic chips and 1 tablespoon of butter before you serve.

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Building Blocks

SPICY MASHED POTATOES These mashed potatoes are my weakness, and I could eat them by the bowlful. We sifted ours for a very smooth texture. But at home, you can choose to skip this step and leave it chunky – that’s delicious too! 5 medium-sized potatoes ½ cup + 1 tbsp milk ½ cup cream 5 tbsp butter ½ green chilli, chopped

Boil and peel the potatoes. In a pan, boil milk, cream, green chilli and 1 tablespoon of butter together. While the potatoes are still hot, mash them through a sieve, along with the hot milk mixture. Incorporate the mixture and mash well. Before serving, re-heat the mashed potato mixture by whisking in a tablespoon of milk and the remaining butter.

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Building Blocks

HONEY MUSTARD DRESSING I’m a sucker for this dressing, which we used in our sandwiches and salads. I like making a batch and storing it in the fridge for a few days. Tip: It also makes for a great dip with vegetable sticks. Makes 1.5 cups 1 ¼ cups olive oil ½ cup mustard 2 tbsp honey

Chill the olive oil in the fridge for 2 hours, ahead of time. In a bowl, whisk together mustard, vinegar, black pepper and salt.

1 tbsp lemon juice

Pour the chilled olive oil into the bowl in a thin stream, and whisk to incorporate.

1 tbsp white vinegar

Finish by adding lemon juice.

½ tsp black pepper ½ tsp salt

ROASTED QUINOA As a team, we like crunch, and texture in our food. Every dish is layered so that each bite gives you something surprising. This roasted quinoa is a great addition to any dish. ½ cup cooked quinoa

Preheat the oven to 180 C.

1 tbsp olive oil

Roast the quinoa and olive oil on a heated pan to drain off any moisture. Bake for about 10 minutes, or until golden brown. Allow to cool and store in an airtight container.

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Building Blocks

MARINATED VEGETABLES Very versatile, we use these in multiple recipes – on a tartine, in a salad or as a side dish.

1 medium-sized yellowzucchini 1 medium-sized green zucchini 1 green capsicum 1 yellow bell pepper 1 red bell pepper 1 small cauliflower 1 sprig thyme Olive oil, to marinate

Preheat the oven to 180 C. Wash, dry, and deseed the bell peppers. Cut them into half. Apply olive oil to bell peppers and arrange on a baking sheet with the skin side up. Roast in the oven for 20 minutes. Once done, let them cool in a covered dish. Meanwhile, wash, clean and slice the zucchini into thick roundels. Cut the cauliflower into florets. Wash them thoroughly in salted water. On a frying pan, grill the zucchini roundels on both sides until brown. Set aside. Use the same pan to grill the cauliflower florets until brown on all sides. Set aside. (Any oil you have leftover can be used to cook something else.) Peel the cooled peppers. Put all the vegetables in a dish, and cover with olive oil. Add in the thyme sprigs and serve.

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Building Blocks

PINK HOLLANDAISE SAUCE Pink was the colour of Le15 Café, and we could not resist working it into our take on a regular hollandaise sauce. Adding beetroot paste to the classic recipe created the prettiest sauce in the world. Makes 2 cups 2 egg yolks 1 cup butter 3 tbsp water 1 small beetroot 1 tsp lemon juice ½ tsp vinegar

Peel and boil the beetroot until it is thoroughly cooked and allow to cool. In a blender, grind the boiled beetroot to a paste without using any water. Cut cold butter into small pieces and set aside. You need to cook this with indirect heat, so place a large-ish pan or griddle on a medium flame. On top of this, place a medium-sized saucepan. To this pan, add yolks, water and vinegar. Whisk vigorously. You want the yolks to get thick and creamy but not runny. At all times, be careful not to overcook the eggs. Add the butter cubes one at a time. Continue whisking until the butter is emulsified. Take off the flame and pour into a serving container. Finally, mix in the beetroot paste a little at a time and add the lemon juice.

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Building Blocks

MIXED NUTS AND SEEDS This is our secret mix and now it’s yours. We used this to garnish almost everything. The crunch it adds to each bite just makes each dish so much better. I make a batch and keep it to snack on. Makes 250 gm/ a small jar ¼ cup pumpkin seeds ½ cup pistachios ½ cup almonds ¼ cup cashew nuts ¼ cup peanuts ¼ cup watermelon seeds

Preheat oven to 180 C. Using a mortar and pestle or a rolling pin, bash all the nuts and seeds except sesame seeds. You want to crush them to a quarter of their size. Spread the mixed seeds onto a baking tray and lightly toast in the oven for about 8 to 10 minutes. Shake the tray at regular intervals so everything browns evenly. Once the nuts and seeds are toasted, allow them to cool completely before storing in a container.

¼ cup sesame seeds

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Building Blocks

TOMATO ONION SALSA Makes ½ cup 1 ripe tomato ½ green chilli, deseeded 1 tsp pickled onions (recipe on page 10)

Finely chop all the ingredients and place together in a bowl. Season with olive oil, lemon juice and salt. You can use the brine of the pickled onions instead of lemon juice, if you prefer.

1 tsp parsley 1 tsp lemon juice 1 tsp extra virgin olive oil Salt, to taste

ALMOND PARSLEY POWDER Makes 1½ cups

Preheat the oven to 160 C.

1 cup almonds

Place almond in a blender and pulse in short bursts.

1 cup curly parsley leaves Salt, to taste

Add the parsley leaves and pulse in short bursts until the mixture resembles a fine meal. You can use a spoon to keep stirring in between to make sure the ground is even. Season with salt and roast in the oven for 10 to 15 minutes to dry out excess moisture.

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Building Blocks

BASIL ALMOND PESTO Makes 2 cups

Grind the almonds to a fine meal.

1 cup coriander

Bring water to a boil in a saucepan and blanch the basil and coriander for 2 minutes. Drain and squeeze out all excess water.

1 cup basil ½ to 1 cup olive oil ¼ cup almonds

Transfer to the blender with the almond meal and make a paste.

½ tsp salt

Add salt and olive oil. Blitz to combine.

BASIL OIL Skim excess oil from the basil pesto. Strain and store in a bottle

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Building Blocks

PICKLED ONIONS When Pablo told me he’s going to add pickled onions in a salad, I couldn’t imagine what it would taste like. I almost felt like telling him it might not be a good idea. But one bite of the onions and I had to eat my words. 4 large onions

Slice the onion thinly and set aside.

1 cup water

Add the rest of the ingredients into a saucepan and bring to a quick boil to make the brine.

1 cup vinegar ½ cup sugar 1 tsp salt

Once the brine is cool, add the onions. Transfer to a clean, airtight container and store in the fridge. The pickle is ready to use after two days.

PICKLED RADISHES 3 medium radishes

Slice the radishes into thin strips and set aside.

1 cup water

Add the rest of the ingredients into a saucepan and bring to a quick boil to make the brine.

1 cup vinegar ½ cup sugar 1 tsp salt

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Once the brine is cool, add the radishes. Transfer to a clean, airtight container and store in the fridge. The pickle is ready to use after two days.

Le15 Café Cookbook

Building Blocks

PICKLED JALAPENOS These are great flavour bombs. The pickling cuts the spice level of the jalapenos, which makes them enjoyable even for someone like me who is averse to chillies in general. I love throwing these pickles in a grilled cheese sandwich or even tossing them in a salad. 250 gm jalapenos

Slit and deseed the jalapenos.

1 cup water

Heat a frying pan, and grill them until blistered. Set aside.

1 cup vinegar ½ cup sugar 1 tsp salt

In a saucepan, bring all the ingredients to a quick boil to make the brine. Once the brine is cool, add the grilled jalapenos. Transfer to a clean airtight container and store in the fridge. The pickle will be ready for use in two days.

PICKLED RED CABBAGE ½ cup orange juice ½ cup shredded red cabbage

Mix all the ingredients together and store in the fridge. The pickle is ready to use after two days.

2 tbsp lemon juice 2 tbsp vinegar 1 tbsp sugar

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Building Blocks

HOMEMADE TOMATO SAUCE I’m always amazed by how easy and delicious this sauce is to make. It’s a great base for so many things. I like to make it at home and toss spaghetti in it. 1 kg, or 8, tomatoes

Blanch, deseed and puree the tomatoes.

100 gm, or 2, onions

Finely chop the onion, garlic and ginger.

5 garlic cloves

Heat oil in a saucepan and add the garlic, ginger, onions. Fry until they turn pale pink.

1 inch ginger 3 tbsp oil 2 tsp sugar 2 tsp mustard sauce ½ tsp dried thyme

Pour in the tomato puree and add the thyme. Cook to reduce the tomato puree to half the quantity. Season the reduced sauce with salt, sugar and mustard. Blend and strain the mixture for smoother texture. Store in the fridge or use right away.

CONFIT TOMATO

This is a good staple to have in the fridge. I like to toss it in my pasta. 3 tomatoes

Preheat the oven to 140 C.

3 garlic cloves

Blanch, peel and deseed the tomatoes. Cut the into small cubes.

2 to 3 basil stems 3 cups cooking oil

Place the tomatoes with garlic and basil in a small baking dish. Pour oil over to cover all the ingredients. Cover and bake for an hour. The tomatoes should caramelise and soften, and they taste sweet.

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Building Blocks

GARLIC CHIPS 100 gm garlic 1 tsp salt Oil, to deep fry

Thinly slice the garlic and toss with salt. Set aside in a colander for 2 minutes. Deep fry in hot oil until golden brown. Drain excess oil on tissue paper. Store in an air-tight container.

CONFIT GARLIC 3 cups cooking oil

Preheat the oven to 140 C.

1 cup garlic cloves

Place the garlic cloves in a small baking dish and pour the oil over, coating them well. Bake covered for an hour.

PARMESAN CREAM

This parmesan cream is highly addictive. We use it in our risotto and spaghetti. Makes 2 cups

Place the cheese in the jar of a blender.

1 cup grated parmesan

In a saucepan, heat the milk and cream together to a gentle boil.

⅔ cup milk ½ cup cream 1 tbsp butter

Pour this hot mixture into blender with parmesan cheese. Blend while still warm. Add butter to the mixture and blend further until the consistency is creamy.

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Building Blocks

BRIOCHE

Most of our bread was outsourced but we made our own brioche. A good brioche makes all the difference. You can use the freshly baked one for sandwiches and the ones that go stale to make French toast. Win-win.

Makes 1 Loaf 1 egg 1 cup + ½ cup all-purpose flour ⅓ cup + 2 tbsp milk ⅓ cup butter 3 tbsp +½ tsp sugar ½ tsp + ½ tsp fresh yeast

Make a preferment by mixing ½ cup of flour, ½ teaspoon yeast and ½ cup of milk. Set it aside for 20 minutes for the yeast to activate. In a separate bowl, mix 1 cup of flour, an egg, the sugar, ½ teaspoon yeast and the preferment. Knead to a soft dough and set aside for five minutes. Add the butter in parts to the dough and gently knead in for 2 to 3 minutes. Set aside to proof until the dough is double in size. Then transfer it onto a plain surface and pat the dough flat. Portion out the dough and shape into a loaf or six buns. Preheat the oven to 200 C. Allow the shaped dough to ferment until it doubles in size, which should take about 20 minutes. In a small bowl, mix ½ teaspoon sugar and 2 tablespoons of milk to make a wash, and brush the loaf or buns with it. Bake till you have a golden brown crust (25-30 minutes).

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BREAKFAST It was so important to me to get our breakfast right. It’s my favourite meal of the day and I’m the kind of person who loves to eat breakfast for dinner (or lunch). We had an all-day breakfast menu at Le15 Café and it’s probably my most preferred section of this book.

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Breakfast

POOJA’S OMELETTE Okay here’s the thing you need to know - I’m always on SOME kind of diet or eating plan. It’s my life’s biggest struggle and I haven’t cracked it yet. But anyway, there was a time when I was trying the Keto diet. I would go to the café every day and ask Pablo to make me a cheese and mushroom omelette. The kitchen team knew my standing order and just started referring to my breakfast order as “Pooja’s Omelette”. The name stuck and the omelette became one of our bestsellers.

3 eggs 2 tbsp chopped mushrooms 1 tbsp grated cheddar cheese 1 tsp butter 1 tsp olive oil 1 tsp mixed seeds (Recipe on page 07) Chopped parsley, to garnish

Sauté the chopped mushrooms in olive oil till golden brown. Set aside. Break eggs into a bowl, season with salt and whisk until well combined. Place a frying pan on medium heat, add butter and allow it to melt gently. Pour the beaten eggs into the pan and let them set briefly for about 30 seconds. Keep stirring constantly for another 30 seconds, pushing the cooked portion from the edges to the center and the uncooked parts to the sides. Spread the egg mixture across the pan and allow to set. Sprinkle cheese and chopped mushroom over it, leaving a gap of 1 inch from the sides of the omelette. Using a spatula, gently fold the omelette into a semi-circle, rolling it away from you towards the opposite wall of the pan. Seal by lightly pressing the fold to the walls of the pan. Slide the omelette onto a plate. Garnish with parsley, mixed seeds and serve with a buttered toast

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Pooja’s Omelette

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Truffle and Vanilla Bean Scramble 18

Le15 Café Cookbook

Breakfast

TRUFFLE AND VANILLA BEAN SCRAMBLE When Tejashwi and I were revamping our menu, I knew I wanted to do something with truffle and eggs. When you see things from a pastry chef ’s lens, you tend to add a sweet element to everything. I once worked under a chef who added vanilla to everything. So we took a chance and added vanilla to our Truffle Scrambled Eggs. And I couldn’t believe how delicious it was. Plus, seeing the tiny black specs just always made me so happy.

3 eggs ¼ vanilla bean pod 1 tbsp truffle oil 3 tsp milk 2 tsp softened butter 1 tsp mixed seeds (Recipe on page 07) Spring onion, to garnish Salt, to taste

Split the vanilla bean open lengthwise using a sharp knife. Use the blunt side to scrape the seeds out. In a pan, on the stove, add butter and let it melt gently on a medium flame. In a mixing bowl, beat the eggs with milk, salt and vanilla. Pour the mixture onto the pan and allow the eggs to set briefly. Using a spatula, start pulling the egg mixture from the sides of the pan to centre of the pan. Once you see the eggs come together (without any runny liquid), pour truffle oil into the scramble and mix well. Spoon the scrambled eggs on the bread of your choice. Garnish with spring onion and a sprinkle of mixed nuts and seeds.

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Breakfast

AVOCADO TOAST When we started the café, Pablo and I spoke to our chef friends and soon realised that the supply of avocados in Mumbai is not dependable, which was quite problematic. So we refrained from putting too many avocado-centric dishes on the menu. But four years later, when we rejigged the menu, we couldn’t not have avo toast. While this was on the menu for a short period of time, it quickly became a dish that sold the most.

1 slice sourdough bread, about 4-inch long ½ small avocado A handful of kale, chopped 2 tsp sesame oil 2 tsp feta 2 tsp tomato salsa (Recipe on page 08) 1 tsp lime juice 1 tsp chopped coriander leaves 1 tsp basil oil (Recipe on page 09) Salt, to season Almond parsley powder, to garnish (Recipe on page 08)

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Heat 1 teaspoon of oil in a frying pan. Place the sourdough on the pan and keep a light weight on it to make sure it browns evenly on one side. Repeat on the other side. Set it aside in a place where it stays warm. Heat the remaining oil in the pan and add chopped kale. Turn the heat up, and toss the kale until it wilts. Season with a pinch of salt. Mash and season the avocado with salt, lime juice and coriander leaves. To assemble: Spread the avocado on the toast. Use a pair of tongs or a fork to place the kale onto the centre of the toast. Drizzle with the salsa and crumble the feta on top. Garnish with basil oil and almond parsley powder.

Le15 Café Cookbook

Avocado Toast

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Turkish Eggs

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Breakfast

TURKISH EGGS To be very honest, I’ve been to Istanbul several times, but the only time I’ve actually had Turkish eggs was at Café Zoe in Lower Parel. What’s not to love – Greek yogurt, garlic AND poached eggs. How did we add our spin to it? We fried the eggs instead of poaching and Tejashwi added our tomato sauce and it took this dish to a whole new level.

2 eggs 1 slice of ciabatta bread, toasted 2 tbsp tomato sauce (recipe on page 12) 2 tbsp Greek yogurt 1 tbsp butter 2 tsp extra virgin olive oil ½ tsp garlic confit, minced (recipe on page 13) ¼ tsp paprika

Mix the Greek yogurt and confit garlic. Season with salt. In a small pan, add the butter. As it heats, allow it to froth, stirring occasionally. Once the butter turns a nutty brown, turn off the heat. Add paprika and 1 teaspoon of olive oil to the brown butter. Set aside. Heat 1 teaspoon of olive oil in a frying pan. Break two eggs into the pan. Cook the eggs until the whites are set and yolks are runny. This takes about 3 minutes. Take a wide-bottomed bowl, and spread the yogurt mixture on the base.

Salt, to season

Place the fried eggs on the yogurt. Spoon the tomato sauce and brown butter on top.

Garlic chips, to garnish (recipe on page 13)

Garnish with garlic chips and coriander, and serve with toasted ciabatta bread.

Coriander leaves, to garnish

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Pablo’s Waffle 24

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Breakfast

PABLO’S WAFFLE Most of the things on our menu were created out of my cravings and things I enjoyed eating. Pablo was always afraid to cook me anything off the menu because there was a chance I would eat it, fall in love with it and then make him put it on the menu. One morning, I walked into the café and saw him eating sweet waffles with a mix of Sriracha sauce, maple syrup, and sunny-side up eggs. I thought he was crazy. And then I took a bite. It was one of the best things I’ve ever eaten – sweet AND savoury. We added to the menu and we called it Pablo’s Waffle. You can make this more indulgent by adding bacon.

2 eggs 1 sweet waffle (recipe on page 46) 2 tbsp Sriracha 1 tbsp maple syrup 1 tsp olive oil 1 tsp butter 1 tsp fried onion 1 tsp garlic chips (recipe on page 13) ¼ tsp toasted sesame oil ¼ tsp soy sauce

Whisk together soy sauce, sriracha and toasted sesame oil. Set aside In a frying pan, heat olive oil and break two eggs into the pan. Cook until the egg whites are set and yolks are runny. Set the eggs aside. Brush butter on the hot waffle. Drizzle with half the maple syrup and half the sesame sriracha sauce. Place the fried eggs on the waffle. Drizzle the remaining sesame sriracha sauce and maple syrup. Garnish with fried onion, garlic chips and spring onion before you serve.

Spring onion, to garnish

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Breakfast

PINK EGGS BENEDICT In keeping with our love for the colour, we introduced a Pink Latte on the menu a few years ago and people came from all over the country to try it! When we were reworking the menu, Tejashwi had the idea of trying a beetroot hollandaise and taking our regular Eggs Benedict up a notch. This was definitely the prettiest dish on our menu.

2 eggs

Break each egg into a separate small bowl.

1 brioche bread (recipe on page 14)

Bring a saucepan of water to a simmer – the pan has to be large enough to fit both eggs.

1 slice chicken ham

Keeping the flame on a medium heat, gently slide the eggs into the water. Allow the egg whites to set and the yolks to heat up – this should take about three to four minutes.

3 tbsp pink hollandaise sauce (recipe on page 06) 1 tsp almond parsley powder (recipe on page 08) 1 tsp butter 1/2 tsp chopped pickled jalapenos (recipe on page 11) Salt, to taste

While the eggs are poaching, fill a bowl with warm water. With the help of a slotted spoon, gently remove the poached eggs one at a time and transfer into the warm water. Butter the brioche and toast it on a frying pan till golden brown. To assemble: Set the brioche on a plate and place the slice of chicken ham and pickled jalapeno on top. Gently scoop the poached eggs out of the bowl one at a time, drain excess water and place them on the brioche. Season the poached eggs with salt and then cover with the pink hollandaise. Garnish with almond parsley powder.

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Pink Eggs Benedict

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Breakfast

HOT POTATO This dish is a warm hug for your soul. Whenever I was having a bad day, I’d allow myself to order this. It always hit the spot, and why wouldn’t it? The creamiest mash potatoes (with a hint of chillies), poached eggs and salad (to make me feel like it was “healthy”) come together with a generous sprinkle of parmesan cheese.

2 eggs

Break each egg into a separate small bowl.

A handful of mixed lettuce

Bring a saucepan of water to a simmer – the pan has to be large enough to fit both egg.

3 tbsp spicy mashed potatoes (Recipe on page 03)

Keeping the flame on a medium heat, gently slide the eggs into the water. Allow the egg whites to set and the yolks to heat up – this should take about three to four minutes.

1 tsp honey mustard dressing (recipe on page 04) Salt, to taste Parsley, to garnish Grated parmesan, to garnish

While the eggs are poaching, fill a bowl with warm water. With the help of a slotted spoon, gently remove the poached eggs one at a time and transfer into the warm water. Toss the mixed lettuce with honey mustard dressing. To assemble: In a serving bowl, place the mashed potato, salad leaves and poached eggs, in that order. Season with salt and garnish with grated parmesan and parsley.

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Hot Potato

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Le15 Café Cookbook

Breakfast

CREAMY POLENTA WITH GRILLED VEGETABLES, FETA AND BASIL The one thing people complained about most was that our breakfast menu didn’t have too many veggie options. We’d made this polenta for a weekly special and I was amazed by how well it did. It’s creamy, it’s buttery and the grilled veggies make you think that you’re eating a healthy breakfast.

6 to 7 pieces marinated vegetables (recipe on page 05)

Set a saucepan on medium heat.

5 pieces confit tomato (recipe on page 12)

Season with salt.

½ cup cooked polenta ½ cup milk 2 tbsp butter 1 tbsp pomegranate seeds 1 tsp feta cheese ½ green chilli, chopped Salt, to taste Basil leaves, to garnish Basil oil, to garnish (recipe on page 09) Almond parsley powder, to garnish (recipe on page 08)

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Whisk together milk, butter, green chilli, cooked polenta until consistency turns creamy. To assemble: Spread the polenta on the plate you want to serve on. Add a layer of marinated vegetables, and top with confit tomato, pomegranate and feta. Garnish with basil leaves, almond parsley powder and basil oil.

Le15 Café Cookbook

Creamy Polenta With Grilled Vegetables, Feta and Basil

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Breakfast

TOFU SCRAMBLE We started the café with a very limited menu and this Tofu Scramble was probably the only vegetarian option on there for a long time. And it was a huge hit, staying a favourite all through.

¾ cup crumbled tofu 5 pieces marinated vegetables (recipe on page 05) 5 pieces tomato confit (recipe on page 12) 3 tbsp +1 tsp homemade tomato sauce (recipe on page 12)

Place a frying pan on low heat. Add 3 tablespoons of tomato sauce, the tofu and basil chiffonade in this order, one after the other. Season with salt. To assemble: In a serving bowl, spread 1 tsp of tomato sauce on the base. Layer marinated veggies and the scrambled tofu alternatively.

1 tbsp basil leaves chiffonade

Garnish with basil leaves, confit tomato and roasted quinoa.

Salt, to taste

Serve with buttered toast.

Roasted quinoa, to garnish (recipe on page 04) Basil leaves, to garnish

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TARTINES, SANDWICHES AND CROISSANTS Tartines, sandwiches and croissants were an integral part of my life in Paris. My favourite café experience was ordering a breakfast of a toasted tartine, salted butter and jam. While working on our menu, I knew this section had to be special. We didn’t make our own bread at Le15 and sourced it from Magazine Street Kitchen.

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Tartines, Sandwiches and Croissants

AVOCADO CROISSANT

This was one of the only things on the menu that had avocado. The first time Pablo told me he’s going to make scrambled eggs, chicken ham, cheese and avocados, I thought he was nuts. (This is emerging as a theme in hindsight!) But, when I tasted it, I knew we had a winner on our hands. You don’t even need to make it on a croissant. Adapt and use what you have.

2 iceberg lettuce leaves

Preheat oven to 180 C.

1 croissant

Mix the avocado pulp, lime juice, coriander leaves and salt together to make guacamole.

1 egg 1 slice chicken ham 2 tbsp avocado pulp 2 tsp cheddar cheese, grated 1 tsp lemon juice 1 tsp coriander leaves Salt, to taste

Cut the croissant horizontally and place the slices of chicken ham and cheese on either side. Heat the croissant in the oven until the cheese melts and the chicken ham warms up. This should take two minutes. Take it out and set aside, but keep the oven warm. In a frying pan, cook the egg to a soft scramble. Fill croissant with the iceberg lettuce, scrambled egg and guacamole. Reheat again for a minute. We serve this with a side of salad leaves and pickled red cabbage.

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Avocados Croissant

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Croque Monsieur

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Tartines, Sandwiches and Croissants

CROQUE MONSIEUR

Would any French café menu be complete without a Croque Monsieur? I’ve heard and read that this iconic French dish was actually an accidental discovery. The story goes that a group of workmen left their lunch next to a radiator and when they came back for it, they found melty ham and cheese sandwiches. Put a sunny-side up egg on top and you get a Croque Madame. We don’t use a traditional bechamel sauce in our version.

2 slices brown bread

Pre-heat oven to 200 C.

1 slice chicken ham

Mix together the cheeses, herbs and cream in a bowl. Set aside.

½ cup cheddar cheese, grated ¼ cup mozzarella cheese, shredded 2 tbsp fresh cream 1 tsp butter ½ tsp dried thyme and oregano

On one of the slices of bread, spread butter and place a slice of chicken ham. Close the sandwich with the other slice of bread. Spread the cheese and cream mixture evenly on top of the sandwich. Place in the oven until the cheese melts and the bread starts to brown. We serve this with a side of roasted baby potatoes. (recipe on page 02)

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Tartines, Sandwiches and Croissants

CAPRESE TARTINE

I am that person that gets used to eating one thing and then I’ll eat it every single day until I can’t look at it anymore. I did that for a few months with a combination of tomato, mozzarella and basil. When we made this tartine, it started out as a dish for our weekly special menu. Then I obviously got addicted to it and started eating it every day. So it became a permanent fixture.

5 pieces confit tomato (recipe on page 12)

Preheat oven to 190 C.

1 slice sourdough bread

Heat 1 teaspoon of oil in a frying pan and place the sourdough slice.

1 ball buffalo mozzarella cheese

Place a light weight on the slice for browning evenly.

1 small tomato, sliced

Brown the bread on both the sides, set aside in a warm place.

2 tsp pesto (recipe on page 09) Basil leaves, to garnish

Arrange sliced tomatoes and mozzarella to cover the slice of sourdough. Place the bread on a baking tray and put it in the oven. Bake till the cheese is melted. Top the tartine with pesto, confit tomatoes and fresh basil leaves.

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PANCAKES, WAFFLES & FRENCH TOAST When we started the café, we were very clear that we didn’t want anything on the menu that you could find anywhere else in the city. Pablo came up with the idea of doing savoury waffles and that blew my mind. Why hadn’t I thought of that before? Tejashwi and I added pancakes and French toast much later.

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Pancakes, Waffles and French Toast

POOJA’S FAVOURITE PANCAKES I like fluffy pancakes. We tried several different recipes before we knew we had a winner. I love how versatile these pancakes are - you can really play around with the toppings. My favourite pairing is with passion fruit curd. And we put that on the menu.

Makes 10-12 pancakes 2 eggs 2 cups flour 1 ½ cups milk ½ cup castor sugar ½ cup melted butter 1 tsp baking powder 1 tsp vanilla essence ¼ tsp baking soda ¼ tsp salt

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In one bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another, whisk milk, eggs and vanilla essence. Pour the milk mixture into the dry ingredients and whisk to combine. Fold the melted butter into the batter using a spatula. Heat a non-stick pan over medium heat. Add a teaspoon of butter and spread across the pan. Pour ⅓ cup of batter onto the hot pan in a steady stream in the same spot. Wait till bubbles appear on the surface and flip to cook on the other side.

Le15 Café Cookbook

Pooja’s Favourite Pancakes

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Pancakes, Waffles and French Toast

PASSION FRUIT CURD

If you don’t have access to passion fruit puree, just use lemon juice instead to make a lemon curd.

Makes 1 cup

Soak the gelatin sheet in cold water.

1 egg

In a saucepan, add cream, castor sugar, egg, passion fruit puree and lemon juice.

¼ cup fresh cream ¼ cup passion fruit puree 3 tbsp castor sugar 2 tsp butter 1 ½ tsp lemon juice ¼ sheet gelatin

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Cook this on a slow flame, stirring constantly till it reaches 84 C, or thickens to one boil. Take it off the heat, and serve as needed.

Pancakes

Le15 Café Cookbook

Pancakes, Waffles and French Toast

FRENCH TOAST

The first sweet French Toast I had was in Paris with my friend Marie. I remember it had caramelized bananas and whipped cream. My first reaction was that French toast was NOT supposed to be sweet. I was wrong. One bite of it and I was a convert.

2 slices day-old brioche bread (recipe on page 14) 2 eggs ¼ cup cream 2 tbsp milk 2 tbsp sugar 3 tsp cooking oil ½ tsp vanilla Icing sugar, for dusting

In a bowl, beat together all the ingredients except the bread and icing sugar. Strain it into a separate bowl. Place two slices of bread on a baking tray and pour the egg-milk mixture on top. Allow the breads to soak in the liquid for about five minutes – flip each slice in that time. Set a frying pan on medium high flame and season with cooking oil. Carefully lift the bread slices and place on the hot pan. Allow to cook for 3 minutes on each side until golden brown. Place the French toast on a plate. Dust generously with icing sugar. Serve with honey, caramel or fresh fruit.

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French Toast

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Pancakes, Waffles and French Toast

SWEET WAFFLE

I’m a big fan of this sweet waffle recipe. We had quite a deep waffle iron at the café and these turned out nice and chunky. If you have a smaller waffle iron at home, aim for a crispy texture. I like my waffles with butter, maple syrup and a pinch of sea salt. You could use whipped cream, salted caramel or chopped fresh fruits.

1 cup all-purpose flour ¾ cup milk

In a saucepan, melt the butter and let it turn a nutty, golden brown.

4 tbsp butter

Whisk all the other ingredients together in a bowl. Add the butter at the end and mix in gently to make the batter.

1 tbsp cornflour

Pour ⅓ cup of batter into a waffle iron.

½ tsp baking powder

Cook for 3 minutes.

2 tbsp sugar

½ tsp vanilla essence

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Pancakes, Waffles and French Toast

SAVOURY WAFFLE

Pablo and I worked on our savoury waffle recipe for weeks before we got it right. In our testing phase we tried a few recipes with beer and that worked so well. We replaced beer with carbonated water and yeast and got the same results. You could make beer waffles, though, if you’re feeling experimental!

Makes 4

Melt butter and set aside.

1 cup carbonated water

In a large mixing bowl, whisk together yeast, carbonated water and sugar.

1 ¼ cup all-purpose flour 2 tbsp butter 1 tbsp cream 1 tsp sugar ½ tsp fresh yeast

To the same bowl, add flour and mix well to incorporate. Add cream and melted butter and use a spatula to incorporate. Pour ⅓ cup of batter into a waffle iron. Cook for 3 minutes.

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Pancakes, Waffles and French Toast

VEGGIE WAFFLE

There was something so unique about this waffle that got me so hooked on it. It has all my favourite elements – avocado, tomato sauce, pickled jalapenos and feta.

1 savoury waffle (recipe on page 47)

In a pan, heat the olive oil and sauté bell pepper on high heat. Season with salt and set aside.

½ red bell pepper, julienned

Mix together avocado pulp, coriander, lemon juice and salt.

2 tbsp avocado pulp

Place the hot savoury waffle on a plate and spoon the tomato sauce into three quenelles on top of it.

3 tsps homemade tomato sauce (recipe on page 12) 1 tsp feta 1 tsp pickled onions (recipe on page 10) 1 tsp pickled radishes (recipe on page 10) 1 tsp mixed seeds (Recipe on page 07) 1 tsp olive oil ½ tsp pickled jalapeno (recipe on page 11) ½ cup water ½ tsp lime juice ½ tsp coriander, chopped Salt, to taste Mint sprigs, to garnish 48

In the gap between each quenelle, spoon the avocado mixture. Top the waffle with pickled onions, radishes, and jalapenos, and red bell pepper. Garnish with feta, mint leaves and mixed seeds. Serve immediately.

Le15 Café Cookbook

SALADS I’m a big fan of salads and it’s the first thing I look for in any menu. (Okay maybe that’s a lie. I see the dessert first and THEN I look at the salads.) I love the selection of salads we had on our menu. They all have their own individual personalities and flavour profiles.

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Salads

BEANS AND SEEDS SALAD If we could name one iconic dish on the menu, it would be this salad. It’s one of the first things we made and was on our menu since the start. People came from all over the city to eat this salad, and many have begged for the recipe too! I think what makes it great are the dressing and pickled onions. I was never a fan of pickled onions till I tried them with the combination of all the beans and seeds. I like eating this cold.

1 handful mixed lettuce, torn ¼ cup green moong, boiled ¼ cup black-eyed peas, boiled ¼ cup red rajma, boiled ¼ cup chickpeas, boiled ¼ cup mixed seeds (Recipe on page 07) 3 tbsp honey mustard dressing (recipe on page 04) 2 tsp mint leaves, chopped 2 tsp coriander leaves, chopped 2 tsp basil leaves, chopped A few slices pickled onion (recipe on page 10) A few slices pickled radishes (recipe on page 10) 50

Chill all the ingredients until cold. Mix together all the ingredients except mixed seeds, pickled onion and pickled radish. Transfer to a serving platter, and top with mixed seeds, pickled onion and pickled radishes.

Le15 Café Cookbook

Beans and Seeds Salad

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Quinoa Salad 52

Le15 Café Cookbook

Salads

QUINOA SALAD Every time I felt like eating healthy, this is the salad I would order. I’m a big fan of feta cheese and combined with pomegranate, it just elevates this dish.

1 cup cooked quinoa ½ cup mixed lettuce, chopped 2 tbsp pomegranate seeds 2 tbsp extra virgin olive oil

Make the dressing in a large bowl by whisking lime juice, salt and olive oil together. Add quinoa, mint leaves, coriander leaves, basil leaves and mix well to coat with the dressing. Place the salad in a serving bowl. Garnish with pomegranate seeds, crumbled feta and roasted quinoa.

2 tsp feta cheese 2 tsp mint leaves, chopped 2 tsp coriander leaves, chopped 2 tsp basil leaves, chopped 2 tsp lemon juice 1 tsp roasted quinoa (recipe on page 04) Salt, to taste

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Couscous Salad

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Salads

COUSCOUS SALAD You’ve learnt by now that I’m a creature of habit. When I interned at a chocolate shop in Paris, during our lunch break I would make my way to a deli close by and pick up the couscous salad. Every. Single. Day. I love the citrus notes in this salad and the walnuts add an extra crunch.

7 pieces marinated veggies, chopped (recipe on page 05) ½ cup cooked couscous ¼ cup orange juice 2 tsp roasted walnuts 2 tbsp extra virgin olive oil 2 tsp mint leaves, chopped

Heat and reduce the orange juice to a tablespoon in a pan. Whisk together the reduced orange juice, lemon juice, olive oil and salt in a large bowl. Add couscous, marinated vegetables, chopped mint, basil and coriander. Mix well. Place the salad on the serving plate top with walnuts. Garnish with mint sprigs and pickled red cabbage.

2 tsp coriander leaves, chopped 2 tsp basil leaves, chopped 2 tsp lemon juice 1 tsp pickled red cabbage (recipe on page 11) Mint sprigs, to garnish Salt, to taste

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MAINS This section has some of the most comforting food I’ve ever had. I dream of the Spaghetti and the Truffle Tagliatelle. We had such a small kitchen that I was always amazed we could pull these dishes off. We made our pasta from scratch but it’s absolutely fine to buy and use store bought pasta.

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Mains

RED RICE RISOTTO I was surprised by how well this dish was received. I’m a big fan of red rice and we wanted to do something different. We made this with our marinated veggies but this would taste just as good with mushrooms only.

5 pieces marinated veggies (recipe on page 05) 2 cups +½ cup water ½ cup dark red rice 3 tbsp parmesan cream (recipe on page 13) 2 tbsp chopped mushrooms 2 tsp finely chopped onion 2 tsp butter 1 tsp fried onion 1 tsp garlic chips (Recipe on page 13) 1 tsp chopped parsley Salt, to taste Grated parmesan cheese, to garnish

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Wash and rinse the red rice twice. Place the rice in a saucepan with two cups of water. Cook on a simmer until it’s done, and set aside. Heat a different pan on low, and add butter. Sauté the onions until they turn a pale pink. Add the mushroom to the onions and stir briefly for 2 minutes. Then pour in half a cup of water and cook until it is reduced to half. Tip in the cooked rice and parmesan cream. Mix to thicken, check for seasoning and add salt. If it is too thick, lighten the consistency by adding more water. Transfer the risotto to a serving plate and top with marinated vegetables. Garnish with grated parmesan cheese, parsley, fried onion and garlic chips.

Le15 Café Cookbook

Red Rice Risotto

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Grilled Chicken

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Mains

GRILLED CHICKEN Every cafe menu has grilled chicken and we wanted ours to be distinctly different. The brown butter, confit tomatoes, marinated veggies AND our special mash potatoes achieved this.

7 pieces marinated veggies (recipe on page 05) 5 pieces confit tomatoes (recipe on page 12) 1 chicken breast 1 piece confit garlic, chopped (recipe on page 13) A handful of mixed lettuce ¼ cup water or chicken stock 3 tbsp mashed potatoes (recipe on page 03) 1 tbsp butter 2 tsp oil 1 tsp lime juice 1 tsp chopped parsley ½ tsp dijon mustard ½ tsp honey mustard dressing (recipe on page 04)

Heat oil in a frying pan on a medium flame. Place the chicken breast with the smoother side down. Sprinkle salt on the chicken and cook for 5 minutes. Flip and cook for further 3 minutes. Take it off the pan, and let it rest for about 3 minutes. Then cut into three strips and set aside. To the same pan, add butter and allow to sizzle and brown. Add in mustard, garlic confit and water and allow the juices to reduce. Turn off the flame, add parsley and lemon juice to the reduction. Set aside Toss the mixed lettuce with honey mustard dressing. On a serving platter, spread the mashed potatoes. Top with the mixed lettuce salad and then the chicken strips. Top with marinated vegetables and confit tomato. Finally, spoon the reduced juice from the pan onto the chicken. Garnish with basil leaves and serve.

Basil leaves, to garnish Salt to taste 61

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Mains

SPAGHETTI I think this is the dish I’m going to make the most. It was on our specials menu and the day I tried it, I ate two whole bowls. I convinced Pablo to put it on our permanent menu. Honestly, it’s more addictive than Maggi. The broccoli tricks me into thinking it’s good for me.

Serves 1

To make the spaghetti:

For the spaghetti dough:

Knead the flour, ½ tsp salt and water to make a stiff dough.

¼ cup - ½ cup water

Add 1 tablespoon olive oil and knead for 5 more minutes.

1 ½ cups flour ¼ cup + 1 tbsp olive oil 2 tsp + ½ tsp salt For the sauce: 3 broccoli florets ½ red bell pepper

The dough should be hard to touch but not dry. In case the dough has any residue of flour, add a few tablespoons of water and knead further. Wrap the pasta dough in cling film and place it in the fridge for 6 hours.

1 green chilli, chopped

Set a saucepan filled with water to boil on high heat, and add 2 teaspoons of salt.

2 tbsp parmesan cream (recipe on page 13)

Once it comes to a boil, reduce the heat to the lowest setting and allow to simmer.

1 tbsp butter

Grease a tray with ¼ cup of olive oil and set aside.

2 tsp olive oil

Use a pasta machine to make pasta sheets that are 10 to 12 inches long.

1 tsp salt + to taste 1 tsp garlic chips (recipe on page 13)

Use the spaghetti attachment to cut the sheets into spaghetti strands.

1 tsp roasted quinoa (recipe on page 04)

Cook the spaghetti in batches for 2 to 3 minutes in the simmering water.

Parsley, to garnish

Transfer the cooked spaghetti into a colander to drain excess water.

Grated parmesan, to garnish 62

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SPAGHETTI

Immediately transfer to the greased tray and spread using tongs or a fork. Let the cooked spaghetti cool. Wrap the cooked pasta in a cling wrap and store in the fridge till further use. To make the sauce and assemble: Cut the bell pepper into thick juliennes. Place a frying pan on high heat, add one tsp of olive oil and toss the pepper juliennes for 2 minutes. In a saucepan, boil 1 litre water on high heat, add salt and reduce the heat to medium. Add in the broccoli florets and cook for 5 minutes till tender. Strain and set aside. Take the spaghetti out of the fridge. Place a frying pan on medium heat and add 2 tablespoons water, garlic chips, chilli and butter. Add the spaghetti into the frying pan, toss and allow to cook briefly for 30 seconds. Add the parmesan cream, bell pepper and broccoli. Use a spatula to gently turn the spaghetti around and allow the sauce to coat it. Turn off the flame and transfer the hot spaghetti to a serving platter. Garnish with grated parmesan, roasted quinoa and parsley.

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Hot Burrata

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Mains

HOT BURRATA When we started the café, burrata was the new kale. Every single menu in the city had some version of this cheese. We found a farm in Pune that makes their own burrata and I was so happy to source it from them. Over the years we’ve modified and changed this recipe a lot. This is my favourite version.

1 piece burrata

Preheat oven to 180 C.

1 toasted slice of ciabatta bread

Place the burrata in an ovenproof serving bowl. Slit the top skin open and put the bowl in the oven.

3 tbsp homemade tomato sauce (recipe on page 12) 1 tsp pesto (recipe on page 09) Basil leaves, to garnish

Once the burrata has started to melt, take the bowl out, spoon tomato sauce around the cheese. Bake for another 2 minutes. Dot the baked burrata with pesto and garnish with basil leaves. Serve with toasted ciabatta bread or with nacho chips.

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Truffle Tagliatelle

Le15 Café Cookbook

Mains

TRUFFLE TAGLIATELLE I had to fight SO much with Pablo to put this on the menu. The world was going through a truffle phase and I knew it would be a winner. Given the size of our kitchen, we were apprehensive about making and executing pasta but once people tried it, there was no going back. This was the most-ordered dish on the menu and my go-to Sunday cheat meal.

Serves 1

To make the tagliatelle:

For the tagliatelle dough:

Knead the flour, ½ tsp salt and water to make a stiff dough.

2 eggs

Add 1 tablespoon olive oil and knead for 5 more minutes.

1 ¼ cups flour ¼ cup + 1 tbsp olive oil 1 tsp + 2 tsp salt For the sauce: 1 portion tagliatelle pasta 3 tbsp parmesan cream (Recipe on page 13) 2 tbsp mushroom, chopped 2 tbsp water 1 tbsp truffle oil 1 tsp olive oil

The dough should be hard to touch but not dry. In case the dough has any residue of flour, add a few tablespoons of water and knead further. Wrap the pasta dough in cling film and place it in the fridge for 6 hours. Set a saucepan filled with water to boil on high heat, and add 2 teaspoons of salt. Once it comes to a boil, reduce the heat to the lowest setting and allow to simmer. Grease a tray with ¼ cup olive oil and set aside. Use a pasta machine to make pasta sheets that are 10- to 12-inches long.

Salt, to taste

Use the tagliatelle attachment to cut the sheets into tagliatelle.

Grated parmesan cheese, to garnish

Cook the pasta in batches for 2 to 3 minutes in the simmering water.

Parsley, to garnish 67

Le15 Café Cookbook

TRUFFLE TAGLIATELLE

Transfer the cooked tagliatelle into a colander to drain excess water. Immediately transfer to the greased tray and spread using tongs or a fork. Let the cooked pasta cool. Wrap the cooked pasta in a cling wrap and store in the fridge till further use. To make the sauce and assemble: Warm olive oil in a frying pan on medium heat. Add the mushrooms and cook together until brown. Add water and salt to the pan. Toss in the tagliatelle pasta and coat with the mushrooms and water. Add the parmesan cream and toss to coat the pasta. Cook till the tagliatelle is hot and the sauce is not runny. Turn off the stove and pour in the truffle oil, tossing to coat. Transfer into a serving bowl and garnish with grated parmesan and parsley.

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DESSERT Our cafe was the first place where we served plated desserts. We wanted the focus of our book to be on the savoury sections but we HAD to add some of our top desserts.

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Salted Caramel Sauce

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Desserts

SALTED CARAMEL SAUCE This is a recipe I’m most proud of. It is one of those great secret ingredients that just makes anything better. We used it in our hot chocolate and on our pancakes and waffles.

Makes 2 cups 1 cup castor sugar ½ cup fresh cream ⅓ cup water 2 ½ tbsp cold butter ¼ vanilla bean A pinch of sea salt

Scrape the vanilla bean into fresh cream in a pan. Heat it to a quick boil and keep aside. In a heavy-bottomed pan, heat sugar and water to 185 C, or until the sugar starts to bubble. Once it caramelizes, pour in the heated cream gradually, stirring continuously until well incorporated. Add the cold chopped butter and mix well. Add in sea salt, take the pan off the heat and let it cool down. Once cooled, store in an airtight container.

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Desserts

HOT CHOCOLATE We did many variants of this recipe at the café. We added sea salt, we added a shot of coffee and we even served it with salted caramel and crushed peanuts. Once you learn how to get the basic recipe right, you can alter the proportions and experiment with your own combinations. For example, orange and hot chocolate make a great pair!

Serves 2 1 cup chopped dark chocolate ½ cup milk ½ cup fresh cream

Bring the fresh cream to a boil in a mediumsized saucepan. Once it comes to a boil, tip in the dark chocolate. Stir continuously until it boils and the mixture gains a smooth consistency. Pour in the milk and let it boil for just a minute more before you take the pan off the flame. Pour into mugs and top with marshmallows or whipped cream.

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Hot Chocolate

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Hot Chocolate Brownie

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Desserts

HOT CHOCOLATE BROWNIE I love a nutty brownie. While I would usually use walnuts, I wanted to take this recipe up a notch. You could use any nuts in place of the pecan. At the café, we pour hot chocolate on the warm brownie in front of the guest. This is best eaten with some vanilla ice cream.

Serves 8

Preheat the oven to 180 C.

2 eggs

Melt butter and chocolate over a double boiler or in a microwave. Take off the heat.

1 cup dark chocolate 1 cup hot chocolate (recipe on page 72) ¾ cup flour ⅔ cup brown sugar ⅔ cup pecan nuts, roasted and chopped ½ cup butter A pinch of sea salt

Add one egg at a time, whisking well. Mix in the brown sugar and beat until dissolved. Add in the flour and sea salt. Fold the pecans into the batter. Pour it in a 6-inch ring and bake for 22-25 minutes. To assemble: Cut the brownie into the desired size and place on a plate. Pour the hot chocolate over the brownie, and garnish with toasted pecans.

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Desserts

DARK CHOCOLATE GANACHE (V, GF) One of the most popular desserts on our menu. Making a dessert that’s gluten-free and vegan (and delicious) is always a challenge. Audrey was my go-to dessert on a tough day. I would normally pair it with a strong espresso.

Serves 4

To make the base:

For the base:

Blitz all the ingredients in a food processor until well combined.

⅔ cup walnuts 2 ½ tbsp chopped seedless dates 1 ¼ tsp coconut oil 1 tsp cocoa powder ½ tsp vanilla essence For the filling: ⅓ cup coconut milk ⅓ cup dark chocolate 2 ½ tbsp coconut oil 1 ½ tsp brown sugar, powdered ¼ tsp vanilla essence A pinch of cinnamon powder

Line a ring or tin with an acetate sheet on the side. Transfer the mix into the ring or tin, spreading it out evenly with a spoon. Chill it for a minimum of 2 hours. To make the filling: Heat coconut oil, coconut milk, brown sugar, vanilla essence and cinnamon powder in a pan over a medium heat. Once it comes to a slight boil, pour it over the dark chocolate and whisk gently to form a smooth ganache. To assemble: Pour the filling over the chilled base. Smoothen the top with a spoon and chill until it sets. Once set, de-mould it from the ring and to a plate using a palette knife. We garnished this dessert with raspberry puree, desiccated coconut and chopped pistachios.

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Dark Chocolate Ganache (V, GF)

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Desserts

PINEAPPLE MILK CAKE This cake reminds me of my childhood. There’s something so comforting about milk cake and the pineapple just adds to the nostalgia. Remember to soak the cake well - that’s what makes all the difference.

Serves 6

To make the milk cake:

For the milk cake:

Preheat the oven to 165 C.

3 egg yolks

Beat the egg yolks, ¼ cup castor sugar and vanilla essence together until the mixture turns pale and fluffy.

2 egg whites ½ cup flour ¼ cup castor sugar 2 tbsp milk 2 tbsp castor sugar 1 tsp vanilla essence ¼ tsp baking powder

In a separate bowl, sieve flour, baking powder and salt. Add the dry ingredients and milk alternatively to the yolk mixture until well combined. In a separate bowl, whip the egg whites and castor sugar together to form a meringue.

A pinch of salt

Fold the meringue gently into the batter, and pour it into a 6-inch ring.

For the milk soak:

Bake for 15 to 18 minutes.

1 cup milk

Demould the cake once cooled.

1 cup condensed milk

To make the milk soak:

¼ cup fresh cream

Whisk together all the ingredients well.

Pineapple mint compote:

Chill it until further use.

1 cup pineapple chunks

In a saucepan, boil the brown sugar, water, mint leaves and lemon juice. Reduce it slightly.

½ cup mint leaves ¼ cup water

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To make the pineapple-mint compote:

Add pineapple chunks and cook till they soften a bit. You don’t want them to get soggy.

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PINEAPPLE MILK CAKE

2 tbsp brown sugar 1 tsp lemon juice ½ tsp vanilla essence ½ tsp pepper powder For the pepper crumble: ½ cup flour 2 tbsp cold butter 2 tbsp castor sugar ¼ tsp pepper powder

Turn the heat up and caramelise the pineapple chunks. Add vanilla essence and pepper powder. Cook for another minute. Take off the heat and let it cool. To make the pepper crumble: Preheat the oven to 165 C. Rub all the ingredients together between your palms till the mixture resembles crumbs or sand. Do not knead. Spread the crumble out on a tray and bake for 12 minutes. To assemble: Place the cake on a serving platter, and soak it with half the milk soak. Let it sit for a while until the liquid is absorbed. Pour over the remaining soak. Spoon the pineapple compote on top of the cake. Top with the pepper crumble and garnish with fresh mint leaves.

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TESTIM

NIALS

Dear Pooja, Thank you so much for Le 15 cafe. I’ve had amazing memories and eaten the best food. It was one of my top cafes in the city. I’m grateful for the many times I’ve gotten to visit ever since it opened. The first time I visited was 4 years ago on the 2nd of May for my birthday with my best friend. We spent the whole afternoon there and I was so thrilled with the food. The cafe became my happy place. It felt like home. I’ve been there with my friends and I’ve also been there alone, and every time I’ve always left thinking about when I’ll come back again. The butter spaghetti, avocado ham croissant, hot potato, savoury waffles (especially the tomato and poached egg), croque madame and the cold chocolate were among my favourites. I don’t think any other cafe could nail that butter spaghetti like yours did. Everytime I walked into the cafe, I felt like I was in Paris. After reading your article on CNN Traveller, I can definitely say that the cafe “transported me to a happier place- physically, emotionally and mentally.” Thank you so much. The cafe will truly be missed. But I can’t wait for what the future holds. All the love and luck to you. Lots of love, Simona Shah (Mumbai) 

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This is where magic happens. Sunlight pours through the windows and the city comes to life around us. the sea shivers with each wave and apollo bunder shuffles closer. a soft hum pierces through the sounds of traffic. a coffee machine whistles a merry welcome, and spoons join the harmony, scraping against knives. a little girl steals a bite off her father’s plate and he laughs, delighted at the little act of rebellion. he clicks a photo, evidence to be brought up years from now at every family gathering. lovers on the next table meet after weeks, bodies curling, a shoulder nestled against another. the walls carry so many memories of so many conversations. sometimes, they can’t help but whisper them out loud. every time they do, somewhere, someone discovers the alchemy of butter and love. isn’t that what happiness is? isn’t that what it will always be? The magic will continue. hk 

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Hi Pooja, I’ve been a visitor at Le 15 cafe since its inception. I’ve had the pleasure of meeting you on several occasions as well, with your always smiling face. My fiance got me a box of macarons from your colaba cafe right after our very first meeting <3 I have had a heart to heart with my friends there, a business meeting with a client, have tried all the desserts, have experienced the breakfast, lunch, and dinner menu there. I’ve had the avocado croissant which your team very happily agreed to make for me without meat. You are so inspiring for so many girls out there. I still remember the grey and pink cushions. My husband and I wanted to come for breakfast and have your famous omelette (my personal favourite) You are a boss lady in every way. Much love and hugs.  Regards, Muskaan Khemka

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Hi Pooja I know you know how special your cafe was to many people. But for me, it was my three year old daughter’s happy place. I wanted to write to you to know that your cafe, for my Alena, was like a rainbow, unicorn, glitter, magical hug!  She’s only ever asked to go to ONE place - and that’s the Le15 Cafe. I can’t tell you how many people she’s told about how it’s her favourite place on earth, total strangers, everyone at her playgroup- anyone who will listen. Her favourite, the rose and dark chocolate macarons were all she wanted, all she ate, religiously, time after time! Alena would do anything and everything if we bribed her with her favourite macarons. If only I could show you the smile on her face the second we walked into the cafe! The sparkle in her eyes knowing that those macarons were minutes away from her relishing them! She had two favourite tables, and for her somehow they were always available! Your staff knew her, they knew her order, and it was all just so magical. We really do have the best memories with her there and we will cherish them forever. Since the lockdown, the ONLY place she has asked to go is here, and even this morning, as I was reading your article with tears in my eyes, she walked in to ask - is the coronavirus over? Can we go to Le15 now mamma? We don’t know how to explain all this to a three year old or how to tell her that her favourite place isn’t open anymore. But what I do know is that I wanted to thank you, I genuinely want to thank you from the deepest bottom of my heart for giving my daughter such pure happiness. We are so sorry that you’ve had to make this heartbreaking decision but we are so very hopeful that one day not too far away, we have a Le15 cafe in Colaba again. One where we can make new memories!  Alena, Suhail and I will be the first to visit.  We are so sad that it’s over, but we are oh so grateful that it happened! Wish you love and luck, Shameen Bajaj.   84

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Dear Le15 Team, I know this would have been a really tough decision for you to take. But, I wanted to share my Le15 story with you!  The Colaba cafe was a place I frequented A LOT. It was my go to place after a bad day at work. It was my go to place to celebrate something good. It was my go to place to treat someone who was not from Bombay. It was my go to place to order desserts for birthdays, anniversaries and other celebrations. In addition to it being my favourite dessert place, it kind of became a place that defined me. Anyone who has known me over the past few years would know much I loved hanging out at the Cafe! More importantly, it was the first place I went to with my friends after 6 months of Chemotherapy and I can’t forget how much happiness that visit brought. In retrospect, I wouldn’t have chosen any other place to end 6 months of isolation. Only Le15 could have cheered me up the way it did. And, because I loved it so much, the thought of a bald, eye-brow-less me working into a cafe took a backseat. The love and excitement was too much and too real to let any fear hold me back.  To cut the story short, it was my happy place. And, I wanted to thank you for creating that and bringing so much joy to my life! I would have loved to visit it one last time and bid goodbye. But, be that as it may, this is life and I am sure it has greater things in store for you guys! Lots of love, Megha  

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I have been coming to Bombay all my life to spend time with my cousins and we have a Colaba day routine. Started with street shopping, chilli cheese toast at Leopold, taking in the beautiful architecture and ending with a selection of desserts at Le15 Cafe. As we grew up, many aspects of our routine changed except our visit to Le15. Soon I became a self proclaimed brand ambassador of the cafe and made sure everyone I cared about paid a visit and had the coffee macaroon!  Then last year in November, I shifted to Colaba for a month long project. When I finalised my place of stay (which is an even bigger deal in Bombay), I celebrated it with a meal at the cafe. When I moved in, another celebration. Even when I was running late for work, it turned into a breakfast celebration. Unfortunately, the work did not turn out as I was expecting and many days ended on less than pleasant notes. On those days I would find myself walking towards the cafe, either alone or meeting a friend, because this cappuccino lover just wanted a Mocha hug. The place was an instant mood-lifter and sometimes I would just like to sit there, recompose, and come out with a smile. I think the staff also started sensing that this girl isn’t leaving anytime soon. My last visit to the cafe was in December and it turned out to be most memorable. My family was in town for a cousin’s wedding, which also coincided with the end of the project, and wrapping up of the rented PG, so well utter chaos. Four of us cousins decided to head to the cafe for a quick lunch and ordered just two dishes to share. They turned out to be so good that we ended up repeating the order and later trying out a few dishes! Even after spending the whole night catching up, we sat there for four hours and eating and speaking our heart out. We probably would have stayed longer if some people didn’t have to catch a flight! Thank you for some of the best memories and all the best for the future! Le15 Cafe would always hold a special place in my heart. Charvi Shrimali 

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Hey Pooja! My name is Riya and I’m 18 years old. I know you wanted us to share stories about visiting the cafe but mine is a little different. So, here goes. I’ve never been to the cafe. I’ve always dreamt of going but never could. I’m from Pune and could never find the time to come to Colaba. I was heartbroken when I heard about the cafe closing. I asked myself, “Riya, you’ve never been to the cafe. You’ve never had food from the cafe. Why is this affecting you so much?”. After thinking for a while, the answer came to me. It wasn’t the cafe itself as much as it was what you had done with the cafe that made me so attached to it. The way you treated it like this little baby you had to take care of. The way you spoke about it. The way you kept coming up with fresh and new concepts to keep the cafe alive. It was one of the most heartwarming things I’d ever seen. I’ve met you once at one of your macaron workshops and everyone who knows me knows I’m completely and utterly obsessed with everything you do and how you do it. The Le15 Colaba cafe was something I always wanted to try and I’m devastated that I can’t. But I know you’re going to come up with something even more fabulous and amazing. Something that brings you closer to your goal of “World Domination” and I hope I get to try it soon.  Love, Riya  Hi Pooja and her team, I am so sorry that you are going through this tough time. I have always been a Le15 addict right since I moved to Mumbai in 2014 and a Pooja Dhingra fan! I have many Memories of Le15, right from the Table No13’s I attended, be it Pablo’s last one or the Strawberry One in December ; to bringing all my Pune friends to Le15 for coffee and macaroons! No one knows but I have always had a tradition of going to Kala Ghoda festival on its last day and then having dinner at the Cafe all by myself! All of it has been memorable but I think the most special one was three years ago. I had come to Marina Upper

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deck during the early onset of monsoon with the person who then was my life’s epicentre and after some fries and the Arabian sea’s views, we walked the length of the road from Marina to Le15 cafe crossing the Gateway and Taj while a slight drizzle accompanied us. While discussing everything important and sacred to us we sipped on the Pink Lattes and had the Nutella cheesecake and Julie! It was the perfect evening and Le15 made it so!  Times have changed and the Cafe is closing, I don’t know when I will be back to Bombay due to the lockdown and I haven’t spoken to him in more than 2 years but If ever I am asked to re-live an evening of my life then it would be this one and Thanks Pooja for making it so! You will be sorely missed and I am forever grateful for the memories! Neha Abrol  Hi Pooja Ma’am, Firstly congratulations on completing 10 years of the brand Le15 India. It is very difficult to swallow the most painful decision of your life and to make myself hold up on the fact that Le15 Cafe India has been shuttered, indeed this is the most disturbing news since the lockdown.  Me and my girlfriend have had beautiful memories associated with the cafe. My girlfriend cherished the macarons as the most pleasing dessert especially the dark chocolate macaron and strawberry cheesecake of late. I have spent days in the cafe that were very dark and days full of beautiful memories with my best friend who is now my girlfriend. I remember a day in the end of 2018 probably when I met her along with mutual friends during the days we were not talking to each other when we fought. We stared at each other and she also captured me in a frame where she was clicking the cupcake. We didn’t speak to each other that day and just stared and enjoyed the vibe that the cafe gave us. Later we patched up in mid 2019 and I always resorted to take-away

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boxes of macarons early during the day at work for her, which required no occasions because i love taking care of her and pampering her with the desert options that the cafe offers. Can you believe whenever we fought, I could only think of Le15 to please her with a box of macarons; she would end up smiling and cuddling me. This is what the cafe has done to us. The cafe not only has our heart but it made us come close and fall in love with each other’s souls. The time we weren’t in a relationship, we had not seen each other for a month during our professional exam times last year, and the first thing we did was as soon as the exam got over we reached Le15 cafe to see each other and spend quality time. We started dating later and we both ate macarons at the corniche gazing at the sunsets by the sea. What we cannot forget is we won’t have access to our favorite place in South Bombay. What we cannot consume is the fact that we couldn’t explore much of the menu. We had decided after my exam which is due in July this year, we will meet at the cafe just like we met a few months back after our exams. We had decided I will come to the cafe right after my exam and she will leave early from work to meet me at the cafe. She wanted to try Pablo’s creation at the cafe and savoury items. But this is not possible now. We are already missing the cafe. There is something evanescent, temporary and fragile about the cafe food. You make it, it goes, and what remains are memories. It kept drawing our attention. But these memories of the cafe are very powerful and will always remain with us. There is no love more sincere than the love of food. I hope that this phase of your life will make you even stronger and you will overcome this all by yourself. Me and my girlfriend pray for your good times to arrive soon and the revival of Le15 Cafe in South Bombay comes to your table soon. Amen! Mohammed Bootwala 

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"I knew how special this little café we built was to me but reading that it was equally special to so many people, made me feel really happy. It made me realise that when you create something with the intention of love and joy, it’s received with the same intention." Thank you everyone.

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